교정시설 급식에서의 위생관리 실태조사

조인재 ( In Jae Cho ),이혜상 ( Hye Sang Lee ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.3

The purpose of this study was to investigate the equipment ratio of sanitary facility/equipment as well as the sanitary management performance level at foodservice of correctional institutions in Korea. For this purpose, a total of 47 questionnaires were distributed to dietitians working at correctional institutions during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) was analyzed using SPSS (windows ver. 14.0). The majority of the respondents were females (65.8%), 35 years or older (55.3%), with 7 years or longer experiences (65.8%), and with education level of university or higher (60.5%). Among the institutions, 39.5% had less than 500, 28.9% had 501 or more but less than 1,200, and 31.6% had 1,201 or more inmates. The equipment ratio of the sanitary facilities/equipment was 49.7%, which was relatively low. Most dietitians perceived ``limited availability of facilities and equipment`` and ``the lack of support from financing department`` as the major barriers in implementing a desirable sanitary system. On the other hand, perceived sanitary management performance was rated by the respondents as being between 2.55 to 4.50 (5-point Likert scale)-``Cleaning hands properly as specified`` showed the lowest performance, whereas ``Sampling preserved meals by standard methodology`` showed the highest. The results of this study suggest that a sanitary education program designed for inmate food handlers is needed for successful sanitary management.

오미자(Schizandra chinensis) 과육과 씨앗 추출물의 피부상재균에 대한 항균활성

조인재 ( In Jae Cho ),김민송 ( Min Song Kim ),김현표 ( Hyun Pyo Kim ),강상모 ( Sang Mo Kang ) 한국미용학회 2015 한국미용학회지 Vol.21 No.3

In order to develop an antimicrobial skin care cleanser using omija (Schisandra chinensis) extract, antibacterial tests against common bacteria E. coli, S. epidermidis and P. acnes related to acne, C. albicans causing dermatitis and vaginitis, and P. ovale causing dandruff were performed. Although omija flesh has been used for food, there is no previous study on antibacterial activities of omija flesh and seed separately. Thus, flesh and seed from omija were extracted with 60% and 95% ethanol respectively and used for antibacterial tests. The antimicrobial activity of omija was stronger in flesh extract compared to seed extract, and 95% ethanol extract had similar or somewhat higher activity compared to 60% ethanol extract. In addition, the flesh extract with 95% ethanol did not show antibacterial activity against S. epidermidis. The omija extract had the highest antimicrobial activities against P. acnes, followed by P. ovale, E. coli, S. epidermidis, and C. albicans. Only ethanol extract showed antimicrobial activity but water extract did not. Therefore, if water soluble materials of omija are used for food firstly and the used omija leftover can be extracted with ethanol, an antibacterial cleanser may be produced economically.

오미자(Schizandra chinensis) 과육과 씨앗 추출물의 항산화 활성

조인재 ( In Jae Cho ),김민송 ( Min Song Kim ),조영재 ( Young Jae Cho ),강상모 ( Sang Mo Kang ) 한국미용학회 2016 한국미용학회지 Vol.22 No.2

This study was carried out to examine anotioxidant effects of Omija(Schizandra chinensis) friut and seed. Friut and seed of S. chinensis were extracted with 60oC and 100oC water, 60% and 95% ethanol and extracts were dried and re-extracted by 80% methanol. The antioxidant effects of S. chinensis fruit and seed were evaluated by total phenolic contents, flavonoid contents, DPPH and ABTS. The result were as follows; total phenolic content is highest in 60oC water extract as 366.2 mg GAE/g, flavonoid contents is highest in 100oC water extract as 281.7 mg GAE/g, DPPH is highest in 60% ethanol extract as 187.9 μmol TE/g, ABTS is highest in 60% ethanol extract as 387.0 μmol TE/g. The results suggest that total antioxidant effects is highest in 60% ethanol extract, so if fruit was used for food and seed was extracted with 60% ethanol, it is more efficient way to using S. chinensis as plant source antioxidants.

