• 동아시아식생활학회지
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• 제23권1호
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• pp.23-30
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• 2013

The purpose of this study was to evaluate the effects of several types of bibimbab (a Korean traditional meal of mixed rice with assorted vegetables), on various immune activities. Compared to control animals in a mouse model (given hamburgers), the oral administration of a portion of bibimbab containing wild plants significantly increased splenic B/T, thymic Th lymphocyte subpopulations, serum IFN-${\gamma}$ production, and enhanced hemagglutination titers up to 300%. Also, a consumption of mushroom-bulgogi bibimbab and Jeonju-style bibimbab markedly decreased compound 48/80-induced systemic anaphylaxis (immediate hypersensitivity), while bibimbab with wild plants inhibited SRBC-induced delayed type hypersensitivity. These results suggest that bibimbab with wild plants both up-regulate on immune activities and have anti-allergenic properties.

• 한국식품조리과학회지
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• 제32권5호
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• pp.575-584
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• 2016

Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.561-574
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• 2016

이 연구의 목적은 체험학습 기반의 국제교류 프로그램인 AEEP(APEC Edutainment Exchange Program) 기반의 다양한 콘텐츠 개발과 필리핀에서의 현장 적용에 관한 사례를 고찰함으로써 AEEP의 질적 향상을 도모하는데 있다. 이를 위해 우리는 먼저 관련 문헌과 자료분석을 통해 다문화 가정 자녀와 일반 학생들이 필리핀 학생들과 교류할 수 있도록 놀이 기반의 팀별 프로젝트 수행 과제를 설계하고 필리핀 마닐라 인근 지역의 초등학교에서 글로벌 체험학습을 실시하였다. 2012년 8월 12일부터 19일까지 진행된 필리핀 AEEP는 34명의 초등 및 중등 학생들과 프로그램 전문가들을 연구 대상으로 하였으며 설문지 외에 동영상, 보고서, 일화 및 면담 자료를 수집하여 분석하였다. 팀별 AEEP 활동을 분석한 결과 한국-필리핀 학생들은 K-pop과 음식 만들기 프로젝트에서 서로 문화를 교류하면서 즐겁게 배우는 에듀테인먼트적 특징을 보여주었다. 또한 전반적으로 국제적 협력 학습이 융합된 AEEP 프로그램은 참여 학생들에게 다문화적 이해와 태도에 긍정적인 영향을 끼치는 것으로 드러났다.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.107-117
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• 2017

The purpose of this study was to evaluate the antioxidant and anticholinesterase activities of yellow and white bitter yams from South Western Nigeria using methanolic extraction and simulated gastrointestinal digestion models. The phenolic compounds in the bitter yam varieties were evaluated by high performance liquid chromatography with a diode array detector (HPLC-DAD). The total phenolic content of the bitter yams was measured by the Folin-Ciocalteu method, reductive potential by assessing the ability of the bitter yam to reduce $FeCl_3$ solution, and the antioxidant activities were determined by the 2,2-diphenyl-1-picrylhydrazyl radical ($DPPH^{\cdot}$) scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ($ABTS^{{\cdot}+}$) scavenging activity, nitric oxide radical ($NO^{\cdot}$) scavenging ability, hydroxyl radical scavenging ability, and ability to inhibit $Fe^{2+}$-induced lipid oxidation. The HPLC-DAD analysis revealed the presence of some phenolic compounds in the studied bitter yam varieties, with varying degree of quantitative changes after cooking. The antioxidant indices (total phenolic content, total flavonoid content, reducing power, $DPPH^{\cdot}$ scavenging activity, $ABTS^{{\cdot}+}$ scavenging activity, and $NO^{\cdot}$ scavenging activity) were higher in the simulated gastrointestinal digestion model compared to the methanolic extract, with the in vitro digested cooked white bitter yam ranking higher. Similarly, the in vitro digested yams had a higher inhibitory action against lipid oxidation compared to the methanolic extracts, with the cooked white bitter yam ranking high. The methanolic extracts and in vitro enzyme digests showed no acetylcholinesterase inhibitory abilities, while methanolic extracts and the in vitro enzyme digest displayed some level of butyrylcholinesterase inhibitory activities. Therefore the studied bitter yams could be considered as possible health supplements.

