[공동자원과 주민자치⑮] 제주 금악마을 향약 개정을 통해 보는 주민자치와 성평등의 가치

김상애 한국주민자치학회 2024 월간 주민자치 Vol.149 No.-

여대생의 영양실태에 관한 연구

김상애 新羅大學校 1984 論文集 Vol.16 No.-

The primary purpose of this study is to evaluate the nutritional status on college women. Furthermore it made an attempt to find and define nutritional problems and assist in establishment on their nutritional improvement plan. As a result of research through making statistics of nutrient intake, physical condition and nutrient intake based on the living environmental factors for each major study groups in our college with 550 students as the subject of investigation, the following results have been obtained: 1. The average daily calories intake of the student investigated amounted to 1,600Cal accounting for 80% of RDA and the total protein intake reached 66gm accounting 94% of RDA. The intake of animal protein was 32gm (48%) and superior in terms of quality. The energy component ratio was carbohydrate, protein and fat; 71.2(285gm) 16.4(66gm) and 12.4(22gm) respectively. 2. The average height, weight, weight and Kaup's value were 160cm, 50Kg and 1.95 respectively. 3. The state of nutrient intake based on the living environmental factors: As to the nutrient intake, we have found that the students who live at their own home, relative house were superior and no difference between such factors as growing place, religion, shape of housing unit, etc. However, significant level have been recognized between the educational level, nutrient intake, Kaup's value, between the level of income, the number of brothers and sister, Kaup's value and between the physique which they consider themselves, energy intake and Kaup's value.

團體給食에 관한 實態調査 : 釜山地域 團體給食所의 運營管理 施設管理 및 衛生管理에 관한 實態調査

金相愛 亞成出版社 1980 釜山女子大學 論文集 Vol.2 No.-

Results of the reserch on the operation management, sanitation as well as the management of facilities in the group-feeding places are as follows: 1. Most of the feeding places are under direct management of the company and 45%of them belong to General affairs sections, with all but the operational costs being borne by the company. 2. 80% of the entire feeding places do not operate the committee for the feeding and 44% of the nutritionists of those feeding places which operate the committee for the feeding would not participate in the committee meeting. 3. As for the remunerations, 66% of the nutritionists are paid \. 100,000 to \. 150 , 000each(a month), 45% of the coocks are paid ￦100 ,000 to ￦150,000 each and 64%of the hands employed by the feeding place are paid \. 40,000 to \. 70 ,000 each. 4. 66% of the feeding places do not keep foods in storage and those feeding places without refrigerator amount up to 69%. "5. Gas or steam is used for the energy source and 69% of the feeding places use piped water while the rest using well water. 6. Due to the insufficient establishmnt for the facilities effective operations arn hard to expect and the welfare facilities being inadequate, it is necessrry to take measures for improvements in the coming days.

다수를 대상으로 한 영양교육

김상애 대한영양사회 1994 國民營養 Vol.158 No.-

한국인의 식생활 현황

김상애 新羅大學校 1996 論文集 Vol.41 No.1

This study was carried out to investigate the annual changes of nutrient and food intake, and major food source supplied by nutrients, on the basis of the data from the National Nutrition Survey Report and Food Balance Sheet, and on the other hand, to grasp the nutritional problems in Korean dietary pattern. It appeared from this study that the nutrients which become the nutritional problems were Ca. Vit.A, Fe, Vit.C and protein, and among them, deficient nutrients were Ca and Vit.A and excess nutrients were Fe, Vit.C and protein. Such excess or deficient nutrients were caused by being supplied major nutrients by food which are intaken very much and by insufficient intake of food which contain nutrients in sufficient amount(s) and in desirable proportions. That is, there is the nutritional problems that since Korean dietary pattern depends on rice very highly, we are supplied the nutrients of energy, carbohydrate as well as protein and Fe from rice. In actural, nevertheless rice are not the superior supplying food source of the nutrients, we are supplied the nutrients by intaking much. Also, excess or shortage nutrients causes diseases of developed country type(chronic degenerative diseases) and underdeveloped country type (undernutrition), so it is actural status that the structure of our people's diseases exist by mixing these. Especially, the Western pattern, of dietary in which the consumption of rice is reduced, while intake(consumption) of animal food(mainly meat) is in creased(it is remarkable for young age), would not give great danger as much as in the developed countries to people's health(in average, our traditional dietary is maintained), but it has become the cause of increasing adult's diseas than before. Accordingly, it is desired plan, through the nutrition education to improve our dietary life to select variable food in order to prevent diseases caused by undernutrition, and to maintain Korean traditional dietary pattern in order to prevent chronic degenerative disease dervied from diet, and adequate energy intake percentage of nutrients(P : F : C= 15 : 20 : 65).

