• 제목/요약/키워드: health food use

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Hospital Outpatients are Satisfactory for Case-control Studies on Cancer and Diet in China: A Comparison of Population Versus Hospital Controls

  • Li, Lin;Zhang, Min;Holman, C. D'Arcy J.
    • Asian Pacific Journal of Cancer Prevention
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    • 제14권5호
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    • pp.2723-2729
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    • 2013
  • Background: To investigate the internal validity of a food-frequency questionnaire (FFQ) developed for use in Chinese women and to compare habitual dietary intakes between population and hospital controls measured by the FFQ. Materials and Methods: A quantitative FFQ and a short food habit questionnaire (SFHQ) were developed and adapted for cancer and nutritional studies. Habitual dietary intakes were assessed in 814 Chinese women aged 18-81 years (407 outpatients and 407 population controls) by face-to-face interview using the FFQ in Shenyang, Northeast China in 2009-2010. The Goldberg formula (ratio of energy intake to basal metabolic rate, EI/BMR) was used to assess the validity of the FFQ. Correlation analyses compared the SFHQ variables with those of the quantitative FFQ. Differences in dietary intakes between hospital and population controls were investigated. Odds ratios (ORs) and 95% confidence intervals (CIs) were obtained using conditional logistic regression analyses. Results: The partial correlation coefficients were moderate to high (0.42 to 0.80; all p<0.05) for preserved food intake, fat consumption and tea drinking variables between the SFHQ and the FFQ. The average EI/BMR was 1.93 with 88.5% of subjects exceeding the Goldberg cut-off value of 1.35. Hospital controls were comparable to population controls in consumption of 17 measured food groups and mean daily intakes of energy and selected nutrients. Conclusions: The FFQ had reasonable validity to measure habitual dietary intakes of Chinese women. Hospital outpatients provide a satisfactory control group for food consumption and intakes of energy and nutrients measured by the FFQ in a Chinese hospital setting.

건강원에서 제조한 건강음료에 대한 주부의 인식, 관심 및 소비에 관한 연구 (A Study on Housewives' Perception, Interest and Consumption of Health Drinks Made in a Health Food Stores)

  • 김현아;박복희
    • 대한지역사회영양학회지
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    • 제3권1호
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    • pp.107-115
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    • 1998
  • This study was conducted to investigate housewives' perception, interest and consumption of health drinks made in a health food stores, and to assess the relationsh- ip between nutritionally-related-variables and the consumption of health drinks. Data was collected from 518 housewives in Chonnam province. Among many items which housewives perceived about health drinks, three factors of 'preference·health-care', ' quality·convenience' and 'price' were found to be represented. Housewives' perception of 'preference·health-care' was negatively correlated with nutritional knowledge. However, a positive correlation between the 'quality·convenience' and eating habits was found. Consumption of health drinks was positively correlated with the diet management score, the perception and interest in health drinks. However, the inverse relationship between consumption of health drinks and nutritional knowledge was observed. Multiple regression analysis showed that the interest and factors of perception of health drinks. Consumption of health drinks was not based upon accurate knowledge concerning nutrition, but was based upon the consumers' perception of taste preference and healthful quality. Therefore, there is a need to educate consumers about the nutritional value of health drinks and how to use nutritional supplements.

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보건소 모자영양 교육자료 개발 및 평가 (Development and Assessment of Maternal and Child Nutrition Education Materials for Health Center Use)

  • 김연정;류현주;남희정;민영희;박혜련
    • 대한영양사협회학술지
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    • 제10권4호
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    • pp.428-441
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    • 2004
  • This study focused on developing and assessing the effectiveness of maternal and child nutrition education materials that can be used conveniently at health centers. Focus group interviews with pregnant women, research of websites for pregnant women, and questionnaire-based surveys on community residents' needs for maternal and child nutrition services were conducted as preliminary study. The focus group interviews were conducted ten times, with five or six women, and the needs assessment was carried out on 884 pregnant or lactating women. The contents of the education materials developed based on the preliminary study were made up of the pregnant women section and the lactating women section. The entire material was composed of lecture materials, guidelines for educators, and handout materials for mothers, in the form of CD and booklets. The lecture materials were made using MS Power Point and the guidelines were wrote specifically, including basic information, main points to the lectures, and lesson plans, so that even non-professionals can easily use them. The effectiveness of the education materials was assessed based on a pretest and posttest method. The reliability of the test instrument was measured by Cronbach alpha, which was 0.75. The results were that the participants' nutrition knowledge scores showed a significant increase(p<0.05) from 3.79$\pm$0.33 to 3.96$\pm$0.34, and their attitudes changed positively after the education (p<0.05).

