• 한국식품영양과학회지
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• 제28권5호
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• 한국인터넷방송통신학회논문지
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• 제13권6호
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• pp.237-242
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• 2013

헬스장을 이용하고는 싶지만 과한 업무량과 지리적 위치, 시간 등 여러 가지 이유로 이용에 제한이 있다. 그래서 집에서 간단히 할 수 있는 유/무산소 운동을 즐기되, 혼자 하는 지루함을 잊게 하고 옆에서 누군가 코치(케어)해 줄 수 있는가에 대한 발상에 힘입어 헬스케어 어플리케이션 개발에 착수하게 되었다. 본 연구는 인터넷/매장에서 쉽게 접할 수 있는 MicroSoft Kinect 하드웨어를 사용하였고 키넥트를 이용 사용자를 인식하고, 3D 모델을 모델링하여 인식된 사용자와 맵핑시켜 동작을 컨트롤하고 몸무게, 칼로리를 케어하는 프로그램을 구현하였다.

• 한국식생활문화학회지
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• 제18권6호
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• pp.491-505
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• 2003

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tangsinseolro. Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot. with this charcoal, food can be cooked. Its material has changed from brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of Yeolgujatang per capita contains 221.5kal of calory, 17.3g of protein, 16.5g of fat, 6.1g of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, $2177{\mu}gRE$ of vitaminA, 1.58mg of vitamin $B_1$, 0.3mg vitamin $B_2$, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

• 혜화의학회지
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• 제10권1호
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• pp.187-200
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• 2001

In the literatual study on the diet treatment of JungPung(C.V.A) the results were as follows : 1. The principle of oriental medical dietary treatment is based on the YumYang Oh Haeng(陰陽五行) and QiMiLon (氣味論). 2. The principle of western medical dietary treatment attachs importance to the treatment of the total heat capacity control and balanced nutrition. 3. The western diet treatment of C.V.A was used to low salt diet, low fat diet and low calory diet, the oriental diet treatment was used to cereals and fruit composed of Qi(氣) of HanYeulOnLang (寒熱溫凉) and Mi(味)of San Go Gam Sin Ham(酸苦甘辛鹹). 4. In the analysis of oriental diet treatment of C.V.A used for cereals and fruits, the results were that Sung(性) is MiHan(微寒), Mi(味)is GamMiHan(甘微酸), Sung(性)is descending, Qi(氣) is YangJungJiYum(陽中之陰) and QiBak(氣薄), the effcet is ChungYulYiSub(淸熱利水) GunBi(健脾) YikQi(益氣) etc.

• 한방비만학회지
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• 제2권1호
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• pp.53-61
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• 2002

Objective: Obesity is closely related to several factors such as genetic factors, energy intake and energy expenditure. It was said that alcohol & food habits were important to formation of obesity. The purpose of this study are to find out the alcohol & food habitual characteristic of obese adult men and to promote the health of these men. Method: From May, 2000 to November, 2001, We collected 75 eases obese patients, who visited to the Health Examination Center Dept. of Kangnam oriental medicine hospital, Dongguk University who took the health examination, and control group who were matched by age and sex. We investigated the alcohol & food habits by questionnaire. Results and Conclusions: 1. The patients over BMI 25 were in excess of the standard of obesity such as Modified Broca $^{\circ}{{\O}}s$ Index. Percent Body Fat, Abdominal Fat Distribution. But, the patients below BMI 20 were normal range of obesity degree. 2. Abdominal Fat Distribution was increased according to age and physical activity was decreased in obese group. 3. The mean of total calory by alcohol in a month was 4324.6kcal in obese group while control group was 2206.8kcal. 4. In the comparison of food habit, obese group is higher than control group in 7 articles of the 13 articles which influenced obesity.

