서울 거주자를 대상으로 한 외식에 관한 조사연구

안숙자 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7% supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4% "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9%. 6. Ra Myun and noodle occupy the highest percentage of young females by 79.3% Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer" by 50∼75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1,000∼2,000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3,694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary" forms 36.7%, "expensive in prices" 26,1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle; young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibim Bab; men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab; women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1,000 wons, while their energy ranges from 407 to 745㎉, protein from 14.2 to 30.3g. On the other hand, the price of western food averages to 1,900∼2,500 wons, while its energy ranges from 1,061 to 1,129 kcal, protein from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

여자 중학생의 체중군에 따른 식사 행동 비교

안숙자,조민정 中央大學校 韓國敎育問題硏究所 2001 韓國敎育問題硏究所論文集 Vol.- No.16

This study produced a body mass index(BMI) with the subject of middle school female students in the Seoul-Kyunggi area and based on it classified a high rank 25 percentile as a high weight group, the middle 50 percentile as a middle weight group and a low rank 25 percentile as a low weight group and investigated an attitude towards weight control, food habit. intake frequency of food and a food perception and examined the correlation between intake frequency of food and food perception. Most of students skipped their breakfast than other meals. Many students regarded a slim shape as an ideal shape. As concerns a food conception girls thought of rice, meats, fishes, milk, vegetables and Kimchi as healthful, highly nutritious, valuable food. On the contrary they thought of Ramyon, hamburger & pizza, chocolate & candy and soft drink as unhealthful, lowly nutritious, valueless food. As an above result they had a right perception in food but they chose a taste and favorite centered food in real dietary. The high weight group had a low intake frequency of meats, eggs, fats, mayonnaise and chocolate & candy than the low weight group and were more concerned about weight control but actually they had an irregular food habit of overeating and hyperingestion. Middle weight group frequently practiced food perception in real food intake and this result showed that food habit highly affect body shape and health. Therefore when designing weight control, must accurately grasp own obesity degrees and point to the standard weight and for it, right food habit and regular dietary are important. Therefore it is necessary to guide students in right dietary behaviors by a nutrition education at home and school.

한국주부의 제례행례에 관한 조사연구

안숙자,박경란 중앙대학교 생활과학연구소 2001 생활과학논집 Vol.14 No.-

This study is to divide the sacrificed area into a city and a country, to survey the influence of the its local characteristics on housekeepers' sacrificial behavior, to investigate how general environmental factors influence on housekeepers' sacrificial behaviors living in a city and a country and finally, to make it a basic data for succeeding to traditional culture through understanding a modern meaning of sacrifice. 1.Basic sacrificial behaviors of housekeepers was not showing meaningful difference between a city and a country. Most of housekeepers were showing the affirmative attitudes. 2.Basic sacrificial behaviors was much higher, as the age was older(P<.01), the religious of her husband's family was Confucianism, Buddhism and Atheist(P<.001), housekeeper's religion was Confucianism, Buddhism (P<.001), her academic carrier was lower(P<.001) and her job was more plain (P<.001). 3.The correlations of basic sacrificial behaviors each other have a statical correlation on the whole. 4.Considering between the basic sacrificial behaviors and general variation of the object of the study, as the age was older, her academic carrier was lower and her job was more plain, its behaviors was high. 5.A country was more traditional than a city in 'time of a memorial sacrifice held on the anniversary of death'(P<.01), 'range of the sacrificial rite'(P<.01),'range of ancestor-memorial rites'(P<.05), 'use or not use of an ancestral tablet made of paper and written prayer'(P<.05). But, in 'sacrificial ceremony', 'leader in sacrifice', 'method of an ancestral tablet made of paper and written prayer', 'managing method of an ancestral tablet and written prayer', 'method to prepare the foods for the sacrifice', a city and a country both were pursuing traditional tendency. 6.The following are the sacrificial behaviors resulted from general factors. 1)'Sacrificial ceremony' was performed by more 'traditional methods' as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist(P<.001), her academic carrier was lower(P<.01) and her job was more plain(P<.001). 2) Regarding 'the time of memorial sacrifice for the anniversary of death', as the age was older(P<.001), the religious of housekeeper or her husband's family was Confucianism, Buddhism and Atheist(P<.001), order in family of her husband was higher(P<.05), her academic carrier was lower(P<.001) and her job was more plain(P<.001), they were performed it 'night before the date of ancestor's death' 3)'leader of sacrifice' was mainly the eldest grandson by the eldest son, as the religious of her husband's family or housekeeper was Confucianism and Buddhism(P<.001, P<.01), order in family of her husband was higher(P<.001) and her job was more plain(P<.001). 4)'Range of memorial sacrifice for the anniversary of death' was upper the 3rd generation, the 4th generation or more, as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist(P<.001), order in family of her husband was higher(P<.05), her academic carrier was lower(P<.01), her job was more plain(P<.001) and their income was higher(P<.05). 5)'Range of ancestor-memorial rites' was upper the 3rd generation, the 4th generation or more, as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist(P<.001), order in family of her husband was higher(P<.05) and her job was more plain (P<.001). 6) Regarding the 'use or not use of an ancestral tablet made of paper and written prayer', they were using only 'the ancestral tablet without written paper', as the age was younger(P<.01) and the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist(P<.001). 7) Regarding 'using method of an ancestral tablet and written prayer', 'Chinese letter' was used traditionally, as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist (P<.001), her academic carrier was lower(P<.05), her job was more plain(P<.05) and their income was lower(P<.05). 8) Regarding 'managing method of an ancestral tablet and written prayer', they were using 'burning method', as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist (P<.001) and her job was more plain(P<.05). 9) Regarding 'method to prepare sacrificial foods' they were following up 'the traditional method of the family of her husband', as the religious of her husband's family or housekeeper was Confucianism, Buddhism and Atheist(P<.001), her academic carrier was lower(P<.001), her job was more plain(P<.001). Considering the above results, we can find that basic sacrificial behaviors was not any difference between a city and a country meanwhile 'time of a memorial sacrifice for the anniversary of death', 'range of the memorial sacrifice for the anniversary of death', 'range of ancestor- memorial rites', 'use or not use of an ancestral tablet made of paper and written prayer' was difference between a city and a country and all sacrificial behaviors was generally different according to age, religious of her husband's family or housekeeper, academic carrier. job, order in the family of the husband and income of the family.

