기초식품군중(基礎食品群中).제사군(第四群)(칼슘급원(給源)) 연구(硏究)

A Study on Fourth Group of Basic Food Groups(Source of Calcium)

한국도시인(韓國都市人)의 식이(食餌) 가운데 Ca 급원식이(給源食餌)의 1일섭취량(日攝取量) 및 실제 섭취(攝取)되고 있는 1일(日) Ca 량(量)을 기초조사(基礎調査)하기 위하여 부산(釜山) 전(全) 산역(山域)에 있는 7개구(個區)의 아파트군(群) 가운데 165가구(家口)를 대상(對象)으로 Ca급원식이(給源食餌)의 종류(種類), 섭취량(攝取量), Ca 함량(含量), 조리법(調理法)등을 조사(調査)하였던 바 다음과 같은 결과(結果)를 얻었다. 1. Ca 섭취대상(攝取對象)으로는 멸치와 우유를 주로 섭취하고 있으며 1일(日) Ca급원식품중(給源食品中)의 Ca함량(含量)은 195.06mg으로서 권장량에 상당히 미달(未達)되고 있다. 2. 멸치는 통째 먹는 경우보다 용출시키거나 뼈부분(部分)을 제거(除去)하고 섭취한다. 3. 뱅어포, 새우는 사용빈도가 많지 않았다. 4. 사골은 $5{\sim}6$시간 정도(程度) 용출시켜 섭취하고 있으나 용출시간이 길수록 Ca 용출량이 많았다. 5. 그밖의 생선(生鮮)은 Ca 급원(給源)이라 인정(認定)되는 뼈부분(部分)의 섭취가 거의 안되고 있으므로 뼈를 먹는 조리방법(調理方法)이 개선(改善)되어야 하겠으며 뼈와 동시에 조리(調理)를 하여 결국은 먹지 않음으로해서 버려지는 조미료의 손실도 함께 막아야 될 것 같다. 6. Ca 은 체내흡수(體內吸收)가 용이(容易)하지 않으므로 흡수효과(吸收效果)도 고려한 식품선택(食品選擇) 및 방법(方法)이 권장되어야 하겠다.

As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.