• 대한구순구개열학회지
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• 제15권2호
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• pp.69-82
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• 2012

Our Team Approach consists of following five stages; (1) Peri-natal care until lip repair After ultrasound diagnosis, some obstetricians recommend the mother with CL/P fetus to undergo prenatal counseling in our CLP clinic. On the day the CL/P baby was born, our oral surgeon, nurse, and pedodontist visit the maternity clinic, and take counseling and take impression for a feeding plate. The cheiloplasty is performed in three months old. (2) From lip repair to palatal repair At one year of age, Otorhinolaryngologist checks middle-ear disease. Palatoplasty is carried out at 1.5 - 2 years old. (3) In deciduous and early mixed dentitions Speech is the most important issue in social life for the CL/P subjects, therefore the training of velopharyngeal function is essential. Orthodontist monitors dentofacial development from 5 years of age. In the case of severe maxillary under-growth or severe collapse, maxillary protractor or lateral expansion is indicative, respectively. In early mixed dentition, upper central incisor on the cleft area erupts with some torsion, and then the traumatic occlusion with tooth torsion must be corrected. (4) In mixed dentition Right before the eruption of upper canines, secondary bone grafting is performed. One year prior to the operation, maxillary fan-type expansion is carried out to correct the collapse of maxillary segments. Following the surgical operation, the erupted canine will be moved into the transplanted bone to avoid alveolar resorption. (5) In permanent dentition Final tooth alignment is carried out after eruption of second molars. Some cases may require orthognathic surgery after physical maturation. Prosthetic oral rehabilitation including the dental-implant is carried out after age eighteen.

• 한방재활의학과학회지
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• 제25권4호
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• pp.93-103
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• 2015

Objectives The purpose of this study is to compare the effects of ultra sound (U/S) and chuna on lumbago by meridian muscle electrography (MMEG). we performed U/S and chuna on erector spinae muscle. Methods This study was carried out on 20 lumbago patients. 20 patients were divided into U/S group and chuna group. U/S group take treatment 5 minutes. Chuna group take treatment 10 minutes. After performing U/S and chuna treatment 6 times, we compared both in terms of VAS, ODI, ROM, root mean square (RMS) and special edge frequency (SEF) on erector spinae muscle. The effect of each treatments are compared by Wilcoxon's signed rank test. The difference of effect between both groups are compared by Wilcoxon's rank-sum test. Results 1. Both U/S group and chuna group showed significant improvement in VAS and ODI after treatment. 2. U/S group showed insignificant improvement in both RMS and SEF. 3. Chuna group showed significant improvement in SEF at left lower point and RMS at left upper point. 4. Both U/S group and chuna group showed insignificant improvement in ROM. 5. There are no significant differences between both groups except SEF at left upper point. Conclusions According to above results, we found out that performing U/S or chuna on erector spinae muscle has effect in terms of VAS and ODI. But, in terms of SEF, we found out different result for both side. And we can't found out effect in terms of RMS and ROM of L-spine.

• Nutrition Research and Practice
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• 제2권4호
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• pp.269-274
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• 2008

Consuming regular meals has been studied in relation to better health, while higher regularity of eating-out has been linked to obesity. This study examined whether acculturation was associated with regularity of meals, eating-out, and overweight in Korean Americans. Pre-tested questionnaires were mailed to a U.S. national sample with Korean American surnames, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Acculturation was measured using a two-culture matrix model and Gordon's theoretical work, and showed there were three distinct groups (acculturated, bicultural, and traditional). Only 36% reported that they regularly ate three meals a day. Breakfast was the least frequent meal of the day with 43% reporting eating breakfast everyday. More than half (58%) reported that they usually eat out or get take-out food at least once a week. After controlling for age, sex, income, education, and working status, higher acculturation was related to greater regularity of eating-out, but not meal regularity. A total of 28% of men and 6% of women were overweight (BMI>25), and there were significant and positive relationships between body weight status and acculturation in men but not women. However, no significant relationships between frequency of meals and eating-out and overweight status were present. This study did not find significant relationships of meal regularity and eating-out with body weight, however, given the positive relationship between acculturation and eating-out among the subjects and the well-established relationship between eating-out and obesity, nutrition education about skipping meals and eating-for Korean Americans may be useful to prevent such relationships from developing.

