시판 전통발효식품에 대한 대전지역 소비자들의 반응 및 구입현황

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65 - 67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soybean paste) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style soysauce), 45% can make Chonggukjang(fermented soybean) and 34% can make Jot-kals(selt-fermented fish products). With decreasing age(p <0.001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1% Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. The younger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The reasons for purchasing fermented foods were convenience(52.9%), lack of preparation knowledge(l7.5%), lack of time for preparation(l2.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for not buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(2 1%), unsanitary treatment(l6%) and to keep their indigenous taste( 14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods. (Korean J Community Nutrition 2(3) : 388~395,1997)

대전지역 주부들의 한국발효식품 소비실태

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

전통 발효식품의 소비정도와 마련방법을 알아보기 위해 대전지역 주부 290명을 대상으로 설문조사를 실시하였다. 김치류는 하루에 1번 이상 이용하는 주부가 97%, 매끼마다 이용하는 주부는 87%로 가장 빈번하게 식탁에 오르는 발효식품이었다. 그 다음은 진간장, 국간장, 고추장 및 된장의 순으로 하루에 1번 이상 이용한다는 답은 각각 47%, 46%, 31% 및 27% 이어서 장류는 우리 음식 준비시 매일 요구되는 발효식품임을 알 수 있었다.식사 준비시 매우 낮은 빈도로 이용되는 발효식품은 청국장, 젓갈류 및 장아찌류로 거의 이용하지 않는다는 주부도 각각 18%, 19% 및 22%나 되었다. 특히 김치류, 장아찌류, 된장류, 고추장류, 젓갈류 및 청국장 등은 교육수준이 높고 젊은 주부일수록 소비빈도가 유의적으로 낮았다. 가족형태와 유의적 관계가 있는 발효식품은 된장류 뿐으로 대가족 보다는 핵가족인 경우 소비빈도가 낮았고, 주부의 직업유무와는 젓갈류만 유의적 관련성이 있어서 일을 하는 주부들이 젓갈류를 자주 이용하고 있었다. 74%의 주부가 전통 발효식품의 소비가 감소하고 있다고 하였고, 감소이유는 음식종류의 증가(54%), 자녀들의 식성변화(27%), 반찬수의 증가(10%), 어른들의 식성변화(9%)를 지적하였다. 김치류의 마련방법은 86%가 직접 제조한 것, 11%가 친척집 것을 이용하는 것으로 나타났고, 장류는 직접 제조하는 주부가 49% 뿐이었다. 교육수준이 높은 젊은 주부일수록 직접 제조하지 않는 경향을 나타냈다(p<0.0001). 본 조사에서 얻어진 결과를 보면 교육수준이 높은 젊은 주부일수록 발효식품을 식사 준비시 적게 이용하는 경향을 나타내고 있다. 따라서 식생활의 변화를 인정하되 전통 발효식품이 젊은 세대에 의해 지속적으로 소비되기 위한 프로그램을 개발하여 가정과 사회에서 실질적 교육이 이루어지도록 애써야 한다고 생각한다. The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety *Ten percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang. Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chong&jang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively. With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chong&ang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(ll%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less they have made of Kimchi and jangs.

건강보조식품 시장현황과 소비 실태

구난숙,박지연 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

This review was prepared by using the articles and books related to the consumer's attitude and market aspects on the health supplementary foods in korea. Twenty five kinds of health supplementary food were regulated by the food law. Based on the total selling money in market, the chitosan products was ranked the first among them and followed by calcium, aloe, squalene, refined fish oil, enzyme food. The total amount of health supplementary foods sold in 1998 was 6,200 million won and was increasing up to 20-40 % every year. The main consumer was in their middle age and purchased those foods by the suggestion of friends or relatives. They took with anticipating to main tain health condition, to prevent disease or to treat disease, and to make their body beautiful. The negative effect frequently encountered was nausea, vomiting, diarrhea, and dermatitis. Therefore, the company should try to manufacture health supplementary foods with safety and convenience. It is very important the consumer to have proper information to select the correct item according to their health condition and life style. Also it is recommended that consumer could decide the kind and the amount of health supplementary foods by counseling with a specialist.

