하남시 영유아 보육시설의 식품알레르기 현황 조사 - 100인 미만의 어린이 급식소를 중심으로 -

조우균,김진아 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.4

Objectives: The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children. Methods: Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0. Results: Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p < 0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues. Conclusions: The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

녹차의 성분과 생리효능

조우균 京畿專門大學 2001 京畿專門大學 論文集 Vol.- No.29

Green tea, widely believed for a long time as a healthy beverage in Asian countries such as Korea, Japan and China, became one of the most popular drink of the world. Scientific and medical evaluation of tea, however, is started only very recently. Green tea, rich in polyphenolic antioxidants, has been proven medicinal efficacy for prevention and treatment of many disease. In human, green tea use has been linked to lower incidence of hormone-dependant cancers, hypertension, arthritis, diabetes, dental caries, obesity, oxidative system and cardiovascular disease. In animal models, long-term consumption of green tea, polyphenols lower the incidence of cancer and disease. In vitro, green tea catechins inhibit a variety of enzyme, function as potent antioxidants, and alter certain properties of cancer cells in culture. But it is not still clear that these in vitro effects of green tea catechins are responsible for their in vivo effects.

소득 수준에 따른 서울시 국민학생들의 가공 편의 식품류의 선택 경향에 관한 연구

조우균,이종미 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.2

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500,000∼1,500,000 won(64.2%) and their family were of mostly 4∼5 members. There were no significant differences in children's physical status among various income groups. As the household income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute' are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean non-processed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

[주제 3] 인공지능 기술을 적용한 미래의 식생활 변화에 관한 의견

조우균 동아시아식생활학회 2018 동아시아식생활학회 학술발표대회논문집 Vol.2018 No.10

인천광역시 초등학교 4,5,6학년의 아침식사 유형과 기호도 조사

조우균,박희옥,김순미 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.1

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI (body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

한국전통음식의 계승·발전을 위한 초등학생의 인지도, 기호도와 개선 요구도

조우균,김미래 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.4

This study focused the recognition and preference of Korean traditional food of elementary school students, in order tomake effective educational materials about Korean traditional foods for the elementary school students. According to theresponses of 356 elementary school students participating in this research, they understood the concept of traditional Koreanfood and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher theirinterest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary schoolstudents enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school studentssuggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class forcooking traditional foods in schools should be expanded.

성남시 외식사업자의 건강의식과 식습관

조우균 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.4

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

다량 무기질이 고혈압에 미치는 영향

조우균 京畿專門大學 1995 京畿專門大學 論文集 Vol.- No.23

한국 당뇨환자의 탄수화물 섭취수준이 혈액성상에 미치는 영향

조우균 京畿專門大學 1998 京畿專門大學 論文集 Vol.- No.26

This study aimed at the effect of carbohydrate level in diets on serum glucose and lipid in Korean 500 NIDDM patients. Most of NIDDM patients belong to 50-64 years old. As carbohydrate intake level increased, nutrients intake increased. The group of low carbohydrate intake shows significantly high in HDL and that of medium carbohydrate intake is significantly high in LDL. But high carbohydrate-fiber diet result in lowering effects on serum LDL/HDL ratio and triacylglycirides. The group of high carbohydrate intake has high linoleic acid intake. The group of high carbohydrate intake shows significantly high in serum C16:0, C18:0. The P/S ratio is highest in low carbohydrate group. ω-3/ω-6 ratio of diet shows (-) correlation with that of blood in female diabetes. Cereals and noodles intake has (+) correlation with serum fatty acid and C16:0, C18:0, C18:2. In conclusion, high carbohydrate-fiber diets are recommendable for NIDDM patients.

사상의학과 식품

조우균 이화여자대학교 아시아식품영양연구소 2002 아시아식품영양연구소 개소 30주년 기념논문집 Vol. No.

In the universe, there are two types of energy. One is called Yin, and the other is called Yang. Our ancestors explained the mechanics of nature by yin and yang. Human body is a small universe and organs influence one another since they originated from same embryonic cell. The yin is contractive, condensed, slow, sink, and cold. The yang is scattered abroad, active, floated and hot. The match of yin and yang made the sky, earth, human, spring, summer, fall, winter and become a universe. Therefore we see disease by yin and yang, interpret the conditions of patients by yin and yang and treat them by yin and yang. Preventive medicine through food by yin and yang is the most precious treasure for our health.