도시가정의 주부가 경험한 긍정적·부정적 가정생활사건

조혜정 목포대학교 생활과학연구소 1998 생활과학논집 Vol.1 No.-

In an attempt to quantify change related to family life events and to identify it's positive and negative with family life satisfaction, a methodological approach was designed and carried out. Results of the study were as follows: 1. Family life events were classified into 2 factors according to correlation. Family life events with positive correlation between family life change and family life satisfaction is 14 of 64 events. Family life events with negative correlation is 50 of 64 events. 2. 3 events of positive family life events is more than 50.0% they experienced. They experienced 5.29 positive family life events in 1 year. 3. 17 events of negative family life events is more than 50.0% they experienced. They experienced 19.4 negative family life events in 1 year. 4. The more age and family life cycle they were, the more they experienced negative family life events. The more educational's level and income and resources they were, the more they experienced positive family life events. 5. The more age they were, the less the perceived importence in negative and overall family life events. The more educational's level, the less the perceived importance in positive and overall family life events. 6. Positive and negative family life event is difference factor.

교사들의 여가활동 참여유형과 생활만족도에 관한 연구

배성완 목포대학교 생활과학연구소 1999 생활과학논집 Vol.2 No.-

The purpose of this study was to investigate the relationship between Leisure participation and Life satisfaction of teachers. The total population for this study was 458 which consisted of 318 Male teachers and 140 Female teachers who were working at 4 elementary schools, 5 middle schools and 4 high schools in Mokpo City. All subject of this study was selected randomly from selected schools. The questionnaire was used to collect the data, It consisted of 28 questions : 7 question for Socio-demographic data, 3 questions for Leisure participation, 18 questions for Life satisfaction. The hypotheses were tested for statistical significance by using analysis of Anova and Analysis of Chi-square with a p<.05 level of rection. The result of this study were as follow : First, Participation in Sports & Health Activity as Tennis and mountain climbing were most participated. Second, The socio-demographic factors related to type of Leisure Participation were sex and income, but school and age were not related to type of Leisure participation. Third, The socio-demographic factor related to Life satisfaction was age, but school, sex and income were not related to Life satisfaction. Fourth, The differences in the Life satisfaction was showed by the type of Leisure participation. The more participate the Sports & Health Activity as the dynamic Activity the more get the Life satisfaction. Finally It was concluded that Socio-demographic factors. the type of Leisure participation in School Teachers played a significant role enhancing directly the quality of Life through increasing the degree of Life satisfaction.

중학교 가정과 교육의 가족생활관련 영역(인간발달과 가족관계)의 효과적인 교수-학습 방법

이신숙,조혜정 목포대학교 생활과학연구소 2000 생활과학논집 Vol.3 No.-

The purpose of the study is to develop effective and practical Teaching-Learning method for family life area of Home Economics in the middle school. In the method of the research, literature review related to the family life area of Home Economics in the middle school, which are Home Economics system and Home Economics goals. The results are summarized as follows. : First, Effective and practical Teaching-Learning method is catalogue from media and had advertisement or columns of journals or newspaper, Second. Multi-media material(TV. VTR, etc...) is produced to help the students learn the family life area. Thirds. Employing practical reasoning and teaching models such role play, to be effectively played, is improve the physical class room environment. It is necessary for Home Economics teachers to make effort to develop educational materials and to engage in Teaching-Learning method.

식이 중 인동초를 섭취한 당뇨유발 흰쥐의 혈당 및 지질대사

조영자,김현아,방미애 목포대학교 생활과학연구소 2000 생활과학논집 Vol.3 No.-

The purpose of this study was to invesgate the effect of L. japonica tumbo(P) on blood glucose level and lipid metabolism in streptozotocin(STZ) induced diabetic rats. Male Sprague-Dawley rats weighing(180~200g)were divided into four groups: control(C), STZ-control(CD), and two experimental groups(P and PD). Diabetes mellitus were induced by single injection of the streptozotocin at tue dose of 60mg/kg B.W. The experimental groups were fed a AIN-76 recomendation diet mixed with the P powder(5%/kg diet). The diet and water were intake determined everyday. The blood glucose level was determined everyweek, and the serum cholesterol was determined every two weeks. After 5 weeks, the rats sacrificed and the blood glucose, serum cholesterol. triglyceride, HDL-cholesterol concentrations were determined. LDL-cholesterol concentrations was calculated by eqation. Diabetic rats showed the lower weight gain compared to the normal rats. The serum glucose level of PD was not lower than C group. However, the serum cholesterol, triglyceride and HDL-cholesterol level of CDI and PD group were heigher than C group. Diabetic rats showed that the hepartic glutathione reductase(GR) was sighificantly heigher than C group, but malondialdehyde level was significantly decreased. P supplymentation was reduced the hepartic malondialdehyde(MDA) level. The glutathione reductase(GR) and HDL-cholestrol level were increased in the diabetic experimental groups compared C group. In comculusion, showing the possibility of preventive and therpeutic use of the wild edible plant(Indong- Cho) to the diabetes mellitus.

