대학생의 생활습관요인, 식습관 및 영양소섭취 조사 - 영양교육 전·후를 중심으로-

원선임,이승림 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.1

This study examined the lifestyle factors, dietary attitudes, food habits, and dietarynutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on ‘Concerns about health (p<0.05)’, 'Regular exercise (p<0.01)', and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on ‘Eating a lot of food that I want to eat is more important than nutrition (p<0.01)’, ‘I am interested in information on nutrition and health (p<0.01)’, ‘Have three meals a day (p<0.01)’, ‘Have breakfast regularly (p<0.01)’, ‘Drink milk every day (p<0.001)’, ‘Have fruits every day (p<0.05)’, and ‘Apply nutrition knowledge to daily life (p<0.001)’ were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.

보건소 중심 고혈압고위험군 관리사업의 영양교육 효과평가

원선임,유영주 동아시아식생활학회 2015 동아시아식생활학회 학술발표대회논문집 Vol.2015 No.5

방아의 각종 용매 추출물의 항산화 효과

원선임,지옥화,양차범 漢陽大學校 韓國生活科學硏究所 1995 韓國 生活 科學 硏究 Vol.- No.13

Bangah(Agastache rugosa O. Kuntze), one of the herbs grown in Korea, was investigated for its antioxidant activity. Several antioxidative fractions was obtained from Bangah powder by extraction with variours single and mixed solvents. The free, esterified and insoluble-bound phenolic acids were fractioned with using methanol - acetone solvents and added into the soybean oil and lard at the level of 200ppm. The antioxidative activity was measured by peroxide value, carbonyl value and induction time during storage at 60℃. The results were as follows : 1.The extract yield obtained from Bangah powder was increased as the polarity of the solvents increased. 2.The antioxidative effect of the Bangah extracts obtained with single solvent extraction was found in lard in the order of dioxane>methanol>ethyl ether, while those extracts showed little effects on soybean oil. Extraction with using mixed solvents showed no significant improvement in the antioxidative effects. 3.A significant antioxidative effect of phenolic acid fraction was observed on lard, while the effecet was little on soybean oil. The insoluble phenolic arid fraction among the three phenolic acid fractions showed the highest antioxidative effect. When the phenolic acid fractions were added in the range of 200∼1000ppm, the antioxidant effect was observed at 1000ppm for soybean oil and 400ppm for lard.

춘천지역 일부 비만인 성인대상 식생활교육과 운동중재 프로그램의 효과평가

원선임,유영주,Won, Sun-Im,Yoo, Young-Ju 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

The purpose of this study was to evaluate the effectiveness of an intervention program using dietary consult and physical exercise conducted by public health center in Chuncheon city for obese adults. This study used a pretest-posttest design. The subjects were 58 out of 90 obese adults with body mass index (BMI) greater than $25kg/m^2$ who completed all education sessions for 8 weeks. Data on dietary habits, dietary behaviors, nutritional knowledge, anthropometric parameters and biochemical indices and daily nutrient intakes assessed by a 24-hour recall were collected before and after the intervention program., in order to evaluate program effectiveness. After the intervention, there were positive changes in exercise status and dietary habits and nutrition knowledge accuracy. Especially, the answer of 'I drink a cup of milk every day' were significantly improved (p<0.001), and the answer of 'I don't overeat', which is a dietary attitude question was significantly improved (p<0.05). Dietary intakes of most of nutrients were not significantly different between pre-test and post-test. But calcium (p<0.05), potassium (p<0.05), vitamin A (p<0.01), vitamin E (p<0.05), and folic acid (p<0.05) were significantly increased in the female group after the intervention. Weight (p<0.05), BMI (p<0.01), blood pressure (p<0.001), were significantly decreased after program, but changes of skeletal muscle mass, body fat mass were not significant. Resting heart rate (p<0.01), flexibility (p<0.001), whole body reaction (p<0.05), grip strength (p<0.01) and balance (p<0.01) showed positive changes after the intervention. Blood glucose level in serum was significantly decreased (p<0.001). These results indicated that dietary education and exercise program was effective not only for weight reduction but also for the improvement of physical fitness in obese adults.

