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침수 속박 스트레스에 의한 위궤양 흰쥐에서 식이 단백질 종류가 궤양 치유, 단백질 대사 및 질소평형에 미치는 영향
김창임,김숙배 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.1
This study was designed to determine the effects of protein sources on the curation of gastric ulceration protein metabolism, and nitrogen balance in rats with gastric ulcer induced by restraint and water immersion stress. After the rats were fed 10% casein diet for 3 weeks, four groups of the rats were forced in 5 × 5 × 15㎝ plexiglass cage. The restraint and water immersion stress was carried at 20±2℃ for 8-hour. The other one group(control group) was not exposed to stress. After stress 4 kinds of different diets containing 20% protein were given for 5 days. The protein sources were casein, whey protein, soy protein, gluten. The control group was fed to 10% casein diet. The results were as follows : the weights of rats were not different among the diet groups During the experiment period(for 5 days). The ulcer index of rats fed 10% gluten and soy protein diet was significantly higher than those of casein and whey protein diet groups(p<0.05). The level of serum albumin was not significantly different among diet groups. But hematocrit and the level of α-amino-N, BUN and UUN of plant protein diet groups were higher than animal diet groups, The urinary hydroxyproline of soy protein group was the highest and the whey protein was the lowest. The digestibility and BV of nitrogen of gluten diet group were significantly higher than those of casein and whey protein diet groups(p<0.05). The animal proteins had more curative effects of ulcer than plant animals. The results of this study provide useful information concerning diet therapy for the patients with gastrointestinal dieases and the field of enteral diet materials.
김창임,박기순,박영숙 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.1
We studied the nutritional status of on mentally handicapped children living at home or institutions since early education schol in Seoul were surveyed with questionaires as well as 2-day dietary recall records, with the help of persons of their care-giver when needed. Among the 64 children, 54.7% are living institutions and the rest of them are living at home. They were ranged from the trainable (64.1%), the educable (26.6%), and the non-trainable (9.4%). Their average daily intake of energy intakes (%RDA ) was 2,070.1 kcal (94.1%), Ca 603.9 mg (75.5%), Fe 11.1 mg (92.5%) (84.6%), Vt. B2 1.1 g (88.2%), niacin 14.1 g (93.6%) and Vt. C 58.2 g (83.1%). Their average intakes of these nutrients were significantly higher in subjects of institutions than at home. The nutrients consumed at a much higher level than the RDA of the normal children were Vt. B1 (1.6 g, 146.8%) and protein (75.3g, 136.9%). The higher percentage of children at home were under consumed of several nutrients (< 75% RDA ) than ones in institutions. When comparing the degree of handicap, energy and nutrient intakes except Vt. C were highest in educable children than trainable ones or Dawns children. MAR of the diets of the subjects was 0.84. Children at home showed lower MAR as well as NAR of each nutrients, whereas children belonged to INQ < 1 were less at home. Handicapped children at home were snacking higher amount relative to their calorie intake and too frequently, that may lead to their poor nutrition. There was positive correlations between factors of nutrition and physical and dietary behaviors, but there were no institutions seemed to be more effectively managed.
충남지역 대학생들의 전통음료에 관한 인지도, 기호도 변화 및 식행동에 관한 연구 : 1995년과 1998년의 비교
김창임 혜전대학 1999 論文集 Vol.17 No.-
This study was surveyed the acknowledge, change preference and behavior for traditional beverage, 157 college students in 1995, 400 in 1998 in the Chungnam province. The results were as followed ; Though pocket money was increased from 118,000 won in 1995 to 176,000 in 1998, the cost for the traditional beverage was reduced. Only one, green tea of acknowledge, drinking of home made, preference and drinking frequencies was increased in 1998 compared to the those in 1995, the others were reduced. The need of education about the traditional beverage at home and school was very high. The concern of the traditional beverage was affected by parents and mass communication. The evaluation of the traditional beverage was positive for 'good health' and 'a part of Korean traditional culture'. The discriminant analysis between 1995 and 1998 groups revealed 6 meaningful parameters(Eigen value = 0.1882, p=0.0000), which were green tea, chikcha, gukwhacha, omijawhachae, duchungcha, dangguicha. The percentage of correct classification was 69.1%
영양실험을 위한십이지장 궤양 흰쥐 실험 모델 개발과 그 영양생리적특성
김창임,이연숙,최혜미 대한지역사회영양학회 1996 대한지역사회영양학회지 Vol.1 No.2
This study aimed to develop an experimental animal model of duodenal ulcer for application to nutrition, and to verify the nutritional characteristics. The 7 different doses and 8 different injections of cysteamine and 2 kinds of diets with different casein levels(10%, 20%) were tested to examine the incidence and the process of duodenal ulcer in female Sprague-Dawley rats. The result showed that the duodenal ulcer was induced when rats fed 10% casein diet(for 9 days) were injected 6 times with 13mg/100g BW cysteamine. The first injection was conducted after 24 hours of fasting, followed by the 2nd shot after 3 hours. The following shots were repeated every 3 day(4th and 7th days). Duodenal ulcer was observed 3 days after the last injection by optical microscope and the naked eye. The characteristics of nitrogen bioavailability of duodenal ulcer model were as followings : 1) gastric emptying rate was faster, 2) trypsin activity at duodenum was higher, 3) total protein concentration at serum and nitrogen retention rate were lower than the control. (Korean J Community Nutrition 1(2) : 260-268, 1996)
김창임 혜전대학 식품산업연구소 2002 식품산업연구지 Vol.3 No.-
This study was carried out to analysis the nutritional values and fatty acid profile of ostrich meat. The results are summarised as follows : water content is 68.67%, total lipid is 0.75%, crude protein is 26.32%, ash is 1.21%. The fatty acids profile of ostrich meat are that lauric acid is 0.27, myristic acid is 1.31, palmitic acid is 23.96, palmitoleic acid is 11.30, lioleic acid is 8.46, oleic acid is 33.86, stearic acid is 13.63, arachidonic acid is 4.23%.