The purpose of this study was to evaluate dietary habit and nutritional status by household income in female adults, using data from the 4th Korea National Health and Nutrition Examination Survey (2007~2009). Subjects were 8,356 women over the age of 20 years. The subjects were classified into 4 groups by household income level. Dietary data from 24 hr recall methods were used to analyze nutritional status. The obesity rate of the low income group was significantly higher than the rates of other income groups. Additionally, the nutritional status of the low income group was worse than those of other groups. The percentage of carbohydrate in total energy intake was higher and food security status was lower in the low income group than in other groups. Awareness and adherence to dietary guidelines were also lower in the low income group. Adherence to a dietary guideline of ‘avoiding salty foods and trying to eat foods with bland taste’ and ‘eating a variety of foods from each food group’ were lower than those of other groups. However, the frequency of skipping breakfast among the low income group was lower than that of others. Therefore, this study suggested that low income women should decrease the percentage of carbohydrate in total energy intake and adhere to dietary guidelines, especially those of avoiding salty foods and eating a variety of food groups, in order to improve their nutritional status.

The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.

The purpose of this study was to investigate the effect of calcium (Ca) and vitamin D (vit. D) levels on metabolism of various minerals such as Ca, P, Mg, Fe, Zn, Cu, and Cr. The comparison was made on the rats that were placed on diet containing powdered skim milk with different Ca and vit. D levels for 5 weeks. A total of 42 5-week-old Sprague- Dawley rats were divided into 7 groups as follows: Control group consisted of normal Ca and normal vit. D (0.5% Ca, 1,000 IU vit. D); Experimental groups were divided into low (0.25%) and high (1.0%) calcium levels; and vit. D group was divided into low (10 IU), normal (1,000 IU), and high (5,000 IU) subgroups. The weight gain and food efficiency ratios of the rats were not significantly different with increasing dietary Ca levels. The absorption rates of 7 minerals (Ca, P, Mg, Fe, Zn, Cu, and Cr) were significantly decreased with increasing dietary Ca levels. Also, fecal excretion of P significantly increased with increasing dietary vit. D levels (p<0.05), and urine excretion of Fe was significantly increased with increasing dietary vit. D levels (p<0.001). The result indicated that higher Ca intake affected on bioavailability of other minerals, due to interactions among minerals in the process of intestinal absorption. However, vitamin D intake had no effect on bioavailability of several minerals. Therefore, it could be suggested that adequate Ca intake is important for balance of the minerals.

This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.

Aim of this study is to investigate the nutrition knowledge, dietary behaviors, and dietary habits by the gender in high school students in Chungnam province. Girls students had a higher score than boys students for nutritional knowledge, not in the significant difference. However, boys students had a higher score for dietary behaviors than girls students. Dietary habits showed a significant difference in the unbalanced food habit and eating speed by the gender, and the eating speed of boys students was faster than that of girls students. For boys students, the nutritional knowledge and dietary behaviors did not have the significant correlation. Otherwise, girls students had the positive correlation between the nutritional knowledge and dietary behaviors, and had the characteristics of behaviors that the higher the nutritional knowledge score, the better eating habit. In addition, the boys and girls students had the positive correlation between the score of nutritional knowledge and the frequency of breakfast, and the score of nutritional knowledge and the frequency/regularity of breakfast, respectively. Because some dietary habits/behaviors are related closely to their nutritional knowledge, the high school students need the systematic and steady nutritional education to apply their known nutritional knowledge to actual life.

The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

개똥쑥 분말을 첨가 급이한 육계(우리맛닭)의 생산성 및 계육의 품질 특성을 분석하였다. 실험군은 대조군, 항생제 첨가군 및 개똥쑥 5%(TA-1), 6%(TA-2), 7%(TA-3) 급이군으로 구분하였다. 증체량은 대조군에 비하여 TA-1과 TA-2군에서 유의적으로 증가하였고(p<0.05), 사료 요구율은 TA-1, TA-2군이 대조군에 비해 유의적으로 낮았으나(p<0.05), TA-3군은 대조군과 유사하였다. 개똥쑥 5~6%가 급이된 계육의 조단백질 함량은 대조군에 비해 유의적으로 높았다(p<0.05). pH는 가슴육에서 TA-2군이 가장 높았고(p<0.05), 다리육은 TA-3군이 높았으나 이는 대조군과 유의차가 없었다. 계육의 가열감량은 다리육에 비해 가슴육에서 적었으며, 대조군과 항생제 첨가군에 비해 TA-3군에서 유의적으로 낮았다 (p<0.05). 색차(ΔE)는 개똥쑥을 급이한 계육이 대조군에 비해 유의적으로 높았다(p<0.05). 계육의 경도는 가슴육이 다리육에 비해 월등히 높았다. 가슴육의 경도는 개똥쑥 급이군이 대조군에 비해 유의적으로 증가하였으며(p<0.05), 다리육은 TA-2와 TA-3군에서 대조군과 유의차가 없었다(p<0.05). 계육의 전반적인 기호도는 TA-2군이 가장 높은 것으로 평가되었다. 항산화 활성은 대조군에 비해 가슴육은 개똥쑥급이군, 다리육은 TA-2군이 유의적으로 높았다(p<0.05). 지질과산화물의 함량은 개똥쑥의 첨가량이 증가됨에 따라 유의적으로 감소되었다(p<0.05). 따라서 육계의 사료에 개똥쑥 분말 6%의 첨가 급이는 육계의 생산성 향상, 계육의 보수성 증대 및 지질 산화 억제 등의 효과로 기능성 사료로써 사용 가능성이 있을 것으로 기대된다.

