• 한국지역사회생활과학회지
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• 제20권2호
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• pp.157-168
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• 2009

This study was carried out to investigate the effect of eating behavior, physical status and tendency of eating disorder on the right eating habit. The subjects of this study were 324 middle school students and 340 high school students in Osan city GyeongGi province. The average of weight and height in the middle and high school students were 48.7kg, 160.0cm and 56.8kg, 164.8cm respectively. In PIBW values, 92.9% of middle school students and 99.1% of high school students were almost close to the average. The 28.5% of high school and 21.5% of middle school students were aware of themselves as overweight. The risk of eating disorders in high school students(16.4%) were higher than that in middle school students(4.9%). Moreover, the risk of eating disorders in girls high school students(19.3%) was significantly higher than those of middle school students(5.2%) (p<0.001). The thought of food problems were realized in 57.4% of in high school students and in 39.9% of in middle school students. The intake of food group frequency, middle school students ate more fruit than high school students(p<0.01). Boys ate more frequently soy beans (p<0.05) and algae(p<0.1) than girls in high school students. The meat intake was more frequent in high school students, but the eggs and milk were more in middle school students. The boys' intakes of fish and milk were more often than the girls' in high school students. Eating disorders and food intake frequency scores were closely correlated with weights(PIBW and the gap of ideal. weight with real weight). In conclusion, the education about realizing exact healthy body shape and how to modify behavior to prevent eating disorders should be planned since junior high school. Especially in high school girls, the variety food intake education would be needed. Proper recognition of the weight is required for good food intake and for prevent eating disorders.

• Asian-Australasian Journal of Animal Sciences
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• 제12권6호
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• pp.871-880
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• 1999

The effects of dry roasting (110, 130, $150^{\circ}C$ for 15, 30, 45 min) on potential ruminant protein nutritional values in terms of: a), rumen bypass protein (BCP); b), rumen bypass starch (BST); c), fermented organic matter (FOM); d), true absorbed bypass protein (ABCP); e) microbial protein synthesized in the rumen based on available energy (E_MP); f), microbial protein synthesized in the rumen based on available nitrogen (N_MP); g), true protein supplied to the small intestine (TPSI); h), true absorbed rumen synthesized microbial protein (AMP); i), endogenous protein losses (ENDP); j), true digested protein in the small intestine (DVE); k), degraded protein balance (OEB) of whole lupin seeds (WLS) and faba beans (WFB) were evaluated by the new Dutch DV/OEB protein evaluation system. Dry roasting significantly increased BCP, BST, TPSI, ABCP, DVE (p<0.001) and decreased FOM, E_MP, AMP, N_MP and OEB (p<0.001) with increasing temperatures and times except that when temperature was at $110^{\circ}C$. The values of BCP, BST, TPSI, ABCP and DVE at $150^{\circ}C/45min$ for WLS and WFB were increased 2.2, 3.7; -, 2.0; 1.7, 1.7; 2.3, 3.7 and 1.7, 1.7 times and the values of FOM, E_MP, AMP, N_MP and OEB at $150^{\circ}C/45min$ for WLS and WFB were decreased by 15.3, 25.8; 18.1, 25.8; 18.7, 25.8; 54.6, 41.6 and 82.3% 54.7%, respectively, over the raw WLS and WFB. The results indicated that though dry roasting reduced microbial protein synthesis due to reducing FOM, TPSI didn't decrease but highly increased due to increasing BCP more than enough for compensation of the microbial protein decreasing. Therefore the net absorbable DVE in the small intestine was highly increased. The OEB values were significantly reduced for both WLS and WFB but not to the level of negative. It indicated that microbial protein synthesis might not be impaired due to the sufficient N supplied in the rumen, but the high positive OEB values in the most treatments except of $150^{\circ}C$ for 30 and 45 min of WLS (The OEB values: 54.8 and 26.0 g/kg DM) indicated that there were the large amounts of N loss in the rumen. It was concluded that dry roasting at high temperature was effective in shifting protein degradation from rumen to intestines and it increased the DVE values without reaching the negative OEB values. No optimal treatment was found in WLS due to the too high OEB values in all treatments. But dry roasting at $150^{\circ}C$ for 30 and 45 min might be optimal treatments for WLS due to the very lower OEB values.

