• 대한물리치료과학회지
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• 제9권3호
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• pp.19-29
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• 2002

This study questionnaires 166 inpatients and outpatients with stroke in 8 hospitals, including Wonkwang University Gwangju Korean Hospital from July 2 to 31, 2001 in order to find out the influence of general nature, smoking, drinking, obesity, and perception of saltness of patients with stork on the outbreak of stroke and to examine important factors by dividing into hemorrhagic and ischemic stroke. Finally, collected data is analyzed statistically, using SPSS 7.5 statistics package. This study reaches a conclusion as follows. 1. For general nature, 86(51.8%) patients have hemorrhagic stroke and 80(48.2%), ischemic stroke in the rate of 1.59:1(male:female), suggesting that male's outbreak is more than female's. Outbreak age is ranged from 20 years to 90 years in order of 60's, 50's, and 40's. 50's-60's accounts for more than half percentage. 2. For smoking, 73(71.6%) of male patients has smoking experience and their 562% has ischemic stroke. Their cross-analysis for hemorrhagic and ischemic stroke shows significant difference with $x^2=3.90$(p<0.05). 48.6% of patients with smoking experience is ranged from 1 to 10 a day in smoking quantity. 3. For drinking, 90(88.2%) of male patients has drinking experience and their 53.3% has hemorrhagicstroke. Their cross-analysis for hemorrhagic and ischemic stroke shows no significant difference with x2=3.40(p<0.1). 59.3% of patients with drinking experience is classified as a overdrinking group. 4. For obesity, low weight is 8(4.8%): normal, 111(66.9%): excessive, 40(24.1%), and obesity, 7(4.2%). In patients with hemorrhagic stroke, excessive weight and obesity are somewhat high(33.7%). The cross-analysis for male's hemorrhagic and ischemic stork by dividing BMI into more and less than 25 shows no significant difference with x=3.52(p<0.1). 5. For perception of saltness, 21(12.7%) patients eat flat: 76(45.8%) normally, and 69(41.5%), saltily. Many patients with ischemic stroke are classified as a group who eat saltily. The cross-analysis for male's hemorrhagic and ischemic stroke shows signifiant difference with x2=10.99(p<0.05). As this study has small sample and selects inpatient and outpatient in certain local hospital, it is difficult to generalize. But the cross-analysis of male's hemorrhagic and ischemic stroke shows signifiant difference in smoking and perception of saltness. Drinking and obesity are more important factors in hemorrhagic stroke and smoking and perception of saltness in ischemic stroke.

• 한국전문물리치료학회지
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• 제6권3호
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• pp.82-93
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• 1999

Stroke is a serious disease despite recent improvement in medical and surgical treatment. Hence, identification of modifiable risk factors for stroke is important. This case-control study was done to demonstrate that relationship between smoking, alcohol consumption, obesity, perception of saltness and the incidence of stroke and to identify that smoking, alcohol consumption, obesity and perception of saltness, after adjusting for age, hypertension. A structured interview was carried out from April 15, 1996 to May 3, 1996 in Yonsei Medical Center. The study group consisted of 59 neurologically confirmed stroke patients as the study group and 59 non-stroke patients as controls. Analysis of the data was done by means of ${\chi}^2$-test and logistic regression analysis. The results were as follows. In the study group: 1) Hypertension in males had a 10.2 odds ratio (p<0.05), cardiovascular disease in females had a 11.3 odds ratio (p<0.05) and a farnily history of stroke in males had a 3.1 odds ratio (p<0.05). 2) Females smoking one or more cigarettes had a 8.3 odds ratio (p<0.1), but males had no direct relationship with odds ratio of 1.5 (non-significant). 3) Alcohol consumption in males had a 0.4 odds ratio, and in females had a 0.8 odds ratio. The odds ratio was decreased in alcohol consumption group (non-significant). 4) Males with more than 20 cigarettes pack-years history had a 2.5 odds ratio (p<0.05), more than 25 Body Mass Index had a 3.1 odds ratio (p<0.05) and more than 220 ml ethanol weekly consumption had a 1.5 odds ratio (non-significant). 5) Female smokers had a 8.3 odds ratio (p<0.1), drinkers a 0.8 odds ratio and more than 25 Body Mass Iidex, a 43.1 odds ratio (p<0.05). 6) Females without saltness perception from a 0.5% salt solution had a 6.8 odds ratio (non-significant). 7) By logistic regression analysis independent risk factors for stroke in males were found to be hypertention, age, and obesity. The study was limited because number of subjects was too small for practical implications. However, like as other results, this study suggest that people should be advised to control hypertension, and obesity since these carry a risk of stroke.

