지도 : 희망클럽-나의 집단지도-

조창숙 어린이재단 (구 한국복지재단) 1966 동광 Vol.10 No.3

유분증 아동의 모래놀이치료 사례연구

조창숙,윤운성 한국에니어그램학회 2016 에니어그램연구 Vol.13 No.1

본 연구는 모래놀이치료가 유분증 아동의 유분증상 감소에 미치는 영향과 유분증을 동반한 아동의 문제행동의 변화를 모래놀이치료 사례분석을 통해 알아보는데 그 목적이 있다. 모래놀이치료 중재과정은 주1회 40분씩 15회기와 추후 1회기로 총 16회기를 실시하였다. D 센터의 모래놀이치료실에서 실시하였고, 부모상담 및 교육은 아동의 유분증이 나타나게 된 배변 훈련, 가정환경과 가족의 변화 등에 대한 내용으로 이루어졌고, 전체 4회를 하였다. 본 연구의 결론은 다음과 같다. 첫째, 모래놀이치료가 아동의 유분증상을 감소시키며, 긍정적인 영향이 미치는 것을 알 수 있었다. 둘째, 모래놀이치료가 유분증을 동반한 문제행동 감소에 영향을 주었다. 셋째, 배변에 대한 아동의 의사표현능력도 향상된 것으로 나타났다. 따라서 본 사례연구가 제시하는 것은 모래놀이치료의 중재가 대상아동 유분증상의 빈도감소 에 효과가 있었으며, 유분증을 동반한 문제행동의 감소와 배변행동에 대한 의사표현도 향상되었 다는 점이다. 모래놀이치료가 아동의 배변행동에 대한 두려움과 불안을 해소하여 자신을 양육하 고 배변행동을 연습하며 바람직한 배변행동으로 연결되면서 아동 스스로 자신의 발달과 내적성장을 위해 노력하는 자기실현경향성이 있다는 것도 알 수 있었다. The purpose of this study is to know if the sandplay therapy effect on reducing childhood encopresis symptoms or not. And I want to see the meaningful change of a child from the cases' analysis. Therefore, I studied about a definition and character of encopresis, and then looked the family's atmosphere and change up. Thus, the counseling process in the sandplay had progressed totally 15 sessions, that was 40 minutes per 1 week during treatments and we met one more time after treatment. In the D sandplay center, he played with sand and figures. And I taught to his parents how to training the bowels' function of a encopresis child and talked about family's environment or changes after treatments for 4 sessions. The conclusions of this study are below. First, the sandplay therapy reduce childhood encopresis symptoms and effect him positively. Second, the sandplay therapy effect to reduce disorder behavior according to encopresis. Third, the child's communication skill improved. First time, he didn't express his opinion before the counseling, opened the bowels in his pants, so his parents recognized from the smell. In the 8th session, he said to counselor “I want to go to bathroom.” clearly..

韓國의 粥類考

趙昌淑 건국대학교 1984 學術誌 Vol.28 No.2

As a part of study on the course of development of Korean foods, the literature on cereal gruels was reviewed. The informations on the prehistoric age were speculated through remains and those on the middle and modern ages were from various records. In the primitive farming age, main foods consisted of cereal grains and vegetables and often meat and fish were included. Eyen after farming was settled, gruels, steamed rice and steamed rice cakes were continued to be the main food items. Kinds and materials of various gruels were also classified and analized in this study. The characteristics of gruels are summarized as follows : 1.Various medicinal materials were added into gruels in order to prevent diseases. 2.When there was food shortage due to a bad harvest, gruels were made because of their larger volumes compared to other foods produced with the same materials as used in gruels. 3.Gruels were used also for traditional ceremonies such as the worship of ascendants and funeral rites.

