• Nutrition Research and Practice
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• 제16권4호
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• pp.450-463
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• 2022

BACKGROUND/OBJECTIVES: Adolescents who skip breakfast have an increased prevalence of chronic diseases. Thus, we aimed to evaluate whether the intake of rice-based breakfast had positive effects on blood glucose indices and to determine the possibility of diabetes prevalence in Korean youths who habitually skip breakfast. SUBJECTS/METHODS: In this randomized parallel-group controlled trial, 81 subjects who were suitable for compliance among 105 middle-and high-school students aged 12-18 years who usually skipped breakfast were included in this study (rice-meal group [RMG], n = 26; wheat-meal group [WMG], n = 29; general-meal group [GMG], n = 26). The RMG and WMG received a rice-based breakfast and a wheat-based breakfast for 12 weeks, respectively. The anthropometric indices, blood glucose indices, and metabolites were measured at baseline and the endpoint, respectively. RESULTS: The mean body weights in the RMG, WMG, and GMG groups at the endpoint were 62.44 kg, 61.80 kg, and 60.28 kg, respectively, and the mean body weights of the WMG and GMG groups at the endpoint were significantly higher than that at baseline (P < 0.05). The levels of fasting insulin and homeostasis model assessment of insulin resistance (HOMA-IR) values were significantly decreased in the RMG group at the endpoint compared to baseline (P < 0.05, P < 0.05, respectively). The levels of tryptophan and tyrosine in the WMG group at the endpoint were significantly higher than that those at baseline (P < 0.01, P < 0.05, respectively). CONCLUSIONS: Rice-based breakfast has positive effects on fasting insulin levels and HOMA-IR in Korean adolescents who skip breakfast. Additionally, it was found that a skipping breakfast could increase the prevalence of diabetes in adolescents who skip breakfast. Therefore, in addition to reducing breakfast skipping, it is vital to develop a rice-based menu that fits teenage preferences to prevent chronic diseases such as diabetes.

• Applied Biological Chemistry
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• 제23권3호
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• pp.157-165
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• 1980

고추장의 품질개선(品質改善)과 원가절감을 목적(目的)으로 전분질원료(澱粉質原料)(찹쌀, 보리쌀, 밀가루, 고구마)의 종류(種類)를 달리하여 제국(製麴)및 고추장 담금을 행한후 경시적(經時的)으로 효소력(酵素力), 일반성분(一般成分)및 특수성분(特殊成分)의 측정(測定)과 관능시험(官能試驗)을 하였다. 그 일단계로 제국과정중(製麴過程中) 일반성분(一般成分)과 효소력(酵素力)에 대하여 실험(實驗)한 결과(結果)는 다음과 같다. (1) pH는 제국초기(製麴初期)에는 큰 차이(差異)가 없었으나 제국(製麴) 48시간(48時間) 이후(以後)는 고구마국(麴)에서는 pH가 다소저하(多少低下)하였으나 찹쌀국(麴), 보리쌀국(麴), 밀가루국(麴)에 있어서는 pH의 상승(上昇)을 초래했다. (2) 적정산도(滴定酸度)는 대체로 제국(製麴) 72시간경(72時間頃) 최대치(最大値)를 나타내었고 고구마국(麴)과 밀가루국(麴)이 높았다. (3) 총질소(總窒素), 수용성질소(水溶性窒素), 아미노태질소(態窒素)의 함량(含量)은 대체로 밀가루국(麴), 보리쌀국(麴), 찹쌀국(麴), 고구마국(麴)의 순으로 높게 나타났고, 이들의 질소성분(窒素成分) 최대생성시기(最大生成時期)는 시료(試料)에 따라 차이가 있으나 고구마국(麴)을 제외하고 대체로 제국(製麴) $72{\sim}96$시간경(時間頃)이었다. (4) 환원당(還元糖)은 제국(製麴) $48{\sim}72$시간경(時間頃)에 최대함량(最大含量)을 나타냈고 최대생성시(最大生成時)의 환원당(還元糖)은 찹쌀국(麴)이 가장 높았고 보리쌀국(麴)이 가장 낮았으나 고구마국(麴)과 밀가루국(麴)은 비슷한 함량(含量)을 나타냈다. (5) 에칠알콜은 고구마국(麴) 24시간경(24時間頃)에 최대함량(最大含量)을 나타내었고 전제국(全製麴)과정을 통하여 고구마국(麴)이 가장높은 함량(含量)을 나타내었다. (6) 전분액화력(澱粉液化力)은 찹쌀국(麴)과 보리쌀국(麴)이 제국(製麴) 96시간(96時間)에 최대활성(最大活性)을 나타 내었으나 밀가루국(麴)과 고구마국(麴)은 제국(製麴) 120시간(120時間)까지도 증가(增加)하였다. 전분당화력(澱粉糖化力)은 시험구(試驗區) 모두 제국(製麴) 96시간경(96時間頃)에 최대활성(最大活性)을 나타낸후 감소하였다. 제국(製麴) 72시간경(72時間頃)의 전분액화력(澱粉液化力)과 당화력(糖化力)은 밀가루국(麴), 보리쌀국(麴), 찹쌀국(麴), 고구마국(麴)의 순으로 강(强)하였다. (7) protease는 시험구(試驗區) 모두 산성(酸性), 중성(中性) 알칼리성(性) protease의 순으로 활성(活性)이 높았고, 이중 주체(主體)인 산성(酸性) protease의 활성(活性)은 국원료(麴原料)에 따라 최대활성시기(最大活性時期)가 상이(相異) 하였으나 제국72시간경(製麴72時間頃)의 활성(活性)은 보리쌀국(麴), 밀가루국(麴), 찹쌀국(麴), 고구마국(麴)의 순이었다.

