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病院患者 一般食에 對한 蛋白質의 質的 評價

Evaluation for Protein Quality of the General hospital Diet

공중보건잡지 1973년 10권 1호 p.97 ~ 107
이영남,
소속 상세정보
이영남 (  ) - 서울대학교 보건대학원

Abstract


For the objective of evaluating the amino acid composition and protein quality this survey was conducted for thirty days, September to October of 1972. Newer method on the evaluating of protein value "NET Dietary Protein Calories Per cent (NDp Cal%)" which was designed by Miller and Payne?? was applied to this study.
Subjects selected in this study were 165 inpatients consisting of 111 males and 54 females who were hospitalized in Internal Medicine (M I). General Surgery (S G), Orthopetic Surgery (S O) and Chest Medicine (M C) of the general hospital in Seoul.
The results obtained are summarized as follows:
1) Net food intake
The average food intake was 82% to the amount of total provided food, which was comparatively higher than expected. Average food intake in each ward was respectively shown that 76% in MI, 79% in SG, 86% in SO, and 87% in MC.
2) Calories and protein
a. Calories
The average caloric intake was 2,159 cal. which met almost 90% of the recommended hospital dietary allowance.
b. Protein
The average protein intake was as high as 79.1g. which met 14.7% of total caloric intake. The protein intake of each ward was respectively shown that 73.4g. in MI, 76.1g. in SG, 83.3g. in SO, and 83.6g. in MC.
3) Protein quality: Protein score
The average protein score was obtained as high as 85. The score of each ward was 85 in MI, 85 in SG, 84 in SO, and 85 in MC. This score seems to be relatively high.
4) Protein calories per cent (P Cal%)
The average protein calories percent was 14.8. The P Cal% of each ward was resulted as 15.0 in MI 14.9 in SG, 14.8 in SO, and 14.4 in MC.
5) Net Dietary protein calories per cent (NDp Cal%)
The average of NDp Cal% was shown as high as 9.8. The NDp Cal% of each ward was 9.8 in MI, 9.9 in SG, 9.9 in SO, and 9.7 in MC.

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