• Nutrition Research and Practice
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• 제10권4호
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• pp.448-455
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• 2016

BACKGROUND/OBJECTIVES: A growing body of research has indicated that night eating could be associated with poor diet quality and negative health outcomes. This study examined the nutritional aspects of night eating, its related factors, and the association between night eating and body weight among Korean adolescents. SUBJECTS/METHODS: This study analysed the data from a one day 24-hour dietary recall as well as a demographic survey of 1,738 Korean adolescents aged 12 to 18-years-old obtained from the 2010-2012 Korea National Health and Nutrition Examination Survey. 'Night eating' was defined as consuming 25% or more of one's daily energy intake between 21:00 and 06:00. Subjects complying with the preceding condition were classified as 'night eaters', whereas the rest were considered 'non-night eaters'. Logistic regression analysis examined factors related to night eating. Multiple linear regression analyses were used to examine the relationship between night eating and BMI z-scores, whereas multinomial logistic regression analysis was used to examine the relationship between night eating and weight status. RESULTS: About 21% of Korean adolescents appeared to be night eaters. Night eaters showed increased breakfast skipping (P = 0.001), higher energy intake from snacks (P < 0.001), greater proportion of energy intake from fat (P = 0.029), and lower Dietary Diversity Scores (P = 0.008) than non-night eaters. Male adolescents presented 1.9 times higher odds of being night eaters than females. Adolescents whose both parents were night eaters were 4.4 times as likely to be night eaters as those whose neither parents were. Female adolescents showed a significant relationship between night eating and BMI z-scores (${\beta}=0.28$, P = 0.004). However, night eating did not increase odds of being overweight or obese in adolescents. CONCLUSIONS: Night eating in Korean adolescents was related to undesirable dietary behaviours and low diet quality in general as well as higher BMI z-scores in females. Male gender and parental night eating appeared to be the factors that significantly increased odds of night eating. These results suggest that night eating should be considered when designing nutrition education or intervention programs targeting adolescents.

• 대한지역사회영양학회지
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• 제27권1호
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• pp.1-11
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• 2022

Objectives: Away-from-home (AFH) eating has been associated with poor diet quality and health outcomes like obesity in developed countries. AFH eating is also emerging in low-income countries, but its influence on overall diet quality is under-researched. We examined the prevalence of AFH eating and its influence on the dietary patterns of Ugandan adults. Methods: This cross-sectional study employed a web-based survey to interview Ugandan adults aged 18 ~ 65 years. A qualitative food frequency questionnaire was used to assess the food group intake, which was then converted into daily intake frequencies. Principal component analysis was used to derive dietary patterns. The participants were then classified based on the tertiles (T) of dietary pattern scores. Results: About 75% of the 375 participants reported eating AFH. The young men, food insecure, and urban dwellers were more likely to eat AFH ≥ 5 times/week. Three dietary patterns emerged; the animal-based, beverage pattern; the high fat, sweet pattern; and the traditional, plant-based pattern. Participants who frequently ate AFH were 2.85 times and 5.64 times more likely to be in the second and third tertiles, respectively, of the animal-based, beverage pattern compared to the rare eaters (OR = 2.85, 95% CI: 1.35-6.06 for T2 vs T1; and OR = 5.64, 95% CI: 2.50-12.73 for T3 vs T1). The odds of being in the second tertile of the high fat, sweet pattern was significantly higher for frequent AFH eaters compared to the rare eaters (OR = 2.61, 95% CI:1.23-5.52). Conclusions: The prevalence of AFH eating was high. Frequent AFH eating was common among the young, male, food insecure, and urban dwellers, and was associated with unhealthy dietary patterns.

• Animal Bioscience
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• 제34권10호
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• pp.1663-1673
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• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.427-436
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• 2004

