영양집중지원팀 자문 의뢰 및 순응 여부에 따른 중환자실 환자의 영양상태 비교

손윤진,현태선 대한지역사회영양학회 2022 대한지역사회영양학회지 Vol.27 No.2

Objectives: This study aimed to examine the effectiveness of the intervention of the nutrition support team (NST) on the nutritional status of critically ill patients. Methods: The medical records of 176 adult patients who were admitted to the intensive care unit and received enteral or parenteral nutrition for more than 7 days were retrospectively analyzed. The patients were classified into the NST and non-NST groups according to whether they were referred to the NST or not. The NST group was further classified into the compliance and non-compliance groups depending on their compliance with the NST recommendations. Results: The NST referral rate was 56.8%, and the rate of compliance with the NST recommendations was 47.0%. Significantly higher energy and protein were provided to the NST and the compliance groups than to the non-NST and the non-compliance groups. The proportion of patients who reached the target calories after the initiation of enteral nutrition was significantly higher in the NST and the compliance groups than in the non-NST and the non-compliance groups. The serum albumin and hemoglobin levels significantly decreased in every group, but the changes were significantly lower in the compliance group. The nutritional status at discharge from the intensive care unit compared to the status at admission was significantly worse in the NST, non-NST, and non-compliance groups. However, the status was maintained in the compliance group. The length of stay in the intensive care unit was significantly shorter in the compliance group. Conclusions: Compliance with the NST recommendations was found to provide more calories and protein and prevent the deterioration of the nutritional status of critically ill patients. Therefore, effective communication between medical staff and the NST from the early stages of admission to the intensive care unit is needed to improve referrals to the NST and compliance with the recommendations.

유아기 자녀를 둔 어머니의 정서전염이 공감적 이해에 미치는 영향: 정서인식 명확성의 매개효과

손윤진,이수림 한국상담학회 2019 상담학연구 Vol.20 No.5

본 연구에서는 Arizmendi(2011)가 제안한 공감 이론을 바탕으로 유아기 자녀를 둔 어머니의 정서전염이 공감적 이해에 영향을 미치는 과정에서 정서인식 명확성의 매개효과를 살펴보고자 하였다. 이를 위해 서울 및 경기도 일대에 거주하는 2에서 6세의 유아기 자녀를 둔 어머니를 대상으로 정서전염 척도, 정서인식 명확성 척도, 공감적 이해 척도를 사용하여 설문을 실시하였고, 수집된 370부를 분석에 사용하였다. 상관분석과 구조방정식모형을 활용한 매개모형을 검증하였다. 상관분석 결과에서 대부분의 주요변인 사이에 유의한 상관이 나타났다. 매개모형 검증 결과, 정서전염과 공감적 이해의 관계에서 정서인식 명확성이 완전 매개하는 것으로 나타났으며 그에 따른 경로가 유의한 것으로 확인되었다. 이를 통해 본 연구는 유아기 자녀를 둔 어머니의 정서전염이 자녀에 대한 공감적 이해로 가는 데 정서인식 명확성이 중요한 영향을 미침을 확인하였다. This study was to examine the mediating effects of mothers’ emotional clarity on the process of emotional contagion affecting empathic understanding for mothers with infant children based on the empathy theory of Arizmendi(2011). Using Emotional Contagion Scale (ECS), Barret-Lennard Relationship Inventory (BLRI), Trait Meta-Mood Scale (TMMS), Mood Awareness Scale (MAS) as the measurement scales, the survey was conducted on 370 mothers with young children ages 2-6 years old living in Seoul and Gyeonggi area. Correlation analysis result shows that there are significant correlations among emotional clarity, emotional contagion and empathic understanding for mothers with infant children. Result of analyzing the structural equation model shows a complete mediation effect of mother’s emotional clarity on relation of mother’s emotional contagion and empathic understanding. Moreover, the empathic understanding formation for mothers with infant children, shows that the path through the mother’s emotional contagion and emotion clarity is significant. This study confirms that emotional contagion and emotional clarity have a major influence on the empathic understanding of mothers with infant children.

