지방과 콜레스테롤 섭취 제한이 고콜레스테롤혈증에 미치는 효과

황금희(Hwang Kum-Hee),허영란(Heo Young-Ran),임현숙(Lim Hyeon-Sook) 韓國營養學會 1999 Journal of Nutrition and Health Vol.32 No.5

Peak-End Rule을 적용한 관광경험의 이해 -하동야생차문화축제를 중심으로-

황금희(Kum Hee Hwang),최식원(Shick Won Choi) 한국농촌지도학회 2013 농촌지도와 개발 Vol.20 No.2

사람들은 흔히 마지막을 중요시 여기는 성향이 있다. 축제장에서 가장 핵심적인 초대가수나 이벤트가 프로그램 맨 마지막에 배치되는 경우 또한 이 때문이라고 할 수 있다. 심리학자 카네만은 인간은 가장 강한(Peak)경험과 가장 마지막(End)경험이 기억과 회상평가에 주요한 영향을 미친다는 것을 여러 실험을 통해 밝혔다. 본 연구에서는 이러한 법칙이 관광장면에서도 적용이 되는지 하동야생차문화축제를 방문한 외국인 단체관광객 세 그룹에 프로그램을 달리하여 체험하게 함으로써 이를 밝혀내고자 하였다. 연구결과 1, 2, 3집단의 경우 End의 경험이 축제만족에 영향을 미치는 것으로 확인되었고, Peak의 경험 또한 3집단을 제외한 1, 2집단에서 축제만족에 영향을 미치는 것으로 확인되었다. 이 중 1, 2집단은 Peak와 End가 모두 축제만족에 영향을 미치는 것으로 확인되었다. People have tendency to remember only the last good memories in result. It was similar that main singer or event has often at end of the program. Psychologist of Kahneman found that we remember about the pleasurable quality of our past experience is almost entirely determined by the strongest experience(Peak) and the last experience(End). This study examined Peak-End Rule available to the three different group of foreigner package tourists visited Ha-Dong Wild tea cultural festival. Results that all group`s End experience have influence to satisfaction of festival. Also Peak experience has influenced significant to satisfaction of festival except of third group. First and Second group satisfaction were influenced both of Peak experience and End experience.

문화관광전문해설사의 직무분석 연구

황금희 ( Kum Hee Hwang ) 경기대학교 관광종합연구소 2012 여가관광연구 Vol.19 No.-

본 연구는 문화관광전문해설사의 직무분석을 실시하였다. 연구에는 직무분석기법 중 전문 가를 활용한 DACUM기법을 활용하였으며 문헌분석, 직무모형설정, 현장검증 증 3단계를 걸쳐 실 시하였다. 직무분석의 결과 문화관광 전문 해설 사는 크게 (1)일정관리, (2)해설, (3)안내, (4)상담, (5)연구개발 등 5개의 영역의 직무를 수행해야 하는 것으로 확인되었다. 또한 26개의 작업내용 과 104개의 작업세부요소가 추출되었다. 문화관광전문해설사의 직무분석 결과는 문화관광전문 해설사의 양성과정에 효율적으로 활용할 수 있을 것이며, 교육관광의 활성화에 기여할 것이다. This study examines the job analysis of cultural tourism professional interpreters. Based on the application of DACUM theory, the job analysis of cultural tourism professional interpreters for this study consisted of tree steps which are job model setting, inspection of the scene, work detail elements etc. According to the job analysis, 5 duty domains were established; (1) scheduling; (2) interpreting; (3) guidance; (4) counselling; (5) research and development, and 26 work contents and 104 detailed elements of job were extracted. The result of job analysis will be utilized as a fundamental material to develop culture tourism professional interpreters training program.

양파 농축액이 고지혈증 성인 남자의 체성분, 혈장 전해질 및 지질 성분에 미치는 영향

황금희 ( Kum Hee Hwang ),정난희 ( Lan Hee Jung ),조남철 ( Nam Chul Cho ),유영균 ( Young Kyun Yoo ),박평심 ( Pyoung Sim Park ),노영희 ( Young Hee Noh ),서희숙 ( Hee Suk Seo ),노인옥 ( In Ok Noh ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1

It is known as that onion is antioxidation effect, antibiotic effect, blood pressure decreasing effect and reducing serum cholesterol levels. This research about effect that onion concentrate gets blood cholesterol levels and body composition. Subject was 17 adult men of hyperlipidemia. Age distribution of investigation subjects were average 49.4 years old by 40 ~ 56 years old, and average height and weight were 167.6 cm and 75.5 kg each, BMI was 26.9 kg/㎡, and BMR was 1,460.6±87.5kcal, and AMC was 25.0±1.05cm, and BCM was 41.0±2.79cm. In the meantime, the body muscle was 53.7±3.7kg, and fat mass was 18.7±3.8kg, and intracellular fluid was 26.6±1.8kg, and extracellular fluid was 12.8±0.9kg. The % body fat was 24.6±3.8% , and fat distribution was 0.9±0.0%, and the obesity degree was 125.4±8.2%. Vegetables, seaweeds, fruits and juices increased by change of dietary life and greasy foods, instants, breads, rices etc. decreased or there was no change, fast foods and eggs were no change. Also, subject previewed that guidance about stress, smoking, drinking and beverage intake need. If compared the nutrient intake amount with before onion concentrate allowance, it was similar level almost without significant. Energy, calcium and riboflavin are lower than the RDA for koreans. After 3 months, the levels of plasma total cholesterol, triglycerides had decreased significantly : 15.0%, 31.2% respectively. And the HDL-cholesterol and LDL-cholesterol levels also showed a marked reduction of 6.8%, 8.7% respectively. Plasma lipid level change by onion concentrate supplement would can know that case of triglyceride more greatly than plasma cholesterol. The pH and Na^+ level of plasma were low significant since 8 weeks after, and K^+ level increase significant. While Ca^++ level was low significant after 1 month , there was no change since 2 months after, but nCa^++ level was low significantly. Plasma Mg^++ level was no change and nMg^++ level was low significant after intake.

