유아의 다중지능 향상을 위한 요리 활동프로그램의 효과 검증

김혜란 ( Hye Ran Kim ),이경화 ( Kyung Hwa Lee ),서호찬 ( Ho Chan Seo ) 국제뇌교육종합대학원대학교 뇌교육연구소 2014 뇌교육연구 Vol.14 No.-

본 연구는 유아기의 다중지능 발달의 중요성을 인식하고 유아를 위한 효율적인 교육프로그램을 제공할 수 있는 기초자료를 확보하고자 요리활동 프로그램을 제작하고 적용해봄으로써 요리활동이 유아의 다중지능 향상에 미치는 영향을 알아보는데 교육적 의의를 가진다. 연구의 대상자는 서울시에 소 재한 S유치원의 만 5세 유아 30명을 무선 선정한 후 실험집단과 통제집단에 15명씩 무선 배치하였다. 연구도구는 만 3, 4, 5세를 대상으로 개발하여 표준화시킨 유아 다중지능 검사 도구를 사용하였으며, 수집된 자료는 사전·사후 검사로 t-test를 실시하여 집단 간의 차이를 확인하였다. 8주간의 요리활동으로 실험집단과 통제집단을 비교하여 볼 때 실험집단에서 유아들의 다중지능 향상에 도움을 주었으며 구체적으로 언어 지능, 논리·수학 지능, 시각·공간 지능, 신체운동감각 지능, 음악 지능, 개인이해 지능, 자연탐구 지능에 각각 유 의미한 결과를 나타내었다. 이상과 같은 결과로 요리활동은 유아의 오감을 모두 사용하는 최적의 활동으로 지식이나 기술 습득뿐 아니라 공감과 만족감을 맛볼 수 있다는 점에서 가치 있는 활동으로 제시될 수 있으며 유아 개개인이 지니고 있는 각자의 다 양한 지적 특성에 적합한 교육적 경험의 기회로 요리활동이 활용되어지기를 기대한다. This study has its educational significance in the sense that I have tried to identify the importance of multiple intelligence development during ch ildhood and find out whether or not children``s multiple intelligence can be improved by such programs as cooking activities that have been produced and applied for the purpose of securing basic materials that can provide young children with efficient programs. To attain at its gold of study, I have established the following assumptions and verified its effects. The targets of research were randomly selected from 5-aged 30 children of S kindergarten located in Seoul and 30 of them were arranged into a test group and a control group. The measurement in this research were taken using inspection tools for children``s multiple intelligence developed and standardized for ages of 3, 4, and 5 by Kyung-Hwa Lee. The collected materials have been processed using t-test to find out effect of pre and post-examination through t-test in order to verify significance between those two groups. These are summaries of the result carried out on this study. At first, cooking activities have had impact on children``s linguistic intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s linguistic intelligence. Second, cooking activities have had impact on children``s logics`` math intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s logics`` math intelligence. Third. cooking activities have had impact on children``s visual`` spacial intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s visual`` spacial intelligence. Fourth, cooking activities have had impact on children``s music intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s music intelligence. Fifth, cooking activities have had impact on children``s inter-personal intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s inter-personal intelligence. Sixth, cooking activities have had impact on children``s personal understanding intelligence, showing significant difference statistically, therefore cooking activities having always positive effect on improvement of children``s personal understanding intelligence. As a result of taking universal consideration of such results of the study, cooking activities is regarded as a worthy activity not only for acquiring knowledge or technology as an optimal activity that uses all of children``s five senses, but also for experiencing successive feeling and satisfaction. Accordingly, I hope that these cooking activities might be utilized as a educational opportunity from which children enjoy various intellectual characteristics of their own.

마라톤 동호인과 일반인의 체력 및 건강관련 변인의 비교

김혜란 ( Hye Ran Kim ),이만균 ( Man Gyoon Lee ),성순창 ( Soon Chang Sung ) 한국스포츠정책과학원(구 한국스포츠개발원) 2007 체육과학연구 Vol.18 No.4

