근로자 건강증진전략을 위한 행동변화에 대한 요구도 평가

이강숙,임현우,구정완,홍현숙,이정민,이원철,박정일,맹광호,M, O'Donnel 大韓産業醫學會 1999 대한직업환경의학회지 Vol.11 No.4

Objectives : In order to evaluate the stage of behavior change for health promotion strategy in workplace Methods : Questionnaire survey was carried out for 309 workers who employed in H Electronics company in Kyong-in area from September to October 1998. Results : According to need assessment of four step such as precontemplation stage, contemplation stage, action stage, maintenance stage which were to change of behavior for health promotion, the percent for quitting smoking were observed 48.8%, 43.1%, 8.1%, 0%, and for the restriction of drinking were 29.8%, 10.6%, 9.3%, 5.3%; for fitness 11.1%, 31.0%, 37.3%, 20.6% in male 26.6%, 27.8%, 26.6%, 19.0% in female, for regular diet 26.1%, 19.8%, 38.7%, 15.3% in male, 27.8%, 22.2%, 40.0%, 10.0% in female and for stress management 5.8%, 10.6%, 8.7%, 75.0% in male, 13.6%, 22.7%, 19.7%, 44.0% in female. In heavy smoker(p=0.017) and heavy drinker,(p=0.021) the percent of precontemplation stage was significantly higher than in lower drinker and light smoker. Conclusions : This study suggested that company support for health promotion in workplace was and workers of high risk group for smoking and drinking were in precontemplation stage. So before conducting the health promotion program, health risk appraisal and need assessment for stage of behavior change should be taken for the efficient health promotion strategy.

