중학생의 외식 실태에 대한 연구- 2016년 청소년 식품소비행태조사 -

나예슬,전은례,정난희 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.3

This study examined the actual condition of middle school students’ dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students’ according to gender, average eating-out cost per person, monthly average dining-out cost per person, frequency of having breakfast weekly, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was once a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'Kimbap specialized store'. Second, there was no significant difference in all items of eating-out status according to gender (p<.001). A significant difference in eating out frequency was observed according to the average eating-out cost per person at one time (p<.001), standard of selecting eating out (p<.001), main places to eat out (p<.001), and main restaurants (p<.001). There was a significant difference in the frequency of eating out (p<.001) in the eating-out status according to the monthly average eating out cost of middle school students per person. Third, the eating-out status according to the weekly frequency of having breakfast of middle school students had a significant difference in the reason for eating out (p<.001). The eating-out status according to the eating information source of middle school students had a significant difference in whether they ate out or not (p<.01) and the frequency of eating out (p<.01). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

Effect of activation temperature on activated carbons for Li⁺ adsorption behaviors

나예슬,박수진 한국공업화학회 2012 한국공업화학회 연구논문 초록집 Vol.2012 No.-

이탈리아, 프랑스, 일본의 음식관광상품 선택 속성 도출에 대한 질적 연구

나예슬,조미숙 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.5

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics andhas become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated theselection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign foodtourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a resultof this study, ‘Food attraction’, ‘Traditionality’, ‘Locality’, ‘Convenience’, ‘Cultural Characteristics’, and ‘Appropriateness ofprice’ were the attributes identified from the expert’s comments. Marketing strategies such as improving quality of serviceand food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve thestatus of food tourism in Korea.

가스 측정 신뢰도 향상을 위한 PAS(Pre Analysis System) 개발

나예슬,이상호 한국분석과학회 2022 학술대회논문집 Vol.2022 No.5

한국 성인에서 가구 유형과 건강 식생활 실천 간 연관성: 2017-2021년 국민건강영양조사 자료를 활용하여

나예슬,이경원 한국식생활문화학회 2023 韓國食生活文化學會誌 Vol.38 No.5

This study aimed to determine the association between household types and healthy dietary practices among Koreanadults. A cross-sectional analysis was performed using nationwide data on 23,488 participants from the 2017-2021 KoreaNational Health and Nutrition Examination Survey (KNHANES). Based on self-reported data, the participant householdtypes were classified into single- and multi-person households. The adjusted odds ratios (AORs) and 95% confidenceintervals (CIs) for healthy dietary practices according to household types were calculated by applying multivariable logisticregression analysis after adjusting for confounders. Of total, 11.21% and 88.79% were single- and multi-person households,respectively. Compared with individuals living in multi-person households, those in single-person households had lowerodds of adhering to healthy dietary practices (AOR: 0.88, 95% CI: 0.79-0.98) and consuming adequate saturated fatty acids(<7% of energy) (AOR: 0.78, 95% CI: 0.69-0.88). In addition, men and individuals aged 65 years living in single-personhouseholds exhibited lower odds of consuming adequate saturated fatty acids and 500 g of fruit and vegetables per daythan those in multi-person households. Single-person households often find it a challenge to practice a healthy diet. Hence,nutritional policies and educational support that help individuals living alone consume healthier diets are warranted.

영양교사 대상 포커스 그룹 인터뷰를 통한 코로나19 이후 청소년의 식생활 변화 및 학교 영양상담 활성화 방안 연구

나예슬,오지은,이경원 대한가정학회 2023 Human Ecology Research(HER) Vol.61 No.1

This study utilized qualitative research to understand the changes taking place in adolescent dietary behaviors during the COVID-19 pandemic and the current status of school-provided nutrition counseling. These, along with barriers and strategies for improvement, were derived from focus group interviews with 10 nutrition teachers. Throughout the pandemic, adolescents experienced various dietary problems, including frequent meal skipping, unbalanced diets, increased obesity, and difficulties building positive attitudes towards food. To resolve these dietary problems, nutrition teachers recognized the need for school-provided nutrition counseling. However, nutrition teachers faced various barriers, such as a lack of time for nutrition counseling among students, lack of support from parents, and insufficient space and resources. To revitalize school-provided nutrition counseling, strategies such as home-connected nutrition counseling, the development of standardized guidelines, manuals for school-provided nutrition counseling, software support for nutrition diagnosis, and implementation of nutrition counseling in connection with cooking activities were proposed. This is important as school-provided nutrition counseling can help develop the foundation for healthy dietary behaviors and health promotion in adolescents.

