유아교육기관에 대한 유아의 장소애착 측정도구 개발 및 타당화

송행란 ( Song Haengran ),박정희 ( Park Jeonghee ) 미래유아교육학회 2016 미래유아교육학회지 Vol.23 No.4

본 연구는 유아교육기관에 대한 유아의 장소애착을 측정 할 수 있는 측정도구를 개발하고, 그 타당도를 검증하였다. 광주광역시 유아교육기관에 다니는 만 3세∼만 5세 500명의 유아를 대상으로 유아교육기관에 대한 유아의 장소애착 척도의 최종 44개의 예비문항에 대해 본조사를 진행하고, 탐색적 요인분석을 실시하였다. 그 결과 장소애정성(7문항), 장소착근성(6문항), 장소친밀성(4문항), 장소의존성(3문항)의 4개의 하위요인, 20개 문항으로 구성된 장소애착 척도가 개발되었다. 본 척도의 타당도 검증을 위하여 확인적 요인분석과 수렴타당도 검증을 하고, 하위 영역간의 상관관계를 구하였다. 본 척도의 적합도 지수를 분석한 결과 모두 수렴 가능한 것으로 본 확인적 요인분석이 타당한 것으로 나타났다. 또한 척도의 문항은 높은 신뢰도(Cronbach α = .912)를 나타내었고 하위요인 사이에서도 유의한 상관관계를 나타내었다. 또한 준거타당도를 알아보기 위해 유아교육기관 적응평가 (PAQ)와의 상관관계를 알아본 결과 유아교육기관에 대한 유아의 장소애착과 높은 상관관계가 있는 것으로 확인되었다. This study developed a measuring instrument for child`s place attachment to early childhood educational institution. Participants in this study were 500 children of 3-to 6- year-old enrolled in early childhood educational institutions in Kwangju City. Forty-four questions which were answered by teachers of the children were reduced to 20 questions by exploratory factor analysis, and 4 sub-dimensions of place attachment were identified: Place emotionality(7), Place rootedness(6), Place familarity(4) and Place dependency(3). The measuring instrument was confirmed by confirmatory factor analysis and it showed high internal consistency (Cronbach`s α = 912) and significant correlations among sub-dimensions. In addition criterion-related validity was confirmed by high correlations with the Preschool Adjustment Questionnaire(PAQ).

Nutrient Composition in Raw and Cooked Retail Pork Cuts Consumed in South of Korea

Se-Na Kim,Haengran Kim,Youngmin Choi,Jin-sik Nam,Jong-Hun Lee,Ki-Teak Lee,Jung-Ah Shin 한국식품영양과학회 2015 한국식품영양과학회 학술대회발표집 Vol.2015 No.8

유아의 교육기관 장소애착 관련변인 연구 - 대인적 요소를 중심으로

박정희 ( Park Jeonghee ),송행란 ( Song Haengran ) 미래유아교육학회 2017 미래유아교육학회지 Vol.24 No.3

본 연구는 유아의 교육기관에 대한 장소애착과 그와 관련된 변인으로서 대인적 요소를 분석함으로써 유아의 초기 장소애착을 설명하고자 하였다. 대인적 변인으로 유아, 교사, 부모의 일반적 특성, 그리고 부모의 애착안정성을 선정하여 유아의 교육기관 장소애착과의 관계를 분석하였다. 연구대상은 광주광역시 유치원과 어린이집에 다니는 만 3세 ~ 만 5세 500명 유아와 담임교사 그리고 유아의 부모를 대상으로 하였다. 장소애착 측정도구는 송행란(2016)이 개발한 유아교육기관에 대한 장소애착척도를 사용하였다. 수집된 자료는 연구문제에 따라 t - test, ANOVA, 상관관계분석 등을 실시하였다. 이러한 연구결과 유아의 유아교육기관에 대한 장소애착 점수는 5점 만점에서 3.72로 높은 애착점수를 보였다. 유아의 교육기관에 대한 장소애착은 유아의 연령과 성, 교사의 연령과 경력에 따라 차이가 있는 것으로 나타났고, 부모의 특성으로는 부모의 직업과의 관련성이 높았으며 부모의 애착안정성은 유아의 교육기관에 대한 애착과 밀접한 관련을 갖는 것으로 밝혀졌다. 본 연구는 아동의 정서, 심리, 신체적 발달에 영향을 미치는 장소애착 관련 변수의 구조를 밝히는 근거로 사용될 수 있을 것이다. The purpose of this study was to find out the relations of children`s place attachment to educational institution with related variables, especially its person-related variables. Person-related variables were composed of the characteristics of children, teacher and parent, and parent`s attachment stability considered as children`s fundamental attachment. Participants in this study were 500 children of 3 to 6 year-old enrolled in early childhood educational institutions in Kwangju City. To analyze the children`s place attachment to educational institution, Song`s (2016) scale was used, and its sub-dimensions were consisted of place affection, place rootedness, place familarity and place dependency. The main results of this study were as follows ; The score of children`s place attachment to educational institution was 3.7 of 5. The children`s place attachment to educational institution was related with children`s sex and age, teacher`s age and career, the type of institutions, and parent`s educational degree and job. In addition, children`s place attachment to educational institution was highly correlated with parent`s attachment stability. The results of this study may be used to stimulate new study to find out the structure of related variables of children`s place attachment to educational institution.

