• 대한지역사회영양학회지
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• 제20권5호
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• pp.375-382
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• 2015

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

• 대한본초학회지
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• 제37권5호
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• pp.75-81
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• 2022

Objectives : In 『Treatise on Cold Damage Diseases』, the volume of preparation dosage measured in Hap was 6.5mL. This study aimed to confirm that a square-inch-spoon, which measures powder preparation dosage, was 1/3 Hap, and that Jeon-bi was 1/8 square-inch-spoon. Based on these values, this study also aimed to adjust the diameter of Firmiana-Seed-sized pill preparation, currently known as 6.5mm, so that one square-inch-spoon of powder preparation creates 16 pills. Methods : Calculated the ratio between the floor areas of square-inch-spoon and Jeon-bi and measured the ratio of volume; assumed that powder preparations were stacked as much as possible in the shape of a square pyramid when scooped comfortably, then calculated the slopes of 1/3 Hap and 1/4 Hap; measured the volumes of powdered Oryeongsan and Lijungwhan in square-inch-spoon and Jeon-bi; created the powders into Firmiana-Seed-sized pill preparation; adjusted the diameter of Firmiana Seed so that 16 pills could be created. Results : Inferring from the floor areas, the volume of square-inch-spoon is 9.2 times that of Jeon-bi; one square-inch-spoon should be 1/3 Hap for the powder to reach its maximum slope of 47° and, according to actual measurement of powder preparations, reach its maximum volume; when created into Firmiana-Seed-sized pill preparations, one square-inch-spoon should be 1/3 Hap so that approximately 16 pills were created. Conclusions : One square-inch-spoon of powder preparation was 1/3 Hap(2.17mL), Jeon-bi was 1/8 square-inch-spoon(0.27mL), and the diameter of Firmiana-Seed-sized pill preparation was 5.5mm.

• 대한본초학회지
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• 제36권1호
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• pp.51-57
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• 2021

Objects : In this study, I aimed to determine the size and administration Method of pills preparation in Treatise on Cold Damage Diseases. Methods : I investigated the Treatise on Cold Damage Diseases, Newly Revised Materia Medica, Variorum of the Classic of Materia Medica, The Korean Herbal Pharmacopoeia, and recent studies. Results : There were four kinds of pills preparation. Each size of pill preparation was equal to the Odongja, Tanwhan, Yolk, and quarter of daily dosage of Decoction. One pill of Tanwhan was equivalent to 16 pills of Odongja, and one Yolk was equal to 40 pills of Odongja. The Diameter of Odongja was 6.5 mm, Tanwhan was 16.37897 mm, and Yolk was 22.11484 mm. Jeodangwhan was equal to one quarter daily dosage of Jeodangtang. Maximum size to swallow with water was Odongja and daily dosage, which was 16 pills, includes one square-inch-spoon of powder preparation. When we made the pill preparation, it is difficult to make 16 pills using one square-inch-spoon of powder. Therefore, Zhang Zhongjing made one dosage started from 10 pills to 20 pills to find out optimum dose. Due to the difficulty of making precise size of pills and considerable amount of daily dosage, there was no smaller size than Odongja. When the size of Pill preparation was larger than Odongja, it was ground or boiled slightly to make suspensions. Conclusions : These results suggest that the sizes of Pill preparation in the Treatise on Cold Damage Diseases were true compared with reality.

• 한국식생활문화학회지
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• 제28권1호
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• 대한영양사협회학술지
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• 제11권4호
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 대한의용생체공학회:의공학회지
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• 제16권4호
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• pp.481-491
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• 1995