건자두 분말을 첨가한 쌀쿠키의 품질 특성과 항산화능

나예슬,이재준 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.6

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter’s L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter’s a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

진공시스템을 적용한 FT-IR에서의 가스상 HF 분석법 개선

나예슬,이선영,이상호 한국분석과학회 2020 학술대회논문집 Vol.2020 No.6

Pupil of The Eye : 디지털 환경에서의 시각정보 탐색 경험 확장

나예슬(Ye Seul Na),이태일(Taeil Lee) 한국HCI학회 2024 한국HCI학회 학술대회 Vol.2024 No.1

Isolation and Immunomodulating Activity of an Extracellular Polysaccharide Produced by Bacillus sp. PS-12

Ye Seul Na(나예슬),Hyun Hyo Suh(서현효) 한국생명과학회 2009 생명과학회지 Vol.19 No.6

토양에서 분리한 세포외 다당류 생산균주 PS-12는 형태학적, 생리학적, 화학적 분석에 의하여 Bacillus sp.에 속하는 균주로 동정되었으며, 분리균주 PS-12는 Bacillus sp. PS-12로 명명하였다. Bacillus sp. PS-12가 생산하는 세포외 다당류는 에탄올 침전, cetylpyridinium chloride (CPC) 침전과 gel permeation chromatography를 이용하여 정제하였으며, 정제된 다당류 PS-12의 당조성은 glucose, mannose, galactose와 fucose가 7:3.2:2:1의 몰비로 구성되어있었다. Bacillus sp. PS-12로부터 분리된 다당류 PS-12를 이용하여 면역증강효과를 확인하였다. TNF-α 및 IL-6 측정은 RAW264.7 대식세포주를 사용하였으며 cytokine정량을 위하여 ELISA kit를 이용하였다. RAW264.7 세포주에 대한 PS-12의 세포독성을 확인하기 위하여 세포독성이 10% 미만을 나타내는 농도인 2 ㎍/㎖을 PS-12의 최대농도로 측정하였다. PS-12는 2 ㎍/㎖에서 TNF-α를 정상세포보다 50배 이상 높은 수치로 생산하였다. 또한 IL-6의 생산을 농도 의존적으로 증가시켰다. 이러한 결과로부터 PS-12가 면역세포에 대해 세포독성을 거의 나타내지 않는 농도에서 대식세포로부터 TNF-α와 IL-6의 cytokine 생산을 함으로써 면역증강효과를 나타낸다는 것을 확인하였다. A bacterial strain producing highly viscous extracellular polysaccharide was isolated from soil. Through morphological, physiological and chemotaxonomical studies, it was identified as a Bacillus sp. and named Bacillus sp. PS-12. The extracellular polysaccharide, named PS-12 was purified by ethanol precipitation, cetylpyridinium chloride (CPC) precipitation and gel permeation chromatography. The purified polysaccharide was found to consist of glucose, mannose, galactose, and fucose, with a molar ratio of approximately 7:3.2:2:1, respectively. PS-12 was investigated for its immunostimulating activity on murine macrophage RAW264.7 cells using an ELISA assay. PS-12 stimulated the production of TNF-α to a level 50 times greater than the control and also induced IL-6 secretion in a dose-dependent manner. The cytotoxicity on RAW264.7 cells by PS-12 was relatively low with 10% cytotoxicity at 2 ㎍/㎖. These results indicate that PS-12 is less cytotoxic to immune cells and possess immunomodulating activity in which it can produce cytokines including TNF-α and IL-6 from macrophages.