본 연구는 중년여성을 대상으로 운동수행기간 별로 구분한 에어로빅운동군과 좌식 생활자의 신체계측, 식이섭취조사, 체력검사, 혈청지질검사를 하였으며 혈청지질과 각 인자와의 상관관계 및 체력과 신체계측과의 상관관계를 산출하였고 그 결과 및 결론은 다음과 같다. 1) 체력검사의 결과 : 조사대사장의 최고, 최저 혈압측정치는 좌식생활자에 비해 운동군이 낮았고 맥박은 운동수행기간이 길수록 그 수치가 낮아졌다. 맥압은 45이상인 자가 17.1%로 심장질환에 주의가 필요하였다. 근지구력과 점프력은 대상자 모두 정상범위이며 A군이 우세하였다. 유연성에서 C군은 미달이고 A군 정상범위이었으며 상반신근력은 A, C군 모두 정상범위에 미치기 못하였으며 평형성은 운동수행기간이 긴 AⅢ군이 가장 우세하였다. 2) 식이섭취 조사 결과 : 조사대상자들의 1일 섭취칼로리는 권장량과 비교하여 큰 차이를 나타내지 않았지만 단백질 섭취는 권장량에 따라 월등히 많이 섭취하였다 칼슘의 1일 섭취량은 권장량 600㎎에 비해 모두 높았고 철분은 운동기간이 가장 긴 AⅢ군이 (16.1+43㎎으로) 권장량 18㎎/day에 비해 섭취미달이었다. 식이중 콜레스테롤의 1일 섭취량은 한국정상인 1일 섭취량인 200∼300㎎과 큰 차이가 없었으며 식이 지질중 P/S률은 AⅡ군만 1.0보다 낮고 모두 정상비율이었다. 3) 식이와 혈청지질과의 상관관계 조사결과 :조사대상자들의 힐청지질중 중성지질과 단백질 섭취와는 r=0.42(p<0.05)로 유의전인 양의 상관으로 나타났다. 이는 과잉의 단백질 섭취의 결과로 중성지질로 전환됨을 일 수 있었다. 혈청 TC와 식이 TC와는 r=0.21이나 유의적 상관관계를 보이지 않았다. 이는 식이로 섭취된 TC가 혈청 TC에 큰 영향을 미치지 않았다고 사려된다. 4) 체력 및 체위와 혈청지질과의 상관관계 조사결과 : 혈청 TG, TC, LDL-C와 체력과는 음의 관계이며 HDL-C, HDL-C/TC와 체력과는 양의 관계이었다. 운동에 의한 체중 감량이 클수록 혈청 HDL-C농도가 높아졌으며 체력이 향상되면 혈청지질도 개선될 수 있음을 알 수 있었다. 최고혈압과 TC는 r=0.49(p<0.05), LDS-C와는 r=0.47(p<0.05)로 유의적인 양의 상관으로 혈압이 높으면 혈청 TC, LDL-C도 높게 나타났다. 5) 신체계측과 체력과의 상관관계 조사결과 : 체중감량과 윗몸일으키기는 r=0.71 (p< 0.001), 팔굽혀펴기와는 r=0.54(p<0.001)로 유의적인 양의 상관관계를 나타냈다. 즉 운동에 의한 체중감량은 근지구력을 높힐수 있으며 운동후 체중과 서서위로뛰기는 r=0.49(p<0.()5)로 유의적 양의상관을 나타냈다. 즉 aerobic운동에 의해 점프력이 향상될 수 있음을 알 수 있었다. 6) 식생활에 대한 설문분석 결과 :조사대상자들의 체지방율이 30%이상인사가 14.8%로 운동을 하게된 동기가 비만해소보다는 건강증진에 목적이 있었으며 식사형태는 육, 채식 혼합식이 71.9%로 균형된 식사의식이 높았다. 그러나 적당히 당질식품과 당음료를 섭취한다가 53.6%로서 과잉의 당질섭취로 중성지방 전환의 우려를 고려해야 할 것이며 83.2%가 카페인 함유 음료를 음용하므로 혈압상승 및 철분흡수의 방해가 우려된다.

This study was attempted to establish the basic data for effective utilization of the dried radish and sweet potato. The rehydration characteristic was carried out from these dried root vegetables in various conditions. The following results were obtained. The rehydration value was increased in glycine solution, whereas it decreased in lactic acid solution. Also the vacuum freezing was higher than that in hot air drying, and it was higher the slow freezing than in the quick freezing. The rehydration rate and the rehydration surface area curve were composed of three stages, and these stages were corresponded to each other. At the range of initial immersion to 2min. , the largest rehydration rate was showed. The activation energy obtained from the Arrhenius plot of the rehydration rate constant(K) were 3.8×10 exp (3)㎈/g ㏖ and 3.7×1010 exp (3)㎈/g ㏖ for dried radish and sweet potato, respectively.

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab`s name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors` opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors` opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians` opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn`t give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors` opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.