간호대학생의 긍정심리자본, 양생(養生), 스트레스와 행복의 영향 요인

김애정,김경원 인문사회 21 2022 인문사회 21 Vol.13 No.5

Influencing Factors of Positive Psychological Capital, Yangsaeng,Stress, and Happiness in Nursing StudentsAejung Kim & Kyungwon Kim Abstract: This study is to examine the relationship between positive psychological capital, Yangsaeng, stress and happiness of nursing students, and to identify factors affecting the happiness of nursing students. As a descriptive research study, data from 292 nursing students were used. In data analysis, t-test, Anova, Scheffe test, Pearson’s correlation coefficients, and stepwise multiple regression were applied. The higher the positive psychological capital of nursing students and the better their Yangsaeng, the lower their stress and higher their happiness. Positive psychological capital, Yangsaeng and opposite sex friends were identified as significant influencing factors on the happiness of nursing students. It is necessary to develop and operate programs to improve the positive psychological capital, and Yangsaeng of nursing college students and to manage stress and improve their happiness. In the future, it is necessary to compare the research results of nursing students by applying this tool to students from other departments. Key Words: Nursing Student, Positive Psychology, Health Promotion, Stress, Happiness 간호대학생의 긍정심리자본, 양생(養生), 스트레스와 행복의 영향 요인김 애 정*ㆍ김 경 원** 연구 목적: 본 연구는 간호대학생의 긍정심리자본, 양생, 스트레스 및 행복과의 관련성과 행복의 영향 요인을 확인하는 것이다. 연구 방법: 서술적 조사연구로 간호대학생 292명의 자료를 이용하였다. 자료는 t-test, Anova, Scheffe test, Pearson’s correlation coefficients, stepwise multiple regression으로 분석하였다. 연구 내용: 간호대학생의 긍정심리자본이 높고 양생정도가 높을수록 스트레스는 낮았고, 행복정도는 높았다. 간호대학생의 행복에 긍정심리자본, 양생정도와 이성친구가 의미있는 영향 요인으로 확인되었다. 결론 및 제언: 본 연구결과를 토대로 간호대학생의 긍정심리자본과 양생실천과 스트레스 관리 및 행복을 향상시킬 수 있는 프로그램 개발과 운영이 필요할 것으로 사료된다. 향후 본 도구를 타 학과 학생들에게도 적용하여 간호대학생의 연구 결과와 비교하는 것이 필요하다. 핵심어: 간호대학생, 긍정심리, 건강증진, 스트레스, 행복 □ 접수일: 2022년 9월 12일, 수정일: 2022년 10월 12일, 게재확정일: 2022년 10월 20일* 주저자, 여주대학교 간호학부 부교수(First Author, Yeojoo Institution of Technology, Email: elegance753@hanmail.net)** 교신저자, 대구한의대학교, 간호학과 교수(Corresponding Author, Daegu Haany Univ., Email: kyungwok@dhu.ac.kr)

대하, 조선김 및 토굴 새우젓을 이용한 요리 및 가공식품 개발

김애정,여정숙,김영호,조재철,최태호,이재달 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

2003년 혜전대학 식품산업연구소는 “홍성 방문의 달” 행사의 일환으로 대하, 조선김 및 새우젓을 응용한 요리개발을 산학협력 과제로 참여하였다. 그동안의 행해졌던 대부분의 요리품평회는 개발된 요리의 일시적이고 가식적인 전시로 끝난면이 없지 않았다. 따라서 본 대학 식품산업연구소에서는 매년 “홍성 방문의 달”행사에 기초자료가 되었으면 하는 바람에서 개발된 요리를 품목별(대하, 새우젓, 조선김)로 나누어 전문 요리 자료집으로 편집하였고, 그 요리명과 사진은 표 2로 나타내었다.

Physiological Activities of 9 Cycle Steaming and Drying Black Ginseng Using Makgeolli

김애정 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5

The optimal steaming solvent for kujeungkupo (black ginseng) made using a steaming and drying process repeated up to 9x was determined. Six year old Korean ginseng was prepared using water-steamed kujeungkupo (WSB), jujeong-steamed kujeungkupo (JSB), and makgeolli-steamed kujeungkupo (MSB). MSB showed significant (p<0.05) increases in the Rg3 content and in antioxidant activities, compared with WSB and JSB based on the total polyphenol content, radical scavenging of DPPH and ABTS, and COX-2 inhibition. Stronger inhibitory effects against migration and proliferation in platelet-derived growth factor-BB induced vascular smooth muscle cells were observed for MSB, compared with WSB and JSB. MSB has potential for development and preparation of new functional foods for prevention of atherosclerosis.

