This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200oC, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest. Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

The pine bark extract was added during the beer manufacturing process to develop a functional beer using natural plant materials. Pilsner beer was prepared by adding 0-0.125% to the wort. Immediately before fermentation, extracts were added with yeast cultured twice for 48 hr, and fermentation was carried out at 25°C for 5 d and storage was carried out at 2°C for 15 d. In the experiment, pH, reducing sugars, soluble solid contents, specific gravity, alcohol contents, chromaticity, total flavonoids, total polyphenols, DPPH, and yeast number were tested during fermentation and storage to characterize. The pH, reducing sugar, soluble solid contents, specific gravity, and alcohol contents of the six samples were not significantly different during fermentation and storage. However, yeast number, flavonoids, polyphenols, and DPPH were higher at higher pine bark extract contents. L value in chromaticity was the highest in control, and a value and b value were higher as the amount of extract added. In the sensory test, beer with 0.05% pine bark extract showed the best color, sweetness and aroma. Therefore, it was judged that it is desirable to prepare beer by adding 0.05% pine bark extract to pilsner beer.

In this study, the distribution of each facility group, the pollution level of local municipalities and the status of self-measurement were investigated and analyzed using data provided by the Ministry of Environment. It was found that most of the workplaces to be managed are facilities of sensitive class, indoor parking lots and largescale stores. The results of the survey on the total pollution level by facility group showed that the rate of contamination was the highest in the facilities where there are many sensitive users, including the subway station and the underground shopping malls. Through self-measurement, in the case of fine particle matter, it was found that it was present in amounts of 51.71 μg/m3, 50.72 μg/m3, 44.47 μg/m3 and 54.44 μg/m3 in medical institutions, day care centers, elderly care facilities and postnatal care centers, respectively. Also, there were facilities exceeding the standard in the medical institutions. However, most of the pollutants in the facilities surveyed by the municipality are higher than the self-measured concentrations, so it is necessary to examine the cause of such pollution.

◉ 목적 : 본 연구는 병원이라는 환경에서 작업치료사가 타 의료진(의사, 물리치료사)과의 다학제적 접근으로 개발하고 진행된 병원 치료 캠프를 소개하고자 하며, 이차적으로 보호자, 자원봉사자들의 병원 캠프에 대한 만족도 및 인식도를 알아보고자 한다. ◉ 연구방법 : 또래 끼리 캠프에 참여한 대상은 총 21명으로(남 14명, 여 7명) 서울특별시 어린이병원 재활의학과에 내원하고 있는 학령기 아동 중 의료진과의 회의를 거쳐 일반 통합 학교에 다니며, 간단한 지시따르기, 일상 생활활동, 독립적인 이동(보조도구 사용)이 가능한 아동으로 선정하였다. 주 진행자로 작업치료사 6명, 물리치료사 2명, 보조진행자로 작업치료, 물리치료학과 학생 26명이 참여하였다. 기간은 2012년 8월 24일∼25일 1박 2일의 일정으로 파티라는 주제로, 춤 배우기, 파티 플래그 만들기, 파티 소품 만들기, 파티 요리하기, 파티에 맞는 역할 수행하기와 야외활동에 참여하였다. ◉ 결과 : 캠프 참여 후 설문지 조사결과 (1) 보호자는 안전, 병원이라는 공간, 치료사 주최, 치료사의 프로그램 진행, 치료학과 학생의 자원봉사 참여에 대한 인식 및 만족도가 높았으며, (2) 자원봉사자는 치료사들이 진행하는 캠프에 참여하고, 아동들과 직접 생활할 수 있는 점에 만족하였다. ◉ 결론 : 1박 2일의 병원 치료 캠프를 통하여 아동들은 다양한 여가와 목적 있는 활동, 역할참여 기회가 되었으며, 보호자와 자원봉사자들의 인식 및 만족도 또한 높았다. 향후 작업치료사들이 개별 치료실에서만의 치료 서비스 제공 뿐 아니라 아동과 관련된 작업 치료 영역(놀이, 여가, 일상생활활동, 사회참여 등)을 모두 고려할 수 있는 치료 캠프를 개발 및 실시함으로 다양한 치료 서비스 제공을 제언하는 바이다.