핸드볼 페널티드로우 시 숙련자와 비숙련자 간의 시각적 변이 비교 분석

한재희,박영민,신선미,이준희,심윤식 순천향대학교 기초과학연구소 2022 순천향자연과학연구 논문집 Vol.28 No.1,2

The purpose of this study is to analyze the visual variation of skilled and unskilled people, and to obtain data necessary for skill improvement of effective handball penalty throw. An eye tracker was used to collect eye movements, concentration points, directions, and paths during penalty throws. The results are as follows: 1) For skilled players, the place where they threw and the place where their eyes were focused matched. 2) There is no difference in the presence or absence of eye contact with the goalkeeper.

대구지역 고등학생, 대학생의 칼슘 섭취 실태 및 기호도 조사 연구

한재숙,이연정,최영희,송주은,권상호 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.3

This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1~61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.

대구지역 중학생의 칼슘급원 식품에 대한 기호도 및 섭취실태 조사

한재숙,최영희,김혜인 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The main purpose of this research is to provide information regarding the preference and intake of calcium of middle school students in the Daegu area. The results were summarized as follows : The recognition score of calcium of the subjects was male 12.85 and female 12.45, respectively. Also the preference scores of calcium source foods of the subjects were male 3.60 and female 3.49. They preferred ice cream, laver, yoghurt and steamed fish cakes in that order, but they disliked cheese and loach soup. The daily calcium intake was 483.78㎎(53.8% of RDA) for males and 545.91㎎(68.2% of RDA) for female.

대두 식이섬유를 이용한 특수 영양식품의 유효성 평가

한재흠,이균희,손현수,이윤복,박점선,오만진 충남대학교 농업과학연구소 2008 농업과학연구 Vol.35 No.1

In the development of enteral foods for the patients with diarrhea, soybean hull, by-products of soybean processing, was used to prepare crude dietary fiber extracts (soybean hull fiber, SHF). Total dietary fiber content of SHF is 85% and their composition are 86.1% cellulose, 8.1% hemi-cellulose, and 4.7% lignin. The effects of SHF on the prevention of diarrhea were studied in animal. Spraque-Dawley (SD) rats were fed AIN93G diets containing 5% dietary fiber for 3days simultaneously inducing diarrhea with the phenolphthalein Mg citrate solution. On day 4, feces were collected at different time point. Dietary fibers used for the animal study were SHF, soybean cotyledon fiber (SCF), psyllium husk fiber (PHF), and chicory fiber (CF). α-cellulose was used as a control. Body weight gain, calorie consumed and food efficiency ratio among the experimental groups were not different. However, water content in the feces of SHF group was significantly lower by 10%, compared with other groups at 24hrs. time point. This effect was even greater in the feces collected later than 24 hrs. time point. SHF seems to have a greater effects on slow the symptom of diarrhea. Based on the previous results, enteral food enriched with SHF were prepared and its effect was compared with other commercially available products from domestic or imported ones. Weight changes among experimental groups were not different, but the moisture content of feces consumed SHF enriched products were lower than that of other products. Approximately 10% decrease in water content was observed from feces collected at 24 hr time point. According to the sensory evaluation, overall acceptability of the enteral food enriched with SHF was 3.24 out of 5 indicating that taste of this product is acceptable. 대두가공에 부산물로부터 얻어지는 대두 식이섬유를 이용하여 설사환자를 위한 경장 영양 식이를 개발하기 위하여 쥐에게 투여한 후 체중증가율, 변의 수분감소, 사료효율 등을 측정하여 다음과 같은 결과를 얻었다. 대두피 중의 식이섬유함량은 85% 이었고 cellulose 가장 높았으며 hemi-cellulose, lignin의 순 이었다. 대두 식이섬유가 대조구에 비하여 체중 감소율은 약간 낮았고 사료효율은 약간 높았다. 대두 식이섬유를 섭취시킨 쥐가 치커리 식이섬유, 차전자 피에 비하여 24시간 후의 변의 수분함량은 10% 낮았다. 대두 식이섬유를 첨가한 경장영양식이로 사육한 쥐의 체중변화와 사료효율은 3제품 간에 차이가 없었으나 다른 하나의제품은 대조군에 비하여 낮았다. 대두 식이섬유를 이용하여 가공한 경장영양식이 다른 상업용 제품에 비하여 실험쥐의 변 수분함량은 10% 이상 낮았다.

