• Journal of Nutrition and Health
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• 제33권8호
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• pp.864-872
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• 2000

This study intended to evaluate the validity of the simple nutrition screening test that had been developed with the elderly living in Cheongju as a subject. Nutrition screening score(NSS) and reference standards for nutritional and health status(nutrient intakes, mean adequacy ratio, perceive health, and serum albumin, hematocrit, and hemoglobin) were estimated by using the date obtained in 1996 from the 174 elderly living in Taejon, Statistical analysis showed significant correlations between mean adequacy ratio(MAR) and NSS(r=0.341) and also between NSS and biological indices such as albumin and hematocrit, Around 65-75% of the elderly with perceive health and low level of serum albumin, hemoglobin and hematocrit had NSS$\leq$ll. Sensitivity, specificity, and positive predictive values(PPV) were calculated from the crosstabulation of the three categories of NSS(high, moderate, and low nutritional risk) and low categories MAR(< 0.75, undernutrition;$\geq$0.75, normal) to validate the cut-off point for high or low nutritional risk by NSS. It was suggested that point l1 was appropriate as a criterion to determine high risk of undernutrition, but point 16 was better than 17 as criterion to determine low nutritional risk in the Taejon elderly. When point ll was used as a criterion of high nutritional risk, sensitivity, specificity, and PPV are 59.5, 60.5 and 82.1 respectively. When point 16 was used as a criterion of low nutritional risk, sensitivity, specificity, and PPV are 25.6, 95.4, and 64.7%, respectively. In conclusion, nutrition screening test that had been developed can be a simple, easy, and proper instrument to classify the high risk group of undernutrition. A further validation study seems to be required among other groups of individuals for the screening test to the finalized as a more valid instrument identifying Korean elderly at nutrition and health risk(Korean J Nutrition 33(8) : 864-872, 2000)

• 대한지역사회영양학회지
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• 제7권4호
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• pp.548-558
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• 2002

The purpose of this study was to develop a computer software program for nutritional assessment using a Semi-Quantitative Food Frequency Questionnaire (SQFFQs) and the 24-hour Recall Method. The software for the SQFFQ was divided into input, output, and database. For dietary analyses, recipe and food databases were used. The recipe database included 25 items and the food database was divided into 18 food groups. The food database was composed of 19 general nutrient items, 33 fatty acids, and 18 amino acids. The software developed in this study can be summarized as follows: 1) input items related to the individual s ages information, lifestyle, biological values, and dietary habits; 2) individualized data in percent of the Korean RDA, the energy ratios of carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes; 3) Statistical data on the individual's information, lifestyle, biological values, and dietary intakes including the frequency of intake of cooked foods, the amounts of food, and the number of food groups, and nutrients. In the 24-hour Recall Method, the input and output consisted of the individual s information and cooked dish intakes. The individual s report included the amounts of nutrient intake according to number of meal and days, in comparison to the Korean RDA, the energy ratio for carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes. The statistical report presented the number of food groups and foods, and the nutrient intakes. To evaluate the validity of the SQFFQ, the Spearman Rank Order Correlation and kappa values were used. As a result, correlation coefficients comparing the 24-hour Recall Method appeared to be more than 0.5, except for vitamin $B_1, B_2$, niacin, and vitamin E. The kappa values for energy and carbohydrate intakes were both 0.7, and protein, fat, vitamin C, folate, Ca, and iron intakes ranged from 0.3 to 0.7.

• 한국작물학회지
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• 제63권4호
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• pp.338-359
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• 2018

Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted "Saedanbaek" soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at $4^{\circ}C$, $20^{\circ}C$ and $45^{\circ}C$ for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the $24^{th}$ week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).

