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부모-자녀관계치료(CPRT)를 통한 공감적 상호작용과 양육효능감 증진 및 양육스트레스 감소의 효과성 연구: 유아기 자녀를 둔 취업모를 중심으로
송지원 ( Song Jiwon ),최연실 ( Choi Younshil ) 한국가족관계학회 2022 한국가족관계학회지 Vol.26 No.4
연구목적: 본 연구는 3세-5세 자녀를 둔 취업모를 대상으로 부모-자녀관계치료인 CPRT 프로그램을 진행하여 공감적 상호작용, 양육효능감, 양육스트레스의 효과를 검증하는 데 목적이 있다. 연구방법: 이를 위하여 3-5세 유아기 자녀를 둔 취업모 10명을 실험집단과 통제집단을 각 5명씩 나누고 실험집단은 화상회의어플인 Zoom으로 주 2회 90분씩 총 8회기를 진행하였다. 본 연구의 효과성 검증을 위해 SPSS 21.0 프로그램을 사용하여 Mann-Whitney U Test와 Wilcoxon Signed-Rank Test를 시행하였다. 질적 분석을 위해 매 회기별 참여한 취업모의 행동 변화를 관찰하고 기록하여 공통적 변화와 치료적 요인을 범주화하였다. 연구결과: 연구결과는 다음과 같다. 첫째, 부모-자녀관계치료 프로그램은 취업모의 공감적 상호작용 향상에 효과가 있었다. 둘째, 부모-자녀관계치료 프로그램은 취업모의 양육효능감 향상에 효과가 있었다. 셋째, 부모-자녀관계치료 프로그램은 취업모의 양육스트레스 감소에 효과가 있었다. 넷째, 부모-자녀관계치료 프로그램의 회기별 관찰을 통해 취업모의 공통적 요인과 치료적 요인이 확인되었다. 결론: 본 연구는 부모-자녀관계치료 프로그램이 유아기 자녀를 둔 취업모의 양육효능감 형성을 위한 예방적 차원 및 단기적 집단치료 프로그램으로서의 타당함과 효과성을 입증하였으며, 영유아기 자녀 양육에 어려움을 겪고 있는 취업모들의 사회·심리 적응 프로그램에 대한 후속연구 확산을 제언하였다. Objectives: This study intends to verify the effectiveness of empathic interaction, parenting efficacy, and parenting stress by conducting a CPRT program, a child-parent relationship treatment, for working mothers with children aged 3 to 5. Methods: Ten working mothers with children aged 3 to 5 were equally divided into experimental and control groups. The experimental group participated in the program for 90 minutes twice a week with a total of 8 sessions. To verify effectiveness, the study conducted the Mann- Whitney U Test and Wilcoxon Signed-Rank Test using SPSS 21.0. For qualitative analysis, changes in the behavior of working mothers participating in each session were observed and recorded, and common factors and therapeutic factors were categorized. Results: Results indicate that the CPRT program was effective in improving the empathic interaction and the parenting efficacy of the working mothers. The program was similarly effective in reducing the working mothers’ parenting stress. This study also observed common and therapeutic factors of working mothers during the CPRT program sessions. Conclusions: This study proved the validity and effectiveness of the CPRT program as a preventive and group treatment program for the formation of parenting efficacy for employed mothers with infants. The study also recommends that follow-up research be conducted focusing on social and psychological adaptation programs.
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( Eunhye Jo ),( Hyeyoung Lee ),( Younshil Song ),( Jaeho Cha ) 한국미생물생명공학회 2024 Journal of microbiology and biotechnology Vol.34 No.4
Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.
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