國民學校三學年兒童의 營養敎育을 爲한 資料에 關한 調査硏究

趙順玉 서울敎育大學校 1986 論文集 Vol.19 No.-

奇宿舍 女大生의 攝食態度 및 營養에 關한 硏究

趙順玉 서울 敎育大學校 1988 論文集 Vol.21 No.-

자녀가 지각한 아버지 페르소나와 양육행동의 관계: 남녀 대학생의 차이를 중심으로

조순옥,채수은 한국심리학회 산하 한국발달심리학회 2016 한국심리학회지 발달 Vol.29 No.4

Differences and relationships between father persona and parenting behaviors were examined according to the gender of Korean college students. Girls’ fathers demonstrated a Vulnerable Child persona and permissive-neglectful parenting behaviors more often than boy’s fathers did. For boy’s fathers, the Playful Child persona was significantly related to warm-accepting parenting behaviors. For girl’s fathers, the Perfectionist persona was related to warm-accepting parenting behaviors. Boy’s fathers with the Critic persona tended to show permissive-neglectful parenting behaviors. Girl’s fathers with the Facer persona tended to demonstrate permissive-neglectful parenting. Fathers with the Power persona tended to show rejection behaviors. 한국 대학생이 지각한 아버지 페르소나 성격과 양육행동에 대해 알아보고 자녀의 성별에 따른 차이점과 관련성을 알아보았다. 딸이 아들보다 아버지에게서 민감한 어린이 페르소나 성격과 허용․방임적인 양육행동을 더 많이 인식하는 것으로 나타났다. 아버지 페르소나 성격과 양육행동과의 관련성에서는 아들은 유희적 어린이 페르소나 성격이, 딸은 완벽 지향 페르소나 성격이 온정․수용적인 양육행동과 관련되었다. 아들에게는 비판적인 페르소나 성격이, 딸에게는 체면지향적인 페르소나 성격이 허용․방임적인 양육행동과 관련성이 높아 성별에 따른 차이를 보였다. 자녀의 성별과 무관하게 아버지의 강함지향 페르소나 성격은 거부․제재 양육행동과 관련성이 높았다. 이러한 결과는 아버지 양육행동 프로그램을 운영하거나 상담을 진행할 때 자녀 성별에 따른 접근이 필요함을 시사한다.

寄宿舍 女大生의 食品攝取와 營養에 關한 硏究

趙順玉 서울 敎育大學校 1985 論文集 Vol.18 No.-

공과대학 재학생들의 사회적 자본이 지식공유에 미치는 영향에 관한 분석

조순옥 한국직업교육학회 2011 職業 敎育 硏究 Vol.30 No.3

이 연구에서는 사회적 자본의 세 가지 차원인 구조적 차원, 관계적 차원, 인지적 차원이 공과대학생의 지식공유 의도에 미치는 구조적 영향 관계를 분석하였다. 이와 함께 사회적 자본의 세 가지 차원 변인들 간의 구조적 관계에 대한 분석을 시도하였다. 한국직업능력개발원의 교육고용패널 데이터를 사용하였으며, 연구방법으로는 구조방정식모형을 활용하였다. 구조적 차원을 대표하는 변인으로는 상호작용의 정도와 친밀감을, 관계적 차원을 대표하는 변인으로는 공적 신뢰와 사적 신뢰를, 인지적 차원을 대표하는 변인으로는 비전 공유와 의사소통 공유를 설정하였다. 분석 결과, 사회적 자본의 세 가지 차원 모두 지식공유에 유의한 영향을 미쳤으며, 이 중 구조적 차원의 영향력이 가장 강력한 것으로 나타났다. 구조적 차원은 관계적 차원과 인지적 차원과도 밀접한 관계를 맺고 있으며, 이러한 관계를 매개로 지식공유에 간접적인 영향력을 발휘하는 것 을 확인하였다. 이를 통하여 공과대학생들의 지식공유 의도를 형성, 증가시키는데 사회적 자본이 중요한 역할을 담당할 수 있으며, 이 중 사회적 상호작용의 촉진을 통한 관계자들 간 친밀감의 증가가 가장 효과적인 전략으로 활용될 수 있음을 알 수 있다. The aim of this study was to investigate the structural relationships between engineering students’ intention to share knowledge and three social capital factors: structural dimension, relational dimension, and cognitive dimension. The study also tried to explore the relationships among three factors of social capital. The relationships among factors were examined using structural equation model and data of Korean Education and Employment Panel from Korea research Institute for Vocational Education and Training. The results of the study showed that the structural dimension, the relational dimension, and the cognitive dimension of social capital significantly contributed to engineering students’ volition to share knowledge. Among three factors of social capital, the structural dimension showed the strongest effect on knowledge sharing intention and its influence was mediated by the effects of the relational dimension and the cognitive dimension. The results implied that social capital of engineering students would facilitate knowledge sharing of the students. Especially promoting social interactions of students with other students and professors could be an effective strategy for creation of engineering students’ social capital.

