• BMB Reports
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• 제47권9호
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• pp.506-511
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• 2014

We investigated the effects of high calorie and low calorie diets on skeletal integrity, and whether ${\beta}$-adrenergic blockade (BB) attenuates bone loss induced by dietary calorie alteration. Male 6-week-old C57BL/6 mice were assigned to either an ad-lib fed control diet (CON), a high calorie diet (HIGH), or a low calorie diet (LOW) group. In each diet group, mice were treated with either vehicle (VEH) or propranolol, a ${\beta}$-adrenergic antagonist. Over 12-weeks, ${\beta}$-blockade mitigated body weight and fat mass increases induced by the high calorie diet. Femoral trabecular bone mineral density and the expression levels of osteogenic marker genes in bone marrow cells were reduced in HIGHVEH and LOWVEH mice, and BB significantly attenuated this decline only in HIGH mice. In summary, the magnitude of bone loss induced by low calorie diet was greater than that caused by high calorie diet in growing mice, and ${\beta}$-blockade mitigated high calorie diet-induced bone loss.

• 웰빙융합연구
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• 제7권2호
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• pp.23-29
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• 2024

Purpose: This study aims to investigate consumer attitudes towards healthy foods, focusing on low-calorie options, and their impact on purchasing behavior. Methods: The study utilizes structural equation modeling, which incorporates statistical tools such as SPSS and AMOS for thorough analysis. This involves collecting data over a period of time and then inferring patterns and relationships through correlation and trend analysis. Results: The study found that attributes such as quality, price, functional value, and emotional value have a significant impact on customer satisfaction and repurchase intentions, but not on nutrition and brand. The study provides a comprehensive understanding of the factors that influence consumer attitudes and purchase behavior toward healthy indulgences in the context of low-calorie foods, and has important implications for both academic research and practical marketing strategies. Conclusions and Implications: This study provides new insights into consumer behavior theory by validating the impact of the perceived value of low-calorie products on attitudes and purchase behavior, which is of great academic value. It is also expected to provide useful information for the formulation of effective marketing strategies for low-calorie products and the development of products that meet consumer needs.

• 한방비만학회지
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• 제2권1호
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• pp.83-87
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• 2002

Increasing body weight is closely associated with increasing risk for glucose intolerance and type II diabetes. Especially, abdominal distribution of weight and visceral obesity also seriously increase the morbidity and mortality. Dietary program including very-low-calorie diet(VLCD) is regarded as most effective in the control of obesity and diabetes, which mainly due to calorie restriction rather than weight loss itself. We are reporting a case of diabetes with obesity whose fast glucose was over 220 mg/dl and BMI was $25.1kg/m^2$(fat rate 32.8%, WHR 0.9). She was prescribed VLCD and oriental medical diet program. After 10 days of hospitalization, her glucose level dropped dramatically with 3kg loss of body weight She has further lost her weight until about 53kg, but the glucose level ceased to go down probably due to loosened calorie restriction.

• Nutrition Research and Practice
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• 제9권6호
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• pp.667-672
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• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

• 한국식품영양과학회지
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• 제6권1호
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• pp.9-15
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• 1977

1. Boys and girls in our country are recommended to take 2,400 calorie a day, but the pupils in this school take no more than $500{\sim}600$ calorie from their lunches. They must take 800 calorie a meal. According to the weight ($40{\sim}43kg$, on the average) the necessary calorie a meal is 700. To raise the calorie, the side dish must be reformed from Gimchi or Ggagdugi to protein and fat food. 2. The average distance to the school is not far, but their bags are too heavy (about 5kg). It prevents them from approving their physical constitution. 3. Except the chest of the girls, the degree of the physical development is inferior to that of Kyongkydo, the Development of Education, or that of Japan. In short, the low degree of the physical development is caused by the low calorie and the heavy bags, as shown in Lee & Yonsei.

