청소년의 스마트폰 중독수준에 따른 자아탄력성과 부모양육태도 불일치의 차이

정경아,김봉환,Jung, Kyung-A,Kim, Bong-Whan 한국디지털정책학회 2015 디지털융복합연구 Vol.13 No.2

본 연구는 청소년의 스마트폰 중독수준에 따른 자아탄력성과 부모양육태도 불일치의 차이를 알아봄으로써, 자아탄력성과 부모양육태도의 일치성이 청소년의 스마트폰 중독을 예방하는 데 있어 중요한 요인이 됨을 밝히고자 하였다. 이를 위해 317명의 중, 고등학생을 대상으로 스마트폰 중독 척도, 자아탄력성 척도, 부모양육태도 척도를 실시하여 분석하였고, 연구결과는 다음과 같다. 첫째, 연구대상자들의 스마트폰 중독 수준은 고위험 사용자군 17명(5.3%), 잠재적 위험 사용자군 50명(15.8%), 일반 사용자군 250명(78.9%)으로 나타나, 스마트폰 중독 위험군이 21.1%로 나타났다. 둘째, 스마트폰 고위험 사용자군은 잠재적 위험 사용자군과 일반 사용자군에 비해 자아탄력성 점수가 유의미하게 낮은 것으로 나타났고, 일반 사용자군에 비해 부모 양육태도 불일치 점수가 유의미하게 높은 것으로 나타났다. 이상의 연구결과는, 개인요인인 자아탄력성과 가정환경요인인 부모 양육태도 불일치가 청소년들의 스마트폰 중독과 관련이 높음을 보여주는 것으로서, 자아탄력성을 높이고 부모가 일치된 태도로 자녀를 양육하는 것이 청소년들의 스마트폰 중독을 예방하고 치료하기 위한 하나의 방안이 될 수 있음을 시사한다. This study investigated the differences of the ego-resilience and disagreement in parents' rearing attitude according to the levels of the smartphone addiction of adolescents. To conduct this study, 317 adolescents participated in the survey. The major findings of the study was as follows: First, the smartphone addiction rate was 21.1%, which the high risk group rate was 5.3% and potential risk group rate was 15.8%. Second, ego-resilience was indicated to be lower in the high risk user group than the potential risk user group and the general user group, and disagreement in parents' rearing attitude was indicated to be higher in the high risk user group than the general user group, thereby having indicated to have statistically significant difference. The results of this study, it could be known that ego-resilience and agreement of parents' rearing attitude was significant factors to prevent smartphone addiction of adolescents.

곡류 급원에 따른 흰쥐의 간과 혈중 지질농도에 관한 연구

정경아(Jung Kyung-Ah),장유경(Chang Yu-Kyung) 韓國營養學會 1995 Journal of Nutrition and Health Vol.28 No.1

경북지역 초등학교 6학년 학생들의 가정과 학교에서의 조리활동 실태

정경아(Kyung Ah Jung),박상와(Sang Wa Park) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For ``interest in cooking``, 86.9% of the subjects answered ``very interested,`` and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children`s cooking at home. The reasons for cooking at home were ``like to cook``(55.3%), ``to satisfy hunger``(17.5%), ``to eat foods that I want``(14.0%), etc. The only 10.7% of the subjects answered ``difficult`` or ``very difficult`` for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in ``seasoning``(34.4%) and ``cleaning up after cooking``(21.5%). What the children wished about the cooking class of their schools included ``to cook more often``(35.8%), ``to cook more diverse foods``(29.7%), ``to have the school equipped with cooking tools and facilities``(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children`s cooking abilities, skills and demands.

일부 중,고등학교 리듬체조 선수와 지도자의 영양정보원 및 영양지식에 관한 연구

정경아 ( Kyung Ah Jung ),황세희 ( Se Hee Hwang ),김찬 ( Chan Kim ),차상은 ( Sang Eun Cha ),장유경 ( Yoo Kyung Chang ) 한국운동영양학회 2004 Physical Activity and Nutrition (Phys Act Nutr) Vol.8 No.2

The purpose of this study was to investigate the nutrition information sources and the nutrition knowledge in 41 rhythmic gymnasts aged 14.8±1.5 years and 17 coaches by questionnaires. Information about weight control, nutritional knowledge and its source, and food intake were collected by individual interview. Food intake was investigated with the 24 hours recall and two days dietary record methods. The results were as follows. All rhythmic gymnasts had experienced weight control. Most of them (97.6%) preferred `food restrict` as methods for weight control. Only fifty-one percent of rhythmic gymnasts had ever received the nutritional information. Their major information sources were parents & friends (76.2%). Eighty-two percent of rhythmic gymnasts wanted to obtain the nutritional information from the mass media and nutritionist & dietitian by the methods such like internet or nutrition counseling. Seventy-seven percent of coaches had ever counseled rhythmic gymnasts on nutrition, especially on the diet for weight control (92.3%). Their major information source were the mass media and curriculum. All coaches wanted to get the nutritional information from the nutritionist & dietitian and specialized books & dictionary by the methods such like internet or nutrition counseling. Total nutritional knowledge score of rhythmic gymnasts was 28.4 of 50 scores. Categorical score was the highest at the knowledge on `food source` and the lowest at the knowledge on `food exchange`. Total nutrition knowledge score of coaches was 37.6 of 50 scores, and higher than score of rhythmic gymnasts. Categorical score was the highest at the knowledge on `food sources` and the lowest on `food exchange` like rhythmic gymnasts. All nutrient intakes except vitamin C were higher in the group have received nutrition information compared with the group have not. In conclusion, it is very necessary to give rhythmic gymnasts and their coaches professional nutrition information by the information sources and methods they want. It could be helpful for improving the nutrition knowledge and enhancing performance of rhythmic gymnasts.

