저체중 또는 과체중 청소년에서 캠프 프로그램을 이용한 영양 교육효과에 관한 연구

성미경,승정자,류화춘,박재년,박동연,최미경,조경옥,최선혜,이윤신,김유경,이은주 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4

This study was performed to evaluate the effectiveness of a nutrition education program developed for nutritionally imbalanced adolescents. A summer nutrition camp was held for 23 overweight and 16 underweight subjects. Its effectiveness with regard to was evaluated at the end of the camp and 6 months later. Nutrition knowledge, nutritional attitude, food behavior, nutrient intake, exercise habit and ideal body figures desired by the subjects. The results showed significantly higher nutrition knowledge scores at the end of the camp as compared to those obtained prior to the camp program, and these scores were maintained for at least six months. Nutrition attitude scores also improved after the education program, and these improved scores also lasted for 6 months. However, the food behavior scores measured 6 months after the education program were not significantly different from those obtained prior to the camp. Also, the exercise habit, the ideal body figures and the body figures desired by the subjects remained unchanged. When nutrient intakes of subjects were assessed before the program and 6 months later, the mean daily vitamin C intake was significantly increased after the education program. Also, the intake of iron from plant food sources increased in the overweight subjects, while less iron from animal source were consumed by the underweight subjects. Both groups tended to consume more vegetables and fruits 6 months after the education program which may have contribute to the higher vitamin C and plant-based iron intakes. These results indicate that a 4-day nutrition education camp program sustained changes in nutrition knowledge and nutrition attitude for 6 months. The increased intake of vegetables and fruits was also achieved through this education program. However, changes in dietary behavior in adolescents may require repeated education.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

관광목적지의 수명주기에 관한 연구 : 경주지역을 중심으로

조성호,이경자 대구효성가톨릭대학교 교육연구소 1997 교육연구논집 Vol.5 No.-

The concept of a resort or destination life cycle has been in the tourism literature for over 30 years. The life cycle approach is well-developed in marketing and is increasingly being adopted to explain destination development as the Tourism Area Life Cycle. This research conducted in the Kyungju area which is one of the best-known tourist places in Korea. The results of destination life cycle analysis revealed several stages in fourteen individual destinations of Kyungju. Approximately, three destinations were in growth stage, four destinations in mature stage, and seven destinations in decline stage although the general trend of Kyungju as a destination was in growth stage. Thus, the implications of this study suggested that Kyungju city should develop the differentiated marketing strategy for promoting the individual destinations in Kyungju according to the development stage of each destination.

경기·인천 지역 주부의 특수란의 구매와 계란의 보관 및 조리에 관한 연구

조용범,장경자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was carried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

독일어 교육에서 전문어의 습득문제 : am Beispiel der Terminoligie der Buroautomatisierung 사무자동화 분야의 컴퓨터용어를 예로 들어

조자경 한국독일어교육학회 1996 외국어로서의 독일어 Vol.1 No.-

Die Vermittlung der Fachsprache nimmt zwar einen wichtigen Platz im DaF ein, jedoch sic hat his jetzt in Korea kaum Achtung gefunden. In der vorliegenden Arbeit haben wir uber die effiziente Methodik des Fachdeutschunterrichts diskutiert. In der Anfangsphase des Unterrichts empfiehlt sich die ?Erklarungsmethode". Der Lehrer erklart dabei die Giunidlage der jeweiligen Fachgebiete auf Koreanisch und parallel deutsche Fachworter ein. Dadurch bekommen die Schuler einen Uberblick und konnen ohne Schvnerigkeit mit den Fachausdrucken vertraut werden. In der nachsten fortgestrittenen Phase spielen che Schuler die Hauptrolle. Der Lehrer soll dabei Hilfe leisten, wobei er die betreKenden Texte analysiert und die daraus resultierenden wichtgen Eigenschaften ler Texte den Schulern vermittelt. Bei dieser ?analytischen Methode"ist es auch ratsam, daβ der Lehrer die schwer verstandlichen Fachworter naher kommentiert und daβ er auch eine Tabelle erstellt, die Fachworteruersetzungen zwischen Deutsch und Koreanisch enthalt. Mit diesen Hilfsmitteln sollen die Deutschlernenden in der lage sein, die Fachtexte selbstandig zu bewaltigen. In dieser Arbeit haben wir diese Methoden zu praktizieren versucht, Die Erklarungsmethode wird bei einer Einfuhrung der Benutzeroberflache Windows eingesetzt. Fur die weiteren Bereiche der Buroautomatisierung gilt die analytische Methode. Es wurden ca. 500 Fachworter analysiert und die Schuler auf die Analyseergebnisse aufmerksam gemacht. Die komplizierten Fachausdrucke bekommen extra Kommentare Und eine Terminologietabelle zwischen Deutsch und Koreanisch im Bereich der Buroautomatisierung wurde erstellt.

여성 기성복 재킷의 치수 분석 : 신체치수와 제품치수의 비교를 중심으로

조윤주,백경자,이정란 한국의류산업학회 2004 한국의류산업학회지 Vol.6 No.3

The purpose of this study is to analyze the sizing system and size designation of ready-made jackets for women. We survey the sizing system and size labeling that have been used and presently practiced by the domestic garment industry of ready-made woman's jacket. In addition, 264 tailored jackets are measured for the sake of this study. The jackets are classified into 3 groups(young, missy, and madame) according to the target age of the brand. The result shows that size labeling involves body measurements(85-94-160), size code(55, 66) or simplified letter(S, M, L). However, the correspondence of size information and ease tolerances of jackets is not consistent and each company has its own sizing system. There are significant differences among young, missy, and madame group on the bust girth of apparel in 66size code. The average apparel size pitch measurement distributions(bust girth and hip girth respectively) of young group are 9cm and 13cm in 55 size code, those of missy group are 7 cm and 3 cm in 66 size code, and those of madame group are 6cm and 4cm in 77 size code. The ease of bust girth and hip girth in missy group are much more than other groups.