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수도권 지역 직장인의 음식 관련 스마트폰 어플리케이션 이용 실태와 만족도 (Usage and Satisfaction of Food-related Smartphone Applications of Office Workers in Seoul Area)

  • 길문경;정희선;윤지영
    • 한국식품영양학회지
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    • 제27권6호
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    • pp.1096-1106
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    • 2014
  • This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that health vitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Health vitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the health vitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group's characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.

영양교육, 급식 만족도, 잔반, 정신적.신체적 건강에 관한 자각증상간의 관련성 - 대전지역 일부 초등학생을 중심으로 - (The Interrelations among Nutrition Education, Satisfaction with School Lunch, School Lunch Leftovers and Self-rated Mental or Physical Health - The Elementary School Children in Daejeon Area -)

  • 권순자;성순정;이선영
    • 대한지역사회영양학회지
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    • 제15권1호
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    • pp.94-107
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    • 2010
  • The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6thgraders (p < 0.001). The score of nutrition knowledge was $9.4\;{\pm}\;2.8$ out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r = 0.134, p < 0.01); the score of school lunch leftovers were less (r = -0.116, p < 0.01); and the score of self-rated mental health was more positive (r = 0.198, p < 0.01). The practical use of nutrition knowledge was $2.9\;{\pm}\;1.1$ out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r = 0.105, p < 0.01); school lunch leftovers were less (r = -0.103, p < 0.01); the score of self-rated positive mental health was higher (r = 0.293, p < 0.01); and the scores of self-rated negative mental health (r = -0.119, p < 0.05) and physical health (r = -0.126, p < 0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was $3.4\;{\pm}\;1.0$ out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r = -0.216, p < 0.01); the score of self-rated positive mental health was higher (r = 0.147, p < 0.01); and the score of self-rated negative health was lower (r = -0.121, p < 0.01). The score of school lunch leftovers was $2.9\;{\pm}\;1.4$ out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r = -0.146, p < 0.01); and the scores of self-rated negative mental health (r = 0.135, p < 0.01) and physical health (r = 0.223, p < 0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers.

Synbiotic Synthesis of Oligosaccharides During Milk Fermentation by Addition of Leuconostoc Starter and Sugars

  • Seo, Dong-Mi;Kim, So-Young;Eom, Hyun-Ju;Han, Nam-Soo
    • Journal of Microbiology and Biotechnology
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    • 제17권11호
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    • pp.1758-1764
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    • 2007
  • Synthesis of oligosaccharides during milk fermentation was attempted by inoculating Leuconostoc citreum with Lactobacillus casei, Lb. delbrueckii subsp. bulgaricus, and Streptococcus thermophilus as starters. Dextransucrase of Ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. When 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/v) after 1-2 days of fermentation at 15 or $25^{\circ}C$. Alternatively, when sucrose and maltose (2% each, w/v) were added, panose (about 1 %, w/v) and other isomaltooligosaccharides were made in a day at $15-35^{\circ}C$. Growth patterns of lactobacilli and streptococci starters were not affected by the coculture of leuconostoc starter, but the rate of acid synthesis was slightly slowed at every temperature. Addition of sugars in milk did not give any adverse effect on the lactate fermentation. Accordingly, the use of leuconostoc starter and addition of sugars in milk allowed the production of oligosaccharides-containing fermented milk, and application of this method will facilitate the extensive development of synbiotic lactate foods.

건강식품 C-22의 항암 효과 (Antitumor Activity of Health Food-C22)

  • 김문일;유재국;박병욱;진전성;배기환
    • 생약학회지
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    • 제39권3호
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    • pp.237-240
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    • 2008
  • C-22 is one of health food made in Han Kook Shin Yak. For studying its antitumor activity, the 50% ethanol extract from C-22 was tested on BDF1 mice bearing LLC tumor cell by Teruhiro’s method. The samples were intraperitoneally injected to mice once a day with a daily dose of 50, 100, and 200 mg/kg for 14 consecutive days. Taxol was used as positive control with a dose of 50 mg/kg. As a result, the C-22's extracts dose dependently inhibited the tumor volume with the IRTV values of 28.7, 46.7, 58.9% and the IRTW values of 28.1, 46.0, 57.8% in 50, 100, and 200 mg/kg, respectively, while the Taxol showed antitumor activity with IRTV and IRTW values of 68.5 and 67.3% in 50 mg/kg. No loss of body weight was observed at any samples. This data suggested that the C-22's antitumor activity was enough to use as a cancer chemopreventive agent, and it will be used for preventing cancer as health food.

