고등어 저장중 염분농도와 저장온도에 따른 Adenosine Triphosphate 관련물질 및 유리아미노산의 변화

禹敬子,遠藤金次 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.1

The effects of salt and temperature on changes of K value, IMP, free amino acids and histamine concentration in Makerel muscle during storage were examined. The content of salt was 0, 3, 5 and 10% and storage temperature was at 0, 8, 16 and 20℃, 1. Content of IMP was 607.3㎎% in raw material and as storage temperature was decreased and as salt content was increased, the rate of decrease in IMP was slow. 2. K value of raw material was 14% and rapidly increased as temperature increased and salt content decreased. 3. The time required to reach at 50% in K value was 13.6~16.6 days at 0℃ and 1.4~3.3 days at 20℃, in 0~10% salt content. 4. Except taurine and histidine, the contents of all free amino acids were slowly increased during storage at 0℃ and in high salt content but at 20℃ and in 0% salt they were more rapidly increased. The contents of Ala., Glu., Val., Leu., Lys., and NH₃were rapidly increased than the contents of Phe., Gly, and Ile. 5. Taurine and histidine were rapidly decreased at high temperature and in 0% salt during storage. 6. The storage condition which produced more than 100㎎% in histamine was 3 days at 16℃ (180㎎%) and 20℃ (443.5㎎%) in 0% salt and was 10days (163.1㎎) at 16℃ in 3% salt.

인천광역시 노인의 식생활과 식생활 관련 인자 연구

우경자,천종희,최은옥 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.4

Food habit, eating-out pattern, smoking and drinking habits of 814 elderly (aged over 60) living in Incheon were surveyed by questionnaire. The ratio of the elderly who have balanced meals at moderate amount was slightly higher in urban area. Urban elderly tended to have mild foods, while rural elderly preferred hot and salty foods. Score for food habit was higher in urban elderly and there was no difference between male and female elderly. Most urban elderly had their meal at the public facilities for elderly, while most rural elderly used general restaurant and public room for elderly. Korean foods were the most favorite menu when ate out. Ration of elderly who have difficulites in chewing was 21.2 and 39.6% for urban and rural elderly, respectively. Many elderly, especially more than 70% of female elderly, prepared the meals for themselves. Rural elderly smoked and drank more than urban elderly and male elderly did more than female elderly.

지문과 정신분열증

우숙희,정국동,최송표,조근자,양은진,김수일,박경란,이영호,김원식 충남대학교 의과대학 지역사회의학연구소 1998 충남의대잡지 Vol.25 No.1

Fingerprint patterns of 333 schizophreniacs who met with the diagnostic criterias of International Pilot Study of Schizophrenia except items associated with chronicity in exclusion criteria were studied, and the following results were obtained. 1. The frequency distribution of the fingerprint patterns in the 333 schizophreniacs was ulnar loop, whorl, twinned loop, arch, radial loop in order in both control and schizophrenia groups. 2. Finger ridge counts of both sexes were decreased significantly in schizophrenia group. 3. Dissociation of fingerprint pattern in the schizophrenia group was 51.1%, which was far greater than 6.25% of control group. Number of dissociation was greatest in the thumb, followed by index, middle, ring, and little finger in order. According to the above results, it is considered that both the number of finger ridges and degree of dissociation of fingerprint patterns were closely related with schizophrenia. Analysis of fingerprints and palmprints with the aid of chromosomal analysis would contribute the early diagnosis and prevention of schizophrenia.

인천지역 초등학교 학생의 급식 만족도에 관한 조사

우경자,김영아,천종희,최은옥,홍성야 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.3

Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served. 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount (20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.

품종별 쌀의 이화학적 특성과 증편제조 적성과의 관계

우경자,이은아,황홍구,이건순 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4

This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars(Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content(20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)~0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo)~8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)~1.24%(Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher. In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 20℃, the hardness and brittleness of Jeung-pyuns were respectively increased, the cohesiveness was respectively decreased. The elasticity was not significantly different among the rice cultivars with storage days, and the gumminess was significantly difference between rice cultivars, respectively increasing during storage, but Hyangmibyeo 2 was the lowest, not increased. In instrumental characteristics of Jeung-pyuns, the hardness was correlated with amylose content and the brittleness and gumminess were highly correlated with the hardness.

