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모래놀이 치료가 청소년의 우울과 불안에 미치는 효과 : 사례연구
오진숙(Jin-Suk O),김한중(Han-Jung Kim),하요상(Yo-Sang Ha) (사)한국학교공공모래놀이학회 2019 학교상담 및 모래놀이 Vol.1 No.1
모래놀이치료는 여러 가지 문제행동을 나타내는 아동청소년에서 유용한 임상치료방법이다. 본 연구는 우울과 불안상태로 학교 적응의 어려움을 호소하는 충청남도 소재 M고등학교 1학년 남학생을 대상으로 2016년 5월 16일부터 2016년 12월 19일까지 개인상담 16회, 모래놀이치료 주 1회 50분씩 11회 총 27회기를 실시하였다. 모래놀이치료 효과를 검증하기 위하여 사전-사후 MMPI-A를 실시하여 변화를 분석하였다. 연구결과 첫째, 모래놀이치료는 MMPI-A 검사의 사전 우울 T점수 76에서 42로 감소를 보여 청소년의 우울을 감소 효과를 보였다. 둘째, 모래놀이치료는 MMPI-A 검사의 사전불안 T점수 71에서 37로 감소를 보여 청소년의 불안을 감소시키는데 효과가 있음이 나타났다. 셋째, 개인상담 회기 별 행동변화를 27 회기 동안 살펴본 결과 개인상담도 우울과 불안에 긍정적인 효과를 보였다. 넷째, 모래놀이치료의 내용 주제의 변화를 분석한 결과 효과가 나타났다. 이에 본 연구는 우울과 불안이 있는 청소년에게 모래놀이 치료를 통하여 행동변화 및 심리적 변화에 긍정적인 효과를 볼 수 있다는 것을 밝혔다는데 의의가 있다. The sand play therapy showed a clinical treatment effect to such children with lots of problem behaviors at the previous studies. This study was conducted 16 times of personal counseling and once a week for sand play therapy from May 16, 2016 to December 19, 2016. A total of 27 sessions of 11 sessions of 50 minutes each were conducted. The change was analyzed by pre-post MMPI-A to verify the sand play effect. Results: First, sand play treatment decrased the adolescent depression by decreasing the pre-depression T score of 76 from MMPI-A test to 42. Second, sand play therapy decreased from the previous anxiety T score of 71 to 37 on the MMPI-A test. The purpose of this study is to show that sand play therapy has positive effects on behavioral change and psychological change in adolescents with depression and anxiety.
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이현숙 ( Hyun Sook Lee ),권오란 ( O Ran Kwon ),원혜숙 ( Hye Suk Won ),김주희 ( Joo Hee Kim ),곽진숙 ( Jin Sook Kwak ),정세원 ( Se Won Jeong ),홍소영 ( So Young Hong ),홍진환 ( Jin Hwan Hong ),이혜영 ( Hye Young Lee ),김지연 ( Ji Y 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.3
The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents` occupations (in order of prevalence) were as follows: company worker (48.5%)>researcher (27.7%)>student (13.9%)>professor (5.0%)>pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)>marketing (11.9%)>consultation and education (5.9%)>manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): `overview and acts of health functional food` (n=49)>`standards and specification for health functional food` (n=41)>`efficacy evaluation-human study` (n=24)>`safety evaluation` (n=21)>`efficacy evaluation-in vivo study` (n=13)>and `others` (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was `2~3 days: total 14~24 hours` (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); `efficacy evaluation and case study-human study` (5.80 points)>`standards and specification for health functional food` (5.72 points)>`safety evaluation` (5.7 points)>`overview and acts of health functional food` (5.67 points) and `efficacy evaluation methods of health functional food by efficacy (intensive)` (5.67 points). Preference for functionality was as follows; `body weight & body fat` (21.8%), `immune function` (18.8%) > `blood glucose` (10.9%). In summary, the educational demand for `efficacy evaluation and case study` was highest among the curriculum options provided, and with regard to functionality, `body weight & body fat`, `immune function` and `skin care` were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.
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