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김순연,이종호 한국경영교육학회 2007 경영교육연구 Vol.46 No.-
This research tries to design an Internet study program fitting the subject goal with the aim of bringing up wise consumers who can get along well in the 21st century's information society, internationalization and globalization. The methods of the research are like the following: First, it designs a simulation courseware in order that a learner can keep on studying subjectively with the characteristic of aim-minded study, giving gradual feedback to each study procedure and result. Second, it realizes a web-based simulation courseware that the study procedure and the test results are made into a database, and they can be provided constantly and give help to mobilize the learner and go over. Through the inquiries of the preceeding researches, the cases related with this has been studied, and from this the parts that can be realized in relation with the consumer unit has been sought. It has been exerted that a proper instruction and learning can be done centering on the curriculum and the aim of the subject of technology and home economics; Interaction with the learner has been regarded of importance and any reponses of the learners has been tried to induced; and the students were led to record their own memo of the allowances to see their consumption inclination. Besides, the cases of the consumption have been presented so that the students may know the rights and the responsibilities of a consumer and act as a wise one and so that they can develop abilities to deal with problems if there would be any. 웹기반 교육은 인터넷을 수단으로 하여 지식을 생성, 조직, 전파하는 새로운 교육 방식이다. 이는 시간과 공간이라는 제약조건을 뛰어넘어 교수-학습을 가능하게 한다는 데에서 커다란 의의가 있어 주입식 교육에서 벗어나 다양한 정보를 가지고 학생들의 자발적인 학습을 유도할 수 있다고 본다. 따라서 본 연구에서는 21세기 정보 사회화, 국제화, 세계화에 걸맞는 현명한 소비자를 양성하는 것을 목표로 ‘청소년과 소비생활’단원을 기초로 하여 웹상에서 학습자 중심의 상호작용적인 인터넷 학습 프로그램을 설계하였다.
단호박 가루 비율에 따른 막걸리 성분 변화에 관한 연구
김순연,조정순 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.10
The purpose of this study is to develop functional Makgeolli with sweet pumpkin powder. Current study tried to find out the changes in the composition of sweet pumpkin Makgeolli according to the addition ratio of sweet pumpkin powder. Makgeolli was prepared in the traditional way by adding 0%, 4%, 8%, 12%, and 16% of sweet pumpkin powder. Changes in solid content and color, organic acid and free sugar content, beta-carotene content and sensory evaluation were performed. The content of lactic acid bacteria was highest with 4%, the content of beta-carotene, organic acid, and yeast water were highest when the sweet pumpkin powders was 16%. In addition, 12% of sweek pumpkin power shown the highest overall preference. As the added amount of sweet pumpkin powder increased, the fermentation period was delayed and the characteristics of Makgeolli were changed due to changing with sugar content and color. Therefore, this study found the proper amount of sweet pumpkin powder is 12%, and Makgeolli with sweet pumpkin powder is considered to be a health functional traditional liquor suitable for modern people's taste.
고문헌 기반 한국 전통죽의 영양학적 가치 재평가 -임원경제지(林園經濟志)를 중심으로-
김순연(Soon-Yeon Kim),김송희(Song-Hee Kim),김애정(Ae-Jung Kim) 한국산학기술학회 2021 한국산학기술학회논문지 Vol.22 No.9
우리나라는 2000년대 이후 웰빙 생활양식이 우리의 삶에 깊숙이 파고들면서 죽에 대한 관심 또한 높아져 2002년 처음으로 죽 전문점 생겼으며 그 이후 지속적인 성장을 해오고 있다. 그러나 최근 죽 시장은 기호도 중심의 죽이 지속적으로 개발되고 있어 전통죽 본연의 정체성을 살린 건강죽 개발이 필요한 실정이다. 따라서 본 연구에서는 조선후기 과학적 조리서인 임원경제지(林園經濟志)에 등장하는 죽 가운데 부재료가 약이성 재료인 죽을 제외한 21종 죽의 영양학적 가치를 재조명하고자 하였다. 21종 죽의 영양소 함량을 분석·비교한 결과, 죽 1회 분량의 열량의 범위는 164.41-555 ㎉/1 serving, 탄수화물은 24.91-83.82 ㎎/1 serving, 지질은 0.21-20.87 ㎎/1 serving, 단백질은 0.66-24.24 ㎎/1 serving으로 부재료의 종류에 따라 영양소 함량이 좌우되는 것으로 나타났다. 21종 죽 가운데 산우죽은 비타민 B6, 칼슘, 칼륨을, 호도죽은 필수지방산과 식이섬유소를, 계죽은 단백질, 비타민 A, 엽산, 아연과 같은 면역기능에 필수적인 영양소들을 포함하고 있는 것으로 분석되었다. 이에 산우죽(부재료: 참마, 우유, 꿀), 호도죽(부재료: 호도), 계죽(부재료: 계육)의 부재료를 혼합하여 새로운 건강죽을 제조하여 보급한다면 COVID-19로 어려움을 겪고 있는 시기에 국민의 보건 향상에 도움이 될 것으로 기대된다. A wellness lifestyle has been deeply embedded in the lives of Koreans since the 2000s. Over the years, the interest in porridge has also increased, leading to the establishment of porridge restaurants in 2002, which have been growing continuously since. However, in recent years, the porridge market has been developing porridges according to taste preferences. Thus, there is a need to develop healthy porridges that have the characteristics of traditional porridge. This study aimed to evaluate the nutritional values of 21 types of porridges that appear in the Imwongyeongjeji from the late Joseon Dynasty. The nutritional ingredients were analyzed and compared and the results indicated 164.41-555 ㎉ of calories, 24.91-83.82 ㎎ of carbohydrates, 0.21-20.87 ㎎ of fat, 0.66-24.24 ㎎ of protein per serving. The analysis showed that yam porridge was a source of vitamin B6, calcium, and potassium; walnut porridge, a source of essential fatty acids and dietary fiber; and chicken porridge, a source of nutrients essential for immune function such as protein, vitamin A, folic acid, and zinc. Therefore, developing a new health porridge recipe combining yam porridge, walnut porridge, and chicken porridge may be beneficial for improving the health of citizens during the COVID-19 pandemic.