보건소 비만관리프로그램 효과에 관한 연구 = A Study on Eeffect of the Weight Control Program by the Community Health Center
저자
발행사항
진주 : 경상대학교 대학원, 2009
학위논문사항
학위논문(석사)-- 경상대학교 대학원 : 식품과학과 2009. 2
발행연도
2009
작성언어
한국어
주제어
발행국(도시)
경상남도
형태사항
xi, 92 p. ; 26cm
소장기관
This study compared and analyzed body compositions and blood lipid components before and after weight control program performed in 2006 and 2007 in order to utilize it as the basic data for efficient performance of weight control program of the Community Health Center of Tongyeong City
1. Weight control program in 2006
Changes in body compositions and blood lipid components before and after weight control program
Among body compositions, while BMI(Body Mass Index), PBF(Percent Body Fat) and SMM(Skeletal Muscle Mass) showed significant differences before and after the weight control program, there was little difference in WHR(Waist-Hip Ratio). While there was little difference in blood lipid components before and after the weight control program, it showed significant differences (P < 0.05) in total cholesterol and HDL-cholesterol.
Changes in BMI, PBF and WHR before and after weight control program
While there was no significant difference in BMI of the normal group, it showed a significant difference, though small, in the BMI of the overweight and the obesity group before and after the weight control program. While there was no difference in the PBF of the normal group before and after the weight control program, there was significant differences (P < 0.01) in the boundary and obesity group showing that the body fat was significantly reduced by performing the weight control program. There was a significant difference (P < 0.05) in WHR of the obesity group when compared before and after the weight control program showing that the weight control program has an effect on reduction of waist hip ratio.
Correlation between Percentage body fat and blood lipid components
Though it showed minus correlation between PBF and total cholesterol, there was no significant difference. Accordingly, it showed that there is almost no correlation between percentage body fat and blood lipid components.
Correlation between Waste Hip Ratio and Blood Lipid Components
Though there is minus correlation between waist-hip ratio and blood lipid components, but not significant, it showed that the degree of minus correlation was stronger after the weight control program than before. Accordingly, it showed that there is almost no correlation between waist hip ratio and blood lipid components.
Food habit and preference
There was a significant difference (P < 0.05) in the number of drinking mineral water, in the number of eating DHA, EPA and supplement food and BMI. It showed that the number of eating alone of the overweight and obesity group was higher than that of the normal group. It was shown that the number of dining out of the overweight group was higher than that of the normal group. While there was little difference in the number of taking vitamin and protein (amino acid) compound between the groups of BMI, there was a significant difference in the number of eating DHA, EPA and supplement food between the normal and overweight group and obesity group, showing that subjects with more weight take more. It was shown that preference of the normal group for beef, pork and chicken was higher than that of the obesity group. Though beans were highly preferred to other foods, there was no significant difference in the preference for beans between BMI groups.
The result analyzing the correlation between preference for seaweed and BMI, it showed that the preference of the normal group for seaweed was higher. In case of vegetables and fruits, normal group showed higher preference compared to overweight and obesity group. Kimchi and boiled rice, the general daily meals for korean, showed the highest preference.
2. Weight control program in 2007
Changes in body compositions and blood lipid components before and after weight control program
Among body compositions, BMI did not show significant changes before and after the weight control program and it showed that muscle mass was increased after performing the weight control program. Also, though BFM(Body Fat Mass), PBF(Percentage Body Fat) and WHR(Waist Hip Ratio) showed a little reduction, it was not significant, and it showed that visceral fat was very significantly reduced after the weight control program. Among blood lipid components, it showed that the total cholesterol was significantly reduced by the effect of the weight control program. But triglyceride showed little reduction after the weight control program.
Changes in BMI, PBF and WHR before and after weight control program
Though BMI of the overweight group and obesity group showed a little reduction after performing the weight control program, it was not significant. There appeared very significant difference (P < 0.001) in PBF of the boundary group and obesity group before and after the weight control program showing that the reduction of PBF was considerable. While the PBF of the obesity group compared before and after the weight control program showed no difference, there was a significant difference (P<0.05) in the normal group showing the change from 0.820.01 before to 0.830.02 after the weight control program.
Correlation of PBF and blood lipid components
It showed a significant correlation (P<0.001) of PBF and blood lipid components excluding HDL-cholesterol before and after the weight control program. While PBF and LDL-cholesterol after the weight control program showed a significant interrelation (P<0.01), it showed that there is no correlation with other components of blood lipid components.
Correlation between waste-hip ratio and blood lipid components
WHR showed a significant correlation (P<0.001) with all the blood lipid components except HDL-cholesterol before the weight control program. Also, it showed that there is a significant correlation (P<0.1) between total cholesterol and LDL-cholesterol after the weight control program and also showed correlation in triglyceride
Food habit and preference
It showed a significant statistical difference (P < 0.05) between BMI groups in the number of eating soybean paste soups and the number of eating fast foods, canned/frozen foods and supplementary foods such as DHA EPA. The result of analyzing the correlation between BMI and meat, it showed that the preference of the normal group for meat was higher than that of obesity group. When correlation between fishes and BMI was examined, there was a statistically significant difference (P<0.05) for flatfish and rockfish between the BMI groups. It showed that the obesity group likes brown seaweed significantly (P<0.1) more than the normal group. The result of analyzing preference for vegetable showed that, for parsley, sweet pepper and pumpkin, there was a significant difference (P<0.05) between the BMI groups and that preference for vegetable was generally high.
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