초등예비교사의 당류 섭취 실태 및 섭취 저감화에 대한 인식

이경애 한국실과교육학회 2016 한국실과교육학회지 Vol.29 No.4

This study was to investigate pre-service elementary school teachers’ sugar intake and perceptions towards reducing sugar, and provide a basic information for reduction education of sugar. The addicted level, eating habits, knowledge, sweet acceptance, intake frequency, and perception of reduction of sugar were surveyed. The subjects were 360 pre-service elementary school teachers in Busan area. The results were as follows. 53.8% male and 77% female of pre-service elementary school teachers were diagnosed as doubted or solid sugar addiction. Their eating habit of sugar was not bad significantly. The most worried eating habit of sugar was not checking food label of the processed foods. Their knowledge of sugar was about six points out of 10 in the both of male and female. The frequency of sugar foods intake was different between male and female. Male drank more frequently soda drinks than female. On the other hand, female ate breads, rice cakes, snacks and cookies, candies and chocolates more frequently than male. Most pre-service elementary school teachers have not known the sugar reduction policy well. But they recognized that reduction education of sugar is needed, especially in elementary school students. About 60% male and 80% female of them had an intention to reduce sugar intake, and eat food and dishes reduced sugar content. Conclusively, we are worried about their sugar addiction, and should educate them to reduce the sugar intake because of their low knowledge of it. It is needed to focus on the practical way to reduce the sugar intake. And education programs and materials should be developed. 본 연구에서는 초등예비교사의 당류 섭취 실태 및 섭취 저감화에 대한 인식을 조사하여 초등예비교사들과 초등학생의 당류 섭취 저감화 교육을 위한 방향을 설정하는데 기초자료를 제공하고자 하였다. 본 연구 목적을 위해 360명의 초등예비교사를 대상으로 당류 섭취실태(당류 중독 정도, 당류 섭취 습관, 당류 관련 지식, 단맛 수용도, 당류 식품 섭취빈도) 및 당류 섭취 저감화에 대한 인식(당류 섭취 저감화에 대한 인식 및 당류 섭취 저감화 의향)을 조사하였으며 결과는 다음과 같다. 본 조사대상자인 초등예비교사 중 남자는 53,8%, 여자는 77%가 당류 중독 의심이나 당류 중독으로 나타나 초등예비교사들의 당류 중독 현상이 우려되며 여자가 남자보다 특히 우려된다. 그러나 초등예비교사의 직접적인 당류 섭취 습관은 평균적으로 남자는 보통 이하, 여자는 보통 정도로 크게 우려할 정도는 아니며, 당류 섭취 습관에서 가장 문제가 되었던 것은 가공식품을 구입할 때 당류 함량을 확인하지 않는다는 것이었다. 초등예비교사들의 당류와 관련한 지식수준은 남녀 차이 없이 10점 만점에 모두 6점 정도로 낮은 수준이었다. 초등예비교사의 당류 식품 섭취빈도는 남녀 간의 차이를 보여 남자는 탄산음료 등 음료류, 여자는 빵과 떡류, 과자류, 사탕과 초콜릿류의 섭취빈도가 높았다. 따라서 당류 저감화 교육에서 남녀 간의 당류 식품 섭취 차이를 고려한 교육이 요구된다. 초등예비교사들은 당류 섭취 저감화 정책에 대해서 대부분 잘 모르고 있었으나 당류 섭취 저감화 교육, 특히 초등학교에서의 당류 섭취 저감화 교육에 대해서는 대부분이 필요하다고 인식하고 있었다. 또한 초등예비교사들 중 여자 3/4 정도, 남자 2/3 이상이 약간이라도 당류 섭취 저감화 의향이 있었고, 남자보다 여자가 당류 섭취 저감화 의향을 더 가지고 있었으며, 당류 저감화 음식을 섭취할 의향도 유사한 경향을 보였다. 결론적으로 초등예비교사들의 당류 중독 현상이 우려되며 당류와 관련한 지식은 낮은 수준이므로 초등예비교사를 위한 당류 섭취 저감화 교육이 요구되며, 특히 당류 섭취를 줄이고자 하는 동기 부여가 되어 있으므로 당류 섭취를 줄일 수 있는 실제적인 방안을 학습할 수 있는 교육에 중점을 둘 필요가 있다. 또한 초등예비교사 대상의 체계적인 당류 섭취 저감화 교육을 위해 당류 섭취 저감화 교육 프로그램 및 교육자료 개발 연구도 이루어져야 할 것이다.

