부산지역 학교급식에서 세시음식에 대한 영양사의 인식 및 적용에 관한 조사

류은순 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolanl, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3,67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.09) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and government adopt a policy and education programs.

산업체 단체급식소의 급식관리실태 조사연구

柳銀順 高神大學校 保健科學硏究所 1991 보건과학연구소보 Vol.1 No.-

This study was conducted to evaluate the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results are summarized as follows; The priority of important factors in planning the menu were the food habits and preference of the clientele(49.2%), and then the food costs and economies(21.1%). After the service, 45.9% of the dietitians were conducted to assessment of menu items. 22.6% of surveyed establishments had the standardized recipes, and 47.4% of the dietitians thought that the standardized recipes was not needed.

영도지역 급식학교 학생들의 음식물쓰레기 감량에 대한 인식 및 태도 조사

류은순 고신대학교 영도발전연구소 2000 영도연구 Vol.2 No.-

Food waste can present a significant cost factor for any foodservice operation and a serious environmental hazard factor in all of the country. In this study, it was investigated the perception and attitude on the food waste of the elementary school foodservice in Youngdo-Gu(District), Busan. Questionnaire was used in this study as a survey method. The questionnaire was responded by 296 students(male:165, female:132) in sixth grade. The results were as follows: (1) School lunch programs proved to be contributory to the improvement of student's food intake habits. (2) An average level of the perception of food was 4.21/5.00, reducing attitude 3.80/5.00. The current food waste education programs did not show any significant impact on perception of food waste, as well as reducing attitude. (3) The major reason for plate waste had shown to be influenced by students' preference and the amount of foods supplied at school lunch programs. (4) Most of the students recognized that drinking water pollution(4.47/5.00) was the severest problem among the environmental pollutions, followed by river(4.41/5.00), air(4.35/5.00), food wastes(4.31/5.00), soil(4.23/5.00) and noise(3.53/5.00). (5) The perception of food waste was positively correlated(p<0.05) with reducing attitude, perception of environmental problem, and amount of eating. Especially, reducing attitude highly positively correlated(p<0.01) with amount of eating.

영도지역 관광상품화를 위한 향토음식을 개발에 관한 조사

류은순 고신대학교 영도발전연구소 2001 영도연구 Vol.3 No.-

This study was conducted for the development of the local traditional menu for tourism in Youngdo-Gu, Busan. A questionnaire was used in this study as a survey. The questionnaire was answered by 111 restaurant owners in Youngdo-Gu. The results were as follows: (1) Respondents thought that the local traditional menu consisted of sliced raw fish(67.6%), mulweidupbab(53.2%), haemultang(boiling marine products)(36.9%), aguggim(steamed frog-fish)(25.2%). (2) The concerns of the local traditional menu was 3.37/5.00, the necessity for the development of the local traditional menu was 3.76/5.00, and the effects of the menu on tourism was 3.98/5.00. (3) They wanted to develop the local traditional menu to increase publicity for Youngdo-Gu(39.4%) and also tourism(28.9%). If the local traditional menu were to be developed, 44.4% showed willingness to use it, 43.5% were uncertain and 12.0% were against using the menu. (5) Major problems of the local traditional menu were identified, including the lack in the cooking method of traditional foods(43.1%), the lack of popularity(34.3%), and the lack of special flavor(13.7%).

태종대 문화거리 조성에 대한 연구 : 향토음식 문화거리를 중심으로

류은순 고신대학교 영도발전연구소 2003 영도연구 Vol.5 No.-

This study was conducted for the development of the cultural street of local traditional menu at Taejongdae area. The researcher visited to the street of foods at another city and a questionnaires was used in this study as a survey to restaurant's owners at Taejongdae area. The results were as follows; Andong city expended to the large budget for development the street of local traditional menu, but the city could not manage to the street well as insufficiency of restaurant's owners' assistance, the management condition of the other city was same as Andong city. But tourism of Dalmaji Hill at Haewondae-Gu was managed well by committee of restaurant's owners. The perception of the necessity to the cultural street of local traditional menu was 3.91/5.00. They though that 77.6% of them would be help to arrange of the restaurant by the Yeongdo-Gu, but if they were to be decorated to the interior and exterior, 29.8% of them showed willingness to it, 64.9% were uncertain and 5.3% were against to decorate. Major problems to develop of the cultural street of localtraditional menu were identified, including the lack of recreational facilities(69.0%), the lack of road facilities (32.7%), and the lack of transportation (22.4%).

