• 한국식품위생안전성학회지
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• 제33권2호
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• pp.89-93
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• 2018

고염식식습관은 다양한 질병을 일으키고 공중보건을 위협할 수 있다. 그 동안 고염식식습관을 통제하기 위한 다양한 시도가 이루어져 왔으나 건강커뮤니케이션을 통해 고염식식습관을 변화시킬 수 있는지에 대한 연구는 아직 이루어지지 못하였다. 본 연구는 고염식의위험성과 식습관의 통제가능성에 대한 인식이 고염식식습관을 얼마나 예측하는지를 검토함으로써 식습관 개선 교육을 위한 시사점을 찾고자 하였다. 이러한 연구목적을 달성하기 위해 보호동기 이론의 하위요인인심각성, 취약성, 효율성, 효능 및 행동 경향을 측정하기 위한 설문지를 개발하였으며 설문지를 충남소재 대학의 대학생들과 그들의 가족을 대상으로 배포하였다. 설문결과를 SPSS프로그램으로 분석한 결과를 보면 다음과 같다. 첫째, 청년층은 장년층보다 나트륨섭취가 더 많았다. 둘째, 상관관계분석에서 장년층은 고염식으로 인한 위험에 취약하다는 것을 알고 있지만 고염식을 억제할 수 있다고 확신할 때 까지는 식습관을 바꾸지 않는다. 셋째, 구조모델분석에 따르면 대처지각이 높을수록 고염식식습관의 경향성이 낮아지는 경향을 보인다. 이 결과는 고염식식습관을 줄이기 위해서는 실행 가능한 정보를 제공하고 저염식을 하였을 때 어떤 변화가 발생하는지를 인식 시킴으로써 대처지각을 높이는 방안이 더 효과적임을 시사한다.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Journal of Nutrition and Health
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• 제43권2호
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• pp.132-140
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• 2010

High sodium intake is one of the risk factors for the development of hypertension. According to 2007 Korean National Health and Nutrition Examination Survey, sodium intake of Korean was three times higher than adequate intake (1.5 g/day) recommended by Korean Dietary Reference Intakes. High sodium intake is related to high threshold and preference of salty taste. And zinc status is known to affect taste acuity. The hypothesis of this study is that zinc status is associated with salty taste acuity, preference, sodium intake and blood pressure. The subjects included in this study were 50 men and 41 women aged 20-29 y who did not smoke and not take supplements or medications regularly. Dietary intake data for 3 days were collected by 24-h recall for 1 day and dietary record for 2-days. Salty taste acuity and preference were determined by sensory test. Fasting serum concentration of zinc, height, weight, body composition and blood pressure data were collected. Salt taste preference in high zinc intake group ($\geq$ estimated average requirement, EAR; men-8.1 mg/day, women-7 mg/day) was higher than that in low zinc intake group (< EAR). Salty taste preference was inversely correlated with serum zinc concentration in people with low concentration of serum zinc (${\leqq}\;81\;{\mu}g/dL$)(r = -0.3520, p < 0.05). Diastolic blood pressure was higher in high sodium intake group than in low sodium intake group (p < 0.05), positively correlated with salty taste preference (r = 0.3866, p < 0.05) in subjects with daily zinc intake below the EAR. We conclude that low zinc status may be related to high salty taste preference and high blood pressure in Korean young adults.

• Nuclear Engineering and Technology
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• 제53권11호
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• pp.3474-3490
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• 2021

Sodium-cooled fast reactor (SFR) is the preferred technology of the generation-IV fast neutron reactor, and its core body mainly uses nuclear-grade 316 stainless steel. In order to prolong the design life of SFRs to 60 years and more, it is necessary to summarize and analyze the anti-corrosion effect of nuclear grade 316 stainless steel in high temperature sodium environment. The research on sodium corrosion of nuclear grade 316 stainless steel is mainly composed of several important factors, including the microstructure of stainless steel (ferrite layer, degradation layer, etc.), the trace chemical elements of stainless steel (Cr, Ni and Mo, etc) and liquid impurity elements in sodium (O, C and N, etc), carburization and mechanical properties of stainless steel, etc. Through summarizing and constructing the sodium corrosion rate equations of nuclear grade 316 stainless steel, the stainless steel loss of thickness can be predicted. By analyzing the effects of temperature, oxygen content in sodium and velocity of sodium on corrosion rate, the basis for establishing integrity evaluation standard of SFR core components with sodium corrosion is provided.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• 동아시아식생활학회지
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• 제6권2호
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• pp.277-284
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• 1996

