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- 저자 : 최은혜라(Eun Hye Ra Choi) (검색결과 5 건)
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국가대표 선수들의 ADHD 실태와 이들의 공감능력 그리고 자존감과의 연관성 조사
최은혜라(Choi, Eun-Hye-Ra),이창형(Lee, Chang-Hyung),김태규(Kim, Tae-Gyu),김성수(Kim, Sung-Soo) 한국체육과학회 2013 한국체육과학회지 Vol.22 No.3
Purpose: The purposes of this study were 1) to investigate the prevalence of symptoms consistent with ADHD among the Korean national athletes and 2) to examine its relationships with their empathy levels and self-esteem. Method: Korean national athletes were recruited and asked to complete an ADHD symptom screening questionnaires. The questionnaire consists of Korean adult ADHD scale(K-AADHDS), Korean empathy measurement(KEM), and Rosenberg’s self-esteem scale. 184 completed questionnaires were analyzed for this study. Results: 1) the prevalence of the ADHD symptoms among the participants was 3.8%. Among them, there were more hyperactivity-impulsive types than inattentive types. 2) For empathy, those with ADHD symptoms were less likely to be affective than those without ADHD symptoms. For self-esteem, compared to those with lower ADHD symptoms scores, those with higher ADHD symptoms scores appeared to be less empathic and lower self-esteem. Conclusion: The results of this study revealed that on the contrary of popular belief that people with ADHD would have less chance to be successful, Korean national athletes who were regarded as most successful in the sports field showed 3.8% of ADHD symptom rate. Particularly, psychosocial factors (empathy and self-esteem) were also found to be significantly correlated with patterns of ADHD symptoms. Because of the negative effects of drug-treatment of ADHD athletes on their performance as well as doping test issues, a psychosocial approach to treatments of ADHD athletes appears to be more appropriate.
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청소년 학생선수들의 ADHD 실태와 공감능력 그리고 자존감과의 연관성을 근거로 한 ADHD 중재 방안
김한아(Kim, Han-A),최은혜라(Choi, Eun-Hye-Ra),김성수(Kim, Sung-Soo) 한국체육과학회 2014 한국체육과학회지 Vol.23 No.1
Purpose: The purposes of this study were 1) to investigate ADHD symptoms of adolescent student athletes, and 2) to suggest psychosocial intervention based to relations of ADHD tendency, empathy, and self-esteem. Method: The subjects of this study were 395 high school student athletes. The authors of this study measured their ADHD symptoms, empathy, and self-esteem level using self-report questionnaires consisting of the DSM-IV symptoms of ADHD scale, the Korean empathy measurement (KEM), and the Rosenberg’s self-esteem scale. A total 395 were used as the final data for analysis, and the collected data was analyzed using the PASW Statistics 18.0. Results: 1) 7.6% (n=30) of the subjects were shown to have ADHD symptoms, and the inattentive type was shown most as the ADHD sub-type. 2) The ADHD tendency, empathy, and self-esteem of the student athletes had negative correlations, and the subjects with ADHD had lower empathy and self-esteem when compared to those without ADHD symptoms. Conclusion: The results of this study showed that the student athletes had more ADHD symptoms than the national athletes did as shown in the previous studies. The results also showed that the student athletes are still growing and have relatively insufficient ability, when compared to the national athletes whose psychological and emotional aspects as well as physical ability are superior to the student athletes. Among the student athletes, the ADHD tendency also had negative correlations to empathy and self-esteem. In conclusion, the results of this study suggest that enhancement in empathy and self-esteem may be important in establishing psychosocial intervention strategies for ADHD student athletes that might be linked to increase in sport performance ability.
