TV 요리프로그램 진행자의 전문성 여부에 따른 구성내용의 질에 대한 시청자의 평가

김운주,최은희,김기현,김정숙,송현숙,정은옥 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1

The purpose of this study was to develop the instrument to assess the TV cooking program contents and to indentify the difference of cooking program contents according to professionalism of MC. The evaluation sheet was composed of 5 sectors(sanitary practices, cooking process, information & proceeding, table setting & tasting, applicability) with all 32 questions, 5-Likert scale was used. College students majoring in food & nutrition were very interested in cooking program and 72.4% of respondents knew the cable TV Food channel. The major source of cooking information was TV(51.5%). The comparison of four TV cooking programs with professional MC(2 program) and amateur MC(2 program) was performed. Except applicability sector, the mean evaluation scores of professional cooking program were higher than amateur cooking program. In the amateur MC program, 'hand washing', 'use of hair restraints', 'separate use of cutting board', 'dish towel cleanliness', 'separation of service table', 'taking a chair in tasting', 'use of individual dish' items rated low rating score(<2.00) so more control was needed. The findings of this research suggest that cooking professional should be participate in developing TV cooking program as MC or staff.

문헌을 통해 본 김치의 발달과정에 관한 분석적 연구(Ⅰ) -식용기원 및 종류에 관한 변천과정-

김운주 충북대학교 생활과학대학 생활과학연구소 1995 생활과학연구 Vol.2 No.

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대학급식의 미생물적 품질보증을 위한 HACCP의 적용 : 참치샐러드 Tuna Salad

김운주,최은희,최현미,배주희,채현숙 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1

The purpose of this study was to evaluate the microbiological quality, and to assure the safety of the food production process in the university foodservice facilities in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. The kitchen layout and time-temperature relationship, miciobiological quality(total plate count, coliform) were assessed to identify the critical point during each of the production phases. The results were as follows: 1) The kitchen layout had to be improved because contamination area was not separated from non-contamination area, and work table was in contact with washing sink. 2) Some employee did not follow personal hygiene standards(hand washing), and did not wear proper working uniforms(hair restraints). 3) The production time of tuna salad was 120 min, and environment temperature was 20.1~26.0℃. Improper receiving temperature, inproper holding practices(without cover at room temperature) were observed. 4) In the purchasing phase of the raw materials, the microbiological quality of green pepper was not at acceptable level based on the TPC(2.3×10^6CFU/g)and coliform(>14,000 MPN/g). During washing phase TPC was decreased about 3 log cycle. After cutting and holding phase the level of TPC and coliform were increased rapidly. At serving phase the microbiological quality of tuna salad were not at acceptable level(TPC 3.3×10^6 CFU/g, coliform 11,000 MPN/g) according to the standard set(TPC <10^5 CFU/g, coliform <100 MPN/g) by Sorberg et al. 5) For tuna salad, critical control points were purchasing and receiving of fresh vegetables, washing, cutting, holding, mixing and serving phase.

가공식품 구매행동과 식품첨가물에 대한 인식도

김봉희,박양우,김운주 충북대학교 교육·생활연구소 생활과학연구센터 2000 생활과학연구논총 Vol.3 No.-

The propose of this survey was to investigate the Purchasing acts for the commercial processed Foods and the Awareness for then Food Additives in a university students. The survey was carried out through questionnaire and the subject were 224 students of Chungbuk National University in Chungju. The results of this study were that purchasing about processed food taken on 20% of monthly money in 94.5% respondents and that purchasing frequency was over 1 time of weekend. When university students purchase processed foods that they considered taste, appearance and nutrition. The using processed foods in university students was cause by economic and to play for time then by nutrition. The Awareness for the food additives in university students generally showed low but, The Hope for Knowledge of stable criterion of food additives showed high. These results showed a little differences by sex, monthly money, grade, resident status. The methods of acquire informations in connection with purchasing processed foods were T.V. was many used, generally mass media and so forth on news papers, magazines and food labels. To be connected with food additives, the awareness for expiration date and necessity of education showed high. The degree of acquire informations was that men of experience were 89.6% and they were interested in compound preservatives. The university students were practically discontented with food additives usage and food labels and they hoped for education about safety of food additives.

중등학교 남녀학생의 공수를 위한 생활관 실습 교육의 고찰

황재숙,김운주 한국 가정과 교육 학회 1995 한국가정과교육학회지 Vol.7 No.2

The goal of this study was to explore the existing program of resident practice stuctured for female students in order to propose its restructuring for male and female students in the seconary school. A sample of 30 teachers charged a program of resident practice and 55 home economics teachers completed self report measures of resident practice program. Interviews were conducted with 20 teachers to do in-depth reseach. The results indicated that, consistent with some previous research, there were some problems on facilities and program contents of resident practice. However, there were almost consistent with the required contents of program for male and female students. Significant differences were found only for the program contents such as table settings, wearing a traditional clothing and arranging flowers. A qualitative research showed that resident practice was equally inportant for the well-being of mle and female students and preparing the 21st century. Respondents proposed that the program contents should be focused on traditional propriety and etiquette for daily life. More especially, the data illustrated how importance of the resident practice program should be a mechanism to be a human-centered education. The problems of resident practice for male and female students also was considered. Qualitative answers were suggested for the question: How the resident practice program operates for male and female students without facilities of resident hall. Implications for resident practitioners, home economics educators, educational policy maker, as well as suggestions for future research were discussed.

