골관절염 환자의 타이치 자조관리 프로그램 효과

최미경,원동희,김연주,최미옥,임난영,송정희,Choi, Mi-Kyung,Won, Dong-Hee,Kim, Yeoun-Ju,Choi, Mi-Ok,Lim, Nan-Young,Song, Jung-Hee 대한근관절건강학회 2007 근관절건강학회지 Vol.14 No.1

Purpose: The purpose of this study was to examine the effects of Tai-Chi self-help program for osteoarthritis patients. Method: This study was performed from 1th August. to 30th Dec. 2006. 27 osteoarthritis patients were participated in the Tai-Chi self-help program. Outcome measures were pain, flexibility and balance, self-efficacy. Data were analysed by SPSS WIN 12.0. Result: There were statistically significant in balance and knee flexibility. but no significant differences were found in pain and self-efficacy. Conclusion: In conclusion, Tai-Chi self-help program was proved to be an effective nursing intervention to increase the balance and flexibility. Also 12 forms of Tai-Chi self-help program has been found safely applicable to the patients with osteoarthritis for 8 weeks. A rigorous research design should be further considered to identify the long-term benefit for this population.

삼차원 집적화를 위한 초박막 실리콘 웨이퍼 연삭 공정이 웨이퍼 표면에 미치는 영향

최미경,김은경,Choi, Mi-Kyeung,Kim, Eun-Kyung 한국마이크로전자및패키징학회 2008 마이크로전자 및 패키징학회지 Vol.15 No.2

전자산업의 소형화와 경량화 추세에 맞추어 최근 집적 칩(IC)이나 패키지를 적층시키는 삼차원 집적화(3D integration) 기술 개발은 차세대 핵심기술로 중요시되고 있다. 본 연구에서는 삼차원 집적화 공정 기술 중 하나인 초박막 실리콘 웨이퍼 연삭(grinding)공정이 웨이퍼 표면에 미치는 영향에 대해서 조사하였다. 실리콘 웨이퍼를 약 $30{\mu}m$과 $50{\mu}m$ 두께까지 연삭한 후, 미세연삭(fine grinding) 단계까지 처리된 시편을 건식 연마(dry polishing) 또는 습식 애칭(wet etching)으로 표면 처리된 시편들과 비교 분석하였다. 박막 웨이퍼 두께는 전계방시형 주사전자현미경과 적외선 분광기로 측정하였고, 표면 특성 분석을 위해선 표면주도(roughness), 표면손상(damage), 경도를 원자현미경, 투과정자현미경 그리고 나노인덴터(nano-indentor)를 이용하여 측정하였다. 표면 처리된 시편의 특성이 표면 처리되지 않은 시편보다 표면주도와 표면손상 등에서 현저히 우수함을 확인 할 수 있었으나, 경도의 경우 표면 처리의 유무에 관계없이 기존의 벌크(bulk)실리콘 웨이퍼와 오차범위 내에서 동일한 것으로 보였다. 3D integration technology has been a major focus of the next generation of IC industries. In this study Si wafer ultra-thinning has been investigated especially for the effect of ultra-thinning on the silicon surface. Wafers were grinded down to $30{\mu}m\;or\;50{\mu}m$ thickness and then grinded only samples were compared with surface treated samples in terms of surface roughness, surface damages, and hardness. Dry polishing or wet etching treatment has been applied as a surface treatment. Surface treated samples definitely showed much less surface damages and better roughness. However, ultra-thinned Si samples have the almost same hardness as a bulk Si wafer.

한국 성인들이 섭취한 음식의 제공 장소별 조리법에 따른 음식 유형 분석: 2015년 국민건강영양조사 자료 이용

최미경,Choi, Mi-Kyung 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey. Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample $x^2-test$ of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows. Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices. Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.

논문편 : 부모교육경험이 부모의 자녀교육관에 미치는 영향

최미경,박성연 ( Mi Kyung Choi,Seong Yeon Park ) 대한가정학회 1991 Human Ecology Research(HER) Vol.29 No.3

브랜드 개성과 종사원 개성이 종사원 브랜드 동일시에 미치는 영향 : 서울 소재 특 1급 호텔 식음료.조리 부서를 중심으로

최미경,Choi Mi-Kyung 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.

베이커리 카페 고객의 이용 실태 및 성별, 연령에 따른 차이 조사 : 서울 지역을 중심으로

최미경,정재찬,Choi Mi-Kyung,Jung Jae-Chan 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

The purposes of this study were to examine bakery cafe use and to identify differences according to gender and age. The questionnaires developed for this study were distributed to 320 males and females aged 20 and over in Seoul. A total of 285 questionnaires were used for analysis(89.1%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analysis and $x^2-test$. Over 80% of customers used bakery cafes once a month or less, and female customers visited more often than males. The main reasons for using bakery cafe were to chat and then, to buy and eat bakery products. There was a significant difference by age. Average time consumed at a bakery cafe was usually under 1 hour and 30 minutes. Female and younger customers stayed longer than male and older customers, respectively. The majority of customers(85.6%) were accompanied by 2 or less guests and there was no significant difference between the groups. The expenses per person per visit were usually $3,000won{\sim}10,000won$, and the percentage of customers who spent at least 15,000 won was highest in those aged 41 and more. The groups with different gender and age also differed in their choices of products. Customers who are female or under 41 years old used coffees or beverages more often than other group customers. There was no significant difference in understanding on bakery cafe between groups, and 64.9% of respondent answered that they understood bakery cafe as a complex of bakery and cafe. Overall, for early settlement and development of the bakery cafe industry, it seems very important to establish marketing strategy that meets target customers' needs on the basis of understanding their patterns of bakery cafe use.