어린쥐와 성숙쥐에서 단백질과 카페인섭취 수준이 칼슘과 인 대사에 미치는 영향

김애정,여정숙,박수진 혜전대학 1998 論文集 Vol.16 No.-

This study was designed to investigate the effect of dietary different protein and caffeine consumption levels on calcium and phosphorus matabolism in Sprague-Dawley male young rats(six week-old-rat) and adult rats(twelve week-old-rat) for three weeks. One hundred twenty rats were divided into twelve groups accroding to age, different dietary protein levels(20% normal protein(NP), 8% low protein(LP)} and caffeine consumption levels(3.5mg and 7.0mg/100g body weights). Feed intake and body weight gain were increased with increasing dietary protein levels, and feed intake of caffeine-free group was significantly higher than that of caffeine group. There were no significant dietary caffeine or protein induced differences in food efficiency ratio and calcium contents in serum. But serum phosphorus levels were decreased with low dietary protein group, especially in young rats rather than in old rats. With increasing caffeine consumption level, urine volume, fecal weight, urinary and fecal calcium contents were significantly increased and young rats were more susceptible to injected caffeine than adult rats. Urinary and fecal phosphorus contents of caffeine group was higher than caffeine free group and especially urinary phosphorus contents were significantly increased by low protein diet. Current findings suggest that excessive caffeine consumption and low protein diet can affect calcium and phosphorus excretion via urine and feces, and have more significant effect on young than adult.

한방재료를 첨가한 타조 추출액의 영양학적 특성에 관한 연구

김애정,여정숙,장준혁,우경자,김혜진 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

This study was undertaken to analyze chemical composition, macro- and micro-mineral contents of ostrich bone with flesh meat (BF), ostrich bone with flesh meat with herb medicine (BFH) and ostrich bone with internal organs (BI). Crude fat of the BFH was lower, but crude protein and crude ash of the BFH were significantly higher than those of the BF and the Bl. Among the minerals, Ca, P. Mg, Fe, Cu, Zn content of the BFH were significantly higher than the content in the BF and the BE The minerals, Ph, Cd and As were not detected in ostrich and herb medicine extracts. From the sensory, test of ostrich and herb medicine, the preferences were in the following order: ostrich bone with flesh meat with herb medicine (BFH), ostrich bone with flesh meat (BF), and ostrich bone with internal organs (BI) in extracts.

Anti-inflammatory Effect of the Ostrich Extract Combined with Korean Herbal Medicine (II)

김애정,여정숙,김선여,박수진,승정자 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.4

In this study, we investigated the anti-inflammatory effect of ostrich extract combined with Korean herbalmedicine (OEKHM) in the carrageenan-induced rat footpad edema. Male Sprague-Dawley rats were used. There were twoexperimental groups: OEKHM and control. After treatment with oral doses of 3 mL/180 g BW, the carrageenan-inducededema was slightly decreased in the OEKHMgroup. Moreover, OEKHM administration significantly suppressed both theinflammatory parameters, such as serum uric acid and the rheumatoid factor (RF), and the level of serum triglyceride (TG) andaspartic acid transaminase (AST) in carrageenan-induced paw edema in rats. On the contrary, OEKHM treatment increasedthe level of serum HDL-cholesterol. Based on the beneficial effect against either inflammation or serum cholesterol, wesuggest OEKHM can be used as functional food for anti-inflammatory activity and hypolipidemic activity.

고려 인삼(백삼, 홍삼, 흑삼)을 이용한 양갱 제조 및 품질특성

김애정,한명륜,김영호 한국식품영양학회 2011 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2011 No.12

뽕잎분말 첨가비율에 따른 쌀다식의 관능평가 및 영양성분 함량변화에 관한 연구

김애정,이건순,여정숙,김영호 혜전대학 식품산업연구소 2002 식품산업연구지 Vol.3 No.-

This study was carried out in order to investigate the study on the change of nutrient contents and sensory evaluation in rice Dasik according to the added level of mulberry leaf powder. The results are summarised as follows; 1. According to sensory evaluation, rice Dasik added mulberry leaf powder 2% showed higher level of appearance, color, flavor than other group. 2. With increasing mulberry leaf powder, crude protein, moisture and crude ash contents were significantly increased. The contents of crude fat was decreased with increasing mulberry leaf powder. 3. Ca, P, K and Mg contents of mulberry leaf powder 1%, 2%, 3%, 4% was higher than mulberry leaf powder free group.

