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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 潘文涵(Wen-Harn Pan) | |
dc.contributor.author | Shu-Yi Hung | en |
dc.contributor.author | 洪淑怡 | zh_TW |
dc.date.accessioned | 2021-06-15T04:32:23Z | - |
dc.date.available | 2010-08-21 | |
dc.date.copyright | 2009-08-21 | |
dc.date.issued | 2009 | |
dc.date.submitted | 2009-08-19 | |
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Trace Elements in Man and Animals, TEMA-5: Commonwealth Agricultural Bureaux, Farnham Royal, United Kingdom; 1985. p. 875-8. 149. Morris RC, Jr., Sebastian A, Forman A, Tanaka M, Schmidlin O. Normotensive salt sensitivity: effects of race and dietary potassium. Hypertension. 1999 Jan;33:18-23. 150. Curhan GC, Willett WC, Rimm EB, Stampfer MJ. A prospective study of dietary calcium and other nutrients and the risk of symptomatic kidney stones. N Engl J Med. 1993 Mar 25;328:833-8. 151. Curhan GC, Willett WC, Speizer FE, Spiegelman D, Stampfer MJ. Comparison of dietary calcium with supplemental calcium and other nutrients as factors affecting the risk for kidney stones in women. Ann Intern Med. 1997 Apr 1;126:497-504. 152. Hirvonen T, Pietinen P, Virtanen M, Albanes D, Virtamo J. Nutrient intake and use of beverages and the risk of kidney stones among male smokers. Am J Epidemiol. 1999 Jul 15;150:187-94. 153. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate. Washington D.C.: National Academy Press; 2004. 154. Pietinen P, Rimm EB, Korhonen P, Hartman AM, Willett WC, Albanes D, Virtamo J. Intake of dietary fiber and risk of coronary heart disease in a cohort of Finnish men. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study. Circulation. 1996 Dec 1;94:2720-7. 155. Rimm EB, Ascherio A, Giovannucci E, Spiegelman D, Stampfer MJ, Willett WC. Vegetable, fruit, and cereal fiber intake and risk of coronary heart disease among men. JAMA. 1996 Feb 14;275:447-51. 156. Wolk A, Manson JE, Stampfer MJ, Colditz GA, Hu FB, Speizer FE, Hennekens CH, Willett WC. Long-term intake of dietary fiber and decreased risk of coronary heart disease among women. JAMA. 1999 Jun 2;281:1998-2004. 157. 潘文涵、高美丁、曾明淑、李蘭、洪永泰、李隆安、蕭信雲、葉文婷、黃伯超。國民營養現況 1993-1996國民營養健康狀況變遷調查結果:調查設計、執行方式、及內容。. 158. 行政院衛生署(2005)。學童期營養(參考手冊)。. 159. 行政院衛生署(2005)。青春期營養秘笈。. 160. 行政院衛生署(2005)。每日飲食指南 成人均衡飲食建議量參考手冊。. 161. 行政院衛生署(2005)。銀髮族健康園地 ( 老年期營養參考手冊 ). 162. Watanabe F. 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Characterization of a corrinoid compound in the edible (blue-green) alga, Suizenji-nori. Biosci Biotechnol Biochem. 2006 Dec;70:3066-8. 169. Watanabe F, Takenaka S, Katsura H, Masumder SA, Abe K, Tamura Y, Nakano Y. Dried green and purple lavers (Nori) contain substantial amounts of biologically active vitamin B(12) but less of dietary iodine relative to other edible seaweeds. J Agric Food Chem. 1999 Jun;47:2341-3. 170. Watanabe F, Takenaka S, Katsura H, Miyamoto E, Abe K, Tamura Y, Nakatsuka T, Nakano Y. Characterization of a vitamin B12 compound in the edible purple laver, Porphyra yezoensis. Biosci Biotechnol Biochem. 2000 Dec;64:2712-5. 171. Takenaka S, Sugiyama S, Ebara S, Miyamoto E, Abe K, Tamura Y, Watanabe F, Tsuyama S, Nakano Y. Feeding dried purple laver (nori) to vitamin B12-deficient rats significantly improves vitamin B12 status. Br J Nutr. 2001 Jun;85:699-703. 172. Watanabe F, Takenaka S, Kittaka-Katsura H, Ebara S, Miyamoto E. Characterization and bioavailability of vitamin B12-compounds from edible algae. J Nutr Sci Vitaminol (Tokyo). 2002 Oct;48:325-31. 173. Allen L, Ahluwalia N. Improving Iron Status through Diet. The Appilcation of Knowledge Concerning Dietary Iron Bioavailability in Human Populations. Arlington, VA: John Snow International; 1977. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45645 | - |
