Differences of Socio-psychology, Eating Behavior, Diet Quality and Quality of Life in South Korean Women according to Their Weight Status

( Jieun Kim ),( Ryowon Choue ),( Hyunjung Lim ) 한국임상영양학회 2016 Clinical Nutrition Research Vol.5 No.3

We aimed at assessing psychological variables and eating behaviors on quality of diet and life in South Korean women according to their weight status. Socio-psychology, eating behavior, quality of diet and quality of life data were assessed in 114 women (mean age: 34.5 ± 8.09 years). NEO Personality Inventory (NEO-PI-RS) and coping styles questionnaire were used to assess socio-psychology variables, and eating behavior was assessed using the Eating Attitudes Test-26 (EAT-26), Dutch Eating Behavior Questionnaire (DEBQ), and General Food Craving Questionnaire Test (G-FCQ-T). Quality of diet was analyzed by Diet Quality Index-international (DQI-I), and obesity-related quality of life was evaluated using the Korean Obesity-related Quality of life Scale (KOQOL). Significant differences were in the psychological variables and eating behaviors in the obese group than the normal and overweight groups (p < 0.05). The overall score of DQI-I was significantly lower in the obese group than that of their counterparts (p < 0.05). BMI was positively correlated with neuroticism, emotional eating, and obesity-related quality of life, and negatively correlated with diet quality. Neuroticism was positively correlated with emotional eating and food craving. Emotional eating was positively correlated with obesity-related quality of life. In conclusion, women with a higher BMI had significantly more problematic eating behaviors, poor diet quality and quality of life.

국내 잡초벼(완도앵미6) 유래 RILs 집단의 식미 관련 특성분석 및 우량계통 선발

김석만,박슬기,박현수,백만기,정종민,조영찬,서정필,이건미,이창민,김춘송 한국국제농업개발학회 2019 韓國國際農業開發學會誌 Vol.31 No.4

As the main objective of rice breeding programs, rice eating quality is one of critical factors directly determining the market price and the consumer preference. However, the genetic complexity of eating quality and the difficulty in accurate evaluation often constrain improvement of the eating quality in rice breeding programs. In addition, given that the rice eating quality of current cultivars has already reached some high-level, diversifying of genetic resources are demanded more than ever to improve the rice eating quality. In this study, we developed a recombinant inbred lines (RILs) population derive from Wandoaengmi6, a japonica-type Korean weedy rice with high eating quality and a high degree of glossiness of cooked rice. Year-to-year correlations between the traits in three years were shown normal distribution for major agronomic traits and physicochemical characteristics. After evaluating tested traits related to eating quality procedure, a total of ten lines were ultimately selected from the population. Increasement of the taste of cooked rice (TA) and the overall eating quality (OE) were confirmed in the selected lines, which are caused by alleles derived from Wandoaengmi6 without any linkage drag. These results indicate that the utility of wide genomic resources in Korean landrace could be of application in various rice breeding programs and countermeasure to contribute to properly response to climate change. 본 연구는 국내 잡초벼인 완도앵미6의 식미관련 유용인자를자포니카벼 품종에 도입하여 식미가 개선된 새로운 품종을 개발하기 위한 기초 육종연구로 수행되었다. 식미개선을 위하여국내 자포니카 벼 품종인 화영과 윤기치가 우수한 국내 잡초벼인 완도앵미6를 교배하여 재조합 자식계통을 육성하였으며이 조합으로부터 고품질 품종 개발에 활용 가능한 우량계통을육종에 이용하고자 수행한 결과는 다음과 같다. 1. 화영과 완도앵미6 조합의 교배립을 생산하여 SSD법으로8세대까지 계통전개 하였으며 초형 등을 고려하여 최종 224계통의 RIL을 육성하였다. 2. 육성된 RIL집단의 주요 농업특성 특성을 3년(2016-2018) 간 평가하여 연차간 변이를 확인하였으며, 육성된 집단으로부터 작물학적 특성과 식미관련 특성이 우수한 10계통을 선발하였다. 3. 선발된 계통에 대한 아밀로스 함량, 단백질 함량, 알칼리붕괴도 등의 이화학적 특성을 분석하였는데, 특히 선발된 계통 모두가 수여친인 완도앵미6의 수준에서 윤기치가 개선된것을 확인하였다. 4. 식미와 관련이 높은 것으로 알려진 밥의 질감과 관련하여 관능평가와 기계적 물성 측정값에 대한 비교에서 두 방법간에 상관이 확인되지 않아 이에 대한 보완 연구가 필요할 것으로 사료된다.

QTL Detection Associated with Eating Quality Based on Palatability Test in Japonica Rice (Oryza sativa L.)

