• Journal of Korean Medicine for Obesity Research
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• v.4 no.1
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• pp.45-54
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• 2004

Objective: To evaluate the effect of Ephedra Sinica and Evodia Rutaecarpa on resting metabolic rate(RMR), weight and body composition in obese women during low-calorie diet. Methods: We recruited 90 healthy premenopausal women$(body\;mass\;index{\geq}25kg/m^2)$ and randomly assigned to three groups(ephedra group, evodia group and placebo group). Subjects were administered Ephedra Sinica(6g twice a day) or Evodia Rutaecarpa(6g twice a day) or placebo in a double-blind fashion and participated in low-calorie diet for 8 weeks. Resting metabolic rate and body composition were measured at baseline, 4 and 8 weeks. Results: RMR change for 4 weeks was significantly higher in the ephedra group compared with the placebo group(p<.05). But the change for 8 weeks was not significant and the Evodia group showed no significant RMR change. Weight and percent body fat changes for 4 weeks and 8 weeks were significantly higher than the placebo group in the ephedra group(p<.05), but the Evodia group didn't show significant level. Conclusions: This study supports and emphasizes the benefits of herbal medicine in maintaining or increasing RMR during low-calorie diet. Especially Ephedra treatment was effective on significant maintainment of RMR, loss of weight and percent body fat(P<.05).

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Food Industry And Nutrition
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• v.2 no.1
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• pp.1-6
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• 1997

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.108.1-108.1
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• 2011

This paper proposes the method to develop the fuel of suljigemi pellets using agricultural by-products the occurred during the manufacturing of alcohol. This paper is the goal to make sulgigemi pellet fuel for develops pellet of high calorie. The methods of sulgigemi pellet manufacturing well mix as the dough with the water and the sulgigemi. And then we have dried in the after compression and molding using well mixed the sulgigemi. The moisture of pellets has dried it removed until about 85%. Suljigemi pellet has the effect of zero emission as the soil conditioner using ash after burning. The merits for the sulgigemi pellet are the convenience of storage and custody. Also sulgigemi pellet has the reduction effect of carriage fee, fuel economy and low-cost high-efficiency effects, environmentally clean fuel as CO2 emissions savings. In experiment, we confirmed to calories of the wood pellet and the sulgigemi pellet. The calorie of the suljigemi pellets has high 233 kilo calories than the wood pellets. So the technologies of the sulgigemi fuel pellets are developing low carbon, green growth renewable energy fuel through futuristic energy system will be.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.607-615
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• 2015

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.185-191
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• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.6_2
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• pp.1025-1031
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• 2023

In order to examine the pre-industrial application product quality characteristics of yanggang (a type of traditional Korean confectionery) with varying levels of Palatinose, this study conducted multiple preliminary experiments. By applying different amounts of Palatinose (1%, 2%, 3%, 4%) and adhering to a recipe suitable for commercial products, the yanggang was produced under controlled manufacturing conditions. While the moisture content of the manufactured yanggang adhered to the established manufacturing standard, showing minimal variations, there were statistically significant differences observed with an increase in the Palatinose proportion, exhibiting a trend akin to findings from other yanggang studies. Similarly, there were slight but statistically significant differences observed in soluble solids content and pH, though these differences were not found to have a significant impact. The addition of Palatinose did not induce changes in the elasticity (springiness) and firmness (gumminess) of the yanggang, nor in its chewiness, as the Palatinose content increased. Despite a reduction in calorie content, the addition of Palatinose did not influence the appearance and taste of the yanggang.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.414-420
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• 2010

