• 한국식품과학회지
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• 제17권3호
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• pp.186-191
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• 1985

방사선(放射線) 조사(照射)가 닭고기의 저장성과 품질에 미치는 영향을 검토하기 위해 시료에 5-8kGy의 감마선(線)을 조사(照射)하고 $3{\sim}4^{\circ}C$에서 41일간 저장하면서 이화학적 특성변화 및 냄새와 외관변화의 관능실험을 수행 결과는 다음과 같다. 보수력은 조사직후(照射直後) 선량(線量)의 증가와 더불어 다소 감소하였으나 저장기간이 경과함에 따라 조사구(照射區)가 우수하였고, TBA가(價)는, 조사선량(照射線量)의 증가와 저장기간의 경과에 따라 증가하였으며, 휘발성 염기 질소량에 있어서는 비조사구(非照射區)는 저장 10일경부터 미생물적 부패로 급증하였으나 8kGy 이상 조사구(照射區)에서는 저장 40일까지도 16${\sim}$18mg% 정도였다. 냄새 및 외관에 있어서는 조사구(照射區)에서는 약간의 조사취(照射臭)가 발생되었으나 저장 3일정도에서 사라졌으며 육색(肉色) 선량(線量)의 증가와 더불어 다소 진한 pink색을 보였고, 비조사구(比照射區)는 저장 후 약 5${\sim}$7일 정도에서 부패로 인한 off-odour와 육색(肉色)이 변화되기 시작한데 반해 5kGy 이상 조사구(照射區)는 저장 25${\sim}$30일 동안 신선도를 유지할 수 있었다.

• Preventive Nutrition and Food Science
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• 제17권4호
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• pp.254-260
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• 2012

This study surveyed dietary intake and adherence to the Korean national dietary guidelines in Korean adolescents. To elucidate basic data for use in nutrition education, which aims to improve adolescent compliance with the national dietary guidelines and to increase the intake of dietary fiber, we evaluated the sources of fiber in adolescent diets. This study included 182 male and 212 female students from 2 middle schools in the Jeonju province. From November 15~20, 2011, we surveyed the students for general characteristics, adherence to the Korean national dietary guidelines, and dietary intake. Dietary fiber intake was $16.57{\pm}6.95$ g/day for male students and $16.14{\pm}7.11$ g/day for female students. The food groups that contributed most to dietary fiber intake were (in descending order) cereals, vegetables, seasoning, and fruits. The fiber-containing food items consumed most were cabbagekimchi, cooked rice, instant noodles, and cabbage. Based on adherence to the Korean national dietary guidelines, the vegetable-based intake of dietary fiber in groups 1 (score 15~45), 2 (score 46~52), and 3 (score 53~75) were $4.41{\pm}2.595$ g/day, $4.12{\pm}2.692$ g/day, and $5.49{\pm}3.157$ g/day, respectively (p 0.001). In addition, the total intake of dietary fiber varied significantly among the three groups (p 0.001) as follows: Group 1, $14.99{\pm}6.374$ g/day; Group 2, $15.32{\pm}6.772$ g/day; and Group 3, $18.79{\pm}7.361$ g/day. In this study, we discovered that adherence to the Korean national dietary guidelines correlates with improved intake of dietary fiber. Therefore, marketing and educational development is needed to promote adherence to the Korean national dietary guidelines. In addition, nutritional education is needed to improve dietary fiber consumption through the intake of vegetables and fruits other than kimchi.

• 한국식품영양과학회지
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• 제31권2호
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• pp.315-321
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• 2002

