• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2003년도 춘계학술대회 및 비만ㆍ다이어트 박람회
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• pp.96-96
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• 2003

청소년기의 식습관은 평생의 식습관과 건강으로 연결되므로 청소년들에게 균형 잡힌 식습관을 형성하도록 도와주는 일은 학교 교육에 있어서 매우 중요한 일이다. 제 7차 교육과정의 중학교 기술ㆍ가정 교과에는 청소년의 영양과 식사 및 가족의 식사 관리에 대한 내용이 주요 부분을 차지하고 있으며, 식사 구성안을 활용하여 자신 및 가족에게 하루에 필요한 식품의 종류와 양을 알게 하는 실천적인 식생활 교육을 꾀하고 있다. (중략)

• 한국축산식품학회지
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• 제39권2호
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• pp.209-221
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• 2019

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at $4^{\circ}C$. For the PT lamb, the total viable count (TVC) was $10^7CFU/g$ on Day 5, and the dominated bacteria were Pseudomonas fragi, P. fluorescens, and Acinetobacter spp. For the VAC lamb, the TVC was $10^7CFU/g$ on Day 9, and the dominated bacteria were lactic acid bacteria, including Carnobacterium divergens, C. maltaromaticum, and Lactococcus piscium. One strain of Pseudomonas spp. also appeared in VAC lamb. The relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC lamb than that of PT lamb. The microbial compositions changed faster in the lamb stored in a PT than that stored in a VAC, and microbial community compositions of the late storage period were largely different from those of the early storage period for both the conditions. The findings of this study may guide improve the lamb hygiene and prolong the shelf life of the lamb.

• 한국식품영양학회지
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• 제23권2호
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• pp.285-290
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• 2010

How to appropriately apply the theories of oriental diet therapy in terms of direction and development are pressing concerns. To address these concerns, this study was performed to provide basic ideas to further the understanding oriental medicinal cuisine(Yack-Sun) and aid its application. Presently, basic data on the nutritional composition and oriental diet therapy area approach of Reajerksodo-tang was acquired to predict the usefulness of Reajerksodo-tang as an edema-related diuretic to promotes urination, drains heat and leaches out dampness. Reajerksodo-tang energy was 67.3 kcal per 100 g, crude protein was 77.2 g, crude fat was 5.7 g, crude ash was 0.6 g and carbohydrate was 16.5 g per 100 g. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Reajerksodo-tang in the burgeoning field of function foods. Lastly, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. It is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

• 대한지역사회영양학회지
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• 제18권4호
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• pp.299-311
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• 2013

An educational application (App) called 'Children's Food Avatar' was developed in this study by using a food DB of nutrition and functionality from Rural Development Administration (RDA) as a smart-learning mobile device for elementary school students. This App was designed for the development of children's desirable dietary habits through an on-line activity of food choices for a meal from food DB of RDA provided as Green Water Mill guide. A customized avatar system was introduced as an element of fun and interactive animation for children which provides nutritional evaluation of selected foods by changing its appearance, facial look, and speech balloon, and consequently providing chances of correcting their food choices for balanced diet. In addition, nutrition information menu was included in the App to help children understand various nutrients, their function and healthy dietary life. When the App was applied to 54 elementary school students for a week in November, 2012, significant increases in the levels of knowledge, attitude and behavior in their diet were observed compared with those of the control group (p < 0.05, 0.01). Both elementary students and teachers showed high levels of satisfaction ranging from 4.30 to 4.89 for the App, therefore, it could be widely used for the dietary education for elementary school students as a smart-learning device.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.452-460
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• 2000

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by $\chi$$^2$-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p < 0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.

• 한국환경농학회지
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• 제30권2호
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• pp.169-178
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• 2011

본 연구에서는 국내 농산물 중 중금속의 기준규격 설정이 증가되고 있는 추세이므로 농산물 중 미량의 중금속을 분석함에 있어 발생될 수 있는 측정불확도 및 오차 요인을 규명하는 것은 매우 중요한 업무이다. 따라서 이들을 평가하고, 분석 방법 등을 개선하며 오차를 최소화하여 신뢰성 있는 결과를 얻기 위해서는 측정불확도의 산출이 요구된다. 본 연구에서는 측정불확도 인자로 표준품의 무게, 순도, 분자량, 표준용액 제조, 시료무게, 검정곡선, 회수율 등을 불확도 인자로 선택하였으며 이들은 저울 및 피펫, 부피플라스크의 안전성, 분해능, 재현성, 표준품의 순도, 분석기기의 재현성 등이 결과에 영향을 미칠수 있었다. 측정불확도 산출 시 GUM과 EURACHEM에 근거하여 결과를 확인하였으며 각 인자들을 A-type 또는 B-type으로 산출된 표준불확도 값을 확인하여 합성불확도를 산출하였다. 토마토 페이스트를 분석한 결과 카드뮴은 $0.106{\pm}0.015$(mg/kg), 납은 $0.302{\pm}0.029$(mg/kg)로 산출되었다. 확장불확도(U)는 카드뮴 0.015(k=2.09, 신뢰수준 95%), 납 0.029(k=2.16, 신뢰수준 95%)의 결과를 나타내었다. 토마토 페이스트 중 중금속을 분석함에 있어 불확도에 영향을 줄 수 있는 인자는 회수율과 반복측정, 검량곡선, 샘플농도 순으로 확인되었으며, 이를 통해서 시험원들은 분석 시 불확도가 높게 나오는 실험과정에 좀더 세심한 주의가 요구된다. 측정불확도 결과 판단 시 측정된 불확도 값과 더불어 표준시약의 소급성유지, 시험기구의 교정, 실험자의 숙련도 향상 등을 통해 실험결과의 오차를 줄이는 노력이 필요하며, 측정불확도에 영향을 미치는 요인들이 축적된다면 오차 등을 감소시키는 자료로 활용될 수 있을 것으로 판단된다.

