창원대학교 재학생들의 식생활 태도와 영양섭취상태에 관한 연구 ( II ) - 영양섭취 상태를 중심으로 - ( A Study on Dietary Behaviors and Nutrient Intakes of College Students in Changwon National University ( II ) - On Nutrient Intakes - )

허은실,이경혜 창원대학교 생활과학연구소 1997 생활과학연구 Vol.1 No.-

일부 중국 유학생에서 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성

허은실,박혜진 한국식품영양학회 2013 한국식품영양학회지 Vol.26 No.2

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was 3.06±0.32, ‘homesickness’ score was the highest (3.92±0.62) and ‘guiltscore’ score was the lowest (2.28±1.04). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were ‘restaurant’ (49.6%) and ‘school cafeteria’ (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked ‘Bulgogi’ (26.7%) and ‘Bibimbap’ (21.9%). The recognition score for Korean traditional food was 0.70±0.27. The preference score for Korean traditional food was 3.14±0.54, and the favorite foods were ‘Galbi’ and ‘Galbitang’ while ‘Ggakdugi’ was the lowest. The eating frequency for Korean traditional food was 2.15±0.82, and ‘Baechukimchi’ and ‘Bibimbap’ were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in ‘Ddeokbokki’ (r=0.470). The explanation power (R2) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress. 본 연구는 중국인 유학생을 대상으로 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성 여부를 알아보기 위하여 실시하였고, 그 결과를 요약하면 다음과 같다. 한국생활이 즐겁다는 비율은 28.9%이었고, 만족한다는 비율은 23.7%이었다. 그리고 전체의 24.1%가 한국에서 살고 싶은 의향이 있다고 하였다. 한국문화적응 스트레스의 평균은3.06±0.32점으로 비교적 높게 나타났고, 하위영역에서는 ‘향수병’이 3.92±0.62점으로 가장 높았으며, 죄책감은 2.28±1.04 점으로 가장 낮았다. 한국음식을 선호하는 비율은 20.5%로낮게 나타났고, 한국음식 섭취 빈도는 ‘하루에 1번 이상’ 먹는다는 비율이 39.1%를 보였다. 한국음식을 주로 먹는 장소로는 ‘음식점’(49.6%)과 ‘학교식당’(41.1%)으로 나타났다. 한국음식을 만들어 본 경험이 있는 학생은 48.7%이었고, 한국음식을 배울 의향이 있는 학생은 26.1%이었다. 만들어 본 한국음식으로는 ‘불고기’(26.7%)와 ‘비빔밥’(21.9%)이 높게 나타났다. 한국전통음식의 인지도 평균은 0.70±0.27이었고, 가장 높은 인지율을 보인 항목으로는 ‘건강에 좋음’(67.9%)이었고, 가장 낮은 항목은 ‘가격이 저렴’(19.0%)이었다. 한국전통음식 선호도 총점 평균은 3.14점/5점이었고, ‘갈비’(3.68점/5 점), ‘갈비탕’(3.56점/5점)의 점수가 비교적 높았던 반면, ‘깍두기’(2.78점/5점)가 가장 낮았다. 한국전통음식의 섭취 빈도 총점 평균은 2.15점/5점이었고, ‘배추김치’(2.85점), ‘비빔밥’(2.66 점)의 점수는 비교적 높았던 반면, ‘수정과’(1.67점), ‘식혜’(1.69 점)의 점수는 낮았다. 한국전통음식의 선호도와 섭취 빈도의상관계수(r)는 0.274(p<0.001)로 양의 상관관계를 보였고, 남학생보다 여학생에서 더 높은 상관관계를 보였다. 음식 종류별로 보면 ‘떡볶이’(r=0.470)에서 가장 높은 양의 상관관계를보였으며, ‘송편’(r=0.216)은 가장 낮은 양의 상관관계를 나타내었다. 한국전통음식의 인지도와 섭취 빈도 간에는 상관계수가 0.175(p<0.05)이었다. 한국문화적응 스트레스는 한국전통음식의 인지도와 선호도, 섭취 빈도와 상관관계가 없는 것으로 나타났다. 인지도와 선호도가 섭취 빈도에 미치는 영향력(R2)은 0.098(F=10.366, p<0.001)이었다. 본 연구는 소수의 유학생을 대상으로 한 횡단면적 연구라는 제한점이 있기는 하지만, 한국문화적응 스트레스가 한국전통음식의 인지도, 선호도와 섭취 빈도와 관련이 없었던 반면, 한국전통음식의 인지도와 선호도가 섭취 빈도에 영향을미치는 결과를 얻었는데, 이에 대한 좀 더 심도 깊은 연구가필요하다고 생각된다. 그리고 한국음식의 세계화를 위하여중국인 유학생들의 흥미와 요구에 맞는 다양한 전통음식 체험 프로그램과 한국문화를 이해할 수 있는 기회의 제공이 필요하다고 하겠다.

