• 한국식품영양학회지
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• 제34권1호
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• 한국비블리아학회지
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• 제32권1호
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• pp.315-334
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• 2021

본 연구는 용산구 공공도서관의 발전계획 수립을 위한 기초연구로써, 용산구 도서관의 운영 효율화를 위한 활성화 방안을 제시하는 데 목적이 있다. 이를 위해 공공도서관 운영 현황 및 활성화 방안 관련 선행연구를 조사하여 현황 분석을 위해 고려되어야 할 지역 특성, 도서관 시설, 인력, 장서 및 예산, 프로그램 등의 기본 요인을 도출하였다. 이러한 요인을 기반으로 용산구 지역 여건 및 공공도서관 운영 현황을 분석하였으며, 사서 및 전문가 인터뷰를 통해 용산구 도서관의 문제점 및 운영 개선 방안을 모색하였다. 이를 바탕으로 대표도서관 건립 및 도서관 수 확충, 독서문화확산 및 지역특화프로그램 개발, 인력 및 장서 확충, 지역사회 유기적 협력체계 구축 등의 활성화 방안을 제시하였다.

• 한국비블리아학회지
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• 제33권2호
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• pp.97-119
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• 2022

본 연구는 양평군 작은도서관 중 지자체에서 설립 및 운영하고 있는 공립 작은도서관의 운영 개선 및 활성화 방안을 제시하기 위하여 운영자의 인식을 조사하고자 하였다. 이를 위해 작은도서관 정책 및 활성화 방안 관련 선행연구를 조사하여 현황 분석을 위해 고려되어야 할 기본요인을 도출하였다. 이러한 요인을 기반으로 양평군 공립 작은도서관의 운영 현황을 분석하였으며, 순회사서와 운영 담당자를 대상으로 설문 및 인터뷰를 수행하였다. 분석 결과, 양평군 작은도서관 건물의 노후화, 인력 및 전문성 부족, 지역특성을 반영하지 못한 장서 구성 및 프로그램, 지역사회 네트워크 등이 주요 문제점으로 도출되었다. 이에 본 연구에서는 지역중심의 생활밀착형 도서관을 위한 시설 및 환경 개선, 생활밀착형 서비스 제공을 위한 인력 확충 및 전문성 강화, 지역밀착형 마을공동체 공간으로서 특성화 장서 및 독서문화프로그램 개발, 지역사회 및 유관기관과의 협력을 통한 생활중심 네트워크 구축 등의 활성화 방안을 제시하였다.

• 한국식생활문화학회지
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• 제37권2호
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• pp.162-170
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• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• 한국식생활문화학회지
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• 제37권1호
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• pp.39-46
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• 2022

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children's Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.

• 한국식생활문화학회지
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• 제25권6호
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• 한국식생활문화학회지
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• 제23권4호
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• pp.455-461
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• 2008

The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.

• 한국엔터테인먼트산업학회논문지
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• 제13권7호
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• pp.431-440
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• 2019

본 연구는 대학생이 지각한 부모의 과보호와 우울 증상에 미치는 영향에서 회피대처의 조절효과를 규명하고자 한 연구이다. 연구 대상은 지방 지역의 대학생 230명을 대상으로 자기보고식 설문조사를 실시하였다. 본 연구에 사용된 측정도구는 부모양육태도, 우울, 회피대처의 척도였다. 분석방법은 SPSS 21.0 통계프로그램을 이용하여 빈도와 백분율을 산출하였고, 내적합치도 계수(Cronbach α)를 구하였다. 본 연구문제를 검증하기 위해 상관분석과 위계적 중다회귀분석을 실시하였고, 밝혀진 결과를 요약하면 다음과 같다. 첫째, 부모의 과보호와 우울증상, 회피대처는 각 변인 간 모두 정적상관을 나타냈다. 둘째, 부모의 과보호와 우울증상의 관계에서 회피대처는 조절효과를 주는 변인임을 확인하였다.

• 디지털콘텐츠
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• 12호통권139호
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• pp.50-55
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• 2004

세밑이면 으레 신문과 방송에 단골로 등장하는 메뉴가 있다. 무엇이든 정리하는 것이 숙명인 언론은 한해를 가장 쉽게 요약해 독자에게 전달하기 위해 10대 뉴스를 선정, 발표한다. 상투적이고 식상한 듯 하지만 독자들의 귀와 눈이 되는 주요한 기사이다. 올해 디지털콘텐츠 산업에도 많은 변화의 바람이 불었다. 이에 <디지털콘텐츠>는 10대 뉴스로 한해를 정리해 봤다.

• 식품문화 한맛한얼
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• 제1권1호
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• pp.123-126
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• 2008

청정한 오지로 불리는 문경새재는 2004년 말 영동고속도로 여주분기점과 경부고속도로 김천을 잇는 중부내륙고속도로의 개통으로 서울과 대구 등지에서 2시간대로 닿는다. 영남 예순여섯 고을 사람들이 수백 년을 밟아 다져놓은 미로 같은 고갯길과 산속 원주민들이 숙명처럼 먹었다는 도토리묵과 묵조밥이 옛 그대로 전해져온다.