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NTIS 바로가기Journal of nutrition and health, v.49 no.5, 2016년, pp.335 - 346
권용석 (상명대학교 자연과학연구소) , 한규상 (호남대학교 식품영양학과)
Purpose: This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew. Methods: To accomplish this study, 20,926 adults aged 19 yr or higher who participated in the dietary intake survey (24 h recall method) were analyzed from the data of the 20...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
한국음식의 정의와 특징은 무엇인가? | 한국음식은 우리민족이 예로부터 섭취해온 한국의 전통음식으로, 밥을 중심으로 다양한 식재료를 사용한 국과 반찬류인 찬물류 등으로 구성되며, 주식과 부식이 분리된 식사구조를 특징으로 하고 있다.1-5 | |
국물음식 중 찌개/전골 섭취량에 정(+)의 영향을 주는 일반적 사항은 무엇인가? | 마지막으로 찌개/전골 섭취량에 영향을 주는 일반적 사항으로는 여성에 비해 남성이, 미혼에 비해 기혼자가, 그리고 전문대 졸업 이상을 기준으로 보았을 때 고등학교 졸업자가 정(+)의 영향력을 보였다 (p < 0.01). | |
국물 음식의 분류는 어떻게 되는가? | 이러한 한국음식 가운데 국물 음식은 밥과 김치를 포함한 반찬류와 함께 한식에서 중요한 구성 요소 중에 하나로 볼 수 있다. 국물 음식에 대해 소개한 문헌들을 살펴보면조리방법에 따라 크게 국, 탕, 조치/찌개, 전골 및 지짐이 등으로 나누어지며, 첫 번째로 국 또는 탕은 넣는 재료에 따라 갱 (羹), 확()? 이라고도 한다. 6 맑은장국, 토장국, 곰국및 냉국 등으로 크게 나눌 수 있으며, 육류, 채소류, 어패류 등이 재료로 쓰인다. |
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