This study examines the combined effects of caloric restriction on body composition, blood lipid, and satiety in slightly overweight women by varying food density and aerobic exercise. Twenty-three women were randomly assigned to one of two groups for a four-week weight management program: the high-energy density diet plus exercise (HDE: n = 12, $22{\pm}2$ yrs, $65{\pm}7$ kg, $164{\pm}5$ cm, $35{\pm}4%$ fat) and low-energy density diet plus exercise (LDE: n = 11, $22{\pm}1$ yrs, $67{\pm}7$ kg, $161{\pm}2$ cm, $35{\pm}4%$ fat) groups. Subjects maintained a low-calorie diet (1,500 kcal/day) during the program. Isocaloric ($483{\pm}26$ for HDE, $487{\pm}27$ kcal for LDE) but different weight ($365{\pm}68$ for HDE, $814{\pm}202$ g for LDE) of lunch was provided. After lunch, they biked at 60% of maximum capacity for 40 minutes, five times per week. The hunger level was scaled (1: extremely hungry; 9: extremely full) at 17:30 each day. Before and after the program, the subjects' physical characteristics were measured, and fasting blood samples were drawn. The daily energy intake was $1,551{\pm}259$ for HDE and $1,404{\pm}150$ kcal for LDE (P > 0.05). After four weeks, the subjects' weights and % fat decreased for both LDE (-1.9 kg and -1.5%, P < 0.05) and HDE (-1.6 kg and -1.4%, respectively, P < 0.05). The hunger level was significantly higher for HDE ($2.46{\pm}0.28$) than for LDE ($3.10{\pm}0.26$) (P < 0.05). The results suggest that a low-energy density diet is more likely to be tolerated than a high-energy density diet for a weight management program combining a low-calorie diet and exercise, mainly because of a reduced hunger sensation.

• Journal of Korean Academy of Nursing
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• v.31 no.6
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• pp.978-987
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• 2001

The purpose of this study was to determine the changing patterns of nausea, vomiting, anorexia and calorie intake. To examine the influence of those variables on the nutritional status of the cancer patients receiving chemotherapy. Method: To assess nutritional status, anthropometry and blood test were performed on 94 stomach cancer patients receiving postoperational chemotherapy on the daily basis. NVA and calorie intake were measured during chemotherapy. Result: 93% of subjects had low level of hemoglobin and 45.7% was below the lymphocyte count. 57% of subjects lost 10% of usual weight. The value of anthropometry was reduced but the difference between pre- and post-chemotherapy did not reach any statistical significance. 27% of subjects was grouped into the malnutritional state. During chemotherapy, the higher the degree of NVA, the less calorie intake. The significant predictors for nutritional status were nausea and calorie intake. Conclusion: The chemotherapy affected the food intake of cancer patients through NVA. Though the influence of chemotherapy on anthropopmetry was not significant in this research, nausea and food intake were the most affecting factors for nutrition of cancer patients. Therefore we need to assess nutritional status and support for cancer patients receiving chemotherapy and to develop an intervention for improvement of symptoms and food intake.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.38-43
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• 1977

This study was designed to find out the status of low sodium diet in 27 hospitals located in Seoul and rural areas. The study was conducted from the beginning of June, 1976 to October, 1976. The differences in Na, protein and calorie contents between the hospitals in Seoul an ones in rural areas, and between the medical college attached hospitals and general ones, were compared by means of t-test. Correlation coefficient were made among Na, protein and calorie. In order to find out which food group is the major source of Na in the diet, six food groups were divided and Na content in each was calculated. The results showed that average daily Na intake of 27 hospitals was 2,382mg which is regarded as mild restriction. Average daily protein and calorie intakes were 94gm and 2,438 cal respectively. About 60% of hospitals restricted sodium at mild level $(2,300mg{\sim}4,600mg)$ and 33% at moderate $(1,000mg{\sim}2,300mg)$ and only 7% of the subjects were Planning strict sodium restriction $(250mg{\sim}500mg)$ There was statistically significant differences in Na contents between Seoul and rural areas. But no significant difference was found between medical college attached hospitals and general ones. The correlation between the average daily intakes of Na and protein was found not to be significant but protein and calorie intakes were related each other. When the total sodium intakes divided into six groups, about 74% were supplied by condiments (Food group 6th).