초·중·고등학교 학생, 학부모, 일반교사의 보건교육 요구

윤순녕,김영임,최정명,조희순,김영희,박영남,오경순,이분옥,조선녀,조소영,한선희,하영미 韓國學校保健學會 2004 韓國學校保健學會誌 Vol.17 No.2

Purpose : The purpose of this study was to identify needs of health education of the students, parents, general teachers, and health teacher of the elementary, middle, and high schools. Method : 279 schools of elementary, middle, and high school were sampled nonproportionally during the period from June 28 to July 26, 2004 . The data were collected by the questionnaire from 1,888 students, 1,876 parents, 1,695 general teachers, 279 health teachers. A frequency, % and χ2-test were used to analysis by SAS program. Result : 1. It showed that 98.1% of elementary school students, 92.3% of middle school students, 89.6% of high school students answered that they need health education. The most of students, parents, and general teachers had high interests in health education. 2. In the case of students, main causes of needs of health education was 'to prevent diseases or accidents''. But parents answered that it was 'to build up a healthier behavior'. General teachers answered that it was 'more effective systematic and continuous health education'. 3. Over 80% of students, parents, and general teachers about the question of who qualified person is to teach health education as a regular class responded that health teacher is available. Especially 93% of elementary school students answered like that. 4. The most of students, parents, and general teachers answered that health education in the classroom is favorable 1 to 2 hours per week. Conclusion : As results of the study , the majority of students, parents, general teachers agreed needs of health education. Therefore, on the basis of this study, systematic and continuous health education is necessary. Additionally the establishment of independent health subject is required certainly.

초·중·고등학교 학생·학부모·일반교사의 보건교육 영역별 요구도와 보건교육

윤순녕,김영임,최정명,조희순,김영희,박영남,오경순,이분옥,조선녀,조소영,한선희,하영미 韓國學校保健學會 2005 韓國學校保健學會誌 Vol.18 No.1

Purpose: The purpose of this study was to identify the needs of health education in students, their parents and teachers in the elementary, middle and high schools and the current situation of health education class. Method: The subjects of this study were a total of 9450 persons including students, their parents and teachers from 279 schools throughout the country. They were selected through convenient sampling. Data were analyzed through x^(2)­test and ANOVA. Result: Students, their parents and teachers replied that 18 dimensions of health education class (DHEC) are necessary. The four DHEC - healthier life style, sex education, mental health and safety education - showed high educational needs in students, their parents, and teacher. High school students had higher educational need of 'symptom management for daily living' than elementary and middle school students. Students, their parents and teachers in elementary school had higher educational needs of 17 DHEC that those in middle and high school. The percentages of schools with health education class taught by health teachers were 99.2%, 75.5% and 66.0% respectively in elementary, middle and high schools. Health education was given mainly using physical education classes at elementary schools, and creative class hours at middle and high schools. In general, health education took 1-3 hours per week at elementary schools, and less than an hour at middle and high schools. Conclusion: Therefore, based on the results, systematic health education class should begin from elementary school to meet the need of health education in students, their parents and teachers, and further study should be made on the number of hours required and the amount of contents of 18 DHEC.

수산식품포장기술의 현황 및 과제

조순영 강릉대학교동해안지역연구소 1999 東海岸硏究 Vol.10 No.1

The packaging of seafood processing products have many problems and difficulties to keep freshness during storage, compared to one of the animal products. In this paper, the present status and the problems in packaging of seafood processing products were reviewed and the new packaging technologies to settle the problems were suggested. The seafood packaging needs more fresh materials to keep good quality steadily during storage. The vacuum packaging or free-oxygen absorber added packaging was useful to keep quality during storage. Even in seafood products packaging the modified atomosphere packaging technology or aseptic packaging technology should be now applied to keep quality more steadily.

