성격 5요인에 기초한 잠재적 성격특성 유형과 동물상징 성격유형(ASPT) 간의 관계

박금순(Geum Sun Park) 한국인형치료학회 2022 인형치료연구 Vol.8 No.2

본 연구의 목적은 성격 5요인에 기초한 대학생의 잠재적 성격특성 유형을 확인하고 성격특성에 따라 동물상징 성격유형(ASPT)과 어떠한 차이가 있는지 살펴보는 데 있다. 이를 위해 수도권 대학교에 재학 중인 대학생 360명을 대상으로 연구를 진행하였으며, 수집된 자료는 SPSS 25 프로그램으로 분석을 실시하였다. 잠재프로파일분석 결과 대학생의 성격특성은 신경성, 외향성, 개방성, 우호성, 성실성의 다중 속성에 의해 (1) 낮은 수준의 적응적 성격 집단(신경성 상, 나머지 성격 요인 하) (2) 중간 수준의 적응적 성격 집단(성격 요인 중) (3) 높은 수준의 적응적 성격 집단(신경성 하, 나머지 성격 요인 상) 세 개 유형으로 구분하는 것이 적합한 것으로 나타났다. 이 세 집단은 성격 5요인에 있어 유의한 차이가 나타났는데, 낮은 수준의 적응적 성격 집단에서는 ASPT 성격유형 중 경계/방어가 가장 높게 나타났으며, 수용/화목이 가장 낮게 나타났다. 중간 수준의 적응적 성격 집단에서는 적응/수동이 가장 높았으며, 자유/산만이 가장 낮은 것으로 나타났다. 높은 수준의 적응적 성격 집단에서는 이상/비현실이 가장 높았으며, 목표/성취, 자유/산만, 관찰/분석이 가장 낮게 나타났다. 본 연구 결과는 성격 5요인과 동물상징 성격유형(ASPT) 간의 관계를 통해 대학생의 성격특성을 다각도로 이해하고 상담 및 교육현장에서 효율적으로 사용할 수 있는 기초자료를 제공한다는 점에서 의의가 있다. The purpose of this study was to check the latent personality trait types of college students based on big five personality factors and examine differences according to the personality traits from animal symbol preference indicators (ASPT). For this purpose, this study employed data of 360 students enrolled in universities in the capital area and conducted an analysis of the collected data, using SPSS 25. As a result of the latent profile analysis, it turned out that it would be appropriate to classify the college students’ personality traits into (1) a low-level adaptive personality group (high in neuroticism and low in all the other personality factors); (2) a medium-level adaptive personality group (medium in personality factors); and (3) a high-level adaptive personality group (low in neuroticism and high in all the other personality factors) according to multiple attributes, including neuroticism, extraversion, openness to experience, agreeableness, and conscientiousness. There were significant differences in the big five personality factors among the three groups. In the low-level adaptive personality group, the alert/defense type was the highest while the acceptance/harmony type was the lowest. In the medium-level adaptive personality group, the adaptation/passivity type was the highest while the liberty/excursiveness type was the lowest. In the high-level adaptive personality group, the ideal/unreal type was the highest while goal/achievement, freedom/excursiveness, and observation/analysis types were the lowest. The results of this study have significance in that this study provided the baseline data for understanding college students’ personality traits through the relationship between the big five personality factors and animal symbol preference indicators (ASPT) from multiple angles and using them efficiently in the counseling and education field.

당의 종류와 녹차가루 첨가량에 따른 육포의 품질특성

박금순(Geum-Soon Park),이선주(Sun-Ju Lee),정외숙(Eoi-Sook Jeong) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.2

본 연구는 한국 전통적인 육포제조법을 이용하여 일반화 되지 않은 육포제조와 기호적인 제한점을 보완하고 건강, 기호식품인 녹차를 첨가하여 육포를 제조하여 품질특성과 기호도를 조사하였다. 육포의 수분함량은 당을 첨가한 육포군이 대조군보다 높았고 올리고당을 첨가한 육포군이 다른 당을 첨가한 군보다 수분 함량이 높았다. 또 녹차가루 함량이 증가할수록 수분함량이 증가되어 유의적인 차이를 보였으며 아미노산의 함량은 필수아미노산에서는 leucine, isoleucine, lysine이, 비필수아미노산은 glutamic acid, alanine, aspartic acid 순으로 높았다. 관능검사에서 색과 견고성은 녹차가루 함량이 증가할수록 증가하였고 촉촉함은 꿀 첨가군이 설탕, 올리고당을 첨가한 군보다 높았다. 색도 측정에서는 녹차가루 첨가량이 높을수록 명도값(L)은 낮았고 적색도(a), 황색도(b)은 높았으나 당의 종류는 영향을 미치지 않았다. 또 기계적 측정에서 견고성은 녹차가루 함량이 증가할수록 높았고 꿀 첨가군이 설탕, 올리고당을 첨가한 육포군보다 높았다. 점착성와 파쇄성은 녹차가루함량이 증가할수록 증가되었으며 꿀, 설탕, 올리고당을 첨가한 육포군은 대조군보다 낮았다. 탄력성은 녹차가루함량이 증가할수록 낮았으나 녹차가루 3%군은 대조군보다 다소 높았다. 관능검사간의 상관관계에서 색은 향기, 연화성과 정의 관계이고 맛은 촉촉함, 전반적인 기호도와 정의 관계로 유의성이 있었다. 관능검사와 기계적 검사의 상관관계는 관능검사의 촉촉함은 기계적 검사의 명도값(L), 응집성, 탄력성과 정의 관계를, 견고성, 점착성과는 부의 관계를 보였다. 전반적인 기호도는 설탕과 녹차가루 3%를 첨가하여 제조한 육포군이 가장 좋게 나타났다. The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness of beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

