대하, 조선김 및 토굴 새우젓을 이용한 요리 및 가공식품 개발

김애정,여정숙,김영호,조재철,최태호,이재달 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

2003년 혜전대학 식품산업연구소는 “홍성 방문의 달” 행사의 일환으로 대하, 조선김 및 새우젓을 응용한 요리개발을 산학협력 과제로 참여하였다. 그동안의 행해졌던 대부분의 요리품평회는 개발된 요리의 일시적이고 가식적인 전시로 끝난면이 없지 않았다. 따라서 본 대학 식품산업연구소에서는 매년 “홍성 방문의 달”행사에 기초자료가 되었으면 하는 바람에서 개발된 요리를 품목별(대하, 새우젓, 조선김)로 나누어 전문 요리 자료집으로 편집하였고, 그 요리명과 사진은 표 2로 나타내었다.

간호대학생의 긍정심리자본, 양생(養生), 스트레스와 행복의 영향 요인

김애정,김경원 인문사회 21 2022 인문사회 21 Vol.13 No.5

Influencing Factors of Positive Psychological Capital, Yangsaeng,Stress, and Happiness in Nursing StudentsAejung Kim & Kyungwon Kim Abstract: This study is to examine the relationship between positive psychological capital, Yangsaeng, stress and happiness of nursing students, and to identify factors affecting the happiness of nursing students. As a descriptive research study, data from 292 nursing students were used. In data analysis, t-test, Anova, Scheffe test, Pearson’s correlation coefficients, and stepwise multiple regression were applied. The higher the positive psychological capital of nursing students and the better their Yangsaeng, the lower their stress and higher their happiness. Positive psychological capital, Yangsaeng and opposite sex friends were identified as significant influencing factors on the happiness of nursing students. It is necessary to develop and operate programs to improve the positive psychological capital, and Yangsaeng of nursing college students and to manage stress and improve their happiness. In the future, it is necessary to compare the research results of nursing students by applying this tool to students from other departments. Key Words: Nursing Student, Positive Psychology, Health Promotion, Stress, Happiness 간호대학생의 긍정심리자본, 양생(養生), 스트레스와 행복의 영향 요인김 애 정*ㆍ김 경 원** 연구 목적: 본 연구는 간호대학생의 긍정심리자본, 양생, 스트레스 및 행복과의 관련성과 행복의 영향 요인을 확인하는 것이다. 연구 방법: 서술적 조사연구로 간호대학생 292명의 자료를 이용하였다. 자료는 t-test, Anova, Scheffe test, Pearson’s correlation coefficients, stepwise multiple regression으로 분석하였다. 연구 내용: 간호대학생의 긍정심리자본이 높고 양생정도가 높을수록 스트레스는 낮았고, 행복정도는 높았다. 간호대학생의 행복에 긍정심리자본, 양생정도와 이성친구가 의미있는 영향 요인으로 확인되었다. 결론 및 제언: 본 연구결과를 토대로 간호대학생의 긍정심리자본과 양생실천과 스트레스 관리 및 행복을 향상시킬 수 있는 프로그램 개발과 운영이 필요할 것으로 사료된다. 향후 본 도구를 타 학과 학생들에게도 적용하여 간호대학생의 연구 결과와 비교하는 것이 필요하다. 핵심어: 간호대학생, 긍정심리, 건강증진, 스트레스, 행복 □ 접수일: 2022년 9월 12일, 수정일: 2022년 10월 12일, 게재확정일: 2022년 10월 20일* 주저자, 여주대학교 간호학부 부교수(First Author, Yeojoo Institution of Technology, Email: elegance753@hanmail.net)** 교신저자, 대구한의대학교, 간호학과 교수(Corresponding Author, Daegu Haany Univ., Email: kyungwok@dhu.ac.kr)

노인의 스트레스, 우울 및 건강위험 행위에 관한 연구

김애정,김옥수,백성희,장종화,김정희 지역사회간호학회 2007 지역사회간호학회지 Vol.18 No.3

Purpose: The purpose of this study was to investigate stress, depression and health risk behaviors in elderly people. Methods: The subjects were 238 Korean elders who had visited the convalescent center. The level of stress was measured by the Korean version of BEPSI, which was developed by Bae, Jeung & Yoo (1992) and modified by Yim et al.(1996). CES-D was used to measure the level of depression. For health risk behaviors, we measured cigarette consumption and alcohol drinking during the last one month. Results: Of the subjects, 17.4% were excessive drinkers and 18.9% were currently smokers. The level of stress was between moderate and high, and 62.7% of the subjects were depressed. There were significant differences in stress and depression according to economic status and self-reported health. In addition, depression had positive correlations with stress and QF score. Conclusion: Stress and depression management programs for the elderly are needed. These findings indicate that nurses must consider stress and alcohol drinking when they take care of depressed elderly people.

