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- 저자 : 정숙영(Jung Suk young) (검색결과 3 건)
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대구지역 성인 남성의 녹차와 음료 섭취 습관에 따른 영양소 섭취
정숙영(Jung Suk young),최미자(Mi-Ja Choi) 한국차학회 2015 한국차학회지 Vol.21 No.2
This study examined the association of beverage consumption (green tea, coffee and alcohol) on the nutrient intake. The average age, height, weight, and BMI of the subjects were 44.6 years, 171.3 cm, 70.3 kg, and 24.0 kg/cm2, respectively. The mean energy, protein, dietary fiber, calcium, and sodium intakes were 2,082 kcal, 78.3 g, 20.1 g, 554.9 mg, and 4,605 mg, respectively. The carbohydrate, dietary fiber, calcium, phosphorus, and folate intakes in the more alcohol drinking group were significantly lower than those of the less or no alcohol drinking group. On the other hand, the cholesterol intake in the more alcohol drinking group was significantly higher than that of the less alcohol drinking group. No significant differences in the nutrient intake were observed according to the frequency of green tea and coffee consumption. The nutrient adequacy ratio for calcium and folate was significantly higher in the subjects who did not drink alcohol than those who drank more than 3 times per week. These results suggest that green tea and coffee consumption do not affect the nutrient intake of the participants. On th other hand, alcohol consumption had negative effects on the nutrient intake. In conclusion, the consumption of alcohol decreases the nutritional quality of the diet, while the consumption of green tea and coffee does not.
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이재준 ( Jaejun Lee ),김태윤 ( Taeyun Kim ),이승우 ( Seong-woo Lee ),김명중 ( Myoung Jung Kim ),한창인 ( Chang In Han ),신유나 ( Yu Na Shin ),김미영 ( Mi Young Kim ),정숙영 ( Suk Young Jung ) 국군의무사령부 2023 대한군진의학학술지 Vol.54 No.1
Objective Prevalence of NAFLD is increasing globally. It is anticipated to be around 16% among young men in Korea, and those with NAFLD might be considered for active surveillance. Moreover, NAFLD with fibrotic burden has a higher risk of liver related events. The purpose of this study was to identify factors associated with liver fibrosis in young NAFLD soldiers and establish a scoring system using these factors. Method We conducted a cross-sectional study between July 2022 and January 2023, enrolling patients with NAFLD who presented with elevated levels of alanine transaminase. The FAST score was adopted to determine the presence of significant fibrosis. FAST scores greater than 0.67 were considered to indicate significant fibrosis. To develop a novel scoring system for predicting significant fibrosis, participants were randomly assigned to the derivation and the validation cohort. Results A total of 436 patients were enrolled and 67 patients were assessed to have significant fibrosis by the FAST score, indicating a 15.4% prevalence of significant fibrosis. Variables such as ALT levels, BMI, and hypertriglyceridemia were found to be associated with significant fibrosis. Two models were derived from the derivation cohort to predict significant fibrosis. The models were validated using the validation cohort and showed excellent performance (Model 1: AUROC=0.924, Model 2: AUROC=0.894). Conclusion This study identified ALT levels, BMI, and hypertriglyceridemia as factors associated with significant fibrosis in young soldiers with NAFLD. Two models with excellent performance were developed using these variables to predict significant fibrosis. However, biopsy-proven data are required to validate the performance of the proposed scoring system.
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이숙영,정청송,윤혜현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6
The sensory characteristics of cream soup containing 0, 25, 50, 75 and lOO% rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on ths sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, and softness. The overall acceptance was the highest in the cream soup with 75% and 100% rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.
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