강원도 원주지역 초·중·고등학생의 식습관 및 섭식행동에 관한 단면연구

허혜경,박소미,김기연,김춘배,안정숙,송희영,김기경 韓國保健敎育.健康增進學會 2003 보건교육건강증진학회지 Vol.20 No.1

Purpose : The purpose of this study was to investigate the dietary habits of students in order to identify risk groups according to their Body Mass Index (BMI), and to compare the eating behavior of students in the normal range (19<I≤24) and those in risk groups (BMI≤19, 24<I≤27, BMI>). Method : 1176 elementary school students, 850 middle school students and 672 high school City, were the participants The instrument for this study was a structured questionnaire that included demographic data as well as dietary habits, and the eating behavior instrument developed by Stunkard &essick(1985) and revised by Kim &im (1997). Result : 1) As students moved up in grade level their dietary habits became more irregular and the degree that students chewed food was reduced 2) As students moved up in grade level, a greater number of the students did not eat breakfast. The reasons given were that there were not enough time before classes started(40.4%) and a lack of appetite in the morning(10.6%) in high school students. 3) As for supper, from 67.8 to 81.9% of subjects reported having regular supper. However the rest of the subjects did not eat supper because of anorexia and fear of weight gain. 4) The results identified risk groups according to their BMI showed that for elementary school students, 55.9% were in the low weight group, 5.5% in the overweight group, and 0.9% in the obese group. For middle and high school students, 40.6% and 35.5% respectively were in the low weight group, 7.4% and 6.3% in the overweight group, and 4.1% and 2.5% the obese group. 5) Comparisons of the eating behavior of students in the normal weight group with that of those in the three risk groups showed that there were significant differences in 'hunger' and 'cognitive restraint of eating' in elementary school students, and significant differences in 'cognitive restraint of eating' in middle and high school students. Conclusion : The results of this study show that management of diet in school health sholud be addressed from both the aspect of lack of nutrition and that of excess nutrition. In other words, good diet is as important for students in the low weight group as it is f3r those in the overweight and obese groups. The estatblishment of good dietary habits and eating behavior in students, by nurses and dieticians should be done by providing repeated diet education and involvement in diet counseling.

지식기반사회의 학교 교육과정 개발을 위한 기초연구로서의 제7차 초등수학과 교육과정 분석

김경자,정미화 이화여자대학교 사범대학 교과교육연구소 2001 교과교육학연구 Vol.5 No.2

이 연구에서는 지식기반사회에서의 수학과 교육과정을 개발하기 위한 함의를 도출하기 위해 2000년부터 점진적으로 실시되고 있는 제7차 초등수학 교육과정을 분석하였다. 분석대상을 국가수준의 교육과정 문서인 교육부 고시 초등수학 「교육과정」과 「교육과정해설」 및 「교사용 지도서」로 삼았고, 분석결과는 크게 (1) 구성과 제시형식 분석, (2) 내용분석으로 구분하여 진술하였으며, 내용분석은 다시 성격, 목표, 내용, 방법, 평가의 순으로 기술하였다. 제7차 초등수학 교육과정을 분석한 결과, 국가수준의 초등수학 교육과정 문서는 주된 독자인 교사들의 이해를 돕는 형식을 갖추어야 하고, 내용에 있어서도 교사들에게 수학이 무엇이고, 수학 수업에서 무엇이 가르쳐져야하며, 또 어떻게 가르쳐야 할 것인가에 대한 명확한 이해를 주는 관점의 명시와 내용 구조 그리고 구체적 접근 방법에 대한 상세화가 필요한 것으로 나타났다. The purposes of this study were to analyze the 7th amended math curriculum for elementary schools to draw implications for improvement of it. The curriculum documents published by the Ministry of Education in 1997 were studied. Forms and contents of the documents were analyzed. The forms were studied in terms of feasibility. The content was explored focusing on the nature of math, goals and objectives, content, learning activities, and evaluation. The results were as follows. (1) The national math curriculum consists of two volumes. One is a summarized version and another is an interpreted version. It was found that separation of two volumes did not have any meaning in terms of feasibility and usability. (2) Because perspectives on the curriculum describing why it had been developed and the nature of the mathe curriculum was not clearly presented, goals and objectives, content, learning activities, and evaluation could be interpreted differently depending on the reader's perspectives or philosophy. The recommendations for improvement of the curriculum were suggested as follows. (1) Considering teachers as the major audience of the curriculum, perspectives on the curriculum and the nature of math curriculum should be more explicitly stated so that teachers can understand the curriculum in a consistent manner and as a result use it easily. (2) Internal consistency among curricular elements such as goals and objectives, content, learning activities, and evaluation should be more firmly secured in accordance with the nature of math should be more assured.

