• 한국양식학회지
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• 제21권4호
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• pp.272-277
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• 2008

참다랑어 Thunnus orientalis의 종묘생산기술개발을 위해 대량 종묘 생산과정에서의 성장과 생존, 사육수조와 배합사료의 단백질원의 차이에 따른 성장효과 대하여 조사하였다. 종묘생산 실험 결과 부화 후 30일째의 생존율은 0.69%, 전장과 평균체중은 각각 $49.83{\pm}2.52\;mm$, $1.03{\pm}0.09\;g$이었다. 사육수조 형태 차이에 따른 사육실험 결과, 성장률, 사료효율, 생존율 등 사육성적의 실험구간의 유의차는 없었다. 참다랑어 치어의 배합사료 개발을 위한 적정 단백원 평가에서 BIO구가 실험 종료시의 평균 체중과 성장률에서 SL구와 유의차를 보이지 않았으며, 사료효율과 실험 종료시의 전어체 조지방 함량은 BIO구가 SL구보다 유의적으로 높았다(P<0.05). 본 연구결과 BIO-CP가 참다랑어 치어용 배합사료의 적정 단백원으로 평가되었다.

• 한국식품영양학회지
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• 제15권4호
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• pp.357-363
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• 2002

부산지역의 외식실태 중 저녁때의 외식성향을 알아보기 위하여, 부산시내에 거주하거나 직장을 가진 대학생 이상의 남녀 792명을 대상으로 외식빈도, 외식장소, 외식동반자, 자주 가는 음식점과 음식 그리고 식사시 음주 여부와 자주 마시는 술의 종류 등을 설문지를 통해 조사하였다. 외식성향에 대한 다양한 결과를 알아내기 위해서 성별, 연령 그리고 직업별로 통계처리 하였으나 본 보고서에는 성별과 연령별 결과만을 발표하였다. 저녁때에 자주 가는 외식장소로는 시내 중심가(25.3%), 집 근처(23.4%), 소문난 곳(17.7%) 순이었으며, 남자는 시내 중심가(26.1%), 여자는 집 근처(27.6%)가 가장 높았으며, 젊을수록 시내 중심가에서의 비율이 높고 나이가 들수록집 근처의 비율이 높았다 저녁 외식때의 동반자는 친구(49.1%)와 가족(48.9%)이 대부분이었다. 저녁 외식 때 자주 가는 음식점은 갈비집(46.6%), 한식집(28.9%), 횟집(27.8%) 순이었으며, 나이가 많을수록 한식집, 갈비집 그리고 횟집의 순으로, 대학생과 20대는 햄버거점, 피자점 그리고 분식점 순으로 선호도가 높았다. 저녁에 외식때 자주 먹는 음식은 소갈비(43.0), 생선회(40.9%)순이었으며, 소갈비와 생선회에 대한 선호도는 나이가 많을수록, 피자와 햄버거는 대학생과 20대에서 선호도가 높았다. 저녁 외식때 약 77%가 술을 마시는 것으로 나타났으며, 자주 마시는 술의 종류로는 소주(66.6%)와 맥주(26.0%)가 대부분인 것으로 조사되었다. 이상의 결과로 부산 시민의 저녁때의 외식성향을 어느 정도 파악할 수 있을 것으로 생각되며 앞으로도 계속하여 다양한 부산시민의 외식업소에 대한 실태를 파악하기 위하여 좀 더 다양한 조사를 계속할 것이다.

• Journal of Nutrition and Health
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• 제45권3호
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• pp.264-273
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• 2012

This study analyzes the food frequency for the elderly regarding different family types and finds the factors for nutritional risk, offers a basic reference for providing nutritional support for them. The study referred to the dietary behavioral survey data of 3,680 elderly people (1652 male and 2028 female) from 21 regions in the northern Kyeonggi province. The data was collected through the method of one-to-one interviews and was a part of the Community Health Survey for 2008 by the Korea Centers for Disease Control and Prevention (KCDC). We classified family types as a household for elderly people living alone, a household of elderly people with a spouse, a household of the elderly with unmarried children and a household of the elderly with married children, and as for intakes of foods, the frequencies of taking fruits, vegetables, kimchi, rice with mixed cereals, meat, fish, bean tofu soymilk, milk and dairy products, as well as sweet beverages are calculated on a daily basis and skipped meals are calculated on a weekly basis. Elderly women showed lower income, lower education level, higher unemployment rates, and a higher rate of government healthcare subsidies than elderly men. Elderly women tend to live alone and with their children while elderly men tend to live with their spouse. In both males and females, the intake of fruits and vegetables were the least in the elderly living alone, while the elderly with married children ate the most. In both males and females, the household of the elderly living alone ate significantly less amounts of Kimchi than other family types. Elderly people living alone tended to have significantly less meat and fish, especially women. In the case of rice with mixed cereals, the elderly men living alone and the elderly men with unmarried children ate significantly less amounts than the elderly men living with a spouse. The elderly men living alone took significantly less milk and dairy products than the elderly men with unmarried children while the elderly women living with a spouse took significantly less milk and dairy products than the elderly women with married children. With regards to the frequency of meal-skipping, the elderly living alone had the highest frequency for skipping meals. From this result, having various foods is difficult for the elderly living alone. Furthermore, the elderly living with unmarried children demonstrated a low quality of dietary life compared to those of married children. Hence, it can be concluded that social support is important in order for the elderly to have a balanced diet.

