보리순 분말을 첨가한 쿠키의 품질특성

김정미,Kim, Jung-Mi 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

Open API를 이용한 검색확장에 대한 만족도 평가 - D 대학을 중심으로 -

김정미,서은경,Kim, Jung-Mi,Seo, Eun-Gyoung 한국비블리아학회 2011 한국비블리아학회지 Vol.22 No.1

The purpose of this study is to understand and analyze the satisfaction level of users regarding the search and search results of D College Library system implemented by Open API. For the study, 90 students of D College searched the library system with 4 subjects regarding on current affairs and assignments, and then evaluated the satisfaction on search functionality and contents usability. In results, they satisfied search expansion in general. Especially, the satisfaction levels for the convenience of search method and preview was the highest, but that of level for the arrangement and browsing of search results and the searching speed was the lowest. In terms of currentness, relevance, usefulness and utilizability aspects, Naver was the most highly evaluated, followed by library’s database, dissertation/academic journals, Youtube and Flikr. The cause of the unsatisfactory could be reduced when the library system implements the useful and attractive search interface.

대구지역 초등학교 고학년 학생 및 학부모의 가공식품에 대한 영양표시 인식

김정미,이미희,이난희,Kim, Jung Mi,Lee, Mi Hee,Lee, Nan Hee 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The purpose of this study is to evaluate the changes in perception concerning nutrition labeling and students' availability of processed foods and is to investigate parents' awareness of nutrition labeling through the 'Education program on safety management of children's dietary life' conducting directly to the fifth grade elementary school students (4,105 persons) by the nutrition teacher in each school. The part that checked when purchasing processed food before and after the students' education, the name of manufacturer (p<0.05), raw material and content (p<0.001), food additives (p<0.001), nutritive components (p<0.05) etc. were significantly improved. An idea about nutrition labeling has increased after the education, the question items in 'it is reliable' (p<0.001), 'satisfied' (p<0.01) were significantly increased particularly. In spite of one time education, it showed positive changes such as it can be possible to get desired nutrition information. Thus, although it was one time training conducted in the situation that can not be carried out formal education due to school environment, a variety of practical education of children's dietary life is required targeting comprehensive senior students, the education is considered to be conducted for children as well as parents.

HBeAg 음성 만성 B형 간염 소아청소년 환자에서 라미부딘의 적절 치료 기간 결정을 위한 장기 치료 경험

김정미,홍석진,최병호,추미애,조승만,최병호,Kim, Jung-Mi,Hong, Suk-Jin,Choi, Byung-Ho,Chu, Mi-Ae,Cho, Seung-Man,Choe, Byung-Ho 대한소아소화기영양학회 2009 Pediatric gastroenterology, hepatology & nutrition Vol.12 No.1

Purpose: To provide the primary data for reaching a consensus on the adequate duration of treatment of lamivudine in children with HBeAg negative chronic hepatitis B. Methods: Seven of 83 children/adolescents with chronic hepatitis B were diagnosed with HBeAg-negative and HBV DNA-positive chronic hepatitis B and treated with lamivudine. Six children/adolescents were enrolled among 7 patients, who had been treated with lamivudine over 2 years. The primary goal of treatment was HBV DNA clearance and normalization of the serum ALT level; the final goal of treatment was the durability of the complete response after discontinuation of lamivudine. It was planned to continue lamivudine for more than two additional years after HBV DNA negativity and normalization of ALT. Results: The mean duration of lamivudine treatment was 32.2 months (range, 26~40 months) and the mean duration of follow-up was 59.5 months (range, 26~110 months). HBV DNA levels became undetectable (<0.5 pg/mL) in 6 patients within 3 months of treatment. ALT levels were normalized in 3.5 months (range, 2~7 months) in all 6 patients. Biochemical breakthrough developed in 1 patient 18 months after the initiation of lamivudine treatment. No evidence of relapse could be found in 4 patients with a mean follow-up of 23.8 months (range, 4~75 months) after cessation of lamivudine treatment. Conclusion: Suppression of HBV replication and normalization of serum ALT levels were effectively achieved with long-term lamivudine treatment in children/adolescents with HBeAg-negative chronic hepatitis B. Two additional years of lamivudine may be needed after HBV DNA clearance and ALT normalization in HBeAg-negative chronic hepatitis B in order to decrease the relapse rate.