마(산마, 재배마)의 생리활성 물질의 기능성을 밝힐 목적으로 마의 갈변물질, 점질물 및 식이섬유를 분리 정제하여 항변이원성을 검색하여 다음과 같은 결과를 얻었다. 1. 마의 갈변효소를 cathol, hydroquinion, resorcinol, pyrogallol 등에 반응시켜 얻은 갈변물질의 항변이원성은 sodium azide에 대하여 기질에 따른 차이가 없었으나, 2-aminofloureno에 대해서는 모든 기질에서 유의적으로 높았다. (P＜0.01) 2. 마의 점질물과 식이섬유($\alpha$-cellulose, hemicellulose, pectin) 의 sodium azide와 2-ami-noflourene에 대한 항변이원성은 $\alpha$-cellulose와 hemicellulose에서 유의적으로 높았으며(p＜0.01), $\alpha$-cellulose와 흡착 반응시킨 2-amino-flourene에 대한 항변이원성은 5시간 반응시 가장 높았고 반응시간이 경과함에 따라 감소하였다.

• 한국환경복원기술학회지
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• 제22권1호
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• pp.47-59
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• 2019

This study was composed of four treatments [no treatment, phosphate + limestone layer treatment, phosphate + sodium bicarbonate + cement layer treatment, and phosphate + sodium bicarbonate + limestone layer treatment] for figuring out vegetation effects on the acid drainage slope. Treated acid neutralizing techniques were effective for neutralizing acidity and vegetative growth in order of [first: phosphate + sodium bicarbonate + limestone layer treatment, second: phosphate + sodium bicarbonate+cement layer treatment, third: phosphate + limestone layer treatment and fourth: no treatment] on the acid drainage slope. We found out that sodium bicarbonate treatment was additory effect on neutralizing acidity and increasing vegetaive growth besides phosphate and neutralizing layer treatments. In neutralizing layer treatments, Limestone layer was more effective for vegetation and acidity compared to cement layer treatment. Cement layer showed negative initial vegetative growth probably due to high soil hardness and toxicity in spite of acid neutralizing effect. Concerning plants growth characteristics, The surface coverage rates of herbaceous plants, namely as Lotus corniculatus var. japonicus and Coreopsis drummondii L were high in the phosphate + sodium bicarbonate + limestone layer treatment while Festuca arundinacea was high in the phosphate + sodium bicarbonate + cement layer treatment. We also figured out that soil acidity affected more on root than top vegetative growth.

• Nuclear Engineering and Technology
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• 제55권4호
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• pp.1468-1475
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• 2023

Enhancement of wear resistance of components used in fast reactors is necessary for long service life of the components. Plasma nitriding is a promising surface modification technology to impart high hardness and improved wear resistance of various steel components. This study discusses the characterization of chrome nitrided SS316L casing ring used in secondary sodium pump of fast breeder reactor and its stability under long term sodium exposure. Microstructural and hardness analysis showed that stress relieved component could be chrome nitrided successfully to a thickness of about 100 ㎛. Assessment of in-sodium performance of the chrome nitrided casing ring subjected to long term exposure up to 5000h at 550℃, showed retention of chrome nitrided layer with a case depth almost similar to that before sodium exposure. A slight decrease in the hardness was observed due to prolonged high temperature sodium exposure. Tribological studies indicate very low coefficient of friction indicating the retention of good wear resistance of the coating even after long term sodium exposure.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.460-467
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• 2015

Objectives: Excess sodium intake has been linked to obesity and obesity-related indices. However, the scientific evidence for this association is inadequate. The purpose of this study was to investigate the association between urinary sodium excretion and obesity-related indices among Korean adults. Methods: A convenience sample of 120 subjects (60 obese and 60 non-obese subjects) were recruited applying frequency matching for sex and age between two groups. Sodium intake level was assessed through 24-hour urine collection. Obesity-related metabolic risk factors, including fasting blood lipid indices, subcutaneous and visceral fat through computed tomography (CT), insulin resistance indices, blood pressure and liver enzymes were measured in all subjects. These obesity-related metabolic risk factors were compared between obese and non-obese group according to sodium excretion levels (<110 mEq/day, 110~180 mEq/day, >180 mEq/day). Results: After adjusting for age, gender, health behaviors (smoking, exercise, drinking), and energy intake, several obesity-related metabolic risk factors, including abdominal circumference, body fat percentage, subcutaneous and visceral fat, triglyceride, and systolic blood pressure were found to be significantly deteriorated as the sodium excretion level increases. In addition, multivariate adjusted-odds ratios of abdominal obesity, high blood triglyceride, and high blood pressure were found significantly higher in the highest sodium excretion group compared to the lowest group. The mean number of metabolic syndrome risk factors was also significantly greater in the highest sodium excretion group than in the lowest group. Conclusions: The current study findings suggested that high sodium intake can affect obesity and metabolic syndrome risk negatively, implying the necessity of future research on low-sodium diet intervention in relation to obesity and related health problems.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.