• 한국식품조리과학회지
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• 제27권2호
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• pp.45-59
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• 2011

This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had the lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded that food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the "lack of professionalism" of teachers, because only 48.1% of teachers had received a sanitation- utrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.403-416
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• 2006

The purpose of this study was to investigate the practice of nutrition education and perceptions for implementing nutrition education in elementary schools. In this survey, 833 dietitians, 808 principals and 3,141 teachers across the country were asked about the present status and problems as well as necessity, methods, education time, education subjects and the proper nutrition educator ratio. The results of the survey showed that only 4.2% of dietitians implemented nutrition education during regular school hours or through special activities. Many subjects responded that the reasons for not practicing nutrition education were systematic problems of lack of time due to too much food service work. Especially, many rural area dietitians responded that the reason was lack of time due to joint management and cooking. Many dietitians, principals and teachers responded that the placement of one nutrition teacher in every school is needed to resolve these problems. Other solutions suggested were the introduction of a dietitian internship, and the modernization of foodservice facilities for principals and teachers. Of those surveyed 98.4 percent of principals and 95.5 percent of teachers responded that nutrition education is urgently needed. Many subjects also responded that the first three years of elementary school are the most proper time for nutrition education and it is best that these lessons are reinforced at least once a month through discretional or special activities. Survey participants responded that the proper ratio for nutrition educators is 400-800 persons for dietitians compared to less than 400 persons for principals. In conclusion, it is hoped that this study will be able to provide a foundation of data for implementing a systematic nutrition education program by nutrition teachers in elementary school.

• 한국식품저장유통학회지
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• 제23권4호
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• pp.547-552
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• 2016

황색 아마인과 갈색 아마인의 일반성분 분석과 아미노산 조성, 지방산 조성, 토코페롤 함량, 총 폴리페놀 함량 및 전자 공여능을 측정하여 각 유지들의 특성을 비교하였다. 일반성분의 경우 수분과 탄수화물은 37% 정도를 차지하고 있으며 조지방은 35%내외로 대두의 20%보다는 높은 함량을 나타내었다. 아마노산 조성은 황색과 갈색 아마인의 차이는 없었으며 주요 구성 아미노산은 glutamine, glycine, arginine 등이었고, 지방산 조성의 경우는 두 아마인의 지방산 조성에 차이가 있으며 황색과 갈색 아마인의 linolenic acid와 oleic acid의 함량은 각각 56.60, 31.38 과 18.24, 39.16으로 나타나 갈색 아마인이 황색 아마인보단 산화 안정성이 우수할 것으로 생각된다. ${\gamma}$-토코페롤의 경우는 황색 아마인이 20.59 mg/100 g으로 갈색 아마인보단 높았지만 들깨의 30.10 mg/100 g에는 미치지 못했다. 총 폴리페놀은 황색 및 갈색 아마인이 각각 10.78, 29.88 mg/100 g으로 갈색 아마인이 높은 함량을 나타냈으며, 전자 공여능 또한 2,500 mg%의 농도에서 갈색 아마인이 77.81%으로 가장 좋은 활성을 나타냈다. 따라서, 황색 아마인과 비교하여 갈색 아마인이 유지의 산화안정성 및 저장성이 우수할 것으로 생각되며, 기존 참기름 및 들기름과 비교하여서도 영양학적인 측면과 산업적인 가치가 높다고 할 수 있다.

• 한국가정과교육학회지
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• 제16권3호
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• pp.63-80
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• 2004

본 연구는 중등학교 가정과 교사들을 대상으로 하여 7차 교육과정에서 권장하는 ICT 활용의 수업 실태와 그 인지도를 알아보고, ICT 활용 교수ㆍ학습 방법이 가정과 수업에 보다 효율적이고 적정하게 활용될 수 있기 위해 개발이 요구되는 단원과 자료유형을 파악하는데 그 목적이 있다. 조사대상자는 전국에 소재한 중등학교 교사 372명이었다. 본 연구에서 얻어진 결과는 다음과 같다. 1. ICT 활용 수업을 하는 이유로는 학습자의 학업 성취도를 높이기 위하여 전개 단계에서 제시형 자료를 가장 많이 적용하는 정보 안내 유형의 수업을 진행하는 것으로 나타났다. 2. 자신들의 ICT활용 능력에 대한 인지도는 홈페이지와 관련된 영역을 제외한, E-mail 송수신 능력 프리젠테이션 작성 능력, 인터넷의 활용 능력에 대한 인지도가 높았으며, 정보화 능력에 있어서 교육경력 10년 미만인 집단의 정보화 능력에 대한 인지도가 더 높은 것으로 나타났다. 3. ICT 활용 수업에 대한 인식은 수업의 흥미를 높이는데 가장 효과적이며, 73%의 교사가 ICT 활용 수업이 가정과 수업의 질을 향상시킬 것으로 기대하고, 교육 경력이 짧은 교사의 기대도가 더 높은 것으로 나타났다. 4. ICT 활용 수업을 위해 우선적으로 개발이 요구되는 단원(자료유형)으로는 중학교 2학년의 '옷 만들기와 재활용(데이터베이스)' 중학교 1학년의 '조리의 기초와 실제(데이타베이스)' '청소년의 영양(시뮬레이션 프로그램)', '성과 이성교제' 단원으로 나타났다.