韓國의 餠餌類 考

趙昌淑 건국대학교 1976 學術誌 Vol.20 No.2

In the early days, life was mainly depended upon the products of the soil, so it was quite natural that our staple food was In the shape of cake mostly made of grain. Siru-ttuck, one of the primitive type of Korean caked, is simply made only by steaming the powdered grain of any kinds. After this stage, the rice cake became most popular among the people as the rice Plantation was widely spread and the method of cake-making developed. At first, however, the cakes were simply fashioned by way of only boiling the powdered grain. But it became more and more delicate in its color, shape and scent as well as in its component ; some were added with fruit or wild flowers to achieve its favor while others were even mixed with herbmedicine for the purpose of tonic. The method of making ttuck (cakes) varied as to the materials. The dough of rice powder is thoroughly steamed and pounded in the mortar to have it sticky and glutinous, which is generally called to-byong or the pounded cake. The flied one is named jyon-byong. Tan-ja is the name for the one shaped like small balls. Jyng-byon is the special make that is fermented with wine. Those are the variations of cakes we have had until the end of Yi-dynasty, when the technique of cake-making reached its summit. From then it took course towards luxury far beyond the reach of general public. The agricultural society is doomed to depend upon the change of the climate-se-called providence. It may be quite natural that people are tend to pay utmost attention to the rite and ceremony, with which they expressed their wishes and worships. Ttuck (cakes) are used as their tributes to the gods, praying for good harvest or thanking for the abundance. The ttuuk used in those occasions are mostly white, since they took the white as the symbol of sacredness. On the contrary to the white, the red is considered as a warning to the evil spirits, the sign of an exorcism. Thus the ttuck (cakes) have been closely related with the people's daily life, and became one of the most favored foodstuffs. It generally used, or rather inevitable, for such occasions as wedding, social association and rituals worshipping their ancestors. The cake used for those purposes are differed with the season and the nature of the event. However, this kind of cult for ttuck (cakes) is gradually fading out as the industrial age set in. But is also true that there are nowadays voices calling for the rivival of the old fashioned foods such as ttuck (cakes) and its variations. It seems that such demand is along the line of the general movement of today restoring the humanity. The writer of this article sincerely hope that the traditional aspect of our culture should be preserved in one or another.

韓國의 家釀酒考 : 朝鮮時代 中期 以後를 中心으로

趙昌淑 建國大學校生活文化硏究所 1986 생활문화ㆍ예술논집 Vol.9 No.-

This study was conducted to investigate the cultural, social, and political background for the development of Korean traditional brewage since the middle of Yi-dynasty(1500∼1900). Rationality and irrationality of methods of brewing was studied also. The methods of brewing and the names of cereal wines are assummed to have been introduced from china. As Buddism began to sink and Confucianism to rise, alcohol driking habits became more popular than tea drinking habits. An agriculture-first policy was more emphasized as the political situation settled and this resulted in increased rice production. Moreover, luxurious life styles of illustrious officials together with frequent ceremonial occasions stimulated the brewage. Various methods of brewing could be developed because brewing was allowed at home in those days. Methods of brewing are found in various books written by a few women with brewing experiences:Eum-Sik-Di-Mi-Bang (1670): Kyu-Hap-Chong-Suh (1815): Yang-Ju-Bang(1835). Findings from these books are summarized as follows: 1. The number of kinds of wines was 49 in Eum-Sik-Di-Mi-Bang, 17 in Kyu-Hap-Chong-Suh, and 77 in Yang-Ju-Bang. The wines were all made from cereals. 2. Materials of wines were mainly composed of regular rice and glutinous rice. Some of the wines also included other cereals such as wheat and barley, and legumes in small amounts. 3. Wheat and rice mainly were used for starter, in lump or in small pieces. In some cases, small amount of legumes or other vegetable materials were used. This can be observed also in various areas of Asia. 4. The most commonly used ratio of major cereal to starter was 10:1. The ratios, 10:0.3 and 10:10 were also used. 5. Spring and autumn were the best wine making seasons. In winter, heating was needed, It was very difficult to brew wines in summer, A lucky day and an unlucky day for wine making were determined by consulting a fortuneteller. Sometimes wines were made on the specific day which was decided by prognostication periods needed for wine maturation were different depending on the kinds of wines and temperature during maturation. Some wines were matured in one day, some valuable wines, in 3∼4 months, and others, in a year. 6. In technical points of brewing, milling, washing, soaking, heating of grains were done in rational ways. Superstition was involved, however, in selection of water and of brewing day and grinding of grains. 7. The most commonly used standard method of brewing was as follows: the ratio of rice to starter was 10:1∼1.5, in two heating steps of major grains, powered form of grains were cooked to paste for primary wines and granular form of grains were cooked as they were for secondary wines: brewing temperature was at 20∼25˚C:period of wine maturation was 1∼2 weeks. 8. In wine making, very close attention was paid to water, container, preparation method used. 9. There was no objectively determined methods in measuring ingredients and in adjusting temperature of brewing.