중국 茶点의 분류와 특징

손윤진(Yun-Jin Son) 국제차문화과학학회 2020 국제차문화과학 Vol.1 No.-

According to the ongm hypothesis of Shenn6ngshi, tea leaves were used for medical purposes, and Yanzichunqiu(宴子春秋), Shíjì(食忌) and Chájīng(茶經) describe that tea was eaten along with other food ingredients, because it was helpful in preventing and curing diseases. Tea herbs eaten this time have been led to 'liángbàn tea(凉拌茶)' of a racial minority today. This is Chinese 'Yaksikdongwon(藥食同源)' and modem science still proves that tea to eat is more effective in protecting health than tea to drink. Chadian is a kind of refreshments to eat while drinking tea. It is relatively light in weight, elaborate, delicate and good to see. As cuisines for Chadian, there are 4 kinds of 'steamed food(蒸煮類)', 7 kinds of 'baked food(烘烤類)' and 6 kinds of 'thick soup(羹凍類)'. As kinds of tea, 14 kinds of green tea and 3 kinds of black tea were used and as tea ingredients, 9 kinds of green tea powder were used a lot. It is supposed that the reason why these kinds of green tea powder were used a lot for various recipes is these could be readily used like seasonings keeping the textures of main ingredients and contain a functional component of catechin. Chadian is characterized by enhancement of appetite using gustatory and aesthetic tastes. With the development in tea food, the improvement in the standard of living and dietary life culture is highly increasing the importance of refreshments like tea and beverage, dumpling, bread and hamburger that can replace meals lightly. Therefore, there is a need to develop a variety of small, pretty and healthy tea food using green tea powder so anyone can cook easily. Moreover, many young consumers are enioymg afternoon tea, which is a kind of the tea time culture, at hotels and specialized tea cafes. In these places, they can form a bond of sympathy with consumption experience to integrate refined tea and tea food with their lifestyles. This means it is required to develop more relevant programs to experience in cooking classes and tea festivals.

영국의 티타임과 차음식 고찰

손윤진(Yun Jin Son) 국제차문화학회 2019 차문화ㆍ산업학 Vol.44 No.-

중국 차음식의 발달과정 및 한국에서 활용방안

손윤진(Yun-Jin Son) 국제차문화과학학회 2022 국제차문화과학 Vol.3 No.-

China has formed a food culture putting emphasis on 'eating', based on their own recipes using abundant food ingredients, thousands of experience and learning, table wares and table manners. In addition to taste, they have laid emphasis on colors, scents and beauty of foods and put efforts into finding pleasure of life by treating and preventing diseases with foods. According to the Theory of Shennong Clan Origin, Chinese tea had been used for medicinal use over at least 5000 years, and the records of Shiyeochabakryeong display that the mix of Chinese tea and vegetables when eating already existed 3000 years. Also, the origin of tea foods is revealed in the records of Yanzichunqiu written during the Spring and Autumn period. The food market has been interested in tea foods due to the effect of biologically active substances in tea on health improvement and the effect has been proven in modern society of today. This is why tea foods have lasted for many years. Besides, with the increase in double-career couples and single houses, and the spread of Covid-19, the consumption of processed foods is rising and it is leading to a higher interest in health. Therefore, many companies are highly interested in developing diverse types of tea products and tea foods, which are more exquisite and have competitive prices. The development of technologies boosted by the 4th industrial revolution has made it possible to supply quantified and manualized tea processed foods with consistent taste and safety through application of ICT to the existing food industry. Under this situation, tea utilization plans that this study suggests are as follows. First. it is required to increase consumption by producing tea leaves more and developing various types of processed foods. Second, there is a need to create new values of tea foods. Third, sustainable development for coping with changes in taste is needed. To develop tea foods in Korea, there is a need to use tea, which is a kind of local specialty. Especially, green tea reminds of 'health' thanks to its own bitter and clean taste and fragrance. For modern people that are busy, there is a need to develop home meal replacements delivered early in the morning or differentiated recipes of Kimbab, cup food, oatmeal, udon, konjac, etc., and franchise processed foods using advanced production technologies and mechanized facilities. When people make side dishes by themselves using meal kits that they buy online due to the Covid-19, they can feel proud of making foods by themselves. Accordingly, it is needed to develop processed foods using meal kits with differentiated recipes, which follow modern trends by combining these with ICT. Now, tea foods and tea foods are receiving attention as trendy desserts. With the rise in interest in health and diet during the Covid-19 pandemic, tea is replacing coffee with much caffeine or carbonated drinks with a lot of sugar. At this point in time, there is a need to create a lot of spaces for sharing their own tea drinks and tea foods. As explained, it is required to develop a variety of menus using distinct characteristics and recipes, based on key agricultural products and specialties of communities. Moreover, it is important to create added values with business partners using processed foods containing tea. For franchising and developing the food service industry of processed foods containing tea, it is necessary to produce products, which suit tastes of consumers, secure price competitiveness by reducing production costs, enhance food safety and provide against changes in communication with consumers and sales channels. In addition, a paradigm shift keeping pace with the market change is required.

