• 여성건강간호학회지
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• 제6권3호
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• pp.372-382
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• 2000

The purpose of this quasi-experimental study was to explore the differences in the effect of aromatherapy according to the type of Sasang constitution. The subjects were fifty-three nursing students experiencing clinical practice from March 10th. 2000 to April 22nd, 2000. For experiment, researcher used inhalation of 2% grape seed oil mixed with Rosemary oil for 2 minutes and massage with same oil for 20 minutes on the back of subjects in the speed of 20 strokes per minutes. The instruments used for this study were Questionnaire of Sasang Constitution Class II program for personal computer developed by Kim Sun Ho et al., (1996), and Mood Questionnaire developed by Ryman. Biersner, & Larocco (1974). The concentration of IgA within saliva was analyzed by immunoturbidimeter assay. The data were analyzed using SPSS and hypotheses were examined with paired t-test and ANCOVA. The results were as follows : 1) The mean score of mood was increased significantly after aromatherapy. 2) The mean concentration of salivary IgA was increased significantly after aroma therapy. 3) There was no significant difference in the mean score of mood after aromatherapy according to the type of Sasang constitution, 4) There was no significant difference in the mean concentration of salivary IgA after aromatherapy according to the type of Sasang constitution. In conclusion, the results suggest that aromatherapy with Rosemary oil have effect on the improvement of mood and IgA within saliva in the nursing students under stress caused by clinical practice regardless of the type of Sasang constitution.

• 성인간호학회지
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• 제13권3호
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• pp.420-430
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• 2001

This study was designed to verify the effect of aromatherapy on menstrual cramps and dysmenorrhea by a quasi experiment (nonequivalent control group pretest-posttest design), from March to October, 2000. The subjects of this experiment consisted of 45 college women with menstrual cramps and dysmenorrhea. They were randomized by 25 for the experimental group and 20 for the control group. Their mean age was 20.6 years, mean menstrual period 28.7 days, mean menstrual cramps(VAS) 7.25, mean dysmenorrhea (Dysmenorrhea Scale) was 27.34. As treatment, aromatherapy was to give effleurrage of the abdomen with lavender, clary sage and rose as aroma oil, almond oil as carrier oil. For the control group, abdominal massage was given with only almond oil. Data collection included menstrual cramps, dysmenorrhea, the change of symptoms(low abdominal pain, lumbago, headache, nausea, fatigue, edema). Menstrual cramps, dysmenorrhea and general, menstrual characteristics of subjects were measured the first day of the pre menstrual period before treatment (pre-test), menstrual cramps, dysmenorrhea, the change of symptoms were measured the first and second day of post menstrual period after treatment (posttest). Data were analyzed by t-test, $\chi^2$- test, repeated measures ANOVA, Cronbach's ${\alpha}$ with SAS Program. The results of this study was as follows; 1. Menstrual cramps was significantly lower in the experimental group(p = .001). 2. Dysmenorrhea was significantly lower in the experimental group(p = .027). 3. Less women in the experimental group complained about the six symptoms than women in the control group after treatment on the first day of the menstrual period(p < 0.05, p < 0.01) In conclusion, these findings indicate that aromatherapy with lavender, clary sage, and rose could be effective to decrease menstrual cramps, and dysmenorrhea. So, aromatherapy could be applied to women suffering with menstrual cramps, dysmenorrhea periodically as an nursing intervention.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.165-173
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• 2011

Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

• 성인간호학회지
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• 제27권5호
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• pp.481-492
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• 2015

Purpose: The purpose of this study was to examine the effects of the evidence-based clinical practice guidelines on Postoperative Nausea and Vomiting (PONV). Methods: The research design was a non-equivalent control group with a non-synchronized design. The participants were the patients undergoing gynecologic laparoscopy. Data were collected from July, 2014 through January, 2015. The participants in the experimental group (n=35) received an assessment of risk factors of PONV, aroma therapy, and P6 acupressure method as recommended in the guidelines. Those in the control group (n=35) received usual nursing care. Data were analyzed by mean, standard deviation, t-test, ${\chi}^2$-test using SPSS/WIN 19.0 program. Results: The occurrence of nausea and vomiting, the level of nausea and vomiting, and the need for antiemetic medicine in the experimental group were significantly less than those in the control group after surgery. The levels of postoperative pain and the amounts of time for nursing activities in the experimental group were significantly reduced than those in the control group after surgery. The levels of satisfaction were significantly higher in the experiment group than that of the control group. Conclusion: The evidence-based guidelines is recommended for nursing practice as a guidance for managing PONV and helping the recovery of patients after laparoscopic surgery.

