• Fisheries and Aquatic Sciences
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• 제15권1호
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• pp.69-72
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• 2012

Effects of dietary nutrient content on the biological index and serum chemistry of olive flounder Paralichthys olivaceus achieving compensatory growth were investigated. Six treatments were prepared in triplicate. Fish were hand-fed with the control (C) diet twice daily for 8 weeks (8W-C) or fish were starved for 2 weeks and then hand-fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), or intermediate protein, carbohydrate and lipid (IPCL) diets for 6 weeks, referred to as 6W-C, 6W-HP, 6W-HC, 6W-HL, and 6W-IPCL, respectively. Weight gain of fish in the 8W-C, 6W-HP, and 6W-IPCL treatments was higher than that of fish in the 6W-C treatment. Condition factor (CF) of the fish in the 6W-HP, 6W-HC and 6W-IPCL treatments was higher than that of fish in the 8W-C and 6W-C treatments. The hepatosomatic index (HSI) of fish in the 6W-HC, 6W-HL and 6W-IPCL treatments was higher than that of the fish in the 8W-C, 6W-C and 6W-HP treatments. Serum chemistry except triiodothyronine ($T_3$) was not significantly different among the treatments. In conclusion, CF and HSI of the fish could be indices reflecting compensatory growth, whereas $T_3$ seemed to play a partial role in achieving compensatory growth.

• 동아시아식생활학회지
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• 제10권5호
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• pp.425-430
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• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• 동아시아식생활학회지
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• 제17권1호
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• pp.51-57
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• 2007

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.

• 동아시아식생활학회지
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• 제9권2호
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• pp.195-199
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• 1999

오징어 내장에서 분리한 protease를 중심합성 계획법을 이용해서 제한조건을 동일하게 하고 pH와 온도를 변수로 protease활성을 모니터링 하였다. 그 결과 protease활성은 41.75$^{\circ}C$, pH 6.02에서 78.65unit로 최고치를 나타내었으며, 이때 $R^2$는 0.8461로서 10% 이내에서 유의성이 인정되었다. 또한 오징어 내장 protease는 50mM의 $Na^{+}$ 첨가에서 활성이 저해되었으나 $Mg_2$$^{+}$에 의해서는 상승효과를 보였으며 km 값은 0.12mM이었다.

• 동아시아식생활학회지
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• 제16권5호
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• 한국식생활문화학회지
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• 제38권5호
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• pp.304-313
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• 2023

This study was a qualitative investigation into the food security and food variety among the rural elderly. For the qualitative data collection, nineteen elderly people who lived in Yangpyeong-gun were interviewed individually. Food security and variety was evaluated based on accessibility and affordability. The participants seemed to have difficulty preparing their own meals and eating with their families or others. The frequency of vegetable intake was found to be high, as vegetables were available through cultivation. However, in terms of diversity, the intake of meat and milk, which are sources of protein and calcium, was found to be significantly low. This has to do with very poor physical accessibility. A lack of nutrition education was identified as the biggest reason for not following dietary therapy despite having a pre-existing disease condition. Therefore, for the elderly in Yangpyeong-gun, it is suggested that a basic nutrition policy for food supply that can increase their actual intake is more essential than education on cooking and nutrients. Moreover, periodic nutrition education or a regular counseling system for dietary therapy through local public health centers may help improve the health of the elderly.

• 동아시아식생활학회지
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• 제10권2호
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• pp.129-135
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• 2000

