대전ᆞ충남지역 단체급식소 조리종사자의 위생관리실태조사

임영희,곽현옥 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.4

대전 ${\cdot}$ 충남지역 단체급식소 조리종사자의 위생관리실태조사

임영희,곽현옥,Lim, Young-Hee,Kwak, Hyun-Ok 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.4

This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

대전지역 대학생의 흡연 여부에 따른 식습관 및 선호식품 조사

임영희,김미원,곽현옥,나명인 대전대학교 생활과학연구소 2003 생활과학연구 Vol.9 No.-

The purpose of this study was to investigate the effect of smoking on dietary behavior and nu1rient intake among the Daejon University students. The subjects devided into two groups: non smoker(n =239) and smoker(n=63) . And they were asked for general characteristics. life style. smoking behavior. eating pattern. preference foods. And smokers compared with non-smokers. The result of this survey was summarized as follows 1. 20.9% of students were found as 1he current srnokers 2. In the current smokers. 34.9% of them started smoking for curiosity. The fir st smoking place usually were at school. 3. Compared with non smoker grouP. smoker group recognized damage parts of smoking In regard with health problem. more smoking group tend to think less of the harm of smoking. In regard with health problem. smoking group think that smoking can relieve the stress. 4. Smoking group have more positive attitude towards smoking than non smokers and tend to agree to woman’s smoking. 5. One of the greatest differences between non-smokers and smokers is the eating habit and non-smoker group shows the low response in the item-have breakfast every morning 6. Smoking group more like soju. beer. coffee. roast meat. ribs than non smoking group that. However. smoking group have more like bread. cake. fruits. ice cream. corn rice 7. Smoking seemed to affect the nu1ritional status. It was found that smokers took many kinds of nuσients insufficiently‘ therefore they have to learn prohibition of smoking and nutrition education

Dry Pituitary Powder에 對하여

朴勝淑,吳淑子,郭賢玉,裵炯珍,李仙浩 梨花女子大學校 藥學硏究所 1960 梨花藥學硏究 Vol.- No.2

Dry Pituitary Powder에 對하여

朴勝淑,吳淑子,郭賢玉,裵炯珍,裵炯珍 이화여자대학교 약학회 1960 梨花藥學會誌 Vol.- No.1

대전대학교 기숙사생의 기숙사 식당 위생실태에 대한 만족도 조사

임영희,김미원,곽현옥 대전대학교 생활과학연구소 2001 생활과학연구 Vol.7 No.-

This study aimed at examining the hygienic satisfaction and dormitory restaurant use by college school year and gender. The subjects of the study were 331 students living in the dormitory of Daejeon University. The data was collected by survey and was analyzed by SPSS package. The evaluation of the restaurant hygiene by students' school year. showed the students' the most answering the "average", suggesting the hygienic state is comparatively satisfactory. The evaluation of the distribution table hygiene was executed by students' school year. The highest score went to "somewhat hygienic", displaying 28.8%. In the evaluation of the tableware hygiene, the answer of "average" was the highest, recording 44.1%. however "somewhat unhygienic" displayed 29.3%. which was higher than the other area hygiene. In the evaluation of the cook's hygiene by students' school year, "average" was the highest, recording 56.1%. followed by "somewhat hygienic" of 22.4% which was higher than "somewhat unhygienic" of 12.9% while "very unhygienic" scored 0.6%. telling that the cook's hygiene is comparatively good. Though the enhanced life quality and technology have brought up the better food handling and management, the food poisoning is still threatening the human health. The food poisoning in the mass meal provision, in particular, is on the continuous increase and the school meal provision cause many patients since many students are served. It is the only way of prevention to be aware of the biggest danger factor and the major threat.

대전대학교 기숙사 식당의 급식만족도 조사

임영희,김미원,곽현옥,박상현 대전대학교 생활과학연구소 2002 생활과학연구 Vol.8 No.-

This study aimed at examining the foodservice satisfaction on dormitory restaurant by gender, age, college. The subjects of the study were 236 students living in the dormitory of Daejeon University. The survey was conducted between June 4 to June 12, 2002. The data was collected by survey and- was analyzed by SPSS package. The evaluation of the foodservice satisfaction by gender, showed that answers of the most students were below average. Generally, male students were more satisfied than females. The evaluation of the foodservice satisfaction by age, showed that younger students were more disatisfied than older students. The results suggest that food preference of subjects should be considered in meal planning and various cooking method should be utilized to enhance taste of foods for better foodservice. The management of the foodservice will be made efforts to improve the quality of foodservice on the basis of these results.

