• 동아시아식생활학회지
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• 제1권1호
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• 대한영양사협회학술지
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• 제12권3호
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• 한국수학교육학회지시리즈E:수학교육논문집
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• 제36권4호
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• pp.627-644
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• 2022

본 연구에서는 아르키메데스의 삽입방법에 기반한 다양한 각의 삼등분 도구들을 조사하고, 일부 도구들을 제작하여 특징을 비교하였다. 이를 통해, 삼등분 도구의 제작 및 활용에서 사용의 편이성, 삼등분되는 각의 임의성, 구조의 간결성 등의 요소를 고려해야 한다는 것을 알았다. 기술한 요소들을 고려하여, 수학교실에서 활용할 수 있는 각의 삼등분 도구로 Veprtskii가 1888년에 제안한 도구에 주목하였다. 본 연구에서는 Veprtskii가 제안한 방법을 개선하여 나무젓가락과 철끈을 이용하여 각의 삼등분 도구를 제작하였다. 이때, 제작된 도구는 첫째, 다른 삼등분 도구에 비해 부품의 개수가 적고, 구조나 제작도 간단하였고, 둘째 사용 방법도 편리하며, 셋째 특정한 각이 아닌 임의의 각의 삼등분을 나타내며, 넷째 제작 비용이 저렴하고 제작 과정도 간단했다. 이 도구는 수학교실에서 삼각형의 외각의 성질, 이등변삼각형의 성질과 관련된 탐구 활동에서 폭넓게 활용될 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제37권4호
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• pp.285-299
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• 2022

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

• 한국인터넷방송통신학회논문지
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• 제23권2호
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• pp.73-78
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• 2023

식사하는 철학자 문제는 5명의 철학자(프로세서)들이 원형 탁자에 둘러 앉아 함께 스파게티(또는 국수) 식사를 하는데 있어 자신의 양쪽에 있는 젓가락(자원) 한 쌍(2개)을 모두 가져야만 식사가 가능한 경우로 모든 철학자가 우측의 젓가락 1개씩 모두 가진 경우 아무도 식사를 못하는 교착상태(deadlock)를 해결하는 문제이다. 교착상태는 병행 시스템(concurrent system)에서 빈번히 발생하는 문제로 현행 운영체제(OS)에서는 이를 예방하는 방법은 채택되지 않고 있다. 본 논문은 2≤n≤∞의 모든 프로세서들이 다중 병행(parallel concurrency)처리 능력을 갖고 있는 OS에서 교착상태를 전혀 유발하지 않는 묘책을 제안한다. 제안된 방법은 ⌊n/2⌋개의 홀수 프로세서들이 그룹을 형성하여 동시에 수행하는 방법으로 실행이 종료되면 다음 프로세서로 우측 이동(shift right)시키는 그룹 라운드-로빈 방법이다. 제안된 방법은 1-라운드의 모든 프로세서를 실행시키려면 짝수 프로세서인 경우 2회, 홀수 프로세서는 3회를 수행하면 되고, n회를 수행하면 짝수 프로세서인 경우는 n/2회, 홀수 프로세서는 (n-1)/2회를 수행하는 방식이다.

• PNF and Movement
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• 제20권1호
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• pp.73-81
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• 2022

Purpose: The aim of this study was to present specific criteria for setting goals for hand rehabilitation by comparing the degree of difference in grip force, coordination, and dexterity between the dominant and non-dominant hand according to gender. Methods: We recruited 100 healthy adults in their 20s and 30s. A handheld digital dynamometer was used to evaluate the grip force of each of the dominant and non-dominant hand, a chopsticks manipulation test was used to evaluate coordination, and the Purdue Pegboard test was used to evaluate agility. Results: In all subjects, the grip force, coordination, and dexterity showed statistically significant difference (p <0.01) between the dominant and non-dominant hand. In the comparison according to gender, both male and female dominant and non-dominant hands showed statistically significant differences in grip force, coordination, and dexterity (p <0.01). In the comparison according to grip force, there was a statistically significant difference between the dominant and non-dominant hand, and men showed stronger result values in both hands compared to women (p <0.01). In the comparison according to coordination, there was no statistically significant difference between the dominant and non-dominant hand in men and women (p >0.05). In the comparison according to dexterity, there was a statistically significant difference between the dominant and non-dominant hand, and women were shown to be faster in performance time with both hands, compared to men (p <0.01). Conclusion: Differences according to gender exist in grip force and dexterity but not coordination, and differences between dominant and non-dominant hand exists across all measurements. The results suggest setting a recovery goal according to dominance and gender during rehabilitation of hand function.

