한국인의 식품 알레르기 빈도 및 알레르기 원인식품에 대한 연구

한재숙(Jae-Sook Han),홍상욱(Sang-Ook Hong),김정숙(Jeong-Sook Kim),한준표(Joon-Pyo Han),김능수(Nung-Soo Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

한국인의 식품 알레르기 빈도와 그 원인 식품을 조사하기 위하여 1,469명을 대상으로 실시한 식품 알레르기에 대한 설문 조사 및 설문 조사 결과 식품 알레르기가 있다고 응답한 167명 중 협조가 가능한 84명을 대상으로 실시한 알레르기특이 항체 검사(MAST검사) 결과는 다음과 같다. 총 응답자 1,469명 중 남자는 708명, 여자는 761명이었으며 연령대에 대체로 균등한 분포를 보였다. 경제적 수준은 100~199만원이 726명(49.4%)으로 가장 많았고 알레르기 가족력이 있다는 응답자는 684명(46.6%)으로 조사대상자의 약 반수 정도가 가족력이 있는 것으로 나타났다. 병력상 식품 알레르기의 유병율은 11.4%(1,469명 중 167명)였고, 남자에서는 9.7%, 여자에서는 12.9%였다. 식품 알레르기의 유병율은 고소득층에서 높은 경향을 보였으며, 알레르기 가족력을 가진 군에서의 식품 알레르기 유병율이 가족력이 없는 군에 비해 약 2배 이상 높았다. 식품 알레르기의 증상은 남녀 모두 피부 알레르기가 가장 많았다. 그 다음으로는 남자에서는 코 알레르기, 여자에서는 눈 알레르기였다. 원인 식품 알레르겐의 수는 응답자의 약 반수가 1개의 식품에 알레르기를 가진 것으로 나타났다. 원인 식품 섭취 후의 증상 발현시간은 30분 이내가 가장 많았고 조사대상자의 약 2/3가 2시간이내에 알레르기 증상이 나타났다고 하였다. 병력에서 나타난 원인 식품 알레르기는 고등어가 가장 많았고 다음으로는 복숭아, 돼지고기, 닭고기, 우유, 계란의 순이었다. MAST 검사에서 나타난 식품 알레르기의 추정 유병율은 4.1%였으며, 원인 식품항원은 복숭아 및 돼지고기가 가장 많았고 다음으로는 우유 및 새우(각각 20.0%), 땅콩 및 콩(각각 16.7%) 등의 순이었다. 연령대별로는 10대 이하에서는 우유, 20대~30대에서는 복숭아, 40대 이상에서는 돼지고기가 많이 나타났다. To evaluate the prevalence of food allergies and the causative food allergens, 1,469 subjects in various age groups were studied by using a food allergy questionnaire. Also, specific food antibodies were tested with the MAST method, a chemiluminescent assay, in 84 people who have a positive history of food allergies. The results were as follows: Among the total number of 1,469 subjects, about one-half of the total number(46.6%) have a family history of allergies. According to the questionnaire, the prevalence of food allergies was 11.4%. The group with a family history of allergies showed a higher prevalence than the group without a family history. Skin allergies were the most common type of food allergies in both groups of male and female subjects. The questionnaire revealed mackerel as the most common food allergen, followed by the allergens of peach, pork, chicken, milk and eggs in decreasing order. According to the MAST allergy test, these diagnosed with an actual food allergy totalled 4.1% of the subjects. Peach and pork were the most common food allergens listed on the MAST results.

논문편 : 가계분석에 있어서 Engel curve 의 함수형태에 관한 연구

배연수,한재숙,김정숙 ( Yean Su Bae,Jae Sook Han,Jeong Sook Kim ) 대한가정학회 1990 Family and Environment Research Vol.28 No.4

논문편 : 중 , 고등학교 가정과 교육에 대한 가정과 교사의 의식

김정숙,안옥희,한재숙 ( Jeong Sook Kim,Ok Hee An,Jae Sook Han ) 대한가정학회 1996 Family and Environment Research Vol.34 No.4

조리 방법에 따른 닭의 기계적·관능적 특성 : 토종닭을 중심으로 For the Focus on Native Chicken

한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry·using 120 Yeungnam University students and graduate students as the panel. The results were as follows: The panels preferred the viscosity of chicken boiled plain broth for two hours. The viscosity of chicken boiled plain broth for two hours with the spindle at 5, r.p.m. of 20. 50. 100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the sensory test by cooking methods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken respectively. They preferred the native chicken in texture and taste. But in color, aroma and appearance among the sensory characteristics, whangchu was preferred by the panels.

주부의 토종닭에 대한 인식 및 이용실태에 관한 조사

한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows : The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once per month and they regarded a native chicken as one of traditional, health and natural foods. They appreciate the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.

식생활 의식과 식습관이 음식물 쓰레기의 감량과 재활용에 미치는 영향

한재숙,홍상욱,김정숙,이정림,허성미 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3

The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age, and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups. The groups those have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.

祭禮에 대한 都市主婦들의 意識構造에 관한 硏究 : 대구지역을 중심으로

한재숙,허성미,김정숙 영남대학교 자원문제연구소 1989 資源問題硏究 Vol.8 No.-

The concept and view of urban housewives on ancestor worship was investigated in order to serve as the basic materials for the succession of traditional culture. The survey was made by use of questionaires for 543 housewives living in Taegu. In statistical analysis t-test and x2 test was carried out by use of SPSS (Statistical Package for Social Science). The conclusions are smmarized as follows: 1. In the survey of basic concept for ancestor worship lower-educated and/or older housewives showed higher affirmative attitude toward the ceremony. 2. In performing ancestor worship, the factors which have an important effect were "the manners and customs of the family (68% )", "financial status (11.2% )", "family religion (9.2% )" in the order. 3. In preparation of foods for ancestor worship, about 85% of the respondants answered that they prepared them with their whole heart. 4. In the question about "the food after the rite", lower educated housewives, extended family system, and buddhist family usually showed tendency to share the foods with their neighbors and/or their relatives. 5. In the question about "the ancestor worship for themselves after their death", 73% answered positive and this was mainly consisted lower-educated and/or older people. 6. In the question about "the bless-food after the rite" , about 94% of the respondents answered that they eat. The majority answered that it is for the friendship among relatives. 7. Those housewives who have an affirmative attitude toward the worship (30% of the respondents) had enough knowledge about the way how the ritual table must be prepared.

