中都市의 離乳實態

윤숙경 安東大學 1981 安東大學 論文集 Vol.3 No.1

The weaning practice of 220 infants aged from 3 months to 3 years was investigated by interviewing their mothers and by using a series of questionaire during the period of July 13 through July 30, 1981. The study was conducted in An-Dong city, Kyung-Buk, Korea and the results were as follows. 1. 52.3% of the infants were breast-fed, 30.9% were mixed-fed, and 16.8% were bottle-fed before weaning. 2. 50.5% of the infants were practiced with weaning within 6 months after birth. 58.9% of total were continued weaning through 12 months old and 37.6% were through 13 to 18 months. 3. The first given supplementary or weaning foods were fruit juice; 37.3%, milk; 22.7%, yogurt; 18.6%, vegetable juice; 1.8%. 33.6% of the mothers prepared the supplementary foods for their infants at home, while 9.1% used commercial baby foods. Mothers were much concerned about the supplementary foods and were very sensitive to their infants responses. Only about 3.2% gave their infants adult`s meals as supplementary foods. Although the cereal foods were the chief supplementary, they were prepared together with other additional foods. 45.1% of the mothers prepared the baby foods each time just before they fed, while 54.9% prepared a quantity of foods at a time anP fed them severa 1 time. 4. Some food items were allergic to the infants and they were; egg (1.4%), fruit (1.4%), and milk, pork, chicken, each 0.5%. 5. Most of the infants disliked the cold foods indigestible foods, and unripe fruits. 81.5% of the mothers supplemented their infants with vitamins. 6. Mothers with higher education, younger age, or higher income showed greater concerns about the weaning practice for their infants. 7. The relationship between the time of starting practice and the body growth of the inf ants was found that the weight and the height of the infants who began to be weaned within 9 months were higher than Korean Standard, while who began after 10 months were lower than Korean Standard.

野生食用草의 調理化學的 硏究 : 씀바귀의 一般成分 및 家熟調理時의 成分變化에 대하여

윤숙경 安東敎育大學 1973 論文集 Vol.6 No.1

This experiment was carried out from July to August in 1973 to exzamine on the chemical composition of the edible field grass Ixeris dentata, and research the changes of conponents by the heating-cookery of Ixeris dentata. Results obtained were as follows; 1) In the conponents of Ixeris dentata, contents of moisture was contained eighty percent, and contents of carbohydrate have in 10 percent. But especially, contents of fat have in much quantity than other fresh vegetables. 2) During the cookery, changes of sugar-contents showed that reducing sugar was increased and total sugar was equalled, lenthening the cooking time. And contents of total vitamin C was contained much lossed boiling with NaCl than water-boiling.

안동지역의 향토음식에 관한 고찰

윤숙경 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.1

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphologically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

독일의 藥事制度와 약국

윤숙경 약사공론 1994 대한약사회지 Vol.1994 No.2

Ascorbic Acid Retention In Processed Fruits And cooked Vegetables

윤숙경 안동대학교 가정학회 1984 家庭學硏究 Vol.1 No.1

1. 가열에서 Ascorbic acid 산화효소는 열에 약하여 100℃에서 1분간 가열하면 그 작용을 상실한다. 효소의 최적온도(30℃)에서 Ascorbic acid의 파괴가 심하다. 가정에서 일반적인 조리에 있어서 Ascorbic acid 파괴율은 평균 74%이다. 전자 range에 조리할 경우 삶는 경우와 비교하면 Ascorbic acid 손해율이 10∼30% 감소된다. 당근을 김치재료에 넣었을 경우 Ascorbic acid의 파괴를 촉진한다. 2. 과실을 건조시키기 전에 sulfure dioxide 처리를 전부에 걸쳐 한다는 것은 이들 제품의 건조 또는 저장시에 천연의 Vitamin A와 Vitamin C를 보유하게 하는 경제적인 처리법이었다. 또한 식품에 sulfure를 함유한 마늘을 조미료로 사용하는데도 Ascorbic acid 보유에 좋은 영향을 주었다. 3. 과일이나 채소중의 Ascorbic acid는 냉동시 파괴되지 않으나 해동할 때 drip중에 용출하여 손실되고 해동방법과 가열 또는 시간과 관계가 크다. 4. 금속 ion은 Ascorbic acid의 산화를 촉진시키는 작용, 특히 Ca-ion은 2.5배 이상의 Ascorbic acid 손실을 나타냈다. 5. Blender에서 과즙을 만드는 경우 Ascorbic acid손실은 40∼90%에 이른다. 이때 10∼15%의 소금이나 설탕을 가하면 Ascorbic acid의 산화효소의 작용이 억제되어 그의 잔존율이 높아진다.

