보고편 - 제39차 총회 및 추계학술대회 ( 학술논문발표 - 식품영양학 분야 ) : 단백질 및 칼슘수준이 흰쥐체내 납추적에 미치는 영향

우순임,정미양 대한가정학회 1986 Family and Environment Research Vol.24 No.4

韓國米의 營養學的 硏究

禹順姙 梨花女子大學校 文理大學 家政學部 1961 家政 Vol.- No.9

여자운동선수들의 영양, 월경기능과 골밀도의 원인과 치료에 대한 문헌 연구

우순임,조성숙 서울여자대학교 여성연구소 1997 여성연구논총 Vol.12 No.-

釜山市 團體給食所의 營養管理 및 衛生狀態에 對한 實態調査

禹順姙 新羅大學校 1972 論文集 Vol.1 No.-

Ninteen institutes located in Pusan City were selected to survey nutritional management and sanitary conditions for group feeding. The questionaire was distributed on December 18, 1971 and the results of the answer sheets are summariged sa follows. 1. Employee and persons served Total number of employee 15.744 (av.869.2) 2. Total number of person served 11.890(av.660.6) Age of persons served 20-30 year Only 5 places out of 19 institutes employee registered dieticians and not more than 8 cooks were licensed. 3. Discription and change of menu. ① Discription directed by dietician 8 places manager 8 Places cook 3 places ② Menu changed Weekly 57.8% Daily 5.3% Every two day 5.3% Occasionally 21.1% About a half of the institutes answered for the precalculation of nutritive value of menu but none of them showed the deta. The actual estimation of nutritive value based on the menu was muchless than the value for recommended allowances. ③ Subsidiary dishes The majority of the institutes (12 places) served 3 kinds of subsidary dishes. 4. Food materials ① Purchased by manager 30.4% cook 21.7% clerk 17.3% ② Purchased every 3days 57.9% occasionally 5.3% ③ Storage in refrigerator 15 places (46.9%) 5. Left-over ① Yes 89.5% ② No 10.5% mainly rice meal 29.4% subsidiary 29.4% vegletables 11.8% uncertified 29.4% ③ Disposition of Left over Discard 41.1% animal feed 41.1% share of laborers 11.9% others 5.9% 6. Meal service selfservice 42.1% Table service 52.6% other 5.3% meal service is mostly (14places) managed by institution. 7. Space allowance per each person 0.15pyong. 8. Food storage and other facilities ① with refrigerator 89.5% without preservation facilities 10.5% ② with kitchen and cap boad or selves 〃 68.4% without 31.6% ③ with protector for insects and rats 36.8% without 〃 〃 63.2% 9. Method of sanitation for food and kitchen utenciles ① boiling 57.8% detergent 21.0% steaming 15.8% other 5.3% ② cleaning of vegetables 3 times washing with running water 31.4% 3 times washing in tank water 26.2% 4 times washing in tank water 21.0% 4 times washing running 10.6% 10. Disposition of spoiled or low quality food materials discard 78.8% use if not too bad 21.2% boiled and serve for none 11. Needs for sanitation ① do medical examination for laborers 79.0% do not 21.0% ② washing hands not necessorily so often 5.3% with grown finger nail 5.3% with finger rings during cooking 10.5% 12. Wash-Room facilities not clean 15.8% lavish box with rid 42.0% deposit 31.6% 13. At the time of survey file checked 63.2% unchecked 36.8% cockroach checked 36.9% unchecked 63.1%

시판 완전조리식품의 이용에 관한 연구

우순임,안병숙 서울여자대학교 여성연구소 1988 여성연구논총 Vol.4 No.-

韓國料理의 歷史的 變遷

禹順姙 新羅大學校 1975 論文集 Vol.3 No.-

Ⅰ. 緖 論 Ⅱ. 韓國料理의 起源 및 形態 1) 韓國料理의 起源 2) 韓國料理의 形態 Ⅲ. 韓國料理의 變遷 1) 先史時代 2) 太古時代 3) 上古時代 4) 高麗時代 5) 李朝時代 6) 日帝時代 Ⅳ. 韓國料理의 種類 및 製法 1) 穀物料理 2) 饌物料理 3) 味 料 類 4) 嗜 料 類 Ⅴ. 要 約 參考文獻 It concerns with a comprehensive study of the history of cooking in Korea from the era of prehistory to that of Japanese occupation. Cereals have been cooked as early as in the sixth or the seventh century B.C. in the period when crop farming had been developed. In the ancient dinasty of Korean history cooked rice (Bab) was then served as a staple food and other cereals were also processed for the preparation of soy sauce, grain syrup, venigar and wine as side dishes or seasonings, that is the orientation of the basic pattern of the present our food system, upon which the influence of Mongol invasion could not be overlooked. Around Yi-Dinasty in the seventh century, the traditional food habits had been matured and in the latter half of the Yi-Dinasty cooking was spread and developed as the daily home cooking. Furthermore both in tastes and nutrition it was fortified with the flavors sprotecting the deficiences arising in the process of cooking, and it finally contributed to the development of food used as a emphasized in the aspects of theory and application and were full of varities and tastes of elegance and refinement more than those of modern Korea.

