• 제목/요약/키워드: home-economics

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2020 한국인 수분 섭취기준 설정과 앞으로의 과제 (2020 Dietary Reference Intakes of water for Koreans: establishment and future tasks)

  • 이재현;김선효
    • Journal of Nutrition and Health
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    • 제55권4호
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    • pp.419-429
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    • 2022
  • 수분은 인체에서 가장 많은 비율을 차지하는 성분으로 인체의 원활한 생리작용을 위해 필수적인 요소이다. 2013-2017 국민건강영양조사 자료를 근거로 하였을 때 우리나라 사람들의 평균 1일 수분 섭취량은 2,167.3 mL/day이며 그 중 62%가 섭취기준을 충족하지 못하고 있다. 반면 음료 섭취는 계속해서 증가하고 있는 추세다. 수분 섭취기준은 충분섭취량으로 제시되며, 상한섭취량과 만성질환위험감소섭취량은 제시하지 않고 있다. 2015년과 비교해 2020년 수분 충분섭취량은 연령에 따라 소폭 증가하거나 감소되었는데 유아기 1-2세, 남자 6-8세, 9-11세, 여아 6-8세는 100 mL/day씩 감소하였으며, 남자 12-14세는 100 mL/day 증가하였다. 수분 섭취기준으로 제시되는 수분 충분섭취량은 음식 수분 섭취량과 액체 수분 섭취량을 합한 값이며, 액체 수분 섭취량은 물 섭취량 중앙값, 음료 섭취량 중앙값, 우유 섭취량 200 mL/day을 합해서 산출한 수치이다. 이와 같이 수분 섭취기준에는 음식 수분 섭취량도 포함되어 있으므로, 물과 음료의 섭취기준으로 총수분 섭취기준을 적용하는 것은 적절하지 않으며 액체 섭취기준을 적용해야 한다. 그리고 액체 수분을 섭취할 때에는 당류, 카페인 등이 함유된 음료보다 물이나 우유를 섭취하는 것이 바람직하다. 한국인 수분 섭취기준 설정에 있어서 향후 개선하고 보완해야 할 사항으로 한국인 일상식에서 수분 함량비의 정확성 제고, 액체 수분 섭취량에 관한 조사방법 보완, 생애주기별 수분 섭취 실태에 대한 다각적인 검토, 노인기의 생리적 변화와 건강상태 반영, 한국인 대상 수분 섭취와 건강에 관한 연구 활성화와 반영 등을 제안한다.

가구소득 및 인구학적 특성에 따른 코로나19 유행 전·후 한국 노인의 영양소 섭취변화에 대한 단면연구: 국민건강영양조사 제8기(2019-2020) 자료를 활용하여 (Changes in nutritional status of Korean older adults during COVID-19 Pandemic by household income and demographic factors -using the Korea National Health and Nutrition Examination Survey(2019-2020): a cross-sectional study)

  • 이유신;이윤나
    • 대한지역사회영양학회지
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    • 제28권4호
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    • pp.302-316
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    • 2023
  • Objectives: The study aim was to identify changes in the nutritional status of older adults during the COVID-19 pandemic according to household income and demographic characteristics. Methods: Study participants were 2,408 adults aged 65 and over who participated in the 2019-2020 Korea National Health and Nutrition Examination Survey (KNHANES). To examine changes in nutrient intake levels resulting from COVID-19, data of 2019 and of 2020 were compared. Study participants were divided into three groups based on household income level to compare these changes. The changes were compared according to household income level, age group, and household type. Results: Percentages of recommended intakes for energy, protein, and most micronutrients were the lowest for the low-income group of both males and females in 2020. The Mean Adequacy Ratio (MAR) score was the lowest for the low-income group in both years. When comparing nutrient density for 2019 and 2020 by income group, the male low-income group experienced a decrease in nutrient densities of vitamin A, thiamine, calcium, and iron. For the same group, a decreased percentage for energy intake from protein was noted. Fruit intake was lowest in the low-income group for both males and females. Low-income males had the lowest intake levels for meat, fish, eggs, and legumes in both 2019 and 2020 and the lowest milk and milk product intake levels in 2020. Older adults living alone or single older adults with children had lower MAR scores than those living with a spouse. Older adults living alone experienced decreases in energy and thiamine and iron intake levels in 2020 compared to their intake levels in 2019. Conclusions: Because of the COVID-19 pandemic, nutrition intake levels worsened for older adult males in the low-income group and older adults living alone. This finding shows the need for a more systematic nutritional support strategy for the vulnerable older adults population in national disaster situations.