마산시 소재 유아교육기관 교사의 식생활 교육 실태와 교육 요구도 분석

허은실,정소혜 한국식품영양학회 2009 한국식품영양학회지 Vol.22 No.2

This study was performed to develop dietary education programs for children, by researching the actual conditions of dietary education and its demand aimed at teachers in child centers in Masan. Most of the interviewed teachers were in their 20s(71%) with under 5 years teaching experiences(56.8%), and working in a kindergarten environment(34.9%). The rate of doing dietary education on mealtime was 96.4%. The main items taught pertained to ‘not leaving food(20.6%)’ and ‘washing hands before meals(20.5%)’. The primary teaching method for students with unbalanced eating habits was ‘eating after teaching them to understood(76.8%). The primary reward for good behavior was ‘using food(76.8%)’, usually as ‘candy’(50.8%) or ‘cookies’(25.8%). The desirable dietary education type was ‘during spare moments(52.6%)’ and ‘at mealtime (23.5%)’. The concepts taught were ‘balanced eating(23.2%)’ and ‘food hygiene(21.2%), and the students were interested in ‘the roles of foods and nutrients’(34.5%), ‘balanced eating(20.9%)’, and ‘food hygiene(19.1%)’. Educational activities encompassed ‘pictures and drawing(25.7%)’, ‘fairy tales(23.4%)’, ‘songs(19.4%)’, and ‘play(14.1%)’. Also, the activities of most interest were ‘fairy tales(29.4%), ‘play(24.4%)’, and then ‘songs(23.1%)’. The greatest difficulties during dietary education were ‘attracting interest from the children(37.8%)’ and ‘making and purchasing materials(33.9%)’. Approximately, 44.2% of the teachers had experiences in dietary education, and 96.4% stated teachers had the intention to participate in dietary education. They want to address ‘child meal direction(23.0%)’, ‘health problems(22.7%)’, and then ‘child nutrient requirements (17.3%)’. Also the majority wanted it two times per year(57.6%) or one time per year(30.9%). This study indicated that proper dietary education must be established in child centers by developing various practical dietary education programs and then implementing them.

생애주기에 따른 식사의 질이 삶의 질에 미치는 영향 - 2013년~2016년 국민건강영양조사 자료이용 -

허은실,서보영,Her, Eun-Sil,Seo, Bo-Young 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.1

The purpose of this study was to compare the differences in the quality of dietary and life across age groups of Korean adults. According to life cycle, four age groups (20~29, 30~49, 50~64, ≥65) were created. Anthropometric indices showed significant differences according to age group (p<0.001). Energy intake significantly decreased according to age group as a result of decreased protein and fat intake (p<0.001). The intake levels of minerals, vitamins, and dietary fiber per 1,000 kcal were the lowest in the 20~29 age group (p<0.001). Whereas saturated fatty acids, MUFA, and PUFA intake levels were the highest for those in the 20~29 age group (p<0.001). The quality of dietary (DQI-I) increased with age group, but the quality of life (EQ-5D index) decreased (p<0.001). The quality of dietary showed 5.8% explanation power on the quality of life (p<0.001). Additionally, diet moderation was shown as having a negative effect, but the diversity and balance of diets had a positive effect on the quality of life. By age group, the relationship between quality of dietary and quality of life was the highest in ≥65 age group. These results suggest that practical dietary education is needed from the 20's to ensure the quality of healthy life for the elderly.