Optimization of roasting conditions through antioxidant and anti-inflammatory activities of Yak-kong (Rhynchosia nulubilis)

김애정 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

The effects of roasting conditions on the antioxidant activities and anti-inflammatoryactivities of roasted yak-kong were investigated using a second-order central composite design. Theoptimum conditions for DPPH radical scavenging ability (IC50), ABTS radical scavenging activity (IC50),total phenolic content (TPC), and oxygen radical absorbance capacity (ORAC) were at 111.47oC for20.45 min, with the best values (DPPH, IC50; 2.143 mg/mL, ABTS, IC50; 1.775 mg/mL, TPC; 51.39mgtannic acid (TAE)/g, and ORAC; 6.89 μmoL trolox equivalents (TE)/g). The optimum conditions of nitricoxide (NO) production, prostaglandin E2 (PGE2) production, and tumor necrosis factor-α (TNF-α) wereat 110.24oC for 21.18 min, yielding the best values (NO; 14.484 μM, PGE2; 3.433 mg/mL, and TNF-α;3.818 ng/mL). Superimposed contour plots with regard to 7 variables indicated that the optimumroasting temperature and time were 110.88oC and 20.86 min. This result suggested that the optimallyroasted yak-kong could replace coffee beans to provide potential bone health benefits to heavy coffeedrinkers.

광천 토굴 새우젓을 이용한 Seasoning/Mix 제조

김애정,정경희,신승미 한국식품영양학회 2007 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2007 No.12

중학교 과학 교과서 물질 영역의 과학적 모형 유형 분석

김애정,박현주,김찬종,김희백,유준희,최승언,Kim, Ae-Jung,Park, Hyun-Ju,Kim, Chan-Jong,Kim, Heui-Baik,Yoo, June-Hee,Choe, Seung-Urn 대한화학회 2012 대한화학회지 Vol.56 No.3

2007개정 과학과 교육과정에 따른 중학교 1학년 과학 교과서 11종을 대상으로, '물질 영역'에 속하는 '물질의 세 가지 상태', '분자의 운동', '상태변화와 에너지'라는 세 단원에 제시된 모형의 유형 및 특성을 조사하고 과학적 모형 분석틀을 개발하였다. 연구를 통해 개발되어진 과학적 모형 분석틀은 표상 양식과 표상의 속성으로 나누어져있으며, 표상 양식은 활동 모형, 비유적 모형, 상징적 모형, 이론적 모형으로 분류하고, 표상의 속성은 정적 모형과 동적모형으로 분류하였다. 개발되어진 과학적 모형 분석틀을 가지고 교과서에서 사용되고 있는 모형의 유형과 빈도수를 분석하였다. 연구 결과, 표상 양식에서는 활동 모형과 비유적 모형이 가장 많이 사용되었고, 표상의 속성에서는 동적 모형이 많이 사용되고 있었다. 물질 영역에서는 입자 개념을 다루며 학생들이 일상생활에서 접하는 거시적인 현상들을 분자의 배열이나 운동과 같은 미시적 관점으로 이해하는 것을 목표로 하고 있다. 이 연구의 결과는 현 교과서들에 나타난 과학적 모형 사용의 제한점과 바람직한 방향을 모색하게 할 뿐 아니라, 앞으로 집필되어질 교과서와 수업을 구성하는데 유용한 정보를 제공해 줄 것이다. The purpose of the study was to classify scientific models in the seventh grade science textbooks of the 2007 revised science curriculum. The three chapters of 'three states of material', 'motion of molecule', and 'change of state and energy' were investigated. There were two types of the scientific model as 'mode of representation' and 'attribute of representation'. The mode of representation was composed of 'action model', 'analogical model', 'symbolic model', and 'theoretical model' and the attribute of representation was composed of 'static model' and 'dynamic model'. The results showed that the action model and the analogical model were used primarily in mode of representation. The dynamic model were widely used in attribute of representation. Area of matters dealt with conception of molecules and aimed for students to understand the arrangement and movement of molecule microscopically about macroscopic state in a daily life. Tis study could help to recognize the limitations of scientific models on current textbooks and offer more useful information in planning lessons and organizing textbooks for the future.

Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine (II)

김애정,여정숙,김선여,박수진,승정자 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.4

In this study, we investigated the anti-inflammatory effect of ostrich extract combined with Korean herbalmedicine (OEKHM) in the carrageenan-induced rat footpad edema. Male Sprague-Dawley rats were used. There were twoexperimental groups: OEKHM and control. After treatment with oral doses of 3 mL/180 g BW, the carrageenan-inducededema was slightly decreased in the OEKHMgroup. Moreover, OEKHM administration significantly suppressed both theinflammatory parameters, such as serum uric acid and the rheumatoid factor (RF), and the level of serum triglyceride (TG) andaspartic acid transaminase (AST) in carrageenan-induced paw edema in rats. On the contrary, OEKHM treatment increasedthe level of serum HDL-cholesterol. Based on the beneficial effect against either inflammation or serum cholesterol, wesuggest OEKHM can be used as functional food for anti-inflammatory activity and hypolipidemic activity.

