• 한국식품영양학회지
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• 제28권1호
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• pp.47-59
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• 2015

In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys=239, girls=280). Obesity was significantly higher (p<0.05) in boys (24.8%) than in girls (14.7%) and the proportion of underweight subjects was higher compared to normal or other weight groups for both the boys and the girls. There were 7.5% of the subjects in the group that always skipped breakfast, and the main reason of skipping breakfast was insufficient time (51.9%). The snack intake frequency was once or twice per week for 23.1% of the subjects and three or four times per week for 25.1%. The SPS intake frequency was the subjects zero for 35.6% of the highest level of the responders, while 6.8% of the respondents took more than once SPS per day. 59.6% of the respondents consumed SPS due to hunger while 15.0% consumed SPS out of boredom. The SPS was purchased from supermarkets in 34.5% of the cases, from convenience stores in 24.1% and from snack corners in 20.0% of cases or from a store near school in 14.5% of the cases. Analysis of SPS behaviors according to obesity index showed that parent's opinion of 'permission to buy SPS as needed' had a significant effect in 64.5% over weight subjects compared to only 53.7% in underweight groups. The subjects who used more than 3/4 of their pocket money to buy SPS was higher in the overweight groups (16.4%) than in the underweight groups (7.0%) and normal weight groups (9.8%). The favorite snacks and SPS were milk and yogurt for 45.7% of the subjects, fruits for 42.7%, ice cream for 26.4%, fruit juices for 23.8%, sweet stuff for 16.4%, frozen dessert for 8.9%, and chocolate or candy for 8.1% in descending order. The intake frequency of milk, yogurt, and fruit juices was higher in the underweight groups, but the intake frequency of sweet stuff, frozen dessert, and chocolate or candy was higher in over weight groups. The intake of frozen dessert was more than four times higher in the overweight groups than in the underweight groups. In conclusion, dietary habits, snacks, and SPS intake behaviors were similar between the boys and the girls and obesity groups, but most students appeared to have a high preference for intake snacks and SPS. Therefore, education for appropriate snacks intake habits will be beneficial for improving their dietary habits and health.

• 한국식품과학회지
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• 제23권1호
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• pp.52-56
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• 1991

대체감미료로 상용이 증가되고 있는 당유도체 fructo-oligo 당, HMS, sorbitol 및 maltitol의 갈색화 반응성과 첨가된 식품의 색도변화를 관찰하였다. Fructo-oligo 당과 HMS는 설탕에 비하여 가열($80{\sim}120^{\circ}C$)에 의한 갈색화 경향이 큰 반면 당알콜류는 큰 변화를 나타내지 않음을 spectrophotometer의 $230{\sim}700\;nm$ 사이의 분광 scanning으로 확인할 수 있었다. 가열용액의 pH가 산성으로 낮아짐에 따라 HMS와 설탕의 흡광도가 크게 증가하여 산에 의한 안정성이 낮음을 나타내었다. 마이얄 갈색화 반응도 당알콜이나 설탕에 비하여 fructo-oligo 당과 HMS에서 크게 일어났으며 이러한 성질은 이들 당유도체들을 대체사용한 식품의 색도변화에서 그대로 나타났다. 사과잼과 캔디에서 모두 fructo-oligo 당과 HMS는 황색도가 진한 제품을 만든 반면 당알콜류는 색도가 연한 제품을 만들었다.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1732-1739
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• 2009

