• 한국응급구조학회지
• /
• 제13권1호
• /
• pp.61-72
• /
• 2009

Purpose : This study was conducted to understand the unforeseen phone calls placed through the 1339 emergency medical communication system by residents of the Gwangju/Jeonnam area during the Lunar New Year and Chuseok holidays. Methods : A descriptive research method was implemented using SPSS to analyze 9,047 reported and received consultation phone calls made during the 2008 Lunar New Year holiday (February 6-10) and the 2008 Chuseok holiday (September 13-15) for frequency and percentages. Results : Among the general characteristics of subjects during the Lunar New Year and Chuseok holidays, an examination of the distribution for gender showed more men than women and the distribution for age showed most subjects were thirties, followed by forties, and finally under ten years of age. According to the status of situational calls during the Lunar New Year holiday most were used for in the following order : providing resource information, misdialing and prank calls, and additional consultations. According to the status of situational calls during the Chuseok holiday most were used for in the following order : providing resource information, additional consultations, misdialing and prank calls. According to region most came from Gwangju Metropolitan City Bukgu, followed by Yeosu, Suncheon, and Mokpo in Jeonnam. According to callers, the majority were non-medical persons. According to time most were made between 9:01 and 12:00, while the fewest were made during 3:01 and 6:00. According to treatment department most were made in the following order : internal medicine, pharmacy, and pediatrics. Most medical resource information provided regarded areas outside the callers location. Conclusion : Emergency medical technician will play a central role in the emergency medical information system in the near future.

• 대한지역사회영양학회지
• /
• 제21권2호
• /
• pp.131-139
• /
• 2016

Objectives: The present study was conducted to investigate associations between eating style and food intake of 45 female college students during Chuseok holidays. Methods: A ten-day food record was obtained and divided into two parts. The first five days (September 20-24, 2015) were considered as a 'Normal Day (ND 1-5)' and the subsequent five days (September 25-29) as 'Holiday (HD6-10)'. The middle three days (September 26-28) of the holidays were considered as the 'Peak Holiday (PD7- 9)'. Eating behaviors were measured using the Dutch Eating Behavior Questionnaire (DEBQ) and anthropometry was assessed in all study participants. Participants were grouped by cluster analysis according to the mean energy intake of the first three days of the Holiday. Results: Participants had a low-normal range of BMI and they were carefully restricting their food intake at Normal Day. Even the food intake did not exceed 2000 kcal per day during the Peak Holiday. External eating was the most prevalent type of eating behavior, followed by restrained eating and emotional eating. Normal energy and fat intake were correlated with the external eating subscale of the DEBQ. Restrained eating was associated with the weight, BMI, fat mass, waist, and hip girth of the subjects. Compared to the Normal Day, they overate during the Holiday with different eating styles including 'restraint', 'disinhibition', and 'fluctuation'. Therefore, neither eating behaviors nor anthropometry was associated with food intake during the Holiday. Although eating behaviors and anthropometric measures were not different among eating style clusters, the food intakes of disinhibition cluster were higher than those of restraint cluster during all the study periods. Conclusions: Subjects can be classified with the restraint, disinhibition, and fluctuation clusters. However, eating behaviors and anthropometry were not different among three clusters.

• 한국식품영양학회지
• /
• 제21권2호
• /
• pp.243-255
• /
• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.

