한국의 겨울 절식과 시식

구난숙,Gu, Nan-Suk 한국식품연구원 2010 한맛한얼 Vol.3 No.4

대전대학교 학생들의 유전자변형식품에 대한 인식조사

구난숙 대전대학교 기초과학연구소 2017 自然科學 Vol.28 No.-

The perception aspects on genetically modified(GM) foods were investigated and analyzed from Daejeon university students. The questionnaires were collected from 98 food & nutrition major students. Most students(99%) understood the meaning of GM foods. The labelling system of GM foods was recognized by 82.6% of subjects and most of them answered the necessity of the labelling system. Only 18.4% of them had purchasing experience on GM labelled foods and 88.8% of them were willing to buy GM foods in case of same quality or lower price compared to natural foods. They replied that the effectively applicable law and the system improvement were the most necessary action for well-keeping the labelling system of GM foods. 80.6% of them expressed the positive opinion about the production of GM foods and the utilization to processed foods. According to the result of this research, it is required to investigate the perception aspects on GM foods from non-food & nutrition major students.

대전대학교 학생들의 전통 떡에 대한 인식 및 섭취실태

구난숙 대전대학교 기초과학연구소 2006 自然科學 Vol.17 No.-

대전대학교 학생을 대상으로 우리나라 전통 떡에 대한 인지도와 기호도를 조사하였다 120 명의 대 학생들이 직접 설문지에 기록하도록 하여 자료를 수집하였으며, 기재가 불충분한 것을 제외하고 109 명으로부터 수집한 자료를 본 연구에 사용하였다. 대학생들은식생활에서 영양섭취와 즐거움추구를 중요시 하며 , 식품을 선택할 때 맛을 가장 고려하는것으로 나타났다. 전체 응답자의 90%이상이 먹어 본 경험이 있는 전통 떡은 송편 , 인절미, 가래떡, 백설기, 무지개떡, 팥시루떡, 꿀떡, 약식으로 조사되었다 가장 좋아하는 떡은꿀떡, 가장 싫어하는 떡은 팥시루떡으로 응답하였다. 아침식사용으로 먹고 싶은 떡으로는 백설기를, 외국인에게 후식으로 권하고 싶은 떡으로는 꿀떡을 가장 많이 추천하였다.

시판 전통발효식품에 대한 대전지역 소비자들의 반응 및 구입현황

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65 - 67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soybean paste) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style soysauce), 45% can make Chonggukjang(fermented soybean) and 34% can make Jot-kals(selt-fermented fish products). With decreasing age(p <0.001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1% Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. The younger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The reasons for purchasing fermented foods were convenience(52.9%), lack of preparation knowledge(l7.5%), lack of time for preparation(l2.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for not buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(2 1%), unsanitary treatment(l6%) and to keep their indigenous taste( 14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods. (Korean J Community Nutrition 2(3) : 388~395,1997)

대전대학교 대학생의 글루탐산 나트륨(MSG) 섭취 실태 및 기호도

구난숙,김현경,박종임 大田大學校 學生生活硏究所 1997 學生生活硏究 Vol.6 No.-

300 명의 대전대학교 대학생을 대상으로 글루탐산 나트륨 ( MSG ) 에 대한 섭취 실 태 및 기 호도에 대한 설문조사가 실시되었다 조사대상자 중 52 %는 어머니가, 35 %는 타인이, 그리 고 12 . 5 %는 본인이 조리한 음식을 섭취하고 있었으며 음식에 MSG가 사용된다는 학생은 37 %로 나타났다 MSG가 주로 그리고 다량 첨가되는 음식으로 국물 음식과 육류 이용 음 식이 많이 지적되었다 . 조사대상자의 10 %는 MSG 로 인해 중국음식 증후군을 경험하였으 며 , 맛소금으로 간을 맞추는 경우가 여학생은 56 .4%, 남학생은 39 . 6 %였다 . M S G가 첨가 되지 않을 경우 27 .3% 학생은 음식이 맛이 없다고 대답하였고 , MSG가 음식에 첨가되었을 때 음식에 감칠 맛, 느끼한 맛이 느껴진다고 하였다. The survey was conducted to investigate college student' s consumption aspect and preference on monosodium glutamate(MSG). The students have taken foods prepared by their mother( 50%) , other persons(35%) and themselves02.5%L 37% of students utilized MSG in foods . Soups and meats were the food which MSG was much and frequently added 10% of students had experiences in Chinese restaurant syndrome after took foods containing MSG. 56.4% of female and 39.6% of male used matsokum(salt mixed with MSG) to adjust the taste of foods 27.3% of student said that foods without adding MSG had not good taste and MSG gave uami taste to foods.

