保健關係機關 및 團體와 社會敎育機關의 保健敎育實態에 關한 調査硏究

韓喜晶,李時伯,申碩旴,趙恒奭,鄭惠瓊 韓國保健敎育學會 1988 보건교육건강증진학회지 Vol.5 No.1

그림놀이가 환아의 불안감소에 미치는 영향

한정석,김희순 연세대학교 교육대학원 1984 연세교육과학 Vol.25 No.-

Hospitalized children may get psychological shock fronm the new environment and show various responses including anxiety and fear in adjusting himself to the new environment. A child's anxiety derived from a threatening environment can raise a serious problem in regard to character building and in adjustment to society. This study was done in order to alleviate a child from the anxiety that may occur Hospitalization by providing him with play therapy and by letting his family member takes part in it. The subjects for this study were obtained by taking a convenient sample of Hospitalized children in Y Medical Center from December 1983 through February 28, 1983 and their family members. Subjects were randomized into an experimental group of thrity one subjects and acontrol group of thirty subjects. Formulated hypothesis were examined by the utilization of t-test, Pearson corrleation coefficient, and analysis of covariance. In addition, the t-test were used to see if there were any similarities in the general traits between experimental and control groups. The findings were as follows; Hypothesis I-"The experimental group, as compared with the control group(no play therapy) will show a lower anxiety response score" was supported. Hypothesis II-"The emotional anxiety of the family member in the experimental group will be lower than that of the family in the control group" was supported. Hypothesis II-"The rewill be a positive correlation between the family members Anxiety Level and That of the sick child" were partially supported.

