• 한국가정과교육학회지
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• 제31권4호
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• pp.129-147
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• 2019

본 연구는 고등학생을 대상으로 한 '건강한 커플관계'교육이 관계형성능력과 결혼 가치관에 미치는 영향을 알아보는데 목적이 있다. 연구 목적 달성을 위해 연구자가 개발한 '건강한 커플관계'교육을 2018년 9월 1일부터 11월 3일까지 8주간 두 개의 고등학교 수업에 각각 실행한 후 그 효과를 분석하였고 그 결과는 다음과 같다. 첫째, 고등학생을 위한 '건강한 커플관계'교육은 가정과의 교과역량인 관계형성능력을 향상시키는데 효과가 있었다. A그룹(S고등학교)은 '의사소통', '갈등해결' 영역과 '관계형성능력' 전체의 점수에서 통계적으로 유의미한 차이를 나타냈다. 인원수가 적어 Wilcoxon 부호-서열 검증을 실시한 B그룹(세종시 캠퍼스형 공동 교육과정)은 '관계형성능력'의 전체 및 하위 영역(의사소통, 자기이해, 갈등해결, 공감)의 점수가 통계적으로 유의하지는 않았지만 모두 향상되었다. 둘째, 고등학생을 위한 '건강한 커플관계' 교육은 고등학생의 결혼 가치관에 일부 긍정적인 영향을 미쳤다. A그룹(S고등학교)에서는 '결혼 가치관'이 유의미하게 긍정적으로 변화하였지만, B그룹(세종시 캠퍼스형 공동 교육과정)에서는 유의미한 차이가 나타나지 않았다. 결론적으로 '건강한 커플관계'교육은 고등학생들이 건강한 커플관계 형성을 위한 지식과 기술을 습득하고 자신의 삶과 연결하여 깊이 있게 탐구해 봄으로써 가정과 교과역량인 '관계형성능력'을 함양하고 결혼에 대한 이해의 폭을 넓혀 긍정적인 가치관을 형성하는데 도움을 줄 수 있다.

• 한국식품조리과학회지
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• 제29권4호
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• Smart Structures and Systems
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• 제22권6호
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• pp.711-725
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• 2018

Most of the practical engineering structures exhibit nonlinearity due to nonlinear dynamic characteristics of structural joints, nonlinear boundary conditions and nonlinear material properties. Hence, it is highly desirable to detect and characterize the nonlinearity present in the system in order to assess the true behaviour of the structural system. Further, these identified nonlinear features can be effectively used for damage diagnosis during structural health monitoring. In this paper, we focus on the detection of the nonlinearity present in the system by confining our discussion to only a few selective time-frequency analysis and multivariate analysis based techniques. Both damage induced nonlinearity and inherent structural nonlinearity in healthy systems are considered. The strengths and weakness of various techniques for nonlinear detection are investigated through numerically simulated two different classes of nonlinear problems. These numerical results are complemented with the experimental data to demonstrate its suitability to the practical problems.

• Nutrition Research and Practice
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• 제14권5호
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• pp.490-500
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• 2020

BACKGROUND/OBJECTIVES: A cross-sectional study was undertaken to evaluate fluid intake and hydration status in association with cognitive function among 230 adolescents (10-14 years of age) in Petaling Perdana, Selangor, Malaysia. SUBJECTS/METHODS: Urine color was used to measure hydration status, while fluid intake was assessed using the 15-item beverage intake questionnaire. Cognitive function was assessed using the Wechsler Intelligence Scale for Children, Fourth Edition. RESULTS: More than half of the adolescents were mildly or moderately dehydrated (59.6%) and only one-third (33.0%) were well hydrated. Among the daily fluid types, intakes of soft drinks (r = -0.180; P = 0.006), sweetened tea (r = -0.184; P = 0.005) and total sugar-sweetened beverages (SSBs) (r = -0.199; P = 0.002) were negatively correlated with cognitive function. In terms of hydration status, cognitive function score was significantly higher (F-ratio = 4.102; P = 0.018) among hydrated adolescents (100.38 ± 12.01) than in dehydrated (92.00 ± 13.63) counterparts. Hierarchical multiple linear regression analysis, after adjusting for socio-demographic factors, showed that soft drinks (β = -0.009; P < 0.05) and sweetened tea (β = -0.019; P < 0.05) negatively predicted cognitive function (ΔR² = 0.044). When further control for sources of fluid, hydration status (β = -2.839; P < 0.05) was shown to negatively predict cognitive function (ΔR² = 0.021). The above variables contributed 20.1% of the variance in cognitive function. CONCLUSIONS: The results highlight the links between fluid intake (soft drinks, sweetened tea, total SSBs) and hydration status with cognitive function in adolescents. Interventions aimed at decreasing the consumption of SSBs and increasing hydration status through healthy fluid choices, such as water, could improve cognitive performance in adolescents.