본 연구는 현수방법이 한우 육질에 미치는 영향과 근육간 육질특성 차이에 영향을 주는 요인을 평가하기 위해 수행되었다. 총 18두 한우 거세우의 좌도체와 우도체를 순차적으로 tendaerstretch(TS) 처리하고, 다음날 양 도체의 longissimus(LD), semimembranosus(SM), tricepsbrachii(TB)을 발골하여 7일 동안 숙성하였다. 관능검사는 한국식 바베큐(BBQ)와 서양식 스테이크(Grill) 방법으로 360명을 대상으로 실시하였고, 동시에 전단력, 보수력, 가열 감량, 근절길이와 근내 조지방 함량을 측정하였다. 소비자 맛 지수는 도체 육질등급이 높은 경우 LD는 높았으나(P < 0.05), TB는 차이가 없었다. 한편, SM은 Grill의 경우에만 높은 듭급이 높은(P < 0.05) 값을 없었다. 이 결과는 높은 도체 육질등급은 LD의 경우 맛이 우수하다는 것을 증명하나, SM과 TB의 맛은 대변하지 못한다는 것을 시사한다. Tenderstretch는 TB의 관능 특성 및 물리적 육질 특성에는 영향을 미치지 않았고, 다른 근육의 가열 감량에도 영향을 미치지 않았다. 한편, 이 현수 방법은 LD와 SM의 근절길이와 맛 지수를 증가(P < 0.05) 시키고 전단력을 감소(P < 0.05) 시켰다. 이 결과는 시료가 7일 동안 냉장 숙성되었다는 점을 고려할 때, 결체조직의 약화와 관련되었다는 것을 시사하고 있다. 도체 육질등급에 따른 현수방법의 특별한 효과는 대부분 육질 특성에는 관찰되지 않았으나, tenderstretch된 SM의 맛 지수가 처리를 하지 않은 LD와 동하였다. 이 결과는 소비자들이 tenderstretch한 우둔을 불고기 형태로 소비했을 경우 등심과 같은 맛을 느낄 수 있다는 것을 의미한다. 소비자 맛 지수와 기계적 육질 측정치와의 상관관계에서, LD의 경우 근내지방과 유의적(P < 0.05) 상관관계를 보였고, SM의 경우는 근절길이와 유의적(P < 0.05) 관계를 보였다. 이 결과는 근육에 따라 맛을 대변할 수 있는 예측 요인이 다르다는 것을 시사한다. SM의 경우 보수력과 가열 감량이 높은 음의 상관관계를 보여, 보수력과 가열 감량과의 관계를 잘 나타내고 있으나, 다른 근육에서는 높은 상관도가 관찰되지 않았다. 소비자가 느끼는 맛 차이를 포함하여 실험실적 측정요인을 이용한 근육간 별별력 검사를 하였을때 약 77%의 확률에서 분류되었다. 근육간 차이에서 가장 큰 요인은 맛지수였고, 가열 감량과 근절길이도 큰 요인으로 작용했다. 이 결과는 전단력 측정의 절대치와 맛과의 관계는 근육에 따라 다르다는 것을 나타내며, 근육간 맛 차이는 전단력보다 가열 감량과 근절길이가 설명력이 높다는 것을 나타냈다. 본 연구 결과는 Tenderstretch는 우둔과 같은 비인기부위의 맛 지수를 높이는데 유용한 방법이고, 기계적인 육질측정 방법이 국내 소비자 맛 지수를 예측하는데 한계가 있다는 것을 시사한다.

• 대한영양사협회학술지
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• 제26권2호
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• pp.126-140
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• 2020

The purpose of this study was to investigate the association between dietary quality and smart device use among middle school students. A total of 330 middle school students (171 boys and 159 girls) residing in Incheon participated in this questionnaire survey in June 2018. The boys and girls were divided into two groups according to their daily use time of smart devices: less than 3 hours a day (<3 hours) and 3 hours or more a day (≥3 hours). Eating habits and dietary quality were assessed using a nutrition quotient for adolescents (NA-Q). For boys and girls, higher consumption frequency of white milk was significantly associated with less time spent using a smart device. For boys, a higher number of vegetable dishes and eating frequency of breakfast were significantly associated with the less time spent using a smart device. For girls, higher consumption frequency of processed beverages, ramyeon, and street foods was significantly associated with more time spent using a smart device. For boys and girls, those who spent more time using a smart device had significantly lower NA-Q scores, indicating low dietary quality. To sum up, more time spent using a smart device among middle school students may be associated with lower dietary quality. These results suggest the need to provide a nutrition education program and guidelines to students who use smart devices for a long time.