대전시 초등학교 5학년 남학생 198명을 대상으로 체격에 따른 기호도의 타이를 조사한 결과는 다음과 같다. 1) 정상체 중군에서 밥을 선호하는 비율은 63.3%로서 저 체중군(34.9%) 과 과체중군(33.3%)에 비해 거의 2배 가량 높았다(p<0.001). 2) 조리방법중 튀김에 대한 선호율은 저체중군이 58.1%로 가장 높았고 과체중군이 48.6%로 정상군의 46.0%와 비슷한 정도로 나타나, 이상적 체형의 인지나 비만에 대한 사회적 불명예 같은 심리적, 사회적 요인이 식품기호도에 영향을 끼치고 있는 것으로 사료되었다. 3) 단맛, 짠맛, 신맛, 쓴맛, 매운 맛의 다섯가지 기본미에 대한 선호도가 체격에 따라 유의적인 차이는 없었지만 전체 조사대상자에서는 단맛(33.2%)보다 매운맛(56.5%)에 대한 선호비율이 높았으며 , 과체중군은 정상군에 비 해 단맛 선호비율이 높고 짠맛 선호율은 낮았다. 4) 17개 음식 군들의 기호도 점수 비교분석에서 유의적인 차이를 내는것은 없었으나 가장 높은 기호도점수를 보인 음식 군은 과체중군에서는 11개 음식군(음료류, 빵류, 우유류, 과자류, 구이류, 튀김류.전류, 찜류, 볶음류, 김치류, 무침.나물류, 장아찌류), 정상군은 6개 음식군(국수류, 떡류, 찜류(과체중군과 동일), 밥류, 탕.국.찌개류, 조림류), 저체중군은 유일하게 과일류가 각기 세군 중 상대적으로 높은 기호도를 나타내었다. 한편 가장 낮은 기호도를 나타낸 군은 과체중군은 2개군(떡류, 조림류)에서, 정상군은 3개군(과일류, 과자류, 구이류)에서, 저 체중군은 그 나머지 인 12개군(음료류, 빵류, 우유류, 튀김.전류, 국수류, 찜류, 곡류, 볶음류, 탕.국.찌개류, 김치류, 무침 .나물류, 장아찌류)에서 가장 낮은 기호도를 나타내었다. 과체중군의 경우 단음식, 고지방.고단백등의 고열량 음식뿐 아니라, 저 열량음식 등 다양한 식품군에서 다른 군에 비해 높은 기호도를 나타내었다. 반면 저체중군은 과체중군과 정반대로 음식에 대한 기호도가 전반적으로 낮았다. 5) 전체조사대상 음식들의 기호도를 비만도에 따라 선호음식 10위, 싫어하는 음식 10위를 조사한 결과 선호음식의 경우 저체중군과 정상군의 경우 순위는 달랐지만 10위에 선별된 음식들이 주로 과 (수박, 귤, 딸기, 복숭아, 바나나, 포도, 사과)과 음료수(사이다, 환타) 등 열량밀도가 낮고 수분함량이 높은 식품인 반면 과체중군은 햄버거, 돈까스, 튀김 만두, 샌드위치, 쇠고기 및 돼지고기 구이 등이 선호음식 10위내에 포함되어 정상군이나 저체중군보다 고지방.고단백 음식들의 기호도가 과체중군에서 높음을 확인하였다.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.499-509
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• 2008

This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p<0.01). They had learned 'Nutrients for body' and 'Food waste and environment' in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation' on television, Most content('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice' 20.0%, a girl answered 'Difficult to understand' 32.6%, showing a significant difference between the gender groups(p<0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.483-494
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• 2009

In order to give basic data to teenager's healthcare, we investigated the food habits according to BMI (Body Mass Index), life style, dietary related self-efficacy and food intake through conducting a research surveying 732 middle school students of the Kwang-ju and Chonnam areas. The results of this study were compared groups in under weight (UW), normal weight (NW), and overweight (OW) groups according to BMI levels. In the male students, height was significantly differently in the UW group as $158.2\pm0.7$ cm compared to other NW and OW groups respectively as $163.7\pm0.6$ cm and $162.6\pm0.7$ cm but in the female students there was no significantly difference within groups. Weight was significantly different between the groups in the male students, whereas there were minor differences in the female students. The average of BMI was $20.7\pm0.1$ on the male students and $20.6\pm0.1$ on the female students which were all within the average, and their obesity was increased as the school grade was higher. Under less than 30,000 won of pocket money was dominating, and most of the students were in a nuclear family. In all male and female students, the inactive hours like watching TV and using computers had no differences between groups. The difference between groups was minor on breakfast time and most of the students thought their problems on unbalanced diet. There was significant difference in the OW group in female students as they thought their problems on unbalanced diets. The frequency of snack was significantly low in the OW group of male students but there were no differences in snack and eating-out food. All students chose fruits as snack food and Korean-style food as eating out food. The OW group in male students were significantly low in the dietary related self-efficacy when they were with their families and feeling depressed but there were no differences in female students between groups. When all students were getting higher BMI, they evaluated themselves badly in their self-dietary habits. Also the more male students had non-physical activity time, the less they had the dietary related self-efficacy and the more female students had physical activity time, the higher they had the dietary related self-efficacy. In conclusion, the OW group had good habits in physical activities for weekends, meal times, frequency of snack consumption but it showed undesirable when they were low in dietary related self-efficacy. Therefore we will provide the systematic nutrition education to them through this study.

