• 디지털융복합연구
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• 제16권3호
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• pp.1-12
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• 2018

본 연구는 베이비붐 세대가 일상생활 속에서 ICT 이용 능력을 향상시킬 수 있는 방법을 탐색하려는 목적을 지닌다. 따라서 취미를 매개로한 여가활동이 ICT 이용 능력에 미치는 영향을 살펴봤다. 2016 한국미디어패널 데이터를 활용했으며, 분석결과 여가활동을 많이 할수록 ICT 이용능력이 높은 것을 확인했다. 이와 같은 결과는 도구변수를 통해 내생성을 통제한 2단계 회귀분석에서도 영향력을 확인했다. 구체적으로는 공연/문화 관람 활동이 통합적 ICT 이용 능력에 긍정적인 영향을 미치는 것으로 나타났으며, 창작적 취미활동은 동영상 콘텐츠 이용과 전자상거래 이용 능력에, 쇼핑 활동은 커뮤니케이션 영역과 정보검색 영역에 유의한 효과를 미치는 것으로 나타났다. 이와 같은 결과는 면대면 커뮤니케이션에 익숙한 베이비붐 세대의 경우, 여가활동이 ICT 이용의 동기와 활용, 교육의 기회를 제공한다는 측면에서 ICT 이용 능력을 향상시킬 수 있는 수단이 될 수 있음을 제안한다.

• 인간식물환경학회지
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• 제23권2호
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• pp.211-220
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• 2020

The purpose of this study was to analyze the frequency and contents of horticultural activities in 696 individual activities listed in 11 teacher's guidebooks of Nuri Curriculum for 5-year-olds, and to find out the perceptions of horticultural activities in the formal curriculum. The target horticultural activities that were selected were those using natural objects like potted plants, water, wind, soil, stones, etc. as the topic or subject of activities, and those with different topics but are mentioning plants or natural objects as an example at least twice. The 150 selected horticultural activities were classified by life-based theme, activity type, activity domain, and medium. As a result of examining horticultural activities by life-based theme, there were 150 horticultural activities (21.55%): 40 in Spring, Summer, Autumn and Winter (5.75%), 34 in Animals, Plants, and Nature (4.89%), 22 in Environment and Life (3.16%), 19 in Our Country (2.73%), and nine in Our Neighborhood (1.29%), nine in Various Countries of the World (1.29%), four in Health and Safety (0.57%), four in Living tools (0.57%), four in Transportation (0.57%), three in Kindergarten and Friends (0.43%), two in Me and My Family (0.29%; χ²=130.427, p < .001). As a result of examining horticultural activities by activity type, there were 61 free choice activities (40.67%), 80 large and small group activities (53.33%), and nine outdoor play activities (6.00%), indicating that outdoor play was the fewest activity type (χ²=54.040, p < .001). The results of analyzing horticultural activities by activity domain showed that there were 25 in conversation (16.67%), 19 in science (12.50%), 14 in art (9.33%), 14 in cooking (9.33%), 10 in fairy tales (6.00%), nine in music (6.00%), eight in language (5.33%), eight in number operation (5.33%), eight in others (5.33%), six in children's plays (4.0%), six in games (4.0%), four in body and movement (2.67%), three in stacking (2.00%), three in roles (2.00%), three in rhythm (2.00%), two in children's poems (1.33%), two in field experience (1.33%) and one in outside play (0.67%; χ²=87.600, p < .001). As a result of examining the mediums used in the horticultural activities, 46 activities (30.67%) directly used plants as the mediums, 11 activities (7.33%) used soil such as stones, gravel, and earth as the mediums instead of plants, four activities (2.67%) used dry plants such as branches and dry leaves as the mediums, and 89 activities (59.33%) used videos, photos of plants, and pictures of plants as the mediums (χ²=121.307, p < .001).

• 한국식품영양과학회지
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• 제42권8호
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• pp.1227-1235
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• 2013

항산화성 높은 수수의 식품으로서의 이용기술을 개발하고 기능성 국수 소재로서의 가능성을 평가하고자, 배유특성과 항산화활성이 서로 다른 수수 '황금찰'과 '동안메'를 5%, 10% 첨가한 밀가루 복합분으로 만들어진 건면을 대상으로 이화학적 특징, 조리 특성 등의 품질과 항산화활성 등의 생리활성을 평가하였다. 조리 시 국물의 탁도는 대조구에 비하여 수수가루가 첨가된 건면의 조리국물에서 수수 첨가 농도에 따라 증가하였으며, 품종별로는 찰수수인 '황금찰'이 첨가된 국수에서 메수수인 '동안메' 첨가국수에 비하여 조리국물의 탁도 및 손실율이 높게 나타났다. 처리별 폴리페놀, 탄닌, 플라보노이드 함량은 대조구에 비하여 수수가루를 첨가한 수수에서 첨가비율이 높을수록 증가하였으며, 탄닌의 함량은 대조구에 비하여 7~23배 증가하였다. 수수 품종에 따라서는 '황금찰'에 비하여 '동안메' 수수 첨가 시 폴리페놀, 탄닌, 플라보노이드 함량이 각각 3.7~4.1, 67.6~72.3 및 33.5~101.6% 증가하였고 DPPH 및 ABTS radical 소거활성도 처리별 페놀성 물질 함량과 동일한 경향을 나타내어 '동안메' 수수 10% 첨가 시 DPPH 및 ABTS radical 소거활성은 각각 10.189 및 17.950 mg TE/100 g으로 가장 높은 활성을 나타내었다. 수수가루 첨가 건면의 DPPH 및 ABTS radical 소거활성은 조리 전에 비하여 조리 후에는 10.9~11.2% 더 증가하였으며, 처리별로는 조리전과 동일한 경향으로 수수 분말내 항산화활성이 조리 후에도 유지될 뿐 아니라 가열반응에 의하여 오히려 증가되는 것으로 나타났다. 관능평가에서는 색과 외관이 '황금찰' 첨가 시 높은 값을 나타내었으나, 맛과 전체적인 기호도는 처리 간에 차이가 없었고 모든 처리에서 대조군인 밀가루 100%로 제조한 국수보다 기호성이 증가하는 것으로 나타났다.

