Study on Nutrition Education and Perception of Nutrition Teachers and Dietitians in Gyeongnam Area 경남지역 영양(교)사의 영양교육 실태와 인식에 관한 연구
정효숙 Hyo Sook Cheong , 이정숙 Jung Suk Lee
28(3) 229-240, 2012
Title
Study on Nutrition Education and Perception of Nutrition Teachers and Dietitians in Gyeongnam Area 경남지역 영양(교)사의 영양교육 실태와 인식에 관한 연구
정효숙 Hyo Sook Cheong , 이정숙 Jung Suk Lee
DOI:
Abstract
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.
Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese 크림치즈 첨가량을 달리한 무스케이크의 제조특성
박혜란 Hey Ran Park , 유승석 Seung Seok Yoo
28(3) 241-247, 2012
Title
Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese 크림치즈 첨가량을 달리한 무스케이크의 제조특성
박혜란 Hey Ran Park , 유승석 Seung Seok Yoo
DOI:
Abstract
In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.
Key Words
mousse cake, cream cheese, fresh cream
Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition 저장조건에 따른 복어육의 유리아미노산 및 핵산 화합물의 변화
문승권 Seung Kweon Mun , 성기협 Ki Hyup Sung , 유승석 Seung Seok Yoo
28(3) 249-255, 2012
Title
Change of Free Amino Acid and Nucleotide Compound of Puffer Fish Fillet under Storage Condition 저장조건에 따른 복어육의 유리아미노산 및 핵산 화합물의 변화
문승권 Seung Kweon Mun , 성기협 Ki Hyup Sung , 유승석 Seung Seok Yoo
DOI:
Abstract
The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at 4℃, 24 h of storage at 12℃, and 16 h of storage at 20℃. IMP reached its highest level when puffer fish was stored for 36 h at 4 and 12℃ and 24 h at 20℃, and hypoxanthine levels grew steeply at 60 h at 4℃, 24 h at 12℃ and 20 h at 20℃. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at 4℃, 24 h at 12℃ and 12 h at 20℃, and the fish can be taken in after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at 4℃, 16 h at 12℃ and 12 h at 20℃, and that the fish can be taken after cooking within 72 h at 4℃ and 12℃ and 36 h at 20℃.
Key Words
puffer fish, free amino acid, nucleotide, k value, food safety
Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.) 국내산 고추를 이용한 핫소스 개발
이슬 Seul Lee , 유경미 Kyung Mi Yoo , 박재복 Jae Bok Park , 황인경 In Kyeong Hwang
28(3) 257-263, 2012
Title
Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.) 국내산 고추를 이용한 핫소스 개발
이슬 Seul Lee , 유경미 Kyung Mi Yoo , 박재복 Jae Bok Park , 황인경 In Kyeong Hwang
DOI:
Abstract
The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt 5.46±0.21%, total acidity 6.04±0.04%, pH 3.32±0.25, and °brix 58.50±0.10. This result suggests the possibility for developing a processed chili pepper products.
Key Words
Korean chili pepper, hot sauce, sensory evaluation, value-added product
Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home 가정에서의 튀김유지 재사용과 보관에 따른 산패도 및 관능적 특성 평가
이슬 Seul Lee , 강선희 Sun Hee Kang , 김민경 Min Kyoung Kim , 송순란 Soon Ran Song , 윤효진 Hyo Jin Yoon , 이민우 Min Woo Lee , 강희진 Hee Jin Kang , 황인경 In Kyeong Hwang
28(3) 265-273, 2012
Title
Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home 가정에서의 튀김유지 재사용과 보관에 따른 산패도 및 관능적 특성 평가
이슬 Seul Lee , 강선희 Sun Hee Kang , 김민경 Min Kyoung Kim , 송순란 Soon Ran Song , 윤효진 Hyo Jin Yoon , 이민우 Min Woo Lee , 강희진 Hee Jin Kang , 황인경 In Kyeong Hwang
DOI:
Abstract
The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at 180℃. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.
