• 한국식품영양과학회지
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• 제30권1호
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• pp.152-158
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• 2001

In this study, we determined major foods and food groups which contributed to the intake of folate in korean child-bearing women. Folate content of the major foods was also analyzed. A total of 91 healthy women with childbearing potential participated. They were divided into one of three groups by age; A (15∼24 yrs), B(25∼34 yrs) and C (35∼49 yrs). Food consumption data of the subjects were obtained by the 24-hr recall method. The rate of contribution of each food to the total intake of dietary folate was determined. Seventy major foods for folate were selected from the 178 foods they consumed. Two sets of the 70 foods were collected from different markets. After extracting folates from the foods by heating with a HEPES-CHES buffer, the samples were treated with α-amylase, protease and folate intakes was Korean cabbage kimchi followed by laver, soybean sprout, rice, yolmu kimchi, eggs, lettuce, perilla leaves, sea mustard and radish root. Food items that contributed to folate intake were slightly different among the age groups. Although the folate content of Korean cabbage kimchi was 51.6 ㎍/100g, but due to the high amount of intake, it was ranked the first major food prviding folate. High folate foods containing over 100㎍/100g were laver, corn flakes, spinach, mungbean, sesame, quail's eggs, small radish kimchi, kidney beans, leeks and peanuts. However, based on the serving size, spinach, corn flakes, leeks, sweet potato, pepper leaves, quail's eggs, crown daisy, small radish kimchi and perilla leaves contributed above 50㎍ of folate per serving size.

• 한국가정과교육학회지
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• 제13권2호
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• 한국식품조리과학회지
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• 제16권6호
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• 셀메드
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• 제7권3호
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• pp.13.1-13.10
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• 2017

Nutrition is one of the factors influencing cognitive functions. But, the role of nutrition on cognitive functions within the elderly is recognized to a lesser degree. The aim of this academic endeavor was to analyze the affiliation between nutritional status and cognitive functions of the elderly in Korea. 316 subjects, of 114 male and 201 female aged above 65 years, were gathered from university hospital clinics, Elderly Welfare Centers, and Health Welfare Centers located in the district of Seoul, Gyeonggi province, and Incheon in Korea. The cognitive function was tested by the Korean-Mini Mental State Examination (K-MMSE) questionnaire. Nutrition intake was assessed by a 24-hour recall, a food frequency questionnaire (FFQ). Nutrition adequacy and quality were assessed by the Nutrition Screening Initiative (NSI) checklist, the nutritional adequacy ratio (NAR), and the mean adequacy ratio (MAR). The elderly with normal cognitive function status displayed significantly higher levels of calcium, riboflavin, thiamin, folate, vitamin C, vitamin E, vitamin B6, phosphorous, potassium, iron, niacin, zinc, animal fat, animal protein, polyunsaturated fatty acids, total protein, vegetable oil, vegetable protein, fiber than levels of the elderly with moderate cognitive impairment. The K-MMSE score positively correlated with of high consumption of pork, white radish, sea mustard, tomato, tangerine, grape, apple, and ice cream, and K-MMSE was negatively associated with high intake of potato, anchovy, fish cake, and mushroom. The findings suggest that nutritional status is affiliated with cognitive function within the elderly of Korea. The consumption of variety of foods and nutrients ensures adequate cognitive function in the Korean elderly.

• 한국식품조리과학회지
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• 제15권6호
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• 한국식품과학회지
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• 제44권3호
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• pp.362-366
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• 2012

수산물 추출물로부터 간세포내 지질축적억제효과 추출물의 탐색을 통해 지방간 형성 억제 활성물질을 밝힐 목적으로, 각 48종의 수산물 추출물의 사람 간암세포유래인 HepG2 세포주에서의 중성지질축적억제 효과를 조사하였다. 그 결과, 18개의 추출물에서 유의적인 지질축적억제효과를 보였고, 그 중 Pagrus major, Octopus minor, Enteroctopus dofleini, Undaria pinnatifida Sporophyll, Styela clava, Enteromorpha intenstinalis 등 6개의 추출물이 유효한 효과가 있음을 관찰하였다. 이상의 결과를 바탕으로 지질대사에 관여하는 단백질들의 발현 정도를 조사하고, 활성물질의 분리 및 정제 등에 관한 연구와 지방간 형성 억제 효과에 대한 기전 연구가 진행되어야 할 것으로 사료된다.

