시부문 신인상_윤계순 수상소감

윤계순 고요아침 2022 열린시학 Vol.27 No.3

[시부문 신인상_윤계순 수상작] 실비집

윤계순 고요아침 2022 열린시학 Vol.27 No.3

전북지역의 가정에서 튀김조리 이용과 사용된 튀김유의 관리실태

윤계순 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by corn oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appeared to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

산채류의 식이섬유 함량과 기능적 특성

윤계순 又石大學校 1993 論文集 Vol.15 No.-

This experiment was carried out to determine the soluble (SDF), insoluble(IDF) and total dietary fiber(TDF) cotent and functional properties in some wild vegetables. The samples selected in this study were bud of aralia, braken, bamboo shoot, gajug, cham chwi, dodox and root of bellflower. On a dry matter basis, the contents of dietary fiber were 17.37-41.44% of SDF, 10.68-30.67% of IDF, 30.23-55.47% TDF and 14.10-24.73% of crude fiber. The ratio of SDF and crude fiber contents to TDF contents were 44.7-79.1% and 26.3-56.7% for 7 wild vegetables. Water holding capacity and fat absorption capacity of tested samples ranged from 7.98 to 8.71g water and 4.04 to 7.92g oil/g Acetone Dried Powder, respectively.

한국인의 육류음식에 대한 기호성 및 관련 요인 분석

윤계순,우자원 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.5

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams(찜류), Kui(구이류), Tangs(탕류), cutlets and Tangsuyuks(탕수육류). There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.

논문편 : 압착율에 따른 전분 gel 의 Texture Profile Parameter 의 변화

윤계순,손경희 ( Gae Soon Yoon,Kyung Hee Sohn ) 대한가정학회 1988 Family and Environment Research Vol.26 No.3

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 I - 장아찌류-

윤계순,Yoon, Gye-Soon 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.5

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

야간 대학생들의 식생활 상태 및 피로도에 관한 연구

윤계순,황혜선 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.1

The purpose of this study is to investigate dietary pattern and health status related to food habit and degree of fatigue of evening college students. A sample of 476 evening college students in Chonbuk area were surveyed by questionnaire examining their food habit, nutrient intakes, degree of fatigue and cornell Medical Index(CMI). In this study, the male and female students were classified into two groups, respectively, the first group is not having jobs and the second is having jobs. The results were summarized as follows: 1. Evaluation status of food habit score indicated that the subjects were included in Fair and Poor group generally. Food habit score of female was significantly higher than score of male. For female students, food habit score of job group was significantly higher than score of non-job group(p<0.05). 2. Average intakes of calorie and protein were 1869.1 ㎉ and 68.3 g in male and 1612.4 ㎉ and 58.3 g in female. Other nutrients, such as vitamin B₁(1.1 ㎎), vitamin B₂(1.2 ㎎) and ascorbic acid(41.0 ㎎) in male, iron(13.5 ㎎), vitamin B₂(1.1 ㎎) and ascorbic acid(46.5 ㎎) in female were lower than the korean RDA. 3. The means of degree of physical, mental, neurosensory and CMI scores were 3.1, 1.9, 1.5 and 4.7 in male and 4.0, 2.4, 2.4 and 7.1 in female, respectively. For female students, though significancy was found between job group and non-job group in physical, neurosensory fatigue and CMI score(p<0.05, 0.01), but there were not significant differences in these score for male students. 4. There were significant positive correlation between three types of fatigue and CMI, whereas score of food habit was negative correlation for degree of physical, mental fatigue and CMI. The intakes of protein and vitamin B₁ were significantly related to the mental, neurosensory fatigue and CMI.

논문편 : 동부와 녹두전분의 이화학적 특성비교

윤계순,손경희,정혜정 ( Gae Soon Yoon,Kyung Hee Sohn,Hea Jung Chung ) 대한가정학회 1989 Family and Environment Research Vol.27 No.1

전북지역 야간 남자대학생의 식습관 및 건강상태에 관한 연구

윤계순 又石大學校 1992 論文集 Vol.14 No.-

The purpose of this study is to investigate nutritional and health status related to food habit of evening college men. A sample of 325 evening college men at Jeonbuk area were surveyed by questionaire examining their food habit, degree of fatigue, Cornell Medical Index (CMI) and nutrient intake status. The results were summerized as follows : 1. Mean Score of food habit was 3.46 based on a maximum of 10 points. The subjects were included in Fair and Poor group, generally. Food habit score of self-boarding students were significantly lower than score of students living at their own home. There were not significantly differences on food habit score according to non-job and job group of subjects. 2. The means of degree of physical, mental, neurosensory and CMI scores were 3.11, 1.87, 1.49 and 4.69, respectively. 3. Average intake of calorie (74.8%), protein(97.6%), vitamin B_1(88.8%), vitamin B_2(80.0%) and ascorbic acid (74.5%) were lower than RDA. 4. There was positive correlation between degree of three types of fatigue and CMI. The score of food habit was negative correlation for degree of physical and mental fatigue and CMI. The intake of ascorbic acid was significantly related to the degree of physical and mental fatigue.