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김화님(Hwa-Nim Kim),이동태(Dong-Tae Lee),이승교(Seung-Gyo Rhie) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2
농업에 종사하는 여자농민 10명을 선택하여 기초대사량, 안정대사량 및 농작업대사량을 측정하였다. 평균연령은 44세로서 중년기였으며 신장 152.5㎝, 체중 53㎏, 하루중 뇨의 질소배설량은 11.3g 및 creatinine 배설량은 0.783g이었다.<br/> 기초재사 측정시 Energy소비량은 0.884Kcal / min이며 이를 하루로 환산하면 1,273Kcal였다. 안정대사는 1.21Kcal / min를 쓰며 하루는 1,614Kcal를 나타냈다. 농작업에 따른 Energy 소비량은 모찌기 2.479Kcal / min 김매기 2.805Kcal / min 및 벼베기 4.582Kcal / min 등이며 보조기구인 깔개를 사용할 때는 모찌기 2.099Kcal / min 폿트작업 1.646Kcal / min 및 마늘종자심기 2.242Kcal / min으로서 깔개를 사용치 않을 때보다 유의적으로 낮아졌다. 작업시간이 길어진다고 하여도 분당 Energy 소비량은 유의적인 변화가 없었다. This study was carried out on 10 persons of female farmers to determine the energy expenditure of agricultural work. Their mean age was 44 year-old, mean daily urinary nitrogen excretion was 11.3g, and creatinine excretion was 0.183g. The energy metabolism was determined by indirect calorimetry using Douglas bag and Scholander's gas analyzer. The measured basal metabolism was 1,273 kcal per day and rest metabolism was 1,614 kcal per day. To remove seedling from the seed plot, they spent 2.479kcal per minute, to weed 2.805kcal/min, and to reap with sickle 4.58kcal/min.<br/> Energy expenditure of the same work, only sitting on the stool, was signifcantly reduced. Prolonged work did not change energy expenditure per minute significantly.
A Study on the Survey of the Meal Management of Rural Hausewives
유영상,김화님 東國大學校 1991 東國論叢 Vol.30 No.-
The purposes of this study are to investigate the status of meal management of rural hausewives and to propose a tentative plan for its improvement. The results of the study are summarized as follows; 1) The number of families with old-fashioned kitchens is 53.2%, 50.5% of them has no water works and drainage system in kitchen. 2) As for cooking fuel, 69.3% of them use gas, 13.7% firewood and only 2.7% electricity. 3) When hausewives plan menu 67.2% of nuclear family hausewives consider their husbands, while 50.2% of extended consider their parents. 4) Considerations in purchasing goods were in order of taste(40.3%), expense(37.6%), nutrition(20.6%) and cooking time(1.5%). 5) 81% of the sample spends 90-150 minutes a day for cooking. Considerations in cooking were in order of taste(78.0%), nutrition(10.8%) and no consideration(9.7%). The most hard work in cooking is preparation of side dishes. 6) For the ideal kitchen works, rural wives want improvement of kitchen structure(77.6%) and equipments(6.0%) and helps of family members(4.0%). 7) Eductional level of hausewife, family size and income level of household affected more significantly on the meal management.