• 한국식품영양과학회지
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• 제44권12호
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• pp.1918-1922
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• 2015

한라봉 분말 대체량을 0~8%로 달리하여 양갱을 제조한 후 물리 화학적 품질 특성, 항산화 활성 및 소비자 기호도를 조사하였다. 한라봉 분말의 첨가량이 증가함에 따라 양갱의 pH는 유의적으로 감소한 반면 가용성 고형분은 유의적으로 증가하였고(P<0.05), 수분 함량에는 직접적인 영향을 미치지 않는 것으로 나타났다. 한라봉 분말이 첨가될수록 명도($L^*$)는 감소한 반면 적색도($a^*$)와 황색도($b^*$)는 유의적으로 증가하였다(P<0.05). 경도는 대조군이 16.51 N으로 가장 낮았고 한라봉 분말의 첨가량이 증가할수록 단계적인 유의적 증가 경향을 보였으나(P<0.05), 대조군과 2% 첨가군 사이에서는 유의적인 차이가 나타나지 않았다(P>0.05). 부재료의 첨가량이 증가함에 따라 유리기에 수소 원자를 공여함으로써 유리기를 제거하는 작용을 하는 플라보노이드의 함량이 증가하여 항산화 활성을 나타내는 DPPH와 ABTS radical 소거능이 유의적으로 증가하는 경향을 나타내었으며(P<0.05), 두 지표 간 높은 상관관계가 보였다. 소비자 기호도 검사 결과 양갱의 관능적 품질을 최대한 유지하면서 한라봉 분말의 항산화성 이점을 최대한 활용하기 위한 적정 첨가 농도는 2%가 가장 적합한 것으로 판단된다.

• 한국식품영양과학회지
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• 제45권6호
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• pp.865-871
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• 2016

본 연구에서는 렌틸콩 앙금을 만들어 일반성분을 분석하고, 렌틸콩 앙금의 비율(0%, 25%, 50%, 75%)을 다르게 첨가하여 양갱을 제조한 후, 수분함량, pH, 당도, 색도, 조직감, 총 폴리페놀 함량, DPPH 라디칼 소거 활성을 평가하고 기호도 평가를 시행하였다. 렌틸콩 앙금의 수분함량은 15.63%, 조단백질은 17.31%, 조회분은 0.92%, 조지방은 0.31%, 건조수율은 54.25%를 나타냈다. 렌틸콩 앙금을 첨가한 양갱의 수분함량은 렌틸콩 앙금 첨가량이 증가할수록 42.83~65.17 %로 유의적으로 증가했고 당도는 3.40에서 1.20으로 감소하였으나, pH는 유의적인 차이를 보이지 않았다. 색도는 렌틸콩 앙금 첨가량이 증가할수록 명도를 나타내는 L값은 유의적으로 감소하였고, 적색도를 나타내는 a값과 황색도를 나타내는 b값은 유의적으로 증가하였다. 조직감은 렌틸콩앙금의 첨가량이 증가함에 따라 탄력성, 검성, 씹힘성이 유의적으로 감소하는 경향을 보였으며 경도와 응집성은 유의적인 차이를 보이지 않았다. 총 폴리페놀 함량과 DPPH 라디칼 소거 활성은 렌틸콩 앙금 첨가량이 증가할수록 유의적으로 높은 값을 보였다. 기호도 평가 결과 맛, 질감, 전체적인 기호도에서 25% 첨가군이 유의적으로 높은 점수를 받았다. 이상의 결과를 종합하여 볼 때 렌틸콩 앙금을 25% 첨가하여 양갱을 제조한다면 양갱의 관능적 품질을 최대한 유지하면서 기능성 식품으로 소비자의 욕구를 충족시킬 수 있을 것이다.

• 한국식품영양과학회지
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• 제37권11호
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• pp.1515-1522
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• 2008

