• 동아시아식생활학회지
• /
• 제5권3호
• /
• pp.385-394
• /
• 1995

Our previous reports on the effect of dietary protein on methanethiol, ethacrynic acid, bromobenzene and carbon tetrachloride metabolism were overall reviewed. The methanethiol, ethacrynicacid and bromobenzene treated rats showed the more severe liver damage in those fed a low protein diet than those fed a standard protein diet. These xenobiotics treated rats showed the lower content of hepatic glutathione and its conjugated enzyme, glutathione S-transferase activities in those fed a low protein diet than those fed a standard protein diet. In case of carbon tetrachloride treated rats, the liver damage was more reduced in rats fed a low protein diet than those fed a standard protein diet. Concomitantly the hepatic cytochrome P-450 content, and its decreasing rate to the control were lower in rats fed a low protein diet than those fed a standard protein diet.

• 동아시아식생활학회지
• /
• 제27권3호
• /
• pp.280-294
• /
• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국식품영양과학회지
• /
• 제22권3호
• /
• pp.262-265
• /
• 1993

두부 제조공정 중의 부산물인 비지의 효율적인 이용을 위하여, 유기용매를 이용하여 건조시킨 비지를 원료 대두 중량의 10%가 되게 첨가하여 제조한 두부의 dietary fiber 함량과 탄수화물 소화율을 측정하였다. 또한 두부 제조 공정 각 단계별 시료의 소화율과 섬유소함량도 아울러 측정하였다. 전통적인 방법으로 제조한 두부와 비지첨가두부를 제외하고는 원료대두를 비롯한 전 시료중의 가용성 섬유 및 불용성 섬유의 비율은 1 : 3.5(w/w, 건물중량 기준)이었으며 비지제품은 각 섬유소의 함량이 상대적으로 원료 대두보다 1.5~2.5배 증가하였다. 또한 섬유소의 함량이 극히 적었던 전통두부에 건조비지를 첨가하면 불용성 및 가용성 섬유소가 각각 30%와 45%씩 증가하여 두부에서도 섬유의 영양적 효과를 기대할 수 있었다 탄수화물의 소화율은 비지의 경우 10%를 넘지 못하는 수준이었으며 전통두부 역시20% 정도였다. 비지 첨가 두부의 탄수화물 소화율도 비지의 소화율과 별차이를 보이지 않았다. (12.5%). 두부 및 관련 제품들의 탄수화물 소화율과 식이 섬유소 함량과의 상관관계가 역의 상관관계 r =-0.9243)를 보였다.

• Journal of Nutrition and Health
• /
• 제22권6호
• /
• pp.485-496
• /
• 1989

This study was performed to investigate nutritional effect of various dietary fibers on lead absorption and metabolism of protein and lipid in growing rats. Forty eight male rats of Sprague-Dawley strain weighing 75.7$\pm$0.7g were blocked into six groups according to body weight and fed six kinds of diet different with fiber source(non-fiber, cellulose, pectin) and lead level(0%, 1% ) for 4 weeks. Results are summerized as follows: 1) Food intake, weight gain, FER and PER were remarkably decreased in lead(Pb) added groups, and FER and PER in Pb-added pectin group were significantly lower than those in Pb-added non-fiber group. 2) Weight of liver, kidney and epididymal fat pad, bone weight and length, hematocrit, and hemoglobin content were decreased in Pb-added groups. 3) Total protein content in serum was tended to be decreased in Pb-added groups, but total lipid and cholesterol contents in serum were not different with dietary Pb level and fiber source. 4) Nitrogen, lipid and cholesterol content in liver were tended to be deceased in Pb-added groups, and especially those of the Pb-added pectin group were the lowest among groups. 5) Daily urinary and fecal excretions of nitrogen, lipid and cholesterol were decreased in Pb-added groups. Especially fecal excretions of nitrogen, lipid and cholesterol in Pb-free groups were significantly increased by dietary cellulose and pectin. 6) Pb content in blood was significantly increased in Pb-added pectin group. There was no significant decrease in Pb contents of liver, kidney and tibia, and increase in excretion of Pb by feeding dietary fibers. In conculsion, dietary fibers had no effect on the absorption of Pb, and dietary pectin seemed to increase Pb poisoning by decreasing bioavailibility of protein, lipid and other nutrients in the diet.

• Journal of Nutrition and Health
• /
• 제21권6호
• /
• pp.410-420
• /
• 1988

This study were performed to investigate effect of dietary cadmium(Cd) and protein levels on growth, body protein metabolism and Cd toxicity in growing rats. Forty eight male rats of Sprague-Dawley weighing 113$\pm$2g were blocked into 6 groups accoridng to body weight. Dietary protein were given at the levels of 7, 15 and 40% of diet and Cd (200ppm)were either added or not. The result obtained were summerized as follow; 1) Food intake, weight gain, FER PER, liver and kidney weight, weight and length of bones, hematocrit, and hemoglobin content in Cd-added groups were low than those in Cd-free groups. 2) Serum total protein showed no significant difference with Cd addition, but it was significantly lower in low protein diet groups. Liver protein in Cd-added groups was lower than Cd-free groups, and was tend to be increased with increasing dietary protein level. 3) Daily urinary and fecal nitrogen excretions in Cd-added groups were lower than Cd-free groups, and were increased with increasing dietary protein level. 4) Cadmium contents in blood, liver, kidney, and femur were tend to be decreased with increasing dietary protein level. Especially, Cd content in kidney of Cd-added groups was significantly decreased with increasing dietary protein level. 5) Daily urinary and fecal Cd excretions were tend to be increased with increasing dietary protein level, and Cd-added-high protein diet group showed the highest Cd excretion among the Cd-added groups, Cd absorption ration and Cd retention ratio were tend to be decreased with increasing dietary protein level.

