• 대한지역사회영양학회지
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• 제25권4호
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• 대한지역사회영양학회지
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• 제19권6호
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• 한국임상수의학회지
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• 제15권1호
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• pp.83-93
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• 1998

The purposes of the present study were to evaluate the effect of estrone on the prevention of implantation and pregnancy and the concentrations of estradiol and progesterone or sodium and potassium in the plasma or uterine fluid of pregnant rats injected a single dose of 0, 0.1, 0.4 or 1.0 mg on days 5, 9, or 13 of pregnancy. The body weight gains of pregnant rats were significantly decreased in administering estrone on day 5 of pregnancyi no effect obtained on days 9 or 13. Numbers of viable fetuses were significantly decreased and pre- and post-implantation loss increased by administering estrone 0.1, 0.4 or 1.0 mg and numbers of implantation sites significantly increased by administering estrone 0.1 mg but significantly decreased or not occurred by 0.4 or 1.0 mg on day 5 of pregnancy, respectively, but no effect obtained on days 9 or 13. Plasma estradiol concentrations of pregnant rats were significantly increased on 1, 2 or 18 days after treatment with estrone (1.4 or 1.0 mg and 3 days after 0.4 mg on day 5 of pregnancy, respectively. But plasma progesterone concentrations had no effect on the treatment with estrone. Plasma sodium contents were significantly increased on 1 day after treatment with estrone 0.1 or 1.0 mg and 3 days after 0.1 mg on day 5 of pregnancy, respectively, except potassium content were no detectable change. Sodium contents in uterine fluid were significantly increased on 1 day after treatment with estrone 1.0 mg and 3 days after 0.1, 0.4 or 1.0 mg on day 5 of pregnancy, respectively. And potassium contents were significantly increased on 1 or 2 days after treatments with estrone 0.1 mg but significantly decreased on 3 days after 0.4 or 1.0 mg on day 5 of pregnancy, respectively. It is suggested that the prevention of implantation and failure of pregnancy could be induced by treatment with estrone 0.4 mg on day 5 of pregnancy and might be interrelated with changes of plasma estradiol concentration and sodium and potassium contents in uterine fluid.

• 한국식품조리과학회지
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• 제31권3호
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• pp.378-386
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• 2015

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced-sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium-reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added (p<0.05).

• 동아시아식생활학회지
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• 제19권3호
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• pp.350-355
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• 2009

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.

• 문화기술의 융합
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• 제6권4호
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• pp.435-443
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• 2020

이 연구는 블루투스 염도계 사용이 어린이집에서 제공하는 국의 적정 염도 수준을 조절하는 데 영향을 미칠 수 있는지 확인하고자, 2019년 1월부터 12월까지 안양시 어린이급식관리지원센터에 등록된 어린이집 중 나트륨 저감화 특화사업에 참여를 희망하는 어린이집(블루투스 염도계 사용 군, BG)과 참여하지 않은 어린이집(블루투스 염도계 미사용군, NG)을 대상으로 실시하였다. 연구 결과, 블루투스 염도계 사용 여부에 따라 국의 염도와 나트륨양을 비교하였을 때, BG의 값이 NG보다 유의하게 낮았으며, 블루투스 염도계의 사용 횟수가 증가함에 따라 염도와 나트륨양이 감소하였다. 결론적으로, 블루투스 염도계는 어린이집에서의 나트륨 저감화 교육과 관련하여 조리원들의 자발적인 염도 조절을 유도하는 수단으로 활용 가능할 것으로 사료된다.

• 한국세라믹학회지
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• 제45권1호
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• pp.54-59
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• 2008

Hydrated sodium silicate with 25 wt% water contents was synthesized by hydrothermal reaction using anhydrous sodium silicate. The hydrated sodium silicate was expanded at $370^{\circ}C$ for 30 min. and then pulverized, classified (- 200 mesh) and press-formed. The samples were heat treated at $400{\sim}900^{\circ}C$ for 30 min. in order to study the expansion characteristics depending on heat treatment temperature. A porous body with closed pore was formed above $600^{\circ}C$. The volume expansion ratio and the pore size were increased and the specific gravity was decreased with increasing heat treatment temperature. However, the volume expansion ratio was decreased and the specific gravity was increased above $850^{\circ}C$ due to the softening of the sodium silicate.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.558-565
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• 2007

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health ${\cdot}$ functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health ${\cdot}$ functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health ${\cdot}$ functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

• 한국식품영양학회지
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• 제7권3호
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• pp.183-191
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• 1994

This study was conducted to find out the contents of salt in stored foods and urine of housewives. The contents of sodium in soy sauce, kochujang and kimchi was significantly higher in rural than urban area. The contents of potassium In soy sauce and kimchi was significantly higher in rural than urban area but that of soybean paste was significantly higher in urban than rural area. The level of NaCl in soy sauce, hochujang and kimchi was significantly higher in rural the urban area. The excretion amount of Na, K and NaCl in urine was significantly higher In rural than urban area. The between of blood pressure and the contents of Na in urine had a high correlation.

• 한국식품위생안전성학회지
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• 제24권4호
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• pp.385-390
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• 2009

This survey was conducted to monitor the total sugar, sodium, and artificial sweetener contents of light meals from the school zone in Gwangju, from November, 2008 to April, 2009. A total of 100 samples were tested. HPLC/ELSD was used for the determination of total sugar contents and AAS for sodium contents. Total sugar amounts were the sum of both mono-and disaccharide according to nutritional information standard defined by the Korea Food and Drug Administration. The results were as follows by the form of total sugar content(sodium content): $5.7\;{\pm}\;1.9%$($4.6\;{\pm}\;1.6\;mg/g$) for Tteokbokki, $7.6\;{\pm}\;5.1%$($5.4\;{\pm}\;2.7\;mg/g$) for Chicken(skewed), $15.4\;{\pm}\;3.2%$($3.0\;{\pm}\;0.9\;mg/g$) for Bun(fish-shaped), $0.6\;{\pm}\;0.3%$($3.7\;{\pm}\;1.0\;mg/g$) for Sundae, $0.9\;{\pm}\;0.3%$($7.4\;{\pm}\;1.4\;mg/g$) for Oden(with broth), $20.5\;{\pm}\;6.2%$($2.9\;{\pm}\;0.6\;mg/g$) for Waffle, $6.8\;{\pm}\;2.2%$($4.7\;{\pm}\;1.0\;mg/g$) for Hotdog, $14.2\;{\pm}\;2.8%$($3.1\;{\pm}\;1.6\;mg/g$) for Hotteok, $6.6\;{\pm}\;2.1%$($3.9\;{\pm}\;0.6\;mg/g$) for Toast, $10.1\;{\pm}\;3.7%$($2.3\;{\pm}\;0.7\;mg/g$) for Fry(sweet potato), $1.6\;{\pm}\;0.7%$($4.0\;{\pm}\;0.7\;mg/g$) for Fry(etc), and $9.3\;{\pm}\;2.4%$($4.0\;{\pm}\;0.6\;mg/g$) for Doughnut. In addition, sodium saccharin, one of the artificial sweeteners, was tested. Among 60 samples from February to April, 2009, 11 samples had sodium saccharin(6.7~101.0 mg/kg).