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송요숙,곽인숙,김태년,김경애 우석대학교 자원개발연구소 1997 자원개발연구소논문집 Vol.2 No.-
The purposes of this study were 1) to examine the total disposal amount of home trash, and 2) to find out the ways to improve the dispose of home trash. Data were collected from questionaire with 786 housewives who live in Chonbuk area. The results could be summarized as follows. The mean amount of home trash per week was 35.9L and positively correlated to family size and household income. The most of home garbage consisted of vegetables and fishes.(28.3% and 18.2% of total garbage, respectively). The effort of gervernment administration to reduce and reuse of home trash is needed to improve the desirable disposal behavior of that trash.
학교급식 실시학교와 비실시학교학생의 영양지식과 식사태도에 관한 조사연구
宋堯淑 又石大學校 1986 論文集 Vol.8 No.-
This survey was conducted to see the nurtition knowledge and food attitudes of school lunch and non school lunch children. Questionnaires were completed by 346 schoolchildren who have school lunch and by 301 school children who don't have school lunch. The nutrition knowledge score of school lunch children was significantly higher than that of non school lunch children. School lunch children showed significantly higher score than those who don't have school lunch in food attitudes, and food attitudes score of the 6th grade children was higher than that of the 5th grade in school having school lunch. There was not a correlation between nutrition knowledge score and food attitudes score in both two schools having or not having school lunch.
전통 밑반찬의 인지도와 이용실태에 관한 조사연구(2) : 마른반찬 및 자반류 Dried Side Dishes and Jabans
송요숙,윤계순 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.5
This study was undertaken to inverstigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.
전북 임실군 농촌지역의 학교급식 실시학교 학생의 영양실태조사
송요숙 又石大學校 1984 論文集 Vol.6 No.-
Nutritional survey was conducted to see the nutritional status and physical growth of the 5th grade children from school lunch children at Imsil-gun, Jeonbug, during the December, 1983. The results were summerized as follows: The mean weight, weight for height and upper arm circumference were low in comparison with KAIST standards in both male and female. Protein-calorie malnutrition based on the percentage of KAIST standard of the Wt/Ht/age were 27.7% in male and 31.6% in female. The amimal food intakes of breakfast and supper in male and female were 2.2% and 1.3% of daily total food intakes. respectively. Daily total animal food intakes were increased in male (19.5%) and female (16.6%) by school lunch. The intakes of all nutrients of breakfast and supper in male and female were lower than RDA of Korea except vitamin A and ascorbic acid. Daily total nutrient intakes including school lunch were heigher than RDA except protein in female, calorie, calcium and iron in both male and female. comparing those deficient nutrients intake of male and female with RDA.6.5%,11.5% of them in calorie respectively, 74.2%, 88.5% in calcium.19.4%,73.1% in iron consumed less than 75% of RDA but those nutrients intake were in creased by school lunch.