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김금란 코리아뷰티디자인학회 2008 코리아뷰티디자인학회지 Vol.4 No.3
Body-painting, one of plastic arts that configures human bodies, began with history of human beings, and has continued to develop and change. In body-painting, physical and ornamental elements coexist with physical artistic ones and these days, it has been represented as performance. As it is combined with fashion, props, stage presentation, lighting, sound, and dancing using diverse themes and techniques, and distinctive representative approaches, it has been loved as a genre of composite art that can be staged. Thus, there have been active studies on baby-painting in diverse genres and this study analyses the results of recent studies on body-painting and classifies it into painting, textile, contemporary art trend, tools, objet, and educational values according to approaches. And it presents limitations and suggestions through analyses on the applied effects when they are applied for body-painting based on such classification. As a result, because of diverse objects and interesting representation used when painting and contemporary art trend are applied for body-painting, a possibility of new creation was found. For textile, applied effect such as sense of rhythm, rhythmical beauty, sense of movement, speed, harmony, and unity could be maximized. And as it provides many new styles of creative motives when it is applied for fashion, it is expected that it can be used for more ranges. If proper tools are used for body-painting, new representative techniques can be developed and unique effect can be produced. As the range of diverse objets is being expanded, it has educational value in emotion through practical education programs for adolescents. Therefore, for development of body-painting, this study suggests that we should present more diverse and intensified studies on artistic, economic and commercial values of body-painting through stage performance or various performances.
발마사지가 복부수술 전 환자의 불안과 수면만족도에 미치는 효과
김금란,오상은,Kim, Geum-Ran,Oh, Sang-Eun 한국가정간호학회 2009 가정간호학회지 Vol.16 No.2
Purpose: This study utilized a nonequivalent control group pre-post test design to test the effects of foot massage on anxiety and sleep satisfaction response in preoperative patients undergoing abdominal surgery. Method: There were 40 subjects in the study (20 in the experimental group and 20 in the control group). The experimental group received foot massage once a day for 2 days before their operation. Data were analyzed with descriptive statistics including mean, percentage, Chi-square, and t-test. Results: There were significant differences between experimental group and control group in the level of the state anxiety, pulse rate, and sleep satisfaction. Conclusions: Foot massage was effective in reducing anxiety and improving sleep satisfaction in abdominal surgical patients before their operation. Thus, foot massage may be used as an independent nursing intervention. This intervention can be performed anywhere, requires no special equipment, is noninvasive, and does not interfere with patients' privacy.
구미지역의 사업체 급식소에서 조리된 채소류의 미생물 품질 및 비타민 C 함량 변화
김금란,장명숙 대한영양사협회 1998 대한영양사협회 학술지 Vol.4 No.2
This study was investigated to see the microbiological results (total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with red pepper powder had higher level of total plate counts and coliforms than guide line. Namul and Saengchae seasoned with soybean, salt, and red pepper paste showed higher remaining rate of vitamin C than those of other seasoned Namul and Saengchae. After holding, Cucumber Saengchae seasoned with red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls or Saengchaes are prepared with served in industrial foodservice institutions