4차 산업혁명 시대의 차음식 활용 방안

손윤진(Yun-Jin Son) 국제차문화과학학회 2021 국제차문화과학 Vol.2 No.-

Tea is one of the most popular drinks all over the world and is being consumed by people of different ages, since it is receiving attention from the food market for its bio-active ingredients that are effective in enhancing health. The consumption of processed foods is increasing due to a rise in double-income couples, single households and the emergence of COVID-19, and there is an increasing interest in health at the same time. For this reason, processed foods are becoming more elaborate and competitive, and this is leading to a big interest in development of diverse kinds of tea products and tea foods. With the technological development brought by the Fourth Industrial Revolution, quantified and manualized tea processed foods with consistent tastes and stability can be supplied through combination with ICT in the existing food industry. However, it was thought that it would be hard to get data regarding tea foods from food companies, restaurants, SNS, etc. because of low sales. Once different kinds of tea suitable for characteristics of main materials and products using main materials and medicinal herbs are developed, they can be helpful in developing consumer-customized recipes and doses for households, sanatoriums and school meal services. When analyzing freshness, the content of sugar and off-flavor components using a near-infrared analyzer for evaluating the quality of tea, it can be applied to quality standardization grade classification of tea foods by improving reliability and objectivity. Moreover, it is possible to provide information about the lowest price and robot serving service using blockchain. As shown above, there is a need to establish competitive prices and reinforce stability by producing products that suit tastes of consumers and reducing production costs. In addition, it is required to provide against changes in methods of communicating with consumers and sales channels caused by the emergence of COVID-19 and convert into a paradigm reflecting the change of the market. It is anticipated that if differentiated tea food images with consistent tastes and stability are created by manufacturing tea processed foods that consider needs of customers seeking healthy lifestyles and something new through combination with ICT in the manufacturing industry, it will make a contribution to the formation of Korea’s own unique tea food culture.