• 한국조리학회지
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• 제20권6호
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• pp.245-253
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• 2014

본 연구에서는 순환형 감압건조 및 초고압 추출공정을 이용하여 제조한 감귤농축액을 소비자의 건강과 편의성을 위해 첨가량을 달리하여 영양바에 적용 제조하여 품질특성을 알아보았다. 영양바의 색도에서 명도는 대조군이 72.3으로 가장 높았으며, 적색도는 15%와 20% 첨가군에서 2.7로, 황색도도 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 영양바의 pH는 대조군이 7.10, 첨가군이 6.57~6.97의 범위로 대조군의 pH 보다는 낮게 나타났다. 영양바의 경도는 감귤농축액이 증가함에 따라 감소하는 경향을 나타내었지만 유의적인 차이는 나타내지 않았다. 탄력 및 응집성은 감귤 농축액 증가에 따라 감소하였으며, 씹힘성은 대조군에 비해 감소하는 경향을 나타내었다. 영양바의 색의 기호도는 15% 첨가군이 가장 높게 평가되었으며, 향의 기호도는 20% 첨가군이 가장 높게 평가되었다. 맛에 대한 기호도는 15% 첨가군에서 높은 값을 나타내었다. 영양바의 조직감에 대한 기호도는 15% 첨가군에서 높은 기호도를 나타내었다. 전체적인 기호도는 15% 감귤농축액을 첨가한 영양바가 대조군보다 선호되는 것을 알 수 있었다. 상관관계에 대한 결과는 flavor에 대한 상관관계가 각 측정항목에 대해 우수하게 나타났다. 이상의 결과를 종합하여 감귤농축액 15% 첨가수준에서 영양바 제조 시 영양바에 대한 기호도를 높여줄 수 있을 것으로 판단된다.

• 한국수산과학회지
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• 제46권2호
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• pp.129-138
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• 2013

This study investigated the taste and nutritional properties of domestic mottled skate Beringraja pulchra as affected by the area caught, sex, and weight. Regardless of these three parameters, free amino acids comprised the main factor affecting taste in all B. pulchras. Taste values for B. pulchra ranged from 2.24 to 3.61, which were much lower than values for other fish. The total amino acid content in B. pulchra ranged from 18.82 to 21.34 g/100 g, similar to values in other fish. The major amino acids affecting both the taste value and total amino acid in B. pulchra were glutamic acid, aspartic acid, and lysine. Mineral content in B. pulchra was as follows: calcium, 252.7-288.3 mg/100 g; phosphorus, 248.2-269.3 mg/100 g; potassium, 345.9-389.5 mg/100 g; magnesium, 24.1-26.7 mg/100 g; and iron, 0.4-0.7 mg/100 g. Based on the results of free amino acid and taste value (used as an indicator to evaluate taste), and total amino acid and minerals (used as an indicator to evaluate nutritional value), the taste and nutritional properties of B. pulchra were not influenced by the area caught or weight, but were affected by the sex of the fish.

• Journal of Nutrition and Health
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• 제37권9호
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• pp.825-837
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• 2004

Studies on the health problems of the elderly have been increased with increasing life expectancy of Koreans. To assess the health status of people over 50 years old including the elderly (678 free-living people: men (168), women (510)), anthropometric measurements and biochemical nutritional status were analyzed. General characteristics and the prevalences of specific diseases were also examined. The mean anthropometric values for males and females were heights of 162 cm and 149 cm, respectively; and weights of 59 kg and 52 kg, respectively, which were much lower than the Korean standards established in the Korean Recommended Dietary Allowances. The mean BMI, WHR (waist hip ratio), and body fat rate (%), which are obesity indices, were significantly higher in females than in males. As the age went up, height, weight, lean body mass, and mid-arm circumference decreased. Whereas, blood pressure (SBP) for women increased. Mean blood HDL-cholesterol levels of men and women were 46.0 mg/dl and 46.3 mg/dl, respectively; their triglyceride levels were 129.1 mg/d1 and 135.6 mg/dl, respectively, which were not significantly different. Total cholesterol and LDL-cholesterol levels were significantly higher in females than in males. For man there were significantly different in ${\gamma}$-GTP, Na levels by age. As the age went up for women, RBC, hemoglobin, hematocrit, HDL-cholesterol, ${\gamma}$-GTP and $Ca^{2+}$ levels significantly decreased. Levels of total protein and albumin were above the lower normal limit for the majority of the participants. Prevalence of anemia, assessed by hemoglobin using World Health Organization (WHO) definition, was 43.9% for men and 42.1% for women. Also, many of the subjects were out of the normal range in total cholesterol (women), HDL-cholesterol, TAS (total antioxidant status), APase, RBC, hemoglobin, hematocrit levels. Therefore, measures to improve the biochemical nutritional status for the people in rural area are required.d.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.265-277
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• 2011

