심층면접을 통한 충북지역 종가(宗家) 음식문화 특성 연구

김미혜(Mi-Hye Kim),한정인(Jung-In Han),정혜경(Hae-Kyung Chung) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.4

This researchs main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to ?Sejongsillokjiriji?, there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buks unique ingredients. Another reliable source, Banchandungsok , does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in Banchandungsok , consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that Jeobbingac culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

죽음에 관한 주관성 연구

정혜경(Hae Kyung Chung),김경희(Kyung Hee Kim),윤은자(Eun Ja Yeun),류은정(Eun Jung Ryu),염순교(Soon Gyo Yeoum),정연강(Yeun Kang Chung),권혜진(Hye Jin Kwon) 한국정신간호학회 1999 정신간호학회지 Vol.8 No.1

The purpose of this study is, by using Q-methodology, to classify the type of attitude for the general public about the death and to understand the specific characters of each type. Q-population was investigated by referring to relevant records and interviewing with the general public and the experts. The final 40 of Q-sample was selected and the data was collected through P-sample, randomly chosen 32 people around Seoul and Kyung-gi area. After analyzing, 4 types were found. Type 1 is aiming for the future life. They believe firmly the future life. They feel certain that eh death means starting for eternal life rather than being afraid of the death or having a despair. Type 2 is valuing reality. They do their best for the reality of life. They take up a positive attitude toward completing their life with responsibilities even at the situation of confronting death have a right to know when they will be dead. They should have enough time to prepare for death. Type 4 is devoting for society. Even though there is only one life, people think that devoting their life for justice is very important. Through the result of this study, people`s agreement for nobility and importance of life were found same. It is reconfirmed that instead of being dead suddenly, if it`s possible, they want to know the fact of dying to have time to prepare for their death. Also, the fact that everyone has the fear of death is confirmed.

노인이 지각한 건강에 대한 주관성 연구

정혜경,김경희,권혜진,윤은자,정연강,Chung, Hae-Kyung,Kim, Kyung-Hee,Kwon, Hye-Jin,Yeun, Eun-Ja,Chung, Yeoun-Kang 한국지역사회간호학회 1999 지역사회간호학회지 Vol.10 No.1

This study is to classify subjectification and the perceived health of the elderly according to Q-methodology and to provide basic materials for health promotion of the elderly. In this study, 28 elderly people residing in Seoul classified 33 selected statements in to 9 standards. The material taken from this process resulted in 4 types by the analysis using a PC QUANL program. Case 1 thought that religion was important for their health. Case 2 were go-getters they thought they felt healthy at work. Case 3 took a serious view of their relationships with other people. Case 4 centered around the couple, and thought it important to live with their life's companion.

일부(一部) 농촌지역(農村地域) 주부(主婦)의 보건의료(保健醫療)에 대한 지식(知識).태도(態度) 및 실천도(實踐度)에 관한 조사(調査) -마을보건임원조직(保健任員組織) 활용지역(活用地域) 중심(中心)-

정혜경,최삼섭,Chung, Hae-Kyung,Choi, Sam-Sop 대한예방의학회 1979 Journal of Preventive Medicine and Public Health Vol.12 No.1

In order to determine the knowledge of, attitudes to, and practice of housewives toward health care in a rural area, a survey with questionnaire was carried out with 87 housewives who were sampled randomly from 6 villages in Sudong Myun, from April 16th to 21st, 1979. The following results were obtained. 1. Of the housewives studied, 61.5% knew that B.C.G. is a vaccine for T.B prevention and 12.3% knew that D.P.T. is a vaccine for diphtheria, pertussis, and tetanus. 2. The vaccination rate of the children under six-year of the housewives studied was: polio 83.1%, B.C.G. 75.4%, D.P.T. 66.2%, and measles 55.4% respectively. 3. The vaccination rate was higher in children in the area near from the health subcenter than in there of the area further away. 4. Out of 87 respondants, 87.5% knew one or more methods of contraception for spacing children. These were: loop 69.0%, oral pill 66.7% and condom 14.9% respectively. 5. Out of 87 respondants, 82.2% knew the methods of contraception for sterilization. These were: laparascopy 87.5% and vasectomy 16.9%. 6. Out of 87 respondants those who had experience using contraceptive methods were 70.1% and present users were 47.1%. 7. Contraception practice rate was higher in the group of housewives having middle school education or above than those having primary school education or less. 8. Functions of the health subcenter listed by respondants were: patients care 72.4%, family planning 31.0%, vaccination 23.0%, T.B. control 3.4%, health education 3.4%, infant birth delivery assistance 1.1% respectively. 9. Housewives who knew that there is a village health voluntary worker in their own village were 63.2%(55), and 58.2% of those who knew appreciated her activities. 10. Purposes of expenditure of Myun community health development funds listed by respondants were: aid for patient care 34.5%, aid for health subcenter operation 16.1%, and aid for Myun health development 6.9% respectively. 11. It seems that both of the distance from the health subcenter and the utility rate level of the village health voluntary worker are co-related to the B.C.G. vaccination rate of children. 12. It seems that both of the distance from the health subcenter and the utility rate level of the village health voluntary worker are not co-related to the rate of contraception practice.

