• 한국해양생명과학회지
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• 제7권2호
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• pp.180-186
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• 2022

본 연구는 연어(Oncorhynchus keta) 치어의 성장, 생존 및 혈액 성상에 미치는 염분 농도의 영향을 파악하고자 실시되었다. 실험은 염분 농도 0, 10, 20 및 30‰에서 30일간 실시되었으며 3반복으로 진행되었다. 4주 후 생존율은 0, 10 및 20‰ 실험구에서 87.5% 이상이었으나, 30‰ 실험구는 75%로 유의한 감소를 보였다. 증중율(Weight gain), 일간 성장률(specific growth rate), 사료효율(feed efficiency), 일간 사료섭식량(daily feed intake), 일간 단백질섭취율(daily protein intake), 단백질효율(protein efficiency ratio)은 10‰ 실험구에서 가장 높았다. 혈장성분 중 ALT(alanine aminotransferase)는 10, 20 및 30‰ 실험구가 0‰ 실험구에 비해서 유의한 감소를 보였으나, Na⁺ (sodium)과 Cl^- (chloride)는 유의한 증가를 보였다. 또한, 실험기간 중 TP (total protein)과 K⁺ (potassium)은 변동을 보이지 않았다. 결론적으로 연어 치어(11~33 g)의 성장과 생존에 적합한 최적의 염분 농도는 10‰로 보이나, 혈액 성상의 영향은 향후 추가적인 연구가 필요한 것으로 판단된다.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.368-379
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• 2002

This study investigated the correlations among the health consciousness, nutrition knowledge, dietary habits and nutrition attitudes of school teachers. The subjects of this study were 75 male and 152 female leachers in elementary and middle schools in Masan city. The survey was conducted by using a questionnaire. Even though the average body mass index (BMI) and the obesity index were normal in both male and female subjects, 33.3% of the male subjects were overweight/obese, while 18.5% of the female subjects were underweight, according to the obesity index. The food components of most concern during mealtime were (in order of importance) salt, MSG and cholesterol by male subjects, and salt, fat and MSG by female subjects. The subjects considered self-relaxation as the most important factor in maintaining optimal health status, followed by resting, bathing or use ova sauna, moderation in diet, exercise, decreasing alcohol intake, and no smoking. Newspapers/magazines and TV/radio were the primary sources of nutrition and health information of the subjects. As the degree of health consciousness increased, scores of the dietary habits and nutrition attitudes increased. Nutrition knowledge scores and nutrition altitudes scores increased with subjects'increased level of perception of the importance of acquiring nutrition knowledge and nutrition information. There was a highly significant correlation between the degree of health consciousness and dietary habit score (${\gamma}$ : 0.3, p<0.001). The degree of health consciousness was also significantly correlated (${\gamma}$=0.6, p<0.001) with nutrition attitudes scores. But the correlation between the degree of health consciousness and nutrition knowledge was not statistically significant. The degree of the perception of the importance of nutrition knowledge showed a positive correlation with nutrition attitude (${\gamma}$:0.4, p<0.001) and dietary habit (${\gamma}$:0.3, p<0.001). The degree of perception about the importance of nutrition knowledge and nutrition information was positively correlated with nutrition knowledge (${\gamma}$:0.2, p<0.001) and nutrition attitudes (${\gamma}$:0.3, p<0.001).

• 한국학교ㆍ지역보건교육학회지
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• 제17권1호
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• pp.23-33
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• 2016

Objectives: The purpose of this study is analysing the influence of how health behavior such as smoking, drinking, and consuming salt and obesity affects to blood pressure and providing useful data for preventing ischemic heart disease of Peru which is main cause of death since 2012 and promoting healthy lifestyle of community. Methods: At the selected four districts in Lima and Callao region of Peru by KOICA Peru office, survey was conducted among adults over the age of 18. Excepted 19 incomplete people for the missing, 686 people were analysed in this survey. Results: There was no significant relationship between blood pressure and drinking and salt intake. By regression analysis, systolic blood pressure was significantly related with gender, age and abdominal obesity and diastolic blood pressure was significantly related with gender and abdominal obesity. Conclusions: As a result, diastolic and systolic blood pressure are mainly affected by waist circumference and gender. Therefore, It's need to be classifying male into vulnerable groups in the occurrence of hypertension and providing health education and information about hypertension to them. For improving health status of vulnerable group, awareness of hypertension prevention and changing unhealthy lifestyle to healthy lifestyle activities are necessary. In the end, it is necessary to prevent abdominal obesity through periodic health education.

