• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1511-1511
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• 2001

Energy content, expressed as calories per gram, is an important part of the evaluation and marketing of foods in developed countries. Currently accepted methods of measurement of energy by U.S. food labeling legislation include measurement of gross calories by bomb calorimetry with an adjustment for undigested protein and by calculation using specific factors for the energy values of protein, carbohydrate less the amount of insoluble dietary fiber, and total fat. The ability of NIRS to predict the energy value of diverse, processed and unprocessed cereal food products was investigated. NIR spectra of cereal products were obtained with an NIR Systems monochromator and the wavelength range used for analysis was 1104-2494 nm. Gross energy of the foods was measured by oxygen bomb calorimetry (Parr Manual No. 120) and expressed as calories per gram (CPGI, range 4.05-5.49 cal/g). Energy value was adjusted for undigested protein (CPG2, range 3.99-5.38 cal/g) and undigested protein and insoluble dietary fiber (CPG3, range 2.42-5.35 cal/g). Using a multivariate analysis software package (ISI International, Inc.) partial least squares models were developed for the prediction of energy content. The standard error of cross validation and multiple coefficient of determination for CPGI using modified partial least squares regression (n=127) was 0.060 cal/g and 0.95, respectively, and the standard error of performance, coefficient of determination, bias and slope using an independent validation set (n=59) were 0.057 cal/g, 0.98, -0.027 cal/g and 1.05 respectively. The PLS loading for factor 1 (Pearson correlation coefficient 0.92) had significant absorption peaks correlated to C-H stretch groups in lipid at 1722/1764 nm and 2304/2346 nm and O-H groups in carbohydrate at 1434 and 2076 nm. Thus the model appeared to be predominantly influenced by lipid and carbohydrate. Models for CPG2 and CPG3 showed similar trends with standard errors of performance, using the independent validation set, of 0.058 and 0.088 cal/g, respectively, and coefficients of determination of 0.96. Thus NIRS provides a rapid and efficient method of predicting energy content of diverse cereal foods.

• Nutrition Research and Practice
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• 제16권2호
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• pp.205-216
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• 2022

BACKGROUND/OBJECTIVES: While many obesity studies have pointed out the importance of meal regularity, few have conducted empirical analyses using data from food diaries. We examined the association between meal regularity (i.e., meal time regularity [MTR] and calorie intake regularity [CIR]) and weight loss. SUBJECTS/METHODS: We collected food diary data from 637 women who had participated in commercial weight loss programs for 28-168 days (4-24 weeks). This study defined "meal regularity" in terms of two concepts: MTR and CIR. MTR refers to how regularly people eat their meals (i.e., at certain times each day), whereas CIR refers to how regularly people consume a certain amount of calories at each meal. We conducted multiple regression analyses. RESULTS: MTR (model 1: β = -2,576.526, P < 0.001; model 2: β = -1511.447, P < 0.05; model 3: β = -1,721.428, P < 0.05) and CIR (model 1: β = -1,231.551, P < 0.01; model 2: β = -2,082.353, P < 0.001; model 3: β = -1,343.490, P < 0.01) turned out to be significant determinants of the amount of weight loss in breakfast, lunch, and dinner contexts. While meal regularity (i.e., MTR and CIR) was significantly associated with weight loss, daily calorie intake from meals was not significantly associated with the amount of weight loss (model 1: β = 0.13, P > 0.05; model 2: β = 0.11, P > 0.05; model 3: β = 0.14, P > 0.05). Subjects who consumed an equal amount of calories per meal throughout the day lost more weight than those who did not (model 4: β = -3,675.51, P < 0.001). CONCLUSIONS: Eating each meal (i.e., breakfast, lunch, and dinner) at a certain time every day may increase weight loss success. Also, consuming the same amount of calories at each meal may help weight loss success.

• Nutrition Research and Practice
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• 제12권3호
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• 한국치위생학회지
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• 제19권6호
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• pp.1077-1087
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• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• 대한가정학회지
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• 제29권2호
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• pp.65-75
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• 1991

A Survey was conducted to identify patrcis' eating behavior at the buffet styled restaurant during dinner time. The average frequency of taking food was 4.1±0.9 and this was statistically significant by age group. The frequency of taking food after satiety was 1.2±0.8. From the menu, 15 seafood items were the most popular which were chosen more than twice. The average of consumed food items was 24.9±8.9 out of 198. The average seafood items which were chosen by each individual was 5.8, desert items was 4.5, salad items with dressing was 4.2. The total weight of the consumed food was 954±365.1g. Mostly gruel, soup and saled chosen the first time. Alcholic beverages and drinks were chosen also first time. Seafood was chosen the 1.2 times and meat was chosen the first, second, and third time. Rice and soup. bread and noodles were chosen the second and third time. Desert was chosen the third time. The consumption of calories and nutrients were compared with the Korean Recommended Dietary Allowances. The average consumption of calories was 49.6% Korean RDAs, protein 71.4%, vitamin A 65.0%, thiamin 74.3%, riboflavin 71.8%, niacin 89.8%, ascorbic acid 72.7%, iron 68.1%, and calcium 108.3%. In one meal, the data shows over eating. The caloric consumption of desert was 275.5Kcal and seafood was 174.1Kcal. The protein consumption of seafood was 23.5g and meat was 7.5g. According to this research, customers have a lot of good chances to be exposed to the variety of food. This is desirable to correct the food habits with a experience. On the other hand, excessive food consumption is a problem. Therefore we suggest the provision of nutrition information about desirable order of eating a meal and the health problems due to overeating. We expect other research of nutritional evaluation in a meal in the different foodservice systems to be made in the future.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.267-271
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• 1998

