경제성장에 따른 식품수급 및 영양소 섭취 변화의 예측 모형

이종미 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.4

This study is designed to forecast the characteristics in food consumption patterns under per capita GNP growth. Ordinary least square(OLS)method was employed as analyzing technique. Equation was Y=a_0+a₁X, in which X was per capita GNP and Y were Engel coefficient, food supply, energy supply, nutrient intake and ratio of self-supply of food. The result obtained indicates that the intake of nutrient such as protein and fat will be increased, and wheat, corn and legume are expected to be imported wholly due to lower ratio of self-supply, and rice will be over-supplied continually. Therefore, the relevant policy of government must be established in the field of supply and demand of food, and the research of sound national health should be done.

소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화

이종미,이혜란,남상민 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

교사 경험 반영 수업컨설팅 모형 개발

이종미,장경원 한국교원교육학회 2015 한국교원교육연구 Vol.32 No.1

이 연구는 수업컨설팅에 대한 교사들의 경험과 의견을 반영한 수업컨설팅 모형을 개발하는 데 목적이 있다. 이를 위해 긍정적 탐색(Appreciative Inquiry) 기법을 활용하여 교사들의 경 험과 의견을 도출하여 모형을 개발하였다. 교사들은 수업컨설팅이 성공적으로 이루어지기 위 해서는 컨설턴트와 컨설티의 관계형성, 전문성있는 컨설팅, 효과적인 컨설팅이 중요한 요소라 고 하였다. 이와 관련한 교사들의 경험과 의견을 기반으로 개발된 교사 경험 반영 수업컨설 팅 모형은 편안한 분위기 형성, 신뢰감 형성, 의뢰과제 명확화, 긍정비전 수립, 해결방안 도출, 실천계획 수립, 실천결과 확인 및 피드백의 7개의 단계로 구성된다. 각 단계는 단순한 선형적 절차가 아닌 서로 중복되는 특성을 가지고 있다. 개발된 모형은 전문가 검토 및 현장 적용 과정을 거쳐 모형의 타당성을 검증하였다. 개발된 모형은 교사들의 경험을 기반으로 개발된 것으로 향후 교사들의 자발적인 수업컨설팅 참여와 높은 만족도를 이끌어 낼 것으로 기대할 수 있다. The purpose of this study is to develop a instructional consulting model reflecting teachers' experiences. The model was developed through program of appreciative inquiry. Positive Cores of instructional consulting are formation of relationship between consultants and consultees, professional consulting, and effective consulting. The final developed instructional consulting model reflecting teachers' experiences about positive cores are constructed of creating a informal atmosphere, formation of trust, clarification for the requested assignment, establishing positive vision, drawing the solution, making performance plans, performance, and confirming performance result feedback. Each step overlapped each other not just a linear process. The developed model was verified by expert review and field application. We can expect that The developed model lead to a teachers' spontaneous participation on consulting and high level of satisfaction.