• Journal of Nutrition and Health
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• 제41권2호
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• pp.184-191
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• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 1987년도 춘계 학술 Seminar
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• pp.92-106
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• 1987

$Na^{+}$는 체내에서 세포외액 (extracellular fluid)의 주요 양이온으로 세포내액과 세포외액은 세포막을 사이에 두고 $Na^{+}$와 $K^{+}$의 높은 농도의 차이를 유지하고 있다. 이러한 농도차이는 세포막에 있는 $Na^{+}$-K$^{+}$ATP ase의 활동에 의하여 유지되며 $Na^{+}$는 체액의 osmolarity와 혈장의 부피 유지, 신경흥분, 근육수축 및 영양소등의 이동에도 중요한 역할을 한다. 체내의 Na balance는 renin-aldosterone system에 의하여 신장에서의 배설조절로 이루어지며, 최근 Na대사에 관여하는 natriuretic hormone이 발견되고 있다. Na의 과잉섭취는 역학적 연구와 동물실험에서 고혈압의 유발인자로 제시되고 있으나, 임상적 연구에서는 Na제한이 혈압강하효과가 있다는 보고와 없다는 보고가 있어 결과가 뚜렷하지 않다. 이는 고혈압 환자중에는 salt-sensitive한 group자 salt-resistant group이 있다는 것과 산업화된 사회들의 Na 섭취량이 이미 너무 높은 수준으로 Na섭취증가와 혈압상승간의 관계를 현재의 연구 방법들로는 찾아내기 어렵다는 ‘saturation effect’로 설명한다. 그러나 Na섭취를 1일 70~100mEq.(NaCl 4.0~5.8g)이하로 줄이면 고혈압 발생이 현저히 감소하고 Na 섭취량이 1일 30mEq.(NaCl 1.7g)이하이면 고혈압은 거의 발생하지 않는다. 그러나 Na섭취가 1일 400mEq.(NaCl 23.2g)이상이 되더라도 인구 중 50~80%는 고혈압에 걸리지 않아 고혈압의 발생은 유전적 인자, 신장 기능의 부족에 의해 지배되고, Na이외에도 K, Ca등의 식이 인자 및 stress, 운동등의 환경적 요인들이 영향을 미친다. Na 섭취량은 자연식품에 들어있는 양 뿐 아니라, 가공과정, 조리가정, 식사 중에 첨가되는 양에 의하여 좌우되므로, Na 섭취량을 측정하기 매우 어렵다. 가장 널리 사용되는 방법은 24시간 소변 중 배설되는 Na의 양으로부터 추정하는 방법으로 우리나라의 경우, 이러한 방법으로 섭취량을 환산할 경우 1일 200~260mEq. (NaCl 11.6~15.1g) 정도이며 이중 80% 이상이 discretionary intake인 것으로 추정된다. 따라서 앞으로 Na섭취를 줄이도록 많은 노력을 기울여야 하겠다.

• 항공우주시스템공학회지
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• 제11권2호
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• pp.43-50
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• 2017

한반도의 근해는 다양한 해양변화가 있으며, 작전을 수행하는 해군함정, 함재기, 해상운용 비행기, 공군의 전투기, 해안에 위치한 공항 및 비행장 등이 영향을 받는다. 특히 해양환경의 직접적인 영향인 염분은 가스터빈엔진과 같이 고온/고속으로 운용되는 장비에 연료의 황성분과 화학적 변화로 고온부식(Hot Corrosion)이 발생시킨다. 한계값으로 정의 할 수 없지만 염분에 의한 부식은 디미스터(공기흡입구) 높이가 7m 이하일 경우 해상에서 유입되는 염분이 증가하여 부식이 급격하게 증가하였다. 또한 서해보다 동해에서 작전임무를 수행하는 무기체계는 염분도, 풍량, 파고에 의해 비산되는 염분이 상대적으로 많아 부식율이 17% 증가함을 확인하였다. 해상에서 가스터빈엔진을 운용하는 해상무기체계는 염분유입을 최소화하기 위해 해상으로부터 13m이상에서 운용되어야 급격한 고온부식을 최소화 될 것으로 본다.

