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      • KCI등재

        심층면접을 통한 충북지역 종가(宗家) 음식문화 특성 연구

        김미혜(Mi-Hye Kim),한정인(Jung-In Han),정혜경(Hae-Kyung Chung) 동아시아식생활학회 2015 東아시아食生活學會誌 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.

      • SCOPUSKCI등재

        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.

      • SCOPUSKCI등재

        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.

      • KCI등재

        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.

      • KCI등재

        연구논문 : 파라과이 아순시온의 한식당 경영주 및 푸디스 심층면접을 통한 한식편지화 연구

        정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),우나리야 ( Na Ri Yah Woo ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.2

        The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.

      • KCI등재

        「수운잡방」과「음식디미방」에 나타난 조리법 비교

        정혜경 ( Hae Kyung Chung ),윤경수 ( Kyung Soo Yoon ),김미혜 ( Mi Hye Kim ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.1

        This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose 「Suwoonjabbang」 (1500’s) and「Eumsikdimibang」 (1610) as the subjects of this study. Cooking methods from these two recipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermented foods, seasonings, and storage methods. Firstly,「Suwoonjabbang」 contains a total of 121 cooking methods divided into two volumes. In contrast,「Eumsikdimibang」includes 146 cooking methods. There are 18 methods for noodles and dduks, 74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly,「 Suwoonjabbang」 written by Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food. In contrast,「Eumsikdimibang」 by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly, 「Eumsikdimibang」 introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Korean traditional sweets and cookies, and fermented foods as compared to 「Suwoonjabbang」. In conclusion, unique cooking methods introduced in these two cooking books, which are rare these days, are expected to be further applied and developed.

      • KCI등재

        웹사이트 공신력의 구성요인에 관한 연구-래더링 테크닉에 의한 공신력 구성요인 도출을 중심으로-

        정혜경 ( Hae-kyung Chung ) 한국디자인트렌드학회 2008 한국디자인포럼 Vol.18 No.-

        사용자들이 웹을 이용하는 목적은 크게 특정 주제에 관한 정보를 인출하는 것과 정보를 발표하는 것으로 구분 가능하다(Lightner, Bose & Salvendy, 1996). 그 중 정보 인출을 위해서는 자신이 원하는 정보를 보유한 웹 사이트를 검색하는 과정을 거치게 된다. 이렇게 자신의 정보를 발표할 때와 인출할 때 중요한 덕목 중의 하나가 공신력이라 할 수 있다. 왜냐하면 이용자들 입장에서는 인출한 정보가 실제로 믿을 만한 정보인지에 대한 확신을 가지지 못한다면 그 사이트에 다시 접속하려 하지 않을 것이기에 정보 제공자의 입장에서 자신들의 사이트를 존속시키기 위해서는 공신력의 문제를 꼭 고려해야 하기 때문이다. 그런데 사람들은 신뢰할 수 없다고 인식되면 그 미디어에 집중하지 않는다(Johnson & Kaye, 1998). 또한 웹이용자들은 웹 인터페이스라는 매개물을 통해 정보 혹은 정보 제공자들에 대한 신뢰를 평가한다고 할 수 있다(Kim & Moon, 1998). 따라서 이용자와 정보제공자가 만나는 첫 대면의 장인 웹 인터페이스는 공신력을 판단하는데 결정적인 역할을 한다. 따라서 본 연구에서는 이러한 공신력을 구성하는 요인들을 밝혀내 보고자 한다. 공신력을 이루는 요인들은 심층인터뷰 기법인 ZMET(Zaltman Elicitation Metaphor Technique)의 방법을 이용해서 추출해 냈다. 또한 이렇게 추출된 요인들을 요인분석을 통해서 대표적인 변수들을 모아 요인으로 규명하고 그 요인의 의미를 부여하고자 한다. This study investigated the effects of visual elements in the web site credibility. Limited research has been studied about the impact of visual components` effect on the web. This study is the previous research of the finding of visual effect on the web credibility. The factor analysis was conducted to find out the credibility`s components. Factors was chosen by the individual sixteen people`s depth interview. Result showed that credibility can be defined as believability, trustworthiness, expertise and attractiveness.

