감자의 수침조건에 따른 전분의 이화학적 특성

정난희,김경애 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-

Physicochemical properties of potato starches which were prepared by steeping at 10 ±1℃ and 25 ±1℃ for 11days were investigated. The pH of steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.

광주와 전라남도의 음식문화 연구(Ⅱ) : 특별음식 In Particular Food

김경애,정난희,전은례 대한가정학회 2003 Human Ecology Research(HER) Vol.41 No.3

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to tradittional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that leam cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heatl Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower pattem, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was unilizing Goldongban. Pyebaek food utiliaztion ratio was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

중학생의 학교급식에 대한 급식만족도 : 광주,전남지역을 중심으로

김경애,김수자,정난희,전은례 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangju and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

중·고등학생의 제 7차 기술·가정 교과 내용에 대한 인식

김경애,정난희,신부용 한국 가정과 교육 학회 2003 한국가정과교육학회지 Vol.15 No.2

본 연구의 목적은 제 7차 기술ㆍ가정 교과 내용을 학습자들이 어떻게 인식하고 있는가를 조사하고 사회인구학적 변인에 따라 필요도, 흥미도, 실생활에 도움을 주는 정도에 대한 인식의 차이가 있는가를 파악함으로써 기술ㆍ가정 교육의 효과를 극대화 시킬 수 있는 방안을 모색하기 위한 기초 자료를 제공하는데 그 목적이 있다. 조사대상은 광주광역시와 전라남도 중ㆍ고등학생 437명이었다. 조사도구는 질문지법을 사용하여 사회인구학적 변인 9문항, 기술ㆍ가정 교과내용의 영역별로 47개 내용 요소에 대해 필요도, 흥미도 및 실생활에 도움을 주는 정도에 대한 인식을 묻는 내용으로 구성하였다. 본 연구에서 얻어진 결과는 다음과 같다. 1. 기술ㆍ가정 교과 내용에 대한 필요도 인식이 높은 내용 요소는 ‘인터넷의 활용’, ‘나와 가족관계’, ‘청소년의 영양’ 순 이었다. 2. 흥미도에 대한 인식이 높은 내용 요소는 ‘인터넷의 활용’, ‘나의 주거 공간 꾸미기’, ‘나와 가족관계’ 순 이었다. 3. 실생활에 도움을 주는 정도에 대한 인식이 높은 내용 요소는 ‘인터넷의 활용’, ‘나의 주거 공간 꾸미기’, ‘나와 가족관계’ 순 이었고 ‘건설 구조물의 시공원리’, ‘산업의 이해’ 등은 낮았다. The purpose of this study was to investigate the recognition of middle and high school students on the 7th technology home economics curriculum. This study was carried out to understand the difference in the level of needs, interesting on the 7th technologyㆍhome economics curriculum and application on the life to maximize the effect of technologyㆍhome economics education by the socio-demographic factors. For this purpose, survey was conducted 437 students in the middle school and high school in Gwangju city and Jeonnam province. The survey was consists of items related with socio-demographic factors in 9 questions. The curriculum of technologyㆍhomes economic consist in the level of application and general tendency and level of needs in 47 different units. The major findings of this study are as follow. 1. The understanding of internet application, me and family relation, nutrition of youth were showed high perception in order in the level of needs on the technologyㆍhome economics curriculum. 2. The internet application, home life practice and me and family relation showed high perception in order in the level of interesting. 3. The internet application, home life practice and me and family relation showed also high perception in order that helps living life. And the understanding of architectural principles and industry and characteristics of materials showed low perception.

초등학교 교사의 영양교육에 대한 인식 조사 연구

김경애,정난희,오순희 한국가정과학회 2004 한국가정과학회지 Vol.7 No.2

The purpose of this study was to investigate the status of teacher's perception about the nutrition education of elementary school. The results of this study were as follows. Most of the teachers responded that nutrition education necessitate in curriculum of elementary school, the main reason for necessity of nutrition education was for proper growth, they thought starting period of nutrition education was to begin when children are in a kindergarten and a infant home. The perception for a suitable person to teach the nutrition education showed dietician, parents, class teacher and a related teacher in oder and the time of that is a related class, as a spare time at everyday, a special activity time, and service a meal in order. Importances of the contents of a nutrition education were proper eating habits, growth and nutrition, a food hygiene and a disease in order. Problems of elementary students' nutrition were a unbalanced eating, a ingestion a processing and instant food too much, lack of table manner, fatness and a weak child in order. The most of expected effects through the nutrition education were a good table habits and manners, the way of a efficient nutrition education were a need of link with parents, a need of link the dietician, a teacher's class and training in order. The average score of nutrition knowledge was 6.3?6.9 out of 10 and teachers of Gwangju scored more higher on nutrition knowledge than teachers of Jeonnam, as they arranged a dietician was so.

중학생의 학교급식에 대한 음식기호도 : 광주,전남지역을 중심으로

김경애,김수자,정난희,전은례 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was seasoned bar rice cake. The highest ranked korean soups were boiled fish paste soup, kimchi stew, and short rib soup. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. Agender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried pork, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes. The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corm salad and citrus fruits. Females tended to choose lighter meals. Meal preference according the residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according the grades. third graders had the greatest meal preference.

