[특집] 지역 영상산업의 발전방안에 대한 연구

김희섭(Hee-Sup Kim) 한국콘텐츠학회 2005 한국콘텐츠학회지 Vol.3 No.2

조문객의 장례식장 음식에 대한 만족도

김희섭 ( Hee Sup Kim ),김송운 ( Song Woon Kim ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.5

Changes in social, economical, and cultural environment affect the manner in which mourners greet those expressing condolence to the deceased. While the funeral process was done at home in the past, nowadays, most families prefer a funeral home. Funeral homes provide all necessary services for the funeral process, including food for visitors and rituals. This research was conducted using a questionnaire in the Kyonggido area. Overall food satisfaction level of visitors was moderate; satisfaction with cleanness was the highest, followed by taste, quality, freshness, and diversity. Satisfaction level of foodservice by the type of funeral homes showed home funeral was highest, followed by general funeral home, hospital funeral home. Regarding the acceptance of food items served at the funeral home, Yukgaejang was the most preferred, followed by Gaorichomuchim, Pyeonyuk, Kodarichim, and Injeolmi. There were differences in food acceptance according to age and gender of visitors. Male prefers Samgyeopsal-suyuk to Pyeonyuk. but female prefer Pyeonyuk to Samgyeopsalsuyuk. Elder individuals preferred Kodarichim, Gaorichomuchim. Younger individuals preferred Jeon, Ojingeodorajimuchim, and Samgyeopsal-suyuk.

Microarray를 사용하여 Candida albicans에 대한 유전자 발현 연구와 그 응용

김희섭 ( Hee Sup Kim ) 대한주산의학회 2006 Perinatology Vol.17 No.1

다문화 음식 급식에 대한 하남지역 중학생의 인식, 만족도, 메뉴 기호도 및 영양사의 태도연구

김희섭 ( Hee Sup Kim ),임재롱 ( Jae Rong Lim ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.5

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school`s food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

주산기학 연구를 위한 면역개념의 발전과정

김희섭 ( Hee Sup Kim ) 대한주산의학회 2015 Perinatology Vol.26 No.2

주산기에서 나타나는 여러 현상과 질환은 면역학과 밀접한 연관이 있다. 초기 면역반응은 innate immunity에 의해 일어나고 기계적 손상, 저산소증, 과산소증 등은 self이고 미생물은 non-self로 면역반응의 개념로 이러한 현상은 면역반응의 이론과 연관이 되어있다. 그러나 대부분의 면역학적 연구가 부분적인 원인과 현상에만 국한되어 경우가 많다. 면역학의 발전과 개념을 이해함으로서 이러한 한계를 넓히고 다양한 원인으로 인한 연구의 제한을 극복 할 수 있다. 더 나아가 주산기 연구에서는 면역학의 이론과 응용 그리고 면역학 현상이 실제로 인체에서 일어나기 때문에 면역학의 개념을 이해하는 것은 주산기 연구와 발전 더 나아가 치료에 매우 중요하다. 또한 면역학을 주산기 현상과 질환에 응용 할 수 있게 한다. 따라서 면역학의 개념 변화와 발달에 대한 지식 습득이 중요하다고 생각된다. Most of perinatological phenomenona and diseases are closely related with immune reaction. Most of initial immune responses occur through innate immunity and most causes, such as mechanical damage, hypoxia, and hyperoxia, are self and microorganisms are non-self, all of which are related with immune reaction concept. However, researches on perinatology are mainly focused on specific one or two causes of perinatal diseases, so often there is limitation to understand the basic concepts and phenomenona of the perinatal diseases. Through understanding of immune reaction concept, we can apply immune reaction theory to researches in perinatology and we can understand phenomenona in perinatology through knowledge of immune reaction. Therefore it is essential to understand historical development of immunology and concept of immune reaction for researches and treatment of perinatology.

임상 ; 초극소저체중출생아의 조기 발생 혈소판 감소증의 위험인자 및 예후에 관한 고찰

김희섭 ( Hee Sup Kim ),김도현 ( Do Hyun Kim ),이정하 ( Jung Ha Lee ),최장환 ( Jang Hwan Choi ),안영석 ( Young Seok An ),김인욱 ( In Uk Kim ) 대한주산의학회 2012 Perinatology Vol.23 No.4

