여성의 피부관리실태와 관련요인

구재희,남철현,최연희,배향선,신옥순,양숙희,이명옥 慶山大學校 保健福祉硏究所 2002 保健福祉硏究 Vol.7 No.-

This study was conducted to analyze aspects of women's skin care and related factors in order to contribute to community residents's right skin care. The subjects of this study was 800 women who were 15 to 65 years old. Data were collected in Daegu City and Kyungsan City from June 21, 2002 to August 18, 2002. The results of this study can be summarized as follows. 1. According to socio-demographic characteristics of the respondents, 26.8% of them were in twenties. 50.9% of them was students at colleges or graduated from collges. 38.3% was students and 37.5% was housewives. 55.5% belonged to the middle economic class. 2. 47.9% of the respondents replied that they were in good health. 57.2% of them had fair skin, while 25.1% had dark skin. According to health condition of face skin, 61.5% was in regular condition, while 26.0% was in bad condition. 29.9% had drying face skin and 21.3% had neutral or complex character of face skin. 3. Among the reasons they had trouble with face skin, the proportion of having the rough skin was highest (25.0%). 16.6% replied that they had trouble with a lot of wrinkles and 16.3% replied that they had trouble with dark face skin. 25.4% responded that their face skin was too tight. 13.3% replied that they had trouble with scars. 4. The factors significantly influencing the experience of skin care were age, education level, residence, experience of side effect of cosmetics, experience of skin diseases on face or body, experience of trouble after receiving skin care, and experience of trouble with acne. From above results, it can be concluded that selection of proper skin care rooms is important in receiving desirable skin care and preventing side effect related to skin care. The women also must be cautious in selecting and using cosmetics and massage pack. The government, related organizations, and skin and beauty specialists must make efforts to develop education programs for healthy skin care.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구

한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.

쌍태임신중 일측태아 사망 5 예에 대한 임상적 고찰

신정옥,심일구,이항재,김희범 순천향의학연구소 1999 Journal of Soonchunhyang Medical Science Vol.5 No.1

Objective : Our purpose of this study was to evaluated the incidence of twin pregnancy with one fetal demise, predisposing factors and the maternal complications and perinatal outcomes. Patients : From January 1993 to December 1997, 5 twin pregnancy with single fetal demise after 28 weeks gestation by gestational age were observed in Soonchunhyang Kumi Hospital. Results : 1. The incidence of one fetal demise was 3.01% in twin pregnancy. 2. Maternal disseminated intravascular coagulation has not been demonstrated. 3. The predisposing factors of twin pregnancy with single fetal demise are umbilical cord torsion (40%), congenital anomaly(20%) and unknown(40%). 4. According to chorionicity, it seems that the perinatal mortality rate of monochorionic group was higher than dichorionic. Conclusion : This study suggests that monochorionic placentation is associated with increased risks of twin pregnancy with single fetal demise. But it may be partially explained due to small numbers of cases in this study.

심실중격결손을 동반한 폐동맥폐쇄에서 선천적우회순환의 기시 및 분포 : A Cineangiographic Study

최재영,이종균,차응석,설준희,이승규,최규옥 대한순환기학회 1998 Korean Circulation Journal Vol.28 No.9

正常人에 있어서 血中의 重金屬量에 關한 硏究

김재성,최희옥,문재규 조선의대 1984 The Medical Journal of Chosun University Vol.9 No.1

디자인 프로세스를 적용한 환자복 개발 사례 연구

이연희;박재옥;서미아;안민영 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.24

The purpose of this project was to design a patient's uniform which gives functional and psychological satisfaction to the patients. The project was developed to follow the design process. That is, the project was based on the survey which is on dissatisfaction of exiting patient's uniform, evaluation criteria and design preference for patient's uniform. The result of the survey was reflected to the design of new patient's uniform for Hanyang University Hospital. The uniform consists of a shirt and a pair of pants. The style of the garment is comfortable box-silhouette for ease and action. The shirt has a compromised neckline of U-neckline and round-neckline. It has buttons on front for closure, a patch pocketon left side of the garment. It also has three-quarter sleeves to complement dissatisfactions on the length and the distinction of seasons. The button extension was deeply given to avoid becoming open. To give decorative accents, piping was added. The ankle-length pants aredesigned to satisfy the need for shortening the length of existing uniform pants. The waistband of the pants has both closures, a drawstring and an elastic band, to make up for the dissatisfactions on durability and slip-off problems. The colors, white, light blue, pink, and yellow, are used to give a psychological sense of security to the patients. The flower symbol of Hanyang University was used for the textile surface design. Therefore, this project is worthwhile to present more systematic and scientific approach for patient's uniform design which gives functional and psychological satisfaction to the patients.

간호사를 위한 재활간호 교육의 효과

소희영,김봉옥,송재금,심희숙 충남대학교 의과대학 의학연구소 2002 충남의대잡지 Vol.29 No.1

To explore the effects of the rehabilitation nursing education on registered nurses, this study was designed quasi-experimentally for one group pre-test and post-test respectively. The study employed the Client Satisfaction Questionnaire, Positive Feeling Questionnaire, Self-Attitude (Confidence) Inventory, and Nurses Attitude Scale. The study found that only the positive feeling of professional nurses toward their rehabilitation clientele increased after rehabilitation nursing education, which means both that nurses showed inadequate awareness of the disabled and that a change of nursing awareness was critical if a change in popular awareness was to be realized. One influence on positive feeling was the current job position of the nurse subjects, with the position of head nurse especially affecting positive feeling. Considering experiences and career of head nurse, the positive feeling could be the influence of professional life. Another influence on the self-confidence of the nurse subjects was the working ward, specifically the rehabilitation ward. Because the level of self-confidence in rehabilitation nurses should increase the level of rehabilitation nursing received by the clients, rehabilitation nursing education must continue in future. Since a significant positive correlation was found between rehabilitation nursing education and positive feeling, the higher satisfaction about rehabilitation nursing education could result more positive feeling of nurses toward the disabled. Therefore there should be further educational programming to increase client satisfaction. The opinions of educational participants should be considered in instituting improved educational programs for rehabilitation nurses.

김천산 자두의 성분과 그 특성

김순희,강병태,박동철,윤옥현,이재우,한만덕,최종동 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

Physicochemical properties and chemical compositions of two plums (Oishiwase, Formosa) produced in Kimcheon area were investigated. Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE). NFE value of Formosa was higher than Oishiwase. Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%. 14,16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97~3.45% and the other were glucose, sucrose and inositol, 1.83~1.53%, 0.08~0.05% and 0,04~0.039%, respectively. Malic acid content was 35~373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

대학 구내식당의 음식쓰레기 감량을 위한 교직원의 의식 및 이용실태 조사

한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.