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The purposes of this study are to evaluate the effect of a school-based social skills training program on the emotional regulation of children and adolescents and to assess the plan for effective school-based mental health services. Methods: The Child and Adolescent Mental health promotion team of Bugok National Hospital conducted school-based social skills training (N=90, 7 sessions) for elementary and middle school students. Evaluations were conducted before and after the application of the program using a prosocial behavior questionnaire, a cohesiveness questionnaire, the Korean version of the 20-item Toronto Alexithymia Scale, a self-esteem scale, and the Novaco anger scale, in order to identify any changes. Results: The social skills training program increased the prosocial behavior and cohesiveness of the children and adolescents and decreased their alexithymic tendency and degree of anger, but did not significantly change their self-esteem. Conclusion: The social skills training program positively influences the emotional and behavioral levels of children and adolescents. The emotional regulation program based on a social skills training program is expected to have positive results in school-based mental health services. Future investigations are needed to validate the long term effects of this program.

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. 인체는 superoxide dismutase(SOD), catalase(CAT) 등의 항산화 효소가 있어 활성산소의 유리기를 제거함으로써 †

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