• International journal of advanced smart convergence
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• 제10권3호
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• Applied Biological Chemistry
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• 제24권4호
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• pp.207-212
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• 1981

제조과정별(製造過程別) 콩나물을 단백질원(蛋白質源)으로 대두(大豆)와 비교(比較)하여 동물사육시험(動物飼育試驗)을 수행(遂行)하고 체중증가(體重增加), 사료효율(飼料效率) 및 단백질효율(蛋白質效率)을 화학적(化學的) 평가(評價)와의 관계(關係)를 검토(檢討)하였다. 1. 생콩(Group A), 4일(日)생콩나물(Group B), 8일(日)생콩나물(Group C), 가열(加熱)한 콩(Group I), 가열(加熱)한 4일(日)콩나물(Group F), 가열(加熱)한 8일(日) 콩나물(Group G), 가열(加熱)한 4일(日) 콩나물자엽(子葉)(Group H) 그리고 가열(加熱)할 4일(日)콩나물배유(胚軸)(Group I)을 각각(各各) 단백질원(蛋白質源))으로 하여 4주간(週間)의 백서생육시험(白鼠生育試驗)에서 체중증가량(體重增加量), 사료섭취량(飼料攝取量) 그리고 단백효율(蛋白效率)(PER)의 크기는 Group E>Group H>Group F>Group G>Group I>Croup A,B 그리고 C의 순(順)으로 나타났다. 2. 체중증가량(體重增加量)은 essential amino acid index (EAAI) 및 requirement index (RI)와는 정(正)의 상관관계(相關關係) ($(r=0.996^{**}$와$r=0.988^{**}$)를 보여 화학적(化學的) 평가(評憤)의 지침(指針)이 될 수 있으나 A/E, A/T, FAO reference protein 그리고 requirement pattern과는 상관관계(相關關係)를 보이지 않았다. EAAI와 RI에 의하면 콩나물의 단백질(蛋白質)의 질(質)은 가열(加熱)한 4일(日)콩이 가장 높았고 가열(加熱)한 4일(日)콩나물자엽(子葉), 가열(加熱)한 4일(日)콩나물중, 가열(加熱)한 8일(日)콩나물, 가열(加熱)한 4일(日)콩나물 배유(胚軸)의 순(順)으로 낮게 나타났다. 3. $25^{\circ}C$에서 4일(日)동안 기른 콩나물의 단백질(蛋白質)의 질(質)을 원료(原料)콩과 비교(比較)해 보면 화학적평가(化學的評價)에서 4.5%의 단백질(蛋白質)의 양적손실(量的損失)과 11%의 질적손실(質的的損失)(EAAI기준)을 일으켰으며 그리고 영양적평가(營養的評價)에서 7%의 단백효율손실(蛋白效率損失)과 18%의 체중손실(體重損失)을 일으켰다.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• 한국식품영양학회지
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• 제28권6호
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• pp.947-955
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• 2015

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

• 동아시아식생활학회지
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• 제25권2호
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• 동아시아식생활학회지
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• 제25권2호
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• pp.246-260
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• 2015

The purpose of this study was to evaluate the prevalence of obesity, dietary habits, and nutritional status by age among low-income women, using data from the fourth Korea National Health and Nutrition Examination Survey (2007~2009). Subjects were 8,356 women aged 20 and over. The subjects were classified into four groups by age. Dietary data from 24-hr recall methods were used to analyze nutritional status. The prevalence of obesity in the 50~64 years age group was significantly higher than those of the other age groups. Among age groups, malnutrition was the highest in the 65-and-over age group. It appears that women in the 20~29 and 65-and-over age groups were the highest nutritional risk. The percentage of carbohydrates in total energy intake was higher and the percentages of protein and fat were lower in the 65-and-over age group than other groups. Frequency of skipping breakfast was lower in women aged 65-and-over, and moderate physical activity significantly decreased with increasing age. Awareness of dietary guidelines was higher in women aged 30~49 years than other groups, whereas it was lower in those aged 65-and-over years. Adherence to dietary guidelines of 'eating a variety of foods from each food group' was significantly lower in women aged 65-and-over years than those of other groups. However adherence to dietary guidelines of 'eating breakfast everyday with a pleasant mind' was significantly lower in women aged 20~29 years than those of other groups. Therefore, this study shows that low income women have various nutritional problems by age group, and we should support a tailored approach to improve their nutritional status.

