일부 한국 노인의 식습관과 식사 섭취 패턴에 따른 혈중 지질 수준과의 관련성

김옥선 ( Ok Sun Kim ),류혜숙 ( Hye Sook Ryu ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

The purpose of this study was to analyze the eating habits and food intake patterns to elucidate the relationship between on blood lipid levels. The subjects based on the nutrition counseling data of medical health examination. The subjects were 774 adults(448 males and 326 females). Survey samples were divided by age 65≤ years. The subjects were 774 adults(448 males and 327 females). Survey samples were divided by age 65≤ years. Blood samples were analyzed for total cholesterol(TC), triglycerides(TG), LDL-cholesterol. The results showed there were significant difference frequency of overeating meal and total cholesterol(p<0.05), meal frequency, regularity of meals, frequency of meal out, eating breakfast, speed of meal et eating habits and blood lipid levels not significant difference. However, food intake patterns were significant difference in some kind of food such butter and cream bakery but there were not significant relationships between eggs, cod roe, Chinese foods, fried foods, Gal-bi-tang, Sun-ji-soup and blood lipid levels. Eating habits and food intake patterns was do not seem to be cause for blood lipid level in Korean elderly.

쿡방에서의 스타 조리사 이미지가 진로결정 자기효능감과 진로준비행동에 미치는 영향 -경주지역 조리전공 대학생을 대상으로-

김옥선,Kim, Ok-Sun 한국디지털정책학회 2021 디지털융복합연구 Vol.19 No.8

본 연구는 쿡방에서의 인지가 스타조리사 이미지와 진로준비행동에 미치는 영향 및 진로결정 자기효능감의 조절 요인을 확인하는데 목적을 두고 연구하였다. 대구 및 경주지역 소재 조리전공 대학생 271명을 대상으로 자기기입식 설문조사를 실시하여 구조방정식모형을 활용하여 분석하였다. 분석 결과, 쿡방에서의 인지는 스타조리사 이미지에 유의한 긍정적인 영향을 미치며, 또한 스타조리사 이미지 역시 진로준비행동에 유의한 긍정적인 영향을 미치는 것으로 나타났다. 또한 진로결정 자기효능감은 스타조리사 이미지와 진로준비행동 간에 유의한 조절효과를 하는 것으로 검증되었다. 이러한 결과를 통해 쿡방의 영향이 진로준비행동에 영향을 미치는 과정에 대한 이론적, 확인적 검증을 통해 관련분야의 기초를 제공한 점에서 의미가 있을 것이다. 또한 연구결과를 통해 대학생들의 진로준비행동에 있어서 자기효능감의 조절역할에 대한 새로운 시사점도 발견할 수 있었다. 향후 이 분야에 대하여 보다 체계적이고 종합적인 연구가 필요한 것으로 보인다. This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required.

쌀당화액을 활용한 호상요구르트 제조의 최적화

김옥선,성정민,Kim, Ok-Sun,Sung, Jung-Min 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.

쿡방프로그램의 시청동기가 시청 후 행동에 미치는 영향

김옥선,Kim, Ok-Sun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This research was undertaken to study the motivational behavioral effects after watching the 'Cookbang'. Methods: Between October 23 to November 7, 2015, 420 adults over the age of 20 were surveyed in the Gyeonggi Province and Seoul. The SPSS Statistics (ver. 18.0) was used for analysis of 401 (95.5%) questionnaires, 19 were excluded on the basis of insincerity. Results: Adult male to female ratio was 150 males (37.4%) and 251 females (62.6%). The maximum adults were in their 20s 166 (41.4%). There were 211 single persons (52.6%). Most of the respondents were employees. Highest number of respondents (192) found Korean cooking to be an interesting field. Many adults responded that they watched the 'Cookbang' program once a week. For companionship, majority of the male and female respondents said that they 'watch alone' and 'watch with their children', respectively. Maximum number of respondents in their 20s-60s said they'watch alone'. There was a significant difference in gender and age. Conclusion: The watching motivations drawn by factor analysis were 'information', 'entertainment' and 'psychology.' Regression analysis showed that 'entertainment' had a big effect on the use of restaurants, the selection of groceries, the desire for gourmet restaurant visit, and the selection of restaurants, whereas 'information' had the biggest effect on nutrition and health care.

