마카(Lepidium meyenii)보충이 생쥐에서 Scopolamine으로 손상된 기억력 회복에 미치는 효과

이홍미 ( Hong Mie Lee ),박은진 ( Eun Jin Park ),전인숙 ( In Sook Jeon ),강용수 ( Yong Soo Kang ),진동일 ( Dong Il Jin ),정해정 ( Hai Jung Chung ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

With an increase in the number of people suffering from ageing-related diseases in our rapidly aging society, interests in natural products such as maca(Lepidium meyenii), which has properties of enhancing cognition and sexual performance, have increased. This study was conducted to assess the effects of 7 weeks of maca extract supplementation(0.5~2.0g/㎏ BW) on scopolamine-induced amnesia in mice and on sperm count in male mice. All doses of maca supplementation significantly protected against scopolamine-induced amnesia as determined by a Morris water maze, but not according to passive avoidance tests. Maca supplementation did not affect acetylcholinesterase activity in the whole brain, nor the testicular sperm count of male mice. This study suggests that maca may have some neuroprotective properties in mice, which will be further examined by future studies.

흰쥐에서 임신, 수유, 성장기 동안 어유의 섭취가 대뇌피질의 지방산 조성과 학습능력에 미치는 영향

이주희(Lee Ju hee),김지원(Kim Ji won),최혜미(Choi Hye mie),이홍미(Lee Hong mie) 충북대학교 생활과학연구소 2017 생활과학연구논총 Vol.21 No.1

This study was designed to investigate the effect of dietary docosahexaenoic acid (DHA) on the tissue fatty acid compositions and learning abilities of rat. Three experimental diets contained 10% (w/w) dietary lipids; corn oil based diet with perila oil (CO), corn oil based diet with fish oil (CF), and fish oil based diet (FO). Sprague Dawley female rats were fed experimental diets for approximately 2 weeks prior to mating and throughout gestation and lactation. Pups were weaned to the same diet of dams at 21 days after birth. Hepatic microsomal membrane fatty acid composition, thiobarbituric acid reactive substance (TBARS) contents and the activities of glucose 6-phosphatase (G6Pase) were measured at 7 weeks in female and 10 weeks in male rats. Cerebral cortex fatty composition and the activities of acetylcholinesterase were measured at 7 weeks. Learning abilities were tested at 8-10 weeks of age with Y water maze. The fatty acid composition of cerebral cortex were minimally, but significantly affected by that of dietary lipid than that of hepatic microsomal membrane; DHA contents were 19.2%, 20.4% and 21.9% in cerebral cortex and 8.92%, 14.2% and 19.4% in hepatic microsomal membrane of 7 week old female rats of CO, CF and FO groups. TBARS contents were the lowest in FO group at 10 weeks, and the activities of G6Pase were not affected by the experimental diets. The activity of acetylcholinesterase and learning abilities were not different among three groups. Therefore, dietary DHA supplementation to the diet with normal n-6/n-3 ratio and adequate amount of n-3 fat did not seem to promote brain functions determined in this study, nor lipid peroxidation and membrane completeness, despite significant small increase of DHA level in cerebral cortex.

The Effect of Sulfur Amino Acid Content of the Diet upon Plasma Taurine Concentration and Hepatic Cysteinesulfinate Decarboxylase Activity of the Early Weaned Pigs

Hongmie Jin Lee(이홍미),Evan Earl Jones 韓國營養學會 1996 Journal of Nutrition and Health Vol.29 No.3

부모의 편식 여부에 따른 초등학생의 편식 여부와 식생활지침 준수 정도

윤선아(Yoon, Sunah):이홍미(Lee, Hongmie) 충북대학교 생활과학연구소 2019 생활과학연구논총 Vol.23 No.1

To determine the association of parent s unbalanced diets with dietary habits of their children, 268 children and their parents were surveyed from an elementary school in Uijeongbu-si, Korea in May 2014. Dietary habits of parents and children were determined using the Dietary Guidelines for Korean Adults and the Dietary Guidelines for Korean Children, respectively(Ministry of Health and Welfare, 2009) by coding the better adherence with a higher score. The significances between groups according to parents picky eating(55 picky eater vs. 213 non picky eater) were analyzed by using SPSS ver. 25.0. There was no significant differences in employment, relation with the child, and the most important factor when preparing child’s meal between groups. More children from picky eating parents answered that they were picky eaters(74.5% vs. 47.4%, respectively, p<.01) compared to their counterparts. The picky eating parents had lower adherences to dietary guidelines, resulting the lower total score(20.7±4.93 vs. 22.9±5.14, p<.01), compared to their counterparts. Moreover, the children from picky eating parents had the significantly lower adherences to dietary guidelines regarding vegetable intake, healthy snacking, using food label, trying not to leave plate-waste(p<.01, respectively), and protein intake(p<.05), resulting the significantly lower total score compared to their counterparts(24.4±6.91 vs. 27.1±5.91, respectively, p<.01). The findings provided the evidence to suggest that the children who have picky-eating parents should be received more attention regarding nutrition education focusing on the importance of balanced diet and importance of parents’ modeling eating on balanced diet for their children.  

