동서양의 식용꽃에 대한 고찰 : 조리방법을 중심으로

김영순,이정희,오순덕,정은미,최지영,유은순,장정미,정진선,하상민 高麗大學校 倂設 保健大學 保健科學硏究所 2001 保健科學論集 Vol.27 No.2

Edible flower means a flower that is good to eat is subject to either cooking or appetizing. In general, people eat edible flower as raw so that the loss of vitamin and inorganic are minimal. Edible flower is usually utilized as salad material or aromatic, decoration for jelly or cake and solid stuff in soup. Thus, decorating food by edible flower improves flavor, fragrance and appetite. Edible flower serves various purposes both east and west. In Korea, Edible flower is mainly subject to soup, cooked potherbs, frying, tea stuff, brewing and etc, whereas in Japan, its various usage covers cooked potherbs, pickle, sliced raw fish, frying, salad, jelly and decoration. On the other hand, Edible flower is used as numerous salad and tea stuff, condiment, roasting, meat, sweets and desserts in Western Hemisphere.

초·중·고등학교 학생·학부모·일반교사의 보건교육 영역별 요구도와 보건교육

윤순녕,김영임,최정명,조희순,김영희,박영남,오경순,이분옥,조선녀,조소영,한선희,하영미 韓國學校保健學會 2005 韓國學校保健學會誌 Vol.18 No.1

Purpose: The purpose of this study was to identify the needs of health education in students, their parents and teachers in the elementary, middle and high schools and the current situation of health education class. Method: The subjects of this study were a total of 9450 persons including students, their parents and teachers from 279 schools throughout the country. They were selected through convenient sampling. Data were analyzed through x^(2)­test and ANOVA. Result: Students, their parents and teachers replied that 18 dimensions of health education class (DHEC) are necessary. The four DHEC - healthier life style, sex education, mental health and safety education - showed high educational needs in students, their parents, and teacher. High school students had higher educational need of 'symptom management for daily living' than elementary and middle school students. Students, their parents and teachers in elementary school had higher educational needs of 17 DHEC that those in middle and high school. The percentages of schools with health education class taught by health teachers were 99.2%, 75.5% and 66.0% respectively in elementary, middle and high schools. Health education was given mainly using physical education classes at elementary schools, and creative class hours at middle and high schools. In general, health education took 1-3 hours per week at elementary schools, and less than an hour at middle and high schools. Conclusion: Therefore, based on the results, systematic health education class should begin from elementary school to meet the need of health education in students, their parents and teachers, and further study should be made on the number of hours required and the amount of contents of 18 DHEC.

초·중·고등학교 학생, 학부모, 일반교사의 보건교육 요구

윤순녕,김영임,최정명,조희순,김영희,박영남,오경순,이분옥,조선녀,조소영,한선희,하영미 韓國學校保健學會 2004 韓國學校保健學會誌 Vol.17 No.2

Purpose : The purpose of this study was to identify needs of health education of the students, parents, general teachers, and health teacher of the elementary, middle, and high schools. Method : 279 schools of elementary, middle, and high school were sampled nonproportionally during the period from June 28 to July 26, 2004 . The data were collected by the questionnaire from 1,888 students, 1,876 parents, 1,695 general teachers, 279 health teachers. A frequency, % and χ2-test were used to analysis by SAS program. Result : 1. It showed that 98.1% of elementary school students, 92.3% of middle school students, 89.6% of high school students answered that they need health education. The most of students, parents, and general teachers had high interests in health education. 2. In the case of students, main causes of needs of health education was 'to prevent diseases or accidents''. But parents answered that it was 'to build up a healthier behavior'. General teachers answered that it was 'more effective systematic and continuous health education'. 3. Over 80% of students, parents, and general teachers about the question of who qualified person is to teach health education as a regular class responded that health teacher is available. Especially 93% of elementary school students answered like that. 4. The most of students, parents, and general teachers answered that health education in the classroom is favorable 1 to 2 hours per week. Conclusion : As results of the study , the majority of students, parents, general teachers agreed needs of health education. Therefore, on the basis of this study, systematic and continuous health education is necessary. Additionally the establishment of independent health subject is required certainly.

국내 시판 고령친화식품의 품질특성

장미순 ( Mi-soon Jang ),김풍호 ( Poong-ho Kim ),오재영 ( Jae-young Oh ),박선영 ( Sun Young Park ),김예율 ( Ye Youl Kim ),강상인 ( Sang In Kang ),김진수 ( Jin-soo Kim ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.3

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

위절제술 환자의 표준진료지침 개발 및 적용 효과

김은희,김철규,이순교,김순덕,이혜옥,권정순,이경미,이민미,심순미,유용만,신종식,강은희,이상일,김병식,오성태,육정환,박수길 한국의료QA학회 2003 한국의료질향상학회지 Vol.10 No.2

