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중학생의 가공식품에 대한 선호도와 식품${\cdot} $영양표시에 대한 인식도
박선성,김나영,한명주,Park, Sun-Sung,Kim, Na-Young,Han, Myung-Joo 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.2
The objectives of this study were to determine the preferences and consideration factors for selecting processed foods, in middle school students as well as their perceptions on food and nutrition labeling student. Middle school students in the Seoul area were surveyed from October to November, 2006. The results are summarized as follows: the preferred processed foods included 'drinks' (3.85), 'noodles' (3.81), 'biscuits and bread' (3.80), 'milk and dairy products' (3.71), and 'meat and meat products' (3.60). The most important consideration factors in selecting processed foods were 'expiration date' (4.45), 'taste' (4.34), and 'price' (4.08). The two main reasons for eating processed foods were 'delicious' (43.1%) and 'convenient' (33.9%). Food labels were identified 'sometimes' (34.5%), 'rarely' (31.2%), and 'almost never' (18.6%). The primary reason for examining a food label was 'to confirm the expiration date' (52.6%). The main reason for not reviewing a food's label was 'habitual purchase' (57.8%). Nutrition labels were identified 'rarely' (33.4%), 'almost never' (24.7%), and 'sometimes' (23.5%). The reasons for examining nutrition labels included 'to confirm a high proportion of nutritive substances' (26.5%), 'boredom' (24.2%), 'for weight control' (23.5%), and 'to improve health' (18.1%). The main reason for not examining a food's nutrition label was 'not interested' (56.5%).
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중학생의 배려심⋅다문화수용성 향상을 위한 비주얼 씽킹 활용 식생활교육 프로그램 개발 및 적용: 2015 개정 기술⋅가정과 교육과정을 중심으로
고지원,박선성,김서현,김유경 한국가정과교육학회 2022 한국가정과교육학회지 Vol.34 No.2
The purpose of this study is to develop and evaluate a dietary education program to improve the caring ability and multicultural acceptance of middle school students. Based on the instructional system design of ADDIE model, the dietary education program was developed to contain five sessions including four theoretical lectures and one lab session. Visual thinking technique was used to train students to express their thoughts and emotion by writing and drawing. The dietary education program was conducted for four weeks (from November 19 to December 14, 2018) at a middle school located in Seoul on a total of 69 middle school students, out of which 34 were assigned to an experimental group and 35 were assigned to a control group. Separate paired t-test were conducted for the experimental group and the control group, respectively, to determine the changes in caring ability and multicultural acceptance scores before and after the dietary education. There were significant increases in caring ability (dietary-, emotional-, behavioral- and cognitive caring) and multicultural acceptance (diversity, relationship and universality) scores among the experimental group after the dietary program. However, no differences were observed among the control group. The results indicate that the dietary education program can be an effective tool to improve caring ability and multicultural acceptance of middle school students. 본 연구는 중학생의 배려심 및 다문화수용성 향상을 위해 중학교 기술⋅가정교과의 ‘가정생활과 안전’영역의 ‘청소년기의영양과 식행동, 식사의 계획과 선택’ 내용 요소를 중심으로 교수⋅학습 과정안을 개발하였다. ADDIE 모형을 바탕으로 개발된교수⋅학습 과정안은 비주얼 씽킹을 활용하여, 배려와 감사의 마음 기르기, 가족에 대한 배려, 다문화 가족에 대한 이해와배려, 사랑의 도시락 만들기의 주제로 총 5차시로 개발되었다. 개발된 프로그램은 중학교 3학년(교육군 34명, 비교육군 35명)을대상으로 적용되었고, 수업 전⋅후 교육군과 비교육군의 배려심 및 다문화수용성의 차이를 대응표본(paired t-test)을 통해 비교하였다. 식생활 교육프로그램 적용 후, 교육군의 배려심 하위영역인 식생활, 정서적, 행동적, 인지적 배려 모두 유의적으로 증가하였으며(p<.001), 다문화수용성 하위영역인 다양성, 관계성, 보편성 또한 유의적으로 증가하였다. 비교육군의 배려심 및 다문화수용성 사전-사후 평균에는 유의미한 차이가 없었다. 따라서 본 연구에서 개발된 식생활 교육프로그램은 중학생들의 배려심 및다문화수용성 향상에 긍정적인 효과를 주었음을 시사한다.
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Kefir grain의 접종비율과 석류농축액 또는 율무가루의 첨가량에 따른 soy Kefir의 발효특성 및 품질특성
이숙영 ( Sook Young Lee ),최재혁 ( Jae Hyuk Choi ),박선성 ( Seon Sung Park ),김익동 ( Ik Dong Kin ),윤지영 ( Ji Young Yoon ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2005 생활과학논집 Vol.21 No.-
The objectives of this study were to characterize the quality of soy kefir made from soy- milk in combination of kefir grain, with different added amounts of pomegranate extract or adlay powder as defendant. The optimum fermentation time and temperature were previously chosen based on the preliminary fermentation studies with soy kefir. The increased weight % of kefir grain was higher at higher fermentation temperature, 2.2%/hr at 23℃ for 24hrs and 2.9%/hr at 31℃ for 24hrs, respectively. The better fermentation condition for the increased weight was 31℃ for 24hrs, however, the better condition for taste and flavor was 23℃ for 18hrs. The decrease in pH values was noticed during the fermentation, while the acidity values increased. The more addition of pomegranate extract or adlay powder, the more decreased in the pH values and the more increased in the acidity values. Based on the sensory evaluation results, the following conditions were preferred. One was the soy kefir fermented at 23℃ for l8hrs with kefir grain 1% and followed by the addition of adlay powder 10% after fermentation, and the other was the soy kefir fermented with kefir grain 1% and pomegranate extract 10%. The total microbial count, the numbers of lactic acid bacteria, and yeast from the soy kefir added with kefir grain 1% and pomegranate extract 15% were 5.6×10(7), 4.8×10(8), and 1.4×10(2)CFU/ml, respectively, while those with kefir grain 1% and adlay powder 10% were 8.7×10(8), 1.5×10(8), 2.5×10(3)CFU/ml, respectively.
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