• 한국산학기술학회논문지
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• 제21권3호
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• pp.453-459
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• 2020

모든 개발 무기체계는 원활한 작전운용을 위해 임의의 시간에 정상상태로 운용될 수 있는 확률을 높이는 것이 중요하다. 종합군수지원(Integrated Logistics Support, ILS)에서는 이 확률을 운용 가용도라고 하며, 개발 과정에서 해당 수치를 정량화하여 제시한다. 무기체계의 성공적인 개발을 위해 운용 가용도를 향상시킬 수 있는 방안은 여러 가지가 있다. 그 중 하나의 방안은 자동화시험장비(ATE)를 통해 수행하는 고장정비시간을 줄이는 것이다. 최근 방산시장에서의 고객은 이러한 점을 인식하고 무기체계 운용 가용도 향상을 위한 방안을 요구하고 있다. 그러므로 이 논문에서는 자동화시험장비 운용방식을 변경하여 무기체계의 운용 가용도를 향상시킬 수 있는 방안을 제시한다. 그 구체적인 방안은 야전정비요원이 야전정비지원을 부대에서 수행할 수 있도록 하는 것이다. 이는 대상품 시험을 위한 야전정비요원의 이동시간을 줄임으로써 무기체계 총 고장정비시간(Total Corrective Maintenance Time, TCM)을 감소시킬 수 있는 효과적인 방안이다. 제안된 자동화시험장비는 기존 대비 뛰어난 정비도 및 운용 가용도를 달성할 수 있음을 입증하였다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.77-86
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• 2009

Effective parenting attitudes have been known to be associated with children's health practices including dietary intake and physical activity. The objective of this study is to compare children's body weights and eating habits by maternal parenting attitudes. Data were collected at school (N = 396; 4th and 5th grade students) using self-administered questionnaires on maternal parenting attitudes, eating habits and physical activity. Parenting attitudes were categorized as 1 of 4 parenting attitudes (overprotective, authoritarian, democratic, and neglectful) using affection and control median cut points. Children's body weights, frequency of breakfast, eating out and fastfood, and physical activity were compared by maternal parenting attitudes. Children's body weights were related with mother's employment status (p < 0.05) and parenting attitudes (p < 0.01). Children of unemployed mothers were more likely to be overweight. Children of neglectful mothers (p < 0.01) were more likely to be underweight, compared with children of mothers with other parenting attitudes. Since, unfortunately, the number of children of neglectful mothers was very limited in this study, we could hardly assess eating habits of children of neglectful mothers. Children of authoritarian mothers ate breakfast more regularly (p < 0.05), but ate snacks less regularly (p < 0.01). Children of democratic mothers ate fastfood less frequently (p < 0.01) and ate snacks more regularly (p < 0.01). Meanwhile, children of overprotective mothers ate breakfast less regularly (p < 0.05) and ate out less frequently (p < 0.01). However, maternal parenting attitudes were not related to children's physical activities. In conclusion, the maternal democratic parenting attitude was associated with healthy eating habits including regular snack time and less fastfood. On the other hand, the maternal neglectful parenting attitude was associated with high risk of children's underweight. Understanding the mechanism through which parenting attitude is related with underweight risk and healthy eating habits may lead to the development of better interventions.

• 한국식품영양과학회지
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• 제44권12호
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• pp.1785-1792
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• 2015

본 연구에서는 간질환 치료제로 알려진 산겨릅나무 줄기 추출물의 새로운 기능성 소재로서의 개발을 위하여 생리활성을 탐색하였다. 산겨릅나무 열수 추출물의 총 페놀 함량은 198 mg tannic acid equivalents/g으로 나타났다. 항산화활성은 DPPH 및 SOD 활성 측정 방법을 이용하여 분석하였으며, 산겨릅나무 열수 추출물의 농도 0.5 mg/mL에서 각각 89%와 82%의 활성을 나타내었다. 산겨릅나무 추출물의 혈당 강하 효과는 ${\alpha}-glucosidase$ 활성 억제 효과를 측정하였으며, 추출물 $50{\mu}g/mL$ 농도에서 75%의 억제 효과를 나타내었다. 이러한 결과는 지금까지 항당뇨 소재로 사용된 약용작물보다 높은 항당뇨 효과가 있는 것으로 사료된다. 알코올 분해 효소 alcohol dehydrogenase 및 aldehyde dehydrogenase 활성 촉진 효과는 농도 의존적으로 증가하였으며 5 mg/mL 농도에서 각각 260%와 123%를 나타내었다. Lipopolysaccharide에 의하여 유도된 nitric oxide(NO) 합성은 1 mg/mL 농도의 산겨릅나무 추출물을 처리함으로써 NO 합성률이 16.7% 정도 감소하였다. 산겨릅나무 추출물이 tacrine으로 유도된 Hep G2 세포주에 대하여 유의한 보호 활성을 나타냈다. 이러한 결과들은 산겨릅나무 추출물이 우수한 항당뇨, 항염증 효과 및 간세포 보호 효과가 높은 것으로 나타나 기능성 소재로서의 활용 가능성을 확인하였다.