( Young Chan Cho ),( Man Ki Baek ),( Jung Pil Suh ),( Yong Jae Won ),( Jeong Heui Lee ),( Jeong Ju Kim ),( Hyun Su Park ),( Woo Jae Kim ),( Soon Wook Kwon ),( Yong Gu Cho ),( Bo Kyeong Kim ),( Jeom Ho 한국육종학회 2014 Plant Breeding and Biotechnology Vol.2 No.4

A recombinant inbred line (RIL) population derived from the cross between Ilpumbyeo (a Japonica of high eating quality) and Moroberekan (a tropical Japonica type of low eating quality) was used for mapping QTLs associated with grain physicochemical properties and eating quality traits in rice. A total of 182 recombinant inbred lines were evaluated for two physicochemical traits, alkali digestive value and amylose content, and five traits associated with eating quality including glossiness of cooked rice determined by Toyo-taste meter, and glossiness, stickiness, hardness and overall evaluation for taste evaluation by panels. A total of 30 QTLs associated with seven traits in 10 loci on chromosomes 1, 3, 5, 6, 10, and 12 were identified. The most critical regions for eating quality were on chromosomes 3, 5 and 6 by Ilpumbyeo alleles, whereas Moroberekan contributed a total of 6 loci on chromosomes 1, 10 and 12. The QTL region on chromosome 5 contains the novel alleles for eating quality from Ilpumbyeo. MAS using DNA markers tightly linked with those QTLs will be useful for breeding Japonica cultivars with high eating quality.

섭식연하장애유무에 따른 1인가구의 정신건강과 삶의 질에 관한 분석 연구

안권숙 한국지식정보기술학회 2022 한국지식정보기술학회 논문지 Vol.17 No.6

The purpose of this study is to determine the mental health and quality of life of one-person households according to eating-swallowing disorders, and to identify factors affecting the quality of life. Using data from the 2017 Korea Medical Panel Survey, 402 one-person households between the ages of 19 and 64 were targeted. The data were analyzed using SPSS WIN(ver 19.0) program, and t-test, chi-square test and hierarchical multiple regression analysis were conducted. The restriction on the use of dental clinics was 34.8% in the eating-swallowing disorder group and 7.6% in the normal eating-swallowing group, and the main reason was economic condition. The eating-swallowing disorder group had poor mental health, depression, suicidal thoughts, and psychiatric drug use. The normal eating-swallowing group had higher mental health and quality of life than the eating-swallowing disorder group, excluding job stress. Factors affecting the quality of life of one-person households were gender, marital status, medical insurance type, economic activity, drinking status, subjective health status, average sleep time, eating-swallowing disorders, restrictions on dental use, mental health and predictive power was 38.3%(p<0.05). Therefore, it is necessary to form an organic relationship between mental health and physical health program that including oral health, socio-economic program for one-person households' quality of life.

소비자 만족도에 영향을 미치는 한우고기의 관능 특성

황인호,Hwang In-Ho 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

우리나라 재래벼와 잡초벼의 식미 특성 평가 및 고식미 우수자원 탐색

김춘송,박현수,백만기,정종민,김석만,박슬기,서정필,이건미,이창민,조영찬 한국작물학회 2019 한국작물학회지 Vol.64 No.4

ABSTRACT The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially injaponica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluateda total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating qualitytraits varied widely among the native resources, and some of the native resources revealed a high evaluation score in thepalatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, weselected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, andWandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potentialas a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results inpalatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Giventhe urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be apractical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources. 우리나라 밥쌀용 벼 품종의 협소한 유전적 다양성을 극복하기 위해 재래벼 26품종, 잡초벼 21품종, 국내 육성 24품종과 일본 육성 5품종 등 76품종을 공시하여 국내 고유유전자원의 식미 특성을 평가하고 재래벼와 잡초벼 중 식미 특성이 우수한 유전자원을 선발하였다. 1. 재래벼와 잡초벼의 간장은 국내 품종 및 일본 품종 보다큰 편이어서 도복에 약하였으나, 쌀 수량은 일본 품종보다 높았다. 2. 식미 특성은 유전자원군별로 유의적인 차이를 보였는데,윤기치, 기대식미치, 물리·화학적 특성 및 식미관능평가에서 일본품종보다 식미 특성이 우수한 재래벼와 잡초벼유전자원이 다수 탐색되었다. 3. 분자육종법과 식미관능검정 및 밥의 윤기치를 종합적으로 평가하여 재래벼인 상도, 왜벼와 잡초벼인 횡성앵미3, 남제주앵미6, 완도앵미6 등 5개의 우수한 고유 유전자원을 선발하였다. 4. 완도앵미6은 전체 유전자원 중에서 기대식미치는 가장낮았으나 밥맛과 윤기치가 가장 좋은 결과를 보여 새로운 핵심 육종소재로 기대되었다. 5. 밥맛과 윤기치 등 식미 특성을 전체적으로 고려할 때 재래벼와 잡초벼는 종자주권이 강조되는 현실에서 유전적배경이 다양한 밥쌀용 품종 개발을 위한 고유 육종소재로서 가치가 매우 크다고 판단된다.

