식생활교육용 어린이 푸드 아바타 애플리케이션 개발

조주한(Joo Han Cho),김숙배(Sook Bae Kim),김순경(Soon Kyung Kim),김미현(Mi Hyun Kim),김갑수(Gap Soo Kim),김세나(Se Na Kim),김소영(So Young Kim),김정원(Jeong Weon Kim) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.4

An educational application (App) called ‘Children`s Food Avatar’ was developed in this study by using a food DB of nutrition and functionality from Rural Development Administration (RDA) as a smart-learning mobile device for elementary school students. This App was designed for the development of children`s desirable dietary habits through an on-line activity of food choices for a meal from food DB of RDA provided as Green Water Mill guide. A customized avatar system was introduced as an element of fun and interactive animation for children which provides nutritional evaluation of selected foods by changing its appearance, facial look, and speech balloon, and consequently providing chances of correcting their food choices for balanced diet. In addition, nutrition information menu was included in the App to help children understand various nutrients, their function and healthy dietary life. When the App was applied to 54 elementary school students for a week in November, 2012, significant increases in the levels of knowledge, attitude and behavior in their diet were observed compared with those of the control group (p < 0.05, 0.01). Both elementary students and teachers showed high levels of satisfaction ranging from 4.30 to 4.89 for the App, therefore, it could be widely used for the dietary education for elementary school students as a smart-learning device. (Korean J Community Nutr 18(4) : 299~311, 2013)

교육을 억압하는 문화에 관한 질적 연구: 햇살 테니스회를 중심으로

김한미 ( Han Mi Kim ) 한국교육인류학회 2011 교육인류학연구 Vol.14 No.2

햇살 테니스회에는 고수가 “하수를 징그럽게 가리는” 문화가 존재하는데, 이러한 문화는 테니스를 재미있게 즐기려는 사람들의 욕구와 관련이 있다. 이 연구에서는 질적 연구 방법을 적용하여 테니스 재미와 수준의 관계를 밝히고, 이를 바탕으로 교육을 억압하는 문화에 대해 논의하였다. 햇살 테니스 동호인들은 테니스가 “어려워서”, “쉽게 안 늘어서”, “시간이 많이 걸려서”, “끝이 없어서”, “정복이 안 돼서”, “완성이라는 게 없어서” 재미있다고 말하였다. 수준과 관련하여, 그들은 수준이 비슷한 사람들과의 “팽팽한” 시합이 가장 재미있다고 말하였다. 또한 자신보다 수준이 조금 높은 사람과의 게임도 “배울 게 많다고 생각하고 긴장하고 칠 수” 있기 때문에 재미있다고 말하였다. 결론에서는 햇살 테니스장에서 발견한 내용을 토대로 다음 세 가지를 논의하였다. 첫째, ‘수준이 비슷한 사람들과 게임할 때 느끼는 재미’와 ‘수준이 높은 사람들과 게임할 때 느끼는 재미’는 서로 다른 재미로 구별할 필요가 있다. 둘째, 문화와 교육의 관계를 생각해 볼 수 있는데, “하수를 징그럽게 가리는” 독특한 문화는 교육적 소통을 억압하는 주요 원인으로 작용하고 있었다. 셋째, 햇살 테니스 동호인들은 테니스가 재미있는 이유를 수준을 높여가는 것에서 찾고 있었지만, “하수를 징그럽게 가리는” 문화 속에서 이러한 욕구를 자연스럽게 충족시키기는 어려웠다. Sports games provide enjoyment to players, on the other hand, it represents a culture which is related to human desire in the enjoyment of exhilarating games. High-level players were believed to have a high tendency to dislike playing with low-level players. Therefore, this study was designed to investigate the existence of a very particular culture between high-level and low-level sports players in the Haesal tennis club. In this study, the participants explained about how they were addicted to tennis, and they further explained about the challenge of tennis was the cause of their addiction. Moreover, the high-level player participants admitted that it was too difficult for them to play against the lower level players. They would prefer to play against the players who have similar or higher playing skills and techniques. On the basis of the stated culture, the findings of this study have reached the following three conclusions on tennis. First, it is necessary to distinguish two types of fun in tennis; playing with similar level players as well as playing with higher level players. Second, there is a need to consider the relationship between culture and education. The formation of this tennis culture, where a tension between high and low levels occurs, is the main reason why there is a suppression of educational communication between players in different levels. Last, this study has revealed that the natural condition of Haesal tennis club is insufficient to satisfy tennis players`` desires, because the members in the club failed to make an equilibrium in progress and enjoyment.

