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인터넷을 이용한 영양평가 프로그램의 개발

상세 프로파일

상세정보
자료유형	학위논문
개인저자	위대성 정영진
서명/저자사항	인터넷을 이용한 영양평가 프로그램의 개발/魏大星.
발행사항	대전: 충남대학교 대학원, 2000.
형태사항	iv,63 p.: 삽도; 26 cm.
딸림자료
대등서명	(The) development of nutrition assessment program by internet

학위논문주기	학위논문(석사) --충남대학교 대학원:식품영양학과 식품학전공,2000
일반주기	지도교수: 丁英鎭
서지주기	참고문헌 : p.56-60.
언어	한국어

소장정보

소장정보

분관대출 서가에 책이 없을 때... 도서 Pick-Up서비스 찾아가는대출서비스 인쇄

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No.	등록번호	청구기호	소장처	도서상태	반납예정일	예약	서비스
1	DM131580	T 1G2 000-2	중앙도서관/3층 학위논문실/	대출불가(별치)
2	DM131581	T 1G2 000-2 c.2	중앙도서관/3층 학위논문실/	대출불가(별치)

초록

초록

초록 일부

초록 전체

Computer has been a part of our daily life by providing various information as well as planning, researching, and processing of works. Besides, using computer, we can do nutritional management, such as nutritional assessment and prescription, meal management such as menu planning, food purchasing and financial management. And under the condition which is estimated to have more than three millions of computer users in our country. It is getting easier to get nutritional assessment and counselling on line.
     This study was aimed to develop a internet program to provide nutritional assessment and counsel for general and professional.
     This nutritional assessment program established visual basic. Intake data are collected using 24-hour recall method. With that menu, energy and nutrition intakes are calculated.
     Then, their intakes and compared with requirement on Recommended Dietary Allowanced. In addition to this, using accumulated data, dating habits and nutritional status might be judged.
     The nutrition counselling composed of providing information about foods and nutrition using internet, chatting, counselling with advisors, and asking and answering using e-mails.
     In this study, the database about foods were made on the basis of food composition table of National Rural Living Science Institute. And the data of dishes were made on the basis of the database about foods, one serving size from Korean Recommended Dietary Allowanced, table of eye measurement of food, and the data of various cookbooks.
     This program were divided into four categories, those for general, nutritional risk group, professional, and program administrators. The right and obligation which could be used by each user are diverse.