• 건강소식
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• v.36 no.6
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• pp.26-27
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• 2012

• The Science & Technology
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• v.34 no.11 s.390
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• pp.67-68
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• 2001

[전통음식 궁중음식] 채식 위주이되 육식과 조화 매우 과학적

• Proceedings of the Korean Nutrition Society Conference
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• 1998.11a
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• pp.60-60
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• 1998

• 종축개량
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• v.9 no.12 s.58
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• pp.122-123
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• 2005

• KOREAN POULTRY JOURNAL
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• v.19 no.5 s.211
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• pp.39-45
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• 1987

육용종계의 주기능은 산란이다. 그러나 사료를 자유채식시키면 체중이 과도하게 증가하고 비만해져 정상적인 산란을 기대할 수 없게 된다. 이 해결방안은 무엇보다 사료섭취의 제한으로만이 가능하다.

• 종축개량
• /
• v.9 no.11 s.46
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• pp.106-108
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• 2005

• The Monthly Diabetes
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• s.148
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• pp.28-29
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• 2002

과거에는 채식이나 곡류위주의 식생활이었다. 하지만 현대는 식생활이 풍요로워지면서, 육식과 지방질을 지나치게 섭취하고 있다. 이와 함께 동물성 지방과 동물성 단백질의 지나친 섭취가 문제시 되고, 이러한 섭취생활은 당뇨병을 비롯한 각종만성질환을 유발시키는 요인이 되고 있다.

• The Monthly Diabetes
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• s.287
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• pp.44-45
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• 2013

당뇨병은 흔히 비만한 사람에게서 많이 발생된다고 생각한다. 하지만 간혹 채식 위주의 편식 등의 잘못된 식습관과 과도한 스트레스로 영향 결핍형 저체중이 와서 혈당조절이 안 되는 경우가 종종 있다. 이때에는 체중감량을 위한 일반적인 식사요법과는 다른 방법이 필요하다.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.944-954
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• 2014

This paper discusses how the traditional cuisine of Korea capitalizes on "nostalgia" for the past. While examining the (re)invention of Buddhist cuisine and Andong food, this paper contends that traditional Korean cuisine is commodified through a process of de-contexualization. This paper first discusses the possibility that the idea of traditional cuisine is an invention in the first place. The history of temple food, for instance, suggests that it was created as a vehicle for circulating and implementing the ruling ideology in the ancient societies of China. This paper then turns to the issue of the growing influence of traditional cuisine in contemporary Korean culture, which is related to the public's demand for healthy food and also tied with the South Korean society's need for promoting a national cuisine in the age of globalization. The rise of traditional cuisine is a sign that people are seeking to reform their eating habits and form a counterculture. Yet, another side of the story is that consumers end up taking part in the self-expanding capitalist market with more consumer choices rather than forming a genuine counterculture. In this respect, the reinvention of temple food is closely related to what Jean and John L. Comaroff call the "emergence of consumption as a privileged site for the fabrication of self and society, of culture and identity".

• Journal of Navigation and Port Research
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• v.27 no.1
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• pp.49-54
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• 2003

Recently, mega-float offshore structure is studied as of the effective utilization of the ocean space. And mega-float structure are now being considered for various applications such as floating airports. container yard, offshore cities and so on. This mega-float structure is relatively flexible compared with floating structures like large ship. When we estimate dynamic responses of these structures in waves, the elastic deformation is important, because vertical dimension is small compare with horizontal. the analysis of the dynamic reponses as it receive regular wave is studied. The finite element method is used in the analysis of structural section of this model. And the analysis is carried out using the boundary element method in the fluid division. In oder to know the characteristics of the dynamic response of the mega-float structures, effects of wavelength, water depth, and wave direction on the dynamic response of the floating structure are studied by use of numerical calculation.