• 대한지역사회영양학회지
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• 제25권4호
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• pp.303-316
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• 2020

Objectives: The nutritional status of cancer patients undergoing chemotherapy is closely related to the compliance of nutrition education. However, as chemotherapy is conducted repeatedly, compliance with nutrition management is lowered, leading to malnutrition. Malnutrition is related directly to the quality of life after surgery in cancer patients. Therefore, this study examined the factors related to compliance with nutrition management during chemotherapy. Methods: In this study, five subjects with colorectal cancer undergoing adjuvant chemotherapy were interviewed in-depth using the Giorgi study method. The contents of the nutrition education visits and in-depth interviews were transcribed in the language of the subject after recording, and the appropriateness of the data was improved by reflecting the subject's actions and facial expressions. Results: After conducting the in-depth interviews for each subject, the experience of the subject's diet and adjuvant chemotherapy was drawn into two domains, six elements, and 26 sub-elements. In the cognitive domain, the patients experienced physical and psychological changes, and the need for nutrition management was recognized by analyzing the dietary causes of the diseases. In the domain of practice, a knowing-doing gap was formed, unlike the patient's will. Factors that inhibited compliance with nutritional management included digestive problems, sensory changes, loss of appetite, and social interaction stress. Conclusions: Dietary management is very important for patients receiving periodic anticancer therapy, and step-by-step training and personal monitoring based on the chemotherapy order is necessary to maintain the patient's will and social and environmental support.

• 한국콘텐츠학회논문지
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• 제19권2호
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• pp.147-158
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• 2019

한국의 고유문화로만 주목을 받아온 한식은 한류 및 1인 미디어의 소재로 활용되며 세계 시장 속에서 인기를 이어가고 있다. 한식의 조리법에 더하여 한식의 가치를 부각시켜줄 수 있는 관련 자료들을 체계적으로 조직하는 것은 확장 및 제한검색, 효과적인 브라우징을 통한 한식 콘텐츠의 재사용성을 향상시키는 데 토대가 된다. 이에 본 연구는 한식 지식구조의 정립을 위한 온톨로지의 설계를 목적으로 한다. 온톨로지 모델링은 OWL을 활용하였으며, 한식 정보를 담고 있는 32권의 단행본을 기반으로 한식의 유형 및 어휘를 조사하고, 음식 정보를 기반으로 하는 5개의 도메인 및 어플리케이션을 분석하여 데이터요소를 추출하였다. 연구결과 클래스 및 관련 속성을 도출하였고, 클래스별 속성과 색인예를 제시하였다.

• 한국가정과교육학회지
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• 제32권3호
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• pp.63-79
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• 2020

본 연구는 2015 개정 교육과정에서 '안전'이 핵심 개념으로 등장함에 따라 기술·가정2 교과서 12종의 '가정생활과 안전' 단원의 식생활 영역의 안전 내용을 분석하였다. 분석 대상은 교육부 고시 제2015-74호 '실과(기술·가정)/정보과 교육과정을 준거로 하여 '식품 선택의 중요성', '식품의 안전한 보관과 관리', '위생과 안전을 고려한 조리', '식품안전 위해요인'을 내용 요소로 선정하였고, 본문과 구성 체제 요소, 활동 과제를 분석하였다. 그 결과, 본문에서는 '식품선택의 중요성'(3.08쪽), '식품안전 위해요인'(2.96쪽), '식품의 안전한 보관과 관리'(2.63쪽), '안전을 고려한 조리'(0.98쪽) 순으로 내용의 비중이 높았으며, 구성 체제 요소의 비율은 상이하였지만, 표·그림·사진으로 반영된 경우가 가장 많았고, 학습자료, 활동, 보조단, 중단원 정리, 중단원 도입 및 익힘 문제, 소단원 도입 순이었다. 활동과제에서는 '식품 선택의 중요성'를 가장 많이 다루었고, '식품의 안전한 보관과 관리'를 두번째로, 이후 '위생과 안전을 고려한 조리', '식품안전 위해요인' 순으로 많이 다루었으며, 집단 규모별 활동과제의 수는 개별 활동이 가장 많았고, 기능에 따라서는 조사하기, 평가하기, 제작하기, 적용하기, 실천하기, 추론하기와 판단하기, 활용하기와 제안하기 순으로 나타났다. 2015 개정 기술·가정 교과서 12종을 분석한 결과, 추후 교과서 개발 시 본문과 구성 체제요소에서 내용의 적절한 배분과 실제 현황을 반영한 교육 내용의 갱신, 집단 규모의 활동 과제를 증가시키는 것이 필요할 것으로 보인다.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.24-37
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• 2019

