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정신지체학생의 기본 교육과정 국어과 운영 실태 및 특수교사의 인식
박향숙 ( Hyang Suk Park ),박재국 ( Jae Kook Park ),김은라 ( Eun Ra Kim ) 한국특수아동학회 2016 특수아동교육연구 Vol.18 No.1
본 연구는 정신지체학생의 기본 교육과정 국어과 운영 실태와 특수교사의 인식을 탐색함으로써 효율적인 국어과 수업운영 방향에 대한 시사점을 모색하는 것을 목적으로 하였다. 이를 위하여 기본교육과정 국어과를 운영하고 있는 특수교사 105명을 대상으로 설문조사를 실시하였다. 이에 따른 주된 결과는 다음과 같다. 첫째, 교사들은 국어과 교육과정을 이해하는데 고시된 교육과정 각론서보다는 주로 교사용 지도서를 참고하는 것으로 나타났다. 교육과정 운영 현황에 있어 수업시수는 학년군별 최소 수업 시수와 동일하게 운영하고 있었다. 국어과 지도 내용 측면에서 교사들의 중점 지도 영역은 경도장애학생의 경우 읽기, 중등도 장애학생은 말하기, 중도장애학생은 듣기로 나타났다. 국어과 교수-학습 방법에서 직접 교수모형과 멀티미디어 유형의 자료를 주로 사용하고 있었다. 마지막으로 교사들은 관찰을 통한 교사의 판단으로 국어과의 학업성취도 평가를 실시하고 있었다. 둘째, 정신지체 특수학교의 국어과 담당교사들은 국어과 기본 교육과정에 대해 긍정적인 인식을 가지고 있는 것으로 나타났다. 담당교사의 변인별 인식 수준에서는 담당학교급에 따라 집단 간 유의미한 차이가 확인되었다. 이러한 결과를 바탕으로 향후 정신지체학생의 국어과 운영 활성화를 위한 실질적인 조언과 방향을 모색하였다. The purpose of this study was to investigate the status of the language art in the basic curriculum for the students with intellectual disability, as well, to explore the level of the teachers` recognition on the language art in the basic curriculum for the students with disability to offer essential resources to administrate the curriculum. To these ends, 105 special education teachers who were in charge of the subject in special school were asked to complete a questionnaire. Results were as follows. First, almost special education teachers were using the guidebook for teacher to understand the language art in the basic curriculum. Regarding to administrating the curriculum, they progressed the language art class according to the proposed minimal lesson time number. As the teaching contents, teachers were giving lecture focusing reading for the student with mild intellectual disability, speaking for the students with moderate intellectual disability, and listening for the students with severe intellectual disability. In terms of teaching-learning method, teachers usually used multimedia. Second, the level of recognition on the basic curriculum for the students with intellectual disability was positive. As well, there were statistically significant differences according to the grade in charge. Based on these results, it could be concluded that it was necessary to apply individually the grade-curriculum to students with intellectual disabilities who showed lower academic achievement level than that of peers.
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홍삼 분말 첨가 Sugar-Snap Cookie의 제조 및 품질특성
박향숙(Hyang Suk Park),이명호(Myun Ho Lee),이준열(Jun Youl Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.1
This research is to figure out the manufacture properties and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn`t show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot. In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.
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한국어 교육을 위한 요리 동사의 의미 분류 - 외국인 유학생 학습자를 대상으로 -
박향숙(Hyang-Suk Park) 한남대학교 교육연구소 2021 교육연구 Vol.27 No.-
이 연구는 한국어를 배우고자 하는 외국인 유학생 학습자를 대상으로 요리 동사 의미와 체계를 정리하여 어휘력 향상에 도움을 주고자 하는 데 목적이 있다. 요리 동사 69개를 선정하여 가열과 비가열로 분류하였다. 열에 의해 에너지가 전달되면서 재료의 맛과 모양의 변화가 일어난다는 점과 열의 전달 방식에 따라 다르게 나타난다는 점에서 요리 동사를 직·간접 가열 동사로 나누었다. 또한 요리 동사의 매개물이 물, 기름 또는 도구, 시간에 따라 변별하여 사용되는 어휘에 대해 의미를 분석하였고 각 요리법에 따라 어휘를 제시하였다. 의미 분석을 통하여 분류한 어휘는 요리 준비 단계, 요리과정 단계, 요리 마무리 단계로 구분하여 유학생들에게 효과적인 방법을 제시하였다. The purpose of this study is to help foreign students who want to learn Korean to improve their vocabulary by organizing the meaning and system of cooking verbs. 69 cooking verbs were selected and classified into heated and non-heated. Cooking verbs are divided into direct and indirect heating verbs according to the fact that the taste and shape of ingredients change as energy is transferred by heat and the method of heat transfer. Also, for cooking verbs, the use of vocabulary was differentiated according to the medium of water, oil or tools, and time, and the meaning of the vocabulary used was analyzed, and the vocabulary was presented according to each recipe. Vocabulary classified through semantic analysis was divided into cooking preparation stage, cooking process stage, and cooking finishing stage, and presented an effective method for international students.
