한국인 식사구성안의 식품군 및 권장식단의 물발자국에 관한 연구

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 1호
ㆍ저자명 : 김현주

목차

Abstract
서 론
연구내용 및 방법
1. 식품의 물발자국 자료
2. 식사구성안의 식품군별 대표식품의 물발자국
3. 권장식단의 물발자국 분석
4. 자료처리
결과 및 고찰
1. 식품군별 물발자국
2. 식품군별 대표식품의 물발자국
3. 권장식단의 물발자국
요약 및 결론
감사의 글
References

영어 초록

Sustainable and healthy diet is a challenge in recent world. Despite the global depletion of water resources, Korea has no system for controlling its water footprint. This study established the water footprint tables of Korean food using the Water Footprint Network databases, and applied them into two meal plans for 19~64 year-old adults recommended in the Dietary Reference Intakes for Koreans 2020. Nut, oil, and meat’s water footprints were higher and those of fruit and vegetable were lower. Sesame oil had the highest water footprint of 21,793 L/kg and pineapple had the lowest domestic water footprint of 102 L/kg. Water footprint of one serving size of beef was 925 L, that of chicken was 260 L, and those of soybean were 43 L in global and 81 L in domestic. The water footprint of the recommended 2,400 kcal meal plan was 2,882 L, and that of 1,900 kcal meal plan was 1,915 L. The water resources can be saved by choosing food with lower water footprint. The results of this study can be used in the further researches for more sustainable and healthier Korean diet.

참고 자료

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