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결혼이주여성이 참여한 자조모임 공동체의 상호문화소통에 관한 연구
김영순,김도경 숙명여자대학교 아시아여성연구원 2022 다문화사회연구 Vol.15 No.2
본 연구의 목적은 결혼이주여성이 참여한 자조모임 공동체의 상호문화 소통 경험을탐색하여 그 의미를 살펴보는 것이다. 이에 연구자는 인천시 A구 가족센터 자조모임에참여하고 있는 결혼이주여성 6명을 연구참여자로 선정하였다. 서면 면담과 개인별 2~3 회의 심층 면담을 중심으로 자료를 수집하였으며 개방 코딩을 통해 귀납적으로 내용을분석하였다. 연구 결과, 결혼이주여성이 참여하는 공동체의 상호문화 소통 경험은 6개영역으로 나타났으며, 그 내용은 지식의 습득과 활용, 태도의 변화, 비판적 문화 인식, 이해와 존중, 삶의 적극적 태도, 공감 형성이다. 지식습득과 활용, 태도의 경험, 비판적문화 인식은 선행연구 김영순 최유성(2020)과 달리 구성원 간 대인적 차원의 상호문화소통 내용으로 구성되었고 이해와 공감을 바탕으로 한 상호문화소통 경험은 거주국과의문화차이에 대한 이해와 존중, 갈등의 해결을 이끌었으며 정서적 지지를 제공하였다. 또 적극적인 삶의 태도 경험은 이주민 스스로 수혜적 대상이 아닌 상호문화소통의 주체로서 바라보게 하였다. 결과의 내용을 바탕으로 상호문화소통의 공간으로서 자조모임 활용방안을 제언하였고 연구의 한계를 제시하였다.
서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사
김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1
This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.
김영순,이정희,오순덕,김수현,이정민,남택수,박태식,천유정 高麗大學校 倂設 保健大學 保健科學硏究所 2002 保健科學論集 Vol.28 No.1
This study was carried out to investigate the current nutritional problems owing to the increased consumption of westernized food in Korea and also was conducted to compare the nutritional characteristics of Korean traditional meal with those of the Western diet in similar serving size. The results obtained from nutritional evaluation are as follows: 1. The percentage of calories represented by carbohydrate: lipid: protein was 65:15:20 respectively for Korean traditional meal (Table setting of 3 Chop) therefore these ratios meet the dietary recommended allowances for Koreans. 2. Nutrient values of Korean traditional 3-Chop were shown to be better balanced than those of Western diet when the nutrients of the two types of diet were estimated by similar serving sizes and calories. 3. Compared to the Korean traditional meal, most fast foods were nutritionally imbalanced especially in that most of them showed higher amounts of fats. These results show that Korean traditional meals supply ideal nutrient intakes in contrasts to the westernized diet, therefore much work remains in developing a variety of menus and standard recipes for Korean traditional meals according to the changes in diet trends as well as emphasing the importance of Korean traditional meals as part of an ideal, well-banlanced diet.
人稱詞の待遇性について : 自稱詞·對稱詞を中心として Focus On The 1st Person And The 2nd Person
金榮順 청주대학교 인문과학연구소 1988 人文科學論集 Vol.7 No.-
Personal pronoun plays an important role in speech as a means of communi-cation to connect speakers and hearers. Modern Japanese has a various kind of expression in each personal pronoun according to situation, age, emotion, and so on. It also reflects the relationship between persons. We can notice a lot of different kind of honoric ex pression in each personal pronoun, esp-ecially in conversational Japanese. Personal pro noun in Japanese has the function of deixis as well as that of honoric expression. In this thesis, the author gathers the data from modern Japanese novels which de notes the relationship between personal pronoun, such as the first pronoun and the se cond personal pronoun and their honoric expressions. Through this way, the author tries to find out the basic human relationship in society.
韓國産 綠豆의 脂肪酸組成에 관한 硏究 : Phaseolus aureus
金榮順,張壽慶,尹銀淑 高麗大學校 倂設 保健大學 保健科學硏究所 1980 保健科學論集 Vol.11 No.1
This study was conducted to examine proximate compositions, fatty acid moieties in lipids of mung bean (Phaseolus aureus). The lipids extracted with diethylether was analyzed by gasliquid chromatography. The results are as follows: 1. General components of mung bean are 24.80% protein, 4.75% crude fiber, 4.17% crude ash and 46.03% carbohydrate and 0.82% fat. 2. Mean values of saponification number, iodine number and nonsaponifiable content of the lipids extracted from mung bean (Phaseolus aureus) were 154.99, 117.05 and 14.83%, respectively. 3. The lipids are composed of 37∼36.4% linoleic acid, 15.51∼14.87% linolenic acid and palmitic acid, 5.0∼4.90% stearic acid, and 5.6-6.6%oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as a minor components. The saturated and unsaturated fatty acid ratio of oil extracted with diethylether from mung bean (Phaseolus aureus) was 42∼43/57∼58%.