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식품영양학 전공 비전공에 따른 남녀대학생들의 영양지식이 기호도에 미치는 영향
정외숙 대구산업정보대학 1995 논문집 Vol.9 No.2
Observing the difference of preference degree according as a physical instrumentation value, a nutrition knowledge and fatness degree as the object of male, female college students attending in Taegu and Kyungbuk region, the results are as follows : The inhabitant forms are not significant to male, female in the case of major students and nonmajor students are significant difference to male, female (p〈.001), and the rates about the native place are showed in order of the urban after farm village to male, female. In the height of survey object the case of male students are average 172.01cm. and the case of female students are 161.36cm, and the weight are each male, female 62.71kg, 50.82kg, and the significance of two groups are not showed to major, non-major students. The fatness are showed the difference as to the sex to major, non-major students (p〈.05, p〈.01), and in the survey of interest the male students are not difference as to major, and the female students high difference(p〈.01). However, while the major male students are not showed the corelation between the preference degree and the fatness, the non-major students are showed the singnificance(p〈.05), and the female students are significant to all major, non-major. As we observe the over results, backing the nutrition knowledge of the male, female students they can not only come into connect and take in a various food from the surroundings, but also make the opportunity to guide the aquired knowledge and also must spread widely the dietary life improvement.
식품영양학 전궁 비전공에 따른 남녀대학생의 식의식 실태조사
정외숙 동아시아식생활학회 1994 東아시아食生活學會誌 Vol.4 No.3
By the research of the actual state of food consciousness as the object of male, female 421 college students by major, non-major in food dietetics, the results are as follows. The validity degree of the guestion article appeared at the analysis of the knowledge of nutrition(the figure of Cronbach "${\alpha}$" overall 0.58, major 0.62, non-major 0.57). In the interest degree about nutrition knowledge of the major students were significant(P<0.05), but the non-major students were not significant, and there was a difference between two groups of the male and female, major and non-major students in the information about knowledge. The knowledge of the major students mostly get from school education, non-major from mass communication as TV and rodio, etc. There was not significant difference in self-consciousness degree of health of all the male, female students by major, non-major, and the self-consciousness degree about health of should not be significant to the food habit. Therefore deviating from acquirement of nutrition knowledge by the wrong medium of food consciousness of home dietary life, improvement plans should be activated for the right knowledge to practice in actual life. Taking the opportunity of food and nutrition education through literary subject in the curriculum of the college for students, good food consciousness must be properly applied all the part of dietary life, and it is urgent for them to carry out scientific and reasonable curriculum and educational material development.
정외숙,안상희 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3
This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Group of the Dasik added with Omija extract was higher than that with non-Omija extract. The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and syrup showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.
정외숙,전정례,임용숙 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2
This study was carried out to investigate the shelf life of Shepherd's purse(Capsella bursa-pastoris) Kimchi during fermentation at 10℃. Capsella bursa-pastoris was treated without or with blanching. The viable cells of lactic acid bacteria(LAB) of raw and blanced Kimchi after fermentation for 15 days at 10℃ were 7.91 log CFU/mL and 6.4 log CFU/mL, respectively. The viable cells of LAB of Capsella bursa-pastoris Kimchi at 10℃ were lower in the blanched one when compared to the raw one. The pH of raw Kimchi was lower than that of the blanched one during fermentation for 25 days at 10℃. The viable cells of total bacteria of the blanched Kimchi were lower than that of non-blanched one during fermentation at 10℃. The ascorbic acid and chlorophyll contents decreased more in the blanched Kimchi when compared to that treated without heat. The sensory quality of the blanched Kimchi was a little inferior to that treated without heat during fermentation.
정외숙,박금순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2
This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice power. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color. Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p<0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p<0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p<.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.