• Journal of Animal Science and Technology
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• 제52권4호
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• pp.337-346
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• 2010

우리 연구팀은 넙치를 대상으로 사료 내 발효마늘분말(fermented garlic powder, FGP)의 첨가에 의한 비특이적 면역반응과 어병세균(V. anguillarum, S. iniae, E. tarda)에 대한 질병 저항성에 대해 처음으로 보고한다. 동일한 단백질 함량(45%)과 칼로리(17.1 MJ/kg)를 갖은 4개의 실험사료는 발효마늘분말이 0%, 0.5%, 1% 및 2% (G-0, G-0.5, G-1 및 G-2)가 포함되도록 조성되었다. 실험은 3반복구로 수조 당 30마리의 어류를 대상으로 유수식 시스템에서 수행되었다. 5주간의 성장실험 종료 후, 각 수조에서 건강한 어류를 선별하여 어류의 항병력을 평가하기 위해 3가지 박테리아 부유액(1 ml)을 복강에 주사하였다. 5주간의 성장실험기간 동안에 성장률, 일간성장률, 사료전환효율, 단백질전환효율 및 생존율에서는 실험사료에 의한 유의적인 차이가 없었다. 그러나 사료섭취율은 발효마늘분말이 2% 첨가된 그룹에서 대조구와 비교하여 유의적으로 낮았다. 헤모글로빈, 헤마토크릿, 대식세포 활성 및 라이소자임 활성에서는 사료 내 발효마늘분말 함량이 증가함에 따라 유의적으로 증가하였다. 발효마늘분말 0.5% 첨가구의 혈장 중성지질은 대조구보다 유의적으로 낮았다. 누적사망률은 E. tarda의 경우를 제외한 모든 공격실험에서 발효마늘분말이 포함된 사료를 섭취한 어류가 대조구와 비교하여 유의적으로 낮았다. 이번 연구의 결과를 볼 때, 사료 내 발효마늘분말의 첨가는 넙치에 있어서 V. anguillarum과 S. iniae에 대한 항병력 및 비특이적 면역반응을 향상시킨 것으로 사료된다.

• 한국식생활문화학회지
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• 제19권6호
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• pp.701-709
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• 2004

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

• Journal of Nutrition and Health
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• 제25권6호
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• pp.518-528
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• 1992

본 연구는 암의 예방에 관한 효과적인 영양프로그램을 계획하기 위해 한국의 젊은 부모들이 현재 가지고 있는 식사와 암에 대한 개념들을 조사하였다. 10살 미만의 자녀를 가진 1명이상 가진 부모 14명을 In-depth 인터뷰 하였다. 대부분 조사대상자들은 식사 또는 식품이 암의 발병에 연관 있음을 인식하고 있었으나 몇몇 조사대상자들은 식사 또는 식품이 암의 발병 위험율을 감소 시킬수 있다고 믿고 있었다. 그들은 또한 육류, Smoked meat, cured meat, Processed food, 지방은 발병 위험율을 증가시키고 채소와 과일은 감소시킨다고 믿고 있었다. 조리법 중 grilling 또는 barbecuing은 암의 발병위험율을 증가 시키는 요인으로 인식되었다. 몇몇 조사대상자들은 특정한 영양소(Zn,Se)또는 식품들(된장, 버섯, 마늘, 인삼 등)이 발병률을 감소시킨다고 믿고 있었다. 대부분 조사대상자들은 20대와 30대가 암의 예방을 위해 중요한 시기라고 인식하고 있었으며 신문, 잡지, 라디오, TV가 건강과 영양에 대한 정보를 얻는 중요한 매체이었다.

• Asian Pacific Journal of Cancer Prevention
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• 제14권3호
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• pp.1585-1592
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• 2013

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

• 한국식품조리과학회지
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• 제15권3호
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.39-44
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• 2004

This study investigated the effect of allium vegetable intake on the storage and utilization of energy substrates before, during, and after exercise in tissues of rats. Ninety rats were fed either a control diet or a diet with added Allium sativum (AS, garlic), Allium cepa (AC, onion), Allium fistulosum (AF, spring onion), or Allium tuberosum (AT, Chinese chives) for 4 weeks and were then subdivided into 3 groups: before-exercise (BE); during-exercise (DE); after-exercise (AE). The DE group was exercised on treadmill for 1 hour just before being sacrificed at the end of 4th week of the dietary treatment rats in the AE group were allowed to recuperate for 2 hours after being exercised like the DE group. The levels of glycogen (GLY), triglyceride (TG) and protein (PRO) were compared in liver and skeletal muscle. In the AS diet animals, the level of liver GLY was significantly higher than those of control animals in the BE, DE and AE groups. The level of muscle TG also tended to be higher in BE, but lower in AE than in control animals. In AC animals, the level of muscle GLY was significantly lower than those of control animals in BE, DE and AE. The level of muscle TG also tended to be higher than those of control animals in BE and DE but tended to be lower in AE. In AF animals, the level of muscle GLY was significantly lower than those of control animals in BE, DE and AE. The level of muscle TG was also significantly lower than those of control animals in BE, DE and AE groups. In AT animals, the level of muscle GLY was significantly lower than those of control animals in BE, DE and AE. These results suggest that Allium sativum diets enhance the capacity to store fuel before as well as during exercise and increases the potential to utilize the stored fuel during exercise.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• 한국식생활문화학회지
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• 제20권6호
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• pp.754-760
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• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

