• Title/Summary/Keyword: the science of Nutrition

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Physicochemical Properties of Gamma-Irradiated Corn Starch

  • Lee, Yong-Jin;Kim, Sun-Young;Lim, Seung-Taik;Han, Sag-Myung;Kim, Hye-Mi;Kang, Il-Jun
    • Preventive Nutrition and Food Science
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    • v.11 no.2
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    • pp.146-154
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    • 2006

  • Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

  • https://doi.org/10.3746/jfn.2006.11.2.146 인용 PDF KSCI

Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations (단체급식소 나트륨 섭취감소를 위한 영양교육 프로그램 개발 및 효과 평가)

  • Shin, Eun-Kyung;Lee, Hye-Jin;Jun, So-Yoon;Park, Eun-Jung;Jung, Yun-Young;Ahn, Moon-Young;Lee, Yeon-Kyung
    • Korean Journal of Community Nutrition
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    • v.13 no.2
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    • pp.216-227
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    • 2008

  • The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

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