• 한국식생활문화학회지
• /
• 제6권2호
• /
• pp.155-173
• /
• 1991

This study was conducted to research on the observing state of Korean traditional holidays and the traditional foods related to those days through the questionnaires completed by 578 housewives who live in Kangreung, Daejeon, Jeonju, and Daegu area. For data processing, SAS program was employed, and all data was analyzed by frequency, percentage, and $x^2-square$. The results are as follows; 1. In observing the traditional holidays, more than 90% of housewives who answered the inquiry keep up SEOLNAL, DAEBOREUM, and CHUSEOK, whithout regarding regions. There are larger number of people who keep up IPCHUN, JUNGWHAJEAL, and DANOH in Kangreung and SAMBOK in Daegu than that of other regions (p<.001). Compared to general circumstances, CHOPAIL is more commonly celebrated by older class as well as lower educated class (p<.001) Also, the consequence shows that Buddhists observe IPCHUN, SAMJITANL, CHOPAIL, DANOH, SAMBOK, and DONGJI more commonly compared with other classes (p<.001), IPCHUN, SAMJITNAL, (p<.01). DAEBOREUM, YUDU, SAMBOK, JUNGYANGJEOL, OHIL, and DONGJI (p<.001) are celebrated more generally among extended. 2. On inheritance of the traditional holidays, most of the housewives answered that the SEOLNAL, DAEBOREUM, CHUSSEOK, and DONGJI are to be inherited. Compared to general circumstance CHOPAIL is suggested to be inherited by older people (p<.001). The IPCHUN, CHOPAIL, SAMBOK (p<.001), and DANCH (p<.01) are suggested by Buddhists that YUDU and SAMBOK are by nuclear. 3. In preparaing festive foods, DEOKGUK on SEOLNAL, OHKOKBAP and MUKEUNNAMUL on DAEBOREUM, SONGPYEON and GATEUNNAMUL on CHUSEOK, and PATJUK on DONGJI are being made very generally. KANGJEONG on SEOLNAL, BUREUM on DAEBOREUM, KALGUKSU and SAMGYAETANG on SAMBOK, DARKJIM on CHUSEOK, SUJEONGGWA and DONGCHIMI on DONGJI appeared comparatively high rated of making. 4. In normal times, DEOKGUK, MANDU, INJEOLMI, SIKHYAE, SUJEEONGGWA, PYEONYUK, JEONYUEO, SIRUDDEOK, BOKSSAM, MUKEUNNAMUL, SONGPYUN, MINARINAMUL, YUKGAEJANGGUK, KALGUKSU, SAMGYAETANG, HOBAKJIJIM, TORANTANG, GATEUNNAMUL, NUREUMJEOK, DAKJIM, KALBIJIM, PATJJUK, and DONGCHIMI is usully made. 5. The source to learn about traditional foods is mostly by her mother and the rest orders are husband's mother, cooking books, mass media (including T.V), school education, and cooking instituse, etc.

• 동아시아식생활학회지
• /
• 제18권4호
• /
• pp.473-488
• /
• 2008

This study was conducted to analyze the perception and observance of traditional Korean holidays and preparation of traditional Korean holiday foods among university students in Seoul and the Gyeonggi area in order to further develop modernize and globalize the foods. The analysis revealed that the traditional Korean holidays with the highest perception and observance was Seollal, followed by Chuseok, Jeongwaldaeboreum, Dongji, Dano and Sambok. Traditional Korean festival foods such as Ddukgook, Mandoogook, Sikhye, Injeolmi, Yookgeijang, Kalgooksoo, Songpyon, Galbizzim, Soondubu and Samgyetang also scored high in perception and preparation. Schools were the most frequent route of introduction to Korean traditional festival foods at a rate of 41.6%. Special educational institutions and schools were also high at introduction rates of 38.3% and 19.5% respectively. The results of this study show that traditional Korean festival foods need to be further developed, as the succession of traditional food culture was the highest among 61.4% and 41.3% of the respondents who answered that the 'standardization of flavor, nutrition and cookery' is the most necessary action to popularize seasonal specialty foods.

