한국의 식문화 속의 인삼음식 (pp.103-103)

이심열 동아시아식생활학회 2010 동아시아식생활학회 학술발표대회논문집 Vol.2010 No.11

[특별기획시리즈] 영양섭취기준의 새로운 패러다임 : 미국/캐나다의 Dietary Reference Intakes (DRIs) - DRIs를 이용한 식사계획

이심열,주달래,문현경 韓國營養學會 2004 Journal of Nutrition and Health Vol.37 No.7

초등학생 어머니의 식생활 관리 실태와 학교 급식 및 영양 교육에 대한 인식과 요구도 조사

이심열,최은희 동아시아식생활학회 2007 동아시아식생활학회 학술발표대회논문집 Vol.- No.-

아침결식 위험집단을 위한 아침 균형식단 개발

이심열,이연숙,박정숙,배영희,박영숙,김영옥 대한지역사회영양학회 2004 대한지역사회영양학회지 Vol.9 No.3

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16 - 19 years old high school male student, 20 - 29 years old female who have job or college students, 20 - 29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to 1/3 of RDA, while the energy level to 1/4 of RDAs. Most frequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products. (Korean J Community Nutrition 9(3) : 315 ~ 325, 2004)

민감도분석을 통한 신경망 입력인자 선정에 관한 연구

이심열,유송민 경희대학교 산학협력기술연구원 1999 산학협력기술연구논문집 Vol.5 No.-

A neural network system was applied in order to estimate the relevancy or importance of input neurons as 12 nutrients. SD score was used to preprocess the nutrients to be suitable for the system. Average of weight absolute value and output variation due to input perturbation were introduced as sensitivity measure. Hinton diagram was also used to visually inspect the least sensitive weight connecting between input and hidden layers. There was a good similarity between Hinton diagram and averaged absolute weight After leaving a least significant nutrient out, the network was retrained and its performance was slightly enhanced in predicting obesity.

서울지역 대학교 구내식당의 점심식단 분석 : 직영급식 및 위탁급식 식당의 식단 비교 Comparison between Self-operated and Contracted management

이심열,박수정,김진아 대한가정학회 2004 Human Ecology Research(HER) Vol.42 No.5

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program「DS24」. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows.: 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399kcal, for the side dish, it was 107kcal, and for the kimchi, it was 9.9kcal. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545kcal, and at one contracted management, the energy intake were 494kcal. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4~0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitarmin B₂.

신경망을 이용한 만성질병에 영향을 미치는 식이요인 분석연구

이심열,백희영,유송민 대한지역사회영양학회 1999 대한지역사회영양학회지 Vol.4 No.3

A neural network system was applied in order to analyze the nutritional and other factors influencing chronic diseases. Five different nutrition evaluation methods including SD Score, %RDA, NAR INQ and %RDA-SD Score were utilized to facilitate nutrient data for the system. Observing top three chronic disease prediction ratio, WHR using SD Score was the most frequently quoted factor revealing the highest predication rate as 62.0%. Other high prediction rates using other data processing methods are as follows. Prediction rate with %RDA, NAR, INQ and %RDA-SD Score were 58.5%(diabetes), 53.5%(hyperlipidemia), 51.6%(diabetes), and 58.0%(diabetes)respectively. Higher prediction rate was observed using either NAR or INQ for obesity as 51.7% and 50.9% compared to the previous result using SD Score. After reviewing appearance rate for all chronic disease and for various data processing method used, it was found that iron and vitamin C were the most frequently cited factors resulting in high prediction rate.

신경망 및 상관계수를 이용한 신체지수 고지혈증판정

이심열,유송민 경희대학교 레이저공학연구소 2000 레이저공학 Vol.11 No.-

In order to diagnose and predict the symptom of hyperlipidemia without resorting to the conventional judgement criteria, a neural network based methodology has been introduced. SD score was used to preprocess the body factors to be suitable for the system and extreme data were excluded. Cross correlation between cholesterol level and each factors were estimated to measure relative dependancy. In order to estimate parameter effectiveness, various learning rate were compared. The neural network was trained by randomizing the arranged order of training data. The network performance with respect to various network structure and number of training data were tested. Number of input node was decreased by eliminating one body factor from the training data list and corresponding prediction rate was compared.