• 한국조리학회지
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• 제23권1호
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• pp.19-27
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• 2017

The present study was aimed at evaluating whether white rice consumption has any association with selected measures of dietary intake and nutrients, including various variables of energy intake, major vitamin, mineral intakes, and the risk of health characteristics for over 60 years older. A total of 1,433 subjects (658 male and 775 females) 60 years or older from the fifth Korea National Health and Nutritional Examination Survey(KNHANES) 2010 participated and the Food Commodity Intake Database were used in this study. Levels of percent energy intake from rice were classified into 4 groups (R1, R2, R3, R4 groups: 25% of each) between male and female elderly using data from KNHANES. One of the interesting findings was that the higher rice consumers had a significantly sufficient intakes of a range of nutrients such as total energy intake, protein, carbohydrate, calcium, mineral, sodium, potassium, and niacin in female elderly, but not much in male. Other finding was that as the higher intake of rice group, prevalence of hypertension (53.5%, 63.4%, 50.3%, 46.3%, p=0.035), dyslipidemia (16.6%, 18.0%, 14.5%, 11.1%, p=0.008), sarcopenia (46.1%, 46.1%, 40.2%, 28.8%, p=0.012), sarcopenic obesity (25.4%, 31.5%, 23.7%, 15.5%, p=0.008) were significantly less than other groups in female, but not much in male. In conclusion, we obtained valuable basic information on recommended rice-centered diet could give us good nutritional status and eventually bring the prevention of some chronic diseases in elderly, especially in female.

• 한국식품조리과학회지
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• 제12권1호
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• pp.27-33
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• 1996

This study was examined the nutritional conditions of 250 students of middle school from March 5 to 8 in 1993, who are eating their lunch-box. This results were summarized as follows; The average height of the boy students is 156.9 cm. It is 98.6% of the standard height of middle school students. That of the girl students is 153.1 cm. It is 98.7% of the standard height of middle school students. The average weight of the boys is 49.3 kg (98.6% of the standard) and that of the girls is 45.9 kg (95.6% of the standard). The average weight of the staple of their lunch-box is 480 g (boys) and 349.5 g (girls). Among the subjects, 58.8% carry two side dishes, and they eat 36 kinds of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don't eat sufficiently protein food and calcium food. All the nutrients except Vitamin A, C and Niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate: fat: protein is 80.5:8. 4:11.1 (boys) and 79.3:9.9:10.8 (girls). The 80% of total amount of calorie was from carbohydrate.

• Journal of Microbiology and Biotechnology
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• 제32권6호
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• pp.808-815
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• 2022

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

• 한국식품조리과학회지
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• 제26권5호
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• 한국식생활문화학회지
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• 제11권5호
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• pp.569-579
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• 1996

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed foods. We conducted the secondary analysis from '93 Korean National Nutrition Survey. Mainly informations about 2-day food records were used to investigate food intakes and to compare different food patterns by area. Amounts and frequencies of food intakes are on the list by the order of contributing amounts and frequencies. Amounts of total daily intake of food per capita are 1,054g in nationwide, 1,076g in large city, 1,049g in small city, 1,017g in rural. The major foods consumed in large quantities were rice, kimchi, milk, in nationwide, large city, and small city and rice, kimchi, Korean radish in rural. The intake frequency of kimchi, rice, and basic seasonings as garlic, green onion, salts, soy sauce et al, were higher than other foods in all area. However, there are need for further researches to investigate individual dietary intake and seasonal variation of intakes. Also, food consumption patterns for different groups considering age, sex, area should be studied.