상담·심리치료 분야에서 인테리어 디자인을 융합하기 위한 ‘인테리어 테라피’ 교육프로그램 모형의 방향성 연구 - 한국과 미국의 미술심리치료교육 현황조사를 중심으로 -

장미정(주저자) ( Jang¸ Mi Jeong(주저자) ),장미정(교신저자) ( Jang¸ Mi Jeong(교신저자) ) 디자인융복합학회(구.한국인포디자인학회) 2021 디자인융복합연구 Vol.20 No.1

본 고의 연구목적은 상담 및 심리치료 분야에 인테리어 디자인을 융합한 인테리어 테라피 교육프로그램 모형의 방향성을 파악하는데 있다. 연구방법은 한국과 미국의 심리치료관련 및 미술치료교육의 현황파악을 통해 인테리어 테라피의 프로그램 목적, 주요영역, 구성 원리, 활동내용을 파악한다. 연구결과는 다음과 같다. 첫째, 프로그램 목적은 실내디자인 분야에서 새로운 직업으로서 인테리어 심리치료사를 양성하는데 있다. 둘째, 프로그램 주요영역은 정서적·인지적·행동적 요소의 통합을 통해 정서·인지·행동의 통합적 교수법으로 한다. 셋째, 프로그램 구성 원리는 심리학적 원리가 주가 되고 내담자의 심리적 흐름과 변화에 따라 미술매체로서 인테리어 테라피의 구성요소를 적용한다. 넷째, 프로그램의 활동내용은 초기단계의 정서적 측면활용(향기, 사운드, 이미지 콜라쥬), 중기단계의 인지적 측면활용(풍수테라피, 라이팅테라피, 가구재배치 및 제거), 후기단계의 행동적 측면활용(원예테라피, 가드닝, 테이블 데코레이션)으로 한다. 끝으로 본 연구는 인테리어 디자인 분야에서 상담 및 심리치료교육 분야와의 첫 융합연구로서 향후 대학에서 성인학습자를 위한 기초자료로 활용하는데 의의가 있다. The purpose of this study is to develop an interior therapy education program in which counselling techniques and psychotherapy are used in mix in the area of interior design. The study covers ranging from developmental stage, developmental area, and education target focused on designing the education program. This study is grounded on literature review, analysis on results, and research. The results are as follows: First, the program is aimed at developing a profession of interior psychotherapist in the area of interior design. Second, the education program adopts on integrative emotional, cognitive, and behavioral teaching methods. Third, the program is mainly based on psychological principles and partly applies a concept from the interior design as part of an art therapy according to the counselee’s psychological changes. Fourth, the earlier step of the program is emotional activities(i.e. aroma, sound, and image collages) while the middle step is cognitive activities(i.e. Feng Shui therapy, lighting therapy, and furniture replacement) and the later step is behavioral activities(i.e. therapeutic horticulture, gardening, and table decoration). This study is to use a basic guide to application and implementation of the interior therapy education program for adult learners in college.

문화 기반 초급 온라인 한국어교육 콘텐츠의 교수요목 설계 및 단원 구성 방안 연구

장미라(Jang, Mi-ra),김지형(Kim, Ji-hyung) 한국어문학회 2012 語文學 Vol.0 No.116

This report outlines the development of suitable Korean Hallyu cultural education contents in Korean as a Foreign Language(KFL) environment for learners abroad and presents the current state of syllabus and unit organisation of ‘Dynamic Korean, Exciting Hallyu’ that have already been developed. As for the content, Hallyu cultural content is used as a lure and as a basis to connect language learning while multimedia resources have been developed to for stimulation. The syllabus comprises of a total of 15 units. The target level is upper beginner and is based on one topic, cultural content, activities, functions, tasks, vocabulary and grammar. The introduction, Are You Ready? uses topics such as ‘Dae Jang Geum’, K-POP, ‘Two Days and One Night’ and Trendy Dramas to introduce each unit. Through explanations, case studies, cultural vocabulary and student interaction in ‘Let’s Learn Culture!’ students gain an understanding of Korean culture and then in the linking segment, Let’s Learn Korean! students learn how to use the functions of conversational media to produce Korean and other tasks. In the concluding segment, Remember This! the contents of the unit is summarised and through a quiz, the content learned is reviewed.

