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수원시 거주 성인의 일반적 특성과 외식행동과의 관련성 분석
손춘영 東南保健大學 2009 論文集-東南保健大學 Vol.27 No.1
This study was carried out to investigate the relationship between general characteristics and the eating-out behaviors of adults in Suwon. A survey, conducted from January 5th to February 27th in 2009, collected a 'total of 394 data with 156 males(39.6%), and 238 females(60.4%). The statistical analysis was performed by using SPSS 14.0 package program. The results of the study are as follows: The frequency rate of eating-out was higher for male than female, the younger than the older(p<0.001), high income earners than low income earners (p<0.05) and high educated level than low educated level(p<0.001). The most respondents(75.1%) preferred Korean restaurants, the kinds of visiting restaurant frequently was significantly different according to age(p<0.001), and average monthly income(p<0.01). The average monthly eating-out expenses were significantly higher for male than female (p<0.001), the younger than the older (p<0.05), high educated level and for those who have higher monthly income than lower (p<0.001). BMI didn’t make any difference in the average cost for eating-out. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents, and gender (p<0.05), age (p<0.001), educated levels (p<0.05), occupations (p<0.001), and BMI(p<0.05) also showed significant differences. As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to develop a marketing strategy which fits the customers, the general characteristics and the trend of target customers have to be analyzed to activate the eating-out industry.
손춘영,고은아,신원선 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.6
Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.
여대생의 골밀도에 따른 식행동과 영양소 섭취상태 비교연구
손춘영 ( Chun Young Sohn ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1
The purpose of this study was to investigate the effect and correlation of anthropometric data, eating behaviors, and nutrient intake on the bone mineral density(BMD) of female college students. 349 female college students were surveyed and their age, height, and weight were an average of 20.5 years, 163.2 ㎝and 54.0 ㎏, respectively. Their average BMI was 20.2, with 66% falling in the normal range, 21.8% classified as underweight, 8.0% as overweight, and obese individuals comprised 3.4% of the sample by BMI classification. Calcaneal BMD was measured and the average T-score was 0.117. The results of BMD measurements were normal in 268 people(76.8%), osteopenia was found in 71 individuals(20.3%), and osteoporosis in 10(2.9%), respectively. There was a significant difference in bone mineral density according to height(p<0.05) and BMI (p<0.01). There were significant differences between BMD and eating behavior, regularity of eating behaviors(p<0.05), instant food intake(p<0.05), eating out(p<0.05) and nutritional supplement intake(p<0.05). In addition, normal the group with normal BMD had a more desirable eating behavior compared to the osteopenia and osteoporosis afflicted groups. BMD had a significant difference according to the nutrient intake of calcium(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). In conclusion, BMD showed a good correlation with height(p<0.01), BMI(p<0.01), body composition including total body water(p<0.05), FFM(p<0.05), body protein(p<0.05) and intake of calcium(p<0.05), iron(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). Therefore, an education plan and training on balanced diets proper body weight control, and desirable eating behaviors for female college students will be needed.
AHP기법을 이용한 병원 환자식 운영 품질 평가 분야의 중요도 분석
손춘영 ( Chun Young Sohn ),양일선 ( Il Sun Yang ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.
인천지역 보건소 고혈압·당뇨병 예방교육 참가자의 소듐 관련 식생활 실태 조사
박희옥,손춘영,박정화,Pak, Hee-Ok,Sohn, Chun-Young,Park, Jung-Hwa 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.2
This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 102, female: 199) of age 50 years and above. The questionnaire for dietary life and salty taste assessment were performed on the subjects. Data were analyzed using SPSS package (ver. 18.0). According to the result of questionnaire for dietary behavior, 70% of the subjects were in the low salt intake group (p<0.001). In the result of questionnaire for dietary frequency, all ages groups were in the low salt intake group (p<0.01). The data of questionnaire for dietary behavior showed that the subjects of age above 75 years preferred salted seafood, soup, and kimchi (p<0.01). The data of questionnaire for dietary frequency showed that the subjects of age between 65 and 74, least chose fried kimchi, noodle, and soybean paste soup with clams (p<0.05), and the healthy adult groups chose kimchi stew, ssam and ssamjang (p<0.05). The score for dietary behavior in male subjects was higher than female subjects (p<0.01). In particular, the score for dietary frequency was the lowest in the subjects of age between 65 and 74 (p<0.01). The mean value of salty taste assessment in the subjects was 0.41% which is higher than the ideal value of 0.3% (p<0.01). Offering more nutrition education and continuous feedback of healthcare center may be needed to improve the health status of the adults.