• 대한한의학원전학회지
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• 제25권2호
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• pp.15-24
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• 2012

Objective : I would define the differences of sentences that 'A tongue can detect five basic tastes' and 'A mouth can perceive the five cereals' in Youngchu Macdo(靈樞 脈度). Methods : 1. I refer to literatures for the sentences in Youngchu Macdo 2. I look into the symptoms which may be caused by heart and pancreas troubles, respectively. Result : Human being can not detect a specific taste on his heart trouble. That is, acid, bitter, sweet, hot, and saltness can be all one. Human being may lose his appetite on his pancreas trouble. Even though the viscera and the tongue are connected to on-meridians, the function of a tongue is managed and controlled by a heart. Such a tongue perceives five basic tastes. Conclusion : A healthy tongue appreciates five basic tastes clearly and a healthy mouth may stimulate his appetite.

• 한국식품조리과학회지
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• 제6권1호
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• 한국식품영양학회지
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• 제14권5호
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• pp.430-440
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• 2001

성인여성의 나트륨 섭취량 및 나트륨 섭취에 영향을 미치는 식습관과 관련인자를 알아보기 위해 서울 및 경기지역에 거주하고 있는 만20세 이상60세 미만의 성인여성 474명을 대상으로 2001년 8월 1개월동안 일반환경, 식습관, 건강상태, 스트레스, 짠 음식 섭취태도에 대해 설문조사하고 식품섭취빈도법에 의해 나트륨 섭취량을 조사하였으며 혈압을 측정하였다. 나트륨 섭취에 영향을 미치는 식습관, 나트륨 섭취량 및 짠 음식 섭취태도 등을 연령별로 비교 판정한 결과는 다음과 같다. 1. 조사대상자의 연령분포는 20~29세가46%로 가장 많았고, 30~39세 17.9%, 40~59세 36.1% 이었다. 교육 수준은 전체 고졸 이상이 91.4%였고, 월수입정도는 150만원 미만이 55.9%로 가장 많았다. 건강 상태에 대한 자아 평가 항목에서는 보통 이상의 건강이라고 인식하는 수준이 85.2%로 높게 나타나 건강상태는 대체로 양호한 것으로 보여진다. 2. 평균신장은 150.0$\pm$4.5cm 평균체중은 54.5$\pm$6.8 kg으로 연령증가에 따라 유의성을 나타내었다 (p<0.001). BMI 분포는 20.1~22.7였고 평균BMI는 21.3$\pm$2.7로써 정상수준에 속하였으며, 연령이 많아짐에 따라 유의적으로 증가했다(p<0.001) 평균 혈압은 115.8/77.5mmHg였고 연령 증가에 따라 유의적으로 높았다(p<0.001). 3. 나트륨 섭취에 영향을 미치는 식습관은 연령이 낮은 젊은 성인여성층이 '짜게 먹는 편' 이라는 응답율이 높았고(p<0.001), 식사시 식탁염 추가 사용빈도가 높으며(p<0.05) 즉석 식품이나 패스트푸드의 섭취 빈도도 높아(p<0.001) 중년여성 보다 식습관이 양호하지 못하였다. 4. 나트륨 섭취량은 평균 4,447.6$\pm$720.4mg이었고, 연령별로 20대 4.684.6$\pm$638.7mg, 30대 4,432.7$\pm$647.8mg. 40대이상 4,152.7$\pm$745.9mg으로써 20대여성의 나트륨 섭취량이 40대 이상 여성보다 높게 나타나 연령에 따른 유의적인 차이를 보였다(p<0.001) . 나트륨 섭취량은 월 수입에 따라 유의적인 차이를 보여 소득이 낮을수록 유의적으로 나트륨 섭취량이 높은 것을 보여주었다 (p<0.001) . 또한 교육수준이 높을수록, 자신의 건강도를 높게 평가할수록 그렇지 못한 군에 비해 나트륨 섭취량이 낮은 경향을 보였다. 그러나 비만도에 따른 나트륨 섭취량의 차이는 없었다. 5. 나트륨 섭취량은 음식의 짠맛에 대한 기호도, 국의 섭취 빈도, 즉석식품 섭취 빈도, 패스트 푸드 섭취빈도에 따라 유의적인 차이를 보였는데, '짜게 먹는 편' 이라고 응답한 경우와 국의 섭취 빈도가 높을수록 나트륨 섭취 량이 높았고(p<0.05), 즉석 식품이나 페스트푸드와 같은 가공식품의 섭취 빈도가 높을수록 유의적으로 나트륨 섭취량이 높았다(p<0.001) .