교정시설 급식 영양사의 직무만족도와 이직의향

조인재(In Jae Cho),이혜상(Hye Sang Lee) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.3

The purpose of this study is to investigate how certain factors influence job satisfaction and turnover intention of the dietitians working at the correctional institutions. A total 47 sheets of questionnaires (complete enumeration) were distributed respectively to the dietitians during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) were analyzed by using SPSS (ver. 19.0). The dietitians were more satisfied with coworkers (3.63 ± 0.10) and supervision (3.19 ± 0.13) than with pay (2.97 ± 0.09) and promotion (2.55 ± 0.08). Among the job burnout dimensions, cynicism (2.58 ± 0.09) was rated higher than exhaustion (2.47 ± 0.10), while professional efficacy level (3.40 ± 0.08) was relatively high. The work dimension of job satisfaction was negatively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001), and turnover intention (p < 0.01), but positively correlated with professional efficacy dimension (p < 0.001). The co-worker dimension was negatively correlated with exhaustion and cynicism (p < 0.05) and turnover intention (p < 0.01), while the supervision, the pay, and the promotion dimension were not correlated with the job burnout and turnover intention. The turnover intention was positively correlated with exhaustion and cynicism dimensions of job burnout (p < 0.001). A stepwise regression analysis revealed that i) professional efficacy was a factor to significantly increase the work dimension of job satisfaction, ii) exhaustion and cynicism to significantly decrease the work and the co-worker dimension of job satisfaction, respectively, and iii) exhaustion to significantly increase turnover intention. The managerial efforts of the institutions could be focused on the job burnout factors to effectively increase the work dimension and the co-worker dimension of the job satisfaction. (Korean J Community Nutr 17(3) : 321~328, 2012)

무화과(Fig) 효소를 첨가한 유산균을 이용하여 알코올 대사활성 함유 치즈의 제조

이성재(Sung-Jae Lee),양영헌(Yung-Hun Yang),전종민(Jong-Min Jeon),이기원(Ki-Won Lee),조인재(In-Jae Cho),이성민(Seong-Min Lee),류정열(Jeong-Youl Ryu),신원성(Won-Sung Shin),김정수(Jung-Soo Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.2

본 연구에서는 알코올 분해능이 높은 기능성 치즈를 제조하기 위하여 L. kitasatonis, L. amylophillus, L. mesenteroides sub. 및 무화과 효소를 이용하였다. 각각 균주의 에탄올, 내산 및 내담즙에 내성이 우수함을 확인하였고, ADH 및 ALDH 활성도를 측정한 결과 10%의 무화과 효소를 첨가하였을 때의 ADH 활성도는 각각 688.39±51.63, 1054.98±79.12, 825.28±61.89 μmol로 나타났으며 ALDH는 각각 751.91±54.14, 1209.93±87.11, 891.09±64.16μmol로 무화과를 첨가하지 않았을 때보다 각각 증가하는 것으로 나타났다. 또한 L. amylophillus 균주를 이용하여 치즈를 제조한 뒤, 10%의 무화과 효소를 첨가하였을 때 ADH 및 ALDH 분해능이 무화과효소를 첨가하지 않았을 때 보다 각각 252, 246% 증가함을 확인하였다. 결론적으로 무화과 효소를 첨가하였을 때, L.amylophillus을 이용한 치즈의 제품이 높은 알코올 분해능을 가지는 것으로 확인되었고, 이를 통해 기능성 식품의 제조로써 무화과 효소의 적용 가능성을 확인하였다. In this study, we evaluated the alcohol degradation ability of fig enzyme in the production of cheese using Lactobacillus kitasatonis, Lactobacillus amylophillus, and Leuconostoc mesenteroides sub. The strains were highly resistant to ethanol, acid, and bile acid. When 10% of fig enzyme was added, the alcohol dehydrogenase and aldehyde dehydrogenase activities in each strain were approximately 170, 270, and 190% higher, respectively, than in samples without fig enzyme. The addition of 10% of fig enzyme to produce cheese with the L. amylophillus strain showed an approximately 250% increase in alcohol dehydrogenase and aldehyde dehydrogenase degradation. In conclusion, when fig enzyme was added to produce cheese using L. amylophillus, high alcohol degradation ability was observed. The applicability of fig enzyme addition was confirmed for the production of functional food.

마쇄 발효청국장 식이와 등경락마사지가 중년여성 안면피부에 미치는 영향

김창숙 ( Sook-chang Kim ),조인재 ( In-jae Cho ),강상모 ( Sang-mo Kang ) 한국미용학회 2017 한국미용학회지 Vol.23 No.1