연령별 일부 한국인의 Glycemic Load와 혈중 지질과의 관련성

최미경,배윤정,한은경,승정자,Choi Mi-Kyeong,Bae Yun-Jung,Han Eun-Kyung,Sung Chung-Ja 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.1

The purpose of this study was to investigate the correlation between glycemic load and blood lipid profiles in some Korean according to age: The subjects were divided into four groups based on the following age ranges; $10\sim19$ age group(n=260), $20\sim49$ age group(n=129), $50\sim64$ age group(n=135), over 65 age group(n=87). They were measured for the anthropometric measurements, dietary intakes, glycemic load and blood analysis. The average ages of the $10\sim19$ age group, $20\sim49$ age group, $50\sim64$ age group and over 65 age group were 10.9 yrs, 40.8 yrs, 57.1 yrs and 70.8 yrs, respectively. The food intakes were increased according to age in the younger two groups but decreased in the elder two groups. The energy and carbohydrate intakes were the highest in the $10\sim19$ age group. The averages of serum HDL-cholesterol levels of the $20\sim49,\;50\sim64$ and over 65 age group were significantly lower than that of the $10\sim19$ age group. The food intake of the $10\sim19$ age group was positively correlated to the glycemic load(p<0.001). The food and energy intakes of the $20\sim49,\;50\sim64$ and over 65 age group were positively correlated to the glycemic load. And the serum triglyceride and AI levels of the over 65 age group were positively correlated to the glycemic load(p<0.001, p<0.05). These results suggest the need for further research into the relation between glycemic load and blood lipids in order to ensure proper carbohydrate intakes.

패밀리 레스토랑의 가격 전략 수립을 위한 가격민감성 분석 사례 연구

최미경,이봉식,Choi Mi-Kyung,Lee Bong-Shik 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.2

The purpose of this study was to suggest menu pricing strategy based on understanding about customer perceived value of products and services. The technique known as PSM (Price Sensitivity Measurement) was used for analysis of price sensitivity for 3 menu items of a family restaurant in Seoul. A questionnaire was developed through literature review and modified after pilot test. Questionnaires for the main survey were distributed to 250 customers on their visit to the restaurant, and a total of 138 questionnaires were used for analysis (55.2%). The statistical analysis of price sensitivity was conducted using PSM, and descriptive analyses were conducted using SPSS Win (12.0). The main results of this study were as follows: the price sensitivity of beef tenderloin steak was higher than two other menus and the stress range of teriyaki chicken was almost 0, that is, the price sensitivity of teriyaki chicken was very low. Present menu prices of 3 menu items were within the range of acceptable prices, but had some distances from the optimal pricing point. From the result of this study, it was concluded that price adjustment or price promotion strategy would be effective for increase in sales of beef tenderloin steak, and marketing strategies to enhance consumers' perceptions of value should be conducted for all menu items by situations. Overall, PSM technique could be a helpful tool for researchers and managers of foodservice organizations to understand how consumers' perceptions of value are affected by the interaction of price and quality.

웨이퍼 레벨 3D 패키징을 위한 초박막 Si 웨이퍼 공정기술

최미경,김은경,Choi, Mi-Kyeung,Kim, Eun-Kyung 대한용접접합학회 2008 대한용접·접합학회지 Vol.26 No.1

본 보고에서는 3D 패키징에서 중요한 공정의 하나인 초박막 Si 웨이퍼 Thinning 공정에 대해 간략히 소개하였고, 표면처리에 대해 살펴보았다. 기계적, 특히 전기적 Damage를 줄이기 위한 최적화된 Thinning 공정과 신뢰성 분석 및 평가, 그리고 초박막 웨이퍼 핸들링 방법 등이 시스템적으로 개발되는 것이 중요하다. 칩 소형화 추세와 더불어 3D 패키징 기술이 중요시되는 산업 요구에 맞추어 향후 웨이퍼 Thinning 기술을 포함한 3D 기술의 핵심 공정기술들은 그 중요성이 증대할 것이고, 이에 대한 활발한 연구가 진행되리라 기대한다.

한국 성인의 김치이용음식 섭취 현황: 2015년 국민건강영양조사 자료 이용

최미경,Choi, Mi-Kyung 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3

Purpose: This study analyzed the types and consumption status of foods containing kimchi by Korean adults using the 2015 Korea National Health and Nutrition Examination Survey (KNHANES) to provide basic data for the development of recipes using kimchi. Methods: The food intake survey (24-hour recall survey) data from the 2015 KNHANES were used and 83 kinds of foods cooked with kimchi consumed by adults aged 19-64 years were selected. A total of 1,014 foods cooked with kimchi were used for the analysis and complex sample ${\chi}^2$-tests of independence were conducted using SPSS 23.0 for windows. Results: The foods containing kimchi revealed a high frequency of stews & hot pots (55.6%), stir fried dishes (15.9%), rice & porridge dishes (9.7%), and soups (8.5%). The ${\chi}^2$-test of independence using a complex sample module showed that the consumption ratios of each food differed significantly according to gender (p<0.05), age (p<0.001), meal place (p<0.001), and meal time (p<0.001). As a result of the analysis of additional ingredients, the frequency of using pork (19.6%), tuna (7.7%), bean sprouts (3.1%), and other seafood, such as saury and mackerel (2.1%), were high. Conclusion: Recipes need to be developed for foods containing kimchi appropriate for the subjects and situations considering the general characteristics, meal places, and meal times. The development of recipe using pork could be more diversified because pork is the preferred ingredient in various foods containing kimchi, and recipe development using various ingredients found in this study should be attempted.