• 동아시아식생활학회지
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• 제27권2호
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• pp.104-113
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• 2017

The purpose of this study was to analyze and consumption patterns diet/low-calorie food. Ubjects were 353 adult women aged 20s~50s. Ubjects were divided into three groups according to body mass index (BMI): Normal group (BMI>23.0), overweight group (23.0${\leq}$BMI<25.0), and obesity group (BMI${\geq}$25.0). This study collected all information by self-administrated questionnaires. The SPSS version 21.0 was used for analysis of data. The obesity group lower education level (p<0.001), higher age (p<0.001) and higher income (p<0.001) than normal group. However, score of health status was highest in normal group (p<0.001). Proportion of obesity group pill type diet/low-calorie (p<0.034), drug (diuretic, appetite suppressant and riental medicine) (p<0.001), and cosmetic surgery (p<0.001). The main reason for consumption of diet/low-calorie was control without starving (28.0%). Obese group emphasized manufacturer, ingredient and reputation, whereas the normal group emphasized price and expected effectiveness (p<0.001).

• 한방비만학회지
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• 제1권1호
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• pp.21-32
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• 2001

Objectives: The aim of this study was to the effect of very low calorie diet with Chegameuiintang to treat obese patients . Methods: We have evaluated 54 obese patients during very low calorie diet with Chegameuiintang weight-reducing regime by determining the body composition before and 1 month, 2 months after treatment by Bioelectrical impedence analysis . Results: In the change of body composition by the treatment, mean weight reduction was 11.59kg(15.57% of initial weight), mean weight reduction after 1month was 7.68kg( 10.31% of initial weight), mean weight reduction after 2 months was 3.91 kg(5.86% of weight after 1 month). Mean reduction in total fat mass was 8.03kg(2914% of the initial fat mass) which constitutes 69.28%. Mean reduction in lean body mass was 3.56kg(7.59%) Conclusions: This study has demonstrated that the compound therapy of very low calorie diet and Chegameuiintang (Tiganyiyiren-tang) is the good way of weight reduction, which reduces total fat mass and preserves lean body mass.

• 기술사
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• 제43권1호
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Journal of Nutrition and Health
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• 제5권1호
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• pp.23-25
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• 1972

Following the previous reports (Part I : For Sea-Divers and Hwa-Jeon-Min; Part II : For male and female Buddhists) Authors have conducted another nutrition survey for the island inhabitants living in Sa Hoo Ri, Goon Oi Myun, Wan Do Goon, Jon Nam Province. The following results were obtained. 1. Cereals, green vegetables and fishes and shell-fishes were major food for the inhabitants, and the amounts of the intakes of these foods were 54%, 28.5%, 5.3% of total intake, respectively. The Calorie derived from carbohydrate occupied approximately 80% of total calorie intaken. 2. The calorie intakes of the inhibitant, were generally lower compared with the Korean Recommended Dietary Allowances. 3. Protein intake was generally good, but animal protein occupied only 19.4% of total protein intake. 4. Fat intake was very low and the calorie from fat occupied only 6.1% of total calorie intaken. 5. Vitamin A intake was low, and 99.4% of the total Vitamin A intaken consisted of carotene. 6. Vitamin $B_1\;and\;B_2$ intakes were low, especially Vitamin $B_2$ intake was very low.

• 한국식품영양과학회지
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• 제32권1호
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• pp.82-88
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• 2003

기름의 양을 40%로 줄이고, 지방대체물질로써 구아검, 알긴산나트륨, 크산탄검을 이용하여 오뚜기 중앙연구소에서 마요네즈를 제조하여 이들의 유화안정성을 측정하였다. 신선한 상태의 점도와 탁도는 검을 첨가한 저열량 마요네즈가 기준 마요네즈보다 낮게 나타났으나, 저장에 따른 점도와 탁도는 검류를 첨가한 저열량 마요네즈가 기준 마요네즈보다 높게 나타났다 기름의 분리 현상은 신선한 상태에서는 전혀 일어나지 않았으나, 저장에 따른 기름의 분리현상은 검류를 첨가한 저열량 마요네즈보다 기준 마요네즈에서 더욱 현저하였다. 지방구의 크기는 신선한 상태에서는 검류를 첨가한 저열량 마요네즈가 기준 마요네즈보다 다소 크게 나타났다. 그러나, 저장 후에는 검류를 첨가한 저열량 마요네즈의 지방구는 큰 변화가 없었는데 반해 기준 마요네즈에서는 매우 큰 지방구가 관찰되었다. 마요네즈의 유화안정성을 측정하는 간접적인 방법으로 점도, 탁도, 기름의 분리 도를 이용하였으며 직접적인 방법으로 CIS, Coulter counter를 이용하였는데 주사전자현미경에 의한 미세구조관찰에 의해 두 결과가 일치하는 것으로 나타났다.