식품성분표 차이에 따른 섭취 영양소 추정 비교 연구

이심열,백희영 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

This study was conducted to investigate the influence of different nutrient databases in estimating nutrient intake. A nutrient survey with Food Frequency Questionnaire containing 65 food items was conducted with 2,426 subjects over 30 years of age living in Yeonchon-gun. Kyungki province. The nutrient intakes were first estimated by using one (A) nutrient database which was based on the Korean Food Composition Table, 4th edition. With the other (B) nutrient database which was based on the Korean RDA (Recommended Dietary Allowances) 6th edition, it was reestimated and two results were compared. For most nutrients except carbohydrate, calcium, vitamin C and 8-carotene, mean nutrient intake level estimated from database B was significantly higher than that from database A(p<0.05). Mean intake level of most nutrients from two databases were significantly correlated by Pearson's correlation coefficients (p<0.001). Results from the ranking of nutrient intake levels of the subjects by two databases were highly correlated (p>0.9, p<0.001). Weighted kappa values representing measures of agreement ranged from 0,55 for vitamin C to 0.97 for carbohydrate. The proportion of subjects classified into the same quintiles by two databases ranged from 45% for vitamin C to 96% for carbohydrate. This result implies that different nutrient database may produce substantial differences in estimating the absolute nutrient intake but may not be crucial in ranking or classifying individuals with regard to specific nutrient intake.

서울지역 대학교 구내식당의 점심식단 분석 : 직영급식 및 위탁급식 식당의 식단 비교 Comparison between Self-operated and Contracted management

이심열,박수정,김진아 대한가정학회 2004 Human Ecology Research(HER) Vol.42 No.5

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program「DS24」. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows.: 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399kcal, for the side dish, it was 107kcal, and for the kimchi, it was 9.9kcal. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545kcal, and at one contracted management, the energy intake were 494kcal. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4~0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitarmin B₂.

영양교육 실시교와 미실시교 초등학생들의 영양지식·식행동 및 영양소 섭취 상태 비교 연구

이지영,이심열 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was conducted to investigate the effect of the nutrition education on the nutrition knowledge, eating behaviour and nutrient intake of the children. Questionnaire and dietary record were executed to 105 children in the 4th and 5th grade in elementary school with nutrition education and 107 in the same grade without nutrition education. The results were as follows; In nutrition aspect, higher acknowledgement and precision level was observed(p<0.001) in the educated group. Higher practice will of nutrition knowledge, lower rate of skipping meal, better appetite were also observed in the educated group. In the aspect of food group intake, meat· fish· egg, tofu and bean, fruits, milk and milk products intake frequency were higher in the educated group. Most nutrient intake except fat and vitamin B₂ were observed to be higher in the educated group. Therefore, it was concluded that continuous nutrition education was recommended in order to put positive effect on the eating behaviour and nutrient intake of the children.

신경망 및 상관계수를 이용한 신체지수 고지혈증판정

이심열,유송민 경희대학교 레이저공학연구소 2000 레이저공학 Vol.11 No.-

In order to diagnose and predict the symptom of hyperlipidemia without resorting to the conventional judgement criteria, a neural network based methodology has been introduced. SD score was used to preprocess the body factors to be suitable for the system and extreme data were excluded. Cross correlation between cholesterol level and each factors were estimated to measure relative dependancy. In order to estimate parameter effectiveness, various learning rate were compared. The neural network was trained by randomizing the arranged order of training data. The network performance with respect to various network structure and number of training data were tested. Number of input node was decreased by eliminating one body factor from the training data list and corresponding prediction rate was compared.

