우반구 손상 후에 발생한 마비된 팔에 대한 의인화 : 증례보고

권재철,김경문,나덕렬 대한신경과학회 1997 대한신경과학회지 Vol.15 No.2

알쯔하이머 환자의 실행증 오류 형태

권재철,나덕렬,김향희,김경문,강연욱 대한신경과학회 1997 대한신경과학회지 Vol.15 No.5

이야기치료 방법을 활용한 문학반응 활성화 방안 연구

신헌재,구경옥 한국초등국어교육학회 2009 한국초등국어교육 Vol.39 No.-

This study is started from recognition of problem & necessity about literature education in the real class. The purpose of this study is to offer concrete methodology for 'teaching & learning programs focused on the revitalization of literature-response using the narrative therapy method'. This teaching & learning program is started with the presupposition that the narrative therapy method will play an effective role in revitalizing of literature response of speaking expression. This program is focused on speaking expression among various literature-responses in the forms of writing, painting, playing, using music after reading literature materials of textbook. To perform this program, 1 class of 34 students in elementary school in Kwang-ju was selected to be a rearch group. 10 stories were selected as literature materials and then this program was applied through 15 periods in order to test the effects. I suggest how to rearch and how to analyze effects of this program. Test papers for measuring ability of speaking expression and degree of literature-interests and paper for measuring frequency of response were devised. Narrative therapy method is used according to these patterns, understanding of self-problem (selecting characters)→objectification of self-problem (introduction each character about personality or environment)→discovery of unique results (confession of the character's feeling)→ making self-story extracted from own history(ask & answer mutually, sharing advice mutually)→confirming self-story (acception of various responses). Also teaching & learning program with narrative therapy method, the pattern paper for interview, paper materials for easy question and answer were devised in order to apply this program to real class. This research could verify the effectiveness of this program objectively by comparing before-program and after-program with SPSS program. This teaching & learning program for revitalization of literature-response with narrative therapy method was very effective to revitalize literature-response and improve degree of literature-interests. This program is an especially effective method for understanding character's minds deeply. Applying this model in a real classroom proved that this model helps students express their responses freely to literature materials and relate literature works to their own lives and appreciate literature from their own perspective. Also it extends the scope of students' appreciation for literature works. 본 연구는 교실 현장에서의 문학교육에 대한 문제점과 필요성의 인식으로 출발하였다. 이에 이야기치료 방법을 활용한 문학 반응 활성화 교수·학습 방안을 구안하고 이의 이론적 토대와 방법론을 제공함으로써 현장교사들에게 문학교육의 문제를 해결하는 한 가지의 방법을 제공함과 동시에 학생들에게 문학을 향유할 수 있도록 문학반응을 활성화하는데 기여하는 것을 목적으로 한다. 다양한 문학치료 방법 중 이야기치료의 원리가 학생들의 말하기 문학반응의 활성화에 매우 효과적인 역할을 할 것이라는 전제하에 출발하여 쓰기, 미술, 연극, 음악 등으로 표현될 수 있는 다양한 문학 반응 중 말하기 문학반응을 활성화 하는 교수·학습 방안을 중심으로 연구하였다. 이는 기존의 ‘등장인물 되어 보기’와 구체적 이야기치료 단계를 적용한다는 점과 협동학습의 방법 중 사회자의 인터뷰를 통한 일정한 형식으로 진행된다는 점에서 큰 차이를 보인다. 광주시 소재 초등학교 6학년 한 학급 34명을 연구집단으로 설정하고, 이야기치료 단계에 맞추어 자신의 문제이해(등장인물 선택하기)-자신의 문제 객관화(상황이나 환경 등 자기 소개하기)-대안적 이야기 개발(서로에게 질문하기, 상대방에게 해 주고 싶은 말하기)-대안적 이야기 굳히기(활동 후 다양한 반응의 수용)으로 모형을 구안하고 사회자 인터뷰지, 학생용 질문지 등을 구안하여, 문학 학습 현장에서 실제 적용하였다. 본 모형을 적용해 본 결과, 문학 반응 표현 능력, 문학 흥미도 향상에 매우 효과적인 모형으로 검증되었다. 특히 등장인물의 마음을 이해하여 작품을 심층적으로 이해 하는데 매우 효과적인 방법이며, 학습자들이 주도적으로 학습함으로써 문학 작품에 대한 학생들의 반응을 자유롭게 표현하고, 작품과 자신의 삶을 연관 짓고, 작품 감상의 폭을 넓힐 수 있게 한다는 점을 확인할 수 있었다.

