http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
문수재,이영미 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.2
The purpose of the present study was to investigate the value evaluation of food in urban Korean adolescents. The conclusions drawn from the analysis of values of foods are as follows: 1. There are five factors drawn from the analysis of values of foods, that is, subjective evaluational factor. Objective factors are social factor, economic factor, quality attribute factor, and frequency of food intake factor. And it has been revealed that there is some relationship between these factors. The subjective evaluational variable depends most strongly on the sensory variable, especially taste, flavor, color and shape of food, described in the order of influence. It also depends on the experiential frequency of intake. 2. With regard to the attitude of evaluation of food, there is a considerable difference between junior high school students and high school students, and between male and female students. This difference can be noticed in almost all the variables dealt with in this study, especially in the subjective evaluational aspect, experiential aspect, and social aspect. A significant difference was found between junior high school students and high school students and between male and female students on both subjective and objective values of foods. Male students valued food which brought about a "Satiety" more so than female. And consequently, they take such kinds of foods more frequently. More female students than male students and more junior high school students than high school students have a strong conception of the socio-cultural value of foods, that is, the spatial and temporal symbol of foods.
문수재,이명희,오혜숙 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.1
The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.
원주지역 어머니의 식생활 태도가 영유아 영양법 및 이유실태에 미치는 영향
문수재,이명희,오혜숙 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.1
This study examined the relationship between mothers' consciousness of diet and their infant feeding methods and weaning practices. Consciousness of diet analyzed from 17 questions concerning the attitudes and opinions of diet was classified into 6 categories using the factor analysis. These categories were the faithfulness of diet, the health-directed dietary practices, the application of health information, the application of information about food and nutrition, the sincerity to meal preparation, and dietary habits. The 400 mothers selected randomly from Wonju area were surveyed. The results obtained from the study were summarized as follows. Weaning was implemented earlier by the group with better education career and with the exact knowledge of weaning. Factors associated with infant feeding methods included some sociodemographic characteristics such as birth order, mothers' employment state and income level and mothers' effort toward faithfulness of diet. The use of health-foods and nutrient supplements were prefered by the groups used bottle-feeding method. The health condition of the infants was influenced by mother's will to carry out the health information rather than infant feeding methods and weaning foods used. Mothers who perceived the importance of diet for health and consumed more milk had healthier babies, and their dietary habits were more favorable. The subjects who self-recognized the meaning of weaning and who believed that earlier weaning was good for baby or delayed weaning was the cause of anemia and poor appetite, took advantage of the information about food and nutrition as well as prefered the health-directed dietary practices. Mothers who retried to feed the weaning food rejected by baby before, applied the dietary information to the real meal management more actively and had a more desirable dietary habits. In those cases the baby had improved health condition. Those who were interested in the meaning of weaning and the nutritious effect of weaning foods, revealed significantly higher tendency on the performance of cooking information and the more confidence to the health information from advertisement.
한국과 미국 대학생들의 대인 관계 유형에 따른 식행동 분석
문수재,김정현,--,-- 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.2
Food is an expression of social identity. The food we eat identifies us as members of a social group, distinguishes us from other groups, and binds us together through a process of self-categorization and social identification. This research extends the theory of collectivism versus individualism as basic dimensions of culture and personality to research on food and identity. We tested 2 hypotheses among 402 university students in Korea and the U.S. 1) Americans assume relatively individualistic orientation while Koreans relatively collectivistic in orientation. 2) Koreans and Americans differ in their orientation toward food, with Americans assuming an individualistic orientation and Koreans assuming a collectivistic approach. The level of collectivism versus individualism was measured by using Hui's INCOL Scale. We initially hypothesized that the Americans would be strongly individualistic and Koreans strongly collectivistic, however our results did not prove this. The two groups showed collectivistic social identity with the Americans being a bit more collectivistic, so little support was found. In order to test the second hypothesis, we devised a new set of questions based on a idea by Hui and Fischer. It was found that this hypothesis was strongly supported. In conclusion, it is difficult to find overall differences in collectivism versus individualism between the two groups. But in the area of attitude toward food, we found clear differences. For Koreans, food is an expression of collectivistic identity, whereas Americans assume a more individualistic approach.