• 대한지역사회영양학회지
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• 제28권4호
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• 대한지역사회영양학회지
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• 제26권4호
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• pp.270-279
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• 2021

본 연구는 대구시 삼삼급식소 종사자 80명, 일반급식소 종사자 80명의 총 160명을 대상으로 2020년 9월부터 10월까지 급식소별 종사자의 짠맛과 단맛 선호도, 급식 맛 인식도, 행동변화단계, 식행동과 급식소의 나트륨 및 당류 저감화 실천도를 비교·분석하였다. 1. 조사대상자의 연령은 삼삼급식소 종사자가 일반급식소 종사자보다 50대 이상의 비율이 높았으며, 근무처는 삼삼급식소는 병원(43.8%)과 관공서(42.5%)의 비율이 높았고, 일반급식소는 학교(55.0%)와 산업체(31.3%)의 비율이 높았으나, 직위와근무경력은 두 급식소 간 유의한 차이가 없었다. 2. 짠맛과 단맛 선호도는 삼삼급식소 종사자와 일반급식소 종사자 간 유의한 차이가 없었으나 싱겁게 먹기를 실천하거나 유지하는 단계에 있는 종사자의 비율은 더 높았다. 또한 급식의 짠맛과 단맛 정도는 삼삼급식소 종사자보다 일반급식소 종사자가 더 짜고, 더 달게 인식하는 것으로 나타났다. 3. 짜게 먹는 식행동 조사결과, 삼삼급식소 종사자는 일반급식소 종사자에 비해 '국이나 국수류의 국물을 남김없이 먹는다'는 식행동 점수가 낮았으나, 당류에 관한 식행동은 두 급식소 종사자 간 유의한 차이는 없었다. 4. 나트륨 저감화 실천도는 일반급식소보다 삼삼급식소에서 높은 것으로 나타났다. 두 급식소 간 실천도에서 특히 차이가 큰 항목은 '음식의 간을 전반적으로 싱겁게 하려고 노력하기', '국·찌개의 국물 양을 적게 제공하기', '가공완제품을 사용하기보다 직접 조리하기', '양념해서 오래 재워두지 않고 제공 직전 양념하기', '양념의 짠맛을 줄이고 단맛, 신맛 추가하기', '김치양을 적게 제공하기', '소금, 장류 줄이고 천연조미료 사용하기' 등이었다. 5. 급식소의 당류 저감화 실천도는 삼삼급식소가 일반급식소보다 높았다. 특히 '한 끼 양념과 소스의 종류를 2가지 이하로 식단 구성하기', '첨가당 함량이 높은 식재료 많이 구매하지 않기', '양념 대신 식재료 본연의 맛을 살려 조리하기', '첨가당 함량 높은 식재료 사용 줄이기', '소스를 버무리지 않고 직접 찍어 먹도록 별도 제공하기' 항목에서 삼삼급식소가 일반급식소에 비하여 실천도가 유의하게 높았다. 이상의 결과, 삼삼급식소는 일반급식소에 비하여 급식의 나트륨 저감화 실천도가 높았을 뿐 아니라 당류 저감화 실천도도 높은 것으로 나타났다. 따라서 향후 단체급식소의 나트륨 및 당류 저감화를 보다 확대하고 정착하기 위해서 국가 차원의 지원과 인센티브를 지속적으로 제공하는 것이 필요한 것으로 사료된다.

• 식품과학과 산업
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• 제50권4호
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• 한국식품영양학회지
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• 제31권1호
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• pp.143-148
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• 2018

The objective of this study is to provide direction in the improvement of sodium labeling in an effort to reduce consumption. We surveyed confirmation and importance of food labeling and nutrition information and we also analyzed the willingness to pay on new nutrients labeling. Consumers checked the sell-by-date, product name, method of intake, but not nutritional information. They also checked for calories and carbohydrates but they were not interested in sodium, sugar, and trans fat which are health hazard nutrients. It is necessary to improve nutrition labeling, because consumers are experiencing difficulties in obtaining sodium information under the nutrition labeling system. Consumers will pay about 0.66% more if new sodium labeling is introduced. In conclusion, food labeling system can be improved by smooth and efficient access of information. for health-hazard nutritional components, such as sodium, it is important to introduce policies that reduce their intake. This can be done by providing consumers with clear and concise information. The social costs of high sodium intake could be reduced, hence improving the national health.

• 한국수산과학회지
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• 제10권1호
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• pp.11-15
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• 1977

Brownish discoloration develops very rapidly in the storage of dried oyster. This undesirable browning is mainly caused by the series of reactions of sugar-amino condensation, enzymatic oxidation of tyrosine and/or the oxidative rancidity of lipids in the tissue of oyster. Sulfites are commonly used as inhibitors for Maillard type browning reactions in agricultural products. The inhibitory effect of sulfite treatment on canned oysters was also confirmed in some investigations. The results suggested that sulfites not only work on blocking tile amadori rearrangement but also on the reduction of free tyrosine which retards the progress of enzymatic oxidation of tyrosine tyrosinase. In this paper, the effect of sodium sulfite treatment on the reduction of reducing sugar and free tyrosine as a function i)f browning inhibition in oyster was tested and other treatment with glucose-oxidase and yeast were also applied. In preparation of samples, fresh oysters were soaked in sodium sulfite solution by various concentration for different treating times, washed in running water to remove the sulfite residue, and finally dried in the shade. In the result, the treatment of sodium sulfite was certainly effective on the reduction of both free tyrosine and reducing sugars in fresh oyster. The best results were obtained by the treatment of 0.5M sodium sulfite solution for 60 minutes each for soaking and washing. Treatment with, glucose-oxidase and yeast solutions, however, did appear somewhat effective but it required so much time for a certain effect that it seemed not practically applicable.

