일부 청소년들에서 흡연노출량에 따른 혈중 카드뮴 농도

장성실,권윤형,배진순,노영만,한진구 韓國學校保健學會 2001 韓國學校保健學會誌 Vol.14 No.2

Objectives: We surveyed the prevalence of smoking among the adolescent population and analysed the correlation of the two exposure biomarkers-concentration of blood cadmium and urinary cotinine-to the smoking status. Methods: Subjects were 193 middle and high school students in Chungnam province. Blood cadmium and urinary cotinine were compared by sex and smoking status. Smoking status were classified by either the concentration of urinary cotinine or subjective answering as a smoker in the questionnaire. Results: Smoking prevalence was 24.6%, 36.2% and 6.7% among all subjects, male and female subjects, respectively. Average smoking amount was 17.5 and 1.5 cigarettes per month among the male subjects and female subjects, respectively Mean concentration of urinary cotinine among the male subjects was 135.57 ㎍/ℓ, and that of female subjects was 116.59 ㎍/. Direct smokers showed higher concentration of urinary cotinine than those of indirect smokers, and subjects with higher urinary concentration showed higher prevalence of smoking, too. Mean concentration of blood cadmium was 0.0572 ㎍/㎗ among the male subjects, and 0.0693 ㎍/㎗ among the female subjects. Among the male subjects, both exposure biumarkers showed significant correlation to the smoking status, but among the female subjects urinary cotinine did not show significant correlation to the smoking status. Conclusion: Concentrations of these two biomarkers suggested that this population had significantly high evironmental tobacco smoking(ETS) and efficient stop-smoking programs to reduce ETS should be directed to this population. Key words : environmental tobacco smoking, urinary cotinine, blood cadmium

여대생의 아침식사 실태와 이상적 아침식사 유형을 위한 연구 : l. 아침식사 행동을 중심으로

이진실,정혜정 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.4

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

전문계 고등학교 전문교과 교사의 역량 분석 : 2007년도 서울대학교 농생대 중등교육연수원 연수 참여자를 중심으로

김진실 한국농업교육학회 2007 농업교육과 인적자원개발 Vol.39 No.4

이 연구의 목적은 전문계 고등학교 전문교과 교사의 역량을 구명하고,현재 전문교과 교사의 역량 수준을 구명하며,주요 변인에 따른 차이를 밝혀내는데 있다. 연구목적을 달성하기 위하여 2007년 서울대학교 중등교육연수원에서 개설한 초임교사과정,교수학습과정,뉴패러다임과정,1정 자격연수과정,농업계 통합표시과목 연수 교사 총 161명을 대상으로 2007년 8월 7일과 8일에 조사를 실시하였다. 수집된 자료는 SPSS 12.0 프로그램을 이용하여 평균,표준편차,빈도,백분율 등의 기술통계와 t검증,F검증 등의 추리통계를 적용하였다. 통계적 차이 검증을 위한 유의도는 1%와 5%로 설정하였다. 이 연구의 결과는 다음과 같다. 첫째,전문계 고등학교 교사의 역량은 크게 교육훈련 역량,연구 역량,상담 역량,행정 및 경영 역량,산학협력 역량인 5개 역량으로 종합할 수 있다. 둘째 전문계 고등학교 전문교과 교사의 역량은 보통 수준이다. 이 중에서 상담·지도 역량이 가장 높은 수준이고,행정·경영 역량,교육훈련 역량,연구 역량 순이다. 이에 반하여 산학협력 역량이 보통 이하로 가장 낮은 수준이다. 셋째,전문계 고등학교 전문교과 교사의 역량을 성별,연령,최종학력,교직진출 경로에 따라 차이를 검증한,성별,연령 및 최종 학력에 따라서는 대체적으로 유의한 차이를 나타냈다. 반대로 차이를 보이지 않은 역량은 교육훈련 역량에서 수영운영 역량과,연구역량에서 학회 및 연수참여 역량,상담·지도 역량에서 학생상담,생활지도,인성적 역량이었으며,행정·경영 역량에서는 학급경영 역량은 성별,연령,최종학력에 따라 성별에 따라 유의한 차이를 나타내지 않았다. 반면에 교직진출 경로에 따라서는 대체적으로 유의한 차이를 나타내지 않았으며,단지 교육훈련 역량에서 담당교과의 전공지식과 기술과 연구역량에서 담당교과 관련 전문 직업 개발 역량만이 유의한 차이를 나타냈다. 평균적으로 남자가 여자보다,40,50대 교사가 20,30대 교사보다,대학원 과정 이수 교사가 대졸 교사보다 높은 역량 수준을 나타냈다. 지금까지 많은 학자들이 제시한 역량에 대하여 전문교과 교사틀의 역량이 비교적 종합적이고 실증적 인 관점에서 정리되었다. 이와 같이 구명된 전문계 고등학교 전문교과 교사의 역량은 교사 양성,연수 프로그램 개발,전문성 개발 및 평가 등에 활용할 수 있고,직업교육 교사에 대한 사회적 인식을 높임으로써 궁극적으로는 직업교육의 질 제고에 직간접적인 영향을 미칠 것이다. The purpose of this study was to determine present competency of vocational teaching in vocational high schools. The three specific objectives were 1) determine competencies of vocational teachers in vocational high school, 2) to analyze the present competency of vocational teachers in vocational high school, 3) to verify the difference competency of vocational teachers in vocational high school by main variables. For the purpose, the researcher developed the questionnaire based on the results of literature review. The population of the survey was the 161 vocational teachers who were taking courses in Center for Vocational Educator Development in SNU in 2007. A total of 130 respondents were used for data analysis. The major results in this study were as follows. First, the 5 main competencies of vocational teachers in vocational high school were determined. The competencies were teaching and training, Research, Counseling and Guides, Administrating and Managing, and Academic-Industrial Cooperation competencies. Second, the present competencies level were analyzed 3.29. In 5 competencies, Counseling Guides competency was 3.68 which I the highest, Administrating and Managing competency was 3.51, Teaching and Training competency was 3.36, Research competency was 3.01 and Academic-Industrial Cooperation competency was 2.89 which is the lowest. Third, there were significantly difference on gender, age, education and career path for teacher. Besides Operating class, Participation on conference, Counseling, Guides, Personality, most competencies were significantly different on gender, age and education. However, there were some significantly on difference on career path for teacher in professional knowledge and skills and subject related professional vocation development. The comprehensive competency should be emphasized as the aspect of school organization development, teachers and community development, connection with industry as well as the fundamental teaching competency. Also, research competency and interpersonal competency should be emphasized to do co-work with general subject teachers.

