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설민영,장명숙 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.4
This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were 0.02∼0.05%, 0.2∼0.7%, and 0.1∼1.0%, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).
서울과 청주에 거주하는 대학생들의 식생활 형성요인 비교연구
한양일,김선희,설민영 西原大學校 基礎科學硏究所 1991 基礎科學硏究論叢 Vol.4 No.-
This paper aims to study and analyze the dominant factors of college students' dietary life. College students resident in Seoul and Chongju(1169 students : 534 students resident in Seoul and 595 students in Chongju) are subject to this research. The several results are as follow ; 1. Most of students resident in Seoul and in Chongju have many dietary problems : food quantity and interval of meal time is not regular and disharmonized. 2. Students regident in Seoul are better in nutrition condition but are worse in nutrition substantiality than the other because the former have the irregular dietary havits. Both of them are generally inclined to take the instant foods ; the frequency of taking those foods is increasing in number. 3. In general, women students have the better dietary habits than men students. There appears many problems of their physical condition : the problems of anemia and fatigue is supposed to cause by the irregular balance of their dietary habits.
한양일,설민영,김선희 서원대학교 응용과학연구소 1992 응용과학연구 Vol.1 No.1
A Study was done to study and compare with Dongkooksesiki(東國歲時記), Youlyangsesiki(洌陽歲時記), Kyoungdojabji(京都雜志), and a study of the gala foods in the other area. Those annual custom which are celebrating in Choongju area are Seolnal(New Year's Day) (100%), Chuseok(Harvest Moon Day) (97.0%), Daeboreum(the 15th of January) (93.6%), Dongji(the winter solstice) (60.7%), and Sambok(the period of summer heat) (46.5%) in the other of higher percentages. No subjects for this survey are keeping on celebrating Yudu(the 15th of June) and Nabpyoung. Foods of annual custom on Chuseok, Daeboreum and Seolnal had a greater variety, compared with those enjoyed on other annual custom. Foods of annual custom such as Ddugguk, Mandoo on Seolnal. Ogokbab, Mugeunnamul, and Buryum on Daeboreum, Songpyun on Chuseok, Patjuk on Dongji were being enjoyed by most people. But the other foods of annual custom are enjoyed in a lower percentage or almost forgotten.
청주지역 모유영양아의 수유기간별 모유 섭취량과 체중 변화에 관한 연구
한양일,설민영,김을상 서원대학교 응용과학연구소 1995 응용과학연구 Vol.4 No.1
The longitudial changes on human milk volume per day and lactational performance of 27 Korean lactating women from 0.5 to 6 months after parturition have been studied by test-weighing method in Cheongju area. The human milk volume per day increased to 2 months postpartum, and then decreased during lactation. The mean volume(g/day) at 0.5, 1, 2, 3, 4, 5 and 6 months were 634, 810, 847, 840, 844, 810 and 732 respectively. The average volume were 791(±149) and 786(±131)g for primiparae and multiparae, respectively. The overall mean volume was 788±135g/day. The mean volume between primiparae and multiparae during lactation was not significantly different. However, the volume at 0.5 months postpartum was significantly lower than other periods. The number of feeding per day was 10.1(±1.9) at 0.5 months postpartum, which was consitently decreased. However, the mean intake volume per feeding was increased from 53.5(±10.9)g at 0.5 month to 102.3(±20.2)g at 6 months postpartum. Infant milk intake per day tended to increase during lactation. The mean intakes at 0.5, 1, 2, 3, 4, 5 and 6 months were 532, 734, 756, 785, 767, and 710g respectively. The average intakes were 752 and 660g for boys and girls, respectively. The overall intake was 711g/day. The milk intake between boys and girls at 1, 2, 4 months and mean value was significantly different(p<0.05). The mean birth weight was 3.4±0.5kg, which increased significantly during lactation(p<0.001), but maternal weight remained fairly constant.
김을상,설민영,한양일 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.3
A study on the foods of annual custom in Cheongju area was done to know the present practices and compare with Dongkooksesiki (東國歲時記), Youlyangsesiki (洌陽歲時記), Kyoungdojabji (京都雜誌), and the results of a study on the gala foods in Kangweon province. Those annual custom which are celebrated in Cheongju area are Seolnal (New Year's Day) (100%), Chuseok (Harvest Moon Day) (100%), Daeboreum (the 15th of January) (92.6%), Dongji (the winter solstice) (75.2%), and Sambok (the period of summer heat) (67.4%) in the order of higher percentages. No subjects for this survey are keeping on celebrating Junghwa (servants day), Jungwon (the 15th day of the 7th lunar month), and Nabpyoung. Foods of annual custom on Chuseok and Seolnal had a greater variety, compared with those enjoyed on other annual custom. Foods of annual custom such as Ddugguk, Mandoo on Seolnal, Ogokbab, Mugeunnamul, and Buryum on Daeboreum, Songpyun on Chuseok, Patjuk on Dongji were being enjoyed by most people. But the other foods of annual custom are enjoyed in a lower percentage or almost forgotten.
韓良一,南宮錫,薛旻瑛 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.2
This investigation revealed not only the women's actual condition of dietary habits, but also the factors related to the formation of them. The subjects were 400 women at Seoul area. The results were as follows : 1. It was observed that their home descipline, the school education and consciousness were all related to the formation and their dietary habits, and that the practice and experience of preparing meals were most important in order to cultivate their good dietary habits. 2. Actual condition of dietary habits were generally not satisfactory.