• 한국가정과교육학회지
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• 제9권1호
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• pp.1-17
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• 1997

This study was conducted to obtain basic materials to improve the teaching method of Home Economics by theoretically looking into the supplementary teaching materials or implements usable in teaching Costume History area. And based on these data, the types and the applications of the supplementary teaching materials or implements highschool owned were examined. The subjects of this study were 111 Home Economics and Housework curriculum highschool teachers who give a lecture in the country by using self-administered questionnaires. SAS program was used to calculate frequency, percentage, average, standard deviation, and $\chi$(sup)2-test analysis. The results of the study were as follows； 1. Most of the highschool teachers used the school expenses for experiments in preparing the supplementary teaching materials or implements. 2. Of the supplementary teaching materials and implements concerning Costume History, visual implements such as slides and pictures were the mostly owned. CD and audio implements as cassette-tapes were not used. 3. Most of the teachers recognized the importance of the audio-visual teaching materials and implements concerning Costume History. 4. Among the audio-visual materials and implements concerning Costume History by which can be made by school teachers of Home Economics and Housework curriculum, the mostly used one was ‘cutting pictorials from magazines and newspapers’, and the next were ‘orbital materials’, and ‘copy the pictorials’, and the least was ‘recording from the radio’. 5. Most of the annual expenses assigned to the department of Home Economics was used in cooking practice, and the least of the expenses was assigned in buying audio-visual teaching materials and implements. 6. Time assigned to the area of Home Economics was for the most part one or two hours per week, and among this, time assigned to the history of western costume and the history ok korean costume was for the most part five to eight hours. 7. The areas that the highschool teachers felt difficulties mostly during clothing and textiles curriculum were ‘textiles’and the next were ‘knitting’, ‘western costume history’, and ‘korean clothing construction’. 8. The difficulties the highschool teachers faced while teaching Costume History were mostly that ‘the pictorials in the text is not fully explainable’, the next were ‘most of the supplementary teaching materials or implements are not owned’, ‘have to explain very much in a short time’, and ‘the lectural explanation is insufficient’. 9. The solution for the difficulties that the highschool teachers faced while teaching Costume History was mostly ‘the information, on which audio-visual materials and implements are distributed in the market, should be easy to obtain’, the next opinions were ‘the school should provide enough experiment and practice expenses to buy audio-visual materials and implements’, and ‘education facilities of the Home Economics Department should be the main aspects in improving the teaching methods and should give special lectures about it’.

• 한국조리학회지
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• 제19권4호
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• pp.291-306
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• 2013

본 연구는 조리학과에 재학생을 대상으로 졸업고등학교를 변인으로 하는 학업만족도와 직업선호도에 관계를 규명하고 이를 바탕으로 하여 대학에서 조리교육 프로그램을 계획할 때 바람직한 방향을 제공하기 위해서 실시되었다. 그 결과 기본적인 정보에서 학생들은 스스로 학과를 결정하는 비율이 높은 것으로 나타났으며, 학생들 대부분은 조리분야의 직업이 힘들고 어려운 것을 알고 있었고, 그렇지만 이를 극복하고 성공하겠다는 도전적인 의지가 강하게 나타났다. 출신학교별로 학업만족도에서는 조리관련 고등학교 출신학생들이 실습프로그램에 낮은 만족도를 보였고, 실업계 학생들의 만족도가 높게 나타났다. 반면 인문계 학생들은 이론과목에 만족도가 다른 학생들보다 높게 나타났으며 학과선택에서도 높은 만족도를 보였다. 출신학교별 직업선호도는 커다란 차이를 보이지 않는 것으로 검증되었다. 학업만족도와 직업선호도간에 관계에서는 학업만족도가 높으면 직업선호도 역시 높게 나타났으며, 해외 취업을 계획하고 준비하는 데는 학업만족도에 관계없이 대부분의 학생들이 해외취업을 염두에 두고 있는 것으로 파악되었다. 이러한 결과들을 중심으로 조리관련 고등학교 졸업생들에 대한 차별화된 프로그램의 도입, 실업계 고등학교 출신 학생들의 실습교육 적응프로그램 개발과 학업만족도에 따른 그룹에 있어서 높은 그룹은 자기주도적인 진로설계를 유도하는 반면 하위그룹에게는 해외취업과 같은 동기부여를 통해 학습만족도를 높이는 프로그램을 제시하였다.