빅데이터 분석을 통한 발명 교육 센터에 대한 사회적 인식 (Social Perception of the Invention Education Center as seen in Big Data)

  • 이은상
    • 한국융합학회논문지
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    • 제13권1호
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    • pp.71-80
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    • 2022
  • 이 연구의 목적은 빅데이터 분석 방법을 이용하여 발명 교육 센터에 대한 사회적 인식을 확인해 보는 데 있다. 이를 위해 TEXTOM 사이트를 이용하여 네이버와 다음 사이트의 블로그, 카페, 뉴스 채널에서 '발명+교육+센터'를 검색 키워드로 2014년 1월부터 2021년 9월까지의 데이터를 수집하였다. 수집된 데이터는 TEXTOM 사이트에서 정제하였으며, 텍스트 마이닝 분석과 의미 연결망 분석을 위해 TEXTOM 사이트, Ucinet 6, Netdraw 프로그램을 이용하였다. 수집된 데이터는 1차와 2차의 정제 과정을 거쳐 단어빈도를 바탕으로 주요 키워드 60개를 선정하였으며, 선정된 주요 키워드는 매트릭스 데이터로 변환하여 의미 연결망 분석을 실시하였다. 이 연구의 텍스트 마이닝 분석 결과 '학생', '운영', '한국발명진흥회', '특허청' 등이 의미 있는 키워드임을 확인하였다. 의미 연결망 분석 결과 발명 교육 센터와 관련된 '교육 운영', '발명 대회', '교육 과정 및 진행', '사업 모집 및 지원', '주관 및 선정 기관' 등 5개의 군집을 확인할 수 있었다. 이 연구의 결과는 발명 교육 센터에 대한 연구를 수행하는 연구자나 정책 입안자의 학술 연구에 활용될 수 있을 것이다.

글씨쓰기에 어려움이 있는 장애학생을 위한 한국형 쓰기자기평가검사의 측정학적 적합성 검증 (An Investigation of Psychometric Adequacy of Korean Self-Evaluated Writing Scale for Students with Disabilities having Writing Difficulties)

  • 이옥인;임양미
    • 예술인문사회 융합 멀티미디어 논문지
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    • 제6권2호
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    • pp.197-208
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    • 2016
  • 이 연구에서는 쓰기에 어려움이 있는 장애학생을 위한 K-HHIW의 측정학적 적합성 탐색을 위해 장애학생을 대상으로 신뢰도와 타당도 검증을 실시하였다. 연구를 위해 번안된 쓰기 자기평가 검사를 국내 특수교육 분야 전문가 40명에게 델파이 조사하였으며, 적합한 21개 문항으로 최종문항을 완성하였다. 이후 개발된 K-HHIW에 대해 장애학생과 비장애학생 350명(장애학생 116명, 비장애학생 234명)이 참여하여 내적합치도 신뢰도 계수를 산출하고, 구인 타당도 검증을 위해 확인적 요인분석을 실시하였다. 연구결과 장애학생의 전체 신뢰도지수는 .927로 비장애학생 신뢰도지수 .889에 비해 높게 나타났으며, 두 집단 모두 하위요인의 신뢰도가 .661에서 .911로 분포하여 비교적 양호한 것으로 나타났다. 또한 K-HHIW의 확인적 요인분석 결과, 장애학생의 경우 RMSEA는 .08로 적합한 수준이며 GFI, CFI, NFI는 비장애학생과 비교했을 때 다소 낮지만 적합한 수준으로 나타났다. 또한 비장애학생의 자기평가 척도의 하위요인에 있어 집중타당성 수준은 양호한 것으로 나타난 반면 장애학생의 경우 비장애학생의 비해 집중타당성 수준이 낮은 것으로 제시되었다. 마지막으로, 비장애학생의 경우 척도의 하위요인 간 어느 정도의 판별타당성이 검증된 반면 장애학생의 경우 신체수행능력과 쓰기수행 하위척도의 판별타당성은 다소 낮은 것으로 나타났다.