본 연구는 일산 지역의 중학생들의 개인 특성 요인(성별, BMI)과 가정 내 환경 요인(어머니 직업 유무, 부모 교육 정도)들이 간식 섭취에 미치는 영향을 분석하고자 하였다. 대상자의 성별에 따라서 간식 식품군별 섭취 빈도를 조사한 결과, 남학생은 우유 및 유제품(p<0.05), 씨리얼류(<0.05)와 면류(p<0.01)의 섭취가, 여학생은 과자류(p<0.01)와 사탕-초콜릿류(p<0.01)의 섭취가 유의적으로 높게 나타났다. 대상자를 BMI에 따라서 분류한 결과, 저체중군은 과자류(p<0.05)와 사탕-초콜릿류(p<0.001)의 섭취가 정상체중군 및 과체중군에 비하여 높게 나왔다. 대상자의 어머니가 전업주부인 경우 부모가 준비하는 간식을 섭취하는 비율이 유의적으로 높았고(p<0.001), 과일-과일주스류(p<0.05) 및 우유-요구르트류(p<0.001) 섭취 빈도가 높게 나타났다. 또한 부모의 학력이 높은 군의 조사대상자에서 간식 섭취가 비교적 규칙적이었으나 패스트푸드와 청량음료의 섭취 빈도가 높았다. 본 연구 결과 청소년들의 간식 섭취 및 소비 태도는 성별, BMI, 어머니의 직업 유무와 부모의 교육 정도에 의하여 영향을 받았다. 따라서 청소년들이 간식 섭취 및 소비 태도가 올바른 습관으로 정착되어 성인이 되어서도 건강하고 자주적인 식생활이 가능하도록 다양한 요인을 고려하여 청소년 스스로가 바람직하고 계획성 있는 간식을 구입 및 섭취할 수 있는 태도에 대한 교육뿐만 아니라 어머니의 취업으로 인한 청소년의 간식 섭취의 부정적인 영향을 보완할 수 있는 방안이 개발하고 적용해야 할 것이라고 사료된다.

• 한국식품영양학회지
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• 제20권4호
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• pp.476-486
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• 2007

This study was performed to investigate the dietary behaviors, perceived stress, and health-related factors along with their correlations in University students. The number of subjects was 150(64 males and 86 females), and the results of the study were as follows: Stress was felt by over 80% of the male and female students. The male students were more stressed than the females for economic value, gender difference, professor and drinking-related stress factors, and there was a significant difference between the genders. The female students had more clinical symptoms from stress than the male students in terms of dizziness, indigestion and constipation(p<0.01, p<0.001). The amount of food intake under stress was significantly different by gender. The female students preferred sweet tasting items, whereas the male students preferred hot tasting item when under stress. Also the intake of candy and chocolate when under stress in the male and female students was $2.00{\pm}0.74$ and $2.41{\pm}0.75$, respectively. The female students consumed candy and chocolate more than the male(p<0.01). Furthermore, 62.5% of the male students and 30.2% of the female students exercised to get rid of stress: the use of ball games as exercise in male and female students was $1.59{\pm}0.83$, $1.01{\pm}0.11$, respectively. Many students drank alcohol and smoked while under stress. In particular, the male students smoked more than normal as compared to the females, and there was a significant gender difference(p<0.001). The clinical symptoms positively correlated with the life stress level were degree of nervousness, sweaty, achy neck and shoulders, sore back, dizziness, eye fatigue, headache and indigestion. The amount of food intake under stress was positively correlated to the clinical symptom of headache. These results indicate the effects of life stress on dietary behaviors, food choice, and health status. Stress not only changed dietary behaviors, but was also related to health status. Therefore, education with regard to nutrition is necessary if college students are to practice food eating habits to correctly manage life stresses.

• 한국식품저장유통학회지
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• 제12권2호
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• pp.135-140
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• 2005

감껍질과 하품 곶감을 활용한 곶감엿의 제조에 있어서 곶감의 첨가 비율 $5\%,\;10\%,\;15\%,\;20\%$ 및 $25\%$로 달리하여 곶감엿을 제조하고 그의 품질특성을 조사하였다. 곶감엿의 당도는 $81.5-83.0\;\%$이었으며, 색도의 경우 L감과 b값은 곶감 첨가량이 증가할수록 감소하였고 a값은 다소 증가하였다. 곶감엿의 물성에 중요한 요소인 견고성(hardness), 부숴짐성(fracturability), 뭉치는 성질(gumminess) 및 씹힘성(chewiness)은 곶감의 첨가 비율이 증가함에 따라 그 값은 증가하였고, 부착성(adhesiveness)은 감소하였으며, 탄력성 (springness)과 응집성(cohesiveness)은 큰 차이를 나타내지 않았다. 곶감엿의 소비자 기호도 조사 결과 20대에서 60대 소비자는 곶감엿의 색은 '보통이다' 에서 '좋다' 사이를 나타내었으며 단맛은 30대와 50대가 가장 강하게 느끼는 것으로 나타났으며 20대가 가장 약하게 느끼는 것을 알 수 있었다. 떫은맛과 곶감향은 전반적으로 못느끼거나 약하게 느끼는 것으로 나타났고, 경도와 달라붙는 정도는 '보통이다' 에서 '다소 강하다' 라고 응답하였고 대체로 나이가 들수록 강하게 느끼는 것으로 나타났다. 곶감엿 제품에 대한 전체적인 기호도는 60대, 50대, 40대, 30대 및 20대 순으로 나이가 많을수록 높게 나타났다.

