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연근음료의 영양학적 특징 및 흰쥐의 혈관개선에 미치는 기능성 평가
김운주(Woon Ju Kim),채현숙(Huyn Suk Chae) 충북대학교 생활과학연구소 2006 생활과학연구논총 Vol.10 No.1
The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 ㎎%), K(6.87 ㎎%), Ca(2.53 ㎎%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.
김운주(Kim Woon-Ju),강정희(Kang Jeong-Hee),김효연(Kim Hyo-Yun),박미정(Park Mi-Jeong) 충북대학교 생활과학연구소 2004 생활과학연구논총 Vol.8 No.1
The contents of cholesterol, unsaturated fatty acids of Duck"s Egg is more less than hen"s eggs and phospholipids is more. Therefor duck"s egg yolk was expected that will be good material of mayonnaise. The objective of this study was to investigate sensory and texture characteristics of mayonnaise using duck"s egg yolk. and to established level of materials(duck"s egg yolk, soybean oil and vinegar). The color, Max force, yield, adhesiveness, hardness, viscosity, cohesiveness, springness, gumminess, brittleness and gelstrength of mayonnaise using duck"s egg yolk was measured for Colorimeter and Rheometer. The optimal containing level of materials in mayonnaise using duck"s egg yolk was duck"s egg yolk 110g, soybean oil 450g, vinegar 55g. The taste, shininess and overall preference of mayonnaise using duck"s egg yolk was lower score than market"s mayonnaise. The reason was thought because it was not addition of spice on mayonnaise using duck"s egg yolk. This results suggested that duck"s egg yolk can substitute hen"s egg yolk in the preparation of mayonnaise. Also, we thought that it is necessary to study for oxidative stability and emulsion stability of mayonnaise using duck"s egg yolk in order to investigate of the more functional characteristic.
고속도로 휴게소 식당 이용 고객의 메뉴요구도 및 메뉴선택요인
김운주(Woon Ju Kim) 충북대학교 생활과학연구소 2006 생활과학연구논총 Vol.10 No.1
The purpose of this research was to supply basic character and demand of customer for the efficient operation of the restaurant at resting places on the highway. Menu choice factor was investigated as scoring of customer"s consideration about quality, taste, temperature, nutrition, amount, flavor, freshness, cookery, one"s like, seasonal meal, price and quickness. The result of menu demand by customer"s general character was that menu demand score of male customer was higher in Korean meal and the score of female customer was higher in noodles and fast food. And younger customer followed noodles, fast food and Korean meal but older customer was higher in Korean meal and Japanese food. Also menu choice factor of customer was taste, freshness and quality of meal.
한약처방을 활용한 Medicinal Food의 개발에 관한 연구 - 생맥산이 수축동맥의 이완과 국소뇌혈류량에 미치는 효과 및 기전 -
박성혜,김운주,Park Sung-Hye,Kim Woon-Ju 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5
This study was performed to provide basic data that predict the application of Saengmaegsan(SMS) as medicinal food. SMS has been used in oriental medicine for many years as a therapeutic agent for cerebral disease. We examined the effects of SMS on physiological function in isolated abdominal aorta and femoral artery from rabbit and measured the changes of regional cerebral hood flow(rCBF), which was continually monitored by laser-doppler flowmeter and pressure transducer in anesthetized adult Spargue-Dawley rats through the data acquisition system composed of MacLab and Macintosh computer. The contraction forces by injection of norephinephrine in isolated abdominal aorta and femoral artery were significantly decreased in each concentration of SMS treatment compared with control. rCBF was increased by SMS in a dose-dependent manner. These results suggest that SMS causes a diverse response of rCBF and arterial diameter. These mechanism in rCBF increase may be mediated by prostaglandis, cyclic GMP and adrenergic $\beta-receptor$. Also mechanism in artery contraction decrease is also mediated by prostaglandis and cyclic GMP. These results indicate that SMS can be nsed as a safe and clinically applicable as a supplementation of diet therapy for cerebral cardiovascular disease patients.
청주지역 초등학생의 가공식품에 대한 지식과 태도 및 섭취빈도
김진숙(Jin Suk Kim),이유진(Yu Jin Lee),김운주(Woon Ju Kim) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.1
This study aims to present basic data as data on nutrition education for rational selection of processed food of children of school age henceforth by examining on processed food preffered by elementary school students and analyzing knowledge and attitudes toward processed food. Survey consists of characteristic, lifestyle, understanding on processed food, attitude toward processed food, consumption frequency of processed food. For this study, three of elementary schools in Cheongju, Chungcheongbuk-do were randomly chosen, total of 500 questionnaires were distributed to fifth and sixth grades of elementary school, and 428 questionnaires excepting those with insincere answer were used as the final analyzing using SAS 8.2 version program. As a result of examination on correlation of knowledge and attitudes toward processed food, degree of knowledge toward processed food showed correlation of attentive amount with degree of attitude(r=0.097*) toward processed food; as knowledge toward processed food is higher of elementary school students, attitude of not selecting processed food got higher. Consumption frequency of processed food showed difference according to level of knowledge and attitudes toward processed food of elementary school students; as knowledge and attitudes were higher, use of processed food of elementary school students was attentively low. In consumption frequency of processed food according to lifestyle of elementary school students, consumption of processed food showed attentive difference according to playing time and sleeping time. Results of examination on correlation of knowledge and attitudes toward processed food of elementary school students showed attentively high in total, as degree of knowledge and attitudes point on choice of processed food were higher, processed food was being less consumed.
중학교 가정과 교육에서 세탁단원에 대한 컴퓨터 보조학습 프로그램의 효과
한기옥(Han Kee-Ock),김운주(Kim Woon-Ju) 충북대학교 생활과학연구소 1998 생활과학연구논총 Vol.1 No.-
The purpose of this study was to examine the effect of computer assisted instructional (CAI) program on learning of middle school students. The effects of CAI program and cooperative learning with CAl according to the gender, grade-record, and IQ were measured, and the students' attitudes toward CAI were investigated. The subjects of this study consisted of 222 middle school students in Chonan. For statstieaI analysis, x² -test, t-test and the ANOVA were utilized by using the SAS computer program. The results of this study were as follows; 1) The learning effects were significantly higher in CAI program group than in traditional instruction group. 2) There were no significant differences in the learning effects according to the gender and IQ, but the difference in the learning effects according to the grade record was found. 3) There was no significant difference between the effects of cooperative and individual learning with CAI. 4) There were some significant differences in the students' attitudes toward CAI according to the gender. The results suggest that CAI program may be used for improving the effectiveness of teaching methods in middle school. Also, the computer program should be developed according to the students' characteristics.