dc.description.abstract | 背景及目的:目前已開發國家的人們生活日趨於靜態,熱能消耗減低,造成肥胖與代謝症候群相關的慢性疾病之盛行,且隨著食物可獲量及國人飲食型態的改變,過去的飲食建議可能已不適用於現今社會。因此本研究的目的是,依據國人攝食資料,檢視民國八十四年的飲食指南的適用性,並以實證營養學的原則,提出適合多數國人的飲食建議,以預防營養素缺乏、降低心臟血管代謝疾病及癌症風險為目標。
材料與方法:一、利用1993-96 年國民營養調查所獲得的二十四小時飲食回憶資料,依據當時國人食物選擇之內容,以及各種膳食營養素的指標,評估八十四年飲食指南的適用性。二、利用2005-08 年國民營養調查所獲得的體位資料,以各種體能活動層級估計涵蓋多數國人熱量需求的範圍,同時以調查所獲得的飲食資料,排除一些不適當攝食的食物,依據國人選食的食物型態,重新擬定符合三大營養素理想分佈、以及DRIs(dietary reference intakes)的六大類食物份數分配。此次的飲食規劃包括一般飲食、不喝奶類飲食及四種素食飲食。 結果:設計出一般飲食1200-3500大卡、不喝奶飲食1150-3500大卡、純素飲食1450-3200大卡、蛋素飲食1500-3300大卡、奶素飲食1300-3700大卡及奶蛋素飲食1300-3650大卡各層級飲食的六大類食物份數分配,使其營養素攝取量大部分能符合70%DRI,只有在最低熱量層級有部分營養素未能達到70%DRI。針對這些低熱量層級,我們亦設計了加強飲食原則來克服營養素不足的問題。 結論:本研究以國人實際攝食的內容代入計算,擬定適合多數人且符合多種營養原則的飲食建議(六大類食物分配);並且列入考慮國人常見的特殊飲食型態,包括:不喝牛奶及四種素食的飲食型態。 | zh_TW |
dc.description.abstract | Background:People’s lacking physical activity and dietary imbalance increased the prevalence of obesity and metabolic syndrome in the word. In addition, as energy intake level, food availability and dietary pattern are changing, previous dietary recommendation needs revisit. The purpose of this study was to examine the adequacy of Taiwanese Food
Guide published in 1995, and to provide evidence-based dietary recommendation on food intake pattern for most of population in order to prevent nutrient deficiency, and to decrease the risk of cardiometabolic diseases and cancer. Materials and Methods:A. Examine the adequacy of Taiwanese Food Guide published in 1995.This study used dietary nutrient, dietary intake and practice information extracted from the 24-hour recall data of the “Nutrition and Health Survey in Taiwan 1993-1996”to examine the adequacy of Taiwanese Food Guide published in 1995.B. Design optimal distribution of six food groups This method included identifying appropriate energy levels for the patterns, calculating age, sex, energy-specific nutritional goals for patterns, determining the amounts of serving in each food group. This study used the anthropometric and dietary data in NAHSIT 2005-08 to estimate the potential range of energy requirement, and to calculate the nutrient content intake in each energy level. The nutrient intake in each food group was estimated according to food selection patterns in Taiwanese. This study designed three types of dietary patterns, including omnivorous diet, omnivorous diet without milk, and four kinds of vegetarian diet. Results:To meet a wide range of calorie requirements of various age/gender groups, we decided to design food patterns ranging from 1200 to 3500 calories in omnivorous diet,1150 to 3500 calories in omnivorous without milk diet, 1450 to 3200 calories in vegetarian diet, 1500 to 3300 calories in ovo-vegetarian diet, 1300 to 3700 calories in lacto-vegetarian diet, and 1300 to 3650 calories in lacto-ovo-vegetarian diet. Numbers of servings in each food group were allocated such that almost all nutrient goals were met in all energy levels. Intakes of calcium and vitamin E at lower energy levels did not meet 70% of the target levels. We developed an enriched method to increase intakes of calcium and vitamin E. Conclusions:Taiwanese food intake patterns provide a foundation of about food choices which were taken into consideration for dietary recommendations. We designed food guide for the omnivorous diet, omnivorous without milk diet, and four types of vegetarian diet. | en |