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쌀가루의 입자크기가 글루텐 프리 쌀 식빵 제조에 미치는 영향
강태영 ( Tae Young Kang ),최은혜 ( Eun Hye Choi ),조혜영 ( Hye Young Jo ),윤미라 ( Mi Ra Yoon ),이점식 ( Jeom Sig Lee ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
본 연구에서는 자포니카 타입 품종 중 하나인 설갱을 3가지(100, 200, 300 mesh)입도크기로 나눠 제분하여 글루텐 프리 쌀 식빵을 제조하고 빵의 부피, crumb의 경도, 색도, 외관형태를 통해 제빵 적성에 가장 적합한 입도를 결정하였다. 100 mesh를 통과한 쌀가루로 제조한 쌀 식빵의 경우 기공이 일정하지 않고 crust의 갈라짐 현상이 발생하였고, 300 mesh를 통과한 쌀가루로 제조한 쌀 식빵의 경우 반죽을 형성하기 위한 물에 의해 발효과정이 적절하지 않게 진행되어 반죽이 부풀지 못해 좋지 않은 품질의 빵이 제조되었다. 200 mesh 체를 통과하여 제조된 쌀 식빵의 경우 가장 큰 비체적과 낮은 crumb의 경도, 균일한 기공모양 등 제빵 적성에 적합한 것으로 나타났다. 쌀은 밀에 비해 쌀알의 경도가 높아 미세한 입자크기를 갖도록 제분할 때 전분에 손상이 과하게 발생하는 단점이 있는데, 이와 달리 설갱 품종은 일반 쌀 품종에 비해 쌀알의 경도가 낮아 200 mesh 체를 통과하는 미세한 쌀가루를 제조하는 과정에서도 전분의 손상도가 낮게 제분할 수 있는 특징을 보였다. 이러한 연구결과를 통해 글루텐 프리 쌀 식빵을 제조하는데 있어 가장 적합한 쌀가루의 입도를 결정할 수 있다. This study investigated the effects of the particle size distribution of rice flour on the quality of a gluten-free rice bread. Seolgaeng (SG), a type of japonica cultivar, was milled for producing rice flours and then screened using 100, 200, and 300 mesh sieves for sorting the rice flour. Rice flour characteristics including: amylose content, damaged starch content, moisture content, average particle size and particle morphology were examined as well as the gluten-free rice bread characteristics: specific volume, crumb hardness, and appearance. The SG rice particles showed low starch damage compared to those milled of common rice cultivars since the starch granules of SG were relatively round shaped. The specific volumes of gluten-free rice breads prepared with the flours passed through 100, 200 and 300 mesh sieves were 3.19, 3.36 and 1.41 mL/g respectively. In this study, the gluten-free rice bread prepared from the flour passed through the 200 mesh sieve showed the best quality since the texture of its crumbs were relatively soft and the color of its crust appeared good.
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자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향
강태영 ( Tae Young Kang ),최은혜 ( Eun Hye Choi ),조혜영 ( Hye Young Jo ),윤미라 ( Mi Ra Yoon ),이점식 ( Jeom Sig Lee ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
본 연구에서는 자포니카 타입 3품종(설갱, 고아미, 백진주)의 쌀을 이용하여 글루텐 프리 쌀 식빵을 제조하고 제빵 가공적성을 빵의 부피, TPA, crust의 색도를 통해 평가 하였다. 품종별 특성을 보았을 때 손상전분의 함량은 4.5%이내, 아밀로스 함량은 20-25% 일 때 가장 적합한 것으로 확인되었는데, 3종류의 품종 중 설갱으로 식빵을 제조했을 때 부피가 가장 크고, 기공 분포 상태가 양호하며, crumb의 경도가 낮아 식빵을 제조하는데 가장 적합한 품종인 것으로 나타났다. 설갱은 쌀알의 경도가 다른 품종에 비해 낮아 분쇄가 쉽게 이루어질 수 있는데 이러한 설갱의 특징은 손상전분의 함량이 적게 미분할 수 있으며 중간 정도의 아밀로스 함량을 가지는 품종에 특성상 제빵적성에 적합한 것으로 생각된다. 이러한 결과를 통해 쌀 식빵을 제조하는데 있어 설갱이 제빵적성에 가장 부합하는 품종이며 이를 활용하여 쌀 식빵을 제조했을 때 가장 좋은 품질의 식빵을 얻을 수 있을 것으로 기대된다. The purpose of this study is to investigate the effect of rice cultivar on the quality of gluten-free rice bread. Three different type of japonica rice cultivars (Seolgaeng, Goami, and Baegjinju) were used in this study. Rice flour was produced by dry milling and using a 200 mesh sieve. Rice bread was prepared using the straight dough method with an addition of hydroxypropyl methylcellulose as a dough improver. Rice bread dough was divided into 170 g and then fermented prior to baking. Gluten-free rice bread prepared using flour from the Seolgaeng cultivar showed the largest volume (446±11.7 mL) and a uniformly distributed pore structure in bread crumbs whose hardness value was 2.66±0.2 N. Rice bread prepared using flour from Goami and Baegjinju cultivars showed rough crumb surface and hard crumb texture. The low damaged starch content (4.5%) and intermediate amylose content (19.3%) of the Seolgaeng cultivar contributed to produce superior qualities such as large volume and soft crumb texture in rice bread.
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