서울 주부의 가공식품에 대한 인식 및 이용실태에 관한 연구

안숙자 中央大學校 韓國敎育問題硏究所 1989 韓國敎育問題硏究所論文集 Vol.- No.5

A Study on Images and Consumption about Instant Food of Seoul Homemakers, Findings from an inquiry into images on and consumption of instant food for 582 housewives in Seoul, are summarized as follows: 1) The thought of housewives take 'convenient' as the best advantage in the image on instant food, generally speaking, 'preference', 'hygienic concern' and 'eating frequently' are moderate, while 'good for health' and 'credible' are shown with the lowest points. 2) Twenties housewives purchased instant food the most. 3) The reasons why they take instant food are ascribed to 'convenient to cook' by 78.2%, to 'time saving' by 69.4%, to 'the taste of the children' by 65.0%. 4) The reasons why they do not use instant food are attributed to 'bad for health' by 46.5%, to 'too expensive' by 27.4%, and to 'doubtful in quality' by 15.0%. 5) Effects on purchasing instant food come from the experience of previous use as high as 31.1%. 6) Instant Noodle and Bread are consumed the most, and then consumption is shown from high to low in order of Tomatoketchup, Instand laver, Ham, Mayonnaise, jam, Cheese and Sousage.

한국노인의 식품선호도에 관한 조사 연구

안숙자 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

This study was to investigate food habits and food preference of 104 male and 248 female elderly who were more than 60years old and living in Seoul. The survey was conducted through questionnaires. The results were summarized as follows; 1. Most of subjects ate three meals regularly and most of subject's favorite meal time was dinner. The duration time of one meal was 20min.(51.0%), 30min.(27.1%). The most preferred taste was sweet and the less preferred taste was sour. 2. Preference for staple foods; Cooked rice(Ssalbap and Chapgogbap), Kalkooksoo(hot noodle), Nangmyun(cold noodle), Rice gruel with pumpkin. Rice gruel with abalone, Rice gruel with red bean were preferred most by the subjects. 3. Preferences for side dishes; Most of the elderly subjects like soybean paste soup, Thick broth of meat, Soybean stew, Kimchi stew, Namul and Sangchae. Most of the elderly subjects like Kimchi(81.1%). Korean cabbage Kimchi was preferred most by subjects. Most of broil food showed high preference, such as Broiled beef, Broiled pork, Baked fish. Preferences of Snacks; Fruits and Rice cake(Dduhk) were preferred most by the subjects. Most of the elderly subjects thought that vegetarian style(59.5%) is desirable meal pattern. 4. Preferences of Dining out food; Korean food was favored by elderly subjects and the preference of Korean food was higher in female than male. Japanese food was preferred by elderly subjects, male liked Japanese food more than female.