• 한국인구학
• /
• 제31권1호
• /
• pp.165-194
• /
• 2008

이 연구의 주된 목적은 사회적 통합이 평소에 비해 강해질 것으로 생각되는 특정 연휴기간에 자살자수의 양상이 어떻게 변화하는가를 파악하는 것이다. 이 연구는 2000-2005년 사망원인 통계 자료를 활용하여 한국의 대표적인 연휴인 신정, 구정, 추석, 성탄절 등을 연구의 대상이 되는 연휴로 설정하고 일별 자살자수의 변화를 분석하였다. 이론적 배경과 기존 연구결과를 토대로 연휴 이전 3일과 연휴 당일에는 자살자수의 감소가, 연휴 이후 3일에는 자살자수의 증가가 나타날 것이라는 기본가설을 설정하였다. 세부적으로는 혼인상태별, 연령별 자살양상의 차이를 가정하였다. 분석결과 첫째, 연휴기간의 자살자수 감소는 유의미한 것으로 확인되었다. 둘째, 혼인상태에 따른 자살양상의 차이는 발견되지 않는다. 셋째, 고령자 집단에서 연휴기간 자살자수 감소양상이 명확히 나타난다. 단, 성탄절에는 젊은 연령대의 자살자수 감소가, 높은 연령대의 자살자수 증가가 나타난다. 넷째, 성탄절 이후의 자살자수 감소는 혼인상태 및 연령과 관계없이 나타난다. 이러한 결과는 증대된 사회적 통합이 자살을 방지하지만, 사회적 통합을 증대시키는 요인이 세대에 따라 확연히 다르다는 것을 보여준다.

• 대한원격탐사학회지
• /
• 제29권4호
• /
• pp.423-441
• /
• 2013

이 연구에서는 MTSAT-2 적외 영상과 수증기 영상을 이용하여 2010년 9월 21일 추석 호우 사례에 대하여 대류운 생애주기의 각 단계에서 나타나는 특징을 조사하였다. 추석 호우와 관련된 최초의 구름은 20일 1630~1900 UTC에 서해 중부 지역에서 관측된 다중 세포의 하층운이다. 이 구름 가운데 일부가 1930 UTC에 산동반도 부근에서 휘도온도 $-45^{\circ}C$ 이하의 대류 세포로 발달한다. 이 때 이 지역은 수증기 영상에서 암역의 가장자리에 위치한다. 대류 세포는 동진하다가 한반도 중서부 해안 부근에서 21일 0030과 0430 UTC에 두 차례의 병합을 거쳐 급격히 발달한다. 이후 21일 0430에서 1000 UTC까지 약 6시간 동안 위성 영상에서 구름의 면적은 상대적으로 작고, 수평 이동속도는 느려졌다. 최저 휘도온도는 약 $-75{\sim}-65^{\circ}C$로 매우 낮게 유지되며, 잘 발달한 부세포가 반복적으로 형성되는 특징을 보인다. 레이더 자료에는 국지적으로 50 mm/hr 이상의 강우율을 보이는 좁은 띠 모양의 강우 밴드가 나타나고 이 밴드는 대류운의 남서쪽 가장자리에 위치한다. 그러나 수치 모델 자료의 종관 규모 역학적 강제항에는 뚜렷한 특징을 찾기 어렵다. 대류 세포의 구름 면적은 21일 1000 UTC 이후 짧은 시간에 급격한 증가를 보이고 뒤이어 소멸한다. 이러한 대류 세포의 발달과 관련된 위성 영상의 특징은 중규모 호우의 초단기 예보와 실시간 예보에 사용될 수 있을 것이다.

• 대한한의학원전학회지
• /
• 제27권1호
• /
• pp.15-28
• /
• 2014

Objective : Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one's life force. Method : The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result : To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion : Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.

• 한국식생활문화학회지
• /
• 제20권2호
• /
• pp.152-171
• /
• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• 전기학회논문지P
• /
• 제64권2호
• /
• pp.74-78
• /
• 2015

With the improvement of living standards and economic development, electricity consumption continues to grow. The electricity is a special energy which is hard to store, so its supply must be consistent with the demand. The objective of electricity demand forecasting is to make best use of electricity energy and provide balance between supply and demand. Hence, it is very important work to forecast electricity demand with higher precision. So, various forecasting methods have been developed. They can be divided into five broad categories such as time series models, regression based model, artificial intelligence techniques and fuzzy logic method without considering special-day effects. Electricity demand patterns on holidays can be often idiosyncratic and cause significant forecasting errors. Such effects are known as special-day effects and are recognized as an important issue in determining electricity demand data. In this research, we developed the power demand forecasting method using ELM(Extreme Learning Machine) for special day, particularly, lunar new year and Chuseok holiday.