Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 13 Issue 3
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- Pages.334-338
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the Nutritive Value of Korean Foods(XVI)
한국식품(韓國食品)의 영양성분(營養成分)에 관한 연구(硏究)(XVI)
- Kwon, Hyuk-Hee (Division of Nutrition, National Institute of Health) ;
- Kim, In-Bok (Division of Nutrition, National Institute of Health) ;
- Kim, So-Hee (Division of Nutrition, National Institute of Health) ;
- Kim, Eun-Sook (Division of Nutrition, National Institute of Health) ;
- Kim, Jung-Hwa (Division of Nutrition, National Institute of Health) ;
- Yu, Jong-Yull (Department of Food and Nutrition, Duk-Sung Women's College)
- 권혁희 (국립보건원 영양과) ;
- 김인복 (국립보건원 영양과) ;
- 김소희 (국립보건원 영양과) ;
- 김은숙 (국립보건원 영양과) ;
- 김정화 (국립보건원 영양과) ;
- 유정열 (덕성여자대학 식품영양학과)
- Published : 1984.09.30
Abstract
The nutritive value of food is the fundamental and principal need for the food administration, nutritional education, dietary clinic and nutritional survey and various projects. The nutritive values for 527 kinds of korean foods have been analyzed at this laboratory from 1961 to 1982. In this paper the additional 30 kinds of korean foods are reported for their proximate composition, minerals and vitamins.
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