We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

이 연구에서는 기상청에서 관측한 최근 7년(2002-2008)간의 낙뢰자료를 이용하여 남한지역에서 발생한 구름-지면 낙뢰 현상의 극성별 시 공간적 특성을 분석하였다. 낙뢰빈도는 극성에 관계없이 강한 경년변동, 계절변동 및 일 변동을 보이고 있다. 낙뢰빈도는 여름과 겨울에 각각 최대(74%) 및 최소(0.6%)를 보이고 있다. 또한 계절과 극성에 따라 다르지만 낙뢰는 평균적으로 새벽과 오후에 최대로 발생하는 일 변동을 보이고 있다. 정극성 비율(정극성/부극성)은 여름에 7.3%로 낮으나 겨울에는 62.5%로 강한 계절 변동을 보이고 있다. 낙뢰강도는 경년 및 일 변동은 거의 보이지 않고 있으며 낙뢰가 많이 발생하는 여름에 약하고 낙뢰가 적게 발생하는 겨울에 강한 계절 변동을 보이고 있다. 또한 정극성 낙뢰강도는 강한 계절 변동을 보이는 반면 부극성은 상대적으로 약한 계절 변동을 보이고 있다. 낙뢰밀도는 영동과 동해 지역보다 서부 내륙 및 서 남해상에서 높게 나타나고 있다. 낙뢰강도의 경우 극성에 관계없이 내륙에서보다 바다, 특히 동해상에서 강하게 나타나고 있다.

연구지역의 지형은 해안과 인접한 소규모의 곡저평야에 속한다. 이 곡저평야는 낮은 구릉지 사이 개석된 곳에 충적물이 매적되어 형성되었다. 본 연구에서는 탄소안정동위원소비 분석과 토양유기탄소 분석을 이용하여 과거의 기후환경 복원을 시도하였다. I 시기(약 6,600±60 yr B.P.-5,350±60 yr B.P.)는 전반적으로 온난하고 습윤한 기후환경이었으나, 건습변화에 있어서는 약건조(또는 약습윤)→습윤의 미변화가 감지된다. II 시기(약 5,350±60 yr B.P.-2,200 yr B.P.)는 현재와 비슷한 온난습윤한 기후환경을 나타낸다. 4,720±60 yr B.P.와 4,210±50 yr B.P. 사이는 전체 퇴적층 중 가장 습윤했던 것으로 파악된다. 4,210±50 yr B.P. 이후에는 점차 습윤에서 약습윤(또는 약건조)환경으로 이행하는 과정이 나타난다. III 시기(약 2,200 yr B.P.-210±60 yr B.P.)는 앞선 두 시기와 확연히 구분되며, 약습윤(또는 약건조)의 기후환경을 나타낸다.

The Probabilistic Traveling Salesman Problem (PTSP) is an important topic in the study of traveling salesman problem and stochastic routing problem. The goal of PTSP is to find a priori tour visiting all customers with a minimum expected length, which simply skips customers not requiring a visit in the tour. There are many existing researches for the homogeneous version of the problem, where all customers have an identical visiting probability. Otherwise, the researches for the heterogeneous version of the problem are insufficient and most of them have focused on search base algorithms. In this paper, we propose a simple construction algorithm to solve the heterogeneous PTSP. The Minimum Expected Length Insertion (MELI) algorithm is a construction algorithm and consists of processes to decide a sequence of visiting customers by inserting the one, with the minimum expected length between two customers already in the sequence. Compared with optimal solutions, the MELI algorithm generates better solutions when the average probability is low and the customers have different visiting probabilities. We also suggest a local search method which improves the initial solution generated by the MELI algorithm.

전라북도지역을 산사태 발생지 182개소를 대상지로 선정하여 강우의 특성 및 다양한 환경인자 별로 조 사하여 산사태발생 특성을 분석하였다. 전라북도 지역을 산사태 발생 수는 총 182개소였으며, 산사태 발생 평균면적은 1,859㎡, 평균 발생토사량은 4,418㎥, 평균 길이와 폭은 각각 139m와 13m로 나타났다. 산림환 경인자별 산사태 발생 빈도가 높은 인자는 사면경사도 21~30°, 북쪽사면, 해발 401m~500m 이상, 종단사면 (오목), 횡단사면 (오목), 침엽수, 화성암, 토심은 15cm이하, 하천차수는 1차, 사면위치 (산복), 산사태 유형 (선상), 임종 (인공림), 수고 11m~15m, 흉고직경 중경목(17cm이상)에서 산사태 발생이 높은 것으로 조사되 었다. 전라북도 지역의 산사태 발생면적과 산림환경인자와의 상관을 분석한 결과는 횡단사면 (볼록), 사면 위치 (산정), 표고 (501이상), 임상 (침엽수), 모암 (퇴적암), 흉고직경 (17cm이상)과는 1% 수준 내에서 정의 상관관계를 보였고, 경사 (31~40°), 모암 (화성암), 흉고직경 (6~16)에서 1% 수준 내에서 부의 상관관계를 보였다.

