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가정관리연구에서의 체계론적 접근과 인간생태학적 접근에 대한 검토
임정빈,임혜경 漢陽大學校 韓國生活科學硏究所 1991 韓國 生活 科學 硏究 Vol.- No.1
The purpose of this paper is to suggest the usefulness of systematic / ecological approach as means of facilitationg the development of home management research. Home management not only reflect the dynamic changes within a household but also the less obvious interchanges between the household and the larger environment. The total managerial effect is greater than the sum of the individual components. So, the study of home management should reflect this wholeness, or totality. According these ideas, firstly the basic concepts of general system theory and human ecology are explained, and discussed the appropriateness of two approaches in home management study. As a result, systematic and ecological approach in home management research are both necessany. Systematic approach is more useful in analysis of stuctural and systematic problem to manage home efficiently. Ecological approach is more available to study dynamic and multidimensional family living.
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김정민,권영준,주영수,임형준,이태경,강혜련,백도명 大韓産業醫學會 2008 대한직업환경의학회지 Vol.20 No.3
목적: 일개 제빵회사에서 제빵공 천식 유병률을 조사하여 제빵공 천식으로 인한 국내 질병부담을 파악하는데 기초자료를 제공하고자 하였다. 방법: 일개 제빵회사의 생산관련 근로자 596명에서 수습기간(3개월) 중이거나 참여를 거부한 216명을 제외하고,380명을 연구대상으로 하였다. 밀가루분진 노출형태에 따라 직접노출군과 간접노출군으로 직무 카테고리를 분류하고,설문조사는 ISAAC 설문항목에 직업력 등을 추가한 설문지를 사용하였다. 설문조사에서 천식이나 알레르기병과 관련된 증상이나 병력이 전혀 없는 간접노출군은 임상검사대상에서 제외하였다. 임상검사대상 233명에게 피부단자검사,혈청 특이 IgE 항체검사,산업의학 전문의와의 면담을 시행하였고,면담에서 천식이나 알레르기비염과 관련된 증상이나 병력이 확인된 31명을 연속적 PEFR 측정대상으로 하였다. PEFR 변동률로써 메타콜린 기관지유발검사대상을 선정하였고,메타콜린 기관 지유발검사에서 기관지과민성이 확인된 경우에 특이 기관지유발검사를 시행하였다. 제빵공 천식은 특이 기관지유 발검사에서 천식반응이 확인된 경우로 정의하였다. 결과: 연구대상의 밀가루 민감화율은 21.0%(직접노출군 25.9%,간접노출군 13.3%), 제빵공 천식 유병률은 3.2%(직접노출군 5.1%,간접노출군 1.8%)였다. 직접 노출군이 간접노출군에 비해 밀가루에 민감화될 위험이 높았으며(OR 2.15,95% CI=1.03∼4.51), 제빵공 천식에 이환될 위험은 통계적으로 유의하지 않았다(PR 2.52,95% CI=O.78∼8.18). 밀가루에 민감화된 군이 그렇지 않은 군에 비해 제빵공 천식에 이환될 위험이 매우 높았다(PR 38.63, 95% CI=6.14∼243.22). 결론: 이번 연구결과는 직업적으로 밀가루에 노출되는 국내 근로자에서 제빵공 천식이 적지 않을 것임을 시사하고 있다. 향후 제빵공 천식으로 인한 질병부담을 보다 정확히 파악하기 위해서는 국내에서 연구된 바 없는 밀가루 취급 사업장(제분회사 등)에 대한 연구가 필요하며,근로자의 건강과 사회경제적 위치를 보호하기 위한 체계적인 연구도 요구된다. Objectives: To determine the prevalence of baker's asthma due to flour dust in an industrial bakery in Korea. Methods: Of the 596 active workers, 380 were allocated to a category of either direct exposure (DE) or indirect exposure (IE) to flour dust and completed a modified ISAAC questionnaire. Of the 380 participants, 233 were screened by an occupational physician interview, a skin prick test, and an ELISA for serum-specific IgE antibodies to wheat flour extracts. Selected workers received serial monitoring of peak expiratory flow rate (PEFR), and positive PEFR respondents received a methacholine challenge test. The diagnosis of baker's asthma was confirmed by a specific inhalation challenge with wheat flour extracts. Results: The prevalence of sensitization to wheat flour and baker's asthma was 21.0% (25.9% DE, 13.3% IE) and 3.2% (5.1 % DE, 1.8% IE), respectively. DE had an increased risk of sensitization to wheat flour (OR 2.15, 95% CI = 1.03∼4.51). Sensitization to wheat flour and the prevalence of baker's asthma correlated significantly (PR 38.63, 95% CI = 6.14∼243.22). Conclusions: These findings indicate a considerable prevalence of baker's asthma among flour-exposed workers in Korea. Future studies will be required to survey the situation in flour mill companies and seek ways to protect the health and socioeconomic position of flour industry workers.