중학생의 특기·적성 교육 활동 참여 실태와 여가 만족

김경애,정난희,모은자 한국 가정과 교육 학회 2003 한국가정과교육학회지 Vol.15 No.2

본 연구는 중학생들의 특기ㆍ적성 교육 활동 실태를 파악하고 여가만족과의 관계를 규명함으로써 여가 선용 및 특기ㆍ적성 교육 효과를 극대화 시킬 수 있는 방안을 제시하기 위한 기초 자료를 제공하고자 하였다. 본 연구에서 얻어진 결과는 다음과 같다. 1. 사회인구학적 변인에 따라 특기ㆍ적성 교육 활동 참여 실태는 여학생이 남학생보다 참여율이 높았고, 읍, 면 지역 중학생들은 모두가 참여한 반면에 광역시 중학생은 절반 정도만이 참여하였으며 시 지역에서는 거의 대부분이 참여하지 않는 것으로 나타났다. 가족의 소득이 높은 집단이 특기ㆍ적성 교육활동에 대한 참여율이 낮았으며, 부모의 학력이 높은 집단도 특기ㆍ적성 교육 활동 참여는 낮았다. 2. 사회인구학적변인에 따른 여가만족의 차이를 보면 심리적, 교육적, 사회적, 휴식적, 생리적, 환경적 만족의 6개 하위영역 중에서 읍, 면 지역 거주학생들이 광역시나 시 지역 학생들보다 높게 나타났다. 학년별로는 1학년 학생이 교육적 만족, 환경적 만족이 높았고, 가족의 소득이 높고 아버지의 학력이 높은 집단에서 여가만족이 더 높은 것으로 나타났다. 3. 특기ㆍ적성 교육 활동 참여 동기에 따른 여가만족은 참여 동기가 자신의 적성에 맞거나 진학을 위해서라고 하는 자발적인 의사결정의 결정에 높게 나타냈다. 참여 기간에 따라 참여 기간이 4개월 미만인 경우 높은 만족을 나타냈고, 집중도에 따른 여가만족에서는 모든 영역에서 집중도가 높은 집단의 여가만족이 높게 나타났다. The study has examined the relationship between the middle school students' after school activities and leisure satisfaction to provide the opportunity of making good use of leisure time and of developing students' latent talent and aptitude. The research finding are as follows : 1. Based on socio-demographic variables, the female students had more rates of participation in talent and aptitude educational activity than male students. The number of the students from rural areas was much bigger than that of cities such as Gwangju or other big cities in Chonnam. But the students whose parents made a lot of money showed less interest in participating talent and aptitude educational activities. 2. Based on the research of socio-demographic variables, students from counties or smaller areas showed more satisfaction than Gwangju in leisure satisfaction among the six subordinate categories. 7th graders were more satisfied in educational and environmental leisure activities than 8th or 9th graders. Moreover, as the family income is higher and as the father's educational level is higher, satisfaction rate from leisure activities cam out to be higher. 3. In regard to satisfaction they get from their leisure activities, it was comparatively high when they had the activities voluntarily as their hobbies or for fun. Some students regarded it as their chances for the next step and they were really satisfied, too. And also the period of time was one of the factors that affected students satisfaction. They were satisfied enough when they had the activities less than four month in a year. The students who had strong concentration and great enthusiasm showed high leisure satisfaction in all areas except for the environmental one.

김밥과 그 재료의 세균수 측정

강국희,김혜란,고애경,김경민,최선규 성균관대학교 생명과학자원연구소 1994 生命資源科學硏究 Vol.1 No.2

We have investigated the distribution of bacteria in kimbab and its materials. The total bactria counts were over 3×10 exp(6)/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the prieliminary legal level 1 × 10 exp(6)/g even though it should be negative for coliforms. In order to look into the cause of bacterial contamination in kimbabs, we examined the content materials of kimbabs. The bacterial counts were founded 10^4-10^8/g for Kim, 10^4-10^8/g for sausage, 10^4-10^6/g for spinach, 10^3-10^7/g for carrot, and 10^3-10^6/g for danmugi, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs are due to kim, spinach, carrot, and sausage. Therefore, so as to reduce the bacterial contamination for kimbab, the sanitary manufacture and storage of kim and the refrigeration of content materials should be went abreast.

신여성 최승희 패션 스타일 연구

박애란 ( Ae Lan Park ),박혜원 ( Hye Won Park ) 한국패션비즈니스학회 2012 패션 비즈니스 Vol.16 No.2

The objective of this research is to examine the fashion styles of Choe Seung-Hee (1911-1969), modern woman and dancer of Korea, through her life and activities. Choe Seung-Hee`s fashion styles in daily life, in advertisements and in dance performances were examined through the theoretical and empirical studies within the scope of this research, which is from 1926 when she entered the world of dance to 1946 when she defected to North Korea. The result is that the fashion styles of Choe Seung-Hee is not simply that of an individual modern woman and a dancer who lived in the early 20th century but is a meaningful symbol of Korea`s modern women.

총설 : ISO/TC224 "상하수도 서비스" 국제표준화에 대하여

한애란 ( Han Ae Lan ),박희경 ( Park Hui Gyeong ) 한국공업화학회 2004 공업화학전망 Vol.7 No.1