당근즙 添加 炊飯米의 物性 및 消化率 測定

김경자,구정선 東亞大學校 附設 生活科學硏究所 1997 생활과학연구 논문집 Vol.5 No.-

This study was attempted to enhance cellulose and mineral of cooked rice by adding carrot juice in cooking water cooked and soaked rice with four different levels of carrot juice in cooking water(0% : A, 10%: B, 20%: C, 30% : D) was tested for gelatinization, retrogradation, fine structural changes, sensory evaluation, in Vitro digestion. 1) Water absorbance of raw rice in cooking water with varying amountes of carrot juice was tested at 8℃ and 32℃ for 2 hours. Water absorption ratio was decreased ascarrot juice content was increased and soaking temperature was law. Time for meximum water absorption of sample A was 40 min at 32℃ but for samples B to D, it was not reached until 120 min. 2) Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as carrot juice content was increased. It was, however, increaesd in all sample when the cooking water to rice ratio was raised from 120% to 180%. 3) During 3 hour storage, rates of retrogradation were different A and B, C and D samples. The cooked rice showing similar retrogradation in A cooked rice is B cooked rice, retrogradation in C cooked rice is shown lower than in A, B, D cooked rice, so cooked rice with carrot juice 20% showes the best to delay retrogradation. 4) Sensory evaluation conducted by twenty university students as panelists showed that there were more at 5% significant differences among four samples. But it is shown that no signiticant differences is between A cooked rice and B cooked rice. 5) When cooked rices containing 0.2g of carbohydrate were incubated for 2 hours with amylases either from human saliva or porcine pancreas, release of reducing sugar were different among samples. Digestion in cooked rices were in the order of D>C>B>A 6) Replacement of water by carrot juice for cooking water increased from (-)0.35 up to (+)5.41. From these results, it was concluded that rice cooked with 10∼20% of carrot juice in cooking water was quite acceptable, optimum cooking condition for the rice was judge to be that prosoaking time be one hour and cooking water to rice ratio 160%, heating time 20 min and steamed cooking 10 min.

복약안내문에 다빈도로 사용되는 용어에 대한 일반인들의 이해도

구정선(Jungseon Koo),김종주(Jong Joo Kim),손현순(Hyun Soon Sohn) 대한약학회 2019 약학회지 Vol.63 No.4

Abstract A pharmacist’s medication counseling instructions aims to ensure that the pharmacist delivers the correct message to the patient for the effective and safe medications use. Therefore, it is essential for patients to understand the terminology used by the pharmacists. Community pharmacies are using written medication counseling instructions, but the terms included in medication statements are too difficult for laypersons to understand. This study was conducted to investigate the laypersons’ levels of understanding the terms in the medication counseling instruction. A 44-items questionnaire survey was conducted on non-healthcare professional over 20 years of age. 33 words were selected from the medication instructions currently used in community pharmacies for top six drug classes most frequently prescribed in outpatient setting in 2017. The understanding level of medical terms was evaluated with a 4-point Likert scale. The average scores of understanding level of 299 respondents were 2.41 points for therapeutic category-related terms, 2.38 points for drug formulation-related terms, and 2.79 points for action/adverse reaction/uses-related terms. The terms with the highest rate of difficulty in understanding were ‘nasal decongestant’ (91.0% of respondents), followed by ‘continuous use’ (90.2%) and ‘slow-released tablet’ (89.0%). This study suggests that terms in medication counseling instructions need to be changed from the consumer’s perspective to the easier one, not from the provider’s perspective.