일본화투(花札)도안과 사계

김정미 ( Kim Jung-mi ) 한국일본근대학회 2018 일본근대학연구 Vol.0 No.62

하나후다 도안에 보이는 花鳥風月 소재는 1월부터 12월까지 각 계절을 대표하는 동식물이 조합되어 있다. 하나후다가 명확하게 언제 누구의 손에 의해 완성되었는지는 알 수 없으나, 경물 선택의 기조에는 일본인의 자연관을 가장 극명하게 보여주는 『만요슈』를 비롯한 『고킨슈』『신고킨슈』 등 고전시가의 영향이 엿보인다. 하지만 시대적 상황과 전략적인 측면을 고려한 자의적 선택도 엿볼 수 있다. 7월의 싸리(萩)는 시가의 경우 보통 사슴 혹은 기러기와 조합을 이루는데, 하나후다는 멧돼지와 조합되어 있다. 시가에서 멧돼지와 싸리의 조합은 단 1수에 지나지 않는데 하나후다는 멧돼지를 선택한다. 다른 패에 도안된 경물과의 조합을 고려한 것이다. 또 11월 도안은 원래 도적에서 일본 3대 서예가 중의 한 사람인 오노노 도후로 바뀐다. 이것은 하나후다가 단순히 도박과 연관된 오락 기구에 그치지 않고, 계몽적 사고에 의한 교육적 측면을 고려한 변화과정이 반영되고 있음을 보여준다. 그리고 서양의 조커와 유사한 보너스 기능을 가진 12월 도안은 막부의 위엄과 일본이 천자의 국가임을 표출하는 강렬한 정치적 메시지를 담고 있다. 즉 48장의 하나후다 도안 가운데 적극적인 자기방어와 생존의식이 극명하게 드러나 있다. 이상으로 살펴본 바와 같이 하나후다는 일본인의 사계에 대한 정서는 물론, 지리적 정서적 풍토와 더불어 사회전반의 변화와 환경 등을 파악할 수 있는 하나의 문화코드라고 할 수 있다. 그리고 그것을 기호화 한 도안은 소재와 소재가 각각 동떨어진 대상이 아닌, 조화로운 결합을 이루고 있음을 알 수 있다. Animals and plants representative for each month of a year are well arranged into the pictures of Hanafuda. It is not clear whom Hanafuda was made by, but scenery and customs on Hanafuda show Japanese emotion and idea on four seasons. The selection of such scenery and customs seems to be basically influenced by the classic poetry of Mangyoshyu, Kokinshyu, New Kokinshyu and Hyakyuninitshyu. This essay proves that Hanafuda is not simple tool for gambling and entertainment but was made in terms of education and enlightenment. The scenery and customs of Hanafuda not only show Japanese emotion for four seasons but also are a kind of cultural code for geographical and cultural environment of Japanese. The combination of scenery and customs of Hanafuda is not made separately but well connected.

