충남 일부 지역 대학생의 식사의 질, 식행동 및 에너지 평형상태 조사 연구
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 25권 / 3호
ㆍ저자명 : 김명희, 김무경, 최미경, 김동희, 김미원
ㆍ저자명 : 김명희, 김무경, 최미경, 김동희, 김미원
영어 초록
The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 ㎝, and 67.0 ㎏ for the male students and 20.9 years old, 161.8 ㎝, and 53.4 ㎏ for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2, 169.2 kcal and 1, 846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p<0.05), respectively. Meat and fishes are preferred by the entire subject group, and the number of students, who do not eat carrot and mayonnaise(p<0.05), was determined to be the highest, of all foods surveyed. The averaged daily activity coefficient and the resting energy expenditure shows significant difference(p<0.001) between two groups; was 1.7 and 1.6 and the second was 1, 404.3 kcal/day and 1, 292.5 kcal/day for the male and female groups, respectively. As the number of attempting to reduce body weight(p<0.001), the amount smoking(p<0.001), or the frequency of drinking alcohol increases, BMI decreases. On the other hand, as body shape satisfaction increases, BMI increases also.참고 자료
없음"한국식품영양학회지"의 다른 논문
- 냉해동 온도에 따른 마쇄 홍고추의 품질특성 변화6페이지
- 잡곡을 이용한 압출면의 제조와 품질특성6페이지
- 청국장에서 분리한 BacillussubtilisGS-2에 의한 Poly(γ-GlutamicAcid)..8페이지
- 계피 및 감초를 첨가한 초콜릿의 생리활성 및 관능적 특성6페이지
- 복숭아즙 첨가 마들렌의 품질 특성7페이지
- 저온초미분쇄에 따른 수수가루의 이화학적 특성8페이지
- 소셜 네트워크 서비스를 이용한 농식품 구매의 소비자태도와 행동에 대한 연구6페이지
- 식용피의 영양성분과 생리활성6페이지
- 습식 미분과 증미로 제조한 쌀조청의 특성7페이지
- 김치에서 분리한 Lactobacillusbrevis THK-D57에 의한 인삼 사포닌의 생물학적 전..8페이지