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학술논문 7 : 군대급식에서 우유의 영양보충효과에 대한 고찰
엄애선 ( Ae Son Om ),우혜임 ( Hye Im Woo ),이여진 ( Yeo Jin Lee ) 한국군사학회 2014 군사논단 Vol.79 No.-
Due to a variety of food products to choose from with accessibility of ample nutrients as a result of industrialization and economic development, there is a widespread concern of hyper- nutrition. However, daily intake of certain nutrients are still not on bar with the recommended daily intake, which ultimately leads to the unbalanced nutrient diet in people’s dietary life. The average daily intake of calcium per person is 503.0㎎, which is 70% of the recommended nutrient intake (RNI), and for males between the ages of 19 to 29, the RNI is 750㎎, but the average intake is at 83% of the RNI with 643.0㎎. Milk is a perfect food, which contains almost all nutrients that keeps the human body healthy. Calcium in milk, especially, when compared to other sources of calcium, has up to 7 times the body utilization, and whey proteins such as lactose and casein helps the body absorb calcium. This supports the fact that to prevent male osteoporosis, military personnel drinks milk at least once a day to supplement calcium. Also, drinking milk or ingesting dairy products may reduce the risk of obesity. Adequate calcium intake also helps maintain a normal range blood pressure. There is a study, which shows that increase in calcium intake, increases sodium excretion, which, in turn, suppresses the increase in blood pressure. Korean military personnel is made up of ages from 19 to 29, which is the optimum period to store calcium in the bones for old age. Ingesting adequate amount of milk or any dairy products at least once a day maximizes bone density and helps maintain it for a longer period of time. Also, milk intake for military personnel with obesity or insulin resistance syndrome may help improve obesity and decrease the risk of high blood pressure. Calcium supplement through milk with the low-sodium diet implemented in the military meal plans can be said to be a crucial factor in increasing strength and stamina of military personnel and improving their combat power.
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신현아;이애정;이지선;우혜임;조아라;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1
Over the past decade, there has been growing scientific evidence that dietary milk plays a role in beneficial effects for human health. Milk provides a number of good ingredients, in particular with growth factors and different types of proteins such as α -lactalbumin and β-casein. As well as essential amino acids of leucine and isoleucine are make to a positive way of human physical conditions. Therefore, those ingredients are directly involved in the human body, fluid composition and involved in metabolism of protein or carbohydrate. In addition, the development of physical strength and bone health associated with milk consumption. Thus, milk is one of good food for prevention of osteoporosis. Nowadays, several dietary guidelines suggest that people should intake two or three cups of dairy products including milk a day. However, some people cannot drink milk because they appear many adverse effects with regard to intake of milk like allergic reactions, lactose intolerance and weight gain problem. Consequently, it is worthy to discuss about these matters. Person pose the health problems regarding milk consumption should select dairy products carefully. Milk substitutes such as partially-hydrolyzed formula, yogurt, cheese and non- and low-fat dairy products are suggested. They prevent the allergy and lactose intolerance due to lactase in fermented milk digesting the lactose into glucose and galactose. Taking all of these into account, milk consumption is very important to maintain the human health. Although there are several adverse effects with regard to milk consumption, it would not be shown any health problem only if it follows the milk dietary guidelines. Therefore, a milk drinking should be actively encouraged for the public health.
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이지선;신현아;조아라;우혜임;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.2
This study was compared the physicochemical properties and sensory properties of Korean high quality rice(Kopoomkyuck) and Japanese Koshihikari rice. Amounts of protein, fat and water were examined to understand the physicochemical properties. Also, sensory properties were examined by cooked rice and evaluated two different kinds on five-point scale in terms of seven categories - color, glossy, flavor, sweet taste, delicate taste, sticky and overall preference. As a result, we found that two groups of physicochemical properties were not much different. However, Japanese Koshihikari rice was found high score especially, color and glossy categories. Therefore, this study showed that sensory categories for Korean rice has better qualities. Furthermore, we suggested that Korean rice markets should make to improve and produce the high quality type of rice in order to make to increase of consumer’s demand because many consumers interest has been decreased which is related with reduced consumption of rice.
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