• 한국식품영양학회지
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• 제31권3호
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• pp.335-344
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• 2018

This study aimed to develop and evaluate a sugars intake reduction program (SIRP) that was designed to increase the knowledge, attitude, and skills of Korean children aged 5 years regarding sugars intake reduction. A total of 101 children aged 5~6 years from 6 preschools participated in SIRP. SIRP consisted of 4 sessions including 10 activities (e.g., story-telling, arts, experiment, checking nutrition facts, pledge), delivered to children at preschools by nutritionists over a one-month period. Three letters were sent to parents throughout the program to inform them of the children's activities at the preschools and to provide additional information on reducing children's sugars intake. A total of 90 children completed the program; 83 parents of these children completed the SIRP evaluation survey. The children's sugars intake reduction score was significantly increased after attending SIRP. Teachers (n=6) who participated in this program agreed to improve their students' attitudes on reducing sugars intake and to decrease students' behaviors related to sugars intake. Parents agreed to improve their children's attitude on reducing sugars intake and to decrease children's behaviors related to sugars intake. The outcome showed SIRP improved participants' attitudes towards sugars reduction and increased the skills to reduce the sugars intake of children aged 5~6 years. Future studies should examine whether SIRP reduces actual sugars intake among children.

• 대한영양사협회학술지
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• 제24권1호
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• 한국연초학회지
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• 제6권1호
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• pp.84-93
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• 1984

Six kinds of sugars (Maltose, Sucrose, Glucose, Fructose, Mannose and Lactose) and four kinds of organic acids (Malic, Tartaric, Lactic and Citric) were added by 2-10% for the former and 0.2-1.8% for the later in quantitatively to the inferior quality of Flue-cured leaf tobaccos, and treated at 135$^{\circ}C$ for 10 minutes to examine the effect on deliveries of tar and nicotine in smoke, variation of smoke pH and smoking taste. The results obtained are as follows. Tar and nicotine deliveries in smoke of tobacco show a great reduction with 5-6% addition of sugars. Reduction of nicotine delivery was to be 19% with addition of Glucose. Tar in smoke was, however, increased by 5-8% with 4% addition of Sucrose or Lactose. On the other hand, 4% addition of Glucose and Fructose gave 1 % reduction of tar delivery, but the reduction rate became to be small with increase of adding quantity. The smoking taste by the addition of Glucose and Fructose tobacco was found to be milder than by the other sugars. Tar and nicotine deliveries show a decreasing trend with the addition of organic acid, and Tartaric acid, among the organic acids described above, had greater effect than the other acids. 1% addition of Tartaric acid gaves 10-11% reduction in tar and nicotine delivery, and a fall of smoke pH, from 6.40 to 6.05, was found. Smoking taste by the addition of Lactic and Tartaric acid had milder than the others. And heat treatment for 10 minutes at $135^{\circ}C$ gave also better on smoking taste. The addition of mixture of sugars and organic acids, (Glucose 4%+Lactic acid 0.8% + Tartaric acid 0.2%) and then the successive heat treatment for 10 minutes at $135^{\circ}C$ improved greatly the quality of Fluecured leaf tobacco, and nicotine were reduced to 16-29%, and pH was changed from 6.46 to 6.14.

• Applied Biological Chemistry
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• 제21권2호
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• pp.131-136
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• 1978

The effects of liquid sugar and sucrose on several characteristic of tobacco leaves, there combustibility and harmful compound in smoke were examined. results obtained were as follows. 1) Nicotine and total nitrogen content of tobacco leaves were reduced by sugars added to tobacco. 2) Nicotine and tar transfered to smoke were reduced by 4% sugars added to burley tobacco but not reduced by sugars added to hicks. 3) pH of smoke was reduced by sugars added but pH of tobacco shreds not reduced by sugars added. 4) The filling capacity and combustibility (S. B. R.) of tobacco shreds were increased by sugars treated. 5) Nitrogen oxides transfered to smoke was reduce by sugars treated but phenols transfered was not reduce by sugar treated. 6) The capacities of moisture absorption and retention was increased by sugars treated.

