한국 성인남녀의 교육 수준과 비만 간 관계

백은정(Eunjeong Paek),김진영(Jinyoung Kim) 한국보건교육건강증진학회 2013 보건교육건강증진학회지 Vol.30 No.5

Objectives: Despite the considerable interest in the increase in obesity particularly of socially disadvantaged group in Korea, how obesity varies according to various socio-demographic characteristics still remains largely unanswered. To further develop the understanding of obesity in Korea, the present study focuses on the possibility that the relationship between educational attainment and obesity varies across age. Methods: Using 2010 Korea National Health & Nutrition Examination Survey (KNHANES), this study divides the adults into male and female groups and examines the interaction effect of age and educational attainment on obesity through binominal logit models for each group. Results: The most educated male group is more likely to be obese than those who did not complete high school. And the relationship between male’s educational attainment and obesity does not significantly change across age. In contrast to male’s obesity pattern, female educational attainment has a significant negative association with obesity. The gap in obesity across educational groups converges after middle ages in female. Conclusions: Health policies should pay more attention to those who are more vulnerable to obesity risk in order to effectively reduce obesity.

驪州 北內地域의 地形的 環境과 土地利用에 관한 硏究

백은정(Paek, Eun Jung) 성신여자대학교 한국지리연구소 1998 應用地理 Vol.- No.21

연령에 따른 여성들의 된장에 대한 인식과 이용실태

백현영(Hyun-Young Paek),곽은정(Eun-Jung Kwak),정현숙(Hyun-Sook Joung),조연숙(Yeon-Sook Cho) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.4

This study conducted surveys on perception and utilization of Korean soybean paste targeting 493 women from their 20s to 60s residing in Daegu. Most subjects married (75.3%), were part of a nuclear family (84.8%), had more than a high school diploma (95.8%), had a career (47.9%), lived in an apartment (68.4%), had a total household income of 5 million won or more (38.1%), and had monthly food expenses more than 0.5 million won and less than 1 million won (42.2%). Regarding perception, ‘rich nutrition’ was the most commonly held perception in subjects in their 60s (4.4), followed by ‘good taste’ in subjects in their 40s (4.3). Regarding reasons for consumption ‘healthy’ was highest in subjects in their 60s (47.3%) and 40s (45.6%) and ‘delicious’ in subjects in their 20s (56.1%). Regarding how to make it, subjects in their 60s responded ‘know for sure’ (57.1%), while only 2% of 20s responded the same. Subjects in their 50s and 60s had a higher ratio of answering ‘know’ while 20s and 30s ‘dont know’, For preparation methods, subjects in their 20s (53.1%) and 30s (41.4%) answered ‘buy at the market’, subjects in their 40s (68.9%) ‘get from family or relatives’ and subjects in their 60s (47.3%) ‘make by ones own’. For preservation method, subjects in their 20s and 30s answered ‘preserve in refrigerator’, the 60s tend to answer ‘preserve in jangdokdae’. Buying at the market was most common in subjects in their 20s (36.1%) and 30s (28.5%) and the reason was ‘convenient’ (39.6%). The place of purchase was ‘in large supermarket or department store’ (78.5%). For the future consumption pattern, ‘increase in consumption of commercialized product (44.0%)’, subjects in their 60s answered ‘keep making at home’ while subjects in their 30s and 40s answered ‘keep making at home or buying product half and half’. According to the above study results, women living in Daegu region were aware of excellence of traditional soybean paste. However, due to changes in residential circumstance and lack of knowledge about the recipe, they did not make. They receive soybean paste t from family, relatives or bought in the market, which indicates the continuous decrease in home-made soybean paste. Therefore, due to the expanding social participation of women, the product market is expected to increase. I think it is important to develop traditional commercial soybean paste in the traditional way to improve the traditional flavors.

대학생이 인식하는 전통음식과 약선음식에 관한 연구

백현영(Hyun-Young Paek),곽은정(Eun-Jung Kwak),정현숙(Hyun-Sook Joung),정재홍(Jae-Hong Jeong),조연숙(Yeon-Sook Cho) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.5

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. ‘Awareness of traditional food’ was gained through school education in male students (37.4%) and female students (46.7%). For ‘the most-favored traditional food’, 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For ‘the part that requires the attention most in improving traditional food’, variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For ‘awareness for yaksun food’, the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For ‘the part that requires the attention most in developing yaksun food’, variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For ‘awareness on the possibility of popularization of traditional and yaksun food’, needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food?service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food in service industry as well as home.

