지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.12
- 수록면
- 590 - 596 (7page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values.
SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day.
RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05).
CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day.
RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05).
CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
목차
INTRODUCTION
SUBJECTS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women : A cross-over study with western cookie
Nutrition Research and Practice
2016 .12
-
유아 어머니의 영양지식 정도에 따른 간식 이용실태 및 중요도 조사
동아시아식생활학회지
2016 .04
-
Parental perceptions and expectations of children’s snacking behaviors and snack packages
Journal of Nutrition and Health
2024 .10
-
Life stress, dietary attitudes, and frequency of snack intake for college students in Seoul and Gyeonggi area: the difference between male and female students
Nutrition Research and Practice
2023 .02
-
Life stress, dietary attitudes, and frequency of snack intake for college students in Seoul and Gyeonggi area: the difference between male and female students
Nutrition Research and Practice
2023 .02
-
Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients
Nutrition Research and Practice
2021 .02
-
Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients
Nutrition Research and Practice
2021 .02
-
간식 섭취 상태 및 간식의 당류 및 나트륨 함량 평가 - 과자류, 견과류, 과일류, 유제품류, 음료류를 중심으로 -
동아시아식생활학회지
2022 .08
-
중학생의 간식섭취와 구강건강행동과의 관계
대한지역사회영양학회지
2017 .08
-
Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice
Nutrition Research and Practice
2017 .10
-
Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice
Nutrition Research and Practice
2017 .10
-
The effects of daily intake timing of almond on the body composition and blood lipid profile of healthy adults
Nutrition Research and Practice
2017 .12
-
The effects of daily intake timing of almond on the body composition and blood lipid profile of healthy adults
Nutrition Research and Practice
2017 .12
-
노루궁뎅이버섯 분말을 첨가한 쌀쿠키의 항산화활성 및 품질특성
한국지역사회생활과학회지
2021 .05
-
청주지역 일부 초등학교 고학년 학생의 스마트폰 사용시간에 따른 간식 선호도, 식행동 및 생활습관
대한지역사회영양학회지
2017 .02
-
숙지황을 첨가한 쌀 쿠키의 품질특성 및 항산화성
한국식품조리과학회지
2015 .01
-
낮은 GWP를 가진 CxF2xO 을 이용한 SiO2 식각 공정 특성에 관한 연구
한국진공학회 학술발표회초록집
2020 .02
-
어머니의 직업유무에 따른 유아간식 제공 실태 및 메뉴 선택요인
한국생활과학회 학술대회논문집
2018 .05
-
경기지역 고등학생의 고지방 간식 섭취 및 생활 스트레스와 식행동 간의 관계
대한지역사회영양학회지
2017 .08
-
생강가루를 첨가한 쿠키의 품질특성
한국식품조리과학회지
2015 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2017-594-001876348