• 한국가정과교육학회지
• /
• 제25권4호
• /
• pp.13-27
• /
• 2013

본 연구는 녹색식생활 교육 프로그램 개발 및 효과적인 시행에 필요한 기초 자료를 얻기 위하여 대구 경북 지역에 있는 중학생 246명을 대상으로 설문조사하여 녹색식생활에 대한 지식, 행동 수준 및 이에 영향을 미치는 요인을 살펴보고 녹색식생활에 대한 교육내용 요구도를 분석하였다. 본 연구자료는 SPSS Windows V.21.0 프로그램을 이용하여 분석되었다. 조사대상자의 녹색식생활에 대한 지식 정답률과 녹색식생활에 대한 행동 수준은 높지 않았으며, 각 영역별 수준을 살펴보면 녹색식생활에 대한 지식에서는 건강, 환경 순이었고, 녹색식생활에 대한 행동은 건강, 환경, 배려 순으로 나타났다. 중회귀분석 결과 녹색식생활에 대한 지식에 영향을 미치는 유의한 변수는 학년이었고, 녹색식생활에 대한 행동에 영향을 미치는 변수는 월평균 용돈(6만~9만원 미만), 가정형편(중), 녹색식생활에 대한 지식이었다. 녹색식생활에 대한 교육내용 요구도에서는 정상체중을 유지하는 방법에 대한 점수가 가장 높았고 그 다음으로는 쓰레기 분리수거 방법, 환경오염을 막기 위한 방법, 건강에 유익한 식품과 식단, 우리나라의 전통 음식 순이었다. 녹색식생활에 대한 지식이 녹색식생활에 대한 행동에 정적으로 영향을 미치는 것으로 나타나서 중학생들의 녹색식생활 행동 수준을 높이기 위해서는 녹색식생활에 대한 지식을 높이도록 교육이 실시될 필요가 있는 것으로 나타났다. 또한 녹색식생활에 대한 교육내용 요구도가 모든 항목에서 대체로 높게 나타났으므로 학교에서는 학생들의 교육적 요구에 부응하는 교육내용을 개발해야 할 것으로 보인다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권5호
• /
• pp.729-737
• /
• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• 대한지역사회영양학회지
• /
• 제18권5호
• /
• pp.478-490
• /
• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• 한국가정과교육학회지
• /
• 제35권1호
• /
• pp.73-88
• /
• 2023

우리나라 식생활교육은 2009년 식생활교육지원법이 제정되면서 건강, 환경, 배려를 핵심 가치로 삼아 변화되기 시작하였으며, 제3차 식생활교육 기본 계획(2020년-2024년)에서는 지속가능한 식생활로 함께 하는 농업, 건강한 국민, 포용하는 사회 실현을 비전으로 제시하고 있다. 그러나 4차 산업혁명의 디지털 문명은 학교 식생활교육에도 큰 영향을 미치고 있다. 따라서 이 연구에서는 우리나라 학교 식생활교육에서 지속가능한 식생활교육 내용을 살펴보고, 4차 산업혁명으로 인한 교육의 디지털 전환에 직면한 식생활교육 현상을 진단하고, 지속가능한 식생활 역량 함양을 위하여 포용적 식생활교육 구조와 내용 체계의 구체성을 통해 포용적 식생활교육의 방향을 탐색하였다. 포용적 식생활교육을 위해서는 인지적 학습, 정의적 학습, 실천적 학습이 포용적 방식으로 융합될 수 있는 구조와 체계가 필요하며, 지속가능한 식생활교육을 실천하기 위해서는 학습자 핵심 역량 함양에 중점을 두는 포용적 식생활교육의 방향에서 그 대안을 마련해야 할 것이다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제25권8호
• /
• pp.1169-1177
• /
• 2012

An experiment was conducted to determine the effects of different amounts of dietary linoleic acid (LA) on growth performance, serum biochemical traits, meat quality, fatty acids composition of muscle and liver, acetyl-CoA carboxylase (ACC) and carnitine palmitoyl transferase 1 (CPT 1) mRNA expression in the liver of 9 wks old to 13 wks old growing meat rabbits. One hundred and fifty 9 wks old meat rabbits were allocated to individual cages and randomly divided into five groups. Animals in each group were fed with a diet with the following LA addition concentrations: 0, 3, 6, 9 and 12 g/kg diet (as-fed basis) and LA concentrations were 0.84, 1.21, 1.34, 1.61 and 1.80% in the diet, respectively. The results showed as follows: the dietary LA levels significantly affected muscle color of LL included $a^*$ and $b^*$ of experimental rabbits (p<0.05). The linear effect of LA on serum high density lipoprotein cholesterol was obtained (p = 0.0119). The saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) contents of LL decreased and the polyunsaturated fatty acids (PUFAs) content of LL increased with dietary LA increase (p<0.0001). The PUFA n-6 content and PUFA n-3 content in the LL was significantly affected by the dietary LA levels (p<0.01, p<0.05). The MUFAs content in the liver decreased and the PUFAs contents in the liver increased with dietary LA increase (p<0.0001). The PUFA n-6 content and the PUFA n-6/n-3 ratio in the liver increased and PUFA n-3 content in the liver decreased with dietary LA increase (p<0.01). The linear effect of LA on CPT 1 mRNA expression in the liver was obtained (p = 0.0081). In summary, dietary LA addition had significant effects on liver and muscle fatty acid composition (increased PUFAs) of 9 wks old to 13 wks old growing meat rabbits, but had little effects on growth performance, meat physical traits and mRNA expression of liver relative enzyme of experimental rabbits.