중부지역 일부 대학생의 코로나19로 인한 학업방식의 변화와 식생활 실태

연지영,김미현 한국식품영양학회 2021 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2021 No.05

커피 및 음료 전문점의 음료 종류별 총당류와 Free Sugar 함량 조사

연지영,박혜경,이순규,신기용,권광일,이우영,강백원 한국영양학회 2013 Journal of Nutrition and Health Vol.46 No.4

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

성인 여성에서 커피 섭취와 허리둘레를 기준으로 한 비만과의 관련성 - 2012~2016 국민건강영양조사 자료를 이용하여 -

연지영,배윤정,Yeon, Jee-Young,Bae, Yun-Jung 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.1

We investigated coffee consumption in relation to the abdominal obesity as defined by waist circumference in Korean women aged 19~64 years, using data from the National Health and Nutrition Examination Survey 2012~2016. The participants to the study were classified according to 3-in-1 coffee consumption level (none-coffee, ${\leq}1$ time/day of 3-in-1 coffee, >1 time/day of 3-in-1 coffee) by a food frequency questionnaire. The analysis was conducted by the following age groups: <50 years and $50{\leq}$ years. The 3-in-1 coffee consumption group had significantly more smokers and more alcohol consumption frequency as compared to the none-coffee group. The energy intake from the participants in the 3-in-1 coffee consumption of ${\leq}1$ time/day of 3-in-1 coffee group, and >1 time/day of 3-in-1 coffee group were 131.2 kcal/day and 123.1 kcal/day. In the 50 years or over age group, >1 time/day of 3-in-1 coffee group was at a lower risk of abdominal obesity as defined by waist circumference, compared with the non-coffee group multivariable adjustment (OR: 0.44, 95% CI: 0.25~0.77). Our findings suggest that the 3-in-1 coffee consumption may be related to abdominal obesity as defined by waist circumference in Korean females aged 50 years or over.

충북지역 대학생의 당류 저감 인식 여부에 따른 단맛 인지도, 당류 저감화 인식 및 영양표시 활용에 관한 연구

연지영 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.1

This study examined the sweet taste perception, perception of sugar reduction, and utilization of nutrition labeling according to the awareness of the self-perceived sugar intake reduction of university students in Chungbuk Area. The subjects (n=419) were divided into two groups: Awareness of Sugar Intake Reduction (ASIR) group, male=110, female=109; Non Awareness of Sugar Intake Reduction (NASIR) group, male=115, female=85. The overweight/obesity was significantly higher in the ASIR group than in the NASIR group for both male and female students. The sweet taste perception was significantly lower in the ASIR group in male students than in the NASIR group. The purchase level of a product with reduced sugar instead of the original products was significantly higher in the ASIR group in male students than the NASIR group. Beverage purchases after identifying the sugar content were significantly higher in the ASIR group in male students than in the NASIR group. The necessity of nutrition labeling education was significantly higher in the ASIR group both male and female students. Based on these results, the correct perception of sugar reduction and continuous and practical nutrition education of sugar intake reduction need to maintain healthy dietary habits in university students.

여대생의 커피를 통한 열량섭취수준에 따른 골밀도 및 식사섭취상태 평가

연지영,배윤정,조혜경,김명희,김은영,이지선,김미현 한국식품영양학회 2009 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2009 No.06

예비 크루 양성학과의 교육서비스 품질이 교육만족도 및 진로준비행동에 미치는 영향 : 크루즈전공과 항공서비스전공간의 비교를 중심으로

연지영,류을순,이재곤 관광경영학회 2016 관광경영연구 Vol.73 No.-

Tourism is a labor-intensive industry based on human resources that offers intangible services to customers, and therefore, it is vital for universities to foster and produce capable people and deploy them in the field. Many universities with the goal of fostering such talented minds educate and train students with multilateral education programs and techniques. Recognizing the importance of quality education at schools in fostering capable people for the tourism industry, this study aims to contribute to more effective university education by examining the factors that comprise education service quality, and the recognition of students and importance of each factor. In order to assist the curriculum planning and operation of departments training stewards and stewardesses on cruise ships, a promising sector in the tourism industry, this study undertook a comparative analysis with the airline services department. The proposed research model is tested via a survey of 200 students majoring in airline and cruise services. The results of this study confirmed that education service quality has a positive influence on education satisfaction, and students satisfied with education services shows more active willingness to prepare for their career paths and taking action. This study suggests universities must reinforce administration, programs, and environment, together with the role of the faculty, in order to foster capable people who can offer differentiated tourism services in Korea.

