지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.8
- 수록면
- 395 - 415 (21page)
- DOI
- 10.7856/kjcls.2021.32.3.395
이용수
이 논문의 연구 히스토리 (2)
2021
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
오류제보하기
This study was conducted to analyze the difference in nutrient intake and dietary evaluation according to subjective health perception and disease status using raw data from 2013~2017 of the National Health and Nutrition Examination Survey(KNHANES). The subjects were classified into 4 types according to subjective health perception and disease status.In the daily energy and nutrient intake, most nutrient intake was high in the subjective health perception and health group, followed by the health overestimated group, the underestimated group, and the vulnerable group. The results of correcting nutrient intake per 1,000 kcal of gender and calorie intake that can affect nutrient intake per day showed that nutrient intake was higher in the type with good subjective health condition than the presence of disease. In both the DVS and DDS, which evaluated the diversity of meals, the group with good subjective health status was higher than the group with poor subjective health status, and the group with food group intake pattern(GMVFD) was the most diverse in the health group. In terms of nutrient risk level compared to the Korean nutrient intake standard, calcium was the highest nutrient risk level in all types. In both nutritional density(ND) and nutritional quality index(INQ), which show the quality of meals, the group with good subjective health status was higher than the group with poor health status. The results of this study show that there is a close relationship between subjective health perception and health behavior, and it is very important to recognize the health of the person positively because the good subjective health condition has a positive effect on nutrient intake and quality of eating. In addition, it is necessary to prepare specific dietary guidelines for those who have poor subjective health perception and measures to improve the quality of meals through correct dietary education, as high quality of meals can have a positive effect on subjective health status.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과
Ⅳ. 고찰
Ⅴ. 요약 및 결론
References
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UCI(KEPA) : I410-ECN-0101-2021-590-002026461