어머니와 다운증 아동의 상호작용 및 비계설정(Scaffolding)에 관한 고찰

윤숙경,여광응 한국발달장애학회 2001 발달장애연구 Vol.5 No.2

In the field of cognitive development Vygotsky, whose theory had emerged sometime around in 1970 as an alternative to that of Piaget, argued that adults(parents and teacher)-child interaction is one of the primary factors of cognitive development. Unlike Piaget, he believed the role of parents, especially of mother, is a decisive factor of child cognitive development and the mother-child interaction is very important. Studies found that parents who has a child with Down’s syndrome recognize their child to be disabled, due to its distinctive physical characteristics, earlier than those whose child has other type of handicap do. And a lot of studies showed that finding their children suffeer form Down;s syndrome gives them a shock and they are likely to get wrong basic knowledge or information of that syndrome or to expect something undesirable from their children which leads to the lack of parents-child interaction and, further, to the secondary developmental retardation in mother-child communication and interaction. According to Vygotsky(1993) however, the most crucial thing in the education for children with physical handicap is a promotion of their social interaction with adults, and a care fully prepared social setting and scaffolded learning experience are more important to maximize the potentialities of disabled children. Therefore, it’s desired theat parents who has a child with Down’ syndrome should be helped to recognize the significance of child interaction with parents, especially with mother who plays a greater role in bringing him or her up, in child development. They should be aware of its importance when their child is first found disabled, by counseling or intentional parent education. Specifically, the zone of proximal development and scaffolding were discussed in this study. The former is an effective interaction zone that can serve as a way to improve the effectiveness of parent teaching intervention by having parents perceive the importance of interaction and helping them have more positive expectation that may result in more positive outcome, and the latter is one of effective social interventions. Those information are very significant and useful for parents who are in agony for finding their child being disabled. 인지발단이론에 있어서 1970년경 Piaget 이론의 대안으로 대두된 성인(부모, 교사)과 아동의 상호작용이 인지발달의 주된 요인이라고 주장한 Vygotsky 이론에 의하면 아동기에 부모(특히 어머니)의 역할이 아동의 인지발달의 결정적 요인으로 어머니 – 아동의 상호작용은 매우 중요한 것으로 밝혀지고 있다. 특히 다운증 아동의 부모는 다른 장애아동과는 달리 남다른 신체적 특징으로 말미암아 다운증후군으로 진단된 후 부모의 정신적 충격과 잘못된 초기 지각이나 기대 성향 등으로 아동과의 상호작용의 결핍을 초래하여 제2차적인 발달지체까지 초래하게 된다. 따라서 다운증 자녀를 둔 부모들에게 초기 진단 및 상담시 그리고 조직적이고 의도적인 부모교육을 통해서 어머니와의 상호작용의 중요성을 인식시키고 다운자녀에 대한 부모의 관심을 더 긍정적인 결과로 이끄는 긍적적 기대의 구죽에 대한 이족적 탐색이 절실한 실정이다. 본 연구에서는 어머니와 다운증아의 상호작용 및 비계설정(scaffolding)에 관한 선행연구를 분석 고찰하였다.

