목적 : 본 연구의 목적은 정신지체인의 악력, 들어올림, 운반에 대한 기준값을 제시하고, 악력과 들어올림, 운반의 상관관계를 알아보고자 하였다. 연구방법 : 정신지체로 장애 등록되어 있는 남녀 총 55명을 대상으로 8개월간 BTE사의 테스트(Transportable Evaluation Systems Technology: TEST)를 사용하여 악력, 들어올림, 운반을 평가하였다. 수집된 자료는 SPSS 13.0으로 분석 처리하였다. 결과 : 연구결과는 다음과 같다; 첫째, 악력과 들어올림, 운반은 동일 연령 대에서 정신지체인 남자와 여자의 두 집단 간에는 모두 남자가 여자보다 높았고, 통계적으로 유의하게 차이가 있었다(p<0.05). 남자와 여자의 두 집단 내에서 연령별 악력과 들어올림, 운반은 통계적으로 유의한 차이가 없었다(p>0.05). 둘째, 정신지체인 남자 집단 내에서 왼손과 오른손의 악력은 들어올림과 상관관계가 있었고(각각 r=0.38, r=0.43), 들어올림은 운반과 상관관계가 있었다(r=0.38). 셋째, 정신지체인 여자 집단 내에서 왼손과 오른손 악력은 들어올림과 상관관계가 있었다(각각 r=0.49, r=0.57). 들어올림은 운반과 상관관계가 있었다(r=0.66). 결론 : 본 연구의 결과를 통하여 정신지체인의 육체적 능력을 정확히 평가하고, 적합한 직무에 배치될 수 있도록 직업재활서비스가 제공되어야 할 것이다.

목적 : 본 연구에서는 국내 작업치료사를 대상으로 평가도구에 대한 사용 실태 및 동향을 알아보고자 하였다. 연구방법 : 평가도구 실태를 알아보기 위하여 2006년 대한작업치료학술대회에 참석한 작업치료사를 대상으로 설문연구를 실시하였다. 설문지 제작은 성인과 아동으로 구분하였고, 운동기능 평가 도구, 인지 및 지각평가 도구, 일상생활평가 도구, 발달평가 도구, 감각통합검사, 직업 및 작업수행평가 도구, 이학적 검사 영역으로 구성하였다. 결과분석은 설문에 응답한 158명의 자료를 대상으로 기술적 통계량, 분산분석, 상관분석을 이용하여 응답자의 근무특성과 관련된 평가도구 사용 동향을 분석하였다. 결과 : 본 연구결과에 따르면 초기 평가시간으로 20～40분을 할애하는 응답자(66.5%)가 가장 많았고, 평가주기는 기능적인 변화가 있을 때, 성인 환자가 아동보다 사용되는 평가도구 수가 많았고, 대학병원이 사용하는 평가도구 수가 가장 많았다. 영역별 사용평가도구는 성인의 운동기능 평가에 Manual Function Test(62.4%)를, 인지-지각 평가에 Mini-Mental Status Examination(80.3%)을, 일상생활에 FIM(79.5%)을, 작업수행평가에 Canadian Occupational Performance Measure(17.1%)를 사용하였다. 아동의 경우는 전반적 발달검사에서는 Denver Developmental Screening Test(97%)를, 운동적합성에 Bruininks-Oseretsky Test of Motor Proficiency (35.8%)를, 감각통합평가에 Sensory Profile(61.2%)을, 인지-지각 평가에 Deveopmental Test of Visual Perception(47.8%)를, 일상생활에 Wee FIM(74.6%)를 가장 많이 사용하였다. 결론 : 본 연구결과를 통하여 국내에서 사용되고 있는 검사도구를 영역별로 파악할 수 있었으며 추후 작업치료사들의 교육과 정책을 위한 기초자료로 활용될 것으로 기대된다.

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in 30%~40% moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, 30%~40% moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with 30%~35% seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

