• 제목/요약/키워드: interest in diet

검색결과 205건 처리시간 0.03초

Evaluation of Amino Acid and Energy Utilization in Feedstuff for Swine and Poultry Diets

  • Kong, C.;Adeola, O.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • 제27권7호
    • /
    • pp.917-925
    • /
    • 2014
  • An accurate feed formulation is essential for optimizing feed efficiency and minimizing feed cost for swine and poultry production. Because energy and amino acid (AA) account for the major cost of swine and poultry diets, a precise determination of the availability of energy and AA in feedstuffs is essential for accurate diet formulations. Therefore, the methodology for determining the availability of energy and AA should be carefully selected. The total collection and index methods are 2 major procedures for estimating the availability of energy and AA in feedstuffs for swine and poultry diets. The total collection method is based on the laborious production of quantitative records of feed intake and output, whereas the index method can avoid the laborious work, but greatly relies on accurate chemical analysis of index compound. The direct method, in which the test feedstuff in a diet is the sole source of the component of interest, is widely used to determine the digestibility of nutritional components in feedstuffs. In some cases, however, it may be necessary to formulate a basal diet and a test diet in which a portion of the basal diet is replaced by the feed ingredient to be tested because of poor palatability and low level of the interested component in the test ingredients. For the digestibility of AA, due to the confounding effect on AA composition of protein in feces by microorganisms in the hind gut, ileal digestibility rather than fecal digestibility has been preferred as the reliable method for estimating AA digestibility. Depending on the contribution of ileal endogenous AA losses in the ileal digestibility calculation, ileal digestibility estimates can be expressed as apparent, standardized, and true ileal digestibility, and are usually determined using the ileal cannulation method for pigs and the slaughter method for poultry. Among these digestibility estimates, the standardized ileal AA digestibility that corrects apparent ileal digestibility for basal endogenous AA losses, provides appropriate information for the formulation of swine and poultry diets. The total quantity of energy in feedstuffs can be partitioned into different components including gross energy (GE), digestible energy (DE), metabolizable energy (ME), and net energy based on the consideration of sequential energy losses during digestion and metabolism from GE in feeds. For swine, the total collection method is suggested for determining DE and ME in feedstuffs whereas for poultry the classical ME assay and the precision-fed method are applicable. Further investigation for the utilization of ME may be conducted by measuring either heat production or energy retention using indirect calorimetry or comparative slaughter method, respectively. This review provides information on the methodology used to determine accurate estimates of AA and energy availability for formulating swine and poultry diets.

The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs

  • Song, Chang Hyun;Oh, Seung Min;Lee, SuHyup;Choi, YoHan;Kim, Jeong Dae;Jang, Aera;Kim, JinSoo
    • 한국축산식품학회지
    • /
    • 제40권2호
    • /
    • pp.242-253
    • /
    • 2020
  • Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

Structural relations in the effect of convenience food satisfaction and quality of life according to dietary style - Comparative study of singles in metropolitan area of Korea, Japan and China -

  • Kim, Boram;Joo, Nami
    • Nutrition Research and Practice
    • /
    • 제8권3호
    • /
    • pp.312-318
    • /
    • 2014
  • BACKGROUND/OBJECTIVES: Due to recent changes in social structure, single-person households are on the rise worldwide and therefore the interest in the quality of life of singles is increasing, but the research on the relationships related to their diet-related quality of life is scarce. This research analyzes the structural relations in the effect of convenience food satisfaction and quality of life according to dietary style of Korean, Japanese and Chinese singles. SUBJECTS/METHODS: The targets of this study were Korean, Japanese, and Chinese singles, identified as adults between the ages of 25 and 54, having economic capabilities or working and living alone, either legally or in actuality having no partner. A statistical analysis was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. In an attempt to study the level of satisfaction with convenience food in accordance to dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. RESULTS: Of the three countries, regarding the effect of dietary style on singles' quality of life, the convenience-oriented style was found to have a negative effect on Korean singles' overall quality of life, but a positive effect on Japanese singles' overall quality of life, and a negative effect on Chinese singles' positive psychological aspect of quality of life. In addition, although Chinese singles have a high level of interest in health, they have an overall high level of satisfaction regarding fast food and its nutritional value. CONCLUSIONS: The number of singles in Korea, Japan, and China has been consistently increasing in recent years, and there is a need for continuous interest in their healthy dietary lifestyles in terms of convenience, economy, and taste.

