서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사

김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1

This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.

Increased Urinary KIM-1 and Tubular KIM-1 Expression in IgA Nephroapathy (초)

( Mi Seon Seo ),( Soon Hyo Kwon ),( Moo Young Park ),( Soo Jung Choi ),( Jin Seok Jeon ),( Hyun Jin Noh ),( Jin Gook Kim ),( Dong Cheol Han ),( Seung Duk Hwang ) 대한내과학회 2010 대한내과학회 추계학술대회 Vol.2010 No.-

Multiple Markers of Contrast Induced Nephropathy after the Percutaneous Coronary Intervention

Byoung-won Park,Seong Soon Kwon,Min Ho Lee,Do Hoi Kim,Min Su Hyon,Duk Won Bang 순천향대학교 순천향의학연구소 2018 Journal of Soonchunhyang Medical Science Vol.24 No.1

Objective: Contrast-induced nephropathy (CIN) frequently occurs after percutaneous intervention. Objective of this study was to investigate the usefulness of serum cystatin C, neutrophil gelatinase-associated lipocalcin (NGAL), urinary kidney injury molecule-1 (KIM-1), and interleukin-18 (IL-18) as early predictors for CIN after percutaneous coronary intervention (PCI). Methods: In 53 patients who underwent PCI were enrolled. Serum creatinine and cystatin C level were measured immediately before, and 24 hours and 48 hours after catheterization. Serum NGAL, urinary KIM-1, and IL-18 were measured immediately before, and 4 hours, 24 hours, and 48 hours after catheterization. CIN was defined as a rise in creatinine 0.5 mg/dL or 25% above baseline. Results: CIN occurred in four patients (7.5%). Serum cystatin C levels were higher at 24 hours and 48 hours in CIN patients than in those without CIN (P<0.05). Serum NGAL levels were higher at 48 hours in CIN patients than in those without CIN. Urinary KIM-1 levels were higher at 48 hours in CIN patients than in those without CIN. There were no significant markers of CIN on multi-variate analysis. Conclusion: In this study, the occurrence of CIN after PCI was 7.5%. Although there were some time-course changes in serum cystatin C and urinary KIM-1 after PCI, there was no significant predictor for CIN after PCI.

最近 十年間 우리나라 主要死因의 變化推移에 關한 硏究

金得祚,尹太永,崔重明,朴淳永,柳東俊 慶熙大學校 1995 論文集 Vol.24 No.-

The authors have made and attempt to examine the transition of the leading causes of death in Korea recently since 1984 by analytically reviewing the annual statistical data on the causes of death for the latest ten years reported mainly from the National Statistical Office and other informative materials. The results were summarized as follows: 1. After the inverting period of the 1970s and early 1980s changing remarkably from the communicable to the non-communicable disease, the leading causes of death were changed to the chronic degenerative diseases such as circulatory disease and malignant neoplasms recently. 2. With the particularly increasing deaths due to the unintentional accidents since the mid-1980s, circulatory disease, malignant neoplasms, and accidents became the three leading causes of death, and accounted for about 66.5 percent of the total deaths in 1993. 3. Concerning the sex-specific leading causes of death, currently they were malignant neoplasms, accidents, cerebrovascular disease, chronic liver disease, and heart disease in males, and cerebrovascuar disease, malignant neoplasms, heart disease, accidents, and hypertensive disease, malignant neoplasms, heart disease, accidents, and hypertensive disease in females in that order respectively. 4. As to the leading causes of death by the age-groups, they were congenital anomaly and infectious disease at infantile age; accidents and unintentional injury at ages 1-39year: malignant neoplasms, circulatory disease, and chronic degenerative disease at ages 40-69years; and circulatory disease, senility and other chronic degenerative disease at ages 70 and over respectively. 5. In reviewing the transition of the leading causes of death, communicable diseases formidably prevailed for the past decades were rapidly decreased recently, and chronic degenerative disease, So-called, "Chronic Illness" such as circulatory disease, malignant neoplasms, and chronic pulmonary disease are in tendency of continuous increase year by year. Although chronic liter disease seems to be stationary in incidence now-a-days, additionally, its level of death is still relatively high. And the death rates due to all kinds of accidents are remarkably increasing. Overall, accidents and unintentional injuries were the third leading cause of death and accounted for about 15 percent of the total deaths.

