Prevalence of the Levels of Bacillus cereus in Fried Rice Dishes and Its Exposure Assessment from Chinese-style Restaurants

장혜자,이지혜,한보라,곽동경,Jun Kim 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

This study aimed to identify the exposure pathway for fried rice dishes and evaluate its microbiological quality from Chinese-style restaurants. Exposure pathway for fried rice was assessed in terms of time, temperature, and serving size by phases from preparation to consumer consumption. The microbiological quality of 32 samples was evaluated for the levels of Bacillus cereus, aerobic mesophilic plate count (APC), and coliforms. One serving size of fried rice dishes was 352.2 g. The final temperature of fried rice dishes at the consumption point was 66.1^oC for cook-toorder restaurants, and 59.8^oC for reheat-to-cook type restaurants. The prevalence of B. cereus detected in cooked rice at consumption point was 37.5%. Production types,final temperature at cooking, and consumption phases were associated with contamination level of B. cereus (p<0.05). Therefore, for the prevention of B. cereus outbreaks from fried rice dishes, cook-to-order type of production, and rapid consumption after cooking were recommended.

[P11-22] 보육시설의 급식서비스 및 영유아 식습관에 관한 학부모의 견해

장혜자,박영주 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

사례 조사를 통한 한식 음식점의 주방면적 비율과 환기시설의 적정성 조사

장혜자,최경기,왕태환,곽동경,Chang, Hyeja,Choi, Gyunggi,Wang, Taehwan,Kwak, Tongkyung 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

중년 여성의 라이프스타일에 따른 가정내 지속가능한 식생활 실천

장혜자 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.1

Sustainable meal management at home will be affected by the lifestyle of the housewife. This study examined the lifestyle of middle aged women and identified their practice levels of sustainable meal management at home. A total of 438 women, aged 35 to 59, managing the family’s dietary life at home and living in Seoul, Gyeonggi Province, Daejeon, and Chonnan area participated in the survey. The middle aged women showed a higher performance level of hygiene-oriented (4.15) and health-oriented dietary life (3.59), but a less convenience-oriented dietary life (2.57). Based on their lifestyle, 3 clusters were extracted: Low-interest dietary life meal manager, health and quality pursuit meal manager, and convenience and eatingout pursuit active meal manager. Among them, the cluster of health and quality pursuit meal manager showed the highest sustainable practices in 7 dimensions of sustainable practices in the home except for the saving practices (p<0.001). The criteria suggested from the study can be applicable to the guidelines of sustainable meal management at home. The study can also be helpful for educators to identify the education themes for improving housewife’s sustainable meal practices, having different lifestyle and sustainable meal practices.

영유아기의 어머니 양육행동에 대한 자녀세대의 지각

장혜자 한국영유아보육학회 2001 한국영유아보육학 Vol.0 No.25

본 연구는 성인의 자녀가 과거 어릴적 어머니의 양육행동을 평가해 볼 수 있기 위한 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’을 측정하기 위한 신뢰롭고 타당한 척도를 개발하고자 하는 것이다. 이러한 측정도구를 개발하기 위해 과거 어머니의 양육행동을 측정하기 위한 도구로서 “Grandmother-Mother-Infant Interaction”을 Barbara J. Myers 와 Margaret G. Williams­Petersen(1991)이 그들의 연구에 맞게 수정 및 제작한 질문지를 기초로 우리나라 문화에 적합한 문항으로 구성하였다. 연구자가 질문지를 번안한 후 아동학전공자 4명에게 내용타당도를 구하였다. 본래의 질문지 14문항에 연구자가 36문항을 첨가하여 50문항으로 구성된 예비형 검사도구의 적합성을 검증하고자 어머니에게 내용이 이해가 되지 않거나 말이 어려운 문항들을 지적하도록 하였다. 연구대상은 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’ 척도를 구성하기 위해 대학에 재학하고 있는 학생 440명을 선정하여 최종적으로 408명의 질문지를 사용하였다. 본 연구결과 척도의 문항구성은 양호한 것으로 나타났으며, 구성타당도의 검증을 위해 확인적 요인분석을 실시하였으며, 보다 적은 수의 타당한 문항으로 척도를 정석하고자 요인분석에서 얻은 척도에 단계별 회귀분석을 실시하였다. 그 결과 1요인(관심영역) 8문항, 2요인(기본생황영역) 8문항, 3요인(애정영역) 7문항, 4요인(훈육영역) 4문항으로 추출되어 총 27문항이 선정되었다. 또한 신뢰도 검증을 위해 Cronbach's α= .82로 높게 나타났다. 따라서 본 연구에서 개발된 척도인 ‘영유아기의 어머니 양육행동에 대한 자녀세대의 지각’을 측정할 수 있는 신뢰롭고도 타당한 도구가 된다는 결론을 내릴 수 있다.

세대를 통하여 전이되는 조모와 어머니의 양육행동과 조모의 양육지원

장혜자,조복희 한국영유아보육학회 2002 한국영유아보육학 Vol.0 No.31

The purpose of this study is to examine how to transfer the nursing behavior between mother as a housewife who has the first child under 24 months and grandmother, and to analyze what mother's nursing behavior is affected by the grandmother's nursing behavior and support. The subjects were 60 pairs of mother as a housewife who has the first child under 24 months and grandmother on mother's side or father's side using the inquiry paper method and interview. Total 120 sheets were used for final analysis. The results of analyses for this study are as follows. The first, the nursing behaviors between mother-side grandmother and father-side grandmother were shown some difference in the educational aspect. The second, the past and the present nursing behavior from mother's perception was shown the considerable difference between two groups in the affection and concern aspects. The third, grandmother and mother's nursing support was shown very considerable difference according to the each order that the ranking 1st was husband and ranking 2nd was father-side grandmother for each generation.