재활승마의 효과에 대한 고찰

조경&#55148,김은&#51221,정재&#48124,황보&#44033 대구대학교 특수교육재활과학연구소 2010 再活科學硏究 Vol.28 No.1

이 연구는 승마 운동의 효과에 대한 객관적이고 구체적인 정보를 제공하기 위해 승마운동이 균형, 자세, 골밀도, 근력, 정서에 어떤 영향을 미치는지 알아보았다. 최신 동향을 살펴보기 위해 90년대 이후의 자료만을 선택하여 승마운동, 승마치료, 재활승마 등 재활 승마와 관련된 키워드를 검색하고 승마운동을 통한 효과를 알아보기 위해 균형, 안정성, 골밀도, 근력 등의 연관 검색어를 함께 검색하였다. 그 결과 지속적인 승마운동은 균형 능력 향상을 위해 효과적인 운동이며 대퇴전자부와 대퇴경부의 좌우측, L3,L4의 골밀도를 향상시키고 승마에서만 발달될 수 있는 특수한 부위를 자극한다. 또한 재활승마를 통해 인지적, 사회적인 부분에 대해 눈에 띄는 향상을 기대할 수 있다. The purpose of this study was to provide information which objective and definite effect of horseback riding about balance, posture, bone mass, muscle strength, emotion. To search the newest trend, Studies for this literature review were sought which investigated the effect of HBRT, hippotherpay, therapeutic horseback riding since 1990. These literature searches were also linked to other descriptive terms. For example, balance, posture, bone mass, muscle strength, emotion. Continuos horseback riding therapy is effective exercise to improve balance ability and bone mass of femur trochanter, femur neck, lumbar 3-4. Also, horseback riding can expect to improve recognition and sociality.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

중국 상해지역 대학생의 김치에 대한 인식조사

한재숙,한경필,南出隆久,이승언,김영진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p〈 .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p〈 .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51 'Kimchi can be preserved for a long time'(p〈 .05) and 'Kimchi is a good side dish with cooked rice'.

재래종과 개량종 돼지고기의 영양성분 비교 연구

한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3

The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).

전통음식에 대한 경북지역 주부들의 의식 및 실태조사

한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.

불확실성하에서 기업의 헷지전략에 대한 연구

김재경 木浦大學校 福祉社會硏究所 1998 福祉社會硏究 Vol.1 No.-

The fact that uncertainty or risk affects the actions and decisions of economic agents makes it an important topic for economic analysis. One way to manage this risk is the introduction of instruments such as futures contracts, forward contracts and option contracts th the markets. Such contracts allow individuals to trade away or reduce uncertainty in return for a market price. The object of this paper examines the hedging and marketing rules for the firm which can export or import forward and supply or purchase output in the domestic market under price, and exchange rate uncertainties, and basis risk. Because there are differences in the competitive firm's behavior between when the firm exports directly and exports by forward contract under uncertainty, and the volume of activity relative to that in futures markets, the model in this paper is important.

재래종 돼지고기에 대한 인식 및 실태

한재숙,한경필,김태선 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like pork dishes" . 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1%, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty), sticky meat quality, low fat content and good food for health. 30.9% of the respondants recognized as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%, 38.3% of respondants suggested 'convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.