Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 9 Issue 2
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- Pages.97-105
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- 2003
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
Nutritional Evaluation of Traditional Fermented Foods by Dietary Intake of University Students in Chungnam
충남지역 대학생의 섭취실태를 통한 전통발효식품의 영양적 평가
- Lee, Na-Yeong (Dept. of Human Nutrition & Food Science, Chungwoon University) ;
- Choe, Mi-Gyeong (Dept. of Human Nutrition & Food Science, Chungwoon University)
- Published : 2003.05.06
Abstract
The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/