대전지역 초·중·고등학교의 학교급식 실태 및 만족도 비교

구난숙,왕수경,임영희,윤은영 대전대학교 기초과학연구소 2001 自然科學 Vol.12 No.1

대전지역 급식학교 초등학생과 중·고등학생을 대상으로 학교급식 실태와 만족도를 조사하였다. 조사대상자의 92.8%가 피급식자였으나, 학교급식의 선호자는 9.2%뿐 이었다. 35.1%는 식당에서, 64.9%는 교실에서 음식을 먹었고, 40.6%가 전학년이 동시에 급식을 받는다고 하였다. 학교급식의 선호이유로 초등학생은 ‘다양한 식품섭취’(44.0%)를, 중·고등학생은 ‘도시락 지참 불필요’(59.0%)를 가장 많이 응답하였다(p〈0.001). 학교급식물 선호하지 않는 이유로 초등학생은 ‘반찬이 맛없음’(26.9%)과 ‘싫어하는 음식이 많음’(20.5%)과 ‘먹는 장소가 지저분함’(13.5%)을 지적하였다(p〈0.001). 초·중·고등학생이 공통적으로 좋아하는 음식은 쌀밥, 배추김치, 튀김이고, 보리밥, 콩밥, 깍두기에 대한 선호도는 초등학생보다 중·고등학생이 높았다(p〈0.001). 초등학생은 미역국을 중·고등학생은 쇠고기국을 선호하는 경향을 나타냈다. 초·중·고등학생들은 나물류와 국을 가장 많이 남기며, 특히 초등학생은 국을, 중·고등학생은 김치를 더 많이 남기는 것으로 조사되었다(p〈0.001). 급식음식의 양, 식당의 위생상태, 급식비에 대한 만족도는 중·고등학생이 초등학생보다 낮았다(p〈0.001). 조사대상자의 34.5%가 이물질이 있는 음식을 먹어 본 경험이 있었고, 상한 음식에 대한 경험은 초등학생들이 더 많았다. The aspects and satisfaction on school lunch program were investigated to provide basis- information for better foodservice in elementary, middle, and high school by~questionnaires. The survey was conducted in Daejon, and data were analyzed by SAS. Although 92.8% of subject were under foodservice, only 9.2% of them preferred the foods served in school. The subjects took foods in their classroorn(64.9%) or dining ha11135.1%), 40.6% of them had chance to eat foods at the same time. The most favorite reason for foodservice was indicated as variety of foods(44.0%) by elementary school children and no need on lunch bag(59.0%) by middle and high school students(p<0.001). The most unfavorite reason for foodservice was indicated as bad taste of focds(26.9%) or many disliked foods(20.5%1 by elementary school children and many disliked foods(28.0%) or dirty eating place(13.5%) by middle and high school students(p<0.001). The subject liked ssalbap, baechu kimchi, fried foods. The acceptance about boribap, kongbap, kkakduki was higher in elementary school children than middle and high school students(p<0.001). The preference of mieokkuk was higher in elementary school children middle and high school students. The amount of leftover was the most from namul and soup. The main leftover was soup in elementary school children and kimchi middle and high school students. The degree of satisfaction was lower in middle and high school students than in elementary school children about the amount of foods, sanitary condition of eating place, and food fee(p<0.001). 34.5% of them had taken the unwanted materials in foods and more elementary school children had experienced the deteriorated foods than middle and high school students. The results suggest that food preference of subjects should be considered in meal planning and various cooking method should be utilized to enhance taste of foods for better foodservice. Also, the importance of various foods intake must be periodically and continuously taught to them through nutrition education.

