淸州市 學生들의 Spatial Perception에 關한 硏究

金春淵 청주대학교 사회(지리)교육학과 1978 上黨地理 Vol.- No.2

논문 : 식품금기에 대한 조사연구

김춘연 관동대학교 1981 關大論文集 Vol.9 No.1

느타리버섯 재배

김춘연 慶北大學校 農業開發大學院 2002 最高農業經營者課程 論文集 Vol.8 No.-

食品禁忌에 대한 調査硏究

金春蓮 관동대학교 1981 關大論文集 Vol.9 No.1

In order to investigate kinds of food taboo, reasons of prohibition of these foods, and how to treat with them, this survey was conducted at fishing villages in the eastern coast of Korea. 1. General life circumstances of this district: The age of householders was mainly of 40's to 50's and proportions of their jobs were ranked in the order of commerce, agriculture, salaried class, and fishery. Their educational levels were mostly primary, middle and high school in the following, and college in the least. Their religions were Buddhism, non-religion, Christianity and Roman Catholicism in order. 2. The kinds of food taboo from pregnant to weaning periods and the reasons of prohibiting these foods obtained in this study are summarized as follows: a. During pregnant period, duck(17.14%), dog (15.9%), chicken (13.9%), pigeon(10.8%), and rabbit (10.5%), shark(7.8%), bone (6.8%) and octopus (5.2%) which are main source of animal protein necessary to pregnant women were identifired as prohibited foods. And the reasons of aversion of these foods were analyzed as fear of deformed child (72.2%), prenatal care (15.9%), warning of elders (3.7%), and loss of appetite due to pregnancy (1.8%), which are suggested to have serious carefulness for pregnancy. b. When pregnant women near parturition, they avoided eating dog meat (21.6%), pepper (16.7%), pirk (13.3%), radish kimchi (10.0%), chicken (9.0%), rice cake(5.4%), ginseng (4.9%), and red bean (4.1%) and they answered the reasons of refraining from these foods were for the rapid recovery after birth (31.3%), fear of difficult delivery (28.3%), better milk quality (17.2%), according to customs (12.6%), and no appetite (10.8%). This result shows that pregnant women during parturition period seemed to consider seriously their health and milk quality after birth. c. Kinds of repugnant foods of lactating mothers were pepper (28.8%), a dried pollack (20.3%), mutton (21.0%), ginseng (13.1%), water cress (7.5%), sweet rice drink(4.5%), and green vegetable (3.5%) and mothers refrained from these foods in order to ensure milk easing (71.1%), strong milking (16.7%), on account of no appetite (6.9%) and according to customs (4.7%). Through such tendency this study indicates that mothers also wanted to better milking ability their infants, but proves that they should be supplied with high protein foods and fresh vegetable for vitamin source. d. Mothers prohibit their children at weaning to eat the following foods: pepper (28.6%), rice cake (16.9%), egg (13.9%), beef (11.7%), wheat flour (10.4%), and soy bean curd (8.1%) because they are afraid of stammer (31.3%), lower intelligence (27.9%), delay of tooth growth (22.9%), tumor (8.5%) of their children through eating those foods. Such a food taboo in this district during weaning period was seriously harmful and unscientific for the health of mother and children. e. Diversified kinds of prohibited food during pregnant and lactating period in this district were similar to those of other inner land districts, while those during parturition and weaning seemed to be more unreasonable compared with those of other districts. Especially prohibition of egg during all the periods was characterized in this district. It seems to be difficult to change the attitude toward food taboo because the reasons for prohibiting such food were that deformities are associated with the shapes and characters of taboo foods by similarity, but this strong aversion to such foods should be reformed gradually through nutritional education.

강릉단오제 제찬고(江陵端午祭 祭饌考)

金春蓮 명지대학교 한국전통문화연구소 1984 전통문화연구 Vol.- No.2

貯藏溫度에 따른 鷄卵의 內部品質의 變化에 關한 硏究

金春蓮 명지대학교 1984 明大論文集 Vol.15 No.-

This experiment was carried out identifing the effects of the egg qualities dependent on different storage temperatures, as average of the four seasons. Results obtained are as follows; Losses of egg weight at 4˚C storage for 21 days was only 1g which was equivalent to effects at 16˚C for 12 days, at 24˚C for 6days and at 30˚C for 3days. In albumen qualities. dense white was changed watery white in the 9th day at 30˚C and 12th day at 24˚C, while at 4˚C and 16˚C there was not found watery white for 30 days. And yolk indexes were decreased in the 3rd day at 30˚C and 24˚C, 9th day at 16˚C below the standard score while it was continued above standard score at 4˚C for one month. Haugh unit was estimated as the “A” degree at 4˚C for 30days, at 16˚C for 16 days and at 24˚C and 30˚C for 6 days. It was found that yolk height at 4˚C and 16˚C for 30 days showed above standard height, 17∼18mm, in contrast with decreasing below standard in the 6th day at 24˚C and 3rd day at 30˚C. And yolk index was not decreased at 4˚C for a month and at 16˚C for 27 days but at 24˚C and 30˚C there was below standard score 0.4 in the 15th day and 6th day, respectively. Correlation coefficients between egg qualities was calculated as positive high correlation between albumen index and Haugh unit and as negative correlation between egg weight losses and other inner qualities.

