• 대한지역사회영양학회지
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• 제27권4호
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• pp.273-285
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• 2022

Objectives: This study compared the nutritional intakes of early and late preterm infants in a neonatal intensive care unit (NICU) and at home. The dietary problems and the need for community care services for premature infants were further investigated. Methods: This is a cross-sectional and descriptive study on 125 preterm infants and their parents (Early preterm n = 70, Late preterm n = 55). The data were collected by surveying the parents of preterm infants and from hospital medical records. Results: No significant differences were obtained between the early and late preterm infant groups when considering the proportion of feeding types in the NICU and at home. Early preterm infants were fed with a greater amount of additional calories at home and had more hours of tube feeding (P = 0.022). Most preterm infants had feeding problems. However, there was no significant difference between early and late preterm infants in the mental pain of parents, sleeping, feeding, and weaning problems at home. Many parents of preterm babies had no external support, and more than half the parents required community care to take care of their preterm babies. Conclusions: Regardless of the gestational age, most preterm infants have several problems with dietary intake. Our study indicates the need to establish community care services for preterm infants.

• 동아시아식생활학회지
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• 제17권6호
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• pp.822-826
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• 2007

계란의 저장성 증진 효과를 검토하기 위해 계란 표면을 sodium alginate 용액으로 코팅하여 $5^{\circ}C,\;25^{\circ}C$에서 저장하면서 저장성 실험 및 코팅 처리된 계란 표면의 미생물 억제 효과 시험을 하였다. 살모넬라균과 같이 음식물의 섭취를 통해서만 감염되는 식중독의 원인 균의 증식 억제 효과 시험에서 $5^{\circ}C$에서 저장 했을 때 대조군에 비해 0.5% sodium alginate처리군이 뛰어난 세균 증식 억제 효과를 보였다. 계란의 pH는 저장 기간에 $CO_2$를 방출하거나 저장 온도가 증가함에 따라 증가하였다. 코팅된 계란의 pH가 대조군의 pH보다 낮게 나타났다. $5^{\circ}C$의 저장 온도에서 대조군의 pH가 7.72에서 7.94의 변화를 보였으며, 0.5%의 sodium algiante 용액으로 코팅한 계란에서는 7.72에서 7.85의 pH 변화가 나타났다. $5^{\circ}C$와 $25^{\circ}C$에 30일간 저장하면서 난황의 신선도를 나타내는 난황 계수와 계란의 품질을 평가하는 종합적인 수치인 Haugh unit를 측정하였다. Haugh unit은 30일간 저장하였을 경우 대조군인 경우 66.02, 0.5% sodium alginate로 코팅한 경우는 70.37로 얻어졌다. 난황 계수는 0.5% 농도의 시료로 코딩한 계란에서 대조군의 0.39보다 높은 0.42로 나타났다. 이런 연구 결과를 통해서 sodium alginate의 코팅 형성 능력이 계란의 표면에 유해 세균을 억제하고 저장성을 증진시킬 수 있다는 결과를 얻었다.

• 한국가정과교육학회지
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• 제30권3호
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• pp.19-42
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• 2018

본 연구의 목적은 2015 실과(기술·가정) 교육과정에 따라 개발된 중학교 교과서에서 '식생활' 단원의 활동과제를 다중지능 활용 교수·학습방법을 기준으로 분석하는 데 있다. 이러한 목적을 이루기 위해서 12종의 중학교 기술·가정 교과서에서 '청소년기의 영양과 식행동', '식사의 계획과 선택', '식품의 선택과 안전한 조리'를 내용 요소로 하는 본문 내용과 읽을거리, 평가 문항을 제외하고 학생들이 활동할 수 있는 과제를 다중지능 활용 교수·학습방법을 기준으로 분석하였다. 분석방법은 내용분석 기법을 사용하여 학습 활동에 중심을 두고 분석하였고, 활동과제의 하위 질문들도 모두 각 한 가지의 활동으로 분리시키되, 연속선상에 있는 활동을 준비하는 과정은 한가지로 묶어서 분석하였다. 3인이 활동과제를 분석하고 협의를 통해 분석기준을 수정·보완하는 과정을 2회 진행한 후 다른 연구자 3인이 확인하였다. 12종의 교과서를 분석한 결과 활동과제의 수는 교과서 종류별로 25~74개로 나타났으며, 활동과제의 수는 총 527개였다. 다중지능 영역별 비율을 살펴보면, 논리수학지능을 활용한 활동과제가 35%로 가장 많은 것으로 나타났으며, 언어지능 26.8%, 개인내적지능 23%, 대인관계지능 7.2%, 시각운동지능 3.8%, 신체운동지능 2.7%, 음악지능 1.5% 순으로 나타났다. 반면, 자연탐구지능을 활용한 활동과제는 없는 것으로 분석되었다. 자연탐구지능을 제외하고 전반적으로 다중지능을 활용하고 있었는데 이는 가정 교과가 실천을 본질로 하면서 식생활과 관련된 다른 교과의 내용이나 방법을 추출하여 새롭게 재조직한다는 점에서 가정 교과의 융합적 성격을 나타내는 것으로 해석된다. 본 연구는 다양한 교수·학습방법의 틀을 마련하여 학생 참여형 수업을 활성화하고, 가정 교과에서 융합 교육을 실현하는 데 대안을 제공할 것으로 기대된다.

