일부 한국 노인의 식습관과 식사 섭취 패턴에 따른 혈중 지질 수준과의 관련성

김옥선 ( Ok Sun Kim ),류혜숙 ( Hye Sook Ryu ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

The purpose of this study was to analyze the eating habits and food intake patterns to elucidate the relationship between on blood lipid levels. The subjects based on the nutrition counseling data of medical health examination. The subjects were 774 adults(448 males and 326 females). Survey samples were divided by age 65≤ years. The subjects were 774 adults(448 males and 327 females). Survey samples were divided by age 65≤ years. Blood samples were analyzed for total cholesterol(TC), triglycerides(TG), LDL-cholesterol. The results showed there were significant difference frequency of overeating meal and total cholesterol(p<0.05), meal frequency, regularity of meals, frequency of meal out, eating breakfast, speed of meal et eating habits and blood lipid levels not significant difference. However, food intake patterns were significant difference in some kind of food such butter and cream bakery but there were not significant relationships between eggs, cod roe, Chinese foods, fried foods, Gal-bi-tang, Sun-ji-soup and blood lipid levels. Eating habits and food intake patterns was do not seem to be cause for blood lipid level in Korean elderly.

쿡방프로그램의 시청동기가 시청 후 행동에 미치는 영향

김옥선,Kim, Ok-Sun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This research was undertaken to study the motivational behavioral effects after watching the 'Cookbang'. Methods: Between October 23 to November 7, 2015, 420 adults over the age of 20 were surveyed in the Gyeonggi Province and Seoul. The SPSS Statistics (ver. 18.0) was used for analysis of 401 (95.5%) questionnaires, 19 were excluded on the basis of insincerity. Results: Adult male to female ratio was 150 males (37.4%) and 251 females (62.6%). The maximum adults were in their 20s 166 (41.4%). There were 211 single persons (52.6%). Most of the respondents were employees. Highest number of respondents (192) found Korean cooking to be an interesting field. Many adults responded that they watched the 'Cookbang' program once a week. For companionship, majority of the male and female respondents said that they 'watch alone' and 'watch with their children', respectively. Maximum number of respondents in their 20s-60s said they'watch alone'. There was a significant difference in gender and age. Conclusion: The watching motivations drawn by factor analysis were 'information', 'entertainment' and 'psychology.' Regression analysis showed that 'entertainment' had a big effect on the use of restaurants, the selection of groceries, the desire for gourmet restaurant visit, and the selection of restaurants, whereas 'information' had the biggest effect on nutrition and health care.

반응표면분석법을 이용한 시금치 페스토 제조조건의 최적화

김옥선,박종대,금준석,최윤상,최현욱,성정민,Kim, Ok-Sun,Park, Jong-Dae,Kum, Jun-Seok,Choi, Yun-Sang,Choi, Hyun-Wook,Sung, Jung-Min 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.4

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

쌀당화액을 활용한 호상요구르트 제조의 최적화

김옥선,성정민,Kim, Ok-Sun,Sung, Jung-Min 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.4

This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.

서울.경기지역 외국인학교 급식 메뉴패턴과 식사의 질 평가

김옥선,이영은,Kim, Ok-Sun,Lee, Young-Eun 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.

쿡방에서의 스타 조리사 이미지가 진로결정 자기효능감과 진로준비행동에 미치는 영향 -경주지역 조리전공 대학생을 대상으로-

김옥선,Kim, Ok-Sun 한국디지털정책학회 2021 디지털융복합연구 Vol.19 No.8

본 연구는 쿡방에서의 인지가 스타조리사 이미지와 진로준비행동에 미치는 영향 및 진로결정 자기효능감의 조절 요인을 확인하는데 목적을 두고 연구하였다. 대구 및 경주지역 소재 조리전공 대학생 271명을 대상으로 자기기입식 설문조사를 실시하여 구조방정식모형을 활용하여 분석하였다. 분석 결과, 쿡방에서의 인지는 스타조리사 이미지에 유의한 긍정적인 영향을 미치며, 또한 스타조리사 이미지 역시 진로준비행동에 유의한 긍정적인 영향을 미치는 것으로 나타났다. 또한 진로결정 자기효능감은 스타조리사 이미지와 진로준비행동 간에 유의한 조절효과를 하는 것으로 검증되었다. 이러한 결과를 통해 쿡방의 영향이 진로준비행동에 영향을 미치는 과정에 대한 이론적, 확인적 검증을 통해 관련분야의 기초를 제공한 점에서 의미가 있을 것이다. 또한 연구결과를 통해 대학생들의 진로준비행동에 있어서 자기효능감의 조절역할에 대한 새로운 시사점도 발견할 수 있었다. 향후 이 분야에 대하여 보다 체계적이고 종합적인 연구가 필요한 것으로 보인다. This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required.

