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패스트푸드업체에서 실시할 영양표시제 인식 및 필요성 분석 : 서울시를 중심으로
정혜정(Chung Hea Jung),천희숙(Cheon Hee Sook),권광일(Kwon Kwang Il),김지영(Kim Jee Young),유광수(Yoo Kwang Soo),이준형(Lee Jun Hyung),김종욱(Kim Jong Wook),박혜경(Park Hye Kyung),김소희(Kim So Hee),홍순명(Hong Soon Myung) 韓國營養學會 2009 Journal of Nutrition and Health Vol.42 No.1
국민들에게 올바른 영양정보를 제공하여 외식시 균형잡힌 영양섭취와 올바른 메뉴선택을 위한 영양표시제의 방안과 패스트푸드업체에서 실시할 영양표시제에 관한 소비자 인식과 필요성 그리고 건강한 식생활에 미칠 영향을 분석하기 위해 설문조사한 결과는 다음과 같다. 첫째, 영양표시에 대한 소비자의 인식을 기존에 영양표시제가 실시되고 있는 가공식품과 향후 패스트푸드업체에서 실시할 영양표시제에 대한 인식을 조사한 결과, 현재 가공식품을 구입하는데 있어서 영양표시의 중요성을 높게 인식하고 있는 반면 패스트푸드업체에서 실시할 영양표시제에 대한 인식은 매우 낮은 것으로 분석되었다. 그러나 패스트푸드업체에서 실시할 영양표시제의 도입 필요성은 인지하는 있었으며 이는 메뉴선정에 도움을 주고 건강한 식생활에 영향을 줄 것으로 인식하고 있었다. 또한 영양성분표시를 실시한 외식업체에 대한 재방문의사도 높은 것으로 분석되었다. 둘째, 패스트푸드업체의 메뉴에 대한 영양성분의 표시기준은 100 g(또는 100 mL)의 단위기준보다 1인 제공량으로 표시되기를 바라고 있었으며, 패스트푸드업체가 표기해야할 영양성분으로는 성인병과 체중증가와 관련있는 열량과 지방 그리고 콜레스테롤함량이 우선적으로 표기되기를 바라는 것으로 분석되었다. 그리고 메뉴에서 우선적으로 표기되어야 하는 항목으로는 열량, 1인분량, 지방함량인 것으로 분석되었다. 셋째, 패스트푸드업체에서 영양성분을 표시할 장소는 소비자가 주문을 하기 전 쉽게 확인하고 참고할 수 있는 매장 내 포스단말기와 계산대 위에 설치된 메뉴보드로서, 이는 패스트푸드업체의 셀프서비스 주문방식을 반영된 결과로 분석되었다. 넷째, 패스트푸드업체에서 실시할 영양표시제의 필요성에서는 여자가 남자보다 더 많은 필요성을 인식하고 있었으며, 주부와 초등학생들이 비교적 낮은 필요성을 보이고 있어 주부와 초등학생을 대상으로 하는 영양표시제에 관한 교육프로그램의 필요성이 제기되었다. 또한 학력에 있어서는 고학력자일수록 그리고 월소득이 높을수록 영양표시제에 대한 필요성을 높게 인식하고 있었다. 이는 영양교육을 통한 식생활의 중요성을 인지할 기회가 많았고 생활의 여유 속에서 끼니를 떼우기 위한 식사가 아닌 선택을 통한 식사를 즐기는 고소득자들에게는 영양표시제의 실시가 더욱 더 필요하게 되었음을 알 수 있었다. 그리고 7번 이상의 다이어트 경험자들도 영양표시제에 대한 필요성을 인식하고 있었는데 이는 체중감량을 위한 칼로리 제한을 외식을 하면서도 가능하게 하기 위함이라고 사료된다. 다섯번째, 패스트푸드업체에서 실시될 영양표시제가 건강한 식생활에 미치는 영향에 대해 남자보다는 여자가 더 많은 영향을 줄 것이라고 생각하고 있었으며 연령에서는 10대 · 20대 · 30대가 더 많은 영향을 줄 것이라고 생각하고 있었고 전문대학졸업자와 대학원졸업자가 비교적 많은 영향을 미칠 것이라고 분석되었다. 이는 외모에 관심이 많은 여성과 젊은층 그리고 식생활에 대한 교육기회가 많았던 조사대상자들이 영양표시제가 건강한 식생활에 영향을 미칠 것이라고 인식하고 있었기 때문이라고 사료된다. 그러나 가족의 식생활을 담당하는 주부들의 영양표시제에 대한 인식은 매우 낮아 주부들을 대상으로 한 건강한 식생활 교육 프로그램을 실시해야 할 필요성이 제기되었다. This study was researched to provide the accurate nutrition information and the menu. We questionnaired an recognition and necessity of the nutrition labeling to 684 customers in fast-food restaurants. After data cleaning, we used spss package 14.0 and analyzed about the nutrition contents and place that display the nutrition labeling. First, we finded out lower recognition of nutrition labeling in restaurants than processed food. Second, many people hoped that calory and fat in various nutritions were displayed each 100 g or 100 mL. Third, the place displaying the nutrition information was the menu board and the counter to identify easily. Fourth, we analyzed the recognition and necessity of the nutrition labeling in fast-food restaurants by t-test and ANOVA. So, we knew that the recognition and necessity of the nutrition labeling was higher woman than man. And the more they earn much money and learned, the more the nutrition labeling are needed. But house-wife recognized the nutrition labeling lower than others. (Korean J Nutr 2009; 42(1): 68 ~ 77)
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기산 김준근의 풍속화를 통해 본 조선후기 복식색에 대한 연구
정혜정(Chung hye-jung),최수진(Choi su-jin) 한복문화학회 2004 韓服文化 Vol.7 No.2
