The purpose of this study was to provide the basic information for developing sugar related nutrition education programs for children in child-care facilities and their parents. The results showed that the total score of parent’s dietary attitudes towards sugar-rich foods was 17.94 and the total score of parent’s nutritional knowledge was 3.67. A positive relationship was observed among items of parent’s dietary attitudes (p<0.01), and some correlations were also observed between the total score of parent’s nutritional knowledge and the total score of parent’s dietary attitudes (p<0.05 or p<0.01). The total average score of children’s eating behaviors for sugar-rich foods was 23.98, and the item with the highest score was ‘I often eat candy, chocolate and jelly’. For children, food that received the highest preference was chocolate, and soft drinks received the lowest preference. The most frequently consumed food item was candy or caramel, and the least frequently consumed food item was soft drinks. There were positive correlation among the total score of children’s eating behaviors, food preferences, and food intake frequency (p<0.01). When parent’s tried to reduce the sugar intake, children’s total score of eating behaviors (p<0.001) and food intake frequency (p<0.001) for sugar-rich food was lower. We conclude that parent’s dietary attitudes may influence children’s eating behaviors, food preferences, and food intake frequency for sugar-rich foods.

This study was conducted to investigate the nutrition knowledge, dietary attitudes, dietary behaviors, smartphone usagerelated dietary habits, and health-related lifestyles of higher grade students in elementary school according to risk level of smartphone overdependence. Subjects were 286 fifth and sixth grade students of elementary school in the Siheung and Ansan areas. Data were collected using self-administered questionnaires and analyzed using SPSS v. 20.0. Based on scores of S-scale (smartphone overdependence scale for adolescents), subjects who used smartphone were classified into an overdependence group (ODG, n=52) and a normal group (NG, n=234). The ODG showed a significantly longer usage time than NG on both weekdays and weekends (p<0.001). There were no significant differences in total scores of nutrition knowledge between the ODG and NG. Average total scores of dietary attitude and dietary behavior in the ODG were significantly lower than in the NG (p<0.001). There were higher risks of ODG for skipping meals (OR=8.3, 95% CI=4.027-17.099), changing eating speed (OR=4.4, 95% CI=2.209-8.822), and changing meal amount due to smartphone usage (OR=2.9 95% CI=1.233-6.623). Therefore, education programs are needed to ensure proper dietary behaviors and habits among smartphone overdependent elementary school students.

This study was conducted to analyze the dietary lifestyle of local Chinese consumers and to classify dietary characteristics according to their dietary lifestyle factors and dietary behaviors. This investigation was conducted for 1 month from 1 January 2017 targeting 300 adult males and females living in China using the online survey company surveymonkey. Four factors relating to dietary lifestyle were identified, gourmet factor, healthy factor, convenience factor and economic factor, and these were grouped into 4 clusters according to their dietary lifestyle factor scores. Group 1, the gourmet economy group, showed a high percentage of living alone and a high frequency of eating out, but a relatively low percentage of three regular meals per day. Their dietary lifestyle was sensitive to gourmet factors and economic factors, but less sensitive to health and convenience factors. Group 2, the wide interest group, contained a high percentage of individuals in their 30s, as well as more highly educated individuals and a higher income than other groups. Because their dietary lifestyle scores tended to be higher than those of other groups, they sought a variety of new foods and gourmet meals for enjoyment of dining and life, as well as well-being food materials and foods related to health. Group 3, the health economic group, constituted a family-type consumer group with lower income level than the other groups. Members of this group were seeking health food and natural food in their dietary lifestyle and tended to pursue a high economic profit ratio when purchasing food. Finally, group 4 showed a relatively higher percentage of women over 30 and individuals with a college level or higher education than the other groups. This group was more interested in health and taste than price and convenience, and showed the highest LOHAS orientation among middle aged Chinese women. Moreover, members of this group directly utilized their knowledge regarding nutrition in real life.

This study investigated the nutrition knowledge, dietary habits, and food intake frequency according to hospitalization after breast cancer surgery and experience of breast cancer among female adults residing in the Bucheon area. Subjects were 52 female breast cancer survivors 27 in the hospitalization group (HG) and 25 in the non-hospitalization group (non-HG)] and 52 controls. Data included the results of self-administered questionnaires, as well as anthropometric data and blood biochemical values of breast cancer survivors collected from electronic medical records. Statistical analysis was performed using SPSS 20.0 program. Nutrition knowledge and dietary habits revealed no significant differences between HG and non-HG, but intake frequency of root and tuber crops and kimchi was significantly higher in the HG group than the non-HG group (p<0.05). According to experience of breast cancer, total scores of nutrition knowledge among survivors (8.2) were significantly higher than those of the control group (6.3) (p<0.001). Fish and shellfish and fruit intake frequencies were significantly higher in the survivors group, whereas intake frequency of fast food, convenience food, and alcohol was significantly lower compared to the control group. Overall, these findings indicate it is necessary to develop and spread nutrition education guidelines to prevent the occurrence and recurrence of breast cancer.

