우리 나라 老人問題에 관한 序設的 硏究

李義子 경성대학교 1984 부산수산대학 논문집 Vol.5 No.2

(1)노약,질병,부양문제 등과 함께 노인문제는 전세계적인 관심을 모으고 있거니와 우리 나라의 경우 1960년대 이후 급격한 經濟成長과 産業化 과정에서 일어나는 갖 가지 사회문제 가운데서 노인문제도 예외가 아니다. 특히 국민소득의 向上과 의약의 발달에 기인한 평균餘命의 延長등으로 老年層人口 증가가 두드러졌고 이와 함께 핵가족化,가치관의 변화 등이 겹쳐 노인문제가 사회적으로 심각한 양상을 띄게 되엇다.사회복지의 次元에서도 더 이상 방관할 수 없는 사회문제로 받아들여지고 있다. (2)따라서 노인문제를 종래와 같이 일부 특수한 사회계층에 국한된 문제로 보고 자선적,사회사업적 또는 단순한 家庭的인 접근방법으로 해결하려는 입장은 필요에 따라 지속되어야 하겠지만 전체적인 사회문제에 접근하는 방식으로는 일응 止場이 될 필요가 있겠고 이들 접근 방법과 함께 公共槿力이 총체적으로 介入되는 社會福祉의 次元에서 문제를 인식하고 접근하는 태도가 확립되어야 할 것이다.倞年制와 노인취업을 꺼리는 일반적인 社會通念과 관련하여 소극적인 사회보장으로서 公的扶造외에 취업기회를 마련함으로써 보다 적극적인 소득 保障의 길을 열어주어야 한다. 老人의 취업문제는 소득보장뿐만 아니라 노인에게 가장 큰 고통이 되고 있는 無爲와 고독에서 벗어나게 하는 방편이 됨으로써 보다 더 인간다운 삶의 보장에 한발 다가설 수 있게 된다. (3)무릇 사회현상으로 나타나는 사회문제의 완전한 해결이란 있을 수 없지만 삶의 質을 높이고 삶의 기회가 증진되기 위해서는 노인문제를 포함한 사회문제가 제거되거나 줄어드는 것이 무엇보다 선결과제가 아닐 수 없다.여기에 公共槿力의 介入에 의한 사회복지의 차원에서 문제해결을 위한 보다 포괄적이고 적극적인 인식과 접근이 핵심적인 요소가 되겠지만 이와 함께 노인문제에 관한 한 가족제도적 접근에 대한 인식이 병행되어야 한다. 다시 말하면 우리의 전통적 가치인 老와 경노사상에 대한 현대적 인식을 시도,가치 정립을 새로이 함으로써 노인문제가 客體的(objective)인 남의 문제가 아니고 자기 자신의 삶의 가치를 실현하는 과정과 바로 연결되는 인식을 갖도록 해야 한다는 것디아. 왜냐하면 노인은 우리의 이웃에 사는 사람이기도 하지만 누구나 나이가 들면 바로 노인이 되기 때문이다.

냉이 김치의 숙성시 품질 특성 및 변화

정외숙,전정례,임용숙 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2

This study was carried out to investigate the shelf life of Shepherd's purse(Capsella bursa-pastoris) Kimchi during fermentation at 10℃. Capsella bursa-pastoris was treated without or with blanching. The viable cells of lactic acid bacteria(LAB) of raw and blanced Kimchi after fermentation for 15 days at 10℃ were 7.91 log CFU/mL and 6.4 log CFU/mL, respectively. The viable cells of LAB of Capsella bursa-pastoris Kimchi at 10℃ were lower in the blanched one when compared to the raw one. The pH of raw Kimchi was lower than that of the blanched one during fermentation for 25 days at 10℃. The viable cells of total bacteria of the blanched Kimchi were lower than that of non-blanched one during fermentation at 10℃. The ascorbic acid and chlorophyll contents decreased more in the blanched Kimchi when compared to that treated without heat. The sensory quality of the blanched Kimchi was a little inferior to that treated without heat during fermentation.

당 종류에 따른 오미자 다식의 기호도 특성

정외숙,안상희 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Group of the Dasik added with Omija extract was higher than that with non-Omija extract. The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and syrup showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

급식교 어린이의 식습관이 비만에 미치는 영향

鄭外淑 대구산업정보대학 1998 논문집 Vol.12 No.2

This research was undertaken to investigate the effect of school lunch program on obesity of elementary school children. A questionnaire survey was conducted on 231 elementary school students living in Taegu and Kyoung-Book Area. The results obtained are as follows : 1. The relation between overweight and obesity of children showed higher morbidity. Significant differences were found on the nutritional knowledge between boys and girls(p<.05). And, the higher score of food habits showed the higher one of nutritional knowledge(p<.01). 2. The more food intake increased also taste preferences in the overweight and obesity groups(p<.001). 3. The degree of obesity, perception and food habits of boys and obesity groups were significantly higher than those of girls, overweight and normal groups(p<.05). In the children thought of as normal group, the percentage of obesity perception and degree of real obesity of them were 12.7% for overweight group and 11.3% for obesity one, respectively. 4. Obesity children preferred instant food, foods with salty and hot taste and fried one. And, significant differences showed between their groups(p<.01). We hope that the results of this study could be helpful for preventing children from becoming overweight and obese.