톨루엔 노출 근로자에서 유전자적 요인, 생활습관 및 식이가 요중 마뇨산 배설에 미치는 영향

임현우,박정일,노영만,이강숙,이정민,이원철,이세훈,정치경 大韓産業醫學會 2000 대한직업환경의학회지 Vol.12 No.3

목 적 : 본 연구는 생물학적 지표 특성 연구를 위한 단면조사 연구로서 톨루엔 노출과 톨루엔의 생물학적 모니터링으로 이용되는 요중 마뇨산 농도간의 양-반응 관계에서 효과 변경인자로서 작용하는 유전자 ALDH2, CYPIAI, CYP2El의 다양성 분포를 조사하고, 이들 유전자가 요중 마뇨산 배설 농도에 미치는 영향을 알아보고자 하였다. 방 법 : 연구대상자는 경인지역에 위치한 22개의 사업체에서 페인트 제조 72명, 제조업에서 도장작업 50명, 인쇄업 12명, 접착작업 12명, 벽지의 코팅작업 14명등 160명의 근로자이었다. 성, 연령, 유기용제 작업장 근무경력, 흡연습관, 음주습관, 검사일 이전 밤에 음주 여부, 시료 채취전 6시간 이내에 섭취한 식품조사, 측정일 개인보호구의 착용 여부에 대하여 설문조사를 시행하였다. 톨루엔에 대한 개인노출량은 passive air sampler로 측정하였고, 요중 마뇨산은 요중 크레아틴으로 보정하여 측정하였다. 또한 aldehyde dehydrogenase 2 (ALDH2) , cytochrome P45O IAI(CYPIAI), 그리고 cytochrome P45O 2El(CYPfEl)의 유전적 다양성은 혈액으로부터 백혈구의 DNA를 추출하여 제한 효소 절단 길이 다양성 (restiction fragment length polymorphism, RFLP)법으로 검사하여 다음의 결과를 얻었다. 결 과 : 연구대상자의 요중 마뇨산 농도의 기하평균은 0.44g/g creatinine, 기하표준편차 2.80이었다. 톨루엔 노출 농도, 개인 보호구 착용여부, 안식향산이 함유된 식품의 섭취여부중 요중 마뇨산 배설농도에 영향을 미치는 인자는 톨루엔 노출 농도뿐이었다. ALDH2, CYPIAI, CYPfEl, 연령, 흡연, 근무기간에서 회귀계수간에 차이를 보이는 경향이 있었다. 요중 마뇨산 농도에 대한 다중회귀분석에서 톨루엔, ALDH2, CYPIAI, CYP2El유전자형의 회귀계수가 통계적으로 유의하였다. 결 론 : 톨루엔 노출로 인한 요중 마뇨산 배설 농도는 ALDH2, CYPIAI, CYP2El유전자 다양성에 의해 영향을 받기 때문에, 유전자형의 대사능의 차이를 고려하여 마뇨산 기준 농도를 찾는 연구가 이루어져야 하겠다. Objectives The purpose was to investigate the distributions and the effects of genetic polymorphism of aldehyde dehydrogenase 2(ALDH2), cytochrome P45O IAI (CYPIAI), and cytochrome P45O 2El (CYPfEl) on the toluene metabolism. Methods : The subacts consisted of 160 workers who were exposed to toluene in different industries such as paint manufacturing, painting on steel and wood products, printing, bonding, and coating. The exposed toluene level was monitored by passive air sam paler, and the questionnaire variables were age, sex, smoking, drinking, previous night's drinking, use of personal protectlve equipment, work duration, and taking benzoic acid containing food. The urinary hippurric acid collected in the end of shift was corrected by urinary creatinine concentration. The genotypes of ALDH2, CYPIAI, and CYP2El were investigated using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) methods with DNA extracted from venous blood. Results'The geometric mean and the geometric standard deviation of urinary hippuric acid concentration were 0.44 g/g creatinine and 2.80. The urinary hippuric acid concentration was significantly related to personal exposed toluene level among personal exposed toluene level, use of personal protective equipment, and benzoic acid containing food diet. The slope differences of the regression for ALDH2, CYPIAI, and CYP2E1 genetic polymorphism, age, smoking, and work duration tended to be significant. In multiple regression analysis, the regression coefficient of toluene, ALDH2, 7YPIAl, CYP2E1 genetic polymorphism were significant. Conclusions : From the above results, urinary hippuric acid level after toluene exposure was significantly affected by the genetic polymorphism of ALDH2, CYPIAI, CYPfEl. It is needed further investigation of the urinary hippuric acid level considering the effect of genetic polymorphism.

<小爾雅> <광고> 釋例

李賢淑 西原大學校 1984 西原大學 論文集 Vol.13 No.-

「임원십육지」정조지의 조리학적 고찰(Ⅰ) : 밥·죽·면·만두를 중심으로

김현숙;이효지 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.24

「Lim-won-sib-rheuk-ji」was written by Seo, Yu-gu of King Jong-jo period of Jo Seon dynasty. It was divided into 113 volumes and 16parts. The review of the bibliographical study translating into Korean literature on the main dishes such as Bap, Zook, Noodle and Mandoo to be shown in「Lim-won-sib-rheuk-ji」 written in Chinese letter could be summarized as follows. 1. There were 10 kinds of Bap. It was noticeable that rice with minor cereals, dyed ones by using leaves and flowers and curable material rather than pure rice were utilized. 2. There were 40 kinds of Zook. Among them, 47 kinds of the curable Zook were explained in detail. The materials of Zook were such as cereal, beans and processed beans, vegetables, fruits, poultry, fishes, milk and milk products, eggs and curable material. 3. There were 30 kinds of noodles. The noodle was called under the name of Myun, Pyaeng, Patak, Paleo. Materials of noodle were cereal, vegetables, meats, poultry, curable material and seafood. Dam- gang- su, the fruit of maximowiczia chinesis, radish juice and shrimp juice were used for the stock of noodle. 4. There were 15 kinds of Mandoo. The outer covering of mandoo was made of the fermented dough, wheat flour, buckwheat flour, wheat flour with bean flour and sliced fishes. The stuffing were such as meats, poultry, fishes, vegetables, bean-curd, kimchi and cooked rice. The main dishes shown in jong-jo-ji of Lim-won-sib-rheuk-ji are quite different from ones of today and has disappeared a lot. Hence, the research has brought to a conclusion that the vanished dishes has to be restored and the effect of curable materials found in the traditional food to the body should reviewed from today’s point of view.