• 동국한의학연구소논문집
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• 제10권
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• pp.77-85
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• 2008

목적 : 이 연구의 목적은 Hunter 증후군 환아의 삶의 질 향상과 지속적인 건강관리를 위해 한방치료를 시행하여 유의한 결과를 얻은 증례를 보고하는 것이다. 방법 : 환아는 복부창만, 복통, 잦은 가스 배출, 변비, 번번한 감기 증상을 호소하였고 이러한 증상의 완화와 지속적인 건강상태 관리를 위해 한약치료, 침치료, IR, 비강레이저, CEP nebulizer, 아로마마사지, 건식부항을 시행하였다. 결과 : 복부둘레는 더 이상 증가하지 않았으며, 복통과 변비는 호전되었고, 가스 배출의 빈도, 감기의 빈도와 정도가 감소하였다. 결론 : 이 연구는 한방치료가 hunter 증후군 환아의 건강상태 관리와 대증 치료로 삶의 질을 향상시킬 수 있다는 것을 보여준다. 향후 더 많은 증례로 심도깊은 임상연구가 필요하다.

• 한국축산식품학회지
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• 제36권5호
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• pp.656-664
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• 2016

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

• Journal of Animal Science and Technology
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• 제44권5호
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• pp.585-592
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• 2002

본 시험은 대형육계에 있어서 생산체계를 조사하기 위하여 영양수준(2${\sim}$3주령, ME 2,843 kcal/kg, CP 19.46% ; 4${\sim}$6주령, ME 3,072 kcal/kg, CP 17.85% ; 7${\sim}$8주령, ME 3,109kcal/ kg, CP 17.26%)에 따른 사료가공형태(대조구 : 가루$\longrightarrow$크럼블$\longrightarrow$펠렛 ; 처리1구 : 가루$\longrightarrow$크럼블$\longrightarrow$펠렛 ; 처리2구 : 크럼블$\longrightarrow$크럼블$\longrightarrow$펠렛 ; 처리3구 : 펠렛$\longrightarrow$펠렛$\longrightarrow$펠렛)로 활성탄(1%)을 혼합첨가하여 8주(56일간)동안 실험한 결과는 다음과 같다. 계육의 일반성분에서 조단백질 함량이 22.22 ${\sim}$23.40%였고, 조지방 함량은 0.30${\sim}$0.45% 범위로서 처리구가 낮았으며, 특히 처리2구는 0.28로서 가장 낮았다 (P<0.05). 계육의 가열감량은 대조구가 높은 경향이었고, 전단력과 pH는 처리3구가(1.21kg, 5.85) 낮은 경향이었다. 육색에서 명도(L)는 대조구와 처리2구가 가장 밝았고, 적색도(a)는 0.19${\sim}$0.85의 범위였고, 황색도(b )는 처리1구가 가장 낮았다. 관능검사와 조직감, 향미에서 시험구간에서는 유의차는 없었다(P<0.05). 지방산에서의 myristic acid와 arachidoic acid는 처리1구가, oleic acid과 지방의 불포화도가 처리2구가 가장 높았다(P<0.05). 또한 아미노산에서 cystine, glutamic acid, valine, iso-leucine, leucine, lysine, arginine은 처리1구와 처리2구가 다른 처리구보다 높게 나타났다(P<0.05).

• 한국작물학회지
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• 제41권4호
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• pp.496-504
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• 1996

본 연구는 자생지 야생더덕이 가지는 고방향성의 특성을 노지재배시 재배더덕에서도 고방향성을 갖는 재배기술을 확립하기 위하여 차광과 유기물 시용량을 달리하여 시험하였는 바 얻어진 결과를 요약하면 다음과 같다. 1. 차광조건에 따른 기상차이는 무차광구에 비해 차광(55%)에서 최고기온 6.1$^{\circ}C$, 최저기온 0.6$^{\circ}C$, 평균기온 3.4$^{\circ}C$ 낮았고 지온도 3.4$^{\circ}C$ 낮았으며 조도량도 무차광에 비해 44% 정도 적었다. 2. 더덕의 지상부 및 지하부 생육은 유기물 시용양이 많을수록 양호하였으나 그 효과는 차광(55%)에 비하여 무차광에서 현저하였다. 3. 더덕뿌리의 일반성분 조성에서 조단백질은 차광구에서 높았고 유기물 시용량이 많을수록 현저하게 높았으나 무차광구에서는 이와 반대로 유기물 시용량이 많을수록 현저하게 감소하였으며 조지방은 무차광 구에서 높았고 유기물 시용량이 많을수록 조성분은 상반되는 경향을 보였다 4. 무기성분중에서 다량원소인 K, Ca, Mg등은 차광구에 비해 무차광구에서 높았고, 유기물 시용량이 많을수록 현저하게 높았으나 미량원소는 차광조건과 유기물 시용량에 따른 조성의 차이를 보이지 않았으며 조사포닌 함량은 차광구에 비해 무차광구에서 높았으나 유기물 시용량간에는 일정한 경향이 없었다. 5. 유리 아미노산의 함량은 차광구에 비해 무차광구에서 높았으며 유기물 시용량이 많을수록 높은 경향을 보였고 arginine이 가장 많은 함량을 보였다. 6. 식물정유 성분의 수율변화는 차광 55%에 비하여 무차광이 높은 경향을 나타내었으며 유기물 시용량이 많을수록 증가하는 것으로 나타났다. 7. 향기성분은 총 44종이 동정되었는데 1-hexanol, cis-3-hexenol, trans-2-hexanal 등이 높은 조성을 보였고 무차광구에 비하여 차광구(55%)에서 높았으며 유기물 시용량이 많을수록 현저히 증가하는 경향이었다. 8. 종합적으로 볼 때 지상부 및 지하부 생육은 차광에 비해 무차광에서 양호하였으나 향기성분은 무차광에 비하여 차광에서 높았고 유기물 시용량간에도 시용량이 증가할수록 방향성이 높아 고품질의 더덕을 생산하기 위해서는 차광과 유기물 다량시용을 병행해야 할 것으로 판단되었다.