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Difference in Emotional Evaluation according to the Preference of Coleus Cultivars
Hye Sook Jang(Hye Sook Jang),Jung Nam Suh(Jung Nam Suh),Yun-Im Kang(Yun-Im Kang),Kyung Hye Seo(Kyung Hye Seo),Myung Suk Ahn(Myung Suk Ahn) 인간식물환경학회 2022 인간식물환경학회지 Vol.25 No.5
Background and objective: This study investigated the preferences and repurchase intentions (loyalty) of respondents to 8 coleus (Coleus scutellarioides) cultivars potentially useful for tropical style streetscapes. Methods: A survey was conducted on 148 general respondents, and the responses from 136 respondents were analyzed excluding 12 inappropriate copies. Results: Through demographic analysis on plant gardening experience, plant preference tendency, and plant-related event, we discovered that plant preference tendency was lowest in the 20s and highest in the 60s and above, indicating that plant preference tendency significantly increased with age. Out of 6 factors on perceived importance of plants, environmental and emotional relaxation for improved quality of life were high. As a result of examining the emotional responses felt by looking at the images of 8 coleus cultivars, there was a statistically significant difference among cultivars. Major emotional words were 'calm' and 'comfortable'. There was a positive correlation between loyalty to coleus, preference, Korean version of WHOQOL-BREF, plant gardening activity level, and the importance of plants, and a negative correlation with PSS-K (Korean Perceived Stress Scale). We conducted a multiple regression analysis including dummy variables to examine the effect of plant gardening activity level, PSS-K, and Korean version of WHOQOL-BREF on loyalty of survey respondents. The results showed that the effect was greatest in the order of plant-related event, physical health domain, age (50's), covers, environment domain, male, and age (30's). Conclusion: Our results demonstrated that coleus could mitigate the psychological stress and depression. As 'Lime Delight' with simple green color showed the highest preference among cultivars, we recommend a green cultivar from the psychological point of view rather than combination planting of multi-colored cultivars.
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정경임(Kyung Im Jung),김보경(Bo Kyung Kim),강정현(Jeong Hyeon Kang),오근혜(Geun Hye Oh),김인경(In Kyung Kim),김미향(Mihyang Kim) 한국생명과학회 2019 생명과학회지 Vol.29 No.5
본 연구에서는 다시마 물 추출액과 유산균(Lactobacillus brevis)으로 발효한 다시마 발효액의 이화학적 특성 및 항산화 활성과 항염증 활성에 대하여 검토하였다. 다시마 물 추출액 및 발효액의 pH는 각각 6.18과 4.16이었고, 당도는 8.50°Brix와 7.40°Brix였다. 다시마 물 추출액과 발효액의 주요 유리아미노산은 glutamic acid와 aspartic acid 및 alanine으로 발효에 의해 glutamic acid는 감소한 반면 GABA의 함량은 증가하였다. 다시마 물 추출액 및 발효액의 총 폴리페놀 함량은 각각 498.29 ㎍ GAE/ml와 615.77 ㎍ GAE/ml였다. DPPH radical 소거능은 농도 의존적으로 증가하였으며, 10% 농도에서의 DPPH radical 소거능은 각각 89.89%와 96.94%로 나타났다(p<0.05). 다시마 물 추출액과 발효액의 SOD 활성 또한 농도 의존적으로 증가하였으며, 다시마 발효액의 경우 물 추출액보다 유의적으로 활성이 증가하는 결과가 나타났다(p<0.05). 