• Nutrition Research and Practice
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• 제11권2호
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• pp.147-154
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• 2017

BACKGROUND/OBJECTIVES: Assessing changes in energy intake and dietary sources is important to understand trends in the prevalence of obesity. Thus, we examined trends in energy intake and its nutrient and food sources in Korean adults from 1998 through 2015. SUBJECTS/METHODS: This study included 70,769 subjects aged ${\geq}19$ years who completed a nutrition survey. Subject data were obtained from the 1998, 2001, 2005, 2007-2009, 2010-2012, and 2013-2015 Korea National Health and Nutrition Examination Surveys. Dietary intake was assessed by a 1-day 24-hour recall method. RESULTS: In men, the daily energy intake significantly increased from 2,196 kcal in 1998 to 2,489 kcal in 2013-2015 (P for trend < 0.0001). However, the daily energy intake among women did not change significantly over the same period (P for trend = 0.5772). The percentages of energy intake from animal foods (e.g., meat and milk) and beverages increased during the study period in both men and women. However, the percentage of energy intake from plant foods decreased due to a marked decrease in the intake of white rice. Changes in food sources of energy intake led to changes in the nutrient sources of energy intake; for example, the increase of energy intake from fat and decrease of energy intake from carbohydrate. CONCLUSIONS: This study suggests that since 1998, energy intake has increased among Korean adult men, but not among women. However, the composition of food and nutrient sources of energy intake has changed in both men and women. Energy intake and its nutrient and food sources should continue to be monitored regularly in the Korean adult population.

• 동아시아식생활학회지
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• 제16권3호
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

• 한국식품영양학회지
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• 제25권1호
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• pp.169-180
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• 2012

This study examines the dietary, exercise, and other daily habits of Daegu residents and how these relate to the residents' perception of their own health status, and comparatively analyzes the lifestyles and daily habits of those who perceive themselves to be healthy and those who do not. This research study used Inbody 230(Body composition analysis, Biospace, Korea) to make body and health measurements such as body composition and obesity index. Also, included in this study was a survey on the lifestyle patterns of the residents. The data from this survey was analyzed with SPSS. The results show that among the residents of Daegu, those who perceive themselves to be healthy have lower body fat and are less obese on average. With respect to dietary habits, those who believe themselves to be healthy have more regular dietary habits such as rarely skipping a meal than those who do not believe themselves to be healthy. In addition those who say they are healthy exercise more frequently and for a longer duration than those who say they are not healthy. As for daily habits, those who report they are healthy show greater satisfaction with life and suffer less from stress than those who report themselves to be unhealthy. This study demonstrates that in order to improve people's health in Korea, good dietary, exercise and daily habits need to be emphasized. Additionally, health education and health awareness programs need to be established in each region. Follow-up studies should be conducted afterwards.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.993-997
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• 2011

12종 천일염 시료의 성분 분석을 비교한 결과, 식염함량은 국내산 장판염이 85.1%, 국내산 토판염이 89.3%, 수입산 천일염이 91.3%로 나타났다. 국내산 장판염의 불용성분은 0.05%로 가장 낮게 나타났으며 수분함량은 6.4%로 가장 높게 나타났다. 국내산 장판염의 Na 함량은 수입산에 비해 다소 낮게 나타난 반면 Mg, K 함량은 세계적으로 유명한 프랑스 게랑드 소금에 비해 유의적으로 높게 나타났다. 따라서 우리는 인체에 꼭 필요한 무기질을 다량 함유하고 있는 소금을 섭취함에 있어, Na 함량이 적고 Mg, K 등 무기성분이 높게 함유된 국내산 천일염을 통한 소금 섭취를 권장하는 바이다. 습식분해 및 직접용해법에 의한 Na와 Mg의 무기성분 조성비(%)는 수입산과 토판염의 경우 두 가지 방법 모두 89 : 1로 동일한 비율을 보였고, 장판염에서는 82 : 3 대 81 : 3로 유사한 조성 비율을 나타내어 천일염시료 분석에 있어 습식분해와 직접용해법 간에 차이가 그다지 크지 않았다. 따라서 본 연구결과를 토대로 습식분해법에 비해 복잡한 전처리를 거치고 않고 직접용해로 천일염의 무기성분분석을 실시하여도 정확한 수치를 얻을 수 있을 것으로 판단된다.

