메뉴북 디자인 담당자에 따른 디자인 실태 비교분석

권순자(Sun Ja Kwon),이준현(Joon Hyun Lee) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.2

The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average 2.74±0.45(3-point scale). The harmony of menu book design with restaurants was average 2.46±0.51 (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p <0.001), and did not classify menus by groups (p <0.001) in general. In addition, profit-making menus were not properly emphasized (p <0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool. (Korean J Community Nutrition 15(2): 253~265, 2010)

영양교육, 급식 만족도, 잔반, 정신적,신체적 건강에 관한 자각증상간의 관련성

권순자(Sun Ja Kwon),성순정(Soon Jung Sung),이선영(Sun Yung Ly) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.1

The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6th-graders (p<0.001). The score of nutrition knowledge was 9.4±2.8 out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r=0.134, p<0.01); the score of school lunch leftovers were less (r=-0.116, p<0.01); and the score of self-rated mental health was more positive (r=0.198, p<0.01). The practical use of nutrition knowledge was 2.9±1.1 out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r=0.105, p<0.01); school lunch leftovers were less (r=-0.103, p<0.01); the score of self-rated positive mental health was higher (r=0.293, p<0.01); and the scores of self-rated negative mental health (r=-0.119, p<0.05) and physical health (r=-0.126, p<0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was 3.4±1.0 out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r=-0.216, p<0.01); the score of self-rated positive mental health was higher (r=0.147, p<0.01); and the score of self-rated negative health was lower (r=-0.121, p<0.01). The score of school lunch leftovers was 2.9±1.4 out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r=-0.146, p<0.01); and the scores of self-rated negative mental health (r=0.135, p<0.01) and physical health (r=0.223, p<0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers. (Korean J Community Nutrition 15(1): 94~107, 2010)

연구논문 : 인천지역 일부 외식업체의 메뉴북 디자인 실태조사

권순자 ( Sun Ja Kwon ),이준현 ( Joon Hyun Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.2

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average 2.25±0.45. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

Separation of LAS from Mixture of Anionic Detergents and Purity Determination of LAS by NMR

최광훈,권순자,Koang Hoon Choe,Sun Ja Kwon Korean Chemical Society 1981 대한화학회지 Vol.25 No.1

Quantitative Determination of ABS from Mixture of Anionic and Nonionic Detergents by NMR

최광훈,권순자,Koang-Hoon Choe,Sun-Ja Kwon Korean Chemical Society 1983 대한화학회지 Vol.27 No.6

음이온세제와 비이온세제의 혼합물에서 alkylbenzene sulfonate 계통의 음이온 세기가 NMR법에 의해서 정량되었다. 음이온세제와 비이온세제의 혼합물에 대한 NMR 스펙트럼에서, 벤젠 그룹은 6.5∼8ppm에서 중첩된 피크를 보여주나 sampling 후의 벤젠 그룹은 7∼8ppm에서 두개의 doublet을 보여준다. 검량선은 음이온세제의 벤젠그룹과 초산의 메칠그룹의 상대적인 면적비에 의해서 작성되었다. (초산은 내부표준물로 사용되었다.) Amounts of alkylbenzene sulfonate (ABS) in the mixtures of anionic and nonionic detergents were determined by nuclear magnetic resonance (NMR) method. In the NMR spectrum of anionic and nonionic detergents, benzene group showed peaks overlapping at 6.5∼8ppm, but after sampling, benzene group showed two doublet at 7∼8ppm. Calibration curve was obtained by relative ratio of area for benzene group in anionic detergent to that for methyl group in acetic acid(acetic acid was used as the internal standard).

제 2형 당뇨 환자의 저혈당지수 영양교육이 혈당관리에 미치는 영향

김미자(Kim Mi-Ja),권순자(Kwon Sunja),이선영(Ly Sun Yung) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.1

