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울산지역 중,고등학교 펜싱선수의 적극적인 영양지원을 위한 식사 일정 개발
조성숙 ( Seong Suk Cho ),이한준 ( Han Jun Lee ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.1
This study was conducted in order to improve nutritional support based on analysis of the eating habits and training schedule of junior and senior high school fencers. A survey was conducted on 30 fencers (junior boys=9, girls=7; senior boys=4, girls=10) using a questionnaire. Total daily calorie intakes were 2325.7±1168.5 kcal (boy), 2344.0±786.3 kcal (girl) for junior fencers and 2183.3±726.6 kcal (boys), 2654.4±1043.6 kcal (girls) for senior fencers. Nutrients below the RDIs were riboflavin and vitamin C for junior boy fencers and vitamin A, riboflavin, niacin, and vitamin C for senior boy fencers. The rates of the participants who had obtained nutritional information were 44.4% (boys) and 14.3% (girls) for junior fencers and 50.0% (boys) and 80.0% (girls) for senior fencers. Approximately half of the fencers had meals twice a day (55.6% for junior boy fencers, 57.1% for junior girl fencers, and 50.0% for senior fencers). The number of the fencers who were interested in nutrition varied: 66.7% and 28.6% of the junior boy and girl fencers answered they were interested in nutrition, while 25% and 60% of the senior boy and girl fencers showed interest in nutrition issues. Recommendations of total calories were 2,874 kcal (boys) and 2,377 kcal (girls) for junior fencers and 3,398 kcal (boys) and 2,375 kcal (girls) for senior fencers respectively. A dietary plan for the fencing players during training periods was designed to improve their health and performance. Athletes can simultaneously refuel and repair their bodies while contributing to their rehydration goals by consuming fluids that are sources of carbohydrates and protein, e.g., flavored milk and liquid meal supplement. Specific sport nutrition education applicable to athletes, especially young athletes, is recommended under professional support. Professionals may then target particular categories of athletes for the development of educational programs aimed at improving growth and athletic performance.
엘리트 보디빌더와 역도선수의 영양 보조물(nutritional ergogenic aids) 섭취 실제
조성숙(Seong Suk Cho),이옥희(Ok Hee Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.1
The objective of the present study was to determine the prevalence and type of nutritional ergogenic aids use, and to determine the frequency, reasons for use of nutritional ergogenic aids. Thirty-four male bodybuilders (mean age = 27.0 years), twenty-four male weight lifters (mean age = 20.9 years) participated in the study. Participants completed a comprehensive survey detailing their usage patterns. In this study, 78.1% of bodybuilders and 79.2% of weight lifters reported using nutritional ergogenic aids. The most frequently taken nutritional ergogenic aids, in ranking order, were protein/amino acid powders (79.4%), multivitamin/minerals (67.7%) and creatine (67.6%) for bodybuilders, in contrast to sports drinks (100.0%), protein/amino acid powders (50.5%) and creatine (50.5%) for weight lifters. Over the half of the respondents, 79.4% of bodybuilders and 50.6% of weight lifters, used protein/amino acid powders to gain muscle mass and to stay healthy. Bodybuilders, 67.6% and weight lifters, 41.7%, used multivitamin/minerals to stay healthy and for energy. The intakes of most vitamin and minerals through diet and nutritional ergogenic aids were much greater than RDA. Vitamin B1, vitamin B2, niacin, vitamin B6 and folate intakes were ranged at 400-900%. Vitamin C intake was 1285.4% (for bodybuilders) and 1322.6% (for weight lifters). The correct answer rate of nutritional ergogenic aids was 46.0% for bodybuilders and 52.0% for weight lifters. Both bodybuilders and weight lifters took highly nutritional ergogenic aids and it tended to be taken irrespective of scientific background. Specific sport nutrition education applicable to athletes, especially strength athletes, is recommended. The findings of this investigation could be used to enable the professionals (sports dietician and physician) to identify common misconceptions regarding nutritional ergogenic aids and to implement educational programs. (Korean J Community Nutrition 13(1) : 134~142, 2008)
