시부문 신인상_윤계순 수상소감

윤계순 고요아침 2022 열린시학 Vol.27 No.3

[시부문 신인상_윤계순 수상작] 실비집

윤계순 고요아침 2022 열린시학 Vol.27 No.3

논문편 : 압착율에 따른 전분 gel 의 Texture Profile Parameter 의 변화

윤계순,손경희 ( Gae Soon Yoon,Kyung Hee Sohn ) 대한가정학회 1988 Family and Environment Research Vol.26 No.3

산채류의 식이섬유 함량과 기능적 특성

윤계순 又石大學校 1993 論文集 Vol.15 No.-

This experiment was carried out to determine the soluble (SDF), insoluble(IDF) and total dietary fiber(TDF) cotent and functional properties in some wild vegetables. The samples selected in this study were bud of aralia, braken, bamboo shoot, gajug, cham chwi, dodox and root of bellflower. On a dry matter basis, the contents of dietary fiber were 17.37-41.44% of SDF, 10.68-30.67% of IDF, 30.23-55.47% TDF and 14.10-24.73% of crude fiber. The ratio of SDF and crude fiber contents to TDF contents were 44.7-79.1% and 26.3-56.7% for 7 wild vegetables. Water holding capacity and fat absorption capacity of tested samples ranged from 7.98 to 8.71g water and 4.04 to 7.92g oil/g Acetone Dried Powder, respectively.

육류음식에 대한 소비자의 기호성 분석

윤계순,우자원 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 (II) -마른반찬 및 자반류-

윤계순,송요숙,Yoon, Gye-Soon,Song, Yo-Sook 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.5

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 I - 장아찌류-

윤계순,Yoon, Gye-Soon 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.5

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

전북지역 야간 남자대학생의 식습관 및 건강상태에 관한 연구

윤계순 又石大學校 1992 論文集 Vol.14 No.-

The purpose of this study is to investigate nutritional and health status related to food habit of evening college men. A sample of 325 evening college men at Jeonbuk area were surveyed by questionaire examining their food habit, degree of fatigue, Cornell Medical Index (CMI) and nutrient intake status. The results were summerized as follows : 1. Mean Score of food habit was 3.46 based on a maximum of 10 points. The subjects were included in Fair and Poor group, generally. Food habit score of self-boarding students were significantly lower than score of students living at their own home. There were not significantly differences on food habit score according to non-job and job group of subjects. 2. The means of degree of physical, mental, neurosensory and CMI scores were 3.11, 1.87, 1.49 and 4.69, respectively. 3. Average intake of calorie (74.8%), protein(97.6%), vitamin B_1(88.8%), vitamin B_2(80.0%) and ascorbic acid (74.5%) were lower than RDA. 4. There was positive correlation between degree of three types of fatigue and CMI. The score of food habit was negative correlation for degree of physical and mental fatigue and CMI. The intake of ascorbic acid was significantly related to the degree of physical and mental fatigue.

식품영양학전공 및 비전공대학생들의 식품조리에 관한 의식과 조리능력 수준에 대한 조사

윤계순 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents learned how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 1 : 장아찌류 Jangahies

윤계순 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.5

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjects who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.