• 식품보건융합연구
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• 제6권4호
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• Child Health Nursing Research
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• 제28권2호
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• pp.124-131
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• 2022

Purpose: A tobacco-free campus (TFC) is the most advanced tobacco-control policy for college campuses, but it has rarely been explored in Korea. This study aimed to explore Korean college students' attitudes toward TFC and related factors. Methods: This cross-sectional descriptive study enrolled college students who were taking an elective course on smoking cessation and a healthy lifestyle at a university located in Incheon, Korea. Data were collected from March 1 to December 31, 2019 using a structured questionnaire, and study participants were recruited using convenience sampling. Results: Data on 309 college students were analyzed. Of those participants, 6.1% supported the TFC policy. Multiple logistic regression analysis showed that female gender (adjusted odds ratio [aOR]=5.80, 95% confidence interval [CI]=1.47-22.95), taking the course to quit smoking oneself (aOR=11.03, 95% CI=1.04-117.05), anxiety in the past month (aOR=4.27, 95% CI=1.06-17.31), and being a current smoker (aOR=0.06, 95% CI=0.01-0.70) were statistically significant independent predictors of TFC support. Conclusion: Women, students taking the course to quit smoking themselves, nonsmokers, and students who felt anxious in the past month were more likely to support TFC. Further research with more representative samples is required to examine the characteristics of people who favor TFC.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.443-452
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• 2010

Elevated plasma concentration of total homocysteine (ptHcy) is known as an independent risk factor of cardiovascular disease (CVD) and oxidative stress is also commonly implicated in CVD. An association between ptHcy and oxidative stress has recently been suggested. The study objective is to examine the relationship between ptHcy and oxidative stress markers in 103 healthy college students (62 males and 41 females). Plasma levels of ptHcy, oxidative stress markers (conjugated diene, erythrocyte catalase, TRAP, lymphocyte DNA damage), antioxidant vitamins ($\alpha$-tocopherol, $\gamma$-tocopherol, carotenoids), and lipid parameters (total cholesterol, triglyceride, HDL cholesterol) were determined. The results show that the concentration of ptHcy was significantly higher in male subjects ($22.17\;{\pm}\;2.14\;{\mu}mole/L$) than in female subjects ($12.28\;{\pm}\;0.45\;{\mu}mole/L$). There was a negative association between ptHcy and plasma ${\beta}$-carotene in male subjects (p $lt; 0.05), but no correlation between ptHcy and other plasma antioxidant vitamin levels in either gender. However, there were the negative correlations between ptHcy and plasma ${\alpha}$-carotene or ${\beta}$-carotene, and a positive correlation between ptHcy and lymphocyte DNA damage. A significantly low level of ${\alpha}$-carotene or ${\beta}$-carotene was found in male subjects with elevated ptHcy (${\geq}\;15\;{\mu}mol/L$), as compared to those with lower plasma homocysteine. These study results confirmed the views on the association between plasma homocysteine and oxidative stress markers in humans and support the hypothesis that homocysteine promotes the oxidative environment by counteracting the antioxidant defense mechanism.