조리 방법이 상용채소의 비타민 및 무기질 함량에 미치는 영향 -시금치, 양배추, 콩나물, 당근을 중심으로 -

정혜경,윤경수,우나리야,Chung, Hae Kyung,Yoon, Kyung-soo,Woo, Nariyah 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

SNS 모바일 애플리케이션에 관한 페르소나 기법 연구 - 카카오톡을 중심으로 -

정혜경 ( Chung Hae-kyung ) 한국디자인트렌드학회 2013 한국디자인포럼 Vol.40 No.-

Personas technique is one of the design methodology to research the users. People who make the product figure out through Persona about users what their purpose on behalf of the user to set a fictional character. In this study, three different scenarios in people`s minds was to draw specific user look. Performance test, in-depth interviews, focus group interviews were based on data by. Personas technique analyzes the problem, the user needs relief, decisions, planning, design, user experience, including proven plan for that technique can be useful in cases of Kakao Talk application. First, the scenario through the visualization of uncertain and subjective data can be summarized in a representative group of users or communication between the designer can help. Second, it can consider a variety of real-world users, and an unexpected error on the part of producers can be found. Third, due to investigate the user`s needs from users perspective from cover to cover, the resulting interaction can be expected.

증강현실기반 의류판매 서비스 디자인 개발

정혜경(Chung Hae Kyung) 한국기초조형학회 2022 한국기초조형학회 학술발표논문집 Vol.2022 No.11

고등학교 청소년의 흡연경험에 대한 현상학적 접근

정혜경 ( Chung Hae-kyung ) 한국간호과학회 2001 Journal of Korean Academy of Nursing Vol.31 No.4

Purpose: This study attempted to grasp the significance of high school boys smoking experiences, and to define its structure, then utilizing the results to create effective nursing intervention in order to protect students from smoking habit. Method: This study is based on a phenomenological approach. A group of eight male high school students who had experience in smoking were selected as the subject of this study. Intimate interview with participatory observation were carried out from them and the resulted data were analyzed by Giorgi's method as below. Result: The male high school students’ smoking experiences were found to be a direct result from the environments around them and misty curiosity, masculinity, maintenance of close relations with peers, habitualness, stress relief, and concealment from the family. Conclusion: The result indicates that the male high school students' smoking, especially in an aspect from its starting point, motivational perspective, attitudes, and recent increasing rate of the juvenile smoking should be recognized as one of the problems that should be resolved. Concurrently, programs for preventing and quitting smoking should be started from the early stage of childhood as possible.

성인의 만성질환관련 탄수화물 식사지침 연구

정혜경(Chung Hae Kyung),양은주(Yang Eun Ju),박원옥(Song Won O) 韓國營養學會 2000 Journal of Nutrition and Health Vol.33 No.8

웹사이트 공신력과 시각적 구성요소와의 관계에 관한 연구

정혜경 ( Hae-kyung Chung ) 한국디자인트렌드학회 2008 한국디자인포럼 Vol.19 No.-

This study aims to prove the effects of visual elements of the Web interface toward credibility perception of Web information. At first, to enhance knowledge about credibility, key terms relating to the credibility was defined as trustworthiness, expertness, attractiveness and closeness. At second, developed educational and shopping sites was modified in color, graphic and type. And models of a visual credibility through simulated web pages for the online education site and online shopping site was tested. The findings of this study reveal that various design elements that tend to influence user credibility assessments. Especially, for the online education site, `type` is most important factor among other visual elements and for the online shopping site, `graphic` is most important. This study lays the groundwork for further research into the visual elements that affect Web credibility.