• 대한영양사협회학술지
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• 제10권4호
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• pp.390-400
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• 2004

Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information on those web sites. Therefore, in this study we would like to identify problems when acquiring recipes in web sites by analyzing and reviewing recipes in web sites. To investigate Korean food recipes provided in web sites, domestic search engines such as Simmani, Naver, Hanmir, and Empas and foreign search engines such as Yahoo Korea, Lycos and Altabista Korea were used. Searchs were done using 'recipe' and 'Joribeob (cooking method)' from March 20, 2002 to June 20, 2002. Informations in each sites were reviewed and analyzed Results are as follow; When classifying 46sites searched with 'Joribeob' by the information provider, 24sites were individual, 16sites were corporate and 6sites were others. When searching 'recipe', total 12,654recipes were returned. Out of them, individual provided 2,581sites(20.4%), corporate provided 7,249sites(57.3%), and others provided 2,824sites(22.3%). 9,979(78.9%) recipes out of 12,654recipes were proved to be appropriate as Korean food. Classifying recipes by dish group, vegetables 11.7%, soups and hot soups 9.7%, stew and casseroles 8.2%, pan cakes 8.0%, stir fried foods and skewers 7.8%, rice 7.2%, hard boiled food 7.1%, steam 6.4%, noodles and mandu 5.3%, Kimchi 4.5%, fried 4.1%, and porridge 3.7% in order. 21.1% of recipes were not appropriate as Korean food but provided as Korean Food. The proportion of individual as the information provider were higher than that of enterprises. Recipes from enterprises were based on food and nutrient information and more reliable. However, there were some cases that they provided the same amount of ingredients with different calories or provided the same calories with different ingredients. Additionally, depending on sites, they provided different calories even for the same recipe. There were some cases that the calories provided on the site were too high or too low, for the suggested amount of ingredients and serving size. Recipes those provide amount of calories were evaluated using the nutrient analysis program. Calculated calories and provided calories on the Web were compared together. There are difference between two valus. With these results, it may lead misuse of recipe by those who need accuracy in diet such as patients or who are interested in recipe information for academic purposes. These results could be used as basic materials to improve quantity and quality of recipes in the future. Also, to improve the accuracy of recipies for Korean foods in the web sites, there should be some systems to monitor and let internet users know monitoring results.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.293-304
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• 1999

이 연구는 대학급식소를 대상으로 HACCP 개념을 적용하여 급식되는 생.숙채류(8종류)의 매생물적 품질을 평가하고 음식의 위생적 안전성을 확보하기 위해 실시하였다. 주방의 위생 상태 평가에서 주방 바닥의 물기제거와 조리기구의 소독방법에 대한 기준 설정이 필요하였고, 조리종사자가 위생장갑과 위생적 기구사용에 대한 교육이 요구되었다. 주방의 배치에서 가열조리대와 선반의 거리가 가까워 가열 시 발생하는 열에 의해 선반에 보관된 음식의 미생물 증식 가능온도($5~60^{\circ}C$)에서 다뤄지고 있었으며 육안으로는 신선한 것으로 보였던 원재로의 미생물 수치는 총균수 $10^{5}~10^{7}$, 대장균균 수 $10^{3}~10^{6}$으로 Solberg등이 제시한 총균수 $10^{6}$, 대장균군 수 $10^{3}$을 초과하여 보다 철저한 검수와 적절한 공급자 선정이 필요하였다. 생채의 경우 씻는 과정에서 미생물 수치가 다소 감소하는 경향을 보였으나 시간 경과에 따라 계속 증가하여 배식 단계에서는 모두 기준치를 초과하였다. 숙채는 데치기 혹은 볶는 과정에서 미생물이 거의 사멸되었으나 생채와 같이 시간이 경과함으로써 미생물의 재오염이 발생하였다. 사용도구에 대한 미생물 검사 결과 행주를 제외한 배식용기, 조리원의 손, 칼, 야채절단기는 모두 Harrigan과 McCanece가 제시한 총 균수 $100\;\textrm{cm}^2$당 500미만, 대장균군 수 100 $100\;\textrm{cm}^2$당 10 이하의 안전기준치를 초과하여 개선이 요구되었다. 결론적으로 급식되는 음식의 안전을 위해 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서는 보고나, 위생적 기구 사용등을 통해 미생물의 증식방지 및 위생 관리에 노력해야 하겠다.

• 한국축산식품학회지
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• 제40권2호
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• pp.242-253
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• 2020

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

• 한국식품영양학회지
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• 제2권1호
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• pp.61-72
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• 1989

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Questionnaires were gathered from 42 chairmans of the Department of Food and Nutrition and 140 Present dieticians worked in Seoul, Bucheon am Seongnam area. The results are as follows, First, as a whole, each college had 2~3 experimental laboratory (Lab), in which Cooking Science Lab. Chemistry Lab and Microbiology Lab were occurred at higher frequency as Lab's name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of Present dieticians have answered to feel too much numbers per the class during their college days, whereas professors' opinions toward the numbers per class were suitable at 20~30 persons per class. Third, professors' opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab Also, this results showed same propensity to present dieticians' opinion toward the same question above. Fifth, among the experimenta1-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn't give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequcney followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors' opinions toward the spot-practice time and period were preferable on summer vacation of second year and for 1~2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personals and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.