국어학 : " - 겠 - " 의 의미

이경애 문창어문학회 1984 문창어문논집 Vol.22 No.-

어린이와 청소년 대상의 학교 외 식생활교육 현황 분석

이경애 한국실과교육학회 2015 한국실과교육학회지 Vol.28 No.4

This study was to investigate the out-of-school dietary education for elementary school children and adolescents. For this purpose, data were collected on out-of-school dietary education program which public agencies, private enterprises, and private organization have conducted for elementary school children and adolescents in 2015. The results are as follows. First, Ministry of Food and Drug Safety, Ministry of Agriculture, Food and Rural Affairs, Ministry of Health & Welfare, local governments, health centers, agricultural technology centers, public corporation, foundations, youth training centers, public libraries, welfare agencies, National Agricultural Cooperative Federation, consumer cooperatives, private enterprises, religious organizations and hospital have conducted the out-of-school dietary education for elementary school children and adolescents. Second, a lot of the out-of-school dietary educations for elementary school children and adolescents gave the first consideration to cooking. However, Ministry of Food and Drug Safety, local governments, health centers, some private enterprises, and hospital educated knowledge of desirable eating habit or food safety. Ministry of Agriculture, Food and Rural Affairs, agricultural technology centers, and National Agricultural Cooperative Federation educated green dietary life by the farm village experience and cooking. Third, the out-of-school dietary educations could be applied to supplementary or in-depth dietary education of regular course, and creative experiential activities in elementary school. They could be applied to creative experiential activities and Free Learning Semester in middle school. Conclusively it is encouraging that the out-of-school dietary education for elementary school children and adolescents were conducted in various agencies. But connecting them to regular course in school should be considered. 본 연구에서는 어린이와 청소년 대상의 학교 외 식생활교육 현황을 조사하여 그 동향과 특징을 파악하고 학교 식생활교육과의 연계 방안을 모색하고자 하였다. 이를 위해 정부 부처, 지방자치단체, 보건소, 농업기술센터 등의 공공기관과 농협, 생활협동조합 등의 민간 기업이나 단체를 대상으로 2015년에 실시된 어린이와 청소년 대상의 식생활교육 프로그램을 조사하였으며 그 결과를 요악하면 다음과 같다. 첫째, 현재 우리나라에서는 정부 부처(식품의악품안전처, 농림축산식품부, 보건복지부), 지방자치단체, 보건소, 농업기술센터. 농수산식품공사, 청소년수련관(청소년 문화의집, 청소년문화센터), 공공도서관, 복지기관 등의 공공기관과 농협, 생활협동조합, 기업, 종교단체, 병원 등의 민간 기업이나 단체 등 다양한 기관에서 어린이와 청소년 대상의 학교 외 식생활교육이 이루어지고 있었다. 둘째, 현재 진행되는 어린이와 청소년 대상의 학교 외 식생활교육은 전반적으로 조리활동을 위주로 하는 교육이 많았다. 그러나 식품의약품안전처와 지방자치단체, 보건소, 일부 기업, 병원에서는 영양(식습관, 편식교정 등)과 식품 안전을 위주로 한 이론교육이 이루어졌고, 농림축산식품부, 농업기술센터, 농수산식품공사, 농협은 농어촌 체험을 비롯한 바른 식생활 교육이 실시되었다. 셋째, 어린이와 청소년 대상의 학교 외 식생활교육은 초등학교의 경우 이론교육의 내용은 학교 정규교과 식생활교육의 심화․보충 교육으로 활용할 수 있을 것이며 요리교실이나 농어촌 체험의 식생활교육은 창의적 체험활동(자율활동, 동아리활동, 진로활동)과 연계하여 활용할 수 있다. 중학교의 경우는 학교 외 식생활교육을 자유학기제 활동과 창의적 체험활동으로 활용할 수 있을 것이다. 결론적으로 최근 어린이와 청소년들의 올바르지 못한 식습관과 비만 증가의 우려가 높아지는 현실에서 어린이와 청소년의 식생활 개선과 바른 식습관 형성을 위해 학교 외 여러 공공기관 및 민간기관 등에서 학교 외 식생활교육이 이루어지고 있으며 이는 시간적 제약으로 학교에서 식생활교육을 충분히 실시하지 못하는 현실에서 고무적이라고 할 수 있다. 그러나 이러한 학교 외 식생활교육은 아직까지 학교교육과의 연계 없이 운영주체별로 별도로 운영되고 있으므로 학교 외 식생활교육의 효과를 높이기 위해서는 학교 식생활교육과의 연계방안이 강구되어 진행될 필요가 있다.

