• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.29-38
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• 2002

Today's food technologist is receiving increasingly pointed directions in the “selection of”and often “minimum amounts of”ingredients to use in the development of new food products. This increasing emphasis by marketing on “label”claims is real and gaining momentum in most market places. Thus, the development of functional foods that are providing customers with new and distinct nutritional choices. The driving force for the increased direction of the food technologist is that many governments are now allowing health related label claims on food products. These health claims are a result of very clearly and focused research that shows known nutritional benefits. The regulatory environment is well focused on the results of this peer reviewed research. In the USA, FDA has allowed several opportunities for health claims including fiber, soy protein and choline. This presentation will focus on only two of many functional ingredient options-the soy proteins and lecithin(choline).

• 대한지역사회영양학회지
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• 제8권1호
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• pp.83-90
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• 2003

The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p< 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal sewing assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.n after the catering, however.

• Molecular & Cellular Toxicology
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• 제4권1호
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• pp.61-65
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• 2008

Although dietary intake of pregnant is supposed to have beneficial effects on development of infants, it may be harmful for fetal growth and development since specific food is a common source of toxicants including heavy metal. The purpose of this study was to investigate the association of maternal food intake and mid-pregnancy and their newborns blood lead levels. Pregnant women of 18-20 weeks of gestation were recruited from prenatal clinic in Seoul, Cheonan and Ulsan. In 422 pregnant women, dietary intake during pregnancy was assessed by a 24-hour recall method. Blood sample from pregnant (18-20 wks) and their cord blood at delivery were collected. Blood leas levels were analyzed by atomic-absorption spectrometry methods. Pregnant blood lead levels whose meat and meat products intake were in the highest quartile was significantly higher compared to the lowest quartile. Maternal meat and meat products intake was positively correlated maternal blood lead level (r=0.120, P=0.014). After adjusting for age, maternal blood lead level was positively correlated with their newborn blood lead level (r=0.303, P=0.030). As maternal food intake effects on blood lead levels of pregnant, careful regulation of food intake during pregnancy is perceives to be important in order to bring about desirable pregnancy outcomes.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.113-119
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• 2010

The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), $\gamma$-aminobutyric acid (GABA), and $\gamma$-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components' concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, $\gamma$-oryzanol, and protein than PR. Among the components, TDF, GABA, and $\gamma$-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and $\gamma$-oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar 'Keunnun' might also prove to be a very important food source, owing to its high GABA and $\gamma$-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.

• 대한영양사협회학술지
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• 제21권1호
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• pp.11-24
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• 2015

This study investigated the general status of tube feeding for intensive care unit (ICU) inpatients and evaluated the consequent nutritional status of patients. This study was approved by the Institutional Review Board (IRB) of a general hospital located in Daegu metropolitan city. The subjects of this study were 80 adult patients who had been admitted to the ICU of a hospital, received fed tube feeding, and then been discharged. The differences in nutrition screening indicators, including percentage ideal body weight (PIBW), serum albumin, hemoglobin, total lymphocyte count, and total cholesterol, before and after tube feeding according to body mass index (BMI) or nutrient feeding levels were investigated. The ratios of actually provided amounts to calorie and protein requirements of patients were $72.8{\pm}15.8%$ and $72.6{\pm}19.8%$, respectively. The change in PIBW before and after tube feeding was significantly different among the BMI groups (P<0.01). The change in hemoglobin concentration before and after tube feeding was also significantly different among the BMI groups (P<0.01). When subjects were divided into three groups (<60%, 60~79%, ${\geq}80%$) according to the ratio of actually provided calories to required calories, there was no significant difference in nutrition screening indicators before and after tube feeding. When the subjects were divided into three groups (<60%, 60~79%, ${\geq}80%$) according to the ratio of actually provided protein to required protein, serum albumin concentration showed a significant difference among the groups before and after tube feeding (P<0.05). Therefore, an intensive nutrition intervention program would be needed for the nutritional improvement of ICU inpatients receiving tube feeding.

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.141-151
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• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• 한국축산식품학회지
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• 제43권2호
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• 한국식품과학회지
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• 제39권1호
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• pp.14-19
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• 2007

전남도내에서 자생하고 있는 무안의 백련과 나주의 홍련을 대상으로 부위별 이화학적 성분을 분석한 결과 품종별로 큰 차이는 발견할 수 없었으며 두 품종 모두 무기영양성분 중 세포 내 액의 산${\cdot}$알칼리평형에 가장 중요한 mineral인 potassium이 월등히 높은 함량을 보였고 다음으로 sodium, calcium, magnesium이 주요 무기영양성분으로 나타났다. 특이한 것은 뿌리에서의 철분 함유량이 무안의 백련에서 14.70mg%, 나주 홍련에서 9.26mg%로 다른 농산물에 비해 높게 나타나 철 결핍성 빈혈환자나 임신, 출산 등으로 철분의 균형을 잃게 될 수 있는 여성에게 연근이 좋은 영양식이 될 수 있을 것으로 사료된다. 유리당 함유량은 부위별로 큰 차이를 보여 뿌리의 경우 sucrose가 월등히 많은 반면 잎의 경우는 glucose와 fructose가 대부분을 차지하였고 종자의 경우 sucrose, raffinose 및 stachyose가 대부분을 차지하는 것으로 나타났는데 종자의 경우 oligosaccharide를 이용한 기능성 식품으로의 개발 가능성도 있다고 판단된다. 구성아미노산 함유량 또한 부위별로 큰 차이를 보여 종자와 잎에서는 glutamic acid가 가장 많이 함유되어 있는 반면 연근의 경우 간 기능 회복과 숙취제거에 효과가 있는 aspartic acid가 월등히 높은 함유량을 보여 각각 이를 이용한 기능성 식품으로의 이용 가능성도 있을 것으로 사료된다.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.833-846
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• 2023