뿌리채소 분말을 첨가한 된장의 페놀성 물질의 조성, 함량 및 항산화 특성

백현영(Hyun-Young Paek),곽은정(Eun Jung Kwak) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.1

To increase the functional ability of doenjang, doenjang containing four kinds of root vegetable powder, such as deodeok, balloon flower root, burdock root, and lotus root, was fermented for 40 days at 30℃. The phenolic composition, phenolic compound content, and antioxidant activity of root vegetable doenjang were investigated. The flavonol, phenolic acid, total polyphenol, and total flavonoid content tended to increase with fermentation time. Epicatechin, catechin, and rutin were detected as flavanol. Caffeic acid, p-coumaric acid, 3,4-dihydroxybenzoic acid, hydroxybenzoic acid, ferulic acid, sinapic acid, and syringic acid were the phenolic acids in root vegetable doenjang. The free radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) as well as the ferric reducing antioxidant power (FRAP) of root vegetable doenjang increased with increasing fermentation time. The contents of phenolic compounds and the antioxidant activity of burdock root doenjang were the highest among the root vegetable doenjang. The lotus root doenjang and control also contained a high content of phenolic compounds and antioxidant activity. These results show that burdock root powder could be potent material to make doenjang with high functional ability.

뿌리채소 분말을 첨가한 된장의 품질 특성

백현영(Hyun-Young Paek),김종희(Jong-Hee Kim),곽은정(Eun Jung Kwak) 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.4

This study investigated the quality characteristics of doenjang fermented with meju and root vegetable powder such as deodeok, balloon flower root, burdock root and lotus root at 30℃ for 40 days. The pH gradually decreased in the range of 5.07∼5.50 on the 40th day, and the total acid content increased with increased fermentation time. Salinity did not show any great change during the fermentation time. The amino-type nitrogen contents gradually increased in the order of control doenjang (650.00 mg%) > lotus root doenjang (590.53 mg%), deodeok doenjang (588.79 mg%) > burdock root doenjang (548.21 mg%), balloon flower root doenjang (545.77 mg%) on the 40th day. On the contrary, reducing the sugar contents increased with the increased fermentation time in the order of lotus root > deodeok, balloon flower root > burdock root > control doenjang due to the sugar from the root vegetable powder. In case of color, while the L value of the sample doenjang decreased, the a and b values gradually increased during the fermentation time. The L and b values of burdock root doenjang showed the lowest values among all the samples of doenjang. On the preference test, burdock root doenjang was the most preferred because of its color, flavor, taste, and overall preference. This result was responsible for the dark brown color, the earthy and mild flavor, and the sweet taste of burdock root doenjang. These results suggest that especially burdock root among various root vegetables may be used to improve the quality of doenjang.

학력과 주관적 건강의 관계

김진영(Jinyoung Kim),송예리아(Yea-Li-A Song),백은정(Eunjeong Paek) 한국사회학회 2013 韓國社會學 Vol.47 No.2

