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
amounts of Bizi. And add gluten
∎2nd Test (2010. 4. 16)
sample - 0, 5%, 10%, 15%, 20%, 20%(with gluten)
Tried to change the yeast and add gluten.
One more added sample and the bean-curd dregs plentifully put in and compared texture of gluten added and not added.
*Recipe
0
5%
10%
15%
20%
20%(gluten)
Wheat flour
300
285
270
255
240
240
Bi
1. <2015 한국인 영양소 섭취기준>에 설정된 나트륨의 목표섭취량(intake goal)에 대해 설명하고 ‘2019 국민건강통계’를 참고하여 최근 (2019년) 만 9세 이상에서의 ‘나트륨 목표섭취량 이상 섭취자 분율’을 생애주기 시기별로 나누어 제시하시오.
1)<2015 한국인 영양소 섭취기준>에 설정된 나트륨의 목표