Rutin-Fe(III) 착화합물 형성에 대한 pH 효과

구난숙,안승요 대전대학교 기초과학연구소 1997 自然科學 Vol.8 No.1

Rutin-Fe(Ⅲ) 착화합물 형성에 미치는 pH의 영향을 시험하였다. pH가 증가함에 따라 rutin-Fe(Ⅲ) 착화합물의 최대흡수파장은 2단계로 이동되었다. pH3.7∼4.2 까지는 최대흡수파장이 385nm로 일정했으며, 담록색을 띄었다. pH 4.3∼4.9 범위에서는 pH가 증가할수록 착화합물의 색이 담록색에서 암록색으로 짙어졌고, 파장도 385nm에서 399nm로 이동되었다. pH 5.0∼5.6 까지는 녹갈색의 착화합물이 형성되었으며, 최대흡수파장은 399nm였다. Rutin과 Fe(Ⅲ) 이온의 몰비도 착화합물 형성시 pH의 영향을 받았다. pH 3.6 이하에서는 몰비를 구하기 어려웠으나, pH3.7∼4.2 사이에서 1:1 착회합물이 존재함을 알 수 있었다. pH 4.3∼4.9에서는 1:1과 1:2 착화합물이 공존했고, pH 5.0 이상인 용액에서는 1:2 착화합물이 형성되었다. Rutin-Fe(Ⅲ) 착화합물 형성에 대한 산의 저해효과를 시험해 본 결과 구연산, 주석산,인산, 수산의 순서로 저해효과를 나타내었다. The effects of pH on the formation of rutin-Fe(Ⅲ) complex were examined by spectrophotometric method. With an increase in pH(2.6-6.0), the wavelength of maximum absorption and the color of rutin-Fe(Ⅲ) complex were changed. In the pH range between 3.7 and 4.2, the wavelength of maximum absorption was shifted from 385nm to 399nm and the color was dark green. Brownish green complex, having the wavelength of maximum absorption at 399nm was formed in the pH range between 4.9 and 5.6. The molar ratios at which rutin was combined with Fe(Ⅲ) ion were influenced by pH. The molar ration of rutin to Fe(Ⅲ) was 1:1 in the pH range between 3.7 and 4.2 and 1:2 above pH 5.0. In the pH range between 4.6 and 4.9, 1:1 and 1:2 complexes were formed. Below pH 3.6, the molar ratio was not determined definitely. In addition, the inhibition effects of several acids on the rutin-Fe(Ⅲ) complex formation were observed. The most effective acid was cirtic acid.

대학생의 식습관과 짠맛 기호도

구난숙,조아라 대전대학교 생활과학연구소 1998 생활과학연구 Vol.4 No.-

The purpose of this study was to investigate the food habit and salty taste preference. The survey was conducted through questionnaires and the favorite concentration of salt was decided by the taste preference test. The sodium content in salt was determined with atomic absorption spectrophotometer. The half of subjects did not live with their family, 33.7% of them was smoker and there was 75.7% in male, 10.5% in female. More female(30%) take breakfast everyday than male(8%). The percentage which they had meals outside was 69.0% in lunch samgebsal(54%), hamburger(50%), ddukboki(50%), bokgumbab(46%), pizza(46%), fried chicken(38%), bulgogi(35%), and dakgalbi(35%). Although the sodium content was higher in baked salt than raw salt, subjects preferred the solution of baked salt to that of raw salt. Education for college students should be planned to be for better eating life and to reduce the sodium intake through proper food consumption.

대전대학교 학생들의 전통 떡에 대한 인식 및 섭취실태

구난숙 대전대학교 기초과학연구소 2006 自然科學 Vol.17 No.-

대전대학교 학생을 대상으로 우리나라 전통 떡에 대한 인지도와 기호도를 조사하였다 120 명의 대 학생들이 직접 설문지에 기록하도록 하여 자료를 수집하였으며, 기재가 불충분한 것을 제외하고 109 명으로부터 수집한 자료를 본 연구에 사용하였다. 대학생들은식생활에서 영양섭취와 즐거움추구를 중요시 하며 , 식품을 선택할 때 맛을 가장 고려하는것으로 나타났다. 전체 응답자의 90%이상이 먹어 본 경험이 있는 전통 떡은 송편 , 인절미, 가래떡, 백설기, 무지개떡, 팥시루떡, 꿀떡, 약식으로 조사되었다 가장 좋아하는 떡은꿀떡, 가장 싫어하는 떡은 팥시루떡으로 응답하였다. 아침식사용으로 먹고 싶은 떡으로는 백설기를, 외국인에게 후식으로 권하고 싶은 떡으로는 꿀떡을 가장 많이 추천하였다.

