• Journal of Nutrition and Health
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• 제46권2호
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• pp.166-176
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• 2013

The purpose of this study was to investigate consumption of health functional food (HFF) and dietary habits, nutrient intake, and dietary quality by HFF consumption in college students. The subjects of this study included 283 college students (179 males and 104 females) in Incheon metropolitan city. The cross-sectional study was conducted using self-reported questionnaires, including kinds of HFF consumed, motivation for purchase, reason for consumption, effect after consumption, reason for no consumption, and dietary habits. A three-day recall method was used for dietary assessment. Dietary qualities were assessed using nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and nutrient density (ND) values. The percentage of HFF consumption was 40.2% in males and 50.0% in females. The main kinds of HFF consumed by males were vitamins and minerals, red ginseng, protein, and omega-3 fatty acid, in that order. HFF consumed by females were vitamins and minerals, red ginseng, omega-3 fatty acid, and individually approved functional ingredients, in that order. The main motivation for purchase of HFF was recommendation of family and relatives (males 76.4% and females 78.8%). The main reason for consumption of HFF was health promotion (males 67.7% and females 63.5%) and the main reason for no consumption of HFF was not having a health problem (males 49.5% and females 46.2%). The dietary habit score for 'eat the milk or dairy product everyday' (p < 0.05) in females was significantly higher in HFF consumers, compared to HFF non-consumers. In males, the ND of vitamin B1 (p < 0.05) in HFF consumers was significantly higher compared to HFF non-consumers. In females, HFF consumers showed a significantly higher ND of vitamin B2 (p < 0.05) and Ca (p < 0.01), compared to HFF non-consumers. Regardless of HFF consumption, the NAR of vitamin C, folic acid, and Ca was less than 0.7. These results suggest the need for nutrition education for college students in order to improve dietary habits and for balanced nutritional status, and to provide correct information on HFF.

• 대한가정학회지
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• 제26권4호
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• pp.43-52
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• 1988

This study is intended to reveal the nutritional realities of school children due to their box lunch. The samples were chosen at random from the third grade to the sixth grade children in an elementary school in Seoul : 122 male and 111 female children, 233 children in all. among the subjects, 44.3% have a family of four, 34.3% have over 500,000 won of family income a month, and 44.3% of their mothers graduated from a high school. The average intake of calories is 573.6 Kcal, and the ratios of the calory intakes to the recommended amounts are 90.6% in the third grade children and from the fourth grade to the sixth grade, 79.5% in the male children and 82.9% in the female children. The average consumption of protein is 21.0g and the ratio of animal protein is 41.4%. the ratio of energy yield nutrients is 67.4% : 14.5 : 18.0 (carbohydrate : protein " fat). Considering the recommended amounts, the intake of protein is enough; the consumption of vit, A, thiamine, niacin are appropriate;and the intake of calories, Riboflabin and ascorbic acid, calcium, iron are deficient. Even though there is no significant difference between the socioeconomic factors (the standard of education of the subjects' mothers and family income0 and the intakes of calories and protein, there is a tendency that the consumption of protein intake si more abundant in the middle class than in any other class. The subjects' distribution of the physical growth index, is as follows; A (6.9%), B(19.3%), C(48.5%), D(13.7%) and E (11.6%). As the subjects' intake of calcium increases, the weight shows significant improvement (p<0.001). As the consumption of calories increases, the physical development shows significant improvement (p<0.05), and the weight shows significant increase (p<0.001).

• 동아시아식생활학회지
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• 제18권6호
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• pp.949-958
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• 2008

This study was carried out to examine the association of age, nutrient intake, alcohol drinking and smoking on serum lipid and apolipoprotein levels in 100 healthy adults (54 males and 46 females). The serum total cholesterol, low density lipoprotein cholesterol (LDL-C) (p<0.05), apolipoprotein B (Apo B) levels, LDL-C:high density lipoprotein cholesterol (HDL-C) ratio, Apo B:apolipoprotein(Apo A-I) ratio and atherogenic index (AI) (p<0.001) were significantly higher in males than females, but HDL-cholesterol level was significantly lower (p<0.01) in males than females. The plasma ascorbic acid concentration had no difference in both genders. Most of nutrient intakes except Ca, vitamin A and vitamin $B_2$ were higher than RI (Recommended intake) in both males and females. The meal frequency per day was significantly higher (p<0.01) in males than females, while meal speed, the heaviest meal, meal quantity and meal regularity had no significant differences. The rates of drinking and smoking were significantly higher (p<0.01) in males (59.3%, 37.2%) than females (17.3%, 6.9%). The age was positively correlated with triglyceride level in males (p<0.05), and with total cholesterol (p<0.001), LDL-cholesterol (p<0.001), Apo B (p<0.01), LDL-C:HDL-C ratio (p<0.01), Apo B:Apo A-I ratio (p<0.05) and AI (p<0.01) in females. The levels of serum lipid and apolipoprotein were more correlated with protein intake than other macronutrient intakes in males, while those in females were more correlated energy, carbohydrate and lipid intakes than protein intake. The effect of drinking on serum lipid and apolipoprotein levels was bigger in males than females, while the effect of smoking on those was bigger in females than males. The plasma ascorbic acid concentration was positively correlated with HDL-cholesterol (p<0.05), Apo A-I levels (p<0.001), whereas negatively correlated with Apo B:Apo A-I ratio (p<0.05) in males. And that was positively correlated with HDL-cholesterol (p<0.05) in females. These results suggest that moderate macronutrient intake, less alcohol consumption and non-smoking were necessary to maintain healthy lipid profile with aging in adults.

