• 한국식품과학회지
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• 제53권1호
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• pp.78-84
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• 2021

한 끼에 필요 열량을 충분히 섭취하지 못하는 고령자들의 영양보충을 위해 로스팅 시간을 0, 10, 15, 20분으로 달리하여 준비한 흑임자를 포함하여 한 끼 권장 영양의 1/2에 해당하도록 영양균형을 맞춘 음료를 개발하고 흑임자의 볶은 정도가 음료 특성에 미치는 영향을 분석 비교하였다. 흑임자의 로스팅 시간이 길어질수록 개발한 음료의 명도와 적색도는 감소하고 황색도는 증가하였다. 흑임자의 항산화성분인 리그난의 함량은 로스팅하지 않은 대조군부터 15분 로스팅한 시료까지 변화가 없었으나 20분 로스팅한 시료에서는 유의적으로 감소하였다. 총 폴리페놀 함량은 로스팅 시간이 길어질수록 증가하였으나 유리라디칼 소거능은 20분 로스팅한 시료에서 감소함을 보여 흑임자의 항산화특성은 리그난 함량에 우선 기인하는 것으로 보여진다. 관능 특성은 로스팅한 시료첨가군이 대조군이나 로스팅하지 않은 흑임자 첨가군보다 높게 나타났으며 특히 10분과 15분 로스팅한 시료를 첨가한 음료에서 가장 높은 선호도를 보였다. 본 연구에서 15분간 로스팅한 흑임자를 첨가하여 개발한 음료의 경우 리그난과 총 폴리페놀함량, 유리라디칼 소거능이 가장 높아 항산화기능을 부여하면서 관능 특성도 가장 우수한 것으로 나타나 고령자용 영양보충 음료로 적합할 것으로 생각된다.

• 한국양식학회:학술대회논문집
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• 한국양식학회 2003년도 추계학술발표대회 논문요약집
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• pp.17-18
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• 2003

Although flounder is one of the most important marine fish for aquaculture in Korea, feeding the flounder in commercial farms depends mainly on moist pellet in which over 70% frozen fishes (e.g. frozen horse mackerel) are incorporated in its formulation. Therefore, for further expansion of flounder farming, it is essential to employ practical formulated feeds that can support reasonable growth. Development of nutritionally balanced and cost-effective feeds is dependant on the information about nutritional requirement and feed utilization of the species. Nutrient and energy source in feed are needed for the growth and maintenance of fish. Protein is probably the most important nutrient affecting fish growth and feed cost. Therefore, it is essential to determine the optimum dietary protein level for the growth of fish, both its high proportion in the feed and because it is the main factor in determining feed cost. Dietary energy level is also critical because protein source in the feed is utilized as an energy source when the feed deficient in energy is fed to fish, whereas when the feed excess in energy is fed to fish, feed consumption decreased and resulted in growth reduction due to lack of other necessary nutrients for normal growth. Improper dietary protein, energy levels and/or their ratio will lead to an increase of fish production cost and deterioration of water quality resulting from wasted feed; thus, they are important in formulating commercial feed. Dietary lipids play important roles in providing energy and essential fatty acid for normal growth and survival of fish. Although carbohydrates are not essential nutrients for carnivorous fish, these compounds play important roles as a low-cost energy source for protein sparing and also as a feed binder. Nutrition researches for flounder have identified its requirements of protein, lipid and essential fatty acid, vitamin, and minerals for normal growth. Other studies have also been carried out to investigate the utilization of the protein, lipid and carbohydrate sources. Based on these nutritional information obtained, practical feed formulations have been studied for improve aquaculture production of flounder. The results of the researches on utilization of dietary protein, lipid and carbohydrate by flounder are discussed in this review.

