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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.24 no.6, 2014년, pp.748 - 758
한규상 (우송대학교 글로벌한식조리학과) , 이영미 (명지대학교 식품영양학과)
This study aimed to investigate consumption status of cooked rice with different grains as well as examine related factors of Koreans. Based on the Korea National Health and Nutrition Examination Survey of the second year (2011) in the fifth stage, we extracted data on 7,190 people aged 1 year and h...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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한국인이 잡곡밥을 섭취하는데, 어떤 장애 요인이 있는가? | 부드럽고 찰진 식감의 백미밥에 길들여져 있는 한국인들의 경우, 다양한 곡류를 혼합하여 섭취하는 데 있어서 맛, 색, 거친 식감이나, 딱딱한 경도와 같은 조직감은 곡류 혼합밥을 섭취하는 데 있어서 장애요인으로 받아들여지고 있다(Kim &Lee 2006, Yoon et al 2011, Korea Agro-Fisheries &Food Trade Corp 2007). 더군다나 저작 및 소화기능이 상대적으로 떨어지는 영유아 및 노인들에게 있어서는 특히 어려움이 있을 것으로 생각된다. | |
전곡류의 섭취를 통해, 어떤 질환의 발생위험률을 감소시킬 수 있는가? | 우리나라에서 전곡류는 일반적으로 잡곡이라고 불린다. 전곡류는 피토케미컬(phytochemical), 섬유소, 항산화성분 등을 함유하고 있어(Slavin J 2004), 전곡류의 섭취를 통해 당뇨병, 고혈압, 심혈관질환 등과 같은 대사성 질환의 발생위 험률을 감소시킬 수 있는 것으로 알려져 있다(Jacobs et al 1998, Liu et al 1990, McKewon et al 2002, Montonen et al 2003, Wang et al 2007). 국내 연구를 살펴보면, 하루 한 끼를 정백미 대신 전곡류로 섭취하면 혈당개선 효과 및 동맥경화 위험 요소에 대한 감소 효과가 있음이 보고되었으며(Chang et al 2000), 현미밥의 섭취가 청소년의 체내 항산화 기능에 긍정적인 영향을 미친다는 연구결과도 발표되었다(Kim et al 2012). | |
우리나라의 전통적인 식단 구성은 어떤 형태인가? | 우리나라의 전통적인 식단 구성은 쌀이 주가 되는 밥을 주식으로 하고, 여기에 국이나 찌개, 김치, 기타 반찬이 첨가 되는 형태로, 밥류는 한국인의 주요 에너지원 중 기여순위가 가장 높다(Moon et al 1994, Song et al 2005, Jung et al 2011, Kang et al 2011). 그러나 사회경제적 변화로 식생활 패턴이 서구화되고, 간편식의 섭취가 증가함에 따라 빵, 면, 만두류와 같은 밀 가공식품의 섭취가 증가하고 있으며, 이와 더불어 동물성 식품 및 지방의 과잉 섭취현상이 지속되고 있다 (Chung et al 2006; Choi &Moon 2008; Kim et al 2011). |
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