녹차 추출물과 차잎 첨가에 따른 김치의 품질 특성 비교

박금순,정의숙,박선희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

This study was conducted to investigate the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganisms, color, sensory evaluation. The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. The number of total microorganism at 21 days were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste, texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics. it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L values, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

대구지역에서 꿀벌이 수집한 화분의 동정

류장발,장정원,김기만,권외정,김민식,박도규 대구대학교 생명과학연구소 2002 생명과학연구 Vol.1 No.2

Pollens gathered by bees at an apiary at Daegu district were identified with light microscope and scanning electro microscope for effective establishment of honey plant plantations for year-round honey production. Pollen loads were collected from bees from March to October at one week interval, ten loads at each collecting time, a load from a colony. Pollens from fifty-four species were collected and 34 species were identified and 20 species unidentified, which would be identified later. Most of the pollen loads were composed with one species. However, a few loads were composed with up to four species. Pollens of 37 species were collected just one time. Pollens from just one species were not collected at any time. In July pollens from many species, up to six species at July 15 and 20, were collected. Pollens of four species, Erigeron annuus, Lagerstroemia indica, Koelreuteria paniculata, Evodia daniellii, were collected up to one month. As the latter two species were known as good honey producing plants, these two species proved to be good pollen producing plants. The former two species were known as poor honey producing plants, the importance of these two species should be reevaluated.

밀싹 가루를 첨가한 머핀의 이화학적 및 관능적 특성

정외숙(Eoi-Sook Chung),안상희(Sang-Hee An) 한국조리학회 2015 한국조리학회지 Vol.21 No.4

Abnormal choroidal flow on optical coherence tomography angiography in central serous chorioretinopathy

Seo, Eoi Jong,Um, Taewoong,Yoon, Young Hee John Wiley Sons Australia, Ltd 2019 Clinical & experimental ophthalmology Vol.47 No.4

<P><B>Importance</B></P><P>Analysing choroidal flow in central serous chorioretinopathy (CSC) with novel device.</P><P><B>Background</B></P><P>To examine the abnormal morphology of choriocapillary flow with optical coherence tomography angiography (OCTA) according to the presence of subretinal fluid (SRF) in CSC.</P><P><B>Design</B></P><P>A hospital‐based retrospective study.</P><P><B>Participants</B></P><P>We analysed OCTA results of 68 eyes (68 patients) diagnosed as CSC with or without SRF (active and resolved CSC, respectively) at the Asan Medical Center.</P><P><B>Methods</B></P><P>We classified OCTA choriocapillary images into three pattern groups: mixed perfusion, hyper‐perfusion and normal perfusion. Data analysis included age, follow‐up duration, treatment modalities, number of treatments, subfoveal choroidal thickness and SRF height.</P><P><B>Main Outcome Measures</B></P><P>The relationship between CSC activity and choriocapillary pattern.</P><P><B>Results</B></P><P>Abnormal choroidal flow (mixed and hyper‐perfusion) was more frequently found in eyes with active CSC (100%) than resolved CSC (47.5%, <I>P</I> < 0.001). In active CSC eyes, mixed perfusion was predominant (71.4%), while hyper‐perfusion was predominant in those with resolved CSC (73.7%). Eyes with recently resolved CSC (SRF absorption present for <2 months) had abnormal choriocapillary flow more often than the remaining eyes with resolved CSC (83.3% vs 32.1%, <I>P</I> = 0.005). Resolved CSC eyes with abnormal choriocapillary flow demonstrated more recurrence than eyes with normal choriocapillary flow (42.1% vs 9.5%, <I>P</I> = 0.017).</P><P><B>Conclusions and Relevance</B></P><P>The pattern of choriocapillary flow abnormalities on OCTA can indicate CSC disease activity. Because eyes with resolved CSC showing abnormal choroidal flow have a high recurrence rate, they should be carefully followed‐up.</P>

다식의 제조시 첨가하는 부재료와 품질특성

정외숙,박금순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice power. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color. Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p<0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p<0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p<.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

농촌·도시지역 학교급식 아동의 식품기호와 체위에 관한 연구

鄭外淑 대구산업정보대학 1996 논문집 Vol.10 No.2

Selecting the school lunch children in different educational environment, rural or urban, this survey did the school lunch children's food prefrences and physical standard the results are as follows : 1. The general characteristics of the surveyed are similiar to each other in urban or rurual, but from the point of the educational degree of their parents, it seems that the graduate parents are significant factors(<.0001). 2. The average physical standards show 140.7cm 34.4kg, and 141.9cm 36.3kg in rurual and urban respectively. With regard to man and woman the difference is significant(<.01) and the physical characteristics of children's growth period is evidently revealed as the girl's superiority in physical standard to boy's. 3. In the obesity index, the underweight group is higher in comparison to obese group and normal group(<.01, <.0001), the family eating habits are to be thought important as the obesity index between children and the rest family showed the correlation(<.001, <.01). 4. The food preferences of school lunch children doesn't seem to have any significant relationship between urban and rurual area, but they show some difference in preference between liked food and disliked. 5. Not only the nutrition perception shows difference between urban and rural area, boy and girl(<.001), but also the parent's educational degree seems to have some close relationship for their children's nutrition(<.001, <.05). Whether Mother has occupation or not, whether family type is extended family or nuclear doesn't have any influence. To get nutritious food for children and to promote the nutrition perception, this survey leads us to have adequate education for home and the school lunch as well as to develop and execute the action program for the parents, teachers and nutrionist.