• 대한지역사회영양학회지
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• 제8권3호
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• pp.280-287
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• 2003

To investigate effects of the shared living on nutrient intakes,250 college male students who were living alone (104 men) or sharing accommodation with friends (134 men) were participated. Their average age was 22.6 years, their average height was 171.8 cm, their average weight was 65.6 kg and their average Body Mass Index (BMI) was 22.2. The caloric intakes of the men living alone or sharing accommodation were 55.9% and 72.5% of the Korean Recommended Dietary Allowance (RDA), respectively. The decreased caloric level of the group living alone seemed to be due to their decreased protein and fat consumption as compared to that of the group sharing accommodation. The group living alone consumed increased amounts of fiber for breakfast and half the carbohydrates, but more fat (p < 0.05) in snacks than the group sharing accommodation. The daily carbohydrate : protein : fat (C : P : F) ratio averaged 58.6 14.1 27.3, which is a lower carbohydrate and a higher fat ratio than the Korean recommended ratio. However, the group living alone was closer to the Korean recommended ratio than the group sharing accommodation. The food intake habits were evaluated as being poorer in the group living alone as compared to the group sharing accommodation, less frequent consumption of fried / pan-fried dishes, and fruits / juices, but more frequent consumption of instant / processed foods. In comparing the eating patterns of the two groups, the group living alone showed better eating habits, such as more“breakfast eating”and less“snacking in the morning, afternoon or late at night”whereas the group sharing accommodation showed better eating habits such as less“picky eaters”and less “eating out”. In the group living alone, their lower caloric intake was assumably due to their fewer side dishes, however they showed higher eating frequencies of instant i processed foods. Since the lifestyle of living alone seems to grow gradually among young men, we strongly recommend dietary education for them.

• Journal of Preventive Medicine and Public Health
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• 제51권1호
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• pp.41-50
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• 2018

Objectives: To explore alcohol perceptions and their association hazardous alcohol use in the populations of Alberta, Canada and Queensland, Australia. Methods: Data from 2500 participants of the 2013 Alberta Survey and the 2013 Queensland Social Survey was analyzed. Regression analyses were used to explore the association between alcohol perceptions and its association with hazardous alcohol use. Results: Greater hazardous alcohol use was found in Queenslanders than Albertans (p<0.001). Overall, people with hazardous alcohol were less likely to believe that alcohol use contributes to health problems (odds ratio [OR], 0.46; 95% confidence interval [CI], 0.27 to 0.78; p<0.01) and to a higher risk of injuries (OR, 0.54; 95% CI, 0.33 to 0.90; p<0.05). Albertans with hazardous alcohol use were less likely to believe that alcohol contributes to health problems (OR, 0.48; 95% CI, 0.26 to 0.92; p<0.05) and were also less likely to choose a highly effective strategy as the best way for the government to reduce alcohol problems (OR, 0.63; 95% CI, 0.43 to 0.91; p=0.01). Queenslanders with hazardous alcohol use were less likely to believe that alcohol was a major contributor to injury (OR, 0.39; 95% CI, 0.20 to 0.77; p<0.01). Conclusions: Our results suggest that people with hazardous alcohol use tend to underestimate the negative effect of alcohol consumption on health and its contribution to injuries. In addition, Albertans with hazardous alcohol use were less in favor of strategies considered highly effective to reduce alcohol harm, probably because they perceive them as a potential threat to their own alcohol consumption. These findings represent valuable sources of information for local health authorities and policymakers when designing suitable strategies to target alcohol-related problems.

• 한국식품과학회지
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• 제26권5호
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• pp.590-595
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• 1994

충진율을 다르게 하여 포장한 김치를 $10^{\circ}C$에서 저장하면서 포장내 기체조성, pH, 산도, 김치여액의 색도, 젖산균수 및 기호도의 변화를 측정하므로서 충진율이 김치의 품질에 미치는 영향을 조사하였다. 포장내 기체 조성은 충진율이 증가할수록 $O_{2}$의 감소와 $CO_{2}$의 증가 크기가 더 커졌다. pH와 산도는 그다지 충진율의 영향을 받지 않았으며, 색도의 경우에도 충진율에 관계없이 L, b 값은 지수적으로 감소하였고 a 값은 거의 일정하였다. 젖산균수와 관능검사 결과 역시 충진율에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로부터 김치의 포장시 충진율의 조절은 포장내 기체조성을 제외하고는 김치의 품질에 별다른 영향을 미치지 않는 것으로 판단되었다.

