논문편 : 서울지역 대학생의 외식실태 및 기호도 조사연구 (2)

노정미,유영상 ( Jeang Mi Roh,Young Sang Yoo ) 대한가정학회 1989 Family and Environment Research Vol.27 No.4

김치에 관한 원주지역 주부들의 식생활 실태조사

노정미 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4

The purpose of this study was to investigate the dietary life about kimchi of the housewives. Self-administrated questionnaires were completed by 322 housewives in Wonju area. The results were as follows; In the point of housewives' domestic duties, over 50% of housewives took care of their domestic duties alone, and the rate who learned how to manage domestic duties from their mothers before marriage decreased as the age got younger. 77.6% of housewives responded that both man and woman could manage a dietary life at home in the future, and the rate of such response was higher as their educational careers were higher and they were younger. In the point of housewives' basic situation about kimchi, the rate of housewives who knew how to prepare kimchi was high as they were older, and the holding rate of a refrigerator for kimchi was high as much as 72.4%. In the point of preparation for kimchi, the rate who made kimchi by themselves was high, but the rate of preparing kimchi by their parents for them was higher in the twenties. Frequency of making kimchi, an amount or a kind having a job or not. Housewives' opinion of a market kimchi was that it was expensive, and not sanitary, and rate of purchasing kimchi was also low. In the point of the prepartion method of kimchi for the winter, the rate who gained kimchi from their parents was higher as they lived in an apartment, and had a nuclear family, and had the lesser family members. In an amount of kimchi prepared for the winter, 11~22 heads were 23.9% and 21~30 heads were 21.9%. In the point of the method preparing kimchi in the future, 53.8% of housewives responded that they would make by themselves, and 28.0% answered they would prepare or purchase. 77.4% of housewives answered that they would teach how to make kimchi to their children. In conclusion, in housewives of Wonju area, wanted to make kimchi by themselves and wanted their children to learn how to make kimchi.

자취 대학생의 식생활 실태에 대한 조사연구 : 원주지역 중심으로

노정미 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.5

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaires and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, "twice a month" is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. "once a day" in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5. In the frequency of drinking, "three times a week" in man students and "two or three times a month" in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, "more than three bottles of Soju", "two bottles of Soju", and "one bottle of Soju", in this order, are recorded more frequently and in the case of female students, comes "one bottle of Soju" and "one bottle of beer" in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breakfast after drinking were "rising late", "stomachache", "habits" in this order. 10. After students self-examine their own health, they express their health state as "usual", "very healthy" "not healthy" in this order. Most of male and female students point out the stomach as a painful part.

논문편 : 서울지역 대학생의 외식실태 및 기호도 조사연구 (1)

노정미,유영상 ( Jeang Mi Roh,Young Sang Yoo ) 대한가정학회 1989 Human Ecology Research(HER) Vol.27 No.2

쇠뜨기와 화살나무의 항암 효능에 관한 연구

노정미 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2

This study was designed to find out the anti-cancer effects of two herbs using a folk remedy in Korea-The two herbs were A: Equisetum arvense L. (Seddugi), B: Eunymus alatus Siebold. (Hwasalnamoo). The experiment for the anti-cancer effects were conducted in mice and experimental groups were divided into normal (NO), standard (ST) and two other(A, B) groups for each herb and each of the two experimental groups consisted of three sub-groups(Ⅰ, Ⅱ, Ⅲ) according to three different quantity doses of a folk remedy using five times and ten times the quantity of a commonly used in a folk remedy. The water soluble extracts of two herbs were orally administered to mice during six weeks followed by inoculation of the sarcoma-180 tumor cells into the peritoneal cavity. During experimental periods, the contents of ascites, abdominal circumference, and survival time were observed and the degree of invasiveness to the abdominal organs were observed histopathologically. The results of effects on anti-cancer were as follows: 1. The survival time was significantly prolonged by the two herbs, especially in groups AⅡ&BⅡ. 2. Body weight, circumference of the abdomen and contents of ascites at the time of sacrifice were noted and significantly decreased in groups AⅠ, AⅡ&BⅡ. 3. Anti-cancer effects evaluated by the invasiveness and thickness of the tumor cells were noted in groups AⅢ&BⅡ.

보고편 - 제39차 총회 및 추계학술대회 ( 학술논문발표 - 식품영양학 분야 ) : 한국산 식용패류중의 지방질 성분에 관한 연구

노정미,유영상 대한가정학회 1986 Family and Environment Research Vol.24 No.4

논문편 : 한국산 식용패류중의 지방질성분에 관한 연구

노정미,유영상 ( Jeang Mi Roh,Young Sang Yoo ) 대한가정학회 1987 Family and Environment Research Vol.25 No.4

고지방식을 섭취한 랫드에서 김치유산균의 콜레스테롤 저하효과

조미선, 노정미, 임형준, 한선경, 신명수, 이완규 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.2

본문참고

대도시 한국인 상용식이에 고지방 식품을 첨가했을 때 흰쥐의 혈액성분에 미치는 영향

유영상,노정미,이송단,정희정 동국대학교 대학원 1989 大學院硏究論集-東國大學校 大學院 Vol.19 No.-

This study was conducted to investigate the level of total serum cholesterol and triglyceride of rats as different Korean high fat diet sources. Young male rats were supplemented Soybean oil(30% of total Cal.), Mayonnaise (30% of total Cal.), Samgeupsal (30% of total Cal.), Butter (30% of total Cal.), Sesame oil(30% of total Cal.), on Korean diet for 4 weeks. The results of this study were summarized as follows. 1) The standard group showed the highest food efficiency and body weight gain whereas the Sesame oil group and the Butter group showed the lowest. 2) The standard group showed the highest liver, heart, kidney, sex organ weight except spleen weight, but the Sesame oil group and the Butter group showed the lowest organ weight. 3) The Standard group were significantly higher than the Mayonnaise group in HCT but all groups were not significant. 4) There were not significant difference in albumin, glucose, total protein triglyceride values. 5) The Mayonnaise group were lower than the Standard group significantly in cholesterol level.

서울지역 주부들의 식생활관리실태 조사 연구

유영상,노정미 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1993. The aim of this study was to improve meal management by finding out problems and differences in future, which has been compared with the study of meal management in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines, foodstuffs buying forms, plan of the price in meal and meal management behaviors. The results were summarized as follows: 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 31.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. The time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15 day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition . The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behaviors is changing gradually into more convenience but not to be changing into more scientific forms.