남녀 대학생의 콜레스테롤 섭취실태

현태선,김화숙,김현숙,연미영 충북대학교 교육생활연구소 2001 생활과학연구논총 Vol.4 No.-

A dietary surrey with 24-hour recap 1 method was conducted in order to assess cholesterol intake of college students. The subjects of this study were 33 male and 47 female students in Chungbuk National University. Nutrient intakes were calculated using DS24 program with a new cholesterol database updated in Seoul National University. Average cholesterol intakes of male and female students were 332.3mg and 329.3mg, respectively. These values were much higher than the other cholesterol intake data of the previous studies as well as the recommended level, that is, no more than 300mg. Foods contributed to cholesterol intake of the subjects were eggs, frozen dumplings, common squid, pork, chicken, anchovy, milk, in the order. Average cholesterol intakes of the subjects according to some factors affecting nutrient intake were analyzed. Among the factors, resident type, interest in diet, and nutrient in caution were affected on their cholesterol intake, The average intake of self-cooking students was significantly higher than that of home-living students. And the lower the interest in diet was, the higher the average intake was. The average intake of the students who responded that they were concerned about fat or cholesterol was actually higher than that of the other group. These results emphasize the need for nutrition education directed at having attention to their diet and decreasing cholesterol intake through food selection or food preparation, especially to self-cooking students. In addition, to validate the new cholesterol database, cholesterol intake should be further assessed among a variety of groups.

Comparison between 24-hour diet recall and 24-hour urine collection for estimating sodium and potassium intakes and their ratio among Korean adults

Hyun Taisun,Choi Mi-Kyeong,Heo Young-Ran,Ro Heekyong,Han Young-Hee,Lee Yeon-Kyung 한국영양학회 2023 Nutrition Research and Practice Vol.17 No.2

BACKGROUND/OBJECTIVES: This study aimed to compare 24-h diet recall (DR) and 24-h urine collection (UC) for estimating sodium and potassium intakes and their ratio (Na/K), identifying factors associated with sodium and potassium intakes and Na/K, and identifying those who were likely to underestimate sodium and potassium intakes by DR. SUBJECTS/METHODS: A total of 640 healthy adults aged 19–69 yrs completed a questionnaire survey, salty taste assessment, anthropometric measurement, two 24-h DRs, and two 24-h UCs. RESULTS: The mean sodium and potassium intakes and Na/K were 3,755 mg/d, 2,737 mg/d, and 1.45 according to DR, and 4,145 mg/d, 2,812 mg/d, and 1.57 according to UC, with percentage differences of −9.4%, −2.7%, and −7.6% in the values between the two methods, respectively. Men, older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who were found to be salty in the salty taste assessment consumed significantly more sodium; older adults, the heavy- activity group, and obese individuals consumed more potassium; and men, younger adults, smokers, and obese individuals had a significantly higher Na/K, according to UC. Compared with UC, DR was more likely to underestimate sodium intake in older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who consumed eating-out/delivery food at least once a day, and potassium intake in older adults, the heavy-activity group, and obese individuals. CONCLUSIONS: The mean sodium and potassium intakes and Na/K estimated by DR were comparable to those measured by UC. However, the association of sodium and potassium intakes with sociodemographic and health-related factors showed inconsistent results when estimated by DR and UC. Factors influencing the underestimation of sodium intake by DR compared to UC should be further investigated.