나아가 LPS로 유도된 RAW 264.7 대식세포를 이용하여 항염증 활성을 검토하였다. 다시마 물 추출액과 발효액의 ROS 생성은 1% 농도에서 각각 189.90% 및 174.69%를 나타내었다. 또한, 염증성 cytokines인 TNF-α와 IL-1β의 분비량은 다시마 발효액이 물 추출액보다 유의적으로 감소하는 결과가 나타났다(p<0.05). 이상의 결과에서와 같이 다시마 추출액과 발효액은 높은 항산화 및 항염증 활성이 있는 것으로 나타났으며, 특히 발효에 의해 그 활성이 증가하여 기능성 식품소재로서 활용이 가능할 것으로 사료된다. The study investigated the physiochemical properties and the antioxidant and anti-inflammatory activities of the sea tangle (Saccharina japonica) in a water extract before (STWE) and after (STFL) fermentation with Lactobacillus brevis. The pH values of STWE and STFL were 6.18 and 4.16, and the sugar contents were 8.50°Brix and 7.40°Brix, respectively. The main free amino acids of STWE and STFL were glutamic acid, aspartic acid, and alanine, and the γ-amino butyric acid (GABA) content was increased by fermentation. The total polyphenol contents of STWE and STFL were 498.29 and 615.77 ㎎ gallic acid equivalent (GAE)/ml, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of STWE and STFL were markedly increased in a dose-dependent manner, and revealed about 89.89% and 96.94% activities, respectively, at 10% concentration (p<0.05). The superoxide dismutase (SOD) activities of STWE and STFL were also markedly increased in a dose-dependent manner, and the activity of STFL was significantly increased when compared with STWE (p<0.05). The anti-inflammatory activity was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. STWE and STFL decreased the production of reactive oxygen species (ROS), which had levels of about 189.90% and 174.69% at 1% concentration, respectively (p<0.05). The contents of pro-inflammatory cytokines, such as tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6), were decreased more by addition of STFL than by addition of STWE. The STWE and STFL showed high antioxidant and anti-inflammatory activity, and these activities were increased by fermentation. Therefore, sea tangle extracts can be used as functional food materials.
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정경임(Kyung Im Jung),최영주(Young Ju Choi),오정환(Jung Hwan Oh),이정임(Jung Im Lee),박소영(So Young Park),김혜란(Hye Ran Kim),전병진(Byung-Jin Jeon),김동민(Dongmin Kim),공창숙(Chang-Suk Kong) 한국생명과학회 2019 생명과학회지 Vol.29 No.9
본 연구에서는 표고버섯 물 추출물 0%, 1%, 3%, 5% 및 7%를 첨가한 쿠키의 항산화활성과 품질 특성을 알아보았다. 손실률은 표고버섯 물 추출물의 함량이 증가함에 따라 증가하였고(p<0.05), pH는 추출물의 함량이 증가함에 따라 감소하였으며(p<0.05), 퍼짐성과 팽창률 및 수분 함량은 모든 군에서 유의적인 차이가 없었다. 쿠키의 L값과 b값은 농도의존적으로 감소하였고(p<0.05), a값은 농도의존적으로 증가하였다(p<0.05). 쿠키의 기계적 특성 평가에서 경도는 7% 첨가군에서 가장 높게 나타났고, 씹힘성과 파쇄성은 농도의존적으로 증가하였으나 응집성과 탄력성은 모든 군에서 유의적인 차이가 없었다. 표고버섯 물 추출물을 첨가한 쿠키의 총 폴리페놀 함량과 DPPH radical 소거능은 농도의존적으로 증가하였다(p<0.05). 쿠키의 관능적 특성 평가에서 외관과 색 및 맛은 무첨가군, 향과 조직감 및 전반적인 기호도는 1% 첨가군에서 가장 높게 나타났다. 이상의 결과에서 표고버섯 물 추출물 1~3%를 첨가하여 제조한 쿠키는 관능적인 기호도와 항산화활성을 높일 수 있는 바람직한 방법이라 판단된다. This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.
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