경남 일부지역 중학생의 학교급식에서 제공되는 수산식품 섭취실태 및 기호도에 관한 조사 연구

정효숙,Cheong, Hyo-Sook 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

논문편 : 마산시내 일부 국민학교 아동의 단백질 급원식품에 대한 편식과 가정환경 , 학력 및 인성과의 관계 연구

정효숙,민금옥 ( Hyo Sook Cheong,Kum Ok Min ) 대한가정학회 1989 Human Ecology Research(HER) Vol.27 No.3

어머니의 영양지식 및 식습관과 국민학교 아동의 식품기호와의 관계에 관한 연구

정효숙 ( Hyo Sook Cheong ) 대한가정학회 1995 Family and Environment Research Vol.33 No.3

경남지역 초,중등학교 학교급식 영양(교)사의 영양교육 실태 및 인식에 관한 연구

정효숙 ( Hyo Sook Cheong ),이희란 ( Hui Ran Lee ) 경남대학교 기초과학연구소 2013 기초과학지 Vol.30 No.-

본 연구에서는 영양교사가 학교에 배치된 후 7년이 지난 현시점에서 경남지역 영양(교)사의 영양교육 실태와 인시기을 파악하여 바람직한 영양 교육의 방향을 제시할 수 있는 기초적인 자료를 제공하고자 하였다. 경남지역 초ㆍ중등학교 영양(교)사 202명을 대상으로 하였다. 첫째, 영양교육의 실태에서는 영양(교)사 모두가 100% 영양교육을 실시하고 있으며, 직접적인 영양교육 실시(26.7%), 간접적인 영양교육 실시(73.3%)로 나타났다. 직접적인 영양교육 시 사용하는 수업형태는 재량활동시간(68.5), 주된 교육방법은 강의식 수업(70.4%), 가장 많이 다루는 교육내용은 균형 잡힌 식사와 영양(43.9%), 영양교육 자료의 수집 경로로는 인터넷 자료 (78.4%), 간접적인 영양교육 시 가장 큰 문제점은 영양 교육의 효과가 낮음(45.3%)이라는 응답이 가장 많았다, 둘째, 조사대상자의 영양교육에 대한 인식을 조사한 결과 영양교육을 통해 개대되는 효과는 식품에 대한 옳바른 지식 습득(3.81), 영양교육 시 중요하게 다루어야 할 교육내용으로는 바람직한 식습관 형성형성(4.3), 효율적인 영양교육 방안에 대해서는 학년별(초등ㆍ중등ㆍ고등)학습자료들의 개발(4.28)이 가장 높았다. 전반적인 영양수업의 실태를 살펴보면 급식업무와 영양수업 병행 시 영양(교)사 1인이 당당할 수 있는 적정 학생수는 500명 미만(76.7%), 영양수업을 실시하기를 원하는 시간은 학교실정에 맞게 해야한다.(46.5%)가 가장 높게 나타났다. The Purpose of this study was to cxamine the state and awareness of nutrition education among nutrition teachers in Gyeongnam to Provide basic information on systematic untrtion education in school. The subjects were202 elementary and secondaty nutrition teachers (dietitians)is Gyeongnam. First, concerning the state of nutrition education, every nutrition reachers (dietitians) provded nutrition education (26.7% directly, 73.3% indirectly).ln the direct nutrition education the major dass type was ‘free-choice activies (68.5%),’ major teaching method was ‘giving Iectures(70.4%),’ major content was ‘balanced diet and nutrition, the most widely used method was ‘sending printout (56.8%,’) the most (29.6%),’ in the indirect nutrition education the most widely used method was ‘sending printout (56.8%),’ the most widely covered content was ‘balanced diet and nutrition (43.9%) ,’and the great problem was ‘ineffectiveness (45.3%).’ Second, in the subjects’ awareness of nutrition education, the most expected effects of nutrition education was’acquisition of the riht knowledge of food (3.81),’ the most important content was ‘building up good eating habits (4.30),’ themost efflcient method was ‘development of learning materials by grade (for elementary, middle and high schools )(4.28),’ the most appropriate students’ number a nutrition teacher should be in charge of was ‘500 or less (760.%),’ and the most appropriate time to provide nutrition education was’ depend on school circumstances (46.5%).

경남지역 영양(교)사의 영양교육 실태와 인식에 관한 연구

정효숙 ( Hyo Sook Cheong ),이정숙 ( Jung Suk Lee ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.3