2003년 국내 중증급성호흡기증후군 진료 현황 및 문제점 분석

이진수,김은실,정문현,백제중,정선화,안주희,최영화,이선희,고철우,김성범,김민자,박승철,기현균,송재훈,최상호,김양수,이상오,조용균,박영훈,정숙인,김연숙,이흥범,손창희,장성희,정희진,김우주 대한감염학회 2004 감염과 화학요법 Vol.36 No.3

목적 : 2002년 말 중국에서 SARS가 발생한 이후 국내에서도 2003년 10월까지 총 3명의 추정환자, 17명의 의심환자가 보고되었다. 향후 추가적인 SARS의 유행이 우려되는 상황에서, 그간의 SARS 환자 진료에 있어서의 실질적인 준비사항, 진료 현황 등에 대한 조사를 통해 문제점을 파악하여, 향후 더 나은 대비가 될 수 있도록 개선점을 제시하고자 하였다. 재료 및 방법 : SARS로 의심되는 환자를 진료 경험이 있는 병원의료진을 대상으로 2003년 10월에 설문조사를 실시하였다. 설문에는 SARS 환자 진료 시의 실질적인 조치, 진료 현황, 병실, 응급실 및 외래에서의 격리 시설과 준비사항, 보건당국의 관리와 지원에 관한 사항을 포함하였다. 결과 : 대상이 되는 22개 병원 중 17개(17/22, 77.2%) 병원이 설문에 응하였다. SARS 환자를 위한 격리실은 응급실, 외래, 일반병실 및 중환자실에서 각각 9개(9/17, 52.9%), 5개(5/17, 29.4%), 15개(15/16, 93.7%), 4개(4/16, 25%) 병원에서 음압처리가 되어있지 않은 일인실 혹은 다인실이 사용되었고, 1개(1/16, 6.3%) 병원에서만 일반병실에서 음압격리실이 운영되었다. 입원환자의 진찰 시 개인보호구의 착용은 거의 모든 의료기관에서 이루어졌다. 보건당국에서 SARS지정병원의 시설 등을 사전에 확인한 곳은 1곳(1/12, 8.3%)이였고, 14개 병원(14/15, 93.3%)에서는 보건당국에 의뢰한 검사결과를 통하 받지 못하였다. 결론 : 의료기관에서 SARS 환자용 격리실뿐만 아니라 기존의 격리실 설비 등이 미흡하였으며, 특히 중환자실 및 외래의 준비가 더욱 부족하였다. 보건당국의 의료기관에 대한 종합적인 지원이 부족하였고, 병원과의 원활한 연계가 잘 이루어지지 않았다. SARS 만이 아닌 격리를 필요로 하는 질환의 적절한 진료를 위해 향후 병원 시설의 정비와 정부차원에서의 보다 구체적이고 실질적인 대책마련이 필요하다. Background : There was an worldwide outbreak of the Severe Acute Respiratory Syndrome (SARS) originated from China in late 2002. During that period three cases of suspected SARS and 17 cases of probable SARS were reported in Korea. With the concerns about the reemergence of SARS-coV transmission, it is important to be prepared for any possibility. So, this study is aimed to analysis the past measures in managing SARS and propose the amendatory plans to improve the preparedness. Materials & Methods : Questionnaires were collected among clinicians with any experience in managing the probable or suspected SARS cases in Oct. 2003. 17 out of 22 hospitals responded to the questionnaire. The contents in the questionnaire were practical activities, personal equipments, response plans, isolation facilities in emergency centers, outpatient clinics, general wards and intensive care units, and relationship with the public health department. Results : The dedicated isolation rooms in emergency centers, outpatient clinics, general wards, and intensive care units were prepared in 9 (9/17, 52.9%), 5 (5/17, 29.4%), 15 (15/16, 93.7%), and 4 (4/16, 25.0%) hospitals, respectively. Except for one hospital that newly made negative pressure room for SARS, single or multi-bed rooms without airborne infection control were used in all the other hospitals. The personal precaution principles were kept quite well in general wards. Before the designation of SARS hospital by the public health department prior evalution to see if the hospital was suitable for managing SARS was conducted in only 1 (1/12, 8.3%) hospital. The results of laboratory diagnosis were reported back in 1 (1/15, 6.6%) hospital. Conclusions : The isolation facilities which can control airborne infection were almost deficient not only for SARS but also for other respiratory transmissible diseases. For the infection control of transmissible diseases including SARS, more investment is needed on medical facilities and comprehensive support from the public health department required.