Objectives: The study purpose is to develop a content system for a healthy dietary education program for after-school care in lower grade in elementary school. Methods: The contents of healthy dietary education in the 2015 revised curriculum and textbooks and the major education programs related to dietary life that are currently used in elementary school education were analyzed. Focus group interviews were held with field experts related to lower grade in elementary care class. Accordingly, the structuring of the education area and the detailed education contents were systematized. Results: From the analysis results, the contents of curriculum, textbook, and administrative department were classified as hygiene safety, health, and culture. The goal of the educational content system was divided into three areas: nutritional dietary life, food hygiene and health, and food culture. The subjects consisted of dietary balance, healthy body weight, digestion and absorption, food hygiene, Korean agricultural products, traditional food, and table manners. The curriculum was composed of 12 content elements. Conclusions: In order to ensure that after-school care students can grow into healthy, growth-oriented and creative talents, the role of the caring guide is important, and associated guidelines are needed in the future.

• Food Science and Biotechnology
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• 제17권3호
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• pp.464-469
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• 2008

In human beings, it is known that there is a correlation between the occurrence of acne and the ability to suppress sebum. Sebosuppression may be related to the inhibition of sebocyte proliferation, differentiation, and lipogenesis in sebaceous glands. To investigate the skin sebosuppressive activity of green tea extract, the in vivo effects of its flavonoid compounds on the androgen-dependent stimulation of pigmented macules in hamsters and performed in vitro experiments with human primary sebocytes were examined. Our results imply a dual activity of skin sebosuppression by green tea flavonoids; some catechins including epigallocatechin-3-gallate (EGCG) and gallocatechin-3-gallate (GCG) may reduce the differentiation of sebocytes by inhibiting PPAR-${\gamma}1$ mRNA expression, whereas some flavonol glycosides including kaempferol may inhibit lipogenesis in sebaceous glands by decreasing levels of the mature form of sterol-sensitive response elements binding protein-1c (SREBP-1c). Therefore, green tea is a potentially effective material for use in the development of health foods or cosmetics for skin sebosuppression.

• 기록학연구
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• 제60호
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• pp.195-237
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• 2019

지역의 음식문화는 지역 고유의 특성과 지역 구성원의 삶의 모습 및 가치관이 반영되어 있어 지역성을 가장 잘 드러내고 있는 영역 중 하나이다. 이러한 음식문화는 음식과 관련된 기억 및 풍습 등 무형의 형태를 지니는 특성이 있으므로, 기록하여 보존하지 않으면 소멸될 가능성이 큰 영역이다. 본고에서는 국내외 사례 연구를 바탕으로 하여 지역 음식문화의 기록화를 시행하였다. 그리고 이를 통해 수집 생산된 기록을 관리하고 활용할 수 있는 방안을 함께 모색하였다. 따라서 지역 음식문화 기록화 방안과 기록화된 지역의 문화적 자원을 관리하고 학술적 문화적 방면에서의 활용방향을 제시하였다.

• Journal of Acupuncture Research
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• 제26권4호
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• pp.91-98
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• 2009