서울.경기지역 외국인학교 급식 메뉴패턴과 식사의 질 평가

김옥선,이영은,Kim, Ok-Sun,Lee, Young-Eun 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.

반응표면분석법을 이용한 시금치 페스토 제조조건의 최적화

김옥선,박종대,금준석,최윤상,최현욱,성정민,Kim, Ok-Sun,Park, Jong-Dae,Kum, Jun-Seok,Choi, Yun-Sang,Choi, Hyun-Wook,Sung, Jung-Min 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.4

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

시판 건조 쌀가루를 활용한 두부설기의 물리적,관능적 특성

김옥선 ( Ok Sun Kim ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

In this study, we made Sulgidduk with commercialized dried nonglutinous rice flour and different levels of soybean curd. For physical properties of the bean curd-Sulgidduk, its water content was increased significantly with a growing addition of soybean curd. In chromaticity, its L value(brightness) and a value(redness) were decreased significantly with more bean curd while b value(yellowness) went up in Sulgidduk with a large amount of rice flour but went down significantly in the Sulgidduk with a small amount of it. Its hardness of texture was found to be the highest in the Sulgidduk with the most dried nonglutinous rice flour and it tended to be higher with more rice flour and less soybean curd. For cohesiveness, it was recorded to be the highest in the Sulgidduk without soybean curd and showed a tendency of decreasing by adding the bean curd but increased later significantly. In addition, its springiness and brittleness became larger with addition of more dried nonglutinous rice flour. From these results, the best ratio of the bean curd-Sulgidduk to increase nutrition and absorption and to satisfy physical and sensory properties, was 420 g to 500 g of soybean curd to dried nonglutinous rice flour. Moreover, it was considered to decline the calorie of Sulgidduk by adding soybean curd as a material and to contribute to its commercialization by extending storage and preservation time of soybean curd with a short expiration date.

서울지역 중학생의 체질량지수에 따른 식행동 분석

김옥선 ( Ok Sun Kim ),권수연 ( Soo Youn Kwon ),류혜숙 ( Hye Sook Ryu ) 대한영양사협회 2006 대한영양사협회 학술지 Vol.12 No.4

가정과 교육을 위한 「열린교육」의 적용연구

김옥선(Kim, Ok-Sun),유태명(Yoo, Tae-Myung) 한국가정과교육학회 1996 한국가정과교육학회지 Vol.8 No.2

In this research, researcher will examined the theoretical background of open education. Based on the results of the development of the suggested guidelines for a home economics teaching/learning program, researcher concludes that in order for the teaching/learning programs based on open education to be efficiently acieved in the classroom environment- organization at the middle school the following reform measures must accompany these programs. First in order for the special characteristics of open education, i.e., individualized and small group study, to be effectively achieved, it is necessary to gradually improve the physical class-room environment-organization. Second, the two class hours per week currently al1otted for hom economics are not sufficient to convey the information in the textbook. In order to reach objectives of teaching home economics according to open education a guarantee of a few more class hours is demanded. Third, in order to successfully achieve teaching/learning programs following open education, it is necessary for home economics teachers to make efforts to develop educational materials, and to engage in ongoing research and inservice training. For this to occur, measures must be taken to reduce the workload of teachers.

급성 동량성 혈액희석 시 균형잡힌 전해질 함유 6% Hydroxyethyl Starch (670/0.75) 용액이 지혈에 미치는 영향

김옥선 ( Ok Sun Kim ),이상석 ( Sang Seok Lee ),연준흠 ( Jun Heum Yon ),홍기혁 ( Ki Hyuk Hong ),김태훈 ( Tae Hun Kim ),신보문 ( Bo Moon Shin ),유수진 ( Soo Jin Yoo ) 대한마취과학회 2008 Korean Journal of Anesthesiology Vol.55 No.1