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대한영양사협회> 대한영양사협회 학술지> 국내에서 판매되는 음료 유형별 당류 함량 평가

KCI등재

국내에서 판매되는 음료 유형별 당류 함량 평가

Assessment of the Sugar Content According to Beverage Types Sold in Korea

김소윤 ( So-yun Kim ) , 최미경 ( Mi-kyeong Choi )
  • : 대한영양사협회
  • : 대한영양사협회 학술지 28권3호
  • : 연속간행물
  • : 2022년 08월
  • : 195-204(10pages)
대한영양사협회 학술지

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The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

UCI(KEPA)

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  • : 자연과학분야  > 가정
  • : KCI등재
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  • : 계간
  • : 1225-9861
  • : 2383-966X
  • : 학술지
  • : 연속간행물
  • : 1995-2022
  • : 767


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28권4호(2022년 11월) 수록논문
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KCI등재

1알레르기성 질환자의 우울증 유무에 따른 영양 상태 연구: 국민건강영양조사 데이터를 이용하여

저자 : 오수연 ( Soo-yeun Oh )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 4호 발행 연도 : 2022 페이지 : pp. 246-265 (20 pages)

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This study was conducted on the nutritional status of 1,805 patients with allergic diseases (atopic dermatitis, allergic rhinitis, and asthma) aged 19 to 64 years according to their state of depression, based on the data from the Korea National Health and Nutrition Examination Survey (KNHANES). The Patient Health Questionnaire-9 (PHQ-9) was used to diagnose depression. Subjects with a score of 10 or more were categorized into the depression group (n=152) and the rest into the non-depression group (n=1,653). The results of this study were as follows: The proportion of women (75.7%) was higher than that of men (24.3%) in the depressed group (P<0.01). In terms of energy intake per 1,000 kcal, both men and women in the depressed group showed a lower energy intake than the non-depressed group and this intake was less than the estimated energy requirement (EER). The nutrient intakes of protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, niacin, folic acid, and vitamin C were below the estimated average requirement (EAR). Also, the intakes of fiber and potassium were less than the adequate intake (AI) (P<0.001). In the lifestyle parameters, the ratio of eating alone at lunch was 54.1%:33.1%, indicating that more than half of the depression group ate alone. In conclusion, it was observed that the nutritional status of allergic disease patients was imbalanced. The nutritional imbalance was due to insufficient energy intake and inadequate intake of nutrients, which was below the average requirements of vitamins and minerals and this was more evident in the depression group than in the non-depression group.

KCI등재

2남녀노인의 우울에 따른 건강 관련 습관, 식습관 및 영양소 섭취량 -2016∼2018 국민건강영양조사 자료 분석-

저자 : 박경애 ( Kyung-ae Park )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 4호 발행 연도 : 2022 페이지 : pp. 247-266 (20 pages)

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This study examines the sociodemographic and anthropometric data, health-related and dietary habits, and nutrient intakes according to depression levels in men and women aged over 65 years. A total of 2,938 subjects were analyzed from the 2016∼2018 Korean National Health and Examination Survey. Statistical analyses for complex samples were applied using the SPSS software package. Based on the health questionnaire-9, the subjects were applied into two groups. The percentage of depression in women was significantly higher than in men (P<0.001). The factors associated with men's depression were marital status (P<0.05), household income (P<0.001), occupation (P<0.01), and body mass index (P<0.01). Women's depression was found to be significantly associated with household income (P<0.001), education level (P<0.01), basic living allowance (P<0.001), and body weight status (P<0.01). Perceived health status, stress level, quality of life, not feeling very well for the last two weeks, and activity restriction (P<0.001, respectively) were significant health-related habits associated with depression in both sexes. Diabetes (P<0.05) amongst men and hypertriglyceridemia (P<0.01) in women were significant factors associated with depression. Frequency of meals and eating meals together were significant dietary habits associated with depression by sex. Significant associations between improper nutrient intake and depression were also derived for both sexes; 7 nutrients were identified in men and 10 in women. Our results indicate that different factors are associated with depression in the elderly based on sex. Hence, sex-based health promotion programs are required to prevent the onset of depression among the elderly.