한국 조리식품의 칼슘과 인의 함량에 대한 고찰

김순덕,김정생,김학란,정은숙 효성여자대학교 가정대학 학도호국단 1985 家政大論集 Vol.4 No.-

This study was conducted to investigate the content of calcium and phosphorous andtheir blance in the korean foods which were composed of boiled rices (9 kinds), soups(34 kinds), pot stews (27 kinds), roasted foods (26 kinds), hard boiled foods (22kinds), jerkings (21 kinds) and seasoning (22 kinds) as side dishes. Boiled rice, boiled rice and cereals, and rice ball among 9 kinds of boiled rices wereextremely acidic food as their P/Ca ratio was higher than 5, but hash rice, fried rice,olio rice and mixed soup rice among them were lower than 2. In the soup5, only P/Ca ratio of young brocken soup among them was the range of3 to 4, and the ratio of chicken soup, shopped beef soup and the rest 31 kinds werelower than 2. In the pot stews, P/Ca ratio of ·soybean curd residue and shank pot stew were therange of 3 to 4, the rest 25 kinds were lower than 2. Among the 91 kinds of side dishes, the P/Ca ratio of roasted potato green pepper,hard boiled hot green pepper, hard hotted beef potato, hard boiled hair tail, roastedonion, grilled pumpkin, rolled egg fry and roasted mackerel pike were the range of-3 to 4. Extremely acidic foods above 4 were roasted chicken potato, roasted pork, roasted'common octopus, roasted anchovy, roasted thin strips cuttle fish, chicken pot stew,roasted pork potato, roasted pork, roasted pork with soy sauce, fried potato Onlon fried:chicken, fried pork potato, fried cuttle liver, fried pork, roasted spanish mackerel .ard iced thin strips of cuttle fish, and almost of the rests were lower than 2. As above results, there were characteristics which acid-base balance of korean foodswere not balanced independently, but could control the balance with compositions as amenu, while there were some unbalanced foods owing to calcium content which werecomposed boiled rice, meat soup and side dish prepared from meat.

동서양의 식용꽃에 대한 고찰 : 조리방법을 중심으로

김영순,이정희,오순덕,정은미,최지영,유은순,장정미,정진선,하상민 高麗大學校 倂設 保健大學 保健科學硏究所 2001 保健科學論集 Vol.27 No.2

Edible flower means a flower that is good to eat is subject to either cooking or appetizing. In general, people eat edible flower as raw so that the loss of vitamin and inorganic are minimal. Edible flower is usually utilized as salad material or aromatic, decoration for jelly or cake and solid stuff in soup. Thus, decorating food by edible flower improves flavor, fragrance and appetite. Edible flower serves various purposes both east and west. In Korea, Edible flower is mainly subject to soup, cooked potherbs, frying, tea stuff, brewing and etc, whereas in Japan, its various usage covers cooked potherbs, pickle, sliced raw fish, frying, salad, jelly and decoration. On the other hand, Edible flower is used as numerous salad and tea stuff, condiment, roasting, meat, sweets and desserts in Western Hemisphere.