• Asian Pacific Journal of Cancer Prevention
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• 제16권14호
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• pp.5741-5747
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• 2015

Purpose: To understand the epidemiology of different upper gastrointestinal (UGI) tract related abnormalities through endoscopic data analysis. Materials and Methods: A retrospective study of three years from January 2009 to December 2011 was conducted with data from endoscopic surveillance of upper GI tract problems, collected from the Gastroenterology Unit, Osmania General Hospital, Hyderabad. MS excel and Medcalc software (comparison of proportions) were used for data analysis. Results: A total of 10,029 (6,468 in males and 3,561 in females) endoscopies were performed during this three-year period. The male to female ratio was 1.8:1. Overall, ~30% of endoscopies evaluated showed patients with acid peptic disorders, 13.6% with vascular-related abnormalities, 10.6% showed structural abnormalities, followed by 6.3% with malignancies. Burden of malignancies was mostly observed in the older age group (60-69 years). Esophageal cancer cases decreased (p=0.0001) whereas stomach cancers increased over this period (p=0.0345). We also observed an increased incidence of acid peptic disease (APD) (p=0.0036) and gastroesophageal reflux disease (GERD) (p=0.0002) cases during this period. Conclusions: Endoscopic diagnosis is useful for early detection of UGI anomalies and helpful for physicians to manage and treat varied kinds of UGI disorders. Analysis of data revealed changing trends in the incidence of various pathologies of the UGI tract. Functional dyspepsia and GERD definitely reduce the quality of life of the individual. The role of our diverse dietary habits and lifestyle associated with these problems have not yet been established, though there have been reports on the effect of coffee, spicy food, wheat-based diet, screening of UGI pathologies along with collection of complete personal and medical history details, can h elp in correlating the patients' condition with various aspects of lifestyle and diet.

• 한국가정과교육학회지
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• 제30권3호
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• pp.175-193
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• 2018

본 연구는 가정과 수업에서 학습자의 영속적 이해를 돕기 위하여 2015 개정 중학교 가정교과 '식생활' 단원을 Wiggins와 McTighe가 제시한 백워드 설계 모형을 활용하여 교수·학습 과정안을 설계하는 데 목적이 있다. 이를 위하여 2015 개정 교육과정의 성취기준과 내용 요소를 분석하고, 중학교 '식생활' 단원을 1차시부터 8차시에 해당하는 교수·학습 과정안을 개발하였다. 그 결과 첫째, 2015 개정 중학교 가정교과 '식생활 단원'의 성취기준에서는 '청소년기 영양의 중요성', '청소년기 식생활 문제', '식행동 평가'를 통하여 식생활 관리 방안이 강조되었다. 학습요소는 '균형잡힌 식사', '청소년기 영양', '식사의 계획과 선택'이었고, 영양소 판단능력과 균형잡힌 식생활 능력으로 교과역량을 설정하였다. 식생활 단원의 12종 교과서 내용을 분석한 결과 대부분의 교과서에서 핵심 개념들을 중심으로 다루고 있었지만 '청소년기 영양'과 '식생활', '식행동'에 대한 영속적 이해를 도모하는 내용이나 활동이 부족한 것으로 나타났다. 둘째, 교수·학습 과정안의 개발은 백워드 설계 모형의 3단계 절차에 따라 개발되었으며 자가 점검과 전문가 검토를 거쳐 최종 8차시의 템플릿을 완성하였다. 이는 2015 개정 교육과정의 의도를 구현한 수업 방식을 위해 학교 현장에서 가정과 교사가 수업에 활용하고 적용하여 수업 설계에 도움을 줄 수 있을 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권6호
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• pp.835-840
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• 2005

