Foodintake
- 식이섭취량은 실험식이를 시작한 날을 기준으로 이틀에 한 번 씩 일정한 시간에 측정
- 체중증가량 = 실험종료시 체중 - 실험개시시 체중
날짜
섭취시간
H801
H802
H803
H804
10/14
공급전○
공급후△
흘린양□
섭취량☆
☆1
☆2
☆3
☆4
▲ 식이섭취량 측정표
painful joint
Progress Signs
Spontaneous fracture, compression fracture, curvature of the long bone, poor tooth development
Clinical signs
History (particulary diet history)
Blood work (Note : Ca & P concentrations are not necessarily altered)
Radiographs (often see wide cartilageous epiphyseal plate)
Do not use supplement
→ Balanced commercial food
Supportive care
1. Background Ground of the Research
Increasing the number of students who have food in college student cafeteria.
These days many restaurants outside of school have raised their menu price every year, even if the amount of college students’ allowance keeps the same level. So the number of students, usually junior and senior, who have food in college student cafeteria, is on the i
Index and other traditional risk factors of stroke.
Male Wister rats were fed an diet containing 20% fat in form of fish oil, shortening, or soybean oil for 4 weeks.
Hemorrhagic(n=33) and ischemic stroke (n=32) cases, and controls (n=28) were included. Dietary intake was assessed using a semi-quantitative food frequency questionnaire and Omega-3 Index was measured by gas chromatography.