전국 한의과대학 기공학 과목 개설 및 기공 동아리 현황

김기진(Ki Jin Kim),한창현(Chang Hyun Han),이상남(Sang Nam Lee),안희덕(Hee Duk An),권영규(Young Kyu Kwon),최선미(Sun Mi Choi) 한의병리학회 2008 동의생리병리학회지 Vol.22 No.5

간경변증 환자의 경험

김분한(Kim Boon-Han),김윤숙(Kim Yoon-Sook),김혜란(Kim Hye-Ran),전미선(Cho Mi-Sun),권미형(Kwon Mi-Hyoung) 한국성인간호학회 2004 성인간호학회지 Vol.16 No.4

명상 캠프 프로그램이 아동 및 청소년의 우울, 불안, 자아존중감에 미치는 효과 비교

김미한(Mi-Han Kim) 한국콘텐츠학회 2012 한국콘텐츠학회논문지 Vol.12 No.4

본 연구는 마음수련 명상을 활용한 25일간의 명상 캠프 프로그램이 아동 및 청소년의 우울, 불안, 자아존중감에 미치는 영향을 확인하고 초, 중, 고등학생 집단 간의 차이가 있는지 확인하고자 실시되었다. 대상자는 명상 캠프에 참여한 초, 중, 고등학생 466명이며 캠프 전과 후에 우울, 불안, 자아 존중감을 측정하기 위하여 구조화된 설문지를 활용하여 자료를 수집하였다. 연구결과 초, 중, 고등학생의 캠프 참여 전후의 변화를 비교 분석한 결과 초등학생은 우울, 불안의 감소와 자아 존중감 증가가 나타났으나 중학생의 경우 우울은 감소하고 자아존중감은 증가하였으나 불안 점수는 감소하지 않았다. 고등학생의 경우 우울과 불안의 변화는 없었으며 자아존중감만 증가하였다. 마음수련의 원리를 적용한 명상 캠프 프로그램은 아동 및 청소년에게 적용하였을 때 긍정적 정서를 증가시키고 부정적 정서를 감소시킬 수 있는 건강증진 프로그램으로서 활용 가능성을 확인하였다. The purpose of this study is to compare the effect of maum meditation program on depression, anxiety and self-esteem of the children and the juveniles. The research is based on the one-group pretest-posttest design. The data were collected from the questionnaires for the 467 children and juveniles who participated in the maum meditation program. Instruments were depression developed by Sim(1989), anxiety by Lee(2003), and self-esteem by Im(20031). The data were analyzed as descriptive statistics, paired t-test, t-test, ANOVA and Scheffe test using SPSS 17.0. The score of depression and anxiety in the children before the maum meditation program was significantly decreased after the program. The score of self-esteem of them was significantly increased after the program. The score of depression in the middle school students(14-16yr) was significantly decreased after the program. The score of self-esteem of the middle school students(14-16yr) and high school students were increased. These results indicates that maum meditation program was effective for changing children and juveniles’ depression and anxiety, and it contributed to the enhancement of self-esteem.