• Journal of Nutrition and Health
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• 제28권11호
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• pp.1049-1055
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• 1995

This study was designed to investigate the effects of calcium supplementation on calcium metabolism in seven healthy college women, aged from 19 to 21 years old. For this purpose, metabolic studies were conducted for two weeks. During the first week, the subjects ate experimental diet which nutrients composition was similar to their usual intake. And during the consecutive second week, they ate the same experimental diet supplemented with 500mg of calcium daily. The results were summarized as follows ; 1) Fecal excretion of calcium increased significantly (P<0.05), but urinary excretion of that did not show any change after supplementary intake of calcium. 2) Mean apparent calcium absorption was 28.5% and retention was 182mg/day when subjects ate the experimental diet without calcium supplementation. Calcium retention was significantly ate the experimental diet without calcium supplementation. Calcium retention was decreased to 24.1% by additional intake of calcium. 3) Phosphorus balance did not show any change after additional intake of calcium. 4) Serum calcium level was also not changed by additional intake of calcium. 5) Serum calcium level increased significantly(P<0.05) but serum phosphorus level did not show any change after additional intake of calcium. The above results showed that supplementation of 500mg calcium daily can be helpful to increase calcium retention as well as the peak bone mass in young women eating usual Korean diets.

• 한국컴퓨터정보학회논문지
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• 제22권8호
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• pp.1-7
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• 2017

In this paper, we proposed the test equipment that can perform separate performance tests to mass-produce the Automatic Test Equipment. Until now, the performance test of the ATE has been performed after it has been assembled perfectly. It is possible to perform the performance test only when the external device manufacturing and setting of measurement resources and the internal wiring work have been completed. So we have been studying test equipment that separately tested the switching devices that played a key role in the performance of the ATE. To build the test equipment, we reviewed the circuit card assemblies that make up the switching devices. We designed a test equipment that satisfies the performance test and apply the completed test equipment to the actual production process to analyze whether it was effective in improving the time and workability of the performance test. The test equipment has the advantage that it can be used universally in the mass production process of ATE with the same type of switching device.

• 한국식생활문화학회지
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• 제10권3호
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

• 한국식생활문화학회지
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• 제30권4호
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• pp.422-431
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• 2015

This study analyzed the dietary status of Southeast Asian workers living in South Korea in order to provide basic data to develop a program that allows workers to map desirable eating habits while living in Korea. Questionnaires were completed by 251 Southeast East Asian workers living in South Korea. From our study, we found that respondents ate three meals a day, and Vietnamese had less regular meal times than others. Thai, Cambodian, and Myanmar workers ate snacks several times a day, as they did in their own countries. For adapting Korean food, Vietnamese and Cambodian workers had difficulties due to spicy and salty flavors while Thai and Myanmar works had difficulties due to unfamiliar ingredients and cooking method. Thai workers were the fastest to adapt to Korean food, and the Thai ratio of eating homeland food daily was highest. Male respondents ate more often than women. Workers had access to cooking facilities in their house and usually ate more homeland food than workers that did not have access to cooking facilities. By providing understanding of dietary patterns of Southeast Asian workers, these results can be used as basic data to develop a program for Korean food adaptation.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• 한국식생활문화학회지
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• 제25권4호
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• pp.378-388
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• 2010

This study investigated the preference, intake condition and awareness of Kimchi of 660 elementary students in the Seoul area surveyed during June, 2008. The preference test was performed by using 5-point hedonic scale (1=dislike very much, 5=like very much). The most preferred types of Kimchi were Baechukimchi (4.32), Bossamkimchi (4.08) and Kkakdugi (4,01). The most preferred foods prepared with Kimchi were Kimchi jjige (4.59), Kimchi bokkeumbap (4.47), fried Kimchi (4.35), Kimchi pancake (4,31), Kimchi mandu (4.20) and Kimchi kimbap (4.06). Kimchi pizza (2.88), Kimchi hamburger (2.85) and Kimchi spaghetti (2.81) were not preferred. Most students (62.7%) ate Kimchi at almost every meal. The main reason for eating Kimchi was its delicious taste (50.3%). Concerning intake of Kimchi provided at school lunch, 48.4% of students ate some, 45.9% ate all and 5.8% ate none. Various kinds of Kimchi should be developed for elementary school students to meet their taste.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.