블루베리 발효액종의 첨가량에 따른 우유식빵의 품질특성

황금희(Kum-Hee Hwang),정희남(Hee-Nam Jung),최옥자(Ok-Ja Choi) 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.3

전남지역 초등학생의 수산물 인식에 대한 연구

전은례,김경희,황금희,정난희,Jeon, Eun-Raye,Kim, Gyung-Hee,Hwang, Kum-Hee,Jung, Lan-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6

The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.

광주지역 중학생의 식행동 인식 조사

장미나(Mi Na Jang),황금희(Kum Hee Hwang),정난희(Lan Hee Jung) 전남대학교 생활과학연구소 2012 生活科學硏究 Vol.22 No.-

The purpose of this study was to implant adolescents right recognition about body shape through analyzing the investigation about eating behaviors recognition and provide the fundamental resources to be used as the education about adolescents eating habits of the middle school students in Gwangju. The study was performed by analyzing the organized questionnaire distributed to 224 second grades students of middle school in Gwangju. Out of 224 questionnaires, 192 were analyzed finally. The analysis of resources was taken statistics by SPSS program. The conclusions of this study are summarized as following. The frequency of breakfast is that 6~7 times in a week is highest in all-weight groups. The regularity of breakfast is that the ratio of both boys and girls in low-weight and standard-weight group is highest, and that of students in high-weight group is lower. The eating amount is that boys tend to eat the meal a little fully in all weight groups, and girls eat the meal normally in all weight groups. All weight groups tend to have an unbalanced diet according to the sorts of food. Beans are highest as the target of an unbalanced diet. Most students tend to eat the salty meal. The frequency of out-eating is that 0~1 time is highest and the sort is mostly Korean food. The frequency of snack is regularly spread, rather the students in over-weight group tend to eat the snack less. The eating time is that 70% students eat the meal during less than 15 minutes, through that we know students eating speed is very fast. Their exercising habits are that 2~3 times in a week is highest for both boys and girls, especially girls in low-weight group tend to exercise 0~1 time in a week.

학교급식 잔반에 대한 인식 및 태도

김미숙(Mi-Sook Kim),전은례(Eun-Raye Jeon),황금희(Kum-Hee Hwang),정난희(Lan-Hee Jung) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.1

본 연구는 광주광역시 초등학교 6학년 170명을 대상으로 설문지를 이용하여 급식 및 급식 잔반에 대한 인식 및 태도, 잔반 교육 실시 여부에 따른 영양소 섭취량을 비교, 분석하였다. 첫째, 급식의 만족도는 그저 그렇다, 급식의 좋은 점은 도시락을 가지고 다니지 않아서 편하다, 급식비와 급식의 질은 현재 모두 적당하다고 한 경우 가장 높았다. 급식의 싫은 점은 식당 배식원의 불친절, 급식의 보완 요망 음식으로는 과일 및 음료, 급식의 잔반 종류로는 김치를 포함한 나물류, 급식의 잔반 원인은 싫어하는 음식이어서, 급식의 잔반 횟수는 주 1~2회, 급식의 음식 섭취 순서는 먹어본 경험이 있는 음식을 먼저 먹는다, 급식의 편식 여부는 편식을 한다, 편식의 종류로는 콩류 및 잡곡류의 경우 가장 높았다. 둘째, 급식 잔반에 대한 인식 및 태도에 있어 음식물 잔반여부는 거의 남기지 않는다, 잔반 감소 방법은 음식을 맛있게 요리해서, 잔반 교육 여부는 받은 적이 있다, 잔반 감소교육 방법으로는 학교수업 시 담임선생님의 지도를 통해서, 잔반 처리 방법은 가축 사료 등으로 재활용, 잔반 감소 필요성의 인식은 환경을 오염시켜 우리에게 피해를 주기 때문, 실천 가능한 잔반 감소 방법은 잔반 없는 날 운영이 가장 높게 나타났다. 셋째, 총 식품 섭취량은 잔반 교육 실시반의 경우 517.46 g로 미실시반의 경우 474.75 g보다 높았고, 영양소 섭취량도 잔반 교육 실시반이 미실시반보다 각 영양소에서 유의하게 높게 나타났다(p<0.001). This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).