• 한국식품과학회지
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• 제26권5호
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• pp.507-511
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• 1994

재래식 간장과 상업적으로 시판되는 양조간장을 미역국, 무우국, 북어국, 숙주나물에 조미료로 사용하여 소비자의 기호도를 조사하였다. 소비자들이 국을 조미하는데 소금을 사용하는 경향이 있음을 감안하여, 기호도 조사에 소금도 포함하였다. 관능검사는 일차적으로 차이식별검사를 실시하여 두 조미료간에 유의성 있는 차이가 인정되면, 소비자의 기호도를 조사하였다. 차이식별검사는 약 30명의 훈련된 패널을 이용하여 삼점법에 의하여 실시하였으며, 소비자 기호도 조사에는 약 100명의 소비자 패널을 이용하여 기호척도법에 의하여 실시하였다. 미역국, 무우국, 북어국에 재래간장, 시판 국간장 및 소금을 조미료로 사용한 경우 조미료간에 현저한 맛의 차이가 있었으며, 소비자 패널은 시판 국간장을 가장 선호하였고, 다음으로 소금을 선호하였다. 재래간장과 시판 진간장을 이용하여 각각의 sauces를 만들어 숙주나물 무침에 사용하여 차이식별검사를 실시한 결과 사용한 sauces간에 현저한 차이가 있었으나, 소비자 검사결과 sauces간에 기호도의 차이는 없었다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.847-851
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• 2004

미역의 부위별 fucoxantin함량은 미역엽 87.6 mg/100g, 미역줄기에 62.4 mg/100 g그리고 미역귀에 127.7 mg/100 g를 나타내어 미역귀에 함유되어 있는 fucoxanthin함량이 미역엽에 비해 1.4배, 미역줄기에 비해 2.0배 더 함유되어 있는 것으로 나타났다. Fucoxanthin은 444 nm에서 최대흡수극대를 나타내는 전형적인 carotenoids의 분광학적 특성을 나타냈다. 미역에 존재하는 fucoxanthin은 용매 분획, silica gel column chromatography와 HPLC를 이용하여 분리 정제하고, 얻어진 fucoxanthin을 인공생체막인 인지질에서의 자동산화에 이용하였다 인지질에서 50 $\mu$M fucoxanthin을 37$^{\circ}C$에서 72시간 자동산화시킨 결과, 5개의 산화물이 생성되었다. 이러한 산화물은 in uitro상의 산화적 조건하에서 fucoxanthin자동산화에 의해 생성된 산화개열산물로 생각되었다.

• 대한영양사협회학술지
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• 제30권1호
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• pp.41-60
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• 2024

The number of elderly in care facilities is increasing in parallel with a rapid increase in the elderly population in Korea. We analyzed the meal satisfaction ratings, food preferences, and nutritional intakes of 74 patients aged ≥65 years living in a nursing hospital in Daegu. Food preferences were high for cooked rice, rice gruel, meat soup, soybean paste stew, beef, frozen pollack, squid, egg, spinach, sea mustard, cabbage kimchi, apple, peanut, drinking yogurt, pickled perilla leaves, and salted squid. Preferences for duck (P<0.01) and vegetable (P<0.01) cooking method were significantly different for men and women, and preference for soybean paste stew increased with age (P<0.05). Regarding nutrient intakes, men had higher energy (P<0.01), carbohydrates (P<0.05), and zinc (P<0.05) intakes than women, while women had higher vitamin C (P<0.05) intake than men. Furthermore, energy (P<0.001), carbohydrates (P<0.001), protein (P<0.05), dietary fiber (P<0.01), vitamin B₆ (P<0.01), phosphorus (P<0.05), and zinc (P<0.001) intakes significantly decreased with age. Men had a significantly higher nutrient adequacy ratios (NARs) for carbohydrates (P<0.05) and cal- cium (P<0.01) than women, while women had a significantly higher NARs for protein (P<0.05), vitamin A (P<0.01), vitamin C (P<0.05), thiamine (P<0.01), riboflavin (P<0.001), iron (P<0.001), and zinc (P<0.01). Mean adequacy ratios were 0.69 for men and 0.75 for women. In particular, NARs for carbohydrates (P<0.01), vitamin B₆ (P<0.01), and calcium (P<0.05) decreased significantly with age. In summary, the study shows that supplementing vitamin C, vitamin B₆, calcium, and iron, reducing sodium, and providing meals that reflect preferences will improve the nutritional statuses of elderly residents in a nursing hospital.

