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권진희,장문택,류성훈,김형섭,Kwon, Jin-Hee,Chang, Moon-Taek,Ryu, Sung-Hoon,Kim, Hyung-Seop 대한치주과학회 2000 Journal of Periodontal & Implant Science Vol.30 No.1
Putrefactive activity within the oral cavity is the principal cause of halitosis. The most common intraoral sites of oral malodor production are tongue, interdental and subgingival areas. The other foci may include faulty restorations, sites of food impaction and abscesses. Periodontal disease frequently involves pathological oral malodor, which is caused mainly by volatile sulfur compounds(VSC), such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide. The purpose of this study is to evaluate the association between oral malodor and periodontal status. Volatile sulfur compounds in mouth air were estimated by portable sulfide monitor($Halimeter^{TM}$). The results were as follows : 1. The levels of volatile sulfur compounds were significantly greater in a periodontitis group than in a control group(P<0.01). The amounts of VSC in mouth air from patients with periodontal involvement were four times greater than those of the control group. 2. The significant positive correlation was found between VSC concentrations and the number of pocket depth above 4mm(P<0.01), but correlation between VSC concentrations and plaque score was not statistically significant(P>0.05). 3. In the periodontitis group, VSC concentrations of pre-treatment significantly decreased after scaling and root planing(P<0.01). 4. No statistically significant correlation was found between VSC concentrations and sex / age in the periodontitis group. The above results indicate that periodontal disease may play a role as an important factor of oral malodor and deep periodontal pockets are a source of volatile sulfur compounds.
권진희,황라일,정현진,장혜민 한국보건정보통계학회 2022 보건정보통계학회지 Vol.47 No.4
Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% and out- sourced service types 25.6%. It was found that outsourced service types were mostly chosen by private and independent establishments facilities. In addition, it was found that there were differences in food service personnel (full-time cooks, part-time cooks, and food service quality management managers), physical environments (senior living dining and cooking place), meal-related expenses, and providing food and nutrients(planing menu, compliance of menu plan, diabetic diet provision, served within 2 hours, identifying resident opinions) for each food service operation method. Finally, It was found that there were no differences in nutritional management (evaluation of nutritional status, nutrition intervention, food and nutrition service, nutrition education, nutrition counseling, multidisciplinary nutrition management by food service operational type. Conclusions: It is suggested that regulatory reforms are needed to establish a continuous monitoring and evaluation system for the quality of food service and nutrition management services for each food service type. In addition, it is suggested that a study to analyze whether there are differences in meal satisfaction, nutritional sta- tus, functional status and health status of subjects food service operational type. .
성장과 성찰을 위한 시 교육 - 윤동주의 시를 중심으로
권진희 우리말교육현장학회 2018 우리말교육현장연구 Vol.12 No.2
The purpose of this study is to study poetry education that help students grow and self-reflection based on 2015 revised Korean language curriculum and standards of achievement of curriculum.-We have a way of reflecting on life while reading works that deal with human growth. It is going to analyze the sub-units of textbooks that implement such Achievement Standards. And It is going to propose the teaching and learning method of [9Kor05-10] by imposing material on Yun Dong-ju’s poetry as an alternative to current textbooks that focus on novels. Yun Dong-ju, a poet of shame, reveals many feelings of shame about life and the world, and shame appears in the process of reflecting and reflecting on oneself. Yun Dong-ju’s poetry 「Man-dol」, 「Sunflower face」, 「A portrait of younger brother」, 「Road」, 「Prologue」, and 「Self-portrait」 is now reflected in the students’ lives. A student can choose poems that show own’s worries and situation. A student write a parody poem and reflect on oneself. Or learn about oneself by creating poems that reflect on oneself. Moreover, we can read the poems of Yun Dong-ju or youth poetry and find works that will help oneself reflect on one’s current worries. 본 연구는 2015 개정 국어과 교육과정 중 ‘[9국05-10]인간의 성장을 다룬 작품을 읽으며 삶을 성찰하는 태도를 지닌다’의 성취기준을 바탕으로 학생의 성장과 성찰을 돕는 시 수업을 연구하는 데 목적이 있다. 해당 성취기준을 구현한 교과서의 소단원을 분석하고, 윤동주의 시를 제재로 [9국05-10]의 교수·학습 방법을 제시하고자 한다. ‘부끄러움’의 시인이라고 할 정도로 윤동주의 시에는 삶과 세상에 대한 부끄러움의 정서가 많이 드러나는데, 부끄러움이란 자신을 반성하고 성찰하는 과정에 나타나게 된다. 현재 학생들의 고민과 자기 성찰의 모습이 잘 나타난 윤동주의 시 「만돌이」, 「해바라기 얼굴」, 「아우의 인상화」, 「길」, 「서시」, 「자화상」을 통해 학생 자신의 삶을 돌아보고, 스스로의 성찰을 이루어내도록 한다. 학교에서의 고민이 발랄하게 드러난 「만돌이」, 가족의 관찰을 통해 자아의 의미를 발견할 수 있는 「해바라기 얼굴」, 「아우의 인상화」, 내면의 목소리를 들으며 자신의 삶을 돌아보고 다짐할 수 있는 「길」, 「서시」, 「자화상」을 제시한다. 이 중 자신의 상황에 맞는 시를 골라 패러디시를 작성하면서 자신을 성찰하거나, 자신을 성찰하는 시를 창작하면서 자신을 알아가는 활동을 해보도록 한다. 더 나아가 윤동주의 시집, 청소년 시집을 읽으며 현재 가지고 있는 고민을 성찰하는 데 도움이 되는 작품을 찾아 읽도록 하고자 한다.
노인요양시설의 영양사 배치유무에 따른 영양관리 실태 비교
권진희,황라일,류재현 한국보건정보통계학회 2022 보건정보통계학회지 Vol.47 No.1
Objectives: The study was performed to compare the status of nutrition management with and without dietitian in residential facilities in order to provide basic data for high quality of nutrition management services across the country. Methods: Among long-term care facilities with claims of benefits, 747 samples were extracted through a proportionate stratified sampling method based on region, agents of foundation, types of food service, and facility size. Results: The subjects of the survey were dietitian, general managers, or facility directors. Nutrition evaluation, nutrition intervention, and nutrition monitoring were performed by professional staff at the residential facilities with a dietitian. On the other hand, it was found that the rate of nutrition management performance was relatively low in residential facilities where no dietitian was assigned, and it was performed by non-professional personnel such as nurse aids and social workers. Conclusions: The results of this study suggested that developing strategies is required to reinforce the safe minimal standard of dietitians’ staffing levels for systematic nutrition management .