발효 새송이버섯 균사체(FPEM)의 사료 내 첨가급여 효과를 검토하기 위하여 산란계(ISA Brown) 16수를 4개 그룹으로 나누어 대조구는 기초사료(C)만 급여하였고, 시험구는 기초사료에 FPEM 1%(T1), 3%(T2) 및 5%(T3)로 하여 8주 동안 사료 내 첨가하였다. FPEM을 산란계의 사료 내 첨가한 결과 1%에서 산란율이 감소한 것을 확인할 수 있었으나(p<0.05), 계란 무게는 FPEM 모든 첨가구에서 대조구와 비교하여 유의하게 증가하였다(p<0.05). 결과적으로 계란 생산량과 사료섭취량에서 대조구와의 차이가 나타나지 않아서 사료요구율 또한 대조구와 유의한 영향을 주지 않았다. 하지만 대체적으로 FPEM 5% 수준인 T3에서 계란 생산량 증가와 사료요구율 감소의 경향을 나타내었다. 계란의 품질의 경우 FPEM 1%에서 난백고와 난각중이 대조구에 비해 유의하게 증가하였으며(p<0.05), FPEM 5%에서는 계란의 외부 품질인 난각중과 난각두께 모두 대조구에 비해 유의하게 증가하였다(p<0.05). 하지만 난황색, 육반과 혈반 그리고 계란의 저장성의 경우에는 처리간 차이를 보이지 않았다. 난황 내 지방산 조성의 경우 FPEM 첨가에 의해 불포화지방산과 다가 불포화지방산 중 n-3지방산의 비율이 높아졌으며(p<0.05), FPEM 5%는 다른 처리구보다 초기 계분의 가스 발생량을 유의하게 감소시키는 것으로 나타났다(p<0.05). 결과적으로 산란계 사료 내 FPEM 5%첨가는 계란 생산과 품질뿐만 아니라, 환경 개선 효과도 있는 것으로 밝혀져 항생제를 대체할 수 있는 산란계 사료 첨가제로 기대된다.

The effects of pressure and number of passes upon Biji paste properties using a high-pressure homogenizer (HPH)were investigated. A hydrocolloid of Biji was processed with a HPH at 15,000 or 25,000 psi and with 1 or 2 passes.The hydrocolloid was assessed for dietary fiber, protein, sugar content, water absorption index (WAI), water solu-bility index (WSI), rheological character, and distribution stability. As pass number and pressure increased, solubledietary fiber, sugar content, WAI, and distribution stability also increased, whereas particle size decreased. As aresult, processing at 25,000 psi and 2 passes is considered as a proper treatment for processing quality. In breadmaking with HPH treated Biji, volume, hardness, and cohesiveness of bread increased, while density decreased. Theoptimum processing condition for bread with HPH treated Biji was determined by a design expert program. Nineexperimental points were selected, and wheat flour (91-95%) and HPH Biji (5-9%) were chosen as the independentvariables. The optimum formulation of bread using the numerical analysis was set at 94.2% wheat flour and 5.8%HPH Biji with a 0.725 desirability value.

This study was conducted to investigate the effects of 10-week dietary education on elementary students in an after-school program in Seoul. Participants were 20 1-2 grade students and 283-6 grade students, and the dietary program consisted of dietary education and activities focused on children’s levels of understanding. The results were as follows: Total participant’s food habit scores and nutrition knowledge significantly increased (p<0.05) after dietary education. Food habit and nutrition knowledge scores of lower grade participants (grade) increased desirably (p<0.05). Meanwhile higher grade participants’ (grade) food habit scores also changed (p<0.05), but their nutrition knowledge scores were changed. Boy’s food habit scores significantly changed (p<0.05), whereas girl’s food habit scores did not change significantly. Further, female participants’ nutrition knowledge scores did not changesignificantly after education. Participants’ obesity knowledge scores significantly changed after the education (p<0.05), but their attitudes on obesity increased insignificantly. Lower grade participants’ attitudes on obesity significantly and desirably changed (p<0.05), whereas higher grade participants’ attitudes on obesity changed insignificantly. Girl’s knowledge and attitudes on obesity significantly and desirably changed (p<0.05-0.01). This study revealed the correlation between food habit scores and attitudes on obesity (p<0.01), demonstrating that participants with high food habit scores have advisable attitudes on obesity. The result of this study shows that lower grade participants’ food habit scores, nutrition knowledge, and attitudes on obesity changed desirably after dietary education. Therefore, this study promote the development of adequate nutrition education and materials focused on lower grade students and the need for systematic and continuous dietary education programs based on elementary school.

