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- 저자 : 박정미(Park Jung-Mi) (검색결과 212 건)
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한의학적 치료로 $^{99m}Tc-HMPAO$ SPECT상 현저한 재관류를 보인 아급성기 중대뇌동맥경색 환자 1례
박정미,정우상,서알안,Park, Jung-Mi,Jung, Woo-Sang,Seo, Al-An 대한한방내과학회 2001 大韓韓方內科學會誌 Vol.22 No.3
For ischemic cerebrovascular disease, it is well known that early luxury perfusion is related to a good clinical outcome and single photon emission computed tomography(SPECT) has the potential for providing useful information about regional cerebral blood flow. We report one case of Rt. MCA infarction mainly treated by oriental medicine and revealed luxury perfusion without thrombolysis. In acute stage, neurological deficits of the patient were very severe. 99mTc-HMPAO SPECT images obtained 10days after the attack showed large perfusion defect in the Rt. MCA territory. We followed up 99mTc-HMPAO SPECT 40days after the ictus. Despite of the poor early perfusion, we found considerably improved perfusion and neurological improvement.
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박정미,최원일,박혜진,한봉태,노재관,Park, Jung-Mi,Choi, Wonil,Park, Hyejin,Han, Bongtae,Noh, Jaegwan 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.
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박정미,최병욱,정우상,Park, Jung-Mi,Choi, Byung-Ok,Jung, Woo-Sang 대한한방내과학회 2001 大韓韓方內科學會誌 Vol.22 No.3
Objectives: We were to assess the effectiveness of combined therapy of Oriental Medicine and Western Medicine on acute stroke. Methods: We selected acute middle cerebral artery territory infarction subjects, within 3 days after stroke onset, who had never have any type of stroke history before. The subjects, admitted to department of Oriental Medicine, received combination therapy of western medical treatment including thrombolytic, anticoagulant, or antiplatelet agents and oriental medical treatment including acupuncture and herbs medication. The other subjects, admitted to department of Neurology, received only modern western medical treatment. The National Institute of Health Stroke Scale (NIHSS) was checked at admission, 1 week and 2 weeks later to assess neurologic improvement. The Modified Barthel Index (MBI) was checked 1 week and 2 weeks after admission to motor function recovery. Results: Comparing the NIHSS between baseline and 1 week later, the combination therapy group showed more improvement than the single-treated with anticoagulants group. However, there was no significant difference between the two groups, comparing 1 week and 2 weeks later with the NIHSS and the MBI. Conclusions: Combination therapy have more beneficial effect on acute stage of stroke.
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만성 활동성 B형 간염에서 생간건비탕(生肝健脾湯)으로 혈청 aminotransferase 수치가 저하된 1례
박정미,정우상,Park, Jung-Mi,Jung, Woo-Sang 대한한방내과학회 2000 大韓韓方內科學會誌 Vol.21 No.2
Indigestion is one of the most frequent symptom in chronic hepatitis. We treated a 20 year-old female patient of chronic active hepatitis type B with Sengangeonbi-tang. The patient complained indigestion and constipation. The serum aminotransferase were higher and viral marker showed hepatitis was in active phase. 1 week later, the symptom had been changed from severe to mild and aminotransferase decreased. We continued to prescribe the medicine 2 weeks more and could observe that the symptom disappeared and the aminotransferase fell down under normal value with no side effect. Sengangeonbi-tang showed desirable effect on indigestion and more rapid recovery of aminotransferase than previous reports about treating hepatitis.
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박정미,유진아,강혜정,엄현주,김상희,송인규,윤향식,Park, Jung-Mi,Yoo, Jin A,Kang, Hye-Jeong,Eom, Hyun-Ju,Kim, Sang Hee,Song, In Gyu,Yoon, Hyang-Sik 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.
