초등학교 아동의 구강보건관리실태와 영양교육 및 구강보건교육 효과에 관한 연구

김혜영,원복연 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

This study was executed to find the effects of dietary control and health care on dental caries and oral problems in elementary school students, including the effects of nutritional and oral health education on the prevention of dental caries. 1. The oral health study found that 88.9% of students brushed their teeth everyday, 63.7% 2 times a day, and 50.4% in the morning and at night. 2. According to the general characteristics whether or not, the female students had more dental caries than the males, and 29.1% of the students that had dental caries ate snacks 1 or 2 times a day. 3. After the nutritional education, more students brushed their teeth in the after meal 4. According to gender, grade and nutritional education for oral health care, male students and higher grade students were more aware that "brushing teeth after meals is better than before". The male and higher grade students, after the nutritional education, were more aware that "Bones and teeth are made from calcium", and "Fluorine prevents teeth from dental caries" and the differences between the genders were statistically significant in relation to both these facts(p〈0.05) and before and after education(p〈0.01). The male and higher grade students, and those nutritionally educated were more conscious that "vegetables and fruits are good for teeth", with the differences before and after the nutritional education were statistically significant(p〈0.05). The male and higher grade students were well aware that "Food that have sugar cause dental caries", and significant differences were shown between grades(p〈0.05). The male and higher grade students, after the nutritional education and were well aware that "Milk is good for teeth", with a significant gender difference(p〈0.05). The female and higher grade students, and those after nutritional education were well aware that "Dental caries can not be perfectly cured once it had already occurred". after nutrition, but not much differences.

노인을 위한 가정배달급식의 생산 및 배송단계에 HACCP 적용을 위한 위해요인 분석 1

김혜영,류시현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

노인에게 제공하기 위하여 영양이 우수하고 동시에 노인의 기호도가 높은 표고고기전, 갈치조림 및 더덕구이를 선정하여 가정배달급식을 위한 음식의 생산 및 배송단계에 HACCP system을 적용하여 설정한 단계별로 소요시간, 온도상태 측정 및 미생물 품질검사를 모의로 실시한 결과는 다음과 같다. 1. 생산 및 배송단계에서 시간 및 온도 측정 결과, 냉각단계의 실내온도는 표고고기전과 더덕구이가 19.2~20.0'C, 갈치조림이 24.O~25.2'C로 위험온도범위에 노출되어 잠재적인 위험이 제기되었다. 2. 생산 및 배송단계에서 미생물 검사 결과, 원재료인 표고, 갈치, 무우 및 더덕에서 포도상구균이생재료의 허용한계치를 초과하였고, 조리직후부터 배송까지의 표준 평판균수는 기준치 이하로 검출되었으나, 냉각 및 포장단계에서 유의적인 증가를 보였다. 대장균군수는 생재료 및 급식단계음식의 기준치보다 훨씬 낮았으며, 배송단계에서는 전혀 검출되지 않았다. 포도상구균은 표고고기전에서는 전반적으로 극히 낮은 수준으로 검출되었고, 갈치조림과 더덕구이에서는 포장단계에서 wrap 포장처리구만이 허용한계치를 초과한31CFU/g가 검출되었으나, 보관 및 배송단계를 거치면서 감소하여 극히 낮아졌다. 한편, Sal. spp. V. parahaemolyticus, E. coli O157:H7, L. monocytogenes는 모두 검출되지 않았다. 3. 규명된 중점관리점은 표고고기전에서는 원재료의 구입과 검수, 냉각 및 포장단계였고, 갈치조림 및 더덕구이에서는 모두 원재료, 전처리, 냉각 및 포장단계였다. 따라서 가정배달급식의 생산단계에서의 중점관리점에 대한 통제방안으로 검수기준의 명확화, 냉각기의 구비와 자동포장기기의 설치가 이루어져야 하겠다. 또한 노인을 대상으로 한 가정배달급식에서는 노인들의 영양과 기호도를 고려하여 좀 더 다양한음식을 선정하여, HACCP가 적용된 표준레시피를 개발하며, 생산 및 배송단계에 걸쳐 보다 실용적이고 위생적인 품질보존 방안을 마련하여 면역성이 저하된 노인들에게 위생적으로 안전하며 관능적으로도 만족할 수 있는 음식을 제공하여야 하겠다. The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows. The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ~20.0'('for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ~ 25.2'E for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few f. spp. was detected in the pan-fried oak mushroom and meat. but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli 0157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodot the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

고등학교 위탁급식에서 이용되는 식재료의 전처리 유무에 따른 품질 연구

김혜영,김지연,고성희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5

With the rapid growth of high-school foodservice in a short period as a result of the extensive implementation of school service, contract foodservice as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.