Background : Gastric cancer is the most common malignant tumor in Korea. surgical operation is one of the major treatment modalities for gastric cancer patients. Therefore, gastrectomy is one of the most common procedures in General Surgery. There were variation in length of hospital stay and medical treatment for gastrectomy between three surgeons at Asan Medical Center. Clinical pathways have received considerable attention as a tool for recucing the medical practice variation, increasing the efficiency of care process, and improving the quality of care. The aim of this study was to evaluate the effect of a clinical pathway for gastrectomy in gastric cancer patients. Methods : The clinical pathway for gastrectomy was developed and implemented by a multidisciplinary group in Asan Medical Center. A computerized clinical pathway program was developed and revised after a pilot test. A total of 145 patients underwent gastrectomy by three surgeons at Asan Medical Center. We compared the length of hospital stay, patient satisfaction, and unplanned readmission rate between the pre-pathway group(n=67) and the post-pathway group(n=78). We also investigated the degree of satisfaction among the physicians and nurses who were main end-users of the clinical pathway. Results : The clinical pathway was applied to all target patients. The average length of hospital stay was shortened from 12.7days to 10.6days(p<0.01). The degree of patient satisfaction with the care process changed from 90.3% to 89.2% after the implementation of the clinical pathway, but the difference was of satistically significant(p=0.761). Unplanned readmission rate was 2.9% in the pre-pathway group. More than 90% of physicians and nurses answered that the clinical pathway had been a useful tool in their medical practice. Conclusions : The findings of the study demonstrated that implementation of the clinical pathway for gastrectomy produced substantial reduction in the length of hospital stay while improving the quality of patient outcomes. The computerized clinical pathway program can be used as one of the powerful patient management tools for reducing the practice variations and increasing the efficiency of care process in Korea hospital settings.

연령증가에 따른 혈압요소들의 좌심실비대 및 관동맥질환과의 관련성

박재석,박창규,박미영,박재형,김용현,나진오,신성희,서순용,홍순준,박성미,임홍의,김응주,서홍석,오동주,노영무 대한순환기학회 2004 Korean Circulation Journal Vol.34 No.2

Drop box weir의 水理特性에 關한 硏究

吳壽勳,權純國 서울大學校 農科大學 1986 서울대농학연구지 Vol.11 No.1

This study was intended (1) to estimate the accurate stage discharge relationship through field measurement on a weir located at the outlet of the Sangrim watershed, (2) to investigate the reliability of the stage-discharge relationship of the Sangrim Drop-box weir in relation to the approach angles of flow and the stream slope and the maximum probable sedimention using the fixed bed model and the movable bed model tests respectively, (3) to find a new stage gaging point which would supplement the gaging point which it currently used (G-1), and finally, (4) to find the usage limit of the Drop-box weir for other hydrologic studies of the watershed. The results of the study can be summarized as follows; 1. Stage-discharge relationship of the Drop-box weir was ?? at stage gaging point G-1. 2. The stage-discharge relationship at the stage gaing point G-1 appeared to have little effect with different approach angles. With different stream slopes, the relationship was one curve at discharges up to about 4㎥/s. On the whole the stream slope change appeared to influlence slightly to the stage-discharge relationship. 3. The maximum probable sediment accumulation estimated using the movable bed model test was 1.2~1.5 meters high meausred at 1.8 meters upstream from the weir head wall. This sediment accumulation showed little effect on a reliability of the stage-discharge relationship at the stage gaging point G-1. 4. The stage gaging point G-2 selected to supplement the limitations of the stage gaging point G-1 showed a straight lime stage-discharge relationship. This G-2 was generally safe against the approach angles, stream slope changes and sediment deposition at weir upstream. It can therefore be recommended that the gaging point be set up at G-2. 5. The greatest storm for a single event during the period of study was only 75mm. In the future it recommended that the stage-discharge relationship for the weir under study must be newly tested at high flow rates created by the greater storms. 6. From the results of the laboratory experiment and the observed operation of the drop box attached to the weir, it can be conclude that the Sangrim Drop-box weir is acceptable and representative of field weirs for other hydrologic studies in Korea.

母乳內 Amylase含量에 關한 硏究

吳東鮮,金舜謙,崔平和 고려대학교 의과대학 1984 고려대 의대 잡지 Vol.21 No.1

It is well documented that human milk contains amylase but not in cow’s milk. Besides the level of amylase activity in saliva and in pancreatic juice is very low at birth, but increases during the first month of life. Present study was carried out to determined the amylase activity in breast milk from various stages of lactation and to compared with that of duodenal juice from infant. The effect of low pH on human milk amylase activity and contribution of human milk amylase activity to total amylase activity in duodenal juice were also studied. Total 201 samples of milk were obtained from 109 mothers during the March to July 1983 and results were as follows. 1) amylase activity was high in colostrums and somewhat lower in milk from day 14 to day 30 after delivery. In this period of lactation, breast milk contained higher amounts of amylase than duodenal juice from infants aged 1 to 6 months. 2) Low amylase activity was found in milk from 4 month or more after delivery. 3) A pH of 5.3 does not inactivate the amylase and there was considerable breast milk amylase activity in duodenal juice after a meal of breast milk. Breast milk amylase could thus contribute to the breast-fed infant’s ability to digest starch.

