광주,전남지역 초등학교 교사의 영양교육 실태 조사

정난희 ( Lan Hee Jung ),오슨희 ( Sun Hee Oh ) 한국가정과학회 2005 한국가정과학회지 Vol.8 No.3

감자의 수침에 따른 전분 겔의 특성

정난희 ( Lan Hee Jung ),김경애 ( Kyung Ae Kim ) 한국식품조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

Gel characteristics of potato starches which were prepared by steeping potato at 10±1℃ and 25℃±1℃ incubator for 11days were investigated. Results of the instrumental test of potato starch gels showed significantly different strength, hardness, gumminess, chewiness, cohesiveness by steeping time. The light microscope and scanning electron microscope of starch gels showed three-dimensional network including macroporous structure by steeping. The syneresis of potato starch gel was decreased by steeping potato at 24 for 72 hours.

학교 급식 관리에 대한 실태 조사 - 1. 광주 전남지역 영양사의 학교 급식 관리 실태 조사 -

정난희(Lan Hee Jung),김경애(Kyung Ae Kim),김소연(So Yeon Kim) 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.2

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

광주지역 중학생의 식행동 연구

정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2006 生活科學硏究 Vol.16 No.-

The objective of this study was to provide the fundamental data necessary to guide students of middle school in desirable dietary behavior. The sample was 700 students in 3 middle schools located in Gwangju. The questionnaire was composed of 3 items and 34 questions of scaling general characteristics. Data were analysed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. Students of having regular eating habits were indicated as 37.9% and the reason was lack of time as 42.9% replied. The number of limes eating breakfast was seven as indicated 37.9% and the reason was lack of time as indicated 49.3%. The shape of their breakfast was surveyed in eating rice and side-dish immediately in 79.6%. It took 10-15minutes to eat breakfast in general 63.0% of participants replied the experience in overeating. The most students responded to the thing which I found a delicious-looking dish in experienced students overeating or voracious eating. And after overeating or voracious eating, 50.9% of participants did not any special actions, 43.4% of participants had snack foods once a day, this indicated the best share, 69.9% of participants replied that snack expense cost for 1 week exceeded 10.000 won as a result of the highest figure. Most of respondents chose themselves snack and the reason they eat snack foods is : being hungry, an impulsive action, giving something to eat and nutritional supplementation. Most of students thought that the taste of foods is important point when they buy. And most of respondents said that the time of having snack foods is from 4 p.m. to 7 p.m.

광주지역 중학생의 가공식품 안전성에 대한 인식 연구

정난희(Lan-Hee Jung),홍승희(Seung-Hee Hong) 전남대학교 생활과학연구소 2007 生活科學硏究 Vol.17 No.-

The objective of this study was to provide the fundamental data necessary to guide students of middle school in the education of nutrition for choices of processed food. The sample population was 700 students in 3 middle schools located in Gwangju and surveyed from May 8th to 19th in 2006. Data were analyzed by the SAS program. Significance of differences were determined by ANOVA. The results were summarized as follows. 95.2% of the respondents said that they experienced processed food purchasing. The taste of foods was the important point when they buy them. 87.0% of students checked food labeling when buying processed foods. The reason they check food labeling is to confirm shelf life and on the other hand the reason they didn't check food labeling was habit of purchasing. Students thought that energy was most important in the nutrition labeling, followed by calcium, vitamin C, iron, and sodium. 14.9% of respondents thought that additive of the processed food is safe. 75.9% of students replied that canned goods crushed in transporting is safe. In a question about knowing endocrine disruptors included in containers of cup-noodles, 69.2% of students responded to knowing the fact. 55.1% of participants said that they had some foods heated up by a microwave oven in plastic containers. 63.0% of students check shelf life/nutrient labeling when purchasing some foods. 75.7% of respondents replied that trans fatty acids in pizzas and popcorns was harmful. 16.5% of respondents knew trans fatty acids and how they knew them as follows : reading the newspaper and watching the TV, through their parents, and from their teachers. The respondents thought that it is necessary to teach trans fatty acids in the school education. Results above, the fact snack foods need energy or nutrient supplement more than taste should be recognized to growing students. Also the students should understand clearly processed foods labeling and apply to purchasing some processed foods. It should be carried out practices and publicity activities in education.

감자의 수침조건에 따른 전분의 호화 특성

정난희 ( Lan Hee Jung ),전은례 ( Eun Raye Jeon ),김경애 ( Kyung Ae Kim ) 한국식품조리과학회 2000 한국식품조리과학회지 Vol.16 No.5

Gelatinization properties of potato starches which were prepared by steeping at 10±1℃ or 25±1℃ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.

쌀귀리 분말을 첨가한 재래식 고추장의 이화학적 특성

정난희 ( Lan-hee Jung ),전은례 ( Eun-raye Jeon ) 대한가정학회 2022 Human Ecology Research(HER) Vol.60 No.2

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

광주,전남지역 학교영양사의 한국 전통음식 활용실태에 관한 연구 - 초,중,고등학교의 비교 -

정난희 ( Lan Hee Jung ),전은례 ( Eun Raye Jeon ) 대한가정학회 2005 Human Ecology Research(HER) Vol.43 No.9

꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향

전은례,정난희,Jeon, Eun-Raye,Jung, Lan-Hee 한국식생활문화학회 2018 한국식생활문화학회지 Vol.33 No.5

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

취반조건이 현미밥의 식미특성에 미치는 영향

김경애,정난희,전은례 ( Kyung Ae Kim,Lan Hee Jung,Eun Raye Jeon ) 한국식품조리과학회 1995 한국식품조리과학회지 Vol.11 No.5

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker. The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.