To evaluate nutrient intakes of the first generation Korean -Americans in Hawaii, a dietary survey was conducted using a food frquency questionaire which included 139 food items most often consumed among Korean foods and American foods. The questionnaire surveyed 157 first generation Korean-Americans living in Hawaii. The 66.7~81.1% of first generation Korean-Americans in Hawaii were of healthy weight. The mean percentages of calories obtained from their dietary analyses were 61% carbohydrate, 23% fat and 16% protein. The calorie distribution of their diet appeared to be similiar between older women and older men, however it was seen that men consumed a higher percent of calories from fat than women among younger subjects. The mean dietary intakes for first generation Korean-Americans exceeded recommended intakes for protein, thiamin, niacin , vitamin A, vitamin C, folacin , phosphorus and iron , but the intakes of energy, riboflavin, vitamin B6 ,vitamin E, calcium and zinc were lower than the recommended dietary allowance for Americans. Compared with other groups based on age and gender , younger men had significantly(p<0.05) higher intakes of riboflavin, phosohrous, iron and zinc, and lower intake of folacin. Older subjects consumed significantly (p<0.05) less protein, riboflavin, vitamin B6 and zinc than did younger subjects, and most of the first generation Korean-Americans in Hawaii consumed adequate levels of saturated fatty acid . The ratio , however, of polyunsaturated fatty acid to saturated fatty acid in the diet of younger men was about 0.61, much lower than the recommeded ration of 1.0 and also was significantly (p<0.05) lower than that of other subjects. Moreover, cholesterol intakes of younger men were close th the maximum recommeded level of 300mg/day.

• Journal of Nutrition and Health
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• 제39권8호
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• pp.841-849
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• 2006

This study compared the nutritional quality of Korean adults's consumption of lunch prepared at home, commercial places, and institutions. The one day food intake data collected via 24-hour recall in the 2001 National Health and Nutrition Survey were analyzed. Individuals with 19-64 years of age were selected (n = 5,756). Sampling weights in the Survey were used to generate nationally representative estimates. Lunch was categorized into three groups according to the place where the lunch was prepared. home, commercial places, and institutions such as schools and work places. Comparison among the three groups was made for 19-39 years old men (n = 1,387) and women (n =1,572) and 40-64 years old men (n = 1,364) and women (1,433), respectively. The lunch prepared away from home contained more calories. The lunch prepared commercially was higher in calories percentages from fat than that prepared either at home or at institutions. Across the age and gender groups, lunch prepared at home contribute a high level of sodium intake. Among individuals with 40-64 years of age, but not those with 19-39 years of age, lunch prepared commercially was as sodium dense as that prepared at home. Among individuals with 19-39 years of age, the sodium density of lunch prepared commercially was about the same as that prepared at institutional food service of which the menus were planned by dieticians. Such differences in nutritional quality among meals prepared at home, commercial places, and institutions should be considered and applied for the content development of nutrition education and policy.

• 한국식품영양학회지
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• 제31권4호
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• pp.565-570
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• 2018

The objective of this study is to analyze the characteristics of persons with a high sugar-intake ratio (%E) and factors affecting sugar-intake ratio with the Korea National Health and Nutrition Examination Survey ($6^{th}$ KNHANES). The sugar-intake ratio is the calories of sugar from processed food divided by the daily total intake of calories. In this research we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sugar-intake ratios. For analysis of factors affecting the sugar-intake ratio, we applied the ANOVA. Korean have about a 3.89% sugar-intake ratio from processed food per day. The demographic characteristics of people with higher sugar-intake ratios were found to be more women than men, younger men with less education, more people in the household, smaller height, weight waistline and body mass index (BMI). Also office worker, lower drinking frequency, not getting a hypertension, diabetes, hyperlipidemia, lower breakfast and dinnner frequency, not experiencing nutritional education, and not using nutritional labeling. For reducing intake sugar in what are called health-hazardable nutrients in the food sanitation act, it is necessary to educate the people with high sugar ratio who were identified in this study.

• Journal of Nutrition and Health
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• 제1권1호
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• pp.49-51
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• 1968

The Calorie allowances for a reference man (25 years, 60kg, moderate work) and a reference woman (25 years, 52kg, moderate work) were given by the formulae which were recommended by the Food and Agricultural Organization(FAO). E=152 W 0.73 3,000 Calories(man) E=123.4 W 0.73 2,200 Calories (woman) The appropriate adjustments were made for age, body weight (Table 1) and activity (Table 2) of adults other than a 'reference man' and 'reference woman' based on our report of 'Studies of Basal Metabolism and Energy Expenditure of Koreans in Daily Life' supported partly by the U.S. Department of Agriculture. The recommendation of FAO for the calorie requirements for children, the additional allowances for pregnancy, lactation and environmental temperature were adopted.