• 한국조리학회지
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• 제19권4호
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• pp.211-230
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• 2013

본 연구의 목적은 IPA를 활용하여 한국인과 몽골인이 원두 커피 및 인스턴트 커피 품질 중에 중요하게 생각하는 품질 속성을 파악하고자 하였다. 2012년 4월 16일부터 5월 12일까지 한국의 서울, 경기 지역과 몽골의 울란바타르시의 20-30대를 대상으로 설문조사를 실시하였고, 각각 253부, 250부를 통계 분석에 사용하였다. 통계분석은 SPSS 18.0으로 빈도 분석, 독립표본 t검증, 대응표본 t검증을 실시하였고, IPA를 실시하였다. 한국인과 몽골인의 원두 커피 품질 속성에 대한 중요도와 수행도를 비교한 결과, 커피의 맛, 향기, 양, 가격, 위생, 신선도, 유통기한 등은 한국인이 몽골인보다 중요하게 생각한 반면, 커피의 영양, 성분표시에 대해서는 몽골인이 더 중요하게 생각하는 것으로 나타났다. 수행도는 몽골인이 한국인보다 커피의 가격, 영양, 온도, 성분표시 등에 대해 더 높게 평가하는 것으로 나타났다. 한국인과 몽골인의 인스턴트 커피 품질 속성에 대한 중요도와 수행도를 비교한 결과, 한국인은 몽골인보다 커피의 양, 가격 등을 중요하게 생각한 반면, 몽골인은 커피의 영양, 온도 등을 중요하게 생각하였다. 몽골인이 한국인보다 커피의 영양, 온도, 다양성, 신선도 등의 수행도에 대하여 더 높게 평가하였다. 커피 품질 속성에 대한 중요도-수행도 분석 결과, 원두 커피 품질 속성에 대하여 한국인은 '커피의 가격', '유통기한', 몽골인은 '커피의 영양', '커피의 위생', '성분표시'를 중점적으로 관리해야 한다고 하였다. 인스턴트 커피 품질 속성 중에서 한국인은 '커피의 위생', '커피의 농도', 몽골인은 '커피의 농도', '성분표시'를 중요 관리점이라 하였다.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.650-660
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• 2006

Recently, according to increase in production of pond snails resulting from the widespread organic farming, organic farmers are showing a lot of interests in the promotion of consumption and extending the market of pond snails. This study was performed to suggest the process of product development of the ready-to-eat pond-snail Mandu as a health food, to show the results of market test of the pilot product, and to investigate the change of the sensory characteristics during storage periods. For the market test of pond-snail Mandu, the survey was developed and delivered to consumers. The questionnaire consisted of 3 parts such as respondents demographic characteristics, customer's perception of pond-snail Mandu before tasting, and customer's perception of that after tasting. And the market test was carried out with university students, welfare institution residents and apartment residents in the Seoul and Gyeonggi areas. As a result of the test, the most important purchasing factors were determined in the order of taste (49.5%), hygienic quality (12.5%), nutritional value (10%) and price (9%). And only 4.2% of respondents selected brand name as an important purchasing factor. After tasting pond-snail Mandu, consumers had suggested the better taste (t=6.986, p<0.000) and price (t=2.082, p<0.05) than those of before tasting. In response to favorable impression of pond-snail Mandu, 54.5% of total respondents evaluated positively. The favorable impressions came from iron-rich Mandu (27.6%), high protein and nutritious Mandu (24.4%), calcium-rich Mandu (17.9%), diet Mandu (13.3%), and delicious Mandu (12.5%) respectively. Sensory characteristics of pond-snail Mandu were evaluated by professional panels in terms of the softness of Mandu skin, chewiness, moistness, toothpacking, color, aroma, saltiness, and degree of plain, taste, and aftertaste. The evaluation of sensory characteristics on a 7-point scale, showed that softness of mandu skin (4.44) and aftertaste (4.11) got a low scores. The statistical difference of the tastes (p>0.05) was not founded by storage period of 7, 14, 21 and 28 days. Based on the result, the improvement of these characteristics are desired in developing the pond-snail Mandu. Research method applied to this study can be useful for developing a new product.