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  • ¿µ¹®
    ÇѱÛ
  • unsaturated compound
    ºÒÆ÷È­È­ÇÕ¹°
  • unsaturated fatty acid
    ºÒÆ÷È­Áö¹æ»ê
  • unsaturated hydrocarbon
    ºÒÆ÷ȭźȭ¼ö¼Ò
  • unsaturated solution
    ºÒÆ÷È­¾×
  • dietary
    1. ½Ä»ç- 2. À½½Ä- 3. ´ÙÀÌ¾îÆ®-, À½½ÄÁ¶Àý-
  • dietary fiber
    ½Äǰ¼¶À¯
  • dietary formula
    ½Ä´Ü
  • dietary pattern
    ½Ä»ç¾ç½Ä
  • recommended dietary allowance
    ¿µ¾ç±ÇÀå·®, À½½Ä¹°±ÇÀå·®
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  • ¿µ¹®
    ÇѱÛ
  • unsaturated fatty acid
    ºÒÆ÷È­Áö¹æ»ê
  • dietary
    ½ÄÀÌ-, À½½Ä-
  • recommended dietary
    ¿µ¾ç±ÇÀå·®
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  • ¿µ¹®
    ÇѱÛ
  • unsaturated fatty acid
    ºÒÆ÷È­Áö¹æ»ê
  • unsaturated compound
    ºÒÆ÷È­È­ÇÕ¹°
  • unsaturated hydrocarbon
    ºÒÆ÷ȭźȭ¼ö¼Ò
  • unsaturated solution
    ºÒÆ÷È­¾×
  • dietary allowance
    ¿µ¾ç¼Ò¿ä·®
  • recommended dietary allowance
    ¿µ¾ç±ÇÀå·®, À½½Ä¹°±ÇÀå·®
  • dietary
    ½ÄÀÌ-, À½½Ä-
  • dietary fiber
    ½Äǰ¼¶À¯
  • dietary formula
    ½Ä´Ü
  • dietary pattern
    ½ÄÀ̾ç½Ä
  • dietary requirement
    ½ÄÀ̿䱸·®
  • milk dietary deficiency
    ¿ìÀ¯¿µ¾çÀå¾Ö
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  • ¿µ¹®
    ÇѱÛ
  • UIBC => unsaturated iron binding capacity
    ºÒÆ÷ȭö°áÇÕ´É
  • hydrogenation of fats
    Áö¹æ¼ö¼Ò÷°¡.
  • alimentary deficiency =dietary d.
    ½Ä»çºÎÁ·, ¿µ¾çºÎÁ·.
  • recommended dietary allowance
    À½½Ä¹°±ÇÀå·®.
  • recommended dietary allowance
    ¿µ¾ç±ÇÀå·®(ç½å×ÏèíáåÖ).
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  • ¿µ¹®
    ÇѱÛ
  • hydrogenation of fats
    Áö¹æ¼ö¼Ò÷°¡.
  • iodized fats
    ¿äµåÈ­Áö¹æ(¡­ûùò·Û¸).
  • unsaturated
    ºÒÆ÷È­(ÝÕøéûú)ÀÇ.
  • unsaturated compound
    ºÒÆ÷È­È­ÇÕ¹°(¡­ûùùêÚª).[¾à¸®]ºÒÆ÷È­¹°.
  • unsaturated fatty acid
    ºÒÆ÷È­Áö¹æ»ê (¡­ò·Û¸ß«).
  • unsaturated hydrocarbon
    ºÒÆ÷ȭźȭ¼ö¼Ò(ÝÕøéûú÷©ûýâ©áÈ).
  • unsaturated iron binding capacity
    ºÒÆ÷ȭö°áÇÕ´É(¡­ôÑÌ¿ùêÒö).
  • unsaturated iron binding capacity
    ºÒÆ÷ȭö°áÇÕ´É
  • unsaturated solution
    ºÒÆ÷È­¾×(¡­äû).
  • unsaturated vitamin B12 binding capacity
    ºÒÆ÷È­ºñŸ¹Î B12 °áÇÕ´É
  • alimentary deficiency =dietary d.
    ½Ä»çºÎÁ·, ¿µ¾çºÎÁ·.