양파는 한국인의 식생활에 필수적인 채소로 항산화작용, 심혈관계 질환 예방, 항혈전, 혈당 저하, 항염과 항알레르기등의 다양한 유용 생리활성이 알려져 있다. 하지만 생산-수요의 불균형으로 인한 문제가 매년 나타나고 있다. 따라서 본 연구에서는 양파의 이용성을 극대화하고자, 양파 전초의 우수성을 확인하고 양파의 사용 목적에 따른 수확시기 확립을 위해 생육시기별 영양성분, 기능성성분 및 항산화 활성을 분석하였다. 일반성분은 탄수화물을 제외하고 6월 수확시기에 가까워질수록 감소하는 경향을 보여 전초가 구근보다 높은 함량을 나타냈다. 유리당은 glucose > fructose > sucrose로 구성되어 있으며 6월 수확시기에 증가하여 구근이 전초보다 높은 함량을 나타냈다. 무기성분은 P, Cu를 제외하고 구근보다 전초가 높은 경향을 보였다. 유기산은 malic acid > citric acid > oxalic acid로 구성되어 있었고 전초가 구근보다 높은 함량을 보였다. 총플라보노이드 함량은 생장할수록 유의적으로 감소하여 6월 수확한 구근에서 가장 낮은 함량을 나타냈다. 플라보노이드 화합물은 spiraeoside > quercetin > isorhamnetin로 구성되어 있었고, isorhamnetin을 제외한 두 성분은 전초가 구근보다 더 높은 함량을 나타냈다. 총엽록소 함량은 생장할수록 감소하였지만 전초가 구근보다 높은 함량을 나타냈으며, 총 thiosulfinate 함량은 생장할수록 감소하다 다시 증가하여 초기 전초와 구근은 비슷한 함량을 나타냈다. 항산화 활성 역시 전초가 구근보다 높은 함량을 나타냈다. 양파의 품종별로 플라보노이드 화합물과 항산화 활성을 비교한 결과, 모든 품종에서 25주에 수확한 전초가 6월 수확한 구근보다 값이 더 높은 것을 알 수 있었다. 결론적으로, 유리당과 일부 무기성분을 제외한 영양성분과 기능성성분, 항산화 활성은 6월 수확한 구근보다 이전에 수확한 전초에서 그 함량이 높아, 6월 수확기 이전 시기의 양파 전초는 식품으로서 활용가치가 우수하다고 판단되었다. 특히 21주 이전의 전초는 영양성분이 대파보다 뛰어났으며, 23주 이후의 전초는 기능성 성분 및 항산화 활성이 구근과 대파보다 더 뛰어난 것을 확인할 수 있었다. 따라서, 양파 전초는 영양성분 및 녹색이 목적인 가공 제품에 이용하기 위해 21주 이전에 수확하고, 기능성성분 및 항산화 활성이 목적인 가공 제품에 이용하기 위해 23주 이후에 수확하는 것이 바람직 할 것으로 생각된다.

• Journal of Nutrition and Health
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• 제34권2호
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• pp.188-197
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• 2001

The nutritional status is important for the physical and mental development of children. Children should have sufficient nutrient intake, specially for the developmentally disabled children. In spite of the importance not much research has been done for their food habit and nutritional status. In this study, nutritional status of the disabled children were examined, the number of children studied is 50 children in Seoul between 5 to 6 years old, of whom 11 were austism, 5 were mentally retarded children and 8 were down\\`s syndrome. In order to get the data questionnaires about the food habit and other related factors, and two days food records were used. Their mean height was 108.8$\pm$21.0cm and their average weight was 19.5$\pm$4.6kg. The proportion of study subject with problems of the food habits was 36%, without keeping the regular meal time was 16%, and having snacks 2-4 time daily was 56%. They chose confectionery and fruits as their favorite snacks. The proportion of study subject with the sensitivity to the food colors and smells when they ate was 54%, unskilled using spoon and fork was 58%, and having medications was 20%. When we asked them whether their parents used the food as compensation means or not, 32% of them said that they did it often or sometimes. For the nutrient intake, energy was 1,703 $\pm$ 511kcal, carbohydrate was 242.5 $\pm$ 69.3g, protein was 61.3 $\pm$ 17.5g, lipid was 50.0 $\pm$ 24.4g. As the nutrient intake, it was compared with RDA. The intake of vitamin A and calcium were below RDA. Intake of protein was more than 150% of RDA. The proportion of subject with more than 125% of RDA was 72% for the phosphorus, 62% for the protein, 60% for the Vitamin A and calcium were below 0.75 and that of the others was above 0.75. The mean adequacy ratio(MAR) was 0.88. As we sum up the results of the research, the developmentally disabled children were shorter and lighter than the reference, were having medications, had excessive appetites, and had unbalanced diets. Also they had the bad food habit. As for the nutritional intake, vitamin A and calcium intake were a little less than RDA, and protein and phosphorus intake were too much. With the results of the above research for the disabled children, we can conclude that there are need to take some necessary measures for those children. To establish some programs measures for their better food environment, it is thought that much more research should be done in the future. (Korean J Nutrition 34(2) : 188-197, 2001)