경기지역 일부 초등학교 고학년의 아침결식에 따른 식행동에 관한 연구

이상은 ( Sang Eun Lee ),이홍미 ( Hong Mie Lee ),박선영 ( Sun Young Park ),노만수 ( Man Soo Ro ),송경희 ( Kyung Hee Song ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

The purpose of this study was to investigate the relations of breakfast skipping and dietary habits according to breakfast intake frequency. Subjects were 5th and 6th graders of elementary school(n=423) in Gyeonggi area. As a result of analyzing the breakfast intake frequency, ``Having everyday`` showed the highest 63.4%, followed by ``4~6 times`` 16.5%, ``2~3 times`` 13.5% and ``0~1 times`` 6.6%. As a result of analyzing the relations between mother and child in the breakfast intake frequency, it showed that the more mothers skipped breakfast, the more their children skipped it. For the reason of skipping breakfast, ``To be in time for school`` showed the highest percentage. As a result of analyzing the perception of awareness for the importance of nutrition and dietary habit according to the breakfast intake frequency, there was a statistically significant difference in breakfast intake, dietary habits, selection and intake of proper food, disease and health problem according to the breakfast intake frequency. As a result of study, it is necessary that nutrition education should not be limited to children but expanded to their parents in order to increase the efficiency and effectiveness of nutrition education between school and home.

장기간의 Pyridoxine 부족이 흰쥐의 행동발달에 미치는 영향

이난실(Nan-Sil Lee),이홍미(Hongmie Lee),최혜미(Haymie Choi) 韓國營養學會 1986 Journal of Nutrition and Health Vol.19 No.5

단체급식소 쇠고기 이용 실태 및 영양사의 쇠고기 품질에 대한 인식

이경은 ( Kyung-eun Lee ),주신윤 ( Shin-youn Joo ),임경숙 ( Kyung-sook Yim ),이홍미 ( Hong-mie Lee ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.2

The purpose of this study was to compare the usage of beef and foodservice managers` perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

중국 골프용품 소비자의 체면민감성이 구매만족과 브랜드 태도에 미치는 영향

이홍미(Li, Hong-Mei),김태형(Kim, Tai-Hyung),이지환(Lee, Ji-Hwan) 한국체육과학회 2019 한국체육과학회지 Vol.28 No.1

In this research study, the objective is to study the relationship between the variables of social-face sensitivity, purchasing satisfaction, brand attitude of golf products consumers. Today, golf products take possession of large part for china sports industry. And social-face sensitivity is considered as special consumption mentality in china. The 300 people who purchased golf products and played golf in China were selected by convenience sampling method. People read and answered the questionnaire themselves. A total of 300 copies were handed out and 284 out of them got collected. I singled out 25 copies which are answered dishonestly or considered inappropriate for this research and used the rest 259 copies of questionnaires for final analysis. The result came out through the correlation coefficient analysis, multiple regression analysis using a statistical program called SPSS 23.0. First, there was a significant statical difference between social-face sensitivity and purchasing satisfaction. Second, there was a significant statical difference between purchasing satisfaction and brand attitude with all sub factors. Third, there was a significant statical difference between social-face sensitivity and brand attitude.

관리자의 담당의지에 따른 포천시 교육·보육기관 텃밭의 운영실태 및 인식

박인,송경희,이홍미,Park, In,Song, Kyunghee,Lee, Hongmie 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.4

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.

학교급식에서 채식의 날 운영에 대한 찬반에 따른 중학생의 채소 메뉴 기호도 및 채식의 날 인식

사혜리(Sa, Hyer),이홍미(Lee, Hongmie) 충북대학교 생활과학연구소 2017 생활과학연구논총 Vol.21 No.2

The aim of this study was to examine adolescents’ awareness of Vegetarian Day (VD), their menu preferences, and their perceptions of VD in school lunches. The subjects were 577 students attending a middle school located in Gyeonggi do. The self-administered questionnaire, conducted from December 20, 2014, to January 7, 2015, consisted of general characteristics, menu preferences, and perceptions of vegetarian diet and VD. Survey data were compared between two groups according to whether students wanted VD (362 want, 215 do not want). As many as 15.3% of students answered that they were not aware of VD in their school lunches. Without significant differences between groups, only 62.9% of the subjects answered that they were encouraged to eat more vegetables at home and 10.1% answered that their parents were vegetarian. More of those in the “do notwant VD” group answered that they disliked to a great extent or tended to dislike VD menus compared with students in the “want VD” group (51.6% vs. 7.7%, respectively, p<0.01) and answered with a higher preference for a baked menu and a lower preference for namul (p<0.05). Almost half of the students in the “do not want VD” group answered that namul was their least preferred menu compared with 34.9% of their counterparts (p<0.05). There was no significant difference between the groups in their perception of the most important advantage of eating a vegetarian diet;however, the best results for VD were different between groups, namely, more students in the “do not want VD” group answered that VD helps preserve the environment and save animal lives, whereas their counterparts answered that VD helps people become more aware of nutritional aspects and various tastes (p<0.05). Reasons for not wanting VD (33.5% for “nothing desirable to eat on VD” and 26.0% for “usually don’t dislike vegetarian diet but don’t like the menu on VD”) suggested that developing recipes and menus may improve students’ satisfaction with VD menus.