• 한국식품위생안전성학회지
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• 제21권2호
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• pp.47-51
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• 2006

유통 중인 스낵과자 104건에서 acrylamide함량조사 결과는 $236{\pm}322$ ppb로 측정되었으며 제품마다 차이가 크게 나타났다. 스낵과자는 그 원료에 따라 함량에 큰 차이를 나타내어 감자, 밀, 옥수수 순으로 측정되었고 감자스낵을 대상으로 국내산과 수입산의 함량을 조사한 결과 국내산이 약간 높게 측정되었다. 또한 패스트푸드점의 french fries 30건을 대상으로 측정한 acrylamide함량조사 결과는 $378{\pm}221$ ppb이었으며 제조회사별로 함량 차이가 크게 나타났다. French fries의 수분의 양과 acrylamide의 상관계수는 0.55이었고,지방 함량과의 상관계수는 0.25이었다. 제품의 저장에 따른 변화는 크지 않았으며 생산과정에서의 적절한 제조조건의 설정이 acrylamide 저감에 중요함을 알 수 있었다.

• 한국농공학회논문집
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• 제57권3호
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• pp.77-86
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• 2015

The agricultural water management generally has focused on water resources for crop production but it could be affected by the food consumption pattern. The aim of this study is to estimate virtual water consumption for food consumption and calorie supply using the water footprint and virtual water concept. In addition, we estimated the virtual water requirements for increasing the food and calorie self-sufficiency adjusted by the government for food security. About $330.0m^3/cap/yr$ of virtual water was consumed for the main foods consumption in 1985, and it was increased to $450.0m^3/cap/yr$ in 2010. The rate of virtual water consumption by meats consumption was 28 % in 1985 but it was increased to 54 % in 2010. In other words, the total virtual water consumption by foods consumption was increased from 1985 to 2010 with the high rate of meats consumption. The average $1.29m^3$ of virtual water was consumed for supplying 1 calorie per capita in 2010 but about $10.1m^3/cal$ of virtual water was consumed by only bovine meats consumption. The food self-sufficiency is the main factor for food security in Korea. About $46.5Mm^3$ and $393.9Mm^3$ of virtual water were required in order to increase the food and calorie self-sufficiency of wheat by 1 % individually. This study showed the water consumption was related to food consumption and calorie supply pattern, and these results could be used as the indices for the agricultural water management considering the change of eating habit and food security.

• 한국생활과학회지
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• 제22권5호
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• pp.491-506
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• 2013

The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.