한국 차음식의 용도와 발전 방안

손윤진(Yunjin Son) 한국차문화학회 2018 한국차문화 Vol.9 No.-

According to ≪Sallim Gyeongje(山林經濟)≫ compiled in the late Chosun Dynasty, Korean traditional tea foods include tea porridge(茶粥) used as part of famine foods, and ‘tea noodles (茶麪)’used as part of ceremonial foods(儀禮飮食) for royal banquets(進宴). According to ≪Dongguksesigi(東國歲時記)≫, it was a custom to make and eat rice cakes on Yudu Day in the 19th century. Also,≪Nonggasipyeewolsoksi(農家十二月俗詩)≫ records they prepared ‘soy bean paste with tea leaves’ in September. In addition, according to ≪Chosunmussangsinsikyorijebeop(朝鮮無雙新式料理製法)≫ published in 1924, they prepared and ate Gajeupjang. The foregoing documentation suggests Korean tea foods developed in the following order: tea porridge(茶粥)⟶ tea noodles(茶麪)⟶Jakseoltteok(茶餠)⟶tea paste(茶醬)⟶Gajeupjang(假汁醬). Green tea powder was largely used as tea-based food materials, which seems attributable to the functional efficacy of catechins contained in green tea. Since 2010, the saturated coffee market coupled with increasing national income levels has engendered a growing interest in health, which has raised the manufacturing and consumption of new tea-based beverages, desserts and other processed foods. Those tea-based foods are differentiated in terms of modern design, taste, properties of ingredients, colors and functionality, compared with conventional foods, to meet customer needs. Among tea foods, those using herbal materials have anti-oxidant, anti-hypertensive, anti-diabetic and dietary effects, i.e. blueish green tea and dried orange peel with rice, powdered tea with Pyeonsu, nutritious yellow tea rice crackers, stir-fried anchovies with newly harvested tea, green tea porridge with dioscorea, seaweed chips with green tea, fried potato chips with tea leaves, five-colored kimchi with green tea, stuffed squids with green tea, green tea pasta, and sweet and sour pork with green tea. The findings highlight the following implications for the further development of tea foods: using the ingredients and efficacy of tea to develop easy-to-consume staple foods (e.g. rice, porridge, noodles, dumplings and rice-cake soups), food recipes using brewed green tea leaves, foods based on optimal combinations of herbal and tea materials, functional Dasik fused with dietary materials, and modern fusion foods combining traditional foods with tea.

국방중기계획 발전방안: 전력운영분야를 중심으로

백재옥,최공영,손윤진 국방대학교 국가안전보장문제연구소 2022 국방연구 Vol.65 No.3

Mid-term Defense Program should be established in effective manner in order to flexibly respond to changes in defense environment. This study conducts the job analysis and the survey to derive the development plan for Mid-term Defense Program in Force Operation. The results identified such resolutions, firstly, the Ministry of National Defense(MOD) should strengthen resource allocation system to ensure its control-tower function and should provide fiscal guidance which includes expenditure limits. Divisions regarding Mid-term Defense Program could also be separated from MOD's Programming and Budgeting Bureau in terms of reorganization. Secondly, MOD's program divisions should develop middle and long term plan by field and should organize discussion system to reinforce its own function such as programming and policy. Lastly, this study suggests implementing the system of identifying, selecting, amnaging targeted program which nedds analysis conducted by external specialists in order to reinforce the function of Analysis and Evaluation. 국방환경의 변화에 유연하게 대응하기 위해서는 국방정책을 고려한 재원배분 계획 등 실효성 있는 국방중기계획의 수립이 필요하다. 본 연구는 전력운영 분야의 국방중기계획의 발전 방안을 도출하고자 국방부 및 각 군 관련부서에 대한 직무분석, 설문조사를 수행하였다. 이런 과정을 통해 첫째, 국방부의 컨트롤 타워 기능을 강화하기 위해 가용재원의 합리적 배분 판단체계를 강화하고, 지출한도를 포함한 재정지침 제공을 제안하였다. 그리고 조직 재편 차원에서 국방부 계획예산관실 내 중기계획 조직을 분리하는 방안을 제시하였다. 둘째, 국방중기계획의 계획 및 정책 기능을 강화하기 위해 국방부 사업국에서 분야별로 중장기 계획서를 발전시키고 협의 체제를 구축하고 내실화할 것을 강조하였다. 셋째, 국방중기계획의 분석평가 기능을 강화하기 위해 분석평가 대상사업의 식별, 선정, 관리 체계를 구축하고 외부 전문 분석평가 수행체계 구축을 제안하였다.