여성근로자들의 자각적 호흡기 질환과 관련요인 분석

한성현,서승희,박재성 순천향대학교 기초과학연구소 2004 순천향자연과학연구 논문집 Vol.10 No.2

The objectives of this study is to explain the perceived respiratory disease of female workers and to identify the affecting factors on their perceived respiratory disease. By the results of this study will be provided for basic data to develop health promotion program and to prevent the respiratory disease among female workers. The size of samples was 1875 female workers under forty years old. The data were collected method to identify the affecting factors on their perceived respiratory disease was used multiple linear regression analysis. The results were as follows; The average score of perceived respiratory disease by Cornell medical Index(CMI) is 1.92±2.16 and prevalence rate of respiratory disease is 3.6%. The results by multiple regression analysis were as follows: The affecting factors on CMI of respiratory disease were smoking, stress, workplace accident, status of indoor air pollution, respiratory disease in family, age, working period of current job(R^(2)=0.111). Respiratory health problem of female workers related to personal health behavior, job stress, indoor air-pollution of working place. Therefore the most effective health education for charge of health behavior(smoking) should be considered and must be provided the opportunity for health promotion program in workplace. Also the affecting factors on health status were working environments(indoor air pollution). Therefore, the most safety for working environments should be considered for the female workers in workplace.

대학 구내식당의 음식쓰레기 감량을 위한 교직원의 의식 및 이용실태 조사

한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

구리냄비의 구리용출에 미치는 산성조미료의 영향

한재숙,최영희,김명선,송주은,南出隆久 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

김치에 대한 중국 남녀 대학생의 인식 및 기호도 조사

한재숙,홍주희,서봉순,변재옥 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey. On their first impression of Kimchi, 43.6% of respondents answered that it was 'good', and 67.1% answered that their impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi, 'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae, As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi 10g red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of 10g red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows : Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

