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연구논문 : 경로당 노인의 식습관 및 영양지식과 신체건강기능수준에 관한 연구
강남이 ( Nam E Kang ),추수경 ( Su Kyung Chu ),유장학 ( Jang Hak Yoo ),이승훈 ( Seung Hoon Yi ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6
The purpose of this study was to determine the basic materials needed for nutrition and health programs for aged people. In order to set up these programs, the nutritional habit, nutritional knowledge and functional health status (mobility, functional assessment, and falls efficacy) of the aged were measured, and their relationships were determined. Data was collected on 57 aged individuals that participated in the `Exercise Program for the Aged` conducted by the National Health Insurance Corporation. These 57 subjects were interviewed and tested by direct measurement prior to conducting the program. The data was analyzed using the SPSS 13.0 Package. According to the results, the nutritional habit ranged from 24-50 out of 50, and the average was 37.2, which was above the middle level. The average nutritional knowledge was of 4.02 out of 5, which was considered reasonably high. Especially, more than half of these subjects were uneducated, but they had a high interest in nutrition. The average mobility was determined to be 9.2 seconds and the falls efficacy was 64.2 out of 100. In addition, subjects answered that they had a fear of falling due to low confidence, which indicates that safety education for the prevention of falls should be provided to aged individuals in the future. The results showed that notable counter-relations between nutritional habit and functional health status existed.
강남이 ( Nam E Kang ),조미숙 ( Mi Sook Cho ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).
연구논문 : 남녀 대학생의 체중관리, 식품섭취 균형성, 비만지식, 영양지식 인지차아에 관한 연구
강남이 ( Nam E Kang ),김주현 ( Juhyeon Kim ),윤혜려 ( Hei Ryeo Yoon ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.6
The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowJedge in university students. The average weight and height of male subjects were 175.0±5.7 cm and 69.l±11.8 kg, whereas those of female subjects were 161.7±5.0 cm and 51.7±6.9 kg, respectively, Average scores for balanced food intake were not siqnificantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p<0.05l. The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average 8MJ of male and female subjects were 22.5±3.44 and 19, 7±2.21, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females. with higher interest in female subjects (p<0.0l).