• Journal of Community Nutrition
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• 제4권2호
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• pp.130-135
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• 2002

The purposes of this study were to quantify and compare the kind and amount of solid waste generated in two school foodservice operations located in urban and rural areas. A waste stream analysis was conducted to quantify and characterize the kind of waste in the production and service parts of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences exist in amounts of waste generated in the urban school and the rural school. An average of 415 meals, including 43 adult meals, were served daily in the urban school, while an average of 177 meals, including 24 adult meals, were served daily in the rural school. Food waste generated in the production part in the urban school composed approximately 87% and 45%, while that in the rural school composed 71% and 28% by weight and volume, respectively. Waste per meal was not significantly different between the urban school and the rural school in the production part except the cardboard waste. The total waste per meal at lunch was 154g or 465m1 in the urban school and 51g or 334m1 in the rural school. Students in the urban school discarded significantly more food waste and milk than students in the rural school did. The research results suggest that school foodservice dietitians should evaluate the acceptability of menu items based on food waste per meal, and assess the feasibility of implementing a plan for recycling packaging waste and composting organic waste.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.893-900
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• 2012

본 연구에서는 시판 멸치액젓에 주정을 일정한 비율로 첨가하여 소금의 용해도를 낮춤으로서 소금을 석출시키는 탈염방법을 활용하여 저염 멸치액젓의 제조공정을 확립하고자 하였다. 또한 시판 멸치액젓과 주정을 활용하여 탈염처리 한 저염 멸치액젓의 품질 특성을 비교하기 위해 일반성분, 총질소, 아미노태 질소, 대장균 및 아미노산 함량을 비교분석 하였다. 시판 멸치액젓에 대해 주정의 첨가량이 증가할수록 멸치액젓의 염도는 낮아지는 경향을 보였다. 즉, 멸치액젓 100 mL에 대해 주정을 각각 100% 및 300%(v/v)를 첨가한 경우에 멸치액젓의 염도는 14.3% 및 10.3%를 나타내었다. 이와 같은 현상은 염도 23%인 식염수 용액의 실험에서도 같은 경향을 보였다. 탈염처리 한 멸치 액젓의 총질소 함량은 1.20%이었고, 아미노태 질소 함량은 784.03 mg/100 g으로, 시판 멸치액젓보다 높은 함량을 나타내었다. 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 총아미노산은 glutamic acid, alanine, lysine 및 leucine이었고, 필수아미노산의 함량은 탈염처리 한 멸치액젓에서 높게 나타났다. 또한, 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 유리아미노산은 공통적으로 glutamic acid, leucine, alanine, valine, lysine 및 isoleucine 이었다. 이상의 결과에서 주정을 이용하여 소금을 원하는 농도만큼 특별한 장비없이 효과적으로 제거할 수 있는 멸치액젓의 탈염공정을 확립할 수 있었다. 또한 주정을 사용하여 멸치액젓을 탈염하는 방법은 총질소, 아미노태 질소 함량 및 아미노산 함량에 긍정적인 영향을 주어 맛을 향상시켜 줄 수 있을 것으로 기대되며, 본 연구의 결과로 저염 멸치액젓 상품화 연구의 기초자료로 활용 및 인류 보건향상에 크게 기여할 것으로 전망된다.

• Journal of Nutrition and Health
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• 제56권4호
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• pp.377-390
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• 2023

