건강한 성인의 주관적 건강상태와 스트레스 인지, 건강 관련 습관, 혈청 생화학 지표 및 영양 섭취와의 관계
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 1호
ㆍ저자명 : 윤지현, 이루지, 김미정
ㆍ저자명 : 윤지현, 이루지, 김미정
영어 초록
This study examined the socioeconomic factors that affect self-rated health (SRH) in healthy adults, and the relationship of SRH to health-related habits, serum biochemical indices, and nutritional intakes. Subjects consisted of 1,154 healthy adults without any known disease, aged 19 to 65 years (average age of 36.7), whose information was obtained from the 2013 Korean National Health and Nutritional Examination Survey data. Of these subjects, 73 rated themselves as ‘very healthy,’ 460 indicated that they were ‘healthy,’ 568 self-identified as ‘ordinary’, and 53 put themselves in the ‘unhealthy’ category. The proportion of subjects who chose ‘unhealthy’ was significantly increased with higher frequencies of disruptions in their daily lives (p<0.05), regret after drinking (p<0.05), smoking (p<0.001), and higher levels of stress (p<0.001). On the other hand, the proportion of subjects reported as ‘very healthy’ was significantly higher with regular intense (p<0.001) or moderate physical activities (p<0.05), regular walking (p<0.05), a perception of being ‘normal’ in their body image (p<0.01), a decrease of body weight more than 3 kg in the past year (p<0.05), and without risk factors for metabolic syndrome (p<0.05). Serum triglyceride level was lower, and 25-(OH) vitamin D content was significantly higher, in the ‘very healthy’ group as compared to the ‘unhealthy’ group (p<0.05). Dietary fiber and vitamin C intakes were significantly higher in the ‘very healthy’ group than ‘unhealthy’ group (p<0.05). The overall results suggest that a healthy lifestyle, including regular exercise, non-smoking, good stress management, and higher intakes of fiber and vitamin C, may be potential factors that affect one’s positive perception of health.참고 자료
없음"한국식품영양학회지"의 다른 논문
- 흑마늘 첨가 김치 양념소의 항산화 활성6페이지
- 머위 정유의 화학적 성분 분석 및 수확 연도에 따른 주요 화합물 함량 비교10페이지
- 나트륨 섭취 인지수준에 따른 식사 장소별 식행동 및 식이 자아효능감9페이지
- 갈변방지제 개발을 통한 신선편이 조각 배 상품화 연구9페이지
- 도토리의 일반성분 분석 및 도토리 추출물과 고지방 식이의 병행섭취 시 흰쥐 체내에서 혈중 지질인자와..8페이지
- 충남 일부 지역 초등학생의 학교급식 만족도와 음식 기호도10페이지
- 천연꿀과 사양꿀의 성분 분석8페이지
- 알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화9페이지
- 재한 중국인 유학생의 식생활 라이프스타일에 따른 편의식품 구매 비교 연구7페이지
- Immunomodulating Activity of Crude Polysaccharide from ..9페이지