• 융합경영연구
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• 제6권4호
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• 사상체질의학회지
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• 제13권3호
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• pp.114-117
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• 2001

1. Object: The primary purpose of this case study is to report that a Tae-Yin-In patients with sweaty scrotum and dysuria was treated with 'Chung sim youn ja tang' and then his symptom decreased 2. Subject: A male obese patient with sweaty scrotum and dysuria that visit Kirin oriental hospital to be treated for obesity 3. Method: The patient was to have a very low calory diet and to exercise for an hour daily and to take a Herb-medicine, 'Chung sim youn ja tang'. Change of his subjective symptom, sweaty scrotum and dysuria, was measured by VAS(Visual Analog Scale) 4. Result: A Tae-Yin-In patients with sweaty scrotum and dysuria was treated with 'Chung sim youn ja tang' and Change of his subjective symptom, sweaty scrotum and dysuria, was measured by VAS(Visual Analog Scale) then his symptom decreased. 5. Conclusion: 'Chung sim youn ja tang' may have an effect on Treatment of sweaty scrotum and dysuria. Further study is needed how to conclud 'disease pattern of constitution' accroding with co-symptom.

• 한국화재소방학회논문지
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• 제22권3호
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• pp.258-264
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• 2008

본 논문에서는 산불의 한 형태인 지표화의 체계적인 연구를 위해 열량분석과 연소특성에 관한 실험방법과 측정 시스템을 제안하여 향후 산불 관련 연구에 있어서 이를 활용하고자 한다. 또한 제안된 방법과 시스템의 효용성을 나타내고자 부분적인 결과를 논문에 제시 하였다. 이를 위하여 지표화의 대표적인 연소 물질인 침엽수종과 활엽수종 낙엽을 선정하여 밀도 및 시료의 용기 크기를 변화시켜 가며 실험하였다. 열량분석은 통상 사용되는 분석기기 중 열중량 분석기(TGA : Thermogravimetric Analyzer), 연소열 측정장치(Oxygen Bomb Calorimeter)를 이용하여 분석하였으며, 연소특성은 기존의 이론적 모델로 가장 잘 알려져 있는 Pool fire모델에 따른 모의 연소실험을 통하여 지표화 상부의 열 유체속도, 연소온도, 화염 높이에 따른 열방출 속도, 연소 질량감소 속도 둥을 측정하여 분석하였다. 언급된 변수들은 지표화의 위험성 및 산불확산 예측에 기초 자료로 사용할 수 있다.

• IMMUNE NETWORK
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• 제5권4호
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• pp.252-257
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• 2005

Background: This study was designed to investigate the effect of exercise training on defense mechanism of chronic degenerative disease, aging, and memory impairments of senescence-accelerated mouse (SAM)P8 under the hypothesis that "Senile dementia may be prevented by regular exercises". Methods: To evaluate the effects of exercise training on the defense mechanism of aging and memory impairment, SAMP8 were divided into two groups, the control group and exercise training groups. the exercise training group were performed with low $(\dot{V}O_2max\;25{\sim}33%)$, middle ($\dot{V}O_2max$ 50%) and high $(\dot{V}O_2max\;66{\sim}75%)$ intensity exercise. All SAMP8 mice were fed experimental diet ad libitum until 4, 8 months, and dead period. Results: Median lifespan in middle exercise group resulted in a significantly increased (23.5% and 18.7%, respectively), whereas these lifespan in high exercise group resulted in an unexpectedly decreased (13.5% and 12.1%, respectively) compared with control group. Body fat levels in 4 and 8 months of age were significantly decreased 43% to 51% in middle exercise group, whereas were remarkably deceased to 57% in high exercise group compared with control group. It is believed that extended median and maximum lifespan may be effected by calory restriction through the exercise training. Acetylcholine (ACh) levels were significantly increased 6.7% and 8.5% in middle and high exercise groups, and also choline acetyltransfease (ChAT) activities were significantly increased 10.3% and 11.9% in middle and high exercise groups. Conclusion: These results suggest that proper and regular exercises such as middle group ($\dot{V}O_2max$ 50%) may play an effective role in attenuating an oxygen radicals and may play an important role in improving a learning and memory impairments of senile dementia.

• 한국조리학회지
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• 제2권
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• pp.169-181
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• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.