• 동아시아식생활학회지
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• 제13권5호
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• 대한지역사회영양학회지
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• 제23권5호
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• pp.397-410
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• 2018

Objectives: An association between dietary patterns and mental health in children has been suggested in a series of studies, yet detailed analyses of dietary patterns and their effects on ADHD (attention deficit hyperactivity disorder) are limited. Methods: We included 4569 children who had dietary intake data as part of the CHEER (Children's Health and Environmental Research) study conducted nationwide from 2005 to 2010. We assessed ADHD (Attention Deficit Hyperactivity Disorder) by the DuPaul's ADHD Rating Scales and dietary intake by a semi-quantitative food frequency questionnaire. Using intake data, we constructed five dietary patterns: "Plant foods & fish," "Sweets," "Meat & fish," "Fruits & dairy products," and "Wheat based." Results: The overall proportion of ADHD was 12.3%. Boys (17.8%) showed a higher rate of ADHD than girls (6.5%). The total intake of calories (85 kcal) and plant fat (2g) in the ADHD group was significantly higher than that of the normal group. ADHD was significantly negatively associated with dietary habits such as having breakfast and meal frequency, and positively associated with eating speed, unbalanced diet, overeating, and rice consumption. Regarding dietary patterns, the "Sweets" category was relevant to high ADHD risk (OR 1.59, 95% CI: 1.18, 2.15 for Q5 vs. Q1) in a linear relationship. An inverse, non-linear association was found between "Fruits & dairy products" and ADHD (OR 0.55, 95% CI: 0.39, 0.76 for Q4 vs. Q1). Conclusions: Our study confirms both positive and negative associations between diet and ADHD in elementary school age children. Moreover, linear or nonlinear associations between diet and ADHD draw attention to the possible threshold role of nutrients. Further studies may consider characteristics of diet in more detail to develop better intervention or management in terms of diet and health.

• Asian-Australasian Journal of Animal Sciences
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• 제13권6호
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• pp.861-882
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• 2000

The seed, or grain, of modern cultivars of Lupinus angustifolius, commonly known as Australian sweet lupins (ASL), is an established feed resource for the intensive animal industries of Australia, Japan, Korea and several other countries in Asia and Europe. Since the introduction of ASL to the world marketplace about 25 years ago, researchers in many countries have found them to be a valuable component of the diet of beef and dairy cattle, sheep, pigs, poultry, finfish and crustaceans. The seed of ASL contains ~32% crude protein (CP) (~35% DM basis) and 5% oil. The main storage carbohydrates in the seed are the ${\beta}$-galactans that comprise most of the cell-wall material of the kernel and the cellulose and hemicellulose of the thick seed coats. ASL seeds contain about 40% non-starch polysaccharides (NSP) and a negligible amount of starch. This makes them an excellent ingredient for ruminant diets, as the risk of acidosis is very low. The seed of modern cultivars of domesticated Lupinus species contain negligible amounts of lectins and trypsin inhibitors so they do not require preheating before being used as an ingredient in feeds for monogastric species. They have a high digestibility coefficient for protein, >90% for most species, but a low energy digestibility, ~60%, which is mostly due to the high content of NSP. The low content of methionine (0.22%) and of lysine (1.46%) is typical of the legumes. The lysine availability for pigs is >70%. Lupin kernels contain ~39% CP (~42% DM basis), 6% oil and 30% NSP. They have a higher digestible energy for pigs and finfish and a higher metabolisable energy for poultry than whole seed. Commercial operations rarely achieve complete separation of kernel from hull and it is more likely that the kernel fraction, called splits or meats, will contain ~36% CP. The replacement of soybean meal or peas with ASL in cereal-based diets for most intensively reared animals, birds and fish is possible provided lysine, methionine and digestible energy levels are kept constant. This makes ASL economically competitive in many, but not all, circumstances.

