ATP와 APC 간의 관련성 규명을 위한 최적의 변수변환법에 관한 연구

문혜경,신재경,김양숙,Moon, Hye-Kyung,Shin, Jae-Kyoung,Kim, Yang Sook 한국데이터정보과학회 2016 한국데이터정보과학회지 Vol.27 No.6

안전한 급식을 위해서는 식중독사고와 연관성이 있는 미생물의 위해요소들이 실시간적으로 모니터링 되고 통제되어야 한다. 선진국에서는 실시간 위생 모니터링 도구로 ATP (adenosine triphosphate) Luminometer를 활용한 사례가 여러 건 보고되었다. ATP analyser는 ATP bioluminescence (생물발광성)의 원리를 이용하여 RLU (relatively light unit) 값으로 위생수준을 간접적으로 측정할 수 있게 해준다고 알려져 있다. 이에 국내 급식산업에서도 이를 활용할 수 있도록 조리도구들을 대상으로 일반세균수 (aerobic plate count; APC)와 RLU 간에 상관성이 존재하는지를 확인 할 필요성이 제기 되었다. 본 연구는 급식소의 조리도구 표면에 사전 처리없이 ATP (RLU)와 APC (CFU)를 측정하여 상관관계 존재 여부 파악 및 이들 관계의 최적인 모델을 찾아보고자 하였다. 이들에 대한 분석 결과를 조리도구별로 요약하면 다음과 같다. 도마, 칼, 국그릇 (스텐), 식판 (카보) 자료는 1차 변환의 로그변환이, 컵 자료는 2차 변환의 제곱근-역변환 (혹은 역-제곱근변환)이, 국그릇 (카보) 자료는 2차 변환의 제곱근-제곱근변환이 표준화 회귀계수 및 결정계수 $R^2$가 가장 좋게 나타났으나 식판 (스텐) 자료는 원자료, 1차 변환 및 2차 변환 모든 경우에서 정규성을 만족하지 못하여 이번 자료에서는 최적인 경우를 찾을 수가 없었다. In order to secure safe meals, the hazards of microorganisms associated with food poisoning accident should be monitored and controlled in real situations. It is necessary to determined the correlation between existing common bacteria number (aerobic plate count; APC) and RLU (relative light unit) in cookware. In this paper, we investigate the correlation between ATP (RUL) and APC (CFU) by using three types of transform (inverse, square root, log transforms) of raw data in two steps. Among these transforms, the log transform at the first step has been found to be optimal for the data of cutting board, knife, soup bowl (stainless), and tray (carbon). The square root-inverse and the square root-square root transform at the second step have been shown to be optimal respectively for the cup and for the soup bowl (carbon) data.

오디 착즙액 첨가비율에 따른 젤리의 품질 특성

문혜경,이수원,문재남,윤세진,이슬,김귀영,Moon, Hye-Kyung,Lee, Soo-Won,Moon, Jae-Nam,Yoon, Se-Jin,Lee, Seul,Kim, Gwi-Young 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.

단체급식 비가열조리 생채소의 소독 효과

문혜경 ( Hye Kyung Moon ),전지영 ( Ji Young Jean ),김창순 ( Chang Soon Kim ) 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.4

위탁급식소 영양사와 조리종사원의 HACCP 적용지식 및 직무수행수준에 대한 인지도 평가

문혜경 ( Hye Kyung Moon ),전지영 ( Ji Young Jean ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.3

페이시스트라토스의 참주정 (僭主政)

문혜경(Hye Kyung Moon) 한국서양고대역사문화학회 1998 서양고대사연구 Vol.6 No.-

N/A

식품업계의 4차 산업 동향 및 식품영양학과의 교육 사례

문혜경(Hye-Kyung Moon) 한국식품영양과학회 2019 식품산업과 영양 Vol.24 No.1

HACCP 적용에 필요한 시설ㆍ설비ㆍ문서의 위탁급식소 구비 실태에 관한 조사

문혜경(Hye-Kyung Moon),류경(Kyung Ryu) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.7

