* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 3권 / 2호
ㆍ저자명 : 권태봉, 이정선, 우영국, 이명헌, 정철원, 주진순
ㆍ저자명 : 권태봉, 이정선, 우영국, 이명헌, 정철원, 주진순
영어 초록
The survey was conducted for the period from 25th to 29th July, 1990. The survey area were selected the mountain area in Kang Won Province. Intake of foods and nutrients of all members in the households surveyed by means of questionnaire was computed based on number of meals a day. On the other hand, daily intake of nutrients by an individual was calculated by sex, age and type of work based on the conversion rate of RDA (Korean Recommended Dietary Allowances for Adult) . 1. Status of food intake. The average food intake per person per day in surveyed area was 1103.49g. The total intake of food was consisted of 44.17% grains, 23.31% vegetables, 10.66% fruits, respectively. These findings led us to the conclusion that people in the surveyed area depended heavily on plant foods. 2. Status of nutrient intake. 1) The average intake of Calorie was 2567.54㎈ per day, which was slightly higher than 2500㎈ of RDA. 2) The average intake of protein was 82.92g per day, which was higher than 70 g of RDA. Though the quantity was above the RDA, it was largely from plant foods. 3) The average intake of calcium was 383.93㎎ per day, which was much lower than 600㎎ of RDA. 4) The average intake of iron was 11.88㎎ per day, which was nearly the same quantity as 10㎎ of RDA . 5) Intake of vitamin group were high among the inhabitants than recommended by RDA 3. The Kinds of food intake. The kinds of food intake in surveyed area were totally 66 different kinds. 4. Economic status. As for the education level, almost of the food handlers finished the primary school and the average monthly income was ₩364, 600 in surveyed area. Households used gas(100%) for fuel.참고 자료
없음"한국식품영양학회지"의 다른 논문
- 단백질의 능률적인 분석실험법 ( 실험지도를 중심으로 )4페이지
- 대마 ( Cannabis sativa L. ) 씨의 지방산 조성에 관한 연구6페이지
- 복식방의 조리에 관한 분석적 연구16페이지
- 야생초의 조리과학적 연구 제 1 보 7 가지 종류의 야생초의 일반성분 , 아미노산 및 무기질의 함..7페이지
- 유 가열 혼합육 ( 계육 , 돈육 ) 의 휘발성 성분 및 각종 첨가물의 영향7페이지
- 대두 β - amylase Isozyme 의 분리 및 정제11페이지
- 젖산균 첨가가 김치의 비취발성 유기산 생성에 미치는 영향8페이지
- 암독소 ( Toxohormone - L ) 의 작용을 저해하는 홍삼산성 다당체의 분리 및 정제7페이지
- 과요소산 산화 전분에 의한 고구마 β - 아밀라제의 수식9페이지
- 김치연구의 현황과 전망16페이지