신용카드분야 신경쟁무기로서의 CLO 서비스의 성공요인 분석

연지영,김연성,유석천 사단법인 인문사회과학기술융합학회 2015 예술인문사회융합멀티미디어논문지 Vol.5 No.6

뉴 노멀(New normal)이 된 디지털화(Digitalization)는 신용카드 산업에도 새로운 서비스의 도입과 활용을 촉발하고 있다. 신용카드 회사가 보유한 빅데이터(Big Data)를 분석한 정보를 기반으로 고객별로 맞춤형 혜택을 부여하고 결제와 동시에 할인 혜택을 적용해 주는 서비스 플랫폼인 CLO(Card Linked Offer)가 국내에도 최근에 도입되어 적용되기 시작하고 있다. 신용카드 산업에서 디지털 금융 시대에 새롭게 등장하여 경쟁의 무기로 활용되고 있는 CLO 서비스는 향후 서비스 경쟁의 하나의 중요한 요인으로 작용할 것으로 판단된다. 이에 본 연구에서는 CLO 서비스가 성공하기 위한 요인을 이 서비스를 제공하는 신용카드 회사의 관점에서 빅데이터 활용 관련 이슈를 포함하여 분석하고자 한다. 또한 기존의 거래 비즈니스에서 이제는 정보 비즈니스로 전환되는 신용카드 결제의 새로운 서비스로 자리매김하고 있는 CLO 서비스의 중장기적인 성공요인을 분석하여 전략적 시사점을 제시하고자 한다. 고객은 이를 통해 보다 다양한 혜택을 향유할 수 있을 것으로 기대된다. 이에 따라 향후에는 단순한 서비스의 제안과 활용의 차원을 벗어나 서비스 플랫폼의 구축과 새로운 비즈니스 구축을 위한 투자하는 측면에서의 분석이 필요할 것이다. Digitalization is also a new normal in the credit card industry in Korea. Recently CLO(Card Linked Offer) services are starting to emerge in the Korean credit card industry and appear to be gaining customer favor. Through CLO, customers are able to enjoy the better shopping deals as well as the credit card companies such as Shinhan Card and Samsung Card may renovate and strengthen their value proposition. Because CLO platform will be an innovative cardholder loyalty solution. With this secure, flexible, easy-to-use and fully integrated system, CLO services that leverage payment data analytics to provide the cardholder with customized shopping deals and create an opportunity for the merchant to launch a loyalty campaign may be implemented in just in time. In terms of competition, launching CLO services will entail a number of challengers. In this paper we will figure out the critical success factors of CLO services. And then the strategic insight will be suggested.

성인 남녀에서 라면 섭취에 따른 대사적 지표 평가 - 2013~2014 국민건강영양조사 자료를 이용하여 -

연지영,배윤정 한국식품영양학회 2016 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2016 No.06

혐오가 유머를 만날 때 : 타인 혐오를 증폭시키는 유머와 한국 사회의 젠더갈등에 대한 함의

연지영(Jiyoung Yeon),이훈(Hoon Lee) 한국정치학회 2020 한국정치학회보 Vol.54 No.4

본 연구는 온라인상에서 젠더 혐오표현이 유머로 소비되는 현상에 대한 사회적 영향력을 고찰한다. 이에 20~30대 남녀 412명을 대상으로 젠더 혐오에 대한 온라인 실험을 진행했다. 그 결과 사람들은 자신과 다른 성별에 대한 혐오를 혐오로 지각하지 않으며 오히려 이에 대해 침묵하려는 경향성이 혐오에 유머가 더해졌을 때 더욱 강해지는 것으로 나타났다. 이는 유머가 타인에 대한 혐오감을 가벼운 농담 정도로 둔갑시켜 혐오를 확산시키고 사회적 갈등과 대립을 야기할 수 있음을 시사한다. 또한, 수용자의 성별에 따라서 유머로 포장된 혐오표현의 영향력이 다름을 확인하였다. 이를 통해 본 연구는 온라인상에서 타인 혐오가 농담으로 소비되는 현상에 대한 위험성을 지적하고 현재 한국사회에서 첨예하게 대립하는 젠더 갈등에 대해 논한다. This study examines the effect of humor on gender-related hatred, centering on hate-speech deemed humorous online. The results from an online experiment show that the perception of the message as aversion against opposite-gender increases the tendency to remain silent when the message is humorous. The results further imply that humor can spread intergroup conflicts and discrimination by turning a disgust toward the out-group into ‘just a joke.’ Besides, this study shows that the impact of hate speech embellished with humor differs according to the message receivers’ gender. Consequently, this study highlights the risk associated with humorization of hatred and disgust toward others that are typical online, thereby providing implications for the gender conflict that is prevalent in South Korea.

코로나-19로 인한 비대면 비교과 프로그램의 운영 실태 및 개선 방향

연지영 ( Jeeyoung Yeon ),안지영 ( Jiyoung Ahn ) 사단법인 아시아문화학술원 2021 인문사회 21 Vol.12 No.3

본 연구는 코로나-19 상황으로 인한 비대면 비교과활동 운영 실태를 분석하는 것을 목적으로 한다. 이를 위하여 대학생 617명을 대상으로 설문조사를 하였으며, 분석을 위하여 SAS 9.4를 이용하였다. 빈도와 백분율로 산출한 후 유의성 검증은 χ²-test를 실시하였다. 연구 결과는 다음과 같다. 첫째, 비대면 비교과 활동에 참여한 학생들은 비교적 높은 만족도를 보였다. 둘째, 비대면 비교과 활동을 강화할 필요가 있다고 응답한 학생이 많았다. 또한 앞으로도 비대면 비교과 활동에 참여하겠다는 학생의 비율이 월등히 높았다. 셋째, 비대면 비교과 활동의 개선사항으로는 상호작용의 어려움이 가장 높았다. 앞으로의 대학교육은 새로운 혁신적 방식의 접근이 필요할 것이며, 이에 대한 실천적 시도와 실증 연구들이 더욱 필요할 것이다. The purpose of this study is to analyze the management state of offline extracurricular activities in a university facing COVID-19. To this end, a survey was conducted to 617 students, and SAS 9.4 was used for analysis. After calculating the frequency and the percentage, the significance was verified by the χ²-test. As a result, significant responses were identified. Firstly, students who participated in the offline extracurricular activities showed relatively high satisfaction. Secondly, there were many students that responded that it is necessary to strengthen offline extracurricular activities. In addition, the proportion of students who replied to keep participating in offline extracurricular activities in the future was significantly high. Thirdly, as for the need of improvement of offline extracurricular activities, the difficulty of interaction ranked the highest. For the future of university education, an innovative method followed by practical approach and empirical studies should be essential.