This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5-month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p＜0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p＜0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p＜0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.

본 연구는 열수침지 및 과열증기 처리한 당근을 IQF 방 법으로 급속 냉동 한 다음 -12, -18, -24 o C에서 24주 동안 저장한 후 해동하여 이화학적 및 영양학적 특성과 미생물 학적 변화를 분석하여 열처리 및 냉동 저장의 최적 공정 과정을 확립하고자 하였다. 대체적으로 과열증기 처리한 당근보다 열수침지 처리한 당근의 ΔE이 큰 값을 나타내었 고, 열처리 후 생당근에 비해 전단력이 감소하였으나 급속 냉동 후 저장 기간에 따른 유의적인 차이를 나타내지 않았 다(p>0.05). 열처리 후 생당근에 비해 총균수가 감소되었지 만 냉동 저장시 일정한 경향을 보였고, 열수침지 처리한 당근의 비타민 C 손실양이 과열증기 처리한 당근보다 더 많았다. 열수침지 처리 후 감소한 유리당의 함량은 저장 기간에 따른 변화는 없던 반면, 과열증기 처리 후 급속 냉 동 한 당근의 유리당 함량은 증가하였다. 당근의 유기산의 함량은 열수침지 처리 후 감소하였으나 과열 침지 처리 후 oxalic acid와 malic acid 함량은 증가하는 경향을 보였다. 이를 통해 열처리 후 영양 성분의 손실이 더 적은 과열증 기법의 공정 과정이 열수침지법보다 더 적절한 것으로 보 인다. 또한 -12 o C에서 저장한 당근의 비타민 C가 6개월 후 모두 파괴되었던 것을 통해 비타민 C의 파괴를 최소화하 기 위해서는 이보다 더 낮은 온도에서 냉동 저장해야 할 것이라 사료된다.

High fructose corn syrup (HFCS) is a liquid sweetener of glucose-fructose monomer mixture, commonly known as replacement for sucrose (table sugar). HFCS was first applied to food companies in the early 1970s ever since there was a huge increase of its use worldwide, especially in beverage and processed food. While the metabolic and nutritional characteristics of HFCS have been widely studied, only recently has the role of HFCS in metabolic syndrome and other health issues emerged. Studies in many laboratories worldwide have built the evidence that excessive consumption of HFCS plays a crucial role in insulin resistance, dyslipidemia, obesity, hypertension, and kidney disease. This manuscript reviews the history, manufacturing process, and nutritional and metabolic traits of HFCS and describes its involvement in the pathogenesis of metabolic syndromes and obesity.

Pancreatic cancer is one of the most lethal malignancies. Despite the availability of newer and better antineoplastic combinations, the 5-year survival rate for all stages of pancreatic cancer remains only 6%. Palliative care represents an important aspect of care in patient with pancreatic cancer. Thus, optimal palliation of symptoms to maximize remaining quality of life is of primary importance to most patients. This review discusses highlights the most significant problems faced when caring for patients with advanced pancreatic cancer. Common problems include pain, pancreatic insufficiency, anorexia-cachexia and depression. To provide optimal and meaningful supportive care for patients with advanced pancreatic cancer is complex and requires ongoing close monitoring of the physical and emotional aspects of the patient. Prompt management of the many symptoms and problems associated with pancreatic cancer is essential to minimize distress and improve quality of life for patients with this fatal disease. Recognizing end-of-life concerns and patient preferences during the dying process helps clinicians find ways to alleviate suffering for patients and families.