식품성분표 차이에 따른 섭취 영양소 추정 비교 연구

이심열,백희영 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

This study was conducted to investigate the influence of different nutrient databases in estimating nutrient intake. A nutrient survey with Food Frequency Questionnaire containing 65 food items was conducted with 2,426 subjects over 30 years of age living in Yeonchon-gun. Kyungki province. The nutrient intakes were first estimated by using one (A) nutrient database which was based on the Korean Food Composition Table, 4th edition. With the other (B) nutrient database which was based on the Korean RDA (Recommended Dietary Allowances) 6th edition, it was reestimated and two results were compared. For most nutrients except carbohydrate, calcium, vitamin C and 8-carotene, mean nutrient intake level estimated from database B was significantly higher than that from database A(p<0.05). Mean intake level of most nutrients from two databases were significantly correlated by Pearson's correlation coefficients (p<0.001). Results from the ranking of nutrient intake levels of the subjects by two databases were highly correlated (p>0.9, p<0.001). Weighted kappa values representing measures of agreement ranged from 0,55 for vitamin C to 0.97 for carbohydrate. The proportion of subjects classified into the same quintiles by two databases ranged from 45% for vitamin C to 96% for carbohydrate. This result implies that different nutrient database may produce substantial differences in estimating the absolute nutrient intake but may not be crucial in ranking or classifying individuals with regard to specific nutrient intake.

한국인의 암 예방을 위한 식사 지침 제정

이심열,신명희,성미경,백희영,박유경,김정선,손정우,김원경,정현주,안윤옥 대한임상건강증진학회 2011 Korean Journal of Health Promotion Vol.11 No.3

Background: As a leading cause of death in Korea, cancer is known to be related to lifestyle including diet. In 2007, the World Cancer Research Fund announced 10 evidence-based guidelines for reducing the number of cancers. The purpose of this paper was to produce guidelines specific to and relevant to the people of Korea. Methods: Ranging over 6 categories, 15 dietary factors known to be associated with cancers were selected after reviewing the results of relevant researches including Korean subjects and evidence-based research documents regarding the relationships between cancer and diet. The levels of intake of these selected dietary factors by Koreans were compared to the established dietary guidelines and detailed practices for cancer prevention. Results: The Korean dietary guidelines for cancer prevention consists of 8 detailed recommendations along with multiple specific practices based on the analyses of data and documents on weight and intake of cereals,fruits, vegetables, meat, salt, dairy products, alcohol, and nutrient supplements. Conclusions: The Korean dietary guidelines for cancer prevention were established based on valid scientific approach by analyzing the most recent available data. For some dietary factors, however, sufficient analysis for intake levels in Koreans was not possible. Therefore, fundamental data for the establishment of national strategy and for guideline amendments for preventing cancers need to be gathered through the analyses of relationships between cause and deaths due to cancer, database reinforcement, additional research including Korean subjects, and assessment of usual intake. 연구배경: 암은 한국인 사망 원인 1위의 질환으로, 식생활을 비롯한 생활양식이 암 발생과 관련이 있다고 알려져있다. 2007년 세계암연구재단(World Cancer Research Fund)은 암 발생을 줄이기 위하여 일상생활에 적용할 수 있는10개의 지침을 발표하였다. 이는 암 발생 및 관리에 관련된 과학적 연구결과들을 바탕으로 식생활에 적용될 수 있는 내용들로 표현한 것이다. 그러나 과학적 증거중심방법에 입각한 한국인의 암 예방을 위한 식생활 지침은 제정되지 않고 있다. 방법: 이미 과학적 증거중심방법에 의해 암과 식생활의관련성을 연구한 문헌들과 한국인들 대상으로 한 관련 연구 결과들을 검토하여 6개 영역에 걸쳐 15개의 암 발생에영향을 미치는 것으로 알려진 식이요인들을 선정하였다. 선정한 식이요인들의 우리나라 섭취수준을 분석하여 그결과의 시사점을 정리하고 종합하여 한국인의 암 예방을위한 식사지침과 지침별 세부실천사항을 제정하였다. 결과: 한국인의 암 예방을 위한 식사지침은 체중, 곡류섭취, 채소와 과일 섭취, 육류 섭취, 염분 섭취, 유제품 섭취, 음주와 영양보충제 등에 관한 문헌과 자료 분석 결과를 바탕으로 총 8개의 지침과 각 지침별 상세한 실천사항들로 구성되어 있다. 결론: 본 연구에서 가능한 한 최근의 자료를 분석하여과학적인 근거를 토대로 한국인의 암 예방을 위한 식사 지침을 제정하였으나 일부 영역에서는 한국인의 섭취 수준을 분석할 수 없거나 불충분하게 분석된 식이 요인들도 있었다. 따라서 앞으로 데이터베이스 보완, 한국인을 대상으로 한 연구 수행, 일상섭취량 추정, 암 발생 및 사망 자료와의 연결 분석 등을 통해 암 예방을 위한 식사지침개정과암 예방을 위한 국가 정책의 입안과 개선의 기초 자료가축적되어야 할 것이다.