고구마가 고추장의 품질에 미치는 영향

김동한,윤태정,김영옥 목포대학교 생활과학연구소 1998 생활과학논집 Vol.1 No.-

Kochujang was prepared by substituting half of glutinous rice with three different cultivars of sweet potato (Saengmi, Hongmi, Yoolmi) and changes of chemical composition, enzyme activity and microbial populations in kochujang were investigated during fermentation. Generally, aerobic bacterial counts showed the highest value at 4 weeks' of fermentation then decreased, however, yeast increased continuously until 12 weeks' of fermentation. Saengmi kochujang showed the highest in aerobic and anaerobic bacterial counts, but the lowest in yeast count. While saccharifying amylase activity was high at 4 weeks' of fermentation, liquefying amylase and neutral pretense activities were high at the end of fermentation. Saccharifying amylase activity was high in Saengmi and Yoolmi kochjang, but neutral pretense activity was high in Hongmi kochujang at the late period of fermentation. Moisture content was the highest in Saengmi kochujang, but total sugar content was the highest in Yoolmi kochujang. Kochujang made with sweet potatoes showed higher titratable acidity with lower pH than that with glutinous rice. Reducing sugar content of sweet potato kochujang was lower than that of glutinous rice with the lowest in Saengmi kochujang. Amino and ammonia nitrogen contents increased gradually during fermentation. More amino nitrogen was observed in Saengmi kochujang, Ethanol concentration increased during fermentation with higher content in Yoolmi kochujang. Generally, Hunter L, a, b-values of kochujang decreased gradually during fermentation. Hunter L-value was high in Yoolmi kochujang, but Hunter a, b-values was the highest in glutinous rice kochujang followed by Saengmi kochujang. Sensory evaluation result showed that Yoolmi kochujang was better than the others in overall acceptability and flavor, however the difference was not sinificant.

한국형 노인주거개발을 위한 이론적 고찰

박유복,최영선,김현정,오이진,박정희 목포대학교 생활과학연구소 2000 생활과학논집 Vol.3 No.-

According to the increase of the number and portion of the elderly people, the elderly housing is an important social welfare factor as the solution of the elderly problem. When we consider the elderly housing of Korea, it should be appropriate to Korean culture and emotion. This study aims to suggest two ways of Korean elderly housing: three-generation housing and the renovation of housing which one elderly person have lived in. Considering that family centrism is remained a lot in Korean consciousness, those two ways should be developed well so as to build a unique Korean housing culture for the elderly.

영·호남 거주자의 주거가치 비교연구

박정희 목포대학교 생활과학연구소 1998 생활과학논집 Vol.1 No.-

This study was designed to determine whether any significant differences in housing value exist between Youngnam Province residents and Honam Province residents and, if so, to find how they differ from each other. Questionnaires were collected in October, 1998 from Pusan, Taegu and Ulsan in Youngnam Province, and Kwangju, Jeonju and Mokpo in Honam Province. Housing value was determined on the basis of five criteria - overall amenity, functionaliity, economic factors and privacy, neighborhood and symbolic importance. The study found there are differences between Youngnam Province residents and Honan Province residents in two of these criteria-functionallity and neighborhood. Residents of Honan Province are more likely to think their houses more valuable than residents of Youngnam Province in these criteria of housing value.

