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Gamma-glutamyltransferase 상승과 알코올 섭취, 인슐린 저항성과의 연관성
배미진,오인호,박전수,이상엽,이정규,김윤진,정동욱,이유현,조영혜,최은정 대한비만학회 2011 The Korean journal of obesity Vol.20 No.3
연구배경: 대사증후군은 인슐린 저항성과 혈청 gamma-glutamyltransferase (이하 GGT) 상승과 연관이 있다고알려져 있다. 또한, 혈청 GGT 상승은 알코올 섭취의 생물학적 표지자로 잘 알려져 있다. 본 연구에서는 혈청 GGT 와 알코올, 대사증후군 지표 및 인슐린 저항성과의 연관성에 대해서 알아보고자 한다. 방법: 2008년 6월부터 12월까지 부산의 일개 대학병원 건강증진센터를 방문해 건강 검진을 받은 수진자를 대상으로 하였다. 남녀별로 알코올 섭취량에 따라 3군으로 분류하였고, 각 군 간에 GGT, 대사증후군 지표 및 인슐린저항성을 비교하였다. 당뇨병, 고혈압, 복부 비만, 고중성지방혈증, 저 HDL-콜레스테롤혈증 그리고 인슐린 저항성의 혈청 GGT 상승에 대한 odds ratio를 이중 로지스틱 회귀분석을 사용하여 구하였다. 결과: 대사증후군 지표들의 빈도는 알코올 섭취량에 따라 차이가 나는 경향이 있었지만, 연령, 흡연, 체질량지수,운동을 보정한 후, 중등도 알코올 섭취량은 통계적으로 유의하지 않았다. 혈청 GGT 상승에 영향을 미칠 수 있는요소 중, 남자에서는 고도 알코올 섭취량의 odds ratio가 4.002로, 여자에서는 지방간의 odds ratio가 3.372로 가장크게 나타났다(P < 0.001). 연령, 알코올, 흡연, 체질량지수, 운동, 지방간을 보정한 후, 혈청 GGT 상승에 유의한연관성을 나타내는 인자는 남자에서는 고혈압, 고중성지방혈증, 복부 비만이었고, 여자에서는 당뇨병, 고중성지방혈증, 인슐린 저항성이었다. 결론: 혈청 GGT 상승은 여자에서 인슐린 저항성, 남자에서는 고도 알코올 섭취량이 가장 주요한 요인이었다. 알코올 섭취량이 적은 환자에서 GGT가 상승한 경우에 대사증후군 및 당뇨병의 발생에 어떠한 영향을 미치는지에대한 전향적 연구가 필요하다.
세시풍속놀이를 통한 직장어린이집 부모참여 프로그램 개발
배미진 大田大學校 大學院 2016 大田大學校 大學院 論文集 Vol.18 No.2
영유아기 시기부터 세시풍속을 생활의 일부로 경험하는 것은 전통문화에 대한 자아정체성 형성의 기초가 된다. 본 연구는 세시풍속의 교육적 의의와 필요성을 규명하고, 이를 바탕으로 부모가 함께 참여하여 유아와 부모의 효율적인 상호작용을 도모하는 부모참여 프로그램을 개발하고자 한다. 세시풍속놀이를 통한 직장어린이집 부모참여 프로그램은 놀이, 의식, 먹을거리, 풍습 등 다양한 방법으로 이루어지는 것을 바탕으로 공동체정신, 상부상조 정신, 협동 정신, 풍류 정신, 자연과 조화 정신을 ‘덕목’ 하위 요소로 포함하여 프로그램을 구성하였다. 세시풍속을 활용한 부모참여프로그램은 소개된 바가 없기에 본 연구의 의의가 있으리라 기대한다.
채미진 ( Mi Jin Chae ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the 20 May~30 June 2007 in the Daegu and Gyeong-sangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.
채미진,배현주,윤지영 한국외식경영학회 2008 외식경영연구 Vol.11 No.2
The principal objective of this study was to assess the consumption practices and selection attributes of university students with regard to ready-to-eat foods (RTE). A survey was administered, using questionnaires, to 200 university students. A total of 188 of the questionnaires proved usable, resulting in a response rate of 94.0%. Statistical analyses were conducted using the SPSS package program(version 12.0 for Windows). The results of the statistical analyses were as follows. The most frequently reported motivation for the purchase of RTE was convenience, at 84.1%. The ratio at which RTE were substituted for a meal was 69.1%. The validity of the 24 features was evaluated via factor analysis. Six total factors were identified as follows: 'Factor 1. Food quality', 'Factor 2. Package and Brand', 'Factor 3. Accessibility and convenience', 'Factor 4. Preference', 'Factor 5. Purchasing experience of the past', and 'Factor 6. Propriety of price and consistent food quality'. Women considered 'Preference' and 'Propriety of price and consistent food quality' more important than did men (p<0.05). Students who frequently used convenience stores to buy RTE considered 'Food quality' and 'Propriety of price and consistent food quality' less important than did others who used big discount stores or specialized stores. As a consequence, the selection attributes of RTE were influenced by the demographic characteristics and purchasing environment of consumers. For this reason, RTE marketers should focus their marketing efforts and formulate strategies toward the satisfaction of customers' needs. The principal objective of this study was to assess the consumption practices and selection attributes of university students with regard to ready-to-eat foods (RTE). A survey was administered, using questionnaires, to 200 university students. A total of 188 of the questionnaires proved usable, resulting in a response rate of 94.0%. Statistical analyses were conducted using the SPSS package program(version 12.0 for Windows). The results of the statistical analyses were as follows. The most frequently reported motivation for the purchase of RTE was convenience, at 84.1%. The ratio at which RTE were substituted for a meal was 69.1%. The validity of the 24 features was evaluated via factor analysis. Six total factors were identified as follows: 'Factor 1. Food quality', 'Factor 2. Package and Brand', 'Factor 3. Accessibility and convenience', 'Factor 4. Preference', 'Factor 5. Purchasing experience of the past', and 'Factor 6. Propriety of price and consistent food quality'. Women considered 'Preference' and 'Propriety of price and consistent food quality' more important than did men (p<0.05). Students who frequently used convenience stores to buy RTE considered 'Food quality' and 'Propriety of price and consistent food quality' less important than did others who used big discount stores or specialized stores. As a consequence, the selection attributes of RTE were influenced by the demographic characteristics and purchasing environment of consumers. For this reason, RTE marketers should focus their marketing efforts and formulate strategies toward the satisfaction of customers' needs.