학령전기 말더듬아동의 어머니-아동 상호작용 행동특성

김정미,심현섭,이은주,Kim, Jeong-Mee,Sim, Hyun-Sub,Lee, Eun-Ju 한국음성학회 2005 음성과학 Vol.12 No.3

This study was to examine the relationship between maternal interactive behaviors and stuttering behaviors in preschool children who stutter. Participants were twenty-four children who stutter and their mothers. For the purpose of the current study, 5$\sim$10 minutes of 50 minutes videotaped scenes originally collected to develop fluency assessment instrument were re-videotaped. They included mother-child interactions during playing with toys and reading book situations. Mothers-children interactive behaviors were assessed with Maternal Behavior Rating Sroles(MBRS) and Child Behavior Rating Scales (CBRS). And children's stuttering were assessed with Paradise-Fluency Assessment(P-FA). The results were as follows: 1) the maternal interactive behavior did not significantly differ depending on situations, but scores of maternal responsive factor were higher in the play situation than in the reading situation. 2) Maternal responsiveness might influence on promoting the children's pivotal behavior with children who stutter. And 3) the level of maternal responsiveness was the predictor of children's stuttering behaviors. The therapeutic implication of the results were discussed.

오븐을 이용한 단체급식용 반조리식 제육구이 개발

김정미,김옥희,Kim, Jeong-Mee,Kim, Ok-Hee 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

아로마테라피용 배초향(Agastache rugosa) 줄기의 방향성 정유 성분

김정미,Kim, Jeong-Mee 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3

This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. These components were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosa were contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highest among its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol, chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also contained ketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1-one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were also detected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in the stems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene, and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids and terpenoids as flavoral essential oil components for natural aromatherapy.

실리콘 하이드로겔 렌즈 착용과 안구건조

김정미(Jeong-Mee Kim) 한국안광학회 2021 한국안광학회지 Vol.26 No.3

Purpose: To investigate whether dryness is relieved after wearing silicone hydrogel lenses for one week. Methods: Silicone hydrogel (SiHy) contact lens was worn on the eyes of 29 subjects (23.12±1.69 years, female: 20, male: 9). Noninvasive tear break-up time (NITBUT) and redness were measured using Keratograph 5M. The subjects were surveyed using the Ocular Surface Disease Index (OSDI) and Contact Lens Dry Eye Questionnaire-8 (CLDEQ-8) questionnaires for dry eye and subjective ocular symptoms. Results: Before wearing SiHy lenses, 11 subjects (37.9%) were diagnosed with dry eyes based on the OSDI score. During the seven days of wearing the SiHy lens, there was a significant difference in NITBUT (p=0.005), but no significant difference was observed in bulbar and limbal redness. The subjective ocular symptoms of five items related to wearing contact lenses were significantly different for all items: discomfort (p= 0.043), dryness (p=0.033), changeable vision (p=0.025), closing eye (p=0.041), and lens removal (p=0.012). Conclusions: In contact lens practice, it is important to recommend an appropriate contact lens material, wear schedule, or replacement modality that may alleviate dryness and discomfort.

뉴톤 링 공차 변환 프로그램

김정미(Jeong-Mee Kim) 한국안광학회 2021 한국안광학회지 Vol.26 No.4

Purpose: To develop a program that converts the Newton ring tolerance used in lens fabrication into the numerical tolerance of the radius of curvature and diopter tolerance. Methods: Using the formula of the Newton ring interferometer and the program language of RAD Studio 11, a program was developed to convert the Newton ring tolerance used for lens surface manufacturing process into the numerical tolerance of the radius of curvature and diopter tolerance. Results: This program was applied to the fabrication tolerance in the lens drawing for the diamond turning machine (DTM) processing of a general lens and the measurement tolerance of the contact lens mold. When the radius value of curvature, value of effective diameter, number of allowed Newton rings, and the refractive index of the lens were input, it was confirmed that a numerical tolerance range, a % range of numerical tolerance, and a diopter tolerance range were output, which could greatly help lens makers tolerance-analysis-work. Conclusions: Since the program of this paper describes how many Newton ring tolerances are equal to the fabrication tolerance of the DTM and the measurement tolerance of the 3D non-contact measuring device in the quality control (QC) of the contact lens mold, it is judged to be a very helpful program for the tolerance analysis work of lens makers who judge the degree of tolerance by the number of Newton ring interference fringes.