‘Lu' is one of the Korean traditional building structure. The architectural characteristics of the ‘Lu’ can be classified two types with its use. One is single building type and the other is a part of building type within building complex. This study is about the two-storied 'Lu' that was built on part of building complex. 'Lu' built in building complex such like Sa-chal, Hyang-gyo, Seo-won, Jae-sil, has the similar characters . 1. It is built by taking slope site. 2. Ii is one of four buildings that forms court yard. 3. It uses simple building structure on the purpose of openness 4. It can control view with using window. The column type of 'Lu' can be classified with 3 style. These are 5x2 Kan style, 3x2 Kan style and 5x3 Kan style. It would be assumed with the result of study that 5x2 Kan style has its origin in Hoe-Rang structure, 3x2 Kan style is originated from Joong-Moon(middle gate) structure, and 5x3 Kan is originated from Kang-Dang structure.

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

The current exploratory study attempted to investigate the influence of environment-friendly agricultural products(EAPs) perception on EAPs consumption behavior. The survey was conducted to parents of elementary school in Chung-buk area by the help of h o m teachers of each school. Out of 500 questionnaires administered, a total of 305 completed questionnaires were returned, yielding a response rate of 61%. Regarding buying behavior, 89.6% of respondents have ever bought EAPs, among them, 52.9% usually bought in a mart. The reason to buy EAPs was mostly safety(57.6%), nutrition & health(30.4%), and quality(7.0%). The 11 item representing the attitude and knowledge were analyzed, resulting in three distinct dimensions-`attitude`, `knowledge`, and `concern`. The knowledge level of EAPs was slightly higher than medium. Concerning the influence of EAPs perception on EAPs consumption behavior, the more having high knowledge and attitude level on EAPs, the more lead to the EAPs consumption behavior. This implicit the importance of education to enhance the knowledge level and positive attitude towards EAPs.

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

본 연구에서는 2006년부터 2008년까지 3년간 봄철에 PM10과 PM2.5를 채취하여 질량농도와 금속원소의 화학적 특성, 기상인자와의 관계 분석, 황사 및 비황사시의 미세먼지 특성 그리고 이동경로에 따른 농도의 특성을 고찰하였다. 연구기간동안의 PM10, PM2.5, PM10-2.5평균농도는 각각 126.2±89.8, 85.5±41.6, 40.7±54.9μg/m3이었으며 PM2.5/PM10 및 PM10-2.5/PM2.5 비는 각각 0.70, 0.48이었다. 우리나라의 북서쪽인 북경을 포함한 지역과 서쪽인 상해를 포함한 지역에서 공기덩어리가 이류 할 때 가장 높은 미세먼지농도를 나타내었다.

The investigation was initiated with data from 27 abandoned mines along with 12 locations in Kyongbuk abandoned mines. The analyses for soil pollution by heavy metal pollutants were conducted by using correlation analysis, cluster analysis, and principal component analysis. The correlation analysis indicated that Ni and pH were highly correlated compared to those of other heavy metal ions. The principal component analyses showed that the heavy metal ions might be classified into two catagories, such as antropogenic and lithogenic components. The cluster analysis was also clearly divided by two groups. The respective two groups might be Pb-Zn-Cd-Cu and As-Hg-Ni.

북한 지역의 27개 기상관측지점의 30년 바람 자료를 이용하여 고도 50 m에서의 풍력밀도를 분석하였다. 27개 지점의 연평균 풍력밀도는 58.6W/m2로 1등급에 해당하는 풍력 자원이었다. 계절에 따른 평균 풍력밀도는 겨울보다 봄에 더 높았으며, 여름에는 봄의 50% 정도의 풍력밀도를 나타냈다. 풍력밀도의 일변화를 보면 거의 모든 관측 지점에서 오후에 비교적 높은 풍력밀도와 오전 3-6시 경에 낮은 풍력밀도를 보였으며, 일변화의 진폭은 봄에 가장 컸다. 특히 내륙 중심부인 개마고원 지역과 함경북도 동북부, 평안도 남부 해안, 황해도 해안 근처에서 비교적 높은 값을 나타냈다. 장진에서의 연평균 풍력밀도는 3등급인 151.2 W/m2를 나타냈으며, 용연은 2등급인 102.4 W/m2의 값을 보였다.

