• 제목, 요약, 키워드: food list

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나트륨 실측치와 식품교환표 및 식품성분표를 이용한 추정치의 비교 (Differences Between Analyzed and Estimated Sodium Contents of Food Composition Table or Food Exchange List)

  • 권용주;이무용;김지영;권광일;김소진;신희준;박성수;이은주;박혜경;박용순
    • 한국식품영양과학회지
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    • v.39 no.4
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    • pp.535-541
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    • 2010
  • 나트륨의 과잉섭취가 고혈압의 주요한 위험요인으로 알려져 있는데, 한국인의 성인 하루 평균 소금 섭취량은 영양 섭취기준보다 3배 이상 높다. 본 연구에서는 식품교환표를 이용하여 14일간의 식단을 작성하고 조리된 음식의 나트륨 함량을 실제로 측정한 후 식품교환표와 식품성분표에서 계산된 나트륨 추정치와 비교하여, 각각 방법의 정확성 및 문제점을 파악하고자 하였다. 그 결과를 요약하면 아래와 같다. 하루 식단의 나트륨 함량에서 식품교환표로 계산한 추정치는 실측치와 유의한 차이가 났으나, 식품성분표는 실측치와 유사하였다. 음식별 절대값의 비교에서는 식품교환표로 계산한 나트륨 추정치와 식품성분표로 계산한 나트륨 추정치가 모두 실측치와 유의한 차이가 났다. 음식군별 절대값 비교에서는 양념류의 나트륨 함량이 많은 주요리, 부식, 국물요리에서 상당히 유의한 차이가 났으며, 식품교환표로 계산한 추정치, 식품성분표로 계산한 추정치, 실측치간의 차이가 큰 음식들이 모두 주요리, 부식, 국물요리였다. 이상의 결과에 따르면, 단순히 하루 식단의 나트륨 함량 비교에서 식품교환표에 비해 식품성분표의 나트륨 함량이 더 정확하다고 생각할 수 있지만, 음식별 또는 음식군별로 추정치와 실측치간의 차이를 절대값으로 비교한 결과, 식품교환표와 식품성분표의 나트륨 함량 모두 실측치와 차이가 컸다. 특히 나트륨 과잉 섭취의 주요 원인으로 보고되는 양념류의 차이로 장류, 김치 등의 사용이 많은 한국음식에서 식품교환표와 식품성분표를 이용한 추정치와 실측치의 차이가 컸다. 따라서 고혈압 및 신장질환 환자를 위한 저염식단작성시 식품교환표나 식품성분표를 사용할 때 실제 소금량과의 차이를 고려해야한다.

병원 급식시설의 미생물적 품질관리를 위한 전산 프로그램개발에 관한 연구 (Development of a Computer-Assisted Microbiological Quality Assurance Program for Hosipital Foodservice Operations)

  • 곽동경;장혜자;주세영
    • 한국식품조리과학회지
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    • v.8 no.2
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    • pp.137-145
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    • 1992
  • A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

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Selection of key foods for the systematic management of a food and nutrient composition database

  • Shim, Jee-Seon;Lee, Jung-Sug;Kim, Ki Nam;Lee, Hyun Sook;Kim, Hye Young;Chang, Moon-Jeong
    • Nutrition Research and Practice
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    • v.11 no.6
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    • pp.500-506
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    • 2017
  • BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

당뇨병환자의 메뉴개발 요구도 및 보리이용 당뇨식단 개발 (Need for Development of a List of Meals for Diabetic Patients and Development of Barley-Based Diabetic Meals)

  • 류지혜;노정옥
    • Family and Environment Research
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    • v.51 no.5
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    • pp.551-561
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    • 2013
  • The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.