• 한국식품영양과학회지
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• 제33권1호
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• pp.91-100
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• 2004

비교적 고 열량 실험 사료를 섭취하는 흰쥐군에 사료 섭취량의 1%, 5%, 10% 배추 김치즙을 1개월 동안 각각 oral zonde를 사용 섭취시킨 결과 10% 투여군에서 체중 증가율과 사료섭취 효율이 다른 실험군들보다 유의적으로 감소하였다 10% 투여군에서 다른 실험군들보다 혈중 중성 지방량과 총 cholesterol량 및 LDL-cholesterol량은 유의적으로 감소하였고 HDL-cholesterol은 유의적으로 증가하였다. 10% 투여군에서 다른 실험군들보다 혈중 GPT와 GOT활성도 및 creatinine농도가 정상값을 넘지 않는 범위 내에서 유의적으로 높은 값을 보였고 10% 투여군의 혈당량은 다른 실험군들 보다 유의적으로 낮았다. 따라서 김치를 장기간 다량 섭취하면 혈중 지질성분과 혈당량의 감소를 가져올 수 있으나 비록 김치는 비교적 염분이 많고 자극이 강한 양념류(마늘,앙파, 생강, 고추)를 포함하지만 일상적으로 섭취하는 김치로 인하여 간장과 신장기능에 부담(역작용)을 줄 가능성은 거의 없어 보였다.

• 한국식품조리과학회지
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• 제13권3호
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• pp.259-265
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• 1997

대구 ·경북 지역 초등학생들의 김치에 대한 의식 및 선호도를 조사한 결과는 다음과 같다. 1. 조사 대상의 57.7%는 김치를가능하면 먹는 것이 좋다고 생각하였고 26.1％는 반드시 먹어야 한다고 응답하여 83.8%가 김치를 섭취해야 한다고 인식하고 있었다. 또한 김치를 영양식품(51.3%), 전통식품(2:2.9%)으로 인식하는 비율도 높아 김치의 우수성을 이해하고 있었다. 2. 김치종류별 인지도는 배추김치(83.0%), 깍두기(65.0%), 나박김치 (82.2%), 총각김치(58.4%), 깻익김치(43.2%), 부추김치(39.1%)의 순으로 높았고 어머니들도 배추김치(92.2%), 총각김치(85.8%), 깍두기(83.Bfa), 나박김치(82.2%), 부추김치(77.1%), 깻잎김치(75.6%)의 순으로 인지도가 높아 초등학생과 비슷한 경향이었다. 3. 김치에 대한 선호 실태는 매우 좋아한다가 22.8%였고 좋아한다가 32.7%로서 55.5%의 초등학생들이 김치를 좋아하고 있었다. 초등학생들이 선호하는 김치는 배추김치(74.0%), 깍두기(56.6%), 총각김치(49.0％), 나박김치(46.9%), 오이소박이(17.5%) 등이었고 배추김치중 배추의 줄기부분(47.6%)을 가장 좋아하였다. 숙성정도는 적당히 잘 익은 김치(43.9%)와 갓 담은 김치(41.9%)를 선호하였다. 4. 김치를 재료로 하여 만든 음식으로는 김치볶음밥, 김치찌개, 김치전, 김치비빔밥, 김치김밥, 김치만두 등의 순으로 좋아하였다. 5. 어머니의 지도형태와 초등학생의 김치에 대한 의식 및 선호도는 유의한 차이를 보였으며(p < .001)자주 먹도록 권유하거나 조리 방법을 바꾸어 주는 것이 먹이려고 강요하거나 전혀 간섭하지 않는 것보다 좋은 영향을 미쳤다. 6. 김치를 싫어하는 이유는 매운 맛, 양념 냄새를 지적하였고 생강, 청각, 마늘, 미나리, 파 등의 부재료는 싫어하였다. 7. 김치에 대한 바램은 김치 맛을 되도록 덜 맵고 달콤하게 해 달라는 요구가 많았고 배, 오징어, 글, 사과, 오이 등의 부재료를 김치에 첨가해 주기를 바라고 있었다.