내현적 자기애와 소셜미디어 중독경향성 관계에서 소외에 대한 두려움의 매개효과

구정선 ( Jungsun Gu ),이경순 ( Kyugsoon Lee ) 한국교육공학회 2019 교육공학연구 Vol.35 No.1

이 연구는 소셜미디어 중독경향성에 주목하여, 대학생의 내현적 자기애와 소셜미디어 중독경향성 관계에서 소외에 대한 두려움의 매개 효과를 검증하고자 하였다. 이를 위하여 대학생 230명을 대상으로 내현적 자기애, 소외에 대한 두려움, 소셜미디어 중독경향성에 대한 설문을 실시하였다. 분석 결과는 다음과 같았다. 첫째, 내현적 자기애, 소외에 대한 두려움, 소셜미디어 중독경향성 간에는 유의한 정적 상관이 있었다. 즉, 내현적 자기애가 높을수록, 소외에 대한 두려움이 높을수록, 소셜미디어 중독경향성 또한 높은 것으로 나타났다. 둘째, 소외에 대한 두려움이 내현적 자기애와 소셜미디어 중독경향성 관계를 부분 매개하였다. 즉, 소셜미디어 중독경향성은 내현적 자기애를 통해 직접적으로, 또한 소외에 대한 두려움을 통해 간접적으로 영향을 받는 것으로 나타났다. 셋째, 매개 효과는 성별에 따라 차이가 있었다. 구체적으로 여자 대학생의 경우 내현적 자기애와 소셜미디어 중독경향성 관계를 소외에 대한 두려움이 매개하는 것으로 나타났으나, 남자 대학생의 경우는 매개 효과가 검증되지 않았다. 이와 같은 결과는 내현적 자기애 성향이 있는 대학생의 소셜미디어 중독경향성을 완화하기 위해서는 내현적 자기애의 부정적인 영향을 줄이는 한편 이와 함께 소외에 대한 두려움을 감소시키는 개입이 필요함을 시사한다. 또한 성차에 따른 차별적인 처치가 고려되어야 함을 알 수 있었다. 이러한 결과를 바탕으로 실천적 시사점과 후속 연구 방향을 제시하였다. The purpose of this study is to examine whether fear of missing out mediates the effects of covert narcissism on social media addiction. For the research, 230 undergraduate students responded to a survey assessing their covert narcissism, fear of missing out, and social media addiction. SPSS 21.0 and SPSS Process Macro were used to analyze the data. Results were as follows: First, social media addiction had a positive correlation with covert narcissism and fear of missing out. The higher a student’s covert narcissism was and also higher fear of missing out meant the student’s social media addiction was deeper. Second, fear of missing out partially mediated the relationship between covert narcissism and social media addiction. It means social media addiction is influenced directly by covert narcissism and also affected indirectly by fear of missing out. Third, the study has also found that there were differences by gender. More specifically, female students’ fear of missing out was partially mediated covert narcissism and social media addiction. In the case of male students, the mediated effects were not verified. In conclusion, in order to alleviate college students’ the social media addiction, it is necessary to reduce factors that would affect the students covert narcissism while at the same time reduce their fear of missing out. Additionally, gender difference should be taken into account. Based on these results, possible directions for future study in the field of education, counseling and treatment program were also suggested.

우리나라 보건의료계열 대학의 인문사회 교육과정 분석

손현순(Hyun Soon Sohn),구정선(Jung seon Koo),백드보라(Deborah Baik),김현진(Hyun Jin Kim),강혜영(Hye-Young Kang) 대한약학회 2021 약학회지 Vol.65 No.3

Medical humanities are important disciplines in the education of healthcare professionals to achieve the goal of training healthcare professionals with a deep understanding of human beings and society. In this study, we investigated the scope of humanities and social science education proposed by the accreditation criteria of healthcare professional colleges, including medical, dentistry, oriental medicine, and nursing schools in Korea. Specific curricula related to humanities education were investigated from 19 medical schools, nine dentistry schools, 12 oriental medical schools, and 18 nursing schools. The most frequently offered liberal arts courses were English and writing, while major courses included ethics, regulations, communication, psychology, history, and management. Humanities courses tend to be placed in lower grades and social sciences in higher grades, but overall, education in humanities and social studies is spread throughout the entire school grades. This result would be an important reference in designing humanities and social medicine curricula integrated with six-year pharmacy school educational programs. Subjects such as pharmacy ethics, professionalism, pharmacy communication, history of pharmacy, healthcare policies and health insurance, regional public health and health promotion, management, and evidence-based pharmacy are suggested. Further discussions on the best selection of subjects and teaching methods should be continued.

쌀소비 촉진을 위한 쌀밥 조리 개선 연구 (1) : 취반시 조리수에 산 , 지방 , Cellulose 첨가에 따른 texture 변화

김경자,오미향,양화영,구정선 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.1

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (10% fat, 10% vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.