녹차가루와 녹차물 추출액의 첨가수준에 따른 제주보리빵의 기호성 및 품질특성

김우실,이미정,박영선 제주한라대학 2000 論文集 Vol.24 No.-

At the production of 「Jejuborybbang」, the separate characteristic is duly reviewed by each addition of green tea powder in the ratio of 0%, 2.5%, 5%, 10% and water extract of green tea in of 50%, 70%, 100% as well. A unique difference in color and property has been come out in addition of green tea powder by chemical analysis and sensory evaluation, but not so much noticeable with the comparison of control in addition of water extract green tea. The conclusion is that it is most preferable to use control at making of 「Jejuborybbang」, but also preferable to add the ratio of 50%, 70%, 100% of water extract of green tea and 2.5% of green tea powder each into the making of 「Jejuborybbang」.

자연의 아름다움과 고급스러움이 공존하는 마임 비에타 쇼룸 제안 -오감 (시각, 청각, 후각, 촉각, 미각)을 중심으로-

김보현,이서연,은다솜,엄연정,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-

본 연구는 국내 브랜드 ‘마임'의 뷰티와 연계한 뷰티 쇼룸을 제안함에 있어서 공간속에 오감을 담아내는 일련의 프로세스를 밝히는데 목적이 있다. 이는 브랜드가 소유하고 있는 다양한 감각과 가치가 결여된 채 시각적 요소만이 담긴 브랜드 뷰티 쇼룸이 대다수를 차지하는 오늘날, 이에 대한 문제를 해결하기 위해 ’융합 연출 디자인'적 시점에서 폭넓게 바라보고 브랜드의 정신과 오감의 결합을 통해 이를 해결하고자 하였다. 이에 본 연구는 2017년 3월~6월 15주간 숙명여대 환경디자인학과 <융합연출 디자인>수업에서 진행된 수업의 결과물로서 산학 연계된 화장품 브랜드의 쇼룸디자인 개발 프로세스를 제안한다. 또한 본 연구의 범위는 오감을 담고 있는 뷰티 쇼룸(4D)이 되기까지의 과정 전체로 한다. 그 결과, 마임 뷰티쇼룸은 공간 디자인과 오감을 융합하여 영상에서 공간에 이르기까지 오감의 조화와 브랜드의 정신을 녹여내고 확장시켰다. 끝으로 본 연구는 뷰티 쇼룸 공간 디자인을 제안함에 있어서 오감을 활용하여 통합된 시점에서 그래픽·제품·공간을 개발 및 제시한 것에 의의가 있다. 또한 향후 이와 관련된 쇼룸 공간 개발에 있어서 기초 자료로 활용될 것으로 기대된다.