본 연구는 크게 두 가지의 과제로 구성되어 있다. 제 1과제에서는 중년 남성 마라톤 동호인 45명과 운동습관이 없는 일반인 30명을 대상으로 체격 및 체력수준을 비교하였다. 측정항목은 신장, 체중, 신체질량지수, 체지방률, 1200m달리기, 윗몸일으키기, 팔굽혀펴기, 앉아 윗몸앞으로굽히기, 제자리멀리뛰기, 그리고 50m달리기였다. 제 2과제에서는 중년 남성 마라톤 동호인 15명과 운동습관이 없는 일반인 8명을 대상으로 최대산소섭취량, 젖산역치 수준에서의 산소섭취량, 젖산역치 수준에서의 심박수, 1초 강제 호기량, 그리고 혈액변인을 비교하였다. 두 집단의 데이터를 비교하여 분석한 결과를 요약하면 다음과 같다. 1. 마라톤 동호인과 일반인의 체격을 비교한 결과 체중, 신체질량지수, 가슴 피부두겹 두께, 복부와 대퇴 피부두겹 두께, 그리고 체지방률은 마라톤 동호인이 일반인에 비해 유의하게 낮게 나타났다. 2. 마라톤 동호인과 일반인의 체력을 비교한 결과 윗몸일으키기, 팔굽혀펴기, 앉아윗몸앞으로굽히기, 제자리멀리뛰기, 50m달리기, 그리고 1200m달리기 모두 마라톤 동호인이 일반인에 비해 유의하게 높은 것으로 나타났다. 3. 마라톤 동호인과 일반인의 호흡순환계 변인을 비교한 결과는 최대산소섭취량, 최대심박수, 그리고 VO2LT에서 유의한 차이가 나타났다. 그러나 HR(LT), FEV1.0은 유의한 차이가 나타나지 않았다. 4. 마라톤 동호인과 일반인의 대사관련 변인을 비교한 결과 TG, 그리고 HDL-C는 유의한 차이가 나타났으나, 혈중 글루코스, 인슐린, FFA, TC, 그리고 LDL-C에서는 유의한 차이가 나타나지 않았다. 이상의 결과를 종합해 볼 때, 마라톤 동호인이 일반인에 비해 높은 체력 및 건강수준을 갖고 있는 것으로 나타나 마라톤 동호회 활동이 건강 유지 및 증진, 노화의 지연에 긍정적인 효과가 있을 것으로 판단 되어 진다. 따라서 일반인들이 건강한 삶을 위해 마라톤 동호회의 활동에 적극적으로 참여하기 위한 다양한 방법이 강구되어야 할 것으로 사료된다. The purposes of the study were twofold. The first study was designed to compare physical fitness between 45 marathon club participants(MCP) and 30 general individuals(GI) who have not participated in any systematic exercise training before. Test items in the first study included the standing height, body weight, body mass index, percent body fat, 1200m run/walk, sit-up, push up, sit-and-reach, standing long jump, and 50m dash. The second study was designed to compare maximal oxygen consumption, maximal heart rate, oxygen consumption at lactate threshold(VO2LT), heart rate at lactate threshold(HR(LT)), forced expiratory volume in one second(FEV1.0), and blood variables between 15 MCP and eight GI. All data obtained in the two studies were analyzed by independent-t test and the results were as follows: 1) The body weight, body mass index, chest thickness, abdomen thickness, anterior thigh thickness, and percent body fat of MCP were significantly lower than them of GI. 2) Sit-up, push up, sit-and-reach, standing long jump, 50m dash, and 1200m run/walk of MCP were significantly superior than them of GI. 3) There were significant differenced in maximal oxygen consumption, maximal heart rate, and VO2LT between the two groups. However, there was not significant difference in HR(LT), and FEV1.0 between the two groups. 4) There were significant differences in TG, and HDL-C between the two groups, whereas no significant difference was found in blood glucose, insulin, free fatty acid, TC, and LDL-C between the two groups. The aforementioned results indicated that MCP had higher level of physical fitness than them of GI, concluding that the activities in the marathon club could enhance health and physical fitness and prevent aging. The efforts should put for the general individuals into participate sports club activities.

전통누룩 진균류를 이용한 입국의 제조 및 입국곰팡이의 동정

김재호 ( Jae Ho Kim ),권영희 ( Young Hee Kwon ),이애란 ( Ae Ran Lee ),김혜련 ( Hye Ryun Kim ),안병학 ( Byung Hak Ahn ) 한국균학회 2012 韓國菌學會誌 Vol.40 No.4

다양한 향미를 가진 막걸리의 개발을 위해 전통누룩으로부터 분리한 곰팡이로 입국을 제조한 후 품질특성을 분석하여 입국의 규격에 적합하며 이취가 없고 관능이 우수한 9균주를 입국 제조용 우수균주로 최종 선발하였다. 선발된 균주는 Aspergillus oryzae(C1-5-2-2, C20-7-3, CN1.3.1-4, CN16.19.1-1, N152-1, N220-1), Mycocladus corymbiferus (N162-2), Rhizopus oryzae(N20), Lichtheimia corymbifera (N21)로 동정되었으며, 제조한 입국의 산도는 5.0~6.8, 당화력은 128~241sp이었다. Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizopus oryzae, Lichtheimia corymbifera.