급식교와 비급식교 아동의 식생활습관에 관한 비교 연구

김정숙,한재숙,허성미,서봉순,박경복 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in elementary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying·saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

초등학생의 김치에 대한 의식과 선호 실태에 관한 연구

김정숙,한재숙,한준표,김혜영,서봉순 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.3

계면활성제가 저장 중의 밥의 특성에 미치는 영향을 알아보기 위해 멥쌀인 동진벼와 찹쌀인 신선벼에 계면활성제인 SSL, SE1670, Dimodan을 쌀 무게의 0.5% 농도로 첨가하여 취반한 다음 관능검사와 기계적 검사 및 노화정도를 측정하여 저장에 따른 계면활성제 첨가한 밥의 특성을 알아보았다. 관능검사 결과 전체적인 선호도는 텍스쳐 특정치에 의해서 영향을 받으며 계면활성제 첨가로 저장 중의 거친 정도와 견고성이 낮고, 끈기와 질음성이 높은 값을 보였으며, 그 정도는 SE, SSL, Dimodan 첨가밥의 순서였다. 계면활성제를 첨가하여 취반한 밥의 저장에 따른 기계적인 특성은 견고성과 탄력성이 무첨가밥보다 유의차를 보이며 낮은 값을 나타내 계면활성제가 견고성을 감소시키는데 기여하였다. 노화도는 저장 1일에 노화도의 증가는 흰밥이 찰밥보다 노화가 빨리 진행되었고 그 정도는 두 종류의 밥 모두 SSL, SE, Dimodan 첨가밥, 무첨가밥의 순서였으며, 저장 1일에서 3일까지의 노화도의 증가는 더운밥에서 저장 1일까지 보다는 그 증가 정도가 완만했으며 흰밥과 찰밥 사이의 뚜렷한 차이는 없었다. The effects of three surfactants (SSL, Dimodan, and SE1670) on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation, instrumental test, and measurement of retrogradation degree. The results of sensory evaluation revealed that the overall quality of cooked rice was affected by textural characteristics. The addition of surfactant decreased the roughness and hardness of cooked rice, however, increased the stickiness and moistness during the storage in the order of SE, SSL, and Dimodan. In instron test, the hardness of surfactant-added cooked rice was significant lower than that of control. The addition of surfactant decreased the degree of retrogradation both in cooked nonwaxy and waxy rices.

한국음식에 대한 일본인의 인식 및 기호도 조사

김소영,김정숙,김명선,한재숙,대곡귀미자,남출융구 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.2

본 연구는 한국음식에 대한 일본인의 기호도를 알기 위하여 설문지로서 일본의 남녀 대학생 283명을 대상으로 한국음식에 대한 인식과 섭취경험을 파악하고 아울러 130여명의 학생들에게는 관능검사를 실시하여 한국음식에 대한 기호도를 조사한 것이다. 1. 조사대상자는 남학생이 42.0%, 여학생이 58.0%였으며 식생활학과 학생은 36.0%였다. 한국음식에 대하여 53.2%는 관심이 많았으며 93.2%는 한국음식을 섭취한 경험을 가지고 있었다. 2. 한국음식에 대하여 외관상의 느낌으로는 67.8%의 학생들이 좋다고 평가하였고 먹은 후의 느낌은 74.1%의 학생이 좋다고 응답하여 외관으로 본 경우보다는 먹은 후의 느낌이 보다 좋은 것으로 나타났다. 조사대상자의 83.1%는 한국음식이 식성에 맞다고 하였으며 그 이유는 '맛이 있어서'가 92.6%로 가장 많았다. 식성에 맞지 않는 이유로는 68.3%가 맵다고 하였다. 3. 한국음식에 대한 인지도는 김치(97.2%), 갈비(91.5%), 비빔밥(89.8%), 콩나물(50.9%), 불고기(41.7%)의 순이었다. 여학생, 식생활학과, 한국음식에 관심이 많은 사람, 한국을 방문한 경험이 있는 사람, 한국음식을 시식한 경험이 있는 사람 그리고 보았을 때와 시식한 후의 느낌이 좋았던 사람이 인지도가 높았다. 가장 많이 먹어 본 음식은 김치(93.6%)였으며 갈비(80.6%), 비빔밥(62.2%), 불고기(35.0%)의 순으로 시식경험이 많았다. 4. 외관에서 가장 좋은 것은 삼계탕이었고 냄새는 불고기가, 맛은 삼계탕과 불고기를 가장 좋아하는 음식으로 평가하였다. 5. 한국김치와 일본김치를 비교한 결과는 한국김치에 대해 남학생은 '맵다'(67.2%), 여학생은 '맛있다'(65.7%)고 응답하였으며 한국김치가 식성에 맞지 않는 이유는 '맵다'(57.1%), '색이 너무 빨갛다'(28.6%), '냄새가 나쁘다'(28.6%)등이었다. The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience in eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was 'good', and 74.1% of answered their impression after eating Korean foods was 'good'. 83.1% of the students also answered that Korean foods suited their taste because they were 'delicious'. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese students turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.