Korean Rural Development Administration's web based food and nutrient database management and validation system (NutriManager) – A report

Lee, Hunjoo,Han, Eunyoung,Kwon, Nam ji,Kim, Yongsoo,Kim, Sena,Kim, Haengran,Min, Sung-Gi Elsevier 2017 Journal of food composition and analysis Vol.62 No.-

<P><B>Abstract</B></P> <P>Food composition databases (FCDBs) are important to studies, industries, polices, and modeling related to diet and food. A FCDB has been provided by each country’s government organizations. In Korea, the FCDB has been produced and provided by the Rural Development Administration (RDA) and the national food analysis system (NFAS), a network between qualified laboratories by the nation. In this study, a new web based system, NutriManager, was designed to support integrated database management and collaboration between RDA and NFAS. The main goal of this system is to provide an efficient tool to support a series of workflow from sample enrollment to validation results. NutriManager has many features related to food and nutrient database management and validation; the computerized laboratory notebook, the stepwise processes of algorithms for validity assessment and determination of the representative value, and creation of a Korean National Food Composition Table (KNFCT). Therefore, NutriManager contributes to production of food composition data with high reliability and also can be used as a more efficient tool to link with other public programs using FCDB as a key database in Korea.</P> <P><B>Highlights</B></P> <P> <UL> <LI> An overall architecture to NutriManager’s database management is described. </LI> <LI> NutriManager assesses repeatability of analytical results by sample automatically. </LI> <LI> NutriManager determines the validity of representative values of food systemically. </LI> <LI> NutriManager contributes to highly reliable and historical food composition data. </LI> </UL> </P>

Physicochemical Properties and Antioxidant Activities of a New Cultivar Lentinula edodes GNA01

Hye-Lim Jang,Jong-Hun Lee,Myung-Jin Hwang,Youngmin Choi,Haengran Kim,Jinbong Hwang,Jin-Sik Nam 한국식품영양과학회 2015 한국식품영양과학회 학술대회발표집 Vol.2015 No.8

표고버섯(Lentinula edodes) 및 표고버섯 신품종 이슬송이버섯(Lentinula edodes GNA01)의 이화학적 특성 및 항산화 활성 비교

장혜림(Hye-Lim Jang),이종헌(Jong-Hun Lee),황명진(Myung-Jin Hwang),최용민(Youngmin Choi),김행란(Haengran Kim),황진봉(Jinbong Hwang),남진식(Jin-Sik Nam) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.10