율무 및 녹차의 첨가 함량을 달리한 식빵의 품질특성

박금순(Geum Soon Park),이선주(Sun Ju Lee) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.6

건강 증진을 위한 기능성 식품의 개발을 위한 목적으로 녹차가루(1%, 3%, 5%)와 율무가루(10%, 20%)를 첨가하여 식빵의 품질특성을 조사하였다. 관능검사에서는 향미(flavor)와 씹힘성(chewiness)은 녹차가루량이 증가될수록 높았고 매끈함(sleekness)은 율무가루와 녹차가루 함량이 증가할수록 낮았다. 색도 측정에서 명도(L)값과 적색도(a)값은 율무가루와 녹차가루 함량 높을수록 낮았고 황색도(b)값은 첨가량이 높을수록 높았다. 응집성(cohesiveness) 과 탄력성(springiness)은 녹차가루만을 첨가한 S₁군에서 S₃군이 대조군(S)보다 다소 높았고 율무가루와 녹차가루 함량이 높을수록 낮았다. 점착성(gumminess)은 각각의 군에서 윤무가루와 녹차가루의 함량이 증가될수록 높아졌으며 경도(hardness)는 녹차가루 함량에 따라 증가하였고 율무가루 함량이 10%인 A군이 20%인 B군보다 경도(hardness)가 높았다. 관능검사와 기계적 검사와의 상관관계에서 관능검사의 촉촉함(moistness)이 좋을수록 적색도(a)값이 높아졌으며 매끄러움(sleekness)과 맛(taste)이 좋을수록 정착성(chewiness)이 좋은 정의 상관관계를 보여주었으나 기계적 검사의 점착성(chewiness) 은 관능검사의 매끄러움(sleekness)과 맛(taste)과는 정의 상관관계, 향미(flavor)와는 부의 상관관계를 보였다. 각 식빵군을 외관과 주사현미경으로 관찰한 결과는 대조군(S)보다 녹차 가루량이 첨가할수록 작은 기공을 보였고 율무가루와 녹차가루가 첨가량이 많을수록 거친 표면을 나타냈다. 전반적인 기호도는 녹차가루 1%와 율무가루 10%의 재료 배합시 가장 좋은 기호도를 나타냈다. Job's tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

연구논문 : 증편의 이용현황과 인지도 및 막걸리 종류를 달리한 증편의 기호도 및 구매도

박금순 ( Geum Soon Park ),이계순 ( Gae Soon Lee ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6

The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20-30` was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned `good taste and texture` as the top reason for eating jeungpyun, and `different food and bad flavor` was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: fundamental factor and external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.

저장기간에 따른 산마늘 물김치의 품질특성

박금순 ( Geum Soon Park ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at 4℃ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within 1.0~1.5% during fermentation. Hunter`s color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

유아 어머니의 영양지식 정도에 따른 간식 이용실태 및 중요도 조사

김선현(Sun-Hyun Kim),박금순(Geum-Soon Park) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.2

This study looks into the relationship between mother’s nutrition knowledge and the actual situation of snacks consumption by mothers living in Daegu and Gyeongbuk. The data were analyzed by statistical methods such as frequency, percentage, Chi-square, ANOVA and Duncan with the SPSS Windows 19.0 program. Regarding level of education, most of the subjects in the ‘High’ and ‘Medium’ Groups were university graduates, whereas most of those in the ‘Low’ Group were college graduates. Most of the subjects ate used processed snacks, produced snacks, or cooked snacks themselves, and most added fruits, followed by milk products and confectionery as snacks. Most of the subjects were satisfied with their experiences of purchasing snacks for children. In selecting the snacks, most of them attached importance to ‘balanced nutrition , followed by ‘food additives’, ‘allergy’, and ‘sanitation.’ These results show that nutrition education is necessary for choosing correct and good quality snacks for children.

살구즙을 응고제로 첨가한 두부의 품질특성

이선주 ( Sun Ju Lee ),정외숙 ( Eio Sook Chung ),박금순 ( Geum Soon Park ) 한국조리과학회 2006 한국식품조리과학회지 Vol.22 No.6

유아교육기관의 급식 기호도 및 만족도에 관한 연구

김선현(Sun-Hyun Kim),박금순(Geum-Soon Park) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6

The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parents opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kids health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.

영주 지역 향토음식의 인지도 분석 및 개발방안

남선정 ( Sun Jung Nam ),박금순 ( Geum Soon Park ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.5

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations` taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

하수오 설기떡 제조의 최적화 및 품질 특성

남선정(Sun-Jung Nam),박금순(Geum-Soon Park) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.1

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30∼60 g hasuo powder to Sulgidduk resulted in highest quality.