• 한국식품영양과학회지
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• 제28권1호
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• pp.218-224
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• 1999

This study was designed to investigate the effect of Pueraria radix extract on lipid metabolism in the rats fed high fat diet. Male sprague dawley rats were given 5% Pueraria radix extract and fed diet containing 20 weight % fat. The results obtained were summarized as follows. Serum ALT and AST activities were reduced by Pueraria radix extract. Levels of total lipid, total cholesterol and triglyceride in the serum were higher in the HF group than in the control, but showed no significant differences between control and HF Pue group. Liver total lipid, total cholesterol and triglyceride contents were increased by high fat diet, but were lower in the HF Pue group than in the HF group. Fat absorption rate was increased with high fat diet feeding and higher in the HF Pue group than in the HF group.

• 동의생리병리학회지
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• 제25권6호
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• pp.1026-1031
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• 2011

This experimental study was designed to investigate the inhibitory effects of hot water extract of Yukeuigambi-tang (YEGT) on high-fat diet-induced obesity and hyperlipidemia in C57BL/6 mice. Animals were divided into normal, control, YEGT(sample A 3.8 g/kg, and sample B 7.6 g/kg) treated group. Obesity with hyperlipidemia was induced by high fat diet treatment for 6 weeks. YEGT was given to the animals by oral gavage. The effect of YEGT on the body weight change, total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, and leptin levels in serum were evaluated. In respect to the body weight change, sample B significantly reduced body weight compared with control group in the 6th weeks. In the total cholesterol, triglyceride, and leptin level, sample B significantly reduced all of them compared with control group; sample A significantly reduced triglyceride and leptin levels compared with control group. The above results suggest that YEGT is effective to prevention and treatment of obesity and hyperlipidemia.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.90-105
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• 2007

This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.239-243
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• 1996

Three hundred and twenty-four 1 day old chicks were used to determine the effects of fat source and energy to protein ratio on growth performance , carcass composition and the efficiency on nutrient utilization. Chicks were assigned. in a completely randomized design, to 3*3 factorial arrangement of treatments. Chicks received one of three fat sources (n0 fat, tallow, corn oil) and one of three energy to protein ratios(16, 14 and 12kcal ME/g CP). All diets were formulated to be isocaloric(3.2Mcal ME/kg diets) using published ME values for the diet ingredients. Addition of tat to the diet increased ADG, average daily feed intake, and gain to feed, Chicks fed diets containing fat had increased percentage body DM and ether extract(EE), but percentage CP was not different, Chicks fed diets containing fat had increased efficiency of protein and energy deposition. Addition of fat ad either fallow or corn oil yielded similar results. Reducing the energy to protein ratio of the diet did not affect ADG or gain to feed, but tended to decrease average daily feed intake(p=0.80), as well as resulting in linear(p<0.05) reductions in body percentage DM., EE and also total EE. Increasing the energy to protein ratio did not affect percentage or total body Cp. Adding fat to poultry diets improved growth performance and the efficiency of growth chicks. Decreasing the energy to protein ratio did not affect growth performance, but reduced EE in the body of Chicks.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 동아시아식생활학회지
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• 제17권1호
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• pp.64-71
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• 2007

Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.

• 산업경영시스템학회지
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• 제38권2호
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• pp.1-7
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• 2015

As a measure of health, the percentage of body fat has been utilized for many ergonomist, physician, athletic trainers, and work physiologists. Underwater weighing procedure for measuring the percentage of body fat is popular and accurate. However, it is relatively expensive, difficult to perform and requires large space. Anthropometric techniques can be utilized to predict the percentage of body fat in the field setting because they are easy to implement and require little space. In this concern, the purpose of this study was to find a regression model to easily predict the percentage of body fat using the anthropometric circumference measurements as predictor variables. In this study, the data for 10 anthropometric circumference measurements for 252 men were analyzed. A full model with ten predictor variables was constructed based on subjective knowledge and literature. The linear regression modeling consists of variable selection and various assumptions regarding the anticipated model. All possible regression models and the assumptions are evaluated using various statistical methods. Based on the evaluation, a reduced model was selected with five predictor variables to predict the percentage of body fat. The model is : % Body Fat = 2.704-0.601 (Neck Circumference) + 0.974 (Abdominal Circumference) -0.332 (Hip Circumference) + 0.409 (Arm Circumference) - 1.618 (Wrist Circumference) + $\epsilon$. This model can be used to estimate the percentage of body fat using only a tape measure.

