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한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6
The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.
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경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구
한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4
Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.
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한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).
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하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석
한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2
The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.
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조경희,김은정,정재민,황보각 대구대학교 특수교육재활과학연구소 2010 再活科學硏究 Vol.28 No.1
이 연구는 승마 운동의 효과에 대한 객관적이고 구체적인 정보를 제공하기 위해 승마운동이 균형, 자세, 골밀도, 근력, 정서에 어떤 영향을 미치는지 알아보았다. 최신 동향을 살펴보기 위해 90년대 이후의 자료만을 선택하여 승마운동, 승마치료, 재활승마 등 재활 승마와 관련된 키워드를 검색하고 승마운동을 통한 효과를 알아보기 위해 균형, 안정성, 골밀도, 근력 등의 연관 검색어를 함께 검색하였다. 그 결과 지속적인 승마운동은 균형 능력 향상을 위해 효과적인 운동이며 대퇴전자부와 대퇴경부의 좌우측, L3,L4의 골밀도를 향상시키고 승마에서만 발달될 수 있는 특수한 부위를 자극한다. 또한 재활승마를 통해 인지적, 사회적인 부분에 대해 눈에 띄는 향상을 기대할 수 있다. The purpose of this study was to provide information which objective and definite effect of horseback riding about balance, posture, bone mass, muscle strength, emotion. To search the newest trend, Studies for this literature review were sought which investigated the effect of HBRT, hippotherpay, therapeutic horseback riding since 1990. These literature searches were also linked to other descriptive terms. For example, balance, posture, bone mass, muscle strength, emotion. Continuos horseback riding therapy is effective exercise to improve balance ability and bone mass of femur trochanter, femur neck, lumbar 3-4. Also, horseback riding can expect to improve recognition and sociality.
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한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
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한재숙,한경필,南出隆久,이승언,김영진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p〈 .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p〈 .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51 'Kimchi can be preserved for a long time'(p〈 .05) and 'Kimchi is a good side dish with cooked rice'.
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조경희,김은정,정재민,황보각 대구대학교 특수교육재활과학연구소 2010 再活科學硏究 Vol.28 No.1
이 연구는 승마 운동의 효과에 대한 객관적이고 구체적인 정보를 제공하기 위해 승마운동이 균형, 자세, 골밀도, 근력, 정서에 어떤 영향을 미치는지 알아보았다. 최신 동향을 살펴보기 위해 90년대 이후의 자료만을 선택하여 승마운동, 승마치료, 재활승마 등 재활 승마와 관련된 키워드를 검색하고 승마운동을 통한 효과를 알아보기 위해 균형, 안정성, 골밀도, 근력 등의 연관 검색어를 함께 검색하였다. 그 결과 지속적인 승마운동은 균형 능력 향상을 위해 효과적인 운동이며 대퇴전자부와 대퇴경부의 좌우측, L3,L4의 골밀도를 향상시키고 승마에서만 발달될 수 있는 특수한 부위를 자극한다. 또한 재활승마를 통해 인지적, 사회적인 부분에 대해 눈에 띄는 향상을 기대할 수 있다. The purpose of this study was to provide information which objective and definite effect of horseback riding about balance, posture, bone mass, muscle strength, emotion. To search the newest trend, Studies for this literature review were sought which investigated the effect of HBRT, hippotherpay, therapeutic horseback riding since 1990. These literature searches were also linked to other descriptive terms. For example, balance, posture, bone mass, muscle strength, emotion. Continuos horseback riding therapy is effective exercise to improve balance ability and bone mass of femur trochanter, femur neck, lumbar 3-4. Also, horseback riding can expect to improve recognition and sociality.
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