종합 건강 검진을 원하는 피검진자의 특성에 관한 연구

성미옥,김재걸,허성춘,박주성,김유진,최성미 대한가정의학회 1994 Korean Journal of Family Medicine Vol.15 No.2

종합 건강 검진을 원하는 피검진자의 특성에 관한 연구

성미옥,김재걸,허성춘,박주성,김유진,최성미 大韓家庭醫學會 1994 Korean Journal of Family Medicine Vol.15 No.2-3

상부 보철물에 따른 타진식 임플란트 안정성 측정기기의 수치 변화

옥성미,황희성,김철훈,김복주,김정한,권연우,성현미,강선우 대한통합치과학회 2021 대한통합치과학회지 Vol.10 No.1

In this study, we used the AnyCheck device to determine the effect on the implant stability test (IST) of different prostheses. The purpose of this study was to safely measure the stability of the implant and to determine whether the IST can be used even after the prosthesis cementation. Fifteen implants were placed on the artificial bone block. Prostheses were classified into five groups: healing abutment, ready-made abutment, polymethyl methacrylate (PMMA), monolithic zirconia, and PFM. For PMMA, monolithic zirconia and PFM were produced using the same design within the computed-aided design/computer-aided manufacturing system. Results of the analysis, showed that, in all groups, IST had significant reliability, and a difference was noted based on the type of prosthesis. There was no significant difference in IST between the ready-made abutment and the healing abutment, but the average IST decreased in PMMA, and the average IST increased in monolithic zirconia and PFM. Each group’s IST showed a consistent tendency according to the type of prosthesis. Thus, the IST can be used for the evaluation of implant stability, even after prosthesis cementation, as well as for the determination of the timing of implant loading. Because the change in IST was correlated with the hardness and elastic modulus of each type of prosthesis, additional research on the physical properties of each material is required.

간호학 학사과정의 노인간호학 핵심역량, 교과내용, 학습목표 개발

백성희,신동수,장성옥,홍귀령,권수혜,김미소,김수진,김혜령,김춘길,박경옥,박명화,서은경,성미라,송민선,송준아,신용순,염혜아,오은미,임경춘,장혜영정덕유,탁성희,하은호,조은희 노인간호학회 2018 노인간호학회지 Vol.20 No.2

Purpose: This study was done to develop competencies and core curriculum for gerontological nursing education in programs towards a Bachelor of Science in Nursing (BSN). Methods: From June 2015 to January 2016, competencies and core curriculum from gerontological nursing education in foreign countries were analyzed using a literature review, along with an analysis of the current gerontological nursing curriculum in Korean BSN programs. Competencies and core curriculum of undergraduate nursing education for gerontological nursing were determined through expert panel discussions in the Korean Gerontological Nursing Society. Results: Data were collected from 30 BSN programs in Seoul, Kyunggido, Kangwondo, Chungchungdo, Kyungsangdo, and Jeollado. Compared with the core curriculum for gerontological nursing recommended by the National Gerontological Nursing Association, there were deficiencies in legal/ethical issues, administrative issues, nursing research in gerontological nursing, and care and service delivery. From the data and panel discussion, 13 competencies and core curriculum including 6 contents, 32 programs, and 197 learning objectives were found to be important. Conclusion: Use of the recommended curriculum from this study can address deficiencies in baccalaureate gerontological nursing education, but it is also necessary to develop textbooks based on the recommended 13 competencies and core curriculum including 6 contents, 32 programs, and 197 learning objectives.

어린이 김치 표준화에 대한 연구 : 어린이 김치에 적합한 고추가루 The Proper Red Pepper Powder for Children's Kimchi

송영옥,빈성미,문정원 부산대학교 김치연구소 1996 김치의 과학과 기술 Vol.2 No.-

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59∼13.48%. Lipid and ash contents of samples were in the range of 7.59∼8.39% and 4.34∼7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the samples. The capsaicin equivalent was in the order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.15㎎%, total sugar content 15.79% and ASTA color value 178.2.

어린이 김치 표준화에 대한 연구(1) : 어린이 김치의 담금법 개발 Development of the Preparation of Kimchi for the Children

송영옥,전영수,권명자,빈성미,김은희,문정원,김명 부산대학교 가정대학 1995 家政大學硏究報告 Vol.21 No.-

The purpose of this study is reporting the results of first trial for the standardization of children's kimchi in terms of brining standardization, development for the recipe ad pannel test for the children's kimchi. In order to develop the standard recipe for children's kimchi, our research team have visited kimchi factories, temples and houses located in Pusan and Kyung-Sang Nam Do province. Three kinds of chinese cabbage kimchi (hamyang, haeundae, and jinrae kimchi named by region where we collected) which got the top three highest score in panel testing was selected. The original recipes of these kimchi were sightly modified to prepared the kimchi at laboratory. Among three of them, hamyang kimchi which contained dried anchovy power was selected as a model kimchi for development of the children's kimchi recipe. We find out that the optimal salt concentration of brined cabbage and kimchi for the children's kimchi (sliced style kimchi, approximately 2.5X3cm a piece) that showed the hightest pennel score were approximately 1.5% and 2.0%, respectively. The salt concentration of brined cabbage became 1.5, 1.43, and 1.60% after 60 min at 10% brining solution, 45 min at 12% and 30 min at 15%, respectively. The developed recipe used for the children's kimchi at our team is as follows. The major ingredients used for the preparation of kimchi is brined sliced chinese cabbage (salt concentration is 1.5%) 1kg galic 11g, ginger 5.0g, red pepper powder 20.0g, fermented anchovy juice 25.0g, fermented shrimp juice 5.0g dried anchovy and sea weed extracts 30.0g, anchovy power 2.4g glutinious rice gel 40.0g, starch syrup, 10.0g, and apple juice 22.5g. The total acceptability test of developed children's kimchi (test kimchi) was carried out with 84 of 6th grade student during lunch time at elementary school in Pusan where has a school lunch program. Sixty nine percent of student answered test kimchi is very good, 25% of them said it is fair, and only 6% of students answered they didn't like test kimchil. However, for the kimchi supplied from school at lunch, 52% students answered the kimchi is good, 26% of them said it is fair, and 22% of them said they don't like school supplied kimchi. This result tells us that the test kimchi is better than school supplied kimchi and the test kimchi can be developed further as a children's kimchi.

