• 한국식품조리과학회지
• /
• 제30권5호
• /
• pp.556-563
• /
• 2014

The nutritional composition of Korean native black cattle (KNBC) and Hanwoo beef were compared. According to the results, there were no significant differences in moisture, protein, ash, calorie and collagen content, but the fat content of KNBC was significantly higher than that of Hanwoo (p<0.05). The P, Na and Cu content of KNBC were significantly higher than that of Hanwoo (p<0.05). The KNBC and Hanwoo had total mineral amounts of 4,052.34 and 3,214.44 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The vitamin B1 content of KNBC was significantly higher than that of Hanwoo (p<0.05), but there was no significant difference in B2 content between the samples. The total structural amino acid contents was not significantly different between KNBC (12.35%) and Hanwoo (12.58%). The KNBC and Hanwoo had total free amino acid amounts of 752.698 and 661.795 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The stearic acid (10.631%), linoleic acid (2.271%), linolenic acid (0.065%) and tricosanoic acid (0.038%) contents of KNBC were lower than those of Hanwoo (p<0.05). However, their palmitoleic acid (5.292%), oleic acid (48.815%), ${\gamma}-linolenic$ acid (0.094%), eicosenoic acid (0.042%) and docosadienoic acid (0.099%) contents were higher than those of Hanwoo (p<0.05). There was no significant difference between the KNBC and Hanwoo in the saturated fatty acid : unsaturated fatty acid ratio.

• 한국컴퓨터정보학회논문지
• /
• 제29권7호
• /
• pp.181-190
• /
• 2024

본 연구는 조리 전공 관련 실습수업 만족도가 전공 학업 스트레스와 수업 참여도에 미치는 영향 정도를 조사하였다. 2023년 2학기에 광주·전남·전북 소재 6개 전문대학의 조리 전공 1학년 228명 학생을 대상으로 조사하였다. 자료처리는 SPSS Ver. 25.0을 이용하였다. 조사 자료의 일반적 특성, 신뢰도 분석, 탐색적 요인 분석, 상관관계 분석, 다중 회귀 분석을 진행하였다. 본 연구 결과는 첫째, 조리 관련 실습수업 만족도 하위 구성 요인과 학업 스트레스 및 수업 참여도 간 상관관계가 있는 것으로 나타났다. 둘째, 조리 실습수업 만족도와 전공 학업 스트레스에 미치는 영향이 유의미하게 나타났다. 셋째, 조리 실습수업 만족도가 전공 수업 참여에 미치는 영향이 유의미하게 나타났다. 결론적으로 지방 전문대 조리 관련 전공 실습수업 만족도가 학업 스트레스와 수업 참여에 영향을 미치는 것으로 나타났다. 향후, 대학 입학 전 조리 실습 경험이 실습수업 만족도와 학업 스트레스, 진로 및 취업 준비에 어떤 영향을 미치는지에 관한 후속 연구를 기대한다.

• 한국조리학회지
• /
• 제11권1호
• /
• pp.105-118
• /
• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• 한국축산식품학회지
• /
• 제30권6호
• /
• pp.1024-1030
• /
• 2010

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다.

• 한국조리학회지
• /
• 제16권4호
• /
• pp.111-123
• /
• 2010

본 연구는 미국 로드아일랜드 주에 거주하는 조리 유학생들의 생활과 유학 만족도에 대한 기초 조사이다. 조리 유학생들의 유학 만족도를 파악함은 조리 유학을 준비하거나 계획을 하는 학생들에게 방향을 제시하기 위함이다. 본 목적을 수행하기 위해 로드아일랜드 현지에서 2007년 9월부터 2008년 3월까지 로드아일랜드 조리 유학생들을 대상으로 설문을 실시하여 총 68부를 수집하였다. 설문은 리커트 척도를 기본적으로 사용하였다. 조사 결과 조리 유학생들은 자신의 전공을 보다 심도있게 배우기 위해 유학을 선택한 것이 높게 나타났으며, 시설 면에서도 높은 만족도를 나타냈다. 유학 초기에는 언어 문제로 어려움을 겪었지만 후에는 관계문제가 높게 나타났다. 이러한 결과로 볼 때 유학을 준비할 때는 언어 준비는 물론이고, 인간관계에 대한 훈련이 필요한 것으로 나타났다. 따라서 유학을 준비하는 학생이나 특히 부모들과 유학을 지도하는 교사들의 경우 언어적인 문제뿐만 아니라 인간관계 훈련에 관심을 가지고 유학을 준비하거나 유학을 지도해야 할 것이다.

• 동아시아식생활학회지
• /
• 제27권2호
• /
• pp.223-234
• /
• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• 대한지역사회영양학회지
• /
• 제10권3호
• /
• pp.311-318
• /
• 2005

The purposes of the study were to identify important attributes in foodservice management and culinary arts students' career decision-making and to investigate factors determining their preferred employment fields. A questionnaire that consisted of preferred employment fields, importance rating of 19 attributes related to job choices, and demographic information was developed based on a review of literature. A total of 319 students enrolled in food and nutrition, foodservice management, and culinary arts programs of eight 2-year colleges and 4-year universities in Seoul and Kyunggi Province participated in the survey. Data were analyzed using SPSS Win (version 10.0) with descriptive statistics, chi-square analysis, one-way analysis of variance, factor analysis, and discriminant analysis. Attributes of the highest importance scores included fringe benefits, wages and promotion opportunities, working environments, professional development opportunities, and organizational culturs. The students who preferred non-commercial foodservice as a career choice depended more on 'word-of-mouth from faculty' than those who preferred other fields (F=3.094, p < .05) and rated importance of 'participation in job fairs' higher than those who selected hotel food and beverage (F : 5.048, p < .01) . A factor analysis of the 19 attributes resulted in five factors: job/compensation policy, impersonal communication, company image, word-of-mouth, and personal experience. The five factors explained $67\%$ of the total variance. A discriminant analysis revealed that students who perceived 'impersonal communication' and 'word-of-mouth' more important were likely to prefer non-commercial foodservice as a career choice. The results would be used by university faculty in advising graduating students on career selection and by recruiters in developing effective and attractive recruiting programs.

• 한국식품조리과학회지
• /
• 제31권4호
• /
• pp.423-430
• /
• 2015

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.

• Preventive Nutrition and Food Science
• /
• 제10권1호
• /
• pp.95-102
• /
• 2005

The term pharmacognosy as applied to a constituent scientific discipline of Korean Medical Food (KMF) has been in use for nearly several years, and it refers to studies on the pharmacological properties of natural products foods. During the last half of the 20th century, pharmacognosy for KMF evolved from being a descriptive botanical subject to one having a more chemical and biological focus. At the beginning of the 21st century, teaching pharmacognosy for KMF teaching in academic culinary arts and natural healing institutions has been given new relevance as a result of the explosive growth in the use of herbal foods (health foods) in modern KMF practice. In turn, pharmacognosy for KMF research areas are continuing to expand, and now include aspects of cellular and molecular biology in relation to natural products, ethnobotany and phytotherapy, in addition to the more traditional analytical method development and phytochemistry. Examples are provided in this review of promising bioactive compounds obtained in two multidisciplinary natural product KMF development and discovery projects, aimed at the elucidation of new plant-derived cancer chemotherapeutic agents and novel cancer chemopreventives, respectively. The systematic study of KMF offers pharmacognosy groups an attractive new area of research, ranging from investigating the biologically active principles of KMF and their mode of action and potential active substance interactions, to sanitary and quality control, and involvement in clinical trials.

• 동아시아식생활학회지
• /
• 제14권6호
• /
• pp.551-560
• /
• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.