일부 초등학생의 식이조사 및 섭취 식품의 아연 함량 분석에 의한 식이 아연 섭취량 평가 - 충남 벽지와 도시간의 비교 - (Dietary Zinc Intake Assessed by Dietary Survey and Zinc Analysis of Foods Consumed by Elementary Schoolchildren in Chungnam Province in Korea - Comparison between Remote Rural and Urban Areas -)

  • 이은미;김선효
    • 한국식생활문화학회지
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    • 제25권1호
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    • pp.100-107
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    • 2010
  • This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.

학교급식 김치에 대한 인식과 김치응용요리 선호도 - 광주지역 고등학생을 중심으로 - (Perception of kimchi and Preference of foods using kimchi in School Meals - Focused on High School Students in Gwangju -)

  • 김은영;박영희;정난희;전은례
    • 한국식생활문화학회지
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    • 제25권3호
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    • pp.241-250
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    • 2010
  • This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

도시 ${\cdot}$ 농촌 남녀 초등학생의 한국 전통음식 섭취에 관한 연구 (A Study on the Korean Traditional Food Consumption of the Elementary Schoolchildren in Urban and Rural area)

  • 강명선;이은희;천종희
    • 한국식생활문화학회지
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    • 제21권4호
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    • pp.357-365
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    • 2006
  • The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

인천지역 초등학생의 한국 전통음식에 대한 인식과 지식에 관한 연구 (A Study on the Perception and the Knowledge of the Korean Traditional Food in the Elementary Schoolchildren of Incheon)

  • 강명선;천종희
    • 한국식생활문화학회지
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    • 제21권2호
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    • pp.107-115
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    • 2006
  • The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

만두의 조리방법에 대한 문헌적 고찰;조선시대 만두의 종류와 조리방법에 대한 문헌적 고찰(1400년대${\sim}$1900년대까지) (The A Literary Investigation on Mandu (Dumpling);Types and Cooking Methods of Mandu (Dumpling) During the Joseon Era (1400's${\sim}$1900's))

  • 복혜자
    • 한국식생활문화학회지
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    • 제23권2호
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    • pp.273-292
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    • 2008
  • Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.

한국과 미국 성인자녀의 노부모와의 관계의 질과 부양행동 비교연구 (Comparison of Adult children's Quality of Relationship and Care Provision for Elderly Parents in the U.S. and Korea)

  • 최정혜
    • 한국노년학
    • /
    • 제29권2호
    • /
    • pp.611-627
    • /
    • 2009
  • 본 연구는 한국성인자녀와 미국성인자녀의 노부모와의 관계의 질과 부양행동을 비교하였다. 이를 통하여 한국과 미국 두 나라의 성인자녀와 노부모와의 관계 및 부양에 대한 문화적인 차이를 살펴보고, 나아가 우리나라 노부모 부양의 발전 방안모색에 유용한 자료를 제공하고자 한다. 연구대상자는 만 60세 이상의 노부모가 적어도 1명이상 살아있는 성인자녀로서, 미국 캘리포니아 주의 성인자녀 320명과 한국 경상남도의 성인자녀 554명 이다. 연구결과, 성인자녀의 노부모와의 관계의 질은 미국 성인자녀가 한국 성인자녀보다 더 높게 나타났으며, 성인자녀의 노부모 부양행동은 한국 성인자녀가 미국 성인자녀보다 더 높게 나타났다. 성인자녀의 노부모부양행동에 가장 영향을 미치는 변인은 미국은 노부모부양의식으로 나타났으며, 한국은 노부모와의 관계의 질로 나타나 나라간 차이를 보였다. 본 연구 결과를 통하여 노부모 부양행동에 있어서 미국의 경우 성인자녀의 노부모부양의식의 중요성을 알 수 있었고, 우리나라의 경우 성인자녀와 노부모의 세대 간 관계의 질이 중요함을 알 수 있었으므로 향후 우리나라의 노부모 부양정책 방안과 관련하여 성인자녀- 노부모 관계의 질을 강화할 수 있는 프로그램 모색이 필요하다하겠다.