충남지역 치위생(학)과 학생의 여가활동인식과 대학생활만족의 관계

유진아,장종화,Yoo, Jin-Ah,Jang, Jong-Hwa 한국치위생학회 2017 한국치위생학회지 Vol.17 No.4

Objectives: The purpose of the study was to examine the correlation between leisure activity recognition and campus life satisfaction of dental hygiene students in the Chungnam area. Methods: A self-reported questionnaire was completed by 494 dental hygiene students at eight universities from January 11 to January 29, 2016. The questionnaire used a five point Likert scale to measure campus life satisfaction and perception towards leisure activities. Data were analyzed with descriptive statistics of variables, independent t-test, one way ANOVA, and Pearson's correlation coefficient analysis. Results: The mean for satisfaction with campus life and perception towards leisure activities were 3.15 and 3.73, respectively, wich were both higher than the average. The campus life satisfaction of facilities, study, life showed positive correlations with leisure activity recognition. Conclusions: Perception towards leisure activities was associated with satisfaction with campus life. These results suggest that university authorities should encourage students to use active leisure time such as by establishing leisure programs and club activities in order to improve students' awareness of leisure activities and encourage them to make the most of university life.

통계적 검정과 데이터마이닝기법의 융합을 통한 민간요법 인식 요인 탐색조사

유진아,최경호,조정근,Yoo, Jin Ah,Choi, Kyoung-Ho,Cho, Jung-Keun 한국디지털정책학회 2015 디지털융복합연구 Vol.13 No.2

오늘날은 가히 웰빙과 LOHAS 시대를 넘어 힐링시대라 할 만큼 모두들 스스로의 치료(self therapy)에 관심이 많다. 이에 따라 민간요법과 관련된 분야의 활발한 산업화 그리고 질병치료가 아닌 건강증진 등에 대한 관심이 증대되면서 다양한 분야에서 대체의학이나 대체요법에 대한 연구가 수행되고 있다. 이렇듯 민간요법을 통한 건강증진 및 인간의 자연치유력에 대한 관심이 증대되고 있는 시점에서, 민간요법에 대한 인식을 구성하는 요인들을 탐색해 보는 것은 매우 의미 있는 일이다. 이에 본 연구에서는 선행연구를 토대로 인식 속성 관련 설문문항을 개발하여 요인분석 등을 이용하여 민간요법을 구성하는 요인에 대해 탐색해 보고, 인구통계학적인 특성들에 따라 인식 속성에 어떠한 차이가 있는지를 통계적 검정해 보았다. 그 결과 24개로 구성된 민간요법 관련 측정 변수들은 4개의 요인, 즉, 건강증진요인, 안전요인, 심리요인 그리고 대안요인 등으로 분류되었다. 그리고 전체적으로 30세 이하의 젊은 층보다는 40~60대의 중장년층 그리고 학력이 높을수록 민간요법에 대한 사용경험이 높으며, 성별로는 큰 차이가 없음을 알 수 있었다. Nowaday, beyond the time of wellbeing and LOHAS, many people have great interest in self therapy, so it is called healing era. As the folk medicine fields are actively industrialized and the interest in health improvement, not disease cure, is increased, many researches about the alternative medicine and therapy in various fields are being performed. In the times of the interest in health improvement and spontaneous, natural healing ability of human body is getting increase, it is very meaningful to search the factors which consist of recognition to folk medicine. So in this study, we developed the questionaries on the basis of previous studies, researched the factors affecting the recognition to folk medicine using factor analysis, and tested statistically the difference of recognition character according to demo-statistical traits. As the result, the twenty-four measurable variables related to folk medicine are sorted to four factors, ie, health improvement factor, safety factor, psycholocial factor, and substitutional factor. And overall, the middle and senior ages, the forties to sixties, and higher-educated peoples have more experiences in folk medicine than the younger ages, below thirties and lower-educated peoples. The distiction of sex makes little differences.