일반아동과 영재아동의 언어적 특성 비교

장혜자,김혜옥,운현선,조복희 한국영재학회 2000 영재교육연구 Vol.10 No.2

본 연구는 아동의 작가적 재능 수행평가를 사용하여 영재아동과 일반아동의 언어적 특성이 어떤 차이를 나타내는지를 비교 •분석하는데 그 목적을 두고 있다. 연구내용은 1) 영재아동과 일반아동간의 사고능력을 비교 •분석할 것이다 2) 영재아동과 일반아동간의 비현실적 추론 사고능력의 차이를 볼 것이다 로 정하였다. 연구대상은 서울에 있는 C 영재학술원에 다니는 초등1학년 아동 3명과 대전에 거주하고 있는 일반 초등 1학년 아동 3명을 선정하였다. 1999년 6월 3일부터 12일 까지 대상아동들에게 동화를 들려주고 녹취 및 기록하였다. 연구도구는 언어적 재능 확인 평가도구(Project Spectrum; Krechevsky, 1994)로 하버드대학 Project Zero팀이 1983년에서 1994년에 걸쳐 개발한 작가적 수행평가방법을 사용하였다. 자료분석은 SPSSWIN프로그램을 이용하여 빈도산출, 평균 및 표준편차값을 구하였다. 결론을 보면 첫째 영재아동과 일반아동의 작가적 재능 수행평가를 시행한 결과 영재아동이 일반아동보다 높은 평균 점수를 보였다. 둘째, 영재아동과 일반아동에게 현실적 동화와 비현실적 동화를 들려주어 심미적 질문과 정보회상 질문을 한 결과 영재아동이 일반아동보다 확산적 사고를 보여 주었다. 그러나 대화체 사용 및 시간적 차원에서의 표현력에서는 영재아동, 일반아동 모두 차이를 나타내지 않았다. These purposes are to have a necessity to be educated for the linguistic gifted among many gifted in speedy changeable age, and to find out what differences are of properties between the linguistic gifted children and nongifted children through comparing/analysing to gifted children any nongifted children using performance evaluation on writer's ability. Therefore, it intends to use as a assisting material in order to develop ability and properties of the linguistic gifted children and nongifted children as well. The studying details are 1) to compare/analyze thinking ability between the linguistic gifted children and nongifted children 2) to find out differences of thinking ability for unrealistic reasoning between the linguistic gifted children and nongifted children. The studying subjects had been chosen 3 children as a first grade in 'C' Gifted Academy and 3 children as a first grade in an elementary school from June 3, 1999 to June 12, 1999. The studying instrument was an evaluation of linguistic properties certification(Project Spectrum : Krechevsky,'1994). It had got a frequency calculation, average and standard deviation through the material anylzing with the program SPSSWIN. The conclusions are as belows, First, as a result of performance evaluation on writer's ability to gifted children and nongifted children, the gifted children were outstandingly shown the linguistic ability getting much higher score than nongifted children in respect of vocabulary level, structure of writing, and consistency/logicality of theme. Second, it was shown the gifted children had diffusing thought than nongifted children through the esthetic question and imformation memories with listening to the realistic juvenil story and the unrealistic juvenile story.

[P2-13] 저항전분과 두메부추를 이용한 유아용 야채크래커 개발 및 최적화 연구

장혜자,박보석,임지영,황다혜,김희선,하경애,김우경 한국식품영양과학회 2010 한국식품영양과학회 학술대회발표집 Vol.2010 No.10

Effectiveness of a Dry Kitchen System on Controlling the Microbiological Safety of Food and Contact Surfaces

장혜자,고은선,주세영 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4

The aim of this study was to examine the effect of dry and wet kitchens on the microbial quality of food and facility. Samples were 3 foods items and 4 surface samples taken from 2 dry and 4 wet kitchens in Korea. Total mesophilic count (TMC), coliforms, Escherichia coli,Staphylococcus aureus, Salmonella sp. were analyzed. The TMC levels of the food were within 5.97 log CFU/g, but E. coli were detected from 1 wet kitchen. The compatibility rates of the surface samples in the dry kitchen were significantly higher than those in the wet kitchen for TMC,coliforms and E. coli. As the results of the growth rate of TMC and coliforms under simulation conditions, the dry kitchen samples showed longer lag time and slower specific growth rate than wet kitchen samples. In conclusion, dry kitchen floor is a more effective way for ensuring the microbiological safety of food.

Development of Dume-buchu (Allium senescens L.) Cracker with Retrograded Rice for Children Snacks

장혜자,하경애,임지영,주세영,김우경,박혜영 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.5

A dume-buchu (Allium senescens L.) cracker with retrograded rice powder was developed for consumption as a children’s snack. For product development, the response surface methodology was used. Market tests using a questionnaire administrated to children and their caregivers were implemented. To evaluate the product’s quality during storage, chemical, sensory, and microbiological tests were tested. Optimal mixing ratios of the recipe were determined as 22.4% retrograded rice and 11.4% dumebuchu. During storage, the color of the product changed to lighter and adhesiveness of the product (p<0.001) increased. Escherichia coli, coliform, and Bacillus cereus were not detected during 13 days, which satisfies the Guidelines of the Food Code Standard of Korea. Consumer in market tests rated the top 2 attributes of the cracker as nutritional value and health. Based on these results, the dume-buchu cracker may have positive impacts as a children’s snack.