This study was performed to analyze health problems in older adults in a comprehensive manner, including usual livinghabits, nutritional status, and society psychological factors. Research was conducted by a structured questionnaire byinterviews with a test group of 316 people over the age of 65 from April 2012 to August 2012. Elderly people’s dietary intakewas assessed using NSI (Nutrition Screening Initiative) by the 24-hour retrospective method, and elderly people’s feeling ofhelplessness and sense of belonging were assessed using the measuring device. Material analysis, descriptive statistics, andregression analysis were performed using SPSS. Elderly people with increased age showed higher chances of being in thehigh-risk and undernourished group. Elderly with high NSI showed low intake of fat, protein, fibrin, vitamin C, E, B1, B2,Niacin, K, Fe, Zn, and Cu than those with low NSI. Findings from this comparative analysis indicate that elderly with betternutritional status showed a lower feeling of helplessness than those with poor nutritional status. Overall, elderly peopleconsumed a b road variety of foods, and social emotional stability of elderly people increased at optimal dietary levels.

The nutritional composition of polished (unparboiled rice) and parboiled rice was compared using three high-yielding Tong-il types. Crude protein, crude lipid, and crude ash of proximate composition after parboiling were higher than those in polished rice. In terms of mineral composition, K scored the highest followed by P, Mg. Ca, and Na. All the compositions increased after parboiling except in Ca. The total content of mineral composition of polished and parboiled rice were 257.5-276.5 mg/100 g, and 533.2-588.6 mg/100 g, respectively, which resulted in 2.1 times increase after parboiling. Vitamin B1 content was the highest among the polished rice of the Dasan cultivar with 0.1530 mg/100 g and increase in parboiled rice by 2.0 times. The total amino acid content was highest in the polished rice of the Dasan cultivar. An increase in amino acid content in Saegyejinmi cultivars was observed after parboiling while the others showed a decrease. In terms of essential amino acid content, the highest was leucine while the lowest was methionine. Glutamic acid scored the highest and cystine the lowest in terms of non-essential amino acid content.

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

Fruits are good sources of vitamins, minerals, fiber, and phytochemicals, which are known to reduce serum lipids, oxidative damage, and blood pressure as well as improve blood glucose control. The purpose of this study was to estimate nutrient quality indices of fruits by carrying out a critical analysis of pre-existing methods according to their nutritional compositions. Four methods were used to assess the nutrient indices of 26 fruits, which are frequently consumed by Koreans based on the fourth Korean National Health and Nutrition Examination Survey (2009). Naturally nutrient rich score (NNR), nutrient rich food (NRF), nutrient adequacy score (NAS), and nutrient density score (NDS) were used to calculate nutrient quality indices. The Korean Nutrition Society Food Composition database of fruits based on 100 g edible portions was used. The algorithm of each method included the mean percentage of daily values (Dietary Reference Intakes for Koreans, 2010) for particular nutrients based on consumption of 1,900 kcal/day. The relative score indicated that strawberries, kumquat, and lemon had high nutrient quality indices. In addition, mango, lemon, persimmon, strawberry, apricot, and tangerine fruits are rich in antioxidant nutrients such as β-carotene, vitamin C, vitamin E, and selenium. However, scores of nutrient quality indices did not imply that higher scores of particular fruits are superior. We suggest moderate seasonable consumption a variety of fruits. Our results can be used as a reference for consumers when they choose fruits.