식품영양가표 개정에 따른 남녀 대학생의 엽산 섭취량 및 급원식품의 차이

현태선(Hyun Taisun),한영희(Han Young-Hee) 韓國營養學會 2001 Journal of Nutrition and Health Vol.34 No.7

패스트푸드와 가공식품의 엽산 함량

지현정(Ji Hyun Jung),김승기(Kim Seungki),연미영(Yon Miyong),현태선(Hyun Taisun) 韓國營養學會 2009 Journal of Nutrition and Health Vol.42 No.4

본 연구에서는 식품 중의 엽산을 추출하기 위한 trienzyme 방법을 개선하기 위하여 α-amylase와 folate conjugase 를 동시에 처리하는 방법 (CI)과 기존의 방법대로 protease, α-amylase, folate conjugase 세가지 효소를 각각 처리하는 방법 (SI)을 비교해 보았으며, 개선된 방법을 이용하여 패스트푸드와 가공식품에 들어있는 엽산 함량을 분석하였다. 1) 12종 88개 식품에 대하여 엽산을 추출하기 위한 기존의 방법 (SI)과 두가지 효소를 동시에 처리하는 CI 방법으로 엽산 함량을 비교한 결과 식품의 종류에 따라 두 방법간에 -6.5%에서 34.0%까지의 차이를 보였다. 식품의 종류별로 paired t-test를 한 결과 9종에서는 유의적 차이를 볼 수 없었으며, 3종에서는 CI 방법이 SI 방법에 비해 유의적으로 높은 것으로 나타났다. 이는 효소 처리시간이 단축됨으로 인해 엽산의 손실이 적었기 때문인 것으로 보이며, 따라서 실험시간을 절약할 수 있는 CI 방법을 활용하는 것이 바람직하겠다. 2) CI 방법으로 식품 중의 엽산을 추출하고 미생물학적 방법으로 엽산 함량을 분석한 결과 햄버거의 100 g당 평균 엽산 함량은 29.0 ㎍, 치즈버거 35.6 ㎍, 불고기버거 34.4 ㎍, 새우버거 33.5 ㎍, 치킨버거 29.3 ㎍, 휘시버거 31.7 ㎍이었다. 비스킷의 엽산 함량은 28.1 ㎍, 감자튀김은 49.1 ㎍이었고, 피자 29.7 ㎍, 샌드위치 31.6 ㎍, 삼각김밥 24.3 ㎍으로 나타났으며, 이 값을 1회 분량으로 환산하면 버거종류는 43.1~62.0 ㎍, 감자튀김 53.3 ㎍, 피자 28.4 ㎍, 샌드위치 47.4 ㎍, 삼각김밥 25.7 ㎍이었다. 3) 가공식품 26종의 엽산함량을 측정한 결과 100 g 당엽산 함량이 가장 높은 식품은 캔옥수수로 89.5 ㎍이었고 다음으로는 냉동만두가 80.8 ㎍이었다. 그 외의 가공식품으로 소시지는 19.6 ㎍, 비엔나소시지 11.7 ㎍, 햄 11.5 ㎍, 튀긴어묵 10.7 ㎍ 등으로 측정되어 가공식품의 엽산 함량은 대체로 낮은 수준이었으며, 음료의 엽산 함량은 100 g당 1.0~5.2 ㎍으로 매우 낮았다. 4) 본 연구에서 분석한 패스트푸드와 가공식품, 소스, 음료 등 32종의 엽산 함량을 기존의 식품영양가표와 비교하였을 때 식품영양가표의 엽산값은 분석값과 비슷한 경우도 있었으나 0.04~140배 까지 차이가 매우 큰 경우도 있었다. 본 연구에서 분석한 식품 중의 엽산 함량은 우리나라 사람들의 엽산 섭취량을 파악하고자 할 때 기초자료로 활용될 수 있을 것이며, 어린이, 청소년, 젊은 성인층에서 섭취량이 점차 증가하고 있는 패스트푸드와 새롭게 개발되는 가공식품의 엽산 함량을 앞으로도 지속적으로 분석하여 이를 데이터베이스에 반영할 필요가 있다고 여겨진다. A trienzyme extraction method (use of α-amylase, protease and folate conjugase) for food folate assay has been used to release folate from the food matrix. In order to reduce the incubation time with three enzymes, folate values were compared between two incubation protocols; separate incubation (SI, incubated with α-amylase and conjugase separately for 2 hours after protease treatment) and combined incubation (CI, incubated with α-amylase and conjugase together for 2 hours after protease treatment) using 88 food items from 12 kinds of fast foods and processed foods. We found that folate values by CI were comparable to or higher than those by SI, indicating that CI might be a better extraction procedure to shorten the entire incubation time. We measured folate contents in 49 fast foods and 26 processed foods by microbiological assay after CI. Mean folate contents of one serving of various burgers ranged from 43.1 to 62.0 ㎍. One serving of French fries, pizza, sandwich and triangled kimbab contained a mean of 53.3, 28.4, 47.4, and 25.7 ㎍ of folate, respectively. Folate contents of non-alcoholic beverages were very low, ranging from 1.0 to 5.2 ㎍/100 g. Some of our values were comparable to the values in the folate database published in Korean Nutrition Society, however, some of the published values were 140 times higher than the measured values in this study. Folate values measured by the more recent modifications here can be used to update Korean folate database to accurately estimate dietary folate intake

