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진균류(眞菌類)의 상호작용(相互作用)에 의한 Aflatoxin 생성능(生成能)에 관(關)한 연구(硏究)
김운주,정용,권숙표,Kim, Eu-Ju,Chung, Yong,Kwon, Sook-Pyo 대한예방의학회 1976 예방의학회지 Vol.9 No.1
This study was attempted to know that the interactions of various fungi, and methionine and $MgSO_4$ introduced as the substrate of culture media for fungi were affected to produce aflatoxins by Asp. flavus. 5 different fungi were isolated from the fermented soybean mash and were cultured in Chemically Defined medium (C. D. media) and soybean mash at $25^{\circ}C$ for 10 days. (1) It was confirmed that Asp. flavus produced aflatoxins in the C. D. medium and soybean mast, but that Asp. niger, Asp. oryzae, Asp. awamori and Asp. terreus did not produced them respectively. (2) Asp. flavus cultured with Asp. niger did not produce aflatoxins in C. D. medium, but produced in soybean mash, in other hand, Asp. flavus with other fungi except Asp. niger produced aflatoxins in C. D. medium and soybean mash. (3) The growth of fungi were more prosperous in the seperate culture than in the mixed culture. (4) In the C. D. medium added 20% of cultured medium of Asp. niger, Asp. flavus did not produce aflatoxins but other cultured medium did not prohibit the production of aflatoxins by Asp. flavus. (5) On the contrary, $MgSO_4$ increasing the productivity of aflatoxins by Asp. flavus in the C. D. medium, methionine known as one of precursor of aflatoxins did not affected the increasing productivity with significance.
김운주,백수진,박수영,박정숙,오미자 충북대학교 교육생활연구소 2001 생활과학연구논총 Vol.4 No.-
The purpose of this study was to investigate the eating behaviors and food preferences of university students. The survey was carried out through questionnaire and the subjects were 250 students in Chungbuk National University. Results showed that eating behaviors and food preferences of university students were concerned with general status. And most of the lodgers and the cooking food for themselves showed that their eating behaviors were irregular. As the result, It is necessary that university students were taught eating behaviors and food preferences right.
김운주,윤도경,송원희 충북대학교 교육 ·생활연구소 생활과학연구센터 2003 생활과학연구논총 Vol.7 No.1
Food coordinator is coordination what the food is many kind of subject and people are satisfied, with their mind that food space is offered by coordinator. Food coordinator base spirit is understanded the other party position and new creation for mind by mind harmony. It exist independent center of specialist for the food that they are lots of kind abundant experience and status table coordinator, food designer, product menu developer, restaurant producer and dietary adviser. It is related with many kind of specialist, food adviser, catering service, menu development, product development and food merchandising. This monograph was considered general food coordinator and Japan food coordinator of the present condition, development direction. Afterwards, food world is getting to develop for food coordinator to bright future. Therefore, food coordinator is the exact meaning by this monograph and it is an opportunity for concerned and understanded many people.
TV 요리프로그램 진행자의 전문성 여부에 따른 구성내용의 질에 대한 시청자의 평가
김운주,최은희,김기현,김정숙,송현숙,정은옥 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1
The purpose of this study was to develop the instrument to assess the TV cooking program contents and to indentify the difference of cooking program contents according to professionalism of MC. The evaluation sheet was composed of 5 sectors(sanitary practices, cooking process, information & proceeding, table setting & tasting, applicability) with all 32 questions, 5-Likert scale was used. College students majoring in food & nutrition were very interested in cooking program and 72.4% of respondents knew the cable TV Food channel. The major source of cooking information was TV(51.5%). The comparison of four TV cooking programs with professional MC(2 program) and amateur MC(2 program) was performed. Except applicability sector, the mean evaluation scores of professional cooking program were higher than amateur cooking program. In the amateur MC program, 'hand washing', 'use of hair restraints', 'separate use of cutting board', 'dish towel cleanliness', 'separation of service table', 'taking a chair in tasting', 'use of individual dish' items rated low rating score(<2.00) so more control was needed. The findings of this research suggest that cooking professional should be participate in developing TV cooking program as MC or staff.
대학급식의 미생물적 품질보증을 위한 HACCP의 적용 : 참치샐러드 Tuna Salad
김운주,최은희,최현미,배주희,채현숙 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1
The purpose of this study was to evaluate the microbiological quality, and to assure the safety of the food production process in the university foodservice facilities in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. The kitchen layout and time-temperature relationship, miciobiological quality(total plate count, coliform) were assessed to identify the critical point during each of the production phases. The results were as follows: 1) The kitchen layout had to be improved because contamination area was not separated from non-contamination area, and work table was in contact with washing sink. 2) Some employee did not follow personal hygiene standards(hand washing), and did not wear proper working uniforms(hair restraints). 3) The production time of tuna salad was 120 min, and environment temperature was 20.1~26.0℃. Improper receiving temperature, inproper holding practices(without cover at room temperature) were observed. 4) In the purchasing phase of the raw materials, the microbiological quality of green pepper was not at acceptable level based on the TPC(2.3×10^6CFU/g)and coliform(>14,000 MPN/g). During washing phase TPC was decreased about 3 log cycle. After cutting and holding phase the level of TPC and coliform were increased rapidly. At serving phase the microbiological quality of tuna salad were not at acceptable level(TPC 3.3×10^6 CFU/g, coliform 11,000 MPN/g) according to the standard set(TPC <10^5 CFU/g, coliform <100 MPN/g) by Sorberg et al. 5) For tuna salad, critical control points were purchasing and receiving of fresh vegetables, washing, cutting, holding, mixing and serving phase.
임신,수유부의 무기질 섭취와 혈청 무기질 함량에 관한 연구
김운주,정은정,안홍석 대한지역사회영양학회 2005 대한지역사회영양학회지 Vol.10 No.1
The purpose of this study was to estimate the mineral intakes and serum mineral levels of pregnant and lactating women. The subjects consisted of 34 non-pregnant, 56 pregnant and 20 lactating women. Nutrients intakes were investigated by the 24-hr recall method, and serum major and trace minerals were analyzed by the ICP-spectrometry. Calcium (Ca) and zinc (Zn) intakes were observed lower than RDA especially for both pregnant and lactating women. Iron (Fe) intake of pregnant women was 85 - 139% RDA through Fe supplementation, and that of lactating women was lower than RDA. Compared with non-pregnant women, the pregnant women had similar Ca intake and higher magnesium (Mg) intake. Comparing with the non-pregnant women, serum Ca level in pregnancy was lower, and that of lactating women was not significantly different. Serum phosphorus and Mg levels were not significantly different among the groups. Serum Fe level of pregnant and lactating women was lower than that of the non-pregnant women. Serum Zn level of pregnant women was lower than those in the lactating and non-pregnant women. Serum copper level decreased as the pregnancy progressed. Serum sodium (Na) level was higher in 2nd- and 3rd trimester and potassium (K) level was higher in 3rd trimester and lactating period than other groups. Na/K ratio was not significantly different among the groups. During all periods, there was no correlation between dietary intakes and serum levels in each minerals. Serum Ca level positively corrleated with serum Mg level, especially in 3rd trimester and lactating women. In general, serum mineral levels in pregnancy were changed compared to the levels in non-pregnancy and restored in lactation to the levels for non-pregnancy. (Korean J Community Nutrition 10(1): 59 ~ 69, 2005)