강원도산 감자의 품질 개량을 위한 연구 1.재배종 감자 품종들의 단백질, 환원당, 총폐놀성화합물 함량 및 Lipoxygenase Isozyme류 활성

조진숙,김화영,조순영 강릉대학교동해안지역연구소 1999 東海岸硏究 Vol.9 No.2

In order to develop potatoes with good processing qualities, we determined the protein content, reducing sugar content, total phenolic compounds content, and lipoxygenases activities in the tubers of five cultivated potato varieties. Superior variety contained the highest protein content among the five tested potato varieties. In addition, the reducing sugar content of Superior was lowest as compared with those of the five tested potato varieties. The lipoxygenase-2 activities of Superior and Chopung varieties were higher than those of Atlantic, Daegwan No. 52, and Daegwan No. 53 varieties. The five tested varieties showed no difference in the content of total phenolic compounds. The results suggest that Superior is the most acceptable material for processing such as potato chips and French fries.

식품 및 생체내에서 일어나는 효소적지방산화의 형태 및 억제기구

조순영 강릉대학교동해안지역연구소 1997 東海岸硏究 Vol.8 No.1

식품가공 및 저장중에 일어나는 지방산화는 그 최종제품의 품질악변의 주 원인이 되고, 동시에 영양가 감소도 초래하며, 또한 그 산화지질로 인한 독성은 위생상 큰 문제가 되기도 한다. 지방산화는 식품이나 생체내에 존재하는 여러 구성성분에 의해 촉진되기도 하고 반대로 억제되기도 한다. 특히 식품조직내의 지방산화를 촉진하는 주요 촉매제를 구명해 내는 것은 식품산업계에서 해결해야 될 주요한 과제중의 하나이다. 일반적으로 지방산화는 식품이나 생체내에서 효소적 또는 비효소적인 반응에 의해 진행된다. 이런 식품이나 생체내 지방산화를 방지하는 가장 효율적이고 간편한 방법은 항산화제나 지방산화촉진효소 저해제를 활용하는 것이다. 본 총설에서는 주로 항산화제나 플라보노이드류에 의한 효소촉매지방 산화에 대한 억제기능의 종류 및 그 작용기구에 대해 고찰해 보고자 한다. Lipid oxidation onccurred during processing and storage of foods is maior cause of quality changes involving aroma, flavor, taste, texture, consistency and appearance. It can also affect to some extent, the nutritive value or safty of foods. the oxidation of lipids can be retarded or accelelated by various to lipid peroxidation in the muscle food in situ. Such lipid peroxidation is stimulated by enzymic and nonezymic reactions. To minimize or control these lipid oxidation one of the most effective and convenient methods is the addition of antioxidants or inhibitors such as flavonoids. In this review, the basic mechanism of inhibition of enzyme catalyzed lipid oxidation by antioxidants and the manner in which antioxidant function are described.

일본 수산식품제조업의 원료조달과 수산물시장의 변모

조순영,주동식,전중균 강릉대학교동해안지역연구소 1998 東海岸硏究 Vol.8 No.2

There are many problems for development of fisheries and its processing in our country, and one of them is the marketing of fisheries. Bring to a settlement of this problem, it requires searching of fisheries market and supplying of raw materials for seafood processing in Japan, developed-country in this fields. At first, we research the characteristics of seafood processing and raw material supplying, and demand changing of seafoods and locality of seafood processing in Japan. This researching will provide the direction of development and the method of effective marketing of fisheries and seafood processing in our country.