• 한국환경보건학회지
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• 제37권5호
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• pp.376-386
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• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• 재활치료과학
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• 제4권2호
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• pp.51-62
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• 2015

목적 : 본 연구는 다양한 진단군에서 운동기술이 향상된 결과를 보여주는 CO-OP접근을 ADHD아동에게 적용하여 기술의 습득 및 변화를 살펴 본 후 ADHD아동에게 CO-OP접근의 가능성을 살펴보고자 하였다. 연구방법 : 연구대상자는 ADHD진단을 받고 유치원에 재학 중인 만 7세 2개월의 남아 1명으로 개별실험연구설계(single subject research design) 중 AB로 설계하여 5주간 10회기로 총 7주간 진행되었다. 보호자와 COPM을 통해 목표를 정하였으며 설정된 목표는 아동의 젓가락 질 향상이었다. 중재과정에서 CO-OP의 전반적인 과정을 설명하였고 젓가락질의 기술을 습득하게 하기 위해 수행에 대한 분석 및 실행을 지속하도록 하였으며, DSS를 가이드 하였다. 수행측정은 젓가락을 들고 시작과 동시에 콩이 담긴 접시에서 다른 접시로 콩을 집어 옮기는 시간으로 하였다. 결과 : 콩을 집는 시간은 중재 전 22.3초 걸렸지만 중재 후 15.1초로 7.2초 단축되었고 부모님의 COPM 점수는 수행도 3점, 만족도 4점의 향상을 보여 임상적으로 유의한 변화를 가져왔다. 결론 : ADHD아동에게 CO-OP접근은 작업수행을 향상시킬 수 있는 중재방법이다.

• 대한지리학회지
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• 제43권4호
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• pp.655-679
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• 2008

본 연구는 일본 고등학교 지리역사과 학습지도요령과 지리 교과서를 대상으로 하여 한국 관련 내용의 선정 근거 및 서술의 특징을 분석한 것이다. 학습지도요령에서는 두 세 개의 '근린제국(이웃국가)'을 선정하여 그들의 생활 문화를 일본과 비교하여 유사성과 차이를 이해 존중할 수 있도록 하고 있다. 근린제국과 관련한 지역학습이 생활 문화에 초점을 둠으로써 자연환경 내용은 이들에 영향을 주는 요인으로서 일부 다루어지고 있을 뿐이다. 독도는 대부분 분쟁 가능 지역으로 기술하고 있지만, 일부 교과서에는 시마네현의 영토로 명기하거나, 지도상에 일본의 영토로 표기 한 사례도 있다. 한국의 독특한 생활 문화로는 문자로서 한글, 사상으로서 유교, 종교로서 불교와 기독교, 의식주로서 한복, 쌀과 국, 불고기와 가위, 숟가락과 젓가락, 온돌 등에 대해 삽화를 곁들여 자세하게 기술하고 있다. 그리고 한일 교류와 관련하여서는 정치 경제적 교류보다는 최근에 활발하게 이루어지고 있는 예술과 스포츠 분야 교류에 초점을 두고 있다. 이와 같이 일본의 지리 교과서는 주로 생활과 문화에 초점을 둠으로써 인간이 중심이 된 지리를 실현하고 있을 뿐만 아니라, 사례 지역과 일본과의 상호 비교를 통한 유사성과 차이에 초점을 둠으로써 지식과 이해의 성장뿐만 아니라 이타심과 공감적 이해의 발달을 가능하게 하고 있다. 이는 세계화 및 다문화 시대에 요구되는 대안적인 지역학습의 사례를 보여주고 있다고 할 수 있다.