기존 연구들이 학력 혹은 교육에 따른 건강 격차가 존재한다는 사실을 발견해 왔으나, 대학학위의 질적인 차이를 고려하여 대학졸업자 내부에서의 건강 차이를 검토한 연구는 거의 없었다. 또한 국내 기존 연구의 경우 학력과 건강의 관계를 건강 행위 요인이나 심리적 요인으로 설명하고자 한 시도는 있었으나 보다 사회구조적인 요인이라 할 수 있는 노동시장 요인이나 경제적 요인으로 설명한 연구는 별로 없었다. 본 연구는 이러한 점을 보완하여, 동일 학력인 4년제 대졸자 중에서 졸업 대학의 소재지와 국공립/사립 여부에 따라 주관적 건강에 차이가 있는지 검토하며, 학력 혹은 출신 대학의 특성에 따라 주관적 건강에 차이가 있다면, 그 차이가 고용지위(정규직 여부, 고용 안정성), 직업지위(전문관리직 여부, 일자리 만족도, 일 만족도)와 경제적 지위(본인소득, 가구소득, 가구자산)에 의해 얼마나 설명되는지를 검토한다. 이를 위해 한국노동패널조사 자료를 활용하며, 주 연구대상은 11차년도 조사에서 만 25세 이상이면서 직업을 가지고 있는 응답자 5,306명이다. 주요 결과를 요약하면, 첫째, 학력수준이 높을수록 대체로 주관적 건강의 수준이 높았으나, 중졸 이하와 고졸 간의 차이가 두드러진데 반해 고졸과 대학수준 집단들의 차이는 상대적으로 작았다. 둘째, 4년제 대학의 특성에 따른 차이를 보면, 서울/인천/경기 지역 대졸자에 비해 서울/경기/광역시를 제외한 지방 사립대 졸업자의 주관적 건강 수준은 유의미하게 낮았다. 수도권 지역 대학 졸업자에 비해 고졸 혹은 중졸 이하 집단의 주관적 건강 수준은 유의미하게 낮았다. 셋째, 상위에 위치하는 것으로 간주되는 학력집단으로 갈수록 노동시장 지위와 경제적 지위 역시 상위에 위치하는 경향이 있었다. 수도권 4년제 대졸자를 준거로 한 학력집단 간 건강격차는 고용지위, 직업지위와 경제적 지위 관련 변수들에 의해 상당 정도 설명되었으며, 특히 일 만족도과 일자리만족도에서의 차이에 의해 가장 많이 설명되었다. 본 연구 결과는 한국사회에서 학력에 따른 건강 격차의 문제를 이해하고 해결하기 위해서는 학력과 학벌에 따른 노동시장에서의 불평등과 같은 사회구조적 측면에 대한 연구와 개입이 필요할 수 있다는 함의를 제시한다. The current study examines the relationship between education and self-rated health. Particularly, this study intends to reveal the potential difference in self-rated health among degree holders of four-year universities, according to the location of the concerned universities and whether they are private or public institutes. Where differences do exist in health status according to education or characteristics of graduated universities, this study inquires how much of such differences can be explained by employment status, occupational status, and economic status. Data from the Korean Labor and Income Panel Study are used and the main subjects of study are the 5,306 respondents who are over 25 years old and currently employed. The main results of this study can be summarized as follows. First, the higher the education level, the better the level of subjective health. Secondly, an analysis of the different four-year universities reveals that the level of health for graduates from private universities located outside of the Seoul/Incheon/Gyeonggi area is significantly lower than that for graduates from universities located in the Seoul/ Incheon/Gyeonggi area. The level of health among graduates from universities located in the metropolitan area and those from public universities is higher than that of high school graduates. However, the level of health among graduates of private universities located outside of the metropolitan area is similar to that of high school graduates. Thirdly, the higher the level of education, the better the economic and labor market status. The relationship between education and self-rated health is, in large part, explained by the variables related to employment status, occupational status, and economic status; especially by the difference in satisfaction at work and the workplace. The results of this study suggest that in order to understand and reduce the health disparity related to education in the Korean society, more research are needed to understand the problems in the social structure such as inequalities in the labor market due to education.

학력과 주관적 건강의 관계

김진영(Kim, Jinyoung),송예리아(Song, Yea-Li-A),백은정(Paek, Eunjeong) 한국사회학회 2012 한국사회학회 사회학대회 논문집 Vol.2012 No.12

