논문편 : 맞벌이부부의 역할갈등과 심리적 , 신체적 디스트레스와의 관계

하현숙,김득성 ( Hyun Suk Ha,Deuk Sung Kim ) 대한가정학회 1996 Family and Environment Research Vol.34 No.4

마와 찹쌀 첨가가 고아미2호 쑥갠떡의 품질 특성에 미치는 영향

하현숙,김현아,이경희 동아시아식생활학회 2009 동아시아식생활학회 학술발표대회논문집 Vol.2009 No.11

英語敎授法의 變遷

하현숙 이화여자대학교 외국어교육과 1972 Foreign language teaching Vol.- No.5

서울·경기지역 단체급식소 유형별 제공 메뉴의 나트륨 함량 분석

하현숙,Ha, Hyun-Suk 한국급식외식위생학회 2021 급식외식위생학회지 Vol.2 No.1

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

마 첨가가 고아미 2호로 만든 쑥갠떡의 품질 특성에 미치는 영향

하현숙(Hyun-Suk Ha),김현아(Hyun-Ah Kim),이경희(Kyung-Hee Lee) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.6

마와 찹쌀의 첨가 비율에 따른 고아미 쑥갠떡의 품질 특성

하현숙(Hyun-Suk Ha) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.10

식이섬유가 풍부하여 다이어트 및 당뇨, 성인병 예방식으로 활용 가능한 고아미 2호 쑥갠떡의 거칠고 단단한 텍스처를 부드럽고 쫄깃한 특성으로 개선하기 위해 고아미 2호에 마와 찹쌀가루 첨가량을 달리하고 반죽의 치대는 횟수를 달리하여 제조한 후, 텍스처 측정 및 관능검사를 통한 품질 특성을 검토한 결과는 다음과 같다. 고아미 2호 70%에 마와 찹쌀가루를 YG1(25:5%), YG2(20:10%), YG3(15:15%), YG4(10:20%), YG5(5:25%)의 배합비로 첨가량을 달리한 쑥갠떡의 전반적인 기호도는 대조군인 멥쌀로 만든 쑥갠떡이 유의적으로 가장 높았고 마와 찹쌀가루 첨가군 중에서는 마 10%, 찹쌀가루 20% 배합으로 제조한 고아미 2호 쑥갠떡의 전반적인 기호도가 유의적으로 높았으며, 찹쌀가루 첨가 비율이 높을수록 기호도가 현저하게 높아졌다. 찹쌀가루 첨가로 인해 부드러운 특성은 다소 낮아졌으나 쑥색이 진해지고 특이한 냄새가 미미해진 것을 패널들은 선호하였고 찹쌀가루 첨가량이 증가할수록 쫄깃한 정도, 구수한 맛, 결의 미세함 정도가 높아졌다. 경도는 대조군이 99.70으로 유의적으로 가장 높았으며, 마와 찹쌀가루가 첨가된 고아미 2호 쑥갠떡 중에서는 마 첨가량이 감소하고 찹쌀가루 첨가량이 증가할수록 유의적으로 경도가 높아졌다. 탄력성은 유의적인 차이가 없었다. 마와 찹쌀가루가 첨가된 고아미 2호 쑥갠떡은 대조군에 비해 씹힘성과 검성이 유의적으로 낮았으나 찹쌀가루 첨가량이 증가할수록 현저하게 높아져 떡의 쫄깃한 특성에 기여하는 것으로 평가된다. 약리작용이 있는 쑥과 고아미 2호의 거칠고 단단한 텍스처를 개선할 수 있는 특성을 가진 마 10%, 찹쌀가루 20%를 첨가한 반죽을 각각 20번, 40번, 60번, 80번 치대어 제조한 고아미 2호 쑥갠떡의 전반적인 기호도는 멥쌀로 만든 대조군이 유의적으로 가장 높았고, 마와 찹쌀가루 첨가군 중에서는 40번 치댄 G40이 대조군 다음으로 전반적인 기호도가 높았다. 쑥색의 정도, 맛, 질감, 쫄깃함, 부드러움 및 결의 미세한 정도에서도 G40이 양호한 특성을 나타내었다. 경도는 멥쌀로 만든 대조군이 유의적으로 가장 높았고 고아미 2호 쑥갠떡의 경우 20번 치댄 G20이 유의적으로 가장 높았으며, 치댄 횟수가 증가할수록 유의적으로 낮아져 부드러워지는 특성을 보였으나 치댄 횟수가 너무 많은 경우에는 부드러운 정도가 과도하여 오히려 떡의 품질을 저하시키는 것으로 판단되었다. 한편 탄력성은 유의적인 차이가 없었다. 씹힘성은 대조군이 가장 높았고 마와 찹쌀가루 첨가군에서는 유의적인 차이가 없었으며, 검성은 대조군이 가장 높았고 마와 찹쌀가루 첨가군에서는 치댄 횟수가 많아질수록 유의적으로 낮게 나타났다. 이상으로 식이섬유가 풍부한 고아미 2호 쌀가루로 쑥갠떡을 제조하는 경우 마 10%와 찹쌀가루 20% 첨가 배합에 반죽을 40번 정도 치대는 것이 외관, 맛, 쫄깃한 질감, 전반적인 기호도 등이 관능적 측정에서 다른 첨가군 시료에 비해 유의적으로 양호한 특성이 있는 것으로 평가되어 대조군의 쑥갠떡 품질에 근접한 것으로 나타났으며, 과도하게 치대는 경우에는 오히려 떡의 품질이 저하되는 것으로 판단되었다. This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.

