저체중 또는 과체중 청소년에서 캠프 프로그램을 이용한 영양 교육효과에 관한 연구

성미경,승정자,류화춘,박재년,박동연,최미경,조경옥,최선혜,이윤신,김유경,이은주 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4

This study was performed to evaluate the effectiveness of a nutrition education program developed for nutritionally imbalanced adolescents. A summer nutrition camp was held for 23 overweight and 16 underweight subjects. Its effectiveness with regard to was evaluated at the end of the camp and 6 months later. Nutrition knowledge, nutritional attitude, food behavior, nutrient intake, exercise habit and ideal body figures desired by the subjects. The results showed significantly higher nutrition knowledge scores at the end of the camp as compared to those obtained prior to the camp program, and these scores were maintained for at least six months. Nutrition attitude scores also improved after the education program, and these improved scores also lasted for 6 months. However, the food behavior scores measured 6 months after the education program were not significantly different from those obtained prior to the camp. Also, the exercise habit, the ideal body figures and the body figures desired by the subjects remained unchanged. When nutrient intakes of subjects were assessed before the program and 6 months later, the mean daily vitamin C intake was significantly increased after the education program. Also, the intake of iron from plant food sources increased in the overweight subjects, while less iron from animal source were consumed by the underweight subjects. Both groups tended to consume more vegetables and fruits 6 months after the education program which may have contribute to the higher vitamin C and plant-based iron intakes. These results indicate that a 4-day nutrition education camp program sustained changes in nutrition knowledge and nutrition attitude for 6 months. The increased intake of vegetables and fruits was also achieved through this education program. However, changes in dietary behavior in adolescents may require repeated education.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

경기·인천 지역 주부의 특수란의 구매와 계란의 보관 및 조리에 관한 연구

조용범,장경자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was carried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

역전사 중합효소 연쇄반응을 이용한 사람의 활성 T세포 항원 CTLA-4 유전자 클로닝 및 마우스 L세포에서의 발현

조양자,장경덕,정용훈,박장환,김경희 한양대학교 의과대학 1993 한양의대 학술지 Vol.13 No.2

Occupancy of the T-cell receptor (TCR) by antigen in association with class Ⅱ MHC molecule is required for the initiation of T cell activation. However TCR stimulation is not a sufficient signal to account for all the observed events that occur during T cell activation. And in the absence of a second costimulatory signal provided by abtigen presenting cell antigen specific signal may lead to clonal inactivation or energy. CD28, a T cell surface molecule first defined by monoclonal antibody 9.3 on human cells, appears to function as an alternative, TCR/CD3-independent, activation pathway for T cell. This molecule provides costimulatory signal for T cell proliferation by increasing a number of lymphokines and cytokines production. A T cell activation antigen CTLA-4 is homologous to CD28 with 28% amino acid and 67% of nucleic acid homology in the protein coding region. CTLA-4 was ofiginally identified by the differential screening follosing subtractive hybridization of murine cytotoxic T cell cDNA library and mapped to the same lacation on chromosome 2 in human and chromosome 1 in mouse as CD28. These findings and activation associated expression pattern of CTLA-4 raise question about functional role of this molecule in T cell activation. In this study human CTLA-4 cDNA was amplified from phytohemagglutinin (PHA)-stimulated human peropheral blood lymphocytes mRNA by using reverse transcription-ploymerase chain reaction (RT-PCR) method. And amplified human CTLA-4 cDNA was subsequently cloned into pRC/CMV vector. In double stranded DNA sequencing the 331st base of protein coding region was changed from guanylic acid of human CTLA-4 from alanine to threonine. Murind L cell transfected with this clone expressed 36kD protein. It appears that this dirrerence of molecular weight between native (34kD) and recombinant (36kD) human CTLA-4 molecule may due to glycosylation differences. The cDNA and murine CTLA-4 molecule may due to glycosylation differences. The cDNA and murine L cell lines expressing human CTLA-4 developed by this study would contribute in future work unveiling the biological rile of CTLA-4 in T cell activation.

昌德宮 傳統造景 構造物의 復元에 關한 基礎硏究 : 위치 및 복원이미지 작성을 중심으로 Focusing on the Position and Making of Restoration image

조운연,박경자 한국전통조경학회 2003 한국전통조경학회지 Vol.21 No.1

The purpose of this study is to provide restoration methodology of traditional landscape structure of the royal garden by analyzing "Dongkweoldo", including various drawings of Chosun Dynasty royal gardens, and by referring to the historical literature and documents. The results of the study can be summarized as follows: 1. Based on the location analysis of Dongkwoldo's landscape structure, oddly shaped stones, scientific devices, lighting fixtures and Deumoo are placed mostly in living quarters, and rarely found in political arena. 2. Wells and ponds are placed in the backyard harmoniously. They are usually buried and damaged rather than utilized in other methods. 3. Based on "Dongkwoldo" landscape structure analysis, movable landscape structures underwent various changes after the completion of "Dongkwoldo". 4. We can discover changes of "Dongkwoldo" through Donghun Dohyung around 1908, "Chosun Relics Dobo", containing drawings and photography (around late 1920's). These items were produced after the completion of "Dongkwoldo". We can find that unmovable landscape structures such as ponds and wells can be restored through these drawings. 5. Restoration drawing allows us to express these structures in drawing format although scaling is not possible.

