사례 조사를 통한 한식 음식점의 주방면적 비율과 환기시설의 적정성 조사

장혜자,최경기,왕태환,곽동경,Chang, Hyeja,Choi, Gyunggi,Wang, Taehwan,Kwak, Tongkyung 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

Development of Dume-buchu (Allium senescens L.) Cracker with Retrograded Rice for Children Snacks

장혜자,하경애,임지영,주세영,김우경,박혜영 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.5

A dume-buchu (Allium senescens L.) cracker with retrograded rice powder was developed for consumption as a children’s snack. For product development, the response surface methodology was used. Market tests using a questionnaire administrated to children and their caregivers were implemented. To evaluate the product’s quality during storage, chemical, sensory, and microbiological tests were tested. Optimal mixing ratios of the recipe were determined as 22.4% retrograded rice and 11.4% dumebuchu. During storage, the color of the product changed to lighter and adhesiveness of the product (p<0.001) increased. Escherichia coli, coliform, and Bacillus cereus were not detected during 13 days, which satisfies the Guidelines of the Food Code Standard of Korea. Consumer in market tests rated the top 2 attributes of the cracker as nutritional value and health. Based on these results, the dume-buchu cracker may have positive impacts as a children’s snack.

Prevalence of the Levels of Bacillus cereus in Fried Rice Dishes and Its Exposure Assessment from Chinese-style Restaurants

장혜자,이지혜,한보라,곽동경,Jun Kim 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

This study aimed to identify the exposure pathway for fried rice dishes and evaluate its microbiological quality from Chinese-style restaurants. Exposure pathway for fried rice was assessed in terms of time, temperature, and serving size by phases from preparation to consumer consumption. The microbiological quality of 32 samples was evaluated for the levels of Bacillus cereus, aerobic mesophilic plate count (APC), and coliforms. One serving size of fried rice dishes was 352.2 g. The final temperature of fried rice dishes at the consumption point was 66.1^oC for cook-toorder restaurants, and 59.8^oC for reheat-to-cook type restaurants. The prevalence of B. cereus detected in cooked rice at consumption point was 37.5%. Production types,final temperature at cooking, and consumption phases were associated with contamination level of B. cereus (p<0.05). Therefore, for the prevention of B. cereus outbreaks from fried rice dishes, cook-to-order type of production, and rapid consumption after cooking were recommended.

[P2-13] 저항전분과 두메부추를 이용한 유아용 야채크래커 개발 및 최적화 연구

장혜자,박보석,임지영,황다혜,김희선,하경애,김우경 한국식품영양과학회 2010 한국식품영양과학회 학술대회발표집 Vol.2010 No.10

세대를 통하여 전이되는 조모와 어머니의 양육행동과 조모의 양육지원

장혜자,조복희 한국영유아보육학회 2002 한국영유아보육학 Vol.0 No.31

The purpose of this study is to examine how to transfer the nursing behavior between mother as a housewife who has the first child under 24 months and grandmother, and to analyze what mother's nursing behavior is affected by the grandmother's nursing behavior and support. The subjects were 60 pairs of mother as a housewife who has the first child under 24 months and grandmother on mother's side or father's side using the inquiry paper method and interview. Total 120 sheets were used for final analysis. The results of analyses for this study are as follows. The first, the nursing behaviors between mother-side grandmother and father-side grandmother were shown some difference in the educational aspect. The second, the past and the present nursing behavior from mother's perception was shown the considerable difference between two groups in the affection and concern aspects. The third, grandmother and mother's nursing support was shown very considerable difference according to the each order that the ranking 1st was husband and ranking 2nd was father-side grandmother for each generation.

한국보육지원학회 종합토론

장혜자 한국보육지원학회 2013 한국보육지원학회 학술대회지 Vol.2013 No.추계

앞으로 보육과 유아교육이 더욱 발전할 수 있는 시점에 와 있음을 인지하며, 학회에서 유보통합에 관한 종합토론에 임하게 됨을 감사드리며 토론을 시작하 고자 한다. 유보통합에서의 행정의 통합과 플랜, 과제를 발표하신 박초아 센타장의 원고 와 내용의 통합과 플랜, 과제를 발표하신 정선아 교수의 원고를 바탕으로 앞으 로 더욱 필요한 유보통합의 지향할 과제를 중심으로 토론하고자 한다. 어린이집과 유치원이 3-5세 누리과정으로 보육과정이 진행되면서 두 기관이 상호경쟁과 갈등을 극복하고 이해를 증진하여 새로운 유보통합의 관계를 형성 해 나가야 한다. 관련된 정부부처, 학문분야 등 사회적 통합을 추구하는 방향 으로 나가려는 의지가 필요하다. 무엇보다도 영유아의 이익에 최우선을 두어야 하며, 동시에 부모의 자녀양육을 적극적으로 지원할 수 있어야 한다(문무경, 2007).