一個病院 外來癩患者들을 對象으로한 不規則治療에 關한 實態調査

金英美,金貞順 大韓癩學會 1982 癩學 會誌 Vol.15 No.1

양육시설 청소년의 집단치료 체험연구

김미정,강차연 서울여자대학교 특수치료전문대학원 2008 심리치료: 다학제적 접근 Vol.8 No.1

본 연구의 목적은 양육시설 청소년의 집단미술치료 체험의 본질과 의미가 무엇인지 이해하는데 있다. 본 연구에서는 양육시설에 거주하는 청소년이 경험한 집단미술치료 체험의 의미를 이해하기 위해 Max van Manen의 해석학적 현상학적 질적 연구방법인 '체험의 본질에 집중turning to the nature of lived experience', '체험탐구(existential research)', '해석학적 현상학의 반성(hermeneutic phenomenological reflection)', '해석학적 현상학의 글쓰기(hermeneutic phenomenological writing)'의 4단계를 적용하여 연구를 수행하였다. 본 연구비 참여자는 서울과 인천에 있는 양육시설에 집단미술치료를 원하는 청소년을 모집한다는 공고를 통해 선정되었고 총 9명으로 평균 8년 동안 시설에 거주하고 있는 중학교 2학년부터 고등학교 3학년까지, 만 14-18세 청소년이다. 참여자들은 2008년 1일부터 3일까지 총 10회기로 집단미술치료를 경험하였고 이들을 대상뜨로 집단미술치료가 종료된 시점인 2008년 3일 말부터 4일까지 심층면담과 회기별로 기록한 개인별 회기 노트, 미술작품 등을 수집하였으며 면담자료는 자료가 포화될 때까지 얻어내었다. 연구 참여자로부터의 자료수집뿐만 아니라 양육시설 청소년과 관련된 문학 및 예술작품도 분석 시 참조하기 위해 수집하였다. 연구 참여자들의 진술을 분석한 결과 여러 개의 주제들이 도출되었으며, <한다고는 했지만 하기 싫어요> <만드는 게 이렇게 재미있다니>, <작품을 통해 만난 솔직한 내 모습>, <상처가 아물어가고 마음이 편안해짐>, <힘이 생긴 나에게 찾아온 변화>의 5가지 대주제 아래 각각 하위주제들로 본질적 주제를 범주화하였다. 이를 통해 양육시설 청소년의 집단미술치료 체험의 본질과 의미에 관해 다음과 같은 결론을 내릴 수 있다. 첫째, 양육시설 청소년은 집단미술치료 체험을 통해 심리적으로 더욱 안정되었다. 집단미술치료의 편안한 분위기와 미술재료의 부드러운 촉감은 좀처림 가라앉지 않았던 마음들을 차분하게 해주었다. 둘째, 양육시설 청소년은 집단미술치료 체험을 통해 자신의 생각과 감정을 솔직하게 표현할수 있었다. 특히, 억압된 내면 감정들을 자유롭게 표출함으로서 카타르시스를 느낄 수 있도록 해주었고 이런 과정을 통해 자신의 감정과 행동을 조절할 수 있도록 도움을 받을 수 있었다. 셋째, 양육시설 청소년은 집단미술치료 체험을 통해 자신의 솔직한 모습을 바라볼 수 있었다. 그들은 상처받고 힘들어 하는 모습뿐만 아니라 여전히 순수하게 남아있는 마음, 곧 희망과 꿈을 가진 자신의 모습도 발견할 수 있었다. 넷째, 양육시설 청소년은 집단미술치료 체험을 통해 주체적이고 독립적인 삶을 살 수 있도록 긍정적인 힘을 복 돋을 수 있었다. The objective for this study is to understand essence and meaning of experience in group art therapy of institutionalized adolescents. In order to understand the meaning of experience in group art therapy for institutionalized adolescents, this study was incorporated four steps of Max van Manen's hermeneutic phenomenological study method as following : 'turning to the nature of lived experience', 'existential research', 'hermeneutic phenomenological reflection', and 'hermeneutic phenomenological writing'. Participants were recruited through public announcement for adolescents recruit who wish to have group art therapy from institutions in Seoul and In-cheon. The participants experienced total 10 group art therapy sessions from January to March in 2008. And all data was collected from the end of March, when the study ended, to April in 2008, about personal notes and art collections from in-depth interviews. The interview data was collected until fully finished. Not only data from the participants was collected, but also all institutionalized adolescents related novels and art works were gathered for reference. Various topics were drawn from analysis of the participants' statements. And these topics were categorized as each of sub themes under five main themes of following : <I don't want to do it though I said I did>, <So much fun to make>, <My true self through art works>, <Receivig healings and comforts>, <changes from empowered myself>. Through this, we can conclude about the essence and meaning of group art therapy for institutionalized Adolescents as following. First, institutionalized adolescents were comforted and stabilized through the group art therapy. The soft atmosphere and soft touch of art objects brought comfort to their unsettled hearts. Second, institutionalized adolescents were able to express their thoughts and feelings through this group art therapy. Especially, this therapy enabled them to express suppressed inner feelings freely and to feel catharsis. Also through this process, they were able to receive help to control their feelings and actions. Third, institutionalized dadolescents were able to confront their true selves through the group art therapy. They could confront not only their wounded hearts, but also their hearts full with hopes and dreams that have not died away. Forth, institutionalized adolescents were empowered positively to lead more independent life through the group art therapy.