Development of a Semi-quantitative Food Frequency Questionnaire Based on Dietary Data from the Korea National Health and Nutrition Examination Survey

  • Younjhin Ahn;Lee, Ji-Eun;Paik, Hee-Young;Lee, Hong-Kyu;Inho Jo;Kim, Kuchan m
    • Nutritional Sciences
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    • v.6 no.3
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    • pp.173-184
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    • 2003
  • Objective : This study was carried out to develop a semi-quantitative food frequency Questionnaire (SQFFQ) for estimating average dietary intake to determine the risk factor for lifestyle-related diseases in a conjoint cohort study. Design : We developed an SQFFQ for genomic epidemiological studies based on the data in the'98 Korea Health and Nutrition Examination Survey. A subset of data on informative food items was collected using the 24-hr recall method with 2,714 adults aged 40 or older living in middle-sized cities or in rural areas in Korea. The cumulative percent contribution and cumulative multiple regression coefficients of 17 nutrients (energy, fat, carbohydrate, protein, fiber, iron, potassium, sodium, calcium, phosphorus, vitamin A, retinol, $\beta$-carotene, vitamin $B_1$, vitamin $B_2$, niacin and vitamin C) of each food were computed. Results : Two hundred and forty-nine foods, which were selected based on their 0.9 cumulative percent contribution, and 254 foods, which were selected based on their 0.9 cumulative multiple regression coefficients, respectively, were grouped into 97 food groups according to their nutrient contents. Several popular Korean foods, which were missing from the list due to the seasonality of the survey, were included. The portion sizes were derived from the same data set. The SQFFQ covered 84.8 percent of the intake of 17 nutrients in the one day diet record data of our 326 cohort study subjects. Conclusions . The final list included 103 food items. The foods list in the SQFFQ described herein accounted for 84.8 percent of the average intake of 17 nutrients. Therefore, the list could be used for the assessment of the baseline dietary intakes of the conjoint cohort studies.

국민영양조사를 이용한 우리나라 다소비 식품의 섭취량에 관한 연구(II) -음식의 섭취량 조사 분석- (The Study on Frequently Consumed Food Items from 1993 Korean National Nutrition Survey(II) -Amounts and Frequency of Dishes Intakes-)

  • 계승희;이행신;박미아;문현경
    • 한국식생활문화학회지
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    • v.11 no.5
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    • pp.581-592
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    • 1996
  • The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed dishes. We conducted the secondary analysis from '93 Korean National Survey. Mainly informations about 2-day food records were used to investigate dish intakes and to compare different food patterns by area. Amounts of total daily intakes of dishes per capita are 1,741.46g in nationwide, 1,722.03g in large city, 1,712.46g in small city, 1,808.73g in rural. The dish consumed in largest quantities per capita per day is the rice which amounts is 481.67g, 27.66% of total intake. Fruits and cabbage were consumed in large quantities too. Kimchi made of cabbage have the highest number of frequencies. Number of frequencies in rice, fruits, and milk showed high, too. Dish groups are classified by the cooking method. Some dishes in several dish groups have small number of frequencies and small amount of quantities. Some dishes in the top list are not included in the 30 dishes list. There should be some studies about validity and reliability of the dish list, using individual dietary assessment methods.

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여대생 집단의 에너지 소비량에 관한 연구 (A Study on Daily Energy Expenditure of Co-eds in a University)

  • 김석영;차복경
    • 한국식품영양과학회지
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    • v.22 no.2
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    • pp.149-153
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    • 1993
  • 본 연구는 자연스런 환경에 있는 다수인의 소비에너지를 측정하고자 할 때 보다 간편하면서도 정확하게 소비에너지를 측정 할 수 있는 방법을 모색하고, 또 우리나라 여대생의 일일 소비에너지와 비만도에 다른 소비에너지 및 활동강도의 차이를 알아보고자 실시하였다. 여대생 82명을 대상으로 15-min check list와 calorie counter에 의한 두가지 방법으로 3일간의 소비에너지를 측정하여 두 방법에 의해 측정된 소비에너지의 관계를 검토하였는데 그 결과는 다음과 같다. 1) 일일의 소비에너지는 15-min check list에 의한 경우가 1963 kcal였고, calorie counter에 의한 경우가 1649kcal로 국내에서 보고된 타 연구결과와 비교해 볼 때 15-min check list에 의한 측정치는 비슷하였으나, calorie counter로 측정할 때에는 실제보다 낮게 측정되는 것으로 볼 수 있었다. 그러나 두 방법이 모두 신체 계측치와 상관성이 높았고, 또 두 방법사이에 상관도도 매우 높았으므로 calorie counter로 측정한 값을 'DEE by 15-min check list=3.31186+1.18837$\times$DEE by calorie counter' 의 식에 의해 15-min check list값으로 환산해 주면 다수인을 대상으로 측정할 때 보다 간편하면서도 정확하게 소비에너지를 측정해 줄 수 있을 것으로 생각된다. 2)상대적 비만도에 따라 세군으로 나누었을 때 소비에너지와 활동강도가 세군에서 유의하게 달랐다. 또 자신의 활동을 15분 단위로 기록하게 한 뒤 활동등급별로 집계한 결과 활동등급 1의 빈도수가 저체중군이나 정상체중군에 비해 과체중군에서 유의하게 높았고 반면 활동등급 3의 경우에는 과체중군이 저체중군에 비 해 유의하게 빈도수가 낮아서 과체중군이 덜 활동적이라고 볼 수 있었다.