The Inhibitory Effects of Roasted Black Bean (Rhynchosia nulubilis) Extracts on RANKL-Mediated RAW264.7 Cells Differentiation

김애정 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3

This study compared the inhibitory effects of roasted black bean (Rhynchosia nulubilis, seomoktae, RoS) extracts with raw seomoktae (RaS: control) extract on RANKL-mediated RAW264.7 cell differentiation after the determination of isoflavones content as well as antioxidant and antiinflammatory activities. The RoS extracts (RoS90-20, RoS100-20, RoS110-20, and RoS120-20) had significantly (p<0.05) higher isoflavones (genistein, daidzein, and glycitein) and better antioxidant activity than the RaS extract. Especially, RoS110-20, which was roasted at 110oC for 20 min, has the highest amounts of soy-derived compounds. The RoS110-20 extract significantly reduced LPS-induced nitric oxide (NO) and prostaglandin (PGE2) production compared to the RaS extract. The RoS110-20 extract showed a higher inhibitory effect on the expression of NFATc1 in RANKL-induced RAW 264.7 cells than the RaS extract without any evidence of cytotoxicity under western blotting and tartrateresistant acid phosphatase staining (TRAP). The results of this study suggest that roasting increased the concentration of soy-derived compounds and improved the antioxidant and anti-inflammatory activities of RoS110-20 extract compared with RaS. In addition, the differentiation of RANKL-mediated RAW264.7 cells was effectively inhibited by the RoS110-20 extract due to its enhanced antioxidant and anti-inflammatory activities caused by roasting, confirming its potential for ameliorating bone loss.

타조육을 이용한 기능성 한식요리

김애정,여정숙 혜전대학 식품산업연구소 2002 식품산업연구지 Vol.3 No.-

우리나라 사람들이 고대로부터 많이 섭취하며 선호하는 육류로는 쇠고기가 가장 뛰어나며 그 다음이 돼지고기, 닭고기순이다. 따라서 타조육과 육질이나 영양소면에서 가장 유사한 쇠고기의 한식에서의 이용법과 타조육의 한식 윤류요리로의 응용 가능성에 대하여 정리해 보도록 하겠다. 1. 쇠고기 쇠소기는 소의 연령, 성별, 운동량, 분위, 숙성정도 등에 따라 부드럽기와 맛에 차이가 있으므로 조리방법이나 목적에 따라 적절한 선택을 하여야 한다. 소는 쇠고기를 비롯하여 내장, 뼈, 꼬리, 다리, 선지까지 전부 특색있게 음식으로 이용한다. 구이, 볶음에는 안심이나 등심부위를, 양지, 홍두깨살, 사태, 도가니, 꼬리, 다리 등으 국, 탕, 조림에 쓰이며, 업진육, 사태, 갈비 등으로는 찜과 조림을, 대접살, 우둔살로는 육회, 포, 장조림을 하는데 접합하다. 내장을 이용하는 조리법은 많으므로 내장의 종류와 손질방법을 알아 이용하여야 한다. 염통은 구이, 산적, 간은 볶음, 회, 처념은 전, 회, 양은 국, 찜, 콩팥은 회, 구이, 볶음, 허파는 튀김, 국, 회, 곱창은 구이, 곰국 등의 조리에 다양하게 이용할 수 있다. 내장부위는 살코기보다 냄새가 많이 나므로 손질을 잘 하여야 한다. 기름기를 떼어내고 소금과 밀가루를 넣고 잘 주물러 씻어서 핏물과 미끄러움을 제거하고 파, 마늘, 생각, 술, 양파 등의 향이 강한 채소와 함께 데치거나 삶아 사용한다. 2. 타조육 일반적으로 타조는 체중이 100-110kg범위에서 도살하게 된다. 100kg의 타조를 도살할 경우 조사자에 따라 약간의 차이는 있으나 도체율은 55-60%, 정육율은 30-35%(평균33%)이다. 타조육은 육안으로 볼때 쇠고기와 매우 유사하며 표1에 언급된 바와 같이 영양성분을 비교시 지방함량이 쇠고기나 송아지고기에 비해 매우 낮아 칼로리가 낮은 육류에 속한다고 할 수 있다. 따라서 앞에서 언급된 다양한 종류의 단백한 한식육류요리에 타조육을 응용한다면 현대인의 평균수면을 상당히 단축시키고 있는 동맥경화증이나 고혈압과 같은 성인병을 예방 및 치료하는데 도움이 되어 현대인의 건강관리에 매우 바람직할 것으로 사료된다.