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윤옥현 김천대학교 1989 김천대학교 논문집 Vol.10 No.-
幼兒敎育 敎授方法에 關한 稱究 ~ 開放敎育을 中心으로
尹玉鉉 김천대학교 1988 김천대학교 논문집 Vol.9 No.-
The realization that a Woman's nutritional status during pregnancy profoundly influences her own health as well as that of her infant is of recent origin. This study was projected to provide basic data on prenatal care for future direction in maternity and child care, and the period directly afterwards in order to offer to mothers appro-priate advice for the improvement of nutritional standards. The results were as follows: 1. The maternal low nutrition during gestation has influenced on cell number, cell size, Protein content to fetus. 2. Women with a low pregnancy weight have an increased risk of having low-birth-weight infants and other complications. 3. Anemia occurs frequently in pregnancy and origin, with a deficiency of iron being the most common cause. A second related cause is acute blood loss from hemorrhage, and a third less common cause of anemia is a deficiene y of folacin. 4. Toxemia is a pathological state specific to pregnancy in humans. A specific nutritional deficiency, such as of pro-te in or of a Vitamin has not been identified. At present the best policy for preventing toxemia is comprehensive prenatal care, induding education about a balanced diet that is adequate in nutritional status and with poor dietary ha-bits.
尹玉鉉 김천대학교 1982 김천대학교 논문집 Vol.3 No.-
By placing the significance of this dissertation on establishing the Korean traditional food by restoring our ancestral heritage in the taste of our food and diverting the unhappy tendency of our recent diet which is apt to depend on western style diet, these studies are conducted the historical review of our traditional food. And they based on the results of this study, a practical taste-preparation of food as well as analysis of its nutrients has been con-ducted. The results are as follows; 1.As a result from analysis of Korean traditional dessert, it was found that the amount of moisture contained in beverages was in the range of 67-90% and rice cakes were 40-50%, Korean cookies were 17-38%. As to crude protein such as “Ho Bak Dug” and “Nok du pyen” were found to be contained 9.6-10.6%. It was remarkably higher than com-pared with the 0.1-7.0% found in other foods. Crude fat was also high in food, showing 19.7% in “Yugwa”, 18.7% in “Yakgwa” and 13.8% in “Hukyim ja Dashink”. The sugar is contained about 50-67% in Korean cookies such as “Da Shik”, and “Jongwa”, which was five times as much as compared with other foods. This percentage seemed to result from using sugar, honey and wheat-gluten when they were prepared. There were not cellulose at all in “Dashik”, “Hwa Chae” and “Cha”, Crude ash content was minimum at the rate of 0.1-1.5% and pH was in the range of 4.0-7.0. 2.The result fro, analysis of minerals, revealed a high amount of phosphorus (as ) at the rate of 962.5mg% in “Omija Hwachae” etc. and iron was also high in the food, showing 350 ppm in “Yugwa”, 162.5ppm in “Ginseng Jongwa” and 177.5ppm in “Saeng Gang Cha”. As to Calcium, “Hukyimia Dashik” was found to contain 2000ppm. It was remarkably higher than compared with the 10-300ppm found in other foods. Magnesium in these foods was at the range of 23-780ppm and it was also high at the rate of 207.5ppm in “Hukyimja Dashik” and 800ppm in “Su Jung Gwa”. And Zinc was high at the rate of 145ppm in “Ginseng Jongwa” and 155ppm in “Saeng Gang Jongwa”. The amount of chrome, copper and manganese was minimum in these foods; It was almost negligible in the traditional foods. Potassium was high at the rate of 8875mg% in “Su Jung Gwa”, 9375mg% in “Omija Hwachae” and 6125mg% in “Bae Sook”. The content of Sodium was generally low. 3.As a method of preserving and developing Korean traditional food, it is desirable to have the Korean people renew their recognition of their own food as well as the broadening of the range of study in the organization such as Korean Traditional Food Research Institute for the advanced study in developing our food through a prudent management of the institute with an effort to finding a genuine cultural heritage of our tradi-tional food.