• 한국식품영양과학회지
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• 제35권5호
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• pp.572-582
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• 2006

서울지역에 거주하는20대부터 50대 이상에 이르는 각 연령층의 여성 432명을 대상으로 설문지를 이용하여 2004년 6월부터 8월에 걸쳐 체격 및 비만도, 전반적인 다이어트 실태조사, 다이어트 방법에 대한 만족도, 다이어트에 관한 지식, 다이어트 후 경험한 부작용 등을 조사한 결과는 다음과 같다. 조사대상자의 연령 분포는 20대 25.8%, 30대 26.5%, 40대 24.2%,50대 이상 23.5%이었으며 학력은 고졸이 32.6%로 가장 높았다. 조사대상자의 키는 160.45 cm, 체중 56.01kg, 희망체중 51.87 kg, BMI 21.92 $kg/m^2$로 나타났으며 연령에 따라서 유의적인 차이(p<0.05)를 나타내었다. BMI를 체격지수로 한 비만도는 저체중(BMI<18.5)은 10.1%, 정상군($18.5{\leq}BMI{\leq}22.9$)은 58.4%, 과체중($23.0{\leq}BMI{\leq}24.9$)은 17.6%, 비만($BMI{\geq}25.0$)은 14.0%로 나타났으며 연령이 높아짐에 따라 비만도가 증가하였다(p<0.05). 다이어트의 목적은 '건강을 위해' 52.3%, '몸이 무거워 거동이 불편해서' 15.0%, '아름다워 보이기 위해서'가 32.6%이었으며, 아름다워지기 위한 다이어트는20대에서 가장 높았으며 건강을 위한 다이어트는 40대, 50대 연령대에서 높았다(p<0.05). 가장 효과적이었던 다이어트 방법은 운동요법(50.2%), 식사요법(45.0%), 기타요법(4.8%) 순서이었다. 다이어트를 위한 운동 횟수에 있어서 46.5%가 '전혀 하지 않는다'라고 답하였으며 대부분의 조사대상자가 운동이 부족한 것으로 나타났다. 그러나 주당 운동 횟수가 증가함에 따라서는 연령이 높을수록 운동 횟수가 높게 나타났다(p<0.05). 다이어트에 관한 정보 출처는 '가족, 친구' 31.7%, '신문, 잡지' 29.3%이었으며, 군살의 원인은 '식습관'이 39.6%, '운동부족'이 38.3%, '임신과 출산'이 10.5% 순으로 나타났다. 가장 만족도가 높은 다이어트 방법은 식이 다이어트에서는 유기농 식품이었으며 유기농 채소와 잡곡밥 그리고 기능성 다이어트밥 등은 40대, 50대 연령대에서 만족도가 높았다. 운동 다이어트로는 유산소 운동, 외과수술 및 스페셜 다이어트로는 사우나, 찜질방, 고온 반신욕으로 나타났으나 연령별로 유의적인 차이는 나타나지 않았다. 연령 및 비만도에 따른 다이어트 지식에 대한 평균 점수는 10점 만점에 모두 9.02점이었으며 연령이 감소함에 따라서 영양지식 점수는 증가하였다(p<0.05). 다이어트 지식에 대한 정답율은 '성인병과 비만과의 관계'가 가장 높은 정답률(97.7%)을 보인 반면, '식사속도와 비만과의 관계'가 가장 낮은 정답률(83.3%)을 보였다. 다이어트 중의 부작용은 '어지러움증, 빈혈' 16.2%, '피로' 15.1%, '소화불량'과 '변비'가 각각 11.1%, '전신무력감'이 10.5%, '집중력 감소' 7.8%, '피부건조'가 7.4%, '의욕상실' 6.7% 순으로 나타났으나 연령별로 유의적인 차이는 나타나지 않았다. 이상의 결과로부터 본 연구에서 체중감량 다이어트를 효과적으로 하기 위해서 식이 다이어트는 친환경을 지향하는 '유기농 채소', 운동 다이어트는 '유산소 운동'이 가장 만족도가 높게 나타나 웰빙에 대한 관심이 높은 것을 알 수 있었다.

• Journal of Community Nutrition
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• 제5권1호
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• pp.21-28
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• 2003

