• Journal of Nutrition and Health
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• 제37권5호
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

• Journal of Nutrition and Health
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• 제39권8호
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• pp.756-761
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• 2006

Curcumin has been known for its anti-proliferative and apoptotic effects on several cancer cells. We examined the inhibitory effects of curcumin on cancer cell adhesion, motility, invasion and matrix metalloproteinase-9 (MMP-9) activity in MDA-MB-231 human breast cancer cells. MDA-MB-231 cells were cultured with 0, 5, 10 or $20{\mu}M$ of curcumin. Curcumin significantly inhibited the adhesion of cancer cells to the fibronectin at $20{\mu}M$ and suppressed the motility and invasion of cancer cells at all concentrations. Also, the MMP-9 activity was inhibited by curcumin, but MMP-9 protein amounts were not affected. Our data indicate that curcumin inhibits motility, invasion and MMP-9 activity of MDA-MB-231 cells. Therefore, curcumin may contribute to the potential beneficial food component to prevent the cancer metastasis in human breast cancer.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.67-80
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• 2017

Cholesterol is a vital component of the human body. It stabilizes cell membranes and is the precursor of bile acids, vitamin D and steroid hormones. However, cholesterol accumulation in the bloodstream (hypercholesterolemia) can cause atherosclerotic plaques within artery walls, leading to heart attacks and strokes. The efficiency of cholesterol absorption in the small intestine is of great interest because human and animal studies have linked cholesterol absorption with plasma concentration of total and low density lipoprotein cholesterol. Cholesterol absorption is highly regulated and influenced by particular compounds in the food supply. Therefore, it is desirable to learn more about natural food components that inhibit cholesterol absorption so that food ingredients and dietary supplements can be developed for consumers who wish to manage their plasma cholesterol levels by non-pharmacological means. Food components thus far identified as inhibitors of cholesterol absorption include phytosterols, soluble fibers, phospholipids, and stearic acid.

• Journal of Community Nutrition
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• 제8권1호
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• pp.16-23
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• 2006

This paper describes a methodology for conducting Community Nutrition research with rather than on people in a community to generate grounded theory. This collaborative grounded theory methodology incorporates local knowledge and wisdom and builds community leadership capacity through engaging community-based professionals and para-professionals in the research process. In addition to building capacity for participation and leadership in research, education and action, this approach can increase the validity and value of the research and facilitate its application in community led programs. The methodology has five components: background, study design, data gathering, data analysis and interpretation, and application of findings in community programming. Three stages of the data analysis component focus sequentially on each interview independently, comparing across interviews, and systematically testing theory developed in the first two.

• Nutrition Research and Practice
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• 제16권sup1호
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• pp.126-133
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• 2022

Choline is a water-soluble organic compound that is important for the normal functioning of the body. It is an essential dietary component as de novo synthesis by the human body is insufficient. Since the United States set the Adequate Intakes (AIs) for total choline as dietary reference values in 1998, Australia, China, and the European Union have also established the choline AIs. Although choline is clearly essential to life, the 2020 Dietary Reference Intakes for Koreans (KDRIs) has not established the values because very few studies have been done on choline intake in Koreans. Since choline intake levels differ by race and country, human studies on Koreans are essential to set KDRIs. Therefore, the present study was undertaken to provide basic data for developing choline KDRIs in the future by analyzing data on choline intake in Koreans to date and reference values of choline intake and dietary choline intake status by country and race.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제22권4호
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• pp.330-340
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• 2019

Human breast milk contains numerous biomolecules. Human milk oligosaccharides (HMOs) are the third most abundant component of breast milk, after lactose and lipids. Amongst the synthetized HMOs, 2'-fucosyllactose (2'-FL) and lacto-N-neotetraose (LNnT) are widely studied and are considered safe for infant nutrition. Several studies have reported the health benefits of HMOs, which include modulation of the intestinal microbiota, anti-adhesive effect against pathogens, modulation of the intestinal epithelial cell response, and development of the immune system. The amount and diversity of HMOs are determined by the genetic background of the mothers (HMO secretors or non-secretors). The non-secretor mothers secrete lower HMOs than secretor mothers. The breastfed infants of secretor mothers gain more health benefit than those of non-secretor mothers. In conclusion, supplementation of infant formula with 2'-FL and LNnT is a promising innovation for infant nutrition.

• 한국식품조리과학회지
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• 제32권5호
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• pp.567-574
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• 2016

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.

• Journal of Nutrition and Health
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• 제52권3호
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• pp.268-276
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• 2019

본 연구의 목적은 건강한 한국 성인을 대상으로 손쉽게 측정 가능한 지표인 TG/HDL콜레스테롤 비에 영향을 주는 영양소 섭취 및 일반적 요소를 파악하고, 이 비와 대사 증후군과의 연관성을 통해 대사증후군을 미리 예측하기 위함이다. 본 연구는 2016년도 국민건강영양조사에 참여한 건강한 성인 2,828명을 대상으로 건강 설문조사, 식이 섭취 현황과 검진조사를 활용하여 TG/HDL콜레스테롤 비와 대사증후군 유무, 영양소 섭취와의 상관성을 알아보았다. 연구결과 TG/HDL콜레스테롤 비와 연관성이 있는 일반적 지표는 나이, 성별, 흡연, 음주 횟수, 혈압, 공복 시 혈당, 당화혈색소, 총콜레스테롤, 고밀도지단백콜레스테롤, 중성지방, 저밀도지단백콜레스테롤, 허리둘레, BMI, 고민감도 CRP, 요산, 크레아티닌, 요산/크레아티닌 비였다. 관련 요인을 보정한 후 분석한 결과 대사증후군 유무와 TG/HDL 콜레스테롤 비는 양의 상관관계를 보였고, 대사증후군 구성요소 중 공복 시 혈당, 중성지방, 고밀도지단백콜레스테롤이 이 비와 양의 상관성을 보였다. 영양소 섭취에서는 에너지와 당질 섭취량이 TG/HDL콜레스테롤 비와 연관성을 보였다. 특히 에너지 섭취량을 줄이는 것이 TG/HDL콜레스테롤 비를 낮추고 대사증후군의 위험성을 낮출 수 있음을 알 수 있다. 연구결과를 볼 때 TG/HDL콜레스테롤 비가 높은 일반인을 대상으로 하는 대사관련 영양 교육 및 보건 교육 관련 구체적인 프로그램의 실행이 필요함을 알 수 있다.

• 한국식품영양과학회지
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• 제26권2호
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• pp.242-247
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• 1997

엉겅퀴 지상부 중 심혈관계에 대한 영향과 활성성분을 구명하기 위하여 S.D.계 흰쥐의 적출한 성장과 혈관에 대한 작용과 혈압을 측정하였고 그 유효성분을 분리하였다. 엉겅퀴 지상부의 MeOH 추출엑스를 계통분획법에 의하여 분획하여 심장과 혈관에 작용하는 BuOH층을 분리, 정제한 후 UV, IR, $^{1}H-NMR$, $^{13}C-NMR$ 등의 분석방법으로 동정한 결과 flavonoid 배당체인 hispidulin $7-0-{\alpha}-L-rhamnopyranosyl(1{\rightarrow}2)-{\beta}-D-glucopyranoside$로 밝혀졌으며 흰쥐의 심박수 증가 및 심근과 흉부대동맥을 수축시켰고 혈압을 상승시키는 효과가 있었다.