• 동아시아식생활학회지
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• 제21권5호
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• pp.771-778
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• 2011

This study surveyed the performance of food styling and recognition and utility properties of menu development for cooks in a super deluxe hotel. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total of 375 questionnaires were used for analysis (93.8%), and statistical analysis was completed using SPSS (version 14.0) for descriptive analysis and ${\chi}^2$-test. The most important item in food styling was 'harmony of food shape' (40.2%), and second ranked was 'harmony of food color' (23.4%). The most difficult item in food styling was 'lack of professional knowledge' (38.3%) followed by 'lack of creativity' (27.7%). In recognition of menu development, the importance of menu development and promotion was 3.82, and personal satisfaction after menu development was 3.29. Important items in menu development were 'taste' (41.8%) and 'use of new ingredient' (28.5%). When using newly developed menu, the ratio of selling new menu was '30~50%' at 42.7%, and the average selling period of new menu was '3~6 months' at 40.5%. For the effect of new menu on sales, 94.1% were aware of this effect, and to actively promote menu development, 'providing incentive' (35.7%), 'training in/out of country' (20.8%), 'self motivation' (17.3%), 'financial support' (14.7%), and 'motive' (11.5%) were all necessary requirements. In order to improve cooking performance, continued education on food styling and menu development along with the company's full support are required. Further, thorough training of employees is needed along with a high quality incentive policy needs to be done. In addition, to make the new menu profitable, an active marketing strategy must be employed, which will require further study.

• Asian-Australasian Journal of Animal Sciences
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• 제11권4호
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• pp.344-350
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• 1998

Seasonal variations in the feeding behaviour of Jamunapari and Barbari goat breeds and their utilization of browse and grass nutrients was evaluated in a promising 3-tier (Leucaena leucocephala- Dichro-stachys nutan-Cenchrus ciliaris) reconstituted pasture during summer, rainy and winter season of the years 1987 and 1988. Distinct diurnal pattern of feeding was observed with both the breeds. Jamunapari goats spent significantly more time foraging during winter season (352.0 min) followed by summer (306.0 min) and least in rainy season (277.0 min). Though no significant difference was observed in the relative time spent by Barbari goats on grazing activities during summer and winter season, they spent significantly more (p < 0.05) time during rainy season as compared to other two seasons. The preference of grazing goats for certain plant species in relation to others was evident with distinct seasonal and breed variations. DM intake (g/kg $BW^{075}$) varied significantly (p < 0.05) from season to season. Among the browse. L. leucocephala was prefered over D. nutan irrespective of breed over the seasons. There was no breed difference in DM intake, or proximate composition and nutrient digestibility of ingested herbage. The available nutrient content of ingested forage was found sufficient to meet the nutrient requirements of adult goats for maintenance (NRC, 1981). The reconstituted 3-tier pasture dominated by plant species like L. leucocephala and Cenchrus species appear to have great potential to sustain the nutrient requirement of goats without adverse seasonal fluctuations in pasture quality.

• 한국식생활문화학회지
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• 제26권4호
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• 한국임상수의학회지
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• 제25권3호
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• pp.215-217
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• 2008

Medical records from the Veterinary Medical Teaching Hospital of the University of Missouri-Columbia from 2004 to 2007 were available for 28 raptors that underwent long bone fracture repair. There were 14 owls, 10 hawks, 2 vultures, 1 eagle, and 1 falcon. Mean body weight was 780 g (ranged from 150 to 1400 g) for 14 owls; 650 g (ranged from 150 to 1270 g) for 10 hawks; 1760 g (ranged from 1520 to 2000 g) for 2 vultures; 5000 g for 1 eagle; and 130 g for 1 falcon. Of all 28 fracture cases, 11 cases (39%) and 1 case (3%) were related to hit-by-car and shooting respectively. Physical examination revealed dehydration in 18 raptors (64%) and lethargy in 12 raptors (42%). Forty one long bone fractures were included in 28 cases. The radiographs revealed 13 ulnar fractures (32%), 12 humeral fractures (30%), 10 radial fractures (25%), 4 tibiotarsal fractures (9%), 1 femoral fracture (2%), and 1 fibular fracture (2%). External skeletal fixation using polymethylmethacrylate (PMMA) combined with intramedullary fixation was used in 19 long bone fractures (46%). Intramedullary fixation using intramedullary Kirschner pin was used in 16 long bone fractures (39%). No surgical treatment was performed in 6 long bone fractures (15%). This study reported that many of raptors presented dehydration and lethargy when admitted for treatment. Therefore, proper hydration and nutrition are critical pre-surgical requirements. In addition, combination of internal fixation and external skeletal fixation using PMMA might be better option to treat raptors with comminuted fracture that results from mostly trauma of hit-by-car.