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NFC를 이용한 냉장고 Application 구현 (Implemention of Refrigerator Application using NFC)

  • 함지훈;윤민규;한정우;김태용;장원태
    • 한국정보통신학회:학술대회논문집
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    • pp.570-572
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    • 2015
  • NFC(Near Field Communication)는 근거리 무선 통신의 일종으로 RFID 기술의 한 영역이다. NFC 기술은 데이터 전송, 출입통제 시스템 활용 및 모바일 결제와 같은 많은 영역에서 유용하게 사용되고 있다. 최근 NFC를 활용한 스마트폰 어플리케이션 개발이 활성화되고 있지만, 현재 NFC 태그의 편리성에 대한 인식은 미미한 상태이다. 본 논문은 마트를 방문하는 고객에게 편리성과 식품에 대한 지식을 제공하기 위해 만든 Application에 대한 내용이다. 사용자는 마트에서 스마트폰을 이용하여 식품 전시대에 붙어있는 NFC에 태그하게 되면 식품정보, 구입요령, 보관법, 효능 등의 데이터가 스마트폰 화면을 통해 제공된다. 해당 식품을 구매할 경우 '냉장고에 넣기' 버튼 클릭 시 Application의 식품목록으로 넘어가며, 식품목록 화면을 통해 자신의 냉장고안의 식품목록, 유통기한 등의 정보를 제공함으로써 사용자들이 좀 더 편리하게 식품을 구매할 수 있도록 도와준다.

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식행동과 신체발달, 인지능력 및 과잉행동간의 관련성에 관한 연구 -제2보: 취학전 아동의 식행동과 각 변인간의 관련성에 대한 보고- (Cognitive Performance and Hyperactivity in Terms of Eating Behavior and Physical Growth among Preschoolers: - 2. The relationships of several factors (nutritional and social factors, cognition and hyperactivity) on preschoolers-)

  • 김경아;심영현
    • 한국식생활문화학회지
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    • v.10 no.4
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    • pp.269-279
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    • 1995
  • The purpose of this study was to examine the relationships of nutritional and social factors among 100 children aged $5{\sim}6$ years. Forty five children (45%) were selected from families with low socioeconomic status, while 55 children (55%) were from those with high socioeconomic status. Cognitive performance of the children was measured by the Draw a man test and the degrees of hyperactivity were assessed by both children's mothers and their teachers using two different Check List (Behavior check list and Conner's rating scale). There were few associations between cognitive performance and nutritional variables. However, levels of hyperactivity were related positively to diversity of food intake and weight percentage for age, and negatively to animal and processed food preferences. These results indicate a possible role of nutrition on psychological development.

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학교급식의 지역농산물 활용에 대한 농업인 인식에 관한 연구 (A Study on the Local Farmers' Perceptions toward the Use of Local Food for School Meals)

  • 김영;김양숙;현용호
    • 농촌지도와개발
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    • v.18 no.3
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    • pp.569-590
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    • 2011
  • The purpose of this study is to examine the local farmers' perceptions toward the use of local food for school meals from the suppliers' perspectives. Data was collected from 12 school-meal management centers which provide the name list of local farmers. from the provided list, 167 people were selected, who were asked to answer the self-administerd questionnaires by post. 87 responses were returned, having shown the response rate was 50.1%. The data were analyzed by using SPSS 15.0 for descriptive analysis. The findings from this study are as follows: First, the local farmers has a positive attitude toward certified and supply methods for local food whereas price and selling quantity of local food were dissatisfying; Second, local farmers prefer to use public supplying chains such as school-meal support centers rather than private ones. Furthermore, they like to directly contact with a school in terms of supplying local food. To establish self-selling systems, computer programs like ERP should be adopted to effectively manage the production process of local food. On conclusion, implications and limitations were discussed.