KCI등재

3일부 식품영양 전공 및 비전공 대학생의 콩고기 인식과 섭취실태 및 콩고기 미트볼 관능평가

저자 : 최설이 ( Seoli Choi ) , 김지은 ( Jieun Kim ) , 공유빈 ( Yubin Kong ) , 박정희 ( Junghee Park ) , 이홍미 ( Hongmie Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 4호 발행 연도 : 2022 페이지 : pp. 267-280 (14 pages)

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The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

KCI등재

4초등학생의 식습관과 인공지능 푸드스캐너로 측정한 학교급식 섭취의 연관성 연구

저자 : 박정원 ( Jungwon Park ) , 손금희 ( Kumhee Son ) , 우사라 ( Sarah Woo ) , 박경희 ( Kyung Hee Park ) , 임현정 ( Hyunjung Lim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 4호 발행 연도 : 2022 페이지 : pp. 281-292 (12 pages)

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The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were 'Diverse side dishes (r=0.332, P<0.001)', 'Vegetable side dishes (r=0.166, P<0.01)', 'Kimchi side dish (r=0.230, P<0.001)' and 'Less TV watching and computer game time (r=0.105, P<0.05)'. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P<0.001). The balance score was positively correlated with fruit (r=0.192, P<0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P<0.001). The regularity score was positively correlated with fried food (r=0.114, P<0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.

1
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1성인남자의 요산농도에 따른 혈액 지표 및 영양소 적정섭취비와 관련성 -국민건강영양조사(2016∼2019년)자료를 이용하여-

저자 : 채수진 ( Su-jin Chae ) , 이금선 ( Geum-seon Lee ) , 김선희 ( Sun-hee Kim ) , 류혜숙 ( Hye-sook Ryu ) , 윤미은 ( Mi-eun Yun )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 169-181 (13 pages)

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This study evaluated the correlation between serum uric acid level and the nutrients adequacy ratio (NAR) using data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016∼2019. This is a cross-sectional study in which 6,579 Korean male adults were divided into quartiles according to their uric acid levels. All analyses were performed with adjusted age. Uric acid decreased as the age increased from the age group 19∼29 years to 30∼49 years and then to 50∼64 years. Interquartile results of serum uric acid levels showed that increases in the serum uric acid levels were associated with decreases in LDL-cholesterol (P<0.01), triglycerides (P<0.001), body weight (P<0.001), waist circumference (P<0.001), body mass index (P<0.001), systolic blood pressure (SBP) (P<0.001), diastolic blood pressure (DBP) (P<0.001). However, uric acid levels decreased with an increase in HDL cholesterol (P<0.001). The analysis of the NARs according to the quartiles of serum uric acid levels in men showed that an increase in serum uric acid levels was associated with a decrease in the NAR levels of dietary fiber (P<0.001), calcium (P<0.001), and folic acid (P<0.001).

KCI등재

2식품안전성에 대한 인식이 배달 또는 테이크아웃 음식 이용에 미치는 영향

저자 : 백선영 ( Seonyeong Baek ) , 석용희 ( Younghee Suk ) , 이현숙 ( Hyeonsook Lee ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 182-194 (13 pages)

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After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

KCI등재

3국내에서 판매되는 음료 유형별 당류 함량 평가

저자 : 김소윤 ( So-yun Kim ) , 최미경 ( Mi-kyeong Choi )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 195-204 (10 pages)

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The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

KCI등재

4경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사

저자 : 손유진 ( Yu Jin Son ) , 남수진 ( Su Jin Nam ) , 이승훈 ( Seung Hun Lee ) , 김동우 ( Dong Woo Kim ) , 신승호 ( Seung Ho Shin ) , 구옥경 ( Ok Kyung Koo )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 3호 발행 연도 : 2022 페이지 : pp. 205-217 (13 pages)

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School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installation of screens to prevent droplet transmission. Unfortunately, these changes may have detrimentally affected hygiene practices and generated new food poisoning sources. This study aimed to determine the hygiene state of school cafeterias in the Gyeongnam area from December 2020 to September 2021 based on the monitoring of total aerobic and coliform bacteria. Kitchen floors were the most contaminated areas with an average number of total aerobic bacteria of 4.3 log CFU/100 cm2, whereas counts in dining areas were relatively low at 0.1∼3.5 log CFU/100 cm2. Newly installed partitioned areas had the lowest contamination level of 0.1∼2.8 log CFU/100 cm2. Escherichia coli was not detected on any surface, while coliform was detected on workbenches and floors. In conclusion, hygienic practices appear to have been adequately managed in school cafeterias despite COVID-19 driven changes. Nonetheless, continuous monitoring is recommended to ensure prompt response to changing environments.

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