중학교 가정교과 ‘청소년의 식사’단원에 실천적 문제 해결 과정을 적용한 학습지도안 개발 : For 'Meal of Youth' Unit

안숙자,조호정 中央大學校 韓國敎育問題硏究所 2000 韓國敎育問題硏究所論文集 Vol.- No.15

The purpose of this study is to develop the teaching plan based on Practical Problems solving for 'Meal of Youth' unit in home economics class. This study was performed as following procedures : the 'Meal of Youth' unit of the 7th middle school Home Economics Education curriculum was anlayzed. Accordingly, a new lession plan of the 'Meal of Youth' unit, based on Practical Problem Solving was deveoped. To develop lession model to solve practical problems, 6 stages for Practical Problem Solving in Work and Family Life Curriculum Guide would be appropriate. First of all, students identify actions and of food habits, and seek and evaluate information. Students evaluate actions and potential consequence and select the best actions and then students take action and reflect on decision and evaluate action. The teaching methods which are used in the teaching model are cooperative learning because they are more effective in solving difficult problems instead of personal learning. The experiment, based on the develop teaching-learning model, was conducted through 5 classes and positive evaluation was given by students.

한국주부의 제례의식에 관한 조사연구

안숙자,박경란 중앙대학교 생활과학연구소 2001 생활과학논집 Vol.14 No.-

This study is to investigate how locan and general environmental factors influenced on sacrificial consciousness of housekeepers in a city and a country. And the purpose is to take its modern meaning and to make it a basic data in order to succeed to traditional culture. 1.Sacrificial consciousness of housekeepers was not showing meaningful difference between a city and a country. Most of housekeepers were showing the affirmative attitudes. 2.Sacrificial consciousness was more higher in older age than the young(P<.001). And, in the case of that the religious of housekeeper or her husband's family was Buddhism. Atheist and Confucianism, its consciousness was high(P<.001). And, as the housekeeper was elder(P<.05) and her academic carrier was lower(P<.001), sacrificial consciousness was much higher. 3.The correlations of sacrificial consciousness each other have a statical correlation on the whole. 4.Considering between the sacrificial consciousness and general variation of the object of the study, sacrificial consciousness was much higher, as the age was older, order in family of her husband was higher and her academic carrier was lower. Consequently, sacrificial consciousness of housekeepers was in affirmative tendency. And there was not any difference between a city and a country. Meanwhile, there was some difference according to age, religious of her husband's family or housekeeper , academic carrier, and order in the family of husband.

齊民要術에 수록된 절임채소류와 한국침채류의 비교고찰

안숙자 中央大學校家庭文化硏究所 1994 가정문화논총 Vol.8 No.-

JEMINYOSUL is an agricultural book written by Kasahyup in about 530-550 A.D. in China. This book is regarded as the oldest agricultural book that is valuable to the study of Korean food history. In this paper, methods of various fermented vegetables recorded in the JEMINYOSUL are studied and are compared to Korean Kimchi. They are summarized as follows: The fermented vegetables in the JEMINYOSUL are classified as 16 classes of fermented vegetables and 17 classes of pickles. Fermented vegetables were preserved mainly with salt and cereals (rice-gruel, boiled rice, or Koji). They were also preserved with salt and spirits or draft or salt and fermented soybeans, but rarely with salt alone, Pickles were often preserved with vinegar and salt vinegar and salt and spice. Sometimes they were preserved with vinegar only or vinegar and soy sauce and spice. There was a fermented vegetable with mutton and pork which is similar to the "pheasant Kimchi" reported in the SOOWOOMJABBANG. Compared to Korean fermented vegetables, similar methods in the JEMINYOSUL (preserved with salt or salt and vinegar or salt and spirits) had been used before Koryo dynasty. After Koryo, dynasty, they were divided into two classes and have been progressed as Kimchi and Jangachi. Now Kimchi is mainly preserved with salt, and Jangachi is fermented with salt, vinegar, spirits, and fermented soybeans as was used in the JEMIMYOSUL. As far as pre-methods for processing concerned, boiled or dried vegetables were used in the JEMINYOSUL, while fresh vegetables are used in the Korean Kimchi.

Sorbic acid 가 김치발효와 Ascorbic acid 의 안정도에 미치는 영향

안숙자 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23∼25℃. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Bsechu Kimchi and Dongchimi are identified as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediocaccus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid producibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenteroides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus piantarum. Expecially, yeast was completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH 4∼4.3, whereas from Kimchi with sorbic acid in pH 3.7∼3.8.

김치에서 분리한 유산균의 생육에 미치는 식감과 식품보존료의 영향

안숙자 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.2

Main lactic acid bacteria fermenting "Baechu Kimchi" and" "Dongchim", which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from "Baechu Kimchi" and "Dongchimi" and identifed as Leuconostoc mesenteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01%) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.