부산지역 초등학생의 비만도에 따른 식습관 조사

조경자 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.1

The factors of obesity related with food habits were assessed to provide information for nutrition education database. The subjects in this study were 234 primary school children in Busan. Children were classified into normal and obese groups(mildly obese, moderately obese and severely obese) by obesity index. In self-recognition of body image, only 28.6% of MI group considered themselves as overweight or obese. 87.2% of the subjects controlled their weight method with exercise. With regard to meal speed, 64.5% of the subjects ate fast(≤15 min). The study also found that 79.8% of the subjects ate breakfast, 56.4% of the subjects them were moderate by obese, 40.8% of the subjects ate snacks after dinner. Eating speed, meal volume and snacks money per day were significantly different in obesity. Preference for eating out was Korean Chinese, Western and Japanese food, in order. Favorite food for snack, such as ddukbokki, fruits, milk, fried foods and candy and caramel were significantly different in obesity(p<0.05). However hamberger, pizza and chocolate were not significantly different in obesity. The most preference snack for all the subjects were fruits and ice cream. In food preference, potato, dduk, meats, fishes, cheese, milk, ice cream were significantly different in obesity. The distasteful food for subjects were patbab, vegetables, shellfishes and salt-fermented foods. From above results, obesity of children was related to meal speed, meal volume and snacks money per day. Therefore, these results suggest that continuous and practical nutrition education to change food habits are necessary to avoid child obesity.

大豆油를 利用한 각종 材料의 튀김 條件에 따른 酸敗度에 關한 硏究

趙京慈 경성대학교 1983 부산수산대학 논문집 Vol.4 No.2

식습관이 비만 여학생의 체격과 신체구성성분에 미치는 영향

조경자,김미혜 慶星大學校 1998 論文集 Vol.19 No.2

The purpose of this study was to analyze the effects of food habits on physique and body composition between obese and normal groups for suburban and urban girls, ages 9 and 15 years, living in Pusan and surrounding areas All data were collected on 159 suburban girls(80 for 9 years and 79 for 15 years) and 157 urban girls(80 for 9 years and 77 for 15 tears). Analyses are made between obese and normal groups for measures of physique(height and weight), body composition(skinfold thickness, Body Mass Index, % body fat, total body fat, lean body mass) and questionnaires(food habits and food preference). Statistical nanlysis of the collected data were analyzed in t0test, χ²-test and F-test using SPSS/PC package program with an alpha level of p<.05. The conclusions of the study are as follows ; 1. The differences in physique and body composition (1) Height, Weight,% body fat, total body fat and BMI were significantly higher in obese group than normal group(p<.001). 2. The differences in food habits (1) Irregular food habits in the obese group showed significantly higher than normal group(p<.001). (2) The period of absent meals for breakfast in obese group showed significantly higher than normal group(p<.001). (3) In the period of between meals, in case of 'between breakfast and lunch time' in obese group showed significantly higher than normal group(p<.05). 3. The effects influencing physique and body composition of food habits (1) Irregular food habits showed height, weight, body fat(p<.001), BMI, lean body mass(p<.01),% body fat(p<.05) significantly high in obese group, and physique and body composition showed significantly high in obese group, and physique and body composition showed significantly high(p<.001) in normal group. (2) The shorter the meal eating period were higher the height, weight, BMI(p<.01),% body fat, lean body mass(p<.05) significantly in obese group. (3) When they had between meals more than 3 times a day showed height, weight, lean body mass(p<.001) and body fat, BMI(p<.05) significantly high in normal group. and when they had between meals after supper showed lean body mass significantly high(p<.05) in obese group. In these results, the physique of girls were very rapidly increased and the percentage of body fat were also very increased recently. But it must be effected on the undesirable food habits. Therefore, the active efforts for girls in peak growth velocity are to be requested that they have to eat balanced diet regularly and have regular exercise habits.

부산지역 대학생들이 식습관 및 식이섭취 실태에 대한 조사연구

조경자,강희정 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.1

This study was conducted to investigate the food habits and dietary intakes of University students in Busan areas. The survey was carried out by self0questionnaries with 130 male and 156 female students. The results obtatined were as follows. 1. 95.3% of male and 76.4% of female students answered they are moderate or health. The rates of alcohol drinking in male and female students were 94.5% and 81.0% and the rates of smoking were 73.2% and 2.0% respectively. 34.6% of male and 56.9% of female students didn't regular exercise. 2. 21.3% of male and 10.5% of female students were satisfied with their current body image and 74.3% and of female students wanted thinner figure. Male students attempted to weight control by exercise and females did by exercise and fasting. 3. The average BMI of students were 22.60 in males and 19.53 in females respectively and 78.0% of female students were underweight. 4. Breakfast was skipped in 79.5% of male and 83.7% of female students and it appeared male students eat faster than female students. 5. Male students preferred beverage and noodles and females preferred bread, biscuit, snack and beverage as snack food and female students had a higher tendency to enjoy snack time. The frequency of eating out was higher in female students and the standard of food choice was preference > price > convenience > tritional value. The favorite dishes were meats > poultry > fruits > fishes, cereals, noodles in male and fruits > meats > cereals > poultry > noodles > fishes in female students. 6. The average energy intake were 1715.70kcal in male and 1588.71kcal in female students respectively and the intakes of Ca, vitamin A and B2 were lower than RDA in male and female students.

관광목적지의 수명주기에 관한 연구 : 경주지역을 중심으로

조성호,이경자 대구효성가톨릭대학교 교육연구소 1997 교육연구논집 Vol.5 No.-

The concept of a resort or destination life cycle has been in the tourism literature for over 30 years. The life cycle approach is well-developed in marketing and is increasingly being adopted to explain destination development as the Tourism Area Life Cycle. This research conducted in the Kyungju area which is one of the best-known tourist places in Korea. The results of destination life cycle analysis revealed several stages in fourteen individual destinations of Kyungju. Approximately, three destinations were in growth stage, four destinations in mature stage, and seven destinations in decline stage although the general trend of Kyungju as a destination was in growth stage. Thus, the implications of this study suggested that Kyungju city should develop the differentiated marketing strategy for promoting the individual destinations in Kyungju according to the development stage of each destination.