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변영순(Byun, Yongsoon),이난희(Lee, Nan Hee),이경희(Lee, Kyunghee) 기본간호학회 2014 기본간호학회지 Vol.21 No.4
Purpose: The purpose of the study was to investigate factors that influence university women with eating problems. Methods: Study participants were 307 women from two universities. Self-report questionnaires which included items on eating problems, satisfaction with body shape, self-esteem, body mass index, and weight control methods were used. Data were analyzed using independent t-tests, χ² tests, and a multiple binary logistic regression. Results: About 20% of the undergraduate women were experiencing eating problems. The problematic eating group showed more dissatisfaction with body shape than the normal eating group, and used more diets, fasting, diet-products, and uretics/laxatives to control body weight. Significant predictors for the problematic eating group were diets, diet-products, BMI, self-esteem and dissatisfaction with body shape. The strongest predictors were diets; risk for women university students who had been on a diet was 15 times higher than their counterparts. Conclusion: It is pertinent for health professionals to start intervention programs to educate university women with eating problems. The contents should include information on healthy weight control methods, improving satisfaction with body shape and self esteem, as well as creating social atmosphere about healthy body shape for women.
육우(陸羽)가 송명(宋·明) 다서(茶書)의 품수(品水)에 미친 영향
변영순 ( Yungsoon BYUN ) 원광대학교 한국예다학연구소 2021 한국예다학 Vol.10 No.-
『다경(茶經)』에서 육우의 찻물에 대한 평가는 후대 다인들의 찻물에 대한 의식을 형성하게 하였고, 후대 다서나 다시의 서술에서 찻물의 평가를 나타나게 하였다. 『다경』이후 50년 뒤에 저술된 장우신의『전다수기(煎茶水記)』에는 육우와 상반된 의견을 포함하고 있다. 송대에는 구양수의 찻물에 대한 평가가 대표적이다. 주로 육우의 품수를 이해하고 육우와 주장이 다른 의견을 비평하는 정도이다. 명대에는 주원장의 ‘단차폐지령’으로 차의 제다 방식이 다양화되었고, 산차제다법의 등장으로 차 고유의 맛과 향을 중요시 하게 되었다. 포다법이 유행하면서 찻물의 중요성은 더욱 강조 되었다. 명대 다서에 나타나는 찻물에 대한 평가에는 수원명이 다양화되고 세분화되는 특징이 있다. 육우 품수를 바탕으로 계절에 따른 물의 빛깔, 물의 향기, 물의 기운, 물의 경중(輕重) 등의 심미적인 평가가 동시에 이루어지고 있다. 따라서 본고에서는 육우의 품수가 송·명시대 다서에 미친 영향을 고찰하여 시대별 중요하게 여긴 수원을 분석하고, 후대로 갈수록 다양한 수원이 추가되는 양상을 비교 고찰하여 선인들이 찻물의 중요성을 강조한 의미를 찾고자 한다. In Dakyung, the evaluation of the tea waters of Ryukwoo led to the formation of a consciousness of tea water in later generations, and the evaluation of tea water was expressed in the narrations of tea books and tea poems by future descendants. Jang Wooshin's JeonDasugi, written 50 years after Dakyung, contains opinions that contradict Ryukwoo's. While listing the local names of remarkable water sources, he recommended that Tea was said to be good to drink in local water. The evolution of the Eumda Method since the Tang Dynasty has made the evaluation of tea waters more important. In the Song Dynasty, about 70 books of tea were written, which included 3 books on the evaluation of tea waters, with Gu Yangsu's evaluation of tea water considered particularly representative. It is mainly about understanding Ryukwoo's evaluation and criticizing opinions different from his. In the Ming Dynasty, the “Abolition Order of DanCha method” of Director Joo diversified the tea method, and with the advent of the SanCha tea method, the original taste and aroma of tea became important. As the Poda method became popular, the importance of tea water became emphasized more strongly. In the evaluation of tea water in the tea books of the Ming Dynasty, the names of water sources are diversified and subdivided. Based on the evaluation of the tea waters of Ryukwoo, aesthetic evaluations such as the color of the water according to the season, the aroma of the water, the energy of the water, and the weight of the water are simultaneously conducted. In this paper, we will examine the influence of the evaluation of the tea waters of Ryukwoo on the tea books during the Song and Ming period.