성인용 브래지어의 치수체계에 관한 실태조사 : 케이블 TV홈쇼핑 판매제품을 중심으로 focusing on products in Cable TV Home Shopping

정화연,서미아 漢陽大學校 韓國生活科學硏究所 2003 韓國 生活 科學 硏究 Vol.- No.21

The purpose of this study is to evaluate the suitability of size of adult women's brassieres sold in Cable TV Home-Shopping. For this purpose, the characteristics of the manufacture's size chart for brassieres were analyzed and compared with Korean Industrial Standard size chart. The results of this study show that 1. The main target age of underwear brand (especially PB brand) in Cable TV Home Shopping was adult women in their middle 30's to early 40's. 2. As a consequence of reviewing the production ratio of each brassiere cup size, that of "A" and "B" cup appeared in a ratio of 7 to 3. And the highest production ratio of "A" cup size was 45% (80A), followed by 35% (75A), 15% (85A), and 5% (90A) in their order. As for B cup size, 80B was 40%, 75B was 30%, 85B was 25%, 90B was 5%. 3. Cup sizes labeled on brassieres sold in Cable TV Home-Shopping were not consistent with revised cup sizes (KS K 0070:1999) and still all brassieres were labeled by former cup sizes (KS K 0070:1987). 4. In the case of underbust circumference and bust circumference, the manufacture's size chart was not consistent with Korean Industrial Standard size chart (KS K 0070:1999). That's why Korean Industrial Standard size chart is not taken into consideration for elastic materials. 5. There is no size chart based on the characteristics of volumes and shapes of the breasts in Korean Industrial Standard size chart. Therefore, we need to set up the method of deciding the cup sizes to make up for the problem of current brassiere sizing system

마우스에서 조합시험법에 의한 고려홍삼의 생식발생독성 평가

김미라, 박동선, 장자영, 신선희, 이예은, 백인정, 연정민, 이세라 , 남상섭, 황방연, 노재섭, 김순선, 조대현, 남상윤, 이범준, 김윤배, 윤영원 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.1

본문참조

목운동에 따른 상반신 체표면 변화에 관한 연구

정화연,서미아 漢陽大學校 韓國生活科學硏究所 2002 韓國 生活 科學 硏究 Vol.- No.20

The purpose of this study was to investigate the changes in upper body surface lines caused by the neck movements. Experimental research was performed by gypsum method and the neck movements were consisted of 5 types (upright posture, bending down, bending backward, leaning a head to the right side, and leaning a head to the left side). The results were as follows; 1) As a result of investigating into the rate of the expansion and contraction of horizontal body surface lines, front shoulder line was moved to be inside and back shoulder line was moved to be upside. There was a negative correlation between c3∼d1 and d1∼d2. Generally, the most of front body surface lines were contracted and back lines were mostly expanded. In particular, the rate of changes in shoulder area was higher than other areas. 2) The result of the analysis of the vertical body surface lines, the length of the center back line was increased except the movement of bending backward and the length of the renter front line was decreased in the movement of bending down. 3) According to the variation rates of the body surfaces in length of standard lines, the rate of increase of the length was higher in the front than in the back. 4) According to comparative drawing of the shape of the neck, the shape of the neck in the movement of bending backward and leaning a head to the right side was hollowed than that of the movement of upright posture. But the movement of bending down and leaning a head to the left sloe was more flat. As has been observed, upper body parts whose measurements of body surface lines were differed significantly in the neck movements. Accordingly, the task of designing garments with good neck fitness should be achieved by taking the widen amount caused by the neck movements.

천마분말이 고콜레스테롤혈증 흰쥐 혈청의 지질성분에 미치는 영향

박미연,성낙주,신정애,이수정,박필숙 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

This study was designed to investigate the optimum recommendation level on Gastrodia rhizoma and the effects on the improvement of the lipids in the dietary hypercholesterolemic rats. Experimental diets mixed with 5% Dioscorea batatas(Group 2), 10% Dioscorea batatas(Group 3), 15% Dioscorea batatas(Group 4), 5% Gastrodia rhizoma(Group 5), 10% Gastrodia rhizoma (Group 6) and 15% Gastrodia rhizoma(Group 7) were administered to the male rats of the Sprague Dawley for 3 weeks. Concentration of total cholesterol in serum was lower in the Gastrodia rhizoma groups than in the other groups, especially total cholesterol concentration of 10% Gastrodia rhizoma(Group 6) was the lowest in the Gastrodia rhizoma groups. Concentration of HDL-cholesterol in serum was higher in the 10% Gastrodia rhizoma and 15% Gastrodia rhizoma than in the other groups. Concentrations of cholesterylester, LDL, LDL-cholesterol in serum were the lowest in the 10% Gastrodia rhizoma. Concentration of glucose and activity of GPT in serum were the lowest in the 10% Gastrodia rhizoma group. The activity of GOT in serum was lower in the 10% Gastrodia rhizoma group and 15% Gastrodia rhizoma group than in the other groups. Therefore, we consider that there are effects on the improvement of the lipids in the Gastrodia rhizoma and the optimum recommendation quantity of Gastrodia rhizoma is 10% to quantity of food composition.

