• Animal Bioscience
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• 제36권7호
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• pp.1044-1058
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• 2023

Objective: The objective of this study was to characterize physiochemical and nutrient profiles of feedstock and co-products from canola bio-oil processing that were impacted by source origin. The feedstocks and co-products (mash, pellet) were randomly collected from five different bio-oil processing plants with five different batches of samples in each bio-processing plant in Canada (CA) and China (CH). Methods: The detailed chemical composition, energy profile, total digestible nutrient (TDN), protein and carbohydrate subfractions, and their degradation and digestion (CNCPS6.5) were determined. Results: The results showed that TDN_1x was similar in meals between CA and CH. CH meals and feedstock had higher, truly digestible crude protein (tdCP) and neutral detergent fiber (tdNDF) than CA while CA had higher truly digestible non-fiber carbohydrate (tdNFC). The metabolizable energy (ME_3x), net energy (NE_Lp3x, NE_m3x, and NE_g3x) were similar in meals between CA and CH. No differences were observed in energy profile of seeds between CA and CH. The protein and carbohydrate subfractions of seeds within CH were similar. The results also showed that pelleting of meals affected protein sub-fractionation of CA meals, except rapidly degradable fractions (PB1), rumen degradable (RDPB1) and undegrdable PB1 (RUPB1), and intestinal digestible PB1 (DIGPB1). Canola meals were different in the soluble (PA2) and slowly degradable fractions (PB2) between CA and CH. The carbohydrate fractions of intermediately degradable fraction (CB2), slowly degradable fraction (CB3), and undegradable fraction (CC) were different among CH meals. CH presented higher soluble carbohydrate (CA4) and lower CB2, and CC than CA meals. Conclusion: The results indicated that although the seeds were similar within and between CA and CH, either oil-extraction process or meal pelleting seemed to have generated significantly different aspects in physiochemical and nutrient profiles in the meals. Nutritionists and producers need to regularly check nutritional value of meal mash and pellets for precision feeding.

• Journal of Nutrition and Health
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• 제37권3호
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• pp.236-250
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• 2004

The objective of this study was to investigate difference in the diet by the kind of meal and the economic status. Nutrient contents at each meals were compared and differences in food intake at different meal were analyzed by economic status. Data from the 1998 Korean National Health Examination Nutrition Survey were used. Using the poverty line based on the 1998 Korean minimum cost of living, the subjects (n = 10400) were classified into high class (36.1％), middle class (40.7％) and low class (23.1 ％). Most nutrient intakes were obtained for main meals regardless of economic status. For high class, breakfast, lunch, dinner and snacks bring about 21, 29, 30 and 19 ％ of total energy intake, for middle class 22, 29, 30 and 19％ and for low class 24, 30, 30 and 16％, respectively. The high-middle class people tend to get more food intakes and nutrients at dinner and snacks, while the low class at main meals. This result was associated with the consumption of a smaller number of meals and a greater number of snacks daily as the economic level was going up (p 〈 0.05). Meals contributed to energy, protein and fat intake, and snacks to water, retinol and vitamin C. The food intakes by food group were different at meals by economic class. Seaweed product were popular breakfast foods in both middle and low groups. Thus three meals such as breakfast, lunch and dinner still delivered most of the energy and most of the macro-nutrients regardless of economic status.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• 한국식품영양학회지
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• 제11권3호
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• pp.303-311
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• 1998

당뇨식이로 추천된 5가지의 식단과 설문조사에서 가장 많이 이용하는 한국식단 설문조사 결과에서 가정식 10가지와 외식 9가지 식단을 선정하여 원칙적으로 500$\pm$10 ㎉가 되도록 식단을 작성하였다. 남녀 정상인에게 섭취시킨 후 섬취전, 섭취후 15분, 30분, 60분, 90분, 120분에 혈당을 조사하고 glycemic index(GI)를 계산하였다. 당뇨식으로 추천된 식단과 일반 가정 식단간 혈당 반응에는 큰 차이가 없이 일반적으로 곡류군의 단위수가 적으면 GI가 낮았으며 곡류군의 단위수가 같을 때는 반찬의 종류에 따라 혈당반응에 큰 영향을 주었다. 곡류군에서는 밀가루 분식이 혈당상승 억제효과가 컸고 잡곡은 보리와 현미가 GI를 낮추는데 효과적이었는데 보리가 현미보다 약간 더 좋았다. 보리나 현미는 15%정도 이상 혼식하여야 효과가 있으며 5% 이하는 효과를 인정할 수 없었다. 백미로 3단위 이상의 곡류군 섭취시는 혈당 상승이 높았으며 채소군의 섭취량과는 뚜렷한 경향이 없었다. GI는 식사후 30분 후의 혈당치와 RAR과는 고도로 유의성 있는 상관관계가 있었다.