대구, 경북지역 대학생의 식사행동 및 일본음식에 대한 인상 및 기호도 조사 연구

한재숙,이연정,최석현,최수근,권상용,최영희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구는 대구, 경북지역의 대학생(570명)을 대상으로 식사내용, 식사관습, 식사예절, 일본음식에 대한 인상과 시식경험 및 기호도를 조사한 것으로 그 분석결과를 요약하면 다음과 같다. 1. 음식은 항상 일인분씩 담는다’의 경우는 전체응답자의 15.5%에 불과하였고, ‘음식을 큰 접시에 모아서 담는다’의 경우는 ‘가끔 한다’가 44.8%, ‘항상 한다’가 35.8%로 나타나 큰 접시에 모아서 담는 가정이 많았다. ‘저녁은 가끔 가족이 함께 모여서 먹는다’가 59.9%로 가장 많았고, ‘항상 가족이 모여 같은 음식을 먹는다’는 끼니는 아침이 42.3%, 저녁이 23.3%, 점심이 3%로 나타나 아침에 가족이 모여 같은 음식을 먹는 경우가 가장 많았다. 2. ‘식사시 가족의 자리가 정해져 있다’고 한 경우는 전체응답자의 53.5%였고, ‘가족이 모여 식사할 경우, 연장자가 수저를 들기 전에는 먹지 않는다’는 전체의 56.4%였으며, ‘가장에게는 음식의 양이나 수가 많다’는 30.9%였다. 3. 식사예절에 대해 가장 자주 주의를 받는 것은 ‘TV를 보지 않고 먹기’(13.4%), 남기지 않고 먹기(11.5%), ‘수저사용법’(8.0%)의 순으로 나타났다. 반면 ‘식기 부딪히는 소리’(76.9%), ‘입 다물고 먹기’(76.6%), ‘씹는 소리’(74.6%), ‘밥 먹는 모양’(71.4%), ‘수저 사용법’(69.7%)등은 전체응답자의 70% 이상이 ‘주의를 받지 않는다’고 하였다. 4. 음식 만들기에 대한 선호도는 5점 만점에 3.48점으로‘보통 이상’으로 나타났고 국가별 요리에 대한 기호도는 한국요리(4.39점)가 가장 높았고, 그 다음이 중국요리 (3.76점), 이태리요리(3.45점), 일본요리(3.32점) 순이었으며 프랑스요리(3.16점)가 가장 낮은 기호도를 보였다. 음식 만드는 빈도는 한달에 1∼2회 정도로 나타나 대학 생들이 직접 음식을 만드는 빈도는 매우 낮음을 알 수 있었다. 5. 일본 방문경험은 조사대상자의 93.8%가 없었으며, 그중 92.6%가 일본방문을 희망하였고 일본음식에 대한 이미지는 ‘가격이 비싸다’(4.15점), ‘장식이 아름답다’(4.05점), ‘색채가 예쁘다’(3.98점) 등은 높은 점수를 보인 반면에 ‘맵다’(2.21점), ‘기름기가 많다'(2.51점), ’깊은 맛이 있다‘(2.56점) 등은 낮은 점수를 보였다. 6. 일본음식 중 가장 높은 시식경험을 가진 것은 우동(95.3%)이었고 그 다음은 스시(93.1%), 덴뿌라(81.9%)순 이었고, 반면에 니쿠자가(6.4%), 오차즈께(9.3%), 오코 노미야끼(11.1%), 다코야끼(16.0%) 등은 매우 낮은 시식경험을 보였다. 7. 일본음식에 대한 기호도는 우동(3.98점), 스시(3.85점), 덴뿌라(3.69점), 소바(3.43점), 스키야끼(3.12점)는 대체로 높은 기호도를 나타낸 반면 낫또(2.68점), 오차즈께(2.76점), 오코노미야끼(2.87점), 미소시루(2.88점), 다코 야끼(2.88점) 등은 낮은 기호도를 보였다. 이상의 연구결과로 변모해 가는 우리전통 식사예절의 동향 파악이 가능하였고 가족간의 화목과 건강한 사회를 이루기 위한 가족 단란의 식사지침이 요구되었다. 한편 일본음식중에는 우동과 스시가 한국대학생들에게 가장 인기가 높은 음식임을 알 수 있었고 대부분의 일본요리에 대해 장식이 예쁘고 색채가 아름답지만 값이 비싸다는 이미지를 가지고 있어서 가격을 좀 더 낮춘다면 그 이용이 더욱 늘어날 것으로 기대되었다. 또한 낫또, 오차즈께, 오코노미야끼 등 이용도가 낮은 음식에 대해서는 한국인의 입맛에 맞는 요리법을 가미한다면 대중화가 가능하리라고 여겨진다. This study was conducted to investigate the dietary behavior and image and preference of Japanese foods. The Subjects were consisted of 570 university students(243 males and 327 females) in Daegu and Kyungbuk area, Korea. The students responses to the 10 questions about image of Japanese foods were also measured on 5 point Likert scale. Data were presented by using frequency, percentage, chi-square test and T-test. The results of this study were as follows: (1) On the eating habits, 'the whole family has breakfast together with same foods everyday' scored high as 42.3% and 'foods put in a big platter by gathering everyday' as 35.8%. (2) About the eating customs, 53.5% of the subjects responded that the seat was fixed at meal time, 56.4% didn't start to eat before the patriarch started a meal and 30.9% responded that the head of a family had more foods in number and quantity. (3) On the table manners, 13.4% of the subjects were scolded about 'watching TV on eating', 11.5% about 'making left-over foods', 8.0% about 'misuse of spoon and chopsticks'. (4) The preferred ethnic foods by University students was in other of Korean, Chinese, Italian, Japanese and French foods. (5) Among subjects, 93.8% had no experience of visiting Japan and 92.6% wanted to visit Japan. Images on the Japanese foods were 'the price is too expensive' (mean 4.15) and 'the decoration is wonderful'(mean 4.05). But the subjects did not think Japanese foods as 'hot'(mean 2.21) and 'greasy'(mean 2.51). (6) The favorite Japanese food of subjects was Udon(mean 3.98), Sushi(mean 3.85) and Tempura(mean 3.69). So Udon turned out to be the most popular Japanese foods by university students in Daegu and Kyungbuk area, Korea. But they did not prefer Natto(mean 2.68), Ochazuke(mean 2.76), Okonomiyaki(mean 2.87) and Misosirn and did not eat. From the above results, Korean university students preferred Udon to Natto among Japanese traditional foods, and they estimated Japanese foods as 'too expensive'. Therefore, lowering the price and developing the cooking method for Korean taste were needed to increase the intake of Japanese traditional foods by Korean university students and.

경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구

한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.