우리나라 상차림의 영양적 평가

김영순,이정희,오순덕,김수현,이정민,남택수,박태식,천유정 高麗大學校 倂設 保健大學 保健科學硏究所 2002 保健科學論集 Vol.28 No.1

This study was carried out to investigate the current nutritional problems owing to the increased consumption of westernized food in Korea and also was conducted to compare the nutritional characteristics of Korean traditional meal with those of the Western diet in similar serving size. The results obtained from nutritional evaluation are as follows: 1. The percentage of calories represented by carbohydrate: lipid: protein was 65:15:20 respectively for Korean traditional meal (Table setting of 3 Chop) therefore these ratios meet the dietary recommended allowances for Koreans. 2. Nutrient values of Korean traditional 3-Chop were shown to be better balanced than those of Western diet when the nutrients of the two types of diet were estimated by similar serving sizes and calories. 3. Compared to the Korean traditional meal, most fast foods were nutritionally imbalanced especially in that most of them showed higher amounts of fats. These results show that Korean traditional meals supply ideal nutrient intakes in contrasts to the westernized diet, therefore much work remains in developing a variety of menus and standard recipes for Korean traditional meals according to the changes in diet trends as well as emphasing the importance of Korean traditional meals as part of an ideal, well-banlanced diet.

김천산 자두의 성분과 그 특성

김순희,강병태,박동철,윤옥현,이재우,한만덕,최종동 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

Physicochemical properties and chemical compositions of two plums (Oishiwase, Formosa) produced in Kimcheon area were investigated. Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE). NFE value of Formosa was higher than Oishiwase. Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%. 14,16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97~3.45% and the other were glucose, sucrose and inositol, 1.83~1.53%, 0.08~0.05% and 0,04~0.039%, respectively. Malic acid content was 35~373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

들깨油의 참깨粕 Ethanol抽出物 및 기준 항산화제 첨가 효과에 관한 연구

김덕숙,구본순 瑞逸專門大學 1987 論文集 Vol.6 No.-

게껍질과 계란껍질 첨가김치의 보존성 비교

김미향,김덕희,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

게껍질과 계란껍질이 2% 젖산용액을 어느 정도 중화시키는지를 측정하고 이를 바탕으로 실제로 김치에 첨가하였을 때이 보존성과 품질변화를 비교, 관찰하였다. CSP는 3% 첨가로 2% 젖산을 86.3%, 4% 첨가로 98.1%, 5% 첨가로 99.0%의 중화율을 나타내었으며, ESP는 5% 첨가로 31.0%의 중화율을 나타내어 중화시키는데는 ESP보다는 CSP가 효과적이었다. 게껍질과 계란껍질을 첨가한 김치의 숙성 중 pH와 산도는 CSP를 첨가한 김치가 숙성 25일에 pH 4.07, 산도 0.88, ESP를 첨가한 것은 pH 4.0, 산도 0.91로 대조구가 pH 3.82, 산도1.00인 것에 비하여 CSP와 ESP첨가 김치가 pH는 높았으며 산도는 낮게 유지되었다. 총균수는 ESP와 CSP첨가 김치에서 많았고, Lactobacilli와 Leuconostoc로 나누어 측정한 젖산균은 대조구보다는 CSP와 ESP첨가 김치에서 현저히 많았으며, 특히 ESP 첨가김치는 Lactobacilli가 많은 반면, CSP 첨가 첨가 김치는 Leuconostoc이 다소 많은 경향을 나타내였다. 관능검사는 CSP첨가 김치가 숙성 25일째에도 신맛이 3.4점으로 보통정도의 신맛과 아삭아삭한 맛은 3.0점, 종합적인 맛은 3.2점으로 가장 좋은 것으로 나타났다. This study was conducted to investigate the effects of the addition of crab and egg shell on the degree of neutralization action of 2% lactic acid solution, and shelf-life and quality of baechu kimchi. The percentages of neutralization of the lactic acid at the additions of 3, 4, 5% of CSP were 86.3, 98.1, 99.0%, respectively. That of the lactic acid at the ESP addition of 5% was 31.0%. Therefore, the CSP addition to baechu kimchi showed more effective than ESP. The decrease in pH and increase in acidity at 25 days of fermentation were lower in the kimchi added CSP and ESP than in control products. The number of total cell count and lactic acid bacteria were detected more in the kimchi added CSP and ESP than in control products. The higher growth of Lactobacilli and Leuconostoc showed the kimchi added ESP and products added CSP, respectively. Sour, cripness and overall taste of kimchi added CSP at 25 days of fermentation were very good.