기존 연구들이 교육 혹은 학력에 따른 건강 격차가 존재한다는 사실을 발견해 왔으나, 대학학위의 질적인 차이를 고려하여 대학졸업자 내부에서의 건강 차이를 검토한 연구는 거의 없었다. 또한 국내 기존 연구의 경우 학력과 건강의 관계를 건강 행위 요인이나 심리적 요인으로 설명하고자 한 시도는 있었으나 보다 사회구조적인 요인이라 할 수 있는 노동시장 요인이나 경제적 요인으로 설명한 연구는 별로 없었다. 본 연구는 이러한 점을 보완하여, 동일 학력인 4년제 대졸자 중에서 졸업 대학의 소재지와 국공립/사립 여부에 따라 주관적 건강에 차이가 있는지 검토하며, 학력 혹은 출신 대학의 특성에 따라 주관적 건강에 차이가 있다면, 그 차이가 고용지위(정규직 여부, 고용 안정성), 직업지위(전문관리직 여부, 일자리 만족도, 일 만족도)와 경제적 지위(본인소득, 가구소득, 가구자산)에 의해 얼마나 설명되는지를 검토한다. 이를 위해 한국노동패널조사 자료를 활용하며, 주 연구대상은 11차년도 조사에서 만 25세 이상이면서 직업을 가지고 있는 응답자 5,306명이다. 주요 결과를 요약하면, 첫째, 학력수준이 높을수록 대체로 주관적 건강의 수준이 높으나, 중졸이하와 고졸 간의 차이가 두드러진데 반해 고졸과 대학수준 집단들의 차이는 상대적으로 작다. 둘째, 4년제 대학의 특성에 따른 차이를 보면, 서울/인천/경기 지역 대졸자에 비해 서울/경기/광역시를 제외한 지방 사립대 졸업자의 주관적 건강 수준은 유의미하게 낮다. 수도권 지역 대학 졸업자와 지방 국립대 졸업자들의 주관적 건강은 고졸보다 좋지만, 지방 사립대 졸업자들의 건강 수준은 고졸과 별 차이가 없다. 셋째, 상위에 위치하는 것으로 간주되는 학력집단으로 갈수록 노동시장 지위와 경제적 지위 역시 상위에 위치하는 경향이 있다. 수도권 4년제 대졸자를 준거로 한 학력집단 간 건강격차는 고용지위, 직업지위와 경제적 지위 관련 변수들에 의해 상당 정도 설명되며, 특히 일만족도과 일자리만족도에서의 차이에 의해 가장 많이 설명된다. 본 연구 결과는 한국사회에서 학력에 따른 건강 격차의 문제를 이해하고 해결하기 위해서는 학력과 학벌에 따른 노동시장에서의 불평등과 같은 사회구조적 측면에 대한 연구와 개입이 필요할 수 있다는 함의를 제시한다. The current study examines the relationship between schooling and self-rated health. Particularly, this study intends to reveal the potential difference in self-rated health among degree holders of four-year universities, according to the location of the concerned universities and whether they are private or public institutes. Where differences do exist in health status according to schooling or characteristics of graduated universities, this study inquires how much of such differences can be explained by employment status, occupational status, and economic status. Data from the Korean Labor and Income Panel Study are used and the main subjects of study are the 5,306 respondents who are over 25 years old and currently employed. The main results of this study can be summarized as follows. First, the higher the education level, the better the level of subjective health. Secondly, an analysis of the different four-year universities reveals that the level of health for graduates from private universities located outside of the Seoul/Incheon/Gyeonggi area is significantly lower than that for graduates from universities located in the Seoul/Incheon/Gyeonggi area. The level of health among graduates from universities located in the metropolitan area and those from public universities is higher than that of high school graduates. However, the level of health among graduates of private universities located outside of the metropolitan area is similar to that of high school graduates. Thirdly, the higher the level of education, the better the economic and labor market status. The relationship between schooling and self-rated health is, in large part, explained by the variables related to employment status, occupational status, and economic status; especially by the difference in satisfaction at work and the workplace. The results of this study suggest that in order to understand and reduce the health disparity related to schooling in the Korean society, more research are needed to understand the problems in the social structure such as inequalities in the labor market due to schooling.

유전자 재조합에 의한 Interferon생산

이지선,이진경,김옥선,백은정 이화여자대학교약학회 1990 梨花藥學硏究 Vol.- No.29

본 학회에서는 날로 발전해 가는 유전공학이 약학과 관련해 어떻게 이용되고 있는지 살펴보고자 interferon을 예로들어 조사해 보았다. 현재 interferon은 항암효과와 면역기능 부활제 또는 감염치료제로서의 가능성을 크게 인정 받고 있다. 그러나, 인간의 혈액에서 채취할 수 있는 양은 극히 적고 또한, 종특이성이 있어 다른 동물의 interferon은 사용할 수가 없으므로 사람의 유전자를 가지고 재조합하여 interferon을 대량 생산하는 방법을 추진하게 되었다.