노인의 식습관과 건강상태에 관한 연구 : 부산시 남ㆍ녀 노인을 중심으로 the Elderly Man and Woman in Pusan

조경자,한동희 慶星大學校 1994 論文集 Vol.15 No.2

This study was undertaken to investigate the relationship between the food habits and the health status. For this purpose, data were collected from deep interviews with 124 the elderly women and men, age 65 or greater in Pusan, Korea. For the data analysis, percentages, frequencies and means were calculated in order to describe the data. t-test, ANOVA, χ²-test were used. As a result of the data anylsis, the following results were obtained : 1. The age about the object person of research was the most numerous in 79% at 65-74 years old, in 70.9% with any their children, most elderly women and men were without job, regular excercise, regular health check and regular income. 2. The average man's weight was 61.89±6.33kg, woman's weight was 52.75±4.42kg, the average man's height was 166.47±7.92cm, woman's height was 154.96±6.02cm. 3. Both of the elderly men and women had regular meals at breakfast, lunch and supper. The most delicious meal was supper. The style of food intake was vegetables or mixed with vegetables and meats. Eventhough the participating at eating out with family was low, having meals with family at home usually. The problem of food habits was too much salty. 4. Eventhough both of the elderly men and women had eating some snacks between meals, they didn't have any nutritious reasons. Usually their child supplied it and in case of spouse, only the elderly women had the charge. 5. The elderly men were higher than the elderly women in case of smoking and drinking. 6. The elderly men wee better score than the elderly women with food habits. 7. Most of the elderly men and women had any chronic illness. 8. The elderly men were higher score with most areas except respiratory organs, the elderly women were score than the elderly men in the state of health. 9. The relationship between the elderly men and women showed a meaningful difference, fatigue showed a symptom as physical health, and nervousness showed a symptom as mental health with having poor food habits. The chronic illness also connected with poor food habits.

사람 Low Density Lipoprotein (LDL)에 대한 Rooibos tea의 항산화 활성

조경자,김희숙,박종옥,류병호 경성대학교 2001 論文集 Vol.22 No.1

This study was investigated to antioxidative activity of crude catechin extracted from Rooibos tea against low density lipoprotein(LDL) oxidation. The crude catechin inhibited the copper-mediated oxidation of human LDL at the concentrations of 50 and 100 ㎍/㎖ in the presence of 5 μM CuSO4. The crude catechin also inhibited LDL oxidation induced by macrophage J774 cell. LDL oxidized by copper mediated and cell induced oxidation was degraded by macrophage at a much greater rate than native LDL. The electrophoretic mobility of oxidized LDL by addition of crude catechin was faster than that of native LDL. The results provided a possibility that crude catechin of Rooibos tea might protect LDL against oxidation in atheroscleotic lessions.

大豆油를 利用한 각종 材料의 튀김 條件에 따른 酸敗度에 關한 硏究

趙京慈 경성대학교 1983 부산수산대학 논문집 Vol.4 No.2

쇠꼬리 곰탕의 아미노酸 組成과 칼슘 鐵 및 燐의 含量에 관한 硏究

조경자 경성대학교 1984 부산수산대학 논문집 Vol.5 No.2

1. 一般成分 중 生試料는 다른 肉類와 비슷한 傾向을 나타내고 있으며, 調理한 肉部分과 液部分은 多小 낮았으며, 肉部分의 收率은 生試料는 89.5%, 高壓솥에서 調理한 肉은 74.4%,高壓솥에서 調理한 肉은 79.1%이었다. 2. 調理條建에 따른 必須 아미노酸의 含量은 常壓솥에서 67.58%, 高壓솥에서 78.08%였고, 液部分은 常壓솥에서 25.78% 高壓솥에서 25.33%였다. 3. 生試料 調理한 肉部分 및 液部分중 構成 아미노酸의 組成중 必須 아미노酸은 生試料는 lysine,leucine 및 valine이 높은 含量이었고, 常壓솥과 高壓솥 모두 調理한 肉部分은 leucine,lysine 및 valine이 높은 含量이였으며, 液部分도 lysine, leucine 및 phenylalanine이 높은 含量이었다. 4. 칼슘,鐵 및 燐의 含量은 生試料때가 含量이 가장 높았고, 調理한 肉部分이 다음 順이었고 液部分의 含量이 가장 낮았다. To elucidate the nutritional values of Oxtail Soup(Soekori gomrang), which is one of the popular food in Korea, the author tried to compare the meat portion and juice of the soup which was prepared by heating and cooking with traditional caul-dron or pressure cooker with uncooked meat for general constituents, contents of amino acids, calcium, iron and phosphorous. Followings are the results obtained. 1. In general constituents measurement, the raw oxtail flesh showed the same tendency as other parts of the meat.And also the yield of constituents were 89.5% from raw flesh, 74.4% from the samplecooked with pressure cooker and 79.1% from the sample cooked with usual caul-dron, respectively. 2. Contents of essential amino acids were 67.58% in meat cooked with usual caul-dron and 78.08% in meat cooked with pressure cooker, and 25.78% in soup prepared with usual caul-dron and 25.33% in soup prepared with pressure cooker, respectively. 3. The major components of amino acids were shown to be lysine, leucine and valine in raw uncooked sample, leucine, lysine and valine in cooked meat and lysine, leucine and phenylalanine in soup, which all of them were in sequence of amounts, respectively. 4. The contents of calcium, iron and phosphorous were the richer in raw sample and showed decreasing tendency in cooked meatr and soup in sequence.