This study was intended to assess the effects of low glycemic index (LGI) nutrition education on dietary management and glycemic control of patients with type 2 diabetes mellitus. The subjects were 48 sex-matched patients with type 2 diabetes mellitus, aged 66.5 ± 6.2 years, visiting a public health center. They were divided into two groups: the control group (males 10, females 14) and the educated group (males 10, females 14). The educated group was provided with a LGI nutrition education program for 7 weeks. The control group was educated only one time for general diabetic education. Anthropometric indices, knowledge and perception of efficacy of low glycemic index carbohydrates, dietary glycemic index (DGI) and glycemic load (DGL), fasting blood glucose, and HbA1c were assessed. In the educated group body weight, body mass index and systolic blood pressure (from 138.0 ± 18.9 ㎜Hg to 130.6 ± 15.0 ㎜Hg) were significantly reduced after the nutrition education (p < 0.05). The scores of knowledge and perception of efficacy of low glycemic index carbohydrates increased significantly in the educated group. Dietary glycemic index and glycemic load of the educated group decreased significantly from 103.4 ± 67.6 to 45.4 ± 27.1 (p < 0.001), and from 173.3 ± 135.9 to 66.8 ± 50.4 (p < 0.001), respectively. Also fasting blood glucose and HbA1c levels of the educated group significantly decreased from 124.5 ± 28.8 ㎎/㎗ to 96.7 ± 21.6 ㎎/㎗ (p < 0.001) and from 7.1 ± 1.3% to 6.4 ± 1.2% (p < 0.05), respectively. The score of knowledge and perception of efficacy of low glycemic index significantly correlated with fasting blood glucose and HbA1c levels negatively. DGI, DGL and duration of diabetes significantly correlated with HbA1c level positively. From stepwise multiple linear regression analysis, DGI, DGL and the duration of diabetes were extracted as factors influencing HbA1c level of the subjects. The results of this study suggest that low glycemic index nutrition education programs is an effective intervention measure for the glycemic control in type 2 diabetic patients.

혼자 또는 온 가족이 함께 하는 식사형태가 아동의 정신적,신체적 건강에 관한 자각증상에 미치는 영향

성순정(Soon Jung Sung),권순자(Sun Ja Kwon) 대한지역사회영양학회 2010 대한지역사회영양학회지 Vol.15 No.2

The purpose of this study was to examine the effect of eating with family or alone on the self-rated mental or physical health and then work out strategies of making people recognize the importance of eating with family and its practice. Study subjects were 610 primary school 5th- and 6th-grade students in Daejeon Area. A questionnaire survey was carried out. 57.9% of students had working mothers. The frequency of meal in a day was 2.90±0.42 and this frequency was lower in students who had working mothers (p <0.05). The frequency of skipping breakfast (times/week) was 1.02±1.77. The frequencies of eating alone (times/week) were 1.04±1.65 for breakfast and 0.97±1.52 for dinner. Also, the frequency of eating alone for dinner was higher in students who had working mothers (p <0.001). When the frequency of eating alone for breakfast or dinner was higher, the frequencies of skipping breakfast and dinner were also higher (for all, p <0.01). When the frequency of eating alone for breakfast or dinner was higher, the self-rated positive mental health were lower (p <0.05 and p <0.01 respectively) and the self-rated negative mental health (for dinner, p <0.05) and the self-rated negative physical health was higher (p <0.05 and p <0.01 respectively), thus presenting negative health. The frequencies of eating with family (times/week) were 3.37±2.50 for breakfast and 4.14±2.19 for dinner. Also, the frequency of eating with family for dinner was lower in students who had working mothers (p <0.01). When the frequency of eating with family for breakfast was higher, the frequency of skipping breakfast was lower (p <0.01). When the frequency of eating with family for dinner was higher, the frequency of skipping dinner was lower (p <0.01). In addition, when the frequency of eating with family for breakfast or dinner was higher, the self-rated positive mental health were higher (for both, p <0.01) and the self-rated negative mental health was lower (for breakfast, p <0.01) and self-rated negative physical health were lower (for both, p <0.01), thus presenting positive health. Therefore, in order to maintain positive health, it is necessary to recognize the importance of eating with family at home and educate people to carry out a systematic and continuous dietary life, thus increasing eating with family and reducing eating alone and skipping a meal. (Korean J Community Nutrition 15(2): 206~226, 2010)

인슐린의존성 당뇨병의 표지자로서의 항38kD 항체

권순자,이홍규,김현규 대한당뇨병학회 1998 Diabetes and Metabolism Journal Vol.22 No.2

대전지역 전업 전업주부들의 학력수준에 따른 식품구매 실태조사

권순자,이선영,김경은 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.2

A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group. In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.

혼합세제에 관한 연구

권순자,이기창,최광훈,황용현 한국유화학회 1987 한국응용과학기술학회지 Vol.4 No.1