중학교 2학년 기술.가정 교과 내 식생활 단원의 내용 분석을 통한 학생들의 실천도 조사 (Analysis of Students' Level of Participation through the Content Analysis of the Unit of Dietary Life from Grade 9 Technology.Home Economics Textbooks)

  • 김윤선;김복란
    • 한국가정과교육학회지
    • /
    • 제25권2호
    • /
    • pp.65-78
    • /
    • 2013
  • 본 연구는 중학교 2학년 기술 가정 교과 내 '식단과 식품 선택'과 '식사 준비와 예절' 단원의 교육내용을 표/그림/사진, 읽기 자료, 활동자료로 나누어 살펴보고, 내용분석을 통해 추출된 체험 중심 항목을 식생활 단원을 모두 이수한 중학교 3학년 학생들을 대상으로 실천정도를 알아보고자 하였다. '식단과 식품의 선택' 단원과 '식사준비와 예절' 단원은 대체로 활동자료를 통해 가정생활에서의 실천적이고 체험적인 측면이 강조되고 있었으며, 표/그림/사진과 읽기자료가 직접적으로 학생들의 체험을 제공하지는 않지만 다양한 활동과 문제 해결이 가능할 수 있도록 개념을 설명하고 있었다. 체험 중심 학습 내용 중 학생들의 실천도가 높은 항목은 '식사예절 지키기'(3.24), '식품 구매시 영양표시, 유통기한, 원산지 등을 반드시 확인하기'(3.18) 순이었으며, 실천도가 낮은 항목은 '음식 만들어보기'와 '균형 잡힌 식단 작성하기' 문항으로 나타났다. 이는 수업 시간 내 직접 체험할 수 있는 활동자료를 제시한 항목에서 학생들의 실천도가 높은 것과 관련이 있었다. 따라서 기술 가정교과 내 식생활 단원에 대한 학생들의 관심도를 높일 수 있도록 강의중심의 수업보다는 다양한 교육매체 및 교수학습방법을 개발하여 학생들의 적극적인 참여를 유도할 수 있는 수업이 진행되어야 할 것이다.

  • PDF

패밀리 레스토랑 고객 특성에 따른 영양과 건강메뉴에 대한 태도 연구 (Family Restaurant Patrons' Attitudes toward Nutrition & Healthy Menus)

  • 김태희
    • 한국식생활문화학회지
    • /
    • 제17권5호
    • /
    • pp.629-637
    • /
    • 2002
  • This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

고기능 실버의류설계를 위한 50~60대 여성의 인식조사 (Perception of Women aged 50's and 60's for High Functional Sliver Wear)

  • 김구영;이정란
    • 한국의류학회지
    • /
    • 제34권8호
    • /
    • pp.1392-1402
    • /
    • 2010
  • This research studied the development of high functional wear that reflects the various needs of an aged population. A survey of the life style, body functions and body changes, cognition, and preference of high functional wear with a subject group of 342 women aged 50's-60's was conducted. The results show that these women showed a high interest in clothing, challenged to new tasks, and enjoyed social meetings. Women aged 50's and 60's showed a relatively vibrant and active tendency, with no difference between them. They had the most interest in health and diet. The development of various clothing items and designs for women in their fifties and sixties are required because exercise was the most favored leisure activity. Meanwhile, they showed indisposition according to body type changes and the decrease in body functions. There was also some discomfort due to changes in visual power and trouble in controlling the body temperature. Therefore, the need to develop high quality smart wear that can help improve these problems was raised. Women aged 50's to 60's did not fully understand smart clothing; however, they showed some interest in high quality smart wear designed to improve health conditions after they heard detailed explanations about the clothing. They perceived the matter of laundry or managing he clothing more important than the price or rejection to mechanical device in regards to smart wear.

여성노인의 건강상태와 건강관련서비스 요구 (A Study on the Health Status and the Needs of Health-related Services of Female Elderly in an Urban-rural Combined City)

  • 강영실;김은심;구미옥;은영
    • 한국보건간호학회지
    • /
    • 제17권1호
    • /
    • pp.47-57
    • /
    • 2003
  • The purpose of this study was to investigate health status and health promoting behaviors of female elderly, and their needs for health-related services in an urban-rural combined city. The data were collected from the subjects registered in senior welfare center and senior citizens' clubs. A total of 119 women were participated in the survey. The results of the study are as follows; 1. The subjects perceived their health status relatively unhealthy. Their health promotion behavior score was 10.82 (range 0-17), and more than $60\%$ of them performed well in smoking and drinking control, regular meal. taking breakfast, and maintaining good relationship with others. 2. The most needed service was health screening followed by health risk assessment, disease diagnosis and treatment. 3. The most demanded education was on dementia prevention, followed by exercise, balanced diet, and maintenance of memorial and mental capability. 4. As the health interest and the health responsibility increased, the need for health service increased as well. Likewise, the health education needs increased as the health interest, health responsibility, and health promotion behavior increased. The results show that the health promotion programs for female elderly need to be focused, primarily, on health screening, health risk assessment, medical services for disease diagnosis and treatment, and health consulting and education. And health consulting and education programs should be designed to promote health interest and health responsibility of female elderly, change positively their attitude to aging, and include education on dementia prevention, exercise and nutrition management. Recommendations are discussed.