• 한국수산과학회지
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• 제48권5호
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• 한국수산과학회지
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• 제46권1호
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• pp.18-26
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• 2013

This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and aspartic acid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and ${\alpha}$-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibrio parahaemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB, GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.

• 동아시아식생활학회지
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• 제13권5호
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• pp.408-424
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• 2003

The purpose of this study was to analyze the nutritional status and dietary habits in predialysis patients of chronic renal failure(CRF). The patients group was composed of total 35 persons with chronic renal failure(diabetes exclusion), male 20, female 15 who were treated in the kidney internal department and the control group also composed of 35 persons, male 18, female 17 who were classified as normal by the medical examination. Their dietary habits, nutritional status and nutritional knowledge were investigated from two general hospitals in Inchon, middle of this year 2002. There were 31.4% of low weight patients (BMI below 20), 77.1% of anemia patients (serum hemoglobin below 12g/㎗), 6S.6% of hypertension patients with diastolic blood pressure over 90mmHg, 80% with systolic blood pressure over 140mmHg, 20% of hypercholesterolemia patients (serum cholesterol over 230mg/㎗), and 22.9% of hyperlipemia patients (serum triglyceride over 200mg/㎗). The cardiovascular disease seemed to be caused by the abnormality of lipid metabolism. The possibility of the bone disease was shown from patients of hyperphosphatemia (serum phosphorus over 4.7mg/㎗, 22.9%) and hypocalcemia (serum calcium below 8.4mg/㎗, 25.7%). Intake of insufficient calories which was caused by the lack of appetite affected on the nutritional status. The intake of most nutrients was not significantly different from the RDA for Koreans. Consequently, the patient groups took a lot of salt even after the diagnosis of CRF. But patients ate 6.lg of salt which were more than the recommended amount 2∼4g for patients with CRF. The patient groups, who had the experiences of nutritional counselling, had significantly higher nutritional knowledge related to CRF than control group. Unfortunately, patients could not have enough chances for nutritional counselling by the nutritionist even though they needed the nutritional informations and dietetic treatments. The continuous research is expected with regard to the detail plan for the improvement of nutritional support and the nutritional counselling because it is important to decide the requirements of nutrients for patients with kidney disease, considering the kidney function and status of nutrition.

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.661-673
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• 2015

This study examines the effects of a low-calorie raw juice diet on the level of serum ferritin in adults and analyzes nutrient intake from the diet. There were significant differences between juices; the highest calorie was provided by pear juice, highest crude protein, vitamin A, and vitamin B2 levels were from green Juice 1; and highest vitamin C and vitamin B1 levels were from fruit juices. The ratio of estimated energy requirements (EER) for the participants was 56.2% from the raw juice diet. The percentages of recommended intake (RI) from the raw juice diet of protein (57.9%), dietary fiber (19.1%), niacin (6.2%), calcium (0.1%), and magnesium (0.2%) were lower than 75%. However, those of RI of vitamin A, vitamin B1, vitamin B2, vitamin B6, and vitamin C were 1796.5%, 7481.7%, 1915.5%, 30858.7%, and 7500%, respectively, exceeding the tolerable upper intake level (UL) for vitamin A, vitamin B6, and vitamin C. There were significant decreases in weight, the body mass index (BMI), body fat mass, and skeletal muscle mass in males and females. After the diet program, serum iron and SOD (superoxide dismutase) showed significant decreases, whereas RBC, hemoglobin, hematocrit, and serum ferritin showed significant increases. There were negative correlations between serum ferritin and weight and between serum ferritin and skeletal muscle mass for all participants. There were negative correlations between serum ferritin and skeletal muscle mass for males and between serum ferritin and body fat mass for females. These results suggest that a raw juice diet can supplement a regular diet to prevent excess or deficient nutrient intake.