에너지 밀도 및 다양성 측면의 전통 면류의 영양적 가치 평가에 관한 연구

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 27권 / 4호
· 저자명 : 양윤경, 김성옥, 김주현

목차

Abstract
서 론
연구방법
1. 재료의 분량, 첨가 재료의 건강․기능성을 평가
2. 통계분석
결과 및 고찰
1. 전통 면류의 구분 및 분포
2. 에너지 밀도에 의한 평가
3. 면류의 % daily value
4. 면류의 에너지 섭취비율, 동․식물성 섭취 양상, 기능성 성분 함량 비교
5. 섭취 식품의 다양성(Dietary variety score 및 Dietary diversity score) 조사
요약 및 결론
감사의 글
References

영어초록

Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed 1.87±0.93 kcal/g (Korean noodles), 2.42±1.08 kcal/g (western noodles) and 1.84±0.84 kcal/g (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

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