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허성미,한재숙 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
The purpose of this study is to provide the basic data for Dietary Life and Culture. The frequency and percentage, χ²-test, and one-way ANOVA and Scheffe-test for post-hoc analysis is used to evaluation our purpose by running SPSS/PC^(+) program. The major results are as follows: Most of The Traditional Rites, Custome, and Foods are still remain as day used to be. But a few of those are changing now. That is, in the case of The Traditional Rites, peoples are not frequently participated in 「The celabration of one's coming of age(2.4 out of 5.0)」. Regarding to the custom of Traditional Rites, most of that are the same situation with The Traditional Rites expect which have traditional superstition factor. The significant family environmental variables on satisfaction at using of professional agency bussiness for The Traditional Rites Foods are 「the housewife's age(p<.01」, 「the housewife's education(p<.01)」. But the degree of the people's satisfaction at that is below average.
祭禮에 대한 都市主婦들의 意識構造에 관한 硏究 : 대구지역을 중심으로
한재숙,허성미,김정숙 영남대학교 자원문제연구소 1989 資源問題硏究 Vol.8 No.-
The concept and view of urban housewives on ancestor worship was investigated in order to serve as the basic materials for the succession of traditional culture. The survey was made by use of questionaires for 543 housewives living in Taegu. In statistical analysis t-test and x2 test was carried out by use of SPSS (Statistical Package for Social Science). The conclusions are smmarized as follows: 1. In the survey of basic concept for ancestor worship lower-educated and/or older housewives showed higher affirmative attitude toward the ceremony. 2. In performing ancestor worship, the factors which have an important effect were "the manners and customs of the family (68% )", "financial status (11.2% )", "family religion (9.2% )" in the order. 3. In preparation of foods for ancestor worship, about 85% of the respondants answered that they prepared them with their whole heart. 4. In the question about "the food after the rite", lower educated housewives, extended family system, and buddhist family usually showed tendency to share the foods with their neighbors and/or their relatives. 5. In the question about "the ancestor worship for themselves after their death", 73% answered positive and this was mainly consisted lower-educated and/or older people. 6. In the question about "the bless-food after the rite" , about 94% of the respondents answered that they eat. The majority answered that it is for the friendship among relatives. 7. Those housewives who have an affirmative attitude toward the worship (30% of the respondents) had enough knowledge about the way how the ritual table must be prepared.
한재숙,허성미,김미향 영남대학교 자원문제연구소 1995 資源問題硏究 Vol.14 No.-
The purpose of this study is to investigate American's acceptance of Korean foods. The major findings of this study are as follows : 1. The appearance, as well as, the taste of KALBIGH, BULGOGI, WED FISH, JAPCHEAMOOCHIM, MANDU and BEKBAN were well accepted by the Americans with the high average score of 4.0 or more. 2. The teenager group showed a lower score of acceptance of Korean foods than the older groups, and the people who know about or have eaten Korean foods before like them more than the others. 3. Three kinds of Kimchies, however, showed lower scores on appearance and taste preference test. 4. HMBAP scored high on the appearance preference test, but only scored average on the taste preference tests. KIMBAP was acceptable in appearance but the taste was not shown to be good by Americans.
Remifentanil-Propofol Sedation as an Ambulatory Anesthesia for Carpal Tunnel Release
이재준,황성미,Ji Su Jang,임소영,허동화,조용준 대한신경외과학회 2010 Journal of Korean neurosurgical society Vol.48 No.11
Objective : This prospective study evaluated the use of continuous sedation using propofol and remifentanil when carpal tunnel release (CTR)was performed under local anesthesia. Methods : We sedated 60 patients undergoing CTR using local anesthesia with remifentanil at loading and continuous doses of 0.5 μg/kg-1 and 0.05 μg/kg-1/min-1, respectively, and propofol, using a target controlled infusion (TCI) pump set to a target of 2 μg/mL-1 (group A), or with the same drug doses except that the continuous remifentanil dose was 0.07 μg/kg-1/min-1 (group B) or 0.1 μg/kg-1/min-1 (group C). Results : In group B, the levels of pain when local anesthetics were administered (p = 0.001), intraoperative pain (p < 0.001) and anxiety (p =0.001) were significantly lower than those of group A. Furthermore, the incidence of adverse events, including desaturation (P?<?0.001) and vomiting (p = 0.043), was significantly lower in group B than in group C. Conclusion : Continuous sedation using an appropriate dose of remifentanil and propofol can be used as safe, efficacious ambulatory anesthesia in cases of CTR under local anesthesia, performed using only 2 mL of local anesthetic, with a high degree of patient satisfaction.
박금순,권진희,허성미 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest, The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement, The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.
김정숙,한재숙,허성미,서봉순,박경복 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1
The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in elementary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying·saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.
식생활 의식과 식습관이 음식물 쓰레기의 감량과 재활용에 미치는 영향
한재숙,홍상욱,김정숙,이정림,허성미 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
The main purpose of this study is to investigate the effect of housewives' dietary awareness and habits on the reduction and recycling of food waste products. We have done statistical analyses of 501 questionnaires answered by housewives living in Taegu city. The results are as follows: The dietary awareness is significantly different according to the housewives' ages. The group of above 50's age, and the group of housewives and their husbands with a lower education level have a more traditional awareness and eating up habits. Also the younger group, and those with a higher education level who grew up in a big city have a more progressive dietary awareness. But the younger, higher income, small family, higher education level groups, and also employed housewives, produced more food waste products than the other groups. The groups those have traditional or rational awareness concerning dietary awareness, and those with good eating up and accurate cooking habits turned out to have more affirmative effects on the reduction and recycling of food waste products.