고구마를 이용한 고추장의 원료대체에 관한 연구(Ⅱ)

김동한,윤대정,이정성 목포대학교 생활과학연구소 1999 생활과학논집 Vol.2 No.-

Five kinds of kochujang were prepared with varying ratios of sweet potato and glutinous rice as starch source. The viable cell counts of aerobic bacteria in kochujang showed the high value at 8 weeks' of fermentation then decreased, however, yeast increased continuously until 12 weeks' of fermentation. Hunter L. a, b-values of kochujang decreased gradually during fermentation, and a, b-values of kochujang were decreased according to the increased ratio of sweet potato. After 12 weeks of aging, the content of amino nitrogen of kochujang were 264.8~279.9㎎%, but those of content did not show any remarkable differences among the groups. The major free amino acid of kochujang were glutamic acid, arginine, serine. leucine, aspartic acid, valine and lysine, and the content of aspartic acid, valine, isoleucine and leucine of kochujang were increased as mixing ratio of sweet potato increased. The major organic acids were oxalic acid, malic acid and succinic acid, and as the ratio of sweet potato increased organic acid content of kochujang creased. Sensory evaluation showed that 25~50% of sweet potato added kochujang were significantly better than the others in taste, flavor and overall acceptability.

광주지역 초등학교 영양사의 급식관련 업무 및 초등학생의 식습관조사

박복희,정경일 목포대학교 생활과학연구소 2000 생활과학논집 Vol.3 No.-

This study was carried out with 342 elementary school children to investigate their dietary habits and flood preferences in Gwangju. Seventy-six elementary school dietitians took part in the survey to answer the business-related school lunch programs questions. The results were summarized as follows : 1. A dietitian's career was mostly from three to five years and the medium used in nutritional education was only printed matters. The difficult aspects in meal management were mostly a dietitian's position in the school (55.1%), followed by a lack of cooperation from staff members to the dietitians (25.0%). 2. In the survey, 94.7% of dietitians requested retraining, as a necessary supplement to their special education. 3. 85.5% of the school lunch program was single cooking style and food was served in the dining room (53.3%). The number of students served were 500~1.000 (38.2%). Years of service of meals are 3~6 years (40.8%) and the lunch fee is 1,000~1,500 won (86.8%) and provided by government funds, parents and aid associations. 4. The menu planning period was made out each month and the use of standardized recipes was extremely low compared with other cities. 55.3% of schools used free collecting by contract to handle leftover food. Due to the high percentage of leftover flood, there was a need for education on reducing leftover food (57.9%). 5. In the research of children's food habits, most children ate breakfast, consisting of mainly boiled rice and soup. Eating time spended 10~20 minutes and the time of meals was sometimes irregular. Between lunch and dinner, they usually ate a snack. The most popular fast flood was ice-cream which they ate 1~2 times per week. The main reasons for consuming fast flood were taste (40.6%) and snacking (40.9%). After eating the fast food, children prefered the sweet food (41.8%). 6. The most favored flood were ssal bab, chajangmyon, fermented soy-bean paste soup, jangzorim, sweet and sour pork, pork cutlet, korean cabbage, squid jod and sweet radish. In consideration of these results, dietitians must make an effort to supply children with various nutrients, and increase sanitation in the cafeterias as well as persons engaged in cooking. Most importantly, I thought it should be supported by establishing a position for a dietitian in the school. Recently, the Importance of Kimchi is widely publicized to children and is regarded as health food, but actually not many children ate Kimchi. Therefore, the development of Kimchi which they prefered is necessary.

양념류를 첨가한 전통고추장의 숙성 및 저장 중의 특성 변화

김동한 목포대학교 생활과학연구소 2000 생활과학논집 Vol.3 No.-

Microbial and physicochemical characteristics of traditional kochujang with addition of garlic or onion, were investigated for 52 weeks of aging to information on shelf-life of kochujang. Viable cells of yeast in the kochujang decreased during aging with the increasing ratio of garlic or onion. However, aerobic and anaerobic bacterial counts did not show any remarkable differences in the garlic or onion added kochujang , they increased slowly until 37 weeks of aging. The enzyme activities in kochujang decreased slowly during aging, but those showed the highest activities for garlic or onion added. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Reducing sugar contents of kochujang decreased slowly during aging, but alcohol contents increased. As the ratio of garlic or onion increased, reducing sugar and alcohol contents showing highest value. Amino nitrogen contents of kochujang were higher in garlic or onion added, but ammonia nitrogen contents were low during aging, Water activities of kochujang decreased during aging with the increasing ratio of garlic or onion, but consistency of 4~6% garlic added group were higher than that of others. The color values of kochujang tended to decrease during aging in a and b values, and those of high values in the case of garlic or onion added kochujang.