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RISS 인기검색어
- 검색키워드
- 저자 : Chang-feng Ge (검색결과 2 건)
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The Current Status, Trend, and Influencing Factors to Malnutrition of Infants and Children in China
Zhai, Feng-Ying,Wang, Hui-Jun,Chang, Su-Ying,Fu, Dawei,Ge, Keyou,Popkin, Barry M. The Korean Society of Community Nutrition 2004 Journal of community nutrition Vol.6 No.2
Children are the most nutrition sensitive sub-group of a population. The nutritional status of children should be especially emphasized at all levels. This study was performed to investigate the current status, trend, and influencing factors to malnutrition of infants and children in China. The study was mainly based on the China Health and Nutrition Survey which is a longitudinal study conducted in 8 provinces and the data on growth of children under 7 years of age in 9 cities in China. The result of this study showed that one fifth of the children under 5 years of age are still suffering from stunted growth and one tenth suffering from underweight. The nutrition intervention on children under 2 years of age, especially on those under 18 months should be emphasized. Better supplementary food can improve the nutritional status to decrease the prevalence of stunted children. Therefore, the development of supplementary food should be the priority and should be emphasized with breastfeeding.
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Long Yuan,Li-xin Lu,Ya-li Tang,Chang-feng Ge 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Application of high-hydrostatic-pressure (HHP) sterilization technology to boiled bamboo shoots was preliminarily discussed. An improved Weibull model that considered pressure and time as independent variables simultaneously for simulating the sterilization result was obtained by fitting the microbial lethal curves with high precision (R2>0.98). HHP sterilization parameters could be calculated using this model with a certain disinfection rate. For a sterilization rate of 99.5%, treatment with a pressure of 400 MPa for 6 min or 500 MPa for 3 min at room temperature could exterminate all pathogenic microorganisms in boiled bamboo shoots, and control the total number of colonies at a low level below 100 CFU/g. Comparisons of the effects of HHP, high-pressure steam and microwave on the softness and contents of soluble protein and vitamin C of samples were also made. The results showed that the extent of damage of the products’ original quality caused by HHP sterilization was less than that caused by the thermal and microwave treatment processes with equivalent sterilization percentages.
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