• 한국식품영양과학회지
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• 제37권7호
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• pp.942-952
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• 2008

본 연구는 충북지역 테이크아웃서비스의 경쟁력 강화 및 품질개선을 목적으로 테이크아웃서비스의 이용실태, 품질평가, 전반적인 만족도와 재구매 의도 평가를 실시하였다. 본 연구의 수행을 위하여 충북지역에 거주하는 테이크아웃 서비스 이용경험이 있는 주민을 대상으로 하였으며 설문지는 일반사항, 테이크아웃서비스에 대한 이용실태, 중요도 및 수행도, 전반적인 만족도와 재구매 의도를 조사하기 위한 문항으로 구성되었다. 조사대상자 중 남자는 45.8%, 여자는 54.2%이었으며 20대가 34.9%로 가장 많았다. 미혼이 54.2%, 기혼이 45.8%이었으며 직업은 대부분(41.0%)이 학생이었다. 테이크아웃서비스의 이용실태에 대한 조사결과 대부분(83.9%)이 주 1회 이하의 이용 빈도를 나타냈다. 구입한 음식의 주 용도는 간식용이 65.1%로 나타나 식사보다는 간식으로 이용하는 경우가 더 많았다. 테이크아웃서비스를 이용하는데 지출하는 월 평균 비용은 $1{\sim}3$만원 미만이 45.5%로 나타나 월 평균 외식비 중 테이크아웃서비스 이용에 지출하는 비용은 많지 않았다. 조사대상자의 58.7%(222명)가 5천원 미만의 저렴한 가격대의 테이크아웃서비스를 이용한 음식을 이용하는 것으로 조사되었으며 매장이외의 장소에서 테이크아웃서비스를 이용한 음식을 섭취하는 경우가 대부분(81.7%)이었다. 또한 테이크아웃서비스를 이용하는 주된 이유가 '편리성'과 '시간절약'이었다. 중요도와 수행도 측정 결과를 중심으로 요인분석을 실시한 결과 음식, 위생, 접근성, 서비스영역 등의 4개의 주요차원이 도출되었으며 4개의 요인에 의해 설명되는 누적비율이 60.30%이었다. 테이크아웃서비스 품질특성에 대해 중요도 및 수행도를 분석한 결과 17개의 속성과 이를 구분한 4개 요인 모두에서 중요도가 수행도보다 높게 평가되어 모든 품질에 대해 개선이 필요한 것으로 나타났다. 또한 중요도-수행도 분석 결과 1구간(Focus here)에는 '식재료의 신선도', '음식의 위생', '매장시설의 위생', '종업원의 청결함', '판매가격' 등의 속성이 포함 되었으며 집중적인 관리와 개선이 요구되는 품질 특성이었다. 조사대상자의 일반사항 및 이용현황에 따른 테이크아웃서비스품질특성에 대한 중요도와 수행도를 비교한 결과 남녀 모두 접근성영역을 제외한 요인들의 중요도점수가 '중요하다(4점)' 이상이었다. 또한 대부분의 직업군에서 요인에 대해 중요도점수가 '중요하다(4점)' 이상으로 나타났으며 미혼인 경우 모든 영역에서 중요도점수가 '중요하다(4점)' 이상이었다. 간식용인 경우에는 모든 영역에서 '중요하다(4점)' 이상이었다. 음료인 경우 위생 및 서비스영역에 대한 중요도점수가 '중요하다(4점)' 이상인 것으로 나타난 반면 음식 및 접근성영역은 '중요하다(4점)' 미만이었다. 테이크아웃서비스에 대한 전반적인 만족도와 재구매 의도 평가한 결과 평균 3.08점과 3.33점으로 나타나 '보통이다(3점)'라고 평가되었다. 학생들의 재구매 의도(평균 3.46점)가 가장 높은 것으로 나타난 반면 주부들의 재구매 의도(평균 3.14점)는 가장 낮은 것으로 분석되었으며 점심용으로 구입 시 전반적인 만족도(평균 3.38점)가 가장 높은 것으로 나타난 반면간식용으로 구입 시의 전반적인 만족도(평균 2.99점)가 가장 낮았다. 반찬류에 대한 전반적인 만족도(평균 3.36점)가 가장 높은 반면 음료류에 대한 전반적인 만족도(평균 2.86점)는 가장 낮았다. 또한 음료류와 식사 및 간식류의 재구매 의도(평균 3.30점, 3.37점)가 높았다. 전반적인 만족도 및 재구매 의도에 영향을 주는 테이크아웃서비스 품질특성을 분석한 결과 전반적인 만족도 및 재구매 의도는 품질특성들과 양(+)의 방향으로 높은 유의한 상관관계가 있었다. 또한 접근성영역이 전반적인 만족도에 영향을 미치는 가장 중요한 요인으로 나타났고 다음에 위생영역이 전반적인 만족도에 유의한 영향을 미치는 것으로 분석되었다. 재구매 의도에 가장 영향을 미치는 요인은 위생영역으로 나타났으며 다음으로 음식영역이 재구매 의도에 유의한 영향을 미치는 것으로 분석되었다.