• 한국식품영양과학회지
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• 제28권3호
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• pp.722-731
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• 1999

The purpose of this study is to analyze the factors associated with health and diet by nutritional status. The subjects were the children aged 2 to 6. Physicians and nurses measured children's anthropometries and examined their blood and urine. Interviewers questioned children's food habits to their mothers. 24 hour recall was done for children with their mother. The nutritional status was classified to 'underweight', 'normal weight' and 'overweight' by weight for height(median±1 S.D.) of the reference population. The number of subjects in each group(under, normal, over) was 25, 130 and 49. Factors including anthropometry and hemoglobin concentration were not significantly dif ferent by the nutritional status. The birth weight of children was correlated positively to mothers' BMI. Z scores of weight for height were related to the birth weight positively by the analysis of variance. The children of the underweight group used nutritional supplements more frequently than those of normal and overweight group. The nutrient intakes of normal weight group were higher than those of low and overweight group. Particularly, the intakes of energy, carbohydrate and calcium were significantly high among the groups. In terms of number of foods, food groups and dishes consumed per day, the children of the normal weight group ate more diversely than other groups but the differences were not significant. In conclusion, the children of normal weight group had similar characteristics with other groups but had more desirable dietary intakes than other groups in this study. Because the diet of children may be different by the nutritional status, nutrition education for children should be conducted according to the characteristics of each group's diet.

• Nutrition Research and Practice
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• 제15권4호
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• pp.504-515
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• 2021

BACKGROUND/OBJECTIVES: Malnutrition risk and malnutrition among the elderly is a public health concern. In combating this health-related problem, it is critically important to evaluate the risk factors in a multidimensional way and to apply appropriate nutrition intervention based on the results. SUBJECTS/METHODS: A cross-sectional study was conducted on 215 elderly patients (32.6% male, 67.4% female) in a geriatric outpatient clinic of a hospital in Turkey. Nutritional questionnaires that incorporated the 24-h recall method were applied to determine general characteristics of patients, their health status, nutritional habits, and daily energy and nutrient intakes. Mini Nutritional Assessment was used to determine nutritional status. Relevant anthropometric measurements were obtained. RESULTS: The subjects' mean age was 76.1 ± 7.0 years, and the prevalence of malnutrition (n = 7) and risk of malnutrition (n = 53) among the 215 subjects was 3.2% and 24.7%, respectively. Patients with malnutrition or risk of malnutrition were found to be single, have a depression diagnosis, in an older age group, have less appetite, more tooth loss, have more frequent swallowing/chewing difficulty, and have more frequent meal skipping. In addition, mean daily energy, carbohydrate, fat, fiber, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin C, folates, potassium, magnesium, phosphorus, iron intake, and water consumption were found to be statistically significantly low in subjects with malnutrition or risk of malnutrition. After performing regression analysis to determine confounding factors, malnutrition risk was significantly associated with marital status, loss of teeth, appetite status, and depression. CONCLUSIONS: Routine nutritional screening and assessment of the elderly should be performed. If nutritional deficiencies cannot be diagnosed early and treated, self-sufficiency in the elderly may deteriorate, resulting in increased institutionalization.

• 한국조리학회지
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• 제13권2호
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• 한국식품영양과학회지
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• 제24권1호
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• pp.169-182
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• 1995

The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi were reviewed. Kimchi contains high levels of vitamins including vitamin C, $\beta$-carotene, vitamin B complex, niacin, and of minerals such as calcium, potassium, iron and phosphorous, etc. Kimchi is a low energy food, byt contains high quantities oforganic acids, dietary fiber and lactic acid bacteria in addition to the vitamins and minerals. Thus Kimchi could be developed as a protective food as it contains the various regulatory nutrients. The levels of NO3, NO2 and nitrosamines in Kimchi ingredients and Kimchi during theripening are not significant. However, high level of NaCl that could be used when prepared Kimchi in the warm region can be a problem, since high concentraitons of NaCl(>9.5%) in Kimchi could be comutagenic to themutagen of MNNG. The methanol extract of Kimchi, red pepper powder, garlic and lactic bacteria revealed antimutagenic or anticancer activities. The Kimchi extract also inhibited the growth of various human cancer cells.