• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2023년도 제68차 하계학술대회논문집 31권2호
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• pp.349-350
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• 2023

본 연구는 농업 작업능률 향상에 적합한 작업복 개발을 위해 농업 종사자를 대상으로 작업복 착용실태 및 선호도, 필요 기능 등을 조사하고자 한다. 이를 통해 농촌의 작업능률을 향상시킬 수 있는 농촌 작업복 개발에 필요한 기초자료를 추출하고자 한다. 작업복을 착용하는 경우가 많았고 작업복 미착용 시는 트레이닝복이나 아웃도어를 착용하였다. 작업복 색상은 검정과 남색 등 어두운 색을 주로 착용하였다. 동작 시는 엉덩이, 무릎 등이 당기고 상의가 올라가 허리가 나오거나 바지 뒤가 당겨 내려가는 경우가 많았다. 작업복은 통기성, 흡습성, 신축성에 대한 불만이 가장 많았고 기능성, 활동성, 디자인, 작업효율성, 쾌적성 등의 기능을 중요하게 생각하였다. 향후 연구에서는 동작 분석을 통한 작업복 패턴을 개발할 필요가 있을 것으로 생각된다.

• 한국산업융합학회 논문집
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• 제27권2_2호
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• pp.415-424
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• 2024

This study analyzes trends and characteristics of the machine tool remanufacturing industry and proposes a standard process that considers environmental impact assessment during the remanufacturing process. First, trends in remanufacturing and environmental regulations are reviewed. And the current status of the machine tool remanufacturing industry and cases of national R&D projects related to machine tools are analyzed. Machine tool remanufacturing has a high resource saving effect, and remanufacturing is carried out as a finished product rather than as a part. And the scope of remanufacturing work is very wide due to the performance improvement of the machine and the addition of features. In order for the machine tool remanufacturing industry to be competitive, it is necessary to create products with high added value. In addition, in order to respond to international environmental regulations, it is necessary to secure related data by conducting an environmental impact assessment together during remanufacturing.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2023년도 가을학술발표대회논문집
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• pp.251-252
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• 2023

Compared to other industries the construction industry experiences more casualties and property damage due to safety accidents. One of the reasons is the increasing number of foreign workers. For this reason, past studies have found that foreign workers at construction sites are more exposed to safety accidents than non-foreign workers. Nevertheless the proportion of foreign workers involved in safety accidents at construction sites is increasing, and there has been a lack of research to predict the risk of safety accidents at construction sites. Additionally, realistic safety management is lacking due to a lack of safety accident risk prediction research. Therefore, in this study, we would like to propose basic research that proposes an AI-based safety accident prediction model framework for predicting safety accidents of foreign workers at construction sites. The framework and results of this study will contribute to reducing and preventing the risk of safety accidents for foreign workers through risk prediction for safety management of foreign workers at construction sites.

• 한국자원식물학회지
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• 제35권2호
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• pp.380-384
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• 2022

본 연구에서 PTS는 지방전구세포에서 PPARγ, C/EBPα 및 FABP4의 발현 억제를 통해 지방전구세포의 adipogenesis를 억제하고, AMPK 및 HSL의 활성화, ATGL의 발현증가, 그리고 perilipin-1의 발현감소를 통해 지방세포의 지질을 분해하여 지방세포 내 과도한 지질형성을 억제하는 것으로 판단된다. 이러한 결과들은 PTS는 비만 예방 및 치료를 위핸잠재적 식의약 소재로의 개발 및 활용이 가능할 것으로 사료된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.177-177
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• 2022

• 한국작물학회:학술대회논문집
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• 한국작물학회 2020년도 춘계학술대회
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• pp.126-126
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• 2020

• 한국조경학회:학술대회논문집
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• 한국조경학회 2023년도 추계학술대회 논문집
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• pp.77-78
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• 2023

• 축산식품과학과 산업
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• 제10권1호
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• pp.16-21
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• 2021

• 물과 미래
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• 제52권2호
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• pp.36-42
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• 2019

• 한국식품영양학회지
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• 제36권4호
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• pp.253-263
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• 2023

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.