Physiological Activities of 9 Cycle Steaming and Drying Black Ginseng Using Makgeolli

김애정 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5

The optimal steaming solvent for kujeungkupo (black ginseng) made using a steaming and drying process repeated up to 9x was determined. Six year old Korean ginseng was prepared using water-steamed kujeungkupo (WSB), jujeong-steamed kujeungkupo (JSB), and makgeolli-steamed kujeungkupo (MSB). MSB showed significant (p<0.05) increases in the Rg3 content and in antioxidant activities, compared with WSB and JSB based on the total polyphenol content, radical scavenging of DPPH and ABTS, and COX-2 inhibition. Stronger inhibitory effects against migration and proliferation in platelet-derived growth factor-BB induced vascular smooth muscle cells were observed for MSB, compared with WSB and JSB. MSB has potential for development and preparation of new functional foods for prevention of atherosclerosis.

The Inhibitory Effects of Roasted Black Bean (Rhynchosia nulubilis) Extracts on RANKL-Mediated RAW264.7 Cells Differentiation

김애정 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3

This study compared the inhibitory effects of roasted black bean (Rhynchosia nulubilis, seomoktae, RoS) extracts with raw seomoktae (RaS: control) extract on RANKL-mediated RAW264.7 cell differentiation after the determination of isoflavones content as well as antioxidant and antiinflammatory activities. The RoS extracts (RoS90-20, RoS100-20, RoS110-20, and RoS120-20) had significantly (p<0.05) higher isoflavones (genistein, daidzein, and glycitein) and better antioxidant activity than the RaS extract. Especially, RoS110-20, which was roasted at 110oC for 20 min, has the highest amounts of soy-derived compounds. The RoS110-20 extract significantly reduced LPS-induced nitric oxide (NO) and prostaglandin (PGE2) production compared to the RaS extract. The RoS110-20 extract showed a higher inhibitory effect on the expression of NFATc1 in RANKL-induced RAW 264.7 cells than the RaS extract without any evidence of cytotoxicity under western blotting and tartrateresistant acid phosphatase staining (TRAP). The results of this study suggest that roasting increased the concentration of soy-derived compounds and improved the antioxidant and anti-inflammatory activities of RoS110-20 extract compared with RaS. In addition, the differentiation of RANKL-mediated RAW264.7 cells was effectively inhibited by the RoS110-20 extract due to its enhanced antioxidant and anti-inflammatory activities caused by roasting, confirming its potential for ameliorating bone loss.

기상정보와 수산가공품 유통업간의 영향관계에 관한 연구

김애정,백종윤 한국엔터프라이즈아키텍처학회 2016 정보기술아키텍처연구 Vol.13 No.3

In this study, the relationship between weather and the distribution industry was empir-ically analyzed using actual sales data from processed marine products distribution companies inorder to understand the impact that weather has on the distribution industry. In particular, it wasintended to forecast demand according to weather changes in the future by identifying a causal rela-tionship between the two variables, which are sales by product and meteorological factors, using aregression model, one of the quantitative demand forecast techniques. The analysis results indi-cated that weather information exerts significant impact on the distribution of processed marineproducts. In particular, sales of fish paste products decreased by an average of approximately KRW3,900,000 each time the average and maximum temperatures increased by 1°C. As for the minimumtemperature, it was found to have significant impact only on sushi products, of which the averagesales increased by KRW 3,869,000 each time the minimum temperature increased by 1°C. Theresults, as such, led to a conclusion that the impact of weather varies by product and that it is nec-essary to establish optimized weather marketing strategies according to weather changes. 본 연구는 날씨가 유통업에 미치는 영향력을 알아보기 위해 실제 수산가공품 유통회사의 매출액 자료를 활용하여 날씨와의 관계를 실증적으로 분석하였습니다. 특히 계량적 수요예측기법 중 하나인 회귀모델을 이용하여 상품별 매출액과 기상요인 두 변수간의 인과관계를 밝힘으로써 향후 날씨변화에 따른 수요를 예측하고자 합니다. 분석 결과 수산가공품 유통에 날씨정보는 유의미한 영향력을 미치는 것으로 나타났으며, 특히 어묵류 제품은 평균기온과 최고기온이 1oC시 상승 할수록 평균 약3,900천원의 매출이 감소하는 것으로 나타났습니다. 또한 최저기온의 경우 초밥류 제품에만 유의미한 영향을 미쳤으며, 최저기온이 1oC 올라갈수록 평균 매출액이 3,869천원 증가하는 것으로 나타나 제품별로 날씨에 영향이 상이하며 날씨변화에 따른 최적화된 날씨마케팅 전략을 수립해야한다는 결론을 도출하였습니다.