• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.523-532
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• 2006

This study evaluated the evaluate nutrient knowledge of child care teachers and assessed the nutritional level of snacks served in 18 child care centers in Tean-Gun. The survey sample was 18 child care teachers working in 18 child care centers of Tean-Gun. The questionnaire requested information about demographic factors, nutritional knowledge, management status of snacks, and the kinds and serving size of snacks served for 1 week. Data were analyzed using SPSS for windows(version 12.0) and nutritional values were assessed using Can-pro 2.0. The mean score of teachers' nutritional knowledge was 22 out of 30 points. The scores were low in the questions regarding the ease with which Ca and re deficiencies can be developed in infants. The contents of most nutrients supplied from the snacks exceeded 15% of RI(Recommended Intake) but there were significant differences in the contents of energy (p<0.05), protein (p<0.05), fat (p<0.05), carbohydrate (p<0.05) and calcium (p<0.001) between the child care centers. Especially, the difference of calcium between the child care centers was 344.84 mg. These results indicate that a program of relevant nutritional education focusing on snacks needs to be developed for child care teachers, with a special recognition on correct calcium level.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1407-1414
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• 2014

Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

• The Korean Journal of Community Living Science
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• v.19 no.3
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• pp.335-351
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• 2008

Adequate nutrients intake and regular eating habit are so important for the students to develop physical and mental health, and they contribute significantly for the development of intellectual capacity. The intake of simple sugar contained in the processed foods is known to have been related not only with such physical problems as obesity and diabetes but also with hyperactivity during growing period. This study analysed the effects of carbohydrate processed snacks on the middle school students' emotional intelligence and intended to demonstrate the correlation and the influence of the foods. The subjects of this study were 476 the 1st grade middle school students sampled from two public middle schools of Gyeonggi Province, Korea. Questionnaire contained 47 questions including the kinds of sugar containing processed foods, the frequency of intake, the frequency of normal diet, and the emotional test. All data obtained in this study were processed by SAS 8.2 program. 77.9% of the students had snacks more than once a day and the favored foods were in the order of bread, cookies, fruit, milk and dairy products, flour foods, ramen and ice cream. Less of the sugar contained processed snacks consumed high emotional intelligence showed(p<0.001). And low intake of carbohydrate processed snacks linked with having more regular meals and the higher levels of emotional intelligence. There was no gender difference in consuming simple sugar containing processed foods, however, out of these foods, carbonated drinks, ramen and pizza affected significantly the emotional intelligence of the male students. It was found that sugar contained processed snacks affect the eating habits like meal skipping and the emotional intelligence. It is determined that the effects of carbohydrate processed snacks on emotional intelligence can not be denied.

• International Journal of Human Ecology
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• v.12 no.2
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• pp.39-50
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• 2011

This study surveys the state of 'children's snacks' sold within the Green Food Zone and that of High Calorie Foods with Low Nutrition Value (HCFLNV). The main purposes are the analyses of foods in accordance to KFDA Program for HCFLNV and an analysis of differences in HCFLNV that are dependent on relevant factors such as food types, school types, origins, the scale of manufacturing company, area and price. Based on the analyses, educational and political implications have been sought that will form nutritious dietary habits, contribute to the prevention of obesity, and improve health in child consumers. The methodologies of this study are literature studies and surveys. The results of this study can be summarized as following. First, the number of children's snacks is 517 items of total 645 gathered within 150 Green Food Zones. Candies are the most popular item, next are cookies, chocolates, and breads. Second, in the real state survey there are 186 HCFLNV (36.0%) among children's snacks sold within Green Food Zone. Based on the survey results, the marking of HCFLNV on the package of children's snacks and the extension of the ban of HCFLNV sales to all stores within the Green Food Zone are strongly suggested. This provides preliminary data related to children's snacks and food safety. With enforcement of the Special Act on the Safety Management of Children's Dietary Life, the rate of HCFLNV has decreased and the child snack product environment in stores has improved. However, it is necessary to supervise low-priced snacks and promote an awareness of HCFLNV along with the child consumer education of food safety is needed.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.203-207
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• 2015

The majority of food drying processes are based on the use of thermal energy. However, such methods may deteriorate the quality of the final product. Freeze-drying is one of the most useful processes for drying thermosensitive substances. Food that contains beneficial bacteria, for example, is susceptible to heat treatment, but during freeze-drying beneficial bacteria are preserved in these food items. The primary goals of this study were to develop yogurt snacks and to compare the viability of lactic acid bacteria (LAB) in yogurt snacks under different freeze-drying temperatures. In addition, the survival of LAB during storage was investigated. Survival of LAB in freeze-dried yogurt snacks gradually decreased over 16 weeks of storage. LAB had a residual viability of 25.5% after 16 weeks of storage at room temperature. LAB survived better in freeze-dried plain yogurt snacks than in freeze-dried strawberry yogurt snacks during storage. Freeze-dried yogurt snacks contained 11.9% fat, 57.1% carbohydrate, and 18.7% protein. In conclusion, the viability of LAB in freeze-dried yogurt snacks depends on the temperature during freeze-drying: the higher the freeze-drying temperature, the lower the viability of LAB in yogurt snacks. The viability of LAB in yogurt snacks was also dependent on the moisture content and nutritional value.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.47-59
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• 2015