Endovaginal and endorectal receiver only surface coils were designed for MR imaging (MRI) and $^1H$ MR spectroscopy (MRS) for the uterine cervix and the prostate. The shape of endovaginal coil wire was rectangular with round corner. Size of the coil wire was empirically determined for 7cm and 4cm along the long and short axis, respectively. The coil wire loop was supported by acryl handle and bent about $150^{\circ}$ at one side of the loop considering the average angle of the cervix to the vagina. We called this as a "spoon-type endovaginal coil". The wire of the endorectal coil was made of the flexible materials so that the wire loop became long elliptic shape by pushing the acryl handle into the plastic tube for the comfort of patients when the coil was inserted into the cervix. Then, the shape was maintained to be circle by popping out handle. Conventional spin echo (SE) and fast spin echo (FSE) sequences were used as 71 and 72 weighted imaging sequences, respectively. Matrix size was 128~$256{\times}256$. FOVs for surface coil and body coil were 14cm and 24cm, respectively. 3D volume localized in vivo $^1H$ MR spectroscopy of the human cervix and prostate was performed using PRESS or STEAM localization method with the following parameters . TR=3 sec, TE=135 msec for PRESS or 30 msec for STEAM, NEX=2, NS=48, Sl=2048, and SW=2500 Hz. Using home-built endovaginal and endorectal coils, excellent T1- and T2-images were obtained to visualize early cervical and prostate tumors. 3D volume localized in vivo IH MRS was useful to differentiate the cancerous tissue from the normal tissue.

• 동아시아식생활학회지
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• 제1권1호
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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)

• 한국포장학회지
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• 제22권3호
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• pp.59-70
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• 2016

포장은 조제분유제품의 구매결정에 중요한 영향을 미치는 것으로 인식된다. 아시아 시장에서 다국적 브랜드와 지역국가 브랜드가 경쟁하고 있으나, 다국적 브랜드 제품이 시장지 배적 지위를 갖는 것으로 알려져 있다. 우수한 조제분유 포장의 개발을 위해서는 여러 브랜드 제품 포장의 기능적 요소인 보관성, 보호성, 편의성, 정보전달 측면을 분석평가하는 것이 필요하다. 이를 위하여 대표적인 아시아 시장으로서 중국, 인도네시아, 한국 슈퍼마켓에서 포장분유제품을 수집하여 식품포장의 기능성 측면에서 검토하였다. 금속캔이 대용량(800~1000 g) 포장의 주된 형태이고, 중용량(400 g) 포장에서는 유연포장백이 많았다. 일반적으로 편의성 기능은 easy-open 도구와 소비 시 용량조절 스푼으로 제공되고 있었다. 정보전달의 기능면에서는 유통기한과 개봉 후 소비기한에 대한 정보가 영양성분 및 사용방법에 대한 안내 외에도 제공되고 있었다. 제품 품질 보호성을 위하여 기체 및 증기 차단성 이외에 $N_2/CO_2$ 혼합기체로의 변형기체 포장이 강성포장에서는 주로 사용되지만, 유연포장에서는 $N_2$ 치환포장이 보편적으로 사용되고 있었다.

• 한국어류학회지
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• 제27권2호
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• pp.95-103
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• 2015

우리나라 고유 담수어류 줄종개 Cobitis tetralineata의 난발생 및 초기생활사를 연구하기 위하여 2013년 6월 섬진강 상류인 전북 순창군 복흥면 정산리에서 족대를 이용하여 친어를 채집하여 실험하였다. 채집된 성숙한 친어는 복강에 Ovaprim을 주사하여 12시간 경과 후 복부압박법으로 채란하고 건식법으로 인공수정 시켰다. 산란된 성숙란은 약한 점착성을 띤회색의 분리침성난으로 난경은 $1.04{\pm}0.03mm$이고 산란수는 $2,646{\pm}916$개였다. 수온 $25^{\circ}C$에서 수정 후 56시간 만에 부화 하였으며, 크기는 전장 $4.6{\pm}0.11mm$이었다. 부화 5일 후에 전장 $6.8{\pm}0.28mm$로 난황이 모두 흡수되어 후기자어로 이행하였으며, 25일 후에는 전장 $9.8{\pm}0.50mm$로 지느러미 기조가 모두 정수로 되어 치어기로 이행하였다. 부화 후 100일 후에는 전장 $34.7{\pm}5.77mm$로 4줄의 Gambetta's zone이 완성되고 외형은 성어와 비교적 유사하였다.

• 한국실내디자인학회논문집
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• 제22권5호
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.