This study is about the current nutrition education by nutrition teachers and dietitians, and their perception of nutrition education. This study was conducted to discover problems in nutrition education and to set a right direction for such education. A total of 216 nutrition teachers and dietitians, in Gyeongnam, were examined. The results were as follows. Exactly 95.4% of the subjects provided nutrition education to their students. They provided indirect nutrition education(69.9%), direct/indirect nutrition education(26.7%) and direct nutrition education(3.4%). ``Nutrition Counselling Room`` was the most common means of direct nutrition education, while ``handout`` was mostly used as indirect education. ``Desirable food & dietary habits`` were the most included curriculum for indirect/direct nutrition education. The reasons for not providing direct nutrition education were ``because of heavy workload``(34.2%) and ``a lack of class hour for direct education``(29.6%). Exactly 52.8% of the subjects said they would actively promote direct nutrition education if they were given a chance. Exactly 83.3% of the subjects responded nutrition education should begin ``during the kindergarten year``. Exactly 64.4% of them said ``establishment of independent nutrition subject`` was the most effective nutrition education. Exactly 58.8% of them responded educational curriculum should include ``desirable food & dietary habits``. Exactly 41.2% of them said ``establishment of a systematic educational program`` was necessary to launch direct nutrition education. About the effect of nutrition education on changes in students`` food & dietary habits, 2.27 scores out of 5 were earned in average. In other words, many nutrition teachers and dietitians believed that the current nutrition education had little effect on students` food & dietary habits.

어유 및 식물 종자유의 급이가 흰쥐의 간장, 뇌조직의 지방산 조성에 미치는 영향

정효숙(Hyo-Sook Cheong),김성희(Sung-Hee Kim),김한수(Han-Soo Kim),최운정(Woon-Jeong Choi),김희숙(Hee-Sook Kim),정승용(Seung-Yong Chung) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.5

S-D계 흰쥐에 중성지방 혈증 유발을 위하 12% 야자종실유와, 시험유지로서 올리브유, 돈지(豚脂), 어유, 들깨유, 옥수수유, 고추종자유 및 달맞이꽃종자유를 각각 3%씩 급여하여 4주간 사육한 후 간장 및 뇌지질의 지방산 조성을 분석 검토한 바, 간장 인지질의 지방산 조성은 SFA의 함량이 많고 MUFA는 적었으며, 중성지질에서는 MUFA의 함량이 SFA보다 약간 많은 편이었고 콜레스테롤 에스테르는 SFA 함량은 적고 MUFA는 월등히 많았다. 각 획분 모두 PUFA의 함량은 적었으며 PUFA중 C_(18:2)(n-6)의 함량이 가장 많았다. n-3계 PUFA는 어유 및 들깨유 급여군에 비교적 많은 반면 n-6계 PUFA는 옥수수유, 고추종자유 및 달맞이꽃종자유 급여군에 많았다. 뇌인지질의 지방산 조성에서 SFA의 함량은 적은 반면 PUFA의 함량이 현저히 많았으며, n-3계 PUFA로서는 C_(20:5)와 C_(22:6)이 n-6계 PUFA로서는 C_(18:2)가 주요 지방산을 이루고 있었다. This study was designed to observe the effects of the fish oil and some seed oils on the improvement of the fatty acid compositions of liver and brain tissue in rats. In order to induce the hypertriglyceridemia in the rats of the Sprague-Dawley, 12% coconut oil and 3% each of olive oil, lard, fish oil, perilla oil, corn oil, red pepper seed oil and evening primrose oil were administered to the rats for 4 weeks. In the fatty acid composition of liver lipid, n-3 PUFA contents were most in the fish oil and perilla oil groups of phospholipid fraction, and n-6 PUFA contents were most in the corn oil, red pepper seed oil and evening primrose oil groups of triglyceride fractions. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipid, n-3 PUFA contents (8.8~17.2%) were most in the fish oil group, and n-6 PUFA (34.6~38.2%), though it contains high percentage, showed little difference between groups.

어유 및 종자유의 급이가 흰쥐의 혈청 지질 성분에 미치는 영향

정효숙(Hyo-Sook Cheong),김성희(Sung-Hee Kim),김한수(Han-Soo Kim),김갑순(Kap-Soon Kim),정승용(Seung-Yong Chung) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.4