A study was conducted to investigate the anthropometric indices, fat distribution, eating habits and levels of daily physical activity based on the body mass index (BMI ; kg/㎡) of 180 female college students. This stady was based on survey 2001 using a questionnaire. The results are as follow ; The mean age, height, weight and BMI were 20.41 ${\pm}$ 1.82 years, 161.86 ${\pm}$ 4.51cm, 53.49 ${\pm}$ 7.02kg, and 20.43 ${\pm}$ 2.65kg/㎡, respectively. The group with BMI of under 20 (the lean group) comprised 48.9% : the group with BMI of 20 to 25 (the normal group) comprised 44.4% and the group with BMI of over 25 (the obese group) comprised 6.7% of the subjects. Even though the lean and the normal groups were determined according to BMI. 12.5% of the lean group and 31.3% of the normal group had more than 25% body fat. Of the students, 11.5% of the lean group, 25.0% of the normal group and 58.3% of the obese group had of more than 0.8 waist/Hip Ratio (WHR). The medical problems suffered by the subjects were constipation (24.4%), gastroenteritis (20.6%), anemia(15.0%) and edema(13.3%), which was a result of their eating habits. Out of all the subjects, 27.2% ingested their meals irregularly, 74.4% skipped breakfast, and 92.4% of the lean group, 89.2% of the normal group and 81.8% of the obese group ingested snacks on a daily basis. Their favorite types of snacks were cookies breads and cakes (33.7%), spicy sliced rice cakes pork sausage and boiled fish cakes (18.5%), fruits (15.2%), juices and sodas (13.5%) and hamburgers and pizzas (3.9%). Their consumption of high calorie and processed foods was high, Of the subjects, 38.9% ate out daily. 45.1% had tried weight loss. Those with large upper bodies comprised 11.5%, large intermediate bodies 18.5% and large lower bodies 69.0%. Most of the students were dissatisfied with their body snaps. Of the subjects, 95.1% exercised irregularly. Daily physical activity tended to increase significantly with an increase in BMI : the lean group's average energy consumption was 1509.40㎉ the normal group's was 1792.21㎉ and the obese group's was 2334.63㎉, which were below the recommended value. This study suggests that the maintenance of an ideal weight, the improvement of eating habits and adequate exercise are needed for female college students to improve their health and nutritional status. (J Community Nutrition 5(1) 21∼28, 2003)

• Journal of Animal Science and Technology
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• 제58권6호
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Nutrition Research and Practice
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• 제6권1호
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• pp.78-85
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• 2012

Whether the $FTO$ polymorphisms interact with environmental factors has not yet been evaluated in associations with metabolic syndrome (MS) risk. The present study investigated the association of the $FTO$ rs9939609 genotypes, body mass index (BMI), and lifestyle-related factors including smoking, alcohol drinking, physical activity, and diet with MS incidence. A population-based prospective cohort study comprised 3,504 male and female Koreans aged 40 to 69 years. At the beginning of the study, all individuals were free of MS and known cardiovascular disease. Incident cases of MS were identified by biennial health examinations during a follow-up period from April 17, 2003 to April 15, 2009. Pooled logistic regression analysis was applied to obtain relative odds (RO) of MS with its 95% confidence interval (CI). After controlling for potential MS risk factors, we observed no association between the rs9939609 genotypes and MS incidence. In analysis stratified by BMI, however, carriers with the $FTO$ risk allele whose BMI is $29kg/m^2$ or greater showed an approximately 6-fold higher RO (95% CI: 3.82 to 9.30) compared with non-carriers with BMI less than $25kg/m^2$. In particular, the association between the rs9939609 variants and MS risk was significantly modified by high BMI (P-value for interaction < 0.05). Such significant interaction appeared in associations with central obesity and high blood pressure among the MS components. Because carriers of the $FTO$ risk alleles who had BMI of $29kg/m^2$ or greater are considered a high risk population, we suggest that they may need intensive weight loss regimens to prevent MS development.

• Journal of Nutrition and Health
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• 제34권7호
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• pp.786-796
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• 2001

To assess calcium and sodium and urinary excretion of preschool children in Busan and to evaluate the relationship of intakes of food and nutrient with urinary calcium excretion, calcium and sodium food frequencies of 25 common foods affecting intakes of calcium and sodium per week, nutrient intake by 24hr recall and 24hr urinary calcium and sodium excretion were measured with 97 preschool children. The mean calcium intake was 436.11mg and below RDA. The mean sodium intake was 1890.11mg. The mean urinary calcium and sodium excretion were 42.88mg and 735.25mg respectivery. The mean urinary calcium/creatinine ratio was 0.20. The urinary calcium excretion showed positive significant correlations with weight, intake frequency of pizza consumed per week and urinary sodium excretion (p<0.05, p<0.05, p<0.001). The urinary calcium excretion per milligram of creatinine showed positive significant correlations with intake frequencies of pizza and common squid consumed per week(p<0.01, p<0.05) and negative correlation with intake frequencies of pizza and common squid consumed per week(p<0.01, p<0.05) and negative correlation with age(p<0.05). No significant relations were found between urinary calcium and intakes of calcium, protein and phosphorus. Urinary sodium was found to be the most important determinant of urinary calcium excretion. Intake frequency of pizza consumed per week was found to be the most important determinant of urinary calcium excretion per milligram of creatinine. Based on the results, urinary calcium excretion was related to intake frequency of pizza consumed per week and urinary sodium excretion. Low calcium intake and increase of calcium loss in the urine potentiated by sodium intake during growth may reduce peak bone mass. So nutritional education is needed in order to increase calcium intake and decrease sodium intake, especially from food like pizza.

• Journal of Microbiology and Biotechnology
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• 제21권5호
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• pp.519-524
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• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.

