The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

본 연구는 맞벌이 가정을 위한 돌봄교실 운영과 주5일제 수업 정착을 위한 토요방과후학교 활성화 등질 높은 방과후학교 운영이 요구되는 시기에 ‘꿈과 끼를 키우는 다양한 내실있는 체험중심 방과후학교 운영을 통해 학교에서 긍정적 정서와 습관, 가치 있고 의미 있는 활동에의 몰입, 좋아하고 잘하는 분야에서 의 자아실현 등으로 행복한 학교생활을 하기 위함을 목적으로 한다. 실천 활동으로 꿈과 끼를 키울 수 있는 체험중심의 여건 조성 및 다양한 프로그램의 내실있는 운영, 발표회 등이 행복한 학교생활 조성에 긍정적인 영향을 주었음을 알 수 있었다. 실천 전후 설문분석결과 체험중심 다양한 방과후학교 프로그램의 내실 있는 운영에 대한 학생과 학부모의 만족도가 운영 전보다 높았고 체험중심 다양한 방과후학교 운영으로 학생들의 학교생활이 즐겁고 행복해졌다고 분석되었다. 분석결과에 대한 결론은 체험중심의 다양한 방과후학교 프로그램 개발을 위한 여건 조성을 통해 학생의 꿈과 끼를 살릴 수 있는 다양한 방과후학교 교육활동이 추진되어 방과후학교 교육의 효과가 극대화 되었고 내실 있는 운영을 통해 학교 밖에서 이루어지고 있는 과외활동 등의 사교육을 학교 안으로 끌어 들여 공교육을 활성화시키고, 학부모로부터 신뢰받는 교육풍토를 조성하며, 학생들의 꿈과 끼를 키울 수 있는 다양한 방과후학교 교육활동이 이루어졌다. 또한 꿈과 끼를 키우는 체험중심 방과후학교 운영을 통한 행복한 학교 만들기 프로그램을 통해 학생들에 게 창의성과 소질을 계발하는 기회를 제공하고, 올바른 인성이 함양되어 행복한 학교생활을 하게 되었다.

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.

The purpose of this research is to develop functional food with garlics(Allium sativum var. pekinense) as a healthy food. Fermented garlic broth(FGB)s were prepared with whole bulb of garlics preserved in sugar and sugar syrup, then fermented and aged at room temperature for 36 months. Biological activities of FGBs were tested antibacterial, antioxidative, fibrinolytic activities and analyzed for polyphenol contents. The total polyphenol contents of FGBs in 12~36 month fermented broth(870∼885 mg/100 mL of broth) had significantly higher than those of 1~6 months fermented broths(p<0.001). The electron donating abilities(EDAs) and SOD-like activities of 24~36 month fermented broth had significantly higher than those of 1~6 months fermented broths(p<0.05). FGBs had shown strong antibacterial activities against four kinds of pathogenic bacteria(L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The fibrinolytic activities of 24~36 months fermented broth had more than twice of the fibrinolytic activity of plasmin. FGBs had increasing activities in antibacterial, antioxidative and fibrinolytic activity as the progress of fermentation period. FGBs can be used as natural antioxidant to prevent oxidative damage on normal cells probably because of their antibacterial, antioxidative and fibrinolytic activities.