• 한국수산과학회지
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• 제46권6호
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• pp.761-768
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• 2013

We conducted two feeding trials to investigate the optimal feeding frequency of juvenile Korean rockfish Sebastes schlegeli fed a commercial diet of expanded pellets containing 47.2% crude protein, 9.2% crude lipid, and 14.5% ash at two different water temperatures. In the first experiment, triplicate groups of 20 fish with an average weight of 2 g were fed an equal amount of diet (5.97% based on body weight) at one of six feeding frequencies (2, 3, 4, 5, 7, or 9 meals/day) for four weeks at $17.5^{\circ}C$. After four weeks, we measured weight gain (WG), specific growth rate (SGR), feeding efficiency (FE), and protein efficiency ratio (PER). Fish fed diet five meals/day grew significantly better than those fed nine meals/day. The second experiment used identical experimental conditions and feeding regions, except the food ration was slightly less (5.92% based on body weight) and the water temperature was increased to $20^{\circ}C$. After four weeks, we again measured WG, SGR, FE and PER. Fish fed seven meals/day grew significantly faster than those fed 2, 3, 4, or 9 meals/day. Whole-body protein levels in fish fed three meals/day was higher than those fed four meals/day in $17.5^{\circ}C$ water, but whole-body lipids in the fish fed four meals/day was higher than those fed two meals/day in $20^{\circ}C$ water. A second-order polynomial analysis based on WG suggested the optimal feeding frequency for juvenile Korean rockfish was five meals/day at $17.5^{\circ}C$ and six meals/day at $20^{\circ}C$, indicating that fish reared in higher water temperature require higher feeding frequencies.

• 한국식품영양학회지
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• 제28권5호
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• pp.849-857
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• 2015

The purpose of this study is to investigate 5th grade elementary school girls' effort to recognize and use nutritional labels on processed foods and restaurant meals to encourage dietary behavior. The subjects (n=976) were divided into three groups (effort group, n=711; normal group, n=193; and no-effort group, n=72) depending on level of effort for the healthy dietary behavior such as eating balanced meals, eating three meals regularly, and eating meals slowly. In the effort group, the frequency of food intake for breads, ramen, noodles and fast foods was significantly lower, while frequency of food intake for fruits and vegetables and salad was significantly higher than in the other two groups. In the effort group, the ratio of the respondents that perception of nutrition labeling on processed foods and restaurant meals was 80.5% and 31.4% and the ratio of girls who checked the nutrition labeling at their point of purchase was 71.1% and 24.7%, respectively. Reasons given for not reading nutrition labeling for restaurant meals were 'not interested' for 34.6% of the effort group, and 52.2% of the no-effort group. Therefore, it is necessary to create an educational program on healthy dietary behavior, including how to read nutrition labeling and establishment of proper body image perception for elementary school girls.

• 한국가금학회지
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• 제24권2호
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• pp.59-66
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• 1997

Optimum drying conditions to utilize porcine blood from slaughter house for blood meals, and the effects of blood meals on growth in broiler chicks were investigated. Moisture and protein con-tents of slaughter porcine blood were 79.8 and 16.4%, respectively. The protein contents of the flash dried blood meals at 80˚C were not different from those of the spray dried blood meals at 160 and 190˚C, but higher by 17% relative to those of the spray dried blood meals at 80 and 120˚C. Results from protein analysis by SDS-polyacrylamide electrophoresis showed that flash dried blood meals at 80˚C and spray dried blood meals at 160˚C were better than spray dried blood meals at 80, 120 and 190˚C in terms of protein quality. In Feeding Trial I with broiler chicks, body weights of chicks fed 2, 4 and 6% flash dried blood meal diets at 80˚C were increased at 35 days by 5.6, 7.9 and 4.0%, respectively, compared to control group(P<0.05). In Feeding Trial II, body weights of chicks fed 4 and 6% flash dried blood meal diets at 80˚C were increased at 42 days by 4.9 and 5.3%, respectively, compared to control group(P<0.05). Feed conversion ratios of chicks fed diets 4 and 6% flash dried blood meal diets at 80˚C were significantly improved at 42 days by 7.0 and 3.7%, respectively, compared to that of control group(P<0.05). The optimum drying condition of slaughter porcine blood seemed to be the flash drying method at 80˚C

• 가족자원경영과 정책
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• 제15권3호
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• pp.99-116
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• 2011

The purpose of this study is to analyze the effects of the frequencies of family leisure activities and family meals and family closeness on the sociality of elementary school children. From October 1 to November 30, 2010, data were collected from 290 elementary school children and their parents residing in Seoul and Incheon. The major findings of this study were as follows. First, there was a significant difference between double-income and single-income families in the frequency of family meals single-income families enjoyed fewer family leisure activities and more family meals than double-income families did. Second, the levels of family closeness were significantly predicted by the frequencies of family leisure activities and family meals, and family meals more significantly predicted the levels of family closeness than did family leisure activities. Finally, the frequencies of family leisure activities and family meals significantly predicted the levels of children's sociality, as did the levels of family closeness. In conclusion, family leisure and family meals are important activities that enhance family closeness and children's sociality.

• Nutrition Research and Practice
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• 제11권2호
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• pp.155-163
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• 2017

BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.

• 동아시아식생활학회지
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• 제5권2호
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• pp.1-10
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• 1995

Nanboroku is Japanese book of tea written by Mr. Nanb -s kei who was the ablest pupil of Mr. Sennorikyu(1522~1591) and is said to be completed in 1593. In this study, Sennorikyu's opinion concerning meals served in the Japanese tea-ceremony was interpreted and the origin of the meals was clarified. The meal of the tea-ceremony is to be given not the extent of starvation, but in conformity with the manner of daily life in the Buddhism temple. It means not the plain foods, but it is to be served by understanding taste for the simple and quiet, that is Wabi and Sabi traditionally known in jpan. Also, the meals of forty-seven times served in the tea-ceremony given by Mr. sennoriku in a certain year between 1582-~1588, which are recorded in the volume No2, and classified according to the kind and frequency of the menu and foods. Therefore the origin of the meals of tea-ceremony in the present age was clarified.