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현화진,장영상 中部大學校 自然科學硏究所 2002 自然科學硏究論文集 Vol.11 No.2
The study was performed to investigate the eating behavior of lunch and food intake of middle school students in rural area. The participants of the study were 647 second-grade students in the middle school in Kumsan district. Eighty six percent of students ate cooked rice for lunch. The most common number of side dishes were two and female student ate more number of side dishes than male student. 46.6% of the students were satisfied with their side dishes. 52.9% of the male students required less than 10 minutes to have lunch and female students required more. 12.3% of male students and 2.3% of female students ate lunch box before lunch time. The reasons for eating lunch early were that they were hungry even though they ate breakfast(30.8%) and they skipped breakfast(25.5%). The kind of side dishes most frequently used were kimchi(44.4%), ham-sausage(19.6%) and egg(8.9%), and the kind of dishes most preferred by the students were ham-sausage(43.8%), kimchi(25. 4%) and meat(10.4%). 74.5%, 55.9%, and 30.8% of the students consumed cereals, kimchi, and vegetables in their every meal respectively. 44.2%, 44.5%, 40.1%, and 38.1% of the students consumed ramyeon, fruits, meats, and ham-sausage 2-3 times per week respectively. These results suggest that eating behavior of lunch of middle school students in rural area was not satisfactory, especially in male students. And they tended to prefer processed food, fast foot, and carbonated beverage. Thus, the school lunch program is recommended and it is necessary to educate students in proper food selection method and sound dietary behavior.
조기정,장현화 중국인문학회 2018 中國人文科學 Vol.0 No.69
目前韩国饮茶习俗的大众化普及有较大的难度,相比较而言,中国大众化的饮茶是很普遍的现象。因此为了推进韩国饮茶大众化的进程,特意对中国的饮茶文化进行了考察了解。通过调研得知中国茶树的种植面积和茶叶的产量及消费量均居世界首位,茶叶出口量仅次于肯尼亚之后位居第二,人均茶叶消费量逐年递增,2017年达到1500g,处于世界产茶国中的优秀水平。 从古至今中国饮茶的大众化进程可以分为基础期、开始期、推动期、加速期和完成期五个阶段。唐朝中期以前为基础期,唐朝中期后直宋朝初期为开始期,整个宋朝为推动期,元朝开始到明清时期为加速期。直到20世纪后半期才算是完成了饮茶的大众化普及。 《茶经》中“七之事”出现的内容和统一王朝修建的各种运河以及丝绸之路的繁荣为饮茶文化普及提供了物质基础,而儒、释、道文化的兴起为饮茶的普及提供了精神支柱。 茶在普及过程中早期主要是以注重精神层面的文人为中心形成的茶文化,而随着贡茶的增加,皇室对高级茶有更多要求,制茶法也越来越精细,茶开始强调物质层面的追求,斗茶的初期形态和中间形态可以看作茶大众化的开始。 以文人为中心的茶文化向宫廷、民间的延伸推动了饮茶大众化的进程。喜茶爱茶的文人代表有蔡襄、苏东坡、陆游等人,受其影响,皇室专享了贡茶,并在皇家礼仪中出现了茶礼,贵族也纷纷效仿。随着朱子家礼的普及,茶礼也逐渐为大众接受,献茶、支茶、下茶礼等风俗在民间流行开来,从民间到文人、皇室流行的斗茶推动了饮茶的大众化普及。 炒青制茶法的发明以及茶壶、盖碗泡茶等简便泡茶法的出现加快了中国饮茶的大众化速度,从元朝开始的“俗饮”风潮以及明末清初出版的多部茶书著作也促进了饮茶的大众化普及。 “茶藝”一词1977年在台湾开始使用,随着改革开放的浪潮,1988年起在大陆广泛传播开来,至此才真正完成了饮茶习俗的大众化。