대학교 가정학 교양과목의 교과내용구성과 수업운영방식 : Focused on Child and Family, Clothing and Textiles, Food and Nutrition, and Housing 아동가족·의생활·식생활·주생활 영역을 중심으로

박경옥,이소은,김은영,김운주 충북대학교 교육·생활연구소 1999 생활과학연구논총 Vol.2 No.-

The purposes of this study were to: (1) analyze students' educational needs and attitude concerning various areas in Home Economics as a college-level liberal education curriculum, (2) provide data concerning future curricula and efficient teaching method. Four areas of Home Economics were investigated: child and family, clothing and textiles, food and nutrition, and housing. The subjects of this study were 478 students of Chungbuk National University, divided by experiences in enrollment of Home Economics and teaching methods (managed by 1-2 teachers vs. team teaching by 4 teachers). The data were collected by questionnaires developed by the researchers and analyzed by frequencies, t-test and x²-test The major findings were as follows: 1) Child and family education, especially the subjects of child-rearing and parents education, was most needed area by students, and this area also got highest score in attitude. 2) In the field of clothing and textiles, the subject of impression management with clothing was needed the most, and the importance of clothing got the highest score in attitude. Also, the students enrolled Home Economics showed more educational needs and practical attitude. 3) In the field of food and nutrition, food safety and sanitation were the most needed subject and safety of foods making got the highest score in attitude. The students enrolled Home Economic showed more educational needs on the subjects of food safety and sanitation, human nutrition and health maintenance and the culture of food and nutrition. 4) Educational need of the students was the lowest in housing area, though the subjects of knowledge on the space planning such as interior design, use of living space, and indoor environments-heat, light and air got most attention. Educational needs and attitudes of the students were affected by student's sex, major (human vs. scientific), and age. 5) Educational needs and attitudes of the students were affected by sociodemographic variables, such as grade, sex, major (human vs. scientific), and age. And teaching method was also found to be an influential factor.

임신,수유부의 무기질 섭취와 혈청 무기질 함량에 관한 연구

김운주,정은정,안홍석 대한지역사회영양학회 2005 대한지역사회영양학회지 Vol.10 No.1

The purpose of this study was to estimate the mineral intakes and serum mineral levels of pregnant and lactating women. The subjects consisted of 34 non-pregnant, 56 pregnant and 20 lactating women. Nutrients intakes were investigated by the 24-hr recall method, and serum major and trace minerals were analyzed by the ICP-spectrometry. Calcium (Ca) and zinc (Zn) intakes were observed lower than RDA especially for both pregnant and lactating women. Iron (Fe) intake of pregnant women was 85 - 139% RDA through Fe supplementation, and that of lactating women was lower than RDA. Compared with non-pregnant women, the pregnant women had similar Ca intake and higher magnesium (Mg) intake. Comparing with the non-pregnant women, serum Ca level in pregnancy was lower, and that of lactating women was not significantly different. Serum phosphorus and Mg levels were not significantly different among the groups. Serum Fe level of pregnant and lactating women was lower than that of the non-pregnant women. Serum Zn level of pregnant women was lower than those in the lactating and non-pregnant women. Serum copper level decreased as the pregnancy progressed. Serum sodium (Na) level was higher in 2nd- and 3rd trimester and potassium (K) level was higher in 3rd trimester and lactating period than other groups. Na/K ratio was not significantly different among the groups. During all periods, there was no correlation between dietary intakes and serum levels in each minerals. Serum Ca level positively corrleated with serum Mg level, especially in 3rd trimester and lactating women. In general, serum mineral levels in pregnancy were changed compared to the levels in non-pregnancy and restored in lactation to the levels for non-pregnancy. (Korean J Community Nutrition 10(1): 59 ~ 69, 2005)

제7차 교육과정 중ㅁ고등학교 생물단원에서 성교육 관련 내용에 대한 연계성

김운주,유병선 경기대학교 교육대학원 2006 경기교육논총 Vol.15 No.-

국민학교 아동의 傳統餠餌類에 대한 嗜好 및 選好에 영향을 미치는 要因에 관한 조사연구

金雲珠,윤점섭 충북대학교 교육개발연구소 1990 한국교육논총 Vol.10 No.-

진균류(眞菌類)의 상호작용(相互作用)에 의한 Aflatoxin 생성능(生成能)에 관(關)한 연구(硏究)

김운주,정용,권숙표,Kim, Eu-Ju,Chung, Yong,Kwon, Sook-Pyo 대한예방의학회 1976 예방의학회지 Vol.9 No.1

This study was attempted to know that the interactions of various fungi, and methionine and $MgSO_4$ introduced as the substrate of culture media for fungi were affected to produce aflatoxins by Asp. flavus. 5 different fungi were isolated from the fermented soybean mash and were cultured in Chemically Defined medium (C. D. media) and soybean mash at $25^{\circ}C$ for 10 days. (1) It was confirmed that Asp. flavus produced aflatoxins in the C. D. medium and soybean mast, but that Asp. niger, Asp. oryzae, Asp. awamori and Asp. terreus did not produced them respectively. (2) Asp. flavus cultured with Asp. niger did not produce aflatoxins in C. D. medium, but produced in soybean mash, in other hand, Asp. flavus with other fungi except Asp. niger produced aflatoxins in C. D. medium and soybean mash. (3) The growth of fungi were more prosperous in the seperate culture than in the mixed culture. (4) In the C. D. medium added 20% of cultured medium of Asp. niger, Asp. flavus did not produce aflatoxins but other cultured medium did not prohibit the production of aflatoxins by Asp. flavus. (5) On the contrary, $MgSO_4$ increasing the productivity of aflatoxins by Asp. flavus in the C. D. medium, methionine known as one of precursor of aflatoxins did not affected the increasing productivity with significance.