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

Nutritional conditions experienced during early growth have important implications for the lifetime fitness of herbivores. We investigated how the early life effects of imbalanced nutrient intake can be overcome in a generalist caterpillar, Spodoptera litura (Lepidoptera: Noctuidae). Over the fifth larval instar, caterpillars were pretreated on one of three diets that varied in protein: carbohydrate balance (p35:c7, p21:c21 or p7:c35). After molting to the sixth instar, they were transferred to one of three no-choice diets (p35:c7 ,p21:c21 or p7:c35) or a food choice where they received two nutritionally complementary diets (p35:c7 versus p7:c35). Approximately 80% of caterpillars that had been protein-deprived (p7:c35) during the fifth instar molted to the seventh instar. The threshold body mass for pupal metamorphosis was 144 mg at the start of the sixth instar. When given a choice, caterpillars pretreated on the low-protein diet (p7:c35) selected significantly more protein than those from other diets (p35:c7,p21:c21). Our results suggest that caterpillars are not only capable of switching their developmental program to reduce the deleterious effects of a nearly deficiency of protein, but also flexible at adjusting nutrient preference store dress specific nutritional imbalances experienced early in life.

A 7-year-old spayed female English Cocker Spaniel dog presented with polyuria (PU), polydipsia (PD), intermittent vomiting, and weight loss. Physical examination revealed pale, tacky mucous membranes and severe emaciation. Hematological and biochemical examinations revealed moderate normocytic normochromic non-regenerative anemia and moderate azotemia. Abdominal ultrasonography demonstrated bilaterally small lumpy-bumpy kidneys with hyperechoic parenchyma as well as loss of renal corticomedullary junction. Based on clinical history and examinations, the dog was diagnosed with chronic kidney disease (CKD). The dog was treated with supportive care including fluid therapy, phosphate-binding agent, and histamine H2-receptor antagonist. Darbepoetin Alfa was administered to control renal secondary non-regenerative anemia. Prescribed diet with low-protein and low-phosphorus was fed to alleviate CKD signs. Further, dietary probiotics were supplemented. This case demonstrates that oral probiotic supplementation helped reduce blood urea-nitrogen (BUN) levels. This case indicates that dietary probiotics can be a potential alternative therapeutic agent for management of renal failure

Pathologic chronic inflammation, such as that seen with microbial infection and autoimmune diseases, creates microenvironmental conditions that promote cancer. Therefore, if chronic inflammation can be alleviated, the risk of carcinoge- nesis may decrease. Turmeric is a dried rhizome powder from Curcuma longa. Curcumin, the major constituent of turmeric, presents anti-inflammatory, antioxidant, antimicrobial and chemopreventive activities. In the present study, we investigated immune responses to dietary turmeric in ICR mice to determine the effects of turmeric when used as a dietary chemoprevention agent. After dietary turmeric was given for three or six weeks to ICR male mice, the immune responses were characterized. The methods of characterization involved; the determination of the T cell subpopulation in the spleen, relative mRNA expression levels of IFN-γ and TNF-α and serum lysozyme activity. Dietary turmeric was found to decrease spleen weight, decrease the proportion of CD4-CD8+ T cells, and decrease phagocytic activity. These results suggest that turmeric might alleviate abnormal chronic inflammation by the action of immune suppression.

This experiment was conducted to investigate the genetic effects of candidate genes on the growth of spleen and liver tissues using dietary Curcuma longa (C. longa) supplementation. Expression analyses of candidate genes regarding animal growth was performed in order to determine the factors affecting the growth related to immune components of Curucumin, Turmerone, and Zingiberene as the bile secretion Paratolyl methyl carbinol (PTMC). The animals were divided into four groups of five chicks supplied with experimental diets of C. longa at 0.25, 0.5 and 1% and controls. The 19 growth-related genes were known to cell maturation, differentiation significant expression patterns in this analysis. Expression of growth response-related genes in chicks supplemented with 1% of C. longa showed better growth performance than chicks with 0.25 and 0.5% in spleen (p<0.05). The IGF1, MSTN, POU1F1, ADCYAP1 gene were known to central roles in mediating gonadotropin function, regulating steroidogenesis and promoting oocyte growth and maturation. Sex steroids, androgen and estrogen can affect sex differentiation and also can affect muscle development. On the other hand, GHSR and FABP3 gene showed significant expression patterns in this analysis. The results would be used as basic information for the variation of growth-related genes expression on the cell growth, sex cell growth, and sex hormones according to dietary supplementation with C. longa in chickens.