      • SCOPUSKCI등재
      • KCI등재

        웹기반 모유수유 교육정보의 내용분석 및 사용성 평가

        정혜경 ( Chung Hae Kyung ),송용 ( Song Yong ),강남미 ( Kang Nam Mi ) 한국디자인트렌드학회 2010 한국디자인포럼 Vol.26 No.-

        최근 건강교육의 효율성을 높이기 위해 인터넷을 이용한 건강교육프로그램에 관한 개발 및 연구가 지속적으로 이루어지고 있고, 특히 인터넷을 통한 건강정보는 텍스트 위주의 일방적인 지식전달에서 진일보하여 흥미를 유발하고 접근이 용이한 장점을 가지고 있어서 최근 각광을 받고 있다. 그리고 국내외적으로 인터넷 상에서 교육을 목적으로 하는 사이트가 급증하면서 웹기반의 교육 서비스는 통신기술을 이용한 교육의 한 형태로서 빠른 교육자료 교환 및 배포의 장점을 가지고 있어 보건의료교육 분야에서도 많은 가능성을 제시하고 있다. 하지만 웹기반 원격교육 시스템을 활용한 모유수유 교육 및 상담 개발에 관한 연구는 전무한 상태이다. 따라서 본 연구에서는 건강교육 중에서도 영유아 및 산모의 건강증진에 첫 단계라고 할 수 있는 모유수유 교육의 인터넷 활용 방안에 대해 알아보기 위해 모유수유 관련 웹사이트의 내용분석을 통해 현황을 파악한 후, 사용성 평가를 실시하여 성공적인 구현을 위한 방법을 모색해 보고자 하였다. Development and research about web-based health educational program recently have been studied for improvement in effectiveness of health training. Especially health information through internet come into the spotlight because of its accessibility and interest induction. And globally web-based educational sites has been increased because of their advantage which can distribute and exchange the information using communication technology. However, studies on cyber breastfeeding educational program for health research are rarely found in Korea. Breastfeeding education is the first step for the promotion of health of postpartum women and babies. For the utilization of internet in this field, we found a web-design method for successful embodiment of breastfeeding educational websites using content analysis and usability test of the existing websites.

      • KCI등재

        웹사이트 공신력과 시각적 구성요소와의 관계에 관한 연구

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

        본 연구는 괄목할 만한 성장세를 보이고 있는 인터넷상에서 웹사이트의 메시지 공신력에 영향을 미치는 요인들 중 시각적 요인에 초점을 두어 연구하는데 그 목적이 있다. 이제까지 시각적 차원은 비이성적이고 비합리적이라 인식되어 언어적 차원보다 낮은 단계로 치부되어 왔으나(Rovinson & Levy, 1986), 최근에는 시각의 중요성이 강조되면서 학자들은 시각적 요소와 공신력 개념이 밀접한 상관관계가 있다고 주장하고 있다(Kim & Moon, 1998; Critchfield, 1998; Fogg & Tseng, 1999; Huxford, 2001; Kensicki, 2003). 하지만 한국에서는 웹사이트의 메시지 공신력과 시각적 구성 요인간의 관련 연구가 질과 양적 측면에서 매우 미약한 실정이다. 따라서 본 연구는 공신력의 구성요인 및 측정척도를 제시하고, 웹 사이트의 시각적 구성요인이 메시지 공신력에 어떻게 영향을 미치는지 살펴보았다. 연구 결과를 종합해보면, 전체 사이트를 대상으로 분석할 경우, 웹 사이트를 구성하는 시각 요소들 중에서 그래픽 유무와 활자 요인이 공신력에 통계적으로 유의미한 영향을 미쳤다. 또한 분석 결과를 세부적으로 살펴보면, 쇼핑 사이트만 분석대상으로 삼았을 경우에 그래픽 요소가 공신력에 통계적으로 유의미한 영향을 미쳤고, 교육 사이트만 분석대상으로 삼았을 경우에 활자 요소가 공신력에 유의미한 영향을 미쳤다. 따라서 이러한 연구 결과는 현재 우리나라에 존재하는 쇼핑 사이트와 교육 사이트의 공신력 확보를 위한 근거자료가 될 수 있을 것이다. 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.

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