중년 남성에서 과일·채소 섭취량에 따른 대사증후군 위험도 비교 - 제6기(2013~2015년) 국민건강영양조사 자료 이용 -

허은실,Her, Eun-Sil 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

The purpose of this study was to compare nutrient intake, health-related factors, and risk factors for metabolic syndrome and to investigate the prevalence odds ratio according to fruit and vegetable intake among middle-aged Korean men. Subjects included 1,677 men aged 40 - 64 years. The average intake of fruits and vegetables was $578.48{\pm}5.90g/day$. Forty-nine percent of the subjects were categorized into the deficient group based on the intake of fruits and vegetables, and the other subjects were categorized into the adequate group. There was a significant difference in the nutrient density per 1,000 kcal of energy, minerals, vitamins, and dietary fiber between the fruit and vegetable intake groups (p<0.001). In terms of health-related factors, only the current smoking rate in the deficient group (57.9%) was higher than that in the adequate group (45.4%) (p<0.001). There was no significant difference in the risk factors for metabolic syndrome between the fruit and vegetable intake groups. Proportion of serum triglycerides (42.6%) was the highest at a rate that exceeded the criteria for risk factors for metabolic syndrome, but systolic blood pressure (21.7%) showed a very low rate. The fasting blood glucose, serum triglycerides, and diastolic blood pressure were significantly higher in the deficient group than in the adequate group (p<0.05). Prevalence of metabolic syndrome was 31.2%. OR for prevalence of metabolic syndrome related to fruit and vegetable intake was 1.270 times higher in the deficient group than in the adequate group (p<0.05). Also, when the daily fruit intake was increased by 100 g, the prevalence of metabolic syndrome was reduced by 0.948 times but it was not related to the vegetable intake. The results of this study can be used as the basic data to establish the guidelines for fruit and vegetable intake for prevention of metabolic syndrome in middle-aged men.

중년남성의 직업에 따른 영양섭취실태와 건강지표의 비교 - 2013년~2016년 국민건강영양조사 자료 이용 -

허은실,Her, Eun-Sil 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.3

The objective of this study was to compare nutrients intake, health indices, and prevalence of chronic diseases by occupation in middle-aged men, using results from National Health and Nutrition Examination Survey. The subjects were divided into two groups by their occupation (Office worker (OW) and Agri-fishery worker (AFW)) and their percentages were 75.5% and 24.5% respectively. In health-related factors, drinking rate was higher in OW (p<0.001), while smoking rate was higher in AFW (p<0.001). Walking and strength exercise were both higher in OW group. In dietary behavior, the rate of skipping breakfast and eating out was higher in OW (p<0.001). Food supplement usage were consumed by OW more than AFW (p<0.001). Daily energy intake was higher in AFW (p<0.05). There were significant differences in nutrient density per 1,000 kcal of minerals and vitamins between the two groups (p<0.05~p<0.001), except calcium, potassium, vitamin A and thiamin. In body weight, BMI, waist circumference and blood pressures, OW was higher than AFW (p<0.05~p<0.001). Whereas, HDL and LDL-cholesterol were higher in AFW (p<0.001). The prevalence of diabetes was higher in AFW (p<0.001). The results of this study can be used as data to establish nutrition and health strategies for occupation in middle-aged men.