중·노년층의 식생활 실태 및 건강한 노년기를 위한 식생활지침

구난숙 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

The nutritional and health status of over middle aged people was analyzed by using published articles in order to suggest the dietary guideline for their elderly life. Many elderly persons are under malnutrition due to skipping meals, unbalanced diet, drinking alcoholic beverage and poverty. Their intake of calcium, iron, vitamin A, vitamin B₂ and vitamin C is under RDA. The percentage having osteoporosis, diabetes, and hypertension is high among elderly people. In middle aged people, intake of calcium, vitamin A, and vitamin B₂ is also under RDA and it is associated with bad dietary habit such as skipping meals frequently and too much fast foods. They are easily exposed on the chronic disease because of drinking alcoholic beverage, smoking, too much fatty foods, and lack of exercise. However, aged Korean have the tendency to maintain their heath by taking certain kinds of nutritional supplement rather than by correcting their bad food habit. The well-balanced diet is very important to enjoy healthy elderly life with high quality. Therefore, it is recommended that the current dietary guideline should be improved for elderly people to utilize practically. The dietary guideline for elderly people is needed to be established by administrative organization and a proper education program should be planned for them to follow easily the guideline in their daily eating life.

대전지역 대학생의 학교 식당 이용실태 및 만족도 조사

왕수경,임영희,윤은영,구난숙,박선미 대전대학교 생활과학연구소 2000 생활과학연구 Vol.6 No.-

The aspects and satisfaction on university foodservice were investigated to provide basic information for better foodservice in university by questionnaires. The survey was conducted in Daejon, and data were analyzed by SAS. Although 87.3% of subjects were under foodservice, only 2.0% of them preferred the foods served in university. The most favorite reason for foodservice was indicated as no need on lunch bag(31.1%) and frendship of classmates(25.5%). The most unfavorite reason for foodservice was indicated as bad taste of foods(68.7%) or many dislike foods(13.2%), also dirty eating place(7.7%). The subject liked ssalbap, baechu kimchi, beef foods. The acceptance about kongbap, yulmu kirnchi, beef products was higher in men than women(p<0.05). The preference of mieokkuk was higher in women and that of beef soup was higher in men(p<0.05). The degree of satisfaction was lower in men than in women about the amount of foods(p<0.001). Also the degree of satisfaction was lower in women than in men about sanitary condition of eating place. 54.6% of them had taken the unwanted materials in foods and 3% of them experienced the deteriorated food. The results suggest that food preference of subjects should be considered in meal planning and various cooking method should be utilized to enhance taste of foods for better foodservice. Also, the importance of various foods intake must be periodically and continuously taught to them through nutrition education.

청소년의 체형인식과 체중조절에 관한 실태 조사

김윤정,임영희,왕수경,윤은영,구난숙 대전대학교 생활과학연구소 1998 생활과학연구 Vol.4 No.-

This purpose of this survey was to investigate status recognition and weight contrast of high school students and college in Taejon. These results were summarized as follows: In the heights and weights those of male 178.74±6.31cm and 65.49±9.44kg, those of female were 162.09±4.36cm and 51.95±5.95kg. By broca index, 53.7% of subjects were normal, 38.2% were lean, 5.3% were overweight and 2.8% were obese. 44.4% of male have recognized their body form as normal, 30.5% of female have recognized their body form as overweight, 47.8% of lean groups answered that they were normal. In normal groups, 46.2% answered normal and 28.9% answered some fatty. 46.8% of normal group in female misunderstood that they were some fatty. In spite of not to weight control, lean and normal group answered that they were weight control. Weight control methods were used diet therapy (66.2%). therapy+exercise(22.8%) and exercise(9.0%). Reason to select therapy of weight control were one's recommendation(45.8%) and by mass media(3.8%). Weight loss and period of weight control were 1.9days, 0.4kg in high school students, 7.3days, 0.7kg in college students, and 3.8days, 0.5kg in male, 5.7days, 0.6kg in female. The results of weight control, 65.0% were failed. The reason of failure in weight control, 42.4% answered because of hungry.

High Resolution <SUP>13</SUP>C NMR Spectroscopy of Maillard Reaction Products Obtained from Sucrose and Lysine

Nan-Sook Koo,Natholyn D. Harris 한국식품과학회 1995 Food Science and Biotechnology Vol.4 No.1