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대한영양사협회> 대한영양사협회 학술지> 야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성

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야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성

Quality Characteristics of Care Food (Jelly) Prepared with Wild Carrot (Daucus carota L.) Juice

강희선 ( Hee-sun Kang ) , 김민주 ( Min-ju Kim ) , 노정옥 ( Jeong-ok Rho ) , 최형일 ( Hyong-il Choi ) , 한명륜 ( Myung-ryun Han ) , 명정호 ( Jeung-ho Myung ) , 김애정 ( Ae-jung Kim )
  • : 대한영양사협회
  • : 대한영양사협회 학술지 23권4호
  • : 연속간행물
  • : 2017년 11월
  • : 337-349(13pages)

DOI


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서 론
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요약 및 결론
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This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC50) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).

UCI(KEPA)

I410-ECN-0102-2018-500-000639792

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  • : 자연과학분야  > 가정
  • : KCI등재
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  • : 계간
  • : 1225-9861
  • : 2383-966X
  • : 학술지
  • : 연속간행물
  • : 1995-2019
  • : 705


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1야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성

저자 : 강희선 ( Hee-sun Kang ) , 김민주 ( Min-ju Kim ) , 노정옥 ( Jeong-ok Rho ) , 최형일 ( Hyong-il Choi ) , 한명륜 ( Myung-ryun Han ) , 명정호 ( Jeung-ho Myung ) , 김애정 ( Ae-jung Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 337-349 (13 pages)

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This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC50) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).

2경기도 소재 고등학교 급식소의 위생ㆍ안전관리와 작업구역별 공기 품질 간의 관련성

저자 : 김정리 ( Jeonglee Kim ) , 장혜자 ( Hyeja Chang )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 350-362 (13 pages)

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The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of 25.1℃ with the highest of 35.4℃ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

3재가 노인들을 위한 노인복지관의 급식 식단 평가

저자 : 정은경 ( Eun-kyung Jung ) , 박수진 ( Soojin Park ) , 김진숙 ( Jin Sook Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 363-373 (11 pages)

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This study examined the characteristics of the foodservice menu items offered at senior welfare centers to provide information on Korean senior menu development. A total of 514 lunch menu items were collected from 27 senior welfare centers in April, July, October and January. The most frequently served staple foods, soups, and side dishes were multi-grain rice, seaweed soup, Bulgogi, Kimchi, and liquid yogurt. The proportions of carbohydrate, protein, and lipids of total energy serving of senior welfare centers were 59.8%: 16.7%: and 22.8%, respectively. The nutrients served at less than 40% of the Recommended Nutrient Intake (RNI) and Adequate Intake (AI) of Dietary Reference Intakes for Koreans (KDRIs) were chloride (1.0%), vitamin D (1.3%), biotin (1.7%), magnessium (4.5%), Iodine (7.5%), pantothenic acid (8.0%), vitamin E (12.5%), vitamin B6 (20.0∼21.4%), vitamin K (21.1∼24.3%), and water (35.7∼39.7%). The nutrients served in excess of the daily intake goal and RNI were iron (98.9∼127.1%), sodium (104.9%), and copper (1,100.0%).

4충청지역 일부 노인의 비만도 및 상완둘레와 식생활 상태의 관련성

저자 : 최미경 ( Mi-kyeong Choi ) , 강명화 ( Myunghwa Kang ) , 김미현 ( Mi-hyun Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 374-383 (10 pages)

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The purpose of this study was to compare the dietary status of elderly people according to the degree of obesity and mid-arm circumference in order to provide individualized and efficient nutrition management according to the physical condition of the elderly. Among the total 328 subjects, 72.2% were female, and the mean age and body mass index of the subjects were 76.5 years and 23.4 kg/m2, respectively. The distribution of obesity degree was 47.9% for the normal group, 23.5% for the overweight group, and 28.7% for the obesity group. The distribution of mid-arm circumference was 18.0% for the under-21 cm group, 37.2% for the 21∼22 cm group, and 44.8% for the over-22 cm group. About 82.9% of the subjects were consumed at least three meals a day, and 67.8% of the subjects regularly ate alone. The responses for meal time, regular meal, and meal reduction for 3 months were highest in the 10∼20 min. (43.4%), yes (79.3%), and no (58.5%) group, respectively. The responses for eating alone were significantly highest in the overweight group (97.4%), followed by the normal group and obesity group according to the degree of obesity (P<0.05). There were no significant differences in preference for five flavors according to the degree of obesity and mid-arm circumference. Among the dietary habits, 31.1% of all subjects ate milk and dairy products more than once a day, and the response for eating vegetables and fruits more than three times a day was highest in the over-22 cm group (61.9%) while the drinking rate was highest in the under-21 cm group (27.1%; P<0.05). In conclusion, the degree of obesity was related to eating ability, and mid-arm the circumference was related with fruit and vegetable consumption and drinking rate.

5관리자의 담당의지에 따른 포천시 교육ㆍ보육기관 텃밭의 운영실태 및 인식

저자 : 박인 ( In Park ) , 송경희 ( Kyunghee Song ) , 이홍미 ( Hongmie Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 384-396 (13 pages)

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School gardens are known to be effective for increasing vegetable consumption in children. This study was carried out to examine the perception of garden program leaders for actual conditions and barriers to promote school gardens according to their sense of dedication. The 49 garden program leaders at schools and child care centers in Pocheon city were surveyed and grouped into two groups: dedicated (57.1%) and less dedicated (42.9%) as program leaders. Compared to dedicated leaders, leaders in the less dedicated group less advocated promotion of school gardens (P<0.001) and were less willing to attend training for school garden (P< 0.01), despite less experience as program leaders (P<0.01) and past training (P<0.05). Moreover, leaders in the less dedicated group less acknowledged the educational results of school garden in every aspect (P< 0.001, respectively), less perceived support from parents and colleagues (P<0.05, respectively), and less used garden produce in more active activities such as donation and literature (P<0.05, respectively), compared to the dedicated group. The most answered barrier against the promotion of school gardens was work burden, followed by manpower shortage, shortage of technique, knowledge, and information, and time shortage. The results of this study provide evidence that developing strategies is needed to make more teachers and child care providers more dedicated as garden program leaders.

