우리나라 長壽者의 生活 및 意識調査에 관한 硏究 Ⅲ. 長壽者의 過去 食生活 特性

• 영문명: Investigation on Daily Life and Consciousness of Longevous People in Korea Ⅲ. On the Dietary Life and Its Habit of Longevous People in the Past
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 최진호(Jin-Ho Choi) 변재형(Jae-Hyeung Pyeun) 임채환(Chae-Hwan Rhim) 양종순(Jong-Soon Yang) 김수현(Soo-Hyun Kim) 김정한(Jeung-Han Kim) 이병호(Byeong-Ho Lee) 우순임(Soon-Im Woo) 최선남(Sun-Nam Choe) 변대석(Dae-Seok Byun) 김무남(Mu-Nam Kim)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제1집, 295~302쪽, 전체 8쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 1994.12.01

영문 초록

This study was designed to be link in the chain of the investigation on dally life and consciousness of longevol.ls people in Korea. and to jnvestigate the dietary life and its habit of longevous people in the past. The dietary Hie and its habit were surveyed on 319 subjects (male 121. female 258) of the aged who were above 80 years of age, from June to November in 1985. 1. Of the taste on staple food of longevous peoples in the past(between 40 and 60 years). "meal mixed with barley" had the highest figure of 49.9%, followed by "boiled rice"(47.0%). But it is showed that male preferred "meal mixed with barley"(56.2%) to "boiled rice"(41.3%), whereas female slightly preferred "boiled rice"(49.6%) to "meal mixed with barley"(46.9%). 2. Of the experience of the food taste of these aged in the past, "not salted" and "light" had the highest figures of all 40.6%. It is showed that longevous peoples preferred "not salted"(40.6%) and "light"(40.6%) to "saIty"(24.5%) and "oily"(9.8%), respectively. 3. By comparison of the intake state of animal protein(meat and fish) of these aged in the past, "occasionally" was the highest of 55.4%, and decreased in the order of "almost daily" (31.9%) and "scarcely"(I2.7%). Therefore, it is believed that 87.5% of longevous peoples has taken animal protein "occasionally" and "almost daily". 4. The intakes of major foods above 4~6 times a week of these aged in the past and present showed 50.4% and 67.5% for meat, fish, egg and soybean products, 26.6% and 51.5% for milk and its products, 89.9% and 81.0% for vegetables, 58.9% and 64.0% for oiled food, and 57.0% and 62.9% for seaweeds, respectively.

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조사의 계획과 실시

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