• Nutrition Research and Practice
• /
• 제9권5호
• /
• pp.539-546
• /
• 2015

BACKGROUND/OBJECTIVES: Women's bone health status is closely related with environmental factors and lifestyle factors. The purpose of this study is to evaluate the dietary risks of osteoporosis and osteopenia for Korean postmenopausal women. SUBJECTS/METHODS: The data from 1,433 subjects from the 2010 KNHANES were used and divided into three groups: normal, osteopenia, and osteoporosis group using bone mineral density (BMD). Nutrient intakes and food intake frequency were evaluated. Logistic regression analysis was applied to determine the odds ratios for osteoporosis and osteopenia. RESULTS: The RNI percentage of each nutrient and food intake frequency from 12 food groups decreased as bone mineral density status deteriorated. Risk for osteoporosis of low calcium (Ca) intake, under the EAR, showed an odds ratio of 2.13(95% CI; 1.26-3.61, P < 0.05). Higher intake frequency showed preventive effect from osteoporosis compared to lower intake frequency in such food group as dairy products (ORs 0.40, CI 0.21-0.75), beans (ORs 0.49, CI 0.29-0.83), seaweeds (ORs 0.55, CI 0.32-0.94), fish (ORs 0.56, CI 0.32-0.98), and fruits (ORs 0.42, CI 0.23-0.79) after adjusting for age. CONCLUSION: To prevent osteoporosis in later life, sufficient Ca intake and more frequent intakes of foods containing Ca such as dairy products, beans, fish, seaweeds, and fruits, which help in Ca absorption, should be stressed for Korean postmenopausal women.

• 한국식품영양과학회지
• /
• 제36권5호
• /
• pp.651-656
• /
• 2007

싱싱회 부산물인 어류 프레임을 보다 효율적으로 이용하기 위하여 넙치 frame을 주성분으로 하는 스낵의 제조를 시도하였고, 아울러 이의 성분특성도 검토하였다. 넙치 프레임은 중금속 및 휘발성염기질소 함량으로 미루어 보아 스낵의 원료로 적절하리라 판단되었다. 스낵의 휘발성염기질소 함량, 수분활성 및 관능검사 결과 등으로 미루어 보아 넙치 프레임 분말의 최적 대체비율은 3%로 판단되었다. 총 아미노산 함량은 프레임 첨가 스낵이 무첨가 스낵보다 높았으며, 두 스낵 모두 주요 아미노산은 aspartic acid, glutamic, proline 및 leucine 등이었다. 또한 프레임 첨가 스낵의 칼슘 및 인의 함량은 각각 492.3 mg/100 g 및 270.3 mg/100 g으로 무첨가 스낵의 이들 함량에 비하여 높아 의미가 있었고, 칼슘/인의 비율도 1.82로 칼슘 흡수가 기대되는 비율이었다. 이상의 결과로 미루어 보아 프레임 스낵은 구성아미노산의 및 무기질 강화면에서 의미 있는 수산가공품으로 판단되었다.

• 한국식품영양학회지
• /
• 제22권3호
• /
• pp.430-442
• /
• 2009

This study was designed to investigate the relationship between the dietary intake according to calorie intake from a coffee containing beverage and the bone health status of 189 female collegians. The study was conducted through questionnaires, anthropometric checkup, 3-days food records and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into three groups: students not drinking coffee(non-coffee group, N=56), students consuming <100 kcal daily from coffee(low-calorie coffee group, N=84), and students consuming $\geq100$ kcal of their total daily calories from coffee(high- calorie coffee group, N=49). There were no significant differences in weight, height, body mass index, body fat and calcaneus bone mineral density among the three groups. The low-calorie coffee group usually drank black coffee or instant coffee mix, and the high-calorie coffee group habitually drank coffee with milk or sugar syrup. There were no significant differences in the mean daily energy and food intake among the three groups. However, vitamin $B_2$(p<0.05) and calcium (p<0.01) intake in the high-calorie coffee group were higher than in the non-coffee group. Also, mean intake of sugars, fish and shellfishes, milks and beverages in the high-calorie coffee group were also significantly higher than in non coffee group(p<0.05). There was no significant difference in the Korean Dietary Diversity Score(KDDS) among the three groups. The main calcium source was milk in all three groups, and milk intake(total and included with coffee) was highest in the high-calorie coffee group. Although no significant difference was apparent between the high-calorie and non-coffee groups concerning anthropometric factors and calcaneus bone mineral density, consumption of coffee may have influenced food and nutrient intake. The results suggest that consumption of milk-supplemented coffee may be of nutritional benefit.

• 한국식품영양과학회지
• /
• 제36권11호
• /
• pp.1417-1424
• /
• 2007

수산물 가공 중 부산물로 다량 발생하고 있는 7종의 fish frame(연어 frame, 삼치 frame, 붕장어 frame, 가다랑어 frame, 황다랑어 frame, 참다랑어 frame및 붉은메기 frame)의 생선 곰탕의 추출 소재로서 가능성을 검토하였다. 휘발성 염기질소와 중금속 함량의 분석 결과 참다랑어 frame과 연어 frame은 식품가공소재로 안전한 범위이었다. Fish frame 추출물의 수분을 제외한 주성분은 조단백질이었다. 7종 fish frame 추출물의 엑스분 질소와 비린내 및 맛에 대한 관능검사 결과 생선 곰탕의 제조를 위한 엑스분 추출소재로는 연어 frame이 가장 적절하였다. 연어 frame 추출물의 인 및 칼슘함량은 18.0 mg/100 mL 및 33.1 mg/100 mL이었다.