• The Korean Journal of Physiology and Pharmacology
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• 제11권4호
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• pp.155-161
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• 2007

In order to characterize the role of sympathetic activity in obesity, we repeatedly assessed sympathetic activity via power spectral analyses of heart rate variability in the same subjects at 7, 11, 25, and 60 weeks, using monosodium glutamate (MSG)-induced obese and control rats. The effects of lower sympathetic activity on obesity were also evaluated. Fat mass in MSG rats was already higher at 7 weeks, but the sympathetic activity did not differ between 7 and 25 weeks. Between 25 and 60 weeks, the increase in fat mass, food efficiency, and body weight gain was higher in MSG rats. The increase in sympathetic activity between 25 and 60 weeks and sympathetic activity at 60 weeks were lower in MSG rats. Fat mass at 60 weeks was inversely correlated with changes in sympathetic activity between 25 and 60 weeks. Reduced plasma epinephrine levels by bilateral adrenal demedullation induced increase of fat mass. In, an attenuated increase of sympathetic activity with age may partly be responsible for aggravated obesity in MSG rats. Additionally, reduced sympathetic activity per se induced obesity in rats. These results suggest that lower sympathetic activity contributes to obesity in rats.

• Journal of Nutrition and Health
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• 제26권1호
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• pp.47-55
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• 1993

To investigate the effects of exercise-training on serum lipids, fat distribution and several parameters of body fatness(percent body fat, skinfolds thickness, body circumference) were assessed in 24 healthy male subjects submitted to an 8-wk high intensive exercise-training. Blood sample was taken twice, per and post exercise-training, Exercise-training took place 5 days a week and daily energy intake and expenditure were observed. The results obtained are summarized as follows: 1) Through exercise-training body weight (changes : 1.1$\pm$1.1kg ; p=0.000) and percent body fat (changes : 2.4$\pm$1.3% ; p=0.000) decreased significantly . 2) Suprailiac was the most reduced site by exercise-training among eight site skinfolds. Central skinfolds were changed more by exercise-training than peripheral skinfolds with reduction of 1.7$\pm$1.7mm and 0.2$\pm$1.9mm. Central site circumferences were reduced more by exercise-training than peripheral site circumferences. 3) Total cholesterol, HDL-cholesterol and LDL-cholesterol were not significantly changed by exercise-training while only triglyceride decreased (changes : 20.7$\pm$44.8mg/dl ; p<0.05). Changes in body weight were grately related to changes in total cholesterol. Changes in deep abdominal adipose tissue were related to changes in triglyceride.

• Journal of Nutrition and Health
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• 제37권6호
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• pp.493-501
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• 2004

The purpose of this study was to evaluate weight control program provided by university health care center for female college students. The program was 8-week long and composed of diet, exercise, and behavioral modification. Evaluation was made on the completion of 8-week program and a follow-up survey was done at 3-24 months after the end of program by telephone or bye-mail. Total of 76 women completed the 8-week program and 51 for follow-up survey. On the completion of 8-week program, significant decreases in body weight, BMI, body fat (kg), ％ body fat, and WHR were resulted, however, no change in muscle mass was found. Even the subjects without weight change showed significant reduction in body fat (kg) and ％ body fat. Total food intake was decreased resulting in reduced intakes of most nutrients. Meal distribution of energy was changed; ％energy from snack decreased from 22％ to 14％, and proportion for breakfast increased. Blood values of hemoglobin, hematocrit, total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride were within normal range, and no changes were observed by this program. The follow-up survey revealed that 88.3％ of the subjects continued to lose weight after completion of the program, while only 7.8％ gained weight. And 78.4％ of the subjects considered the program effective. In conclusion, the weight reducing regime with education is effective for long lasting weight control and health conscious behavior for female college student. Since the subjects reduced the size of meal, instead of cutting only calories down, food selection to meet all the nutrient requirements except energy should be emphasized.