  • dietary
    ½ÄÀÌÀÇ.
  • dietary allowance
    ¿µ¾ç¼Ò¿ä·®(¿µ¾ç¼Ò¿ä¾ç).
  • dietary allowance
    ¿µ¾ç¼Ò¿ä·®(ç½å×á¶é©åÖ).
  • dietary allowance
    ¿µ¾ç¼Ò¿ä·®(ËçËâËÛËíËâ).
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    ÇѱÛ
  • unsaturated fatty acid
    ºÒÆ÷È­(ÝÕøéûú) Áö¹æ»ê(ò·Û¸ß«)
  • unsaturated iron-binding capacity
    ºÒÆ÷È­(ÝÕøéûú) ö°áÇÕ´É(ôÑÌ¿ùêÒö)
  • dietary deficiency
    ½ÄÀ̰áÇÌ(ç½å×ÌÀù¹)
  • dietary fiber
    ½ÄÀ̼¶À¯(ãÝìÈàéë«)
  • recommended dietary allowance
    "À½½Ä¹° ±ÇÀå·®(ëæãÝÚªÏèíáÕá), ½ÄÀÌ(ãÝìÈ)±ÇÀå·®"
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  • ¿µ¹®
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  • dietary
    ½ÄÀÌÀÇ
  • unsaturated fatty acid
    ºÒÆ÷È­Áö¹æ»ê
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FATS face and thigh squeeze [position for bag mask ventilation]
UBBC unsaturated vitamin B12 binding capacity
UIBC unsaturated iron-binding capacity
unsat unsatisfactory; unsaturated
IDA   1) Imino-Diacetic Acid
  2) Iron Deficiency Anemia
   &nb...
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FATS Familial Atherosclerosis Treatment Study
MUFA Mono-unsaturated
ufa Unsaturated fatty acid
UBBC Unsaturated vitamin B12 binding capacity
PUFA poly-unsaturated
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  • ¿µ¹®
    ÇѱÛ
    ¼³¸í
  • unsaturated compound
    ºÒÆ÷È­ È­ÇÕ¹°, ºÒÆ÷È­¹°
    ºÐÀÚ ¾È¿¡ ź¼Ò ¿øÀÚ »çÀÌÀÇ ÀÌÁß °áÇÕ ¶Ç´Â »ïÁß °áÇÕÀ» Æ÷ÇÔÇÏ´Â À¯±â È­ÇÕ¹°.
  • unsaturated hydrocarbon
    ºÒÆ÷È­ źȭ ¼ö¼Ò
    ź¼Ò°£ °áÇÕ¿¡¼­ ±Ëµµ Áßø¿¡ ÀÇÇØ »ý±â´Â ÆÄÀÌ ÀüÀÚ¶ó°í ÇÏ´Â 2~3½ÖÀÇ °øÀ¯ ÀüÀÚ¸¦ °®°íÀÖ´Â »óÅÂ. ÀÌ·± È­ÇÕ¹°Àº ºÒÆ÷È­ °áÇÕ¿øÀÚ¿¡ ÀüÀÚ±ºÀ», °áÇÕ´ÉÀÇ ÇѰè, Áï Æ÷È­±îÁö °áÇÕÀÌ °¡´ÉÇÏ´Ù.
  • unsaturated solution
    ºÒÆ÷È­ ¾×
  • dietary
    ½ÄÀ̼º, ½ÄÀÌÀÇ
    ±ÔÄ¢Àû ¶Ç´Â °èÅëÀûÀÎ ½Ä»ç °èȹ.
  • dietary analysis
    ½ÄÀÌ ºÐ¼®
  • dietary exclusion
    Ç׿ø ¹èÁ¦ ½ÄÀÌ
  • dietary habit
    ½Ä ½À°ü
  • dietary pattern
    ½ÄÀÌ ¾ç½Ä
  • dietary sensitivity
    À½½Ä¹°¿¡ ´ëÇÑ °ú¹Î¼º
  • dietary zinc
    ½ÄÀ̼º ¾Æ¿¬
CancerWEB ¿µ¿µ ÀÇÇлçÀü À¯»ç °Ë»ö °á°ú : 15 ÆäÀÌÁö: 1
fats, unsaturated Fats containing one or more double bonds, as from oleic acid, an unsaturated fatty acid.