The genre painting is defined as painting which depicts daily lives of people, Customs. the subject matter of the genre painting. refer to the way people are fed. clad and housed and all the other everyday practices which have been formulated as mankind has lived together in a society or the entity of common customs and the genre painting expresses a variety of scenes from everyday lives of people, Accordingly. it is possible to find out what the lives of people were like at the time a certain genre painting was drawn in return, In particular. characters described in genre paintings let us know trends of costume of the day and research on costume history conducted based on genre paintings serves as a valuable source of information through which we can learn the history of clothing in the most accurate and realistic way, Studies of genre painting and costume have been performed by many but not much has been done on paintings produced by Kim Junkeun (pen name Gisan). a genre painter in the late 19th century of Korea. and other relevant materials related to the history of costumes as there are not sufficient records on Kim and his paintings and Kim has not been properly appreciated by the painting circles of Korea, The objective of this study is to research the way people of the time dressed and especially. costume colors and changes in costume colors brought about by chaotic circumstance at the time by analyzing Kim's genre paintings,<br/> This study has found out that costume colors of Korea were primarily composed of blue. red. yellow. white and black accordingto the Yin and Yang and the Five Elements Theories and that baji jeogori and chima jeogori in sosaekwere worn as the basic costume. which is the reason why the Korean people are referred to as "the white-clad people", It has been also revealed that a variety of secondary colors were used in clothes worn by the common people in the late Chosun period despite various restrictions on costume colors imposed on them due to toadyism toward China. in addition, this study lets us know that as a result. commoners were allowed to wear nokeuihongsang and hwangeuichungsangin the late Chosun era. In particular. clothes in red series were frequently worn in genre paintings that this studY analyzed and it is<br/> explained by the ease of costume color restrictions on red for the commoners as King Gojong in the late Chosun era<br/> started to wear yellow royal robes instead of red ones. Even though various costume colors were used with change over time, sosaek or white was most frequently used in baji jeogori and chima jeogori. the basic costume, and it proves that the Korean peopie have always favored the white color most. thereby being called "the white-clad-folk".<br/>
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정혜정(Chung, Hyejung),윤규철(Yoon, Kyuchul) 한국음성학회 2015 말소리와 음성과학 Vol.7 No.4
The purpose of this study is to assess the vowel property by examining the vowel duration of the American English vowles found in the Buckeye corpus[6]. The vowel durations were analyzed in terms of various linguistic factors including the number of syllables of the word containing the vowel, the location of the vowel in a word, types of stress, function versus content word, the word frequency in the corpus and the speech rate calculated from the three consecutive words. The findings from this work agreed mostly with those from earlier studies, but with some exceptions. The relationship between the speech rate and the vowel duration proved non-linear.
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연구논문 : 유아기, 학동기 및 청소년기 식습관과 식품 기호도에 관한 연구(1) -주식과 부식을 중심으로-
정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6
This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.
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