인천지역 여성의 체중감량법에 대한 조사 연구

우경자,천종희,최은옥 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

Weight reducing methods were surveyed by questionnares in March through May, 1998 with 641 women living in Inchon to provide the information for the education of proper weight control. Methods that they have used for weight-reduction were exercise (33.1%), diet therapy(29.6%), sauna(7.3%), ingestion of special food(4.8%), administration of drugs(4.0%) and herb-medicines. The respondents considered exercise (38.4%) and diet therapy (31.5%) as the most effective methods in reducing weight and the response was different with ages at p<0.01. They have practiced the diet therapy by reducing the amount of food(27.7%, skipping one or two meals a day (20.8%), avoiding high calorie snacks(8.06) and regulating food items in a meal(3.8%). Exercises which they have done were walking(48.0%), aerobics (2.390, swimming (23%) and using the health instruments (6,7%). Their choices in kinds of exercises were significantly de-pendent upon ages, marriage and their occupation(p<0.01). Acupuncture(38.0%) was the most frequently used oriental medicine therapy and original drugs(32.2%) and moxibustion(22.0%) were also used. The women have taken drugs was 9.5%. Among them cream-typed cosmetics(41%), weight reducing drugs (30%), diuretics(18%). and smoking(7%) were used. Fifty respondents out of 641 had experiences to have special food therapy such as grape, apples and vinegar(42%) and enzymes(18%) for some period of time.

콩첨가 증편의 미생물 변화와 품질 특성

우경자,신광숙,한영숙 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20 hours. The numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermentation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation. Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive especially in the soybean-added Jeung-Pyun. In 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but it was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by most. As for instrumental characteristics, the 7 hour fermented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed higher values for hardness and brittleness than in soybean-added Jeung-Pyun. When the Jeung-Pyuns were stored at 20℃, the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased but not in the soybean-added Jeung-Pyun. However, the hardness of rice Jeung-Pyun kept at 4℃ increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

인천지역 대학생에 의한 대학급식소의 급식서비스에 대한 품질 평가

우경자,한복진,노정옥 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as "lecture", "eating when I want" and "appointment with friends", etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disponsition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.

담도에 국한되어 증상을 유발한 석회쓸개즙 2 예

윤성우,이지영,하경호,이수경,한나,배효근,박선자 고신대학교 의과대학 2010 고신대학교 의과대학 학술지 Vol.25 No.2

Limy bile is a rare condition characterized by excessive precipitation of calcium carbonate in the gallbladder or bile duct. Recently we experienced two cases with obstructive jaundice in which limy bile in the common bile duct but not in the gallbladder for one case, and in the common bile duct and intra hepatic duct but not in the gallbladder for another case. The patients were treated by endoscopic sphincterotomy. Here, we report the cases and review the literature.

인천지역 초등학교 학부모의 학교 급식에 대한 인식 및 관심도 조사

우경자,홍성야,천종희,김영아,최은옥 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Perceptions and concerns of parents about elementary school lunch service were investigated by questionnaires in March, 1998. Five hundred and ten parents were selected randomly from schools in the city area, the rural area or the islands in Incheon Metropolitan city. 95% of parents preferred the school lunch service because nutritious food was available to the children regardless of family income or mother's occupation. Meal cost per capita was in the range of 1,000 and 1,200 won, which satisfied most parents (74%). Moreover, many parents (68.8%) were willing to pay extra money to support the school lunch program and they actually had such experiences (82.4%). More than 90% of the respondents wanted to be adviced about the menu. Subjects chose nutrition and sanitation (25%), taste (18%), and meal size (16%) as aspects of improvement in school lunches. Parents wanted to participate in serving foods, cooking, and washing dishes once (23%) or twice (31%) a year and they considered this as a good opportunity to join the school activities. 98% of parents showed very positive responses to the nutritional education provided by the school dietitian.