재난대응부대의 장비·물자 보유 실태 및 발전방향

김경곤,최수빈,손윤진 한국국방연구원 2021 국방정책연구 Vol.37 No.2

This study analyzes the current state of equipment and supplies of the disaster response units which have been designated as the military's national disaster emergency rescue and relief support agency. This study finds that the retention rate was low compared to the accreditation. To raise the rate, it is necessary to consider the level of the total equipment and supplies of the unit to which the disaster response unit belongs when determining the quantity of accreditation through the equipment compilation and the material distribution standard. In addition, if redundant investment is prevented through information sharing with other disaster-related organizations, the utilization of equipment and supplies can be improved.

중환자실 환자의 초기 영양상태 판정에 따른 임상 및 호르몬 결과 분석

전현정,김정태,이정옥,손윤진,조민자,임은아,이택구,이지혁,김지선,오태근,최재운 한국정맥경장영양학회 2011 한국정맥경장영양학회 학술대회집 Vol.2011 No.-

연구배경: 영양불량은 기저질환 회복에 영향을 미쳐 감염, 호흡부전, 상처치유 지연 등을 통해 환자의 재원기간 연장, 이환율 및 사망율을 증가시킨다. 중환자실 입원 환자의 경우 일반 병실 환자에 비해 영양불량 위험율이 높으며, 영양불량이 동반되어 있는 경우 사망률을 더욱 증가시킬 수 있다. 영양불량은 내분비 기관에 영향을 미쳐 호르몬 불균형을 가져올 수 있으며 이러한 호르몬 불균형은 주로 초기에 일어나는 것으로 알려져 있다. 따라서 호르몬 불균형은 초기영양불량을 잘 반영할 수 있을 것으로 기대된다. 연구목적: 본 연구는 중환자실 입원 환자를 대상으로 호르몬불균형이 초기 영양상태 판정 지표로서의 타당성 여부를 알아보기 위해 시행하였다. 대상 및 방법: 2009년 1월부터 2009년 6월까지 충북대학교병원 중환자실에 입원한 환자를 대상으로 체질량지수, 혈청 알부민, 총 콜레스테롤, 총림프구수를 기준으로 초기 영양상태판정 프로그램을 사용하여 초기 영양상태 판정을 시행하였다. 대상환자는 입원 시 혈액검사, 체중, 신장, APACHE score 측정과 함께 유리갑상선호르몬, 갑상선자극호르몬, 트리요오드 타이로닌(T3), 혈중 코르티솔, 부신피질자극호르몬을 측정하였다. 연구결과: 대상환자는 총 83명으로 구성되었고, 충북대학교 병원 초기 영양상태판정 프로그램을 이용하여 영양 양호군(n=38명), 영양불량군(n=45)으로 분류하였다. 양군 사이에 연령(영양양호군 60.4±17.5 vs 영양불량군 65.5±16.7) 및 성별은 차이가 없었다(영양불량군 F:M=40%:60% vs 영양양호군 F:M=26.3%:73.7%). APACHE score 역시 양군 사이에 차이는 없었다(영양양호군 vs 영양불량군, 19.4±7.8 vs 21.5±8.6). 혈액검사에서 혈청 알부민, 단백질, 총림프구수, 중성지방 수치는 영양불량군에서 영양양호군에 비해 통계학적으로 의미있게 감소하였다. 호르몬 결과에서 혈중 코르티솔, 부신피질자극호르몬, 소마토메딘-C는 양군 사이에서 차이를 보이지 않았다. 트리요오드 타이로닌(T3), 갑상선자극호르몬은 영양불량군에서 영양양호군에 비하여 의미있게 감소하였다(Table 1). 결론: 중환자실 입원환자를 대상으로 시행한 초기영양상태 판정에 따른 호르몬결과에서 영양양호환자와 비교하여 영양불량환자에서 호르몬 불균형 차이점이 관찰되었다. 호르몬 불균형은 영양상태판정에서 효과적인 지표로 사용될 수 있을 것으로 생각된다.