• 한국환경보건학회지
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• 제8권2호
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• pp.33-46
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• 1982

This experiment was carried out for the purpose of reducing alkaloid in reconstituted tobacco sheet and effluent of reconstituted tobacco sheet manufacturing company by treating oxidizing agents such as ozone, sodium hypochlorite, perchloric acid and hydrogen peroxide to tobacco extract created from the manufacturing process of reconstituted tobacco sheet. The effect of alkaloid reduction in tobacco extract by the volume added, time of treatment and pH of oxidizing agents were as follows: 1. When the solid rate of tobacco extract stood at 10 percent, the content of alkaloid, total sugar, total nitrogen and chlorine was 1,600mg/l, 11,000mg/l, 3,200mg/l and 4,000mg/l, respectively. 2. The effect of alkaloid reduction through ozone treatment was in proportion to time of ozone treatment. Alkaloid showed a 31.2 percent reduction under 8 hours' ozone treatment and 0.23g ozone consumed to remove lmg alkaloid. 3. Alkaloid reduction through sodium hypochlorite treatment was influenced by quantity of chlorine in sodium hypochlorite solution. To remove lmg alkaloid, 36.3mg chlorine was used. Reduction of alkaloid was not affected by time of sodium hypochlorite treatment, while showed the best reaction under pH 5-7. 4. The effect of alkaloid reduction by perchloric acid was under the control of the volume added and time of treatment of perchloric acid. The volume of perchloric acid required to remove alkaloid was on the decrease as time of treatment was getting longer. lmg alkaloid was removed by 0.15g perchloric acid under 8 hours' perchloric acid treatment. 5. Alkaloid reduction reacted slowly to the volume added and time of treatment of hydrogen peroxide. Under 8 hours' hydrogen peroxide treatment, it showed maximum removal, registering 10 percent alkaloid reduction.

• Journal of Ginseng Research
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• 제18권3호
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• pp.175-181
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• 1994

We studied the folilar wiping effects of antioxidants (ascorbate, glutathione and sodium azide), which effectively inhibited the chlorophyll bleaching or completely recorved the early stage of photosynthesis of Panax ginseng C.A. Meyer, on photosynthesis, stomatal resistance, free sugar, starch, and total saponin contents of ginseng under the excess light intensity (45 kLux) during 6 days. Ascorbate and glutathione, endogenous antioxidant, recovered photosynehtsis and stomatal resistance, and reduced the photoinhibition by the excess light intensity (45 kLux) on free sugar, starch and total saponin contents. But sodium azide, exogenous $^{1}O_2$ quencher, showed negative effect. Therefore, we assumed that carbohydrates and saponin metabolisms of ginseng by antioxidants (ascorbate, glutathione) were normal. For the reduction of inhibition by excess light in ginseng a program for the higher activation of antioxidants and antioxidative enzymes in ginseng leaf will be desirable. Key words Antioxidants, ascorbate, glutathione, Photoinhibition, ginseng.

• Journal of Industrial and Engineering Chemistry
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• 제68권
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• pp.301-310
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• 2018

Various catalysts such as formic acid, acetic acid, sodium hydroxide, sodium bicarbonate, carbon dioxide and nitrogen gas were used for hydrolyzates production from deoiled mackerel muscle by subcritical water hydrolysis. Above 99% hydrolysis yield was obtained using sodium bicarbonate catalyst at $260^{\circ}C/70bar$. Histamine and heavy metals concentration were reduced in hydrolyzates. Highest amount of amino acid (400.36 mg/g) and reducing sugar (24.75 mg/g) were found in hydrolyzate obtained at $260^{\circ}C/70bar$ and $220^{\circ}C/30bar$, respectively with sodium bicarbonate catalyst. Antioxidant and ACE-inhibitory activities were significantly higher in hydrolyzates obtained using sodium bicarbonate than that of others.

• 한국염색가공학회지
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• 제32권4호
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• pp.193-198
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• 2020

In this study, the validity of extracts from food waste as biocatalyst for indigo reduction was examined. Dried food wastes such as apple peel and corn waste were water-extracted and freeze-dried. The reducing power of extracts for indigo was evaluated by the oxidation-reduction potential(ORP) measurement of reduction bath and color strength(K/S value) of the fabrics dyed in the indigo reduction bath. Total sugar contents of the apple peel and corn waste extracts were 60.56% and 62.36%, respectively. Antioxidant activity was 64.78% for the extract of apple peel and 7.96% for the extract of corn waste. Indigo reduction took place quickly with both extracts, and maximum color strength was obtained up to 15.91 and 12.11 within 1-3 days, respectively. The oxidation-reduction potential of reduction bath was stabilized in the range of -500 ~ -620 mV according to the kinds of food waste and the extract concentration. At higher concentration of the extracts, reduction power was maintained for longer time and stronger color strength was obtained. Compared to sodium dithionite, the reducing power of the studied extracts was lower, but the reduction stability was superior to it. The studied extracts were effective biocatalyst as biodegradable and safe alternatives to sodium dithionite for indigo reduction.

• 축산식품과학과 산업
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• 제12권2호
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• pp.8-16
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• 2023