여성근로자들의 자각적 호흡기 질환과 관련요인 분석

한성현,서승희,박재성 순천향대학교 기초과학연구소 2004 순천향자연과학연구 논문집 Vol.10 No.2

The objectives of this study is to explain the perceived respiratory disease of female workers and to identify the affecting factors on their perceived respiratory disease. By the results of this study will be provided for basic data to develop health promotion program and to prevent the respiratory disease among female workers. The size of samples was 1875 female workers under forty years old. The data were collected method to identify the affecting factors on their perceived respiratory disease was used multiple linear regression analysis. The results were as follows; The average score of perceived respiratory disease by Cornell medical Index(CMI) is 1.92±2.16 and prevalence rate of respiratory disease is 3.6%. The results by multiple regression analysis were as follows: The affecting factors on CMI of respiratory disease were smoking, stress, workplace accident, status of indoor air pollution, respiratory disease in family, age, working period of current job(R^(2)=0.111). Respiratory health problem of female workers related to personal health behavior, job stress, indoor air-pollution of working place. Therefore the most effective health education for charge of health behavior(smoking) should be considered and must be provided the opportunity for health promotion program in workplace. Also the affecting factors on health status were working environments(indoor air pollution). Therefore, the most safety for working environments should be considered for the female workers in workplace.

대구지역 중학생의 칼슘급원 식품에 대한 기호도 및 섭취실태 조사

한재숙,최영희,김혜인 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The main purpose of this research is to provide information regarding the preference and intake of calcium of middle school students in the Daegu area. The results were summarized as follows : The recognition score of calcium of the subjects was male 12.85 and female 12.45, respectively. Also the preference scores of calcium source foods of the subjects were male 3.60 and female 3.49. They preferred ice cream, laver, yoghurt and steamed fish cakes in that order, but they disliked cheese and loach soup. The daily calcium intake was 483.78㎎(53.8% of RDA) for males and 545.91㎎(68.2% of RDA) for female.

기독교내에서의 무용의 당위성 연구 : 성서를 중심으로

한윤희,한재선 [용인대학교 학생생활연구소] 2002 학생생활연구 Vol.10 No.-

A large number of dancers of foreign countries today undertake the choreography on the theme of the Bible based on their artistic inspirations and actively create dance plays in the form of art in missionary works and church services. According to this trend, results of research works show the characteristics of the Bible in itself with a lot of subject matters and dramatic elements. The Bible has provided so many stories and worked as resources of infinite inspiration in the dance as well as other fields of art like this. Many works based on the Bible nowadays were created in a field of church services and missionary dances, or in a pure field of artistic embodiments. The Bible extended a creative range of the dance, having a religious effect on general audience in a form of art, and, at the same time, and furnishing basic data for activating the creativity of the dance for church services or missionary works. At this point of time that a range of Christian arts is being extended in various fields of society, particularly, it is necessary that missionary and dancing groups dynamically show activity in works for establishing the Christian dancing in our culture for showing the grace and love of God through the medium of the dance using human body.

대학 구내식당의 음식쓰레기 감량을 위한 교직원의 의식 및 이용실태 조사

한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

구리냄비의 구리용출에 미치는 산성조미료의 영향

한재숙,최영희,김명선,송주은,南出隆久 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

산업장 근로자를 대상으로 실시한 한방 건강검진의 만족도

한현정,정재열,권소희,손용선,장두섭,이기남 한국산업위생학회 2003 한국산업보건학회지 Vol.13 No.2

The examinees who received oriental and western health examination both and submitted questionnaire were 257 workers in workplace for 1 month during health examination for industrial workers. The research was to compare the satisfaction of oriental and western health examination by the questionnaire. The data that were collected by health examination were analyzed into frequencies, ANOVA, T-test with use of SPSS 10.0 program by the research purposes. The results were as follows: 1. Health examination in satisfaction comparison by the general characteristics of subject was significant in oriental health examination for the subjects who had 9-10 working hours(P〈0.05). 2. The workers who had high confidence in result of health examination, affirmative thinking for requirement of health examination, arbitrary decision for receiving the health examination, had high satisfaction in oriental and western health examination both, It was statistically significant difference. 3. For the difference in subjective health condition's recognition, the subject who answered " Healthy" had high satisfaction in western health examination, and it was statistically in western health examination, and it was statistically significant The subject who answered "Healthy" for the early detection of disease had high satisfaction in western health examination, The subject who answered skeptical for the early detection of disease had high satisfaction. in oriental health examination and it was statistically significant. 4. The respondent who said "Yes" for the question, whether you know about oriental health examination or not before receiving oriental health examinatgion had relatively high satisfaction For the question about including of oriental health examination continuously in the coming future, the subject who replied affirmative answer had high satisfaction in average, and it was significant difference(P〈0.05). 5. For the question that will be needed in the item of oriental health examination, the highest item was the requirement of specific oriental health examination for various diseases, followed by the requirement of medical specialist for individual need of medical examination by the item, and the prescription of herbal medicine, the medical examination of cancer, the interview for folk remedies, the parallel treatment for acupuncture cupping, etc, the medical examination for adult disease, the requirement of room for medical examination etc.

