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RISS 인기검색어
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- 저자 : 김경자 ( Kyung Ja Kim ) (검색결과 258 건)
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김경자,Kim, Kyung-Ja 한국가정관리학회 2009 가정과삶의질연구 Vol.27 No.6
This study examined the expectations and attitudes of urban Korean consumers with respect to the Korea-USA Free Trade Agreement (FTA), which was drafted on April, 2007. The data were collected through online surveys in which 527 adults answered structured questionnaires. The results showed that the number of consumers who favored the Korea-U.S.A. FTA was almost twice the number of those who objected to it. Most of the consumers surveyed expected not only positive effects but also negative ones from the FTA, and the more consumers expected positive effects from the FTA, the more they tended to have positive attitudes toward the trade agreement. The effects of consumers' individual characteristics on their expectations and attitudes were also analyzed in this experiment.
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김경자,차은정 ( Kyung Ja Kim,Eun Jeung Cha ) 한국식품조리과학회 1994 한국식품조리과학회지 Vol.10 No.4
This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as follows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system. 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.
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경기 일부 지역 중학생의 성별에 따른 급식인식 및 급식 품질 속성 비교 분석
김경자,이보숙,박문경,Kim, Kyung-Ja,Yi, Bo-Sook,Park, Moon-Kyung 한국학교보건학회 2010 韓國學校保健學會誌 Vol.23 No.2
Purpose: This study was conducted to find ways to improve foodservice quality and satisfaction of middle school students in school lunch service. Recognition of concerns about school lunch and quality attributes was evaluated by gender. And we tried to investigate quality attributes which could affect degree of foodservice satisfaction by gender. Methods: Two hundred students from each of 6 middle schools (3 schools in urban and 3 schools in rural) in Gyeonggi Province were surveyed using self-developed questionnaires. Total of 1,103 questionnaires (male 556 and female 547) were collected and data were analyzed using descriptive analysis, t-test, cross table and stepwise multiple regression by SPSS 11.0. Results: There were not significant differences in average importance scores (male 4.09, female 4.06) and average performance scores (male 3.36, female 3.30) of quality attributes between middle school boys and girls. But there were significant differences in 7 and 6 of 25 quality attributes in evaluating importance and performance respectively by gender. There was not a significant difference (male 3.13, female 3.24) in degree of foodservice satisfaction by gender. But there were significant differences in the distribution of satisfaction. Stepwise multiple regression analysis showed that degree of satisfaction was influenced by a taste of food, quick complaint handling, providing favorite foods, and food hygiene in male students (F=$51.1^{***}$, adjusted $R^2$=.265). Degree of satisfaction was influenced by a taste of food, providing favorite food, proper meal prices, providing a wide variety of food in female students (F=$91.4^{***}$, adjusted $R^2$=.399). Conclusion: We found out that there were significant differences in quality attributes when evaluating importance and performance and in quality attributes which could affect foodservice satisfaction by gender.
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김경자,강정희 ( Kyung Ja Kim,Jung Hee Kang ) 한국식품조리과학회 1996 한국식품조리과학회지 Vol.12 No.4
This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T₁: garlic 2%, T₂: ginger 1%, T₃: red-pepper 2%, T₄: garlic 2%+ginger 1%) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort-pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T₁sample. 3) There was a slowly increase of TBA value during the first 5∼7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0% level tended to lower TBA values.
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김경자(Kim Kyung-Ja) 가정과삶의질학회 2005 가정과삶의질연구 Vol.23 No.6
The Objective of this study was to investigate the consumer attitude and purchase willingness of internet insurance. Data were collected from 412 adult consumers who had bought car insurance at least once. Results showed that respondents have positive as well as negative attitude toward internet insurance. The best thing of internet insurance seems to be the low rate of insurance premium while the worst thing seems to be the risk of personal information disclosure. However, about two thirds of respondents answered that they were willing to purchase internet insurance if the insurance premium were discounted more than 25% of what they paid offline. The more consumer attitude was positive, the more consumers were willing to purchase internet insurance. In general, consumer attitude and purchase willingness of internet insurance vary with consumers′ demographic and socio-economic characteristics.
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생양태와 염건양태의 조리과정 중 지방산과 유리아미노산의 변화
김경자(Kyung Ja Kim),신애숙(Ae Sook Shin),김우성(Woo Seong Kim) 한국식품조리과학회 1998 한국식품조리과학회지 Vol.14 No.3
The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of raw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), lysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.
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