(12 Dec 1998)
fats <biochemistry> A term largely applied to storage lipids in animal tissues. The primary components are triglyceride esters of long chain fatty acids.
(18 Nov 1997)
fatty acids, unsaturated Fatty acids containing one (monounsaturated) or multiple (polyunsaturated) double bonds. They predominate in most plant-derived fats. The number and position of each double bond can be specified, as in the systematic names, or the position of the double bond closest to the methyl group (omega) terminus can be specified to denote functional subdivisions of the overall group, e.g., omega-3 fatty acids. The numbers and positions of the double bonds have been linked to effects on plasma lipid, triglyceride, and cholesterol levels.
(12 Dec 1998)
unsaturated 1. Capable of absorbing or dissolving to a greater degree; as, an unsaturated solution.
2. <chemistry> Capable of taking up, or of uniting with, certain other elements or compounds, without the elimination of any side product; thus, aldehyde, ethylene, and ammonia are unsaturated.
Source: Websters Dictionary
(01 Mar 1998)
unsaturated alcohols Those alcohol's whose carbon chains contain one or more double or triple bonds.
(05 Mar 2000)
unsaturated fat <biochemistry> A fat that contains a carbon-carbon double bond, or a fat containing unsaturated fatty acids, such a fatty acid has double or triple covalent bonds and is thus able to add more atoms. Unsaturated fats are believed to lower blood cholesterol levels and are found at high levels in vegetable oils (olive oil, safflower oil, etc.) As a general rule, unsaturated fats are liquid at room temperature.
(09 Oct 1997)
unsaturated fatty acid <biochemistry> Fatty acid with one or more double bonds.
(18 Nov 1997)
calcium, dietary Calcium compounds used as food supplements or in food to supply the body with calcium. Dietary calcium is needed during growth for bone development and for maintenance of skeletal integrity later in life to prevent osteoporosis.
(12 Dec 1998)
cholesterol, dietary Cholesterol present in food, especially in animal products.
(12 Dec 1998)
phosphorus, dietary Phosphorus used in foods or obtained from food. This element is a major intracellular component which plays an important role in many biochemical pathways relating to normal physiological functions. High concentrations of dietary phosphorus can cause nephrocalcinosis which is associated with impaired kidney function. Low concentrations of dietary phosphorus cause an increase in calcitriol in the blood and osteoporosis.
(12 Dec 1998)
potassium, dietary Potassium or potassium compounds used in foods or as foods.
(12 Dec 1998)
sodium chloride, dietary Sodium chloride used in foods.
(12 Dec 1998)
sodium, dietary Sodium or sodium compounds used in foods or as a food. The most frequently used compounds are sodium chloride or sodium glutamate.
(12 Dec 1998)
dietary Relating to the diet.
(05 Mar 2000)
dietary amenorrhoea <gynaecology> The loss of menstrual function due to severe weight loss or gain.
(05 Mar 2000)
MeSH(Medical Subject Headings) ¸ÂÃã °Ë»ö (http://www.nlm.nih.gov) °á°ú : 1 ÆäÀÌÁö: 1
  • Dietary Fats, Unsaturated - »õâ Unsaturated fats or oils used in foods or as a food.
    Synonyms : Dietary Fat, Unsaturated, Dietary Oil, Fat, Unsaturated Dietary, Fats, Unsaturated Dietary, Oil, Dietary, Oils, Dietary, Unsaturated Dietary Fat
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    ÃæºÐÈ÷ ¿ëÇØµÇÁö ¾ÊÀº;Æ÷È­µÇÁö ¾ÊÀº;ºÒÆ÷È­ÀÇ
  • dietary
    ½Ä»çÀÇ
  • dietary fiber
    À½½Ä ¼¶À¯
  • dietary law
    (À¯´ë±³)À½½Ä ±Ý±â(µÅÁö °í±â µîÀ» ¸ÔÁö ¾Ê´Â ÀÏ)
ÀÌ ¾Æ·¡ ºÎÅÍ´Â °á°ú°¡ ¾ø½À´Ï´Ù.
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