• 한국식품영양학회지
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• 제14권6호
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• pp.548-561
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• 2001

본 연구에서는 이 지역에서 유통되고 있는 해수 및 어패류를 직접 채취하여 Listeria spp.를 분리 하였으며, 각각의 검체에 대한 균종별 분리율, 생화학적시험과 표준균주를 사용한 pH에 대한 시간별 균의 생육관계를 조사하였으며, L. monocytogenes에 대한 마늘, 향신료, 녹차 등의 농도에 따른 시판용 TSB(0.6%ye, pH 7.3)에서의 시간별 균의 생육관계를 조사하였고, 또한 항균제 10종에 대하여 감수성 시험을 하여 다음과 같은 결과를 얻었다. 1. 총 검 체 200건에서 Listeria spp.가 검출된 것은 32건으로 분리율 16%이었고, 검체별로는 전어(japanese gizzard shad)에서 37.5%(6/16)로 가장 높았으며, 병어(pomfret)와 새우(metapenaeus shell) 에서 각각 31.3%(5/16). 맛(sinonoracula constricta)과 조기 (yellow tailrunner)에서 각각 18.8% (3/16), 해수(sea water)에서 14.3%(8/56), 바지락(little neck clams)에서 12.5%(2/16)이었으며, 홍합(hard- shelled mussels) 소라(top shell), 꼬막(cockle clam)에서는 검출되지 않았고, 균종별로는 L. innocua가 14.0%(28/200), L. monocytogenes와 L. seeligeri는 각 각 1.0%(2/200)가 분리 되었다. 2. L. monocytogenes를 비롯한 4종의 표준균주 모두는 pH 3.0에서 균의 생육이 정지되었고, pH 10.0에서는 미약하지만 균의 생육이 진행되었으며, 산성보다는 알칼리성에서 균의 생육이 활발함을 알 수 있었으며, pH 7.0∼8.0에서는 균의 생육이 가장 왕성하였고,4종의 표준균주 중 L. seeligeri가 최대의 0.D값인 0.627로 가장 높았다. 3. 마늘, 겨자, 와사비, 녹차 등의 농도에 따른 시판용 TSB(0.6%ye 포함, pH 7.3)에서 1. monocytogenes의 생육은 마늘추출물에서 0.D값이 0.078에서 0.210으로 가장 저해를 받았으며, 겨자와 와사비는 균의 생육에 큰 저해를 주지 못하였으나, 녹차 추출물은 미약하지만 18시간 이후에 균의 생육저해에 관여하고 있음을 알 수 있었다 4. 10종의 항균제 감수성시험에서 L . innocua 16주는 ampicillin, kanamycin, penicillin, trimethopriml/sulfamethoxale, vancomycin에 대하여 모두 100%의 감수성을 보였고, ciprofloxacin과 gentamicin은 각각 43.7%, 97.7%로 감수성 이 나타난 반면, tetracycline (5주, 31.3%), cefotaxime(12주, 75%)은 내성을 나타내었고, 특히 nalidixic acid는 100%모두 내성을 나타내었다.