The main objective of the present study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$-CD) on egg laying performance and cholesterol content of egg yolk. Feed intake, egg production and egg weight varied slightly, but not significantly, between hens fed either a control diet or a diet containing one of an increasing series of $\beta$-CD concentrations (2%, 4% or 6%). However, feed intake, egg production and egg weight were all lower in the hens fed on 8% $\beta$-CD (p<0.05). No difference in haugh unit values, egg yolk color and egg shell thickness were found between the different treatments. The cholesterol content of egg yolks (mg/g yolk) was significantly decreased by 0.71, 2.98, 4.00 and 4.24 mg in eggs from hens maintained on 2%, 4%, 6% and 8% $\beta$-CD, respectively (p<0.05). These observations indicate that appropriate supplementation of diets with $\beta$-CD can reduce the cholesterol content of eggyolks, thus raising the prospect of the production of a healthier functional food.

• 한국가정과교육학회지
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• 제25권2호
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• pp.65-78
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• 2013

본 연구는 중학교 2학년 기술 가정 교과 내 '식단과 식품 선택'과 '식사 준비와 예절' 단원의 교육내용을 표/그림/사진, 읽기 자료, 활동자료로 나누어 살펴보고, 내용분석을 통해 추출된 체험 중심 항목을 식생활 단원을 모두 이수한 중학교 3학년 학생들을 대상으로 실천정도를 알아보고자 하였다. '식단과 식품의 선택' 단원과 '식사준비와 예절' 단원은 대체로 활동자료를 통해 가정생활에서의 실천적이고 체험적인 측면이 강조되고 있었으며, 표/그림/사진과 읽기자료가 직접적으로 학생들의 체험을 제공하지는 않지만 다양한 활동과 문제 해결이 가능할 수 있도록 개념을 설명하고 있었다. 체험 중심 학습 내용 중 학생들의 실천도가 높은 항목은 '식사예절 지키기'(3.24), '식품 구매시 영양표시, 유통기한, 원산지 등을 반드시 확인하기'(3.18) 순이었으며, 실천도가 낮은 항목은 '음식 만들어보기'와 '균형 잡힌 식단 작성하기' 문항으로 나타났다. 이는 수업 시간 내 직접 체험할 수 있는 활동자료를 제시한 항목에서 학생들의 실천도가 높은 것과 관련이 있었다. 따라서 기술 가정교과 내 식생활 단원에 대한 학생들의 관심도를 높일 수 있도록 강의중심의 수업보다는 다양한 교육매체 및 교수학습방법을 개발하여 학생들의 적극적인 참여를 유도할 수 있는 수업이 진행되어야 할 것이다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.576-591
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• 2008

This study was performed to investigate the sanitation management and the sanitation knowledge of managers in military foodservice by questionnaires and inspection of foodservice facilities. Thirty managers working in military foodservice were given questionnaires and the related facilities located in the northern part of Kyeongki-Do, Korea were inspected. Most of the facilities(76.%) were built more than ten years ago, they are now decreptit and the internal temperature was high with poor ventilation in the kitchen. An education program on sanitation was conducted less than four times a month (63.3%) while the education materials and resources from the upper-unit(80%) along with their self-renewment of data was poor(once a month, 60%). In the sanitation knowledge examination, the percentage of correct answers were 76% in terms of facilities, 72% in terms of personal sanitation, 71% in terms of receiving and storage, 63% in terms of the environment and 57% in terms of the cooking process. The results of this study suggest that the modernization of foodservice facilities and equipment, along with additional sanitation machinery and equipment, a guaranteed working environment and upgraded sanitation education will be required to improve the sanitation management in military foodservice.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• 동아시아식생활학회지
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• 제15권4호
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• pp.483-492
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• 2005

The propose of this study was to investigate the status of current nutrition labeling on the packaging of processed foods. The 2432 processed foods purchased at various retail markets in Jeonju and Daegu during June, 2004, were classified by food category according to the 2004 Food Codes and evaluated for the type of nutrition composition labeling and nutritional content claims. The results are summarized as follows: The percentage of processed food products with nutrition labeling was $27.5\%$ and $71.6\%$ of noodles had nutrition composition labeling, which was the largest number among the food category. Various unit of measurements were used in the nutrition labeling of the processed foods, per 100g or 100ml being the most common($51.8\%$) under the currently practiced nutrition labeling. Nutrition claims were made for $9.5\%$ (231 items) of the products. Drinks bad the largest number of nutrition claims of $27.3\%$ The most frequently used technology was 'contained' among the claims ($36.0\%$) and 'added' was the next ($30.7\%$). 'High in calcium' or the equivalent was the most popular nutritional claim Other nutrients for which content claims were made included: lipid, vitamin C, DHA, camitine, taurine etc.