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- 저자 : 정난희(Jung, Lan-Hee) (검색결과 56 건)
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정난희 ( Lan-hee Jung ),전은례 ( Eun-raye Jeon ) 대한가정학회 2022 Human Ecology Research(HER) Vol.60 No.2
The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.
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정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2007 生活科學硏究 Vol.17 No.-
The objective of this study was to provide the fundamental data necessary to guide students of middle school in the education of nutrition for choices of processed food. The sample population was 700 students in 3 middle schools located in Gwangju and surveyed from May 8th to 19th in 2006. Data were analyzed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. 95.2% of the respondents said that they experienced processed food purchasing. The taste of foods was the important point when they buy them. 87.0% of students checked food labeling when buying processed foods. The reason they check food labeling is to confirm shelf life and on the other hand the reason they didn't check food labeling was habit of purchasing. Students thought that energy was most important in the nutrition labeling, followed by calcium, vitamin C, iron, and sodium. 14.9% of respondents thought that additive of the processed food is safe. 75.9% of students replied that canned goods crushed in transporting is safe. In a question about knowing endocrine disruptors included in containers of cup-noodles, 69.2% of students responded to knowing the fact. 55.1% of participants said that they had some foods heated up by a microwave oven in plastic containers. 63.0% of students check shelf life/nutrient labeling when purchasing some foods. 75.7% of respondents replied that trans fatty acids in pizzas and popcorns was harmful. 16.5% of respondents knew trans fatty acids and how they knew them as follows : reading the newspaper and watching the TV, through their parents, and from their teachers. The respondents thought that it is necessary to teach trans fatty acids in the school education. Results above, the fact snack foods need energy or nutrient supplement more than taste should be recognized to growing students. Also the students should understand clearly processed foods labeling and apply to purchasing some processed foods. It should be carried out practices and publicity activities in education.
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정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2006 生活科學硏究 Vol.16 No.-
The objective of this study was to provide the fundamental data necessary to guide students of middle school in desirable dietary behavior. The sample was 700 students in 3 middle schools located in Gwangju. The questionnaire was composed of 3 items and 34 questions of scaling general characteristics. Data were analysed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. Students of having regular eating habits were indicated as 37.9% and the reason was lack of time as 42.9% replied. The number of limes eating breakfast was seven as indicated 37.9% and the reason was lack of time as indicated 49.3%. The shape of their breakfast was surveyed in eating rice and side-dish immediately in 79.6%. It took 10-15minutes to eat breakfast in general 63.0% of participants replied the experience in overeating. The most students responded to the thing which I found a delicious-looking dish in experienced students overeating or voracious eating. And after overeating or voracious eating, 50.9% of participants did not any special actions, 43.4% of participants had snack foods once a day, this indicated the best share, 69.9% of participants replied that snack expense cost for 1 week exceeded 10.000 won as a result of the highest figure. Most of respondents chose themselves snack and the reason they eat snack foods is : being hungry, an impulsive action, giving something to eat and nutritional supplementation. Most of students thought that the taste of foods is important point when they buy. And most of respondents said that the time of having snack foods is from 4 p.m. to 7 p.m.
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청소년의 Jazzercise 참여가 정신건강에 미치는 영향
정난희(Nan Hee Jeong),윤종대(Jong Dae Yoon),정철규(Chul Kyu Jung),윤필규(Pil Kyu Yoon),박금란(Gum Ran Park) 한국사회체육학회 2009 한국사회체육학회지 Vol.0 No.37
The purpose of this study was to verify the influence of young people`s participation in Jazzercise upon their mental health. 154 young people, living D City and K City in North Gyeongsang Province, were sampled. The simple form of Symptom Checklist-90-Revision (CSL-90-R) was used as a measurement tool. To process the data, SPSS 12.0 was used, and to calculate M and S.D, and to define the average, t-test was conducted. To verify mental health by age and experience, one-way ANOVA was conducted, and the ex post verification (Duncan, p<.05) was executed. The findings of the study are outlined as follows. First, Subjects in the Jazzercise all achieved a statistically significant difference in nine mental health symptoms, indicating a positive influence. Second, Not all subjects by age achieved a significant difference in nine mental health symptoms; however, in the case of the non-participation group, older subjects suffered from a more negative influence in terms of compulsion, interpersonal sensitivity, depression, anxiety, hostility, and nervous symptoms. Third, The longer their period of participation in Jazzercise, the subjects better improved their mental health symptoms such as somatisation, interpersonal sensitivity, depression, anxiety, and hostility.
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합병증 없는 산모에서 태반의 3D 파워도플러초음파를 이용한 종단연구
정난희 ( Nan Hee Jeong ),양기열 ( Ki Yeol Yang ),설현주 ( Hyun Joo Seol ),정의 ( Eui Jung ) 대한산부인과학회 2012 Obstetrics & Gynecology Science Vol.55 No.7
목적: 임신 1, 2삼분기에 시행한 태반의 3D 파워도플러초음파와 출생체중의 관계를 알아보기 위하여 시행하였다. 연구방법: 54명의 합병증 없는 비흡연 산모를 대상으로 임신 10-13주, 19-22주에 3D 파워도플러초음파를 시행한 종단연구이다. 태반의 부피 (placental volume, PV)와 혈관지수를 임상 및 초음파 양상과 상관 및 회귀분석을 시행하였다. 결과: 모든 혈관지수는 임신 2삼분기가 1삼분기보다 의미 있게 컸다. 출생체중이 증가할수록 태반의 혈관지수도 증가하는 경향을 보였고, 이중임신 1삼분기의 flow index (FI)만이 통계적 의미가 있었다(P = 0.02). 임신 1, 2삼분기의 PV은 임신 2삼분기의 FI와 음의 상관관계를 보였다. 결론: 본 연구결과는 임신 1삼분기 태반의 FI가 태반의 혈관화 정도를 반영함으로써 태아와 태반의 성장에 의미 있게 영향을 미침을 시사한다. Objective: The purpose of our study was to investigate the relationship between birth weight and 3-dimensional (3D) power Doppler histogram of the placenta in the first- and second-trimester of uncomplicated pregnancies. Methods: In this longitudinal study, 3D power Doppler ultrasound was performed in 54 non-smoking women with uncomplicated pregnancies at 10 to 13 weeks of gestation and subsequently at 19 to 22 weeks. A correlation and regression analysis was performed for placental volume (PV) and vascular indices versus clinical and sonographic variables. Results: All vascular indices of the second-trimester were significantly greater than values of the first-trimester. Placental vascular indices showed an incremental tendency with birth weight, which was only statistically significant when the flow index (FI) of the firsttrimester was considered (P=0.02). The PV of both the first- and second-trimester has a negative correlation with FI of the secondtrimester. Conclusion: Our findings suggest that FI of the placenta in the first-trimester significantly affects growth of the fetus and placenta, likely reflecting the degree of placental vascularization during the first-trimester.
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꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향
전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.5
This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.
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전은례,김경희,황금희,정난희,Jeon, Eun-Raye,Kim, Gyung-Hee,Hwang, Kum-Hee,Jung, Lan-Hee 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6
The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.
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