들깨잎의 품종에 따른 성분분석 및 생리활성물질 탐색

한호석,박정혜,최희진,손준호,김영활,김성,최청 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.1

The biochemical components of Namcheondlggae, Miryangdlkkae 25, Boradlggae and Ipdlkkae 1 were measured. The samples were extracted with hot water, 60% acetone or 80% ethanol for screening physiological activity. The crude protein content (4.36%) was found in the Miryangdlkkae 25 and calcium content (497.5 mg%) was found in the Namcheondlggae among the tested 4 perilla leaves. Fructose was 30.86 mg% in the Namcheondlggae and free amino acids at all perilla leaves was detected seventeen. In Boradlggae, glutamic acid and alanin were 25.37 and 11.91 mg%. Totally nine non-volatile organic acids were also detected and the contents of malic acid and glutaric acid were 28.34 and 14.57 mg% in Boradlggae. The Miryangdlkkae 25 had the highest vitamin C amount which was 113.24 mg%. Angiotensin converting enzyme (ACE) inhibition activity of 80% ethanol extract of Boradlggae was 46.71%. Electron donating activity of 60% acetone extract from Namcheondlggae was the strongest inhibition activity as 98.19% when 200ppm level of the sample extracts were added.

백삼에 있어 수침처리가 체형 및 사포닌 함량에 미치는 영향

한윤경,이이,이문순,권숙희,정찬문 충북대학교 연초연구소 2009 煙草硏究 Vol.22 No.-

본 연구는 수침 처리가 백삼제품의 원형복원에 미치는 영향을 조사하여 백삼제품 제조에 사용한 원료수삼의 품질을 평가하기 위한 기초자료를 얻고자 수행하였던 바 결과를 요약하면 다음과 같다. 백삼의 수침처리는 원료수삼과 같은 수준으로 원형을 복원할 수 있어 제품에 사용된 원료수삼의 뇌두의 경흔적, 동체부위의 피해정도 그리고 내부조직의 나이테 관찰이 용이하여 연근판별 및 품질평가가 가능하였다. 백삼제품의 ginsenoside 함량은 제조회사에 따라 다소 차이가 있었으며 panaxadiol계 사포닌은 ginsenoside-Rb₁이 많고, panaxatriol계 사포닌은 ginsenoside-Rg₁이 높게 나타났다. 그리고 수침에 의한 백삼의ginsenoside 함량은 수침온도가 증가할수록 감소하는 경향이었다. This study was conducted to investigate the effects of soaking treatment in white ginseng and evaluated quality evaluation of raw ginseng and ginsenoside. Restoration to the original state of the raw ginseng can be achieved by soaking treatment in white ginseng. Stem vestige at rhizome and damage of main root of the swelled white ginseng was examined by eyes and annual rings by microscope easily. Soaking treatment made it easy to be examined the identification of root age and quality evaluation of white ginseng. The content of ginsenoside showed difference among the three products. The content of ginsenoside-Rb1 was highest among the constituents of protopanaxadiol saponin and the content of ginsenoside-Rg1 among that of protopanaxatriol saponin. The higher the soaking temperature was, the lower the content of ginsenoside in the white ginseng was.

백삼에 있어 수침처리가 원형복원에 미치는 영향

한윤경,이이,이문순,권숙희,정찬문 충북대학교 연초연구소 2009 煙草硏究 Vol.22 No.-

본 연구는 시중에서 거래되고 있는 백삼을 구입하여 수침 처리가 백삼의 원형복원 및 사포닌 성분에 미치는 영향을 구명하고자 수행하였다. 시판백삼은 같은 등급 및 편급의 제품이었으나 뇌두, 근장, 근직경 등 조사 형질에서 제품간 차이가 있었다. 그리고 수침처리에 의해 근중, 동체, 근직경, 근장 등은 증가하여 원료삼으로서 수삼상태를 확인할 수 있었다. 또한 이들 백삼은 온도가 증가할수록 체적이 빨리 증가하여 온도에 의한 영향을 크게 받았으며 다시 건조하여 본래 백삼의 상태로 환원하는 것이 가능하였다. 그리고 수침에 의한 근중의 변화는 2배 이상 증가하였는데 근중이 최고도에 달하는 시간은 대략 24시간 후 이었다. This study was conducted to investigate the effects of soaking treatment in white ginseng and evaluated white ginseng on the restoration to the original shape and the quality of raw ginseng. KW-1 white ginseng had longer rhizome length and main root length. KW-2 had larger rhizome diameter, main root diameter and root weight. KW-3 showed lower quality than the other two white ginseng products. Soaking treatment made the root weight, main root diameter and main root length of raw ginseng increased. The decrease of root weight was significant by drying. The effects of soaking and drying treatment on the characters investigated of the raw ginseng and white ginseng showed same tendency. The higher the soaking temperature was, the faster the increasing rate was. The increasing of white ginseng stopped after around 12 hours from soaking at any soaking temperature.

