• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.696-702
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• 2002

This study was conducted among the university students to evaluate the recognition of food calories through questionnaire. The subjects were 88 male and 230 female students in Chungnam. 67.4% of the subjects experienced nutrition education, 50.8% and 86.6% of them recognized daily calorie requirement and definition of calorie, respectively. There were significant differences in response rate about frequency of supper, experience and satisfaction of weight control, degree of knowledge of calorie, and need of nutrition education among the subjects with experience of nutrition education and recognition of daily calorie requirement and calorie definition. The calories of 14 food items (29.17%) were low recognized in subjects with nutrition education than in subjects without nutrition education. The results also show that the calories of 38 food items (79.17%) were highly recognized than the actual clories of them in total subjects. Especially, vegetables, fruits, and oils were highly recognized. The daily calorie intakes in the subjects recognizing calorie definition were lower than in the other subjects(p<0.05). In conclusion, university students highly recognized than actual food calories, and there was significant difference in degree of recognition with various factors, such as nutrition education, knowledge of calorie, and weight control, and therefore showing a strong need of proper nutrition education about food calories.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

• Food Science and Industry
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• v.52 no.4
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• pp.375-386
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• 2019

Carbohydrates play an important role in not only providing the body with calories but also giving taste and texture in foods. Recently, there is a growing interest in low-calorie carbohydrate materials due to obesity and the resulting diseases caused by excessive intake of calories. Polydextrose and sugar alcohols have calories of 2.0 kcal/g and 2.4 kcal/g, respectively. In addition to being a low-calorie material, polydextrose can be widely used as a dietary fiber source, thereby reducing calories and supplementing fiber. Sugar alcohols have sweetness comparable to a table sugar but they are not calculated as a sugar, so it can meet the government's sugar reduction policy. Also, polydextrose and sugar alcohols are not easily decomposed by heat and acid, and thus can be used without being affected by food manufacturing processes.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.185-191
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• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.238-241
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• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• Journal of Korean Academy of Nursing
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• v.31 no.6
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• pp.978-987
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• 2001

The purpose of this study was to determine the changing patterns of nausea, vomiting, anorexia and calorie intake. To examine the influence of those variables on the nutritional status of the cancer patients receiving chemotherapy. Method: To assess nutritional status, anthropometry and blood test were performed on 94 stomach cancer patients receiving postoperational chemotherapy on the daily basis. NVA and calorie intake were measured during chemotherapy. Result: 93% of subjects had low level of hemoglobin and 45.7% was below the lymphocyte count. 57% of subjects lost 10% of usual weight. The value of anthropometry was reduced but the difference between pre- and post-chemotherapy did not reach any statistical significance. 27% of subjects was grouped into the malnutritional state. During chemotherapy, the higher the degree of NVA, the less calorie intake. The significant predictors for nutritional status were nausea and calorie intake. Conclusion: The chemotherapy affected the food intake of cancer patients through NVA. Though the influence of chemotherapy on anthropopmetry was not significant in this research, nausea and food intake were the most affecting factors for nutrition of cancer patients. Therefore we need to assess nutritional status and support for cancer patients receiving chemotherapy and to develop an intervention for improvement of symptoms and food intake.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.299-304
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• 1996

The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate $3{\sim}4$ times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.99-108
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• 2002

Recently interests on raw-food diets are rapidly increasing in relation to chronic diseases prevention in Korea, but studies on raw-food diets have been hardly performed by nutritionists. This study was performed to investigate the effects of low-calorie diets using a raw-food formula in the form of freeze-dried powder on obesity and its complications in the obese women (body mass index (BMI) $\geq$ 25kg/㎡) for eight weeks. Forty premenopausal women (mean BMI 28.04kg/㎡, mean age 28.33years old) participated in this diet intervention, and were controlled by eating 1 regular meal, 1-2 snacks and 2 raw-food formula (140kcal/pack) meals a day within the 1500-1300kcal ranges. Anthropo-mentric measurements, body compositions, physical exercise, and obesity-related risk factors were assessed before (the initial), during (the 4th week) and after (the 8th week) the study. All the data was analyzed by paired t-test, repeated measures ANOVA, and nonparametric rank test at p<0.05 level. Obesity was significantly increased during this study, and it was decreased in weight (-4.59%, p<0.000), BMI (-4.56%, p<0.000), body fat percent (-6.18%, p<0.000), fat mass (-10.19%, p<0.000), waist and hip circumferences(-5.69%, p<0.000 and -2.55%, p<0.000) and WHR (-3.24%, p<0.000). Energy expenditure of physical exercise was increased as much as 70kca1/day during the study (p=0.000), but it did not have any correlations with weight loss and changes of body compositions. Biochemical measurements including blood triglyceride(p <0.006) and leptin(p<0.000) levels were significantly decreased, LDL cholesterol level was increased(p<0.05), but all the blood lipid levels were in the normal ranges. Fatty liver echogenicity and menstrual irregularity were improved after the diet intervention(p<0.000 and p<0.034). In conclusion, this B-week low-calorie diet intervention using raw-food formula was effective for obese premenopausal women in reducing obesity and its risk factors so as not to proceed towards comorbidities. However, the variation of blood lipid levels should be observed for a longer Period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1005-1010
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• 2002

This study was carried out to investigate the effect of maltodextrin on the characteristics of low-calorie layer cake. Different levels of maltodextrin were added to the cake formula based on the weight of shortening. The specific gravity of cake batter was decreased by increasing the level of maltodextrin, whereas the viscosity showed an opposite trend. The microstructures of cake crumb observed by the scanning electron microscope showed the decrease of the number and size of air cells, and those of fat particles were also decreased by increasing the level of maltodextrin. The texture profile analysis of layer cake showed statistically significant differences according to the levels of maltodextrin. Hardness, gumminess and chewiness of the cake batter were decreased by adding maltodextrin, while springiness, cohesiveness and resilience increased. According to the sensory evaluation, the scores of taste and texture were decreased by adding maltodextrin, but the scores of appearance, color, flavor and overall preference of the layer cake increased. Overall results suggested that the addition of 35% maltodextrin could be the best replacing ratio for the low-calorie layer cake.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.367-372
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• 2001

This study was conducted to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake made by adding different levels of polydextrose as a fat substitute for shortening. As the substitution level of polydextrose increased, the specific gravity of the cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by a scanning electron microscope showed the decreased number and size of air cells and fat particles by increasing fat substitution level. The texture profile analysis using rheometer showed significant differences among the samples according to the levels of polydextrose for shortening. The hardness. gumminess, cohesiveness and chewiness of the cake declined gradually by increasing polydextrose level, while the springiness increased. There were no significant differences in resilience. Among various sensory properties, the appearance, flavor, crumb texture and overall acceptance of the layer cake decreased by increasing polydextrose level, although the taste score increased by adding 25% of polydextrose for shortening. Taking these results together, adding 25% polydextrose for shortening suggested to be a good substitution level for the low-calorie layer cake.