As concerns have been raised about the increasing number of children with food allergies, the management of food allergies through the consideration of school meals is an emerging issue. This study investigated the perception and practices regarding food allergy of elementary and middle school nutrition teachers in the Jeonnam area. A total of 236 nutritionists/nutrition teachers participated in the survey and completed questionnaires. The foods most reported to cause allergic reactions were peach, eggs, peanuts, shrimps, mackerel, and milk. Participants reported that the major tasks to be completed for management of food allergies: the estimated number of students with food allergies, the offering of allergy-free or alternative foods and informing families of foods that may cause an allergic reaction. A majority of the participants (94%) recognized that the nutrition teacher has the primary role in managing students with food allergies in school. To manage these students, nutrition teachers mostly reported informing of allergic foods/ingredients in the school menu and the estimation of students with food allergy. The percentage of participants who experienced education programs on food allergies was 16.9%, whereas 97% of participants answered that a good professional education regarding allergies for nutrition teachers is required. The knowledge level evaluated with objective questions was significantly higher than the self-estimated knowledge level. In conclusion, nutrition teachers understood the tasks regarding food allergy thoroughly and that, the tasks are relatively under-practiced. To improve the management of food allergies in school meals, professional education programs regarding food allergies should be provided for nutrition teachers.
서 론 비타민 D는 골격형성 및 유지, 칼슘의 항상성유지에 필 수적인 호르몬이며, 골다공증의 예방뿐만 아니라 골격계 이외의 조직에서도 중요한 역할을 하는 영양소이다. 최근 연구에서는 체내 비타민 D 상태가 인슐린저항성 개선, 면 역반응, 염증반응 등의 기능과 연관되어 있으며, 당뇨병과 심혈관계질환, 유방암과 대장암과의 관련성이 있음이 보 고되어 그 기능과 임상적 가치에 대하여 관심이 더 커지고 있다. 1-5 최근 현대인에게서 비타민 D의 부족이 세계적으 로 광범위하게 증가하고 있는 것으로 보고되고 있으며, 6,7 국제적으로 비타민 D 부족 상태에 대한 진단기준의 세분 화 및 진단기준에 따른 비타민 D상태 분포, 질병과의 관련 성에 대한 연구와 더불어 섭취 권장량이 새롭게 설정되고 있다. 5-8 비타민 D의 영양상태는 보통 혈청 25(OH)D 3 농도를 통 하여 판정하며, 혈청 25(OH)D 3 농도가 20~100 ng/ml (50~250 nmol/L)의 범위일 때, 부갑상선호르몬을 최대한 억제시키며, 칼슘의 장내 흡수를 최대로 유지하게 된다고 알려져 있다 7 . 미국의학협회에서는 혈청 25(OH)D 3 농도가 20 ng/ml 이상일 때 비타민 D 충분 (sufficiency) 상태로 판 정하고 있으며, 20 ng/ml (50 nmol/L) 미만일 때를 비타민 D 부적절 (inadequacy)로 정의하고 있다. 비타민 D 부적절 은 다시 12 ng/ml (30 nmol/L) 이하일 경우 비타민 D 결핍(deficiency) 및 12 ng/ml (30 nmol/L)와 20 ng/ml (50 nmol/ ml) 사이일 때를 비타민 D 불충분 (insufficiency)으로 나 누고 있다. 9 한편 세계보건기구에서는 10 ng/ml 이하인 경 우를 결핍으로 정의하고 있으며, 10 국내는 아직 결핍기준 ABSTRACT Purpose: Vitamin D status is associated with several chronic diseases related to obesity. In this study, we evaluate the nutritional status of vitamin D and its relation to obesity indices in Korean women. Methods: A total of 156 healthy women participated. Vitamin D status (serum 25-OH-vitamin D 3 level) and obesity indices (body mass index, body fat mass, waisthip ratio, and body fat percentage etc.) and serum lipid profiles and serum adipokine (leptin and