Objectives : The objective of this review is to introduce the basic concepts on the febrile disease in the Mongolian Traditional Medicine(MTM). Methods : We comprehensively reviewed related textbooks in Mongolian and articles searched from China National Knowledge Infrastructure(CNKI) on febrile disease about MTM and summarized the pathophysiologic basis of, and treatment principles in MTM. Results and Conclusions : 1. In MTM, there are basic concepts such as theory of Arga-Bilig, theory of five elements, theory of three elements(人體三素), theory of seven constitutions and three discharges(七元三濊). Most of all, theory of three elements, which is about the basic elements of human body in MTM, is important fundamental notions for explaining human physiology and pathology. In MTM, It is explained that the imbalance of three elements, namely khii, shar, bad-kan is the root of all disease. Especially, febrile disease is treated by suppressing activated shar and blood(血液), which have fire characters, and managing various additional symptoms by balancing three elements and eliminating miasma(邪氣), inappropriate substances such as bile water(shar yc, 黃水) or blood stasis(惡血) simultaneously. 2. In MTM, both of internal treatment modalities(various medicinal therapy) and external treatment modalities(physical therapy) have been used for febrile disease. Food therapy and life style modification also have been recognized as important treatment methods. These aspects correspond to wholism theory of Korean Traditional Medicine(KTM). Further studies about details of each treatment methods will discover new applicable treatment method and make broaden the external boundaries of the KTM.

• 한국식품영양학회지
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• 제29권4호
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• pp.486-498
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• 2016

This study aimed to examine the health-related lifestyle habits and eating behaviors according to gender, ethnicity, and residence type of university students in Yanbian, China. Self-administered questionnaires were collected from 302 university students. Of the male students, 12.1% and 42.0% were in the underweight and overweight groups, respectively, and of the female subjects, 21.3% and 16.3%, were in those respective groups. More male than female students preferred the overweight body somatotype. In contrast, about 49.4% of female students were hoping to be underweight, and female students had more obvious difficulties with body somatotype perception, whereas their exercise frequency and time spent exercising per day were much less than those of male students. More Chinese than Korean-Chinese subjects exhibited regular eating habits, which included eating at the same time everyday and at the same frequency per day; these habits were, accompanied by generally healthier lifestyle habits regarding regularity of activity and exercise time. Self-boarding students had a significantly higher BMI ($23.7{\pm}5.1kg/m^2$) and were more likely to be overweight (43.5%) as compared to students who lived in a dormitory or with family. Salty taste was preferred by Chinese students more than Korean-Chinese students, and greasy taste was preferred by Korean-Chinese students as compared with Chinese students. This study found that inherent and environmental factors are related with the dietary behaviors of university students in Yanbian, China. Further studies are required to elucidate the structural elements of family life and the sociocultural factors associated with dietary behaviors in Yanbian.

• 한국조리학회지
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• 제23권6호
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• pp.135-142
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• 2017

The purpose of current study was to identify the influence of event quality on brand value, satisfaction, and recommend intention as perceived by a local food festival participants. Survey was distributed to the Changwon Miderdok festival participants, 350 questionnaire surveys were distributed and 330 participants were employed for statistical analysis with erasing invalid responses. Based on the process of hypothesis verification on the formulated model, it suggested that motivation factors have significantly impact on evolvement element. Specifically, humanic and physical elements were significant predictors of both brand value and satisfaction, and all factors of event quality except convenience were critical antecedents of visitors' satisfaction. In current study, in addition, brand value has positive influence on satisfaction and satisfied visitors tried to recommend the destination to others. This study will help to develop meaningful marketing strategy for local food festival industry. Furthermore, this study will contribute to improve an attractive business model to increase profit for both local society and academic study related to local food festival.

• 급식외식위생학회지
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• 제5권1호
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• pp.5-11
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• 2024

For successful food safety education in kindergartens, enjoyable play is essential. However, Korea lacks food safety education materials that help teachers create play activity plans suited to specific situations. This study aimed to develop food safety education guideline based on the Ministry of Education's guidelines and the 2019 Revised Nuri Kindergarten Curriculum. We reviewed current guideline and conducted focus group interviews to create content aligned with these guidelines. In our research, we structured educational content on elements of 'food safety management practices', including 'hand washing habits', 'food poisoning management', and 'food labeling information'. Nutrition and early childhood education professionals designed objectives and activities suitable for 3-, 4-, and 5-year-old children. The resulting guidebook provides a comprehensive resource for planning annual, monthly, and weekly food safety education. Educational topics, content, examples of children's experiences, and related Nuri curriculum were summarized in the food safety education guidebook. Guidebooks were provided to kindergartens to facilitate the application of these activities. The guideline developed in our study will enable kindergartens to make structured plans for food safety education, ultimately contributing to children's health and the formation of safe eating habits.