대학생에서 야식의 섭취가 영양소 섭취 상태에 미치는 영향

홍승희(Seung-Hee Hong),연지영(Jee-Young Yeon),배윤정(Yun-Jung Bae) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.3

This study was performed to investigate relationships among night eating and nutrient intakes status in university students. A total of 271 subjects (male=155, female=116) were divided by using 3-days food record method according to the percentage of energy from night eating: non-night eating, <25% night-eating and ≥25 night-eating group. There were no significant differences in age, height, weight, percent body fat and BMI among the groups. The proportion of morning anorexia and insomnia was below 2% and 10%, and no differences were observed among the groups by percentage of energy from night eating. In the male subjects, the intakes of energy in the ‘≥25 night-eating group’ was significantly higher than those of the other groups; whereas, the nutrient density (ND, nutrient intakes per 1,000 kcal) and INQ (index of nutritional quality) of vitamin B1, vitamin B2, vitamin C, calcium and iron in the ‘≥25 night-eating group’ was significantly lower than those of the other groups. In the female subjects, the intakes of energy in the ‘<25 night-eating group’ was significantly higher than that of the ‘non-night eating group’. And the ND and INQ of vitamin C in the ‘<25 night-eating group’ was significantly higher than those of the ‘non-night eating group’. In addition, within the male subjects, the INQ of vitamin B₁, vitamin B₂, vitamin C, calcium and phosphorous showed significantly negative correlations with food intakes, energy intakes and percentages of energy from night eating after the values were adjusted for age. These results suggest that among male university students, night snack intakes above 25% of energy have lower micronutrient qualities of vitamin B₁, vitamin B₂, vitamin C and calcium.

축산물 이력제인식이 외식행동의도에 미치는 영향

이승구(Seung Gu Lee),윤기선(Gi Seon Yun) 한국여가복지경영학회 2022 여가복지경영연구(여가복지) Vol.3 No.1

현대사회에서는 소비자들이 소·돼지를 안심하고 먹을 수 있는 안전먹거리가 새롭게 대두 되고 있다. 1997년 대장균 O157:H7은 결장을 손상시키고 중증의 감염(결장염)을 유발하면서 장출혈이 방생되고, 2000년 구제역의 발생, 그리고 최근 들어 돼지열병(Classical swine fever)까지 가세하면서 축산물 먹거리에 대한 소비자의 인식도 변화되었다. 이에 본 연구는 축산물품질평가원에서 소비자의 안전먹거리를 위해 시행하고 있는 이력제에 대한 소비자들의 인식과 외식행동의도에 어떠한 영향을 미치는 가를 파악하기 위하여 일반인들을 대상으로 이력제 인식이 외식행동의도에 영향을 검정하였다. 소·돼지 이력제가 외식행동의도에 미치는 영향을 분석한 결과 원신지 인식과 품질인식은 외식구매행동에 유의적인 영향을 미치는 것으로 검정되었다. 따라서 이력제의 인식이 외식행동의도에 미치는 영향에 있어서 원산지 인식이 품질인식보다 더 높게 나타났다. 이는 이력제의 품질보다는 원산지에 중점이 더 높아는 것을 의미한다. 이를 종합해보면 이력제의 인식은 원산지 인식에 있어서 외식행동의도에 영향을 높게 미치고 있으나 품질인식은 다소 낮게 나타났다. 이에 이력제의 품질인식을 높일 수 있는 홍보 전략이 필요하다고 판단된다. The purpose of this study is to investigate the effect of the history system awareness on the intention of eating out in the general public in order to understand the effect on consumers' perceptions of the history system implemented by the Livestock Product Quality Assessment Service for safe food and their intention to eat out. The test result is as follows. Regarding the effect of the perception of cattle and pig history system on eating out behavior, the characteristics of respondents were female 76.8%, marital status 76.4% married, age 50s 32.0%, final education 61.1% college graduate 61.1%, regional Gyeonggi Province (including Seoul and Incheon) 40.9%, monthly average income (housewife is husband) is in the range of 3,01 to 4 million won, 25.1%, one-time (per person) spending less than 20,000 won 27.1%, the most priority when choosing menus when eating out Those considered as 'Taste' were the highest at 31.0%. As a result of analyzing the effect of the cattle/pig history system on the intention of eating out based on the characteristics of these respondents, it was verified that the perception of original origin and the perception of quality had a significant effect on the purchase behavior of eating out. F: 61.466, R-squared: .381, indicating that the recognition of the country of origin affects the intention to eat out with beta=.556, t: 5.141, significance probability=.000. It was found that quality perception had an effect on intention to eat out with beta=.157, t=2.716, and probability of significance=.007. Therefore, in the effect of the recognition of the history system on the intention to eat out, the recognition of origin was found to be higher than that of the perception of quality. This means that the emphasis is on the origin rather than the quality of the tracer. Taken together, the recognition of the history system had a high effect on the intention to eat out in the recognition of the country of origin, but the perception of quality was found to be somewhat low. Therefore, it is judged that a PR strategy is necessary to raise the quality awareness of the resume system.

