Associations of Obesity, Exercise Pattern and Nutrient Intakes in Korean Americans Living in North Western Parts of USA

노희경,Ro, Hee-Kyung The Basic Science Institute Chosun University 2010 조선자연과학논문집 Vol.3 No.3

This study was conducted to find associations of obesity, exercise pattern and nutrient intakes in Korean American immigrants residing in North Western parts of USA. The structured survey forms and food frequency questionnaire that covered 67 food items were used. There was a significant difference in height for subjects by gender and age. However, the weight of females became heavier with increasing age in contrast to males. There was a great difference in BMI between the male and female group in the youngest adult group compared to the aging adults. Significant age difference in exercise pattern was shown. Dietary fiber and sodium intakes were higher in the elderly than young ones in female group. In the same young adult group Zn intakes was the highest in the male group and the lowest in the female group. Folate intakes were higher in females than in males. Strong positive correlations among height, weight and BMI were shown. Zn intake was significantly correlated with weight, height, and exercise pattern in the study. Furthermore, Zn was correlated with sodium, vitamin B6, folate, vitamin E and cholesterol.

농촌 중학생의 식사양식, 영양지식 및 식품기호도

노희경,박근희,Ro, Hee-Kyung,Park, Keun-Hee 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.5

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

Comparisons of Infant Feeding Patterns Among Koreans Living in Texas, USA and Local Populations

Ro Hee-Kyung(노희경),Katherine A. Dettwyler 韓國營養學會 1995 Journal of Nutrition and Health Vol.28 No.7

Bioavailability of Selenium

노희경(Hee-Kyung Ro) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.3

생체내 Se 이용율은 여러가지 내ㆍ외적인 요인에 의해 영향을 받는다. 그 중에서도 Se의 화학적 형태에 따라 생체내 Se 이용율이 변화된다. 식품이나 동물의 먹이에서 천연적으로 발생하는 중요한 형태는 selenomethionine으로 곡류에 있어서 Se의 주요한 부분을 포함한다. 이 selenomethionine은 생화학적인 과정에서 methionine을 대치하는 것으로 알려져 있다. 또한 생체내 Se 이용율을 판정하는 방법으로는 성장반응, 결핍예방, 조직내 Se농도, Se에 의존하는 효소 glutathione peroxidase의 활동, 화학적 평형등이 쓰인다. The bioavailability of selenium(Se) is affected by intrinsic and/or extrinsic factors. Especially, the chemical form of Se may change bioavailability. Selenomethionine, as an important naturally occurring form of Se in foods and feeds can replace methionine in a number of biochemical processes. Bioavailability assays are growth response, prevention of Se deficiency, tissue concentration of Se, Se dependent glutathione peroxidase activity and chemical balance.

한국인 젊은 여성에서 고당질, 고지방 및 고단백질 식사가 식후 열생성에 미치는 영향

노희경(Hee-Kyong Ro),최인선(In-Seon Choi),오승호(Seung-Ho Oh) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.8

일반식사, 고당질식사, 고단백식사 및 고지방식사가 DIT에 미치는 영향을 관찰하기 위하여 건강한 성인 여성에게 각각 동량의 에너지를 급식시켰을 때 에너지 소모량과 혈액 중 포도당, 지질 및 인슐린 함량변동을 3시간 동안 관찰한 결과 다음과 같은 성적을 얻었다. 고당질식사, 고단백식사, 고지방식사 및 일반식사의 섭취에 따른 혈당의 Δ-AUC 값은 각각 301.9±64.4 ㎎/dL, 63.8±14.4 ㎎/dL, 22.3±8.3 ㎎/dL, 153.4±19.8 ㎎/dL로 고당질식사가 가장 높았고, 고지방식사에서 가장 낮았다. 혈중 인슐린의 Δ-AUC 값은 고당질식사와 고단백식사에서 314.1±45.3 μIU/mL 및 165.3±23.8 μIU/mL이었고, 고지방식사와 일반식사에서 각각 102.4±11.4 μIU/mL 및 244.5±24.4 μIU/mL이었으며 고당질식사가 가장 높았고, 고지방식사에서 가장 낮았다. 혈중 중성지방의 Δ-AUC 값은 고당질식사, 고단백식사, 고지방식사 및 일반식사에서 각각 -4.7±21.5 ㎎/dL, 44.3±13.9 ㎎/dL, 120.4±44.7 ㎎/dL, 50.5±48.5 ㎎/dL로 고지방식사가 가장 높았고, 고당질식사에서 가장 낮았다. 섭취한 열량에 대한 DIT의 비율은 일반식사의 경우 8.7±2.0%였으며, 고당질식사와 고단백식사 및 고지방식사에서 각각 10.4±1.3%, 12.9±0.5%, 6.9±1.2%로, 고단백식사가 고지방식사에 비해 유의적으로 높은 결과를 보였다. 그러나 DIT가 인슐린 및 제지방량과 상관성을 보이지 않았다. The purpose of this study was to observe the effects of high-carbohydrate (HC) diet, high-protein (HP) diet and high-fat (HF) diet with a normal diet (N) on diet-induced thermogenesis (DIT) in healthy Korean women. The four isoenergetic test meals consisted as follows: HC (75% energy from carbohydrate, 10% from protein and 15% from fat), HP (10% energy from carbohydrate, 75% from protein and 15% from fat), HF (15% energy from carbohydrate, 10% from protein and 75% from fat) diet and N (65% energy from carbohydrate, 15% from protein and 20% from fat) diet. Fasting and postprandial thermogenesis were measured after each test meals in eight subjects by indirect calorimetry for 3 hours. Fasting and postprandial serum glucose, insulin and triacylglycerol contents were also measured for 3 hours. DIT were 10.4±3.2 for HC, 12.7±0.5 for HP, 6.9±2.8 for HF and 8.7±4.8 for N diet as a percentage of the energy load. DIT of HP was greater than HF significantly, but had no differences with HC and N. Integrated areas under the curves (Δ-AUC) of plasma glucose and insulin were significantly higher for HC compared to HP, HF and N diets. Δ-AUC of plasma triacylglycerol was significantly higher for HF compared to the other test meals. In conclusion, intake of protein rich meal stimulates postprandial energy expenditure, but has no relation between DIT and insulin response, body composition.

