한국 여대생의 혈청과 두발중 아연 함량에 관한 연구

昇正子(Chong Ja Sung) 韓國營養學會 1984 Journal of Nutrition and Health Vol.17 No.2

조리형태를 달리한 쌀과 보리의 급여가 정상인의 혈당과 인슐린치에 미치는 영향

임상선(Sang-Sun Im),김미혜(Mi-Hye Kim),승정자(Chong-Ja Sung),이종호(Jong-Ho Lee) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.4

쌀과 보리의 조리형태가 혈당과 혈청 insulin에 미치는 영향을 알아 보기 위하여 건강한 성인에게 정제 당질인 dextrose와 전분원으로 쌀과 보리를 밥과 죽 형태로 급여했다. 당질부하량은 50g 당질함량으로 계산하였고, 식후 혈청 glucose와 insulin반응을 3시간에 걸쳐 측정하였다. 그 결과 dextrose와 쌀죽 섭취군은 식후 혈당과 insulin반응이 유사하였고, 보리죽과 쌀밥 섭취군은 중정도였으며, 보리밥 섭취군이 가장 낮았다. 전분원에 따라 비교했을 때 쌀은 보리보다 높은 반응을 나타냈으며, 쌀과 보리를 죽 형태로 섭취했을 때가 밥으로 섭취했을 때보다 더욱 유의하게 높은 반응을 나타냈다. 이러한 결과는 당질의 종류 뿐만 아니라 조리 형태는 당대사 반응을 결정짓는 주요한 인자임을 제시하고 있다. To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, ground barley, whole white rice, whole barley. Postprandial glucose and insulin responses were, measured oyer 3hr and showed the following pattern. Dextrose and ground white rice elicited similar postprandial serum glucose and insulin responses whereas ground barley and whole white rice intemediate, whole barley gave the lowest responses in the test group. The ground form of rice and barley were significantly higher responses than the unground form of those as well as whole white rice were higher responses whole barley. The results suggested that the cooking form of rice and barley was an important determinant of the postprandial metabolic responses.

잉어육과 잉어자숙(煮熟)중의 아미노산 및 지방산조성의 변화

구미현(Mi-Hyun Koo),승정자(Chong-Ja Sung) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.3

생시료인 잉어육과 가열시간에 따른 잉어자숙액의 조단백질, 칼슘, 인, 지방산 및 구성아미노산의 함량변화를 측정검토하였으며, 실험결과를 요약하면 다음과 같다.<br/> 1. 단백질, 인 및 아미노산은 생시료인 잉어육이 가장 높은 함량을 나타낸 반면, 칼슘과 지방산은 12시간가열시에 가장 높은 함량을 나타냈다.<br/> 2. 조단백질은 생시료인 잉어육이 17.26%였고 가열시간(3, 6, 9, 12)별 추출량은 각각 5.38%, 9.14%, 10.48% 및 15.68%였다.<br/> 3. 칼슘은 생시료인 잉어육이 11㎎/100g이었고 가열시간에 따른 추출량은 3, 6, 9 및 12시간별로 각각 6.7㎎/100g, 8.8㎎/100g, 11.6㎎/g 및 16.9㎎/100g이었으며, 이는 각 시간마다 약 30~40% 정도씩 증가하였다.<br/> 4. 인은 생시료인 잉어육이 200㎎/100g이고 가열시간에 따른 추출량은 각각 3시간이 106.4㎎/100g 6시간이 109.3㎎/100g, 9시간이 120.1㎎/100g 및 12시간이 144.5㎎/100g이었으며 9시간에서 12시간사이에 가장 많이 증가하였다.<br/> 5. 총지방산은 생시료인 잉어육이 9.3%이고 가열시간에 따른 추출량은 3, 6, 9, 12시간별로 각각 0.44%, 6.15%, 6.77%, 12.14%였다. 총지방산은 6시간에서 9시간사이(10%)를 제외하고는 현저히 증가했다.<br/> 6. 총지방산에 대한 불포화지방산의 비율은 총지방산에 대한 포화지방산의 비율보다 높았으며 생시료일 때가 69.7%이고 각 자숙시간(3, 6, 9, 12)에 따라 64.8%, 73.4%, 74.0%, 73.1%였다. 또한 불포화지방산중에는 C18:1산, C18.2산의 함량이 높았다.<br/> 7. 아미노산조성에 있어서 필수아미노산은 valine, leucine, lysine, arginine이 높은 함량을 나타냈으며 비필수아미노산은 aspartic acid, glutamic acid, alanine이 다량 추출되었다. 비필수아미노산중 serine, proline, lysine 등의 함량은 극히 낮았다. 이로써 잉어와 잉어자숙액은 다른 생선에 비해 영양학적인 측면에서 권장할 만한 양질의 단백질, 지방 및 인의 급원식품이라고 생각된다. Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined.<br/> Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours).<br/> In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids. The amount of oleic acid and linoleic acid was larger than any other fatty acid.<br/> The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine.<br/> In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine.<br/> The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.

