• 대한지역사회영양학회지
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• 제23권2호
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• 한국식생활문화학회지
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• 제9권5호
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• Nutrition Research and Practice
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• 제10권2호
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• pp.206-211
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• 2016

BACKGROUND/OBJECTIVES: Obesity, which is a known risk factor for many chronic diseases, has also been associated with vitamin D deficiency. This study explored the relationship between serum 25-hydroxy-vitamin D [25(OH)D] concentrations and adiposity measures in a general Korean population using the most recent, nationally representative survey data. SUBJECTS/METHODS: The study sample consisted of 4,771 Korean adults (${\geq}19years$) who participated in the fifth Korean National Health and Nutrition Examination Surveys. Serum 25(OH)D was determined by radioimmunoassay. Body mass index (BMI), waist circumference (WC) and total body fat content were measured as adiposity measurements. Total body fat content was measured by dual-energy X-ray absorptiometry. RESULTS: The serum 25(OH)D level was significantly higher in men than in women. Serum 25(OH)D concentration was positively correlated with energy intake, and it was negatively correlated with total body fat content (P < 0.0001) and percentage body fat (P < 0.0001) after adjustment for age in both sexes, while was inversely correlated with BMI only in women. In multivariable regression analysis, serum 25(OH)D was inversely associated with the total body fat content after adjustment for age, BMI, education, region, smoking, alcohol consumption, physical activity, and energy intake only in men (P = 0.0047). However, the serum 25(OH)D concentration was not associated with WC or BMI, indicators of adiposity after adjustment for potential risk factors. CONCLUSIONS: Serum 25(OH)D concentration was independently associated with the total body fat content in a general Korean population, but it may be not associated with the indicators for estimating adiposity, such as WC or BMI.

• Nuclear Engineering and Technology
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• 제45권1호
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• pp.61-66
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• 2013

Among the radioactive wastes generated from the nuclear power plant, a radioactive nuclide such as $^{129}I$ is classified as a difficult-to-measure (DTM) nuclide, owing to its low specific activity. Therefore, the establishment of an analytical procedure, including a chemical separation for $^{129}I$ as a representative DTM, becomes essential. In this report, the adsorption and recovery rate were measured by adding $^{125}I$ as a radio-isotopic tracer ($t_{1/2}$ = 60.14 d) to the simulation sample, in order to measure the activity concentration of $^{129}I$ in a pressurized-water reactor primary coolant. The optimum condition for the maximum recovery yield of iodine on the anion exchange resins (AG1 x2, 50-100 mesh, $Cl^-$ form) was found to be at pH 7. In this report, the effect of the boron content in a pressurized-water reactor primary coolant on the separation process of $^{129}I$ was examined, as was the effect of $^3H$ on the measurement of the activity of iodine. As a result, no influence of the boron content and of the simultaneous $^3H$ presence was found with activity concentrations of $^3H$ lower than 50 Bq/mL, and with a boron concentration of less than 2,000 ${\mu}g/mL$.

• Structural Engineering and Mechanics
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• 제70권3호
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• pp.289-301
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• 2019

Hysteretic energy is defined as energy dissipated through inelastic deformations during a ground motion by the system. It includes frequency content and duration of ground motion as two remarkable parameters, while these characteristics are not seen in displacement spectrum. Since maximum displacement individually cannot be the appropriate criterion for damage assessment, hysteretic energy has been evaluated in this research as a more comprehensive seismic demand parameter. An innovative methodology has been proposed to establish a new equivalent linear model to estimate hysteretic energy spectrum for bilinear SDOF models under two different sets of earthquake excitations. Error minimization has been defined in the space of equivalent linearization concept, which resulted in equivalent damping and equivalent period as representative parameters of the linear model. Nonlinear regression analysis was carried out for predicting these equivalent parameter as a function of ductility. The results also indicate differences between seismic demand characteristics of far-field and near-field ground motions, which are not identified by most of previous equations presented for predicting seismic energy. The main advantage of the proposed model is its independency on parameters related to earthquake and response characteristics, which has led to more efficiency as well as simplicity. The capability of providing a practical energy based seismic performance evaluation is another outstanding feature of the proposed model.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.630-641
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• 1998

As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Therefore, the present study was designed to standardize recipes and analyze the nutrients of some representative local foods of Cheollabuk-do Province. Their foods were Cheonju pibimpap, kongnamulgukpap, minmuljangokui, aejeotchim and aguytichim. Test recipes for each food were prepared, being based on various information obtained from personal interviews, literature surveys of restaurant recipes. Then test recepe was subjected to sensory evaluation. All characteristics of each food were judged as "satisfactory". The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended reguirement in all foods except for kongnamulgukpap. Vitamin content was generally high but contents of calcium and iron were relatively low in all foods. Cheonju pibimpap was rich in dietary fiber. Dietary fiber content of Cheonju pibimpap was 16.6g per serving size. All foods contained considerable amounts of essential amino acids. The major fatty acide were oleic acid, linoleic acid and glutamic acid, oleic acid being the highest in terms of composition ratio.ion ratio.

• 방사성폐기물학회지
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• 제8권4호
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• pp.329-337
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• 2010

경주 방사성 폐기물 처분장 주변 논에 대한 방사성 요오드 및 테크네튬의 토양-쌀알 전이계수를 조사하기 위하여 온실 내에서 포트재배로 방사성 추적자 실험을 2 년에 걸쳐 수행하였다. 모내기 전에 상부 약20 cm 깊이의 흙을 $^{125}I$(2007 년) 및 $^{99}Tc$(2008 년)와 고르게 혼합한 다음 포트에 관개하여 물이 찬 논같이 만들었다. 전이계수는 토양 중 방사성 핵종 농도에 대한 쌀알(현미) 내 농도의 비로 나타내었다. 쌀알의 방사성 요오드 및 테크네튬 전이계수는 토양에 따라 각각 $1.1{\times}10^{-3}{\sim}6.4{\times}10^{-3}$(세 토양) 및 $5.4{\times}10^{-4}{\sim}2.5{\times}10^{-3}$(네 토양)의 범위였다. 이러한 변이에 대해서는 토양 간 점토 함량의 차이가 유기물 함량이나 pH의 차이보다 중요한 역할을 한 것으로 보였다. 쌀알의 방사성 요오드 및 테크네튬 전이계수의 대표치로서 각각 $2.9{\times}10^{-3}$ 및 $1.1{\times}10^{-3}$이 제안되었다. 앞으로 보다 대표성이 높은 값을 얻기 위하여 관심 부지들을 대상으로 조사가 지속적으로 수행될 필요가 있다.

• 한국화재소방학회논문지
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• 제34권2호
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• pp.22-29
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• 2020

본 연구에서는 개발 중인 현장지휘관 훈련 콘텐츠에 적용될 화재상황의 현실성 및 전문성 확보를 위하여 선행연구에서 선정한 7개 화재유형별 중 주거목적시설의 대표 가연물 화재실험을 통해 화재양상 및 열방출량, 연기발생량을 분석하였다. 측정결과 최대 열방출량은 소파가 728.6 kW로 가장 높게 측정되었으며, 다음으로는 매트리스+전기장판, 책상+의자, TV, 매트리스 순으로 나타났다. 총열방출량의 경우 소파가 226.2 MJ, 총 연기발생량은 경우 매트리스+전기장판이 2,259.5 ㎡로 가장 많이 발생하였다. 본 연구에서는 가연물의 화재양상 및 특성에 주안점을 두고 시험수행을 하였다는 한계점이 있으며, 추후 다양한 데이터 확보와 FDS를 활용한 시뮬레이션 평가가 이루어져야 할 것으로 판단된다.

• 한국식생활문화학회지
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• 제28권2호
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• pp.145-157
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• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.