調理食物의 營養成分 檢討 : 有機營養素(蛋白質과 脂肪)의 計算値와 分析置의 比較實驗

禹順姙 서울여자대학교 1980 서울여자대학논문집 Vol.- No.9

In evaluating the nutritional intakes of given food, the nutritional composition of raw food has rather been used as reference than that of cooked food. This means that estimating the amount of nutritional intake during the preparative stage for a given menu has been made based on the nutritional composition of given raw foods. However, the amount of nutritional constituents of meals (cooked foods) may be reduced to a certain degree due to possible losses of some nutritional constituents of raw food owing to the multi-cooking processes being practically applied for an appropriate menu. Therefore, for better estimation of intake amount of individual constituents, it is believed to be more important to introduce a realistic amount of nutritional intake from meals (cooked food) than that from raw food. In the present study, fourteen kinds of experimental diets were selectively used as samples for analytical comparison of gross protein and fat in raw foods (calculated from a standard food composition table) with those in cooked foods (obtained through analytical experiment). The results show that; 1. Mean amounts of calculated protein and fat in raw food are 93.86 gram and 94.83 gram, while those of experimentally obtained from cooked food are 71.15 grams and 76.15 garms, respectively. 2. Thus, mean amounts of protein and fat in cooked foods may be said to be equivalent ot 69.3%一83.1% and 70.3%一89.4% of those in raw foods 3. In consequence, particular attention should be paid to these losses of nutirtional composition when one should estimate a realistic intake amount of nutritional constituents of meals (cooked food).

한국 일부 여성의 혈청내 지질함량에 관한 연구 : 가임여성, 임신부, 폐경기 여성을 대상으로

우순임,안병숙 서울여자대학교 여성연구소 1989 여성연구논총 Vol.5 No.-

海藻蛋白質의 營養學的 硏究 : Content of amino acid in extractable protein 抽出蛋白質의 아미노酸 含量

禹順姙 서울여자대학교 1979 서울여자대학논문집 Vol.- No.8

For an effective utilization as a supplement food resource of the edible seaweeds which are abundant in the coastal sea of the Korean Peninsula, four species of seaweeds such as Porphyra Suborbiculata, Ulva Pertusa, Undaria Pinnatifida, and Sargassum fulvellum were selectively collected and analysed for the qualitative aspects of seaweed proteins with particular reference to the concentration of amino nitrogen and amino acid by species, after massive extractions of seaweed proteins by means of specific each solvents such as water, NaCl Solution, alkali and alcohol. The followings are the results obtained from the present study. 1. The most effective extraction of amino nitrogen appeared in water and alcohol soluble protein for Ulva Pertusa, while for Undaria Pinnatifida and Sargassum fulvellum in alcohol soluble protein. 2. As for the constitution of amino acid, water soluble protein was found to be relatively superior to the others in Porphyra Suborbiculata and Ulva Pertusa, while alcohol-alkali mixed solvents was effective for Uudaria Pinnatifida and Sargassum fulvellum. 3. As far as the contents of essential amino acids are concerned, Leucine, Valine and Threonine were abundant for both water and alcohol soluble solvents in the cases of Porphyra Suborbiculata and Sargassum fulvellum, and for Ulva Pertusa, Leucine, Valine and Threonine were abundant in water and NaCl soluble solvents, while for Undaria Pinnatifida, Leucine and Threonine Lysine were abundant in NaCl and alcohol soluble solvents. 4. Protein scores of all purified proteins shows that there are almost doubling effects of cystine and methionine contents for Porphyra Suborbiculata, while there may be a concentration factor of 5.5 in tryptophan contents for Sargassum fulvellum. Histidine contents were the highest in the whole Ulva Pertusa samples and aspartic acid was found to be remarkably high in Undaria Pinnatifida samples.

운동선수들의 영양지식과 영양소 섭취상태에 관한 연구

우순임,조성숙,김경원 한국운동영양학회 1997 Physical Activity and Nutrition (Phys Act Nutr) Vol.1 No.2

The purpose of this study was to provide information for developing a nutrition education program for athletes. Preliminary survey was conducted to evaluate the nutrition knowledge and nutritional status of athletes. The subjects of this survey consisted of 209 national team athletes. The average score of nutrition knowledge was 19.4±3.3 for male athletes, and 20.5±3.2 for female athletes out of possible 27 points. Total daily energy intake was 4160±1503Kcal for male athletes, and 2509±1256Kcal for female athletes. Intakes of Calcium, Iron, Vitamin A, and Vitamin C of female athletes was lower than the RDA. There was not significant relationship among nutrition knowledge and career, education level, and source of nutrition information. It is needed to develop more reasonable nutrition education program for improving an athletic performance.