• 한국식품조리과학회지
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• 제28권5호
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.253-257
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• 2005

본 연구는 우리나라 식품첨가물공전의 18개유형과 72개 개별품목으로 구성된 합성착향료를 국내$\cdot$외 규정 및 관리제도를 고려하여 국제적 조화 및 안전성을 확보하고 이에 따른 최적의 관리제도를 마련하기 위해 수행되었다. 제외국의 합성착향료 관리제도와 안전성평가원칙을 검토하고 국내 착향료 관련 업체를 대상으로 제조현황, 이상적인 관리제도에 대해 설문조사를 실시하였다. JECFA와 FEMA에서는 합성착향료를 우리나라와는 달리 허용물질목록 (positive list)으로 관리하고 있으며 유럽과 일본 역시 이러한 체제로 전환할 예정인 것으로 나타나 이에 따른 국내 관리체제의 변화가 요구된다. 국내의 합성착향료 제조현황에 대해 설문지를 통해 조사한 결과, 수용성 향료는 음료에 많이 사용되고 있으며 주요 수입국가는 일본, 유럽, 미국의 순으로 나타났다. 합성착향료의 수입이나 제조시 가장 이상적인 관리제도를 묻는 의견에는 유럽과 Codex를 선호하는 것으로 나타났으며 국내에 적용하기에 가장 이상적인 관리방법에서도 유럽의 제도를 가장 이상적인 것으로 생각하는 것으로 나타났다. 식품첨가물공전 중 합성착향료의 허용물질목록화에 대해 조사대상기업의 $70\%$가 핀성하였으며 시행시기는 $44\%$가 제외국의 시행후가 가장 적절하다고 답변하었다. 상기 조사를 기반으로 현행 식품첨가물공전의 개별 및 유형별 관리체계를 허용물질목록으로 전환한 1800여 품목의 목록(안)을 제시하였다.

• 한국식품영양학회지
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• 제31권5호
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Nutrition Research and Practice
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• 제17권6호
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• pp.1255-1266
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to predict the association between nutritional intake and diabetes mellitus (DM) by developing an artificial neural network (ANN) model for older adults. SUBJECTS/METHODS: Participants aged over 65 years from the 7th (2016-2018) Korea National Health and Nutrition Examination Survey were included. The diagnostic criteria of DM were set as output variables, while various nutritional intakes were set as input variables. An ANN model comprising one input layer with 16 nodes, one hidden layer with 12 nodes, and one output layer with one node was implemented in the MATLAB^® programming language. A sensitivity analysis was conducted to determine the relative importance of the input variables in predicting the output. RESULTS: Our DM-predicting neural network model exhibited relatively high accuracy (81.3%) with 11 nutrient inputs, namely, thiamin, carbohydrates, potassium, energy, cholesterol, sugar, vitamin A, riboflavin, protein, vitamin C, and fat. CONCLUSIONS: In this study, the neural network sensitivity analysis method based on nutrient intake demonstrated a relatively accurate classification and prediction of DM in the older population.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.365-375
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• 2012

The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2001년도 춘계학술대회
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• pp.459.2-460
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• 2001

• Asian-Australasian Journal of Animal Sciences
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• 제2권3호
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• pp.388-389
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• 1989

• 한국식품영양과학회지
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• 제44권8호
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• pp.1114-1120
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• 2015

본 연구에서는 울금의 메탄올 추출물을 제조하고 3T3-L1 지방세포 모델을 이용하여 세포 수준에서 울금 인조쌀의 지방구 형성 조절을 통한 지질축적 억제능을 평가하였다. 더 나아가 C57BL/6J 마우스에 고지방식이와 함께 인조쌀, 울금 추출물이 첨가된 인조쌀을 공급하였을 때 체중과 지질대사의 변화를 관찰하였다. 세포 실험의 결과로부터 울금 메탄올 추출물을 처리한 후 $20{\mu}g/mL$의 농도에서 유의적인 지방구형성 억제를 관찰하였다. 동물 실험에서는 식이효율을 측정한 결과 인조쌀을 섭취한 군에서 그 효율이 낮아졌으며, 특히 울금 인조쌀을 섭취한 군에서 유의적으로 감소하였다. 부고환 지방 무게는 인조쌀 섭취군에서는 고지방섭취군과 차이를 보이지 않았지만, 울금 인조쌀을 섭취한 군에서는 유의적으로 낮아졌다. 혈청 지질 수준은 인조쌀군과 울금 인조쌀군 모두 고지방식이군에 비하여 개선되는 결과를 보였다. 혈청 중성지방은 인조쌀군과 울금 인조쌀군 모두유의적으로 낮아졌으며, 혈청 콜레스테롤 함량은 고지방식이군에 비해 인조쌀군에서 감소하는 경향을 보였고 울금 인조쌀군에서는 유의적으로 감소되었다. 이러한 결과를 통해 울금 이 첨가된 인조쌀에 다량 함유된 식이섬유소와 여러 생리활성물질이 지질대사를 개선시키고 지방 축적을 억제하여 일상식을 통한 체내 지질 수준 개선 효과를 기대해 볼 수 있을 것이라 사료된다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.386-392
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• 1998

Experiments were carried out to establish an effective artificial drying method of Pacific saury (Cololabis seira) to kwamaegi. Raw fish containing 67% moisture were dried up to containing less than 40% moisture by drying for 15 days. The fish lost moisture more rapidly during first 3 days of natural drying than artificial drying. Total lipid content increased from 16.1% to 30.3 and 29.8% by 15 days of natural and artificial drying, respectively. Neutral lipid occupying 91.63% of total lipid increased to 92~94% during 15 days of drying, while content of phospholipid and glycolipid decreased slightly. The values of peroxide and thiobarbituric acid increased up to 6 days of drying and then did not change. Peroxide levels were lower in artifically dried fish than in naturally dried ones.

• Nutrition Research and Practice
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• 제16권6호
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• pp.801-812
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• 2022

BACKGROUND/OBJECTIVES: Diet planning in childcare centers is difficult because of the required knowledge of nutrition and development as well as the high design complexity associated with large numbers of food items. Artificial intelligence (AI) is expected to provide diet-planning solutions via automatic and effective application of professional knowledge, addressing the complexity of optimal diet design. This study presents the results of the evaluation of the utility of AI-generated diets for children and provides related implications. MATERIALS/METHODS: We developed 2 AI solutions for children aged 3-5 yrs using a generative adversarial network (GAN) model and a reinforcement learning (RL) framework. After training these solutions to produce daily diet plans, experts evaluated the human- and AI-generated diets in 2 steps. RESULTS: In the evaluation of adequacy of nutrition, where experts were provided only with nutrient information and no food names, the proportion of strong positive responses to RL-generated diets was higher than that of the human- and GAN-generated diets (P < 0.001). In contrast, in terms of diet composition, the experts' responses to human-designed diets were more positive when experts were provided with food name information (i.e., composition information). CONCLUSIONS: To the best of our knowledge, this is the first study to demonstrate the development and evaluation of AI to support dietary planning for children. This study demonstrates the possibility of developing AI-assisted diet planning methods for children and highlights the importance of composition compliance in diet planning. Further integrative cooperation in the fields of nutrition, engineering, and medicine is needed to improve the suitability of our proposed AI solutions and benefit children's well-being by providing high-quality diet planning in terms of both compositional and nutritional criteria.