• Journal of Plant Biology
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• 제3권2호
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• pp.29-34
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• 1960

From the view point of phytopathological anatomy, the author has tried to study the effect of the shoot cluster disease virus on the internal structure of vascular tissues of chinese date tree (Ziziphus jujuba var. inermis Rehd.) comparing healthy checks and diseased plants. The materials were collected at the several sites, Kumgock-Ri, Masuc-Ri, Kyungi-Do, and near the campus of Korea University and around the area of Chongam-Dong, Seoul City, from August 15th to September 5th 1959. The leaf materials of healthy and diseased plants are fixed and aspirated in two kinds of killing solutions, formalin-acetic acid alcohol solution and Craf III solution. Sections were cut at 5-10$\mu$ thickness and stained with the double staining reagents of safranin and fast green. In this experiment the author has observed that there are marked structural changes in the infected plants in contrast of healthy checks. As figures 3-7 show that the following characteric changes have taken place on infected plants: 1) the arrangement of irregularly developed sieve elements in phloem, 2) the degeneration of phloem elements, 3) the irregular arrangement of epidermis in mid-vein, 4) more necrosis is observed among the parenchymatous cells, 5) abundant accumulatin of starch grains in parenchymatous cells, . In contrast to the above irregularities caused by the virus disease, the healthy checks appear normal structures as shown in figures 1 and 2. In adding to the all features noted above, the author could also observe an interesting feature that the xylem elements in mid-vein vascular bundle tissues are considerably disorganized to show the unspecialized vessel elements, the irregularly arranged xylem elements. However, this kind of irregularities which occur in xylem under the virus infection has not been reported previously. The features noted on the internal structure of vascular bundle under the condition of infection by the shoot cluster disease on chinese date trees appear to be more or less closely similar to the symptoms of the bunchy-top of banana and the yellow dwarf disease of barley in respect to the fact that whether phloem necrosis takes place as a primary symptom or a secondary symptom. In all these disease, primary histological changes of hypoplasia and hypertrophy are preceeded by the necrosis of phloem.

• Nutrition Research and Practice
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• 제13권2호
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• pp.126-133
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• 2019

BACKGROUND/OBJECTIVES: The glycemic index (GI) is a measure of the postprandial glucose response (PPGR) to food items, and glycemic load (GL) is a measure of the PPGR to the diet. For those who need to maintain a healthy diet, it is beneficial to regulate appropriate levels of blood glucose. In reality, what influences the meal GI or GL depends on the macronutrient composition and the physical chemistry reactions in vivo. Thus, we investigated whether different macronutrients in a meal significantly affect the PPGR and the validity of calculated GI and GL values for mixed meals. SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals. RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC ($2,237.5{\pm}264.9$) was significantly lower (P < 0.05). The RESO meal's calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05). CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.

• 대한화장품학회지
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• 제44권2호
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• pp.133-139
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• 2018

화학적으로 손상된 모발은 모발 자체의 물리적 특성이 약해져서 일상생활 중에 외부 자극에 취약하다. 본 연구의 목적은 모발 케라틴 단백질간의 화학적 결합이 모발의 인장강도를 회복이 반복적인 빗질 하에서 더 이상의 모발 악화를 방지하는지 여부를 결정하는 데 있다. 손상된 모발은 펌 시술을 통해 얻었다. 펌 손상 모발을 관능성 가교제인 3-aminopropyltriethoxysilane (APTES)을 이용하여 실란 커플링 및 카르보디이미드 반응을 통해 모발 내부에 가교 결합이 형성되도록 처리하였다. 인장 강도, 영률 및 고원 응력(plateau stress)을 포함한 물리적 특성을 측정하여 내부 가교 결합의 효과를 확인하였고, 가교 결합의 존재는 Fourier transform infrared (FT-IR) 분광법으로 확인하였다. 모발 절단 및 갈라짐의 정도는 건조 상태 모발의 반복적 빗질 시험으로 평가하였다. 결과적으로 화학적으로 손상된 모발의 물리적 성질은 내부 가교 결합으로 회복되었다. APTES의 실란 커플링 및 카르보디이미드 반응의 결합은 FT-IR 스펙트럼으로 확인하였다. 열을 가하면서 반복적으로 빗어 낸 후 모발의 절단 및 갈라짐 방지가 확인되었다. 인간의 모발은 펌 시술을 포함한 화학적 손상으로 약화될 수 있으므로 이러한 특성을 복원하는 것은 헤어 케어 업계의 주요 과제다. 본 연구에서는 화학적 결합을 통해 손상된 모발의 내부에 가교 결합 형성이 모발의 건강을 회복시키는 강력한 방법이 될 수 있음을 시사한다.