adiponectin) levels were analyzed. Results: The 25(OH)D 3 level showed an extremely skewed distribution from 4.1 ng/ml to 24.4 ng/ml and mean 25(OH)D 3 level was 9.0 ± 4.0 ng/ml. With cut-off level for vitamin D deficiency (< 12.0 ng/ml), insufficiency (12-19.9 ng/ml) and sufficiency (≥ 20 ng/ml), 77.6%, 19.2%, and 3.2% of subjects showed vitamin D deficiency, insufficiency, and sufficiency status, respectively. The 25(OH)D 3 level showed positive correlation with weight (r = 0.2461, p < 0.01), body mass index (r = 0.2913, p < 0.001), body fat contents (r = 0.1691, p < 0.05), fat free mass (r = 0.2330, p < 0.01), and waist hip ratio (r = 0.1749, p < 0.05) after adjusted by age. The 25(OH)D 3 level showed no significant correlation with serum lipid profiles and adipokine levels. Conclusion: Most subjects (76.6%) in this study, who had a vitamin D deficient status and serum 25(OH)D 3 level, showed positive correlation with several obesity indices, however further research based on a large Korean population is needed to confirm the relationship. 49 (1): 28 ~ 35 / 29 요 약 한국 성인 여성들을 대상으로 비타민 D 영양상태에 대 한 기초자료를 얻고자 혈청 25(OH)D 3 수준, 신체계측 및 체조성 분석, 일조시간 활동량, 혈중 지질 농도 및 아디포 카인 농도를 측정하여, 혈중 25(OH)D 3 수준과 비만지표 와의 관계를 분석하였다. 156명의 연구 대상자 중 혈중 25(OH)D 3 농도가 12 ng/ml 미만은 77% (121명)로 결핍상 태에 해당하였고, 12~19.9 ng/ml는 19.2% (30명)으로 불충 분상태에 해당하였으며 충분상태에 해당하는 20 ng/ml 이 상은 3.2% (5명)으로 나타났다. 혈중 25(OH)D 3 농도는 체 중, 체질량지수, 체지방량, 허리엉덩이 비율과 유의한 양의 상관관계가 있어 비만지표와 양의 상관성을 보였다. 이러 한 결과는 우리나라 성인 여성의 비타민 D 영양상태가 취 34 / 비타민 D 영양상태와 비만과의 관계 약한 상태이고, 비만과의 관련 가능성이 있음을 나타내며, 이에 비타민 D 결핍예방을 위한 방안 강구가 필요함을 시 사한다.
To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.
This study was performed to determine the Na and K contents of school‐meals. In the study, 1,000 school‐meal samples were collected from 12 elementary and junior high schools located in four different cities in Korea. The Na and K contents of the samples were analyzed by an atomic absorption method. The school‐meal samples were classified into three main categories; staple dish, subsidiary dish, and dessert. Each of them was sub‐classified into 4 staple dishes, 15 subsidiary dishes, and 5 dessert dishes. The Na content of school‐meals was considerably different; from 2 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained a relatively low amount of Na, 32 mg/100 g, but the other staple dishes included a considerably high amount of Na, 251–435 mg/100 g. Among the subsidiary dishes, the Na content of salad was the lowest, 140 mg/100 g and that of salt‐preserved vegetables was the highest, 2,717 mg/100 g. Among dessert, beverages, fruit, and dairy products enclosed a relatively low amount of Na, 2–29 mg/100 g, but, rice cakes and bread contained a noticeably high amount of Na, 367–564 mg/100 g. However, the K content of school‐meals was not very different; from 31 to 220 mg/100 g. Cooked rice and rice cakes contained a relatively low mount of K, 31–33 mg/100 g, and the other subsidiary dishes and dessert had 104–220 mg/100 g of K. The results indicate that most of the school‐meals enclosed a large amount of Na but a small amount of K.
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