• 한국식품영양학회지
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• 제31권4호
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• pp.532-542
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• 2018

This study investigated the current status and needs of nutrition education to help reduce children's sugars intake, according to the annual budget of the Center for Children's Foodservice Management (CCFM). Through an online survey conducted in October 2015, the 115 CCFMs participated in this survey and they were divided into the following three groups according to the annual project budget: 1~2 million won (${\leq}2M$; n=25), 3~4 million won (3~4 M; n=60), and 5 million and over won (${\geq}5M$; n=30). A total of 8.0% of the ${\leq}2M$ group respondents provided nutrition education on the sugars intake to young children as a main topic, which was significantly lower than those of the 3~4 M(16.7%) and ${\geq}5M$ (16.7%) groups (p<0.05). The most common reasons given for not delivering nutrition education on sugars were "insufficient nutrition education information and materials" for the ${\leq}2M$ (47.1%), and "more urgent nutrition education topics than that" for the 3~4 M (66.7%) and ${\geq}5M$ (50.0%). The percentage of nutrition education on children's sugars intake provided to their parents was low, showing about 8% in the ${\leq}2M$ group, 28.3% in the 3~4 M group and 23.3% in the ${\geq}5M$ group (p<0.05). However, more than 90% of the respondents answered providing nutrition education on sugars intake reduction to children was needed regardless of the annual project budget. The results indicate a great need for the development and dissemination of standardized educational programs about children's sugars intake in order to provide a leveled education program regardless of the project budget, and to solve the difficulties of development and operation of nutrition educational programs due to a lack of budget and human resources of CCFMs with less annual project budget to manage the projects.

• Journal of Nutrition and Health
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• 제51권5호
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• pp.433-444
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• 2018

전국 초등학교 영양교사를 대상으로 학교 기반 당류 섭취 줄이기 영양교육 프로그램에 대한 실태 및 요구도를 조사하여 초등학교에서 활용할 수 있는 어린이 당류 섭취 줄이기 교육 프로그램 개발의 기초자료를 마련하고자 하였다. 2017년 7월에 온라인 설문으로 이루어진 조사에 전국의 영양교사 230명이 최종적으로 참여하였다. 어린이 대상 당류 섭취 관련 영양교육 실태를 조사한 결과 당류 섭취 저감화를 주요 주제로 영양교육을 실시한 비율은 각각 33.9%였고, 교육 대상 학년은 4학년과 3학년이, 교육 회차는 연 1회, 영양교육 자료 수집 경로는 식약처 등 보건 관련 정부기관이 가장 많았다. 어린이의 당류 섭취 줄이기 관련 영양교육의 필요성에 대하여 81.8%가 필요하다고 답하였고, 정부 차원의 어린이 당류 섭취 줄이기 교육 프로그램의 개발 및 보급의 필요성에 대하여 99.1%가 필요하다고 하였다. 어린이의 당류 섭취 줄이기 영양교육이 가장 필요하다 생각하는 대상은 1학년이 가장 높았으나, 영양 교육이 현실적으로 적합하다고 응답한 대상은 3학년이 가장 높았다. 당류 섭취 관련 영양교육 프로그램에 대한 요구도 조사에서 초등학생 대상 당류 영양교육에서 꼭 다루어야 할 내용은 저학년의 경우 당류 섭취와 건강문제, 당류 함량이 높은 식품, 당류 섭취 줄이기 실천 행동으로 나타났고, 고학년의 경우 당류 섭취와 건강문제, 단맛 중독, 당류 영양표시 확인, 당류의 적정 섭취량, 당류 섭취 줄이기 실천행동의 비율이 높았다. 초등학생 대상 당류 영양교육에 효과적이라고 생각하는 교육방법으로는 저학년과 고학년 모두 실험활동이 가장 높았고, 다음으로 저학년은 교육 동화를 활용한 교육, 동영상/인터넷을 통한 교육으로 나타났으며, 고학년의 경우는 조리실습을 통한 교육, 동영상/인터넷을 통한 교육 등의 순으로 나타났다. 초등학생 대상 당류 영양교육에 효과적이라고 생각하는 교육매체는 저학년은 실물 또는 모형이 가장 높았고, 고학년은 실험키트가 가장 높게 나타났다. 교실 내 자유 활동 시간에 자율 참여에 의한 당류 섭취 줄이기 교육이 이루어질 수 있도록 유도하기 위한 매체로 저학년과 고학년 대상 모두에서 게임과 동영상의 비율이 높았다. 이상의 결과를 통해 초등학교에서 영양교사를 중심으로 한 당류 섭취 저감화 교육이 일부에서 시행되고 있으나, 교육 시간이 짧고 활동 유형이 제한되어 있었다. 또한, 초등학교 영양교사들의 당류 섭취 줄이기 영양교육의 필요성에 대한 인식과 요구는 매우 높은 것으로 나타났으며, 초등학교에서의 영양교육은 체험활동으로 이루어지기 때문에 저학년과 고학년에서 모두 실험 및 실습을 중심으로 한 교육 프로그램에 대한 요구가 높았고, 자율활동 시간을 활용한 교육 방법에 대하여서는 공통적으로 게임 교구에 대한 요구가 높게 나타났다. 따라서 초등학교 기반 당류 섭취 줄이기 영양교육 프로그램 개발과 보급의 시의성이 매우 높으며 개발 시 초등학생 및 교육 환경을 고려한 체험 활동 및 게임 교구 등의 개발이 이루어져야 할 것이다.