본 연구는 물리.화학적인 특성이 서로 다른 37종의 농약 성분을 GC/MS/MS로 농약 성분별 MRM에 대한 동시다성분 분석법을 개발하였으며, 이 분석법에서 제시한 MRM을 이용하여 농산물 중 잔류하고 있는 농약성분의 정성 및 정량이 동시에 가능하게 하였고, 이 분석법은 기존의 장비(GC, HPLC, GC/MS 등)를 이용한 검사법에 비해 1건 처리 시 소요되는 분석시간이 짧으며(1건 분석 시 소요시간 30분 이내) 검사결과의 정확성에서 우수하였다. 잔류농약분석에 일반적으로 사용되는 GC-ECD 및 GC-NPD를 사용하지 않고 정성 및 정량이 동시에 가능한 GC-MS/MS를 사용하여 MRM mode를 이용한 농약성분의 동시 분석 및 분석법에 따른 validation을 실시하였다. 그 결과 real sample인 콩과 레몬의 경우 모든 농약에서 70% 이상의 회수율을 보였으며, correlation coefficient($r^2$)도 대부분의 농약에서 0.99 이상의 좋은 직선성을 나타내었다. 또한 분석법을 근거로 국내유통 중인 농산물의 잔류실태를 파악하기 위해 모니터링을 실시하였으며 검출된 농약성분에 한해서는 섭취하는 농약에 대한 위해도를 평가하였다. 국내의 대형시장에 유통되는 농산물 약 1,000여건을 수거하여 확립된 분석법으로 잔류농약 모니터링을 실시하였다. 그 결과 23개의 농산물에서 잔류농약이 검출되었는데 주로 엽채류에서 잔류농약이 검출되었고 금귤류에서 주로 검출된 과실류는 2.2%의 검출율을 보였다. 이 중 MRL을 초과하는 수준의 농약이 검출된 것은 엽채류 중 하나인 무 잎에서 검출되어 0.1%의 부적합율을 나타냈다. 검출된 농약과 그 검출량을 토대로 농약의 1일 섭취허용량(acceptable daily intake, ADI)을 바탕으로 음식을 통해 매일 섭취하는 농약이 사람에게 미치는 위해도를 평가한 결과 ADI 대비 $0.0000{\sim}0.3462%$의 현저히 낮은 수준으로 나타났다.

• Nutritional Sciences
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• 제9권2호
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• pp.97-105
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• 2006

Beans are well known to be high-protein diets. Bean seeds contain arginine, lysine, or glycine-rich proteins which are effective to maintain lower glucose levels. In this study, the synergistic effect of fermented small soybean (Chounggukjang) and mulberry leaf on metabolism and hexokinase activity was investigated in streptozotocin (STZ)-induced diabetic rats. We divided 8 groups as follows: non-diabetic rat group fed with only water diet (NC: control), and STZ-induced diabetic rat groups fed with water (DC), fermented Rhynchosia Nulubilis (Bbc), fermented Glycine max Merr (Ybc), Bbc and YBc (BYbc), mulberry leaf and Bbc (MBbc), mulberry leaf and Ybc (MYbc), or the mulberry leaf, Bbc, and Ybc (MBYbc). Diabetes mellitus was induced in rats by subcutaneous STZ administration (70 mg/kg of body weight). All diet groups were fed with Chounggukjang in a powder form. Three ml of Chounggukjang solution (0.75 mg per gram of body weight) dissolved in distilled water was orally administered to all rat groups after STZ administration except for NC rat group. In groups fed with fermented soybeans, the body weight (increased), food efficiency ratio (FER) (increased), glucose level (decreased) and hexokinase (HK) activity (increased) significantly differed to NC. Among them, particularly in the groups fed with both fermented soybeans and mulberry leaf, kidney weight significantly decreased, whereas HK activity significantly increased compared to DC. These results suggest that Chounggukjang of both fermented soybeans and mulberry leaf is potentially used as an effective functional food to prevent diabetes complications.

• Journal of Nutrition and Health
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• 제9권2호
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• pp.40-53
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• 1976

This study was designed to comparse the metabolic effects of Korean diet pattern which contained all-polished rice and 70% polished rice, and to compare dietary restriction. The results were as follows. 1. Food intake survey to catch the Korean diet pattern The calory intake showed women took much more than men and farm village was higher than city, However, protein intake showed men were higher than women and decrease gradually from city, fishing village, and farm village. Calcium intake showed Seoul was the first rank of all, but was merely 70% of recommended quantities. Fe intake was greatly short especially in women and vitamin C also showed same situation. In the view of food group intake, grains and potatoes were 70.06%, vegetables and fruits 13.05%, meats fishes and beans 11.99%, respectivelly. Oil and fat intake showed lowest percentage as 0.77%. 2. Nutritional experiments albino rats have been fed for 7 weeks with three different diet: all-polished rice diet, 70% polished rice diet, and the standard diet for contral group. Dietary restriction were at 4 levels: 5% , 10%, 15%, 20% in 70% polished rice det. Body weight of 70% polished rice group gained value compare to all polished rice group. In the final organ weight all-polished rice group and 70% polished rice group and 70% polished rice group revealed similar results, but organ weight almost decreased dued to dietary restriction and statistical data showed significant differences between dietary restriction group and none-restriction group. In the femur length, 70% polished rice group was longer than all polished rice group but there was no significant differences. The nitrogen content of liver and muscle of 70% polished rice group was higher than all-polished rice group. Furthermone there was significant differences in the female (P<0.1). In the 10% restriction group(female) and 15% restriction group(male), nitrogen retention was higher than 0% restriction group. The other biochemical analysis such as liver lipid, serum cholesterol, glucose of urine, feces and serum were not revealed any significant differences. As a result of studying, it seems clear that 70% polished rice intake influenced much nourshment to white rat growth than all-porished rice intake, and there is no significant influence to animal growth and metabolic effect even if it was restricted $5{\sim}10%$ of diet.