대구, 경북지역 대학생의 식사행동 및 일본음식에 대한 인상 및 기호도 조사 연구

한재숙,이연정,최석현,최수근,권상용,최영희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구는 대구, 경북지역의 대학생(570명)을 대상으로 식사내용, 식사관습, 식사예절, 일본음식에 대한 인상과 시식경험 및 기호도를 조사한 것으로 그 분석결과를 요약하면 다음과 같다. 1. 음식은 항상 일인분씩 담는다’의 경우는 전체응답자의 15.5%에 불과하였고, ‘음식을 큰 접시에 모아서 담는다’의 경우는 ‘가끔 한다’가 44.8%, ‘항상 한다’가 35.8%로 나타나 큰 접시에 모아서 담는 가정이 많았다. ‘저녁은 가끔 가족이 함께 모여서 먹는다’가 59.9%로 가장 많았고, ‘항상 가족이 모여 같은 음식을 먹는다’는 끼니는 아침이 42.3%, 저녁이 23.3%, 점심이 3%로 나타나 아침에 가족이 모여 같은 음식을 먹는 경우가 가장 많았다. 2. ‘식사시 가족의 자리가 정해져 있다’고 한 경우는 전체응답자의 53.5%였고, ‘가족이 모여 식사할 경우, 연장자가 수저를 들기 전에는 먹지 않는다’는 전체의 56.4%였으며, ‘가장에게는 음식의 양이나 수가 많다’는 30.9%였다. 3. 식사예절에 대해 가장 자주 주의를 받는 것은 ‘TV를 보지 않고 먹기’(13.4%), 남기지 않고 먹기(11.5%), ‘수저사용법’(8.0%)의 순으로 나타났다. 반면 ‘식기 부딪히는 소리’(76.9%), ‘입 다물고 먹기’(76.6%), ‘씹는 소리’(74.6%), ‘밥 먹는 모양’(71.4%), ‘수저 사용법’(69.7%)등은 전체응답자의 70% 이상이 ‘주의를 받지 않는다’고 하였다. 4. 음식 만들기에 대한 선호도는 5점 만점에 3.48점으로‘보통 이상’으로 나타났고 국가별 요리에 대한 기호도는 한국요리(4.39점)가 가장 높았고, 그 다음이 중국요리 (3.76점), 이태리요리(3.45점), 일본요리(3.32점) 순이었으며 프랑스요리(3.16점)가 가장 낮은 기호도를 보였다. 음식 만드는 빈도는 한달에 1∼2회 정도로 나타나 대학 생들이 직접 음식을 만드는 빈도는 매우 낮음을 알 수 있었다. 5. 일본 방문경험은 조사대상자의 93.8%가 없었으며, 그중 92.6%가 일본방문을 희망하였고 일본음식에 대한 이미지는 ‘가격이 비싸다’(4.15점), ‘장식이 아름답다’(4.05점), ‘색채가 예쁘다’(3.98점) 등은 높은 점수를 보인 반면에 ‘맵다’(2.21점), ‘기름기가 많다'(2.51점), ’깊은 맛이 있다‘(2.56점) 등은 낮은 점수를 보였다. 6. 일본음식 중 가장 높은 시식경험을 가진 것은 우동(95.3%)이었고 그 다음은 스시(93.1%), 덴뿌라(81.9%)순 이었고, 반면에 니쿠자가(6.4%), 오차즈께(9.3%), 오코 노미야끼(11.1%), 다코야끼(16.0%) 등은 매우 낮은 시식경험을 보였다. 7. 일본음식에 대한 기호도는 우동(3.98점), 스시(3.85점), 덴뿌라(3.69점), 소바(3.43점), 스키야끼(3.12점)는 대체로 높은 기호도를 나타낸 반면 낫또(2.68점), 오차즈께(2.76점), 오코노미야끼(2.87점), 미소시루(2.88점), 다코 야끼(2.88점) 등은 낮은 기호도를 보였다. 이상의 연구결과로 변모해 가는 우리전통 식사예절의 동향 파악이 가능하였고 가족간의 화목과 건강한 사회를 이루기 위한 가족 단란의 식사지침이 요구되었다. 한편 일본음식중에는 우동과 스시가 한국대학생들에게 가장 인기가 높은 음식임을 알 수 있었고 대부분의 일본요리에 대해 장식이 예쁘고 색채가 아름답지만 값이 비싸다는 이미지를 가지고 있어서 가격을 좀 더 낮춘다면 그 이용이 더욱 늘어날 것으로 기대되었다. 또한 낫또, 오차즈께, 오코노미야끼 등 이용도가 낮은 음식에 대해서는 한국인의 입맛에 맞는 요리법을 가미한다면 대중화가 가능하리라고 여겨진다. This study was conducted to investigate the dietary behavior and image and preference of Japanese foods. The Subjects were consisted of 570 university students(243 males and 327 females) in Daegu and Kyungbuk area, Korea. The students responses to the 10 questions about image of Japanese foods were also measured on 5 point Likert scale. Data were presented by using frequency, percentage, chi-square test and T-test. The results of this study were as follows: (1) On the eating habits, 'the whole family has breakfast together with same foods everyday' scored high as 42.3% and 'foods put in a big platter by gathering everyday' as 35.8%. (2) About the eating customs, 53.5% of the subjects responded that the seat was fixed at meal time, 56.4% didn't start to eat before the patriarch started a meal and 30.9% responded that the head of a family had more foods in number and quantity. (3) On the table manners, 13.4% of the subjects were scolded about 'watching TV on eating', 11.5% about 'making left-over foods', 8.0% about 'misuse of spoon and chopsticks'. (4) The preferred ethnic foods by University students was in other of Korean, Chinese, Italian, Japanese and French foods. (5) Among subjects, 93.8% had no experience of visiting Japan and 92.6% wanted to visit Japan. Images on the Japanese foods were 'the price is too expensive' (mean 4.15) and 'the decoration is wonderful'(mean 4.05). But the subjects did not think Japanese foods as 'hot'(mean 2.21) and 'greasy'(mean 2.51). (6) The favorite Japanese food of subjects was Udon(mean 3.98), Sushi(mean 3.85) and Tempura(mean 3.69). So Udon turned out to be the most popular Japanese foods by university students in Daegu and Kyungbuk area, Korea. But they did not prefer Natto(mean 2.68), Ochazuke(mean 2.76), Okonomiyaki(mean 2.87) and Misosirn and did not eat. From the above results, Korean university students preferred Udon to Natto among Japanese traditional foods, and they estimated Japanese foods as 'too expensive'. Therefore, lowering the price and developing the cooking method for Korean taste were needed to increase the intake of Japanese traditional foods by Korean university students and.

기독교내에서의 무용의 당위성 연구 : 성서를 중심으로

한윤희,한재선 [용인대학교 학생생활연구소] 2002 학생생활연구 Vol.10 No.-

A large number of dancers of foreign countries today undertake the choreography on the theme of the Bible based on their artistic inspirations and actively create dance plays in the form of art in missionary works and church services. According to this trend, results of research works show the characteristics of the Bible in itself with a lot of subject matters and dramatic elements. The Bible has provided so many stories and worked as resources of infinite inspiration in the dance as well as other fields of art like this. Many works based on the Bible nowadays were created in a field of church services and missionary dances, or in a pure field of artistic embodiments. The Bible extended a creative range of the dance, having a religious effect on general audience in a form of art, and, at the same time, and furnishing basic data for activating the creativity of the dance for church services or missionary works. At this point of time that a range of Christian arts is being extended in various fields of society, particularly, it is necessary that missionary and dancing groups dynamically show activity in works for establishing the Christian dancing in our culture for showing the grace and love of God through the medium of the dance using human body.