• 식품산업과 영양
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• 제20권2호
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• pp.13-17
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• 2015

국내 상위 10개 업체가 국내 장류시장의 70% 이상을 차지하고 있으나 최근 들어 귀농인구의 증가로 소규모 농가형 장류 생산업체가 급격히 증가하고 있고, 전통식품인증마크 획득 등으로 전통장류 생산업체들은 지역 특산품으로 생산하여 공장형 장류와 차별화를 하고 있다. 이러한 취지에서 경북발효식품산학연협력사업단은 가내 수공업 형태로 군 단위의 지역에 산재해 있는 발효식품 업체를 클러스터 형태로 집적화하고 지역 원료의 활용을 극대화 방향으로 추진하여 전략적 발효산업으로 육성 발전시키며, 발효식품 전문제조업체를 발굴 육성하여 지역 업체의 매출 증대 및 수출 증대에 기여하고자 염미강화 및 보완소재 개발로 고부가가치 저염제품으로 발효식품에의 상용화 기반을 구축하고 있다. 경북지역 재래된장 및 개량된장 업체의 지원을 통해 저염된장을 출시함으로써 연구에 취약한 소규모 전통장류 업체의 매출 증대에 기여하고 정부시책에 발맞추어 국민의 나트륨 섭취를 줄이는데 도움이 되는 고부가가치 저염 발효가공품으로 경쟁력을 강화하고자 노력하고 있다. 앞으로 장류시장의 세계화를 이루기 위해서는 저염 상태에서 발현될 수 있는 이종 미생물 독소, 식중독균 등 오염원균으로부터의 안전성 확보 기술을 가져야 할 것이다.

• 한국생활과학회지
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• 제22권1호
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• pp.215-230
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• 2013

This study aims at examining perception, life style and food habits by residence type in female college students. The data analysis were conducted by a body fat analyzer and questionnaire survey. The subjects were 230 female college students divided into three groups: home-living group, dormitory group, and self-boarding group. The age of the subjects was 20.3~21.7 years old. Among the subjects, 46.1% were home-living group, 27.4% dormitory group, and 26.5% self-boarding group. There was no significant satisfaction of body weight by residence type. Their exercise frequency were not significant by the groups. The exercise time per day was much in home-living group than dormitory group, and self-boarding group(p<0.05). The meal eating time was regular in dormitory group than in home-living group and self-boarding group at p<0.05. 'Frequency of much food intake', 'frequency of restaurant meal', and 'saltness' were significant by the groups at p<0.05 respectively. Breakfast frequency was significant different by the groups at p<0.05. Intakes frequency of cereals in breakfast, meats in breakfast, vegetables in breakfast was different by the groups at p<0.05.

• Journal of Nutrition and Health
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• 제36권1호
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• pp.75-82
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• 2003

It has been considered that high Na intake, and low Ca/K intake are related to the incidence of hypertension. In this preliminary study, dietary Na, K, and Ca intake and their urinary excretion in rural area in Kyungpook province were measured to recognize the relationship between those blood pressure-related minerals and blood pressure regulation in elderly people in rural area of South Korea. Sixty eight subjects (male 39, female 29) aged over 60 were randomly selected in rural area in South Korea. Blood pressure and soup saltness were measured, and dietary intake using 24 hours recall and urinary excretion of Na, K and Ca were measured. Depending on the blood pressure level, the data were analyzed using non-parametric ANOVA of Kruskal Wallis analysis on the basis of categorizing of one of four blood pressure groups, such as normal, high normal, hypertension I and hypertension II. Mean systolic (124.2$\pm$15.1 mmHg) and diastolic (79.0$\pm$10.2 mmHg) blood pressures were within the normal range. Soup saltiness and systolic pressure was positively correlated (p < 0.05). Even without statistical significance, dietary Na intake was higher in the upper systolic blood pressure groups then in the lower ones, which suggested higher Na intake caused the increase of blood pressure. No consistency was shown between the urinary concentration of Na, K, Ca level and blood pressure level, respectively. From the results of this study, it is assumed that high Na intake might be related to the incidence of hypertension. Further study with large sample size is needed to supplement the limitation of this preliminary study. (Korean J Nutrition 36 (1) : 75-82, 2003)