교내 매점 유무에 따른 고등학생의 간식섭취행동

이혜란, 김민지, 현태선 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.2

This study was carried out to investigate snacking behaviors among high school students according to the presence of a school snack shop and gender. Questionnaires were distributed to 280 students in two schools with snack shop and two schools without snack shop. The data of 257 students were analyzed using SPSS program (version 17.0). Students in schools with snack shop had meals significantly less frequently as well as breakfast, and snack more frequently than those in schools without snack shop. While 47.4% of the students in schools with snack shop had snack in the morning, 58.4% of the students in schools without snack shop had snack after 6 in the evening. When snack intake behavior outside the school was compared according to the presence of snack shop, frequency of snack purchase outside the school was significantly higher in schools without snack shop. When frequency and kind of snack intake in schools with or without snack shop were compared, frozen dessert showed the highest intake frequency inside and outside the schools in schools with snack shop, while milk and dairy products showed the highest frequency outside the schools in schools without snack shop. The results show that eating behavior including meals and snack were different between the students in schools with and without snack shop. Healthy eating habits should be guided through nutrition education about proper snack selection and moderate intake of snack.

보리순의 영양성분 조성

서혜지,최용민,김상천,이준수,이기택,정명근,천지연,황진봉,남진식,서우덕,황영,김행란,김세나 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

류마티스 관절염과 전신경화증의 중복증후군 1예

이은지,서광원,유충헌,박봉수,허민영,김지현,김혜란,김동욱 인제대학교 2008 仁濟醫學 Vol.29 No.-

Overlap syndrome is a disease that combines major features of more than one rheumatic disease in the same patient. A 58 year-old female who was diagnosed as rheumatoid arthritis (RA) developed skin thickening and dyspnea. Clinical and laboratory findings revealed that she was affected by systemic sclerosis (SSc) and interstitial lung disease. Finally, she was diagnosed as overlap syndrome consistent with RA combined with SSc. The authors report a case of RA-SSc overlap syndrome with relevant literatures.

소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화

이종미,이혜란,남상민 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

2-Methylbutyryl-CoA Dehydrogenase 결핍 1례

이문숙,박호진,이인규,최규철,윤혜란 대한소아과학회 2004 小兒科 Vol.47 No.1

중년기 여성의 노후생활 인지수준과 미래 노인복 구매행동

이혜임,장애란 서울保健大學 1995 論文集 Vol.15 No.1

The clothing for the elderly appers to be more crucial because the elderly become more and more important groups among customers as the number of the elderly is ever growing and their interest in the clothing is also growing, so that leads the fashion industries to concentrate the marketing for the elderly. The industries try to investigate the present fashion tates of middle aged-women and the expecting changes of their fashion tastes when they get older. In this study, the relationship between the aging and their psychological depression and the pattern of purchasing clothing was studied for middle aged -women. The random questionnaires were performed with 553 middle aged-women who lived in Seoul. Used major statistical methods were t-test, X^(2)-test, oneway-ANOVA, Scheffe's test, factor analysis, multiple regression analysis, Cronbach's α and path analysis. It was found that (i) the aging factor of middle aged-women psychologically affects on choosing clothing; the recognition by others, the psychological protection, the expression of beauty and social activity are important factors for the middle aged-women to select clothing(among the above four factors, the recognition by others and the psychological protection are more important), and (ii) the needs of purchasing elderly-clothing was somewhat strong. The information sources of reference, such as friends of fashion expertise, are very important to make the women's mind in selecting clothing. The middle aged-women generally purchase clothing on the beauty at department stores. The very important determinant of satisfaction after purchasing clothing is social psychology. First of all, dissatisfaction factors were understanded through the realities of the ready-to-wear, these factor were taken into consideration in the making clothing construction, and in future, the ready-to-wear of middle and old aged-women will be more improved.

Master Gardener 프로그램 특성에 관한 연구 : Virginia Cooperative Extension을 중심으로 with Special Reference to the Virginia Cooperative Extension

곽혜란,한승원,이종석,김신기 한국화훼연구회 2001 화훼연구 Vol.9 No.1

The Master Gardener(MG) program is one of representative outreach program of cooperative extension at land grant Universities in U.S.A. The purpose of MG programs are primarily focused on educating community and people who want to join gardening project. MGs are valuable resources as volunteer-educators teaching environmental horticulture, increasing life quality through horticulture, community landscaping, school gardening, nutrition problems and horticultural therapy for the common-wealth or benefit of their community. MG educational programs and volunteer internships are needed to get and maintain MG title and they follow the policies and philosophies of cooperative extension. MG programs present lots of benefits by enlarge boundaries of horticulture and offer the practical educational services. To extend and activate further the value of horticulture, the MG programs should be introduced in Korea soon. MGs are regarded as new managers or primary leaders for educating horticulture, landscaping for community because of their knowledge and eagerness to help the people's advancement.