한국인 식사에 난황의 추가 급여가 중성 스테로이드 및 담즙산 배설에 미치는 영향

임현숙,이옥희 全南大學校家政科學硏究所 1992 生活科學硏究 Vol.2 No.-

This study was carried out to investigate whether the dietary cholesterol enhance the fecal excretions of neutral steriods and bile acids in human. During the experimental period, 14 healthy Korean women were supplemented 2 egg yolks for 1 week and 4 egg yolks for another 1 week to thier usual diet. Cholesterol intakes of the subjects consumed the usual diet were 201.1∼238.0 mg, those were 633.1∼660.2 mg when the subjects were supplemented 2 egg yolks and those were 1077.3∼1198.8 mg when they were supplemented 4 egg yolks. Feces weight and total lipids excretion were not responded to supplementation of egg yolks. Fecal neutral steriods excretion was enhanced by supplementation of egg yolks, but the increment was not great considerably. But fecal excretion of bile acids was not enhanced by supplementation of egg yolks. These findings suggested that the enhance of fecal neutral steriods and/or bile acids excretions is not main mechanism to maintain normal plasma cholesterol level when cholesterol intake is increased in human.

보건관리 대행사업장 근로자에서 건강증진에 대한 5년 사이의 지식, 태도 및 실천의 변화

임현우,김정아,안병용,박정일,구정완,이강숙 大韓産業醫學會 1998 대한직업환경의학회지 Vol.10 No.2

Before and after conducting the health promotion program by group occupational health service during 5 years, we surveyed knowledge, attitude and practice about general health (30 items) and occupational health(30 items) among 25 small and medium scale industry workers(before: 355 workers, after: 279 workers) for evaluation of effectiveness. The scores of knowledge for smoking, drinking, cholesterol, mental stress, management of hypertension, and risks in younger or women workers were significantly increased after conducting group occupational health service. The scores of attitude for controlling of fatty food consumption and cleaning workplace and bathing for health and that of practice for taking the periodic health examination and checking blood pressure were significantly increased but most of items in attitude and practice didn't be changed after services. According to sex, the scores of men were significantly increased in knowledge of general health, but there were not significant differences in age, job status and work duration group. In conclusion, through the group occupational health service during 5 years, only the scores of knowledge in general health were increased. It suggested that the effective program which can change workers' attitude and practice for health promotion, should be developed and conducted in small and medium scale industry workers.

한국의 외식문화 변천에 관한 연구

尹淑賢,李媄貞 호남대학교 산업기술연구소 2003 산업기술연구논문집 Vol.11 No.-

「임원십육지」정조지의 조리학적 고찰(Ⅱ) : 활팽지류의 부식류 중 습열 조리를 중심으로

김현숙;이효지 한양대학교 2005 韓國 生活 科學 硏究 Vol.25 No.1

Whalpang-ji-rhu of jongjo-ji is dealing with how to cook meat, fish, soup, roasting, raw fish, raw meat, drying, salted fish, preserving with salt, smoking, boiled dish, Calf’s-hoof jelly, sausage and beef with vegetables cooked in casserole. These are classified into steamed dishes. The summary of culinary classification is as follows. 1) There are soup(18), boiled dish(10), calf’s-hoof jelly(2), sausage(3) and beef with vegetables cooked in casserole(2) 2) Meat and fish take effect with curable food material. Food selection is based on health, taste and smell. It is for improving efficiency. It gives us good guideline for preparing and eating food in these days of serious food problem like fast food and poisonous food. No any other Korean old cook book but this book stress that reciprocal action among health, smell and taste is very important in terms of medicinal food which is characteristic of food in Cho-sun dynasty. 3) It mentions the effective heating methods and the usage of meat, fouls and fish by the methods. 4)The ingredients and seasoning for soup, boiled dish, Calf’s-hoof jelly, sausage and beef with vegetables cooked in casserole. (1) Ingredients -For meat and fouls: beef, lamb, pork, dog, venison, horse, meat, chicken, pheasant meat, rabbit meat, wild goose meat and inward parts of the each body. -For fish and shellfish: carp, crucian, dried Pollack, shad fish, mullet, crab, shrimp, snail, abalone, sea cucumber. -Egg, duck egg, -apricot, -mushroom -Rice, flour, mung bean flour, bean-curd, bean flour. Red bean, noodle, -Turnip, Radish, parsley, wax gourd, balloon flower, -Curable food material: orange peel, apricot stone, walnut, bamboo, yam, curd, bamboo shoot, gleditschia, mulberry, yellowwax hawthorn, Japanese apricot, cherry leaves, seed of paper mulberry,alum, persimmon, maximowiczia chinensis, fennel, milk vetch, foxglove, cinnamon, lime, shallot, hangni. (2) Seasoning -Leek, ginger, pepper, salt, vinegar, sugar, sesame, vine, oil, honey, soy sauce with vinegar, sesame oil, dried ginger. -Among them vinegar is very often used for cooking meat and fish. Conclusion, 『Whalpang-ji-rhu of jongjo-ji』 was differant that classfication of diets was recorded today. Food was impotant to regard a criterion of medicinal value an material and efficiency as harmony. It was a few of the other books that food was the same medicinal food. Forward I expect to revive that diets of 『jongjo-ji』 is good for the health food.