초등학생 대상의 영양교육 웹사이트 개발

현태선,연미영,김선희,김난희,안숙미,이순미,지현정,선명희,오춘화,왕선희,홍미경 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.3

The purpose of this study was to develop a nutrition education website for children, especially those around the 4th-6th grade levels. Among the already existing websites providing nutritional information for children, 7 websites with comparable amounts of information were evaluated in terms of their topics, credibility, content, ease of use, and aesthetics. In addition, a survey was conducted to assess the need for nutrition information among 305 elementary students. The food pyramid was the topic offered most often on those websites. Information on nutrients, digestion, food safety, nutrition labeling, and healthy eating habits were available on the websites. Some of those websites also provided games or quizzes to attract the children's interest. However, some of the websites did not give any information on the person responsible for providing the information, which is most important in determining the credibility of the website. Other problems were that some information was too difficult for children, and some of the websites did not provide a way to search for information. According to the survey results, the topics that children wanted to know about were 'desirable weight', 'cooking', 'correct food choice', 'weight control method', 'calories consumed during exercise', but, they did not have a high interest in 'asking questions' 'books with nutrition messages', 'underweight', 'negative effect of weight control' and 'helping hungry children'. Based on these results, we developed a new nutrition education website, ifood' (http://ifood.or.kr). We focused on helping children develop healthy eating habits by providing information which is easy and practical for children. However, we neither included the program to assess their dietary intake, nor provided entertaining background sounds, which children like. Also, the game section is composed mainly of quizzes. Therefore, we need to further develop exciting games to teach nutrition to children. In the near future, the newly developed website should be evaluated by children regarding understandability and coverage of the contents as well as usability and design, and then revised to improve the educational effect.

월드카페와 브레인라이팅을 활용한 영양교육이 초등학생의 채소 섭취에 대한 자아효능감과 태도에 미치는 효과

김태양(Kim, Taeyang),현태선(Hyun, Taisun) 충북대학교 생활과학연구소 2020 생활과학연구논총 Vol.24 No.2

This study was conducted to develop nutrition education using world cafe and brain writing and to investigate the effects of self-efficacy and attitudes toward vegetable intake among elementary school students. Nutrition education was implemented for sixth-graders in elementary school (45 children in the education group, 50 in the control group). Self-efficacy and attitudes toward vegetable intake of elementary school students were compared between the groups before and after the educational intervention. A personal activity sheet and a group activity sheet for nutrition education were developed. A personal activity sheet included vegetable bingo (one-line bingo), vegetable intake assessment, and a pledge to increase vegetable intake (1-min paper). A group activity sheet was developed based on the concept of world cafe and brain writing to improve creative thinking, information processing and communication skills. The nutrition education, which was developed as nine steps based on the concept of world cafe and brain writing, was implemented with the education group. After the nutrition education, children in the education group demonstrated significant improvements in self-efficacy and attitudes toward vegetable intake compared with children in the control group. The nutrition education using world cafe and brain writing developed in this study is expected to be applied to various nutrition education topics.