• 한국식생활문화학회지
• /
• 제7권4호
• /
• pp.339-362
• /
• 1992

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.

• 동아시아식생활학회지
• /
• 제15권5
• /
• pp.566-573
• /
• 2005

본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.

• Fisheries and Aquatic Sciences
• /
• 제17권2호
• /
• pp.175-180
• /
• 2014

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and $50.03kgf/cm^2$, whereas those of CMB heated for 45 min at $121^{\circ}C$ were 0.40 and $1.94kgf/cm^2$, respectively.

• 한국수산과학회지
• /
• 제46권6호
• /
• pp.862-867
• /
• 2013

Since the industrial revolution, seawater has increased in temperature and acidity due to the increase in anthropogenic carbon dioxide in the atmosphere. To understand the effect of elevated $CO_2$ on the early life stages of fish, we reared fertilized eggs of black sea bream Acanthopagrus schlegelii under three $CO_2$ concentrations (400, 850 and 1550 ppm) for 3 weeks. The standard length and wet weight of black sea bream larvae declined with enhanced $CO_2$ concentration in the rearing water (P<0.05). However, chemical analysis using ICP-OES on internal tissues of black sea bream larvae indicated that the whole-body calcium concentration increased with $CO_2$ concentration in the rearing water. These conflicting results suggest that future experiments should examine the acid-base balance to investigate the formation of bone and otolith during larval growth.

• Journal of Nutrition and Health
• /
• 제31권5호
• /
• pp.939-948
• /
• 1998

To investigate the relationship between eating behavior and the prevalence of adolescents drug abuse and smoking, this survey was conducted among 349 male students(mean age ; 16.0 $\pm$0.9yrs) at technical high schools in Kyunggi-Do. It was shown that 58.7% of total subjects were smoking and 11.2% were abusing drugs. Drug abusers weighed Less than non-abusers especially, student smokers were 2.7kg lighter than non-smokers despite the same height. Although parents' education showed no relationship with drug abuse, educational level of student smokers' fathers was significantly lower than that of non-smokers' fathers. Drug abusers and smokers showed significantly higher incidence of runaway from home, absence from school without notice, and parents' divorce than non-abusers and non-smokers. Drugs abused were sleeping pills(n=20), bonds and butane gas(n=9), marijuana(n=3), tranquilizer(n=3), morphine and cocaine(n=2), and pep pills like amphetamine(n=2) 76.9% of the drug abusers had their first experience in junior high school and 81% of the smokers stared smoking as early as in junior high school. Also, 44% of the smokers reported that they smoke daily. The drug abusers tended to have more irregular eating habits than the non-abusers. The smokers showed irregular mealtime, ate either too fast or too slow, and especially, often skipped lunch or dinner. The drug abusers and smokers took little vegetable in their meals and often ate bread or noodles instead of rice for staples. In addition, they preferred taste to nutrition when they had meals. The smokers tended to ingest smaller amount of calcium source such as milk or dinner food and fish with bone although they consume more volume of total foods than the non-smokers. All subjects took less in calorie, calcium, iron, vitamin A, vitamin E, riboflavin, and folic acid than the Recommended Dietary Allowance Those findings suggest that drug abuse and smoking cause bad eating habits that influence unbalanced nutritional state. Therefore, nutrition education should be provided to the adolescents so that they can recognize the disadvantages of drug and smoking and its relation to dietary relation. (Korean J Nutrition 31(5) : 939-948, 1998)

• Journal of Nutrition and Health
• /
• 제31권3호
• /
• pp.315-323
• /
• 1998

This study was performed to investigate the serum lipid levels and fatty acid composition in middle-aged men and the influence of cardiovscular risk factors on them. Data for dietary intake, anthropometry , blood pressure, and general environmental factors were obtained and their relationship to serum lipid levels and fatty acid composition were analyzed in 303 healthy male subjects with a mean age of 43.8$\pm$6.4 years from June 1 to 22 , 1995. The prevalence of obesity was 26.7% by BMI and 11.2% by WHR criteria . The percentage of hypertensive subjects were 13.5% and 22.4% by systolic and diastolic blood pressure, respectively. Retinol, calcium , and roboflavin intakes were lower than the RDA for Koreans. The ratio of carbohydrate intake to total calories of the subjects was 70%. Ratios of P/M and n-6/n-3 were 1.02/1.05/1.00 and 11.1/1, respectively. The percentage of subjects who had serum TG, TC, LDL-C leves beyond the normal range were 19.5% , 13.5% and 8.6% respectively. Palmitic comprised 26.4% of serum total fatty acids, linoleic acid 19.4% and oleic acid 16.4. The waist circumference and ration of carbohydrate intake were related positively to TG level. Serum cholesterol level had positive relations with waist circumference, DBP, sugar intake, and income. There were positive relationships between SFA and bone fishes and vegetable oil intakes, MUFA and DBP while a negative a negative relationship was observed between PUFA and animal fat intake. Serum n-6 fatty acid was related negatively to carbohydrate intake and hot taste preference. N-3 fatty acid was related positively to fish intake and negatively to egg intake. These results suggest that to maintain adequate serum lipid levels and fatty acid composition, sugar, animal fat, and carbohydrate intakes have to be reduced, while consumption of vegetable oil and fish must be increased. It is also essential to control abdominal fat accumulation and blood pressure.