• Journal of Nutrition and Health
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• 제47권1호
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• pp.67-76
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• 2014

본 연구는 노인의 우울 상태에 따른 일반적 특성, 식행동 특성, 식품섭취상태, 간이 영양 상태 평가, 간이 식생활 진단 평가, 식생활만족도에서의 차이를 비교하였다. 연구결과는 다음과 같다. 1) 연구대상자는 50세 이상 성인과 노인으로 구성되었으며, 우울군이 비우울군보다 평균연령이 높았다. 여성의 우울군 비율이 남성보다 1.7배 더 높았고, 사별한 경우와 혼자 사는 경우에서 우울군의 비율이 높았다. 2) 식욕상태는 우울군이 비우울군에 비해 나쁘다고 보고하였고, 우울군이 대체적으로 혼자 먹고, 식사를 혼자 준비하는 경향이 강했다. 외식 또한 거의 하지 않는 비율이 우울군에서 더 높았다. 3) 총 34종의 식품에 대해 섭취 상태를 조사한 결과, 전반적인 식품 섭취가 우울군이 비우울군에 비해 유의하게 적게 섭취하였다. 특히 과일류와 채소류에서 우울군과 비우울군간의 섭취 차이가 가장 컸다. 4) 우울군의 경우 기름진 음식 (지방이 많은 육류)을 비우울군에 비해 더 많이 섭취하는 식생활을 하고 있으며, 비우울군은 육류, 생선, 달걀, 콩, 두부, 채소를 더 많이 먹었다. 5) 음식에 대한 만족도는 우울군이 비우울군에 비해 유의적으로 낮았다. 결론적으로 50세 이상 성인 및 노인들에게서 우울여부에 따라 식행동, 식품섭취 상태 및 식생활 만족에 차이가 있는 것으로 나타났다. 본 연구에서 노인의 우울은 식습관 및 식품섭취 상태와 밀접하게 관련되어 있음이 확인되었고, 그 결과 전반적으로 우울군이 비우울군에 비해 식습관과 식품섭취 상태가 취약하므로 이에 대한 적절한 관리 방안을 모색해야 한다고 사료된다.

• 농약과학회지
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• 제14권1호
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• pp.21-29
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• 2010

농산물 중 bifenazate의 잔류 실태를 조사하기 위하여 HPLC를 사용한 분석법을 개선하였고, LC/MS 분석법을 확립하였다. 개선된 분석법에 대한 직선성과 재현성에 대한 검증을 수행한 결과 bifenazate 0.05~2.5 mg/kg 범위에서 상관계수는 1.0이었고, 정량한계(LOQ)는 0.01 mg/kg이었다. 회수율은 현미(곡류), 강낭콩(콩류), 오렌지(과실류), 들깻잎(채소류), 표고버섯(버섯류)에 대해 0.1 mg/kg 수준에서 82.7~104.1%였고, 0.5 mg/kg에서는 73.1~104.3%였다. 또한 회수율에 대한 상대표준편차(n=3)는 0.2~9.7%였다. 전국 22개 지역에서 수거한 농산물 16품목(쌀, 조, 메밀, 강낭콩, 땅콩, 참깨, 오렌지, 자몽, 키위, 시금치, 들깻잎, 부추, 마늘쫑, 마늘, 생강, 표고버섯) 304건을 대상으로 bifenazate의 잔류량을 조사한 결과 모든 농산물에서 검출되지 않았다.

• 한국식생활문화학회지
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• 제29권1호
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• pp.9-17
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• 2014

This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the $4^{th}$ (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the $4^{th}$ (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System (KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat fish egg beans, vegetables, and fruits (p<0.001) but lower for milk dairy products and oils fats sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.