초등학생 대상 싱겁게 먹기 영양교육 프로그램의 개발 및 효과평가

정윤영(Yun Young Jung),신은경(Eun Kyung Shin),이혜진(Hye Jin Lee),이난희(Nan Hee Lee),천병렬(Byung Yeol Chun),안문영(Moon Young Ann),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.6

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the education group (n = 240), and no-education group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education. (Korean J Community Nutrition 14(6): 746~755, 2009)

학교급식에 공급되는 식재료의 유통단계별 미생물 평가 -채소류, 가공식품-

김윤화 ( Yun Hwa Kim ),전소윤 ( So Yun Jun ),류경 ( Kyung Ryu ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회지 Vol.17 No.5

대구,경북지역 학교 급식에 공급되는 식재료의 유통단계별 미생물 평가 -어육류, 냉동가공 제품-

김윤화 ( Yun Hwa Kim ),류경 ( Kyung Ryu ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.2

학교급식 식재료 제조ㆍ가공업체의 위생관리 실태 조사

김윤화(Yun-Hwa Kim),이연경(Yeon-Kyung Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.10

본 연구는 학교급식 식재료 생산ㆍ가공업체의 위생관리수준과 식재료품질관리 현황을 분석하기 위해 실시되었다. 식재료 생산ㆍ가공업체 위생관리 수행수준의 평균은 4.72/5점이었고, 콩나물업체의 수행수준이 가장 낮았다. 위생관리실태 영역 중 원부재료에 대한 점수가 가장 높았고, 개인위생관리, 작업관리, 작업장과 주변 환경관리, 운송영역의 관리순이었다. 협력업체의 위생평가와 세척 및 소독 지침에 관한 항목, 작업관리 영역, 정확한 손 세척 수행 항목, 원부재료운송차량 관리 항목, 식재료 운송영역에서 HACCP 지정업체와 미지정업체간에 유의한 차이가 있었다(p<0.05). 위생관리 수행수준 영역 중 위생구역 구분관리, 세제와 소독제에 의한 식재료 오염 방지, 위생복, 위생화, 위생모의 착용여부, 세척시설을 갖춘 정확한 손 세척, 원부재료의 온도관리확인 및 서류보관, 원부재료의 청결확인 및 서류보관, 원부재료의 운송차량과 수송설비의 청결유지와 소독의 항목이 업체별로 유의한 차이가 있었다(p<0.05). 원부재료에 대한 이력추적관리는 58.8%의 업체가 실시하고 있었고, 생산품에 대해서는 61.8% 정도 실시되었다. 식재료의 온도관리가 어려운 이유는 과다적재로 인한 것으로 조사되어 과다적재에 대한 교육과 관리가 이루어져야 할 것이다. 또한 정확한 식재료의 공급을 위한 식재료의 품질규격화가 필요한 것으로 조사되었다. 학교급식 식재료의 안전한 생산을 위해 생산ㆍ가공업체에서는 위생교육을 더욱 철저히 하는 것이 중요하다. 또 위생교육 내용을 교육대상자의 요구에 맞추어 선정하고, 일방적인 강의형식의 교육보다는 교육매체를 활용한 보다 능동적이고 흥미로운 위생교육을 실시하여 교육효과를 최대한 높여야 할 것이다. This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

학교급식 식재료 유통업체의 위생관리 실태

김윤화 ( Yun Hwa Kim ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회지 Vol.17 No.4

본 연구는 학교급식 식재료의 위생관리 실태를 파악하기 위하여 식재료 유통업체 38곳을 대상으로 위생관리 수행수준과 위생관리 현황을 조사하였다. 학교급식 식재료 공급과 관련된 업체 위생관리 수행수준은 5점 척도의 자가평가로 실시되었으며, 식재료관리와 배송직원 관리영역은 4.47/5(89.4/100)점, 배송차량 관리영역은 4.38/5(87.6/100)점이었고, 총 수행점수는 4.45/5(89/100)점이었다. 대리점 형태의 유통업체의 위생관리 점수가 가장 높았고, 개인위생 영역의 점수가 유의하게 높았다. 또한 83%의 유통업체가 납품의 투명성을 확보하기 위해 식재료 품질 규격서가 필요하며, 유통단계에서의 위생인증제도가 필요하다고 하였다. We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.