골감소증 여대생의 영양소 섭취실태와 이소플라본 보충이 골밀도에 미치는 영향

노희경 ( Hee Kyung Ro ),정은 ( Eun Jeong ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

The principal objective of this study was to assess the effects of soy isoflavone supplementation on bone mineral density in 36 female college students with osteopenia for 12 weeks. The subjects were divided into three groups on the basis of bone mineral density. The experimental groups were provided supplements of either 80 mg of isoflavone (Iso-80) or 40 mg of isoflavone (Iso-40). To the placebo group, 40 mg of powdered glutinous rice was administered. It was determined that many subjects with osteopenia evidenced lower levels of activity as compared to the control group. Isoflavone supplementation was more effective in controlling total cholesterol and LDL-cholesterol than was observed in the placebo group. We noted no significant differences in serum osteocalcin concentration between Iso-40 and the placebo group, but significant differences in osteocalcin concentration were detected between Iso-80 and the placebo group. Bone quality indices (BQI) were correlated positively with mineral content, lean body mass, muscular mass, and blood components including albumin, Ca, Mg, ALPase, and osteocalcin. Both Iso-40 and Iso-80 supplementation for 12 weeks significantly increased protein and mineral content in the body. As lower intakes of Ca and folate were noted in the subjects, emphasis should be given to adequate intakes of these nutrients in the subjects. In conclusion, 12 week isoflavone supplementation in young females with osteopenia exerted positive effects on bone mineral density and bone turnover markers.

Evaluation of Vitamin E Adequacy of a Group of Rural(Amish) People in U. S. A.

노희경(Hee-Kyung Ro) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.3

Amish집단(미국 오하이오주 홈스카운터 거주)의 vitamin E 영양상태를 24시간 회상법, 영양보충제의 사용량 조사, colorimetric법에 의한 혈장 vitamin E의 분석으로 평가하였다. 평균식이 섭취 vitamin E는 7.4㎎ α-tocopherol equivalent였으며 평균 181.4 IU는 영양 보충제로 섭취했다. 전체 vitamin E의 67.7%는 식이를 통해 섭취했으며 32.4%는 영양 보충제를 복용함으로 섭취했다. 평균 혈장 vitamin E 농도는 13.4㎍/㎖였다. 혈장 vitamin E와 영양제로 복용한 vitamin E 사이에는 유의적인 상관관계가 (r=0.489, p=0.0001)를 보여주었고 혈장 vitamin E와 연령과도 상관관계 (r=0.216, p=0.0017)가 있었다. Amish 집단의 vitamin E 영양상태는 충분했으며 이 집단 중의 어떤 자들은 고단위의 다량의 vitamin E 영양제를 복용하고 있어 vitamin E에 대한 올바른 정보를 알려주고 효율적인 영양교육을 시킬 필요성이 요청되었다. In 70 male and female Amish residents of Holmes County, Ohio, USA adequacy of vitamin E was evaluated. Subjects were interviewed three times over a 1.5 year period. Dietary intake of vitamin E was determined from three twenty-four hour recalls with a food composition table. Information on supplements was obtained during the available interviews. From these data, total vitamin E was calculated. Blood samples obtained during interview were analyzed for plasma vitamin E by a colorimetric method. The mean dietary intake of vitamin E was 84% of the RDA(7.4㎎ α-T. E). The mean intake of supplements was 181.4 IU. The mean total vitamin E intake was 188.8 α-T. E. About 67.7% of the total vitamin E intake came from dietary sources, while 32.4% came from supplements. Mean plasma vitamin E concentration was 13.4㎍ /㎖. There was a significant correlation between plasma vitamin E and supplements (r=0.489, p=0.0001) ; plasma vitamin E was slightly correlated with age(r=0.216, p=0.0017).

