서울시내(市內) 일부(一部) 저소득층(低所得層) 비급식국민학교(非給食國民學校) 아동(兒童)의 식생태(食生態)에 관한 연구(硏究)

정상진,최선혜,모수미,이수정,Chung, Sang-Jin,Choi, Sun-Hae,Mo, Su-Mi,Lee, Soo-Joung 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.4

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p<0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes${\cdots}$etc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.

Prostaglandin E1의 혈관주입경로에 따른 혈류의 차이와 전선혈역학에 미치는 영향

김재황(Jae Hwang Kim),이수정(Soo Joung Lee),심민철(Min Chul Shim),서보양(Bo Yang Suh),권굉보(Koing Bo Kwun) 대한외과학회 1989 Annals of Surgical Treatment and Research Vol.37 No.2

In Situ Saphenous Vein Bypass Graft 8예 체험

이원종(Won Jong Lee),김욱동(Wook Dong Kim),이수정(Soo Joung Lee),김홍진(Hong Jin Kim),서보양(Bo Yang Suh),권굉보(Koing Bo Kwun) 대한외과학회 1990 Annals of Surgical Treatment and Research Vol.38 No.5

감(Diospyros kaki, Thumb)잎차의 화학 성분

정선영(Seon-Young Joung),이수정(Soo-Jung Lee),성낙주(Nak-Ju Sung),조종수(Jong-Soo Jo),강신권(Shin-Kwon Kang) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.5

녹차와 더불어 시판되고 있는 감잎차의 제조방법을 기존 제차공정과 달리할 경우 차의 성분에 어떤 영향을 미치며 또 이들 성분과 품질과의 상관관계를 밝히는 기초자료를 얻기 위하여 감잎차의 제조 방법을 달리하여 카페인, 탄닌, 비타민 C, 핵산관련 물질, 유리당 및 구성아미노산을 분석 비교하였다. 차엽의 수분은 6.9~7.0%, 회분은 8.3~9.0%, 조지방은 6.1~6.9%였다, 전질소의 함량은 3.4~4.8%, 차엽의 카페인 함량은 178.4~209.8μ㏖/g, 탄닌 함량은 29.1~38.5㎎%, 비타민 C는 325.3~2084.7㎎%로서 RHT가 2084.7㎎%로 그 함량이 월등히 높았다. 찻물의 경우 카페인의 함량이 101.5~130.1μ㏖/g, 탄닌의 함량이 15.4~25.9㎎%였으며, 비타민 C는 111.0~1274.3㎎%로 차엽과 마찬가지로 RHT에서 1274.3㎎%으로 다른 차에 비해 아주 높은 함량을 보였으며, 찻물의 용출율은 61.1%였다. 차엽의 구성 아미노산은 glutamic acid, aspartic acid, leucine 및 phenylalanine순으로 그 함량이 높았고, 이들 4종의 아미노산이 총 아미노산에 대하여 SHT는 39.8%, DHT는 38.8%, RHT는 39.1%였으며, 이중에서도 특히 함량이 높은 것은 glutamic acid(10.9~12.9㎎%)였다. 찻물의 구성아미노산의 함량은 차엽과 마찬가지로 glutamic acid가 가장 높았고, 다음이 proline, histidine 및 arginine 순이었다. 핵산관련 물질(CMP, IMP, AMP, UMP, GMP, hypoxanthine)의 함량은 생엽 119.2μ㏖/g/100g, 차엽 및 찻물 모두에서 CMP의 함량이 많았다. 차엽 중에서 CMP 다음으로 함량이 높은 것을 보면 SHT에서는 GMP, DHT는 AMP, RHT는 UMP였으며, 찻물의 경우도 역시 차엽과 비슷한 경향을 보였다. 유리당의 함량은 생엽의 경우 sucrose의 함량이 85.2μ㏖/g/100g으로 가장 높았고, SHT, DHT 및 RHT에서 모두 fructose의 함량이 높았으며, 찻물 역시 차엽과 마찬가지로 sucrose의 함량이 높게 나타났다. Chemical components relevant to the characteristic taste of the Korean native persimmon(Diospyros kaki, Thumb) leaf tea were analyzed. Samples were processed by using three different methods ; SHT(steamed and then hot-air dried), DHT(dried in the shade, steamed and then hot-air dried) and RHT(roasted and then hot-air dried). The components analyzed were general compositions of dried perisimmon leaves and extracted solution. The composition of moisture, ash, crude lipid and total nitrogen did not show significant variation among different processing methods of the persimmon leaf tea. The contents of caffeine, tannin and vitamin C in persimmon leaf tea were in the range of 178.4~209.8μ㏖/g, 29.1~38.5㎎% and 325.3~2084.7㎎%, respectively. The vitamin C content was significantly higher in the RHT than other treatments. The contents of caffeine, tannin and vitamin C in the tea extracted solution were in the range of 101.5~130.1μ㏖/g, 15.4~25.9㎎% and 111.0~1274.3㎎%, respectively. The vitamin C in the tea solution was the highest in the RHT treatment and 61.1% of vitamin C in the leaf tea was extracted out in these processing methods. The major amino acids contained in the leaf tea were in decreasing order glutamic acid, aspartic acid, leucine and phenylalanine, these four amino acids consisting 38.9~39.8% of the total amino acid contained in the persimmon leaf tea. The major amino acids contained in the tea solution were glutamic acid, proline, histidine and arginine. Six kinds of 5'-nucleotides, CMP, AMP, UMP, IMP, GMP and hypoxanthine were detected and CMP was the most abundant component in fresh leaf, leaf tea and tea solution. The second highest 5'-nucleotides in both leaf tea and tea solutions were GMP, AMP and UMP in all processing method. The highest free sugar contained in the fresh leaf tea and tea solution was sucrose.

COVID-19 감염병전담병원 간호사의 조직몰입에 미치는 영향요인

문수희,김민혜,김두영,류윤지,이수정,장진녕,정미열,조윤주,최효정,Moon, Su Hee,Kim, Min Hye,Kim, Doo Young,Ryu, Yoon Ji,Lee, Soo Joung,Jang, Jin Nyoung,Jung, Mi Yeoul,Cho, Yoon Ju,Choi, Hyo Jeong 한국중환자간호학회 2022 중환자간호학회지 Vol.15 No.2

Purpose : This study investigated coronavirus disease-19 (COVID-19) related stress, resilience, and organizational commitment, and determined the factors influencing nurses' organizational commitment at an infectious disease hospital of COVID-19. Methods : A cross-sectional descriptive survey was conducted with 138 nurses. Data analysis, including descriptive statistics, independent t-tests, one-way ANOVA, Pearson's correlations, and multiple regression analysis, were performed using SPSS 26.0 program. Results : Factors influencing organizational commitment included resilience (𝛽=0.31, p<.001), position (𝛽=0.31, p<.001), COVID-19 related stress (𝛽=-0.26, p<.001), and COVID-19 nursing period (𝛽=-0.19, p=.012). These variables explained 29.6% of the organizational commitment. Conclusion : In order to enhance the organizational commitment of nurses in infectious disease hospitals of COVID-19, active program development and intervention are required at the organizational level to improve nurses' resilience and relieve stress related to nursing infectious disease patients..

서울시내 일부 저소득층 비급식국민학교 아동의 식생태에 관한 연구

모수미,정상진,최선혜,이수정 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.4

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p<0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes…etc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.