물류전시회 참가목적과 성과에 관한 연구

윤기선 ( Ki Sun Yoon ),정승언 ( Seung Eon Jeong ),박정섭 ( Jung Sub Park ) 한국물류학회 2011 물류학회지 Vol.21 No.5

Logistics Exhibition to be held actively participated in the background show through the company through other marketing channels is difficult to meet face-to-face contact with prospective customers or distributors are available to them, new product introductions, and to see the reaction in real time, and a variety of media can be contacted with the capture, as well as promotional opportunities, and ultimately shorten the sales cycle of the product for a company called Integrated sales and marketing activities that can be flattened area is recognized as the best logistics, this study because Exhibition on the trends and participate in the exhibition show the intent and the performance of the domestic logistics industry exhibition and on the spot and logistics exhibition industry to promote the activation of the purpose of this study and this study from 2009 to 2011 Incheon International Logistics Exhibition at the exhibition was to participate in the Seoul and Gyeonggi areas for businesses, the exhibition for logistics and survey results for the 15-item one-on-one interviews and telephone surveys were analyzed. Generating new customers which include survey, contacts, and strengthen ties with existing customers, new product introduction and survey responses, strengthening relationships with existing customers and contacts, identify new distributors, and competitors marketing activities, research and support of the exhibition, corporate image improve, enhance field sales activity, transport is difficult to display product demonstrations, marketing and technical solutions, seeking a regional sales or distribution of the morale, personnel identification and recruitment, overseas export opportunities, such as navigation and the creation of the help and participation of 14 direct and indirect effects of factors were analyzed. As a result, participants in the logistics for the exhibition and the most affected items to be 95% higher new product introduction and the subsequent reaction can be inspected and, since then promote its brand and corporate image building by 90%, respectively. This exhibition, with the introduction of new products intended to enhance corporate image, and means that there was. 80% linear contact and relationship with existing distributors to strengthen the 89%, overseas export opportunities and the creation of navigation was appeared in 88% of companies throughout the exhibition for the purpose of enhancing relationships with existing companies appear to be achieving global era of overseas expansion and to take advantage of the opportunity appeared, and less on-site sales through exhibitions Companies intend to lower their performance showed even lower. Likewise, strengthening relationships with existing customers, contacts, and even in intention and 65%, and both were relatively low. The creation of new customers-76 percent of the lead identification, new product development practices for new ideas or an 74% due to excavation companies, such as direct sales of goods, rather than short-term and future jegona corporate image creation, the acquisition of ideas and the creation of future-oriented corporate performance, such as affecting the parent were recorded on the intangible factors. In addition, 68% identify new distributors, strengthening relationships with existing customers, contacts and 65%, and competitors marketing activities of the Logistics Research and Response Exhibition of 60%, sale or distribution of local morale by 55%, transport is difficult to display demonstration of the product by 50%, 41% of staff identification and recruitment of participating companies and found that the relatively low: Companies participating in the exhibition logistics company to clarify the purpose of participation is recommended. When the results of this study, a short-term performance, the company other than a multi-faceted exhibition is sought to see measures will be more efficient. However, the image from a company`s long-term plan to explore and create export opportunities for overseas jegona with the aim of such involvement could be good to know that

식품안전관리를 위한 Korea Pathogen Modeling Program (KPMP) 활용

윤기선(Yoon, Ki Sun) 한국식품과학회 2013 식품과학과 산업 Vol.46 No.1

Risk Communication Strategy to Protect Public Health from High-Risk Pathogens

Ki Sun Yoon(윤기선) 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

서울특별시 소재 보육시설과 유치원 종사자의 식품위생,영양 인지도 및 수행도 조사

박나윤 ( Na Yoon Park ),박희경 ( Hee Kyung Park ),박희진 ( Hee Jin Park ),서민경 ( Min Kyung Seo ),임혜란 ( Hye Ran Im ),임환희 ( Hwan Hee Lim ),정진헌 ( Jin Hyen Jung ),윤기선 ( Ki Sun Yoon ) 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.2

This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had tile lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded mal food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the lack of professionalism of teachers, because only 48.1% of teachers had received a sanitation-nutrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.

식품안전관리를 위한 미생물학적 위해순위도구의 응용

민경진 ( Kyung Jin Min ),윤기선 ( Ki Sun Yoon ) 한국식품위생안전성학회 2011 Safe Food Vol.6 No.4

초등학생의 주요 가공식품으로부터 섭취하는 당, 나트륨, 지방류 등의 노출실태 조사 연구

강문희(Moon Hee Kang),윤기선(Ki Sun Yoon) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.1