당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안

박옥진,이영미,김정현,민성희,Park, Ok-Jin,Lee, Youngmee,Kim, Jung-Hyun,Min, Sung Hee 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

당 저감화 녹차 쿠키의 이화학적 감각적 품질특성

최예진,김혜영 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.2

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0- 25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

The awareness level and needs for education on reducing sugar consumption among mothers with preschool children

Younhee Lee,Nami Joo 한국영양학회 2016 Nutrition Research and Practice Vol.10 No.2

BACKGROUND/OBJECTIVES: The purpose of this study was to find out the level of knowledge on sugar-related nutrition among mothers with preschool children. SUBJECTS/METHODS: The study conducted a survey on 350 mothers whose children attended daycare. The dietary lives of the children and the nutritional knowledge of the mothers on sugar were checked. In order to analyze results, SPSS 18.0 was used. ANOVA and t-test were also performed to analyze recognition and educational needs. RESULTS: When the degree of nutritional knowledge was measured and analyzed, the results showed about 11 average points out of 15. The higher a group’s nutritional knowledge, the better the dietary habits and activities were and the activities were more ccommon. The group with a low level of nutritional knowledge consumed more foods with high sugar content, but this difference was not statistically significant. Also the children from the group of mothers that provided nutritional education to their children were more likely to engage in better dietary habits and activities. CONCLUSIONS: 66.5% respondents did not know about policies to reduce sugar consumption, but most indicated that education on reducing sugar consumption is needed. Therefore, a government-driven search for efficient methods to campaign and publicize sugar reduction is needed in order to continuously provide appropriate education.

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

김태경,용해인,차지윤,김윤정,정사무엘,최윤상 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.5

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

Comparison of Volatile Maillard Reaction Products from Tagatose and Other Reducing Sugars with Amino Acids

Cho, In-Hee,Lee, Sarah,Jun, Hae-Roung,Roh, Hoe-Jin,Kim, Young-Suk 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2

In this study, in order to investigate the effects of tagatose on the Maillard reaction, volatile Maillard reaction products (V-MRPs) produced from aqueous model systems containing various reducing sugars (glucose, galactose, fructose, and tagatose) and amino acids (glycine, valine, leucine, asparagine, and cysteine) were analyzed and then compared. Furans, furan derivatives, pyrazines, and some sulfur-containing heterocyclic compounds, such as thiazoles, thiophenes, and thiols, were mainly identified. The amounts of furans and furan derivatives were higher in the model systems of ketoses (fructose or tagatose) with amino acids than those of aldoses (glucose or galactose) with amino acids. In particular, 2-acetylfuran was detected 2-20 times more in the V-MRPs of tagatose as compared to those produced from the other reducing sugars. Also, 2-acetylpyrrole, one of nitrogen-containing heterocyclic compounds, was more abundant from the thermal reactions of tagatose-glycine and tagatose-valine compared to those of other reducing sugars-amino acids. More 2-acetylthiazole and thiophenes were found in tagatose-cysteine model system than in those of glucose with cysteine.