• 한국식품조리과학회지
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• 제31권2호
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• pp.144-152
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• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

• 지역사회간호학회지
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• 제17권2호
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• pp.210-222
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• 2006

Purpose: This study was performed to identify the health status, healthy behavior, and health promotion program needs of day time and shift time industrial male workers at an workplace. Method: Relevant data were collected from June 20 to August 18, 2005. Questionaries were distributed to all subjects along with their medical records of 2005 and 151 sets of responses were used for the analysis. Collected data were analyzed using SPSS WIN 10.0. Result: 1. Health Status - day time and shift-time workers had significant differences in obesity ($x^2=8.38$, p<.01) and blood pressure ($x^2=-2.17$, p<.05). 2. Healthy Habits - Full-time and part-time workers had significant differences in regular meals (63.83, p<.01), preferred foods ($x^2=7.10$, p<.05), and sleep time (t=-3.55, p<.01). They also had significant differences in exercising ($x^2=13.11$, p<.01), exercising time (minutes) (t=-2.25, p<.01), and use of fitness centers ($x^2=7.02$, p<.05). 3. They also had significant differences in their needs of health programs ($x^2=8.66$, p<.01). Conclusion: This study revealed that day time and shift-time workers had differences in obesity and blood pressure, as well as differences in eating sleeping, and exercising patterns. Both groups needed 'fitness programs' more than any other types of health programs and picked 'weight loss' and 'stress control' programs for other options. Industrial nurses should be able to create appropriate health programs for each group based on the above results and induce the workers' active participation.

• 한국식품과학회지
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• 제12권4호
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• pp.263-271
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• 1980

피마자박 단백질을 사료 또는 식품화 하기 위하여 탈지 피마자박으로부터 독성분이 완전하게 제거된 단백질을 만들었다. 이 피마자 단백질의 용해도는 ${\varepsilon}$-아미노기의 숙시닐화 및 아세틸화로 $pH\;7{\sim}8$에서 현저하게 증가하였다. 아미노산 분석결과, 황-함유 아미노산과 L-리신이 제한 아미노산이었고, 아실화 과정은 아미노산 함량에 약간의 손실을 주었다. 파파인을 이용한 1 단계법 plastein 반응으로 피마자 단백질 또는 아실화 피마자 단백질과 DL-메티오닌 에틸 에스테르로부터 L-메티오닌 강화 피마자 단백질을 합성하였고, 이 방법으로 L-메티오닌 도입율은 50%였다. 피마자 단백질 및 수식된 피마자 단백질의 펩신에 의한 소화율은 모두 92% 정도였으나, 트립신에 의한 소화율은 숙시닐화 및 아세틸화 단백질이 현저하게 떨어져서 각각 42% 및 26%였다. 피마자 단백질의 단백질 효율은 L-메티오닌 강화로 카제인의 단백질 효율의 90%까지 향상되었으나, 피마자 단백질을 숙시닐화 및 아세틸화 하면 단백질 효율은 감소되어, 각각 카제인의 55% 및 69%였다.

• International Journal of Internet, Broadcasting and Communication
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• 제13권2호
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• pp.145-155
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• 2021

With the recent rapid improvement in the standards of life and westernization of dietary lifestyles, the consumption of high-calorie diets such as high-fat and high-protein red meat and instant foods has increased, while less vegetables containing dietary fiber are consumed. In addition to that, stress, erroneous dietary behaviors, and contaminated environments are linked to the risk of developing ulcerative colitis, which is on the rise. Another cause of ulcerative colitis is that involve laxative abuse, including repeated, frequent use of laxatives, and include such conditions as deteriorated bowel function, irritable bowel syndrome, diarrhea, intestinal inflammation, etc. The present study aimed to investigate the comparative evaluation of pharmacological efficacy between sulfasalazine alone and combination with herbal medicine on dextran sodium sulfate (DSS)-induced UC in mice. Balb/c mice received 5% DSS in drinking water for 7 days to induce colitis. Animals were divided into five groups (n = 9): group I-normal group, group II-DSS control group, group III-DSS + sulfasalazine (30 mg/kg), group IV-DSS + sulfasalazine (60 mg/kg), group V-DSS + sulfasalazine (30 mg/kg) + Radish Extract mixture (30 mg /kg) (SRE). DSS-treated mice developed symptoms similar to those of human UC, such as severe bloody diarrhea and weight loss. SRE supplementation, as well as sulfasalazine, suppressed colonic length and mucosal inflammatory infiltration. In addition, SRE treatment significantly reduced the expression of pro-inflammatory signaling molecules through suppression both mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-κB) signaling pathways, and prevented the apoptosis of colon. Moreover, SRE administration significantly led to the up-regulation of antioxidant enzyme including SOD and Catalase. This is the first report that Radish extract mixture combined with sulfasalazine protects against experimental UC via the inhibition of both inflammation and apoptosis, very similar to the standard-of-care sulfasalazine.