유용식물인 민들레를 식품자원으로 활용하기 위하여 민들레 잎차를 개발하고자 볶음조건에 따른 품질특성을 측정하였다. 즉, 전처리로 사용한 예비건조의 유무, 볶음온도 및 볶음시간에 따라 제조한 민들레 잎차의 특성변화를 분석하였다. 그 결과, 고형분 함량 및 추출수율은 예비건조 유무에 관계없이 10분간 볶음처리 하였을 때. 가장 높은 값을 나타내었다. pH는 볶음시간에 따라 큰 차이는 나타나지 않았고, 예비건조구보다는 비처리구에서 다소 높은 값을 나타내었다. 색도는 비처리구보다는 예비건조구에서, 볶음시간이 길어질수록 명도는 낮아졌고, 적색도는 높아졌다. 탁도와 갈색도는 전처리에 관계없이 10분간 볶음처리하였을 높은 값을 나타내었다. 관능평가 결과, 전체적인 기호도는 예비건조를 행하지 않고 5분간 볶음처리 한 구간에서 가장 높은 값을 나타내었다. 볶음온도에 따른 고형분 함량, 추출수율의 변화는 비 처리구보다 예비건조구에서 전반적으로 높게 나타났으며, 볶음온도가 높아질수록 고형분 함량과 추출수율은 증가하였다. 색도, 탁도 및 갈색도는 예비건조구 보다 비처리구에서 높은 명도, 낮은 적색도를 나타내었고, 탁도와 백색도는 낮은 값을 나타내었다. 예비건조구의 경우에는 26$0^{\circ}C$에서, 비처리구의 경우 23$0^{\circ}C$에서 높은 탁도와 갈색도를 나타내었다. 볶음온도에 따른 관능검사 결과, 볶음온도 26$0^{\circ}C$로 처리하였을 때 가장 높은 기호도를 나타내었고, 동일한 처리구에서 높은 감칠맛과 낮은 떫은맛을 내는 것으로 나타났다. 이는 고형분 함량이나 추출수율이 높아질수록 이미 물질의 과다추출로 인하여 전체적인 기호도와 밀접한 관련이 있는 감칠맛이나 떫은맛에 영향을 미치기 때문인 것으로 생각된다. 결론적으로 민들레 잎으로 차를 만들 때 예비건조를 하지 않고 1차 볶음을 26$0^{\circ}C$에서 10분간 처리한 차가 가장 좋은 것으로 나타났다.

• 한국치위생학회지
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• 제11권6호
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• 동아시아식생활학회지
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• 제13권6호
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• pp.577-585
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• 2003

The purpose of this study was to investigate eating behavior, nutritional status and health conditions of college students attempting a weight control. The subjects are 88 students of the Daegu area. Their weight, height, triceps, and mid-arm circumference were measured and their dietary intake and eating behavior were obtained by using questionnaires. The 24-hour recall was obtained from the subjects. The results are summarized as follows: The average height, weight and BMI of the attempt and no-attempt male and female students were 171.2cm, 70.7kg and 24.1; 170.4cm, 79.9kg and 27.5; 159.3cm, 60.9kg and 24.0; 157.7cm 60.1kg and 24.2, respectively. Energy intake of the attempt and no-attempt male and female group was 63.9%, 61.8%, 76.2% and 83.9% of RDA respectively. Protein intake of each group was 97.5%, 83.9%, 60.1% and 67.3% of RDA respectively. The following items registered a negative correlation weight and carbohydrate, weight and Na intake, weight and vitamin C intake, PIBW and Na intake, TSF and fiber intake, TSF and Na intake, TSF and vitamin C intake, MAMC and Na intake, and MAMC and vitamin C intake. A relative magnitude of factors affecting weight control was analyzed by Stepwise multiple regression analysis. Overall results about relative influence of independent variables to the dependent variable(weight control) indicated that the BMI (p<0.01) was the most significantly correlated with weight control in all subjects. The results of this study suggest that the extensive nutrition education in the weight control program should be emphasized to prevent obesity early.

• Asian-Australasian Journal of Animal Sciences
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• 제33권6호
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• pp.941-948
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• 2020

Objective: This study was carried out to determine the effects of elevated dietary cation and anion difference (DCAD) on dry matter intake (DMI) and ruminal fermentation pattern in lactating dairy goats under tropical conditions. Methods: Ten dairy goats were divided into two groups of five animals each. The groups received diets at different DCAD levels, either a control diet (22.81 mEq/100 g dry matter [DM], DCAD-23) or a DCAD-39 diet (39.08 mEq/100 g DM, DCAD-39). After parturition, DMI and water intake were recorded daily. Ruminal fluid and urine were collected, and nutrient digestibility measurements were carried out at 8th weeks postpartum (PP-8). Blood samples were collected at PP-4 and PP-8 to measure plasma leptin. Results: Dry matter intake/body weight (DMI/BW) at PP-8 of the animals fed the DCAD-39 diet was significantly higher than those fed with DCAD-23 diet (p<0.05). Animals fed with DCAD-39 consumed more water than those fed DCAD-23 over 24 h, particularly at night (p<0.05). Ruminal pH, acetate concentration, and urinary allantoin excretion increased with the DCAD-39 diet, whereas ruminal butyrate concentration was lower with the DCAD-39 diet. On the other hand, other ruminal parameters, such as total volatile fatty acid concentration, propionate molar proportion and acetate/propionate average ratio, were not affected by increased DCAD supplementation. Apparent digestibility was improved by increased DCAD supplementation. Plasma leptin concentration was higher with DCAD supplementation. Conclusion: When feeding goats with DCAD-39 under tropical conditions, an increase in DMI was associated with improved apparent digestibility of nutrients, ruminal fermentation and microbial protein synthesis. An increase in plasma leptin concentration could not explain the effect of high DCAD on DMI.