진단 X-ray 범위에서의 Plasma Display Panel의 X-ray에 대한 전기적 반응 특성 평가

허은실,윤민석,정재훈,이영규,문치웅,강상식,남상희 한국전기전자재료학회 2010 한국전기전자재료학회 하계학술대회 논문집 Vol.2010 No.0

본 논문에서는 Display용 PDP(Plasma Display panel)를 디지털 X-ray Detector로 적용하기 위해 Panel 내 Xe gas와 Ne gas의 비율을 달리하며 X-ray에 대한 기본적인 전기적 반응 특성을 연구하였다. 연구에 사용된 panel 은 상용화된 Display용 PDP를 5inch의 크기로 소형화한 sample을 제작하여 사용하였다. 제작된 sample panel의 구조는 기본적으로 Display용 PDP의 구조와 일치한다. 제작된 Sample panel의 X-선 검출기로서의 전기적 특성을 조사하기 위해 기본적인 전기특성인 Dark current, X-ray sensitivity, 그리고 Linearity를 측정하였다. 측정 결과, 진단 범위에서 충분한 전기적 Sensitivity 보이며, 선형적 특성 또한 우수한 결과를 보이는 등 안정된 전기적 동작특성을 보였다. 이러한 결과로부터 기존에 사용되어오던 Display용 PDP에 새로운 X선 변환층을 추가하고, 효율을 더욱 높일 수 있는 구조 변경을 통하여 상용화된 PDP를 디지털 X-선 검출기로서의 적용 가능성을 확인할 수 있었다.

초등학교 고학년에서 비만도와 간식 준비 방법에 따른 대인관계와 간식 선호도 및 섭취 빈도의 관련성

허은실,Her, Eun Sil 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.2

The purpose of this study was to investigate the association of interpersonal relationships with snack preference and the intake frequency of snacks with a primary focus on obesity index and snack preparations in upper grade (5~6th) elementary school students. A total of 719 students in Gyeongsangnam-do province were recruited and a questionnaire-based survey was conducted. Data were analyzed using the SPSS V18.0. The results were as follows : A total score of interpersonal relationships was 94.5 (full marks 125), and the scores of 7 factors consisting interpersonal relationships were over 3.50(full marks 5.00). Overweight group had the lowest score in interpersonal relationships (p<0.01) and purchase group by oneself had a low score than the other groups in snacks preparation (p<0.001). Most favorite snacks were ice cream. Additionally, the snack purchase group showed higher scores than the cook group by family in 8 types of snack and a total score of preference (p<0.05~p<0.001). Milk and dairy products had the highest score in frequency of snack intake. And purchase group by oneself or family was a higher than cook group by family (p<0.01). Interpersonal relationships showed a positive effect on preference and intake frequency of milk and dairy products but their explanation powers ($R^2$) were very low. The findings of this study provide fundamental information impact factor in snack preference and frequency of snack intake.

중년 남성의 지방 에너지비에 따른 대사증후군 위험도 비교 - 2012~2013년 국민건강영양조사 자료 이용 -

허은실,Her, Eun-Sil 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

This study aimed to compare energy nutrient intake, health related factors, physical characteristics, blood biochemical indices, prevalence of metabolic syndrome and odds ratio (OR) of metabolic syndrome based on dietary fat energy ratio. Subjects were 1,205 men aged 40~64 years. The average fat intake was 52.8 g. Subjects were divided into three groups (deficient, normal, excess) based on dietary fat energy ratio. The dietary fat energy rations of the three groups were 36.9%, 42.9% and 20.2%, respectively. Energy and protein intake were increased significantly with dietary fat energy ratio (p<0.001), whereas carbohydrate intake decreased (p<0.001). In health related factors, amount of smoking alone showed increase based on dietary fat energy ratio (p<0.001). In comparing physical characteristics, blood pressure and blood biochemical indices, excepting diastolic blood pressure, increased significantly based on dietary fat energy ratio (p<0.01~p<0.001). The rate that exceeded criteria in risk factors for metabolic syndrome was higher in the serum triglyceride (41.2%) and was lower in the waist circumference (22.2%). Prevalence of metabolic syndrome was 37.9%, and showed significant correlation to dietary fat energy ratio (p<0.05). The OR of metabolic syndrome was higher in deficient and excess group than in normal group, but it had no relationship between fat energy ratio and metabolic syndrome. The results of this study provide basic data to establish fat intake guidelines for prevention of metabolic syndrome in middle-aged men.

초등학교 급식운영을 위한 컴퓨터 프로그램 개발에 관한 연구 ( I ) - 급식관리를 중심으로 - ( A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice ( I ) - Based on Foodservice Management - )

허은실,이경혜,이경화 대한지역사회영양학회 2000 대한지역사회영양학회지 Vol.5 No.2