논문편 : 인천지역 인문계 고교생의 식사형태에 관한 연구

홍성야,김은숙 ( Sung Ya Hong,Un Sook Kim ) 대한가정학회 1989 Family and Environment Research Vol.27 No.4

수원지역 식생활 형태에 관한 연구

홍성야,송병진 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.1

This study aims to get basic datea on the usual dietary forms of many korean families bringing up either elementary, or junior high or senior high students. Our interest is focused on which factor is decisive in shaping their diet, which way of cooking is preferred and how the korean traditional way of diet is preserved. 407 of housewives of suweon city answered the questions, and the result shows that more than half of them (54.1% decide the contents of their diet according to their husbands' taste 77.4 of them regard dinner as the most important meal. The number of side dishes are usually 3 or 4 (57.2%). In preparing their diet, 41% take account of `taste' first, but for many of college graduate housewives `nutrition' is the primary concern. As for main dish, cooked rice (55.3%), and soybean soup (66.1%) are preferred. Both meat and fish are commonly grilled. 83.1% of them enioy dining out once or twice a month, and when they they dine out, korean-style restaurant is preferred (43.7%). The most frequently used processed food is ham (19.2%), and secondly, ramyon (17.8%).

여고생의 체형에 따른 식습관 및 식품기호에 관한 연구 : 인천지역 중심으로 in Inchon area

홍성야,이현정 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.2

This study examines the high school girls in Inchon area dividing them into three groups according to their weight, the low-weight group, the normal weight group and the overweight group to find out their food habit and food preference. The result reveals that more students from the low-weight group have breakfast regularly than those from the other two groups, and more students from the low-weight and normal weight groups always have lunch. However, none of the students from those three groups skip their suppers. This study also shows that there are more students from the overweight group having snacks, and more students from the low-weight have the unbalanced diet problem than those from the other two groups. Next, this study examines their attitude toward breakfast. It seems that all the students from three different groups similarly regard breakfast as a very important meal. Additionally in deciding what to eat, the taste of food is considered as the most important factor for them all. In their preference of food taste, there seems to be a slight difference. The students from the low-weight and normal weight groups prefer hot food to sweet food, but those from the overweight group prefer sweet food to hot food. Also in food preference the difference among the groups is that the students from the low-weight and normal groups prefer favorite food and snacks. While those from the overweight groups prefer cereals and noodles.

대학급식소의 생산성 요인분석

홍성야,조순희 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.4

The objectives of this study were to analyze the factors that affect the productivity for university food services. In a survey involving four-year university dining centers throughout the country, and correlations among thriteen different variables that affect productivity were determined. Productivity index (PI) was determined by meals per hour, the average score for 38 institutions was found to be 14.2 meals/hour. For serving methods, the fixed ration had a higher PI than the self-serving. When two types of serving trays were considered, the PI of the compartmantalized trays was higher than that of the tray accompanying saparate small dishes. When single (S)-or multiple(M)-menu was compared with the cafeteria style, a higher PI was obtained by the S-or M-menu. Among the three operation systems, the PI was found to be the highest by direct operation (17.6 meals/hour), followed by contract operation (11.1 meals/hour) and rent operation (7.9 meals/hour). For the factors that affect the productivity of the university food services, the total number served (r=0.54, P<0.001) and the use of convenient food items (r=0.28, P<0.05) exhibited positive correlations, while food costs and labor costs showed negative correlations. This suggests that the productivity of university food service increases as the total number served and the use of convenient food item increased, but decreases as the food costs and labor costs per meal increased. A regression analysis showed that three variables - total number served, labor cost per meal, number of employees-influenced about 73% components of food service showed a negative correlation with PI and a positive correlation with the labor cost per meal.

대학급식소의 운영특성에 따른 급식관리 평가

홍성야,조순희 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.5

The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS progam. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TQM for university food services.

가정학 명칭변경에 관한 의견

홍성야 대한가정학회 1995 Human Ecology Research(HER) Vol.33 No.6

국민학교 어린이 도시락 만들기

홍성야 경기대학교연구교류처 1971 論文集 Vol.1 No.-

당뇨병의 식이요법과 그 실제

홍성야 경기대학교연구교류처 1974 論文集 Vol.2 No.-

仁川地域 産業體 女高生의 貧血과 食習慣에 關한 硏究

鄭銀仙,洪性也 한국 가정과 교육 학회 1994 한국가정과교육학회지 Vol.6 No.1

This study is purposed to obtain data for anemia prevalance and eating habits of high school girls who have been working at the industry. 190 subjects residing in Incheon are participated in the study. The blood test results indicate that 40.5% of the subjects belongs to the anemia group and its Hb(hemoglobin) level is 11.3±0.8g/dl and the remaining 59.5%, the normal group, shows 12.9±0.6g/이 Hb level. The eating habit of the subjects do not show any significant differences between these two groups. Their eating habit appears to be equally poor in both groups. the earing habit score of the anemia group is 84.94±10.44 and the normal group, 88.97±14.51. And there is significant correlations between food containing protein and Hb level.

仁川시내 남녀 중학생의 가정교과에 대한 認識 및 學習效果에 대한 硏究 : 식생활단원을 중심으로 Concerning Food and Nutrition Part

오현주,홍성야 한국 가정과 교육 학회 1997 한국가정과교육학회지 Vol.9 No.1

The aim of this study is to research and analyse how junior-high students, both male and female in Inchon area, are recognizing the contents of the curriculum in the subject of home economics and how effectively they are learning and applying it in their actual life. 772 students, both male and female, who started to learn the subject of home economics from the 7th grade as compulsory are the respondents, and the survey is done by using questionnaire. The result shows that after taking the course of home economics, both male and female students have got more positive view on the necessity of learning the subject. But still, on the whole, female students are more intersted and more active than males the subject in learning. As for food and nutrition part, large percentage of the respondents, both male and female, answer that it is very helpful. They tend to be on more balanced diet and when they purchase food or when they eat at restaurant they refer what they learn about nutrition at school more often not. A number of the students are re-practicing cooking at home after they learn it at school. Also the fact in the survey shows that more and more mothers are getting active in asking their children to re-practice cooking. One of the difficulties for male students to take the course is stereo-typed thinking on the separate role of man and woman in the family. But many of them started cooking some food, even though it is very simple, and the survey shows that their interest in nutrition and health increased after they were initiated into this course.