• 대한치과의사협회지
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• 제56권5호
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• pp.287-295
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• 2018

Eating-swallowing disorder (dysphagia) is a very important functional problem for the elderly, and it has a significant impact on the quality of their life. Because the eating and swallowing processes are affected by oral tissues including teeth, tongue, and oral muscles, it is natural that the dentist as a specialist in oro-facial region, intervenes in the diagnosis and treatment of the disorder. Nevertheless, Korean dentists still lack interest and understanding of dysphagia. In aged society, it is necessary that the dentists understand the functional disorders as well as oral diseases. The purpose of this study is to introduce the evaluation and treatment methods of eating and swallowing functional disorders in order to cope with eating-swallowing disordered patients who are frequently encountered in aged society.

• 한국작물학회지
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• 제64권4호
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• pp.299-310
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• 2019

우리나라 밥쌀용 벼 품종의 협소한 유전적 다양성을 극복하기 위해 재래벼 26품종, 잡초벼 21품종, 국내 육성 24품종과 일본 육성 5품종 등 76품종을 공시하여 국내 고유 유전자원의 식미 특성을 평가하고 재래벼와 잡초벼 중 식미 특성이 우수한 유전자원을 선발하였다. 1. 재래벼와 잡초벼의 간장은 국내 품종 및 일본 품종 보다 큰 편이어서 도복에 약하였으나, 쌀 수량은 일본 품종보다 높았다. 2. 식미 특성은 유전자원군별로 유의적인 차이를 보였는데, 윤기치, 기대식미치, 물리·화학적 특성 및 식미관능평가에서 일본품종보다 식미 특성이 우수한 재래벼와 잡초벼 유전자원이 다수 탐색되었다. 3. 분자육종법과 식미관능검정 및 밥의 윤기치를 종합적으로 평가하여 재래벼인 상도, 왜벼와 잡초벼인 횡성앵미 3, 남제주앵미6, 완도앵미6 등 5개의 우수한 고유 유전자원을 선발하였다. 4. 완도앵미6은 전체 유전자원 중에서 기대식미치는 가장 낮았으나 밥맛과 윤기치가 가장 좋은 결과를 보여 새로운 핵심 육종소재로 기대되었다. 5. 밥맛과 윤기치 등 식미 특성을 전체적으로 고려할 때 재래벼와 잡초벼는 종자주권이 강조되는 현실에서 유전적 배경이 다양한 밥쌀용 품종 개발을 위한 고유 육종소재로서 가치가 매우 크다고 판단된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1994년도 추계 학술대회지
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• pp.64-65
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• 1994

• Safety and Health at Work
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• 제11권3호
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• pp.367-371
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• 2020

We evaluated the eating pattern, physical activity, and daytime sleepiness level in Chilean shift workers. Fifty, middle-aged adult health workers from a public hospital in Santiago, Chile, were included: a group undergoing shift work (shift workers, including at least one "night shift" and one "long day", n = 33), and day workers under traditional schedule (from 8:00 to 17:00h, n = 17). Body composition, physical activity, and daytime sleepiness levels, and diet characteristics (diet composition, meals' timing, and diet quality) were assessed. Despite similar total energy intake, shift worker showed lower carbohydrate (% of energy) and higher protein intake (both P < 0.01), decreased diet quality, an irregular eating pattern, and delayed meal timing (all P < 0.05). Physical activity and daytime sleepiness levels did not differ between groups. Findings from this first Chilean study in healthcare shift workers support the fact that meal timing and diet quality appear as critical factors for upcoming intervention studies in this group.

• 한국식품조리과학회지
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• 제20권6호
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• pp.545-552
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• 2004

The objective of this study was to determine of the meal and service quality satisfaction of University foodservice institutions. 462 University students in the Seoul area were surveyed between October 14 and 21, 2002. The result of this study showed that $63.9\%$ of University students were eating 1-4 times per week at University foodservice institutions. The main reasons for eating at University foodservice institutions were inexpensive price $(60.8\%)$ and economy of time $(31.8\%)$. The reasons for not eating at University foodservice institutions were tasteless food $(50.3\%)$ and dissatisfaction with the menu $(22.7\%)$. Most University students $(75.5\%)$ considered taste of food in selecting from the menu. An importance-performance analysis of the meals served at University foodservice institutions showed that variety of the menu and taste of the food were of poor performance, but of high importance. The service quality of University foodservice institutions using a modified Servqual model were tangibles(-0.83), empathy(-1.05), reliability(-1.09) and assurance(-1.13) in decreasing order.