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김미소 ( Mi So Kim ),박향숙 ( Hyang Suk Park ),김윤신 ( Yoon Sin Kim ) 한국치위생학회(구 한국치위생교육학회) 2015 한국치위생학회지 Vol.15 No.3
Objectives: The purpose of the study was to investigate the correlation between health behaviors and experiences of oral diseases in Korean adolescents. Methods: This study used the results of the seventh, eighth, and ninth adolescent health behavior online survey which was completed by a self-administered questionnaire targeting 222,264 middle school and high school students in September, 2011, June, 2012, and from June to July, 2013. The questionnaire consisted of four questions of socio-economic characteristics of the subjects, three questions of health behaviors, and four questions of eating habits. Data were analyzed by SPSS 18.0 program. Results: Oral health knowledge and behaviors were closely correlated to smoking, alcohol drinking, and toothbrushing after meal. Liking for fruit, soda, snack, and vegetable had a significant influence on oral diseases. Smoking and alcohol drinking had a significant relation to oral disease prevalence rate. Conclusions: In Korea, the prevalence rate of oral diseases is still high in the adolescents. Therefore, continuous dental health education program is very important to decrease the oral disease morbidity. The incentive program for the adolescents will improve the concern for the oral health.
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이응호(Eung-Ho Lee),박향숙(Hyang-Suk Park),안창범(Chang-Bum Ahn),황규철(Gyu-Chul Hwang) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.3
어류가공부산물로서 생산되는 미이용자원을 효율적으로 이용하기 위한 일련의 연구로서 고등어를 가공할 때 생기는 잔사를 원료로 하여 자가소화법으로 고등어간장의 제조를 시도하였다. 마쇄한 고등어잔사에 동량의 물을 첨가하여 55℃에서 4시간 가수분해시키는 것이 가장 좋았으며, 이때의 가수분해율은 65%였다. 고등어간장의 조단백질함량은 6.5%로 재래식 콩간장과 비슷하였고 염도는 12.3%로 약간 낮았다. 또한 색조를 재래식콩간장이나 멸간장과 비슷하였다. 무기질은 칼슘함량(35.1ppm)이 재래식 콩간장(19.9ppm)보다 높았고, 중금속중 아연함량은 콩간장과 비슷하였으나 다른 것은 모두 콩간장보다 함량이 낮았다. 양적으로 많은 아미노산은 필수아미노산인 leucine(22.8%), isoleucine(15.0%), phenylalanine(12.6%) 및 valine(12.5%)이었다. 관능검사결과 자가소화법에 의하여 고등어잔사로 만든 고등어간장은 재래식 콩간장에 비해 품질면에서 손색이 없었다. The purpose of this study is to prepare the fish sauce from mackerel scrap which usually comprises 40~50% of raw fish in processing. Mackerel scrap was chopped, mixed with equal weight of water, and then hydrolyzed by autolysis.<br/> The optimal conditions for hydrolysis of mackerel scrap were at 55℃ for 4 hours. The maximum hydrolyzing rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.
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연구논문 : 글로벌 레스토랑의 브랜드이미지가 확장브랜드와 재구매의도에 미치는 영향
우찬복 ( Chan Bok Woo ),박향숙 ( Hyang Suk Park ) 한국관광산업학회 2012 Tourism Research Vol.37 No.-
This study aims at providing useful information in establishing marketing strategy for global restaurant by testing effect of brand image in global restaurant upon expanded brand and repurchase intention. 400 Questionnaire survey sheets were distributed from Mar. 15, 2012 to Apr. 2, 2012 and 388 sheets were collected. Among them, 10 sheets which show Central tendency or inappropriate for analysis were excluded. Therefore, 378 sheets were analyzed using SPSS 18.0 and AMOS 18.0 - factor analysis and reliability test were conducted, to test hypothesis, covariance structure analysis was performed. The results of hypothesis test are as follows. First, stronger modern image and sensual image were, there were significant positive influences on brand attitude. Stronger authoritarian image was, there were non-significant influences on brand attitude. Second, Stronger modern image and creative image were, there were no significant influences on brand royalty. On the other hand, stronger sensual image and authoritarian image were, there were significant influences on brand royalty. Third, it appeared that brand attitude gave significant influences on brand royalty. Brand attitude also gave significant influences on customer satisfaction. Fourth, brand royalty gave significant influences on repurchase intention. Accordingly, based on study results, this study provided useful information in expanding brand of global restaurant.
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