영아기 자녀를 양육하는 어머니와 조모의 상호작용활동

장혜자,정영숙 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.5 No.-

The purpose of this study is to consider the interaction between two generations carrying on actual bring-up children through investigation of its interaction between mother and grandmother caring their infant. The subjects were 60 pairs of mother as a housewife who has the first child under 24 monthes and grandmother on mother's side or father's side using the inquiry paper method and interview. To take answer, it was distributed/explained directly to each person and then filled out the inquiry. Total 120 sheets were used for final analysis. The measuring instruments were interaction between grandmother and mother according to delivery before and after, it was used the modified 4 questions from barbara J. Myers and Margaret G. Williams petersen(1991)'s study through Grandmother-Mother-Infant Interaction (Jarvos & Creaesy, 1987). For analyzing this matter, it was generated the frequency, percentage, average and value of standard deviation through SPSSWIN program. The results of analyses for this study are as follows. The interaction between grandmother and mother was shown that father-side grandmother often interacted more than mother-side grandmother. It was shown that while mother-side grandmother interacted with mother 'everyday', mother-side grandmother interacted with mother just 2 to 3 times per week, or 1 to 2 times per month.

중년 여성의 라이프스타일에 따른 가정내 지속가능한 식생활 실천

장혜자 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.1

Sustainable meal management at home will be affected by the lifestyle of the housewife. This study examined the lifestyle of middle aged women and identified their practice levels of sustainable meal management at home. A total of 438 women, aged 35 to 59, managing the family’s dietary life at home and living in Seoul, Gyeonggi Province, Daejeon, and Chonnan area participated in the survey. The middle aged women showed a higher performance level of hygiene-oriented (4.15) and health-oriented dietary life (3.59), but a less convenience-oriented dietary life (2.57). Based on their lifestyle, 3 clusters were extracted: Low-interest dietary life meal manager, health and quality pursuit meal manager, and convenience and eatingout pursuit active meal manager. Among them, the cluster of health and quality pursuit meal manager showed the highest sustainable practices in 7 dimensions of sustainable practices in the home except for the saving practices (p<0.001). The criteria suggested from the study can be applicable to the guidelines of sustainable meal management at home. The study can also be helpful for educators to identify the education themes for improving housewife’s sustainable meal practices, having different lifestyle and sustainable meal practices.

[P11-22] 보육시설의 급식서비스 및 영유아 식습관에 관한 학부모의 견해

장혜자,박영주 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

영유아기의 어머니 양육행동에 대한 자녀세대의 지각

장혜자 한국영유아보육학회 2001 한국영유아보육학 Vol.0 No.25

본 연구는 성인의 자녀가 과거 어릴적 어머니의 양육행동을 평가해 볼 수 있기 위한 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’을 측정하기 위한 신뢰롭고 타당한 척도를 개발하고자 하는 것이다. 이러한 측정도구를 개발하기 위해 과거 어머니의 양육행동을 측정하기 위한 도구로서 “Grandmother-Mother-Infant Interaction”을 Barbara J. Myers 와 Margaret G. Williams­Petersen(1991)이 그들의 연구에 맞게 수정 및 제작한 질문지를 기초로 우리나라 문화에 적합한 문항으로 구성하였다. 연구자가 질문지를 번안한 후 아동학전공자 4명에게 내용타당도를 구하였다. 본래의 질문지 14문항에 연구자가 36문항을 첨가하여 50문항으로 구성된 예비형 검사도구의 적합성을 검증하고자 어머니에게 내용이 이해가 되지 않거나 말이 어려운 문항들을 지적하도록 하였다. 연구대상은 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’ 척도를 구성하기 위해 대학에 재학하고 있는 학생 440명을 선정하여 최종적으로 408명의 질문지를 사용하였다. 본 연구결과 척도의 문항구성은 양호한 것으로 나타났으며, 구성타당도의 검증을 위해 확인적 요인분석을 실시하였으며, 보다 적은 수의 타당한 문항으로 척도를 정석하고자 요인분석에서 얻은 척도에 단계별 회귀분석을 실시하였다. 그 결과 1요인(관심영역) 8문항, 2요인(기본생황영역) 8문항, 3요인(애정영역) 7문항, 4요인(훈육영역) 4문항으로 추출되어 총 27문항이 선정되었다. 또한 신뢰도 검증을 위해 Cronbach's α= .82로 높게 나타났다. 따라서 본 연구에서 개발된 척도인 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’을 측정할 수 있는 신뢰롭고도 타당한 도구가 된다는 결론을 내릴 수 있다.