영재아를 위한 Parnes의 창의적인 문제 풀이에 관한 연구 : laying great emphasis on 《materials of mathematical problem》

서성보,하현숙 부산교육대학교 과학교육연구소 2002 科學敎育硏究 Vol.27 No.-

The purpose of this paper is to introduce the six steps of Parnes' creative problem solving(CPS) for gifted children, to discuss about <<materials of math-ematical problem>> (수학 문젯거리) deeply, and to find out the methods applying the solution of elementary mathematics problems to the CPS. One approach that has been used widely in programs for gifted is the CPS model developed by Sidney J. Parnes, director of the annual CPS Institute held at the State University of New York at Buffalo of the state New York in U.S.A. Then the purpose of Parnes' model is twofold: (a) to provide a seq-uential process that will enable an individual to work from a "mess" to arrive at a creative, innovative, or effective solution; and (b) to enhance an indi- vidual's overall creative behavior. Creative behavior, according to Parnes, is a response, responses, or pattern of responses which operate upon internal or external discriminative stimuli, usually called things, work, symbols, etc, and result in at least one unique combination that reinforces the response or pattern of responses. The need for creativity training in all phases of education can no longer be ignored. The current state of the educational process, with its emphasis on "the right way," together with the necessity of dealing with massive amounts of informaiton, a constantly and rapidly changing world, and pressing social concerns, makes the development of creative problem-solving skills imperative. Parnes cites Maslow's "need for self-actualization" as a goal that can be met through education for creativity. Thus, the kind of education developed from a creative problem-solving perspective would meet both individual and societal needs. Of the many teaching-learning models currently used in problems for the gifted, the Parnes' model provides the most "hard date" showing its dffectiveness. It also demonstrates the most versatility based on successful practical application in bussiness, government, the health care professing, and education. The process is taught to university students, teachers, young child-renm adolescent, parents, artists, managers, scientists, city planner, architects-anyone who is interested-through the Creative Problem Solving Institutes. Sinece he first encountered Alex Osborn's program in 1936, Parnes has worked toward the establishment of the most comprenensive program possible for nurturing creative behavior. Using Osborn' model as a base, he added paris of existing theories and programs he could uncover, as well as new approaches recently developed. At present, the model consists of six steps, i.e., ① Mess finding, ② Date finding, ③ Problem finding, ④ Idea finding, ⑤ Solution finding, and ⑥ Acceptance finding, usually followed in sequential order. Parnes feels the resulting process is easy to follow, and once the procedures have been learned, the components of under-standing the problem (Steps 1-3), generating ideas (step 4), and planning for actions (Step 5-6) are quite flexible and can be adapted to the particular needs of the group and the task. As a total approach to curriculum development for the gifted, the Parnes' CPS model is difficult to justified as qualitatively different or comprehensive. However, the model can be combined easily with other approaches in a way that can minimize or eliminacte its dis-advantages. Teachers also can emphasize different uses of process, complex societal problem solving, and application of the process in interdisciplinary studies to make CPS more appropriate as a strategy in program development for gifted children.