본 연구는 양파를 열처리 법 중에서 열수침지, 증기 및볶음 처리에 따른 이화학적 및 영양학적 특성을 분석한 논문으로 열처리가 양파에 미치는 영향을 비교하고자 하였다.상품을 구매할 때 1차적인 구매요소인 색도 및 경도측정과 추가적으로 pH와 조직관찰 결과로 최적조건 선정 후영양학적 및 미생물 검사를 실시하였다. 열처리를 하지 않은 대조구에 비해 짧은 시간의 열처리에서는 더 진하고 선명한 색을 띠었으나, 장시간동안 처리한 열처리 시료는 색의 침착을 보였다. 원물과 처리구의 색은 열처리 시간에따라 뚜렷한 차이를 나타냈고, 경도는 열처리 시간에 따라짧은 시간에서는 분해효소의 불활성화로 유지 및 증가했지만, 3분 이상 처리하였을 때는 감소 경향을 나타냈고, 볶음처리는 짧은 시간으로도 물성이 연화됐다. 비타민은 열수 및 증기처리 1~2분 처리는 14% 정도 감소했지만 그이상 처리 시에는 23~28% 범위로 큰 감소율을 보였으며,유리당 및 유기산의 경우 열수침지 및 증기처리에서 손실을 보였지만, 볶음처리에서는 유지하거나 증가하는 경향을나타냈다. 특히 유리당에서 열수침지 처리 시 높은 감소율을 나타냈다. Peroxidase activity 변화는 모든 처리구에서75% 이상의 불활성화를 나타냈고, 특히 열수침지 및 증기처리한 모든 시료에서 90% 이상의 불활성화를 나타내며볶음처리보다 높은 불활성화율을 보였다. 미생물 측정한결과 열수 침지 3분 이상 및 볶음처리 210초 이상 처리시 미생물 검출이 안됐으며, 증기처리 시료는 2분 처리만으로 사멸된 것을 관찰했다. 양파의 열처리 조건은 증기처리법으로 2분 동안 처리하는 것이 다른 처리법에서 처리한 시간들에 비해 최적으로 나타났다. 열처리 방법 별 각각의 최적 처리 시간을 가지고 있어, 높은 효율성이나 산업적으로 이용하려면 최적의 전처리 방법과 처리 시간을산정하는 것이 중요하다.

본 연구는 최적의 냉해동 조건을 확립하고 설정된 조건에 따라 냉해동이 당근에 미치는 이화학적 분석 및 영양성분의 분석을 진행하였다. 본 실험에서는 강제송풍방식을이용하였으며, 자연대류식(0.2oC/min), 저속(0.4oC/min) 및고속(1.6oC/min)으로 냉동속도를 조절하여 -12oC까지 냉동하였다. 해동조건은 전자레인지를 이용하여 0, 200, 400,800W의 세기로 출력을 조절하여 시료의 중심부 온도가4oC가 될 때까지 해동하여 분석에 사용하였다. 당근의 강도는 냉해동 후 유의적으로 감소하는 경향을 보였으며, 특히 200, 400W 해동 시 냉동 속도가 빠를수록 감소하였다.해동감량의 경우 해동방법에 따른 유의적인 차이는 없었지만 냉동속도가 높을수록 감소하는 경향을 보였다. pH 및색도의 데치기 후 당근과 처리구간의 유의적인 차이는 보이지 않았다. 그러나 전자 현미경 관찰 결과, 냉동속도가빨라질수록 기공의 크기가 작아지는 것을 확인할 수 있었으며 이는 빠른 냉동속도가 식품 조직의 손상을 막는데 영향을 미친다는 것으로 보인다. 비타민 C 및 유기산(oxalicacid, malic acid 및 fumaric acid) 함량의 경우 유의적인차이는 나타나지 않았다. 유리당 함량의 경우에는 sucrose함량은 자연대류 냉동 시 가장 높았고, fructose 및 glucose의 함량은 유의적인 차이가 없었다. 본 연구 결과 냉해동방법에 따른 영양학적 변화는 대부분 데치기 후 당근과 유사하였으나, 당근을 고속으로 냉동할 시 물리적 변화 및조직 손상을 최소화 하였으므로 당근의 품질을 유지하는데효과적인 것으로 판단된다.

This study was conducted to evaluate the effects of a set of 16 nutrition education lessons on the eating behaviors and nutrition knowledge of middle school students. The target was a group of 128 boys in the first year of middle school in Changwon, who took the classes from the 29th of August, 2011, to the 17th of February, 2012. The education was performed for 16 weeks using the e-learning textbook, 'Health and nutrition of youth', and a teacher's guidebook developed by the Ministry of Health and Welfare. The results were summarized as follows. Students demonstrated significant changes in their knowledge about nutrition and in their dietary behavior due to the nutrition education, and the effects were observed to be maintained for one year after education. The average nutrition knowledge score before, immediately after, and 1 year after the education was significantly increased from 13.0 before the education to 18.8 after education (p＜0.001), maintaining the score of 18.5 1 year later. The eating-related questions of 'I will practice healthy eating habits in life' and 'Nutrition education is necessary to build healthy eating habits', were given a high score by the students at the last survey conducted one year later. Of course, it is not easy to change the dietary behavior of students through dietary education in schools. Nevertheless, the results of this study demonstrated that such educatcan is necessary since the habits can indeed be changed, as observed in the present study.

