• 한국시뮬레이션학회논문지
• /
• 제20권1호
• /
• pp.29-37
• /
• 2011

공격자의 공격으로부터 취약한 쿠키 파일의 안전성 향상을 위한 보안영역을 설계하여 공격자의 공격으로부터 사용자의 쿠키 파일을 안전하게 관리 할 수 있다. 본 논문에서는 쿠키 파일을 보안영역에 저장함으로써 사용자가 현재 방문하고 있는 웹 페이지와 유기적으로 연결되어 웹 페이지에서 쿠키 정보를 기존의 방식과 같이 사용 할 수 있도록 도와주는 동시에 사용자의 쿠키 파일의 안전성을 향상 시킬 수 있는 모델을 제안한다. 공격자가 사용자가 사용하는 웹 브라우저의 쿠키 폴더에 대한 공격을 시도 한다할지라도 사용자가 현재 방문 중인 웹 페이지에 대한 쿠키 파일만 존재하기 때문에 다른 쿠키 파일에 대한 안전성을 유지 시킬 수 있다.

• 동아시아식생활학회지
• /
• 제12권5호
• /
• pp.343-351
• /
• 2002

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 59% of the subjects were eating a snack more than once a day. The snacks included fruits (60%), raditional tea (20%), coffee (9%), bread and cookies (4%), md rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

• 한국조리학회지
• /
• 제12권4호
• /
• pp.116-130
• /
• 2006

This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

• 동아시아식생활학회지
• /
• 제9권1호
• /
• pp.35-45
• /
• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.305-314
• /
• 2012

This study examined awareness and information acquisition behavior regarding food hygiene and safety and information search behavior of college students. The sample was obtained from 284 students in Yeungnam region through a self-administered questionnaire. To describe characteristics of the respondents, frequency distributions were used. In addition, $t$ tests, analysis of variance and Duncan multiple range tests were conducted. Data were analyzed by SPSS Windows V.18.0. The results of the study were as follows: (1) most respondents were concerned about food hygiene and safety. They were mostly interested in the expiration date label on breads, milk/dairy products, fish products and meat products, and price of cookies. Many respondents answered that foods produced and distributed in Korea were not safe. The respondents were most worried about endocrine disruptors among various food risk factors. The respondents received information on food hygiene and safety from blogs, mini-homepages, or Kin-searches on the Internet, electronic media, and food labeling in decreasing order.

• Elastomers and Composites
• /
• 제55권2호
• /
• pp.108-113
• /
• 2020

Wear particles of the model tread compounds for bus and truck tires were made using a laboratory abrasion tester and characterized based on their size distributions, shapes, and crosslink densities. The influence of the carbon black contents and rubber compositions (NR= 100 and NR/BR= 80/20) on the production of wear particles was investigated. The wear particles were separated according to size using a sieve shaker. The shape properties of the wear particles were analyzed using an image analyzer and scanning electron microscopy (SEM). Their shapes were observed as tiny stick cookies or sausages with bumpy surfaces. The particle size distribution tended to be smaller with increasing carbon black content. Moreover, the particle size distributions of the NR = 100 samples were larger than that of the NR/BR blend samples. There were different filaments in the wear particles. The filament diameters tended to be thinner with increasing carbon black content. The crosslink density increased with increasing carbon black content, and the crosslink densities of the NR= 100 samples were lower than those of the NR/BR blend ones. The particle size distribution tended to be smaller with increasing crosslink density. Based on the experimental results, the wear particles can be produced by detaching debris from the main body through repetitive strain and recovery.

• 대한가정학회지
• /
• 제26권4호
• /
• pp.15-30
• /
• 1988

The purpose of this study is to collect basic data which will be effective in performing nutrional education. This study was conducted at Taegu area and adjacentrural area from June to July in 1986. The completely answered questionnaires were analyzed for food habits, purchase of food, the sources of nutrition information and general characteristics of housewives of 20's to 50's. The results obtained are summarized as follows ; 1) The major food of breakfast was boiled rice (93.9%). With decreasing level of education and in rural area, the percent of boiled rice was higher. 2) The frequency of eating out with family is higher in urban area, younger age, and nuclear family. 3) The preference for eating between meals appeared in order of bread and cakes, cookies, and the others. 4) The preference for desserts appeared in order of fruits, coffee, the other, coarse tea, adlay tea, and gingseng tea. 5) The purchasing place for vegetables and fruits was market (53.5%) on the whole, but in rural area, the percent of self production was higher (63.6%). 6) With increasing age and decreasing level of education, the percent of accuracy of nutrition knowledge was lower. 7) Sources in the knowledge of nutrition appeared in order of Radio and T.V., relatives, cookbooks, newspapers and magazines, lectures in cooking school. In order to promote nutritional status of family, nutritional education for housewives must be accomplished in the first place.

• 대한가정학회지
• /
• 제26권4호
• /
• pp.31-41
• /
• 1988

The purpose of the present study was to test the behavior of dietary life, the preception of body image and the attitude of body weight control of the subjects, and to imagine difference of value evaluation about thirteen foods. the subjects were 570 high school students who were living in Seoul. The results can be summarized as follows: 1. In selecting actual and ideal body sizes from a series of five outline drawings of female figures that ranged form 20% underweight to 20% overweight, 64% of the subjects selected overweight drawing s as their actual sizes, and 85.1% of the subjects selected underweight ones as the ideal sizes. 59.3% of the subjects had a desire to lose weight, 20.8% to gain weight. Those who think they are thinner than standard body weight were more satisfied with their body sizes than those who think they are fatter than that. Most subjects (79.8%) were concerned about their weight control, and the majority of them (36.1%) began to take concerns about it in their high school days, through the conversation with their friends about their body sizes. 2. In this study, thirteen foods were chosen as samples; rice, bread, salad, milk, cola, cider, juice, duck-bok-ki, chocolate, batterfriend foods, chinese noodles, cookies, fruits. Most of them evaluated foods on the basis of the taste. They valued fruits over any other foods as least fattened food, while they thought of such foods as rice, cola, cider, ice-cream, chocolate, batter-fried food, chinese noodles as fattened foods.

• 대한지역사회영양학회지
• /
• 제8권2호
• /
• pp.129-137
• /
• 2003

This study was to investigate obesity and food habit of adolescents in Yosu, Chonnam area. It was surveyed using questionnaires with 551 adolescents consisted of 280 boys and 271 girls. The questionnaire included general charac-teristics, obesity index, eating behavior and snack intake pattern. The results were as follows. The proportion of obese subjects was 10% by Rohrer index but the rate of obesity by body mass index was 3.3%. The self perception of body shape were optimal (47.9%), fat (29.8%), slightly lean (14.5%), obese (4.7%) and lean (3.1%). Generally, the propor-tion of girls responded them as “fat” was greater than boys. The greater percentage of boys responded them as “lean” than girls. The subjects don't take breakfast regularly were 50.8% and the main reason for skipping breakfast was the lack of time (55.2%). The main type of breakfast was cooked rice (78.9%). The most favorite snacks hun out to be cookies (36.5%) and 45.7% of subjects take snacks during the rest. The reason for taking snacks was “feeling hungry” (52.6％) and the taste was the most important factor of snack choice. The results of this study showed that the most of subjects were not in a serious obesity condition, and their eating habits were generally satisfactory. Also, this study has found that it is necessary to educate the students the importance of regular intake of a balanced meal. (Korean J Community Nutrition 8(2) : 129∼137, 2003)

• 한국식품조리과학회지
• /
• 제32권3호
• /
• pp.279-289
• /
• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.