사찰음식 섭취와 건강에 관한 연구

초록

The purpose of this study was to examine the effect of temple food intake on health improvement. The survey wasconducted from September to October 2013. The subjects in this study were 46 adults who participated in short-term ‘TempleStay’ program. Every meal was prepared according to prearranged temple food menu, and it was provided to subjects for4 weeks. Dietary intake, anthropometric measurements and biochemical parameter were measured and nutritional & healthstatus were analyzed to find the effect of the program. Nutrients content of the temple food was sufficient to dietary referenceintake while content of fat, fiber, vitamin A and calcium from the meal was significantly higher than the subjects’ usual diet. Mean body weight, BMI and blood pressure (systolic and diastolic) related with obesity and hypertension decreased after theprogram. The index referring to liver function and cardiovascular disease risk such as serum ALT, γ-GTP, TG and LDLdecreased while HDL increased thereby showing positive effect. The above results anticipate that temple foods with anaffirmative effect in improving health status have a potential benefit that can be applied to general food service. Furtherdetailed study might provide information in developing healthy diet for a corresponding clinical problem

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