김치에 대한 중국 남녀 대학생의 인식 및 기호도 조사

한재숙,홍주희,서봉순,변재옥 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey. On their first impression of Kimchi, 43.6% of respondents answered that it was 'good', and 67.1% answered that their impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi, 'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae, As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi 10g red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of 10g red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows : Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

대구, 경북지역 대학생의 식사행동 및 일본음식에 대한 인상 및 기호도 조사 연구

한재숙,이연정,최석현,최수근,권상용,최영희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구는 대구, 경북지역의 대학생(570명)을 대상으로 식사내용, 식사관습, 식사예절, 일본음식에 대한 인상과 시식경험 및 기호도를 조사한 것으로 그 분석결과를 요약하면 다음과 같다. 1. 음식은 항상 일인분씩 담는다’의 경우는 전체응답자의 15.5%에 불과하였고, ‘음식을 큰 접시에 모아서 담는다’의 경우는 ‘가끔 한다’가 44.8%, ‘항상 한다’가 35.8%로 나타나 큰 접시에 모아서 담는 가정이 많았다. ‘저녁은 가끔 가족이 함께 모여서 먹는다’가 59.9%로 가장 많았고, ‘항상 가족이 모여 같은 음식을 먹는다’는 끼니는 아침이 42.3%, 저녁이 23.3%, 점심이 3%로 나타나 아침에 가족이 모여 같은 음식을 먹는 경우가 가장 많았다. 2. ‘식사시 가족의 자리가 정해져 있다’고 한 경우는 전체응답자의 53.5%였고, ‘가족이 모여 식사할 경우, 연장자가 수저를 들기 전에는 먹지 않는다’는 전체의 56.4%였으며, ‘가장에게는 음식의 양이나 수가 많다’는 30.9%였다. 3. 식사예절에 대해 가장 자주 주의를 받는 것은 ‘TV를 보지 않고 먹기’(13.4%), 남기지 않고 먹기(11.5%), ‘수저사용법’(8.0%)의 순으로 나타났다. 반면 ‘식기 부딪히는 소리’(76.9%), ‘입 다물고 먹기’(76.6%), ‘씹는 소리’(74.6%), ‘밥 먹는 모양’(71.4%), ‘수저 사용법’(69.7%)등은 전체응답자의 70% 이상이 ‘주의를 받지 않는다’고 하였다. 4. 음식 만들기에 대한 선호도는 5점 만점에 3.48점으로‘보통 이상’으로 나타났고 국가별 요리에 대한 기호도는 한국요리(4.39점)가 가장 높았고, 그 다음이 중국요리 (3.76점), 이태리요리(3.45점), 일본요리(3.32점) 순이었으며 프랑스요리(3.16점)가 가장 낮은 기호도를 보였다. 음식 만드는 빈도는 한달에 1∼2회 정도로 나타나 대학 생들이 직접 음식을 만드는 빈도는 매우 낮음을 알 수 있었다. 5. 일본 방문경험은 조사대상자의 93.8%가 없었으며, 그중 92.6%가 일본방문을 희망하였고 일본음식에 대한 이미지는 ‘가격이 비싸다’(4.15점), ‘장식이 아름답다’(4.05점), ‘색채가 예쁘다’(3.98점) 등은 높은 점수를 보인 반면에 ‘맵다’(2.21점), ‘기름기가 많다'(2.51점), ’깊은 맛이 있다‘(2.56점) 등은 낮은 점수를 보였다. 6. 일본음식 중 가장 높은 시식경험을 가진 것은 우동(95.3%)이었고 그 다음은 스시(93.1%), 덴뿌라(81.9%)순 이었고, 반면에 니쿠자가(6.4%), 오차즈께(9.3%), 오코 노미야끼(11.1%), 다코야끼(16.0%) 등은 매우 낮은 시식경험을 보였다. 7. 일본음식에 대한 기호도는 우동(3.98점), 스시(3.85점), 덴뿌라(3.69점), 소바(3.43점), 스키야끼(3.12점)는 대체로 높은 기호도를 나타낸 반면 낫또(2.68점), 오차즈께(2.76점), 오코노미야끼(2.87점), 미소시루(2.88점), 다코 야끼(2.88점) 등은 낮은 기호도를 보였다. 이상의 연구결과로 변모해 가는 우리전통 식사예절의 동향 파악이 가능하였고 가족간의 화목과 건강한 사회를 이루기 위한 가족 단란의 식사지침이 요구되었다. 한편 일본음식중에는 우동과 스시가 한국대학생들에게 가장 인기가 높은 음식임을 알 수 있었고 대부분의 일본요리에 대해 장식이 예쁘고 색채가 아름답지만 값이 비싸다는 이미지를 가지고 있어서 가격을 좀 더 낮춘다면 그 이용이 더욱 늘어날 것으로 기대되었다. 또한 낫또, 오차즈께, 오코노미야끼 등 이용도가 낮은 음식에 대해서는 한국인의 입맛에 맞는 요리법을 가미한다면 대중화가 가능하리라고 여겨진다. This study was conducted to investigate the dietary behavior and image and preference of Japanese foods. The Subjects were consisted of 570 university students(243 males and 327 females) in Daegu and Kyungbuk area, Korea. The students responses to the 10 questions about image of Japanese foods were also measured on 5 point Likert scale. Data were presented by using frequency, percentage, chi-square test and T-test. The results of this study were as follows: (1) On the eating habits, 'the whole family has breakfast together with same foods everyday' scored high as 42.3% and 'foods put in a big platter by gathering everyday' as 35.8%. (2) About the eating customs, 53.5% of the subjects responded that the seat was fixed at meal time, 56.4% didn't start to eat before the patriarch started a meal and 30.9% responded that the head of a family had more foods in number and quantity. (3) On the table manners, 13.4% of the subjects were scolded about 'watching TV on eating', 11.5% about 'making left-over foods', 8.0% about 'misuse of spoon and chopsticks'. (4) The preferred ethnic foods by University students was in other of Korean, Chinese, Italian, Japanese and French foods. (5) Among subjects, 93.8% had no experience of visiting Japan and 92.6% wanted to visit Japan. Images on the Japanese foods were 'the price is too expensive' (mean 4.15) and 'the decoration is wonderful'(mean 4.05). But the subjects did not think Japanese foods as 'hot'(mean 2.21) and 'greasy'(mean 2.51). (6) The favorite Japanese food of subjects was Udon(mean 3.98), Sushi(mean 3.85) and Tempura(mean 3.69). So Udon turned out to be the most popular Japanese foods by university students in Daegu and Kyungbuk area, Korea. But they did not prefer Natto(mean 2.68), Ochazuke(mean 2.76), Okonomiyaki(mean 2.87) and Misosirn and did not eat. From the above results, Korean university students preferred Udon to Natto among Japanese traditional foods, and they estimated Japanese foods as 'too expensive'. Therefore, lowering the price and developing the cooking method for Korean taste were needed to increase the intake of Japanese traditional foods by Korean university students and.

