• 생태와환경
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• 제41권4호
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• pp.554-562
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• 2008

To evaluate the limitation for epiphytic and planktonic algal growth, acid extractable inorganic phosphorus (AP), implying the luxury uptake phosphorus, was measured in five reed zones of Lake Biwa. The AP in epiphytic substances was 0.7 to 1.4 mg P surface stem $m^{-2}$ in summer and 1.2 to 2.8 mg P $m^{-2}$ in winter. On the other hand, the amount in planktonic substances was 1.4 to 5.7 mg P m -3 and 0.8 to 5.4 mg P $m^{-3}$ in both seasons. Contribution of AP in the epiphytic and planktonic phosphorus was 23 to 31% and 8 to 27% in summer, and 17 to 22% and 9 to 17% in winter. It suggests that in summer both epiphytic and planktonic algae had been luxuriously taken up phosphate into cells. The weight ratios of C : N : P were averaged 79 : 20 : 1 for the epiphytic substances and 81 : 12 : 1 for the particulate substances. On the other hand, the ratios without the luxurious phosphorus were 93 : 24 : 1 and 103 : 15 : 1, showing much higher values than the Redfield ratio. High ratio in the epiphytic substances indicates that the phosphorus is the limiting parameter, rather than nitrogen, regulating the growth of epiphytic algal populations.

• 대한지역사회영양학회지
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• 제8권3호
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• pp.327-339
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• 2003

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ii ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 113 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin Bl, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohydrate: protein: fat (CPF) ratio of caloric nutrients was 40：26 : 34. This study concluded that: i) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ii ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants. (Korean J Community Nutrition 8(3) : 327∼339, 2003)