• 한국식품영양학회지
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• 제33권3호
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• 한국콘텐츠학회논문지
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• 제10권7호
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• pp.317-325
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• 2010

이 연구는 PPA 기법을 적용하여 민간경호경비원들의 여가활동 집중개선 여가활동을 도출하고, 나아가 여가제약이 참가지수에 미치는 영향을 규명하는데 주된 목적이 있다. 이러한 과정을 통하여 최종적으로 민간경호경비원들의 여가후생복지 개선을 위한 정책투자우선순위를 도출하고자 한다. 따라서 본 연구는 2010년 2월 서울 소재 6개소 민간경비업체를 대상으로 판단표집법을 적용하여 최종분석에 사용된 사례 수는 총 267명이다. 수집된 자료는 SPSSWIN 17.0 프로그램으로 요인분석, 신뢰도 분석, 대응표본 t검증, PPA 분석, 회귀분석을 실시하였다. 설문지의 신뢰도는 Cronbach's $\alpha$값이 .768 이상으로 나타났다. 결론은 다음과 같다. 첫째, 민간경호경비원의 여가활동 참가 지수인 선호도와 참여도는 차이가 있다. 중점개선 여가활동은 헬스, 산책/조깅, 숙박관광, 당일여행 등이며, 노력지속 여가활동은 영화, 국내유명관광지, 이성교재, 외식, 대인관계, 스포츠 관람, 독서, 노래방, TV 비디오 시청, 음주 등이다. 개선요망 여가활동은 수상스포츠, 등산, 자전거, 축구, 사진촬영, 구기운동, 항공스포츠, 바둑/장기, 인라인스케이트, 요리 등이다. 둘째, 민간경호경비원의 여가제약은 여가활동 참가지수에 영향을 미친다. 여가제약의 하위요인인 개인내적 제약, 주변의식적 제약이 클수록 선호하는 여가활동 참가지수는 감소하는 반면, 구조적 제약, 시간 경제적 제약과 같은 어려움을 극복할 경우 여가활동 참가지수는 증가한다.

• 한국보육학회지
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• 제18권4호
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• pp.65-89
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• 2018

본 연구의 목적은 연령별 누리과정 교사용지도서의 과학교육관련 활동에서 제시하고 있는 과학개념 및 교수학습방법을 분석하는 것이다. 연구자료는 교사용지도서의 과학교육관련 활동 772개이며, 과학개념은 물리과학(힘과 운동, 물리적구조, 전기와 자기, 빛과 그림자, 소리의 성질), 화학(물질의 특성, 물질의 반응), 생명과학(조직적 구조, 성장과 변화, 유전과 진화, 동식물과 인간의 관계), 지구과학(지구시스템의 상호작용, 지구시스템의 구조, 우주), 공학(설계된 세상, 공학 설계, 공학 및 기술과 사회), 생태학(환경보존) 영역에서 제시하는 개념을 토대로 분석하였다. 교수학습방법은 대소집단활동 유형, 자유선택활동 유형별로 분석하였다. 과학개념은 3-5세 공통으로 공학, 화학, 생명과학 영역이 주로 제시되고 있었으며, 물리과학은 전 연령에서 낮은 분포로 제시되고 있었다. 과학개념은 주로 '동식물과 자연', '생활도구', '환경과 생활', '봄 여름 가을 겨울'의 생활주제에서 많이 나타났다. 교수학습방법은 3세, 4세는 자유선택활동(과학영역, 실외자유선택활동, 미술영역, 수조작영역 중심), 5세는 대소집단활동(요리, 이야기나누기, 음악활동)이 많이 사용되는 것으로 나타났다.

• 동아시아식생활학회지
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• 제17권4호
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• pp.520-531
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• 2007

In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

• 한국지역지리학회지
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• 제23권1호
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• pp.1-22
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• 2017

이 논문은 행위자-네트워크이론에 바탕을 두고 초국적 결혼이주가정의 음식-네트워크의 형성과 이를 통한 결혼이주 여성의 경계 넘기를 개념적으로 고찰하는 한편, 이에 바탕을 두고 대구지역의 초국적 결혼이주여성의 경험적 자료를 수집 분석하고자 한다. 연구 결과로 다음 주장들이 제시된다. 첫째, 음식은 단일한 대상물이 아니라 음식을 만들고 먹는 과정에 개입하는 다양한 인간 및 비인간(물질과 제도 등) 행위자들로 구성된 네트워크 또는 다중적이고 혼종적인 요소들의 집합체로 이해 된다. 음식문화는 가정의 사회적 관계와 장소성에 의해 규정되며, 또한 이를 재구성한다. 둘째, 결혼이주가정의 음식-네트워크는 이를 형성 재형성하는 과정에서 미시적 권력(또는 애착) 관계를 내포하며, 이러한 점에서 음식을 둘러싼 갈등과 타협이 교차하는 권력의 장이다. 셋째 결혼이주가정의 음식-네트워크는 본국 및 한국의 거시적 공간환경과 미시적 장소성에 의해 규정되며, 이러한 공간환경과 장소성은 음식-네트워크의 일부로서 다른 인간 및 비인간 행위자들과의 관계 속에서 작동한다. 넷째, 결혼이주가정의 음식-네트워크는 다중적 다규모적으로 형성되는 초국적 음식문화의 공간적 이동성과 장소성을 반영한다. 이를 통해 형성된 음식-네트워크에서 혼종적으로 재현되는 본국 음식문화는 위상학적으로 '유동적 공간' 및 '부재의 출현'을 표현하며, 결혼이주여성으로 하여금 문화적 경계 넘기를 (불)가능하게 한다.

• 대한지역사회영양학회지
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• 제13권5호
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.