사회,환경적 변화에 의한 건강주거 issue 도출에 관한 연구

정경희(Joung, Kyung-Hee),이재훈(Lee, Jae-Hoon) 대한건축학회 2012 대한건축학회 학술발표대회 논문집 Vol.32 No.2

패밀리 레스토랑 서비스 품질이 고객만족과 재방문 의도에 미치는 영향

정경희(Kyung Hee Joung) 한국조리학회 2004 한국조리학회지 Vol.10 No.4

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study is based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intension to visit the place again as well. Previous studies and real guest survey were used as analysing data. This study shows that interiors, sanitation and employee`s hospitality are critical for the service quality of the restaurants, while employee`s hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicates that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influence on guest intention to visit the place again. The study suggests that high quality of the family restaurants, high sanitation and resonahle price all have an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analysing service quality.

한국형 코하우징의 사례 비교분석 연구

정경희(Joung, Kyung-Hee),이재훈(Lee, Jae-Hoon) 대한건축학회 2013 대한건축학회 학술발표대회 논문집 Vol.33 No.1

일본 '한계취락(限界聚落)'의 인구감소 대책방안 사례연구

정경희,이재훈,김병량,Joung, Kyung-Hee,Lee, Jae Hoon,Kim, Byung-Ryang 한국주거학회 2014 한국주거학회 논문집 Vol.25 No.3

Korea is the most rapidly aging country in the OECD countries, becoming 'an aging society' in 2010, when over 12% of the population had reached the age 65 and beyond. Along with the population aging, problems of the elderly have become a social issue. Also, the elderly population in most farming villages is increasing due to the cityward concentration of younger generation and the rapid urbanization centered around the capital area. Yet no definite success in revitalization of these villages has been reported despite the acknowledgement of the problems arising from such phenomena. Therefore, by examining "marginal villages" (communities whose joint social activities are difficult to maintain as over 50% of the population is 65 years or older) in Japan, which at this point has entered "the ultra-aged society" before Korea, this study intends to compare and analyze the countermeasure plans for the population decrease in these villages. The case study has been done with the focus on the literary references published in Japan such as papers, various reports, statistics, newspapers, and journals.

충남 내포 지역의 향토 음식에 대한 대학생의 인지도 및 기호도 조사 연구

정경희,신승미,Joung Kyung-Hee,Shin Seung-Mee 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3

This study performed recognition and preference tests on hometown foods given to University students in NaePo province, which is in the northwest area of Chungnam, Korea. The results indicated that female students and people who majored in food science were less interested in hometown foods than male students or who are not majors in food science. Moreover, they preferred Korean-style foods to food from other countries. Mass media has aroused interest in hometown foods. However, hometown foods require standard recipes certain levers of autonomy for the population. Hometown foods are valuable and should be handed down the next generation through publicity. For example, Kkotgetang(blue crab soup) was the best known hometown foods followed by kkotgegang(fermented blue crab with sauce), saeujeot(salted and fermented shrimp), eorigul jeot(salted and fermented oyster with red pepper) in that orders. The most preferred food was kkokgetang(blue crab soup) followed by kkotgegang(fermented blue crab with sauce).

보도사진 이미지의 정치적 편향성

박정순(Joung-Soon Park),정경희(Kyung-Hee Jung) 한국여성커뮤니케이션학회 2005 미디어, 젠더 & 문화 Vol.3 No.-