단체급식소에서 이용되는 전처리 식품 중 생채소의 품질에 관한 연구

김혜영,차재맹 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10℃) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.

급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구

김혜영,고성희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2

The issue of safety and quality of cooked foods served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safetyy of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5~26℃ were used for holding. Chicken salad and ham&cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

단체급식소에서 제공되는 시금치 나물과 깻잎 나물의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화 (Ⅱ)

김혜영,박화연 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various prepamtion and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78% and 52% respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

Tight-binding Model Band에 의한 金屬表面의 電子狀態에 관한 硏究

毛惠晶 梨花女子大學校 韓國生活科學硏究院 1979 韓國生活科學硏究院 論叢 Vol.23 No.-

일반적인 cubis 결정에 적용될 수 있는 Tight-banding model green를 설정하여 금속 표면의 전자상태를 Green함수에 의하여 고찰하였다. 표면효과는 두 종류의 perturbation, 즉 bulk crystal로부터 suface를 재분포에 의한 pontential 변화(V)로 분리하여 고려하였다. Pontential V는 Koster-Slater model을 적용하여 localized state와 continuum state로 나누어 energy, layer 상태밀도, layer occupation number를 potrntial V의 함수로 구하였다. 그리고 표면 layer에서의 electron occupation number를 s.c, b.c.c, f.c.c의 각 결정구조에 대하여 계산하였다. layer occupation number는 금속의 surface magnetization 현상을 이론적으로 설명하는 데 중요한 자료로 제공된다. Electronics states on a metallic surface have been investigated by green's function formalism for a number of cubic crystal structures. A tight-binding energy band model has been adopted for the bulk band structures. The surface effect associated layer is reduced to the one-dimensional koster-Slater type problem,and the electron occupation number on the surface layer as a function of perturbing pontential is obtained. Numerical calcultion for the s.c,f.c.c,and b.c.c crystal structure has been performed. The might be used to investigate the surface magnetization for transtion matals.

Tight-Binding Model Hamiltonian에 의한 非晶質半導體의 狀態密度 硏究

毛惠晶,金惠瑛 梨花女子大學校 韓國生活科學硏究院 1985 韓國生活科學硏究院 論叢 Vol.35 No.-

정사면체 결합 구조를 갖는 비정질 반도체의 전자적 성질을 이론적으로 고찰한다. 구조에 대한 model은 topological disorder에 근거를 둔 Polk (1971)의 연속적인 random network model을 사용한다. 모든 원자가 tetrahedral bond를 유지하고 있다는 가정을 기반으로 tight-binding method를 사용한 Weaire의 model Hamiltonian을 이용해서 비정질 반도체의 에너지 고유갑을 계산하고, 에너지 띠 구조와 상태 밀도를 알아본다. 이것으로부터 비정질 반도체의 에너지 gap의 존재를 알 수 있으며, 이 gap은 long range order와 무관함을 알 수 있다. 또한 pseudopotential method로 계산된 결정 Ge과 본 연구에서 계산한 비정질 반도체와의 에너지 띠 구조 및 상태 밀도를 비교한다. Electronic properties of tetrahedrally bonded amorphous semiconductors have been theoretically studied. The random network model based on the topological disorder by Polk (1971) has been used as the model in the theory. Assuming only that every atom preserves the tetrahedral bond and using a simple model Hamiltonian of tight-binding type, the energy band structure and the density do states of amorphous semiconductors have been obtained. From these the existance of a energy gap in amorphous semiconductors have been known, and it turns out that the gap is independent of the long range order. Also the energy band structure and the density of states calculated in this study have been compared with those of crystal Ge calculated using the pseudopotential method.

단체급식소에서 이용되는 일부 생채소의 소독방법 및 저장에 따른 품질연구

김혜영 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures (3, 10℃) and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water ; performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

音 환경에 관한 연구(Ⅰ) : 이화여자대학교 Campus의 소음현황과 분석

毛惠晶 梨花女子大學校 韓國生活科學硏究院 1974 韓國生活科學硏究院 論叢 Vol.12 No.-

A preliminary investigation concerning environmental acoustics, in particular, the noiseproblem around the school area, has been made. Some basic characteristics of noise and several observed results concerning the noise at Ewha campus are presented. Some sources acoustically disturbing the school activities are identified and a few methods to improve the acoustic environment are proposed.