영유아 교사 효능감 검사 도구 개발 및 타당화

김정미 ( Jeong Mee Kim ) 한국유아교육학회 2015 유아교육연구 Vol.35 No.4

본 연구에서는 영유아 교사 효능감 검사를 개발하고 신뢰도와 타당도를 검증하여 한국에서 적용 타당성을 확인하고자 하였다. 이러한 연구 목적에 따라 서울시, 경기도, 충청도, 전라도, 및 경상도에 소재한 어린이집, 유치원 및 방문교육기관에 근무하는 영유아 교사 502명을 연구대상으로 선정하였다. 연구절차는 먼저 선행연구 고찰을 통해 영유아 교사의 개인적 교사 효능감을 측정하는 24개 문항을 개발하고 문항반응분석을 통해 최종 13개 문항을 확정하였다. 확정된 문항에 대해 탐색적 요인분석을 실시한 결과, 영유아 교사의 교사 효능감 검사(TEI)는 3요인 구조가 적합한 것으로 확인하였으며, 하위요인은 각각 유능감, 자신감, 소명감으로 명명하였다. 도구에 대한 전체 신뢰도는 .85로 비교적 높게 나타났으며, 확인적 요인분석, 전체 및 하위 요인들 간 상관관계, 공인타당도 분석을 통해 도구의 타당성을 입증하였다. 따라서 본 검사는 영유아 교사의 개인적 효능감을 측정하기 위한 도구로 안정적임을 입증하였다. 부가적으로 연구대상 교사들 간의 정서 효능감 차이를 살펴본 결과, 근무기관 유형과 경력연수에 따라 교사 효능감에는 차이가 있었다. The purpose of this study was to develop and validate the Teacher’s Efficacy Inventory for Early Childhood(TEI). A total of 502 early childhood teachers participated in the study. Initial items were developed and then were reduced by conducting item content and factor analysis. Exploratory factor analysis showed that TEI consists of 13 items and three factors. Each factor from the TEI demonstrated clear convergent validity, proper internal consistency, and good test-retest reliability. Confirmatory factor analysis indicated a good model fit which suggests good construct validities. Also, there was a significant correlation between total and sub-dimension scores indicating good concurrent validity. Furthermore, the results of ANOVA analysis found that there were significant differences between teachers’ characteristics and their efficacy. In conclusion, the TEI seems to be a useful tool for assessing early childhood teacher efficacy in the field.

Factors Affecting Contrast Sensitivity Function in Refractive Surgery Patients

Jeong-Mee Kim(김정미) 한국안광학회 2021 한국안광학회지 Vol.26 No.4

Purpose: To analyze the factors influencing contrast sensitivity function to evaluate visual quality after corneal refractive surgery. Methods: Fifty-four subjects (age, 23.56±2.38 years) who underwent conventional laser in situ keratomileusis were included. From the measured contrast sensitivity data, the area under the log contrast sensitivity function (AULCSF) was calculated. The contribution of all independent variables to AULCSF under photopic and mesopic lighting conditions after surgery was assessed using backward stepwise multiple regression analysis. Results: In the final multiple regression model, in order of influence, corrected spherical equivalent (p=0.021), uncorrected distance visual acuity (p=0.021), total higher-order aberrations (HOAs) (p=0.030), spherical aberration (p=0.045), and ablation depth (p=0.048) were significantly associated with the photopic AULCSF. In order of influence, objective scatter index (p<0.001), total HOAs (p=0.008), and scotopic pupil size (p=0.031), were significantly associated with the mesopic AULCSF. Conclusions: The findings of this study suggest that ocular HOAs were a factor influencing contrast sensitivity regardless of the lighting conditions, and intraocular scattering had a much greater effect on mesopic contrast sensitivity than photopic contrast sensitivity in corneal refractive surgery patients.