대학급식 메뉴별 1인분량 식단 평가

원선임 동아시아식생활학회 2014 동아시아식생활학회 학술발표대회논문집 Vol.2014 No.11

대학급식소 종사원의 직무만족과 고객지향서비스 수행도

원선임,박혜영,장유경 대한영양사협회 2002 대한영양사협회 학술지 Vol.8 No.4

The aims of this study were to estimate the level of job satisfaction and customer-oriented service performance in university food service employees. Two hundreds-six food service employees working in Seoul were enrolled and the response rate was 85.8%. Of respondents, 85.9% was female and most of the respondents were 40 years up(70.8%). Generally, respondents had approximately 5 years job experience and high school level. Mean score of job satisfaction was 3.23 score out of 5.00. The highest and lowest items on job satisfaction were responsibility and commitment(4.00). and promotions opportunity(2.69), respectively. Considering job satisfaction: relationships of supervisors, employment and career were significantly different in age(p<0.05), job-system and wage(p<0.05), respectively. Mean score of customer-oriented service performance was 3.75. The highest and lowest items on customer-oriented service performance were delivering on time(4.02) and service information for customers(3.21), respectively. Custamer-oriented service performance was significantly different in age and wage(p<0.05). Job satisfaction had positive correlation to customer-oriented service performance. Relationship of supervisors was positively correlated with relationship of coworkers and career.

충남 일부 어린이급식소에 제공되는 급식식단에 대한 시설장과 학부모의 인식조사

원선임,Sun Im Won 한국급식외식위생학회 2023 급식외식위생학회지 Vol.4 No.1

This study surveyed the perceptions and satisfaction of parents and facility directors on children's menus at some child care facilities in Chungnam-do. Parents preferred the menus provided by the the Center for Children's Foodservice Management (CCFM) without modification, and they wanted more food items that children eat included in menu and lessen the numbers of one-dish meal. They also preferred food cooked and served directly for afternoon snacks. The performance factors to be considered in menu planning were evaluated to be slightly lower than the importance. CCFM can meet the needs of children's food facilities and parents, while increasing their satisfaction, and help with menu planning that is beneficial to children's health by understanding the perceptions of facilities and parents on children's menus.

