논문편 : 식료품 소비구조의 분석 - 소득을 중심으로 ( 1975 ∼ 1985년 ) -

김미향,한재숙 ( Me Hyang Kim,Jae Sook Han ) 대한가정학회 1988 Family and Environment Research Vol.26 No.1

논문편 : 도시 주부의 인스턴트식품에 대한 인식 및 소비에 관한 연구 - 대구지역을 중심으로 -

김미향,한재숙,이효수 ( Me Hyang Kim,Jae Sook Han,Hyo Su Lee ) 대한가정학회 1988 Human Ecology Research(HER) Vol.26 No.3

대구시내 중학생들의 식습관 및 기호에 관한 조사 연구

이원희(Mi-Hyang Kim),김미향(Jae-Sook Han),한재숙(Won-Hi Lee) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.4

대구시내 남ㆍ녀 중학생을 대상으로 식습관 및 식품에 대한 기호도를 질문지를 통해 조사한 결과<br/> 간식내용은 과자류가 18.9%로 가장 많았으며 다음이 과일, 과즙, 아이스크림의 순이었고 간식비는 1일 300원미만이 75.5%였다. 간식비와 간식횟수는 가정의 월수입과 어머니의 학력이 높을수록 높았다. 간식 장소는 집과 학교 매점이 약 80%로서 거의가 건전한 장소에서 행해지고 있음을 알 수 있다.<br/> 아침 식사의 결식율은 21.8%로서 비교적 높은 편이어서 아침 식사가 전체 영양섭취에 미치는 영향을 고려할 때 식습관의 중요한 문제점으로 지적될 수 있었다. 아침 식사의 형태는 94.2%가 밥이었고 이것은 다른 지역에서의 결과보다 높게 나타났다.<br/> 영양제 복용에 대해서는 「복용한 적이 있다」와 「복용하고 있다」가 50.5%로서 대상자의 약 반수가 영양제 복용을 선호하고 있으며 식사시 영양에 대한 고려 정도는 「전혀 고려하지 않는다」가 24.0%가 비교적 높아 부모 및 지도자를 통한 영양교육이 필요하다고 본다. 인스턴트식품의 이용에 관한 조사에서 「전혀 먹지 않는다」는 2.8% 뿐으로 대부분의 중학생이 인스턴트식품을 이용하고 있었으며 기호경향은 좋아하는 경우가 72.9%였다. 식품섭취 상태진단의 조사에서는 식품섭취 내용점수가 평균 8.3으로 양호한 편이었다. 남자보다 여자가, 가정의 월수입과 어머니의 학력이 높을수록 점수가 높았다. 70가지 식품에 대한 기호도를 5단계 척도법으로 집계한 결과 대상자의 기호경향은 「대단히 좋아한다」가 전체 식품의 37.3%로서 식품에 대한 수용성이 높았다. 식품별 기호도 순위는 남녀 모두 딸기가 가장 높았으며 마늘이 가장 낮았다. 식품군별로는 과일류가 가장 높았고 어패류가 가장 낮았다. To evaluate the food habits of middle school students a survey was made by the method of questionaire on 820 middle school students consisted of 370 boys and 450 girls in Taegu city area.<br/> The results obtained are summarized as follows; Cookies, fruits, fruit juice and ice cream are their favorite eatings between meals in the decreasing order. And the eatings between meals are more frequent in girls and in the students from financially better homes and from the parents of higher education. More than half of the students have regular or irregular intake of additional vitamin tablets while about 21 percents of them skip their breakfast almost everyday. About 24% of the students hardly pay attention to the relationship between their nutritional condition and their meals. More than seventy percents of the setudents are taking the instant foods as one of their favorite dishes. The food intake score showed large variation(0~14). In general the girls marked higher score than the boys. The students from financially better homes and the students from the parents of higher education marked higher scores. From the 5 scale preference test it was shown that fruits are the most favored eatings of the students while the fish and crab scored the lowest mark.

조리 방법에 따른 닭의 기계적·관능적 특성 : 토종닭을 중심으로 For the Focus on Native Chicken

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

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry·using 120 Yeungnam University students and graduate students as the panel. The results were as follows: The panels preferred the viscosity of chicken boiled plain broth for two hours. The viscosity of chicken boiled plain broth for two hours with the spindle at 5, r.p.m. of 20. 50. 100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the sensory test by cooking methods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken respectively. They preferred the native chicken in texture and taste. But in color, aroma and appearance among the sensory characteristics, whangchu was preferred by the panels.

도시주부의 김치에 대한 개념 및 소비형태에 관한 연구 : 대구지역을 중심으로

김미향,서봉순,한재숙 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-

A survey concerning the connotative meaning and consumption pattern of Kimchi was performed in 420 housewives living in Taegu City area. The results were as follows: 1. It was found that 4.0 or more point was obtained about items such as should include garlic, eat everyday, trad. tional food, be home-made, and taste good, whereas 3.0 or less point was obtained about such as not-salty food, be easily made, and luxurious food. 2. The results of factor analysis were that nutrition health factor, convenience factor, preference factor, evaluation for food factor, pungent food factor and nutrition health factor of those preceding factors showed the most strongest explanatory power. 3. Kimchi was consumed most at dinner in the evening. The subjects studied made 2(2.15)kinds of Kimchi on the average and the most favorite kind was Baechu Kimchi.

식품 소비지출에 영향을 미치는 요인에 관한 분석 : 대구지역을 중심으로

김미향,서봉순,한재숙 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-

This study aimed at exploring the elements affecting the propensity and the type of food consumption expenditure among the urban households. The results obtained were as follows : (1) The elements found in the analysis of the type of food consumption among urban house-holds were : modernization of dieting, luxury food, purchase of the services of dietary life, cheap meat and fish food and traditional food. (2) The variable that affect most the consumption of the different types of food were : Eating out (the average of monthly expenditure), Rice (the number of family members), Flour and noodles (the number of family members), Vegetables(the average of monthly expenditure), Kimchi ( oriented-convenience trend ) , beef( the average of monthly expenditure ) , Chicken ( the average of monthly expenditure), Pork(the number of family members), Eggs (the average of monthly expenditure), Fish and shells (the average of monthly expenditure), Milk and milk products (the number of family members), Fruits (oriented-hobby and leisure trend), Cake and cookies (age of housewives) , Drinks (oriented-hobby and leisure trend) .

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.

토마토의 생육과정에 따른 성분 변화I : Tomatine 분석을 중심으로

김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 ㎍ per 100 g and dehydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.

토마토의 생육과정에 따른 성분 변화 II : Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로

김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment -carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97㎍. Lycopene contained the highest at 50th days after flowering, 5800㎍.

한국음식에 대한 미국인의 기호 및 적응에 관한 조사

한재숙,허성미,김미향 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-

The purpose of this study is to investigate American's acceptance of Korean foods. The major findings of this study are as follows : 1. The appearance, as well as, the taste of KALBIGH, BULGOGI, WED FISH, JAPCHEAMOOCHIM, MANDU and BEKBAN were well accepted by the Americans with the high average score of 4.0 or more. 2. The teenager group showed a lower score of acceptance of Korean foods than the older groups, and the people who know about or have eaten Korean foods before like them more than the others. 3. Three kinds of Kimchies, however, showed lower scores on appearance and taste preference test. 4. HMBAP scored high on the appearance preference test, but only scored average on the taste preference tests. KIMBAP was acceptable in appearance but the taste was not shown to be good by Americans.