一部大學生의 食習慣 및 食品嗜好에 關한 調査 硏究

金春蓮 관동대학교 1978 關大論文集 Vol.6 No.1

This study is designed to find out dietary habits and food preference through inquiries method. The subject adapted in this study was 264 freshmen of Kwan Dong College (male:159 female:105). The result of this study is explanned as follows. 1. General circumstance 1) 51% of the subjects had four to five brothers and sisters and 33.4% of the subject is ranked second, 30.7% third, 17.4% fourth in birth order. 2) In standards of living, 88.3% of the subjects live in middle class, the occupation of their parents is ranked in descending order as below; commercialist, officials, clerk, farmer etc. In the educational status, father of the subjects is higher than mother, 35.2% fathers of the subjects were educated up to high school, 34.1% to the Unv. and 20.8% to the middle school, while 41.7% mothers were educated up to the high school, 26.1% to the middle school and 23.5% to the primary school. 3) Residence status: Only 32.2% of the subject riside in their own home and the rest live at lodging house, rented house serving his food by himself, a relatives, apart from their paarents 2. Survey on Main Dish 1) Appoximately 39.4% of the subject had irregularity in their leunch. most of the subject had their supper regularly, so the rate of missed meal of supper is lower than that of lunch. 2) Irregularity of the meal is mainly because of not to have much time, not to have appetite, and not to desire to eat. judging grom the reasons described above, girl students (16.1%) who take diet seemed to be held popularly for reducing weight. 3) 45.8% of the subject had their lunch at the refectory and 39% had with a lunch box, so in the view of nutrition much consideration is needed for the food they had. 3. Snacks Survey The majority of the subjects enjoyed snacks which is the main reason of the irregula rity of meal. 72.3% of the girl students had snacks one-two times a day without any consideration. 4. Survey on the Tendency in various Dieting Life 1) Compared with boy students (59.1%), girl students (68.6%) had a poor appetite and also much declined to the unbalanced food. 2) Boy students were more regular at the time of meal than girl students. 3) In the taste of food, most students liked the hot taste, the sour taste and sweet taste also were prefered at the comparatively high level than other taste, but boy students liked salty taste more while girl students liked sour taste more. 17.1% of girl students believes that their preference of the taste in much influenced by their farther's taste. 4) Among the various food through out the world, all the students liked Korean traditional food best regardless of sex, but Western style food (32.1%) and Chinese food (23.8%) were also preferred among the girl students who want to improve their food habits. In the view of improving food a habits such a change in food preference is to be considered remarkable. 5. Survey on Food Preference 1) Food Preference The food preference of each stubject was variable. The average number of foods liked was 36.5; Laver, strawberry, icecream, apple, beef, mandoo, orange, milk, steamed rice, peach were ranked in descending of like rating. The average number of foods disliked was 6.5; Kidney, taro, liver, pork, salted fish, water cress, steamed barley, lotuswlizone, burdock, intestine of alaskaPollack, soused were ranked in descending order of dislike rating. The average number of foods unexperienced was 1.0; Gyrophora esculeuta dried, kid ney, lotus wlizone, burdock, liver, saltedfish, taro, leaf were ranked in descending order. Among 56 food items, the rate of food preference marked 65% and that of food refused 12% as a whole, 2) The rate of food preference and the sexual difference in food preference. Among the ten food class, fruits (86.1%), milk and milk-products (82.1%), sea weeds (72.4%), cereals, etc showed upper level than root vagetable(53.7%), green and gellow vegetables (55.7%), much rooms (57.3%), etc, in the rate of food preference, but the difference between food preferences did not show significant level. In the analysis of the sexual difference boy students showed more difference in the meat and egg, green and yellow vegetables, other vegetables at the level of p<0.05 and in cereals, much rooms at the level of p<0.01 than did the girl students. From the experimental results described above, it may be concluded that regular food habits should be formed, and that the improved cooking method should be used widely for the balanced nutrition intake.

『閨閤叢書』의 家政學叢書的 性格

金春蓮 명지대학교 한국전통문화연구소 1983 전통문화연구 Vol.- No.1

우리나라 떡 文化考

김춘연 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.1

救荒食品 調査硏究 : 江原道 地方을 中心으로

金春蓮 관동대학교 1983 關大論文集 Vol.11 No.1

This study could be found edible portion, picking seasons, cooking method of wild edible plant and sea weed that could be substitude for food have been investigated around Kangwon areas. 1. The substitute plants consist of 79 families 415 species in Kangwon areas, type of sea weed probed include 37 families 99 species. The picking seasons have been indentified as well as edible part for substitude foods, (wild edible plants & sea weed) also food composition table has been prepared. 2. The cooking method of the substitude food could be classified as 55 families such as general meals (similar type of boiled rice), cakes, and gruels etc. , however it is desired to research and /or stusy those from the point cooking, diet and scientific analysis for its potential as foodstuff resources, natural foods and tourist foods etc.※