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허성미,한재숙 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
The purpose of this study is to provide the basic data for Dietary Life and Culture. The frequency and percentage, χ²-test, and one-way ANOVA and Scheffe-test for post-hoc analysis is used to evaluation our purpose by running SPSS/PC^(+) program. The major results are as follows: Most of The Traditional Rites, Custome, and Foods are still remain as day used to be. But a few of those are changing now. That is, in the case of The Traditional Rites, peoples are not frequently participated in 「The celabration of one's coming of age(2.4 out of 5.0)」. Regarding to the custom of Traditional Rites, most of that are the same situation with The Traditional Rites expect which have traditional superstition factor. The significant family environmental variables on satisfaction at using of professional agency bussiness for The Traditional Rites Foods are 「the housewife's age(p<.01」, 「the housewife's education(p<.01)」. But the degree of the people's satisfaction at that is below average.
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.
김정숙,한재숙,허성미,서봉순,박경복 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1
The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in elementary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying·saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.
식생활 의식과 식습관이 음식물 쓰레기의 감량과 재활용에 미치는 영향
한재숙,홍상욱,김정숙,이정림,허성미 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age, and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups. The groups those have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.
김영진,최영희,김명선,한재숙,허성미,--,이신정,-- 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4
일본 남녀 대학생 10명을 대상으로 김치와 김치이용음식에 대하여 기호도를 조사한 결과는 다음과 같다. 1. 양념비율에 따른 김치의 기호도에 있어서 100% 양념 김치에 대한 선호도가 가장 높았다. 2. 저장기간에 있어서는 담근 당일의 기호도가 가장 높았고 저장 1일째부터 5일째까지는 완만하게 낮아지다가 7일째는 급격하게 선호도가 떨어졌다. 3. 전반적으로 여학생이 남학생보다 김치에 대한 선호도가 높았다. 4. 김치이용음식의 경우 김치만두는 외관에서, 김치라면은 냄새와 맛에서 가장 높은 기호도를 나타내었다. 5. 김치의 pH 변화는 담근김치가 6.18-4.00, 시판김치는 5.63-4.56의 범위를 나타내었으며, 저장 1-2일에는 pH가 다소 높아졌다가 저장기간이 경과함에 따라 낮아지는 경향을 나타내었다. 6. 양념비율이 높을수록 염도가 높았고 저장기간이 경과할수록 염도가 낮아지다가 저장 6-7일경에 다시 다소 높아지는 경향을 보였다. 7. 담금 김치의 총비타민 C함량은 시판김치보다 다소 높았다. 환원형 비타민 C는 양념 50% 김치에서 저장기간에 따라 비교적 안정된 결과를 나타내었다. This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.
저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화
박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.