  • PDF

일부지역 인문계 남자고등학생의 주관적 구강건강관심도와 인지도가 구강건강실천에 미치는 영향 (Influence of Subjective Oral Health Interest and Recognition in Academic Boys' High School Students upon Oral Health Practice in Some Regions)

  • 이현옥;전주연
    • 치위생과학회지
    • /
    • 제11권1호
    • /
    • pp.1-6
    • /
    • 2011
  • 본 연구는 인문계 고등학생의 주관적 구강건강관심도와 인지도에 따른 구강건강 실천도를 파악하여, 올바른 구강 건강 습관형성을 유도하고 실천하기 위한 정보를 제공하고자 2010년 5월 20일부터 6월 20일까지 전라북도에 소재하고 있는 일부 인문계 고등학교 남학생을 대상으로 편의표본추출법에 의한 자기기입식의 설문조사를 실시하였다. 수집된 자료는 SPSS 12.0 프로그램을 이용하여 통계분석을 실시한 결과는 다음과 같다. 1. 주관적 구강건강관심도는 관심이 있다가 52.3%, 보통이다는 32.6%, 관심없다는 14.9%였고, 인지도는 건강하다가 42.6%, 보통이다가 44.9%, 건강하지 않다는 12.7%였다. 2. 치과방문경험은 92.6%이었으며, 방문이유는 충치치료가 69.2%로 가장 많았다. 3. 구강건강 관심도에 따른 구강건강실천 요인 중 잇솔질이 3.89점으로 가장 높았고, 교육 및 관심은 3.18점, 식이조절은 2.93점, 정기적인 방문은 2.69점, 구강위생용품의 실천은 2.12점의 순이었다. 4. 주관적 구강건강인지도에 따른 구강건강실천 요인 중 잇솔질이 3.89점으로 가장 높았고, 교육 및 관심은 3.17점, 식이조절은 2.93점, 정기적인 방문은 2.69점, 구강위생용품의 실천은 2.12점의 순이었다. 5. 주관적 구강건강인지도와 구강건강실천 요인과의 상관관계에서 주관적 구강건강인지도를 건강하다고 인지할수록 구강건강 실천도가 높았다(p<0.01). 6. 주관적 구강건강인지도에 구강건강실천 요인이 미치는 영향은 잇솔질을 실천(p<0.01)과 정기적으로 치과를 방문(p<0.05)하는 집단에서 주관적 구강건강인지도가 높았다.

기술.가정교과의 식생활교육에 대한 중학생의 인식 - 제7차 교육과정을 중심으로 - (Middle School Students' Perceptions of Dietary Education in Technology.Home Economies Classes - Focusing on the 7th Curriculum -)

  • 김윤선;강세진;이귀주;김유경
    • 한국가정과교육학회지
    • /
    • 제23권2호
    • /
    • pp.161-174
    • /
    • 2011
  • 본 연구는 현재 기술 가정교과에서 이루어지고 있는 학교식생활교육에 대하여 중학생틀이 어떻게 인식하고 있는지 살펴보고자 하였다. 경기지역 중학교 3학년 남녀학생을 대상으로 설문조사를 실시한 바, 유효응답자 444명 중 78.1%가 주로 기술 가정교과로부터 식생활 관련 지식과 정보를 습득하고 있었으며, 62.6%가'실생활에 도움이 된다', 67.3%가 '학교식생활교육이 필요하다'고 응답하였다. 현재 시행중인 식생활교육지원법에 대해서 88.7%의 응답자가 모르고 있었다. 식생활교육영역을 총28개의 항목으로 세분화하여 질문한 결과, 전반적으로 관심도가 높은 항목일수록 실천도 역시 높은 것으로 나타났으며, 모든 항목에서 여학생이 남학생보다 높은 관심도 및 실천도를 나타냈다. '식사예절' 및 '청소년의 영양과 식사' 영역과 관련된 교육항목에 대한 관심이 높았으며 '식품 조리' 영역에 대한 관섬은 상대적으로 낮았다. 학교식생활교육의 필요성에 대한 학생들의 인식에는 '청소년의 영양과 식사' 단원에 대한 관심도가 가장 큰 영향을 미치는 것으로 나타났으며, 다음으로 성별, '식사예절' 단원의 실천도 등의 순으로 조사되었다.

  • PDF

식품산업에서 활용되는 식품안전 분석기술의 현황 (Food safety analytical techniques used in food industry)

  • 김영준
    • 식품과학과 산업
    • /
    • 제51권1호
    • /
    • pp.16-25
    • /
    • 2018
  • Recently, the importance of analytical techniques related to food safety is emerging in the food industry due to changes in diet patterns, environmental changes, climate change and consumer's interest in food safety. In particular, food safety accidents in the food industry may cause economic losses such as media reports, product recalls, consumer distrust, and so on. Therefore, a systematic, proactive and comprehensive food safety management system is increasingly required to prevent food safety issues. Efforts to ensure the reliability of food safety are essential by introducing various analysis instruments such as LC, GC, ICP, LC/MS/MS, GC/MS/MS, ICP/MS, PCR, and RT-PCR. In addition, recent food safety analytical techniques used in food industry should be shifted paradigm by developing multi-component simultaneous analytical method, low cost with high efficient analytical method, and eco-friendly method.