시판 전통발효식품에 대한 대전지역 소비자들의 반응 및 구입현황

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65 - 67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soybean paste) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style soysauce), 45% can make Chonggukjang(fermented soybean) and 34% can make Jot-kals(selt-fermented fish products). With decreasing age(p <0.001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1% Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. The younger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The reasons for purchasing fermented foods were convenience(52.9%), lack of preparation knowledge(l7.5%), lack of time for preparation(l2.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for not buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(2 1%), unsanitary treatment(l6%) and to keep their indigenous taste( 14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods. (Korean J Community Nutrition 2(3) : 388~395,1997)

대전대학교 학생들의 전통 떡에 대한 인식 및 섭취실태

구난숙 대전대학교 기초과학연구소 2006 自然科學 Vol.17 No.-

대전대학교 학생을 대상으로 우리나라 전통 떡에 대한 인지도와 기호도를 조사하였다 120 명의 대 학생들이 직접 설문지에 기록하도록 하여 자료를 수집하였으며, 기재가 불충분한 것을 제외하고 109 명으로부터 수집한 자료를 본 연구에 사용하였다. 대학생들은식생활에서 영양섭취와 즐거움추구를 중요시 하며 , 식품을 선택할 때 맛을 가장 고려하는것으로 나타났다. 전체 응답자의 90%이상이 먹어 본 경험이 있는 전통 떡은 송편 , 인절미, 가래떡, 백설기, 무지개떡, 팥시루떡, 꿀떡, 약식으로 조사되었다 가장 좋아하는 떡은꿀떡, 가장 싫어하는 떡은 팥시루떡으로 응답하였다. 아침식사용으로 먹고 싶은 떡으로는 백설기를, 외국인에게 후식으로 권하고 싶은 떡으로는 꿀떡을 가장 많이 추천하였다.

중·노년층의 식생활 실태 및 건강한 노년기를 위한 식생활지침

구난숙 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

The nutritional and health status of over middle aged people was analyzed by using published articles in order to suggest the dietary guideline for their elderly life. Many elderly persons are under malnutrition due to skipping meals, unbalanced diet, drinking alcoholic beverage and poverty. Their intake of calcium, iron, vitamin A, vitamin B₂ and vitamin C is under RDA. The percentage having osteoporosis, diabetes, and hypertension is high among elderly people. In middle aged people, intake of calcium, vitamin A, and vitamin B₂ is also under RDA and it is associated with bad dietary habit such as skipping meals frequently and too much fast foods. They are easily exposed on the chronic disease because of drinking alcoholic beverage, smoking, too much fatty foods, and lack of exercise. However, aged Korean have the tendency to maintain their heath by taking certain kinds of nutritional supplement rather than by correcting their bad food habit. The well-balanced diet is very important to enjoy healthy elderly life with high quality. Therefore, it is recommended that the current dietary guideline should be improved for elderly people to utilize practically. The dietary guideline for elderly people is needed to be established by administrative organization and a proper education program should be planned for them to follow easily the guideline in their daily eating life.

한국의 절식과 시식

구난숙,Gu, Nan-Suk 한국식품연구원 2010 한맛한얼 Vol.3 No.3

대학생의 식습관과 짠맛 기호도

구난숙,조아라 대전대학교 생활과학연구소 1998 생활과학연구 Vol.4 No.-

The purpose of this study was to investigate the food habit and salty taste preference. The survey was conducted through questionnaires and the favorite concentration of salt was decided by the taste preference test. The sodium content in salt was determined with atomic absorption spectrophotometer. The half of subjects did not live with their family, 33.7% of them was smoker and there was 75.7% in male, 10.5% in female. More female(30%) take breakfast everyday than male(8%). The percentage which they had meals outside was 69.0% in lunch samgebsal(54%), hamburger(50%), ddukboki(50%), bokgumbab(46%), pizza(46%), fried chicken(38%), bulgogi(35%), and dakgalbi(35%). Although the sodium content was higher in baked salt than raw salt, subjects preferred the solution of baked salt to that of raw salt. Education for college students should be planned to be for better eating life and to reduce the sodium intake through proper food consumption.

맛에 대한 감도와 MSG 첨가에 따른 맛의 강도 변화

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

The recognition thresholds of sucrose, NaC1, citrate. caffeine, and MSG solution were determined and the effects of MSG on four basic tastes were also investigated by the sensory evaluation. The recognition threshold of sucrose was 0.451%, NaCl 0.01%, caffeine 0.005%, citrate 0.004%, and MSG 0.033%. When MSG was added to 10% sucrose solution, the intensity of sweetness significantly decreased by 0.8% MSG. The sweetness of sucrose indicated the decreasing tendency according to the addition of MSG. When MSG was mixed with NaCl solution, the intensity of saltiness significantly increased. With an addition of MSG to the citrate solution, sourness was suppressed. The bitterness increased slightly in a caffeine solution when mixed with MSG.

건강보조식품 시장현황과 소비 실태

구난숙,박지연 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

This review was prepared by using the articles and books related to the consumer's attitude and market aspects on the health supplementary foods in korea. Twenty five kinds of health supplementary food were regulated by the food law. Based on the total selling money in market, the chitosan products was ranked the first among them and followed by calcium, aloe, squalene, refined fish oil, enzyme food. The total amount of health supplementary foods sold in 1998 was 6,200 million won and was increasing up to 20-40 % every year. The main consumer was in their middle age and purchased those foods by the suggestion of friends or relatives. They took with anticipating to main tain health condition, to prevent disease or to treat disease, and to make their body beautiful. The negative effect frequently encountered was nausea, vomiting, diarrhea, and dermatitis. Therefore, the company should try to manufacture health supplementary foods with safety and convenience. It is very important the consumer to have proper information to select the correct item according to their health condition and life style. Also it is recommended that consumer could decide the kind and the amount of health supplementary foods by counseling with a specialist.

여름의 절식과 시식

구난숙,Gu, Nan-Suk 한국식품연구원 2011 한맛한얼 Vol.4 No.2

대전, 충남지역 초등학교 영양사의 업무 실태 조사

구난숙,박지연,박종임 대한영양사협회 1999 대한영양사협회 학술지 Vol.5 No.2

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the seving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were inverstigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room (65.7%) and those in Chung Nam in the dinning hall (89.9% )(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74,3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school (40.6%) and employees for food (39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking untensil, and by performing nutrition education for children by themselves.

봄의 절식과 시식

구난숙,Gu, Nan-Suk 한국식품연구원 2011 한맛한얼 Vol.4 No.1