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탈춤을 활용한 한국문화교육 방안 연구 -수영야류의 신명문화를 중심으로-
박정미(Park, Jung-mi) 우리말글학회 2020 우리말 글 Vol.86 No.-
본 연구의 목적은 탈춤을 활용하여 외국인 유학생 대상 신명문화 교육방안을 모색하는 것이다. ‘신명’은 인간 누구에게나 내재되어 있는 일종의 ‘마음의 힘’이고, ‘신명문화’는 ‘신명이 발현되는 과정’으로 ‘맺힘과 풀기’의 원리를 통해 구현된다. 또한 신명문화는 한국문화적인 심리로, 한국문화 안에서 구현될 때 한국문화에 대한 깊은 이해를 동반할 수 있다. 따라서 탈춤의 신명문화 구현 방식을 살피고, 이를 토대로 ‘신명문화 교육 모형’을 설계하였다. 특히 본 연구에서는 지역문화의 활용 방안으로 부산 지역의 탈춤, 수영야류를 활용하여 외국인 유학생 대상 신명문화 교육의 교수-학습 방안을 구체적으로 제시하였다. 외국인 유학생은 수영야류 속에 내재된 신명문화의 의미를 이해하고 즐기는 과정을 통해 한국인의 정서와 문화를 이해하고 신명의 진정한 의미를 체득할 수 있을 것이다. 또한 학습자의 생활공간과 연결되는 일상에서 지역 매체, 지역 축제 등을 통해 손쉽게 만나볼 수 있기 때문에 지역문화에 대한 관심과 호기심을 유도할 수 있다. 이러한 관심은 결국 유학생들의 한국어교육과 한국문화교육에도 긍정적으로 작용할 것이다. The purpose of this study is to prepare Shinmyeong Culture Education for foreign students by using Talchum. I considered Shinmyeong Culture is realized through the principle of ‘consolidation and releasing.’ Therefore, the Shinmyeong Culture Education Model was designed based on the method of implementing Shinmyeong Culture of Talchum, and teaching-learning plan for Shinmyeong Culture Education for foreign students was proposed. In particular, in this study, Suyeongyaryu in Busan as a way to utilize local culture. Shinmyeong Culture that is psychology of Korean Culture could be deeply understood about true Korean Culture when it is implemented within Korean Culture. Foreign students could understand the emotions and cultures of Korean, and learn the true meaning of Shinmyeong through the process of understanding and enjoying the meanings of Shinmyeong Culture inherent in Suyeongyaryu. In addition, it is easy to meet through local media, local festivals, etc. in everyday life connected with the learner"s living space, which could induce interest and curiosity about local culture. In the end, this interest will positively affect Korean Culture Education for foreign students.
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박정미(Jung-mi Park),장숙랑(Soong-nang Jang),김재희(Jae-hee Kim) 인문사회과학기술융합학회 2018 예술인문사회융합멀티미디어논문지 Vol.8 No.9
본 연구는 한국간호사가 느끼는 JCI관련 직무스트레스가 미치는 영향을 이직의도와의 관계를 본 연구이다. 연구 대상자는 대학병원에서 근무하는 간호사 303명을 대상으로 하여 수집된 자료는 SPSS WIN version 21.0을 다중회귀분석으로 분석하였다. 통계 결과 일반적 사항으로 종교가 있거나 직업만족도가 낮을수록, 직무스트레스와 JCI 관련 직무 스트레스가 높을수록, JCI 경험 횟수가 많을수록 이직의도가 높았으며, 이중 이직의도에 가장 큰 영향을 미치는 요인은 JCI 경험횟수와 JCI 관련 직무스트레스로 나타났다. 직무스트레스와 JCI 관련 직무스트레스는 간호사의 이직의도에 중요한 변수로 영향을 미치고 있음을 확인할 수 있었다. 병원에서는 간호사의 이직을 줄이기 위한 방안 중 국내의료 기관 인증제, 국제의료기관 인증제를 지속적으로 평가를 받아야만 하는 간호사들의 스트레스 관리를 위한 효과적인 정책과 제도가 마련되어야 하며, 이직의도를 낮출 수 있도록 간호부서 및 의료기관은 효율적인 인력 관리 및 간호업무의 질 향상을 위한 방안을 모색해야 할 것이다. This study was to examine the job stress, JCI-related job stress and turnover intention of nurses who are working in general hospital. The participants were 303 selected nurses. Data were gathered from April 7th to 12th, 2015. The collected data were analyzed for frequency, percentage, mean and standard deviation, t-test, ANOVA, Scheffe post-hoc test and multiple regression analysis. The above-mentioned findings confirmed that job stress and JCI- related job stress were two major variables for the turnover intention of the nurses. Therefore it s required to take legal measures to improve the stress management of nurses who continue to be subject to domestic and international health care accreditation in the future, and the departments of nursing and medical institutions should try to boost the efficiency of human resources management and the quality of nursing to weaken their turnover intention.
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