• 한국시조학회지:시조학논총
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• 제22집
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• pp.225-247
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• 2005

이 글은 '각씨니[네]$\~$' 계열의 사설시조(평시조 포함)를 검토하는 데 목적을 둔다. '각씨'라는 단어가 술과 안주, 그리고 음악이 있는 공간과 밀접하다는 점은 조선후기 이전 기록에도 있었고 그것이 시조에 그대로 재현되었다. 시조에 등장하는 '각씨'는 '주연석이나 풍류장‘에서 가창공간의 분위기를 돋우게 하는 재미있는 '허튼소리'와 관계하는 인물이지 일반 아녀자를 지칭하는 게 아니었다. '각씨니[네]$\~$' 시조에서 가장 앞서는 $\lceil$각시네 내 첩이 되나$\rfloor$($\#48$)의 경우도 예외가 아니었는데 이를 통해 보건대 '각씨니[네]$\~$' 시조는 태생적으로 '주연석이나 풍류장‘이라는 공간과 밀접하다고 규정할 수 있다. 이런 점을 감안한다면 $\#48$ 이후의 '각씨니[네]$\~$' 시조도 그런 공간을 출입할만한 여건을 갖춘 자들과 관련된 노래로 판단할 수 있다.

• 여성건강간호학회지
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• 제20권1호
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• pp.14-28
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• 2014

Purpose: This study was to identify relationships of maternal psychosocial factors including mother's mood state, childcare stress, social support and sleep satisfaction with breastfeeding adaptation and immune substances in breast milk, especially secretory immunoglobulin A (sIgA) and transforming growth factor-beta 2 (TGF-${\beta}2$). Methods: Data were collected from 84 mothers who delivered full-term infants by natural childbirth. Structured questionnaires and breast milk were collected at 2~4 days and 6 weeks postpartum. Data were analyzed using descriptive statistics, Pearson's correlation, multiple linear regression, and generalized estimating equation (GEE). Results: Scores for the breastfeeding adaptation scale were significantly related with child care stress, mood state and social support. Mother's anger was positively correlated with the level of sIgA in colostrum (p<.01). Immune substances of breastmilk was significantly influenced by time for milk collection (p<.001) and the type of breastfeeding (sIgA, p<.001, TGF-${\beta}2$, p=.003). Regression analysis showed that breastfeeding adaptation could be explained 59.1% by the type of breastfeeding, childcare stress, the Profile of Mood States, emotional support and sleep quality (F=16.67, p<.001). Conclusion: The findings from this study provide important concepts of breastfeeding adaptation program and explanation of psychosocial factors by immune substances in breast milk. Future research, specially, bio-maker research on breast milk should focus on the ways to improve breastfeeding adaptation.

• 성인간호학회지
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• 제22권5호
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• pp.519-528
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• 2010

Purpose: The purposes of this study were to examine the relationships among the sense of control, social support, depression and nursing home adjustment, and to identify the influencing factors of nursing home adjustment in nursing home residents. Methods: The study design was a cross-sectional descriptive study. Data were collected from May to June of 2010 using structured questionnaires from 212 elderly residents without dementia from 15 nursing homes. Results: The levels of nursing home adjustment depended on the self-rated health, the voluntary institutionalization, and the length of stay. The nursing home adjustment was significantly correlated with a sense of control, social support and depression. The five most influential factors affecting adjustment were self-rated health, placement decision maker, the length of stay, a sense of control and depression, which explained about 51.5% of the variances. Conclusion: The findings reflect the importance of voluntary institutionalization, a sense of control, avoiding depressive mood and social support which facilitate residents' adjustment. These results can provide guidance for nursing interventions to facilitate nursing home adjustment.

• 동아시아식생활학회지
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• 제7권3호
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.