20·30대 여성의 체형 과대인식에 따른 체중조절행위, 삶의 질, 식행동 및 영양소 섭취상태

박슬기(Seulki Park),현태선(Taisun Hyun),이홍미(Hongmie Lee) 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.5

충북지역 아동들의 전통음식에 대한 의식과 기호도 : 명절음식, 떡, 전통음료 Traditional Holiday Food, Rice Cake, Non-Alcoholic Beverage

최미숙,정은희,현태선 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.4

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea (18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), ect. and liked gguldduk(94.2%) better tha the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and though(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

초등학생의 미량영양소 섭취부족 위험 진단을 위한 간이 식습관평가표 개발

연미영(Yon Miyong),현태선(Hyun Taisun) 韓國營養學會 2009 Journal of Nutrition and Health Vol.42 No.1

초등학교 4~6학년 어린이 142명 (남 80명, 여 62명)을 대상으로 식습관과 식이섭취조사를 실시하여 미량영양소 섭취부족의 위험이 있는 어린이를 선별할 수 있는 간단한 식습관평가표를 개발한 결과는 다음과 같다. 미량영양소 섭취부족 위험지표는 비타민 A, 리보플라빈, 비타민 C, 칼슘, 철분, 아연의 여섯가지 영양소에 대하여 권장섭취량에 대한 섭취 백분율과 평균 적정섭취비율 (MAR), 이들 여섯가지 영양소 중 평균필요량 미만으로 섭취한 영양소의 개수를 임의로 선정하였다. 식습관의 각 문항에 대한 점수를 구하기 위하여 응답 보기에서 가장 좋은 식습관에 대하여 0점, 가장 좋지 않은 식습관에 대하여 2점을 부여하고, 이 두가지 식습관 사이에 중간 정도의 보기가 있는 경우 1점을 부여하였다. 부여된 점수로 계산한 각 문항의 식습관 점수와 미량영양소 섭취부족 위험지표와의 Pearson 상관계수를 계산한 결과 유의적인 상관관계를 나타낸 식습관 문항은 세끼 식사 여부, 아침식사 시간의 여유, 저녁식사의 규칙성, 식욕, 그리고 김치, 우유, 과일, 콩의 섭취 빈도에 관한 8개 문항으로 나타나 이들을 평가표에 포함시킬 문항으로 선정하였다. 또한 이 8개 문항에 가중치를 부여하기 위해 MAR과 단계적 회귀분석을 실시하였고 그 결과 유의수준이 0.05 미만인 4개 문항의 배점을 1점으로 낮추었다. 식습관평가표의 영양부족위험 진단기준을 설정하기 위해 MAR < 0.75를 미량영양소 섭취부족군, MAR ≥ 0.75를 적정군으로 하여 총점 분포를 살펴본 후 각 총점의 민감도, 특이도, 양성예측도를 평가하였고 이 결과에 따라 식습관평가표의 총점이 3점 이하 일 때 저위험군, 4~5점일때 중간위험군, 6점 이상일 때 고위험군으로 결정하였다. 식습관평가표의 진단기준에 따라 본 조사대상자를 세 집단으로 분류하고 영양소섭취를 비교한 결과 에너지와 단백질은 세 집단간 대상자 분포의 유의적 차이가 없었으나, 11개의 미량영양소 중에서는 비타민 A, 티아민, 리보플라빈, 니아신, 엽산, 칼슘, 인, 철, 아연 등 9개 영양소에서 평균 필요량 미만으로 섭취한 대상자의 비율이 고위험군이 가장 높았으며, 중간위험군, 저위험군의 순으로 유의적인 차이를 나타냈다. 그러나 비타민 C의 경우 중간위험군과 고위험군 간에는 차이가 없었으며, 저위험군은 유의적으로 낮았고, 비타민 B?의 경우 세 군 간에 유의적인 차이가 없었다. 본 연구에서 개발된 8문항의 식습관평가표는 복잡한 식이섭취조사를 실시하지 않고도 초등학생의 미량영양소 섭취부족 위험을 간편하게 선별할 수 있을 것으로 생각되며, 초등학생이 쉽고 간편하게 사용할 수 있으므로 이들을 대상으로 영양판정이나 영양교육을 실시할 때 활용할 수 있을 것이다. 또한 다양한 지역의 학생을 대상으로 활용하여 타당성 검토를 거치면 영양사업과 영양교육의 도구로서 유용하게 활용될 수 있을 것으로 보인다. The purpose of the study was to develop an eating habit checklist for screening elementary school children at risk of inadequate micronutrient intake. Eating habits, food intake, and anthropometric data were collected from 142 children (80 boys and 62 girls) in the 4<SUP>th</SUP> to 6<SUP>th</SUP> grades of elementary schools. Percentage of Recommended Intakes (RI) and Mean Adequacy Ratio (MAR) of six micronutrients; vitamin A, riboflavin, vitamin C, calcium, iron, zinc, and the number of nutrients the children consumed below EAR among the six nutrients were used as indices to detect the risk of inadequate micronutrient intake. Pearson correlation coefficients were calculated between eating habit scores and inadequate micronutrient intake indices in order to select questions included in the checklist. Meal frequency, enough time for breakfast, regularity of dinner, appetite, eating frequencies of Kimchi, milk, fruits and beans showed significant correlations with indices of inadequate micronutrient intake. Stepwise regression analysis was performed to give each item a different weight by prediction strength. To determine the cut-off point of the test score, sensitivity, specificity, and positive predictive values were calculated. The 8-item checklist with test results from 0 to 12 points was developed, and those with equal or higher than 6 points were diagnosed as high-risk group of inadequate micronutrient intake, and those with 4 or 5 points were diagnosed as moderate-risk group. Among our subjects 14.1% was diagnosed as high-risk group, and 30.3% as moderate-risk group. The proportions of the subjects who consumed below EAR of all micronutrients but vitamin C were highest in the high-risk group, and there were significant differences in the proportions of the subjects with intake below EAR of all micronutrients except vitamin B6 among the three groups. This checklist will provide a useful screening tool to identify children at risk of inadequate micronutrient intake. (Korean J Nutr 2009; 42(1): 38 ~ 47)