6청소년의 인구ㆍ사회적 요인이 식사 및 식품섭취빈도에 미치는 영향 - 제11차(2015) 청소년건강행태온라인조사를 이용하여 -

저자 : 박혜량 ( Hye Ryang Park ) , 김진희 ( Jin Hee Kim ) , 이지혜 ( Jee Hye Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 397-407 (11 pages)

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This study was conducted to explore socio-demographic influences on eating behaviors among adolescents in Korea. Data were obtained from the Eleventh Korea Youth Risk Behavior Web-based Survey (2015 KYRBS), a nationwide representative sample of 3,532,149 middle and high school students. The data were analyzed by descriptive analysis, t-test, and logistic regression based on complex sample design using SPSS 20.0 statistics. The results showed that intake frequency of soda, fast food, and instant noodles was higher in male than female students (P<0.001). Additionally, the frequency of eating breakfast, fruits, vegetables, and milk was higher among high school students than middle school students (P<0.001). Higher levels of economic status were associated with less skipping breakfast. Adolescents with mothers that had higher levels of education were more likely to be frequent consumers of fruits, vegetables, and milk, and to eat breakfast.

7경남 일부 대학생들의 스마트폰 중독이 식습관, 생활습관 및 식행동에 미치는 영향

저자 : 박경애 ( Kyung-ae Park )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 408-430 (23 pages)

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The purpose of this study was performed to investigate dietary and lifestyle habits, dietary behaviors, and food frequency according to the level of smartphone addiction among 408 university students in Kyungnam province. Statistical analyses were performed using the SPSS software package. Based on using the Smartphone Addiction Poneness Scale, 28.4% were potential-risk smartphone users and while 13.2% were high-risk smartphone users. The levels of depression (P<0.05) and stress (P<0.05) and frequency of snacks (P<0.01) were higher in high-risk and potential-risk groups than in the normal group, and meal frequency was highest in the high-risk group (P<0.01). Percentages of using a smartphone at meal time (P<0.01) and snacking while using a smartphone (P<0.01) were higher in potential-risk and high-risk groups than in the normal group. Percentages of skipping meals (P<0.001) and slow eating speed (P<0.01) due to using a smartphone were higher in high-risk and potential-risk groups than in the normal group, and percentages of taste change (P<0.05) were higher in the high-risk group than in the potential-risk and normal groups. Percentages of exercise reduction (P<0.01), body weight increase (P<0.05), sleep disturbance (P<0.001), and increase in stress (P<0.01) due to using a smartphone were higher in the high-risk group than in the normal group. Scores of dietary behaviors avoiding salty food (P<0.01) and excessive drinking (P<0.001) were higher in the high-risk group than in the normal group. Scores for frequency of oil or nuts (P<0.05) and fatty meats (P<0.01) were highest in the high-risk group. Our results suggest that effective nutrition education programs are needed to solve unhealthy dietary and lifestyle habits from high-risk smartphone users in university students.

8종합병원 영양사의 조직문화 인식이 조직몰입에 미치는 영향

저자 : 배문정 ( Moon-jung Bae ) , 김춘영 ( Choon Young Kim ) , 류경 ( Kyung Ryu )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 431-452 (22 pages)

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This study was conducted to investigate the effect dietitians' perceived organizational culture has on organizational commitment at hospital foodservices. A total of 382 dietitians working at general hospitals with 500 beds or more participated in the survey from January 16 to February 8, 2017. The result of perceived organizational culture showed hierarchical culture, rational culture, development culture, and group culture scored to be 5.29, 5.25, 5.15, and 4.97 out of 7, respectively. Differences in the perception of organizational culture and organizational commitment were observed according to the general demographics of subjects, but no significant differences were shown according to the general characteristics of hospitals. For organizational commitment perception, affective commitment (5.14), normative commitment (4.41), and continuance commitment (4.21) were identified. There were differences according to age, work experience at the present job, position, and education level by type of organizational culture. In terms of organizational commitment, there were significant differences in age, work experience at the present job, employment status, and possession of clinical dietitian certificate, position by type of commitment. A positive correlation between dietitians' perceived organizational culture and organizational commitment such as overall organizational commitment, affective commitment, and normative commitment was observed (P<0.01). Group culture, development culture, and hierarchical culture positively affected overall organizational commitment (P<0.001). Development culture, group culture, and hierarchical culture had positive effects on affective commitment, whereas rational culture had a negative influence. Development culture (P<0.05), group culture (P<0.001), and hierarchical culture (P<0.01) positively influenced normative commitment. Results suggest that it is necessary to develop plans for the improvement of rational culture, group culture, and development culture at hospital foodservice organizations.

9학교급식 식재료 분류 및 품질속성체계 표준화 방안 연구

저자 : 김재민 ( Jae-min Kim ) , 김창식 ( Chang-sik Kim ) , 장윤정 ( Youn-joung Jang ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 23권 4호 발행 연도 : 2017 페이지 : pp. 453-463 (11 pages)

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The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

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