풍기지역 식문화 양상에 관한 연구

윤숙경,Yoon, Suk-Kyung 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.1

To understand the dietary culture in Poongki region which was established as Kamrokchon of a folk community, the transmission pattern of the traditional dietary life was investigated by questionnaire to 383 housewives, and the results are as follows : 1) Daily diet : Among 65 traditional main dishes of 6 areas including Kyungsangdo, D’cokguk of Kyungsangdo was consumed most frequently, 87%. General consumption rate based on origin of food was 33.3% of Kyungsangdo, 21.2% of Chungchongdo, 13.1% of Kangwondo, 11.9% of Hwanghaedo, 1.1% of Pyungando and Hamkyungdo, respectively. Among 243 traditional minor dishes, Doenjangjjigye and Kochuchang of Kyungsangdo were most consumed as rates of 91.6%, 89.3%, respectively. General consumption rate based on origin was in order of 38.4% of Kyungsangdo, 19.3% of Chungchongdo, 14.9% of Kwangwondo, 10.4% of Hamkyungdo, 8.7% of Hwanghaedo and 8.3% of Pyungando. 2) Special diet : Among 66 traditional D’ocks, Injeolmi of Hamkyungd was consumed most freguently, 58%. General consumption rate based on origin was in order of 26.3% of Hwanghaedo, 17.6% of Kyungsangdo, 16.1% of Kwangwondo, 16.0% of Hamkyungdo, 13.0% of Pyungando and 11.0% of Chungchongdo. Among 27 cookies, Kangjeong of Hamkyungdo was consumed most frequently 46.7%. General consumption rates based on origin was in order of 55.7% of Hamkyungdo, 22.7% of Kyungsangdo, 2.4% of Pyungando, 5.8% of Kwangwondo, 3.0% of Chungchongdo and 0.4% of Hwanghaedo. Among 19 refresh drinks, Kamju of Kyungsangdo was consumed most frequently, 76.0%. General consumption rate based on origin was in order of 74.3% of Kyungsangdo, 7.8% of Chungchongdo, 6.9% of Hamkyungdo, 5.9% of Hwanghaedo and 5.1% of Kwangwondo. 3) Ceremonial diet : Myyeogguk and Baeksulgi for the 100-Days ceremony and Hynbab and Baeksulgi for the First Birthday were used mainly. For birthday, noodle(59.5%) for lunch besides rice as main dish and Soojeoggwa(37.9%) were served and noodle(30.8%) was used for host. Thirty percent of the varieties used traditionally for Pyehak and 40-50% of the varieties for Jesa(Memorial day) are still prepared currently. 4) Seasonal diet : For Jeolsik(major seasonal diet), the usage rates are as follows : D’ockguk(87%) for Jeongwolchoharu, Ogokbab(77.6%) for Jeongwoldaeborum, Patjuk(72.6%) for Dongji, Samsaeknamul(54.1%) for Chusuk. Relatively high usage rates of Surichi-D’ock(40.5%) for Dano and Mandu(40.5%) for Suddalgumumnal are probably due to the immigrated people from this area and the geographical effect. The consumption rates of Sisik(minor seasonal diet) for Chunghwajeol, Samjinal, Youdooil, Chungyangjeol and Muoil are about 10% and the rates for Chopail and Chilsuk are followed. Gaejang and Nangmyon for Sambok used as a rate of 32%. 5) Others : Table pattern; Table for one person(4.7%), table for two(16.7%), table for several(64.2%), table with chair(14.4%) are used. Serving pattern; All-together style(69.7%), monopoly style(24.0%), personaldish style(6.3%) are used. Cooking ware; Among 95 varieties, Doma and Jangban are used most(62.7%) and Pulmae, Poonju and Budulgori are never used. Nine sorts besides Jeongoltle are used as a rate of less than 1%. About 25% of total subjects were the immigrants from other areas. Some of them were moved in due to Chunggamrok. In conclusion, the usage of the traditional food is thought to be maintained well despite of the rapid change to incustrialized society because the native Kyungsangdo foods are combined with foods from the neighboring Kwangwondo, Chungchongdo and northern area.