• Steel and Composite Structures
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• 제21권1호
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• pp.217-247
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• 2016

Five extended cylindrical reticulated shells are proposed by changing distribution rule of diagonal rods based on three fundamental types. Modeling programs for fundamental types and extended types of cylindrical reticulated shell are compiled by using the ANSYS Parametric Design Language (APDL). On this basis, conditional formulas are derived when the grid shape of cylindrical reticulated shells is equilateral triangle. Internal force analysis of cylindrical reticulated shells is carried out. The variation and distribution regularities of maximum displacement and stress are studied. A shape optimization program is proposed by adopting the sequence two-stage algorithm (RDQA) in FORTRAN environment based on the characteristics of cylindrical reticulated shells and the ideas of discrete variable optimization design. Shape optimization is achieved by considering the objective function of the minimum total steel consumption, global and locality constraints. The shape optimization for three fundamental types and five extended types is calculated with the span of 30 m~80 m and rise-span ratio of 1/7~1/3. The variations of the total steel consumption along with the span and rise-span ratio are analyzed with contrast to the results of shape optimization. The optimal combination of main design parameters for five extended cylindrical reticulated shells is investigated. The total steel consumption affected by distribution rule of diagonal rods is discussed. The results show that: (1) Parametric modeling method is simple, efficient and practical, which can quickly generate different types of cylindrical reticulated shells. (2) The mechanical properties of five extended cylindrical reticulated shells are better than their fundamental types. (3) The total steel consumption of cylindrical reticulated shells is optimized to be the least when rise-span ratio is 1/6. (4) The extended type of three-way grid cylindrical reticulated shell should be preferentially adopted in practical engineering. (5) The grid shape of reticulated shells should be designed to equilateral triangle as much as possible because of its reasonable stress and the lowest total steel consumption.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.394-402
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• 1999

The purpose of this study is to investigate diet quality and changes in nutrient and food intake with increase in age. Subjects were 69 patients(28 males, 41 females) living in Jeon-ju city, over middle-aged, and they were the same patients studied 4-7 years ago in a previous study. Dietary survey with one day 24-hour recall method was used. Energy, calcium, vitamin A and vitamin B$_2$intakes were lower than the RDA and vitamin C was in excessive status in pre-test and post-test. In food groups examrned, the consumption of potatoes, beans, vegetables, seaweeds, beverages, seasonings, oils, fish & shells and milks was increased amount than 4-7 years before but the consumption of cereals(p<0.01), sugars, seeds, fruits, processed food, meats and eggs was decreased. Diet quality was assessed by %RDA, nutrient adequacy ratio(NAR), mean adequacy ratio(MAR), dietary diversity score(DDS), meal balance and food group pattern. In %RDA, those proportion of appropriate intake in post-test in were higher than those in pre-test. For most nutrient except vitamin A, the levels of NAR in post-test were higher than in pretest. The MAR, an index of overall dietary quality, was 0.77 for pre-test and 0.83 for post-test(p<0.05). When we counted the major food groups consumed(KDDS), 62.3% of subjects had a KDDS of 3 in pre-test and 42.0% of subjects had a KDDS of 4 in post-test. Based on these results, in terms of variety and balance, total diet quality was improved with advancing of age.

• 동아시아식생활학회지
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• 제27권4호
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• Journal of Community Nutrition
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• 제4권3호
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• pp.187-194
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• 2002

This study was investigated the effects of exercise and supplementation of L-carnitine and antioxidants on hepatic mitochondrial function, especially oxidative phosphorylation (OXPHOS). Isolated hepatic mitochondria from 4 rat groups were functionally tested by an analysis of respiration and the coupling of this process to ATP synthesis in the presence of ADP. Four groups were non-trained, non-supplemented group (NTNS), non-trained, supplemented group (NTS), long term-trained, non-supplemented group (LTNS) , and long term-trained, supplemented group (LTS). The trained rats run on a treadmill (grade 10°,20 m/min) for 60min/day for 8 weeks. The supplemented rats were treated with L-carnitine (0.5% diet), vitamin E(0.5mg/g BW), vitamin C (0.5mg/g BW) and melatonin (1 $\mu$ g/g BW) for 8 weeks. There were exercise effects on improving mitochondrial OXPHOS. Within non-supplemented groups, exercised rats resulted in a significant decrease in state 4 oxygen consumption, which increased the respiratory control (RC) ratio and ADP : O (P/O) ratio. There were supplementation effects on improving mitochondrial OXPHOS, too. Within non-exercised rats, supplemented rats resulted in a significant decrease in state 4 oxygon consumption. which increased the RC ratio and P/O ratio. There were additive effects of exercise and supplementation on OXPHOS. Within supplemented rats, exercise resulted in an increase in RC ratio. Significant effects of exercise-supplement interaction on improving OXPHOS were identified. It suggests that exercise and supplementation of L-carnitine and antioxidants might improve more efficiently the impaired OXPHOS efficiency in mitochondrial dysfunction that recognized as is an important cause of degenerative diseases. (J Community Nutrition 4(3) : 187∼194, 2002)