일반 학술발표 초록 : 당뇨환자를 대상으로 한 영양상담의 효과측정

손춘영,문수재 한국영양학회 1994 춘계심포지움 및 발표논문 초록 Vol.1994 No.-

친환경 농산물 인증제도의 현황과 전망

손춘영 한국식품영양학회 2010 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2010 No.12

수비드 현미밥의 최적 레시피와 노화도 분석

손춘영,고은아,신원선 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.6

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

수원시 거주 성인의 일반적 특성과 외식행동과의 관련성 분석

손춘영 東南保健大學 2009 論文集-東南保健大學 Vol.27 No.1

This study was carried out to investigate the relationship between general characteristics and the eating-out behaviors of adults in Suwon. A survey, conducted from January 5th to February 27th in 2009, collected a 'total of 394 data with 156 males(39.6%), and 238 females(60.4%). The statistical analysis was performed by using SPSS 14.0 package program. The results of the study are as follows: The frequency rate of eating-out was higher for male than female, the younger than the older(p<0.001), high income earners than low income earners (p<0.05) and high educated level than low educated level(p<0.001). The most respondents(75.1%) preferred Korean restaurants, the kinds of visiting restaurant frequently was significantly different according to age(p<0.001), and average monthly income(p<0.01). The average monthly eating-out expenses were significantly higher for male than female (p<0.001), the younger than the older (p<0.05), high educated level and for those who have higher monthly income than lower (p<0.001). BMI didn’t make any difference in the average cost for eating-out. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents, and gender (p<0.05), age (p<0.001), educated levels (p<0.05), occupations (p<0.001), and BMI(p<0.05) also showed significant differences. As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to develop a marketing strategy which fits the customers, the general characteristics and the trend of target customers have to be analyzed to activate the eating-out industry.

여대생의 골밀도에 따른 식행동과 영양소 섭취상태 비교연구

손춘영 ( Chun Young Sohn ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1

The purpose of this study was to investigate the effect and correlation of anthropometric data, eating behaviors, and nutrient intake on the bone mineral density(BMD) of female college students. 349 female college students were surveyed and their age, height, and weight were an average of 20.5 years, 163.2 ㎝and 54.0 ㎏, respectively. Their average BMI was 20.2, with 66% falling in the normal range, 21.8% classified as underweight, 8.0% as overweight, and obese individuals comprised 3.4% of the sample by BMI classification. Calcaneal BMD was measured and the average T-score was 0.117. The results of BMD measurements were normal in 268 people(76.8%), osteopenia was found in 71 individuals(20.3%), and osteoporosis in 10(2.9%), respectively. There was a significant difference in bone mineral density according to height(p<0.05) and BMI (p<0.01). There were significant differences between BMD and eating behavior, regularity of eating behaviors(p<0.05), instant food intake(p<0.05), eating out(p<0.05) and nutritional supplement intake(p<0.05). In addition, normal the group with normal BMD had a more desirable eating behavior compared to the osteopenia and osteoporosis afflicted groups. BMD had a significant difference according to the nutrient intake of calcium(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). In conclusion, BMD showed a good correlation with height(p<0.01), BMI(p<0.01), body composition including total body water(p<0.05), FFM(p<0.05), body protein(p<0.05) and intake of calcium(p<0.05), iron(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). Therefore, an education plan and training on balanced diets proper body weight control, and desirable eating behaviors for female college students will be needed.

경기 지역 영유아 보육시설의 급식운영관리 실태 조사

손춘영(Chun-Young Sohn),박희옥(Hee-Ok Pak) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.4

AHP기법을 이용한 병원 환자식 운영 품질 평가 분야의 중요도 분석

손춘영 ( Chun Young Sohn ),양일선 ( Il Sun Yang ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.

수원시 거주 성인의 외식 메뉴 영양표시에 대한 인식

손춘영(Chun Young Sohn) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.4

조리·외식 전공자의 일반적 특성에 따른 학교지원, 진로결정 자기효능감, 학교만족 및 학습지속의향 차이 분석

주인숙,손춘영,홍완수 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.2

This study evaluated methods of improving sustained learning participation by examining the structural relationship of school support consisting of professor support, friend-senior support and educational environment support, career decisionmaking self-efficacy, school satisfaction, and learning persistence depending on the characteristics of college students majoring in culinary art and food service. The study findings were as follows. First, the general characteristics of college students majoring in culinary art and food service were perceived significantly more by female students than by male students. Second, school support directly influenced the career decision-making self-efficacy and school satisfaction, but did not directly influence the learning persistence. Instead, school support influenced school satisfaction and learning persistence indirectly by the medium of career decision-making self-efficacy. Third, career decision-making self-efficacy directly influenced school satisfaction and learning persistence and indirectly influenced learning persistence by the medium of school satisfaction. Lastly, school satisfaction directly influenced the learning persistence, implying that school satisfaction is an important factor for the learning persistence of college students majoring in culinary art and food service. These results show that, because school members and environmental support cannot exclusively make learning persistence, diverse systems and programs must be developed and applied to improve the career decision-making self-efficacy and school satisfaction of college students majoring in culinary art and food service.

경기 일부지역 거주 성인의 한식당 영양표시에 대한 인식

박희옥,손춘영,Pak, Hee-Ok,Sohn, Chun-Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The aim of this study is to highlight the importance of the correct food choices and nutrition management through nutrition labeling and provide basic data for building a nutrition labeling system for Korean restaurants. In the study, a survey was conducted from February 5th to February 27th in 2010 involving adults over the age of 20 living in part of the Gyeonggi-do area. The data was used to analyze the general characteristics, the awareness of nutrition labeling and the nutrition labeling contents by using the SPSS 18.0 package program. Among the 268 people surveyed, the total number of women was greater (60.4%) than men (39.6%). The perception of the necessity of nutrition labeling was a relatively high score of 3.99 on a 1 to 5 scale and the motivation to utilize nutrition labeling scored 3.89. The study found that females perceived nutrition labeling to be more important than did the males. In addition, the perception varied according to the level of education and age. In conclusion, since customers have a high demand for nutrition labeling in Korean restaurants and are motivated to utilize labeling when eating-out is relatively strong, labeling would be a good educational tool for leading a healthy food life. Furthermore, since the study found that differences occur between nutrition labeling contents or nutrients according to general characteristics, food service companies might be able to gain benefits through differentiated nutrition labeling that is catered for their main customers.