병원감염관리에 관한 인지도와 수행도

김정미(Jung-Mi Kim),최영실(Young-Sil Choi) 한국산학기술학회 2018 한국산학기술학회논문지 Vol.19 No.8

중소병원에서 근무하는 초보간호사의 병원감염관리에 대한 인지도와 수행 정도를 확인하고, 병원감염에 대한 기초자료를 제공하고자 실시된 서술적 조사연구이다. 2017년 9월15일부터 2017년 9월 30일까지 A시와 B시에 300병상 규모의 중소병원 2곳의 초보간호사 150명중 무응답 및 미흡한 응답자 11명을 제외한 139명을 대상으로 하였다. 본 연구에서 수집된 자료는 SPSS Win 22.0 프로그램을 이용하여 실수, 백분율, 평균, 표준편차, t-test, ANOVA, 사후검정은 Scheffē test로 분석하였다. 대상자의 일반적 특성에 따라 병원감염관리에 대한 인지도를 비교해 본 결과 요로 감염관리, 호흡기 감염 관리 그리고 소독 오염물품 관리 부분은 연령에서 유의한 차이가 있었고, 수행 정도는 손 씻기 영역에서는 근무부서와 직위, 수액요법영역은 감염관리 교육 필요성 여부(p<.001)에서, 요로감염관리 영역 및 호흡기 감염관리 영역(p=<.001)에서는 직위에 따라 차이가 있는 것으로 나타났다. 또한 병원감염관리에 대한 인지도와 수행 정도에 대한 차이를 살펴본 결과 손 씻기, 수액요법, 요로감염관리, 호흡기 감염관리, 감염성 폐기물 관리, 소독오염 물품관리영역의 모든 영역에서 인지도가 수행도 보다 모두 높게 나타났으며 모두 유의한 차이를 보였다. 경험과 지식이 부족한 초보간호사들이 병원감염관리 간호를 원활하게 수행하기 위해 이론적 지식을 바탕으로 수행도도 높일 수 있는 체계적인 병원감염관리 관련 교육프로그램이 구체적으로 개발 운영되어야 할 것이다. This study was conducted to identify the degrees of awareness and performance of hospital infection control of early stage nurses working in medium and small sized hospitals. This survey was conducted for 15 days from Sep. 15 to Sep. 30, 2017. Data were then analyzed by SPSS Win 22.0 to determine the mean and SD, as well as to conduct t-tests, ANOVA, and Scheffe"s test. The result were as follows: 1. There were significant differences in awareness of hospital infection according to urinary tract infection, respiratory infection, and disinfection of contaminated goods managements with age. 2. There were significant differences in performance of hospital infection according to hand washing (working department), fluid therapy (education need p<0.001), urinary tract (position), and respiratory infection management (position p<0.001). 3. The mean score of awareness and performance regarding hospital infection were significantly different (all items p<0.001). According to these results, systematic education for improving awareness and performance regarding hospital infection control by nursing staff in medium and small sized in hospitals should be conducted. In addition, organizational efforts to increase the number of early stage nurses and improve the usability of personal infection control devices should be encouraged.

고등학교 학교생활기록부 운영 실제 연구 : 일반고 교사들의 인식을 중심으로

김정미 ( Kim Jung-mi ),조흥순 ( Cho Heung-soon ) 안암교육학회 2020 한국교육학연구 Vol.26 No.4

The purpose of this study is to analyze the practical applications and problems of high school records, based on the awareness of teachers in general high schools, and to explore the desirable ways for improving school record items. Qualitative case studies were carried out to analyze and explore the on-site operation of high school records as well as literature analysis. In-depth interviews and observations were conducted with 12 teachers of general high school in Gyeonggi-do, who have taught for more than three years, as well as with one university admission officer whose university is located in Seoul. The research findings are as follows: the current high school record items are redundant and some of them are unnecessary; they distort the curricular activities in high school and induce private education; and they cause work burden and role conflict of high school teachers. Therefore, it is necessary to revise the high school record system, based on the 4 essential items: personal and academic information, attendance status, curricular learning development, and behavioral characteristics and comprehensive comments. Specifically, it is necessary to provide the number of attendance-acknowledged absence to prevent abuse of the system as well as to delete the student address in the personal and academic item, uneffective limit of listing only 1 award for university entrance, and extracurricular activities such as reading, license and certificate. It is recommended to use the individual or government systems instead of listing volunteer activities in high school record. In order to guarantee objective description and reliability, it is also suggested to keep confidential the behavioral characteristics and comprehensive comments until graduation. Much effort is required to improve high school record system in order to use them not as data for university entrance but as data for supporting learning in school effectively.