To investigate the effects of ferment soybean meal and back meridian massage on the facial skin of middle - aged women, 40 patients were enrolled in the study for 12 weeks from March 2016 to June 2016, Fermented Chungkukjang group (F), back meridian massage group (M), sponge fermented Chungkukjang diet and back meridian massage group (FM). In order to facilitate the digestion and absorption of Chongkukjang, the soybean protein was further self-degraded by protease of Chungkukjang so that it was fermented after fermentation. Respectively. As a result of the experiment, the oil amount of the skin decreased by 2% in group C, by 22% in group F (p<.01), by M by 30% (p<.001), FM The group increased by 33% (p<.001). Skin moisture content increased by 2% in group C, by 7% in group F (p<.01), in M g roup by 10% (p<.01), in FM group by 17% (p<.001). The amount of melanin decreased by 3% in group C, by 5% in group F (p<.001), in M g roup by 7% (p<.001), in FM group by 15% (p<.001). In the group C, the amount of erythema decreased by 2%, group F decreased by 4% (p<.01), M decreased by 6% (p<.01) and FM group decreased by 10% (p<.01). Thus, although there is a difference for each part, the result that parallelism of massage such as grinding fermentation Chon Guukcan meal etc. has a positive effect on facial skin is derived.

마쇄 발효청국장 식이와 등경락마사지가 중년여성의 안면 pH와 피부색에 미치는 영향

김창숙 ( Sook-chang Kim ),조인재 ( In-jae Cho ),강상모 ( Sang-mo Kang ) 한국미용학회 2017 한국미용학회지 Vol.23 No.2

To investigate the effects of the fermented milk fermented Chungkukjang diet and meridian massage on the skin color of middle - aged women, 40 patients were enrolled in the study for 40 weeks from March 2016 to June 2016, The control group (C), the fermented chongkukjang group (F), the meridian massage group (M), the fermented chongkukjang diet and the meridian massage group (FM) were divided into four groups. In order to facilitate the digestion and absorption of Chongkukjang, it was further fermented after fermentation, so soy protein was further self-degraded by protease of Chungkukjang, so it was fermented at a rate of 50 g of fermented soybeans per day before breakfast. 30 minutes. As a result, skin pH decreased by 8% (p <.001) in group M and by 11% (p <.001) in FM group P <.001). Brightness increased by 4% in group C, by 15% in group F (p <.001), by 16% in group M (p <.001) and by 24% in FM group (p <.001). Brightness increased by 4% in group C, by 15% in group F (p <.001), by 16% in group M (p <.001) and by 24% in FM group (p <.001). 001). Redness decreased by 23% (p <.001) in group C, by 27% in FM group (p <.001). Yellowness tended to increase by 2% in group C, by 16% in group F (P <.001), the M group showed a decrease of 18% (p <.001) and the FM group decreased by 21% (p <.001). As a result, there was a positive effect on the pH and skin color of the facial skin as a result of the combination of the fermented margarine fermented Chongkukjang diet and the meridian massage.

마쇄 발효청국장 식이와 등경락마사지가 중년여성 체형에 미치는 영향

김창숙 ( Sook-chang Kim ),조인재 ( In-jae Cho ),강상모 ( Sang-mo Kang ) 한국미용학회 2017 한국미용학회지 Vol.23 No.4

The purpose of this study investigate the influence of grinding fermented natto formula and equal meridian massage on the body shape of middle-aged women, clinical 12 weeks for 40 women in their 40s and 50s. Meridian massage group (M), such as control group (C), ground fermented natto group (F), grinding fermented natto type and equal meridian massage complex group (FM). In order to facilitate the digestion and absorption of Kiyomizu sauce, further fermentation is carried out after grinding so that the soybean protein is autolyzed by protease of natto and the usual daily intake of existing natto 50 g (45 to 50 soybeans) every day before breakfast food, and meridian massage twice a week, every 30 minutes. Before and after the experiment, there was no significant difference in all measurement items in the Cont group, body weight decreased by 3% in group F (p <. 01), M by 4% (p <. 001), FM The group decreased by 7% (p <.001). Body fat mass was decreased by 9% in group F (p <. 01), in group M by 6% (p <. 05) and in FM group by 10% (p <.001). Skeletal muscle mass increased by 5% in group F (p <. 01), in group M increased by 5% (p <. 05) and in FM group by 7% (p <.001). BMI decreased by 3% in F group (p <. 01), M by 4% (p <. 01) and FM group by 7% (p <.001). The body fat percentage decreased by 3% in group F (p <. 01), M by 3% (p <. 01), FM group by 7% (p <.001). As a result, although there is a difference for each part, the result that parallelism of grinding fermented natto formula and equal meridian massage overall has a positive effect on body shape was derived.

적십자간호사업의 역사적 고찰

양원영,강윤숙,이옥철,조인재 적십자간호전문대학 2000 적십자간호전문대학논문집 Vol.22 No.-