The objective of this study was to determine the anti-diabetic effect of the water extract of Neolentinus lepideus in a diabetic mouse model. Seven-week-old C57BL/KsJ-db/db mice were fed either a control diet (CD) or diet supplemented with 1% or 5% of N. lepideus water extract (NLWE1 or NLWE5) for 10 weeks. Oral administration of NLWE significantly decreased the body weight gain compared to that of CD-fed group. Mice in the NLWE group had significantly lower levels of fasting serum glucose, fatty acids, and low-density lipoprotein cholesterol compared to those in the control group. These effects were accompanied by reduced fatty liver and improved glucose tolerance in the NLWE group. Taken together, these results suggest that N. lepideus might have potential as a dietary supplement to control diabetes.

This study was conducted to investigate effects of feeding fermented milk on growth, intestinal microorganisms and fecal noxious gas emission in suckling pigs. A total of a hundred birth piglets (Landrace×Yorkshire×Duroc) were randomly assigned into feeding group and control group during suckling period that ten pigs per sow. Fermented milk contained 3.0×108/g of Bacillus and 3.5×108/g of Lactobacillus, and was supplied by top dressing method. Fermented milk fed to the sulking pigs indicated tendency to increase weaning body weight (p=0.052) and average daily gain (p=0.094). Total microbial flora and Escherichia coli in the feces were lower (p<0.05) in the feeding group than the non-feeding group. Reversely, Lactobacillus was higher (p<0.01) in feces of the pigs fed fermented milk than the pigs of the control group. Hydrogen sulfide emitted in feces was decreased in feeding group compared with control group (p<0.05). Similarly, fecal total mercaptans was diminished in the feeding group than the control group (p<0.01). Therefore, the fermented milk fed to the sulking pigs may improved growth and can influence positively intestinal microorganisms and fecal noxious gas emission.

본 연구는 키토산 및 생균제를 급여한 한우의 채끝등심의 품질 및 화학적 특성에 미치는 영향에 대해 조사하기 위해 실시 하였다. 거세한우(n=20)를 시험구별 완전 임의 배치한 뒤 대조구(n=10)는 일반 배합 사료를 급여하고, 처리구(n=10)는 키토산 및 생균제 배합사료(생균제 1%, 키토산 0.1%)를 4개월 동안 급 여하였다. 각 처리구는 1등급을 받은 채끝등심을 이용하였다. 일반성분 결과 수분(64.13~65.00%), 조회 분(1.47~1.69%), 조단백질(19.56~20.25%), 조지방(15.69~15.88%)은 처리구간 유의적인 차이가 없었다. pH, 가열감량, 전단력, 육색 모두 처리구간의 유의적인 차이는 없었으며, 보수력의 경우 대조구(69.60%) 보다 처리구(74.29%)가 유의적으로 높았다(p<0.05). 지방산패도는 처리구간의 유의적인 차이는 없었으 나 휘발성염기태질소 함량은 처리구에서 유의적으로 낮은 함량을 나타내었다(p<0.05). Collagen함량과 anserine 함량은 처리구간의 유의적인 차이는 없었으나, carnosine은 처리구(51.22mg/dry base)가 대 조구(47.08mg/dry base) 보다 유의적으로 높은 함량을 나타내었다(p<0.05). Palmitoleic acid와 다가 불포화지방산 함량은 대조구보다 처리구에서 유의적으로 높았으며, 키토산과 생균제 급여는 한우 채끝 등심의 아미노산과 무기질 함량에는 영향을 미치지 않았다. 따라서 거세 한우에 1% 생균제 및 0.1% 키 토산 배합사료 급여는 한우 채끝등심의 보수력 향상 및 단백질 변패 억제, 기능성 성분인 carnosine 함 량과 다가 불포화 지방산의 함량을 높이는 효과를 보여 추후 이들 성분이 기능성 사료 첨가제로서 사용 가능성이 있을 것으로 사료된다.

상업적으로 유통되는 젤라틴 캡슐 제품은 소비자의 건강(예: 광우병) 및 종교적 신념에 대한 우려를 야기시킬 수 있다. 젤라틴은 대부분 소, 돼지 등에서 유래한 원료 물질을 가공한 것으로서, 가공 후 그 원료 물질을 분석하는 것은 대단히 어렵다. 따라서 정부 규제기관의 표시사 항 준수여부 모니터링 연구가 주기적으로 필요하다. 본 연구에서는 인터넷에 유통되는 건강기능식품(n = 181)을 대상으로 젤라틴 캡슐의 원료 물질을 종 특이 PCR 방법으 로 분석했다. 55개 제품의 경우 표시사항에 젤라틴 캡슐 원료 물질에 대한 정보를 명시하였으나(예: bovine-, fishand plant-derived gelatin), 126개 제품의 경우 사용 원료에 대한 정보 없이 “gelatin”으로 표시하였다. 이 126개 제품의 젤라틴 캡슐 분석 결과 51개 제품은 소 유래의 젤라 틴을, 31개 제품은 돼지 유래의 젤라틴을, 그리고 44개 제 품은 소와 돼지의 원료를 혼합하여 제작한 블렌딩 젤라틴을 사용한 것으로 밝혀졌다. 따라서 소비자의 알 권리, 종교적 신념 및 건강을 보호하기 위해 젤라틴 캡슐에 사용된 원료 물질을 표시사항에 제공하는 것은 매우 중요하다.