이주여성의 한국어교육을 위한 컴퓨터 및 휴대폰 활용방안

이경애 국제한국어교육학회 2009 국제한국어교육학회 학술대회논문집 Vol.2009 No.-

쌀 스폰지 케이크의 이화학적 특성

이경애 순천향대학교 기초과학연구소 2006 순천향자연과학연구 논문집 Vol.12 No.2

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올리고당이 집청액 및 약과의 특성에 미치는 영향

이경애 순천향대학교 기초과학연구소 2001 순천향자연과학연구 논문집 Vol.7 No.1

Effects of oligosaccharides on the dipping syrups of Yackwa were investigated. Isomaltooligosaccharide and fructooligosaccharide were used as oligosaccharides. Physical characteristics including apparent viscosities and color values of dipping syrups, and textural characteristics of Yackwa were investigated. Addition of oligosaccharides to dipping syrups increased apparent viscosity and lightness, and increased yellowness. Springiness, gumminess and brittleness among textural characteristics of Yackwa were increased by replacing sucrose with oligosaccharides.

저장기간에 따른 조사 난백의 특성 변화

이경애 순천향대학교 기초과학연구소 2001 순천향자연과학연구 논문집 Vol.7 No.2

The changes of characteristics of egg white from irradiated eggs during storage were investigated. pH of egg white was increased during storage. Increase in pH may be the production of basic amino acids during storage. Egg white became lighter and more yellowish during storage. The foaming property of egg white was also examined. The overrun of egg white was increased according to irradiation and storagel. Egg white from egg irradiated at 0.5kGy showed significantly higher overrun(p<0.05). Foaming drainage of egg white decreased with storage in dose-dependent manner. Therefore, storage after irradiation of shell egg would make egg white foam very stable.

국내 가공식품의 유통기한 및 원재료명 표시실태

이경애 순천향대학교 기초과학연구소 1999 순천향자연과학연구 논문집 Vol.5 No.1

In order to contribute to the development of more effective food labeling to consumers, 'sell by date' and ingredient labeling of the processed foods were invetigated. A total of 85 food labels have been collected and analyzed. Only 10.6% of 'sell by date' lables were placed on the information panel, and most of them were appeared on the front or side panel. Only 8.2% of food labels were bore 'until date from the date of manufature' instead of 'sell by date'. Because simply from 'sell by date', to determine how long a food will retain its quality have been difficult, the processed foods should provided 'consumption date' or 'best before date' depending on the shelf life of foods. Although current food labeling system requires less than five ingredient list, full ingredient labeling using common or usual name should be provided. Only 8.2% of food labels examined were bore food additive labeling. All additives should be listed because of their possible risks.

夏節期에 收穫된 마늘의 榮養價 調査硏究 : 湖南産 마늘

李敬愛 檀國大學校 家政學科 1979 家庭學硏究 Vol.4 No.-

맥문동의 물추출액 및 에탄올추출액 이용 음료의 산화방지 활성

이경애,박진숙,Lee, Kyong-Ae,Park, Jin-Sook 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

맥문동의 물추출액 및 70% 에탄올 추출액을 이용한 음료의 산화방지 활성과 유리아미노산, 무기질, 총사포닌, 폴리페놀, 플라보노이드 함량을 분석하였다. 산화방지 활성은 전자공여능과 ABTS 라디탈 소거능으로 측정하였다. 맥문동 에탄올추출액 이용 음료는 물추출액 이용 음료에 비해 총사포닌, 폴리페놀, 플라보노이드 함량이 높았으나 두 음료의 전자공여능과 ABTS 라디칼 소거활성에는 큰 차이가 없었다. 두 음료에는 6종의 필수 아미노산(이소루신, 루신, 리신, 메티오닌, 트레오닌, 발린)을 포함하여 20종의 아미노산 및 그 유도체가 함유되어 있었다. 맥문동 물추출액 이용 음료와 에탄올 추출액 이용 음료의 주 유리 아미노산은 아스파라긴(58.30, 60.68 mg%), 메티오닌(15.10, 13.95 mg%), 프롤린(12.31, 14.00 mg%), 알라닌(11.05, 11.46 mg%)이었으며 가장 많이 존재하는 무기질은 포타슘(238.68, 244.32 mg%)이었다. The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).

대학생의 식생활 관련 환경지식 및 환경친화적 행동 실태

이경애 한국실과교육학회 2007 한국실과교육학회지 Vol.20 No.4

This study investigated the university students' the environmental knowledge and environment-friendly behavior related to the dietary life. The questionnaire was answered by 407 university students(152 males and 255 females) in the Busan area. The Students spend much money on buying the foods, but they showed the low concern at the cooking and didn't cook frequently. The conditions were not given well in their residential area, in which they could do the environmental activities positively. And they showed the low concern at the environment. They had the medium level of environmental knowledge related to the dietary life. They also did the medium level of environment- friendly behavior related to the dietary life. There were the positive correlations between the dietary concern, environmental concern, environmental knowledge, and environment-friendly behavior. The more dietary concern or environmental concern, the higher the level of environmental knowledge and environment- friendly behavior related to the dietary life. Therefore the program for enhancing the dietary concern or environmental concern could make the students improve environmental knowledge and do actively environment- friendly behavior related to the dietary life. 제언1. 요약 및 결론