대전 일부 대학생의 녹차에 대한 인식 및 이용실태에 관한 연구

임영희,정은영,곽현옥,박상현,유진 대전대학교 기초과학연구소 2006 自然科學 Vol.17 No.-

성별분포는 남성이 203명 (4 .6%), 여성이 242명 (47.9%) 이었으며, 연령은 20대가 403명(90.6%)으로 가장 많았다. 주요성장지역은 대도시가 209명 (47.0 %)으로 가장 많았으며, 가족의 형태는 핵가족이 397명 (89.2%)이었다. 월평균 수입은 200-300 만원이 193명 (43.4%),종교는 없거나 기타가 180명 (40.4% )으로 가장 많았다. 자가 건강상태는 ‘건강한 편’ 이 213명 (47.9%), ‘보통’ 142명 (31.9%), ‘매우 건강한편’ 58명 (13.0%)으로 대부분의 대학생이 자신의 건강상태에 대해 긍정적인 것으로 나타났다. 녹차에 대한 선호도는 남성은 ‘좋아하는 편’이 91명 (44.8%), ‘보통’ 73명 (36.0%), ‘매우 좋아하는 편 ’ 26명(12.8%)으로 나타났고, 여성의 경우 ‘좋아하는 편’이 115명 (47.5%), 보통 59명 (24.4%), ‘매우 좋아하는 편 ’ 54명(22.3 %)으로 나타나, 남녀 대부분이 녹차를 선호하는 것으로 나타났다. 녹차를 선호하는 이유는 남성의 경우 ‘입안이 개운해서’가 33 명 (28.0%),‘몸에 좋아서’ 31명 (26.3%)이었고, 여성은 ‘몸에 좋아서’ 52 명 (30.8%), ‘향이 좋아서 ’ 29명(17.2%) 순으로 나타났다 녹차를 싫어하는 이유는 남성의 경우 ‘ 맛이 없어서 ’가 8 명(61.5%) , 여성은 ‘맛이 없어서’가 13명 (92.9 %) 으로 가장 많았다. 녹차를 마시게 된 이유에대하여 조사한 결과 , 남녀 모두 ‘본인이 선택하여’가 가장 많은 것으로 나타났다. 녹차를 마시는 횟수에 대하여 조사한 결과, 남성은 ‘1잔/1일’이 138명(68.0%), ‘2잔/1일’ 27명(13.3%), ‘거의 안 마심’ 21명 (10.3%) 순이었고, 여성은 ‘1잔/1일’이 153명(63.2%), ‘2잔/1일’26명 (10.7%),’4잔 이상/1일 ’ 24명(9.9%)순으로 남성보다 여성이 하루 녹차 섭취량이 더 많은 것으로 나타났다. 남녀 모두 과반수이상이 녹차를 계절에 무관하게 마시고 있었고, 녹차를 마실 때의 적절한 온도를, 남성은 ‘뜨겁게’ 82명(40.4%),‘미지근하게’ 56명 (27.6%) 순으로 나타났고, 여성은 ‘뜨겁게’ 100명 (41.3%), ‘차갑게’ 66명(27.3% )순으로 차이를 보였다녹차를 마실 때 선호하는 형태는 남녀 모두 ‘티백으로 거른 것을 마신다’가 가장 많은 것으로 나타났다. 녹차에 대한 인지도에 대한 결과에서 남성은 ‘인체에 유익하다.’가 74명 (36.5%), ‘북차는자연식품이다’가 47명(23.2%), ‘녹차는 건강식품이다.’ 31명(15.3%)순으로 나타났고, 여성의 경우 ‘다이어트에 좋다’가 73명(30.2%), ‘인체에 유익하다’ 50명 (20.7%), ‘녹차는 자연식품이다.’ 35명(14.5%) 순으로 나타났다. 녹차의 소비전망에 대하여 조사한 결과 남녀 모두과반 수 이상이 ‘ 녹차의 소비가 증가 할 것이다.’ 라고 전망하고 있었다 . 녹차 구입 시 관심을두는 것은 남성의 경우 ‘품질’이 62명(30.5%)이었고 여성은 ‘ 맛’이 116명(47.9%) 으로 가장많았다. 향후 개선해야 할 점에 대해서는 남성은 ‘제품의 종류가 다양했으면 좋겠다.’가94명 (46.3%), ‘양질의 녹차를 만들어야 한다.’ 82명(40.4%), 여성의 경우 ‘양질의 녹차를 만 들어야 한다’가 130명(53.7%) ‘제품의 종류가 다양했으면 좋겠다.’ 93명(38.4%) 순으로 나타났다.

대전·충남 지역 대학생의 신체사항 및 식습관에 관한 연구

임영희,박명순,김미원,정은영,곽현옥 대전대학교 생활과학연구소 2001 생활과학연구 Vol.7 No.-

The purpose of this study was to investigate food habits, and related factors among 229 Daejon. Chungnam college students using written questionnaire. Data was analyzed by using SPSS package program. The result of this study was summarized as follows: 1. Height and weight were 173.3±5.0㎝, 67.7±10.0㎏ for male. and 159.7±5.2㎝. 54.6±7.6㎏ for female. The percentage of underweight, normal and overweight were 11.4%. 72.9%. 15.7%. respectively. 2. Triceps skinfolds thickness of male and female students were 10.19±5.81㎜, 16.89±4.73㎜ and body fat(%) were 17.70±4.82%, 28.67±3.83%. respectively. 3. The reasons for skipping meals were attributed to "lackness of time" (59.7%). "sleeping" (38.5%) and "no appetite" (26.5%). 4. Energy intake of male was 1873±420㎉. Protein. Calcium, Thiamin, Riboflavin and Niacin intakes in male were similar with RDA. The intakes of Phosphate, Iron, Vitamin A and Vitamin C were higer than RDA in male. Energy intake of female was 1680±342.87㎉. Protein, Calcium. Iron and Riboflavin were similar with RDA, Phosphate, Vitamin A, Iron, Vitamin A, Riboflavin, Niacin and Vitamin C intakes were higher than RDA. 5. Frozen frying food and Cup noodle are consumed the most. and then consumption from high to low in order of fish paste, noodle, smoked meat.