한국 토목건설업의 현황과 발전전략

오순모 공주영상정보대학 2000 논문집 Vol.7 No.-

국제적 조류는 가격경쟁에서 풀질경쟁을 넘어 기술과 부가가치의 경쟁, 유연성과 서비스경쟁 시대에 있으므로 정부정책과 업체의 핵심역량이 합심하여 국제수준의 기술경쟁력 향상에 적극 대처 해야한다. 1. 경쟁력 강화전략 ①기업체질개선; 단순시공위주에서 복합적 서비스산업, 기술 집약적이고 고부가가치산업으로 전환하고 신기술의 정보 확산노력해야 한다. ②공사부품의 단순화, 표준화 및 시공의 기계화, 시공기술개발을 해야 한다. ③기존 가격경쟁에서 기술지향적 비가격경쟁체제로 시장 매카니즘을 변화한다. ④건설업의 EC화 광대하고 다양한 사업을 일괄적으로 수행하는 것은 불가함으로 업체의 분업화, 특성화, 전문화, 계열화함으로 종합관리System을 구축하고 종합관리 및 각 전문분야의 핵심역량을 향상하게 하여 기술력과 경쟁력을 갖게 한다. ⑤의식개혁 전문업체육성, 업체간 긴밀한 협력, 꾸준한 기술개발이 국제경쟁력의 원천이다. ⑤건설제도 및 정책개선; 상기한 기술개발 저해요인을 법적 제도적으로 제거하고 경쟁력 배양을 위한 특혜수준의 동기부여 한다. 2. 새로운 건설산업 육성전략 ①급속한 변화에 대응하고 21세기를 주도하는 미래전략산업으로 적극 육성한다. ②미래형 사업의 개발, 지하 개발, 해양 개발, 우주 개발 등 수주사업에서 개척사업으로 하는 도전적 전략수립 한다. ③전략적 개척자로서 전환하고 업무영역의 확대 고급기술에 적극 대응한다. ④경영의 국제화, 정보조직의 최적활용 한다. ⑤현지화와 국제 분업, 국제간의 협력사업으로 육성한다. ⑥변화에 대응할 새 역군의 양성에 주력한다. 근자에 이르기까지 건설기술의 중요성을 강조한 많은 노력과 논의가 있었으나 오늘까지 발전을 이루지 못하고 답보상태에 이룬 문제점을 조명하고 보다 의욕적이고 미래지향적인 기술발전 계획의 골간과 추진방안의 체계를 검토하였다. 가장 근본적인 문제해결은 각 해당 당사자의 이해를 초월한 과감하고 적극적이고 본격적인 해결노력이 경주되어야 한다.

솔잎 첨가김치의 관능적 품질

오영애,서기용,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

솔잎물추출물(WEPN)이 김치의 보존성과 품질에 미치는 영향을 조사한 결과는 다음과 같다. WEPN의 첨가가 김치의 품질에 미치는 영향은 WEPN을 1~3%범위로 첨가하여 관능검사를 실시해 본 결과 2%되게 첨가하는 것이 종합적인 맛과 색상면에서 양호하였으며 3%를 첨가한 경우는 색상면에서 좋지 않았다. WEPN을 2% 첨가한 김치의 숙성중 신맛, 아삭아삭한 맛, 김치냄새 및 종합적인 맛을 측정한 결과 신맛은 무첨가 보다 낮았으며, 아삭아삭한 맛은 숙성전반에 걸쳐 무첨가보다 높았다. WEPN의 첨가는 숙성김치에서 발생하는 불쾌취를 줄임으로서 김치의 냄새가 상당히 개선되었으며 숙성초기에는 큰 차이를 보이지 않았으나 숙성이 진행될수록 종합적인 품질이 향상되었다. WEPN의 첨가가 김치의 보존성에 미치는 영향은 WEPN의 첨가김치는 pH 저하가 현저히 둔화되었으며 산도의 측정결과도 pH 측정결과와 일치하였다. 10℃에서 가식기간은 무첨가의 경우 15일, 1%첨가 경우는 17일, 2%첨가 경우는 20일로 첨가농도가 증가에 함에 따라 연장되었다. This study was carried out to improve shelf-life and quality of kimchi through controlled fermentation by using pine needle extract. Sensory tests of odor and overall taste revealed the kimchi containing 2% pine needle extracts was better than control products during fermentation. Especially, crisp taste was higher in pine needle treatment than in control during the entire fermentation periods of kimchi. The decrease in pH and increase in acidity were significantly lower in pine needle-added kimchi than control during the entire fermentation periods, thus increasing the period during which is eatable. The shelf-life of kimchi by using 0, 1, 2, and 3% water extracts of pine needle prolonged approximately 15 days, 18 days, 20~21 days and 25~26 days, respectively. The decrease in sour taste of kimchi after 15th days of fermentation showed higher in high concentration of pine needle.