저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화

박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

일부 임상간호사들의 직무스트레스와 우울과의 관련성

이미옥,류소연,변익건,박정희 朝鮮大學校 附設 醫學硏究所 2004 The Medical Journal of Chosun University Vol.29 No.2

Objective : This study was performed to identify the relationship between job stress and depression of nurses who work at hospitals in Gwangju city. Methods : The data were collected from October 2 to 22, 2003 using the self-administered questionnaire which was composed demographic characteristics, job-related factors, health-related factors, family-related factors, job stress, self-esteem and Korean Beck's depression inventory. The statistic methods were t-test, analysis of variance (ANOVA), Pearson's correlation analysis and multiple regression analysis. Results : 1. The score of job stress of clinical nurses was 169.23 (24.44) , and depression point was 11.37 (7.71). By the depression criteria, the prevalence of depression were 11.2% in pre-depression, 5.7% in moderate and 4.6% in severe depression. 2. It was found that the characteristics that had a statistically significant relation with depression scores were age, marital status, educational background, career, income, drinking status, satisfaction in living and self-esteem. And job stress was statistically significant positive correlation with depression scores. 3. As a result of multiple regression analysis, the job stress had not a statistically significant relation with depression with controlled other related factors. Conclusion : It is necessary to prepare the program about the control and prevention of depression In clinical nurses. Further study need to identify the relationship between depression and job-related factors in nurses working at the hospitals.

노인의 영적 간호요구

최미혜,김경희,김귀옥,김기숙,김수강,김정신,김춘숙,노흥진,박지연,성혜연,오명선,이선희,이원옥,이윤영,이현수,장명재,차혜경,채정선,홍상희 중앙대학교 의과대학 간호학과 간호과학연구소 2001 중앙간호논문집 Vol.5 No.1

This study was designed to exam the aged's needs for spiritual nursing care. The purpose was to serve as a basis for the development of spiritual nursing practice. The major findings are as follows : 1. The degree of needs for spiritual nursing care as area was that needs of love and relationship mean 22.0, needs of meaning and object mean 28.2, needs of forgiving mean 13.5. Total needs for spiritual nursing care mean 63.7, which was on the upper middle level. The needs of meaning and object was rated highest. 2. Among the general characteristics of the subjects, needs of love and relatiohship wasn't significanlty different. 3. Among the general characteristics of the subjects, needs of meaning and object was significantly different according to two factors : age(F=7.260, p=0.001), religion(F=5.275, p=0.001). Higher needs of meaning and object was possessed by the older than the younger, by the one who have religion than the other. 4. Among the general characteristics of the subjects, four factors made a significantly difference to needs of forgiving : sex(t=-2.851, p=0.006), age(F=8.201, p=0.001), religion(F=6.928, p=0.000), disease(t=2.327, p=0.024). Higher needs of forgiving was possessed by man than woman, by the older than the younger, by the one who have religion than the other, by the one who have disease than the other.

과일을 이용한 드레싱의 품질특성

김미향,이연정,김동석,김덕한 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

본 연구는 기존의 마요네즈보다 칼로리와 염분의 함량이 낮으면서 색과 영양적 가치가 우수한 드레싱 개발의 일환으로 키위, 오렌지, 딸기, 사과 등의 과일을 이용한 드레싱을 제조하여 그 품질특성(수분 및 회분 함량, 색도, 무기성분, 관능검사 등)을 분석비교 검토하였고 선행연구로 인식도 조사를 행하였다. 그 결과는 다음과 같다. 1. 과일드레싱에 대한 인식 정도는 5점 만점에 평균 3.39점으로 약간 높게 나타났으며 '편리한 음식이다'가 3.90점으로 가장 높은 인식점수를 보였다. 2. 수분함량은 49.3~59.4%의 범위로 사과드레싱이 59.4%로 가장 많은 함량을 나타내었고 그 다음으로 키위드레싱(57.2%)>딸기드레싱(55.9%)>오렌지드레싱(49.3%)의 순이었다. 조회분함량은 0.8~1.4%이었으며 오렌지드레싱이 1.4%로 가장 높은 함량을 나타내었고 그 다음이 딸기드레싱>키위드레싱 >사과드레싱 의 순이었다. 3. 색도면에서는 명도 L값은 사과드레싱이 가장 높았고 녹색도 a(-)값은 키위드레싱, 적색도 a값(+)은 딸기드레싱, 황색도 b값은 오렌지드레싱이 가장 높았다. 이들 다양한 색은 식욕촉진에 효과를 주는 것으로 나타나 그 가치가 인정된다고 여겨진다. 4. 무기성분 분석 결과, Ca의 함량은 6.7~20.4mg,Mg은 6.5~20.5mg, K은 67.2~182.6mg의 범위였고 오렌지드레싱의 Ca, Mg, K의 함량이 가장 높았다. Na의 함량은 168.8~551.7mg의 범위로 식품성분표(1999년)에서 제시한 마요네즈의 Na의 함량(551mg)보다는 대체로 낮은 편이었고 특히 키위드레싱(168.82mg)은 약 30%에 불과하여 성인병예방 차원에서 볼 때 바람직한 결과로 보인다. Ca : P 함량의 비율은 대략 1.17 : 1 수준으로 과일드레싱 자체만으로도 칼슘 흡수에 매우 이상적인 비율을 갖춘 식품이었다. 5. 관능검사는 키위드레싱이 맛과 전반적인 기호도(p<0.05)에 있어 가장 좋은 평가(3.50점)를 나타냈으며 색, 냄새, 질감, 상큼한 맛은 과일의 증류에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로 볼 때 과일드레싱은 색이 아름다우면서 칼로리가 낮고 저염식으로서 그 영양적 가치가 우수하여 상품으로의 개발 필요성이 요구되며 특히 키위를 이용한 드레싱의 이용이 가장 좋을 것으로 사료된다. This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.3%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. the L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4㎎/100g for calcium, 6.5 to 20.5㎎/100g for magnesium and 67.2 to 182.6㎎/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

