‘선교적 공동체’는 세상에 널려있는 공동체의 일반적인 표지는 아니다. 이 공동체는 기독교라는 독특한 본질을 포함하면서 세상에 하나님 나라를 드러내는 고유의 존재감을 가진다. 이곳에 있는 성도들은 자신들이 속한 교회 안 밖의 다양한 조직에서 나름대로 선교적 그리스도인으로 변화하려는 노력을 한다. 그들은 교회가 구원의 공동체임을 알리는 역할, 진정한 이웃이 되는 실천, 그리고 관찰자의 위치에서 선교적 조언자 역할을 한다. 본고에서 필자는 위에서 주장한 선교적 공동체 구성원의 세 가지 역할에 요더의 선교 이론 중 부합하는 일부분을 반영했다. 첫 번째로 산상수훈을 실천하는 공동체의 제자도 실천을 중요시했다. 두 번째로 완전한 제자 공동체의 지속적인 확산을 강조했 다. 세 번째 주장은 공동체의 현실적 대응은 알곡 공동체의 성장점이라는 것이다. 즉, 선교적 그리스도인으로 인해 변화와 성장을 체험한 알곡 공동체는 새로운 증인 공동체를 위한 씨앗으로 세상에 존재한다.

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

An ecological survey of food and nutrition was conducted in April and May, among 278 children, 6 to 12 years old, of the Youido elementary school, which offers no school lunch program, and is situated in Youido delta of Han River side of Seoul, known as the location of one of the socioeconomically high groups; Eighteen percent and 18.3% of subjects were proven to be overweight and obese, respectively. With regard to frequency of skipping breakfast, 28.4% of the subjects skipped breakfast often and 2.5% of subjects skipped breakfast every morning. Obese children showed good appetite and the time consumed for eating was shorter than those of normal or overweight children. Most serious anxiety among the mothers for those children was food habit of `eating rapidly' and `overeating'. Another striking observation was that 14.4% of the subjects ate only one side-dish with boiled rice, and such a pattern was more often found in the normal or slim group. Most of the subjects had their snacks after being back in home from school. Thirty-one percent of the children had snacks when they felt hungry, 69% had snacks for various reasons such as `habitually', `for unwinding', and `mother gives me snacks'. Thirty-eight percent of the boys and 19% of the girls had physical exercise everyday and overweight and obese children got exercise more frequently. But the time consumed for exercise was much more shorter than that of normal subjects. Most of the children liked fruits, meats, and biscuit, in contrast, lowest preferency was for vegetables, fermented fish products, and boiled rice mixed with other grains. Obese children experienced more kinds of food than normal or slim group. The study found that habits of overeating due to good appetite and eating rapidly were recognized as one of dominant reasons causing obesity among children. On the other hand, serious dietary problem of children of normal or slim group was eating less variety of food. Active nutrition education for both children and mothers will be recommended with joint participation of teachers.