본 연구는 인천지역 일부 남녀 대학생들을 대상으로 올바 른 식습관의 확립과 신체적, 심리적인 건강을 위한 기초자료 로 제공하고자 실시하였으며, 식습관에 영향을 줄 수 있는 요 인으로 건강관련 생활습관, 신체증상, 체성분을 조사․분석 한 결과는 다음과 같다. 1. 대상자의 일반적인 특성으로는 남학생 96명(39.2%), 여 학생 149명(60.8%), 거주 형태는 자택 및 친척집 202명(82.4%), 자취 43명(17.6%), 통학 수단은 도보 48명(19.6%), 자전거 1명 (0.4%), 자가용 5명(2.0%), 버스 65명(26.5%), 지하철 126명 (51.4%), 학년은 1학년 60명(24.5%), 2학년 54명(22.0%), 3학년 84명(34.3%), 4학년 47명(19.2%)으로 나타났다. 또한 건강관 련 생활습관에서 운동 여부는 ‘하고 있다’ 120명(49.8%), ‘하 고 있지 않다’ 125명(51.0%), 흡연 여부는 ‘하고 있다’ 16명 (6.5%), ‘하고 있지 않다’ 229명(93.5%), 음주 여부는 ‘하고 있 다’ 58명(23.7%), ‘하고 있지 않다’ 187명(76.3%)으로 나타났 다. BMI는 저체중, 정상군, 과체중, 비만이 각각 13명(5.3%), 122명(49.8%), 79명(32.2%), 31명(12.7%)로 나타나, 정상체중 이 가장 많은 반면, 저체중과 비만 학생의 비율이 낮았다. 2. 남녀 대학생들의 건강관련 실천 양상의 차이를 분석한 결과, 흡연, 음주, 운동 여부, 과일 섭취, BMI에서 유의적인 차이를 보인 반면(p<0.05), 육류 섭취는 유의한 차이를 보이 지 않았다(p>0.05). 3. 남녀 대학생들의 식습관의 차이를 분석한 결과, 전체적 으로 ‘아침은 매일 규칙적으로 먹는가’, ‘식사는 언제나 적당 한 양을 먹는가’, ‘1일 2끼 정도의 고기․생선․달걀․콩제품 중의 어느 것인가를 먹고 있는가’, ‘기름을 넣어서 조리한 음 식을 매일 먹는가?’에서 남녀 모두 주 3~5일 실천하고 있는 것으로 나타났으며, 남녀 대학생 간의 ‘과일을 매일 먹는가’ (p<0.05)에서 통계적인 유의적인 차이가 나타나, 여학생이 남 학생보다 과일 섭취 빈도가 높은 것으로 나타났다. 4. 남녀 대학생들의 신체증상의 차이를 분석한 결과, 남녀 모두 ‘쉽게 피로하다’, ‘집중력이 떨어진다’가 높게 나타났으 며, ‘두통이 있다’, ‘감기에 잘 걸린다’, ‘평소에 어지럽다’, ‘쉽게 피로하다’, ‘계단을 오를 때 숨이 가쁘다’, ‘집중력이 떨 어진다’, ‘소화가 잘 안 된다’, ‘변비가 있다’에서 성별에 따른 통계적으로 유의적인 차이가 나타난 반면(p<0.05), ‘얼굴이 창백하다’, ‘소화가 안 된다’, ‘설사 증상이 있다’에서 통계적 으로 유의적인 차이가 없는 것으로 나타났다(p>0.05). 5. 남녀 대학생들의 체성분의 차이를 분석한 결과, 전체적 으로 신장, 체중, BMI, 근육량, 체지방량, 골격근량, 복부지방 률에서 모두 성별에 따른 통계적으로 유의적인 차이가 나타 났다(p<0.05). 6. 남녀 대학생들의 식습관과 신체증상의 상관관계를 분석 한 결과, 남녀 대학생들이 일상생활에서 경험할 수 있는 신체 증상과 식습관의 관계에서 기름을 넣어서 조리한 음식을 매 일 먹는 경우 ‘소화가 잘 안 된다’와 ‘집중력이 떨어진다’, ‘두 통이 있다’ 간에 양의 상관관계를 보였으며, 우유를 매일 마 시는 경우 ‘소화가 잘 안 된다’ 간에 음의 상관관계, 1일 2끼 정도는 고기, 생선, 달걀, 콩제품 중의 어느 것인가를 먹는 경 우 ‘소화가 잘 안 된다’와 ‘변비가 있다’간에 음의 상관관계 를 나타났다.