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남건우,박대성,Nam, Kun-Woo,Park, Dae-Sung 대한물리치료과학회 2008 대한물리치료과학회지 Vol.15 No.4
Background: Human body is formed of symmetric bilateral structures that are comprised of eye, upper arm, lower arm and etc. but, we are used only dominant components. The purpose of this study was to analysis length cognition ability in dominant eye. Methods: Total 88 persons (male 18, female 70) were participated in this study. They were tested with ‘hole in the card’ test for identification of dominant eye's side, then the length cognition ability was measured in right & left axillary level by describing 10cm line. Results: The results by independent t-test were as follows. In difference of length cognition ability in right axillary level between right dominant eyed group & left dominant eyed group, right dominant eyed group was superior to left dominant eyed group, but significant difference was not existed statistically(p>.05). In left axillary level, right dominant eyed group was superior to left dominant eyed group, but significant difference was not existed statistically(p>.05). Conclusion: These result can be applied to the learning of palpation & observation skill in physical therapy, although this study was not identify a relation between dominant eye & dominant hand.
육포에서 Clostridium perfringens의 정량적 미생물 위해평가
남건우,김수진,윤기선 한국식품과학회 2018 한국식품과학회지 Vol.50 No.6
We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35oC). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10-16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
남건우,정명교,허은정,장운기,김미경,곽효선,서수환 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.11
Owing to convenience, ease of preparation, andprice, the consumption of commercial kimchi is graduallyrising in South Korea. Here, we estimated the risk levelposed by pathogenic Escherichia coli in commercial kimchiproducts using the quantitative microbial risk assessment(QMRA) approach to develop measures forpreventing potential foodborne outbreaks from kimchiconsumption. We collected 610 samples of commercialkimchi products produced in Korea, 267 kimchi samplesfrom foreign countries imported to Korea, and 187 rawmaterials used in kimchi preparation, and analyzed themfor contamination with pathogenic E. coli. A Predictivemodel was developed to observe the survival characteristicsof pathogenic E. coli. A dose–response model wasselected, and the risk level was estimated using @RISKsoftware. Although a prior epidemiological study indicatedthe frequent occurrence of foodborne outbreaks arisingfrom contaminated kimchi products consumed in foodservice facilities, we found a low probability of foodborneillness caused by pathogenic E. coli in commercial kimchiproducts.
남건우 참마음교육학회 2006 학술대회 자료집 Vol.16 No.-
먼저, 발표자이신 강순옥 원장님께 감사드립니다. 발표자께서는 일선 초등·중등 교육 현장에서의 교육 경험은 물론, 장학행정과 교육연구 부문에서 많은 업적을 쌓으신 분이시고, 현재는 대안학교인 세인고등학교에서 5차원 전면교육 연수과정을 개설하여 실제로 대안학교 교원연수과정을 전개하신 체험에서 터득하신 전문적 식견과 논리 전개로 마련하신 하신 논문이기에 더욱 공감을 하면서 발표자의 노고에 다시 한번 감사드리는 바입니다. 토론자는 대안학교인 세인고등학교의 설립 초기부터 현재까지 대안학교의 교원연수에 큰 관심을 갖고 있었으며, 1995년부터는 교육연수기관에 근무하면서 교원연수의 모든 과정에 인성교육을 필수 교양과정으로 강의 한바 있고, 1999년도부터는 일선 초등학교에 근무하면서 전국 최초로 전라북도 교육감으로부터 단위하교 자율연수기관(인성교육부문)으로 지정받아 60시간의 직무연수과정을 개설하여 직접 교원연수를 실시한 경험이 있습니다. 이와 같이 토론자가 평소 관심을 가지고 있는 부문의 과제에 직접 토론으로 참여하게 된 것을 기쁘게 생각하면서, 발표자이신 강순옥 원장님의 논문의 주요내용을 중심으로 하여 토론자의 관점을 제시함으로써 토론자의 소임을 다하고자 합니다.
부산, 울산 및 경남 소재 물리치료(학)과 임상실습 프로그램에 대한 만족도 조사 연구
남건우,하미숙 대한고유수용성신경근촉진법학회 2014 PNF and Movement Vol.12 No.2
Purpose: The purpose of this study was to provide basic data to establish effective clinical training programs by identifying various factors that influence the satisfaction of physical therapy students with those programs. Methods: The study subjects were 205 students from six colleges (two 4-year and four 3-year colleges) who participated in clinical training programs. The colleges have physical therapy departments and are located in Busan, Ulsan, and Gyeognam. A survey consisting of 75 questions was conducted between March and December, 2003. Survey responses were analyzed through a frequency analysis, descriptive statistics, and the multiple responses approach, and correlations among the questions were analyzed using a chi-square test. Results: The level of satisfaction with clinical training programs did not differ according to the school system or the size of the clinical training institution. However, several factors led to a higher level of satisfaction, including more active participation of students in the clinical training, more intensive instruction from school professors, a larger number of subjects to complete before the clinical training, and a higher level of student perception that their institution’s clinical training program was systematic Conclusion: This study surveyed physical therapy students located in Busan, Ulsan, and Gyeongnam who attended selected schools and training institutions that have their own individual characteristics; therefore, this study may have limitations for comparative analysis. However, if more extensive studies are per formed regionally in the future using the approach taken here, clinical training programs could be developed that can satisfy both schools and the industry. .