청소년의 자아존중감이 자살생각에 미치는 영향

김한솔(Han-sol Kim),염동문(Dong-mun Yeum),장유미(Yu-mi Jang) 충남대학교 사회과학연구소 2019 사회과학연구 Vol.30 No.1

만성폐쇄성폐질환자의 신체활동 관련 요인: 2013-2015 국민건강영양조사 자료 활용

김원빈 ( Won-bin Kim ),류소연 ( So Yeon Ryu ),박종 ( Jong Park ),한미아 ( Mi Ah Han ) 한국보건정보통계학회(구 한국보건통계학회) 2021 보건정보통계학회지 Vol.46 No.2

Objectives: The purpose of this study was to identify the associated factors with physical activities in people with chronic obstructive pulmonary diseases (COPD). Methods: This study enrolled 1,176 COPD patients aged 40 and over who had the pulmonary function test in 2013-2015 Korean National Health and Nutrition Examination Survey (KNHANES VI). The measured physical activities were self-reported walking and strength exercise. Descriptive statistics, chi-square test and multiple logistic regression analysis were used for statistical analyses. Results: The self-reported rates of walking and strength exercise were 45.1% and 26.6% among all the subjects. Age, gender, education level, income status, smoking status and stress perception were statistically significant associated with physical activities. Conclusions: Physical activity in patients with COPD was associated with non-modifiable factors including age, gender and socio-economic status and modifiable factors including smoking and stress perception. These findings suggest that a multi-dimensional program for patients with COPD comprising lifestyle modification and the amelioration of socioeconomic factors may be necessary to increase physical activity and improve health status from the long perspective.

오징어(Todarodes paxificus) 식해 제조시 고춧가루 및 마늘의 발효최적 첨가량 최적 공정 개발

김소라 ( So Ra Kim ),한대원 ( Dae Won Han ),임미진 ( Mi Jin Im ),조순영 ( Soon Yeong Cho ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were 10°C, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

라벤더 에탄올 추출물이 ${\alpha}$-MSH 유도 멜라닌 생성에 미치는 효과

김호민,장영미,한규수,문대원,문연자,우원홍,Kim, Ho-Min,Jang, Yeong-Mi,Han, Kyu-Soo,Moon, Dea-Won,Mun, Yeun-Ja,Woo, Won-Hong 대한동의생리학회 2008 동의생리병리학회지 Vol.22 No.6

Down-regulation of melanin synthesis is required for recovery of pigmentary disorders and it is well known that ${\alpha}$-MSH induced melanin synthesis and dendrite outgrowth on melanocytes. This study was conducted to evaluate the depigmenting properties of ethanol extract from a Lavandula vera. The ethanol extract from Lavandula vera inhibited melanin contents and tyrosinase activity in a dose-dependent manner, compared with untreated group. Treatment of the ethanol extract of Lavandula vera effectively suppressed the ${\alpha}$-MSH-stimulated melanin formation, tyrosinase activity and dendrite outgrowth. Moreover, the ${\alpha}$-MSH-induced mRNA expression of tyrosinase was significantly attenuated by Lavandula vera treatment. These results suggest that Lavandula vera exerts its depigmenting effects through the suppression of tyrosinase and cytoplasmic dendricity. And it may be a potent depigmetation agent in hyperpigmentation condition. 본 논문은 라벤더 에탄올 추출물이 ${\alpha}$-MSH 유도 멜라닌 생성에 미치는 효과에 관한 것으로 라벤더 추출물이 미백효과에 미치는 연구를 중심으로 한다. 라벤더 에탄올 추출물은 복용 의존적으로 멜라닌 함량과 티로시나아제 활성을 억제했다. 라벤더 에탄올 추출물 처치는 ${\alpha}$-MSH로 촉진된 멜라닌 형성, 티로시나아제 활성, 수상돌기 성장을 효과적으로 억제했고, 라벤더 처치에 의해${\alpha}$-MSH로 유도된 티로시나아제의 mRNA 발현이 유의미하게 감소되었다. 본 연구를 통해 라벤더 추출물이 미백효과가 있음을 알 수 있었으며, 따라서 라벤더가 색소과다침착증에 미백제로 사용될 가능성이 있다는 내용이다.

Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder

Mi-Ai Lee,Doo-Jeong Han,최지훈,최윤상,김학연,안광일,정종연,Chi-Ho Lee,Cheon-Jei Kim 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semidried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE L* and increased the CIE a* and CIE b* values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.