脂質代謝의 改善에 미치는 人蔘/아이코사펜타엔산의 相乘效果에 관한 硏究

崔鎭浩,金一星,金在一,金東右,文英實 한국노화학회 1993 한국노화학회지 Vol.3 No.1

초등학교 농산물 공급업자의 업무 수행수준과 업무중요도 분석 : With Special Reference to Agricultural Goods

이진실,은정연 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were 28∼29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33(`important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

서울지역 초등학교의 식품구매 현황

이진실,은정연 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.4

The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed of three Parts, the part one consisted of questions on characteristics of dietitians and school foodservice operations, and the others consisted of questions concerning purchasing practices and importance and performance of food suppliers. 286 dietitians of elementary school foodservice operations in Seoul were participated with the survey. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. The school foodservice operations which employed a chef were 50.3%. Only one third of the dietitians(34.1%) reported ham been involved in the selection of food suppliers. In dietitians' demographic data. 36.6% were over 30 years old. 32.4% were 28-29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The food suppliers. attributes with high scores of mean importance were food quality, maintenance of food q d t y , accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean scores for importance and performance were 4.33(important) and 3.5O(so-s0) out of 5. In the companson of importance attributes, produce suppliers had a significant higher a r e on suppliers(P(O.05) than processing food suppliers. Processing food suppliers received significant higher performance scores on product(P(O.05) and service(P(O.05) compared to produce suppliers.

성모병원에서의 정신과 자문 현황

권용실,유태열,한진희 大韓神經精神醫學會 1991 신경정신의학 Vol.30 No.4

To obtain relevant data on current trends of psychiatric consultation in a general hospital, the authors reviewed 194 cases of inpatients who were referred for psychiatric consultation from January 1. 1989 to December 31. 1989 at the St. Mary's Hospital. The results were as follows : 1) The overall consultation rate was 1.4% of all inpatients, and age distribution was heavily concentrated at the age of 30's and 50's. 2) A majority of referrals came from the department of internal medicine(48%) and from the department of neurosurgery(16.5%). 3) The most common reason of psychiatric consultation were to evaluate physical symptoms with no laboratory abnormalities(26.8%), while the most frequent symptoms of the referred patients were those related to head and central nervous system(20.6%). 4) The rate of psychotropic drugs use prior to psychiatric consultation was 44.3% and the most frequently prescribed ones were antianxiety drugs(56.2%). 5) Depressive disorders(22.6%) and organic mental disorders(20.6%) were the most common diagnoses given after psychiatric consultation. 6) Use of psychotropic drugs was the most frequent recommendations given after psychiatric consultation.

당의 종류 및 첨가량을 달리한 깨다식의 품질특성

김진숙,한영실,유선미,김행란,전혜경 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

깨다식의 감미 및 물성 등의 개선을 위해 꿀보다 높은 점도와 hardness를 가지는 쌀엿과 조청 등을 첨가 혼합하여 품질을 조사한 결과를 요약하면 다음과 같다. 깨다식의 적정 재료 배합비는 깨가루 100 기준시, 꿀과 쌀엿의 동량 혼합액 50%(w/w)였으며, 이를 기준으로 제조한 깨다식의 이화학적 특성은 당도 17.44 brix˚, tnqns 12.16, 환원당 15.44, 단백질 12.88, 지방 32.02, 조회분 2.82 %이었고, 기계적 특성 중 TPA의 chewiness는 0.28~0.30, hardness는 27.22~27.44 g/㎠이고, 색도의 L값은 41.67, a값 4.58, 그리고 b값은 16.99였다. This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and lire jelIy) gave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28 ~ 0.30 and 27.22 ~ 27.44, respectively.

목단피 첨가 떡과 국수의 저장성 및 제품특성

조진실,한영실 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi (P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups reccived significantly less score than others(p<0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1%-added groups of both rice cakes and noodles (p0.05), but no changes were observed in 3, 5%-added samples. the results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.