참취를 이용한 스낵제품의 이화학적 및 관능적 특성

이종미,정혜정 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.1

본 연구는 우리 나라의 여러 가지 산채류 중에서 참취(학명: Aster scaber)를 이용한 스낵제품의 참취와 기름의 첨가 수준에 따른 이화학적 및 관능적 특성을 조사하여 최적수준을 알아본 것으로 요약하여 보면 다음과 같다. 참취와 기름의 첨가량에 따른 스낵의 이화학적 특성을 조사한 결과 L값(명도)은 참취의 첨가량이 증가할수록 낮아졌고 기름의 첨가량이 증가할수록 높았다. 갈변도는 참취의 첨가량과 기름 첨가량이 증가할수록 감소하였다. 기름 흡수율은 참취의 첨가량이 증가할수록 크게 감소하였다. 팽화율은 참취의 첨가량이 증가할수록 감소하고 기름의 첨가량이 증가할수록 증가하였다. Texture analyzer로 측정한 스낵의 경도는 참취의 첨가량이 증가할수록 증가하고 기름첨가량이 증가할수록 감소하였다. 참취와 기름의 첨가량에 따른 스낵의 관능적 특성을 조사한 결과 어두운 정도와 참취향은 참취첨가량이 증가할수록 증가하였고 기름첨가량이 증가할수록 약간 감소하였다. 경도는 참취첨가량이 증가할수록 증가하고 기름첨가량이 증가할수록 감소하였다. 바삭바삭한 정도는 참취첨가량이 증가할수록 감소하고 기름첨가량이 증가할수록 증가하여 경도와 반대 경향을 보였다. 기름진 정도는 참취가 증가할수록 감소하고 기름이 증가할수록 증가하였으며, 짠맛은 참취첨가량이 증가할수록 증가하였고, 기름첨가량이 증가할수록 감소하였다. 참취 스낵을 제조하기 위한 요인들의 최적 수준은 바람직한 특성인 바삭바삭한 정도가 5점 이상이고, 바람직하지 않은 특성인 기름진 정도가 5점 이하일 때 경제성을 고려하여 팽화율이 최대가 되는 처리 조합을 최적수준으로 결정하였다. 그 결과 최적 수준은 참취 8.6%첨가, 기름 7.6%첨가로 결정되었다. 본 연구 결과로 개발된 참취 스낵을 1일 약 70개(90g) 섭취할 경우 한국인 1일 영양권장량에서 권장하는 총 식이섬유량 20g의 1/2을 만족시키고 우리 나라 국민에게 가장 섭취량이 낮은(67%) Vitamin A의 권장량인 700 R.E. 중 139 R.E.를 공급할 수 있으며, flavonoids 1.2㎎도 공급할 수 있다. 따라서 참취 스낵의 이용은 노약자와 어린이 등의 섬유소를 쉽게 섭취할 수 없는 계층의 사람들이 쉽게 섭취할 수 있어 건강증진에 크게 도움이 될 것이며, 참취의 계절적 제약 및 저장기간이 짧은 단점도 보완할 수 있어 새로운 신토불이(身土不二) 식품개발로 인한 농가소득도 기대할 수 있을 것으로 생각된다. This study was to investigate the physicochemical and sensory characteristics of snack with various amounts Cham chwi and oil. This result was used to determine the optimum condition of adding levels of Cham chwi and oil. Flavor, crispness, greasiness, oil absorption, expansion rate were selected as the physicochemical and sensory characteristics to determine the optimum conditions of the amount of Cham chwi and oil. The predicted values were obtained by the regression method of RSM(response surface methodology). Conditions were standardized with maximum range of expansion rate when expected value of crispness was more than five and expected value of greasiness was less five. The optimum conditions of Cham chwi snack was established as the 8.6% of Cham chwi and 7.6% of oil.

서울 음식문화에 대한 연구 : 심층면접에 의한 사례 연구 The encounter between nutritional science and anthropology

이종미,조미숙,정혜경,이정혜 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.2

This study presents a sociocultural study of 'traditional' as well as contemporary dietary construtions among Seoulites. It also represents the first interdisciplinary study of food between nutritional science and anthropology in Korea. This study was performed a case study based on in- depth interviews with those who were born around the Japanese occupation period and raised in Seoul experiencing radical social changes modern Korean history. The participants were mostly in their late sixties and very knowledgeable of 'traditional' foods of Seoul and the ways they were made and consumed. This interview data show the historicity of foods were used and understood differently in past and represented different understandings of, for instances, 'nature' and 'culture' of Seoulites. This study not only provides new approaches to food study but also identifies the common ground on which an interdisciplinary study of food between nutritionists and anthropologists can develop.

식물성 식품중 총플라보노이드 함량과 생리활성 탐색

이종미,손은심,오상석,한대석 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2㎎/g sample and 44.7㎎/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1㎎/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum (81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinal plants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.

