어린이를 위한 한국형 농업기반 식문화 가치교육

박옥진 한국생활과학회 2018 한국생활과학회 학술대회 Vol.2018 No.11

당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안

박옥진,이영미,김정현,민성희,Park, Ok-Jin,Lee, Youngmee,Kim, Jung-Hyun,Min, Sung Hee 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

위탁급식전문업체 사업체 급식소의 음식 맛 및 메뉴 속성의 세부적 규명을 위한 탐색적 사례연구

박옥진,양일선,이민준,박문경 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.4

The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.

누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성

박옥진,민성희 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.2

Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter’s color ‘L’, ‘a’, and ‘b’ values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.

밥상의 새로운 발견 - 당근

박옥진,Park Ok-Jin 대한산업안전협회 2007 안전기술 Vol.113 No.-

『말피 공작부인』의 인물연구 -말피 공작부인을 중심으로-

박옥진 ( Park Okjin ) 대한영어영문학회 2012 영어영문학연구 Vol.38 No.1

The aim of this paper is to explore the subjectivity of a Duchess in John Webster’s The Duchess of Malfi. The issue of subjectivity is associated with her effort to find the meaning of life within the circles of her inner world. The Duchess of Malfi presents us with a heroine who makes her way through the chaotic world where any meaningful life cannot exist and only those who have power can survive. The duchess intentionally separates herself from the outer world, and tries to keep her subjectivity in her ‘family,’ which is built on the basis of mutual love and trust. Her family is presented as an ideal community based on the companionship of man and wife in contrast to the patriarchal society to which she belongs. On the surface, the duchess’s effort to keep her subjectivity in her private dimension is thoroughly destroyed by the brutal force of patriarchal authority. However, the values she sought in her life still remain a meaningful way of life in contrast to the state of moral wilderness of the patriarchal oppression. (Chonbuk National University)

치주염 유발 세균 Aggregatibacter actinomycetemcomitans와 Porphyromonas gingivalis에 의한 committed osteoclast precursor 분화 증가

박옥진 ( Ok-jin Park ),권영각 ( Yeongkag Kwon ),윤철희 ( Cheol-heui Yun ),한승현 ( Seung Hyun Han ) 한국미생물생명공학회 2016 한국미생물·생명공학회지 Vol.44 No.4

Aggregatibacter actinomycetemcomitans and Porphyromonas gingivalis are gram-negative bacteria frequently found in lesions from patients with periodontitis manifesting alveolar bone loss. Lipopolysaccharides are a major virulence factor of gram-negative bacteria. Bone resorption is known to be regulated by bacteria and their virulence factors. In the present study, we investigated the effects of A. actinomycetemcomitans and P. gingivalis on bone resorption. Heat-killed A. actinomycetemcomitans (HKAa) and heatkilled P. gingivalis (HKPg) induced bone loss in the femurs of mice after intraperitoneal administration. HKAa and HKPg augmented the differentiation of committed osteoclast precursors into osteoclasts, while they inhibited the differentiation of bone marrow-derived macrophages into osteoclasts. Concordant with the effects of the heat-killed whole cells, LPS purified from A. actinomycetemcomitans and P. gingivalis also augmented osteoclast differentiation from committed osteoclast precursors but attenuated it from bone marrow-derived macrophages. Taken together, these results suggest that the whole cells and lipopolysaccharides of A. actinomycetemcomitans and P. gingivalis induce the differentiation of committed osteoclast precursors into osteoclasts, potentially contributing to bone resorption in vivo.

커피전문점의 물리적 환경이 고객의 서비스 평가와 만족도에 미치는 영향

박옥진(Ok Jin Park),전민선(Min Sun Jeon) 한국조리학회 2011 한국조리학회지 Vol.17 No.5

This study aimed to investigate the influence of physical environments on menu quality and service delivery in the coffee shop settings and to explore the impact of physical environments on overall customer satisfaction, Using a self-administered questionnaire survey, 376 respondents who have ever visited a coffee shop in Seoul and Kyunggido were used for this study, The results showed that physical environments had a positive influence on other service environments, In addition, physical environments enhanced the customer satisfaction with the coffee shop, The findings suggest that every physical environmental element at the coffee shop environments should be managed appropriately so that coffee shop customers have satisfactory experiences.

위탁 급식 전문업체 사업체 급식소의 음식 맛 및 메뉴 관련 세부 개선 속성의 규명을 위한 탐색적 사례연구

박옥진 ( Ok Jin Park ),박문경 ( Moon Kyung Park ),양일선 ( Il Sun Yang ),이민준 ( Min June Lee ) 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.4

다문화 가정을 위한 교육지원 제도 개선 방안에 관한 연구

박옥진(Ok-jin Park),육동일(Dong-il Yuk) 충남대학교 사회과학연구소 2012 사회과학연구 Vol.23 No.3

Practical education program for immigrant women that connected regional characteristics was needed when educational support program for not only multi-cultural family but also immigrant women varied. The purpose of the study was to investigate educational support and immigrant women’s satisfaction with education policy and to find out reformation of practical education program. The study investigated education participation factors, areas for education, reformation and consciousness on education policy of immigrant women who joined education programs of organizations and groups, and it gave educational directions for immigrant women. There was a gap in educational support for immigrant women between urban cities and rural areas. Each multi-cultural family had different educational support and requirements. There was a difference at each married immigrant woman’s request depends on the length of her visit due to her age, whether under thirty or more than thirty. So, the study investigated the difference of answers depending upon variables by using cross-tabulations between urban cities and rural areas. The findings could give various kinds of reformations on education directions for immigrant women.