중국소비자의 영유아에 관한 식생활 라이프스타일에 따른 영유아 편의식의 소비실태와 제품개발 요구도

장정민,최희령,하현숙,백현동,장혜자,홍완수 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study is intended to identify the consumption and product development demand for infant convenience food of Chinese consumers based on the dietary lifestyles of infants. Methods: The survey was conducted from August 10 to 25 in 2017. For the study, an online survey of 514 Chinese consumers that were registered as panels at a research company and had purchased infant convenience food in the past five years was conducted. Analysis of the collected data was performed using SPSS Statistics (ver. 22.0). Results: Exploratory factor analysis according to the dietary lifestyles of infants, resulted in extraction of three factors. Additionally, the participants were divided into three groups based on K-Means non-hierarchical cluster analysis, Analysis of the demographic characteristics of Chinese consumers according to the dietary lifestyles of infants revealed significant differences by sex (p<0.05), age (p<0.05), occupation (p<0.01), monthly income (p<0.001), and frequency of eating out (p<0.001). Cluster analysis of purchase characteristics according to average expense, frequency of purchase, and amount of use revealed differences in frequency of purchase (p<0.001), but in average expenses. In addition, cluster gap analysis of consumption by usage significant differences between clusters for all four uses (p<0.001). Moreover, cluster gap analysis of package development demand by dietary lifestyle of infants showed a significant difference in all items (p<0.001), and a significant difference (p<0.001) was also shown for product development demand analysis when the market was subdivided by segments. Conclusion: It is believed that this study can facilitate development of differentiated products for infant convenience food by identifying the needs of consumers according to the dietary lifestyles of the infants. A variety of products and brands will need to be developed to reflect these needs of consumers.

Presence of β-Amylase in Ramie Leaf and its Anti-staling Effect on Rice Cake

Dang Hai Dang Nguyen,Phuong Lan Tran,하현숙,이진실,홍완수,Quang Tri Le,오병철,박성훈 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1

Presence of β-amylase in ramie leaf and its anti-staling effect on starch-based foods were assessed. The ammonium sulfate fractionate (80% saturation) of the ramie leaf extracts showed a β-amylase activity, giving maltose (Glc2) as a major product, exclusively, when incubating with maltopentaose (Glc5) or soluble starch at 45oC, pH 6.0. The starch-based food product (rice cake) prepared with freeze-dried ramie leaf enzyme revealed that the linear maltooligosaccharides ranging from Glc2 to Glc6 significantly increased and the shorter branch chains (DP<15) of amylopectin increased whereas the longer branch chains (DP>16) decreased in the product. These results demonstrated that maltosyl residue was released from the non-reducing end of the longer branch chains of amylopectin by β-amylase. The ramie leaf-treatment sample significantly reduced the retrogradation rate during 48 h storage at 4℃. As an alternative plant-origin enzyme, the ramie leaf β-amylase has potential for a novel anti-staling additive.

‘서울형 시민 공감 응급실 운영사업’시행 후 행려환자의 응급의료센터 이용 행태 변화에 대한 고찰

오세윤,박상현,표창해,박근홍,곽명관,김한범,신승열,최한조,하현숙 대한응급의학회 2018 대한응급의학회지 Vol.29 No.1

Purpose: This study shows the change in emergency room use behavior by homeless patients after implementation of the ‘Seoul Type Citizen Sympathy Emergency Room Project’ in July 2015. Methods: A retrospective study was conducted in a public hospital between January 2014 and December 2014 and January 2016 and December 2016. Homeless patients who visited the emergency room in 2014 and 2016 were compared based on age, gender, mode of insurance, admission, revisit within 48 hours, length of stay (LOS) in the emergency department (ED), total cost, and major diagnostic category. Results: A total of 3,642 homeless patients were enrolled during the study period, of which 1,876 visited in 2014 and 1,766 in 2016. Fewer homeless patients in 2016 revisited within 48 hours (p=0.046). Homeless in 2016 had a shorter ED LOS (p<0.001) and lower total cost (p=0.040). More homeless patients who visited due to alcohol revisited within 48 hours in 2016 (p=0.036). Moreover, these patients did not have a different ED LOS (p=0.060) or total cost (p=0.475). Medicaid homeless patients were less connected compared health insurance by screening, brief intervention, referral to treatment program. Conclusion: Comparison of homeless patients who visited the emergency room in 2014 and 2016 revealed fewer total homeless patients in 2016, as well as less revisits within 48 hours, shorter ED LOS and lower total cost. These findings indicate that the ‘Seoul Type Citizen Sympathy Emergency Room Project’ was effective in the emergency room, but improvements for alcohol and medicaid homeless patients are needed.