논문편 : 다방 Coffee 의 Caffeine 함량에 관한 연구

노숙령 ( Sook Nyung Rho ) 대한가정학회 1974 Family and Environment Research Vol.12 No.3-4

韓國의 離乳實態 硏究 (Ⅰ) - 市販離乳 食品의 實態와 그 營養에 關한 分析 -

노숙령(Sook-Nyung Rho) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.1

Numerous studies on the ablactation have been reported since Jundell’s report in 1924.<br/> This paper deals with the comparison in nutritional values, composition, economical sense and recommended dietary allowances to Korean infants of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional compositions of the most recommendable weaning food among those investigated.<br/> The results obtained from this study were;<br/> 1. Among ten kinds of the weaning foods produced i Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan.<br/> 2. It was difficult to compare directly the compositions of the weaning foods each other because of the differences of the unit indicated.<br/> 3. Not only the price of the same product in the same area was differentiated by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced.<br/> 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions.<br/> 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicated in Table.<br/> 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.

市販 도마도 加工品의 品質 比較硏究(Ⅰ) - 도마도 켓챱을 中心으로 -

노숙령(Sook-Nyung Rho) 한국식품영양과학회 1979 한국식품영양과학회지 Vol.8 No.1

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth.<br/> In this paper Ⅰ picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies.<br/> The average results by experimentation on the nutritive ingredients and the standard quality was as follows;<br/> A. Nutritve ingredients;<br/> 1) Water content<br/> a) Domestic 68.3% b) Foreign 69.1%<br/> 2) Protein content<br/> a) Domestic 2.2 g b) Foreign 2.1 g<br/> 3) Fat content<br/> a) Domestic 0.1 g b) Foreign 0.1 g<br/> 4) Carbohydrate content<br/> a) Domestic 25.1 g b) Foreign 24.6 g<br/> 5) Mineral content (Ash)<br/> a) Domestic 4.4 g b) Foreign 3.9 g<br/> 6) Calcium content<br/> a) Domestic 33.5 ㎎ b) Foreign 24.2 ㎎<br/> 7) Phosphorus content<br/> a) Domestic 16.1 ㎎ b) Foreign 24.2 ㎎<br/> 8) Vitamin C content<br/> a) Domestic 14.6㎎ b) Foreign 16.0 ㎎<br/> B. Standard quality<br/> 1) Remains after evaporation<br/> a) Domestic 41.7% b) Foreign 38.4%<br/> 2) Free mineral acid content<br/> a) Domestic none b) Foreign none<br/> 3) Tar chromatophore<br/> a) Domestic trace(Acid)^+ b) Foreign none<br/> 4) Heavy metalic elements*<br/> 5) Sodium chloride content<br/> a) Domestic 3.3% b) Foreign 3.3%<br/> 6) pH level<br/> a) Domestic 3.83 b) Foreign 3.76<br/> + The tar chromatophore elements could not be accurately measured by chromatography.<br/> * The heavy metalic elements were both under safety levels in the domestic and foreign products.

保存溫度에 따른 乳酸菌醱酵飮料內의 細菌變化

노숙령(Sook Nyung Rho),송희종(Hee Jong Song) 한국식품영양과학회 1980 한국식품영양과학회지 Vol.9 No.1

This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products.<br/> The results obtained in this experiment were as follows;<br/> 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value.<br/> 2. Microorganisms were stable at 4℃ but unstable at 15℃ and 25℃ in the passing of the time.<br/> 3. The range of PH changed was from 3.5 to 4.0.<br/> 4. The turbidity of the products was more changeable in groups A, B and D than in groups C and E.

市販乳酸菌 醱酵飮料의 攝取實態와 그 營養性에 關한 硏究

노숙령(Sook Nyung Rho) 한국식품영양과학회 1981 한국식품영양과학회지 Vol.10 No.1

The purpose of this paper is investigation on the consumption and the nutrition of marketing fermented milk in Korea.<br/> The objectives were selected randomly from 3 cities in Jeonbug province, Jeonju, Iri and Gunsan, and they were grouped into students, housewives, patients, and officers from July to September 1980. (male: 591, Female; 673, total: 1,264).<br/> Findings in detail are summarized in Table 1 - 15.<br/> Among the many kinds of marketing fermented milk in Korea, products from the five manufacturers, whose numbers of Lactic acid bacteria were standardized, were sampled and divided into groups, A,B,C,D,E.<br/> The constituents of nutrition of them were analyzed by HPLC and AAS.

경기도 안성지역 당뇨병 환자의 유병기간에 따른 영양소 섭취 실태와 혈액성상의 임상적 특징

노숙령(Rho Sook Nyung),고희숙(Ko Hee Sook) 韓國營養學會 1997 Journal of Nutrition and Health Vol.30 No.10

食品中의 非營養性 窒素化合物에 대한 硏究 - 茶房 coffee의 caffeine含量에 관한 硏究 -

노숙령(Sook-Nyung Rho) 한국식품영양과학회 1975 한국식품영양과학회지 Vol.4 No.1

Coffee is a popular beverage with many people at home and in the tea-room. Caffeine is a major chemical compound of coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddiness depending upon each person.<br/> The writer expresses the result of the caffeine content in the coffee which is collected from the coffee- shops of Seoul.<br/> The contents are as follows :<br/> 1) Caffeine content of the coffee of the tea-room was researched dividing into the central Seoul city and the outskirts of Seoul.<br/> 2) Caffeine content of the coffee in the outskirts tea-rooms is 0.32~1.23㎎/ml and the average is 0.546㎎/ml (SD 0.19).<br/> 3) Caffeine content of the coffee of the central city is 0.34~0.73㎎/ml and the average is 0.513㎎/ml(SD 0.12).<br/> 4) There was no difference between the outskirts and the central city.<br/> 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.