• 한국축산식품학회지
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• 제44권2호
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• 한국식생활문화학회지
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• 제18권1호
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• pp.56-68
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• 2003

The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years ; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to e time when they were defeated on World War II.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japanese Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survey food supply situation of Koreans in prison throughout Korea. Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally (had) no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan, France and Germany. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group, 3280g of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc. was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbtion rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modem disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day) was observed. Surveyors who attended in this survey, mentioned that the amount of food intake may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food) were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis, the supply situation of food in the prison may considered to be good enough(because they are not starving). But as a Korean who studied this report, one feel extremely pity about those situation because (situation of) those period were very harsh under the Imperial Law and keeping the Law by Koreans were almost impossible, therefore, about one third adult violated the Law and were put into jail. And they were treated like animals.

• 한국식품영양과학회지
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• 제46권10호
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• pp.1243-1252
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• 2017

본 연구에서는 서울 일부 지역 주부 140명을 대상으로 사회 인지론을 적용하여 개발된 나트륨 섭취 감소를 위한 영양교육 프로그램을 수행하고, 프로그램의 효과를 평가하기 위하여 나트륨 섭취 관련 지식 및 인식, 환경 인식, 식행동을 조사하여 교육 전후의 변화를 파악하였다. 나트륨 섭취 관련 지식 및 인식 항목에서는 하루 필요 소금 섭취량에 대해 인지하는 비율이 교육 후 77.8%로 교육 전보다 54.6%가 증가하였다. 교육 후 싱거운 쪽의 음식의 간을 선호하는 것으로 인식 변화한 대상자는 25.6%였다. 대부분 대상자들은 식생활에서 저염 섭취에 대한 필요성을 느끼고 있었고, 싱겁게 조리된 음식을 제공할 시 선택하겠다고 응답한 대상자의 비율이 높아 저염 섭취를 위한 환경적 요인이 향상된다면 저염섭취에 대한 자아효능감에 해당하는 개인적 수준의 영역이 높아질 수 있음이 확인되었다. 나트륨 섭취 관련 환경 항목에서는 대상자의 약 2/3가 교육 전 저염식을 먹을 수 있는 곳을 찾아본 경험이 없다고 응답하였으나, 교육 후 찾아본 경험이 있는 것으로 변화된 대상자는 23.6%로 증가하였다. 교육 후 서울 시내에서 저염 음식점의 필요성을 느낀다고 응답한 대상자는 70.0% 이상이었으나, 저염식을 섭취 시 주변에서 먹을 수 있는 곳을 찾는 것은 대체로 어려운 것으로 나타났다(93.5%). 나트륨 섭취 관련 식행동 항목에서 교육 전후로 효과가 있었던 항목은 식품의 영양표시를 확인하고 나트륨이 적은 식품을 선택, 저염 제품 등 나트륨이 적은 식품을 구매, 조리 시 소금의 사용량을 줄이고 마늘, 생강, 고춧가루 등 천연재료를 사용, 패스트푸드(햄버거, 피자 등) 및 가공식품의 섭취 감소 항목으로 직접적인 저염 실천 행동에서의 개선 효과가 유의적으로 나타났다. 그러나 환경 요인과 관련된 식행동인 짜지 않게 조리 요청 여부와 저염 제품 및 건강음식점 소개 여부 항목에서는 행동 변화율이 낮았다. 향후 본 연구에서 수행된 저염 섭취를 위한 영양교육 프로그램을 보완하기 위하여 저염 섭취를 위한 물리적 환경 개선과 병행하여 환경 인식에 대한 평가를 실시하고 대상자가 지속해서 저염 섭취를 위한 행동 변화들이 유지될 수 있는 영양교육 내용이 보완되어야 할 것으로 생각된다.

• Journal of Nutrition and Health
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• 제40권2호
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.