• Fibers and Polymers
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• 제6권1호
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• pp.19-27
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• 2005

High-speed melt spinning of syndiotactic polystyrene was carried out using high and low molecular weight poly­mers, HM s-PS and LM s-PS, at the throughput rates of 3 and 6 g/min. The effect of take-up velocity on the structure and properties of as-spun fibers was investigated. Wide angle X-ray diffraction (WAXD) patterns of the as-spun fibers revealed that the orientation-induced crystallization started to occur at the take-up velocities of 2-3 km/min. The crystal modification was a-form. Birefringence of as-spun fibers showed negative value, and the absolute value of birefringence increased with an increase in the take-up velocity. The cold crystallization temperature analyzed through the differential scanning calorimetry (OSC) decreased with an increase in the take-up velocity in the low speed region, whereas as the melting temperature increased after the on-set of orientation-induced crystallization. It was found that the fiber structure development proceeded from lower take-up velocities when the spinning conditions of higher molecular weight and lower throughput rate were adopted. The highest tensile modulus of 6.5 GPa was obtained for the fibers prepared at the spinning conditions of LM s-PS, 6 g/min and 5 km/min, whereas the highest tensile strength of 160 MPa was obtained for the HM s-PS fibers at the take-up velocity of 2 km/min. Elongation at break of as-spun fibers showed an abrupt increase, which was regarded as the brittle-duc­tile transition, in the low speed region, and subsequently decreased with an increase in the take-up velocity. There was a uni­versal relation between the thermal and mechanical properties of as-spun fibers and the birefringence of as-spun fibers when the fibers were still amorphous. The orientation-induced crystallization was found to start when the birefringence reached -0.02. After the starting of the orientation-induced crystallization, thermal and mechanical properties of as-spun fibers with similar level of birefringence varied significantly depending on the processing conditions.

• 융합정보논문지
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• 제11권11호
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• pp.327-334
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• 2021

본 연구는 최근의 1인 가구 증가와 식품의 비대면 구매 증가 현상 속에서 7차 식품소비행태조사(2019) 자료를 이용하여 1인가구와 다인가구의 식품소비행태가 어떤 차이를 보이는지, 그리고 차이가 나는 원인은 무엇인지를 실증적으로 분석하였다. 보다 구체적으로 1인가구의 인구 특성별 요인과 배달 및 테이크아웃 식품 이용 빈도가 배달·테이크아웃의 지출액 변화에 미치는 효과를 검정한 후 다인가구와 비교 기술하였다. 분석 결과, 첫째 1인가구와 다인가구 모두 소득이 증가할수록 배달 및 테이크아웃 지출비용이 증가하는 것으로 나타났고, 1인가구가 다인가구에 비해 지출액이 높았다. 둘째, 1인가구의 여성일수록 배달 및 테이크아웃 지출비용이 높았으며, 다인가구의 여성은 상대적으로 배달 및 테이크아웃 지출비용이 낮은 것으로 나타났다. 셋째, 연령에 따라 배달 및 테이크아웃 지출비용에 영향을 줄 것으로 기대했으나 특정 연령에 따른 지출비용 차이는 검증되지 않았다. 넷째, 1인가구와 다인가구 모두 배달 및 테이크아웃 이용 빈도가 증가할수록 지출비용이 증가하는 것으로 나타났으나, 1인 가구에서 주 4회 이상 배달 및 테이크아웃을 이용하는 소비자들은 지출비용이 줄어드는 것으로 분석되었다. 한편, 2020년 음식료 배달 시장은 코로나-19로 인해 전국 17개 시·도 중 12곳에서 전년대비 2배 이상 증가하며 보편적인 서비스산업으로 자리 잡았다고 볼 수 있다. 따라서 국내 식품산업이 식문화 트렌드 변화와 인구구조 변화에 부합하도록 정책적 지원과 관심이 필요한 시점이다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.548-553
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• 2005