• 동아시아식생활학회지
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• 제23권2호
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• pp.257-263
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• 2013

The free radical scavenging activities of extracts from kimchi, as well as various antioxidant activities, such as 2,2-azinobis-( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were examined. Specifically, the ABTS radical scavenging and FRAP activities of ethanolic extracts from kimchi (kimchi with non-treated salt fermented anchovy, treated non-heat salt fermented anchovy, treated heat salt fermented anchovy and commercial salt-fermented anchovy) were $0.749{\pm}0.26$, $0.895{\pm}0.15$, $0.758{\pm}0.12$, and $0.769{\pm}0.02$ mM Trolox eq./mg extract and $0.727{\pm}0.11$, $0.901{\pm}0.03$, $0.811{\pm}0.17$, and $0.843{\pm}0.16$ mM $FeSO_4$ eq./mg extract, respectively. In addition, the antioxidant activity of extract from kimchi was estimated in vivo. Mice were randomly divided into six groups (n=6), and treated with LPS for 10 days, which resulted in lower antioxidant capacities as well as increased aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values in the blood serum. Furthermore, antioxidant enzymes (catalase and superoxide dismutase) in blood serum increased in the presence of the kimchi. The present results reveal antioxidant activities from kimchi and encourage their application for the food industry and cooking.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.249-249
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• 2017

This study was carried out to compare the antioxidant components and antioxidant activity of brown rice according to addition rate (0, 10, 20, 30, 50, and 100%) and cooker. Brown rice was cooked using general and high pressure cookers with and without fermented alcohol. Pasting characteristics with addition rate of brown rice decreased with increasing amounts of brown rice. Total polyphenol and flavonoid contents increased with increasing amounts of brown rice. DPPH and ABTS radical scavenging activities increased with increasing amounts of brown rice. Moreover, brown rice cooked by the general cooking method with fermented alcohol showed higher antioxidant effects compared to other cooking methods. In this study, antioxidant components and antioxidant activity of cooking brown rice with addition rate and cooking method can be used as basic data on processed manufactured products.

• Asian Pacific Journal of Cancer Prevention
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• 제13권9호
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• pp.4801-4805
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• 2012

This qualitative research within the project entitled "Multiprofessional Intervention and training for Ongoing Volunteer-based Community Health Programs in the Northeast of Thailand (MITV-NET)" was aimed at explaining changes of health behavior of community people in the Northeast after the intervention. The participants comprised 15 community volunteers and 27 villagers. Data were collected by indepth interview, focus group discussion, participation and non-participation observation, and note taking. Analyses were conducted in parallel with data collection, through content and comparative analysis. It was found that the health behavior fell into 2 categories: easy-to-change. The former involved fun activities joined by community people that improved their health or made them recover from illnesses after a short period without becoming addicted. These activities could be done by themselves, for example, exercising and cooking. The difficult-to-change health behavior is habitual, for example, chewing betel nuts or eating uncooked food. The following factors were found affecting behavioral changes: 1) underlying disease; 2) enjoyment in doing activities; 3) habitual behaviour; 4) improved health in a short period; 5) ability of community leaders and volunteers; and 6) community health-supporting resources. It is suggested that improving people's health requires cooperation of community people through fun activities and some initial external support. People who persist in bad habits should be encouraged to stop by showing them health deteriorating effects.

• 한국도서관정보학회지
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• 제47권3호
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• pp.187-211
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• 2016

본 연구는 도서관의 자유학기제 프로그램에 대한 학생의 수요조사를 알아보기 위하여 설문을 개발하여, 이를 기반으로 중학교 1, 2학년 학생들을 대상으로 인식을 조사하였다. 중학생들이 자유학기제를 통해서 향상시키고자 하는 능력요소는 진로탐색능력이며, 중점적으로 운영된 자유학기제 유형은 진로탐색활동이다. 수업방식은 주로 체험중심 수업으로 이루어졌으며, 자유학기제 동안 참여하고 싶은 활동으로는 진로탐색 영역에서는 현장 체험 활동을, 학생선택 프로그램에서는 요리실습을, 동아리활동에서는 스마트폰 앱 개발, 예술영역에서는 디자인 활동을, 체육영역에서는 배드민턴을, 정보활용능력에서는 아이패드 사용하기를 가장 선호하는 것으로 나타났다. 또한 자유학기제와 연계한 도서관 프로그램 중 직업체험 프로그램을 가장 선호하는 것으로 나타났다. 향후 학생들의 의견을 참고하여 자유학기제 프로그램 개발과 실행을 해야 할 것이며, 도서관이 제공한 자유학기제 프로그램에 대한 만족도를 조사할 필요성이 나타났다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.78-85
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• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.

• 한국식품조리과학회지
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• 제20권5호
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.