In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys=239, girls=280). Obesity was significantly higher (p<0.05) in boys (24.8%) than in girls (14.7%) and the proportion of underweight subjects was higher compared to normal or other weight groups for both the boys and the girls. There were 7.5% of the subjects in the group that always skipped breakfast, and the main reason of skipping breakfast was insufficient time (51.9%). The snack intake frequency was once or twice per week for 23.1% of the subjects and three or four times per week for 25.1%. The SPS intake frequency was the subjects zero for 35.6% of the highest level of the responders, while 6.8% of the respondents took more than once SPS per day. 59.6% of the respondents consumed SPS due to hunger while 15.0% consumed SPS out of boredom. The SPS was purchased from supermarkets in 34.5% of the cases, from convenience stores in 24.1% and from snack corners in 20.0% of cases or from a store near school in 14.5% of the cases. Analysis of SPS behaviors according to obesity index showed that parent's opinion of 'permission to buy SPS as needed' had a significant effect in 64.5% over weight subjects compared to only 53.7% in underweight groups. The subjects who used more than 3/4 of their pocket money to buy SPS was higher in the overweight groups (16.4%) than in the underweight groups (7.0%) and normal weight groups (9.8%). The favorite snacks and SPS were milk and yogurt for 45.7% of the subjects, fruits for 42.7%, ice cream for 26.4%, fruit juices for 23.8%, sweet stuff for 16.4%, frozen dessert for 8.9%, and chocolate or candy for 8.1% in descending order. The intake frequency of milk, yogurt, and fruit juices was higher in the underweight groups, but the intake frequency of sweet stuff, frozen dessert, and chocolate or candy was higher in over weight groups. The intake of frozen dessert was more than four times higher in the overweight groups than in the underweight groups. In conclusion, dietary habits, snacks, and SPS intake behaviors were similar between the boys and the girls and obesity groups, but most students appeared to have a high preference for intake snacks and SPS. Therefore, education for appropriate snacks intake habits will be beneficial for improving their dietary habits and health.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.54-65
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• 2021

BACKGROUND/OBJECTIVES: This study aimed to develop healthy, appetizing high-protein snacks with enhanced isolated soy protein for diabetic patients and determine the blood glucose and insulin response after being consumed by these patients. MATERIALS/METHODS: Thirty adult patients aged between 30 and 75 years, with a ≤ 10-year history of type 2 diabetes and hemoglobin A1c of < 7.5%, were enrolled in this study. They made 3 clinical visits at one-week intervals. The control group consumed 50 g carbohydrates (white bread), whereas the test groups consumed high-protein grain (HP_G) or high-protein chocolate (HP_C) after an 8-hrs fast. Blood (2 ㎤) was drawn at 15, 30, 45, 60, 90, and 120 min before and after consumption to analyze the blood glucose and insulin concentrations. RESULTS: Compared to the commercial snacks, the developed high-protein snacks had below-average calorie, carbohydrate, and fat content and a 2.5-fold higher protein content. In diabetic patients who consumed these snacks, the postprandial blood glucose increased between 15 min and 2 h after consumption, which was significantly slower than the time taken for the blood glucose to increase in the patients who consumed the control food product (P < 0.001). Insulin secretion was significantly lower at 45 min after consumption (P < 0.05), showing that the high-protein snacks did not increase the blood glucose levels rapidly. The incremental area under the curve (iAUC), which indicated the degree of blood sugar and insulin elevation after food intake, was higher in the control group than the groups given the 2 developed snacks (P < 0.001), and there was no significant difference in insulin secretion. CONCLUSIONS: The results of the postprandial blood glucose and insulin response suggest that high-protein snacks are potential convenient sources of high-quality protein and serve as a healthier alternative for patients with type 2 diabetes, who may have limited snack product choices. Such snacks may also provide balanced nutrition to pre-diabetic and obese individuals.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.394-401
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• 2018

This study was conducted to investigate the effects of health lifestyle on high protein snack selection attributes and purchase behaviors among individuals aged 20-30 with high protein snack intake. In addition, the relationship between perception, attitude, satisfaction and recommendation of high protein snacks was invested. Finally, this study aims to provide basic information for marketing high-protein snacks and customized high protein snacks. Analysis of the selection attributes most important for healthy lifestyle, revealed significant differences among all groups excluding the external seeking group (p<0.001). The free living group regarded trust as one of the most important attributes of high protein snack selection, and both the tempered control group and the low-interest group found sensation and price factor to be important. Therefore, when developing high-protein snacks, it is important to determine which attributes of the snack will be highlighted by segmenting the consumer into health lifestyles. Focusing on what ingredients are used to develop high-protein snacks and nutritional ingredients is also important when targeting a free lifestyle group as the main customer. In addition, developing snacks that do not offer depending on the protein content is important when targeting a temperate management group or a low-interest group.