• Journal of Nutrition and Health
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• 제29권5호
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• pp.547-558
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• 1996

A rapid increase in urbanization and industrialization brings about a change in economic status which results in considerable changes in lifestyle including food habits and disease and mortality patterns. The purpose of the present study was to investigate recent food habit changes if any, reasons for food habit change, current food consumption patterns, and breakfast practices among urban adults with middle and upper income levels. Three hundred men and women, aged 20-60 years, were randomly selected and interviewed individually by trained interviewers. Among the twenty food groups studied, subjects reported that, compared to two years ago, they are now eating more fast foods, meats, fish, vegetables and fruits, and less rice, noodles, pastries, and salt. The changes in fast foods, fruits, and rice consumption patterns varied significantly between age, sex, income level, and BMI groups. The two most primary reasons for food habit changes were 'for my own health' and 'for my family's health', which shows that health seems to be the major concern in changing food habits. Among meals, the breakfast meal was rated as the most important one, and was not affected by the sociodemographic variables. However, the average rate of skipping breakfast was found to be as high as 33% with a greater rate in younger age groups. The rats of breakfast skipping was found to vary between different income, education, and BMI groups. Among the subjects who eat breakfast meals daily, a traditional Korean breakfast of rice and soup was found to be still a predominant choice, although younger age groups, upper income groups, and people with more education choice, although younger age groups, upper income groups, and people with more education tended to eat a western-style breakfast more frequently. These findings are applicable at the planning and implementation stages of various nutritional improvement projects as a part of the National health Promotion Law.

• 대한가정학회지
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• 제42권10호
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• pp.1-10
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• 2004

The purpose of this study was to investigate what kinds of foods university students consume, how often they go out eating, and the regularity and amount of their meals. A questionnaire survey was conducted on 600 university student (home with Parents $40.8\%$: house of relatives $5.5\%$: boarding with cooking $43.3\%$: dormitory $10.3\%$). The main results are as follows: PIBW(percent ideal body weight) was under weight($49.2\%$), normal weight($40.7\%$), over weight($6.0\%$) and obese($4.2\%$). Many students had breakfast irregularly(boarding with cooking: $81.2\%$> home with parents: $71.8\%$> dormitory: $54.8\%$> house of relatives: $54.5\%$). Students who had a meal of average size were $32.5\%$(for breakfast), $61.3\%$(for lunch), and $39.5\%$(for dinner). Students who were home with parents and boarding with cooking had more eating for breakfast and lunch than those who were house of relatives and dormitory. Students who were home with parents and dormitory students ate more often milk, milk products, and kimchi than house of relatives and boarding with cooking students. Home with parents, boarding with cooking and dormitory students ate more often meat, milk, bread, fast food, and instant noodles than house of relatives students. Home with parents, house of relatives, and dormitory students ate more often fish, dried anchovy, and vegetables than boarding with cooking students. Dormitory students ate more often snacks, such as alcohol and fruits, than home with parents, house of relatives, and boarding with cooking students.

• 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.

• 한국식품영양학회지
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• 제23권4호
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• pp.531-541
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• 2010

The purpose of this study was to analyze the dietary habits and food intake by age, based on the nutrition counseling data of medical health examination. The subjects were 5,511 adults(3,139 males and 2,372 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1, 2007 to December 31, 2007. Survey samples were divided by age groups : 30>, 30~39, 40~49, 50~59, 60~69, 70{$\leq}$ years. The subjects were composed of 57% male and 43% female. The results showed that the dietary habits of ${\geq}$50 group were relatively good. On the other hand, in 30> yrs group had more dietary habit problems, they had irregular meals and the ratio of skipping breakfast was high. And they frequently had meals out. regularity of meals, eating breakfast was higher in ${\geq}$70 yrs groups than in other groups(p<0.001). frequency of overeating was higher in 30>, 30~39${\geq}$yrs groups than in other groups(p<0.001) and speed of eating meal were fast in 50~59 yrs groups than in other groups(p<0.01). For foods with high cholesterol and fat, it was shown that the older the subject, the fewer the frequency of consumption(p<0.001). For kimchi and salty foods, food intake showed a negative relationship with age(p<0.001), whereas for fresh vegetables and high-calcium fish, it showed a positive relationship(p<0.001). All in all, it was shown that as the people get older, their dietary habits tend to get more appropriate. In conclusion nutrition education based on their dietary habit by age should be taught, so that people have a healthy dietary habit and food intake for the rest of their life.