Key Words
oil, frying, sensory evaluation, rancidity, home
Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface Methodology 반응표면분석법을 이용한 야관문(Lespedeza cuneata) 기능성분의 에탄올 추출조건 최적화
김대익 Dae Ik Kim , 홍주헌 Joo Heon Hong
28(3) 275-283, 2012
Title
Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface Methodology 반응표면분석법을 이용한 야관문(Lespedeza cuneata) 기능성분의 에탄올 추출조건 최적화
김대익 Dae Ik Kim , 홍주헌 Joo Heon Hong
DOI:
Abstract
This study was conducted to monitor the quality characteristics of Lespedeza cuneata ethanolic extracts, by a response surface methodology. The independent variables were the extraction temperature (35～95℃), extraction time (2～10 hr), and ethanol concentration (10～90%). The coefficients of the determinations (R2) were 0.8562 (p<0.1), 0.9787 (p<0.01), and 0.8344 (p<0.1) in total polyphenol, total flavonoid, and electron donating ability, respectively. The electron donating ability and nitrite scavenging effect were improved with an increase of ethanol concentration, rather than the extraction temperature. ORAC (Oxygen Radical Absorbance Capacity) with extraction conditions was 1,636.47～2,696.99 μmoles TE/g, and was increased with the increase of extraction temperature and 40～60% of ethanol concentration. Estimated conditions for the maximized extraction including the yield, total polyphenol, electron donating ability, nitrite scavenging effect, and ORAC, were 60～68℃ in extraction temperature, 6～7 hr in extraction time, and 38～60% in ethanol concentration.
The Effects of Service Encounters in a Family Restaurant on Customer Value and Behavioral Intent 패밀리레스토랑의 서비스 접점이 고객 가치 및 행동의도에 미치는 영향
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
28(3) 285-298, 2012
Title
The Effects of Service Encounters in a Family Restaurant on Customer Value and Behavioral Intent 패밀리레스토랑의 서비스 접점이 고객 가치 및 행동의도에 미치는 영향
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
This study was undertaken to understand the interrelationships among customer`s perceptions of service encounters, customer value, and behavioral intent in a family restaurant. Based on 331 samples obtained from empirical research, we reviewed the reliability and fitness of a research model and verified three hypotheses using a structural equation model. The results showed that physical environment (β = .418) and a customer interaction with the service provider (β = .265) had a significant effect on the customer`s hedonic value. Additionally, physical environment (β = .126) and customer interaction with service providers (β = .264) had a significant effect on customer utilitarian value. Customer`s hedonic (β = .538) and utilitarian value (β = .382) triggered by service encounters had a significant effect on their behavioral intent. Limitations and future research directions are discussed.
Key Words
service encounter, customer value, behavioral intent, customer, family restaurant
The Effects of Corporate Social Responsibility (CSR) Activities on Customer Trust and Customer Satisfaction in the Family Restaurant 패밀리레스토랑의 사회적 책임 활동이 고객신뢰 및 고객만족도에 미치는 영향
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
28(3) 299-310, 2012
Title
The Effects of Corporate Social Responsibility (CSR) Activities on Customer Trust and Customer Satisfaction in the Family Restaurant 패밀리레스토랑의 사회적 책임 활동이 고객신뢰 및 고객만족도에 미치는 영향
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
The purposes of this study were to understand the influence of customer perceptions of corporate social responsibility (CSR) activities in family restaurants on customer trust and satisfaction. Based on results form 395 family restaurant patrons obtained empirically, we reviewed the reliability and fitness of a research model and verified two hypotheses using the AMOS program. The hypothesized relationships in themodel were simultaneously tested using a structural equation model (SEM). Hypothesis 1, which hypothesized a positive relationship between customer perception of CSR activities and customer trust was partially supported. Additionally, hypothesis 2, in which customer perception of CSR activities had significant positive effects on customer satisfaction, and customer trust had significant positive effect on customer satisfaction (Hypothesis 3 was supported). Finally, customer trust performed a partial role as a parameter in the causality between CSR activity in the family restaurant and customer satisfaction. Limitations and future research directions are also discussed.
