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식생활교육 프로그램의 중요도-만족도 분석 - 서울·경기 식생활교육 프로그램 참여자를 중심으로 -
박숙현,정희선,Park, Suk-Hyun,Jeong, Hee Sun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2
This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.
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스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성
박숙현 ( Suk-hyun Park ),심기현 ( Ki Hyeon Sim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.
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국내(國內) 패션기업(企業)의 사회지향적(社會指向的) 마케팅 실천(實踐)에 관한 연구(硏究)
권미정 ( Mi Jeong Kwon ),이계숙 ( Gye Suk Lee ),박숙현 ( Sook Hyun Park ) 한국패션비즈니스학회 2005 패션 비즈니스 Vol.9 No.2
The purpose of this study is to investigate the practice of social marketing of fashion business in Korea. A questionnaire was designed by the researcher and consisted of items of 30 items of social marketing practice in fashion business, Responsers are administrators and merchandisers who work in fashion business. Data were analyged using SPSS by frequency, mean, standard deviation, x2-test, ANOVA and Duncan`s multiple range test. The results of this study were as follows : 1. In decision-making method of social marketing, degrees of practice were shown comparatively high. And, three practice factors (consumerism, humanism, and environmentalism) showed indifference in six business characteristics (store type, staff number, annual budget, annual education method, education frequency, and the location). 2. In feedforward method of social marketing, degrees of practice were shown comparatively high. And, two practice factors (business strategy, and product strategy) showed indifference in seven business characteristics (date of establishment, store type, staff number, annual budget, education method, annual education frequency, and the location). 3. In administrative method of social marketing, degrees of practice were shown comparatively high. And, four practice factors (product development, price decision, distribution management, and advertisement and promotion) showed indifference in eight business characteristics (date of establishment, store type, staff number, annual budget, education method, annual education frequency, the location, and distribution structure). 4. In total system method of social marketing, degrees of practice were shown comparatively high. And, two practice factors (marketing planning, and self-audits system) showed indifference in six business characteristics (business size, store type, annual budget, education method, annual education frequency, and distribution structure). The present findings provide that social marketing of fashion business in korea has been practiced comparatively high.
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김혜진(Hye-JIn Kim),김기림(Gi-Rim Kim),우현녕(Hyun-Nyung Woo),박숙현(Suk-Hyun Park),신지훈(Ji-Hoon Shin),최윤철(Yoon-Chul Choi),정덕영(Doug-Young Chung) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.2
In this article, we reviewed properties of reclaimed tidal soil and fate of nitrogen in its soil. The results were summarized as followings. Most of the soil derived from the fluvio-marine deposit were silly textured soils. The EC of the Saemanguem soil were ranged from 14.7 to 33.9 dS m?¹, pH was 7.7. The organic matter content was low with 1.5 g ㎏?¹. The cation exchange capacity was 7.2 c㏖ ㎏?¹ and exchangeable sodium percent was high with range 45.1 % to 56.2%. High sodium concentration caused poor drainage. The salinity significantly affects efficiency of N fertilizer in reclaimed tidal soil.
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