본 연구는 보도사진 이미지의 정파성에 주목하고 언론의 정파성이 첨예하게 드러나는 대통령 선거운동 기사의 보도사진을 대상으로 평상시 언론사들이 보여주고 있는 일반적인 정치적 보도성향이 선거보도사진의 편향성과 연관이 있는지 확인해보고자 하였다. 분석은 각기 그 정치적 논조가 다양한 『조선일보』, 『중앙일보』, 『경향신문』, 『한겨레』의 4개 중앙 일간지의 제16대 대통령 선거운동 기간을 전후한 보도사진 516건을 대상으로 이루어졌다. 분석결과는 보도사진의 양적 측면에서는 신문별 논조에 따른 정치적 편향성은 나타나지 않았다. 그러나 이미지 측면의 분석결과는 전체적으로 보수적 논조의 『조선일보』는 보수 성향의 한나라당 후보에게 긍정적인 이미지의 사진을, 진보적 논조의 『한겨레』는 노무현 민주당 후보와 민주노동당의 권영길 후보에게 보다 긍정적 이미지의 사진을 게재해주고 있었다. 이러한 사진이미지의 편향성은 통계적으로 유의미한 수준으로 나타나고 있었다. 결론적으로, 본 연구 결과는 언론보도의 정치적 편향성은 가시적으로 드러나는 양적 측면보다는 비가시적인 보도사진의 이미지 속에 감춰져 있음을 말해주고 있다. The study examines newspapers' photographic coverage of presidential candidates in 2002 election in Korea(l6th presidential election). It assumes that newspaper's political stance may affect to photo coverage of specific candidate. That is, conservative newspaper may give more favorable photo coverage to conservative candidate and vice versa. Four major daily newspapers in Korea; ChoSun, CboongAng, KyungHyang, and HanGyeoRae were selected in regard to their political stance. The photographs of election coverage were collected for two months to compare the news coverage of the presidential campaign(from Nov. 20th to Dec. 19th). Total 576 cases are collected from four newspapers. Then, the frequency and the image of each candidate of news photographs were analyzed for each newspaper respectively. Analysis of image were conducted at 3 dimension; behavior, context and viewpoint The results show that there are no statistical evidence of differential preference between four newspapers in frequency of photo coverage. However, the photographic image of candidates were differ by their political stance. That is, ChoSun was more favorable for Yi-hoichang(the Grand National Parry's) while HanGyeoRae was for Roh-moohyun(the Democratic Parry) and Kyun-Youngkil. Especially HanGyeoRae gave more positive image for Rho than ChoSun did for Yi. As a conclusion, the study found that newspaper's political stance clearly related to a photo coverage of specific candidate. However, this bias was not appeared in a quantitative way, but in an invisible way on photographic image.

감자 변성 전분 배합 비율에 따른 현미다식의 품질 특성

김애정,정경희,한명륜,Kim, Ae-Jung,Joung, Kyung-Hee,Han, Myung-Ryun 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.1

다식을 세계화시킬 목적으로 기능성 요소를 고루 갖추고 있는 현미에 식감과 기호도 향상을 위해 감자 변성 전분을 배합하여 품질 특성을 개선하고자 한 연구결과의 요약은 다음과 같다. 감자 변성 전분을 현미분말의 0, 25, 50, 75, 100% 수준으로 배합하여 제조한 다식의 일반성분 측정 결과 수분 함량은 유의차는 없었지만 감자 변성 전분 배합 비율이 증가할수록 증가하는 경향을 보였고, 회분, 단백질 및 지방 함량은 감자변성 전분 함량이 증가할수록 유의적으로 감소하였다. 감자 변성 전분 배합 비율이 증가할수록 밝기를 나타내는 명도(L값)는 유의적으로 증가하였다(p<0.001). 적색도를 나타내는 a값은 감자 변성 전분 배합비가 높아질수록 낮아지는 경향을 나타내었으며, 특히 감자 변성 전분 100%에서 -0.40으로 유의적(p<0.001)으로 가장 낮게 나타났다. 황색도를 나타내는 b값은 감자 변성 전분 배합량이 증가할수록 유의적으로 낮아지는 것으로 나타났다(p<0.001). 물성 측정 결과, 경도(hardness), 검성(gumminess) 및 씹힘성(chewiness) 모두 감자 변성 전분의 첨가량이 증가할수록 유의적으로 증가하였다. 관능 평가 결과, 색(color)은 감자 호화전분 배합 비율이 50% 수준에서 가장 좋은 평가가 나타났고, 그 이상의 비율인 50, 75, 100%로 배합 시에는 대조군에 비해 유사하거나 낮은 평가가 나타났다. 단맛(sweetness)의 경우 감자 변성 전분 25% 배합군(BM1)에서 유의적으로 높게 평가되었으며, 입안에서의 감촉(mouthfeel)은 50% 배합군(BM2)에서 유의적으로 가장 높았으며, 감자 변성 전분을 75% 이상 첨가한 경우는 낮아지는 것으로 나타났다. 씹힘성(chewiness)과 전반적인 기호도(overall-quality)에 있어서도 유의적으로 감자 변성 전분 50% 배합군(BM2)이 가장 높게 평가되어 현미다식에 감자 변성 전분 배합 50%가 바람직할 것으로 판단된다. The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

