• 한국식품영양과학회지
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• 제19권1호
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• pp.35.1-52
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• 1990

An ecological survey of early childhood nutrition and parasitic infection was undertaken among 102 children aged 3 to 6 atteending the three day care centers of Hongcheon county Kangwon province between June and July 1987. In frequency of skipping meal 35.1% of subjects often skipped breakfast ; 3.1% skipped breakfast every day. About 53% of those children complained of having poor appetite at breakfast. The percentage of children having meals with all the family members was 94.8% for breakfast and 97.9% for evening meal. In eatinf behavior 20.6% of the subjects had meals while watching TV; 21.6% moved around during a meal ; 22.1% hadmeal talking loudly ; 35.1% had quiet meal. Approximately 63% of children used chopsticks and others used fork or spork. Concerning of dietary staple boiled rice was dominant. The diversity of food selection by those children was so linmited that simply only one or two items of side-dishes and /or souop were taken at home. Subjects liked yorgurt milk lavers fruits and Ramyun in contrast to the loweest preference for fermented fist aroma-tic vegetables butter and margarine. The positive prevealence of parasitic infection was 35.5% including than that observed in any other rural areas. Incidence of Fibricola seoulenis was caused by local habit of eating hibernate frogs without enough boiling.

• 턱관절균형의학회지
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• 제4권1호
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• pp.1-4
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• 2014

Objectives: Intraoral appliances (IOA) are applied in the clinical practice of Korean medicine to improve the balance between yin and yang of the body such as temporomandibular joint balancing medicine. Historical examples of IOA were not well known. This study reports prototype IOA's described in medical classics. Methods: Several medical classics of 12th to 19th centuries were narratively reviewed for prototypical descriptions of IOA's in the context of clinical practice. Results: IOA's in the medical classics reviewed adopted such materials as bamboo, chopsticks, and coins that were adjusted in the height and were used as a temporary IOA's with response of the patient being monitored. IOA's were applied integratively with herbal medicine for diverse complaints such as pain, hearing problem, cough, asthma, and rhinorrhea. Conclusions: Prototype IOA's in the medical classics suggest an individualized, integrative, and holistic principle and usage of IOA's in the tradition of Korean medicine.

• 가정간호학회지
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• 제22권1호
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• pp.47-58
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• 2015

Purpose: This study was aimed at understanding meal services provided at long-term care facilities. Method: Interview survey was conducted using questionnaires at 254 facilities located in the Kyung-In area. Result: Of the residents, 37.4% were eating meals unassisted. Eating places included living rooms and residents' rooms in most facilities. Major noise source was television in 63.8%. Apron was applied to all elderly residents at mealtimes in 49.6% of the facilities. Half of the facilities used feeding utensils except for ordinary spoon and chopsticks. Of the facilities having individual prosthetic devices, dentures were applied before eating in 98%, glasses in 20.2% and hearing aids in 9.2%. Most facilities included the residents' favorite foods in menu: wheres, only 9.4% offered the menu which residents could choose. Conclusion: Standard guidelines and staff education for meal services need to be provided for elderly residents.

• 한국식생활문화학회지
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• 제17권3호
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• pp.337-362
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• 2002

The history and culture of using Zhu to help take food in China is a focal question in contemporary Chinese academic circle and leads to various conflicting ideas. This article, based on original historical documents, archaeological findings, cultural relic authentication, field investigation and the author's long-term thinking, comes up with a series of new conclusions. Firstly, Zhu emerged and developed along with cooked food and granular food served in bowls; secondly, there had been a period of using a single Zhu in China's history before two Zhus being used simultaneously; thirdly, the development of Zhu culture went through five historical periods, namely the former form, the interim form, the Jia form, the Zhu form and chopsticks form. In addition, the author gives out his unique viewpoints on some other relevant questions, including the Zhus which can be dated back to the Neolithic Age unearthed at Longqiuzhuang in Jiangsu province, Jiangzhai in Shanxi province etc, and the bronze utensils in the shape of Zhu unearthed in 1934 at Yin Dynasty ruins in Henan province.