저장기간에 따른 3개 수종의 종자 및 발아 특성 변화

한심희,김찬수,장석성,이현주,탁우식 한국농림기상학회 2004 한국농림기상학회지 Vol.6 No.3

This study was conducted to examine the changes in the seed physical characters and germinative properties of three tree species at three different storage times in order to determine the most suitable storage time and condition. Seed physical characters and germinative properties were examined from seeds of Fraxinus rhynchophylla, Zanthoxylum schinifolium and Staphylea bumalda that were stored at -18C for 1, 3 and 10 years, and the growth performance and physiological characters of their seedlings were analyzed. Seed physical characters and germinative properties showed significant differences between three storage times as well as three tree species. Seed moisture content of F. rhynchophylla and S. bumalda and seed fresh weight of Z. schinifolium decreased with increase of storage time. Storage time represented negative correlation with moisture content and fresh weight (r = -0.822, p < 0.01). Seed percent germination of Z. schinifolium and S. bumalda stored for 3 and 10 years decreased less than 15% and 10.7% respectively. Mean germination times for seed of F. rhynchophylla, Z. schinifolium and S. bumalda were delayed 11.9, 5.7 and 9.7 days after a storage time of 10 years, respectively. However the growth and viability of seedlings didn't show a special pattern for storage time and tree species.

초등학생의 패스트푸드 이용횟수에 따른 식행동 및 영양지식 비교

한희숙,안홍석 誠信女子大學校 生活文化硏究所 2008 生活文化硏究 Vol.23 No.1

The present study surveyed elementary school students' fast food consumption patterns, dietary behavior, nutrition knowledge, and examined if these variables were different according to the frequency of fast food consumption. The subjects of this study were a total of 589 fifth and sixth grade students from two elementary schools in Seoul, and according to the frequency of fast food consumption, they were classified into frequent-users (1-2 times or more a week, 14.9%), moderate-users (2-3 times a month, 48.2%) and non-users (fewer than once a month, 36.8%). Frequent-users consumed fast food when they felt hungry, and moderate-users and non-users consumed it on special days. As to whether they consider nutrition and health when choosing fast food, 10.2% of the frequent-users replied 'Not consider at all' and the percentage was higher than that of the moderate-users (7.4%) and the non-users (7.4%). Father's education level was higher in non-users than in frequent-users and moderate-users. The amount of monthly pocket money was larger in frequent-users and moderate-users than in non-users. The mean score of dietary habit (out of 75 points) was 55.40 in frequent-users, 58.11 in moderate-users and 62.10 in non-users, and the differences were statistically significant (p<0.001). Frequent-users showed more severe unbalanced diet and more frequent dining out. The mean score of nutrition knowledge (out of 20 points) was 15.90 in frequent-users, 16.24 in moderate-users and 16.86 in non-users, and the differences were statistically significant (p<0.05). According to the results, when the frequency of fast food consumption is higher the amount of monthly pocket money is larger, and when the frequency of fast food consumption is lower father's education level is higher and the students have more desirable dietary habits and correct nutrition knowledge. Furthermore, students with correct nutrition knowledge showed more desirable dietary habits. Accordingly, there should be systematic and continuous nutrition education at home and in school so that elementary school students lead a healthy dietary life by refraining themselves from indiscreet eating of fast food and developing desirable dietary habits.

토양환경지도 자료를 이용한 콩밭 토양의 화학성 비교

박지숙,이민진,정재원,김미혜,이서연,지윤미,한준호,김유학,공명석,한광현,노희명 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.2

It is important to interpret the soil chemical properties in order to effectively manage the farmland. This study was conducted to investigate the soil chemical properties of upland soybean field according to the soil series at 32 upland fields located in the parts of Gangwon-do. Soil sampling sites were selected by using the National Statistics DB and KSIS DB that is a soil environment information system provided by the Rural Development Administration. Soil samples were collected from 0~15 cm of top soil before seeding or transplanting, air-dried, passed through a 2 mm sieve, and analyzed for soil pH, EC, organic matter, available phosphorus (P2O5), exchangeable potassium, exchangeable calcium and exchangeable magnesium. The average chemical properties have exceeded the each nutrient optimum range level of RDA, except the organic matter in experimental soil 2015. And despite application of conventional fertilization, each soil series nutrient contents were change respectively. The results of this study suggest that conventional fertilization should be applied based on the analysis about the amount of accumulated nutrient contents in the soil.