This study analyzed the effect on weight and average daily gain, carcass grade, and blood characteristics and immunity in case of dietary addition of pegmatite to Hanwoo steers. Relative to Hanwoo steers, initial body weight was 257.3±11.74 kg (8-months old after birth). Forty-eight Hanwoo steers were fed for 24 months using random arrangement (4 treatment plots×4 heads×3 repeat). The treatment plot (498.75~500.82 kg) had higher weight during the early fattening stage compared with that of the control plot (474.37 kg) (p<0.05). Regarding total cholesterol of the blood, the value was similar to one during initiation of testing, but the value increased gradually based on the progress of fattening. In addition, the triglyceride was considerably low in T2~T3 plots with high addition of pegmatite during the late fattening stage compared with other treatment plots (p<0.05). This study revealed a tendency in the IgG content that represented immunity as the addition of pegmatite became higher (p>0.05). This study found that the treatment plot (441.55~452.10 kg) had higher carcass weight compared with the control plot (436.30 kg). However, this study revealed that the treatment plot (2.30~2.55 points) had higher carcass quantity grade compared with the control plot (2.11 points). This study found that the control plot (3.55 points) had higher carcass quality grade compared with the treatment plot (2.67~3.09 points) (p>0.05). With studies combined, it was determined that dietary addition of pegmatite to the feed as clay minerals in fattening Hanwoo steers would improve feed intake, body weight gain and carcass quantity grade.

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

To aid in the development of a food nutrient database that provides the dietary fiber composition of eat-out Korean foods, we determined the total dietary fiber (TDF) content in the eat-out Korean foods Muchim, Bokkeum, and Guk (Tang) using a dietary fiber autoanalysis instrument. A total of 59 samples were collected from Gangwon-do, Gyeonggi-do, Gyeongsangdo, Seoul, Jeonla-do, and Chungcheong-do. First, among 14 samples of Muchim, the TDF content of Kkaennip namul, Goguma-julgi-namul, and Dallae-namul (4.33~6.24, 3.16~5.07 and 3.70~4.99 g/100 g, respectively) was higher than the other types of Muchim. There was no significant difference in TDF content of Muchim (p>0.05) among locations. Among 13 samples of Bokkeum, the TDF content of Pyogo-beoseot-Bokkeum (4.77~6.66 g/100 g) and Miyeok-julgi-Bokkeum (4.16~7.47 g/100 g) was higher than the other types of Bokkeum. The TDF content of Pyogo-beoseot-Bokkeum in Gyeongsang-do was the lowest and the TDF content of Miyeok-julgi-Bokkeum in Gangwon-do was the highest (p<0.05). The TDF content of spinach soybean paste soup (1.34~2.21 g/100 g), Dakgogi-yukgaejang (1.61~2.45 g/100 g), duck stew (1.25~2.80 g/100 g) and spicy yellow croacker stew (1.70~2.27 g/100 g) were higher than the other types of Guk (Tang). There was no significant difference in TDF content of Guk (Tang) among locations (p>0.05).

본 연구는 고온기 때 사료 내 다른 에너지 수준 및 비테 인 첨가 급여가 육성돈의 영양소 소화율 및 생리학적 변화 에 미치는 영향을 구명하기 위해 실시하였다. 실험동물은 삼원교잡종(L×Y×D; initial body weight, 73.5±0.5kg) 거세 수퇘지 12두를 사용하였고 대사틀에 배치하였다. 실험기간 은 고온기인 7~8월에 실시하였다. 실험계획은 에너지 2수 준(3,300 및 3,400kcal/kg)과 비테인 2수준(0 및 0.5%)이며 4×4 Latin square로 하였다. 조단백질 소화율은 고에너지 사료(3,400kcal/kg)가 저에너지 사료보다 유의적으로 높았 다(p<0.01). 그러나, 비테인급여는 영양소소화율에 영향을 미치지 않았다. 혈액생화학적 분석 결과에서는 에너지 수 준 및 비테인 첨가가 육성돈 내 생리적 변화를 보이지 않 았다. 면역반응을 나타내는 혈중 IgG에서는 고에너지 사료 가 저에너지사료보다 높았으나(p<0.05) 스트레스 지표를 나타내는 cortisol농도에서는 차이가 나지 않았고, 비테인 첨가급여는 IgG 및 cortisol 농도 변화를 나타내지 않았다. 결론적으로 사료 내 비테인 첨가급여보다 에너지 수준을 높이는 것이 돼지 체내에 더 긍정적인 효과를 보이며, 여 름철 고온스트레스를 받는 돼지 사료 내 고에너지를 급여 했을 때 어떠한 결과가 나오는지 추후 더 연구해 볼 만한 것으로 사료된다.