• 한국식품과학회지
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• 제25권2호
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• pp.130-135
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• 1993

본 연구에서는 우유에 탈지분유 또는 4종의 곡류(쌀, 보리, 밀, 옥수수)를 각각 2%(w/v) 첨가하고 젖산균(Lactobacillus 3종)으로 발효하여 호상의 요구르트를 만든 후, 곡류의 첨가가 젖산균의 생육과 산생성 및 요구르트의 품질(점도 및 관능성)에 미치는 영향을 조사하였다. 곡류의 첨가로 젖산균의 산생성이 대조군(우유로만 만든 요구르트)보다 현저하게 촉진되었으며, 접종된 3종의 젖산균 중에서는 L. acidophilus의 산생성이 가장 우수하였다. 점도 측정의 결과를 보면, 옥수수 첨가 요구르트의 점도가 가장 높았으며 보리 첨가 요구르트의 점도가 가장 낮았다. 호상요구르트는 thixotropic flow의 특성을 나타냈으며, 곡류 첨가 요구르트의 점도는 발효 6시간부터 24시간까지 현저히 증가하였다. 관능검사의 결과를 보면 밀 첨가 요구르트의 관능성이 표준시료보다 우수하였고 보리 첨가 요구르트의 관능성이 모든 시료 가운데 가장 저조하였다.

• Nutrition Research and Practice
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• 제7권5호
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• pp.347-351
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• 2013

Food-dependent exercise-induced anaphylaxis (FDEIAn) is induced by different types and various intensities of physical activity, and is distinct from food allergies. It has been shown that consumption of allergenic food followed by exercise causes FDEIAn symptoms. Intake of allergenic food or medication before exercise is a major predisposing factor for FDEIAn. Urticaria and severe allergic reactions are general symptoms of FDEIAn. Dermatological tests and serum IgE assays are the typical prescreening methods, and have been used for several decades. However, these screening tests are not sufficient for detecting or preventing FDEIAn. It has been found that exercise may stimulate the release of mediators from IgE-dependent mast cells that can result in FDEIAn when a certain threshold level has been exceeded. Mast cell degradation might be a major factor to induce FDEIAn but this has not been determined. A number of foods have been reported to be involved in the onset of FDEIAn including wheat, eggs, chicken, shrimp, shellfish, nuts, fruits, and vegetables. It is also known that aspirin increases the occurrence of type I allergy symptoms when combined with specific foods. Moreover, high intensity and frequent exercise are more likely to provoke an attack than low intensity and less frequent exercise. In this paper, we present the current views of the pathophysiological mechanisms underlying FDEIAn within the context of exercise immunology. We also present a detailed FDEIAn definition along with etiologic factors and medical treatment for cholinergic urticaria (UC) and exercise-induced anaphylaxis (EIA).

• 한국식품과학회지
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• 제21권6호
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• pp.800-807
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• 1989

아스코르브산을 산화제로 한 노-타임 제빵법에 대하여 연구하였다. 시스테인은 파리노그라프의 흡수율을 증가시켰으나, 안정도와 반죽시간은 감소시켰다. 반죽의 신장성도 시스테인에 의하여 증가하였다. 동일한 시스테인 함량에서 아스코르브산을 1.5배 첨가한 경우 파리노그라프의 흡수율을 감소하였으나 안정도와 반죽시간은 변하지 않았다. 또한 반죽의 신장성은 아스코르브산에 의하여 감소하였다. 아스코르브산은 제방 흡수율과 반죽시간에 영향을 주지 않았고, 제빵의 최적농도는 시스테인 40ppm, 아스코르브산 100ppm이었다.

• 한국식품과학회지
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• 제33권2호
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• pp.216-220
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• 2001

이 연구에서는 산화 셀룰로오스가 케이크 등과 같은 식품에서 식이섬유 소재로 사용될 수 있는지 그 가능성을 조사하기 위하여, TEMPO, NaBr 및 NaOCl을 동시에 사용하여 셀룰로오스 내의 1차 알코올기를 산화시키고, 산화 셀룰로오스를 밀가루 함량의 10%수준으로 대체하여 제조한 케이크의 이화학적 및 관능적 특성을 평가하였다. 그 결과 산화 셀룰로오스를 함유한 케이크는 산화 셀룰로오스를 첨가하지 않은 대조군보다 전체적으로 색이 어둡고 노란색이 강하였으나, 전체적인 부피는 증가하는 것으로 나타났다. 관능적 평가 결과 셀룰로오스를 첨가한 케이크는 가루끼 특성이 강하게 나타난 반면, 산화 셀룰로오스를 첨가한 케이크는 대조군과 가루끼 특성에서는 유의적인 차이를 보이지 않았고, 단단한 정도는 적고 촉촉한 정도는 더 크게 나타나, 산화 셀룰로오스를 케이크에 첨가시 텍스처 특성이 오히려 향상되는 것으로 나타났다. 이 실험 결과 산화 셀룰로오스는 케이크에서 외관이나 텍스처 특성의 저하없이 식이섬유 소재로 사용될 수 있음을 알 수 있었다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.