dc.description.provenance | Made available in DSpace on 2021-06-15T04:32:23Z (GMT). No. of bitstreams: 1 ntu-98-R95b47304-1.pdf: 1150782 bytes, checksum: da86d7ccbc32946c99e9fbf3b12a22c8 (MD5) Previous issue date: 2009 | en |
dc.description.tableofcontents | 中文摘要 .................................................Ⅱ
英文摘要 .................................................Ⅳ 名詞釋義 .................................................Χ 第一章 前言 ..............................................1 第二章 文獻探討 ..........................................3 2.1 飲食指南(Food Guide)之建立回顧.........................3 2.2 國內重要慢性疾病與飲食營養之關係.......................4 2.3 各性別年齡層之各種膳食營養素參考攝取量制訂原則之文獻探 討....................................................10 第三章 研究目的..........................................28 第四章 材料與方法........................................29 4.1 研究材料..............................................30 4.2 研究方法..............................................30 4.2.1 檢視現行飲食指南之適用性............................31 4.2.2 規劃隨熱量浮動的食物份數分配........................33 4.2.3 針對葷食飲食探討不同蛋白質來源對飲食品質的影響......36 4.2.4 規劃不喝奶飲食之六大類食物份數分配..................37 4.2.5 規劃素食飲食之食物份數分配..........................38 第五章 結果..............................................41 5.1 檢視84年飲食指南之適用性..............................41 5.2 規劃隨熱量浮動的六大類食物分配........................43 5.3 針對葷食飲食探討不同蛋白質來源對飲食品質的影響........46 5.4 不攝食奶類的飲食規劃..................................47 5.5 素食飲食各熱量層級的食物分數分配......................48 5.5.1 純素飲食1450-3200大卡食物份數.......................48 5.5.2 蛋素飲食1500-3300大卡食物份數.......................49 5.5.3 奶素飲食1300-3700大卡食物份數.......................51 5.5.4 奶蛋素飲食1300-3650大卡食物份數.....................52 第六章 結論與討論........................................54 6.1 本研究所建議的各種飲食之食物份數分配..................54 6.2 本研究之「六大類食物份數建議」之特....................57 6.3 不同蛋白質來源食物對飲食品質的影響....................58 6.4 低熱量飲食的探討......................................59 6.5 1200-3500大卡的食物建議份數與美國MyPyramid比較........59 6.6 探討以早餐飲品代替奶類對於飲食品質的影響..............60 6.7 素食飲食的探討........................................60 6.8 新舊DRI差異...........................................62 6.9 研究限制..............................................63 6.10 結論與建議...........................................64 參考文獻.................................................117 附錄.....................................................130 | |
dc.language.iso | zh-TW | |
dc.title | 依據各種膳食營養素攝取建議及國人食物選擇型態,設計多元化之飲食指南 | zh_TW |
dc.title | Design diverse food-based guide according to the multiple dietary and nutrient recommendations and food selection patterns of Taiwanese | en |
dc.type | Thesis | |
dc.date.schoolyear | 97-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 黃青真(Ching-Jang Huang),林薇(Wei Lin),李美璇(Meei-Shyuan Lee) | |
dc.subject.keyword | 飲食指南,食物選擇型態,飲食建議, | zh_TW |
dc.subject.keyword | Food Guide,food selection patterns,dietary recommendation, | en |
dc.relation.page | 158 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2009-08-19 | |
dc.contributor.author-college | 生命科學院 | zh_TW |
dc.contributor.author-dept | 微生物與生化學研究所 | zh_TW |
顯示於系所單位: | 微生物學科所 |
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