The intake of processed foods containing high levels of sugar increases the incidence of chronic diseases, including obesity, diabetes, and metabolic syndrome. Limiting sugar intake is important for a healthy life at all ages. Therefore, this study analyzed food sources and sugar intake by the different age groups based on the 7th Korea National Health and Nutrition Examination Survey (KNHANES). We used 24-hour recall survey data to investigate the daily sugar intake and the major food groups and main dishes contributing to sugar intake. The mean sugar intake was 58.9-66.8 g/day. The three major food groups contributing to sugar intake were fruits (15.2-19.9 g/day), beverages (10.7-12.4 g/day), and milk and milk products (7.6-7.8 g/day). Teas and other non-alcoholic beverages (14.7-17.3 g/day), fruits (12.5-16.2 g/day), and dairy products (7.0-7.6 g/day) were the major food groups that contributed to the sugar intake. Carbonated drinks, apples, and milk were the top sources of sugar intake in each group. In conclusion, the sugar intake of Koreans is mainly from carbonated drinks, fruits, and milk. These results provided the basic data for nutrition education and nutrition program development according to the different age groups of the Korean population.

The effect of 16 cultivars on the quality of the rice porridge was investigated. The ‘Geunnun’ had the highest water absorption rate, but the ‘Segyejinmi’ yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose ‘Dodamssal’ and ‘Hwaseonchalbyeo’ glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of ‘Geonyang2’ and ‘Hanareum4’ were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, ‘Baekokchal’, a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, ‘Miho’ was 73.5 μg/mg, indicating the best digestibility in vitro.

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

Barley’s nutritional value as a health food is increasing due to its excellent nutritional functionality. In this study, the levels of β-glucan, total polyphenols, and total flavonoids were analyzed in the ethanol extracts of different barley cultivars (Hinchalssal, Heuksoojeongchal, Betaone, Ganghochung, and Saechalssal). Also, the free radical scavenging abilities of 2,2-diphenyl-1-picrylhydrazil (DPPH) and 2,2’-azino-bis-3-ethylbenzo-thiaxoline-6-sulfonic acid (ABTS) were measured to determine their antioxidant activity. The results confirmed that Betaone extract contained highly activefunctional components and exhibitedantioxidant activity. Next, we evaluated the hepatoprotective and inhibitory effects of reactive oxygen species (ROS) generated by barley ethanol extracts after inducing oxidative stress with tert-butyl hydroperoxide (tBHP) in HepG2 cells. Hinchalssal and Saechalssal extracts showed the most significant cytoprotective effect and also reduced ROS production significantly. These results suggest that Hinchalssal, Saechalssal, and Betaone represent potential natural antioxidant and hepatoprotective agents.

본 연구는 대규모 온실에서 작업관리와 인력관리 및 병해충 모니터링을 위한 HRM 프로그램을 개발하여 현장적용 시험을 수행하였다. 작업자의 전용 앱으로 작업지시와 현장의 작업내용 및 병해충 발생에 대한 정보를 입력할 수 있다. 관리자 는 작업자의 작업내용별 노동시간과 작업속도, 작업품질을 평가하여 기록하고 이를 토대로 작업별 작업속도 기준을 설정할 수 있으며, 작업일정 수립이나 작업 투입인원의 결정이 용이하게 될 것이다. 따라서 고용인원을 효율적으로 운용하면서 작업수행을 용이하게 할 수 있으며, 작업자의 수급계획을 세울 때도 용이하게 사용될 수 있다. 시기별 작업분석을 통해 고용인원의 적정성을 평가할 수 있고 정규인력과 비정규 인력에 대한 수급비율을 조정할 수 있게 할 것이다. 작업자의 실시간 작업성과를 공개하며 작업자 간 경쟁을 유도하고 기준작업량 이하를 달성하는 작업자의 재교육 및 작업방법 개선을 통해 작업효율의 상승이 가능하다. 실증현장에서 분석해본 파프리카의 작업은 순치기, 수확 및 유인작업이 모든 작업시간의 91%이상을 차지하며, 수확작업보다 유인 및 순치기 작업 시간이 두배정도 더 많은 것으로 나타났다. HRM 프로그램을 도입하기 전과 도입한 이후 가장 노동부하가 높은 시기인 수확과 유인 및 순치기 작업이 동시에 진행되는 시기를 비교했을 때 HRM 프로그램의 도입으로 37%의 작업량 향상을 가져 왔다.

고온기 시설멜론 재배 시 저비용 고효율의 개발하기 위하여 차광 자재별 이용 효과를 구명하고자 수행하였다. 차광처리 에 따른 평균온도는 무차광이 36.6℃, 차광도포제는 34.5℃, 백색차광망은 34℃로 조사되었다. 도포제 살포 직후에 투광률이 무차광에 비해서 차광 도포제 처리구는 69%, 백색차광망 처리구는 75% 이었으나, 40일 및 80일 후 차광 도포제 처리구의 투광률이 각각 92% 및 98%로 높아져 처리된 차광도 포제가 서서히 제거되는 것을 알 수 있었으며, 백색차광망 처 리구는 시간의 경과에 따른 투광률의 변화가 거의 없었다. 생육에 있어 엽수는 처리 간에 차이가 없었고, 초장은 무차광에 비해 백색차광망과 차광도포제 처리구에서 높게 나타났다. 엽중, 생체중, 건물중의 경우 차광 처리구에 비해서 무차광에 서 정식 42일 후에는 더 무거운 것으로 나타났다. 총 상품수량 은 무차광에 비해서 백색차광망과 차광도포제가 각각 6% 및 5% 증수되었다. 따라서 고온기 간편하게 온도를 낮출수 있는 방법으로 차광도포제는 효과적이나 서서히 제거되기 때문에 재배 시기를 고려해서 사용하는 것이 바람직하다고 생각되었다.