• Journal of Nutrition and Health
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• v.44 no.6
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• pp.507-517
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• 2011

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ${\Delta}AUC$ and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.468-478
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• 2015

Objectives: The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT). Methods: The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age $24.4{\pm}2.9years$). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal). Results: Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: $0.29{\pm}0.35L/min$, LCT meal: $0.28{\pm}0.27L/min$). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal. Conclusions: This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.215-225
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• 2012

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.

• Journal of Haehwa Medicine
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• v.7 no.1
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• pp.831-835
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• 1998

The concept of traditional oriental medicine and pharmaceutical and clinical effects were studied on holyessing obtained through carbonization of wood, before practical application. The results were obtained as follows: 1. Holyessing can be thought to be effective fluid to promote physiological metabolism as heat of water(水中之火) in the respest of oriental medicine. 2. Pharmaceutical effects of holyessing were reported to be antidiabetic effect, protective effect on liver, anticancer activity, protective effect against electronic damage, thermic effect, deodouring effect and proetcive action on atrophy dermatitis. 3. Several kinds of holyessing derived from other trees except of oak chiefly used so far had better be studied such as Morus bombycis. 4. Acute and chronic toxicity, combination of holyessing with other food, artifical correction of its taste and concentration should be absolutely studied.

• Journal of Nutrition and Health
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• v.55 no.5
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• pp.533-542
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• 2022

The total energy expenditure (TEE) consists of the basal energy expenditure (BEE), physical activity energy expenditure (PAEE) and the thermic effect of food. The PAEE accounts for a significant portion of the TEE and can be changed according to individual efforts, and the difference between individuals of PAEE is large. Even for the same physical activity, there is a difference in energy expenditure between adults and children. Therefore, a physical activity classification table for youth is needed to classify the physical activity recorded in the physical activity diary prepared to evaluate children's energy expenditure. It is also necessary to calculate the physical activity level required to set the estimated energy requirement in the Dietary Reference Intakes for children and adolescents in Korea. This paper reports a physical activity classification table for Korean youth using the 2017 Youth Compendium of Physical Activities in the United States. This physical activity classification table includes 110 specific activities classified into 14 major categories by four age groups (6-9, 10-12, 13-15, and 16-18 years old) and their metabolic equivalent values. Of these, 87 physical activities were selected from the 2017 Youth Compendium reported in the United States. Nine physical activities such as washing and going to the bathroom, which are daily activities of children and adolescents not included among them, were selected from the another list (2008) of physical activities in America. The remaining 15 physical activities were selected from the research results, which measured the energy expenditure of Korean children and adolescents. Activity categories were divided into 4 areas: daily activity (A), movement (B), school work (C), exercise and sports (D). This physical activity classification table will help standardize the interpretation and scoring process of physical activity of youth in related studies and community health surveys.