• 식품과학과 산업
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• 제49권3호
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• pp.12-16
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• 2016

• Korean Chemical Engineering Research
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• 제61권3호
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• pp.412-418
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• 2023

The surge in the oil prices, increasing global population, climate change, and waste management problems are the major issues which have led to the development of biofuels from lignocellulosic wastes. Cellulosic or second generation (2G) bioethanol is produced from lignocellulosic biomass via pretreatment, hydrolysis, and fermentation. Pretreatment of lignocellulose is of considerable interest due to its influence on the technical, economic and environmental sustainability of cellulosic ethanol production. In this study, furniture waste sawdust was subjected to alkaline peroxide (H₂O₂) for the production of reducing sugars. Sawdust was pretreated at different concentrations from 1-3% H₂O₂ (v/v) loadings at a pH of 11.5 for a residence time of 15-240 min at 50, 75 and 90 ℃. Optimum pretreatment conditions, such as time of reaction, operating temperature, and concentration of H₂O₂, were varied and evaluated on the basis of the amount of total reducing sugars produced. It was found that the changes in the amount of lignin directly affected the yield of reducing sugars. A maximum of 50% reduction in the lignin composition was obtained, which yielded a maximum of 75.3% total reducing sugars yield and 3.76 g/L of glucose. At optimum pretreatment conditions of 2% H₂O₂ loading at 75 ℃ for 150 min, 3.46 g/L glucose concentration with a 69.26% total reducing sugars yield was obtained after 48 hr. of the hydrolysis process. Pretreatment resulted in lowering of crystallinity and distortion of the sawdust after the pretreatment, which was further confirmed by XRD and SEM results.

• 한국연초학회지
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• 제13권1호
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• pp.5-12
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• 1991

(A series of cigarettes made from) RTL containing different leveles of added sugars (2.0. 5.0 and 8.0%) and acids(0.4, 0.8 and 1.2%) have been examined. Compared to the control cigarette there was reduced in the delivery of tar and nicotine in smoke on 5.0% addition of glucose there was a signification reduced the delivery of nicotine the addition of glucose or fructose decreased the delivery of nicotine tar and co. However, tar in smoke was an increased in the delivery of tar and nicotine was observed, when sucrose and lactose were the added sugars. The smoking taste by the addition of glucose and fructose on R.T.L. was found to be milder than by the others sugars. Tar and nicotine deliveries showed a decreasing trend with the addition of organic acid and tartaric acid among the organic acid described above had greater effect than the others acids 1.2% addition of tartaric acid gave some 11-31% reduction in tar and nicotine delivery and a fall of smoke pH from 4.49 was found. Smoking taste by the addition of lactic acid and tartaric acid had milder than the others and heat treatment for 10 minutes at 13$0^{\circ}C$ gave also better on smoking: taste. The addition of mixture of sugars and organic acid (glucose 5% + lactic acid 0.6% + tartaric acid 0.6%) and then the successive heat treatment for 10 minutes at 13$0^{\circ}C$ improved greatly the Quality of R.T.L. and nicotine were reduced to 11-28% and pH was changed from 5.40 to 3.89.

• 한국미생물·생명공학회지
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• 제25권6호
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• pp.552-559
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• 1997

Fe (III) impurities in clay could be microbially removed by inhabitant dissimilatory Fe (III) reducing microorganisms. Insoluble Fe (III) in clay particles was leached out as soluble reductive form, Fe (II). The microorganisms removed from 10 to 45% of the initial Fe (III) when each sugar was supplemented to be in ranges of 1 - 5 % (w/w; sugar/clay). The microorganisms reduced 2.1 - 12.8 mol of Fe (III) per 100 mol of carbon in sugars metabolized when sugars such as glucose, maltose, and sucrose were used as sole carbon source. Bacillus sp. IRB-W and Pseudomonas sp. IRB-Y were isolated from the enrichment culture of the clay. The isolates were considered to participate in metabolizing organic compounds to fermentative intermediates with relatively little Fe (III) reduction at initial Fe (III) reduction process. By the microbial treatment, the whiteness of the clay was increased form 63.20 to 79.64, whereas the redness was obviously decreased form 13.47 to 3.55. This treatment did not cause any unfavorable modifications in mineralogical compositions of the clay.