목적 : 본 연구는 일상생활재활 모델에 기초하여 지역사회에 거주하는 정신장애인에게 제공한 가정환경개선 서비스의 효과를 알아보고자 하는 예비연구이다. 연구방법 : 본 연구에는 정신장애인 가족 단체를 통해 모집된 만성 정신장애인 6명이 참여하였다. 각 대상 자별로 기초사정, 가정환경개선 및 일상생활 중재, 후속조치의 내용으로 총 3회기의 중재를 적용하였으며, 대면과 원격의 혼합 전달모형으로 제공되었다. 제공된 중재서비스의 임상적 효과를 확인하기 위해서 캐나다작업수행척도, 주거환경영향척도, 서비스 만족도 설문을 사용하였다. 중재 전후 참여자들의 작업수행 관련 변화 및 주거환경 영향인자의 변화를 평균값 비교 및 윌콕슨 부호 순위 검정으로 분석하였다. 연구결과 : 중재서비스 이후 모든 참가자들의 COPM 점수가 향상되었으며, 특히 대상자 중 2명이 보인 향상도는 임상적으로 의미 있는 수준이었다. 가정환경개선 중재 전후 주거환경 영향인자의 전체 점수 변화는 통계적으로 유의미한 차이가 있었다(Z = -2.201, p = .028). 총 5가지 측면에 대해 10점 만점으로 조사한 서비스 만족도에서 참가자들이 응답한 평균 점수는, 위험환경 개선이 6.5점, 무질서환경 개선이 7.8점, 일상생활 수행 개선이 8.8점, 전반적 서비스 만족도가 9.1점, 서비스 지속 희망은 9.1점인 것으로 나타났다. 결론 : 정신장애인 대상 가정환경개선 작업치료 서비스는 클라이언트의 주거환경 영향인자를 변화시키고 작업수행을 향상시키는 효과가 있다.

This study was conducted to investigate the dietary adaptation and use of the university foodservice (UF) in Korea according to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2 months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7 months in the second quartile (average 6.3 months), 8 months in the third quartile, and 9-66 months in the fourth quartile (average 18.3 months). The regularity of meals tended to be the highest in the 1st quartile and lowest in the 2nd quartile and then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store food was lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. The frequency of night eating increased according to the period of residence after the second quartile. The degree of adaptation to Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4th quartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as the residence period increased. Based on these results, since international students are very positive and try to adapt to the dietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust to their dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture and show positive changes, it is necessary to continuously operate the Korean food culture adaptation program for international students over this period.

본 연구의 목적은 독거노인들이 고독감을 경험하고 또 대처하는 과정을 통해 고독감에 적응해 나가는 과정을 분석하여 도출되는 현상을 탐색함으로써, 사회 복지 실천현장에서 적용 가능한 실천적 대안을 모색하는 것이다. 독거노인의 고독감 대처과정에서 드러난 중심 현상은 ‘고독의 늪에 갇힌 나의 생’으로 나타났다. 도출된 모든 범주들과 연구 참여자들의 고독감 대처과정의 경험들을 아우르는 중심주제인 핵심범주는 ‘고독감의 한 가운데서 삶의 긍정을 찾아 나가기’로 상정하였다. 핵심범주를 중심으로 고독감 대처 유형을 분석한 결과 ‘고립형’, ‘순응형’, ‘대처형’의 3가지 유형으로 나타났다. 연구 결과 를 통해 얻을 수 있는 실천적 함의는 독거노인들의 고독감 및 고립감을 해소하여 신체적, 정신적인 건강을 유지하고 심리적·정서적 안정감을 유지하기 위해 여가활동 및 사회참여활동의 효과적인 활용의 필요성을 제시한 것에 있다.

This study surveyed Chinese elderly consumers to determine their purchasing behavior, importance, and satisfaction with HMR products in China. Three hundred and seventy people were surveyed: 184 males and 186 females aged 55 to 70 years. Two hundred and sixty-seven (72.25%) of the surveyed consumers had an average monthly income of 6,000 yuan or less, and 313 (84.9%) responded that they spend 3000 yuan or less on groceries per month. Three hundred and fortyeight (94.1%) showed a high interest in health management. Regarding the frequency of purchasing HMR products, most responded that they purchased HMR products more than once or twice a week, with a single purchase of 100 yuan or less for each purchase. The respondents preferred 2 or 3 serving packagings in a refrigerated form. For all forms of products, those made as in-house meals, outdoor meals, as a snack or night snack, for serving guests, for trips, camping, and on-thego products, the participants mostly responded that they frequently purchased the product. When purchasing HMR products, the importance of hygiene, convenience in purchase accessibility, the freshness of ingredients, and an indication of the nutritional content were considered as a high rank. After purchase, the satisfaction of SNS and mobile application advertisements and promotions, amount per serving, take out convenience, and new menu were considered low-rank. The IPA results showed that marking the origin of the ingredients and new menu are areas needing improvement. The study results may be used as base data for developing elderly friendly HMR products and establishing its marketing strategies.