UV/H_2O_2, UV/TiO_2 시스템에서 염료의 색도 및 COD 제거

김계월,박정미,심수진,이희정,이동석 강원대학교 산업기술연구소 2000 産業技術硏究 Vol.20 No.A

The Photocatalytic decolorization and degradation of commercial dyes were studied using a batch reactor. Degussa P25 titanium dioxide and H_2O_2 were used as the photocatalyst and proved to be effective for dyes degradation when they were irradiated with UV light. The light source was a 20W low pressure mercury lamp. Three different kinds of dyes, such as direct dye(congo red), acid dye(acid black) and disperse dye(disperse blue) were tested. Extending the UV only treatment up to 120min, direct dye was decolorized to 60% and degraded to 30% as COD. On the other side, acid and disperse dyes were eliminated less than 10% as color and COD. But, color and COD were eliminated about 90% for all of the three dyes by UV/H_2O_2 system. And then the most effective decolorization was done for direct dye with 96% removal efficiency by UV/TiO_2 system at 120min 500mg/L of TiO_2.

Hydroxycitrate, Carnitine 및 Capsaicin을 함유한 식이 보조제(3D-Relax Diet)의 체중 감량 효과

정은영,정경희,김미자,배윤정,장은재 동덕여자대학교 2004 생활과학연구 Vol.9 No.-

The aim of this study was to evaluate the effects of 3D-Relax Diet; a proprietary formation containing hydroxycitrate(233mg/g), carnitine(150mg/g); and capsaicin (150mg/g); on body weight, % body fat, fat mass, lean body mass, Resting Metabolic Rate(RMR), body circumference, skinfold thickness, serum glucose and lipid level. Nineteen female college students participated in this 4 weeks weight control program. All subjects were randomly assigned to the Sang sik(S) group or Sang sik & 3D-Relax(3D) group. Mean energy intake of 3D group was l,523.1±300.2 ㎉(carbohydrate: 66.3%, protein: 18.7%, fat: 15.0%) and S group consumed 1,464.8±142.1 ㎉(carbohydrate: 65.1%, protein: 19.0%, fat: 15.9%) during program. The 3D group lost 3.1±1.3 kg of body weight, 2.5±l.4 kg of fat mass, 0.6±1.2 kg of lean body mass and 16.8±183.3 ㎉/d of RMR and the S group lost 1.8±1.0 kg of body weight, 1.1±1.1 kg of fat mass, 0.8±0.3 kg of lean body mass and 19.1±181.9 ㎉/d of RMR. There was no significant differences in the loss of lean body mass and RMR between two groups, however, the total body weight and the fat mass were significantly decreased in the 3D group compared to the S group(p<0.05). The 3D group experienced a significant reduced hip size, total-cholesterol and HDL-cholesterol, however, the change of these between groups were not significantly different. There were no differences in the change of body circumference, skinfold thickness, serum glucose and lipid. These results suggest that the intake of 3D-Relax Diet(hydroxycitrate, carnitine, and capsaicin) during the weight control program decreased energy intake, fat intake and total body weight especially fat mass and those effects are presumably linked to the prevention of RMR decline and the inhibitory effects on lipogenesis.

다체사영방법에 의한 자기 광 전이의 이론

김영미,강남룡,석정영,최상돈 慶北大學校 師範大學 科學敎育硏究所 1999 科學敎育硏究誌 Vol.23 No.-

Magneto-optical transition lineshape function is derived by using the many body projection technique. The function is shown to be quite different from the one obtained previously on the basis of the single electron formalism.

고 조리서에 수록된 만두의 종류와 조리법에 관한 고찰 : 1600년대부터 1950년대까지 발간된 고 조리서를 중심으로 Focused on the Old Cooking Books issued in 1600 to 1950

김기숙,이미정,한복진 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as 「Eumsikdimibang」, 「Leejogoongjoungyoritonggo」, and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.