본 연구는 한국인을 대상으로 제2형 당뇨병 환자와 질병이 없는 정상대조군을 비교하여 성별에 따른 체액 불균형 정도와 영양소 섭취량을 평가하고자 하였다. 조사대상자는 총 57명으로, T2DM이 있는 T2DM군 (n = 36)과 T2DM이 없는 정상대조군 (n = 21)으로 나누어 분석하고, 성별에 따른 체액량의 차이를 고려하여 남성 T2DM군 (n = 24), 남성 정상대조군 (n = 9), 여성 T2DM군 (n = 12), 여성 정상대조군 (n = 12)으로 세분화하여 지표들의 특징을 분석하였다. BIA를 통하여 연구대상자의 체액 조성을 분석한 결과, ECW/ICW는 T2DM군이 정상대조군보다 유의적으로 높았고, 부종지수를 나타내는 ECW/TBW는 T2DM군이 정상대조군보다 유의적으로 높게 나타났다. 성별에 따른 체액 조성을 분석한 결과, 남성과 여성 모두 T2DM군은 정상대조군보다 높은 ECW/ICW, ECW/TBW를 보이며 동일한 체수분율 양상이 나타났다. 식사일기를 통해 연구대상자의 영양소 섭취량을 분석한 결과, 1,000 kcal 당 탄수화물, 식이섬유, 비타민 A, 비타민 C, 나트륨, 칼륨 섭취량은 T2DM군이 정상대조군보다 많았고, 1,000 kcal 당 지방, 콜레스테롤 섭취량은 T2DM군이 정상대조군보다 적었다. 본 연구를 통해 T2DM 환자에게서 체액 불균형이 나타날 가능성이 높음을 알 수 있었으며 추후 당뇨 합병증의 평가, 진단의 기초 자료로 널리 활용될 것으로 사료된다.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.235-244
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• 2023

Objectives: Based on the results from the Korean Total Diet Study (KTDS), the sodium (Na) and potassium (K) intake of Koreans were estimated and compared with intake estimates from the Food & Nutrient Database (FNDB), as in the Korea National Health and Nutrition Examination Survey (KNHANES) to verify the validity of these estimates. Methods: One hundred and thirty-four representative foods (RFs) covering 92.5% of the total food intake of Koreans were selected, and 228 pairs of corresponding 'RF x representative cooking method' were derived by reflecting the methods used mainly in terms of frequency and quantity in their cooking. RF samples were collected from three cities with a larger population size in three regions (nine cities) nationwide, and six composite samples were made for each RF, considering its regional and/or seasonal characteristics. One thousand three hundred and sixty-eight 'RF x representative cooking method' pair samples were prepared, and the Na and K contents were assessed using inductively coupled plasma atomic emission spectrometry (ICP-MS). The Na and K intake of the Korean population was estimated by linking the content with the food intake data from the 7th KNHANES. Results: The mean Na and K intake of Koreans were 2,807.4 mg and 2,335.0 mg per person per day, respectively. A comparison with the Na and K intake from KNHANES, including only RFs of KTDS, showed comparable results with less than 5% variation. While the contribution and ranking of food items to Na intake were similar between KNHANES and KTDS, there were differences in K intake. This was attributed to the large discrepancies in the K content of rice and coffee between KTDS results and the values in the 9th Revision of the National Food Composition Table used in KNHANES. Conclusions: The Na and K intake of Koreans estimated based on the KTDS, which performed nutrient analysis on samples prepared to a 'table-ready' state using foods of the representative collection, was similar and comparable with that of KNHANES. This supports the validity and usefulness of FNDB-based nutrient intake estimation at the population level. The list of nutrients studied in KTDS is expected to be expanded, allowing for intake estimation of nutrients with currently insufficient or absent information in the FNDBs in use.

• 한국해양바이오학회지
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• 제12권1호
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• pp.11-19
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• 2020

This study aims to review the progress of biotechnological applications of sea cucumber and presents fundamental validation data on a range of methods and applications to determine the most promising fields for future exploitation and application. Sea cucumbers from different regions, subjected to numerous industrially applicable drying methods, were evaluated for their biochemical composition. The study highlights the nutritional excellence of Jeju red sea cucumber, particularly the high amino acid and fatty acid composition of its intestinal organs and the possibility of the industrial utilization of these organs. In addition, an efficient extraction method to extract collagen and chondroitin sulfate from red sea cucumber was established. The extracted collagen and chondroitin sulfate can be used as commercially valid biomaterials. Accordingly, the red sea cucumber was confirmed as a valuable source of raw food material of varied functionality and bioactivity. Upon conducting an analysis of patents thus far relating to the sea cucumber, it was found that the associated technology was limited to some parts of primary and secondary industries. Therefore, there is a clear need for the strategic development of technologies to produce specialized functional products from sea cucumber's raw materials, with a view to promote other related industries.