http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
영재아동과 일반아동의 식생활습관에 대한 비교 연구 : 대전시 교육청에서 선발한 아동을 중심으로
장정옥,박정옥 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1
The present study was done to investigate the eating behavior of gifted and non-gifted children. Of the students who responded, 77.5% replied that they eat three meals a day and 22.5% replied otherwise. More of the gifted students(85%) had three meals a day than the non-gifted students (70%). The percentage of students who have breakfast is 79.4%, and the majority of them (72.2%) apparently have rice and soup as their menu. Most of the children took approximately 20 minuets to have a meal. The gifted students tended to have a better appetite and less dislike for a particular food. They also tended to have snacks out of hunger compared to the non-gifted children, who had snacks out of habit. The gifted group tended to have more snacks prepared at home compared to the non-gifted group who had more snacks bought at the store. The gifted group drank more milk and exercised more regularly than the non-gifted ones. Both groups slept around 8 hours a day. Even though 7.4% of the children are actually overweight, it is interesting to note that 27.2% thought they are overweight.
장정옥,김진희 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.2
This study was conducted to research on the nutritional status of vegetarian boys high school students, to keep abreast with the international trend of stressing the vegetarian diet, thereby analyzing the degree of the influence of their dietary habit on their growth. The object of the study were 62boys high school students who are lacto-ovo vegetarians, and the author adopted three popular research methods . questionaire physical test and blood test Though vegetarian diet is helpful for the prevention of coronary and heart diesedse of the adults, but it is not enough for the students who are needed lot of protein and calorie.
장정옥 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.4
An individual's eating behavior reflects not only the eating habits of past but also the type of them which characterize the next generation's. A great difference had been observed between western and oriental food lifestyle. By the frequent contacts with each other, however, current oriental food lifestyle is apt to be much westernized. But the food culture of Chosun tribe in Yenbeun, in spite of natural, local, cultural and social demographical factor of change, has been almost preserved in basic convention for 140 years. It can be observed in choice, acceptance and fixation of food that the management of traditional food and eating behavior has been subtained preserving their unique tradition in Chosun tribe.
장정옥,류화정 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1
In this research, we added 10%, 20%, and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation. The results are as follows: (1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. (2) Gumminess of cake was higher in the 30% colored rice-added cake. Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes. (3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher. (4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.