성인 남녀에서 외식을 통한 열량 섭취 정도에 따른 영양소 및 식품군별 섭취 상태 평가

배윤정(Bae, Yun-Jung) 한국영양학회 2016 Journal of Nutrition and Health Vol.49 No.6

본 연구에서는 국가 단위 대규모의 데이터 (2013~2014년 국민건강영양조사 자료)를 활용하여 성인 남녀별 외식으로부터 섭취하는 열량의 사분위에 따른 군간 일반사항, 영양소 및 식품군별 섭취 상태를 분석하고, 영양소별 섭취밀도 및 영양의 질적 지수를 평가하였으며, 그 결과는 다음과 같다. 남녀 모두에서 외식을 통한 열량의 섭취 정도가 높은 성인일수록 연령이 유의적으로 낮았고, 음주 빈도, 가구소득 및 교육수준이 유의적으로 높은 결과를 보였다. 또한 외식을 통한 열량 섭취가 높은 남녀 성인에서 전체 열량섭취량 및 지방의 섭취 밀도는 높게 나타난 반면, 식이섬유소, 비타민 B1, 칼슘, 인, 칼륨 및 철과 같은 미량 영양소의 섭취 밀도는 유의적으로 낮은 결과를 보였으며, 비타민 B1, 칼슘, 인 및 철의 INQ와 같은 식사의 질 지수 역시 유의적으로 낮게 나타났다. 식품군별 섭취 비율을 분석시 남녀모두에서 외식을 통한 열량 섭취가 높은 군에서 육류, 음료 및 주류의 섭취 비율이 유의적으로 높았던 반면, 곡류, 채소류, 어패류 및 해조류의 섭취 비율은 유의적으로 낮게 나타났다. 이와 같은 결과는 식생활에서 외식이 차지하는 비율이 계속적으로 증가하고 있는 현 시점에서, 외식을 많이 하는 대상자와 관련된 전반적인 영양소 및 식품군별 섭취상태를 파악할 수 있는 기초자료로써 활용될 것으로 예상된다. Purpose: The objective of the present study was to evaluate nutrient and food group intakes in Korean adults according to energy intake from eating-out. Methods: This study was a cross-sectional study based on the 2013~2014 Korea National Health and Nutritional Examination Survey, and study subjects were 5,186 males (2,151) and females (3,035) aged 19~64 years. Energy intake from eating-out was analyzed using the 24-hour dietary recall method, and groups were classified by quartile according to energy intake from eating-out. Results: Subjects who had more energy intake from eating-out tended to be younger, highly educated, have a higher income, and have higher alcohol consumption. Total energy intake and fat intake density of the highest quartile group of energy intake from eating-out were higher than those of the other groups. However, fiber, vitamin B1, calcium, phosphorus, potassium, and iron intake density levels were significantly lower in the highest quartile group of energy intake from eating-out. The highest quartile group of energy intake from eating-out consumed significantly more meat and beverages compared to the other groups. In addition, regarding diet quality (Index of nutritional quality), significantly lower vitamin B1, calcium, phosphorus, and iron levels were observed in the highest quartile group of energy intake from eating-out compared to those in the other groups. Conclusion: In conclusion, in Korean adults, consumption of eating-out decreased dietary quality, including vitamin B1, calcium, phosphorus, and iron levels. Further studies are needed to confirm these findings.

부산대학가 외식 유형과 고객 선호도 연구

신애숙,노승배 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University(PNU) area, representing typical patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with intention to appeal to the new generation. The interviewee reported that decision making on choice of places were made by taste, price, and service in that order. The frequency of eating out was once in two or three days, Korean traditional restaurants, noodle shops, and restaurants offering fusion food being the place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish. Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.