Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 5
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- Pages.516-523
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Dietary Behaviors and Consumption of Health Food among the Cancer Patients
암환자들의 식행동과 건강식품 섭취실태에 관한 연구
- Kim Yong-Sin (Dept. of Food and Nutrition, Hanyang University) ;
- Kim Sang-Yeon (Dept. of Food and Nutrition, Hanyang Woman's College) ;
- Jung Kyung-Ah (Dept. of Food and Nutrition, Hanyang University) ;
- Kwon Soon-Hyung (Dept. of Food and Nutrition, Hanyang Woman's College) ;
- Chang Yu-Kyung (Dept. of Food and Nutrition, Hanyang University) ;
- Park Mi-Hyoun (Erom R&D Center) ;
- Hwang Sunng-Joo (Erom R&D Center)
- 김용신 (한양대학교 생활과학대학 식품영양학과) ;
- 김상연 (한양여자대학 식품영양학과) ;
- 정경아 (한양대학교 생활과학대학 식품영양학과) ;
- 권순형 (한양여자대학 식품영양학과) ;
- 장유경 (한양대학교 생활과학대학 식품영양학과) ;
- 박미현 (㈜이롬) ;
- 황성주 (㈜이롬)
- Published : 2005.10.01
Abstract
This study was performed to investigate dietary behaviors and consumption of health food in cancer patients. The subjects were 163 cancer patients recruited from the general hospital in Seoul, Korea. The data were obtained by the structured self administered questionnaire. The mean age of subjects was 51 years. Most of subjects didn't eat the visual fat of meat and chicken skin. The mealtime of the subjects was generally regular and most of subjects had breakfast. The subjects of this survey liked to eat foods with sweet taste but disliked to eat hot, salty and sour taste ones. The preference for fish, marine products and vegetables was high but that for instant foods and frying foods was very low. Most of subjects consumed the foods that is generally known as anticancer foods such as vegetables and fruits. On the other hand, most of subjects didn't intake butter, margarine, and frying foods that is known as risk factors of cancer. The majority of subjects