• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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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)

• Journal of the Korean Dietetic Association
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• v.12 no.3
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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.

• Korean Journal of Community Nutrition
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• v.13 no.3
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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.

• Communications of Mathematical Education
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• v.36 no.4
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• pp.627-644
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• 2022

In this study various angle trisection tools based on Archimedes' insertion method were investigated, some tools were fabricated and their characteristics were compared. Through these works, it was found that factors such as the convenience of use, arbitrariness of the trisected angle, and simplicity of structure should be considered in the production and utilization of the trisection tool. Considering the factors described above, attention was paid to the method proposed by Veprtskii A.I. in 1888 as a making method of the angle trisection tool. In this study, we improved the method proposed by Veprtskii A.I., we used two wooden chopsticks and a string to make an angle trisection tool. The improved trisection tool had fewer parts than other trisection tools, a simple structure, and more convenient usage. In particular, this tool divided an arbitrary angle(not a specific angle) into the same three parts, and the production cost was low and the production process was simple. This tool is expected to be widely used in concrete activities related to the properties of the exterior angles of triangles and the properties of isosceles triangles in mathematics classrooms.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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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.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.2
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• pp.73-78
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• 2023

The dining philosophers problem(DPP) is that five philosophers sit around a round table and eat spaghetti(or noodles) together, where they must have a pair of chopsticks(two) on both sides of them to eat, and if all philosophers have one chopstick on the right, no one can eat because the deadlock occurs. Deadlocks are a problem that frequently occur in parallel systems, and most current operating systems(OS) cannot prevent it. This paper proposes a silver bullet that causes no deadlock in an OS where all processors of 2≤n≤∞ have multiple parallel processing capabilities. The proposed method is a group round-robin method in which ⌊n/2⌋ odd processors form a group and perform simultaneously, and shift right to the next processor when execution ends. The proposed method is to perform two times for even processors, three times for odd processors per one round-robin. If the proposed method is performed n times, even-numbered processors perform n/2 times and odd-numbered processors perform (n-1)/2-times.

• PNF and Movement
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• v.20 no.1
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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.

• Journal of Environmental Health Sciences
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• v.37 no.5
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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.

• Therapeutic Science for Rehabilitation
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• v.4 no.2
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• pp.51-62
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• 2015

Objectives : This research was conducted to plan a strategy on the activities for ADHD who want to improve, and to use the strategy to find out how it influences the occupational performance when applying Cognitive Orientation to a daily Occupational Performance (CO-OP) approach. Methods : A single Subject AB design was employed. The subjects was one children with ADHD. The experiment consisted of 10 sessions spread over 7 weeks. The objective selected through COPM with guardians was improvement of chopstick use by children. In the course of the intervention, the overall CO-OP process was explained, continued analysis of performance and practice were encouraged in order to learn the skill of chopstick use, and guidance was given for DSS. Performance was measured by the time to move beans from one plate to another, starting from when the chopsticks were picked up. Results : The time to pick up the beans was 22.3s before the intervention, which was decreased by 7.2s to 15.1s after the intervention. The parents' COPM score showed an improvement of 3 points for performance and 4 points for satisfaction, demonstrating a clinically significant change. Conclusion : This study provides evidence that CO-OP is beneficial in occupation performance in children with ADHD.

• Journal of the Korean Geographical Society
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• v.43 no.4
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• pp.655-679
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• 2008

This study is to analyze the base of selection and feature of description on Korea-related content in Japanese curriculum(geography and history) and high-school geography textbooks. Japanese curriculum requires that there are two or three neighbor countries to be selected and their contents consist of life and culture and have to compare with those of japan in view of understanding and respect on similarity and difference. The content of physical environment is only dealt as factors influencing on life and culture because regional teaming of neighbor countries focus on it. Dok-do is described with conflict region in most of textbooks. But some textbooks describe Dok-do with territory of Shimane-Hyun in Japan or devide like japanese territory on the map. There are described han-gul(Korean language), confucianism, buddhism and christianity, han-bok(Korean clothes), rice and soup, bulgogi(Korean meat dishes) and scissors, spoon and chopsticks, ondol(Korean floor heater), etc. with the cases of specific Korean life and culture. And, exchange between Korea and Japan focuses on more cultural view increasing recently than political and economical view. Then Japanese high-school geography textbooks humanize geography because of they focus on life and culture and promote not only knowledge and understanding but also altruism and empathy because they focus on similarity and difference through comparison between neighbor country and Japan. This shows how to able to practice regional teaming in globalization and multicultural society.