食品 中의 칼슘에 對하여 : 溶出液(국물) 中의 칼슘의 定量

趙昌淑 건국대학교 1967 學術誌 Vol.8 No.1

Calcium content of food soup and extraction rate with regard to the length of boiling time. 1) As briefly, Miyok (Lobe leafed Underia) and Dasima (Tangle) contain a considerable quantity of Ca. Dasima contains 480mg%, whereas Myiok contains 702mg%. It has been found that after 15min. of boiling 40.26 mg%, 30 min. of boiling 97.70 mg %, Ca was extracted from Dasima and after 60 min. of boiling, there was no more increase of Ca in the juice. Dasima showed higher rate of extraction which was 18.8% with regard to the length of boiling time than miyok. In the case of miyok there was profound difference in the rate of extraction with regard to the length of boiling time: 15 min. of boiling time 2.85 mg%, 30. min. of boiling 26.15 mg%, and 60 min. of boiling 96.06 mg %. Those are a good source of Ca except milk and milk products. According to Hara's Report, absorption rate of inorganic materials from Dasima in the gastrointestinal tract was 79.5 % that is higher than milk and milk products. Intake of a lot of miyok soup during late part of gestation, after parturition and lactation is significantaly important for mother in Korea. Calcium requirment from gestation to weaning time doubles as compared with normal period and Ca plays a great role in the course of blood coagulation and of bone formation of new born baby. 2) Ca content of myongtai (dried alashan pollack) was 7.03% and 6.81% in myoruchi (dried small sardine)that is less in quantity than miyok and Dasima and found no more increase of Ca after 15min. of boiling time. 3) In the case of bone from cattle, Ca extraction rate was extremely low, for 2hrs boiling 0.3mg%, for 4hrs 0.7mg% and 6hrs only 2.6mg%. In other words, sea weeds are a good source of Ca and showed high extraction rate with regard to the length of boiling time. Dried fishes are secondary source of Ca and no more Ca was extracted after 15 min. of boiling time. Bone from cattle cotains considerable amount of Ca, however extraction rate was extremely low and slow that it will not be a good source of Ca.

Protease를 調理에 利用하기 위한 硏究 : -몇 가지 植物部分 粗成分의 軟肉效果에 關하여-

趙昌淑 건국대학교 1978 學術誌 Vol.22 No.1

Precooking method of meat using fruit juice, mulberry leaves, mulberry root peel and apricot seed were tradetionally known in Korea. Pretense activity and tenderizing effect of them on several kinds of meat were exermined through the histological work. And obtained results were as in the followings. 1. Activity of protease were not recognized in all materials but orange juice were seen to be somewhat effective. 2. Meat tenderizing effect was seen in orange and pear but rest of them were of effectless, when treated for 2 days at 5℃ 3. Apricot seed powder was somewhat effective to maintain the chewing texture of the meat 4. Marked reproduction of lactic acid bacteria were seen in all fruit juice cases but other materials were of little effect in bacterial reproduction 5. To tenderize the connective tissue of the meat, pear juice and orange juice were more suitable than the Yonyukso (pretense product sold in market).

主要日刊新聞 家庭欄의 分析과 主婦의 反應

趙昌淑,金敎玉,金暎辰,成玉姬 건국대학교 1974 學術誌 Vol.17 No.1

The purpose of this study is to investigate the degree of the interest of several newspapers in the household management and to analyse the actual need of housewives, the reader of the newspapers, for such informations given by the newspapers. 1305 articles on any subjects relating household management are gathered from 6 major newspapers published in Seoul during the year 1972, from January to December and the answers of 1080 housewives living in Seoul to the Specially prepared questionaire are collected for this purpose. The contents of articles are discussed under the classification of 6 cathegories: clothing, food, housing, child rearing and health, family relationships and home management. All newspapers revealed similar tendencies in providing the family column. The discrepancy between the actual need of the housewives and what has been offered by newspapers was found in every cathegories of the article. The erroneous, inadequate informations are pointed out particularly those of designs and technics of foreign dress making and also the food preparation, whereas well elaborated articles could be also recognized in the field of child rearing and the health. The notable thing was the lack of the interest from the side of newspapers partially also of the housewives in the method of making traditional costume and food, and in the matter of traditional etiquette. For the most of housewives use mainly the newspaper as the resource of their knowledge about the household management the important role of newspaper and the necessity of specialist's supervision for the family column were strongly emphasized by the authors.