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.

• 한국식생활문화학회지
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• 제4권4호
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• pp.383-393
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• 1989

This study was surveyed by 318 male and 288 female college students eating out behaviours in Seoul. The results were summarized as follows; 1. Listed below are the major kinds of eating out of the home, breakfast form 8.9%, lunch 76.9%, supper 24.5% and snacks 25.7%. 2. 'Lunch out everyday' by male 53.5%, by female 52.5% 3. The reason why they lunch out indicates carrying a lunch box is 'inconvenient' by 35.1%, 'convenient' by 32.2%, 'hard to prepare the lunch box' by 19.9%. 4. When they choose kinds of food they are ascribed to 'preference' by 66.5%-74.6% the highest percentage of all. 5. The percentage rate of families who eat out Korean food gained the highest percentage by 59.7% next western food 16.6%, chinese food 15.2%, but the lowest percentage was Japanese food by 4.3%. 6. Ra-myun and noodles occupy the highest percentage of male by 43.7%-40.6%, female by 32.4%-54.3%. 7. When viewed from food preference for eating out take fried chicken, Pizza, Kalbi, Bulkoki and Tangsuyook. 8. The price the students generally pay for lunch was 500-1400 wons, averages to 1,000 wons. The price of eating out per capita a day, when taken by family unit averages to 5,200-5,900 wons. 9. College students offered suggestions for 'expensive in prices' 59.1%, 'Unsanitary' 14.1% when eating out.

• Journal of Mechanical Science and Technology
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• 제15권4호
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• pp.473-481
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• 2001

By depicting the transfer of heat and combustion reaction to take place within thin gas layers close to the propellant surface burning in a steady-state fashion, a mathematical equation has been deduced to describe the burning rate of solid propellant as a function of initial grain temperature and chamber pressure. It has been also assumed that chemical reaction could take place in premixing-diffusing zone but were carried out mainly in the reaction-flame zone. All these phenomena taken place in each zone of combustion have been assumed to be steady-state. In the present investigation, the equation, γ=$\kappa$$.$(1/R(T(sub)i+C))(sup)n$.$exp(-E(sub)a/R(T(sub)i+C))(P/z) is being presented and it is compared with experimental data. The proposed model has been tested and evaluated vis-a-vis strand burner data for three different propellants based on CTPB, and it has been found that the deviation of the computed burning rates from the measured rates ranged up to 2%.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2006년도 추계학술발표대회 논문집
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• pp.212-215
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• 2006

The Beautiful rest room is simple how to think. We need to understand that excretion is important as much as eating. When we didn't have foods, eating was important in itself no matter what our lives environments. But now we want to eat in more dignified and more cultural place. Most of restaurants spend money on adjusting place for the consumes' desire. It is same way about rest room, it is time to change our rest room to place of rest and speculation over the place which we fix our natural urge. We can fix our natural urge, take a rest, and get creative ideas in more convenient, more healthy and more comfortable. It is time for us to change out thought about rest room; it is not dirty and stink place, but civilized living place like developed country. Also, we need new concept to take a triangular position about rest room is one of structure over just decorations. This research suggest new public rest room without precedent based on instance analysis about rest room inside and outside the country.