본 연구에서는 차후 어린이의 식생활 및 영양정책수립의 기초자료로 활용하기 위해 초등학생 및 보호자인 어머니를 대상으로 가공식품 섭취 및 소비실태와 위해가능 영양성분으로 당, 나트륨, 콜레스테롤, 포화지방 및 트랜스지방에 대한 인지도 및 노출수준을 살펴보았다. 초등학생은 위해가능 영양성분 중 당류는 가공우유, 탄산음료, 요구르트 등에서 많은 양을 섭취하였고, 콜레스테롤은 가공우유에서, 나트륨 및 포화지방은 모두 라면에서 가장 많은 양을 섭취하여 초등학생의 라면 섭취를 줄이기 위한 방안이 마련되어야 할 것으로 사료된다. 한편 초등학생 중 위해가능 영양성분의 섭취량이 높은 상위 20%집단이 하위 20%집단보다 약 10배가량 많은 양을 섭취하고 있는 것으로 나타났으며 특히 나트륨은 무려 20배가량 많은 양을 섭취하고 있는 것으로 나타났다. 상위 20%집단의 나트륨 및 포화지방의 섭취는 하루섭취 권장량에 근접하여 세끼 식사에 함유된 나트륨 및 포화지방을 고려한다면 권장치를 충분히 넘을 수 있다고 판단된다. 나트륨 및 포화지방의 과다섭취는 만성적인 성인질환의 원인이 되므로 학교에서 가공식품의 섭취량이 높은 아동을 선별하여 과다 섭취 시 문제가 되는 영양성분에 대한 영양교육의 실시와 식습관 교정교육이 요구된다. 이와 더불어 초등학생이 자주 섭취하는 과자류, 아이스크림류, 요구르트, 탄산음료류 등에 대한 정부의 위해가능 영양성분 저감화 정책의 시행 및 가공식품 제조업체의 적극적인 협조도 필요한 것으로 사료된다. 또한 본 연구에서 어머니의 가공식품 선택과 자녀의 가공식품 섭취는 서로 연관성이 있는 것으로 나타났는데, 이는 가공식품에 대한 교육이 학생뿐만 아니라 어머니도 함께 이루어져야 한다는 것을 시사한다. 본 연구에서 어머니는 가공식품에 관한 영양교육을 방송매체를 통하여 받는 경우가 가장 많았고, 학교에서 가공식품에 대한 영양교육을 실시할 경우 다수의 어머니가 참석하기를 희망하였다. 따라서 학교에서 영양교사를 주체로 하여 어머니를 대상으로 가공식품 및 위해가능 영양성분에 대한 교육이 이루어진다면 초등학생의 위해가능 영양성분 섭취량의 저감화에 더 큰 효과를 볼 수 있을 것으로 기대된다. 학생과 어머니의 위해가능 영양성분에 대한 인지도 조사결과 나트륨에 대한 지식수준은 두 집단 모두 비교적 높은 것으로 나타났으나, 콜레스테롤, 포화지방 및 트랜스지방에 대한 항목은 오답률이 정답률보다 높거나 또는 50%를 약간 상회하는 수준으로 나타났다. 식생활이 점차 서구화되면서 최근 방송매체 등에서 위해가능 영양성분에 대한 내용이 자주 오르내리며 사회적 이슈가 되고 있지만 어머니와 초등학생의 지식이 아직까지는 다소 부족한 것으로 보인다. 영양교육을 받은 집단과 받지 않은 집단에 대한 인지도는 교차분석 결과 차이가 없는 것으로 나타났는데, 이는 위해가능 영양성분에 대하여 학생 및 어머니집단 모두 영양교육의 효과를 보지 못했다는 것으로 사료되며, 따라서 학교에서 학생과 어머니를 대상으로 체계적인 영양교육의 실시가 요구된다. The purpose of this study was to investigate the extent of excessive sugar, sodium, cholesterol, and saturated fat consumptions by elementary school students through processed food's intake. A survey study was conducted with 384 fourth and sixth grade students and their mothers from two schools in Seoul and Gyeonggi province. The data were analyzed for the frequency analysis, chi-square test and Pearson correlation using the SPSS/Windows (ver. 15.0). Results showed that students consumed high amounts of sugars through processed milk and carbonated beverages, and yogurt. Additionally, they had high sodium and saturated fat levels in their diet through Ramen. There was significant correlation (p<0.01) between mothers' purchasing and students' intake of processed food. Overall, both students and mothers had some knowledge on the impact of sodium on human health. About 50 percent of the respondents did not have accurate information about cholesterol, saturated fat, and trans fat. More than 50 percent of students and mothers had no nutritional education on the risk of excessive intake of sugar, sodium, cholesterol, saturated fat, and trans fat. Top twenty percent of the students had 39.7 g of sugar, 940.1 ㎎ of sodium, 17.8 ㎎ of cholesterol, and 11.2 g of saturated fat through processed foods per day on the average. These results suggest that execution of nutritional education about processed food is needed for high risk group of elementary school students and their mothers. Moreover, government must enact the regulation and policy for the food industry to reduce the risky nutrients from children's favorite processed food.