초등학생들의 식행동 분석에 따른 어린이 요리책 개발에 관한 연구

정경아(Kyung Ah Jung) 한국조리학회 2010 한국조리학회지 Vol.16 No.2

일부 남자 고등학교 태권도 선수들의 영양상태와 식이 조사 시점 및 조사 일수의 평가

정경아(Jung Kyung Ah),황세희(Hwang Se Hee),김찬(Kim Chan),이장규(Lee Jang Ku),장유경(Chang Yoo Kyung) 韓國營養學會 2002 Journal of Nutrition and Health Vol.35 No.2

총설 : 전자기파의 생체 위해성에 관한 소고

정경아 ( Kyung Ah Jung ),계명찬 ( Myung Chan Gye ) 한국환경생물학회 2011 환경생물 : 환경생물학회지 Vol.29 No.4

The safety of human exposure to an ever increasing number and diversity of electromagnetic field (EMF) sources both at work and at home has clearly become a public health issue. To date many in vivo and in vitro studies revealed that EMF exposure can alter cellular metabolism, endocrine function, immune activity, reproductive function, and fetal development in animal system. The major parameters found to be altered in cells or individuals following EMF exposure include an increase of free radicals, DNA damage, cancer risk, developmental defect, and reproductive dysfunctions. Epidemiological studies reported EMF can increase life threatening illnesses such as leukemia, brain cancer, amyotrophic lateral sclerosis, clinical depression, suicide, and Alzheimer`s disease has been identified. These effects of EMF exposure differ according to duration of exposure, frequency of waves, and strength (energy) of EMF. In the present review, we briefly introduced the physical properties of EMF and summarized the effect of EMF on human and wildlife animals according to types of EMF, duration of exposure at cellular and organism levels.

폐경기 여성의 식이 지방산 및 혈청 인지질의 지방산 조성과 혈청 지질 농도의 관계

정경아 ( Kyung Ah Jung ),김상연 ( Sang Yeon Kim ) 대한가정학회 2006 Family and Environment Research Vol.44 No.7

춘천지역 일부 초등학교 6학년 학생들의 식습관 및 식품섭취와 충동성 및 공격성의 관계에 관한 연구

정경아(Kyung Ah Jung),윤진(Jin Yoon) 한국조리학회 2012 한국조리학회지 Vol.18 No.5

This study was conducted to investigate the relationships between dietary habits and food intake and impulsiveness and aggression in the 6th grade students(boys 53, girls 37, N=100) of the elementary school in Chuncheon area. The main results are as follows. According to the survey on dietary habits and foods intake, the score of I eat a balanced diet that consists of boiled rice, soup, and more than two side dishes was the highest as 4.31±0.96 while the score of I watch TV or read a book during having a meal. was the lowest as 3.16±1.36. The girls had better score than boys for I eat slowly. while the boys had better score than girls for I exercise every day.(p<0.01). Total scores of dietary habits were not significantly different between the sexes. For having fruits, girls(4.28±0.77) ate them more frequently than boys did(3.81±1.02) but for having soda drinks, boys(2.85±1.10) drank more frequently than girls did(2.32±1.11) (p<0.05). The total scores of impulsiveness were not significantly different between the sexes(boys 2.60±0.93 vs. girls 2.57±0.99), but those of aggression were significantly different(p<0.05) between the boys(3.01±0.79) and the girls(2.63±0.78). The score of total dietary habits had a negative relationship with that of aggression(r=-0279, p<0.01) but not with that of impulsiveness. The frequency of ``having milk and milk products`` and all processed foods had positive relationships with the scores of impulsiveness and aggression(p<0.01). Especially, the total score of having processed foods had highly positive relationships with impulsiveness(r=0.656, p<0.01) and aggression(r=0.614, p<0.01). In conclusion, it is very important to have a good dietary habits and to reduce the frequency of having processed foods for children`s good personality.

강원지역 초등학교 5, 6학년 학생들의 조리활동에 필요한 기초 조리능력 및 식품준비 능력에 관한 연구

정경아(Kyung Ah Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study was conducted to investigate the cooking and food preparation skills of the elementary students based on the total 310 recipes made by the students who participated in the ``Cooking Competition`` in Gangwon Province. Of cutting methods, the ``cutting into small dice`` was used in 79.4% of the recipes and ``stir frying`` in 76.8% of the recipes. Other cooking methods were used as follows; ``blanching``(24.2%), ``roasting``(22.6%), ``pan frying``(21.0%), ``deep fat frying``(18.7%), etc. The use of ``Boiling`` increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of ``deep fat frying`` decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, ``meat·fish·egg·bean`` decreased from 24.44±13.27% in 2008 to 20.84±10.59% in 2010, but ``vegetables`` increased from 44.38±15.65% to 50.64±14.07% significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don`t like while they lacked cooking skills such as using various cutting methods and proper cooking tools.