• 동아시아식생활학회지
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• 제4권3호
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• 한국식품영양과학회지
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• 제33권2호
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• pp.349-355
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• 2004

스트레스에 대한 대처능력은 평소의 식품섭취를 통해 축적된 영양상태와 적절한 영양관리를 바탕으로 하여 이루어진다. 이에 본 연구에서는 스트레스 대처 방안에 적합한 영양관리 자료를 제시하기 위하여 20명의 대학생을 대상으로 시험 전후 혈압, 미각 및 영양소 섭취의 변화를 살펴보았다. 연구대상자의 평균 연령, 신장, 체중 및 체질량지수는 각각 23.39$\pm$1.20세, 164.56$\pm$7.99 cm, 60.66$\pm$13.23 kg, 22.28$\pm$4.55 kg/$\textrm{cm}^2$이었다. 자기기입식에 의한 2가지 유형의 스트레스 검사결과, 첫 번째 유형 검사에서 시험 전 신체, 행동의 스트레스 점수와 스트레스 총 점수가 시험 후보다 유의하게 높았으며(p<0.01, p<0.05, p<0.01)두 번째 유형 검사에서는 시험 전 심리, 신체의 스트레스 점수 및 스트레스 총 점수모두 시험 후보다 유의하게 높았다(p<0.05, p<0.05, p<0.01).수축기, 이완기 혈압과 맥박수는 시험 전 118.97$\pm$11.87mmHg, 76.83$\pm$10.55 mmHg, 85.70$\pm$7.04/min이었으며, 시험 후에는 115.68$\pm$10.53 mmHg. 75.97$\pm$8.67 mmHg. 84.90$\pm$6.84회/min으로 시험 후 감소하였으나 유의한 차이는 없었다 단맛과 짠맛의 한계농도는 시험 전 각각 0.80$\pm$0.28%와 0.08$\pm$ 0.03%였으며, 시험 후에 는 각각 0.70$\pm$0.23%, 0.08$\pm$0.04%였다. 단맛과 짠맛의 적정농도는 시험 전 5.33$\pm$3.55%와 0.25$\pm$0.22%였으며, 시험 후에는 각각 4.63$\pm$3.61%, 0.29$\pm$0.15%로 시험 스트레스에 따른 유의한 차이가 없었다. 단맛과 짠맛의 기호도 점수는 단맛과 짠맛의 농도 승가에 따라 유의한 증가를 보였지만(p < 0.001, p < 0.001) 스트레스에 따른 유의한 차이는 없었다. 식품 섭취량과 에너지 섭취량은 시험 전에 1315.60$\pm$533.82 g/day와 2136.31$\pm$1612.29 ㎉/day이었으며, 시험 후에는 1236.22$\pm$244.06 g/day와 1696.85$\pm$453.28 ㎉/day로 시험 후 다소 감소하였으나 유의한 차이는 없었다. B 유형의 스트레스 점수는 이완기 혈압과(p<0.05), 짠맛의 한계농도는 단맛의 한계농도, 동물성 단백질 섭취량과(p< 0.05, p< 0.05) 유의한 정의 상관관계를 보였다. 이상의 연구결과를 종합할 때 일부 대학생에 있어 시험 스트레스시 혈압 미각, 영양소 섭취량은 유의한 변화가 없었으며, 스트레스 점수는 이완기 혈압과, 미각은 일부 영양소 섭취량과 유의한 상관관계를 보임으로써 앞으로 다양한 종류와 높은 강도의 스트레스 상태에서 미각과 영양소 섭취의 변화를 살펴보는 연구가 필요하다고 생각한다.