Physical therapists have been using balance and weight shifting training to induce improvements in standing and walking. This study compared the effects of kinetic feedback frequency and concurrent kinetic feedback on the performance and learning of a weight shifting skill in young, nondisabled adults. Sixteen young adults without known impairment of the neuromusculoskeletal system volunteered for the study. Subjects in each of three kinetic feedback groups performed a weight shifting task in an attempt to minimize error between their effort and a center of pressure (COP) template for a 12 second period. Feedback was provided: 1) concurrently (concurrent feedback), 2) after each trial (100% feedback), 3) after every other trial (50% feedback). Immediate and delayed (24 hour) retention tests were performed without feedback. During acquisition phase, the concurrent feedback group exhibited less error than either of the post response feedback group. For the immediate retention test, the 50% feedback group exhibited less error than did the 100% feedback and concurrent feedback. During the delayed retention, 50% feedback group displayed less error than did the other groups. But no significant differences were found between groups. These results suggest that practice with concurrent feedback is beneficial for the immediate performance, but not for the learning of this weight shifting skill. Lower frequency of feedback resulted in more permanent changes in the subject's ability to complete the task.

The purpose of this study is to interpret a house as material into culture. Main method is an ethnographic interview with dwellers as a part of a participant observation, a kind qualitative study. Significantly two different types of folk housing are discovered in East and West areas of the Cheju Island. In the East, kitchen itself forms a separated building, Jeongji-gori, whereas in the West, kitchen is within a main building, An-gori. Different type of kitchen is formed by the different family system. While independent family system of son and father selects a separate kitchen building as a general rule of Cheju Island, an extended family system between father and son selects same kitchen, Jeongji-gori, in the east area. Natural environment of infertile soil of east area makes family work together and eat together. Inner space of the kitchen building is utilized not only in cooking but also in eating, working, and sleeping. In order to explain folk house type, a 'culture area' concept is suggested. The interrelated 'cultural type' of architecture behind a physical surface 'type' is suggested as a new typology.

본 연구는 실제 현장에서 적용할 수 있는 보다 구체적인 감성 데이터를 제공하기 위한 시도로서, 메이크업의 주요한 색채특성을 평가변인으로 하여 칼라 시뮬레이션 실험 및 분석을 실시하여, 최종적으로 색채감성 분석기법에 의한 이미지 유형별 예측모델을 작성하였다. 그 결과, 「품위있는.귀족적인」, 「깔끔한.여성스러운」, 「강렬한.도발적인」, 「캐주얼한.경쾌한」, 「수수한.부드러운」의 5가지 이미지유형이 추출되었고, 이미지유형별로 이미지와 색채특성간의 정량적 예측모델을 작성한 후, 그 결과를 토대로 이미지유형별 색채팔레트를 제시하였다.

생태도시계획의 핵심토대로서 UBM(Urban Biotope Mapping)과 BIS(Biotope Information System)는 총 5단계로 구성된다. 본 연구는 2단계의 연구로서 독일 도르트문트시를 사례지로 한 도시비오톱 유형분류방법을 규명해 보고 우리 나라 적용가능성을 타진해 보는 데 목적이 있었다. 유형분류결과 biotope group complex는 총 12개, biotope group은 총 67개, detail biotope은 총 1,120개로 나타났다. 면적점유율 및 분포현황의 분석결과 습지초원 및 반건초지 초원비오톱(전체 면적 0.8%)이 희귀비오톱으로 분류되었으며, 분구원지역비오톱(전체 면적의 2.8%)의 다양도가 가장 높게 나타났다. 또한 적용가능성이란 측면에서 볼 때 서로 다른 도시발전형태에 따른 토지이용패턴의 상이성보완이 필요하고, 더불어 기타 도시생태관련자료에서 지형(적)도(1 : 5,000) 및 적외선 칼라항공사진(1 : 5,000)은 최소한의 자료로 준비되어야 할 것으로 사료되었다.

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.

본 연구는 인지 유형에 따라 시계열 예측의 정확성이 분석적인 사람과 직관적인 사람 간에 다를 것이란 가설을 설정하고 이를 규명하기 위하여 44명의 대학생을 사용하여 실험이 이루어졌다. 피험자는 MBTI에 의거하여 분석적인 그룹과 직관적인 그룹으로 나누고 주어진 시계열 데이터에 대하여 예측을 하게 하였다. 이때 인지 유형에 따른 뇌파의 편측성을 분석하기 위하여 전두엽에서 뇌파(F3, F4)를 측정하였다. 그 결과, 인지유형간의 뇌파의 편측성에 유의적인 차이가 없었으며, 예측의 정확성 (MAPE) 또한 유의적인 차이가 없었다.

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

Louis Kahn has overcome the limits of Functionalist Architecture and reconnect the classical tradition to Modern Architecture. With a point of view that his special approach to historical precidents enabled him to contribute broaden the hiorizon of Modern Architecture, this paper trys to investigate and analyse Kahn's typological thoughts and practice in Architecture. In many ways his a priory and metaphysical thoughts on Architecture proved to be very similar to typology of 18th Century Neo-Classicism. And the geometry of Kahn's Architecture play a important role with respects to his typology. As a form-generator and 'parti' his geometry and its composition play a intemediate role to connect Form and Design and to realize the concrete structure. Therefore, the concept of his Form could be called an archetype and geometry be a kind of type in his architecture

본 시험은 충남대학교 농과대학 초지시험포장에 1995년 9월부터 1998년 5월까지 속간교잡종인 Festulolium braunii (품종, Paulita)의 국내 보급가능성을 타진하고자 3처리의 혼파유형 (1) Festulolium braunii (FB, 파종비율 50%)+orchardgrass(OG, 50%), (2) Festulolium braunii (FB, 80%)+red clover (RC, 20%) 및 (3) Festulolium braunii (FB, 20%)+orchardgrass(OG, 50%)+tall fescue(TF, 20%)+white clover(WC, 10%)을 두어 난괴법 4반복으로 건물수량과 품질을 비교하였으며 얻어진 결과는 다음과 같다. 건물수량은 처리간에 유의적인 차이는 없었으나 FB+RC 초지가 다른 혼파유형에 비하여 약간 많았다. CP 함량은 FB+RC 초지가 다른 혼파유형에 비하여 높았으며(P<0.05), 반대로 NDF와 ADF 함량은 다른 혼파유형에 비하여 오히려 낮은 결과를 가져왔다(P<0.05). CP와 DDM 수량은 FB+RC 초지가 다른 혼파유형에 비하여 높은 결과를 나타내었다(P<0.05). 97년의 마지막 예취시기에 조사한 식생비율은 모든 혼파유형에서 FB의 식생비율이 51~58%로 높게 유지되었다. 이상의 결과를 종합할 때 FB는 다른 초종과 혼파가능성은 충분하다고 하겠으며, 그 중 RC와 혼파하는 것이 가장 좋은 결과를 얻었다.