• 식품과학과 산업
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• 제40권1호
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• pp.27-35
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• 2007

측정불확도란 시험결과에 대하여 측정량을 합리적으로 추정한 값들의 분산 특성을 나타내는 파라미터(parameter)로써 ILAC(국제시험소인정협력체) 등의 국제기구와의 측정결과에 대한상호인정 및 신뢰성 확보에 필수적인 요소이다. 국제표준(ISO/IEC 17025)에 맞는 시험분석 결과의 도출을 위해서는 먼저 소급성을 유지하고 그에 따른 불확도를 산출하여야 한다. 소급성은 실험의 모든 과정에 불확도를 가지고 끊기지 않는 비교연결을 통한 국제(국가)표준과 연관시키는 시스템으로, sampling에서 측정결과의 도출까지 소급성을 유지하는 것만이 측정결과의 신뢰성(정확 및 정밀)을 유지하는 최상의 시스템이다. Guide to the Expression of Uncertainty in Measurements(GUM)에 의한 불확도 계산 절차는 측정량(measurand)의 함수 표현, 입력량의 표준불확도(standard uncertainty)의 계산(표준편차, 평균의 표준편차), 합성표준불확도(combined uncertainty)의 계산, 확장불확도(expanded uncertainty)의 계산을 통한 통계적 추정을 하는 것이다. 오렌지 쥬스 중 카드뮴을 분석함에 있어서, 실험실에 대해서는 국제표준화(ISO17025) 시스템을 도입하고 분석시약 및 기기에 대하여 소급성을 유지하여, 분석결과의 신뢰성을 확보하기 위한 측정불확도를 산출하였다.

• 대한영양사협회학술지
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• 제5권1호
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• pp.21-28
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• 1999

This study was conducted to investigate beverage consumptions in relation to food intakes of Korean young people. One hundred thirty five college students(61 males and 74 females) living in Taegu, Kyung-buk and Taejon answered to questionnaires and recorded three day food intakes between May 20 and June 5, 1997. The preferred beverages were fruit juice, carbonated drink, dairy drink, sport beverage for male students, and fruit juice, dairy drink, sport beverage and carbonated drink for female students. Beverage taken most frequently was coffee for both. Frequent consumption of orange juice was associated with consumption of vegetables, meats, and fats and oils used for frying, and light cola seemed to be consumed with greasy dishes. Beverage consumption contributed to intakes of calcium and vitamin $B_2$more than other nutrients. 4.6% of total energy intake, 15.5% of calcium intake, 11.4% of vitamin $B_2$ provided from beverages in female. Contributions of beverages to nutrient intakes were higher in female than in male students. Calcium intake was the lowest among nutrients for males, and intakes of iron and vitamin A were the lowest for females as compared to the recommended dietary allowances. Therefore it is necessary to guide college students to choose beverages for balanced intakes of necessary nutrients.

• 농촌지도와개발
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• 제20권4호
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• pp.1079-1103
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• 2013

본 연구는 음식관광과 관련된 중국인 관광객들의 다양한 특성을 분석함으로써 향후 농촌관광의 발전을 위한 중국인 음식관광객의 유치방안을 제안하고자 구성되었다. 음식관광과 관련된 주요한 특성으로는 음식관광의 동기, 음식행동, 선택속성, 정보수집의 경로, 농촌에서의 선호음식 등이 조사되었다. 농촌을 방문한 중국인관광객을 대상으로 하는 설문조사의 결과, 중국인 관광객을은 평상시와 다른 새로운 음식에 대한 요구로 음식관광에 참여하는 것으로 나타났으며, 방문지역의 음식을 먹는 것이 의미있는 행동으로 간주하고 있는 것으로 나타났다. 그 외 음식의 선택에 있어서는 음식의 맛, 신선도, 위생상태 등이 주요한 결정요인으로 분석되었다. 이러한 결과를 바탕으로 본 연구는 중국인 음식관광객의 유치를 위해 1)지역색이 잘 나타나는 음식상품의 개발, 2)지역농산물과 육류를 바탕으로 하는 다양한 메뉴의 서비스와 간편한 아침식사의 제공, 3) 높은 수준의 음식신선도와 위생 및 청결상태의 유지, 4) 음식의 시각적, 후각적 요소 및 장식에 대한 연구개발 등을 주요한 유치방안으로 제안하고 있다.

• 한국한의학연구원논문집
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• 제14권3호
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• pp.65-71
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• 2008

Objectives : We intended to know the association between Psychosocial Well-being Index(PWI) and health behaviors and also know the useful health guide according to Sasang Constitution Methods : We recruited the 137 subjects from oriental medical clinics around the country and the expert diagnosed Sasang constitution with drug response guide. We used the PWI-SF paper to estimate psychosocial well-being. We used excel program and analyzed with SPSS 14.0K Results : 1. PWI were associated with no passive smoking, everyday regular exercise, eating anything, much eating vegetable and sea-food, no eating snacks. 2. PWI were associated with no passive smoking, 4-5 times regular exercise a week, unconcern in sanitary thought, less or normal amount of meals in Soeumin, no smoking in Taeeumin, and there were not particularly associated ones in Soyangin Conclusions : Health behaviors for PWI are a little different according to Sasang Constitution.