알쯔하이머병 환자 혈청에서의 베타 아밀로이드 단백질에 대한 특이 항체량 측정 : 알쯔하이머병의 생화학적 진단지표 개발 Development of Biomarker for Alzheimer's Disease Diagnosis

소정온,허지연,심혜진,김종원,나덕렬,이필휴,정선주,박문호,주인수,송미숙,김영호,묵인희 대한치매학회 2004 Dementia and Neurocognitive Disorders Vol.3 No.1

Background:Alzheimer's disease (Ad) is a neurodegenerative disorder that is rapidly increasing with the aging society, requiring a need for early diagnosis and prevention. However, diagnosis on AD has only been possible through limited methods such as neuropsychological examination or MRI. AD is characterized by deposition of senile plaques and neurofibrillary tangles in the brain. Aβ peptide in senile plaques seems to play a central role in the neuropathology of AD. Several biochemical markers for AD are available, including reduced Aβ protein, a change in ratio between Aβ40 and 42 and increased level of tau protein in the cerebrospinal fluid (CSF). Methods:This study analyzes anti-Aβ antibody from serums of AD patients using the ELISA. The levels of anti-Aβ antibody from patients with idiopathic Parkinson's disease or stroke and from normal control were compared to that of AD patients. Results:Our results showed a significantly lower anti-Aβ antibody level in AD compared to those with other neurological diseases or control. Conclusions:These data showed that the anti-Aβ antibody level in the serum may be used to diagnose the presence of AD.

식사를 통한 N-Nitrosamine의 추정 섭취량 평가

신정혜,김연희,이수정,손미예,성낙주 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.1

단체급식소 12개소의 식단을 수거하여 각 메뉴별 및 1인분 식단별 NA 함량을 분석하였고 인공소화 기법을 활용하여 체내에서 생성 가능한 NA의 함량을 예측하였다. 육류와 어패류를 주재료로 요리된 메뉴들의 인공소화 전·후 NA 함량을 분석한 결과 멸치볶음에서 NDMA 함량이 흔적량 ~ 4.8 ㎍/kg으로 가장 높았고, 채소류를 주재료로 한 메뉴들에서는 불검출에서 흔적량의 NDMA가 정량되었으며, 인공소화 후에도 흔적량 이하로 정량되었다. 1인 분량의 식사를 수거하여 인공소화 전·후의 NA를 분석한 결과 NDMA는 인공소화 전 0.20 ~ 0.78 ㎍/kg의 범위였으나 인공소화 후에는 0.43 ~ 0.80 ㎍/kg으로 약간 증가하였다. 상기의 분석 결과를 기초로 하여 성인 1일 NA 섭취량을 계산한 결과 0.60 ~ 2.34 ㎍/day/person이며, 인공소화를 통한 체내에서의 생성량을 고려하면 최대 5.15㎍/day/person으로 추정된다. N-nitrosamine (NA) contents depending on simulated gastric digestion were analyzed with 12 kinds of diets collected from institutional food service those diets were estimated the total NA amounts including both intake from food directly and its endogenous formation in human body from simulated gastric digestion. NA was determined in dishes of meats, fished and vegetables before and after simulated gastric digestion. N-nitrosodimethylamine (NDMA) contents were from not detected(ND) to 4.8 ㎍/kg in dishes of meats and fishes. After digestion, its contents increased and the highest level was 3.0 ㎍/kg in panbroiled dried anchovy. In vegetable dishes, NDMA was detected as ND ~ trace before and after digestion. The contents of NDMA in diets collected from institutional food service were 0.20 ~ 0.78 ㎍/kg, 0.43 ~ 0.80 ㎍/kg before and after digestion, respectively. The average intake of Na per day to Korean, based on the above data, was 0.60 ~ 2.34 ㎍/day/person. The maximum daily intake of NA was reduced to 5.15 ㎍/day/person when considering NA amounts formed endogenously by simulated gastric digestion.