전남 광양의 수어천 수역에 있어서 식물플랑크톤과 부착조류 군집의 계절적 변화

윤숙경,이경,Yoon, Sook-Kyung,Lee, Kyung 한국하천호수학회 2000 생태와 환경 Vol.33 No.1

전라남도 광양시 진상면 일대의 수어댐 담수수역을 중심으로 하는 수어천 수역을 대상으로 이화학적 환경요인, 식물플랑크톤의 종조성과 현존량 및 부착조류에 대한 조사를 1998년 8월부터 1999년 4월까지 총 5개정점에서 실시하였다. 이화학적 환경요인 중 pH는 중성에 가까운 약산성을 나타내었고, 출현한 식물플랑크톤은 112종류였으며 조사 정점 중 하류수역인 정점 4 및 정점 5에서는 녹조류, 남조류 및 와편모조류의 출현빈도가 높아 정점간의 차이를 나타내었다. 출현한 돌말류는 대부분이 소형 깃돌말류였다. 계절별로는 동계에 가장 적게 출현하였고 하계 및 추계에 많이 출현하였으며 정점별로는 하류 정점으로 갈수록 출현종류 수가 증가하였다. 식물플랑크톤 현존량은 1999년 4월 정점 4의 10,100 cells/1이 최저였으며 1998년 10월 정점 4의 1,489,100 cells/1이 최대였다. 정점별 현존량 변이 역시 정점 1, 정점 2, 정점 3에서와 하류수역인 정점 4 및 정점 5에서는 다른 양상을 나타내었다. Achnanthes minutissima, Rhizosolenia longiseta, Synedra rumpens, filamentous algae 등이 조사 기간 중 최고의 점유율을 나타내었으며 이외에 Aulacoseira distans v. alpigena, Cocconeis placentula v. lineata, Cymbella minuta, C. silesiaca, Fragilaria arcus v. recta, Peridinium cinctum등이 주요 우점종으로 출현하였다. 부착조류는 99종류가 출현하였는데, 돌말류의 출현빈도가 매우 높았으며 출현종류는 식물플랑크톤 군집과 약간의 차이를 나타내었다. 출현종류 수는 동계에 가장 많이 출현하여 식물플랑크톤의 계절별 출현상황과는 차이를 나타내었다. 출현한 식물플랑크톤 및 부착조류 중 각각의 돌말류를 대상으로 Ecological indicator values를 적용시켜본 결과, 본 조사 수역의 수질 오염정도는 ${\beta}$-중부수성을 나타내었으며, 영양상태는 부영양 단계의 근접한 상태를 나타내었다. 부유돌말류 및 부착돌말류의 출현에 따른 Ecological indicator values에는 차이가 없었다. Seasonal changes of the phytoplankton and the periphyton community were investigated from August 1998 to April 1999 at five stations at the Suer stream in Kwangyang. A total of 112 species of phytoplankton were identified. Of those, the diatoms were present at all stations but the green algae, the bluegreen algae, and the dioflagellates were present at Station 4 and Station 5 more frequently than the other stations. The phytoplankton standing crops varied from 10,100 cells/1 at Station 4 in April 1999 to 1,489,100 cells/1 at Station 4 in October 1998. The seasonal variation patterns of phytoplankton standing crops were different among stations as well as the pattern of presence. The dominant species were as follows: Achnanthes minutissima, Aulacoseira distans v. alpigena, Cocconeis placentula v. lineata, Cymbella minuta, C. silesiaca, Fragilaria arcus v. recta, Peridinium cinctum, Rhizosofenia longiseta, Synedra rumpens and filamentous algae. Of those, Achnanthes minutissima, Rhizosolenia longiseta, Synedra rumpens and filamentous algae showed the highest rate of occupation in the phytoplankton standing crops during the investigated periods. A total of 99 species of periphyton were identified. Among those, the diatoms of the periphyton community were observed frequently rather than those of the phytoplankton community. The ecological indicator values showed ${\bate}$-mesosaprobous in saprobity and was close to eutraphentic in trophic state. There were no considerable differences between the ecological indicator values by planktonic diatoms and periphytic diatoms.