團體給食에 관한 實態調査 : 釜山地域 團體給食所의 給食管理에 관한 實態調査

金相愛 부산여자대학 1979 釜山女子專門大學 論文集 Vol.1 No.-

The 45 group-feeding places located in the Busan City area have been selected at random and a research on their management of the feeding has been conducted by means of questionaire July 20 through September 30, 1979. The results are as follows: 1. The menu is planned within feeding costs by consulting various kind of menus as wlell as books to cover a week at a time. 2. The feeding costs less than W100 to W300(one meal per person) and the group-feeding places feeding 100 to 500 persons and over 501 to 1,000 persons account for 36% respectively. The great part of the feeding places serves four times per day. 3. As for the manner of feeding, the self-service occupies a conserable ratio while the cafeteria method also is increasing gradully. 4. Since the group-feeding places which conduct valuation of the feeding account for 55%, those places where the nutritional guidance is not excercised upon the feeded takes up a considerable proportion up to date .

團體給食에 관한 實態調査 : 釜山地域 團體給食所의 運營管理 施設管理 및 衛生管理에 관한 實態調査

金相愛 부산여자대학 1980 釜山女子專門大學 論文集 Vol.2 No.-

Results of the reserch on the operation management, sanitation as well as the management of facilities in the group-feeding places are as follows: 1. Most of the feeding places are under direct management of the company and 45% of them belong to General affairs sections, with all but the operational costs being borne by the company. 2. 80% of the entire feeding places do not operate the committee for the feeding and 44% of the nutritionists of those feeding places which operate the committee for the feeding would not participate in the committee meeting. 3. As for the remunerations, 66% of the nutritionists are paid ₩. 100,000 to ₩. 150 , 000 each(a month), 45% of the coocks are paid ￦100 ,000 to ￦150,000 each and 64% of the hands employed by the feeding place are paid ₩. 40,000 to ₩. 70 ,000 each. 4. 66% of the feeding places do not keep foods in storage and those feeding places without refrigerator amount up to 69%. "5. Gas or steam is used for the energy source and 69% of the feeding places use piped water while the rest using well water. 6. Due to the insufficient establishmnt for the facilities effective operations arn hard to expect and the welfare facilities being inadequate, it is necessrry to take measures for improvements in the coming days.

변화하는 제주도 개발 담론과 마을 주민 성원권의 젠더정치

김상애 이화여자대학교 한국여성연구원 2023 여성학논집 Vol.40 No.1

Recent discourses on the development of Jeju Island have raised the issue of 'being a resident' in relation to development in complex ways. This paper explores the meanings of local development and being a member of a local community, showing that the gender politics of village membership, place and community underlie the discourse of 'village development'. In Bengdi village, the meaning of local development was constructed in relation to the context of village life. While the development of Jeju was understood as a socio-economic process independent of the village, the development of the village was seen as essential for the social reproduction of the village. Village development projects were based on gendered participation, bringing different experiences of development to men and women in the village. This draws attention to the fact that the 'local people' that development, progress or conservation normatively presupposes is not a homogeneous group with a single set of interests, but a complex community of gendered members. Using a feminist post-development approach, this article shows that the power relations that local development discourses reshape are rooted in gender politics. 최근 제주도 개발을 둘러싼 담론에서는 개발과 관련하여 주민의 권리 및 자격, 참여 등 ‘주민됨’의 문제가 복잡하게 제기되고 있다. 이 연구는 제주도 마을의 현장 연구를 통해, 지역의 개발과 주민됨의 의미를 탐구하고, 마을이라는 장소, 그리고 공동체를 둘러싼 성원권의 젠더정치가 ‘마을 발전’ 담론의 근간을 이루고 있음을 드러내고자 했다. 연구 현장인 ‘벵듸’마을에서 지역 개발과 발전의 의미 구성에는 마을에 기반한 삶의 맥락과 밀접하게 관련되었다. 개발이 마을과 무관한, 마을의 것이 아닌 사회경제적 과정으로 이해되었다면, 발전은 마을의 사회적 재생산을 위해 반드시 필요한 것으로 간주되었다. 이같은 맥락에서 추진된 마을 발전 프로젝트는 주민들의 젠더화된 참여를 바탕으로 진행되었고, 마을의 남성과 여성에게 발전과 관련한 서로 다른 경험을 가져다 주었다. 이는 개발과 발전, 혹은 보존이 규범적으로 전제하는 ‘지역 주민’이 이해관계가 단일한 동질적 집단이 아니라, 젠더화된 성원으로 이뤄진 복잡한 공동체라는 점에 주목하게 한다. 이 글은 지역의 개발과 발전에 대한 페미니스트 포스트-발전주의적 접근을 통해 지역의 개발과 발전 담론이 재편하는 권력 관계가 젠더정치에 기반하고 있음을 밝혔다.

