지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 87 - 96 (10page)
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초록· 키워드
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Objectives : The study on the affected factor of the pulse wave is important in the pulse wave part. The purpose of this study is to secure the objective data of pulse-wave parameter on the food intakes affected the radial pulse-wave.
Methods : The study was carried out healthy adult men. We researched the blood circulation index and the changes of the pulse factor according to "before meal", "right after meal", "30 minute after meal", "1 hour after meal" and "2 hours after meal". We analyzed the changes according the time schedule. And analyzed the difference between "before meal" and "after meal"on the pulse-wave parameter.
Results : The results were as follows.
1. HR, ECO and ECI were showed the highest increase "after meal" and the significant decrease in "2 hours after meal" with "before meal" degree.
2. In the pulse energy, "left hand average pulse energy" was showed the highest increase "after meal", and "right hand average pulse energy" and "right Quan(關)‘ were showed the highest increase in ’30 minute after meal‘.
3. h1 of ‘6 part of left and right hand’(Chon-Quan-Chuk, 寸關尺) was showed the significant difference statistically in "left Chuk" and "right Quan". 4. T was showed the highest "before meal" and the lowest after meal in "6 part of left and right" (Chon-Quan-Chuk, 寸關尺). 5. RAI was showed the highest ‘before meal’ in ‘6 part of left and right’(Chon-Quan-Chuk 寸關尺).
Conclusions : From the about results, the food intakes was considered important factor of pulse formation. On the factor affected the pulse, we considered that continuous study needs for the future.
Methods : The study was carried out healthy adult men. We researched the blood circulation index and the changes of the pulse factor according to "before meal", "right after meal", "30 minute after meal", "1 hour after meal" and "2 hours after meal". We analyzed the changes according the time schedule. And analyzed the difference between "before meal" and "after meal"on the pulse-wave parameter.
Results : The results were as follows.
1. HR, ECO and ECI were showed the highest increase "after meal" and the significant decrease in "2 hours after meal" with "before meal" degree.
2. In the pulse energy, "left hand average pulse energy" was showed the highest increase "after meal", and "right hand average pulse energy" and "right Quan(關)‘ were showed the highest increase in ’30 minute after meal‘.
3. h1 of ‘6 part of left and right hand’(Chon-Quan-Chuk, 寸關尺) was showed the significant difference statistically in "left Chuk" and "right Quan". 4. T was showed the highest "before meal" and the lowest after meal in "6 part of left and right" (Chon-Quan-Chuk, 寸關尺). 5. RAI was showed the highest ‘before meal’ in ‘6 part of left and right’(Chon-Quan-Chuk 寸關尺).
Conclusions : From the about results, the food intakes was considered important factor of pulse formation. On the factor affected the pulse, we considered that continuous study needs for the future.
목차
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 연구결과
Ⅳ. 고찰
Ⅴ. 결론
감사의 글
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UCI(KEPA) : I410-ECN-0101-2013-519-001528148