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우경자,양향숙,노정옥,Woo Kyung-Ja,Yang Hang-Sook,Rho Jeong-Ok 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.2
This study was conducted to investigate the eating out behavior and its factors in restaurant selection by students in Incheon area. Self administered questionnaires were collected from 297 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average age, weight, height, BMI and male and female students were $24.31,\;67.96\cal{kg},\;174.93\cal{cm},\;22.17\;;\;20.55,\;51.99\cal{kg},\;165.44\cal{cm},\;19.00$ reflectively. About $54.2\%$ of male students and $38.0\%$ of female students responded to eat out at least once a day. And lunch was most frequent meal for eating out. About $57\%$ of students responded to have eat at restaurants around campus, and $19.5\%$ of students used the university foodservice system. Korean-style food was most favorite dish when they ate out. Major source of restaurants information was recommended action by friends or family. But the use of internet or magazine was negligible. The factor of restaurants choice was in order 'taste', 'price', 'atmosphere' and 'hygienic'.
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우경자,천종희,최은옥 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6
Weight reducing methods were surveyed by questionnares in March through May, 1998 with 641 women living in Inchon to provide the information for the education of proper weight control. Methods that they have used for weight-reduction were exercise (33.1%), diet therapy(29.6%), sauna(7.3%), ingestion of special food(4.8%), administration of drugs(4.0%) and herb-medicines. The respondents considered exercise (38.4%) and diet therapy (31.5%) as the most effective methods in reducing weight and the response was different with ages at p<0.01. They have practiced the diet therapy by reducing the amount of food(27.7%, skipping one or two meals a day (20.8%), avoiding high calorie snacks(8.06) and regulating food items in a meal(3.8%). Exercises which they have done were walking(48.0%), aerobics (2.390, swimming (23%) and using the health instruments (6,7%). Their choices in kinds of exercises were significantly de-pendent upon ages, marriage and their occupation(p<0.01). Acupuncture(38.0%) was the most frequently used oriental medicine therapy and original drugs(32.2%) and moxibustion(22.0%) were also used. The women have taken drugs was 9.5%. Among them cream-typed cosmetics(41%), weight reducing drugs (30%), diuretics(18%). and smoking(7%) were used. Fifty respondents out of 641 had experiences to have special food therapy such as grape, apples and vinegar(42%) and enzymes(18%) for some period of time.
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인천지역 초등학교 학부모의 학교 급식에 대한 인식 및 관심도 조사
우경자,홍성야,천종희,김영아,최은옥 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3
Perceptions and concerns of parents about elementary school lunch service were investigated by questionnaires in March, 1998. Five hundred and ten parents were selected randomly from schools in the city area, the rural area or the islands in Incheon Metropolitan city. 95% of parents preferred the school lunch service because nutritious food was available to the children regardless of family income or mother's occupation. Meal cost per capita was in the range of 1,000 and 1,200 won, which satisfied most parents (74%). Moreover, many parents (68.8%) were willing to pay extra money to support the school lunch program and they actually had such experiences (82.4%). More than 90% of the respondents wanted to be adviced about the menu. Subjects chose nutrition and sanitation (25%), taste (18%), and meal size (16%) as aspects of improvement in school lunches. Parents wanted to participate in serving foods, cooking, and washing dishes once (23%) or twice (31%) a year and they considered this as a good opportunity to join the school activities. 98% of parents showed very positive responses to the nutritional education provided by the school dietitian.
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우경자,김영아,천종희,최은옥,홍성야 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.3
Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served. 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount (20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.
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우경자,이은아,황홍구,이건순 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4
This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars(Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content(20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)~0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo)~8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)~1.24%(Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher. In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 20℃, the hardness and brittleness of Jeung-pyuns were respectively increased, the cohesiveness was respectively decreased. The elasticity was not significantly different among the rice cultivars with storage days, and the gumminess was significantly difference between rice cultivars, respectively increasing during storage, but Hyangmibyeo 2 was the lowest, not increased. In instrumental characteristics of Jeung-pyuns, the hardness was correlated with amylose content and the brittleness and gumminess were highly correlated with the hardness.
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우경자,신광숙,한영숙 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2
The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20 hours. The numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermentation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation. Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive especially in the soybean-added Jeung-Pyun. In 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but it was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by most. As for instrumental characteristics, the 7 hour fermented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed higher values for hardness and brittleness than in soybean-added Jeung-Pyun. When the Jeung-Pyuns were stored at 20℃, the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased but not in the soybean-added Jeung-Pyun. However, the hardness of rice Jeung-Pyun kept at 4℃ increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.
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