조사기간에 다른 유즙 섭취 측정치의 비교

임현숙,이정아 全南大學校家政科學硏究所 1995 生活科學硏究 Vol.5 No.-

This study was conducted to evaluate the validity of lactational performance parameters according to the periods of measurement. The subjects enrolled were 10 breast-fed and 20 formula-fed infants. Ingested volumes of milk per day and per feeding and feeding frequency per day of the infants were measured for 24, 48 and 72 hours, respectively at 1, 2 and 3 months age. For breast-fed infants, ingested volume of milk was estimated by test-weighing method and that for formula-fed infants was tested by direct measurement method. There were no significant differences among the values of ingested milk volume per day and per feeding obtained by 24-, 48- and 72-hour measurement at all 1, 2 and 3 months age in breast-fed as well as formula-fed infants. Also, there were no significant differences among the data of feeding frequency per day obtained by 3 different periods of measurement except for the data estimated in breast-fed infants at 3 months age. The results of this study indicate that the values of lactational performance parameters obtained for 24-hour measurement are valid.

1866∼7년 데이 드레스(day dress)의 설계 및 디자인 분석

김문숙,이서희,오현남,한성지,김현주 서울여자대학교 자연과학연구소 1996 자연과학연구논문집 Vol.7 No.-

As the current stage of the fashion begins to follow the styles of the past, the study on the past costume is getting more important, and as the methodology of the study accurately approached study through the rehabilitation of the past costume is more needed than the simple rearrangement of the historical documents. By this methodology, this study can be positioned as a recreation activity. The results of the study are as follows. 1) Style : The general silhouetts is the late crinoline style which is the period from 1860s to just before bustle. The dress is one-piece composed of fitted bodice, and skirt which the front is flat, side and back is triangular shape to the skirts. 2) Color and Material : the main color is pale stone and the sub-color is ivory and blue. The dress is made of a silk surface and cotton back and partly satin and velvet. 3) Pattern and sewing : the dress is together sewing comnined with lining and fabric. The skirt is gored skirt, the number of patterns is plenty because of the plenty of width of skirt. The double piping has various effect not only to decorate but also to conceal the seam, support the silhouette. 4) Detail : The general detail is double piping which are repeatedly used to decorate stand collar, bands of sleeve, froint bodice and gored panel seam of skirt. And the fringe and velvet ribbon are used to decorate the dress. 5) Structural characteristics : The double piping, velvet ribbon and twilled cotton are used to emphasize structural characteristics of crinoline style. And the waistband which is backed with a webbing band to reinforce it is also the structural characteristics. Synthetically, the 1886~7 day dress has the characteristics of transitional stage in which the chararcteristics of the costume of 1860s and the remnants of the characteristics of the previous costume style, and shows the characteristics of day dress well in terms of the style, color and fabrics, pattern and sewing, detail, and structural characteristics.