• 한국가정과학회지
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• 제7권2호
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• pp.13-30
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• 2004

The purpose of this study was to investigate the status of teacher's perception about the nutrition education of elementary schooL The results of this study were as follows. Most of the teachers responded that nutrition education necessitate in curriculum of elementary school, the main reason for necessity of nutrition education was for proper growth, they thought starting period of nutrition education was to begin when children are in a kindergarten and a infant home. The perception for a suitable person to teach the nutrition education showed dietician, parents, class teacher and a related teacher in oder and the time of that is a related class, as a spare time at everyday, a special activity time, and service a meal in order. Importances of the contents of a nutrition education were proper eating habits, growth and nutrition, a food hygiene and a disease in order. Problems of elementary students' nutrition were a unbalanced eating, a ingestion a processing and instant food too much, lack of table manner, fatness and a weak child in order. The most of expected effects through the nutrition education were a good table habits and manners, the way of a efficient nutrition education were a need of link with parents, a need of link the dietician. a teacher's class and training in order. The average score of nutrition knowledge was 6.3$\sim$6.9 out of 10 and teachers of Gwangju scored more higher on nutrition knowledge than teachers of Jeonnam, as they arranged a dietician was so.

• 한국식품영양학회지
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• 제27권1호
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• pp.66-74
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• 2014

The purpose of this study is to compare the perceptions and needs for nutrition education between early childhood teachers and parents. This data will address the effective plans and suggest further nutrition education programs for early childhood education centers. This study was conducted with 200 early childhood teachers and 174 parents in Busan. We collected data through questionnaires from teachers and parents and then computed the frequency and ${\chi}^2$ test to analyze the data. The questionnaire was revised and complemented on the basis of related literatures and previous researches. According to our results in this study, there was a significant difference between the teachers' and parents' perceptions on the need of nutrition education and the reason for needing nutrition education. And there were differences among aims, contents, methods, and effective ways of nutrition education for children. In addition, there was a significant difference among the needs from teachers and parents on nutrition education. Finally, the results of this study suggest various implications for developing nutrition education programs in early childhood education centers. These results can be used to develop nutrition education program by considering the teachers' and parents' perceptions and needs. These may be useful data when planning for the nutrition curriculum in early childhood education centers.

• 한국식품영양학회지
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• 제36권5호
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• pp.368-378
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• 2023

Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.

• 한국식품조리과학회지
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• 제27권6호
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• pp.745-754
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• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• 한국식품영양학회지
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• 제12권2호
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• pp.113-118
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• 1999

Ten specimens of pufferfish Lagocephalus gloveri(called Gumeun-mibog in Korean) were purchased at a fish market in Pusan Korea. The pufferfishes were immediately frozen packed in ice boxes transpor-ted to our laboratory and then dissected in to four parts. The tissues were homoginized after adding with chloroform: methanol mixture solution and storaged at cool and dark place to extract total lipid. The total lipid contents were 29,34∼36.54% in liver 4.95∼6.11% in intestine 1.08∼1.60% in skin and 0.23∼0.38% in muscle of the pufferfish respectively. The contents of DHA and EPA were higher in the total lipids of livers showing 15.99% DHA and 3.04% EPA. The other fatty acids in the total lipids of liver were mainly composed of palmitic acid(16:0) palmitoleic acid(16:1) stearic acid(18:0) and oliec acid(18:1) Furthermore the contents of neurtral lipids were 95.45% and those of phospholipids and glycolipids were 1.45 and 3.09% respectively. Main fattty acids of the neutral lipid were composed of palmitic acid(16:0) stearic acid(18:0) oleic acid(18:1) oleic acid(18:1) EPA(20:6) and DHA(22:6) The contents of DHA and EPA were 16.62 and 2.41% respectvely. From these results of toxicity in the raw liver the tissue was judged to be nontoxic before and after extracting of total lipid.

• Journal of Nutrition and Health
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• 제26권2호
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• pp.196-201
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• 1993

본 연구에서는 채소류와 해조류의 식이섬유 함량을 측정하였다. 즉, AOAC 공정법에 의한 총 식이섬유 함량과 Mongeau-Brassard법에 의한 불용성, 수용성 및 총 식이섬유를 측정하고, 두 방법에 의한 식이섬유 함량을 비교 검토하였다. 채소류 및 해조류의 AOAC 공정법에 의한 평균 총 식이섬유 함량은 채소류는 6%, 그리고 톳을 제외한 해조류는 33% 내외를 함유하고 있었다. 한편, Mongeau-Brassard법에 의한 총 식이섬유에 대한 수용성 식이섬유의 함량비율은 채소류는 47%이었으며 해조류는 57%이었다. 총 식이섬유량(건량기준)에 대한 AOAC 공정법과 Mongeau들의 방법에 의한 측정치의 차이는 채소류는 도라지를 제외하고 1%~9%, 해조류는 1%~8%로 나타났다. ${TDF}\pm{error} boundary값은 Mongeau-Brassard법에 의한 값이 약간 컸으나, 모든 식품의 경우 F/Fc<1.0이었다. 그러므로 Mongeau-Brassard법은 AOAC공정법에 비하여 덜 정확한 방법은 아니었다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.29-36
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• 2011

The purpose of this study was to investigate the phytochemical contents and biological activities, including $\alpha$-glucosidase inhibitory activity and antioxidant activity, from the fruits of Elaeagnus multiflora using different solvent systems. The 50% ethanol extract of this species showed the most potent $\alpha$-glucosidase inibitory activity (88.5%) at a concentration of 1 mg/mL. Moreover, this extract also displayed the strongest antioxidant activity in each assay, showing 96.3% in DPPH scavenging activity, 98.2% in ABTS scavenging activity, and 2.5% in reducing power. The highest total phytochemical contents, including flavan-3-ols, phenolic acids, and flavonoids, were observed in the 50% ethanol extract. Interestingly, flavan-3-ols (3.150 mg/g) were detected at a significantly higher total content than those of phenolic acids (0.380 mg/g) and flavonoids (not detected). Additionally, the contents of individual phytochemicals showed remarkable differences, especially the epicatechin gallate (2.008 mg/g) and gallic acid (0.099 mg/g), which were the predominant constituents of each phytochemical type. Therefore, our results suggest that the 50% ethanol extract of E. multiflora fruits has strong biological activities, which are correlated with high phytochemical contents.

• 대한가정학회지
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• 제50권4호
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• pp.11-19
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• 2012

This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

• 한국식품영양학회지
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• 제13권1호
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• pp.6-12
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• 2000

This study was performed to investigate the changes in chemical composition of Panax ginseng leaf by harvesting at July, August and September. The levels of crude protein of dried ginseng leaf were decreased from 17.12mg% to 14.26% by harvesting month, however, crude fat contents of dried ginseng leaf were increased slightly from 1.90% to 2.49%. Three kinds of free sugar, i.e. glucose, fructose and sucrose were found in dried ginseng leaf and maltose was not found. Free sugar contents were increased by delaying harvest, but free amino acid were decreased. Total free amino acid was decreased in delayed harvesting month, serine was revealed superior in free amino acid composition, and valine was revealed next order. In minerals, contents of Ca were from 1,306.1mg% to 1,923mg%, that of K were higher than others patricualy as 1,266.9∼1,216.0mg%. The contents of minerals were existence in order of Mg, P, Na, Fe, Mn, Zn and Cu, abundantly. Total vitamin C were present of 391.0∼336.1mg%, and the contents were decreased as delayed as harvesting period despite of the plentiful content. In fatty acid composition of ginseng leaf, the palmitic acid content was as 40% higher than other fatty acids, remarkably.