미역 양갱의 알루미늄 호일 랩핑 저장중 품질변화 및 제품의 주요성분분석

조순영,주동식 강릉대학교동해안지역연구소 1998 東海岸硏究 Vol.9 No.1

시판제품과 미역양갱의 성분차이는 수분과 당질 함량의 차이였으며, 이 차이 물성을 좌우하는 주된 요소였다. 한편, 미역양갱 제품은 상온 저장중 수분이 감소하였는데, 이는 포장방법이 완전하지 못하여 발생하는 문제점이었고, 수분의 감소는 경도, 질김성, 탄성, 등에 영향을 주었다. 아울러 색조에도 영향을 주어 명도(L값) 감소와 갈변도(△E)의 미소한 증가를 가져왔으나 포장문제만 해결된다면 저장에는 큰 문제점이 없을 것으로 판단되었다. 식품성분중에서 지방산 조성은 원료의 지방산이 제품에 그대로 반영되었고 주로 oleic acid, linoleic acid, linolenic acid 등의 함량이 높았다. 주된 구성아미노산은 glutamic acid, aspartic acid, leucine, arginine 등이었고, 유리아미노산은 alanine, lysine, arginine등이었다. 무기질 함량은 나트륨, 칼슘, 칼륨, 마그네슘, 인 등의 함량이 높았고, 소량의 요오드도 함유되어 있었다. The proximate composition of seamustard yankengs were 44.0-46.6% of moisture, 1.4-2.0% of crude protein, 0.3-0.5% of crude lipid, 0.4-0.5% of crude ash and 48.5-52.5% of total sugar. The moisture content of seamustard yankeng was decreased to 36-37% during Al-foil wrapping storage at room temperature and the hardness value of each yankengs increased according to moisture decrease. The predominent amino acids of seamustard yankeng were glutamic acid, aspartic acid, histidine and lysine and main fatty acid were palmitic acid, oleic, linoleic and linolenic acid. Mineral contents of yankengs were 4210-4621ppm of Na, 1398-1433ppm of K, 1179-1428ppm of Mg, 944-1261ppm of P and 41-45ppm of I.

앵커볼트 인발거동의 파괴역학적 해석

조영혁,김인순,변근주,송하원 연세대학교 산업기술연구소 1996 논문집 Vol.28 No.2

Anchor bolts embedded in concrete, used to transfer local loads into structures, are important structural details. The accurate predictions of the ultimate tensile capacity of the anchor bolts governed by the concrete cone failure are very important. The objectives of this study are to predict the fracture behavior of the concrete and to obtain the tensile capacity numerically for the pull-out of anchor bolts embedded in concrete. For this purpose, the methods to evaluate the ultimate tensile capacity of the anchor bolts embedded in concrete are summarized and the fracture behavior and cracking model of concrete are studied. From the concrete fracture analysis based on finite element modeling of the pull-out test, the fracture behavior of concrete including the ultimate tensile capacity of the anchor bolt is obtained. From the comparison between the numerical results and the experimental data, it is shown that the smeared modeling for the numerical predictions of the progressive fracture of concrete due to the pull-out of anchor bolts can be improved by using the line of interface elements along the crack path.

미세조류의 유용성 및 해산 남조류의 생리활성물질

주동식,조순영 강릉대학교동해안지역연구소 1999 東海岸硏究 Vol.9 No.2

The microalgae are a large and diverse group of photosynthetic microoranisms spanning seven division and comprising several thousand species. Of this large number of species, only a few have been studies in some detail with respect to physiology, biochemistry, and potential for mass culture are known for only a few of these. The mass cultivation of a few microalgae has been investigated mainly from the standpoints of food and feed production, recycling of industrial and agricultural waste, treatment of waste-water and the supply of raw material for certain natural compounds. For these purposes, the desirable properties of algae used for mass production-high growth rate, resistance to environmental fluctuations, non-toxic, high nutritive value, high protein content, easy to harvest and to process, good digestibility, resistance to contaminations and ability to grow on sewage. In this review, the utilities of a few microalgae(Chlorella, Spirulina, Porphyridium and Dunaliella) and biological activity materials of seawater microalgae were described.

지역특산농수산물의 가공과 상품화

주동식,조순영 강릉대학교동해안지역연구소 1999 東海岸硏究 Vol.10 No.2

Agricultural affairs and fisheries are important to keep a constant income for residents living in a local region. In advance, they play a role in keeping a clean environment of the local region. Recently, it is concluded that selling many special regional products is the most important business in a tourism local. That is to say, to improve the earning income in a tourism local such as a local town, selling the commercial products processed from the principal bioresources in a local region at a high price is important. Therefore, farmers and fishers living currently in a local region should learn new processing technologies and economic circulation technics.