일본 식생활교육정책(食育政策)의 현황 분석

임연정(Lim, YunJung),현태선(Hyun, Taisun) 충북대학교 생활과학연구소 2017 생활과학연구논총 Vol.21 No.2

The Basic Law on Food Education (Shokuiku) was enacted in Japan in 2005. The Basic Law defines “Food Education” as acquisition of knowledge about food and nutrition as well as the ability to make appropriate food choices based on experiences related to food, in order to practice a healthy diet. The law stipulates that food education be encouraged through formulation and implementation of the Basic Plan for promoting food education. This study examines the background of enactment of Basic Law on Food Education, and analyzes the first (2006–2010), the second (2011–2015), and the third (2016–2020) Basic Plans for promoting food education. Information was obtained from the homepages of the concerned government offices, such as the Cabinet Office’s Food Safety Commission, the Ministry of Education, Culture, Sports, Science and Technology, the Ministry of Health, Labour and Welfare, and the Ministry of Agriculture, Forestry, and Fisheries. The Basic Plan had four elements: fundamental policies, objectives, comprehensive measures for promoting food education, and other requirements for comprehensive and consistent implementation of the plan. The Basic Law on Food Education stipulates the responsibilities and duties of the national government, local governments, educators, farmers and fishermen, food-related business groups, and the Japanese public. The most important factors are the consistency and effectiveness of the policies in the Basic Plans. In order to promote dietary education as a national movement, it is necessary for government and local public organizations to set a common goal and cooperate to achieve it. The nutritional and health statuses of people can be improved by practicing healthy eating habits through steadily effective dietary education policies. Our study is expected to be used as reference for dietary education policy in Korea.