벼키다리병균(Gibberella fujikuroi) 균주 및 교배 후대균주의 살균제에 대한 저항성

김정미 ( Jung Mi Kim ),홍성기 ( Sung Kee Hong ),김완규 ( Wan Gyu Kim ),이영기 ( Young Kee Lee ),유승헌 ( Seung Hun Yu ),최효원 ( Hyo Won Choi ) 한국균학회 2010 韓國菌學會誌 Vol.38 No.1

대학생을 위한 예비부모교육 프로그램 구성

김정미 ( Jung Mi Kim ) 대한가정학회 2005 Human Ecology Research(HER) Vol.43 No.3

호박, 바나나, 파인애플 식초를 첨가한 샐러드드레싱의 품질 및 항산화 특성

김정미(Jung Mi Kim),박미란(Mi Lan Park),이미희(Mi Hee Lee),권승혁(Seung Hyuk Kwon),권순재(Soon-Jae Kwon),김민섭(Minsub Kim),이종숙(Jong Suk Lee) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.12

본 연구에서는 천연 발효과정을 거친 호박, 바나나, 파인애플 식초를 첨가하여 샐러드드레싱을 제조하고 이화학적 품질 특성과 항산화 활성을 분석하였다. 과실 발효 식초를 첨가한 샐러드드레싱의 pH는 양조 식초를 첨가한 대조구에 비하여 증가한 반면에 산도는 낮아지는 경향이었다. 가용성 고형분 함량(°Brix)는 호박식초 첨가구가 가장 높았으며, 파인애플식초 첨가구, 바나나식초 첨가구, 대조구의 순으로 나타났다. 명도 L값은 바나나식초 첨가구가 33.12로 호박식초와 파인애플식초 첨가구와 비교하여 유의적으로 높게 측정되었으며, a값과 b값은 호박식초 첨가구가 유의적으로 높게 나타났다. 유리당 함량, 유기산 함량 및 미네랄 함량은 호박식초 첨가구가 다른 시료구보다 유의적으로 높은 함량을 나타내었으며, 그다음으로 파인애플식초 첨가구, 바나나식초 첨가구, 대조구의 순이었다. 샐러드드레싱의 항산화 활성은 호박식초 첨가구의 총 폴리페놀 함량, DPPH 라디칼 소거능 및 ABTS 라디칼 소거 활성이 289.93 μg GAE/g, 76.83% 및 78.25%로 유의적으로 가장 높게 측정되었다(P<0.05). 이상의 결과로 보아 호박식초를 첨가하여 제조한 샐러드드레싱의 유리당, 유기산 및 미네랄 함량이 가장 높았고 항산화 활성이 우수한 것으로 나타나 고품질의 샐러드드레싱 제품 개발의 기초 자료로 이용될 수 있을 것으로 판단된다. This study evaluated the quality characteristics and antioxidant activities of salad dressing added with various vinegars (pumpkin, banana, and pineapple vinegars). For the results, the pH level of salad dressing added with various vinegars was higher than that of the control (salad dressing with brewed vinegar) along with a slight decrease in acidity. Soluble solid (°Brix) of salad dressing added with pumpkin vinegar was higher than those of other samples. The L* values in salad dressing added with banana vinegar were significantly higher than those of other groups. However, a* and b* values of salad dressing added with pumpkin vinegar were higher than those of other samples. Free sugars (glucose, fructose, and sucrose) and mineral contents (Ca, Na, P, K, and Fe) were significantly higher in salad dressing with pumpkin vinegar. In addition, higher organic acid content was reported in salad dressing with pumpkin vinegar as compared to others. Salad dressing added with pumpkin vinegar also exhibited higher total polyphenol contents than other samples. Moreover, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities of salad dressing added with pumpkin vinegar were 76.83% and 78.25%, respectively, which were significantly higher than those of other groups. These results show that salad dressing added with pumpkin vinegar has considerable potential as a high quality functional salad dressing with antioxidative effects.