인체 폐암세포주에 대한 키토산의 항암효과와 항암제 감수성에 미치는 영향

노숙령(Rho Sook Nyung),홍정연(Hong Jeong Yeon) 韓國營養學會 1998 Journal of Nutrition and Health Vol.31 No.4

오미자 추출물의 간암세포 (SNU-398) 증식 억제 효과

노숙령(Rho Sook Nyung),오현석(Oh Hyun Suk) 한국영양학회 2002 Journal of Nutrition and Health Vol.35 No.2

경기도 안성지역 당뇨병환자의 체지방분포 형태에 따른 영양소 섭취 실태와 체위 및 혈액성상의 임상적 특징

노숙령(Sook-Nyung Rho),고희숙(Hee-Sook Ko) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

본 연구는 1994년 3월 부터 6월 까지 경기도 안성군 안성의료원에 내원한 당뇨병환자 78명을 대상으로 한 혈액성상과 이중 60명의 영양소 섭취실태 및 체위를 조사하여 상체비만군과 하체비만군 두 군으로 나누어 각각의 임상적 특징을 분석해 보았다. 이 결과를 요약해 보면 다음과 같다. 남녀 당뇨환자의 평균 연령은 남자 57.1세, 여자 58.9세였고, 평균 유병기간은 남자 4.8년, 여자 5.9년이었다. 직업은 남녀 모두 농업(33.3%, 36.1%)이 가장 많았고, 월수입은 60만원 이하가 남자의 50%, 여자의 75%였으며, 일주일 식비는 4만원 이하가 남자의 75%, 여자의 94.4%였다. 남자의 상체비만자는 62.5%, 하체비만자는 37.5%였고 여자의 상체비만자는 69.4%, 하체비만자는 30.6%였다. 영양소 섭취실태에서 남녀 두군간에 유의차는 없었으나, 상체비만군의 열량 섭취량은 모두 높은 경향이었다. 남자의 경우는 지방과 탄수화물이 상체비만군에서 더 높았고, 여자는 vitamin C를 제외한 모든 영양소들의 섭취량이 상체비만군에서 더 높았다. 3대 영양소 열량비의 경우, 남자 상체비만군의 단백질 열량비가 하체비만군에 비해 유의하게 더 낮았다. 상체비만군에서 체중, 팔둘레, 허리둘레, WHR이 남녀 모두 유의하게 더 높았고, BMM은 남자에서만, BMI는 여자에서만 유의하게 더 높아 상체비만군이 하체비만군에 비해 더 비만한 것으로 나타났다. 혈액 성상에서 남자는 상체비만군의 Hb, A/G비가 정상 수준 보다 더 낮았고, 여자는 하체비만군의 Hb, A/G가 정상 수준 보다 더 낮았다. 여자 상체비만군의 Hb, Ht는 하체비만군 보다 유의하게 더 높았다. 남녀 두 군이 공통적으로 혈중 TG 농도와 HbA₁C가 정상 수준 보다 훨씬 더 높았다. 당뇨환자를 상체비만군과 하체비만군으로 나누어 비교해 보았을 때 두군간에 뚜렷한 특성을 결론짓기 보다는 환자의 식습관과 체위를 비롯한 임상적 특성들을 충분히 검토해 보고 이에 따른 개별적이며 지속적인 영양지도가 있어야 할 것으로 보인다. This study was carried out to investigate the clinical characteristics of 78 diabetics by body fat distribution pattern. It was based on the survey of nutritional status, anthropometric measurements and serum components of the patients. The results were as follows: the average ages of male and female subjects were 57.1, and that of female subjects was 58.9, respectively. The average diabetic durations of male and female subjects were 4.8 and 5.9 years, respectively. In male, the ratio of upper body obese subjects was 62.5% and that lower body obese subjects was 37.5%, while those of female were 69.4% and 30.6%, respectively. In nutrient intake state, there was no significant difference between male and female subjects, but calory intake of upper body obese subjects was tend to be higher in both male and female subjects. Among the three major nutrients/calory ratio, protein/calory ratio was significantly lower in the male upper body obese subjects than in the male lower body obese subjects. Since weight, circumference of arm and waist, waist hip ratio(WHR) of both male and female subjects, body muscle mass(BMM) of male subjects and body mass index (BMI) of female subjects were significantly higher in upper body obese group, upper body obese subjects represented more fat than lower body obese subjects. In male subjects, hemoglobin(Hb), A/G of upper body obese subjects were lower than the standard value, but there was no significant difference in the serum components between two subjects. In female subjects, Hb and A/G of lower body obese subjects were lower than those of the normal subjects, but Hb and Ht of upper body obese subjects were significantly higher than those of the lower body obese subjects.