Dietary Fiber가 흰쥐의 철분흡수억제에 미치는 영향

李名琡(Myoung Sook Lee),昇正子(Chong Ja Sung) 韓國營養學會 1985 Journal of Nutrition and Health Vol.18 No.2

채식을 주로 하는 남자대학생의 영양상태

강명춘(Kang Myung Chun),승정자(Sung Chong Ja) 韓國營養學會 1983 Journal of Nutrition and Health Vol.16 No.3

[자료] 한국인의 영양관리를 위한 전산화 연구

김세림(Se-lim Kim),승정자(Chong-ja Sung) 韓國營養學會 1987 Journal of Nutrition and Health Vol.20 No.5

식이 섬유소(Dietary fiber)가 동맥경화증에 미치는 효과

승정자 淑明女子大學校 1986 論文集 Vol.27 No.-

The effects of dietary fiber on lipoprotein metabolism and cholesterol levels in plasma and liver differ depending on the specific types of fiber, the species of laboratory animals tested and experimental periods. Some dietary fibers appear to be effective in the prevention and cure of atherosclerosis. Experiments reported to date seem to indicate wheat fiber-most popular testing material-has little effect on the plasma total cholesterol levels and the lipoprotein metabolism. Pectin and guar gum appear to be quite effective for the prevention of atherosclerosis. They affect cholesterol metabolism by increasing bile acid excretion, decreasing the levels of total cholesterol, LDL and VLDL and increasing HDL levels in plasma. In the obesrvation made in human and animals, oat bran and rolled oat have also been reported to have cholesterol lowering effect in serum. But, since the experiments in this field has been few, further studies are needed. The serum cholesterol lowering effect of dietary fiber seems to be due to the decrease in lipid digestibility and absorption, and the increase of fecal bile acid excretion. In addition, effects of alfalfa cellulose and lignin on lipid metabolism remains unclear, and further studies are required. In fact, it has been reported that, compared to the control diet group, vegetarians have low serum cholesterol levels and they rarely develop diseases of lipid metabolism and atherosclerosis. Therefore, daily intakes of sufficient dietary fiber are recommended in terms of nutrition.

한국 여대생의 식습관 및 건강에 관한 연구 조사

昇正子 淑明女子大學校 亞細亞女性問題硏究所 1983 아시아여성연구 Vol.22 No.-

The purpose of this study is to seek concrete way of nutrition improvement in our country's food pattern. It was done with analyzing and examining the food habit, health and character (personality) of college students whose food habits are almost fixed. In the investigation, questionnaire sheet including food intake survey was used, and the subjects of it were 127 students who major in Food and Nutrition in Sookmyung Women's University. The period is 1 week from 15 to 21 June, 1983. The results of the study are summarized as follows, 1) The average age of surveyed students is 20.9 year, height is 158㎝ which is equal to the standard of Korean and weight is 48.5㎏ which is a little lower than the standard of Korean. 2) 56.5% of them are those who feel uneasy about their future. 72% answered they adapt themselves to the change of circumstances well, 80% answered they have good patience, and 65% answered they are reluctant to appear before others, which suggests us the traditional character of Korean women. 3) 68% have regular meal everyday, and 32% don't. The main reasons they don't have a meal regularly are no appetite (58%), no time (33%), and for weight control (9%), which means that students don't skip a meal indiscreetly for slender figure. 4) In food preference survey, 77% like beef best, 56% chicken, 26% pork among the meat, which says pork is unpopular until now. But the processed pork like ham and sausage is comparatively popular (69%). As to the proportion of quantity of side dishes to that of a rice meal was mostly 5 to 5, which reveals a necessity for betterment of food habit because they tend to quantity of a meal. 5) It forms 54% that they don't take physical exercise at all, and 42.7% answered that they take light exercise sometimes. 6) Students who suffer from disease are no more than 13%, and those who have only a cold and headache sometimes are 57.8%, 55.9% respectively. And indigestion and constipation are 20.5%, 19.7% respectively. 7) 76.2% of them have the menstruation regularly. The study about the relation between the menstrual time and pain was done with comparing 3 classes of subject classified by the phisique, the result of which turned out almost similiar one another. And the average menstrual time is 4-7days. 8) In food intake survey which was recorded with 「Recall Method」the preferred substitute food for rice as a staple meal results in bread, milks, noodles, ramyon in order.