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.

남자 대학생의 주거형태별 생활습관, 영양지식, 식습관 및 식행동

황정현(Jung Hyun Hwang),이홍미(Hong Mie Lee) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.4

체질량지수에 따른 일부 대학생의 체형인식도와 식행동에 관한 연구

김시연(Si Yeon Kim),이홍미(Hong Mie Lee),송경희(Kyung Hee Song) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.1

This study was performed to investigate the body image perception by BMI and the dietary behaviors in 803 college students (408 males and 395 females). The degree of obesity was divided into an underweight group with BMI less than 18.5 kg/m2, a normal group with BMI of 18.5~22.9 kg/m2, an overweight group with BMI of 23~24.9 kg/m2 and an obese group with BMI over 25.0 kg/m2. The average ages of subjects were 22.9 years in males and 20.2 years in females. The average weight and height of male subjects were 175.3 cm and 69.6 kg, respectively and those of female subjects were 162.5 cm and 52.0 kg, respectively. The average BMIs of male and female subjects were 22.6 kg/m2 and 19.7 kg/m2, respectively. The distribution of subjects who perceived their current body image as ideal body image was 25.7% in males and 10.9% in females, showing that the body image satisfaction of male subjects was 1.5 times higher than that of female subjects. Body image perception for their own bodies was mostly shown as the average or standard shape both in males and females with 64.2% and 54.2%, respectively, but males showed a higher perception rate than females and 31.1% of females and 19.5% of males perceived their bodies as lean shape (p < 0.01). The body image satisfaction was 4.20 in males and 3.70 in females, showing more satisfaction in the male subjects (p < 0.001). The correlation between body image and physical variables in male subjects indicated that CBI and IBI showed statistically significant correlation and also BMI showed statistically significant correlation with IBI (p < 0.001) and CBI (p < 0.001). The frequency of eating out increased as the frequency of skipping meals increased (p<0.001) and the frequency of having snacks increased as the frequency of eating out increased (p < 0.01). The correlation between body image and physical variables in female subjects showed that CBI and IBI (p < 0.001) had statistically significant correlation. Body weight showed statistically significant correlation with CBI (p < 0.001), BMI (p < 0.001) and height (p < 0.001). The frequency of eating out increased as height (p < 0.01) and the frequency of skipping meals (p < 0.001) increased. When both male and female subjects wanted leaner body shapes, they preferred much leaner shapes despite their current body images belonging in the normal range. Additionally subjects preferred the body image in the normal range in cases when their current body images were lean. In particular, more female subjects had strong desires to become leaner in their body images than male subjects, which could be analyzed as a risk factor for physical harm. From the above results, it is considered that both male and female subjects need to establish proper recognition and dietary behaviors for their body images and also need nutritional education and counseling for desirable weight control methods. (Korean J Community Nutrition 12(1) : 3~12, 2007)

서울시 일부 학부모의 나트륨 관련 식행동 및 미취학 자녀의 식행동과의 관련성

김예슬(Ye Seul Kim),이홍미(Hong Mie Lee),김정희(Jung Hee Kim) 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.1

The purpose of this study was to examine mothers’ eating behavior and salty taste and its relationship to their preschool children’s eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers’ salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers’ score was lower than their preschoolers’ one. Salty foods with high preference and intake frequency by mothers and preschoolers were ‘salted dry fish, stock fish’ and ‘soup, stew, noodle soup’. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers’ dietary behavior was better than the mothers’ one. However, preschoolers’ dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children’s eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children. Korean J Community Nutr 20(1): 11~20, 2015

연령별 체질량지수 3백분위수 미만을 희망하는 여고생의 식습관과 심리적 상태

박혜영(Hye Young Park),이홍미(Hong Mie Lee) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.4

The widespread pursuit for the thin physique may have detrimental impact on the wellbeing of the young generation, especially females. This study aimed to determine the effect of wanting very low body weight on dietary habits and psychological factors of female adolescents. Participants were 619 girls from 5 high schools in Kyeonggi, Korea. Information on dietary behaviors, psychological factors as well as current heights and weights and the desired weight for current height were obtained by questionnaire. Of total subjects, 38.1%, 35.5%, and 26.5% desired weights corresponding to normal (10~85 percentile), low (3~10 percentile) and very low BMI (< 3 percentile), respectively. The subjects who wanted to be very low weight had the average BMI of 18.57 kg/m2, which was significantly lower than 21.21 kg/m2 of those who wanted to be normal weight (p < 0.001). The subjects who desired very low weight had significantly higher scores for depression symptoms (p < 0.05), while there were no differences in obsession to lose weight and obesity stress. Moreover, more subjects in this group had undesirable dietary habits such as eating fast foods more than weekly (p < 0.05). These findings suggest that the desire for extreme thinness may lead female adolescents to have not only unreasonably similar obesity stress and obsession to lose weight but also higher depression symptoms, along with undesirable dietary habits. The findings suggest the potential harm from excessive weight concerns of female adolescents; thus efforts to teach this group about healthy weights are urgently needed. (Korean J Community Nutr 18(4) : 344~353, 2013)

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.

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.

식품영양 관련 전공 남녀 대학생의 육우고기에 대한 인식조사

주신윤 ( Shin Youn Joo ),이경은 ( Kyung Eun Lee ),김현지 ( Hyun Ji Kim ),임경숙 ( Kyeong Sook Yim ),이홍미 ( Hong Mie Lee ) 대한영양사협회 2015 대한영양사협회 학술지 Vol.21 No.3

A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as ‘dairy cattle which are too old to produce milk’, 54.0% as ‘all cattle grown for the purpose of meat’, and 23.1% as ‘all cattle except for Hanwoo’. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were “it does not taste good” (18.1%), “it is not Hanwoo” (15.1%), “it is not sanitary” (13.1%), and “it is imported” (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.

발주서 분석을 통한 단체급식소의 이용 실태

주신윤(Joo, Shin-youn),이경은(Lee, Kyung-eun),김현지(Kim, Hyun-ji),임경숙(Yim, Kyeong-sook),이홍미(Lee, Hong-mie) 충북대학교 생활과학연구소 2016 생활과학연구논총 Vol.20 No.2

This study was carried out to analyze the beef menu and order draft of foodservice operation. The results showed that the consumption of meat per person per year of foodservice operation using Hanwoo meat, Youku meat and Australian beef were 7.85kg, 8.26 kg and 11.08 kg, respectively. The purchased cost of meat per person per year according to beef origin were 74,093 won for Hanwoo meat, 72,035 won for nYouku meat and 65,575 won for Australian beef. The consumption of beef (boneless meat) per person per year foodservice operation using Hanwoo meat, Youku meat and Australian beef were 1.17 kg, 1.40 kg and 2.26 kg, respectively. The consumption of beef (bone) per person per year foodservice operation using Youku meat was lower than others (p<0.05). The purchased cost of beef (boneless meat) of foodservice operation using Hanwoo meat was the highest by 30,776 won while that of Australian beef was the lowest by 22,388 won. The beef menu number of foodservice operation were 56 times for Hanwoo meat and 61 times for Youku meat. Based on these results, the research concludes that with respect to promote the consumption of Youku meat, there is a high demand for various menu and meat products by using meat by-product.