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취업주부와 전업주부의 생활만족도 요인분석-요가수련정도와 정신건강을 중심으로-
우혜인 ( Hye In Woo ) 한국무용교육학회 2014 韓國舞踊敎育學會誌 Vol.25 No.2
This study aims to analysis of the effect on life satisfaction by degree of yoga practice and mental health of employed and nonemployed mothers. The subjects of this study were a total of 322 married mothers(190 employed and 132 nonemployed mothers) of participation of yoga practice. The method of the statistical analysis used in this study, were multiple regression analysis. As a result of this data analysis, the conclusions of this study are as follows. First, employed and nonemployed mothers of degree of yoga practice is shown a significant effect on their mental health. Second, employed and nonemployed mothers of degree of yoga practice and mental health is shown a significant effect on their life satisfaction.
건물의 실측 에너지 데이터를 통한 건물 에너지 소비 패턴 분류에 관한 연구
우혜지(Woo, Hei-Jee),최기원(Choi, Ki-Won),김현수(Kim, Hyeon Soo),어진선(Auh, Jin Sun),조수연(Cho, Soo Youn),백주미(Baek, Jumi),김기석(Kim, Gi-Seok),이승복(Leigh, Seung-Bok) 대한건축학회 2016 대한건축학회논문집 Vol.32 No.5
The pattern of energy consumption in a building varies based on its characteristic features and the behavior of the occupants; therefore, it is difficult to classify buildings in terms of energy consumption. This study used only outdoor temperature and energy consumption as a parameter to analyze the energy consumption by a building, and thus the approach is different from the conventional methods that use complex computer simulations, data on energy consumptions related to heating cooling, and energy audits etc. First, raw data on the operational schedules of the buildings and internal-external dependency factor are developed as the primary analytical data. The preferred analytical data were categorized into four categories: internal-external factors, energy consumption, operational condition of the building, and energy consumption by outdoor temperature. A matrix that can be used as a relative indicator of a building’s energy consumption in relation to its characteristics was also developed in this work. Using this energy pattern matrix, the obtained data could be used for retrofitting buildings, and a classification scheme based on the energy consumption pattern of buildings can be also prepared.
학술논문 7 : 군대급식에서 우유의 영양보충효과에 대한 고찰
엄애선 ( Ae Son Om ),우혜임 ( Hye Im Woo ),이여진 ( Yeo Jin Lee ) 한국군사학회 2014 군사논단 Vol.79 No.-
Due to a variety of food products to choose from with accessibility of ample nutrients as a result of industrialization and economic development, there is a widespread concern of hyper- nutrition. However, daily intake of certain nutrients are still not on bar with the recommended daily intake, which ultimately leads to the unbalanced nutrient diet in people’s dietary life. The average daily intake of calcium per person is 503.0㎎, which is 70% of the recommended nutrient intake (RNI), and for males between the ages of 19 to 29, the RNI is 750㎎, but the average intake is at 83% of the RNI with 643.0㎎. Milk is a perfect food, which contains almost all nutrients that keeps the human body healthy. Calcium in milk, especially, when compared to other sources of calcium, has up to 7 times the body utilization, and whey proteins such as lactose and casein helps the body absorb calcium. This supports the fact that to prevent male osteoporosis, military personnel drinks milk at least once a day to supplement calcium. Also, drinking milk or ingesting dairy products may reduce the risk of obesity. Adequate calcium intake also helps maintain a normal range blood pressure. There is a study, which shows that increase in calcium intake, increases sodium excretion, which, in turn, suppresses the increase in blood pressure. Korean military personnel is made up of ages from 19 to 29, which is the optimum period to store calcium in the bones for old age. Ingesting adequate amount of milk or any dairy products at least once a day maximizes bone density and helps maintain it for a longer period of time. Also, milk intake for military personnel with obesity or insulin resistance syndrome may help improve obesity and decrease the risk of high blood pressure. Calcium supplement through milk with the low-sodium diet implemented in the military meal plans can be said to be a crucial factor in increasing strength and stamina of military personnel and improving their combat power.
최아리아리(Ari Ari Choi),박희진(Hee Jin Park),우혜리(Hye Lee Woo),한혜영(Hye young Han),현태선(Tai Sun Hyun) 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.2
Employment rate of married women has increased in Korea, but working housewives still have the main responsibility for the household chores in double income families. Due to the busy life, dietary habit of working housewives might be poorer than full-time housewives. The purpose of this study was to compare dietary habits and food frequency between full-time housewives and working housewives. The subjects were 119 full-time housewives and 164 working housewives living in chungbuk. Age, education level and monthly income were significantly different between the two groups, but health-related habits such as smoking, drinking, and exercise did not differ. While full-time housewives had higher tendency to have breakfast and dinner everyday than working housewives, they had lower tendency to have lunch everyday than working housewives. The highest response rate for preparation time for dinner was 40~60 min in full-time housewives and 20~40 min in working housewives. Most of food frequency consumed by full-time housewives was higher than by working housewives, especially bean and bean curd, kimchi, salty cracker, and candyㆍchocolate. Education should be provided to recommend to have regular meals without skipping and to show the fast ways to prepare meals with various foods.
이지선;신현아;조아라;우혜임;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.2
This study was compared the physicochemical properties and sensory properties of Korean high quality rice(Kopoomkyuck) and Japanese Koshihikari rice. Amounts of protein, fat and water were examined to understand the physicochemical properties. Also, sensory properties were examined by cooked rice and evaluated two different kinds on five-point scale in terms of seven categories - color, glossy, flavor, sweet taste, delicate taste, sticky and overall preference. As a result, we found that two groups of physicochemical properties were not much different. However, Japanese Koshihikari rice was found high score especially, color and glossy categories. Therefore, this study showed that sensory categories for Korean rice has better qualities. Furthermore, we suggested that Korean rice markets should make to improve and produce the high quality type of rice in order to make to increase of consumer’s demand because many consumers interest has been decreased which is related with reduced consumption of rice.