온라인 의류 쇼핑몰을 위한 가상 가봉 시스템

장미정(Mi Jung Jang),오승우(Seung Woo Oh),원광연(Kwang Yun Wohn) 한국HCI학회 2004 한국HCI학회 학술대회 Vol.2004 No.2

풍력발전기의 저전압 순간보상 시뮬레이터에 관한 연구

장미금(Mi-Geum Jang),오승열(Seung-Yeol Oh),박병철(Byung-Chul Park),송성근(Sung-Geun Song),오광교(Kwang-Kyo Oh),정동화(Dong-Hwa Chung) 전력전자학회 2013 전력전자학술대회 논문집 Vol.2013 No.11

국화 꽃 휘발성 향기성분의 식중독균에 대한 항균 작용

장미란 ( Mi Ran Jang ),서지은 ( Ji Eun Seo ),이제혁 ( Je Hyuk Lee ),정미숙 ( Mi Sook Chung ),김건희 ( Gun Hee Kim ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.2

The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Gram-positive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 mm) and Bacillus cereus(l9 mm). Essential oil of C. morifolium generally show4 higher antibacterial activity against Gm-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5㎕/㎖ against ten food-borne pathogens. MBC values were determined to be from 5 to 20㎕㎖ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.

광주지역 중학생의 식행동 인식 조사

장미나(Mi Na Jang),황금희(Kum Hee Hwang),정난희(Lan Hee Jung) 전남대학교 생활과학연구소 2012 生活科學硏究 Vol.22 No.-

The purpose of this study was to implant adolescents right recognition about body shape through analyzing the investigation about eating behaviors recognition and provide the fundamental resources to be used as the education about adolescents eating habits of the middle school students in Gwangju. The study was performed by analyzing the organized questionnaire distributed to 224 second grades students of middle school in Gwangju. Out of 224 questionnaires, 192 were analyzed finally. The analysis of resources was taken statistics by SPSS program. The conclusions of this study are summarized as following. The frequency of breakfast is that 6~7 times in a week is highest in all-weight groups. The regularity of breakfast is that the ratio of both boys and girls in low-weight and standard-weight group is highest, and that of students in high-weight group is lower. The eating amount is that boys tend to eat the meal a little fully in all weight groups, and girls eat the meal normally in all weight groups. All weight groups tend to have an unbalanced diet according to the sorts of food. Beans are highest as the target of an unbalanced diet. Most students tend to eat the salty meal. The frequency of out-eating is that 0~1 time is highest and the sort is mostly Korean food. The frequency of snack is regularly spread, rather the students in over-weight group tend to eat the snack less. The eating time is that 70% students eat the meal during less than 15 minutes, through that we know students eating speed is very fast. Their exercising habits are that 2~3 times in a week is highest for both boys and girls, especially girls in low-weight group tend to exercise 0~1 time in a week.

한국전생 이후에 나타난 업스타일 기법에 관한 고찰과 재현 연구

장미여 ( Mi-yeo Jang ),김옥준 ( Ok-jun Kim ) 한국미용예술경영학회 2007 미용예술경영연구 Vol.1 No.3

Up-style has played a role to express human beauty since a long time ago and it is a plastic art with difficulty as basic and application skills are mixed on it. The method of making up-style has a long history in both Eastern and Western countries, and the cause is the necessity from the activity of life. That is, up-style originated from fastening or tying up long hair to solve inconvenience in their activity. Then various hair designs had been added to this basic style and the history of hair up-style was started. The goals of this study are to investigate the background of society, culture and history of beauty since 1950; rearrange the concept, style and technique of hair up-style; contemplate each unique up-style by chronology through this research and reproduce those styles. Its objective is to develope the more broad technical way in the field of hair up-style by reappearing the technique of up-style during the period after Koran war. It is anticipated that the arrangement of these material will be contributed to the academic development of up-style.