1400년대~1600년대 고문헌에 기록된 술의 고찰 - 순곡주류 중 단양주를 중심으로-

원선임 ( Sun Im Won ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.2

1400년대부터 1600년대 사이 조선시대에 발행된 14권의 고 문헌에 기록되어 있는 순곡주류 중 일반단양주의 종류를 분류하고 밑술의 재료, 주재료의 처리방식, 누룩의 형태, 발효기간, 제조법 등을 분석·고찰한 결과을 요약하면 다음과 같다. 단양주의 종류는 총 32종이었으며 단양주의 제조방법은 총 55가지가 기록되어 있다. 단양주의 종류가 가장 많았던 고문헌은 전체 연구 문헌 중 가장 이른 시기(1459년)에 발행된 「산가요록」이었고, 그 다음은「음식디미방」이었다. 제조법의 기록이 가장 많았던 단양주는 ``이화주``였고 그 다음은 ``부의주``였다. 단양주의 주재료인 곡물은 찹쌀로 빚은 술이 14종, 멥쌀은 13종, 멥쌀과 찹쌀을 혼합하여 빚은 것이 3종, 보리는 2종이었다. 멥쌀이 밑술 재료인 단양주의 경우 주로 쌀을 가루내어 죽을 쑤거나 쪄서 떡의 형태로 곡물을 처리하였고, 누룩의 재료는 백미, 겉보리, 엿기름을 사용한 기록이 있었고 누룩의 처리방법은 대부분 가루형태로 하여 누룩물 또는 누룩즙을 이용하였다. 또한 술, 콩가루, 밀가루 등의 부재료를 첨가하였다. 멥쌀로 빚은 단양주의 발효기간은 하룻밤에서 이듬해까지 다양하였는데 속성주류는 1-3일 사이로 비슷하였고 이화주의 경우는 문헌에 따라 5일부터 15일, 이듬해에 이르기까지 차이가 있었다. 찹쌀로 빚은 단양주는 낟알상태를 죽을 쑤거나 고두밥을 지어 밑술로 하였고 구멍떡이나 흰무리의 형태는 없었다. 누룩의 처리는 가루형태 또는 누룩물의 형태로 사용한 기록이 있었고 누룩의 형태가 무엇인지 알 수 없는 것이 많았다. 부재료로 사용된 첨가물은 탁주, 국효, 맥아 등이었다. 발효기간은 최소 하룻밤에서 최대 7일 동안으로 멥쌀로 빚을 때 보다 단기간에 숙성되는 술이 많았다. 멥쌀과 찹쌀을 혼합하여 빚은 단양주는 감주, 과동감백주, 향온주 등이었고 향온주는 녹두누룩을 사용하는 것이 다른 단양주와 차이가 있다. 보리로 빚는 단양주는 모미주와 보리주법으로 자세한 기록은 없다. 이화주는 모두 멥쌀을 가루내어 밑술로 빚는데 문헌에 따라 죽, 구멍떡, 흰무리 등의 곡물 처리방법이 차이가 있었고 같은 문헌 중에서도 다양한 제조법이 있었다. 감주류는 멥쌀, 찹쌀 또는 두 가지를 혼합하여 술을 빚었고 문헌별로 그 제조법이 거의 비슷하였다. 부의주는 모두 찹쌀로 빚었고 문헌별로 숙성기간이나 방법이 거의 비슷하였다. 급주, 급시주, 일일주, 삼일주, 하절삼일주, 하절주 등의 속성주는 공통적으로 멥쌀을 밑술로 하여 1-3일 사이에 완성되었다. 청주류도 시대의 차이가 많아도 술 빚는 법은 거의 일치하였다. 단양주를 빚는데 사용된 조리기구는 빈섬, 상자, 홑보자기, 모시나 베주머니, 술주조, 항아리, 독, 온돌, 나무방아, 체, 두레, 삿자리 등 다양하였고 술을 빚는데 사용한 계량단위는 섬, 말, 되, 홉, 병, 선, 수저, 바리, 사발 등을 이용하였다. The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400`s to 1600`s.. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be usefulto improve the brewing methods and quality of Korean traditional liquors.

17세기 이전 조선시대 떡류의 문헌적 고찰

원선임 ( Sun Im Won ),조신호 ( Shin Ho Cho ),정낙원 ( Rak Won Chung ),최영진 ( Young Jin Choi ),김은미 ( Eun Mi Kim ),차경희 ( Gyung Hee Cha ),김현숙 ( Hyun Sook Kim ),이효지 ( Hyo Gee Lee ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.4

서울지역 중학생의 학교급식에서 제공되는 한식에 관한 인식도 및 기호도 조사

최진영;이순희;원선임;박용순 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.2

The purpose of this study was to investigate recognition and analysis taste of Korean traditional dishes to improve the preference for the School food service aimed at middle school students who feed by school providing meals with lunch. The results were as follows. The cognitive degree of Korea style food were developed food by together with our Korean culture (43.6%). Students answered that the merits of Korea style food was nutritious value (38.3%) and gained the knowledge regarding Korean culture from mostly Mass media (39.1%). Only 34.5% students had education about Korean dishes and culture at school. The effective utilization of media for Korean food culture education was practical training, experience, event and practical exercise. Most favorite menu for students was 'One dish meal', but 'Seasoned vegetable' & 'Salted fish' was a low-level of preference. General preference for Rice and baked food was significantly higher among male students than female (p<0.05). The reasons of favor for Korea style food was tastes & familiar (44.0%) or vice versa. Female students preferred (p<0.01) Korean style dishes than male, and the main reason for not favoring korean style dishes was lack of satiety (p<0.01). To improve preference for Korea style dishes, convenient method of process during cooking and the diversity of menu were needed. The students responded that the reason for the promoting Korea style food service was Korean culture. In conclusion, education regarding Korean tyle dishes at school class and menu development were needed to use more Korean tyle dishes at school.