본 연구에서는 관련 연구가 미흡하고 널리 알려져 있지 않아 수요가 부족한 이슬송이버섯의 보급 확대 및 수요 창출을 위한 기초자료를 제공하고자 이슬송이버섯의 이화학적 특성 및 항산화 활성을 조사하였다. 이슬송이버섯은 중국 복건성 삼명진연구소 L26과 경원9015를 모균주로 하여 교배된 신품종 표고버섯으로 표고버섯과 달리 갓과 자루의 구별이 없는 구형을 띠고 있다. 이슬송이버섯의 일반성분을 분석한 결과 수분 및 조단백 함량은 표고버섯보다 낮았으나 조회분, 조지방, 조섬유 및 탄수화물 함량은 표고버섯보다 높았다. 이슬송이버섯의 베타카로틴 함량은 19.05 μg/100 g으로 표고버섯의 베타카로틴 함량보다 약 3배 높았으며, 비타민 D함량 또한 118.53 μg/100 g으로 표고버섯의 약 2배로 확인되었다. 주요 무기질은 K으로 측정되었으며, Mg 함량이 표고버섯의 약 2배로 측정되어 유의적인 차이를 보였다. 이슬송이버섯 및 표고버섯의 지방산 함량과 조성은 모두 불포화지방산이 대부분을 차지하였으며, 특히 linoleic acid가 가장 큰 비중을 차지하고 있었다. 이슬송이버섯의 총 페놀 함량은 표고버섯보다 낮았으며, 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical 소거 활성과 ferric reducing antioxidant power(FRAP) 또한 모든 농도에서 표고버섯보다 낮았다. 그러나 이슬송이버섯은 10 mg/mL 농도에서 80% 이상의 DPPH radical 소거 활성을 보였으며, FRAP 또한 1에 가까운 환원력을 나타내었다. 이상의 결과로 이슬송이버섯은 비록 항산화 활성은 표고버섯에 비해 낮게 나타났으나 베타카로틴 및 비타민 D 함량은 표고버섯보다 높은 것으로 확인되었다. 이에 따라 항산화 활성을 높일 수 있는 방안에 대해 추후 연구가 이루어진다면 더욱 훌륭한 식품소재가될 것으로 판단된다. The new cultivar Lentinula edodes, which is named ‘Lentinula edodes GNA01’, was bred by mating strains isolated from ‘L26’ and ‘Kyoungwon9015’ obtained from Sammyungjin Research Institute, Fujian, China. L. edodes GNA01 does not have stipes like L. edodes, although it generally has a similar spherical shape. Moisture and crude protein contents of L. edodes GNA01 were lower than those of L. edodes. Meanwhile, L. edodes GNA01 contained higher levels of crude ash, crude lipid, crude fiber, and carbohydrates than L. edodes. The β-carotene content (19.05 μg/100 g) of L. edodes GNA01 was about three times higher than that of L. edodes. In addition, vitamin D content (118.53 μg/100 g) of L. edodes GNA01 was more than twice that of L. edodes. L. edodes GNA01 was a good source of mineral elements, with K and Mg contents of 2,277.50 mg/100 g and 203.15 mg/100 g, respectively. The major fatty acids of L. edodes GNA01 were C16:0 and C18:2, and L. edodes GNA01 had the highest linoleic acid (C18:2) content of 1,087.66 mg/100 g. Total phenol content of L. edodes GNA01 was 12.52 mg GAE/g, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and ferric reducing antioxidant power (FRAP) values of L. edodes GNA01 were lower than those of L. edodes at all concentrations. However, DPPH radical scavenging activities and FRAP values of L. edodes GNA01 were above 80% and 0.9 at a concentration of 10 mg/mL, respectively.

Changes in nutritional compositions and physicochemical properties of mustard leaf (Brassica juncea) kimchi during fermentation periods

Seo-Yeon Park,Hye-Lim Jang,Jong-Hun Lee,Myung-Jin Hwang,Youngmin Choi,Haengran Kim,Jinbong Hwang,Dongwon Seo,Sanghe Kim,Jin-Sik Nam 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04

Nutritional and physicochemical changes of mustard leaf kimchi were examined during fermentation periods up to 3 months. As the fermentation processed, pH decreased, and titratable acidity gradually increased. The crude ash and protein contents increased during fermentation, but crude lipid content was significantly reduced from 5.97 to 5.07%. Crude fiber and carbohydrate showed no distinct changes. Dietary fiber contents were slowly changed between control and 1 month fermentation sample, and were maintained thereafter. The major free sugars of mustard leaf kimchi were fructose and glucose, and the amount of them were significantly decreased at the end of fermentation stage. Lactic acid showed a dramatic increase and reached its maximum at 3 months. All kimchi contained 20 amino acids; in particular, glutamic acid was the highest in mustard leaf kimchi. Amino acid contents fluctuated during fermentation. Except for calcium and selenium, the content of other ingredients (Fe, K, Mg, Na, and Zn) increased with prolonged fermentation time. Fermentation promotes a significant increasing in the content of linoleic acid and DHA. The highest antioxidant vitamins (β-carotene, tocopherol) contents were determined at mustard leaf kimchi fermented for 2 months. The results will provide fundamental data for proposing an appropriate fermentation periods to promote quality of kimchi

갓김치(Brassica juncea) 숙성 중 영양성분 및 이화학적 특성 변화

장혜림,박서연,이종헌,황명진,최용민,김행란,황진봉,서동원,김상희,남진식,Jang, Hye-Lim,Park, Seo-Yeon,Lee, Jong-Hun,Hwang, Myung-Jin,Choi, Youngmin,Kim, Haengran,Hwang, Jinbong,Seo, Dongwon,Kim, Sanghee,Nam, Jin-Sik 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.