War of the natrium
description
Transcript of War of the natrium
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1/ Goals of Information Design
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2/ Process of Information Design Gathering data
31일 식품의약품안전청은 전국에 거주하는 만 18세 이상 국민 3223명(남성 1337명, 여성 1886명)을 대상으로 ‘짠맛 미각 검사’를 실시한 결과 국민의 70% 이상이 음식을 짜게 먹는 것으로 조사됐다고 밝혔다.
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2/ Process of Information Design Gathering data
[출처: 나트륨 섭취 현황, 민중의 소리, 유동수, 2012. 11. 20]http://www.vop.co.kr/A00000564948.html
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2/ Process of Information Design Gathering data
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2/ Process of Information Design Gathering data
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2/ Process of Information Design Gathering data
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2/ Process of Information Design Finding Narrative
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2/ Process of Information Design Identifying Problems
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2/ Process of Information Design Identifying Problems
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2/ Process of Information Design Identifying Problems
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2/ Process of Information Design Identifying Problems
우리나라 성인의 나트륨 섭취량에 따른 혈압 및 식이행태 특성과 권장소금 섭취량, 손숙미, 정연선, 가톨릭대학교 식품영양학과, 2001.
Park YS, Son SM, Lim WJ, Kim SB, Chung YS (2008):Comparison of dietary behaviors related to sodium intake bygender and age. Korean J Community Nutr 13(1):1-12
국 섭취 방법에 따른 음식 섭취량, 나트륨 섭취량, 포만도의 관계. 장은재, 조진남, 대학영양사엽회 학술지, 15(4):397-404, 2009
한국인의 나트륨 섭취 근원 음식 및 섭취 양상(2008-2009 국민건강영양조사 자료에 근거), 연미영, 이윤나 등, 대학지역사회영양학회지, 16(4): 473~487, 2011.
나트륨과 영양문제, 임화재, 2010
중부지역 여대생에서 음식섭취빈도조사지를 이용한 나트륨 섭취량 평가 및 나트륨 섭취와 골밀도와의 관련성 조사, 배윤정, 언지영, J East Asian Soc Dietary Life 21(5): 625~636, 2011.
한국 젊은 성인의 아연 영양 상태가 짠맛 인지와 기호도,나트륨 섭취 및 혈압에 미치는 영향, 안은정, 노화영 등, 한국영양학회지(Korean J Nutr) 43(2): 132~140 , 2010
한국인의 나트륨 섭취에 기여하는 주요 음식군 및 식품군의 추이 분석:1998~2010 국민건강영양조사 자료 분석, 송다영, 박종은 등, 한국영양학회지(Korean J Nutr) 46(1): 72 ~ 85, 2013
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2/ Process of Information Design Creating a Hierarchy
1단계 2단계
3단계 4단계
5단계
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2/ Process of Information Design Creating a Hierarchy
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2/ Process of Information Design Building a wireframe
인포그라픽 개요소개
김치류 면 및 만두류 국 및 탕류 찌개 및 전골류 밥류 구이류 장류 양념류 볶음류 장아찌 절임류 생채무침류 나물숙채류 빵 및 과자류 찜류 조림류 튀김류 전 및 부침류 젓갈류 죽 및 스프류
평균 한국인 섭취량
*Y축: 성별과 연령층 별 평균 나트륨 섭취량 표시, WHO기준치 표시, 고혈압, 뇌졸증, 심혈관계 질환, 골다공증, 위암, 치매, 비만 등의 질병 발병률 표시, 소금으로 환산시 소금량 표시 (나트륨의 단위는 mg)
*X축: 나트륨 섭취량에 대한 음식군 분포 (단위: 100g)
예시
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3/ Plan
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3/ Plan
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4/ Design Design Process
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4/ Design Design Process
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4/ Design Design Process
6230mg
7000mg
7000mg
4110mg
3262mg
2040mg
6230mg
6100mg
4200mg
3531mg
4200mg
3250mg
1288mg
1100mg
888mg
2900mg
2071mg
1683mg
1800mg
2940mg
1300mg
1500mg
1103mg
1048mg
980mg
710mg
710mg
1300mg
1480mg
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4/ Design Interview
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4/ Design Interview
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4/ Design Interview
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4/ Design Final Design
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