목적 : 혈소판 감소증은 신생아 집중 치료실에서 흔히 볼 수 있는 혈액 이상증이다. 하지만 초극소저체중출생아에서의 혈소판 감소증에 대해서는 알려진 바가 적다. 따라서 저자들은 초극소저체중출생아에서의 혈소판 감소증의 임상 양상 및 예후에 대해서 알아보고자 본 연구를 시행하였다. 방법 : 2006년 1월부터 2010년 12월까지 동국대학교 일산병원에서 출생하여 신생아 집중 치료실에 입원한 재태 연령 32주 미만, 출생 체중 1,000 g 미만인 환자 중 출생 후 48시간 내에 사망한 환자들을 제외한 88명을 최종 대상으로 전자 의무기록을 통한 후향적 연구를 시행하였다. 혈소판 감소증은 혈중 혈소판 수치가 150×109/L이하를 기준으로 하였으 며 해당 환자 중 혈소판 감소증이 출생 후 72시간 이내에 발생한 조기발병 혈소판 감소증 군(A군)과 조기 발병 혈소판 감소증이 없었던 군(B군)으로 나누어 두 군 간에 산모 및 환자의 임상적 특징 및 사망률, 합병증에 대해서 분석하였다. 결과 : 전체 88명의 환자 중 입원기간 내에 한 차례 이상의 혈소판 감소증이 관찰된 환자는 82명(93.2%)이었다. 출생 후 3일 이내에 49명(59.7%), 출생 후 일주일 이내에 71명(86.6%)의 환자에서 혈소판 감소증이 관찰 되었으며 출생 체중이 작을수록 더 많은 혈소판 감소증이 관찰되었다. 약 절반에 해당하는 환자에서는 혈소판 감소증의 원인을 명확히 알 수 없었으며 사망률(P=0.010), 신생아 호흡곤란 증후군(P=0.006), Grade 2 이상의 뇌실 내 출혈(P=0.019)은 A군에서 유의 하게 높게 나타났다. 조기 발병 혈소판 감소증의 사망률에 대한 위험도를 알아보기 위해 로지스틱 회귀분석을 시행하였 으며 A군이 B군에 비해 사망에 대한 비교위험도가 3.201 (P=0.025)로 유의하게 높게 나타났다. 결론 : 초극소저체중출생아에서의 혈소판 감소증의 유병률은 90% 이상으로 높게 나타났으며 약 절반에서 그 원인을 명확히 알 수 없었고, 사망률 및 대표적인 초기 합병증인 신생아 호흡곤란 증후군과 뇌실 내 출혈과 관련이 있는 것으로 나타났다. Purpose : Thrombocytopenia, which is common in neonatal intensive care unit (NICU), is most common among extremely low birth weight (ELBW) neonates despite recent improvement in survival of ELBW neonates. However, study of thrombocytopenia in ELBW neonates is rare and has not been studied in Korea. So we sought to determine the incidence, timing, causes, and outcome of thrombocytopenia among ELBW neonates. Methods: We retrospectively reviewed the medical records of preterm infants with gestational age <32 weeks and birth weight <1,000 g who were admitted immediately after birth to the NICU at Dongguk University Ilsan Hospital between January 2006 and December 2010. Thrombocytopenia was defined as platelet count ≤150× 109/L. The infants who had early onset thrombocytopenia comprised the study group, while remainder of infants made up the control group. The relationships between early onset thrombocytopenia and the outcomes were studied. Results : Of the 88, 82 (93.2%) had one or more platelet count ≤150×109 /L. Most were detected during the early days of life. Early onset thrombocytopenia is more common among the smallest patients and associated with respiratory distress syndrome (RDS) and intraventricular hemorrhage (IVH), which occurs few days after birth. The mortality rate was higher in study group than control group. Almost half of patients, the cause of the thrombocytopenia went undiagnosed. Conclusion : We observed high incidence of thrombocytopenia among ELBW neonates. Early onset thrombocytopenia was associated with RDS, IVH and high mortality. New efforts to improve the outcome of ELBW neonates should focus on this common problem of thrombocytopenia.

문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래

김희섭 ( Hee Sup Kim ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.1

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

효과적인 관응검사, 어떻게 수행할 것인가?

김희섭(Hee-Sup Kim),박해나(Hae-Na Park),김양(Yang Kim),김광옥(Kwang-Ok Kim) 한국식품과학회 2005 식품과학과 산업 Vol.38 No.1

크렉카의 텍스쳐 특성에 미치는 저장습도의 영향

金喜燮(Hee-Sup Kim),李瑞來(Su-Rae Lee) 한국식품과학회 1988 한국식품과학회지 Vol.20 No.4

연구논문 : 묘사분석에 의한 취반기기별 밥맛의 관능 프로필

김동희 ( Dong Hee Kim ),김희섭 ( Hee Sup Kim ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.5