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This research aims to study the changes in gastrointestinal function attributed to aging in human. The thresholds for recognition and detection of flavors became elevated and salivary gland acinar cells decreased in the old age. But most esophageal function remained relatively intact. Although gastric emptying time has been slowed with aging, the total intestinal transit time did not differ. Atropic gastritis due to H. pylori in old man decreased secretion of acid and intrinsic factor and absorbability of calcium and iron. Pancreatic secretion is droped in older persons. Prevalence of gallstones rised with age. Liver size and portal blood flow decreased significantly with age. Mucosal surface area has been reported to be slightly diminished in the aging man. Glucose transporters decreased and insulin tolerance increased. Absorption of aromatic amino acid is diminished with age. Dietary protein in that aging human increased fecal nitrogen excretion. Vitamin A tolerance increased. Vitamin D receptor concentration decreased and resistance to 1,25-(OH)_2D_3 action increased. Permeability of aging small intestine increased. Zinc balance dit not differ. Copper absorption appeared not to be significantly affected by age. Neurotensin secretion decreased thus slowed colonic peristaltic movements and intestinal mucosal growth.
In the universe, there are two types of energy. One is called Yin, and the other is called Yang. Our ancestors explained the mechanics of nature by yin and yang. Human body is a small universe and organs influence one another since they originated from same embryonic cell. The yin is contractive, condensed, slow, sink, and cold. The yang is scattered abroad, active, floated and hot. The match of yin and yang made the sky, earth, human, spring, summer, fall, winter and become a universe. Therefore we see disease by yin and yang, interpret the conditions of patients by yin and yang and treat them by yin and yang. Preventive medicine through food by yin and yang is the most precious treasure for our health.
The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.
This study aimed at the effect of carbohydrate level in diets on serum glucose and lipid in Korean 500 NIDDM patients. Most of NIDDM patients belong to 50-64 years old. As carbohydrate intake level increased, nutrients intake increased. The group of low carbohydrate intake shows significantly high in HDL and that of medium carbohydrate intake is significantly high in LDL. But high carbohydrate-fiber diet result in lowering effects on serum LDL/HDL ratio and triacylglycirides. The group of high carbohydrate intake has high linoleic acid intake. The group of high carbohydrate intake shows significantly high in serum C16:0, C18:0. The P/S ratio is highest in low carbohydrate group. ω-3/ω-6 ratio of diet shows (-) correlation with that of blood in female diabetes. Cereals and noodles intake has (+) correlation with serum fatty acid and C16:0, C18:0, C18:2. In conclusion, high carbohydrate-fiber diets are recommendable for NIDDM patients.
This study focused the recognition and preference of Korean traditional food of elementary school students, in order tomake effective educational materials about Korean traditional foods for the elementary school students. According to theresponses of 356 elementary school students participating in this research, they understood the concept of traditional Koreanfood and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher theirinterest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary schoolstudents enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school studentssuggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class forcooking traditional foods in schools should be expanded.