안동식혜의 저장 안정성에 관한 연구

윤숙경,권하영 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

안동식혜를 냉장보관하는 동안 안정하게 먹을 수 있는 기간을 확정하고자 식혜 A군과 "생기원 송이"를 첨가한 식혜 B군을 냉장온도(7±2℃)에서 저장중 15일까지는 3일 간격으로, 그 후 40일까지는 5일 간격으로 시료를 취해 pH와 당도, 관능검사, 저장 중 미생물의 총균수와 유산균수의 변화를 측정하고, 유기산과 유리당을 분석한 결과 다음과 같다. 1. 발효숙성직후 A, B군 다같이 pH 5.63이었으며 그 후 시일이 경과할수록 pH는 낮아져서 40일 정도에서 4.02∼4.05였다. 당도는 4.0에서 15일 숙성시까지는 A군이 높았으나 그 이후는 A군, B군이 비슷하여 최고 17.5였다. 2.관능검사결과 A군은 발효숙성직후와 6일저장, B군은 3일저장과 9일저장에서 가장 맛있는 것으로 평가되었다. 3. 총균수와 유산균수는 A, B군 모두 3일저장에서 균수가 증가하여 최고치를 기록한 후 저장시일이 경과할수록 감소하였다. 4. 유기산으로는 8종류가 검출되었고 그중 가장 많은량의 lactic acid는 A군은 25일, B군은 30일저장에서 peak를 이룬 후 다소 감소하였다. Succinic acid는 A, B군 모두 초기에 4.8에서 저장중 계속 증가하였으나 3∼30일저장까지 B군의 함량이 더 많았다. 5. 유리당은 Fructose, Glucose, Maltose 3종류가 검출되었으며, frutose는 A, B군 모두 3일과 6일저장에서 미량 검출되다가 그 이후는 전혀 검출되지 않았다. 그 외 2종류는 저장시일이 경과할수록 증가하는 경향이었다. 이상에서 살펴 본 결과 안동식혜는 냉장고(7±2℃)에서 보관하면 A군은 3∼6일, B군은 6∼9일저장까지 맛이 바람직한 결과를 얻었다. 그리고 유산균수가 젖산균 음료에서 규정하는 106보다 시료 A, B군 모두 3일저장 이후부터 더 많은 것으로 나타났고, 저장 전 기간중 큰 변화가 없었다. 안동식혜를 저장 3일이내에 시식한다는 것은 맛과 유산균 이용면에서는 별로 바람직하지 않음을 알 수 있었고 12일 저장 이후에는 질감이 극히 떨어졌다. 염장식품인 김치는 그 재료보다 잘 발효된 김치가 항돌연변이활성이 더 크다고 하므로 앞으로 더 연구가 따라야 하겠지만 소금을 첨가하지 않은 안동식혜의 유산균 음청류로서 가치가 더욱 기대된다. 그리고 "생기된 송이"의 성분확인은 더 연구할 과제이지만 "생기원 송이" 첨가 식혜가 6일저장 이후는 A군보다 안정성이 약간 있었다. This study was carried out to determine optimal conditions in storing Andong sikhe. We made Andong sikhe according to the traditional recipe, and fermentation it has been stored either with (group B) or without (group A) "Saengkiwon Songi" for 40 days at 7±2℃. The changes of pHs, sweetness, the number of total bacteria and lactic acid producing bacteria, the quantities of organic acids and free sugars produced had been measured regularly since the 3rd day after fermentation. The results are as follows: The pH of both groups were 5.63 immediately after fermentation, and then gradually decreased to 4.02∼4.05. The sweetness was higher in group A (4.0) until the 15th day of storage, and then the same (17.5) in both groups. The sample from the 6th day in group A, and the samples from the 3rd and the 9th day in group B obtained the highest scores in their sensory evaluation. The numbers of total bacteria and lactic acid producing bacteria showed maxium on the 3rd day in both groups. 8 kinds of organic acids were detected, lactic acid being the most of all. 3 kinds of free sugars - fructose, glucose and maltose - were detected ; glucose and maltose have gradually increased throughout the storage period but fructose was not been detected after the 6th day in both groups.

안동지역의 불천위제례(不遷位祭禮)와 제수

윤숙경 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.2