비타민 A와 비타민 C의 급원식품 선정

• 영문명: Food Sources of Vitamin A and Vitamin C
• 발행기관: 한국가정과교육학회
• 저자명: 김영남(Kim Youngnam) 나현주(Na Hyeon-Ju)
• 간행물 정보: 『한국가정과교육학회지』제13권 제2호, 1~14쪽, 전체 14쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2001.07.31

영문 초록

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion, in single serving size, and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver, egg/egg yolk, milk/dairy products, and green and yellow vegetables, etc. 2) The vitamin A rich foods by 100g edible portion were in order of red pepper(dried), laver(dried), carrot, meat edible viscera, eel, etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot, eel, meat edible viscera, water shield, red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried), meat edible viscera, laver, carrot. etc. The green and yellow vegetables, fish and shellfish, and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry, citrus fruits, and vegetables such as spinach, chinese cabbage, radish, crown daisy, etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper, goose berry, citron, strawberry, water shield, etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry, goose berry, citron, sweet pepper, lemon, etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage, radish, citrus fruits, strawberry, etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

목차

Ⅰ. 서 론

Ⅱ. 연구 내용 및 방법

Ⅲ. 결 과

Ⅳ. 결 론