논문편 : 한국산 낙화생의 가열 및 저장 중 품질의 이화학적인 변화 (1)

조순옥,안명수 ( Soon Ok Cho,Myung Soo Ahn ) 대한가정학회 1991 Family and Environment Research Vol.29 No.4

우리나라 색생활 문화의 형성과 변천에 관한 연구

조순옥 서울교육대학교 2001 한국초등교육 Vol.13 No.1

The eating habits culture is learned and held in common by the organizers of human society. It has the differences that are in health of people and qualities of life by the characters of society, country and people. So we researched the formation background of the Korean eating habits and changing history. Then we researched the merits and demerits of the Korean eating habits. Through these studies, we will take a triangular position of estimation about our eating habits culture, and we will try on making the good eating habits. - We could make the eating habits with many sides because of our Nature. We had a diet that had enough taste and nutrition because of the mixtures of the rice and various grains. For adapting about environment, we made manufactured foods that were like the fermentable foods. Because of the agricultural economy of the rice farming, we had a rest eating at Samkuk and United Silla. We set the distinguish diets between the nobility and the masses at Chosun. It was the mixed period of the Korean food and the Western food at the end of Chosun. Today, our eating habits changed into the Western style and variously, as the rising of the incomes and the food industrial development. So, to make a healthy life and the good quality of life, we have to study our traditional eating habits culture and try to transmit from generation to generation.

Diphenyleneiodonium Inhibits Apoptotic Cell Death of Gastric Epithelial Cells Infected with Helicobacter pylori in a Korean Isolate

조순옥,김혜영,임주원 연세대학교의과대학 2015 Yonsei medical journal Vol.56 No.4

NADPH oxidase produces a large amount of reactive oxygen species (ROS) in Helicobacterpylori (H. pylori)-induced gastric epithelial cells. Even though ROS mediateapoptotic cell death, direct involvement of NADPH oxidase on H. pylori-inducedapoptosis remains unclear. Besides, H. pylori isolates show a high degree of genetic variability. The predominant genotype of H. pylori in Korea has been reportedas cagA+, vacA s1b, m2, iceA genotype. Present study aims to investigate whether NADPH oxidase-generated ROS mediate apoptosis in human gastric epithelialAGS cells infected with H. pylori in a Korean isolate. AGS cells were pretreatedwith or without an NADPH oxidase inhibitor diphenyleneiodonium (DPI) and cultured in the presence of H. pylori at a bacterium/cell ratio of 300:1. Cell viability,hydrogen peroxide level, DNA fragmentation, and protein levels of p53, Bcl-2, and Bax were determined. Results showed that H. pylori inhibited cell viability with the density of H. pylori added to the cells. Inhibition of NADPH oxidase by DPI suppressed H. pylori-induced cell death, increased hydrogen peroxide, DNA fragmentation, and the ratio of Bax/Bcl-2, and p53 induction in AGS cells dose-dependently. The results suggest that targeting NADPH oxidase may prevent the developmentof gastric inflammation associated with H. pylori infection by suppressingabnormal apoptotic cell death of gastric epithelial cells.

食用油脂의 使用管理 및 酸敗에 關한 調査 硏究

趙順玉 서울 敎育大學校 1990 論文集 Vol.23 No.-

실과의 식생활 실습지도를 위한 이론적 고찰

조순옥 서울교육대학교 초등교육연구소 1999 한국초등교육 Vol.10 No.1

The purpose of this study is to investigate the teaching method for practices and experiments of Food &utrition course of practical arts education It is also designed for the curriculum, textbooks, teacher's guides of the practical arts education and the theoretical reference books The result of this study shows that each content of the Sixth Practical Arts Education Curriculum was chosen for the basic knowledge and techniques for works in domestic life and to prove the quality of life Its intellectual and technical level was decided concerning the mental and physical development of elementary school students Practices based on practical arts theories were important and affected on a real life But the practice hours in the Sixth Practical Art Education curriculum were too short to teach the whole contents Therefore the practice hours for each lesson must be secured In textbooks and the teacher's guides for the students from the third grade to sixth, cortains using vessels and kitchen utensils, methods for selection of meal and vessels, safe use of instruments, food hygiene, measuring and weighing food, scientifical cooking, understanding and improving Korean dietary cultural life Judging from the stage of mental and physical development of students, it is reasonable to teach the contents in food and nutrition section of the practical arts education course to the elementary school students from third grade to sixth The materials, instruments and time for the course can improve the students in their intellectual and technical activities, understanding each other, cooperative problem-solving spirit and manner, and diligence The evaluation of performance technique must be based on practical arts theories And it must be carried out before a practical lesson, during the process of a lesson and after finishing the course For the performance evaluation, the intellectual level and the technical movement and emotions need to be counted The instructing methods for the food and nutrition subject includes the following applying the lesson model focused on practice and experiences, catching hold of objectives and contents for subject, preparative conditions of students for lesson, promoting understanding of knowledge connected with materials, instruments and techniques for practice in conformation of subject, demonstration for the basic techniques and observing them, preparing standards for self evaluation in planning practical lesson, and carrying out the plan in learning of techniques