도시 국민학교 급식의 효과에 대한 연구

이경신(Kyung Sin Lee),최경숙(Kyung Suk Choi),윤은영(Eun Young Yoon),이심열(Sim Yeol Lee),김창임(Chang Im Kim),박영숙(Young Sook Park),모수미(Sumi Mo),이원묘(Won Myo Lee) 韓國營養學會 1988 Journal of Nutrition and Health Vol.21 No.6

[식품]W/O형 유화계의 유화안정성 분석에 있어서의 유화안정지수와 HLB값과의 관계 규명

장판식(Pahn Shick Chang),신명곤(Myung Gon Shin),이원묘(Won Myo Lee) 한국분석과학회 1994 분석과학 Vol.7 No.2

서울, 경기 일부 중등학생의 식사 행동 및 구내식당, 매점 이용에 관한 조사

이원묘,김올상,이영남 대한영양사협회 1999 대한영양사협회 학술지 Vol.5 No.1

The purpose of this study was to find the proper methods of school food service conducted from June 20th July 30th in 1996. The subjects of this study were 587 parents of students, 794 students and 359 school teachers at 508 middle and high schools in Seoul and Kyunggi area. And the result was as follow. A total of 48.3% of respondent answered they had breakfast regularly. The reasons why they had breakfast, were habits(34.4%) followed by hunger(28.2%), health(19.9%), parent's persuasion(17.5%). They reasons why they didn't have breakfast are, lacks of time(68.8%) followed by absence of appetite(20.5%), diet(4.5%). About the question the problem of eating habits the most of parents of students, chose an unbalanced diet(25.9%), followed by overeating of snacks(21.7%), voracious eating(18.0%), not eating meals(17.5%), eating little(10%) and overeating(6.8%). At the research of an unbalanced diet, the 63.3% of respondents said they eat evenly while the 36.7% said they had an unbalanced diet. From the research of correlativity between food service at elementary schools and eating habits, we knew that the experience of school food service had an effect on an unbalanced diet. And the students living in Seoul complained more than in Kyunggi. The question about the quality of food, 69.0% of respondents said they were not so bad. While 21.2% said not delicious at all just 9.8% of students said they were very satisfied with the taste. Interestingly, more middle school students both in Kyunggi and Seoul answered the food was delicious than high school students. About the question of the price, 49.5% of students thought appropriate(49.5%) while 44.3% said it was too high. Just 5.9% students answered cheap(5.9%). And students living in Kyunggi thought the price was high than students in Seoul. 62.9% of respondents think their refectories were clean while 22.8% think not clean. And 14.3% answered said dirty. Snack bars at school were managed by the contract with trusters(63.2%), while by the school itself(32.6%).

아동의 기호도와 식습관에 관한 조사연구(Ⅱ)

이원묘,방형애 대한영양사협회 1996 대한영양사협회 학술지 Vol.2 No.1

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the 'Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows: 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

서울지역 일부 국민학교의 음용수 이용에 관한 연구

이원묘,방형애 대한영양사협회 1995 대한영양사협회 학술지 Vol.1 No.1

The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation and the degree of students' knowledge on the drinking water. The results are as follows; 1. Status and drinking behavior about school drinking water (1) 97.53% of the schools are using the tap water as the resource of drinking water (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The cleaning and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials, nurse teachers, and dietitian. 2. The degree of students' knowledge about drinking water (1) This survey represent that students favor the spring water best and think the tap water worst for drinking. (2) 83% of the students think that the tap water is polluted and these conception are formed mostly by the mass communication. 80% of boys and 90% of girls answered they don't drink plain tap water.

서울, 경기지역 중등학교의 학교급식 실시를 위한 조사 연구

이원묘,김올상,서정숙 대한영양사협회 1999 대한영양사협회 학술지 Vol.5 No.1

The purpose of this study was to investigate a plan of middle/high school foodservice systems which could properly provide nutrition for juveniles' health. Questionnaires were developed and distributed to: 345 middle schools with 271 parents, 328 students, 180 teachers, and 345 administrators: 163 high-schools with 223 parents, 466 students, 179 teachers, and 163 administrators in Seoul and Kyunggi province. The results of this study were as followed. For the desirable feeding type as in-school meal plan, 62.2% responded to the current elementary school feeding type: 10.3% responded to a lunch-box prepared at home: and 38.0% responded to free dining out type. For a feeding operation type, school administrators, teachers and parents favored the current school feeding systems in elementary schools with proportion of 68.2%, 47.7%, and 87.6% as respectively. Also, 20.3% of school administrators, 22.6% of terchers, and 6.9% of parents preferred contract management. A total of 27.6% of teachers, 9.2% of school administrators, and 3.7% of parents responded to a lunch-box prepared at home. There was a significant difference between the responses for establishing the main body of financial burden to solve the problem of financial burden which could be the most obstacle to bring middle/high school feeding systems into operation. For the management of school feeding systems when brought into operation, 88.7% out of 470 responded schools and 89,9% out of 227 responded teachers reported that an expert should manage school feeding systems. For futuristic direction, an effective joint cooking type between schools which may be the way to solve the difficulties in securing the appropriate space and to decrease the financial burden, the problem of transportation for delivering feeding products, low quality of feeding, and sanitation can occur. Therefore, the distance between schools which operate a joint cooking system will affect as a major factor. Furthermore, concrete examination of plans for introduction of various types of school feeding and institutional devices for management system and supervision of operation should become a condition precedent.

학교급식의 의의

이원묘 韓國學校保健學會 1990 韓國學校保健學會誌 Vol.3 No.1

해당 사항 없음

학교 급식관리를 위한 전산화 개발에 관한 연구

서정숙,이원묘 서울保健大學 1992 論文集 Vol.12 No.1

The CDIS is a management system for campus dietary managing problems. The CDIS made all the necessary information about food, nutrition and cost being concerned to control managing problems. With coding each food group and subprogram connection by feedback that can show dietition to a real information table which shows intake with contents, ingredients and calorie. CDIS is developed using cobol language on a personal computer and applied to the dynamic scheduling problem of a swift aliment change.