This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to the religion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studying at a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rate of eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit among Buddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highest among Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurant menu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians (79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was “no menu to eat” for religious reasons, and other religious groups cited “lack of menu variety.” Preferred types and recipes of meats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made to increase adaptation to life abroad in Korea, including changes in university foodservice management, considering the religious characteristics of international students.

This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was ‘lack of menu variety’, and for Central Asians was ‘no menu that can be eaten, including due to religious reasons’. In order to improve UF, all groups asked for increased ‘variety of menu’, and Vietnamese and Southeast Asians also asked for ‘decrease in price’. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

본 연구는 밤의 고부가치화를 위한 기반을 마련하기 위해 국내 주요 밤 생산지인 공주의 밤 가공업체에서 제조 가능 하고 상품성이 높은 밤 가공식품을 개발하고자 실시하였다. 이를 위해 우선 공주시 밤 가공업체를 대상으로 심층면접법 을 통해 실태조사를 하였다. 밤식품으로 밤음료 3종, 밤빵/밤 과자 9종, 테이크아웃 푸드 8종, 밤떡/밤한과 4종, 밤엿/밤양 갱 3종의 총 27종을 개발 가능한 품목으로 제안하였고, 이들 중 자문진 평가를 거쳐 10종-밤푸딩, 밤찰떡빵, 밤파운드케이크, 밤브리또, 밤수수부꾸미, 밤스프, 율편, 밤약과, 밤엿, 밤양갱-이 선정되었다. 이들 10가지 품목의 시제품을 제작하 여 관능검사를 실시하였다. 관능검사 결과, 자문진 의견, 업 체 의견 및 업체 여건을 반영해 상품화에 가장 적합한 제품 으로 밤파운드케이크와 밤약과가 선정되었다. 이 두 제품의 상품화를 돕기 위해 영양성분 분석을 통해 고열량·저영양 식품의 여부를 판별하였고 영양성분표시를 제작하였으며, 유 통기한을 설정하였다. 본 연구는 밤 가공업체의 실정과 요구 도에 맞는 식품을 개발하였을 뿐만 아니라 이들 제품의 등 록과 판매 등 즉시 상품화가 가능하도록 지원한 데 의의가 있다. 이후 연구에서는 건강기능성을 좀 더 고려한 레시피의 개발과, 관능검사 외에 객관적인 제품 평가 방법 등이 추가 될 필요성이 있다. 그리고 밤 가공식품 고급화와 다양화를 위해 최종 제품 개발에만 치우치지 않고 밤을 주재료로 한 중간식재료도 개발해 밤 가공식품의 다양화와 판로 확대를 기할 필요가 있을 것으로 사료된다.

Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.

The purpose of this study was to estimate usage of vitamin and mineral supplements as over-the-counter (VM-OTC) drugs as well as examine factors associated with VM-OTC usage in Korean adolescents. A total of 1,407 adolescents attending middle or high school in all parts of country were included in the analysis. Prevalence of VM-OTC usage was 56.1%, and it was higher as monthly income, father’s education level, and socioeconomic status of family increased (p<0.001). VMOTC intake was higher in middle school students than in high school students as well as in rural areas or small & mediumsized city residents than big city residents (p<0.01). Subjects mainly received information on VM-OTC mainly from ‘family and relatives’ (46.6%), whereas only 20.3% received information from experts. Subjects took VM-OTC ‘when they are healthy’ (49.1%), ‘when they feel sick’ (17.7%), ‘when they are on a diet’ (17.3%), and ‘when they are stressful’ (15.9%). The effectiveness of taking VM-OTC were mainly ‘fatigue recovery’ (35.0%), ‘health improvement’ (30.6%), and ‘nutritional status improvement’ (13.2%). The most frequently used VM-OTC was vitamin C (49.1%), multi-vitamins (18.6%), multi vitamins & minerals (13.2%), and calcium (9.2%). Among VM-OTC users, only 21.9% replied that they usually check the nutrition facts when they buy products, 62.4% follow the recommended dosage, and 9.7% fully understand the nutrition labels of the products. According to logistic regression analysis, the most influential factor affecting VM-OTC use was parents’ and siblings’ VM-OTC consumption (p<0.001). In addition, school type (middle or high school) (p<0.01), residence (p<0.05), self-concerns about health (p<0.05), father’s education level (p<0.05), and socioeconomic status of family (p<0.05) all influenced VM-OTC use. These results show that VM-OTC use is widespread among adolescents, few users actually check and fully understand the nutrition labels when they purchase VM-OTC, and they are highly dependent on unprofessional advice and information. Therefore, it is necessary to educate adolescents to help them select proper VM-OTC and read nutrition labels.