가압유동층연소로에서 국내무연탄의 황산화물 배출특성

한근희,송용식,류정인,손재익,진경태 한국화학공학회 2003 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.41 No.1

본 연구는 가압유동충연소로에서 국내 무연탄을 연소함에 있어서 SO_2 배출농도에 대하여 고찰하였다. Bench scale PFBC에서 석탁을 연소하는 동안에 탈황제로 식회석을 사용하였으며, 배가스의 배출특성을 조사함에 있어서 SO_2의 제어에 주안점을 두었다. 석탁은 강원도 태백지역에서 채탄된 무연탄이고, 석회석은 강원도 삼척지역에서 얻은 것이다. 실험장치는 층 직경 0.17m, freeboard 직경 0.25m이고, 총 높이가 5m로 이루어졌다. 실험은 운전압력(1-6 atm), 운전온도(850-950℃), 과잉공기(10-30%), Ca/S 몰비(0.8-4.8)의 조건으로 수행하였다. 결과적으로 최대 탈황율을 보인 층(bed)온도는 1, 2 기압일 때 850℃, 4 기압일때 900℃, 6 기압일 때 950℃로 나타났다. 또 탈황율은 모든 실험조건에서 운전압력, Ca/s 몰비, 과잉공기가 증가함에 따라 증가하였다. 국내무연탄의 가압유동충연소시 안정적인 SO_2의 배출을 위하여 각각의 운전압력에서 적정한 Ca/S 몰비는 2 기압 이하일때 Ca/S≥4.8, 4기압일 때 Ca/S=4.8, 6 기압 이상일때 Ca/S≤4.8를 보였다. This study was to investigate the SO_2 emission with Korean anthracite in a PFBC (Pressurized Fluidized Bed Combustor). This work focuses on the control of SO_2, one of the severe air pollutants in flue gas, emission characteristics by injecting sorbent during the combustion of coal in a bench scale PFBC. The coal and limestone used in this work were Taeback anthracite and Samchuck limestone, respectively, in Korea. The effects of operation parameters such as pressure (1-6 atm), bed temperature (850-950℃), excess air ratio(10-30%), and Ca/S mole(0.8-4.8) on desulfurization was investigated in PFBC(0.17m of bed diamether, 0.25m of freeboard diameter and 5.0m height). The bed temperature showing maximum sulfur capture increased from 850℃ at 1 and 2 atm. to 950℃ at 6 atm. with 10% of excess air ratio. Sulfur capture increased as excess air ratio increased at all experimental condition. Both the sulfur capture and the temperature showing maximum sulfur capture increased as operation pressure increased. It was recognized that Ca/S mole ratio higher than 4.8 was needed below 2 atm. and lower Ca/S mole ratio than 4.8 was needed at 4 and 6 atm. for the stable SO_2 emission in combustion of Korean anthracite.

유아에서 발생한 재발성 외음부 콘딜로마 1례의 치료

홍정희,문성택,김윤숙,전섭,최승도,선우재근,배동한 순천향의학연구소 2007 Journal of Soonchunhyang Medical Science Vol.13 No.2

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