• 한국식생활문화학회지
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• 제31권5호
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• pp.381-399
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• 2016

The study presented attempts to analyze and categorize Chosun's food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were most active in Chosun from the open port period to the annexation of Korea to Japan occupation. They were teachers, missionaries, diplomats, and doctors visiting Chosun with personal goals. In 31 book traveler's journal, it records Chosen's mainly produced ingredients, such as grains, spices, fruits, cabbage, chicken, and chestnuts; foods from Chosen include kimchi, soup, and tofu. Foreigners especially liked foods made of eggs and chicken, but they did not enjoy Chosun's lack of sugar and dairy. Thirty-one book foreigners' records describe Chosun's Ondol, kitchen, crock, fermented foods, low dining tables, and chopsticks. Chosun people liked dog meat, unrestrained drinking culture, sungnyung, and tea culture. Foreign documentation on Chosun's food culture allows modern scholars to learn about Chosun people's lifestyles, as if their lives were a vivid picture.

• 한국화재소방학회논문지
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• 제34권4호
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• pp.135-140
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• 2020

본 연구의 목적은 소아에서 감전으로 인한 심정지 사례를 통하여 소아 감전에 대한 예방을 더 잘 하고자 하는데 있다. 소아기는 전기 손상의 위험성이 높은 환자군 중 하나이며, 본 증례에서도 2살의 소아가 가정 콘센트에 젓가락을 삽입하여 감전사고 된 상황이다. 이 사례는 119구급대에 의해 전문심폐소생술이 적절하게 이루어져 병원 전 자발순환회복(Return of spontaneous circulation, ROSC)된 사례이다. 국내에서 소아의 감전사고 소생 성공사례가 매우 드물며, 119구급대원의 적절한 소생술로 자발순환회복되어 퇴원한 1례를 문헌고찰과 함께 보고하는 바이다.

• 복식
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• 제60권10호
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• pp.80-87
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• 2010

The purpose of this study is to develop cultural products containing Korean beauty with modern sense by applying quilting with dyed threat among Korean traditional quilting works. Quilting with dyed thread using various colored thread expresses curve, straight and oblique lines harmoniously, is mainly used to make household goods such as a pouch, a spectacle case and a quilting pocket and a circular pattern, a cross pattern and a geometric pattern are shown in this kind of quilting. As for sewing method, half backstitch and full backstitch are used, and products made by this method are pouches stuffing pads in cotton or silk and quilting it finely to make patterns with various colored threads of stuffing cotton between linings and spectacle cases, a packet of needles and case of spoon and chopsticks which give various feelings according to arrangement of colors. Design of cultural products by applying the beauty of curves of hanbok, sleave-seam of jeogori, trimming line of dangeui. We expect that various cultural products with Korean traditional beauty and modern convenience will be developed continually by introducing the artistic strength of quilting with dyed thread to practical life.

• 한국식생활문화학회지
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• 제22권4호
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• pp.393-403
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• 2007

This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2003년도 춘계학술대회 논문집
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• pp.246-250
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• 2003

In this study, two new types of micro-grippers in which micro-fingers are actuated by piezoelectric multi-layer benders and stacks are introduced for the manipulation of micrometer-sized objects. First, we constructed a 3-chopstick-mechanism tungsten gripper, which is composed of three chopsticks: two are designed to grip micro-objects, and tile third is used to help grasp and release the objects through overcoming especially electrostatic force among some surface effects including electrostatic, van der Waals forces and surface tension. Second, a 2-chopstick-mechanism silicon micro-gripper that uses an integrated force sensor to control the gripping force was developed. The micro-gripper is composed of a piezoelectric multilayer bender for actuating the gripper fingers, silicon fingertips fabricated by use of silicon-based micromachining, and supplementary supports. The micro-gripper is referred to as a hybrid-type micro-gripper because it is composed of two main components; micro-fingertips fabricated using micromachining technology to integrate a very sensitive force sensor for measuring the gripping force, and piezoelectric gripper finger actuators that are capable of large gripping forces and moving strokes. The gripping force signal was found to have a sensitivity of 667 N/V. To the design of each of components of both of the grippers. a systematic design approach was applied, which made it possible to establish the functional requirements and design parameters of the micro-grippers. The micro-grippers were installed on a manual manipulator to assess its performance in tasks such as moving micro-objects from one position to a desired position. The experiment showed that the micro-grippers function effectively.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.