Key Words
CSR activity, customer trust, customer satisfaction, family restaurant
Antioxidant Activity and Differentiation Effect of Taraxacum mongolicum Extracts against Hydrogen Peroxide-induced Oxidative Damage of MC3T3-E1 Osteoblast Cells 민들레 추출물의 항산화 활성 및 H2O2로 산화적 스트레스를 유도한 조골세포의 활성과 분화에 미치는 영향
서지은 Ji Eun Seo , 김건희 Gun Hee Kim
28(3) 311-318, 2012
Title
Antioxidant Activity and Differentiation Effect of Taraxacum mongolicum Extracts against Hydrogen Peroxide-induced Oxidative Damage of MC3T3-E1 Osteoblast Cells 민들레 추출물의 항산화 활성 및 H2O2로 산화적 스트레스를 유도한 조골세포의 활성과 분화에 미치는 영향
서지은 Ji Eun Seo , 김건희 Gun Hee Kim
DOI:
Abstract
The correlation between osteoporosis and reactive oxygen species (ROS)-induced oxidative stress was investigated. Thus, interest in food and plants with antioxidant effects that can reduce damage caused by ROS during bone metabolism is heightening. In this study, the antioxidant effect of Taraxacum mongolicum on proliferation and differentiation of MC3T3-E1 cells under H2O2-induced oxidative stress was studied to investigate its protective effect against oxidative stress and its availability as an antioxidant material related to bone diseases. As a result, total polyphenol and total flavonoid contents of T. mongolicum were 33.65 mg/g and 4.45 mg/g, respectively. The T. mongolicum extract increased proliferation of both MC3T3-E1 cells and differentiated osteoblasts under H2O2-induced oxidative stress conditions. In addition, two differentiation markers, alkaline phosphatase activity and mineralization level in the T. mongolicum extract, tended to increase. These results indicate that T. mongolicum extract suppressed the damage to osteoblasts under oxidative stress and that it is potential antioxidant materials for preventing bone diseases.
Key Words
MC3T3-E1, ROS, antioxidant, differentiation
Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis 녹차 추출물 및 프로폴리스의 항산화 및 갈변억제 효과
장민선 Min Sun Chang , 박미지 Mi Ji Park , 정문철 Moon Cheol Jeong , 김동만 Dong Man Kim , 김건희 Gun Hee Kim
28(3) 319-326, 2012
Title
Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis 녹차 추출물 및 프로폴리스의 항산화 및 갈변억제 효과
장민선 Min Sun Chang , 박미지 Mi Ji Park , 정문철 Moon Cheol Jeong , 김동만 Dong Man Kim , 김건희 Gun Hee Kim
DOI:
Abstract
This study was designed to investigate the properties related to browning of hot water and 80% ethanol extracts of green tea (Camellia sinensis) and propolis. The extracts were assessed for polyphenol oxidase (PPO) inhibitory activity and total phenolic and flavonoid contents. In addition, apples were cut into 15 mm thick slices and dipped for 1 min in 0.5% of the green tea extracts and the propolis solutions and stored at room temperature for 24 h. The PPO inhibitory activity of the green tea extracts was better than that of the propolis. The highest DPPH free radical scavenging activity (90.81%), total phenol contents (170.42 mg/mL) and the metal chelating effects (45.93%) were measured in the green tea hot water extracts. The mineral content of the green tea water extracts was 69,328.44 ppm potassium and 2,409.42 ppm magnesium. After 24 h, the △E value of the apple slices treated with the green tea water extracts was the lowest (1.35). The antibrowning effects of the green tea extracts were higher than those of propolis in the apple slices.
Key Words
green tea, propolis, antioxidant, antibrowning
Literature Review of Tangpyeongchae in Cook Books Published in 1700~1960s 1700년대~1960년대 문헌에 나타난 탕평채의 문헌고찰
이경애 Kyong Ae Lee , 김보람 Bo Ram Kim , 김향숙 Hyang Sook Kim , 신말식 Mal Shick Shin
28(3) 327-335, 2012
Title
Literature Review of Tangpyeongchae in Cook Books Published in 1700~1960s 1700년대~1960년대 문헌에 나타난 탕평채의 문헌고찰
이경애 Kyong Ae Lee , 김보람 Bo Ram Kim , 김향숙 Hyang Sook Kim , 신말식 Mal Shick Shin
DOI:
Abstract
This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.
A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Korea 국내 거주 독신 외국인의 한국음식 인식 및 선호도 조사
곽용화 Yong Wha Kwak , 남유선 Nam Yu Sun , 정희선 Hee Sun Jeong
28(3) 337-347, 2012
Title
A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Korea 국내 거주 독신 외국인의 한국음식 인식 및 선호도 조사
곽용화 Yong Wha Kwak , 남유선 Nam Yu Sun , 정희선 Hee Sun Jeong
DOI:
Abstract
This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.
Key Words
food preferences, unmarried, foreigners, health conscious, Korean cuisine