식품의약품안전처에서 허가된 보건용 마스크의 특성 분석 (Characteristics of Health Masks Certified by the Ministry of Food and Drug Safety)

  • 함승헌;최원준;이완형;강성규
    • 한국환경보건학회지
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    • 제45권2호
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    • pp.134-141
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    • 2019
  • Objectives: The study aimed to investigate the characteristics of health masks and to suggest the proper selection and use of protecting the respiratory system from particulate matters. Methods: The National Standard of masks promulgated by the Ministry of Food and Drug Safety (MFDS) and the Ministry of Employment and Labor (MOEL) were reviewed. The raw data of certified health masks were obtained from the MFDS database. Descriptive statistical analysis was performed. Results: Overall, 543 masks were certified by MFDS as of March 2019. Numbers of certified masks as KF80 (Korea Filter), KF94 and KF99 were 257 (47.3%), 281 (51.8%), and 5 (0.9%), respectively. Names of health masks, which were yellow sand, communicable diseases, health or its combination, were diverse that made customers be confused in selection. Health masks were also classified by particulate size, however, detailed information was not available. Conclusions: We investigated the status of health mask certification in Korea. Appropriate information on KF grade of health masks is required for customers to use them properly. MFDS should update the certification system of health masks periodically.

Characterization of Low Temperature-adapted Leuconostoc citreum HJ-P4 and Its Dextransucrase for the Use of Kimchi Starter

  • Yim, Chang-Youn;Eom, Hyun-Ju;Jin, Qing;Kim, So-Young;Han, Nam-Soo
    • Food Science and Biotechnology
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    • 제17권6호
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    • pp.1391-1395
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    • 2008
  • Leuconostoc citreum HJ-P4 is a strain isolated for kimchi fermentation with its low temperature-adapted growth feature and its high dextransucrase activity. The detailed characteristics of cell growth and dextran sucrase activities were investigated at various environmental conditions such as temperatures, pHs, salts, and raw ingredients. This strain showed almost 2-fold higher maximal cell concentration ($X_{max}$) than that of the type culture Leuconostoc mesenteroides B-512F at $10^{\circ}C$. The $X_{max}$ of the strain was maximum at pH 7 and the cell growth was inhibited by salts in a dose-dependent mode up to 7%. Addition of pepper (<6%), garlic (<10%), and ginger (<2%) in kimchi gave no inhibition effect on the growth of HJ-P4. Dextransucrase synthesized by this strain retained over 80% of its maximum activity at $10^{\circ}C$ showing a comparable cold-adapted feature to its host microbe. This culture can be used as a starter culture in the industrial kimchi production giving desirable functions and predominance at low temperature.

김치로부터 고활성 dextransucrase를 생성하는 저온성 Leuconostoc mesenteroides 균주선발 (Strain Selection of Psychrotrophic Leuconostoc mesentroides Producing a Highly Active Dextransucrase from Kimchi)

  • 엄현주;서동미;윤향식;이희봉;한남수
    • 한국식품과학회지
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    • 제34권6호
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    • pp.1085-1090
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    • 2002
  • Dextransucrase의 수용체반응(acceptor reaction)을 이용하여 판노스(panose)를 포함한 다양한 당전이화합물을 발효식품에서 생성하기 위하여 고활성 dextransucrase를 저온에서 생성하는 Leuconostoc속 균주를 동치미김치로부터 분리 및 선발하였다. 동치미를 제조하여 $8^{\circ}C$에서 발효시키면서 분리한 Leuconostoc속 균주중에서 균체의 증식유도기간(lag phase), 최대균체량(g/L), 균체의 비성장속도$(\mu)$ 및 dextransucrase 활성을 종합적으로 비교하여 우수균주를 선발하였고, 최종적으로 MIDI를 이용하여 Leuc. mesenteroides로 동정하였다. 본 균주는 김치를 포함한 저온성 발효식품에서 당전이화합물을 생성하여 기능성을 부여하는 스타터로 사용될 수 있을 것으로 판단된다.