The purpose of this study was to evaluate the foodservice management practices in child-care centers in order to provide basic information for the development of a model of a centralized food service information center. This approach was achieved using a variety of qualitative and quantitative information including general foodservice management practices and plate waste. A self-completed questionnaire survey of 651 child-care centers in Korea was undertaken and detailed information was carefully collected at 6 representative child-care centers. The results of the empirical survey were as follows: 1. Child-care centers categorized by location were in large cities (59.9%), medium cities (27.6%) and in provincial areas (12.5). 2. Private sector of child-care centers was 46.4% of the total followed by National/public (44.2%) and licensed home day-care programs (9.4%). 3. Total average number of children in child-care centers was 63.3±43.1 with a very significant difference (p〈0.001) in types of child-care centers. 4. The average space of kitchen and dining room was 5.0±3.8 and 10.8±11.0 pyung (1pyung=3.3058 cm2). 5. The average cost of interim snack in morning and afternoon in child-care centers were 345.9±459.3 won and 359.3±226.6 won respectively. The average cost of lunch was 644.0±481.1 won. There was a significant difference (p〈0.001) by types of child-care centers with a highest cost of 863.9 won in licensed home day-care programs. 6. Only a limited number of dietitian were employed, therefore most of food service management practice was not conducted by professional personnel. 7. The result of nutritional analysis of the food revealed that the level of energy and nutrients contained in the food was below the recommeded level (RDA/3).

문제 해결을 위한 사고는 여전히 논리와 신뢰성을 으로 하는 사고이지만, 최근엔 창의성을 동시에 수용할 수 있는 새로운 가능성과 문제해결의 도구로써 디자인 사고가 제안되고 있다. 본 연구의 목표는 일차적으로 연구자가 속한 대학에서 디자인 사고 교육을 타 학부에서 진행한 '디자인과 창의적 발상' 수업의 사례에 대한 고찰연구이다. 연구의 방법은 선행연구와 문헌 조사 이후 진행되었다. 2015년도부터 2017년도까지 3년간 D대학교 인문계열 1학년 대상의 수업에서 본 연구자가 설계한 시각화 학습 모형을 디자인사고 교육에 적용하여 수업을 진행한다. 그 이후 도출된 결과물을 디자인 사고 수업의 지도 방안을 중 하나의 결과물로 기록하고 공유하는데 그 목적이 있다. 수업을 진행한 결과, 디자인 사고 교육에서 시각화 교육을 적용 할 경우 틀에 박힌 사고를 뛰어넘어 문제를 새로운 방식으로 접근하기 때문에 독창적이고 창의적인 사고 교육에 효과적이라는 것을 확인 할 수 있었다. 또한 주입식 학교 교육의 영향으로 언어적 사고로 길들여진 학생들에게 시각적 사고의 연습이 필요하다는 것을 알 수 있었다. 이는 학생 간에 커뮤니케이션에 있어서도 이미지를 활용하고 이를 통해 정보나 데이터를 효과적으로 명확하게 전달할 수 있었다. 디자인적 사고는 창의력 교육에 있어 타 전공 학생들에게 융합적 사고를 향상시켜 새로운 시대의 경쟁력을 가질 수 있도록 도와줄 것으로 생각한다. 디자인을 전공하지 않는 비전공 학생들이 시각적 사고를 계속적으로 학습한다면 창의적으로 문제를 해결 할 수 있을 것이다. 연구자는 향후 디자인적 사고가 전공을 초월하여 사회의 문제를 해결하는 가장 창의적인 도구가 되는 사고능력임을 증명하고자 한다.

Based on the general policy called “Green Growth”, the Korean government planed to establish a biomass town in South Korea in order to recover energy from organic waste and to substitute for fossil fuel at rural region. Technical and financial support for the establishment of biomass town was insufficient so far. There are some policies to support biomass town establishment, however financial support from several Korean ministries seemed not to have been used efficiently. Some policies are planned excessively so that they cannot be realized on time. Therefore, there is a need to analyze the status of biomass utilization technology and policy in Japan from the point of view of an external biomass expert, since biomass utilization technology and policy of Japan take good achievement during the many developed countries. For the analyzing of technology and policy in Japan, literatures concerned biomass management policy and biomass town design were collected by visiting Japan Ministry of Agriculture, Forestry and Fisheries and interview of public officials in charge was carried out. There are several implications for the promotion of Korean policy concerned with biomass utilization and biomass town establishment.

This study was carried out to evaluation of biomass generation mechanisms and to propose the estimation method of biomass generation. Agricultural by-product biomass is generated during crops cultivation and after harvest. However these are not uniformly generated yearly and these depending on the seasons. For planning of biomass utilization, accurate information of the biomass resources is needed, especially characteristic and productivity of biomass are necessary. Agricultural by-product biomass are generated in a wide area being scattered and it is one of the major reason why agricultural biomass utilization is not activated compared with other waste biomass. In this study, estimation and evaluation biomass generation is achieved in specific spatial and temporal boundary, A-city in Gyeongi–do and september to November respectively. Quantity and quality of by-product biomass show big difference depending on the crop species and cultivation periods and these difference bring up that accurate biomass estimation should be considered during planning of biomass utilization and technology selecting for biomass converting to energy and other forms.