초등학생과 중학생의 고온가열조리식품 섭취실태조사 연구

이준경 ( Joon Kyoung Lee ),윤기선 ( Ki Sun Yoon ) 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.6

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students` consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order. Fried chicken(7.50kg)>Samgeybsal(6.57kg)>Broiled pork ribs(4.l8kg)>Broiled fish(4.12kg)>Bulgogi(3.31kg)>Fried dish(3.18kg)>Pork cuttlet(3.17kg)>Jeyuk-bockeum(3.13kg)>Charcoal-broiled beef ribs(2.74kg)>Roasted whole chicken(2.05kg)>Dackochi(l.87kg)>Tangsuyuk(1.87kg)>Fried fish(1.83kg)>Hamburger patties(l.21kg)>Fried potato(1.01kg)>Barbecue(0.95kg)>Doughnut(0.80kg)>Corn dog(0.66kg)>Croquette(0.51kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.

냉장 저장 중 신선편이 농산물의 품질특성 변화

손시혜(Shih-Hui Sun),김수진(Su-Jin Kim),김기창(Gi-Chang Kim),김행란(Haeng-Ran Kim),윤기선(Ki-Sun Yoon) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.4

본 연구는 신선편이 농산물에서 사용 요구도가 높은 식재료인근채류(감자, 고구마, 당근, 무)와 과채류(호박, 오이, 피망)을 선택하여 절단된 형태와 유통되는 온도에 따라 품질변화 특성을 연구하였다. 냉장저장 중 신선편이 농산물의 수분함량은 10℃에 저장한 세척 절단된 오이, 호박에서만 저장기간에 따라 유의적으로 감소한(p<0.05) 반면 4℃에 저장한 경우 모든 품목에서 저장기간 동안 수분을 보유할 수 있었다. 갈변에 민감한 세척 절단된 감자와 고구마는 두 온도에서 모두 L값(명도)이 감소하였지만 4℃에 저장한 경우 보다 더 완만하게 감소하여 갈변 발생이 늦어지는 것을 확인하였고, 백화현상으로 인하여 쉽게 품질이 변할 수 있는 세척 절단된 당근의 경우 10℃에서만 백화지수가 유의적으로 증가하여 4℃에 저장함으로써 품질을 최대 3일까지 더 유지할 수 있었다. 절단 형태에 따른 경도 변화에서는 사각썰기 형태의 경우 호박에서, 채썰기 형태는 고구마에서 경도 감소율이 가장 크게 나타나 품목의 특성에 따라 경도 변화가 다르게 나타났고, 4℃에 저장할 경우 경도의 감소폭이 완만하고 변화율이 적어 저장기간 동안 조직감이 유지되었음을 확인하였다. 세척 절단된 감자와 고구마는 두 온도에서 PPO 활성도가 증가하여 갈변을 효과적으로 저해시키진 못했지만 저온인 4℃에 저장함으로써 10℃ 보다 낮은 효소 활성도를 나타내었고 갈변 발생을 최대 2일까지 연장시킬 수 있었다. 신선편이 농산물의 미생물학적 품질 변화를 조사한 결과에서는 세척 절단된 오이만 다른 품목에 비해 균수가 낮고 저장 후기까지 일정하게 나타났으며 나머지 6가지 품목(감자, 고구마, 당근, 무, 호박, 피망)은 모두 저장 온도가 높을수록 미생물의 증가 속도가 빠르게 나타나 온도가 미생물 증식에 큰 영향을 주었다. 또한 세척 절단된 피망은 다른 품목에 비해 초기 오염농도가 높았고, 세척 절단된 고구마는 오이와는 다르게 미생물의 성장률이 가장 빠르므로 세척 절단된 고구마와 피망은 저장 시 다른 품목보다 특히 더 많은 주의가 필요할 것으로 사료된다. 본 연구 결과, 신선편이 농산물의 품질은 농산물의 품목에 따라 다르고 유통 및 저장하는 온도에 따라 영향을 받으므로 각각의 신선편이 농산물의 품목에 맞는 온도관리를 통해 품질을 더 오래 유지시킬 수 있는 온도에 보관함으로써 신선편이 농산물의 품질과 안전성을 함께 확보할 수 있으리라 사료된다. We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10℃. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4℃ than those at 10℃ and development of potato and sweet potato browning was delayed at 4℃. Total aerobic count and coliform increased continuously at 10℃ during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.

초등학생의 식품안전과 관련된 지식, 행동, 교육방법의 요구도에 관한 연구

윤현주 ( Hyun Joo Yoon ),윤기선 ( Ki Sun Yoon ) 대한영양사협회 2007 대한영양사협회 학술지 Vol.13 No.2

즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구

이채림,김연호,하상도,윤요한,윤기선,Lee, Chae Lim,Kim, Yeon Ho,Ha, Sang-Do,Yoon, Yo Han,Yoon, Ki Sun 한국식품과학회 2020 한국식품과학회지 Vol.52 No.6

Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.