This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is 10~20%. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased 2~3 per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

본 연구는 Allium속의 중금속 흡착력을 구명하고자 식물체의 식용부위별, 시료의 입자별, 중금속의 농도별, 용액의 온도별, pH별 실험 결과이다. Allium속에 의한 중금속의 흡착 량은 Allium속의 종류에 관계없이 Cd이 Zn보다 훨씬 많았다. 대파, 쪽파는 입자가 클 수록 Cd 흡착이 잘 되었으나 Zn은 입자별 차이가 나타나지 않았다. 농도별 중금속 흡착력은 용액중의 농도가 높을수록 증가하였으나 증가율은 일정하지 않았다. 온도에 따른 중금속의 흡착력은 온도 증가에 따라 증가하였으나, 예외적으로 달래는 Cd 흡착량이 감소하였다. pH에 따른 중금속의 흡착량은 두 금속 모두 큰 영향을 받지 않았다. 중금속의 흡착에 미치는 Allium속 성분함량간의 관계는 함황 아미노산과 비타민 B_2에서 유의성이 인정되었다.

This study presents a sociocultural study of 'traditional' as well as contemporary dietary construtions among Seoulites. It also represents the first interdisciplinary study of food between nutritional science and anthropology in Korea. This study was performed a case study based on in- depth interviews with those who were born around the Japanese occupation period and raised in Seoul experiencing radical social changes modern Korean history. The participants were mostly in their late sixties and very knowledgeable of 'traditional' foods of Seoul and the ways they were made and consumed. This interview data show the historicity of foods were used and understood differently in past and represented different understandings of, for instances, 'nature' and 'culture' of Seoulites. This study not only provides new approaches to food study but also identifies the common ground on which an interdisciplinary study of food between nutritionists and anthropologists can develop.

This study was undertaken to investigate the dietary behavior and sugar intake of korean school children. The subject were 131 school lunch program children and 149 non school lunch program children lived in Soung Nam city. Sugar intake, food intake, dietary behavior and anthropometric measurement were studied through personal interview using 24-hour recall dietary data and records. Total daily energy and nutrient intake of children were higher than RDAs except for intake of Calcium and vitamin A. The nutrients intake of school lunch program children were significantly higher than that of non school lunch program children (p〈0.05). The range of daily sugar intake was 10 g to 220 g and the total daily sugar intake was 63.0±37.4 g. Sugar intake of school lunch program children (51.4±25.7 g) was significantly lower than non school lunch program children (73.1±42.9 g) (p〈0.0001). The more sugar intake increase more intake of Energy, Fat and Carbohydrate. The result of stepwise multiple regression analysis using the sugar intake of children as dependent variable, energy, vitamin B2, protein, niacin, calcium school lunch program, education of fathers are significant explanatory variables, explaining 44.8% of variation. Result of this study suggest that school lunch program is desirable for good dietary behavior and decreation of sugar intake of school children.

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

Bacillus sp. GS가 생산하는 xylanase를 DEAE-Sephadex A-50 ion chromatography DEAE-Sephadex G-100 gel filtration을 통하여 정제한 후 그 특성을 조사 하였다. 최적 반응 온도와 pH는 각각 40℃, 6.5이었으며 50℃ 이하에서는 안정하였으나 그 이상이 되면 급격히 불활성화 되는 것으로 보아 열 안정성은 좋지 않음을 알 수 있었다. pH 안정성을 조사한 결과 pH 5.5에서 8.0까지는 안정하였고, 금속이온에 의한 영향을 살펴본 결과 Co^++, Cu^++에 의하여 효소의 활성이 현저히 증가함을 알 수 있었고, Hg^+에 의해서는 거의 완전히 효소의 활성이 저해됨을 알 수 있었다. 분리된 효소는 birchwood xylan을 기질로 하여 분해 산물을 분석한 결과 xylobiose가 주성분인 xylooligosaccharide를 생산하는 endo형의 효소임을 알 수 있었다. 따라서 본 효소는 xylan으로부터 bifidogenic factor인xylooligosaccharide를 생산하기에 적당한 효소라고 생각된다.