The aim of this study was to investigate the actual conditions underlying frequency of eating breakfast and nutritional attitudes in elementary school students in Chungnam area. Students had the highest ratio for eating breakfast everyday and spent 10-20 minutes eating breakfast. Students went to bed at 10-11 PM and woke up at 7-7:30 AM in the morning on average. The biggest reason for skipping breakfast was insufficient time in the morning. Additionally, favorite breakfast menu of subjects was a Korean style meal. The number of elementary students that recognized necessity of nutritional education was highest among subjects. Favorite educational method of subjects was education by teachers. Additionally, number of female students that recognized effect of breakfast on health status was significantly higher than boy students. Ratio of eating breakfast everyday was dependent on BMI value. Most subjects preferred video learning materials as the main nutritional education method. Overweight subjects showed the highest ratio for eating with loss of willpower compared to other students when they skipped the breakfast. Female subjects ate a greater variety of foods compared to male students, and showed better nutritional attitudes towards a desirable dietary life than male subjects. To prevent undesirable food habits and improve intake of various nutrients, systematic nutrition education is required to regulate breakfast of elementary students.

The present study was planned to analyze the nutritional quality, microbial counts and fermentative acids in Italian ryegrass (IRG) 80% and alfalfa 20% (IRG-HV) mediated silage inoculated with lactic acid bacteria (LAB) as a probiotic strain for 3 months. Crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), total digestible nutrient (TDN) and In-vitro dry matter digestibility (IVDMD), lactic acid bacteria (LAB), yeast and fungi counts and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The result shows that the nutritional quality and metabolite profiles of silage were significantly improved with LAB. For microbial counts, LAB showed dominant followed by yeast as compared with control silage. The pH of the silage also reduced significantly when silage inoculated with LAB. The result confirmed that silage preparation using different crops with L. plantarum inoculation is most beneficial for the farmers.

The aim of present study was to improve the quality of silage using lactic acid bacteria (LAB) and chlorella as a supplement. Italian ryegrass (IRG) mediated silage was prepared with lactic acid bacteria (L. plantarum) and different concentration of chlorella. We analyzed the nutritional profiles such as crude protein (CP), acid detergent fiber (ADF) neutral detergent fiber (NDF), total digestible nutrient (TDN) and in-vitro dry matter digestibility (IVDMD), microbial counts and fermentative acids such as lactic acid, acetic acid and butyric acid in the control and experimental silage after three months. It shows increased crude protein content and also maintains the rest of nutritional values as compared with control silage. LAB inoculation with chlorella as supplementation slightly reduced the pH of the silage. In addition, it increased the fermentative acids production as compared with control silage and inhibits the undesired microbial growth especially fungi in the silage. Therefore, we suggest that LAB inoculation and chlorella supplementation to the IRG mediated silage could be improved the nutritional quality of the silage which is an intrinsic feature for the application in the preparation of animal feeds and functional foods.

Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed 1.87±0.93 kcal/g (Korean noodles), 2.42±1.08 kcal/g (western noodles) and 1.84±0.84 kcal/g (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

The purpose of this study was to evaluate dietary habit and nutritional status by household income in female adults, using data from the 4th Korea National Health and Nutrition Examination Survey (2007~2009). Subjects were 8,356 women over the age of 20 years. The subjects were classified into 4 groups by household income level. Dietary data from 24 hr recall methods were used to analyze nutritional status. The obesity rate of the low income group was significantly higher than the rates of other income groups. Additionally, the nutritional status of the low income group was worse than those of other groups. The percentage of carbohydrate in total energy intake was higher and food security status was lower in the low income group than in other groups. Awareness and adherence to dietary guidelines were also lower in the low income group. Adherence to a dietary guideline of ‘avoiding salty foods and trying to eat foods with bland taste’ and ‘eating a variety of foods from each food group’ were lower than those of other groups. However, the frequency of skipping breakfast among the low income group was lower than that of others. Therefore, this study suggested that low income women should decrease the percentage of carbohydrate in total energy intake and adhere to dietary guidelines, especially those of avoiding salty foods and eating a variety of food groups, in order to improve their nutritional status.

본 연구에서는 식품공전에 제시되어 있는 microwave digestion 전처리방법과 유도결합 플라즈마 방출분광기을 이용하여 식품 중의 9종의 무기질(Na, Ca, K, P, Mg, Fe, Cu, Mn 및 Zn)을 측정하는 분석법에 대한 직선성, 정밀성 및 정확성 등의 분석법 유효성 검증을 실시하였다. 본 연구에 사용된 표준시료는 Certificated reference material1849a 조제분유로 미국 national institute of standards & technology에서 구입하였다. 직선성은 표준품을 사용한 표준검정곡선 측정농도범위에서 상관계수 0.9999 이상의 양호한 결과를 나타내었다. 검출한계는 0.1005 mg/kg, 정량 한계는 0.3351 mg/kg 으로 각각 나타났다. 또한 정밀도는 상대적표준편차(relative standard deviation)가 일내(withinday, n=3), 반복측정의 경우 0.09~4.80%, 일간(between-day, n=12)의 경우 1.19~18.19%로 양호한 결과를 나타내었으며 정확성은 회수율 90.35-110.63%로 매우 양호한 결과를 나타내었다. 따라서 microwave 전처리방법과 유도결합 플라즈마 방출분광기 측정법은 식품 중 9종의 무기질을 측정하는데 매우 유용할 것으로 사료되며 국민 건강 증진을 위한 식품성분표 데이터베이스 구축, 유통식품의 품질평가 등 공익적 분석사업에 이용될 수 있을 것으로 생각된다.

고부가가치 식품 산업에서 블루베리의 산업적 활용 가능성을 확인하고자 주요 영양성분 분석, in vitro 항산화 활성, 그리고 아세트콜린에스터레이즈 (AChE) 효소 저해 활성을 연구하였다. 블루베리에 포함된 주요 미네랄 중 칼슘이 가장 풍부한 것으로 분석되었고, 아미노산은 주로 aspartic acid와 glutamic acid로 구성 되었다. 지방산의 분포는 76.78%의 포화지방산과 23.21%의 불포화 지방산으로 구성되었으며, vitamin C는 22.48 mg/100 g으로 분석되었고 주요 유리당으로서는 과당과 포도당이 검출되었다. 생리적인 활성 효과를 확인하고자 블루베리의 에탄올 추출물을 염산, 에틸아세테이트, 그리고 산성메탄올을 이용하여 분획하였다. Total phenolics 함량은 각각 1.65, 2.31 그리고 4.45 mg of GAE / g 어었으며, in vitro 항산화 효과로서의 FRAP assay와 MDA 생성 저해 효과는 안토시아닌 분획물에서 농도 의존적으로 증가하였다. 또한 에탄올 추출물, 비 안토시아닌 분획물 그리고 안토시아닌 분획물에서 모두 AChE 활성을 억제하는 것으로 나타났으나, 특히 블루베리의 안토시아닌 분획물에 의해 억제되는 양상이 우수한 것으로 확인되었다. 결과적으로 다양한 영양성분을 포함하는 블루베리의 안토시아닌 분획물은 우수한 in vitro 항산화 효과와 AChE 저해 활성을 가지는 것으로 확인되었다.

This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.