키토산을 첨가한 황석어젓 섭취가 혈액학적 변화에 미치는 영향

김숙희(Sook Hee Kim),우기민(Kee Min Woo),정경희(Kyung Hee Joung) 한국조리학회 2004 한국조리학회지 Vol.10 No.4

This study was carried out to investigate the effects of intake of whangseoke-jeot with chitosan on the hematological changes. Twelve male students were divided into two groups and have been dieted for 3 days with whangseoke-jeot supplemented with/without 10% of chitosan(50,000 dalton) into seasoning. In order to decrease fishy smell and increase palatable taste effectively, minced ginger. garlic and onion as well as oil and roasted powder of perilla were included into the seasonings. Blood pressure was monitored everyday and serum was prepared following blood collection before and after 3 day diet. Chitosan was shown to decrease systolic pressure and total serum protein. On the other hand, albumin was decreased in the control group. It is noteworthy that seasoned whangseoke-jeot including perilla oil and powder seemed to decrease creatinine and total cholesterol and increase HDL In conclusion, chitosan and perilla oil and powder might be proposed as good additives into whangseoke-jeot to relieve its highly salty effects on diet.

고등학생의 식품위생안전인식에 관한 연구

김숙희(Suk-Hee Kim),정경희(Kyung-Hee Joung) 한국산학기술학회 2016 한국산학기술학회논문지 Vol.17 No.9

본 연구는 충남 지역 일반 고등학생과 특성화 고등학생의 식품위생안전인식을 알아보고 학교유형별 차별화된 식품위생안전교육의 필요성 제기와 기초자료를 제공하는데 목적이 있다. 연구 결과 일반 고등학생들은 특성화 고등학생들보다 유의적으로 식품위생 안전을 중요하게 생각하였으나, 일반 고등학생들보다 특성화고등학생들이 유의적으로 식품안전에 대한 정보를 얻기 쉽고, 안전한 식품을 고를 자신이 있다고 조사되었다. 학교유형별 차이 없이 우리나라에 판매 유통되는 농축산물에 대해서는 조사대상자의 50.5%가, 가공식품에 대해서는 49.3%가 안전성이 그저 그렇다고 응답하였고, 학교 내 식품위생 안전교육이 필요하다. 40.7%, 매우 필요하다는 17.2%의 학생들이 응답하였다. 특성화고등학생들(평균 3.17)에 비해 일반 고등학생(평균 2.81)들은 식품안전 교육을 충분히 받고 있지 않다고 응답하였고, 안전한 식품을 고를 자신이 있다는 학생은 ‘식품을 위생적으로 다룰 자신이 있다’(r=.662), ‘식품안전에 대한 교육을 충분히 받고 있다’(r=.504)와 양의 상관관계를 보였다. 본 연구 결과는 일반고와 특성화 고등학생들이 식품을 위생적으로 안전하게 고르고, 다룰 자신이 있도록, 차별화된 식품위생 안전교육이 필요함을 제언한다. The purpose of this study is to investigate the food hygiene and safety awareness of academic and specialized high school students, in order to provide basic materials characterization and demonstrate the need for differentiated food hygiene safety education by type of school in the Chungnam area. This study shows that the academic high school students attach more importance to Food Hygiene and Safety than the specialized high school students, but that the latter think it is easier get information about food safety and are more confident in choosing safe food than the former. Regardless of the type of school, 50.5% and 49.3% of the students believed that the safety of the agricultural and livestock products and processed food distributed for sale in the country is acceptable, respectively. 40.7% and 17.2% of the students answered that school food hygiene safety education is required and strongly required, respectively. Compared to the specialized high school students (average 3.17), the academic high school students (average 2.81) responded that they did not receive sufficient food safety education. Those students who were confident in choosing safe food showed a positive correlation with those who were confident in the hygienic handling of food (r = .662) and with those who have sufficient education on food safety (r = .504). We suggest that different food hygiene safety education is needed by academic and specialized high school students until they have sufficient confidence in the hygienic choosing and handling of food.

조리전공 남자대학생의 아침식사 빈도에 따른 식생활과 외식형태

김숙희(Sook Hee Kim),정경희(Kyung Hee Joung),채병숙(Byoung Sook Chae) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.1

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to four times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index (BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary life and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students` dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also. (Korean J Community Nutrition 12(1) : 13~24, 2007)