전통음식에 대한 경북지역 주부들의 의식 및 실태조사

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.

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.

대구지역 중학생의 칼슘급원 식품에 대한 기호도 및 섭취실태 조사

한재숙,최영희,김혜인 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The main purpose of this research is to provide information regarding the preference and intake of calcium of middle school students in the Daegu area. The results were summarized as follows : The recognition score of calcium of the subjects was male 12.85 and female 12.45, respectively. Also the preference scores of calcium source foods of the subjects were male 3.60 and female 3.49. They preferred ice cream, laver, yoghurt and steamed fish cakes in that order, but they disliked cheese and loach soup. The daily calcium intake was 483.78㎎(53.8% of RDA) for males and 545.91㎎(68.2% of RDA) for female.

대구지역 고등학생, 대학생의 칼슘 섭취 실태 및 기호도 조사 연구

한재숙,이연정,최영희,송주은,권상호 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.3

This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1~61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.

한일 시판 배추김치의 품질특성 비교

한재숙,조연숙,이신정 대한가정학회 2003 Family and Environment Research Vol.41 No.9

Recently, the consumption of commercial kimchi in Korea has increased over 30% and continues to grow rapidly. Similarly, over 50% of Japanese pickles(Tsukemono) have changed to kimchi and most of them are commercial. The purpose of this research is to compare and contrast Korean commercial kimchi to Japanese commercial kimchi. Furthermore, it is to provide valuable information to the consumers and suppliers as well as to improve the quality of commercial kimchi. Five different kinds of materials were 4; (A) and (B) kimchi that were made and sold in Korea, (C) and (D) kimchi that were made and sold in Japan, and (E) kimchi made in Korea, but sold in Japan. The kimchi purchased on April ZOth, 2002 and sensoy evaluation, respectively, and they were preserved at 5 C. For the quality index, the followings contents were measured; moisture, ash, protein, crude lipid, mineral and capsaicin. In addition, pH, aaky and sensoy evaluation for kimchi stored at 5 C were measured for four weeks. The quantity of moisture was 86.4-89.3%, the protein and crude lipid from A and B were twice as much compared to C and D. Among the minerals, Mg, Na and P from A and B were as much as C and D, while Fe from C and D were 1.5-2.0 times more than A and B. In addition, capsaicin from A was the greatest(1.55mg/l00g), while capsaicin from C was the least(0.84mg/100g). The pH of A and B rapidly decreased in direct relation to preservation time(6.2-4.2, 5.8-4.2), but C and E did not show any transformation(5.0-4.7. 4.4-4.4). On the other hand, the acidity of A and B showed rapid increase. As a result of sensory evaluation, both Korean and Japanese students generally preferred Korean kimchi rather than Japanese kimchi. However, Japanese students preferred texture of Japanese kimchi.

구리냄비의 구리용출에 미치는 산성조미료의 영향

한재숙,최영희,김명선,송주은,南出隆久 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

미역에 대한 영양지식과 이용실태에 관한 연구 : 대구·경북 지역을 중심으로

한재숙,이연정 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.4

This study was performed by questionnaire to investigate on the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition on sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondents liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%. 39.6% of responders suggested 'good quality' as facts that has been improved in the commercial sea mustard.

대학 구내식당의 음식쓰레기 감량을 위한 교직원의 의식 및 이용실태 조사

한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

식생활 의식과 식습관이 음식물 쓰레기의 감량과 재활용에 미치는 영향

한재숙,홍상욱,김정숙,이정림,허성미 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age, and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups. The groups those have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.

주부의 토종닭에 대한 인식 및 이용실태에 관한 조사

한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows : The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once per month and they regarded a native chicken as one of traditional, health and natural foods. They appreciate the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.