단체급식소에 적용하기 위한 cook/chill 및 sous-vide 시금치국의 재가열 방법에 따른 관능적 품질평가

류은순,이동선 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package, heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p<0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p<0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment may be used for cook-chill and sous-vide spinach soup.

태종대공원에 대한 관광객의 만족도 조사

류은순 고신대학교보건과학연구소 1999 보건과학연구소보 Vol.9 No.-

This study has been performed to understand the behavior characteristics of the tourists and to evaluated their satisfaction to Taejongdae Park facilities in Pusan. The questionnaire was used this study as a survey method. Questionnaires were administered to 185 (men 81m wimen 104) tourists at Taejongdae park. The results obtained were as follows. The sixty-four percent of the tourists recommended Taejongdae Park as the best tourist resort in Pusan and 30.3% of them recommended Haeundae. Taejongdae Park has good image in beauties of nature(78.1%) and Haeundae has better image in the famous resort(37.8%) and the recreational industry(22.2%). Regarding total mean socre of Taejongdae Park facilities, The conveninence of parking lot was 2.71/5.00, cleanliness of restiong room 3.46/5.00, cleanliness of toilet room 3.08/5.00, convenience facilitiies 2.94/5.00, recreation facilities 2.85/5.00. The fifty-six percent of tourist visited the restaurants around Taejongdae Park but many tourists indicated that there was not good restaurants around it. And the mean score of the variety of menu was 3.25/5.00, taste 3.13/5.00, atomosphere 2.95/5.00, parking lot 2.78/5.00, sanitary condition 2.68/5.00, and cleanliness of toilet room 2.64/5.00.

부산지역 낙지볶음의 표준조리법 개발 및 영양소 분석

류은순 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.1

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-friend whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

급식운영형태에 따른 부산지역 중학생의 학교급식에 대한 만족도 조사

류은순 고신대학교보건과학연구소 2003 보건과학연구소보 Vol.13 No.-

The purpose of this study was to evaluate the students' satisfaction with the quality of middle school food service by food service management type in Busan area. A survey from 8 middle school food service operation (four school for self-operated food service, four for contracted food service) was undertaken and detailed information was collected from 771 middle school students. The average scores were -1.21 for quality satisfaction in self-operated school food service, -1.54 in contracted food service. The self-operated food service operation had significantly (P<0.01) higher average scores in meal, sanitation, menu, responsiveness of food service staff, and exactness of service factors those of the contracted food service. At the expectation and perception grid, high expectation and low perception (fous here) item were reflection of student's opinion in menu, treatment of complaints, cleanliness of dish, sanitation of food, cleanliness of delivery cart, portion size of food, service of dessert in two type of food service. The results of this grid indicated the areas that the attention of management should be given to improve the quality of food service.

부산지역 주부들의 식생활태도에 대한 조사 연구

류은순,강현주 高神大學校 保健科學硏究所 1993 보건과학연구소보 Vol.3 No.-

This study was carried out to evaluate the housewives' meal behavior in Pusan. Questionnaires were administrated to 483 housewives. Data from housewives were analyzed by using SPSS/PC+Program in terms of x²-test, one-way ANOVA, T-test, Pearson's correlation coefficient. The results of study are summarized as follows: 25.1% of the housewives planned the menu, an d23.7% of them was considered nutrition in planning menu: Meal score was 12.20 and socialization score was 23.62. In the degree of socialization was positively related ages, educational level, occupational status, and family size: Instant food was frequently used in younger housewives(20's 34.2%, 50's 8.7%); Consumption degree of instant food was positively corelated with educational level, income level, family size, the degree of socialization, but negatively related meal score.