Streptozotocin으로 유발된 흰쥐의 당뇨 증상 개선에 미치는 한약재 첨가 청국장 추출물의 영향

조창숙,김소영,최문열,김미형,고경아,김미려,서부일 대한본초학회 2022 大韓本草學會誌 Vol.37 No.4

Objective : This study was conducted to investigate antidiabetic effects of chunggugjang with medicinal herbal complex (CJ) in streptozotocin (STZ)-induced animal models. Method : STZ (65 mg/kg) was injected intraperitoneally to induce diabetes. Then rats were divided into 5 groups ; NG (normal diet + 0.9% saline), COS (STZ +saline 5 mL/kg), COB (STZ + fermented soybean(100 mg/kg), CJ 100/200 (STZ+CJ(100 and 200 mg/kg), CJ 300/600 (STZ+CJ(300 and 600 mg/kg). 4 weeks later, oral glucose tolerance test (OGTT) was performed. After sacrificing rats, serum levels of blood urea nitrogen (BUN), creatinine, aspartate amino transferase (AST), alanine amino transferase (ALT), total cholesterol (TC), and triglyceride (TG) were measured and histological changes were observed. Result : Body weight change and food efficiency ratio (FER) were decreased in the CJ 300/600 group than in the COS group. But, there was no change in water intake. Serum levels of glucose, AST, ALT and BUN were lower in the CJ 300/600 group than in the COS group. Also, TG, TC, and creatinine were decreased in the CJ 300/600 group than in the COS group. According to OGTT, 120 minutes postprandial glucose levels were lower in the CJ 300/600 group than in the COS group. In addition, administration of CJ extracts restored histopathological damage. Conclusion : The results suggest that CJ can be used as a functional material for diabetes treatment as it has the effect to improve pathological symptoms in STZ-induced diabetic rats. 1

제1형 당뇨모델 흰 쥐의 간과 신장에 미치는 한약재 첨가 콩 발효식품의 영향

조창숙 ( Chang Suk Jo ),김소영 ( So Young Kim ),최문열 ( Moon-yeol Choi ),김미형 ( Mi Hyeong Kim ),김미려 ( Mi Ryeo Kim ),서부일 ( Bu-il Seo ) 한약응용학회 2021 한약응용학회지 Vol.21 No.1

Objective : Diabetes mellitus (DM) is a chronic metabolic disorder characterized by high blood glucose levels due to the relative or absolute deficiency of insulin action, and has become a major public health and economic problem worldwide. Godjang (GJ) was made by fermentation of soybean with herbal medicine. The purpose of this study was to investigate the effects of Godjang (GJ) water extracts on antidiabetic markers in streptozotocin (STZ, 65 mg/kg of BW, IP injection)-induced type 1 diabetic rats. Methods : Experimental DM was induced by intraperitoneal injection with a single dose of STZ (65 ㎎/㎏) in Sprague Dawley rats. In other words, animals were divided into 4 groups; NG (normal group + 0.9% saline), COS (diabetic group + 0.9% saline), GJ 200 (diabetic group + Godjang (200 mg/ kg, BW)), GJ 600 (diabetic group + Godjang (600 ㎎/㎏, BW)). Treatments were performed orally administration for 4 weeks. After the experiment of 4 weeks, the blood samples and organs were collected and then serum levels of glucose, BUN, creatinine, TC, TG, ATS and ALT were measured, respectively. Results : At the 4 weeks of GJ administration, the body weight gain were lower in diabetic groups than normal group. The serum glucose levels were significantly lower in the GJ 200 and 600 group than COS group. In serum, AST and TG levels significantly decreased in GJ 600 group compared to COS group. The serum levels of ALT, TC, BUN and creatinine were decreased in GJ 200 and 600 groups compared to COS group. Conclusion : Our results suggest that Godjang water extracts would have antidiabetic effects in STZ-induced diabetic rats.