서울 지역 비구니 스님의 식생활과 건강상태에 대한 조사 연구

박혜윤,이심열,이윤희 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 89% of the subjects were eating a snack more than once a day. 'The snacks included fruits (60%), traditional tea (20%), coffee (9%), bread and cookies (4%), and rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

서울·인천지역 초등학교 급식담당자의 환경보존을 위한 음식물쓰레기 처리 및 급식관리 실태 조사

김경미,이심열 대한가정학회 2003 Human Ecology Research(HER) Vol.41 No.12

The purpose of this study was to investigate the status of school lunch program managers' disposal of food waste and food service management in elementay school lunch program. Questionaries were distributed to 243 school lunch program managers of elementay schools in Seoul and Incheon area. The statistical analysis of data was completed using SPSS program. The results were summarized as follows. The average score of school lunch program managers' environmental conservation consciousness was slightly high, which was found to be 4.0. Most food waste was mainly vegetables. The primary recycling methods of leftovers from the school food service operations were to using them as livestock feed(84.7%). The best way of food waste treatment recognized by school lunch program managers' was utilizing it as fodder for animals or fertilizer(54.1%). The average score that school lunch program managers' achieved in term of food service management considering environmental conservation was 3.8. The school lunch managers' opinions imposing environmental regulation on the corresponding firm was wry strict. Based on the observed results, several recommendations are suggested : practical food management guideline and its related proper information, foodbank program.

대학 구내식당의 이용실태 및 급식 서비스에 대한 만족도 조사 : 서울지역을 중심으로

박수정,김진아,이심열 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

The purposes of the study was to measure attitude and satisfaction concerning the service quality of university foodservices. The survey was conducted to 500 university students using questionnaires, of which 457 questionnaires were analyzed. A statistical data analysis was completed using SAS programs by the descriptive analysis. The results of the study were summerized as follows : 1) The mean frequencies of visiting the university foodservices per week were higher in males than females. The factor affecting the students on their first choice of the foodservices depended on the distance. The first complaint factor concerning the university foodservices was the taste of foods. 2) The students were not satisfied with the service quality of university foodservices personnels. The actual mean score of the service quality was 3.92 out of 5, but the perceived one was 2.94. Therefore, the satisfaction degree of the service quality was calculated as -0.98. 3) The students were more satisfied with the food quality of contracted foodservice management than that of self-operated one.

전국 주요 사찰의 후원(부엌) 현황 및 제공 식단의 분석 - 식단 유형을 중심으로 -

김진아,이심열,Kim Jin-A,Lee Sim-Yeol 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

A Study on the Characteristics in Dietary Behavior and Dish Preference of Elementary School Children in Seoul and Kangwha Area

Lee, Sim-Yeol,Kang, In-Soo Korean Society of Community Nutrition 2001 Journal of community nutrition Vol.3 No.2

This study was conducted to provide current information on dietary behaviors and dish preferences of elementary school children and to suggest guidelines for proper dietary behaviors. To accomplish study objectives survey was executed using the questionnaire for 420 fifth and sixth grade school children, chosen from schools in Kangwha-gun and East River District of Seoul. A questionnaire largely consists of categories including general characteristics, dietary behavior and preferences of the subjects for some dishes. Results showed 30% of the subjects had breakfast irregularly. A majority of the subjects took Korean style dishes of cooked rice and soup for breakfast. fifty-eight percent of subjects had a regular meal time. Imbalanced diet(avoiding specific flood group thereby causing unbalance in nutrient intake) habit group was estimated to be 47.3%. Twenty one percent had a habit of overeating. In choosing the snack, taste was considered to be a more important factor than nutrition. Advertisement of the snack was shown to be one of the Important factors in selecting the snack. The girls were more concerned about weight control than the boys. Also the girls were likely to rely on the diet to control weight since they exercised only in the physical c1ass while the boys exercised regularly. Generally, children liked animal protein containing foods and the preference for vegetables was low. In order to improve overall dietary behavior, systematic nutrition education programs reflecting sex difference should be developed. Dish preference data would be very useful in selecting substitutive dish for the s[hoof lunch menu to improve imbalanced diet. (J Community Nutrition3(2) : 69∼76, 2001)

사찰음식 섭취와 건강에 관한 연구

이심열(Sim-Yeol Lee),김진아(Jin-A Kim) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6