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청주지역 초등학교 학부모들의 친환경농산물 사용에 대한 만족도와 학교급식 사용에 대한 인지도 분석
김성애(Seong Ai Kim),조영선(Young Sun Cho),김나라(Na Ra Kim) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.1
The purpose of this study was to investigate basic data on the degree of parents` recognition and satisfaction with the use of environment-friendly agricultural products. The conclusions of this study are as follows. The survey on the use of environment-friendly products in households showed that 68.7% of the respondents used environment-friendly products at home. The frequency of purchasing organic products by household consumers showed that 25.1% of the respondents bought organic products one to two times per week. The most popular items of the environment-friendly agricultural products used were vegetables, comprising 63.9%. The households with more than 3,000,000 won of monthly income tended to consume more domestic livestock products (p < 0.05). In comparison to general agricultural products, environment-friendly agricultural products users showed higher satisfaction level with a better quality in term of safety, quality, nutrition, taste, appearance, diversity and price. The degree of satisfaction with safety was the highest (3.8 ± 0.68), and price showed the lowest (2.76 ± 0.79). The degree of parents` recognition of the governmental support for environment-friendly agricultural products showed that those who were aware of the supporting policy were 44.5%, but 55.5% of them didn`t know about the fact that 46.6% of the respondents agreed that environmentfriendly agricultural products should be used in more than 50% of the foods used for school food service. The respondents pointed out that vegetables (45%) sprayed with pesticide are the most urgent food item that need to be replaced by environment-friendly farm products. (Korean J Community Nutr 16(1) : 75~85, 2011)
연구논문 : 아톱 푸드 블로그를 이용한 아토피피부염 예방과 관리를 위한 계절별 조리법 개발과 운영
김성애 ( Seong Ai Kim ),김정현 ( Jung Hyun Kim ),최화정 ( Hwa Jung Choi ),강석아 ( Soeck Ah Kang ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
Since atopic dermatitis requires continuous care, the role of a patient`s parents is important. However, the majority of parents cause even more serious situations by limiting allergy-inducing foods too much, causing an imbalance in nutri-tion and decline in immunity. Therefore, educating parents systematically and repeatedly via personal computer or smart phone could help to prevent and manage atopic dermatitis. In this study, 126 recipes of 4 seasons were developed for the parents of atophy students by using food with least chemical additives. After developing these recipes, a blog named “Atop” meaning “atophy stop” was made with these recipes and cooking step photos. In this blog, the visitors who used these recipes showed improvement responses of atopic dermatitis management. The results of this study show that further nutrition education programs such as this blog should be developed continuously and an effective evaluation tool must be also developed for the further prevention and management of atopic dermatitis.