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위태석,황대용,최정숙,정현영 한국식품유통학회 2004 食品流通硏究 Vol.21 No.2
This study deals with school food service from the consumption extension of our agricultural products and the maximization of the educational effects point of view. By consuming regional agricultural products for school meals, the dietary life and agricultural education combined knowledge with behavior could be implemented. Therefore, to propel a "Movement of Jisanjiso", regional agricultural structure and marketing structure should be established and the effective support program of central government and autonomy also should be prepared.
Jeong-Sook Choe,Mina Kim,Ae-Jin Choi 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Mulberry (Morus alba L.) fruit (MF) has a variety of useful compounds including anthocyanin. However, these compounds are not properly dispersed into the substrate during solvent extraction, resulting in partial extraction. Moreover, after harvesting, raw MF quickly ripens and deteriorates, mandating the use of innovative techniques. Here, an enzyme-assisted extraction method was optimized to enhance the water solubility index (WSI), total phenolic content (TP), and total anthocyanin content (TA) yields from MF extracts. The optimal conditions were predicted to be 1:5 w/v material/water ratio, 3.5% pectinase (v/w), and 1.5% citric acid (w/w) with a 113 min reaction time at 50°C. Under these conditions, WSI, TP, and TA were significantly increased compared with the untreated control. Furthermore, metabolite analysis demonstrated that in enzyme-assisted MF extraction, the levels of cyanidin-3-O-glucoside, delphinidin hexoside, and quercetin were higher. These findings indicate that enzyme-assisted extraction with pectinase and citric acid could be a valuable approach to enhance the value of MF and its potential use in the food industry.
Jeong-Sook Choe,Eun-Kyung Kim,Eun-Kyung Kim 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.6
This study examined salty taste acuity and salty taste preference and sodium intake in relation to zinc nutritional status in 2 rural populations in Korea. And we also examined the main food contributors of their sodium intakes. We enrolled 218 adults (66 men and 152 women) from the Kangneung and Samcheok regions in Korea’s Kangwon province in our study conducted from December 2011 to February 2012. Participants from each region were divided into 3 groups based on their serum zinc level (T1: lowest, T2: intermediate, T3: highest). We compared the salty taste acuity and preference, Na index (Dish Frequency Questionnaire for estimation of habitual sodium intake), blood pressure, and intakes of nutrients including sodium by 3 groups of serum zinc level. The results were as follows: a higher serum zinc level indicated a lower sodium intake and Na index (P < 0.05). The salty taste acuity was considerably higher for participants from the Kangneung region than those from the Samcheok region (P < 0.05). And the serum zinc level was significantly higher in participants from the Kangneung region than those from the Samcheok region (P < 0.05). We further divided the participants into 2 groups: those who consumed more zinc than the recommended intake (RI) and the others. We compared salty taste acuity and salty taste preference in the 2 groups. The salty taste threshold and palatable salty taste concentrations were lower for the group with a zinc intake above RI than for the group with zinc intake below the RI. However, the difference was not significant. This study confirms that taste function differs depending on zinc nutritional status. In future, it is required to a large-scale, long-term, prospective study on the correlation between zinc intake, serum zinc levels, and taste perception function and blood pressure.
초,중,고등학교 교과서에 나타난 식생활 교육 내용 분석
최정숙 ( Jeong Sook Choe ),이민정 ( Min Jung Lee ),박영희 ( Young Hee Park ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.4
This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, `understanding of food and nutrition` was most abundant in primary school textbooks while `well balanced nutrition and health` accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school `home economics` contents need to emphasize comprehensive food and dietary education and adjust to `science & technology for life`.