우리나라 여대생의 식이와 혈청의 ascorbic acid 수준의 상관관계 평가 - 섭취량 계산방법에 따른 비교 연구 -

계승희,백희영 ( Seung Hee Kye,Hee Young Paik ) 대한가정학회 1994 Family and Environment Research Vol.32 No.1

한국음식의 조리법 표준화를 위한 연구(Ⅱ) : 찌개류

계승희,문현경,염초애,송태희,이성희 檀國大學校 基礎科學硏究所 1995 論文集 Vol.7 No.-

사회 복지 시설의 급식관리 실태조사

계승희,정은영,박길동 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.4

The following study was done to investigate foodservice management practice. Total subjects were 18 foodservices in social welfare facilities in Seoul. Among studied facilities, nine were the welfare facilities for children, five were the welfare facilities for elderly, two were the welfare facilities for a mentally and physically disabled person and the remaining two were vagabond care facilities. Methods used were mainly questionaires. These questionaires were answered by manager and interviews were also done for a same person. Equipments were evaluated by investigators using the evaluation form. The results of the study were summarized as follows. Number of cooks and assistant cooks among employee in foodservice establishment were about 2-6 persons. One dietitian is stationed in 2 places among 18 places. Food purchasing and menu plannings were mainly practiced by manager, secretary and other personnels, in more than 50% of social welfare facilities. The type of the menu in most facilities was the set menu. The period of turn over for cycle menu was a week in 50% of facilities. Seventy seven point eight percentage of the welfare facilities were used the weekly or monthly cycle. For the food preparation, there was almost no place using standard recipes. Foodstuffs were purchased in local market. Moreover, the preference test of served foods were done for residence of each facilities. But it was not applicated effectively. Conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

지역에 따른 주요영양성분의 공급음식에 관한 연구(1) : 에너지 및 3 대 영양소를 중심으로

계승희,문현경,박미아,이행신 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.4

The dietary intake of nutritional elements by Koreans as determined by the Ministry of Health and Welfare's National Nutrition Survey have been reported for 1969∼1993. But these data were based on not dish but food. Therefore, the purpose of this study was to compare dish sources of energy and macronutrients (carbohydrate, fat, protein) in the diets of three area (large city, small city and rural). Dish sources were evaluated from two-day record obtained in the secondary analysis of the 1993 Korean National Nutrition Survey. The result, large city and small city had higher fat and protein intake than did rural. Otherwise, carbohydrate intake among rural was higher than those among large and small city (p<0.05). The primary dish source of energy and macronutrients was cooked rice for all area. The percentage of cooked rice in daily carbohydrate intake was 52.64% for nationwide, 48.40% for large city, 50.52% for small city, 61.79% for rural. The cumulative percent of top 10 dish sources to carbohydrate for large city, small city, rural were 78.02%, 81.16%, 85.69%, respectively. These was higher than cumulative percent of other macronutrients. The milk as good protein source ranked 3 for large city, 6 for small city, 22 for rural. The major dish sources to fat were cooked rice and pork that prepared by various cooking way. These results show that the major dish sources of energy and macronutrients were cooked rice based of Korea traditional consumption pattern. The most of nutrient intake consumed some dishes for all area. The dish consumption pattern was generally similar between large and small city. But rural was different from other area. Therefore, nutrition educations and interventions should be targeted to each area and should be attended with studies that comparision of dish sources to nutritional elements by specific age-sex groups.

HPLC 를 이용한 식품의 ascorbic acid 함량의 분석과 조리에 의한 변화

계승희,이주돈,백희영 ( Seung Hee Kye,Joo Don Lee,Hee Young Paik ) 대한가정학회 1993 Family and Environment Research Vol.31 No.4

한국음식의 조리법 표준화를 위한 연구(I) -탕반류-

계승희,문현경,염초애,박은미 한국식품조리과학회 1995 한국식품조리과학회지 Vol.11 No.1

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kalbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kalbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5 kg, optimum service temperature was 70$^{\circ}C$, preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650 g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods, for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

한국음식의 조리법 표준화를 위한 연구(II) -찌개류 -

계승희,문현경,염초애,송태희,이성희 한국식품조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women's University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.

외식으로 제공되는 한식의 1인 1회 제공량 및 음식잔반량 조사 연구

계승희,김우선,이주희,문현경 대한영양사협회 1997 대한영양사협회 학술지 Vol.3 No.1

This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab (boiled rice) were 180~290g and 0~21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dish served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.

한국음식의 조리법 표준화를 위한 연구(III) -비빔밥류-

계승희,문현경,염초애,송태희,이성희 한국식품조리과학회 1995 한국식품조리과학회지 Vol.11 No.5

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 6 hours, service volumes by one person was 650 g. This presentation for above on food materials and material weights, preparation methodsas well as cautions and references are attached in this research paper.

일반학술발표초록 : 총식이조사를 위한 식품의 소비형태 및 식품섭취량 조사 연구

계승희,김초일,하명주,이행신,윤진숙 한국영양학회 1996 춘계학술대회초록 Vol.- No.-