토픽모델링을 이용한 국가간 행복과 불행 토픽 비교 분석 : 한국, 미국, 영국, 브라질

이소현 ( Lee So-hyun ),이연경 ( Lee Yun-kyung ),송의령 ( Song Eui-ryung ),김희웅 ( Kim Hee-woong ) 한국지식경영학회 2017 지식경영연구 Vol.18 No.3

Recently, ‘happiness’ has become a major issue of national level, exceeding the matter of personal issue. Especially, Korea has actually increased its GDP by focusing on the economic growth for decades, and now it has achieved the economic/ technical development as an IT power. However, Korean people’s satisfaction with life called ‘happiness index’ is moving back every year. Even though there have been continuous efforts to enhance the national happiness by mentioning it as an essential issue in the national level, there are not many researches related to it. This study drew measures to enhance happiness by extracting happiness factors and unhappiness factors of Korea through social network service. Especially, it aims to analyze, compare, and apply happiness factors and unhappiness factors of three countries such as the US, UK, and Brazil with higher happiness indexes than Korea. For this, through the topic modeling of text mining technique, postings including keywords about happiness and unhappiness were collected/ analyzed from Twitter of Korea, the US, UK, and Brazil. The significance of this study is to discuss measures to increase happiness and to decrease unhappiness by mining/ analyzing the actual public opinions about happiness and unhappiness in four countries like Korea, the US, UK, and Brazil by using the topic modeling. Through this, the quality of life of Korean people could be improved by suggesting measures to enhance happiness and to decrease unhappiness in the level of individual, family, society, and government.

대구ㆍ경북지역 학교급식 식재료 납품업체 생산직원의 위생관리 실태조사

김윤화(Yun-Hwa Kim),이연경(Yeon-Kyung Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.2

본 연구는 학교급식 식재료의 위생관리 실태를 파악하기 위하여 식재료 생산?가공업체의 생산직원 221명을 대상으로 위생지식을 조사하고, 위생관리 수행수준, 위생관리 현황을 5점 척도로 평가하였다. 생산직원의 위생관리 수행수준의 평균은 4.63/5.0점으로 높은 편이었으나, 위생 지식수준은 4.63/9.0점으로 낮았다. HACCP 인증업체 직원의 위생교육 횟수, 만족도, 위생관리 태도 등이 비인증업체에 비해 유의하게 높았고(p<0.05), HACCP 비인증업체에서의 시설설비에 대한 관리가 요구되었다. 또한 위생관리 수행영역에서 작업대와 작업장의 매일 청소 및 철저한 소독, 냉장고와 냉동실의 청결유지, 작업장의 온도확인, 작업 중 교차오염 방지, 작업 중 작업도구의 철저한 소독, 작업장 출입 시 신발소독 및 에어샤워, 작업복의 매일 세척의 항목은 HACCP 비인증업체에서 유의하게 잘 지켜지지 않아 위생교육 및 평상시작업관리 시 철저한 관리가 요구되는 항목이었다. 생산직원들이 학교급식 식재료를 생산하면서 가장 어려운 점은 위생관리와 납품시간 맞추기였고, 위생교육의 불만족한 이유는 일방적인 강의 때문이 가장 높았다. 따라서 생산?가공업체에서는 교육대상자의 요구에 맞추어 위생교육 내용을 선정하고, 일방적인 강의형식의 교육보다는 활동자료나 교육매체를 활용한 보다 능동적이고 흥미로운 위생교육을 실시하여 교육효과를 최대한 높일 수 있도록 하여야 할 것이다. The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

대구,경북지역 학교급식 식재료 구매 관리 실태 조사

김윤화 ( Yun Hwa Kim ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

대구,경북지역 초등학교 급식에 공급되는 식재료의 제조,가공단계별 미생물 평가

김윤화 ( Yun Hwa Kim ),류경 ( Kyung Ryu ),이연경 ( Yeon Kyung Lee ) 대한영양사협회 2009 대한영양사협회 학술지 Vol.15 No.2

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots (1.2~3.6×10(6), 3.1~4.6×10(5) CFU/g), blanched vegetables (5.6×10(3)~2.0×10(5), <5~1.5×10(4) CFU/g), soybean curd (<5~5.4×10(3), <5~2.2×10(3) CFU/g), buckwheat starch jelly (<5, <5 CFU/g), soybean sprouts (1.2×10(6)~1.8×10(7), 2.4×10(5)~4.3×10(6) CFU/g), mackerel (2.2×10(2), 1.3×10(2) CFU/g), chicken (3.8×10(4), 6.7×10(2) CFU/g), pork (6.7×10(2), <5 CFU/g), and beef (9.4×10(2)~5.2×10(4), <5~2.1×10(3) CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.

대구,경북지역 영양(교)사들의 학교급식 검수관리 실태 조사

김윤화 ( Yun Hwa Kim ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.4

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.