개입주의와 개입주의 정책에 관한 연구 -금연정책 및 당류저감정책을 중심으로-

허만용 ( Man-yong Heo ) 대한정치학회 2018 大韓政治學會報 Vol.26 No.3

본 연구는 타인에게 위해를 가하지 않는 상황에서도 정부가 개인에게 간섭하는 개입주의를 논의하였다. 개입주의는 피개입 당사자의 복지 증진을 위해 개인의 자율성에 개입하는 것이다. 개입주의 유형은 소프트 및 하드 개입주의로 나누고, 개입의 정도에 따라 약한 개입, 강한 개입, 차단조치, 금지조치 등 네 가지로 분류하였다. 이러한 개념과 유형 논의를 한국의 금연정책과 당류저감정책에 적용하여 다양한 규제 조치들을 설명하였다. 요약적으로 OECD 회원국 중 흡연율이 최고 수준인데 비해, 약한 개입조치(경고그림교체 등)만 이루어지고 있다. 당류저감정책도 당류 섭취율이 기준 범위 내에 있다는 점에서 정보제공조치(영양성분표시 등)가 주로 시행되고 있다. 소프트 개입주의는 일반적으로 대중이 받아들일 수 있으나 효과가 없고, 하드 개입주의는 자율성 침해에 대한 대중의 반발이 심할 것으로 예상된다. 향후 연구에서는 국내 개입주의 정책들의 다양성 및 효과성, 피간섭 당사자의 자율성 함의 등에 대한 논의가 필요하다고 하겠다. This study discusses that governments interfere with a person even though that person does not harm on another. The definition of paternalism is intervention by governments in individuals' autonomy for improving their own welfare. Types of paternalism are divided soft and hard, four stages based on the degree of intervening. These concept and types are applied to Korean policies on smoking ban and reducing kinds of sugar. In this article, I argue that only weak-form measures(label of warning, etc.) are being implemented, while Korean rate of adult smoking is higher than that of OECD members. On reducing kinds of sugar, measures of providing information(nutrition label, etc.) is practiced because ingesting rate of sugar is below standards. Generally, soft paternalism is feasible but ineffective, hard paternalism is effective but infeasible. Future studies are suggested that how these paternalistic measures accomplish their goals, and interfere or improve individuals' autonomy.

고체 산촉매를 이용한 창자파래로부터 환원당 생산에 미치는 인자들의 영향

정귀택 ( Gwi Taek Jeong ),박돈희 ( Don Hee Park ) 한국화학공학회 2015 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.53 No.4

In this study, the hydrolysis of green macro-algae Enteromorpha intestinalis using solid acid catalyst was conducted to obtain total reducing sugar. The hydrolysis was optimized with four reaction parameters of liquid-to-solid (L/S) ratio, catalyst amount, reaction temperature, and reaction time. As a optimized result, the highest TRS of 7.74 g/L was obtained under condition of 7.5 L/S ratio, 140 ℃, 15% catalyst amount and 2 hr. By the way, at this condition, only 0.13 g/L 5-HMF was detected. The solid acid-catalyzed hydrolysis of marine resources had the potential in the field of bioenergy.

Effect of Polyphenol Preparation Treatment on Growth and Fruits Characteristics of Jujube (Zizyphus jujuba Miller var. hoonensis)

Yu Seok Jung,Seong Hyeon Yong,Do Hyeon Kim,Kwan Been Park,Seung A Cha,Ji Hyun Lee,Woo Whan Jang,Myung Suk Choi 경상대학교 농업생명과학연구원 2023 농업생명과학연구 Vol.57 No.3

To improve the quality of jujube (Zizyphus jujuba Miller var. hoonensis), which is a fruit of health functional, the effect of polyphenol preparation treatment on the fruit characteristics of two cultivars (cv. Bokjo and cv. Sangwang) of jujube was investigated. There was no difference in the height and breast diameter of jujubes tested between the polyphenol treatments and non treatment. Jujube trees treated with polyphenol preparation produced significantly more fruit than untreated in both cultivars. In cvultivar of Bokjo, the polyphenol preparation treatment increased the fruit's fresh weight and dry weight more than two times, respectively, compared to the untreated treatment. Polyphenol preparation tr eatments also changed the leaf characteristics of jujube trees. In the polyphenol-treated trees, leaf thickness tended to be thickest at the top and thinnest at the bottom. Polyphenol preparation treated jujube trees showed no difference in chlorophyll content. Moisture content was slightly higher in the untreatment than in the treatments. Visually, the polyphenol preparation treatment had a dark green color. Jujubes treated with polyphenol preparations showed differences in polyphenol content in fruits. The polyphenol content in both peel and flesh of the treatments were much higher than that of the untreatment. Reducing sugar was contained more in the peel than in the flesh and was higher in the untreatment than in the polyphenol preparation treatments. Treatment with polyphenol preparation showed differences in fruit appearance. As described above, it was found that the treatment of polyphenol preparation changed the leaves, fruit shapes and components of jujube trees. In particular, jujubes treated with polyphenol preparations are expected to contribute significantly to eco-friendly and highly functional jujube cultivation, as they appear to produce many fruits and increase the content of polyphenols and sugars.

Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars

조현수,박민경,김영석 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.3

Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP.