• 대한지역사회영양학회지
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• 제19권4호
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• pp.361-371
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• 2014

Objectives: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. Methods: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat fish eggs beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. Results: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat fish eggs beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat eggs beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g. Conclusions: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

• 한국주조공학회지
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• 제20권6호
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• pp.400-406
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• 2000

Computer simulation for the predictions of casting defects is very important to produce high quality castings with less cost. Complicate shaped Al solenoid housing part was selected to be cold chamber die cast and a numerical simulation technique was applied for the optimization of the chill vent position and gating. A first design led to insufficient central flow. This flow left the last filled areas falling into the inner portion of the part. And last filled area did not fit the chill vent position. So these resulted in a high possibility of air entrapment in the casting and the design was not proper for the part. The design was improved by using a proper gating system, a more chill vent and proper overflow positions. New design provided a homogenous mold filling pattern and the last filled areas that being located at the overflow and chill vent. Casting plan which produce good quality solenoid housing part was established by using the computer simulation.

• 대한영양사협회학술지
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• 제13권4호
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• 대한소아치과학회지
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• 제26권1호
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• pp.44-52
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• 1999

The purpose of this study was to investigate the distribution of CGRP immunoreactive nerve fibers in rat squamosomandibular joint with postnatal development. Squamosomandibular joint with adjacent tissue of 8 groups of rats(1, 5, 10, 15, 20, 25, 35-postnatal day and adult groups) were removed on bloc and processed for immunohistochemistry and were subjected to light microscopic examination. The results obtained were as follows; 1. The anterior portion of the articular disk was most densely innervated, followed by the posterior, lateral, and medial portions in each group. 2. Increase of CGRP immunoreactive nerve fibers was evident in 10, 15, 20 postnatal day groups. 3. Almost no CGRP immunoreactive nerve fibers were observed in articular surface of disk proper, mandibular fossa and condyle head of each group. These result suggest that CGRP immunoreactive nerve fibers increased in synovial membrane and peripheral portion of articular disk during 10-20 postnatal day may play a important role in squamosomandibular joint function after weaning period.

• 한국물환경학회지
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• 제26권4호
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• pp.585-589
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• 2010

In order to evaluate the performance of a powdered activated carbon (PAC) contactor, two water treatment plants (WTP) were selected as target sites. The result of tracer tests showed that the plug flow portion of a bisymmetry-type contactor (H WTP) was more than 70%. A maze-type contactor (C WTP) also had more than 70% of plug flow portion after intra-basin baffles were installed. According to the operating data of the target WTPs, there was no clear evidence that the addition of PAC contributed to the removal of organics. However, the results of jar tests, conducted with the raw water taken from the H WTP, proved that PAC could remove dissolved organic carbon (DOC) to some extent when the proper velocity gradient was maintained. It was estimated that the production rate, defined as the ratio of the operating flowrate to the design flowrate, of the C and H WTPs was only 27 and 50%, respectively. Because of these lower production rates, the mixing intensity in the contactor was much less than the designed value and, finally, the performance of the PAC contactor was much lower than what was expected.

• Archives of Plastic Surgery
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• 제45권5호
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• pp.484-489
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• 2018

Large and ptotic breast reconstruction in patients who are not candidates for a transverse rectus abdominalis myocutaneous flap and revision surgery for the contralateral breast remains challenging. We developed a novel breast reconstruction technique using a latissimus dorsi myocutaneous (LD m-c) flap set at the posterior aspect of the reconstructed breast, combined with an anatomical silicone breast implant (SBI), following tissue expander surgery. We performed the proposed technique in four patients, in whom the weight of the resected tissue during mastectomy was >500 g and the depth of the inframammary fold (IMF) was >3 cm. After over-expansion of the lower portion of the skin envelope by a tissue expander, the LD m-c flap was transferred to cover the lower portion of the breast defect and to achieve a ptotic contour, with the skin paddle set at the posterior aspect of the reconstructed breast. An SBI was then placed in the rest of the breast defect after setting the LD m-c flap. No major complications were observed during the follow-up period. The proposed technique resulted in symmetrical and aesthetically satisfactory breasts with deep IMFs, which allowed proper fitting of the brassiere, following large and ptotic breast reconstruction.

• 패션비즈니스
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• 제17권5호
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• pp.31-44
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• 2013

This study is aimed to examine the wearing, the clothing satisfaction and the actual purchase conditions of dance sportswear for females in their 20s~50s in order to provide a basic resource for the development of motion functionality and emotionally suitable dance sportswear. As a result, females in their 50s are considered with higher percentages of participation and more than half of them participated in the Latin American sports dance. As for the frequency of activities per week, 1~2 times per week is the largest portion with the main purpose of health and diet for all age levels. Participants with more than 3 years of experience have more proper clothing as compared with those less than 1 year of experience. The most inconvenient point is the rolling up of the upper clothes in the case for two pieces of clothing. The purchase frequency of dance sportswear is once or twice per year which shows no differences for all age levels and the repurchase period is considered to be long. As for price, items less than 50,000 won hold the highest portion which meant that they preferred low priced clothing. When they purchase dance sportswear, more than 80% of the participants consider design and materials as the most important factors.

• International Journal of Naval Architecture and Ocean Engineering
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• 제4권2호
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• pp.71-82
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• 2012

In recent practices, a half circular prismatic bar protruding beyond the concave surface of the horn facing the gap has been formed along the centerplane of a rudder to lessen the gap flow between the horn and the movable portion of the rudder system. If a flow through the gap of a rudder is reduced considerably through this approach, previous numerical studies indicate that not only the gap flow but also the rudder cavitation can be noticeably diminished. In the present study, numerical simulations on two-dimensional rudder sections were performed to show that the blocking ability of the single centre bar can be improved by the proper choice of sectional shape. Moreover, a pair of blocking bars attached symmetric to the centerplane on the opposite convex surface of the movable portion is suggested in the study as well, to circumvent the difficulties arising from the practical application of the single centre bars. The bars are placed near the outer edges of the gap easily accessible at the maximum rudder angle to allow simple installation of the device during a maintenance period of a ship. It is found that the pair of blocking bars further improves the blocking effects and application to a practical three-dimensional rudder also backs up the fact.

• 한국정밀공학회지
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• 제11권6호
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• pp.28-41
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• 1994

An efficient algorithm is proposed to select the proper tools and generate their paths for NC rough cutting of dies and molds with sculptured surfaces. Even though a milling process consists of roughing, semi-finishing, and finishing, most material is removed by a rough cutting process. Therfore it can be said that the rough cutting process occupy an important portion of the NC milling process, and accordingly, an efficient rough cutting method contributes to an efficient milling process. In order work, the following basic assumption is accepted for the efficient machining. That is, to machine a region bounded by a profile, larger tools should be used in the far inside and the region adjacent to relatively simple portion of the boundary while smaller tools are used in the regions adjacent to the relatively complex protion. Thus the tools are selected based on the complexity of the boundary profile adjacent to the region to be machined. An index called cutting path ratio is proposed in this work as a measure of the relative complexity of the profile with respect to a tool diameter. Once the tools are selected, their tool paths are calculated starting from the largest to the smallest tool.

• 대한영양사협회학술지
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• 제18권2호
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• pp.126-140
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• 2012

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.