본 연구에서는 식품위생법 시행령의 HACCP 일반위생관리기준을 근거로 HACCP 적용에 필수적인 시설ㆍ설비ㆍ문서의 구비실태를 지정업장(13개소), 자율적용업장(17개소), 미적용업장(16개소)별로 비교하여 HACCP 적용 활성화를 위한 개선점을 제시하고자 하였다. HACCP 수행이 어려운 이유에 대해 지정업장에서는 ‘HACCP 수행에 필요한 인력과 시간 부족(41.7%)’을, 자율적용업장(65.7%)과 미적용업장(81.3%)에서는 ‘시설ㆍ설비 부족’을 가장 큰 장애요인으로 꼽았다. HACCP에 필요한 시설ㆍ설비영역에서는 총 27개 항목중 18개 항목에서 세 집단 간에 유의적인 차이가 있는 것으로 나타났다. CCP 모니터링 장비 영역에서는 총 9개 항목 중‘청결도 측정장비’를 제외한 8개 항목에서, HACCP 적용에 필요한 기록문서 영역에서는 10개 항목 중 7개 항목에서 집단간 유의적인 차이가 존재하였다. 전반적으로 지정업장은 HACCP에 필요한 시설ㆍ기구ㆍ문서의 조사 항목들을 다른 두 집단에 비해 많이 보유하고 있는 것으로 나타났다. 반면 자율적용업장은 기본적인 시설을 갖추지 못한 상태에서 HACCP을 적용하므로 HACCP 효과가 제한적일 것으로 사료되었고, 미적용업장은 많은 항목을 갖추지 못한 것으로 조사되었다. 조사 항목들은 HACCP의 SSOP를 준수하기 위해 필요할 뿐만 아니라 HACCP을 적용하지 않는 급식소에서도 위생관리를 위해 기본적으로 요구되는 사항이다. 따라서 SSOP 실천에 필요한 기본적인 시설ㆍ장비를 갖출 수 있도록 지원방안이 수립되어야 할 시점이며, 이를 위해 식품관련 기금의 저금리융자지원제도 등이 현실에 맞게 검토되어야 할 것이다. 본 연구의 조사항목 중 식품위생법 HACCP 일반위생관리기준에 명시된 것들은 HACCP 지정업장의 필수사항으로 지정받을 당시에는 갖추었으나 후에 소실 또는 사용하지 않는 상태인 것으로 여겨진다. 필수항목들을 보유하지 못한 지정업장은 사후 감사에서 시정명령이나 지정취소를 당할 수 있으므로 철저히 개선ㆍ보완해야 할 것이다. In this study, based on SSOP (Sanitation Standard Operating Procedure) for HACCP in Food Sanitation Act, essential facility, equipment and documentary records for HACCP implementation were identified. Usage and adoption of these devices at Korea Food & Drug Administration appointed HACCP foodservices (“Appointed”), voluntary HACCP applying foodservices (“Voluntary applying”) and HACCP non-applying foodservices (“Non-applying”) have been compared. Total 46 contract foodservices were surveyed: 13 “Appointed” (65% of nation-wide all appointed foodservices in February, 2002), 17 “Voluntary applying” and 16 “Non-applying”. For usage and adoption of facility and equipment, 18 out of total 27 surveying items showed significant differences at the three foodservice groups (p<0.01 or p<0.05). Specifically, following items showed lower usage than 70% in the “Appointed”: ‘A trench including grease trap’, ‘3-compartment sink with hot water’. Regarding CCP monitoring tool installation, 8 out of total 9 items showed significant differences among the groups (p<0.01 or p<0.05). For the usage of 10 documentary recording items for HACCP application log, 7 items showed significant differences among the groups (p<0.01 or p<0.05). Resultantly, most of those essential facilities, equipment and documentary records were used only in the “Appointed”. The limited usages of those were showed for the “Voluntary applying” where the dietitian answered they applied HACCP voluntarily. The “Non-applying” didn’t have many surveyed items.

잔반량 조사에 의한 창원지역 일부 초·중학교 급식의 영양관리 실태 비교

문혜경(Hye Kyung Moon),박미선(Mi Sun Park),이경혜(Kyung Hye Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.6

The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p<0.001), side dish 1 (p<0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste. (Korean J Community Nutrition 13(6):879~889, 2008)

유아 대상의 오감을 활용한 채소 선호도 증진 프로그램의 개발 및 효과 평가

문혜경 ( Hye-kyung Moon ),허은실 ( Eun-sil Her ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.1

This study developed a vegetable preference increase program that can be applied at the Center for Children's Foodservice Management (CCFM) for children in child-care facilities and kindergarten and the training performance was evaluated by 192 5-year old children. Teachers considered ‘disliked food’ (3.23±0.85/out of 5) as the most serious nutritional problem and typical disliked food was ‘vegetables’ (54.2%). Based on this finding, to increase the preference for vegetables, a five-phase education program was developed. In this program, each phase was composed of activities to increase children's interest in vegetables by using each sense out of the five senses. Center dieticians had visited and conducted the program in 12 facilities. By using an illustration assessment tool, the training performance was evaluated by comparing the children's knowledge level and their preference changes in vegetables. Consequently, as examined by 10 questions on the knowledge of vegetables, trained children's (in total 192) knowledge of vegetables had considerably increased (p<0.01, p<0.001), and their preference for 15 out of the 16 vegetables, except for carrots, also showed a considerable preference increase after the training (p<0.01, p<0.001). Therefore, this program is considered to have contributed to reducing disliked vegetable eating behaviors.

시중에 유통되는 콩의 종류에 따른 품질 특성

문혜경(Hye-Kyung Moon),이수원(Soo-Won Lee),문재남(Jae-Nam Moon),김동환(Dong-Hwan Kim),윤원중(Won-Jung Yoon),김귀영(Gwi-Young Kim) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.2