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.304-315
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• 2002

The purpose of this study was to relate the degree of hypertension to nutritional status, in order to prepare basic data for a nutrition program. The study using the WHO standard divided the residents in Kangbuk-gu into a normal group (NG) of 254 adults with systolic blood pressure (SBP) < 130 or diastolic blood pressure (DBP) < 85; a borderline hypertensive group (BG) of 81 adults with 130 $\leq$ SBP $\leq$ 140 or 85 $\leq$ DBP $\leq$ 90; and a hypertensive group (HG) of 143 adults with SBP > 140 or DBP > 90. The mean age of HG was older than the other groups (p < 0.001). The dietary intake was investigated by the 24-hour recall method. The Ca intake as the percentage of the Korean Recommended Dietary Allowances (RDA) for the HG were higher than that of the other groups (p < 0.01). The Nutrient Adequacy Ratio (NAR) of Ca and Vit. A were below 0.75 for all three groups. The Mean Adequacy Ratio (MAR) was above 0.75 (p > 0.05) for all three groups. The Dietary Variety Score (DVS) of the NG was 22.7, and higher than those of the other groups (p > 0.05) The fasting blood sugar (p < 0.001), total cholesterol (p < 0.001), protein (p < 0.001), albumin (p < 0.01), hemoglobin (Hb) (p < 0.001), alkaline phosphatase (ALP) (p < 0.001), and creatinine (p <0.05) values of the HG were higher than those of the other groups. The Body Mass Index (BMI) and the waist-hip ratio (WHR) of the HG were higher than those of the other groups (p < 0.001) . In conclusion, these results showed that there tended to be differences among the three groups. For effective nutritional education and counseling of each group, we should furtherstudy the differences and understand their characteristics of each group in order to provide nutritional education for controling and preventing hypertension.

• 대한의생명과학회지
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• 제23권3호
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• pp.185-193
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• 2017

Malnutrition is common and the major risk factor of mortality of end stage renal disease (ESRD) patients. The aim of this study is to assess nutritional status of malnutrition patients on dialysis by various methods and compare nutritional parameters of continuous ambulatory peritoneal dialysis (CAPD) patients with hemodialysis patients. 137 patients on dialysis from April 2009 to July 2013 were enrolled. Nutritional parameters of 66 CAPD and 71 hemodialysis patients were investigated by anthropometry, biochemical study, diet analysis and questionnaires. Malnutrition patients were selected by body mass index (BMI), serum albumin and pre-albumin based on International Society of Renal Nutrition and Metabolism (ISRNM) diagnostic criteria for protein-energy wasting and compared with non-malnutrition patients. In comparison of CAPD and hemodialysis patients, most anthropometric values showed no significant difference except total body water (TBW). TBW was lower in CAPD patients (P=0.024). Although serum albumin was slightly higher in hemodialysis patients (P=0.047), pre-albumin were significantly higher in CAPD patients (P=0.000). Serum blood urea nitrogen (BUN) was higher in hemodialysis patients (P=0.000). In diet analysis, Total calorie (P=0.000) and total cholesterol (P=0.012) intakes were higher in CAPD patients. Mean subjective global assessment (SGA) grade was higher in CAPD patients (P=0.003). Several nutritional parameters of CAPD patients were better than hemodialysis patients implying more intensive therapeutic approach may be needed for hemodialysis patients. We have to understand multiple factors contributing malnutrition of ESRD patients and individualized therapeutic approach is needed.

• 동의생리병리학회지
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• 제19권5호
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.