어린이 김치 표준화에 대한 연구 - 어린이 김치에 적합한 고추가루 -

송영옥(Yeong-Ok Song),빈성미(Sung-Mi Bin),문정원(Jung-Won Moon) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6

어린이 김치 표준화의 일환으로 어린이 김치의 기호에 큰 영향을 미치는 고추가루의 적합한 선정을 위해 경상도 일대에서 생산되어 시판되고 있는 4종류(A, B, C, D)의 고추가루에 대해 고추가루의 일반성분 및 색도, capsaicinoid류 및 당 함량 등을 분석하였고 이들 고추가루로 담근 김치에 대한 관능검사를 행하였다. 4종류의 시판되고 있는 고추가루의 일반 성분은 수분이 11.59~13.48%, 조지질이 7.59~8.39%, 조회분이 4.34~7.45%로 나타났다. 고추가루의 색깔에 있어서 Hunter 색차계로서 측정된 적색도 a값, 황색도 b값은 A고추가루가 가장 우수했으며, 밝기를 나타내는 ASTA color값은 A(178.20)>C(142.80)>B(114.28)>D(98.06)고추가루 순으로서 역시 A고추가루가 가장 우수하였다. 고추가루의 매운맛을 나타내는 capsaicinoids에 있어서 capsaicin 함량은 D고추가루가, dihydrocapsaicin은 C고추가루가 가장 높았다. 또한 capsaicin : dihydrocapsaicin에 각각 1 : 0.6의 가중치를 주어 산출된 capsaicin equivalent는 D>C>A>B고추가루 순이었다. 고추가루의 유리당 함량은 주된 성분인 과당, 포도당 모두 B>A>D>C고추가루 순이었고 서당은 A>D>C>B고추가루 순이었다. 총 당 함량 역시 B고추가루가 16.81%로서 다른 제품에 비해 가장 높았다. 한편 4종의 고추가루를 달리하여 담근 김치에 대한 관능검사 결과 색깔 면에서 발효기간 전반에 걸쳐 A고추가루가 가장 우수하였고 종합적인 맛에 있어서도 가장 좋은 값을 나타내었다. 또한 A고추가루로 담은 김치는 초등학생들의 관능검사 결과 현재의 초등학교 급식김치 보다 색깔을 비롯한 5개 전항목에서 높은 점수를 얻었다(p<0.01). 그리고 이때 사용된 A고추가루의 일반특성은 capsaicin equivalent 24.15㎎%, 총 당 함량 15.76% 그리고 ASTA color값 178.2였다. This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in AST A color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the samples. The capsaicin equivalent was in the order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.1㎎%, total sugar content 15.79% and ASTA color value 178.2

어린이의 김치 표준화에 대한 연구 (1) : 김치 섭취에 대한 의식 및 섭취실태 Developement of the Preparation of Kimchi for the Children

송영옥,김은희,김명,문정원,전영수,권명자,빈성미 부산대학교 김치연구소 1995 김치의 과학과 기술 Vol.1 No.-

The purpose of this study is reporting the results of first trial for the standardization of children's kimchi in terms of brining standardization, development for the recipe and pannel test for the children's kimchi. In order to develop the standard recipe for children's kimchi, our research team have visited kimchi factories, temples and houses located in Pusan and Kyung-Sang Nam Do province. Three kinds of chinese cabbage kimchi (Hamyang, Haeundae, and Jinrae kimchi named by region where we collected) which got the top three highest score in panel testing was selected. The original recipes of these kimchi were slightly modified to prepared the kimchi at laboratory. Among three of them, Hamyang kimchi which contained dried anchovy powder was selected as a model kimchi for development of the children's kimchi recipe. We find out that the optimal salt concentration of brined cabbage and kimchi for the children's kimchi (sliced style kimchi, approximately 2.5x3cm a piece) that showed the hightest pennel score were approximately 1.5% and 2.0%, respectively. The salt concentration of brined cabbage became 1.5, 1.43, and 1.60% after 60 min at 10% brining solution, 45 min at 12% and 30 min at 15%, respectively. The developed recipe used for the children's kimchi at our team is as follows. The major ingredients used for the preparation of kimchi is brined sliced chinese cabbage (salt concentration is 1.5%) 1 ㎏, galic 11g, ginger 5.0g, red pepper powder 20.0g, fermented anchovy juice 25.0g, fermented shrimp juice 5.0g. dried anchovy and sea weed extracts 30.0g. anchovy powder 24g, glutinous rice gel 40.0g, starch syrup, 10.0g, and apple juice 22.5g. The total acceptability test of developed children's kimchi (test kimchi) was carried out with 84 of 6th grade student during lunch time at elementary school in Pusan where has a school lunch program. Sixty nine percent of students answered test kimchi is very good, 25% of them said it is fair, and only 6% of students answered they didn't like test kimchi. However, for the kimchi supplied from school at lunch, 52% students answered the kimhi is good, 26% of them said it is fair, and 22% of them said they don't like school supplied kimchi. This result tells us that the test kimchi is better than school supplied kimchi and the test kimchi can be developed further as a children s kimchi.