건강관심도에 따른 외식업체 메뉴의 영양 표시 인지도

유진아 ( Jin A Yoo ),정희선 ( Hee Sun Jeong ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

초,중,고 교육에서의 빗물의 가치에 대한 올바른 재평가의 필요성

유진아 ( Jin A Yoo ),한무영 ( Moo Young Han ) 한국물환경학회(구 한국수질보전학회) 2011 한국물환경학회·대한상하수도학회 공동 춘계학술발표회 Vol.2011 No.-

대학생의 거부민감성이 관계적 공격성에 미치는 영향: 질투와 적대적 귀인편향의 이중매개효과

유진아 ( Jin A Yoo ),김종남 ( Jong-nam Kim ) 한국청소년학회 2022 청소년학연구 Vol.29 No.11

This study aimed to verify the double mediating effect of jealousy and hostile attribution bias in the relationship between rejection sensitivity and relational aggression in college students. A total of 428 college students aged 18 and older were analyzed using SPSS Process Macro 4.0. The results of this study were as follows. First, rejection sensitivity, jealousy, hostile attribution bias, relational aggression had a statistically significant positive correlations. Second, jealousy and hostile attribution bias showed double mediating effect between rejection sensitivity and relational aggression in college students. Third, jealousy and hostile attribution bias showed double mediating effect between rejection sensitivity and relational aggression in men college students. But, the direct effect of rejection sensitivity on relational aggression was insignificant. Finally, jealousy and hostile attribution bias showed double mediating effect between rejection sensitivity and relational aggression in women college students. These result suggest that emotion regulation strategy and cognitive behavior therapeutic approaches for jealousy and hostile attribution bias will be effective at reducing their relational aggression.

고추 유과의 저장 중 품질특성 변화 및 유통기한 설정

박정미,유진아,강혜정,엄현주,김상희,송인규,윤향식,Park, Jung-Mi,Yoo, Jin A,Kang, Hye-Jeong,Eom, Hyun-Ju,Kim, Sang Hee,Song, In Gyu,Yoon, Hyang-Sik 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

플렉스 센서와 관성 센서를 이용한 손동작 검출

진장민(Jangmin Jin),유진아(Jina Yoo),김연준(Yeonjun Kim),김수찬(Soochan Kim) 대한전기학회 2019 정보 및 제어 심포지엄 논문집 Vol.2019 No.4

원료 배합 및 소금 농도에 따른 대맥장의 품질 특성

강혜정 ( Hye Jeong Kang ),유진아 ( Jin A Yoo ),박정미 ( Jung Mi Park ),김상희 ( Sang Hee Kim ),송인규 ( In Gyu Song ),최혜선 ( Hye Sun Choi ),윤향식 ( Hyang Sik Yoon ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

검은콩 속성장인 대맥장의 실용화를 위해 검은콩과 보리 함량을 달리하여 메주를 만든 후, 소금 농도와 수분 첨가량을 다르게 하여 장을 담근 후 발효기간 중 품질 특성을 분석하였다. 대맥장이 발효되면서 pH는 점차 감소하였고, 총산은 증가하였다. 아미노태 질소 함량은 발효 중 현저하게 증가하였으며, 15% 염도에서 보다 10% 염도 조건에서 아미노태 질소 함량이 높은 것으로 나타났다. 대맥장 발효 70일째, 일반세균수는 발효기간에 따른 세균수의 차이를 보이지 않았으며, 유산균의 경우 10% 염도에서 발효기간이 증가함에 따라 2~3 log cycle 정도 감소하였고, 처리구 A와 15% 염도인 처리구 D에서는 유산균이 검출되지 않았다. 총 폴리페놀 함량은 발효 중 증가하였으며, 10% 염도 조건에서 15% 염도 조건에서 보다 높은 값을 나타내었다. DPPH 라디칼 소거 활성능은 발효기간에 따라 증가하였으며, 발효 70일째에는 처리구 간 차이가 없는 것으로 확인되었다. 발효 70일된 속성장의 관능평가를 실시한 결과, 전반적인 기호도는 검은콩과 보리를 5:5 또는 7:3의 비율로 메주를 만든 후, 10% 염도에서 메주의 1.5배의 수분을 첨가하여 제조한 B와 C처리구가 우수한 것으로 나타났다. This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.