한.일 양국어의 의성어.의태어의 대조연구 : 초등국어 교과서를 중심으로

李鍾美 중앙대학교 교육대학원 1991 교육논총 Vol.8 No.1

Cystic Lesions of the Gastrointestinal Tract: Multimodality Imaging with Pathologic Correlations

이종미,박철민,김경아,이창희,최재웅,신봉경,이순진,최동일,장기택 대한영상의학회 2010 Korean Journal of Radiology Vol.11 No.4

The cystic lesions of the gastrointestinal (GI) tract demonstrate the various pathologic findings. Some lesions may present a diagnostic challenge because of non-specific imaging features; however, other lesions are easily diagnosed using characteristic radiologic features and anatomic locations. Cystic masses from the GI tract can be divided into several categories: congenital lesions, neoplastic lesions (cystic neoplasms, cystic degeneration of solid neoplasms), and other miscellaneous lesions. In this pictorial review, we describe the pathologic findings of various cystic lesions of the GI tract as well as the radiologic features of GI cystic lesions from several imaging modalities including a barium study, transabdominal ultrasound (US), computed tomography (CT), and magnetic resonance (MR) imaging.

Early Hepatocellular Carcinoma: Three-Phase Helical CT Features of 16 Patients

이종미,이원재,임효근,임재훈,최나미,박미현,김상원,박철근 대한영상의학회 2008 Korean Journal of Radiology Vol.9 No.4

Objective: To evaluate the three-phase helical CT features of early hepatocellular carcinomas, based on the new Japanese classification. Materials and Methods: Over the course of an eight-year period, we collected 16 pathologically proven early hepatocellular carcinomas from 16 patients having undergone a three-phase helical CT prior to surgery. The three-phase CT images were acquired at 20 35 sec (arterial phase), 70 sec (portal phase), and 180 sec (equilibrium phase) from the begining of intravenous injection of contrast material. All the CT images were retrospectively analyzed by two radiologists in consensus, based on their description of morphologic (size, margin, fibrous capsule and mosaic pattern) and enhancement patterns of tumors. Results: Only seven (44%) of the 16 early hepatocellular carcinomas having undergone a CT were described (mean diameter, 1.2 cm; range, 0.4 2.5 cm). All the tumors had an ill-defined margin with no fibrous capsule. The mosaic pattern was found in only one tumor. Only three (43%) of the seven tumors detected on CT were hyperattenuating during the arterial phase. The four remaining tumors (25%) were hypoattenuating throughout the three phases. Conclusion: Despite the higher resolution provided by the three phase scans, the contrast-enhanced CT provides only limited detection of the variable morphologic and enhancement features of early hepatocellular carcinomas. Objective: To evaluate the three-phase helical CT features of early hepatocellular carcinomas, based on the new Japanese classification. Materials and Methods: Over the course of an eight-year period, we collected 16 pathologically proven early hepatocellular carcinomas from 16 patients having undergone a three-phase helical CT prior to surgery. The three-phase CT images were acquired at 20 35 sec (arterial phase), 70 sec (portal phase), and 180 sec (equilibrium phase) from the begining of intravenous injection of contrast material. All the CT images were retrospectively analyzed by two radiologists in consensus, based on their description of morphologic (size, margin, fibrous capsule and mosaic pattern) and enhancement patterns of tumors. Results: Only seven (44%) of the 16 early hepatocellular carcinomas having undergone a CT were described (mean diameter, 1.2 cm; range, 0.4 2.5 cm). All the tumors had an ill-defined margin with no fibrous capsule. The mosaic pattern was found in only one tumor. Only three (43%) of the seven tumors detected on CT were hyperattenuating during the arterial phase. The four remaining tumors (25%) were hypoattenuating throughout the three phases. Conclusion: Despite the higher resolution provided by the three phase scans, the contrast-enhanced CT provides only limited detection of the variable morphologic and enhancement features of early hepatocellular carcinomas.

무인텔 그 오빠

이종미 수필미학 2017 수필미학 Vol.15 No.-