• 한국식품위생안전성학회지
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• 제36권5호
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• pp.376-381
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• 2021

Red beet roots (Beta vulgaris L.)는 천연색소로 붉은 색계열의 betacyanins은 75-95%의 betanine와 이성질체인 isobetanine 15-45%으로 존재한다. 본 연구는 비트레드를 사용한 식품에 대해 HPLC-DAD를 이용하여 지표성분인 betanine 및 isobetanine에 대해 분석법을 확립하였으며, 유효성 검증을 위해 직선성, 검출한계, 정량한계, 정확성, 정밀성, 측정불확도를 측정하였다. 캔디류, 빙과류, 코코아 가공품의 matrix에 적용하여 matrix matched calibration법을 사용하였으며 R²이 0.9998 이상으로 높은 직선성을 보였다. 검출한계와 정량한계는 각각 0.16-0.32 mg/L, 0.48-0.97 mg/L으로 확인되었다. 분석법의 정확성 및 정밀성을 검증하기 위해 intra-day 및 inter-day 반복 실험 결과, 회수율은 96.0-103.1 %, 100.0-102.2 %이였으며, RSD는 0.5-3.3 %, 0.9-3.8 %로 산출되었다. 측정불확도는 매트릭스 및 측정 농도에 따라 1.71-12.43%로 평가되었다. 또한, 확립된 분석법의 적용성 검토를 위해서 비트레드 색소를 사용한 가공식품 26종을 분석한 결과, betanine과 isobetanine을 정량 할 수 있었다 (8.4-3,823.4 mg/kg).

• 대한영양사협회학술지
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• 제2권2호
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• pp.105-111
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• 1996

The trial was conducted to assess the impact of consulting through telephone on body weight reduction among 18 obese adult women. The degree of obesity, food intake pattern, and life style were examined through phone calls. Subjects visited our clinic and their body fat percentages were measured using impedance fat meter (model SIF-891), and were recommended and recorded to have a low calory diet with changes in the food habit and behavior. The study results are as follows: 1. There is a positive relationship between food habit, lifestyle, obese degree, and fat percentage. 2. 8-10kg and 5kg reductions in the body weight were observed among 14 subjects and 2 subjects, respectively. However, 2 subjects maintained their body weights. 3. The body reduction curve looked like a stairway (type) with low slope and was related with food intake amount. 4. It was possible to have the adequate protein intake only through the vegetable diet. 5. 15 out of 18 subjects were on the prescribed low calory diets for 3 days. Therefore, there is a time limitation to follow the diet treatment. 6. A body weight reduction altered dietary intake of foods which were rich in sweet taste, and the favorite foods were chocolate and candy.

• 한국재료학회지
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• 제30권6호
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• pp.279-284
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• 2020

In this work, a carbon-doped carbon nitride photocatalyst is successfully synthesized through a simple centrifugal spinning method after heat treatment. The morphology and properties of the prepared photo catalyst are characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), UV-vis spectrophotometer (UV-vis), and specific surface area. The results show that the band gap of the prepared sample, g-CN-10 is 2.1 eV, is significantly lower than that of pure carbon nitride, 2.7 eV. As the amount of cotton candy increased, the absorption capacity of the prepared catalyst for visible light is significantly enhanced. In addition, the degradation efficiency of Rhodamine B (RhB) by sample g-CN-10 is 98.8 % over 2 h, which is twice that value of pure carbon nitride. The enhancement of photocatalytic ability is attributed to the increase of specific surface area after the carbon doping modifies carbon nitride. A possible photocatalytic degradation mechanism of carbon-doped carbon nitride is also suggested.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• 한국식생활문화학회지
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• 제26권1호
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• pp.11-16
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• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.