소셜미디어의 소통 경험이 다문화 사회구성원과의 갈등해결을 위한 공익캠페인에 미치는 영향

김상애,김현정 한국소통학회 2018 한국소통학보 Vol.17 No.1

이 연구의 목적은 SNS에서 커뮤니케이션을 통한 개인들의 소통의 경험이 다문화 구 성원들과의 갈등을 줄이기 위해 소셜미디어를 활용한 공익캠페인에 효과적 요인이 되 는지를 검증해 보는 것이다. 검증을 위해 설문조사를 시행하였으며 분석 결과는 다음과 같다. 첫째, 소셜미디어에서의 소통 경험은, 소셜미디어를 활용한 다문화사회 공익캠페인 에 효과적 영향을 미치는 것으로 나타났다. 특히 (1) 소통에 대한 문제인식 및 개선인 식, (2) 다문화사회와의 소통정서, (3) 갈등을 줄이기 위한 소셜 행동과 오프라인 행동 에 유의미한 영향을 미치는 것으로 확인되었다. 둘째, 댓글, 공유와 같은 소셜미디어 상 의 사회적지지 반응들은 소통경험이 소셜미디어를 활용한 공익캠페인에 미치는 데 있 어서 부분적으로 매개적 영향을 미치는 것으로 나타났다. 이러한 결과는 다문화사화와 의 갈등을 줄이기 위한 공익캠페인을 소셜미디어를 통해 시행함으로서 다문화 이주민 이나 노동자들과의 이질감이나 심리적 거리를 줄일 수 있다는 점을 시사한다. The purpose of this study is to examine whether the experience of communication through SNS influences on public campaigns to reduce conflict with multicultural members. Surveys were conducted and the results are as follows. First, the personal experience of communication in social media influences on (1) the recognizing the need for communication for problem and improvement, (2) communication affects with multi-cultural society, and (3) the social behavior and offline behavior to reduce conflict with multi-cultural society. Second, the social support in social media such as comments, sharing, etc. have partially mediated the effect of communication experience on social media campaigns. These results show that social media campaigns can reduce the disparity and psychological distance between multicultural migrants and workers.

microwave oven에 의한 냉동 딸기 jam에 관한 연구

김상애 新羅大學校 1983 論文集 Vol.14 No.-

이상의 것을 요약하면 다음과 같다. ① microwave oven에서 조리한 jam은 전열기에서 조리한 jam에 비하여 조리과정의 번잡이 없어 편리하였으며, 전력소모는 절약되었고 가열시간이 약간 더 소요되었던 것은 열원을 올림과 동시에 조리가 시작되었으므로 전열기의 조리방법과 그 조건이 다른데 기인한다. ② 색차계에 의하여 측정된 색의 변화는 2가지 조리방법에서는 큰 차이가 없으나 lemon 첨가군의 a 값이 가장 높았으며, microwave oven에서 조리된 jam은 검붉은 적색을 나타내었다. lemon 첨가군만 제외하고는 저장중의 a값은 약간의 감소, L값은 약간의 증가를 보였다. ③ 총 anthocyanin량은 저장 초기에는 microwave oven에서의 jam에서는 lemon 첨가군, 60%, 70%, 80% 설탕첨가군 순서였으며, 저장 중 모든 군에서 감소되었고 시판 jam의 anthocyanin 함량은 저장 60일에는 아주 감소되었다. ④ pH는 3.4정도로 2가지 조리방법에 의한 차는 거의 없었고, lemon 첨가군은 3.15∼3.20으로 낮은 pH를 나타내었다. ⑤ 당도는 microwave oven에서 가열 조리한 jam이 전열기에 의한 것이나 시판 jam보다 높았다. ⑥ 환원당은 저장 초기에는 낮은 값이였으나 저장 중 전화에 의하여 저장 30일에는 초기보다 증가하다가 저장 60일에는 감소하였다. 환원당량은 전열기에 의하여 조리된 jam에서 그 함량이 높았다. ⑦ 관능검사 결과는 모든 항목에서 microwave oven을 이용한 jam이 우수함을 나타내었다. Strawberries are rapidly frozen at -40℃ and kept in storage for 36 days and then jam is prepared with microwave oven and electric heater by dividing the stored strawberries into 4 group, the 1st group is added 80% sugar, the 2nd group is added 70% sugar, the 3rd group 60% sugar, the 2nd group is added 70% sugar, the 3rd group 60% sugar, and the 4th group lemon and 70% sugar. The jam is kept in storage at 2-5℃ for 60 days and experiments are conducted on the change of color, anthocyanin content, reducing sugar, etc, at the first stage of the storage, at the 30th day and during the 60 day respectively. The results are summarized as follows: 1. As for the color change, the value of hunter "a" tends to decrease gradually, while the "L" value tends to increase. In particular, there were few changes in the values "a" and "L" of the lemon-added group while was prepared with microwave oven. 2. The total anthocyanin continued to decrease during the storage and most prominent reduction rate was discovered in the lemon-added group. 3. pH amounted to around 3.4 and sugar density was higher of the jam prepared using microwave oven. 4. The reducing sugar content was highest in the lemon-added group and it decreased gradually as the duration of the storage became longer. 5. The panel showed that the jam prepared using microwave was superior in every parameter.