건조 배합사료로 사육한 양식산 넙치의 어체 품질평가

장미순(Mi-Soon Jang),강용진(Yong Jin Kang),김강웅(Kang-Woong Kim),김경덕(Kyoung-Duck Kim),이해영(Haeyoung Moon Lee),허샛별(Saet-Byeol Heo) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.1

본 연구는 건조 배합사료를 공급한 양식 넙치와 생사료를 공급한 양식넙치의 품질특성을 비교해 보고자 하였다. 즉, 건조 배합사료로서는 시중에 판매되고 있는 상품사료(CEP)와 직접 설계 제조한 실험사료(FEP) 2종을 사용하였고 생사료(MP)를 대조구로 하여, 약 10달간 각각의 사료를 공급한 넙치(1.15 ㎏)의 등근육 및 지느러미 살을 대상으로 하여 각 사료 공급에 의한 일반성분, 지방산, 아미노산, 관능평가 및 물성측정을 통한 어육의 품질차이를 비교하였다. 넙치 등근육의 일반성분의 각 함량은 차이가 없었으나, 지느러미 살의 경우는 MP 공급구가 수분함량이 높고 조지방 함량은 낮았다. 넙치 어육의 지방산 조성은, 넙치를 사육하는 동안 공급하는 사료의 종류에 따라 등근육 및 지느러미살의 지방산 조성은 차이가 있음을 알 수 있었고, 주로 축산육의 품질 측정시 지표로 사용되던 18 : 0/18 : 2, 18 : 2/18 : 3 및 n-6/n-3과 같은 지방산의 비율을 활용해서 어류의 풍미와 정미성을 비롯해 어육의 질감 차이까지도 예측할 수 있을 것으로 사료되었다. 또한, MP, CEP 및 FEP를 공급한 넙치 등근육의 구성아미노산 조성 중 EAA, FAA, SAAA, SAA 및 FRAA의 함량에는 차이가 없었으나, 지느러미 살의 경우는 맛 관련 성분인 glutamic acid와 감미성분인 glycine 및 alanine이 각 사료구별로 유의적인 차이를 나타내었다. 냄새, 외관, 맛, 질감 및 종합적인 기호도면에 대해 관능검사를 실시한 결과 모든 사료구에서 유의적인 차이는 없었고, 경도(hardness)는 MP 공급구가 CEP 및 FEP 공급구보다 높았다. 물성측정 결과도 역시 모든 사료구에서 유의적인 차이는 없었다. 본 실험 결과로부터 건조 배합사료를 공급한 넙치의 등근육 및 지느러미 살의 품질 특성은 생사료를 공급한 넙치와 큰 차이는 없음을 알 수 있었다. This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from olive flounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fish moist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulated extruded pellets(FEP), commercial extruded pellets(CEP), or the MP feed, and their average weight was 1.15 ㎏. The proximate compositions of the dorsal muscle were not different among the groups, whereas in the fin muscles of the fish fed with the MP diet, moisture content was higher and crude lipid content was lower. The major fatty acids in the dorsal and fin muscles of the fish fed with the MP, CEP, and FEP diets were palmitic acid and oleic acid. Finally, no significant differences were observed among the diet groups in the results for amino acid content or the sensory and textural properties of the muscle.

인테리어 테라피에 관한 탐색적 연구

장미정(Jang, Mi-Jeong) 한국실내디자인학회 2017 한국실내디자인학회논문집 Vol.26 No.1

The purpose of this study is to explore the interior therapy that introduced the concept of therapy into interior space. This study examines interior therapy based on the concepts of stress and therapy. As the study methods, a qualitative analysis to review the concept of interior therapy was conducted together with a quantitative analysis on the current state of domestic therapy-related researches. The scope of the study is limited to domestic journals published from 1988, when the first domestic research was embarked on to analyze the current status of therapy-related researches, until November 2016. According to the study results, the domestic therapy-related studies were mainly focused on aromatherapies and food therapies. By year, the first domestic study of its kind was conducted on logotherpay in 1988. And until 2000, studies were carried out mainly on aromatherapies. Since then, new psychotherapy research fields have emerged; color therapy in 2003 and food therapy in 2008. However, in the space design field except for color therapy-related researches, there have been not sufficient studies on the indoor space therapy field that investigates the possibility of indoor space as a therapy from an integrated viewpoint. Therefore, this study reviewed domestic researches on interior therapy which applied the concept of therapy to interior design and suggested three cognitive-emotional-behavioral measures as healing factors. Finally, this study is expected to be used as basic data for design planning and curriculum development which apply the concept of therapy to interior design-related fields.

수경재배 딸기 ‘설향’의 배지량이 생육에 미치는 영향

장미순(Mi Soon Jang),전의환(Eui Hwan Jeon),최문환(Moon Hwan Choi),전하준(Ha Joon Jun) 한국원예학회 2017 한국원예학회 학술발표요지 Vol.2017 No.10