한국에서 개발된 팽이버섯 균주 Fv 3-6과 일본에서 수집한 팽이버섯 균주 Fv 0-1, Fv 1-5 및 Fv 11-4의 핵형을CHEF gel electrophoresis 방법으로 분석 하였다. 그 결과4종류의 균주 모두 chromosome의 전체 길이가 달랐으며,chromosome의 개수 또는 특정 chromosome의 길이가 다른 것을 확인하였다. 특히 Fv 3-6의 경우에는 다른 3 종의 균주와 비교했을 때 Fv 0-1, Fv 11-4 보다는 2개의chromosome이 더 존재하였고 Fv 1-5 보다는 1개의chromosome이 더 존재하였으며 핵형패턴이 유사한 일본수집 균주들과는 다른 핵형패턴을 나타내었다. 이러한 CHEF gel electrophoresis 방법은 품종간의 차이를 SSR이나 ITS 정보를 이용한 방법보다 더 정확하게 구분할 수있을 것이라고 생각한다.

경북농업기술원 구미화훼시험장에서는 2003년 오렌지색의 스프레이 장미 ‘Illsse’를 모본으로, 밝은 보라색의스프레이 장미 ‘Heidi’를 부본으로 인공교배하여 양성한실생개체를 2005년에 1차 선발하고 2006년부터 2008년까지 3년 동안 생육특성검정을 실시하여 최종적으로 진한 분홍색 스프레이 장미 ‘Pink Grace’를 선발육성하였다. ‘Pink Grace’는 진한 분홍색의 스프레이 장미로 화형은 반고심형이고 꽃잎은 타원형이며 꽃 직경은 5.4cm,꽃잎 수 26매 이다. 연간 절화 수량은 116.7본/m2이고특히, 절화장이 60cm 이상인 상등품 수량이 41.7본으로대비품종 33.7본 보다 8본이 더 많았다. 절화 수명은12.8일 이고 소비자 기호도가 4.0으로 대비품종 ‘Pinocchio’의 3.8 보다 우수하였다.

경북농업기술원 구미화훼시험장에서 육성한 장미 ‘Hanaro Pink’ 는 분홍색의 ‘Noblesse’를 모본, 황색의 ‘Sahara’를 부본으로 2002년에 인공교배 한 후 2005년부터 2008년까지 4년간 특성검 정을 하여 2008년에 최종 선발되어 ‘Hanaro Pink’로 명명하였다. 분홍색 스탠다드 절화장미 ‘Hanaro Pink’는 화형이 고심형이고 가 시가 거의 없으며 연간 절화수량이 122.7본/m2이며, 절화장 64.0cm, 꽃직경 10.6cm, 줄기직경 6.3mm, 절화수명 13.7일이며 특히, 개화지 중간부의 가시가 아주 적어 취급이 용이하였다.

The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of the Makgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrect storage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5 days storage at 4 and 20℃. BA was not detected in Makgeolli stored at 4℃, but putrescine and tyramine were detected in 20℃. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The results revealed no significant difference in the taste score and symptoms score between 4 and 20℃ storage. Therefore, the results suggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce or strengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normal symptoms of a hangover.

The purpose of this study was to estimate the consumption prevalence of vitamin and mineral supplements as health functional foods (VM-HFF) and to examine the factors associated with VM-HFF consumption behaviors in adolescents. A total of 1,407 adolescents attending middle or high schools from various cities and rural communities in Korea participated in this study. The prevalence of VM-HFF consumption was 41.7%, with boys showing a higher consumption than girls (p<0.01). VM-HFF consumption was higher in families with higher socioeconomic status and for families with parents that exhibited higher concerns about their child's health, growth, and nutritional intake (p<0.001). Most consumers of VM-HFF consumed HFFs 'when healthy' (50.1%), and acquired nutritional information from 'their families & relatives' (50.9%). Most consumers responded that VM-HFF was 'a little effective' (54.3%), followed by 'no obvious effects' (37.1%), and 'very effective' (7.4%). The effectiveness of consuming VM-HFF was mainly for 'fatigue recovery' (39.0%) and 'health improvement' (28.2%). Most consumers purchased HFFs at 'pharmacies & oriental medicine clinics' (53.8%) and at 'health functional food stores' (18.8%). Most consumers 'occasionally' (51.1%) or 'seldom' (27.3%) checked nutrition facts when purchasing, with 58.9% of consumers understanding the nutritional label for 'the most part', but only 8.7% of them understanding it 'very well'. Among the VM-HFF, consumers preferred calcium- and vitamin C-supplements. Consumers' mini-dietary assessment scores were higher than those of non-consumers. The results above showed that VM-HFF consumption was widely spread among adolescents, but few consumers checked and understood the nutrition label when they purchased VM-HFF, and were highly dependent on the advice and information from non-professional nutritionists, such as families & relatives. Therefore, it is necessary to educate adolescents to help them read nutrition labels and select the proper VM-HFF.