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채홍자,이효지 漢陽大學校 韓國生活科學硏究所 1990 韓國 生活 科學 硏究 Vol.- No.9
Soy bean Sauce has been basic seasoning in our traditional food life of our nation and one of the commonly used grain cereals as a side fond stuff from ancient times. In this treatise, the kinds of soy bean sauce, the frequency of them, the measuring units, the cooking utensils, and the measuring terms, the good day or bad day to make soy bean sauce, how to make soy bean sauce without inducing maggot, how to choose water when making soy bean sauce, how to preserve soy bean sauce without losing taste and how to preserve and choose earthernware pots, and lastly how to choose salt to go with making soy bean sauce were studied from the books published from 1018 to 1984 in Korea. 1) The kinds of soy were soybean paste, soy bean sauce, red pepper paste, fermented soybeans, jip -jang, usage of materials and fish meat soy. 2) There were 141 kinds of soy, including 23 kinds of soybean paste, 27 kinds of soybean sauce, 24 kinds of red pepper paste, 15 kinds of fermented soybeans, 15 kinds of juice soy, 23 kinds of usuable materials and 14 kinds of fish meat soy. 3) There were 54 kinds of measuring units used to make the kinds of soy, 22 kinds of ca pacity(volume) unit, 3 kinds of weight unit, 15 kinds of quantity units, 5 kinds of length and thickness, and 9 kinds of the others. 4) There were 111 kinds of cooking utensils, among them earthernware pots were used in the largest quantity. There were also as many as 36 kinds of seasoning utensils used for making fermented soybeans. 5) There were 266 kinds of cooking utensils 119 kinds for preparing process, 30 kinds for mixing process, 27 kinds for heating process, 20 kinds for making process, 51 kinds for making good -looking process, 18 kinds for cutting process and one more. 6) In this dissertation were classified and arranged the good day for making soy, bad day for making soy, the way of making soy without maggot, selecting water when making soy, the way of preserving taste, the way to be avoided for making soy, the way to preserve earthernware pots for soy, the way of choosing earthernware pots, salt to be used for making soy.
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서울 일부지역 남자 고등학생의 주중과 주말의 식품 및 영양소 섭취에 관한 연구
채홍자(Chai Hong Ja),홍희옥(Hong Heeok),김희선(Kim Hee Sun),이정숙(Lee Jung Sug),유춘희(Yu Choon Hie) 韓國營養學會 2008 Journal of Nutrition and Health Vol.41 No.6
This study was conducted to examine food and nutrient intakes of weekday and weekend with 329 high school boys residing in Seoul using the 3-day food record. Frequency for breakfast skipping was the highest as compared with lunch and dinner skipping. Frequencies for breakfast and lunch skipping were significantly higher in weekend than weekday (p < 0.05). The daily average food, vegetable food and animal food intakes were 1,327.6 g, 800.5 g, and 425.8 g, respectively. Total food and vegetable food intakes of weekday were significantly higher than weekend (p < 0.05). The dietary variety score (DVS) was 20.5 in daily average, 23.3 in weekday and 15.1 in weekend, which showed significantly higher in weekday than weekend (p < 0.05). The daily averages of energy, protein, fat and carbohydrate intake were 2244.9 kcal, 89 g, 72.6 g, and 311.2 g, respectively. Fat intake was significantly lower and carbohydrate, fiber, phosphate, iron, sodium, potassium, vitamin A, niacin, folate, and vitamin C intakes were significantly higher in weekday than weekend (p < 0.05). The percentages of energy intake from carbohydrate, protein, and fat were 55.4%, 15.8%, 28.8% in daily average, 56.8%, 15.8%, 27.4% in weekday and 53.6%, 15.8%, 30.7% in weekend, respectively. The percentages of energy intake from carbohydrate in weekday and weekend were below 60%, and that from fat was above 27% in weekday and weekend. Carbohydrate intake was significantly higher and fat intake was significantly lower in weekday than weekend (p < 0.05). Energy intakes of daily average, weekday and weekend were above 83% as compared with estimated energy requirement (EER). Intakes of dietary fiber, calcium, potassium, vitamin C, riboflavin and folate were below 75% as compared with adequate intake (AI) or recommended intake (RI). Mean adequacy ratios (MAR), an index of overall dietary quality were 0.78 in daily average, 0.80 in weekday and 0.75 in weekend. MAR of weekend showed significantly lower than weekday (p < 0.05). This study revealed that the overall nutrient intake status was worse in weekend than weekday among high school boys. (Korean J Nutr 2008; 41(6): 539 ~ 549)
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서울 일부지역 남자 고등학생의 식품 섭취, Glycemic Index, Glycemic Load와 체중과의 관련성 비교
채홍자(Chai Hong Ja),홍희옥(Hong Heeok),김희선(Kim Hee Sun),이정숙(Lee Jung Sug),유춘희(Yu Choon Hie) 韓國營養學會 2008 Journal of Nutrition and Health Vol.41 No.7
This study was conducted to study the relationship between food intakes, glycemic index (GI), glycemic load (GL), and body weight with high school boys residing in Seoul. The subjects of 329 boys were divided into normal weight group (BMI < 23 ㎏/㎡, n = 212) and overweight group (BMI ≥ 23 ㎏/㎡, n = 117) by body mass index (BMI). The food intakes data obtained by the 3-day food record were analyzed by Can pro 3.0 software. Anthropometric measurements and physical activities were collected from each subject. Daily dietary glycemic index (DGI) and dietary glycemic load (DGL) were calculated from the 3-day food record. Body weights and BMI of normal weight group were 58.8 ㎏ and 19.9 ㎏/㎡ and those of overweight group were 79.2 ㎏ and 26.8 ㎏/㎡, which were significantly different between two groups (p < 0.05). Total food and animal food intakes of normal weight group were significantly higher than overweight group (p < 0.05), and vegetable food and other food intakes of normal weight group showed higher than overweight group. All nutrient intakes of normal weight group were higher than overweight group. Dietary fiber, calcium, potassium and folate intakes of normal weight group and overweight group were under 65% of the dietary reference intakes (DRIs). Major food sources of energy intake for both groups were rice, pork and instant noodle in order. Mean adequacy ratio (MAR), an index of overall dietary quality were 0.83 in normal weight group and 0.79 in overweight group, which showed significantly higher in normal weight group than overweight group (p < 0.05). Mean daily dietary GI of normal weight group and overweight group were 67.7 and 68.2, respectively. Mean daily dietary GL of normal weight group and overweight group were 214.6 and 202.7, respectively, and which was significantly different between the two groups (p < 0.05). Major food sources contributed to DGI and DGL were rice (≥ 55%) in both groups. DGI and DGL were not significantly correlated with anthropometric data. Activity adjusted to energy intake was negatively correlated with percentage of body fat (r =-0.1308, p < 0.01) and that was positively correlated with height (r = 0.1227, p < 0.05) and lean body mass (r = 0.1351, p < 0.05).
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