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

This study aims to evaluate the degree of malnutrition of children by three nutritional indicators-Weight for Age, Hight for Age, Weight for Height. The results are as follows; The average height and weight of children are much lower than Korea average height and weight. In terms of Weigh for Age, 20-40% of the samples belongs to below-2 standard deviation from the mean of reference group. 90% of the samples falls into the region below the mean. The standard deviation score indicates negative sign for eighty to ninety percent of the samples. The malnutrition of the samples is also confirmed in terms of Height for Age. In terms of Weight for Height, the mean of the samples is not significantly different from that of the reference group. Tests of the nutritional status under basis of three nutritional indicators show that approximately 50% of the samples had suffered from malnutrition and 17% of the samples have suffered from malnutrition.

심장혈관 조영술과 심장혈관 중재술은 심장혈관 질환을 치료하는 안전하고 효율적인 시술이다. 그러나 시술이 이루어지는 동안 환자와 시술자의 방사선 피폭에 대해서는 주의가 필요하다. 본 연구의 대상으로는 2015년 9월부터 2016년 1월 사이에 강원도 소재 한 대학병원의 심혈관센터에서 시행된 147명의 심장혈관 조영술(CA)과 심장혈관 중재술(CI)을 시행한 환자를 대상으로 시술자의 피폭선량을 평가하였다. CA만을 시행한 경우 시술자의 유효선량은 최소 0.39 uSv, 최대 30.6 uSv를 나타냈고 평균 유효선량은 4.11 uSv를 나 타냈다. CI를 시행한 경우 유효선량은 최소 1.618 uSv, 최대 202.805 uSv를 나타냈고 평균 유효선량은 34.41 uSv를 나타냈다. 본 연구의 결과에서 갑상선 위치에서 측정된 선량을 머리가 받은 선량으로 대체할 경우 PCI에서 평균 받는 선량을 연평균 1000건의 시술을 시행한다고 할 경우 90 mSv/year 에 해당한다. 이를 2년 누적할 경우 눈의 제한선량인 150 mSv를 초과하는 수치이다. 심장혈관 중재적 시술은 의료 방사선의 피폭 에 있어 CT 다음으로 큰 부분을 차지하고 있다. 따라서 시술이 시행되는 동안 환자와 시술자의 방사선 방 어가 적절히 이루어질 수 있도록 하여야 하며 검사의 최적화와 정당성을 확보하여 안전한 검사가 될 수 있 도록 해야 한다. 이를 위해 시술자에게는 적절한 교육이 이루어져야 하고 시술 중에는 개인방어 장비를 착 용하여야 하며 모니터링을 통해 환자와 시술자의 피폭선량을 줄이는 노력이 필요하다.

모바일 플랫폼의 보급이 확대되면서 디지털 콘텐츠(Digital Contents)가 양산됨에 따라 교육용 기능성게임 역시 관심이 증대되고 있다. 그러나 기존의 디지털 교육용 기능성 게임은 교육적 기술의 적용이 미비하거나 오프라인(Offline) 교육과 연계되지 않는 단독적인 형태를 가지고 있어 효율성이 낮다. 본 논문에서는 태블릿 PC를 활용한 아동 교육용 기능성 게임 ‘쌀미미 어드벤쳐’를 개발하였다. 개발한 게임은 이야기, 놀이, 음악, 요리의 4가지 요소를 디자인하여 총 5단계로 구성하였고 캐릭터와 인터랙션 등을 통한 콘텐츠의 집중도와 흥미를 높였다. 천안 소재 초등학교 3,4학년 126명을 대상으로 온/오프라인의 학습 융합과 효율성을 실험한 결과, 태블릿 PC를 활용한 디지털 교육과 오프라인 교육의 연계 학습 측면과 학습 디자인 요소를 적용한 게임 콘텐츠의 효율성 측면에서 긍정적인 결과를 알 수 있었다. 본 연구를 통해 아동들의 오프라인 교육에서 디지털 콘텐츠를 적용한 효과적인 수업과 학습 방법을 모색 할 수 있을 것이다.