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성적지향에 수용적인 레즈비언의 젠더 경험에 대한 현상학적 연구
윤성옥,성승연 한국상담심리학회 2011 한국심리학회지 상담 및 심리치료 Vol.23 No.4
The current study employed Giorgi's phenomenological method to understand gender experience of lesbians who are receptive to own sexual orientation. Findings of the study showed that lesbians’ sexual orientation was hardly accepted by family and others. And social discrimination and prejudice lesbians experienced restricted their personal relations and social activities. However, lesbians showed positive evaluation on their fortitude and high levels of self-esteem. They also participated actively social and community works, lived independently and passionately, and worked hard for the realization of their values. Experienced hardship and alienation as a sexual minority lead consideration and attention to other people and improved sensitivities for social bias and discrimination. They overcame social prejudice and discrimination utilizing their environmental resources and psychological capabilities. Consequently, counselors need to help lesbians overcome their faced difficulties and develop strengths to live flexibly, and need to review and expand our knowledge of sexual minority. 본 연구는 자신의 성적지향에 수용적인 레즈비언의 젠더경험을 Giorgi의 현상학적 방법으로 분석한 질적 연구이다. 분석결과, 참여자들은 자신의 성적지향을 수용했지만 가족이나 타인에게 성적지향을 온전히 수용받기 어렵고, 사회적인 차별과 편견으로 대인관계나 사회활동이 위축됨을 경험하였다. 그럼에도 불구하고 그들은 어려움을 잘 견뎌내고 있는 자신을 긍정적으로 평가하며, 높은 자존감을 보였고, 비교적 활발한 사회활동과 커뮤니티 활동을 하였으며, 자신의 삶을 주도적으로 선택하고 가치실현을 위해 노력하는 모습을 보였다. 또한 성소수자로서 자신이 겪은 어려움과 사회적 소외는 타인에 대한 배려와 관심을 발달시켰고, 사회적 편견과 차별에 대한 감수성을 향상시켰다. 이처럼 본 연구의 참여자들은 자신의 환경적 자원과 심리적 역량을 통해 사회적 편견과 차별을 극복하고 있었다. 이는 젠더로 인해 갈등을 겪는 성소수자들에게 역량강화가 필요한 이유이며 근거이다. 따라서 상담자는 그들이 자신의 어려움을 잘 이겨내고 강점을 계발하여 적응적인 삶을 살 수 있도록 조력해야 할 것이며, 성소수자에 대한 인식을 점검하고 관련 지식을 확충해야 할 것이다.
방송 보도규제에 관한 비판적 접근: 방송법에서 유사보도 규제를 중심으로
윤성옥 한국방송학회 2015 한국방송학보 Vol.29 No.5
Pseudo-journalism is a highly reductive term in Korea: ‘Journalism but not journalism’, ‘not journalism but journalism’. The current paper therefore took a critical approach towards the regulations on pseudo-journalism. The main results of the current study are as follows. First, a clear-cut division between journalism, seems realistically impossible. Second, current pseudo-journalism regulations do not uphold public duties of broadcasting, such as diversity and fairness, which are the proper purposes of journalism regulation. In fact, the regulation of pseudo-journalism, may be said to have the opposite effect on broadcast diversity. Third, regulation of pseudo-journalism may be considered largely unconstitutional, as it bans freedom of speech at the source. Fourth, it is difficult to conclude that only businesses licensed by broadcast laws are allowed journalism, as the broadcast licensing laws are considered constitutional in Korean society is that they prevent monopoly of public opinion and communication. Fifth, pseudo-journalism regulation is largely arbitrary. It is problematic that current broadcast laws allow the use of enforcement ordinances or announcements to allow journalism in selected channels, and that national institutions can apply pseudo-journalism regulations, very arbitrarily, at any time.
학교급식의 한국 전통 후식에 대한 인지도 및 기호도 조사 : 대구지역 중등학생 중심
윤성옥,고봉경 啓明大學校 生活科學硏究所 2010 科學論集 Vol.36 No.-
The objective of this study was to investigate the recognition and preference of Korean traditional dessert of school meal and to provide preliminary data required for a menu of school meals to help students to maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 10th December to 24th December, 2007and the subjects were 314 students(M: 168F: 146) who were in the 3rd grade of middle school in Daegu. Shikhye, Yakgwa and Songpyon showed a very high score in both awareness and preference and were the most wanted traditional desserts of the school meals. Recognition of food significantly affected preference of food. It was pointed out that the taste of Korean traditional drinks was too sweet and texture of rice cake and Hankwa were too sticky. To increase the preference of Korean traditional dessert, it is necessary to improve the textural properties as well as taste of traditional dessert and very important to provide the opportunity to gain access to traditional dessert.