광주지역 영유아의 영양실태

노희경(Hee-Kyung Ro) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.1

광주시내 영유아를 대상으로 수유와 이유실태조사를 1993년 4월 부터 5월까지 실시했다. 영유아의 이유이전의 수유법은 모유영양이 35.6%, 인공영양이 35.1%, 혼합영양은 29.2%이었으며 초유수유는 68.3%이었다. 아기의 성별, 출생순위, 출생시 체중, 어머니의 교육수준은 어머니의 수유방법에 영향을 주지 않았으나 가정수입은 수유방법에 유의적인 영향을 미쳤다. 영유아들의 이유 시작시기는 4.83개월이었으며, 46.4% 어머니가 과일 과즙은 처음 먹인 이유식이었고, 아이들도 대부분 좋아했으나 채소는 별로 좋아하지 않았다. 어머니들은 곡류를 아이들에게 가장 많은 빈도로 이유식으로 주었으며 52.8%가 시판 이유식을 매일 사용한 반면 33.2%는 전혀 사용을 안했다. 어머니들이 이유식에 관해 정보를 얻는 경로는 학력에 따라 매체가 달랐으며 이유식에 대해 가장 관심을 갖는 것은 이유식 만드는 법이었다. The survey on feeding practice in 202 infants in Kwangju area was understaken from April to May, 1993. The incidence of breast feeding was 35.6% of the interviewed mothers while 35.1% of infants were formula fed. Baby's sex, birth order, birth weight and mother's educational level did not affect the infant's feeding method of the respondents, but family's monthly income affect it significantly(p<0.05). Initiating time of weaning in infants was 4.83 month. Fruits and fruit juice, infant's most favorite food were the first food introduced to infants. Cereals were offered frequently as infant foods while animal protein source and vegetables were lesser used. 52.8% of mothers purchased commercially prepared infant food, while 33.2% of them did not use it at all. Depending on mother's educational level, mother got information on weaning with the aid of different educational materials. The respondents were most interested in the way how to prepare weaning food. It might be suggested that development of effective nutrition education technique specific to the different groups of mothers should be focused.

광주·전남에 거주하는 일부 남성의 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 나트륨 저감화 영양교육의 효과분석 연구

허영란,오현영,노희경,Heo, Young Ran,Oh, Hyun Young,Ro, Hee Kyong 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.5

Purpose: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju Chonnam Regions. Methods: The research subjects were 200 male adults. Results: A significantly higher mean age was observed in the stage of Action Maintenance (A M) than in the stage of Precontemplation (PC) and stage of Contemplation Preparation (C P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A M were significantly higher than PC and C P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A M increased. Conclusion: Subjects in PC and C P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge. 본 연구는 광주광역시와 전라남도에 거주하는 건강한 성인 남성 200명을 대상으로 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 영양교육의 효과를 분석하였으며 주요 결과는 다음과 같았다. 행동 유지단계 대상자의 연령은 고려전단계와 고려 준비단계 대상자에 비해 유의적으로 높았다. 운동과 외식의 빈도 및 짠 음식의 선호도에서 행동변화단계에 따른 유의한 차이가 있었다. 고나트륨 함유 식품의 섭취빈도는 우동, 라면 등 국물음식과 순대의 섭취에서 나트륨 저감화 행동변화 변화단계에 따른 유의적 차이가 있었다. 식행동 점수는 행동 유지 대상자가 고려전, 고려 준비 대상자에 비해 유의하게 높았으며, 나트륨 저감화 영양교육에 의해 고려전단계와 고려 준비단계의 식행동의 점수가 유의적으로 개선되었다. 섭취빈도 관련 식행동 점수에서 행동 유지 대상자는 고려전, 고려 준비 대상자에 비해 유의적으로 높았으나 영양교육에 의한 개선 효과는 없었다. 전체 대상자의 나트륨 관련 영양 지식은 나트륨 저감화 영양 교육 후 정답률이 모든 행동단계 대상자에서 유의적으로 향상되었으며, 대상자들의 행동단계가 고려전단계는 큰 폭으로 감소하고, 행동 유지단계는 증가하였다. 이상의 연구 결과를 종합해 보면 나트륨 저감화를 실천하는 대상자들에 비해 고려전, 고려 준비단계 대상자들은 식행동 및 영양지식이 바람직하지 않은 성향이었으나 나트륨 저감화 영양교육에 의해 식행동과 영양지식이 개선되었다. 본 연구는 단 1회의 나트륨 저감화 단기 교육에 의한 평가로, 그 결과를 일반화하기에 제한점이 있다. 따라서 나트륨 저감화 행동변화단계에 따른 영양교육의 효과를 다양하게 분석하기 위한 추후 연구가 필요할 것이다.

현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성

김정옥,신말식,노희경,Kim, Jeongok,Shin, Malshick,Ro, Heekyong 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).