대전지역 대학생들의 식생활 및 한국 전통음식에 대한 의식 조사

구난숙 大田大學校 學生生活硏究所 1995 學生生活硏究 Vol.4 No.-

한국 전통음식에 대한 대학생의 의식을 알아보기 위해 이 조사가 실시되었다 대전지역의 16개 대학교에서 493영의 학생들이 임의 선정되었고 설문지에 직접 기록하도록 하였다. 조사결과 대전 대에는 다른 대학보다 자취생이 더 많았으며 배고픔을 해결하기 위하여 식사를 한다는 학생들이 않았다. 대부분의 학생들은 즐거움을 추구하기 위해 식사를 하는 것으로 나타났다. 응답자의94% 가량이 한국 전통음식이 계승되고 발전되어야 한다고 생각하고 있었다. 그러나 한국 전통음식의 맛이 그들의 기호에 맞게 변화되기를 원하고 있었다. 전통 발효식품 중에서 그들이 가장 좋아하는 것은 김치이었고, 싫어하는 것은 젓갈류와 장아찌로 나타났다. This study was conducted to investigate college students’' perception of Korean traditional foods. 493 students from 6 University in Taejon area were selected randomnly and asked to fill out the questionaires. In Taejon University, there were more self-lodging students and more students took their meals for hunger than in other University. Most students had their meals for pleasure. About 94% students thought that the Korean traditional foods should be succeeded and developed. However, they wanted the taste of Korean traditional foods to be changed for their preference. Among the Korean fermented foods, Kimch'i was the most favorite foods. The fermented fish products and jang-atchi were unfavorite ones.

대전지역 주부들의 한국발효식품 소비실태

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

전통 발효식품의 소비정도와 마련방법을 알아보기 위해 대전지역 주부 290명을 대상으로 설문조사를 실시하였다. 김치류는 하루에 1번 이상 이용하는 주부가 97%, 매끼마다 이용하는 주부는 87%로 가장 빈번하게 식탁에 오르는 발효식품이었다. 그 다음은 진간장, 국간장, 고추장 및 된장의 순으로 하루에 1번 이상 이용한다는 답은 각각 47%, 46%, 31% 및 27% 이어서 장류는 우리 음식 준비시 매일 요구되는 발효식품임을 알 수 있었다.식사 준비시 매우 낮은 빈도로 이용되는 발효식품은 청국장, 젓갈류 및 장아찌류로 거의 이용하지 않는다는 주부도 각각 18%, 19% 및 22%나 되었다. 특히 김치류, 장아찌류, 된장류, 고추장류, 젓갈류 및 청국장 등은 교육수준이 높고 젊은 주부일수록 소비빈도가 유의적으로 낮았다. 가족형태와 유의적 관계가 있는 발효식품은 된장류 뿐으로 대가족 보다는 핵가족인 경우 소비빈도가 낮았고, 주부의 직업유무와는 젓갈류만 유의적 관련성이 있어서 일을 하는 주부들이 젓갈류를 자주 이용하고 있었다. 74%의 주부가 전통 발효식품의 소비가 감소하고 있다고 하였고, 감소이유는 음식종류의 증가(54%), 자녀들의 식성변화(27%), 반찬수의 증가(10%), 어른들의 식성변화(9%)를 지적하였다. 김치류의 마련방법은 86%가 직접 제조한 것, 11%가 친척집 것을 이용하는 것으로 나타났고, 장류는 직접 제조하는 주부가 49% 뿐이었다. 교육수준이 높은 젊은 주부일수록 직접 제조하지 않는 경향을 나타냈다(p<0.0001). 본 조사에서 얻어진 결과를 보면 교육수준이 높은 젊은 주부일수록 발효식품을 식사 준비시 적게 이용하는 경향을 나타내고 있다. 따라서 식생활의 변화를 인정하되 전통 발효식품이 젊은 세대에 의해 지속적으로 소비되기 위한 프로그램을 개발하여 가정과 사회에서 실질적 교육이 이루어지도록 애써야 한다고 생각한다. The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety *Ten percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang. Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chong&jang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively. With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chong&ang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(ll%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less they have made of Kimchi and jangs.

여름의 절식과 시식

구난숙,Gu, Nan-Suk 한국식품연구원 2011 한맛한얼 Vol.4 No.2

대전지역 중.장년층의 건강식품 이용실태

구난숙,박지연 대한지역사회영양학회 2000 대한지역사회영양학회지 Vol.5 No.3

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by $\chi$$^2$-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p < 0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.