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KMID : 0667719890260000487
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Report Natlonal Institute of Health
1989 Volume.26 No. 0 p.487 ~ p.502
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Studies on the Nutritive Value of Korean Foods
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ÏíúÓýï/Kwon, H. H.
ÑÑìÒÜØ/ÑÑáÈýï/ÑÑÞÖâ×/ÑÑïöü£/ÑÑÚ¸ýï/׳ڸí/Kim, I. B./Kim, S. H./Kim, E. S./Kim, J. W./Kim, M. H./Yu, M. J.
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Abstract
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According to the increasing complexity of our society and social development, and t he changing attitudes toward reducing physical activity and overnutrition, obesity is problem of affluent society at increases the risk of a number of diseases such as diabetes, gout, gall bladder diseases, coronary atherosclerosis and hypertension.
Particularly these various adult chronic diseases are concerned with diet. We need to have: the fundamental knowledge for evaluating the nutrient needs.
Essential elements characteristically tend to concentrate in body tissues in a fairly consistent fashion;absorption from the gut and excretion through the kidney, bile or other intestinal secretions are precisely regulated by body homeostatic mechanisms.
Sodium is the chief cation of the extracellular fluid, the control of body fluid osmolarity and therefor body fluid volume is largely depend oil sodium ions and the ratio of sodium other ions.
Like sodium and chloride, potassium helps to maintain osmotic pressure and the acid-base balance.
Dietary deficiency of sodium probably never occurs in the human.
The elements are widely distributed in foodstuffs.
Plant sources contain less than animal products and are therefore prominent on low sodium diets.
Like sodium, potassium is a vital mineral element associated with physiologic fluid balnace.
In this report, sodium and potassium amounts of 161 kinds of foods were analyzed by the Atomic Absorption Spectrophotometry.
The results were shown in the table.
Content of sodium and potassium of Korean foods will be studied continuously.
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