柳宗元(773~819)은 唐代의 정치계･사상계･문학계에서 뚜렷한 업적을 남긴 당송팔 대가 중의 한 분으로서 중국의 산문사(散文史)를 대표할만한 문장가이다. 왕숙문(王 叔文)이 이끄는 혁신집단에 참가하여 정치개혁을 추진하지만 실패하여 14년이라는 긴 세월을 영주(永州)와 유주(柳州) 두 폄적지(貶謫地)에서 보내게 된다. 죄인의 신분 으로 정치적 이상을 펼칠 수 없게 되자 “시대에 도움을 주고 만물에 영향을 주는 道 를 지금 펼칠 수 없다면 마땅히 후세에 남겨야 할 것이다. (輔時及物之道, 不可陳於 今, 則宜垂於後)”라는 신념으로 국가･사회･백성들을 위한 우언을 창작하였다. 따라서 본고에서는 柳宗元의 우언에서 보여주는 “보시급물(輔時及物)”과 “이안원원(利安元 元)”사상에 주안점을 두고 두 사상의 정의와 창작배경을 정리하고 또 이 두 사상이 내포된 우언 작품을 문학적인 관점에서 분석해 보았다.

This study was conducted in September 2023 to establish proper eating habits and enhance the nutritional knowledge of elementary school students in Daegu during a nutrition camp hosted by the Daegu Metropolitan Office of Education. A total of thirty boys and twenty-three girls participated, with an average age of 11.2 years. The breakfast skipping rate was 11.3%, while 84.9% reported eating out once or twice a week, and 86.8% indicated they consumed delivery food once or twice a week. Regarding snacks, 47.5% of students reported eating snacks twice a day, and 73.6% identified as picky eaters. Furthermore, 66% of the participating students had no prior experience with nutrition education or consulting nutritionists. The students' nutritional knowledge score before the start of the nutrition camp was 14.4 out of 20, and after the end of the nutrition camp, it statistically increased significantly to 16.4 points (p<0.001). The level of nutritional knowledge of students who participated in the nutrition camp improved significantly compared to before the start of the nutrition camp, and this result shows that various activity programs including nutrition education and nutrition counseling can be effective.

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value d ec reased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.