수산물을 활용한 반려묘 간식개발을 위하여 명태, 조피볼락, 넙치, 돌돔, 연어 및 참치 등의 부산물을 고압고온에서 삶아 그 농축액을 반려묘에게 급여하였다. 반려묘의 기호도가 높은 실험구는 연어와 참치 농축액이었다. 여기에 통영에서 생산되는 멸치, 홍합 및 굴 건조물을 분쇄하여 첨가한 결과 모든 구에서 섭식행동을 나타내었다. 시중에 판매되고 있는 기존의 반려묘 간식과 차별화를 위하여 멍게껍질에 함유된 콘드로이친황산(ChS)을 추출하고 일정량을 연어 및 참치 농축액에 첨가하여 섭식을 실험한 결과 모두 잘 먹는 것으로 나타났다. 과잉생산 된 수산건제품을 반려묘 간식 개발에 활용할 수 있어 수산부산물의 활용방안을 제시할 수 있을 것으로 판단된다.

This study was conducted to compare differences in dietary habits and snack consumption behaviors according to level of job stress among 20- to 30-year-old office workers. Subjects were 205 office workers working in companies located in Seoul and the metropolitan area. Self-administered questionnaires written by the subjects were statistically analyzed by the SPSS 20.0 program. Subjects were classified into a high-risk job stress group (n=102, High-RSG) or low-risk job stress group (n=103, Low-RSG) by level of job stress. For dietary habits, the duration of meal time before suffering from job stress in High-RSG was significantly faster compared to Low-RSG. Appetite after suffering from job stress in High-RSG was significantly higher compared to Low-RSG. For snack consumption behaviors, the reason for snack intake was ‘job stress’ for 42.2% in High-RSG and ‘hunger’ for 31.1% in Low-RSG (p<0.05). Energy intake in the form of chocolates, castellacakesmuffins, and flavored milk during working hours was significantly higher in High-RSG compared to Low-RSG (p<0.05). Therefore, this study suggests that dietary guidelines to ameliorate job stress should be developed in order to manage and improve dietary habits caused by suffering from job stress among young office workers at companies.

This study was conducted to evaluate the risk of overweight and obesity in adolescents consuming snacks frequently from 2007~2009, Korean National Health and Nutrition Examination Survey (KNHANES). The subjects (12~14 years: n=523; 15~18 years: n=614) were presented with food frequency questionnaires, and they were classified according to their gender and frequency of snack consumption. In the age group of 12~14 years, boys and girls (boys OR: 1.11, 95% CI: 0.52~2.39, girls OR: 12.45, 95% CI: 2.26~68.51) who consumed yogurt frequently had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. In the age group of 15~18 years, girls (OR: 1.01, 95% CI: 0.34~2.99) consuming fried foods had a higher risk of overweight and obesity at the highest quartile frequency compared with the lowest quartile after adjustments for multiple confounding factors, including age, physical activity, frequency of eating out and snack consumption, and energy intake. Thus, we conclude that frequent consumption of yogurt and fried foods increases the risk of overweight and obesity in adolescents. These findings suggest that the risk of overweight and obesity is associated with the frequency of snack consumption.

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

본 연구는 세계적으로 점점 애완 식품 시장이 발달하고 있음에 따라 천연물을 소재로 하여 치석, 치태를 감소시킬 수 있는 기능성 수제 간식을 개발하고 그것을 통하여 구강의 건강을 개선하고자 진행하였다. 연구에 사용된 개들은 주변 학우들에게 연구에 대하여 설명을 해주고 동의한 학우들의 개들에 통하여 진행하였다. 간식 급여 기간은 2016년 5월 11일 ~ 25일까지 2주간 급여를 진행하였고, 체중을 기준으로 급여하였다. 지표를 이용하여 치석, 치태의 축적도를 관능검사로 평가하였다. 상이한 대상을 통한 연구로 인하여 정확하지 못한 실험 결과를 초래 하였다. 이를 확인하기 위한 적절한 동물들의 사용과 재료에 대한 연구와 실험방법, 실험기간을 제대로 확립한다면 치석, 치태 감소에 좋은 새로운 소재라 생각한다.

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: 21.0±1.6 years), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

The purpose of this study was to investigate the association of interpersonal relationships with snack preference and the intake frequency of snacks with a primary focus on obesity index and snack preparations in upper grade (5~6th) elementary school students. A total of 719 students in Gyeongsangnam-do province were recruited and a questionnaire-based survey was conducted. Data were analyzed using the SPSS V18.0. The results were as follows : A total score of interpersonal relationships was 94.5 (full marks 125), and the scores of 7 factors consisting interpersonal relationships were over 3.50(full marks 5.00). Overweight group had the lowest score in interpersonal relationships (p<0.01) and purchase group by oneself had a low score than the other groups in snacks preparation (p<0.001). Most favorite snacks were ice cream. Additionally, the snack purchase group showed higher scores than the cook group by family in 8 types of snack and a total score of preference (p<0.05~p<0.001). Milk and dairy products had the highest score in frequency of snack intake. And purchase group by oneself or family was a higher than cook group by family (p<0.01). Interpersonal relationships showed a positive effect on preference and intake frequency of milk and dairy products but their explanation powers (R2) were very low. The findings of this study provide fundamental information impact factor in snack preference and frequency of snack intake.

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.

Adolescence is the most important period of healthy development. The purpose of this study was to evaluate the food recognition, snack preference, and dietary behavior of 1st grade of middle and high school boys and girls. Subjects were 5,554 students from 16 schools with healthy tuck shop and 3,406 students from 9 schools without healthy tuck shop in Seoul, Korea. Students from schools with healthy tuck shop are significantly higher than control group for facility satisfaction and hygiene satisfaction (all p<0.05). For fruit, the preference (p<0.05) and recognition (attitude, p<0.001: intention, p<0.05: eating habit, p<0.001: social-environment, p<0.001: self-efficacy, p<0.001) of students in schools with healthy tuck shop are significantly higher than those in schools without healthy tuck shop. For the habit of checking the manufacturer, students in schools with healthy tuck shop were significantly higher than students in schools without healthy tuck shop (p<0.05). The result suggested that we have to create an environment in which fruits can be purchased easily at a tuck shop and to educate adolescents for the importance of healthy food purchasing behavior. In conclusion, healthy school tuck shop had a positive effect on accessibility to healthy food.

The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the participants took 20 minutes to complete the questionnaires. Our data revealed that the height and weight of boys were 172.66 cm and 63.48 kg, respectively, whereas those of girls were 159.86 cm and 51.62 kg, respectively. Sleep durations of boys and girls were 6.44 and 6.41 hours, respectively. Boys ate more rice cake than girls, whereas girls ate more biscuits than boys. The average B.D.I (Beck Depression inventory) scores for boys and girls were 9.73 and 11.49, respectively. Degree of depression was significantly higher in girls compared to boys. We also observed significant correlations between depression and snacking (rice cake, biscuits, chocolate, and fried potato). This study may provide basic information on snacking behaviors and depression in middle school students, and the findings suggest that proper control of emotions is required to maintain desirable eating behaviors in middle school students.

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1, 1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides Rb1, -Rb2 and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)-Rg3, 20(R)-Rg3 and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.