ScholarWorks@Sookmyung Women's University: Jeong, Hee Sun

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Jeong, Hee Sun (정희선)

Graduate School of K-Culture (Department of K-Food Studies)

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Tel 02-2077-7548
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optimization:8||muffin:4||Korean food culture:4||sugar:4||response surface methodology (RSM):4||Korean cuisine:4||butter:3||preference:3||Response surface methodology:3||Sensory evaluation:3||quality of life:3||Optimization:3||response surface methodology:3||yam powder:3||foodservice systems management (FSM):2||dietitian:2||lean cut Hanwoo:2||RSM.(Response Surface Methodology).:2||cookie:2||competency:2||menu development:2||JARS:2||Joseon Mussang Shinshik Yori Jebop:1||Key words: health promotion motivation:1||Kimchi:1||Kkaennipjangajji:1||Korean Cuisine Educational:1||Korean Food Culture:1||Korean beef:1||Korean dining:1||Korean food:1||Korean food culture.:1||Korean food preference types:1||Korean native cattle (Hanwoo):1||Korean restaurant:1||Korean royal court cuisine:1||Korean royal cuisine:1||Korean student:1||Korean traditional food culture education:1||Lotus root:1||Mori Cortex Radicis powder:1||Multicultural family:1||Native food.:1||Oijangajji:1||Omijapyun:1||Pairing:1||Perception.:1||Q methodology:1||Quality characteristics:1||Quantitative descriptive analysis:1||RSM(Response Surface Methodology:1||Restaurant:1||Rice pound cake:1||Rubus coreanus:1||SNS:1||School foodservice:1||Selection Attribute:1||Storing method:1||Thawing method:1||The special act on the safety management:1||Traditional Liquor:1||Trendy Recipes of Joseon:1||Work night shifts:1||Yuja paste:1||Yuja pericarp:1||adult workers:1||antiaging:1||antioxidative effects:1||application in real life:1||arrowroot powder:1||beef feet broth:1||beef leg bone broth:1||beef sausage:1||bread:1||broccoli powder:1||calories:1||children`s dietary life:1||children’s restaurant menu:1||coarse rice powder:1||conjoint analysis:1||connectedness through dietary practices:1||cooking activities:1||current status of sugar intake:1||desire for happiness:1||dietary behavior characteristics:1||dietary culture:1||dietary life education:1||dietary life sustainability:1||dietary patterns:1||dineout motivation:1||eating habit:1||education of safe dietary life:1||educational method:1||effects of education:1||elementary school students:1||experience demand:1||familiarity:1||female marriage immigrant:1||fermented rice beverage:1||food involvement level:1||food neophobia:1||food packaging:1||food preferences:1||food safety education:1||food selection type:1||food service provider:1||foodrelated application (App):1||foot infusion:1||foreign:1||foreign readers for korean cookbooks:1||foreigners:1||globalization:1||glutinous green rice:1||healing:1||healing needs:1||health conscious:1||health diet lifestyle:1||health improvement motivation:1||health information cognitive level:1||health interest level:1||health interests:1||healtheating type:1||hot taste:1||immigrated housewives:1||importance satisfaction analysis:1||importancesatisfaction:1||importancesatisfaction analysis:1||information awareness:1||ingestion:1||international school:1||job stress:1||jukjisa:1||korean food:1||korean food culture:1||korean food recipes:1||leek powder:1||leg bone infusion:1||mass media:1||menu:1||menu selection and advertising:1||menu selection motive:1||mother’s food culture tendency:1||namul:1||novel of manners:1||nurse:1||nutrient content:1||nutrition education:1||nutrition labeling:1||nutritionists:1||office worker:1||packaged meals(Dosirak):1||particle size:1||perception:1||physiological function activity:1||preferred dietary life education type:1||preschool children:1||quality:1||reasonable prices:1||recipe:1||red pepper:1||red pepper powder:1||restaurant:1||restaurant satisfaction:1||rice nuruk:1||royal court food:1||safety index:1||safety management:1||satisfaction:1||sausage:1||school foodservice:1||sensory evaluation:1||skin fibroblast (NHDFc):1||smoking status:1||social emotion field:1||spicy:1||sugarrelated nutrition knowledge:1||tail broth:1||tail infusion:1||texture:1||trust in menu:1||ultra fine rice powder:1||uncooked method:1||unmarried:1||utilization:1||variety:1||vegetarian:1||weaning practice:1||관능평가:1||델파이기법:1||반응표면분석법:1||서유구:1||식문화.:1||쌀 파운드케이크:1||음식문화:1||임원경제지:1||정조지:1||조선무쌍신식요리제법:1||조선시대 음식:1||죽지사:1||최영년:1||최적화:1||풍석:1||한국 식문화:1||한식:1||한식교육:1||해동죽지:1||해외조리학교:1||향토음식.:1||.:1||혼잎나물:1||Agaricus blazei Murill powder:1||Bulgogi:1||Choi Yeongnyeon:1||Cookie:1||Delphi Technique Foreign Culinary School:1||Deodeokjangajji:1||Dietary life application:1||Diningout Menu:1||Employees:1||English cookbook related korean food:1||Euonymus alatus:1||Frozen and refrigerated foods:1||Germans staying:1||Gochujangajji:1||Gynura procumbens:1||Haedongjukji:1||Immigrant housewives:1||Japanese colonial period:1||Japchae:1||Jelly:1||Jengjoji:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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