n-3계 EPA 및 DHA를 함유하고 있는 어유 및 α-linoleic acid 함량이 많은 들깨유와 n-6계 linoleic acid의 함량이 많은 옥수수유 및 고추종자유, n-6계 inoleic acid 함량이 많고 r-linoleic acid를 약 10% 함유한 달맞이꽃종자유가 흰쥐의 혈청 지질 개선에 미치는 영향을 알아보기 위해 혈청 지질 성분을 분석한 결과, 총콜레스테롤 농도는 어유, 들깨유, 옥수수유 급여군이 대조군인 올리브유 급여군보다 낮은 반면 고추종자유, 달맞이꽃종자유 급여군에서 높았다. HDL-콜레스테롤 농도는 고추종자유, 달맞이꽃종자유 급여군에서 약간 높게 나타났다. 총콜레스테롤에 대한 HDL-콜레스테롤 농도비는 전 실험군에서 대조군보다 높았다. 유리콜레스테롤은 고추종자유 급여군을 제외한 전 실험군에서 대조군에 비하여 유의성있게 낮았으며 특히 어유, 들깨유 및 옥수수유 급여군에서 더욱 낮게 나타났다. 클레스테롤 에스테르 농도는 n-6계 다불포화지방산 함량이 많은 고추종자유, 달맞이꽃종자유 군에서 높았다. 총콜레스테롤에 대한 대한 콜레스테롤 에스테르 농도비는 대조군인 올리브유 급여군(62%)보다 전 실험군(70.0%~74.4%)에서 높게 나타났다. 인지질 농도는 어유 및 들깨유 급여군에서 낮았고, 중성지질 농도는 대조군에 비해 들깨유, 어유, 달맞이꽃종자유 군에서 현저히 낮았다. LCAT 활성은 대조군보다 豚脂 급여군에서 높은 반면, 다른 실험군에서는 낮게 나타났다. This study was designed to observe the effects of the fish oil and some seed oils on the improvement of the lipid composition in rats. In order to induce the triglyceridemia in the rats of the Sprague-Dawley, 12% coconut oil and 3% each of olive oil, lard, fish oil, perilla oil, corn oil, red pepper seed oil and evening primrose oil were administered to the rats for 4weeks. Total cholesterol concentrations of serum were lower in the fish oil, perilla oil and corn oil groups and by for higher in the red pepper seed oil and evening primrose oil groups than in the olive oil group(control group). HDL-cholesterol concentrations were a little higher in the red pepper oil and evening primrose oil groups. In the ratio of HDL-cholesterol concentrations to total cholesterol concentrations, all groups were higher percentage than the control group. Cholesteryl ester concentrations of serum were high in n-6 PUFA rich red pepper seed oil and evening primrose oil group. In the ratio of cholesteryl ester concentrations to total cholesterol, all groups(70.0-74.4%)were higher than the control group(62%). Phospholipid concentrations of serum were low in the fish oil and perilla oil groups and triglyceride concentrations were remarkably lower in the fish oil and evening primrose oil groups than in the control group. LCAT activities of serum were higher in the lard group than in the control group, but lower in the other groups.

가다랑어 자숙액에서 분리한 히스티딘 함유 저분자 펩타이드의 항산화 효과

정효숙 ( Hyo Sook Cheong ) 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.2

울산 지역 초등학생의 식생활 실태에 관한 조사 연구

정효숙 ( Hyo Sook Cheong ),최애경 ( Ae Kyoung Choi ) 경남대학교 기초과학연구소 2011 기초과학지 Vol.28 No.-

본 연구는 울산지역 초등학교 6학년생 221명(남 114명, 여 107명)을 대상으로 그들의 영양지식, 식습관, 음식기호도 등의 식생활 실태를 파악하여 그 결과를 효과적인 초등학교 영양교육을 위한 기초자료로 제공하고자 실시되었으며 그 결과는 다음과 같았다. 조사대상자의 평균신장은 153.3cm, 평균체중은 46.9kg이었으며, BMI를 기준으로 체위별로 분류한 결과 정상체중군이 전체의 73.8% 이었다. 영양지식 평균 점수는 6.81점(10점 만점)이었으며 남학생은 학교수업을 통한 습득비율이 가장 높았고, 여학생은 부모님을 통하여 습득하는 비율이 가장 높았다(p<.01). 매일 아침식사를 하고 있다는 비율은 43.9%뿐이었으며, 아침식사로는 주로(65.6%) 밥과 반찬을 먹고 있었으며, 아침식사가 중요하다고 생각하는 비율은 62.9% 였다. 대부분이 하루 1회 이상씩 간식을 먹고 있었으며, 간식으로는 과자와 스낵류를 가장 많이 먹고 있었다. 학교급식에 대하여는 남학생보다 여학생의 불만족도가 더 높은 것으로 나타났으며(p<.05), 학교급식의 효과는 식사시간의 규칙성으로 나타났다. 학교급식에서 제공되는 음식류에 대한 기호도는 3.18-4.08(5점 척도)로 나타났으며, 면류, 튀김류, 한그릇음식류의 순으로 기호도가 높았다. 간식류에 대한 기호도는 모두 높게 나타났으며 그중 특히 아이스크림(4.57)과 과일(4.53)의 기호도가 높았다. This study is based on a questionnaire survey taking 221 high grade students of primary schools in Ulsan as subjects. The purpose of this study was to analyze the actual status of nutrition knowledge, dietary attitude and food preference of primary school students and design the fundamental materials for useful programs on nutrition education. The results are as follows. The average score of the nutrition knowledge of the subjects was 6.81. 43.9% of the subjects had breakfast regularly, 65.6% answered bap and banchan as their main breakfast menu, 62.9% answered breakfast was important meal. Most subjects had snacks at least once a day. Schoolgirls had more dissatisfactory opinions on school meals than schoolboys had, and it showed a significant difference(p<.05) of gender. Most subjects answered the fixed time as a school meals effect. The preference for foods served by school meals was 3.18-4.08 by 5 point scale. The preference was high in order of noodles, fried foods and one bowl foods. As for snacks the preference was 4.57 for ice cream and 4.53 for fruits.

논문편 : 경남지역 국민학교 아동의 도시락 영양실태에 대한 조사연구

이성숙,정효숙 ( Seoung Sook Lee,Hyo Sook Cheong ) 대한가정학회 1987 Family and Environment Research Vol.25 No.3