젊은 성인 근시안의 파면 고위수차

김정미(Jeong-Mee Kim) 한국안광학회 2019 한국안광학회지 Vol.24 No.3

Purpose: To analyze the ocular higher-order aberrations (HOAs) in young adults with myopia compared to emmetropes. Methods: Two hundred and fifty-eight eyes of 129 myopic individuals (23.38±2.28 years; range, 20–31 years) and 68 eyes of 34 emmetropic individuals (22.59±1.69 years; range, 20–26 years) were enrolled. The spherical equivalent (SE) refraction for myopic individuals ranged from -0.88 to −11.75 diopters (D); 67 eyes had low myopia (−0.88≤SE<−3.00 D), 102 eyes were moderately myopic (−3.00≤SE<−6.00 D), 47 eyes were highly myopic (SE≥-6.00 D), and 42 eyes had high astigmatism (cylinder>-1.00 D). Ocular higher-order aberrations for 4 mm and 6 mm pupils were measured using a wavefront analyzer with the Hartmann-Shack technique. Results: No statistically significant differences were found at all levels of HOAs for the 4 mm and 6 mm pupil sizes among the refractive error groups (5 groups). There were significant correlations between the total HOAs and SE of refractive errors for a 6 mm pupil (r= −0.128; p=0.020) but none for spherical aberration (SA) (r= −0.059, p=0.284). Conclusions: Myopic individuals had slight increases in HOAs with increase in the level of myopia; however, there were no statistically differences in total HOAs, third- and fourth-order aberrations, coma, and spherical aberration between myopic and emmetropic individuals. Thus, there were no significant differences between the HOAs of young myopic and emmetropic adults.

남성 정장 수트의 시각적 이미지에 관한 연구

김정미(Jeong-Mee Kim) 한국의상디자인학회 2021 한국의상디자인학회지 Vol.23 No.1

청동호박과 단호박을 첨가한 크림수프의 품질 특성

김정미(Jeong-Mee Kim),노용환(Yong-Hwan Rho),유양자(Yang-Ja Yoo) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.6

본 연구는 각종 영양적, 식품 기능적 특성이 우수한 청동 호박과 단호박을 이용한 크림수프를 제조하기 위해 재료의 첨가량에 따른 품질 특성을 비교하여 최적의 크림수프의 제조 조건을 산출하기 위한 것이다. 그 결과 호박을 이용한 크림수프의 제조 시 주재료인 호박과 화이트 루의 첨가량에 따라 품질 특성에 있어 전반적인 유의성이 평가되어, 호박의 첨가량은 색상과 외관에 대한 선호도에 영향을 주었고, 화이트 루는 점도와 맛에 영향을 준 것으로 평가되었다. 호박은 첨가량이 증가할수록 명도는 현저하게 감소하였고 적색도와 황색도는 증가하였다. 점도, 색상, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 첨가량 38%의 경우에 가장 높은 선호도를 나타내었다. 루 첨가량이 증가할수록 명도는 증가하고 적색도와 황색도는 소폭으로 감소하였다. 색상, 맛, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 첨가량 1.5%인 경우에 가장 높은 선호도를 나타내었다. 닭 육수의 첨가량이 증가하고 우유의 첨가량이 감소할수록 명도는 전반적으로 증가하고 적색도와 황색도는 감소하였다. 점도, 색상, 맛, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 닭 육수 37.5% : 우유 12.5%의 첨가가 가장 높은 선호도를 나타내었다. 점도 특성으로 호박 첨가량이 증가함에 따라 점도가 큰폭으로 증가하였으며 닭 육수도 점도 증가의 요인이 되었다. 또한 화이트 루의 첨가량에 비례하여 점도가 전반적으로 증가하였다. 온도 증가에 따라 점도도 전반적으로 증가하여 온도차에 따라 큰 변화를 나타내었다. 단호박을 첨가하여 제조한 크림수프의 최적 품질 조건으로 호박 첨가량은 단호박과 청동호박을 1 : 1의 비율로 하여 37.5% 첨가하고, 닭 육수는 호박과 동량을 첨가한 후 닭 육수의 30%에 해당하는 양의 우유를 부가했을 때 색도, 점도와 전반적인 기호성이 높았다. 또한 화이트 루는 1.5% 첨가 시 최적 품질의 크림수프 제조를 위한 배합비율로 산출되었다. This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.