서울지역 여성의 시판 김치 구입현황과 구매촉진에 관한 연구

김옥선 ( Ok Sun Kim ),주나미 ( Na Mi Joo ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.2

노동문학을 넘어 일상적 노동의 회복으로

김옥선(Kim, Ok-Sun) 한국문학회 2019 韓國文學論叢 Vol.82 No.-

노동문학, 노동운동의 열정이 사그라진 이후에도 우리는 여전히 노동을 하고 있다. 그리고 여전히 ‘인간 아님’의 존재로 내몰리고 있다. 거의 모든 업종에 걸쳐 고용을 보장하지 않는 노동의 비정규직화는 연대는 고사하고 ‘나 홀로’, 더구나 싸워야 할 적을 나와 함께 일하는 동료에게로 향하게 만든다는 점에서 더욱 절망적이다. 본 연구는 이러한 문제의식을 바탕으로 노동문학에 재현된 노동자들의 기대와 희망, 노동자들을 결집시키고 함께 싸우게 했던 힘을 다시 살펴보고자 방현석의 노동소설을 재독하였다. 노동소설에 나타난 현실 개혁 의지에는 오늘날 노동자가 연대할 수 없는 한계도 동시에 존재했다. 지금보다 더 나은 삶이라는 목적은 경제적 안정으로, 평등 의식은 노동자가 지배계급의 생활수준을 욕망하는 쪽으로 나아가게 했다. 따라서 ‘소주’와 ‘트로트’ 같은 노동자의 취향은 비참하고 괴로운 심정을 반영하고, 경제적 여건이 개선되면 언제든 버리고 싶은 것이다. 이제 우리는 과거 노동자의 기대와 희망이었던 ‘더 나은 삶’이 과연 무엇인가라는 질문을 다시 가져와 무엇이 우선 되어야 하는가라는 질문으로 전환해야 한다. 호가트는 노동자의 정신인 관용, 진보주의, 개인성, 회의주의와 냉소주의가 전통적인 노동자 공동체를 어떻게 와해시켰는지를 분석하면서, 동시에 그 정신들에서 노동자 문화를 회복할 수 있는 힘을 찾는다. 개인성은 획일화되고 있는 오늘날 중요한 가치를 지니며 회의주의와 반항적인 태도는 막강한 외부의 영향력을 무시, 혹은 ‘참고 견디며’ 자신을 지킬 수 있기 때문이다. 박영한의 소설은 한국의 일상을 총체적으로 전환하게 만들었던 근대화의 폭력 앞에 선 가장 나약하고 절망적인 인간상을 그린 것이다. 가난한 사람들이 가진 특유의 너그러움은 나약하고 절망적인 사람들이 파탄에 이르지 않도록 만드는 조용하지만 강력한 덕성이다. 노동운동, 노동문학의 주체가 인간해방, 평등을 향한 연대, 집단화할 수 있었던 것은 가난한 이웃들과 함께 해온 전통적인 생활 관습이 건강하게 유지되어 온 데 있다. The 1980s was an era of labor literature. The literature exposed the undue suppression on laborers and desire humane lives. The laborers also wrote their own stories to improve the working conditions and achieve better lives. Critics at the time assigned crucial roles and values to labor literature such as human liberation, realization of democracy and overcoming the division. However, the heat for labor literature vanished in an instant along with the changes in international situations during the early 1990s. In this research, I assume that the value of labor which was pursued by labor literature is still valid and examine how it has been changed. As such, I intent to restore the power that assembled the laborers in the past and encouraged them to fight for the common goal. The purpose is to establish a fence to protect the laborers in the modern society from the despair and anxiety. The laborers appeared in labor literature desired to improve their lives, rethink about class consciousness, and achieve equal relationships. However, this desire is limited that modern laborers cannot band together. The purpose of a better life was economic stabilization. The equality awareness of laborers made the laborers to desire for a standard of living of the ruling class. Therefore, the preference of laborers such as “Soju” and “Trot” reflected the desperate and painful feelings of laborers. Consequently, the laborers wanted to escape from the reality if their economic conditions are improved. After the labor movement, the reality of laborers in Korea is miserable. The economism made every effort and passion to be quantified as profits. The westernized education turned the values of the past generation into something old and obsolete. People started to not believe anything after every type of authorities was dissolved. Instead, they rely on the authorities of a strong nation and believe that only family is safe. Today, only the nation and family are left and it is crucial to restore the common sensation which can connect the fragmented individuals. Labor is an activity that every person experiences ever since the birth of human beings. Before the labor movement, people were routinely engaged in labor. They experienced the society through labor and created the principles and orders based on their needs and demands. Younghan Park’s novel reproduced the aesthetics of farmers’ daily lives. The weakness and despair they experienced before the advent of a new era made them help each other. The solidarity demonstrated in Younghan Park’s novel was poor people’s daily lives and conventional norms. Therefore, the solidarity of laborers is possible only by the “power of enduring” “together”, instead of escaping from the poor and miserable reality.

시설 규모 및 급식비에 따른 유치원 급식소 위생 관리 수행도

김옥선(Ok-Sun Kim) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5

위탁급식업체 급식안전사고 실태 및 조리종사원의 조리작업안전에 대한 인식

김옥선 ( Ok Sun Kim ),오세인 ( Se In Oh ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.4

The study was conducted in two phase. In phase I, workplace safety accidents were investigated that happened from 2004 to 2008 in 52 medium-sized contract managed foodservice companies located in Seoul. In phase II, a survey was conducted to examine the cuisine employees` awareness of workplace safety. The survey was administered to the same foodservice management companies from April 12 to April 20, 2009. The final response rate was 84% (N=336), and the data were analyzed using SPSS Windows (ver. 12.0). The analysis showed that more accidents occurred in the age groups of 51~60 and 41~50 and among women. Forty-four percents of the accidents were reported by the employees who had been engaged in foodservice for 1~4 years. The majority of the safety accidents occurred in May~June of the year and the injuries were related to the `hands and arms`. Approximately 38.5% of the injuries happened during `movement and transportation`. More than half of the accidents were not managed as `industrial accidents`. By type of injuries, 28.6% of the accidents were `fractures`. In terms of the companies` actions, 44% of the accidents were dealt by companies` paying medical bills. The results of this study could be useful to develop evaluation indicators for safety education programs, decrease cuisine employees` safety accidents, protect assets, and prevent various worker and industrial accidents to create a pleasant work environment.