동계 스케이트 선수들의 다량영양소와 미량영양소 섭취 실태 분석 및 평가
정유진(Jung, Eu-Jin),최근훈(Choi, Gun-Hoon),송영주(Song, Young-Ju),조성숙(Cho, Seong-Suk),박현(Park, Hyon) 한국체육과학회 2016 한국체육과학회지 Vol.25 No.2
This study was carried out to analyse and evaluate the intake status of macronutrient and micronutrient in ice skate players. Subjects were 135 ice skate players consisted of short-track players(n=94) and speed skate players(n=41). Dietary intakes based on using one-day food records(one weekday, not weekend). After data were collected, their energy intakes were analysed using Dietary Reference Intakes for Koreans; KDRIs. Major results of the study were as follows: carbohydrates, calcium, and vitamin D intakes of all players were less than Recommended Dietary Allowances for Koreans; KRDA(F=4.894 for carbohydrate, F=2.497** for calcium, F=0.621 for vitamin D). Iron intake of female player was less than KRDA(F=0.884 for iron). Vitamin C intake of players were less than KRDA except female players in their 20"s(F=2.788** for vitamin C). In conclusion, nutrition education program for young ice skate player is needed to manage their conditioning such as preventing injuries and improving athletic performance during intense training and competition.
홍순명 ( Soon Myung Hong ),이지혜 ( Jee Hye Lee ),김혜경 ( Hye Kyung Kim ),유리나 ( Ri Na Yu ),서정희 ( Jeong Hee Seo ),허은정 ( Eun Jeong Huh ),조성숙 ( Seong Suk Cho ),양정아 ( Jeong Ah Yang ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.3
This study compared total sodium amounts in ‘Healthy Restaurant for Sodium Reduction’ menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in ‘Healthy Restaurant for Sodium Reduction’. This study monitored and collected menu samples from a total of 103 restaurants participating in ‘Healthy Restaurant for Sodium Reduction’ in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 (310.8±156.8 mg/100g) and 2012 (211.6±110.3 mg/100g). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: ‘Gook/Tang’ (from 226.6±127.7 mg/100g to 168.5±74.3 mg/100g), ‘Jjigae/Jeongol’ (from 385.8±111.7 mg/100g to 257.1±82.53 mg/100g), ‘Noodle/ Dumpling’ (from 263.8±116.9 mg/100g to 194.1±55.6 mg/100g), ‘Gui’ (from 390.3±120.6 mg/100g to 258.8±92.7 mg/100g), ‘Steamed dish’ (from 305.3±124.3 mg/100g to 175.6±76.6 mg/100g), ‘Bob’ (from 273.7±162.5 mg/100g to 167.1± 93.1 mg/100g), and ‘Stir-fried dish’ (from 368.6±116.6 mg/100g to 219.0±72.4 mg/100g). The survey results showed that responses for ‘Reducing salt amount’ were 75.7%, responses for ‘Using enchovy stock, shrimp, radish, or fruit soup’ were 64.1%, and responses for ‘Liking the taste because it is bland’ were 50%. This study indicates that ‘Healthy Restaurant for Sodium Reduction’ nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.
우순임,조성숙,김경원 한국운동영양학회 1997 Physical Activity and Nutrition (Phys Act Nutr) Vol.1 No.2
The purpose of this study was to provide information for developing a nutrition education program for athletes. Preliminary survey was conducted to evaluate the nutrition knowledge and nutritional status of athletes. The subjects of this survey consisted of 209 national team athletes. The average score of nutrition knowledge was 19.4±3.3 for male athletes, and 20.5±3.2 for female athletes out of possible 27 points. Total daily energy intake was 4160±1503Kcal for male athletes, and 2509±1256Kcal for female athletes. Intakes of Calcium, Iron, Vitamin A, and Vitamin C of female athletes was lower than the RDA. There was not significant relationship among nutrition knowledge and career, education level, and source of nutrition information. It is needed to develop more reasonable nutrition education program for improving an athletic performance.