우리나라는 최근 대개도국 지원국가(DAC)에 가입하여 공적원조(ODA)의 규모를 확대하고 있다. 인도네시아는 많은 부존자원과 값싼 노동력, 큰 현지시장을 갖고 있어 큰 잠재 성장력을 갖고 있다. 특히 인도네시아의 특별자치주인 아체지역은 쓰나미로 인해 큰 피해를 입었으며, 역사적으로도 많은 어려움을 겪은 지역이어서 우리나라의 원조를 희망하고 있다. 본 연구에서는 아체지역에서 필요로 하는 어선 안전에 관한 시스템과 설비 및 인프라에 대해 기술하고 이 지역에 대한 효과적인 개발 및 지원 방안을 제시하였다.

The principal objective of this study was to evaluate the perceived management performance and importance level of nutrition teachers by school administrators in the Chonbuk area. Self-administered questionnaires were collected from 142 school administrators. Statistical data analysis was completed using SPSS v. 12.0. Approximately 74.6% of the subjects were men. About 37% of subjects were principals, 33% were vice principals, and 35% were administrative directors, with over 60% aged 40-50 years(p<0.05). Among the 142 schools evaluated, 82.7% were located in urban areas and 17.3% were in ml areas. About 98% of the schools served meals in the dining room(pd0.05). Approximately 68% of the schools employed nutrition teachers and 33.4% had school dietitians(p<0.001). The result indicated that the overall importance level(4.24) was higher than the performance leve1(3.97)(p<0.001). In a survey of the degree of task performance by nutrition teachers, administrators regarded sanitation management was evaluated as the most important performance parameter(4.49), other management attributes as very important parameters(4.41), with nutrition counseling being much less important(2.76) and meal service being least important(3.29; except for classroom teachers). According to the tide of the subjects, evaluations of administrative directors were lower than evaluations of principals and the vice principals. The results indicate that nutrition teachers should not only have meal service management as their main duty, but should also be involved in constructing a life-long health management system for students and teachers by conducting nutrition education and counseling, and should be active in the development of nutrition education programs and in the duties of sanitation management of school meals.

The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being＜20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.77-3.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who bad lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mu1 Naengmyeon, Moosengchae, and Oisengchae.

The purpose of this study was to examine the appearance of norovirus in the water for food in food service institutions and the influence of physicochemical and microbial factors of norovirus in order to work out basic data to predict the detection of norovirus. Among 82 samples of water for food in food service institutions, norovirus appeared in 7 samples and the rate of appearance was 8.5%. As for the type of norovirus, one samples contained GI type (genotype GI-6) and six samples contained GII type (genotype GII-2, GII-4, GII-12). In the regression model of prediction of norovirus, the rate of appearance was correlated with NH₃-N, total solids and the consumption of KMnO₄, out of such variables as NH₃-N, total solids, the consumption of KMnO4, depth, chloride and total colony counts, and its contribution rate for effectiveness was 78.60%. In order to examine the influential factor of environment upon the detection of norovirus, Pearson's correlation analysis was carried out. The predictable regression formula for appearance rate of norovirus was expressed as -1.818 + 42.677 [NH₃-N] + 0.023 [total solids] + 0.762[consumption of KMnO₄] -0.009 [depth] -0.146 [chloride] + 0.007 [total colony counts] (R = 0.904, R² = 0.818,adjusted R² = 0.786, p < 0.05). The most influential factors upon the detection of norovirus were NH₃-N, total solids and the consumption of KMnO₄. In other words, when the measured values of NH₃-N, total solids and the consumption of KMnO₄ were higher, the possibility of appearance of norovirus increased.

본 시험은 2007년부터 2008년까지 톱밥발효우분퇴비 시용수준에 따른 오차드그라스의 생산성과 질산염축적에 미치는 영향을 구명하기 위해 난지축산시험장 조사료포장에서 수행되었다. 시험처리는 화학비료 (CF) 200 kg/ha를 대조구로하여 톱밥발효우분퇴비 (CM)를 질소기준 50, 100, 200%를 두어 처리하였다. 건물수량에서는 2년 평균 CM 200%구가 20,177 kg/ha로 CF구 19,165 kg/ha와 비슷한 수량을 보였다. 처리별 평균 조

목적: 경북지역 성인들의 사위와 안정피로의 연관성을 조사하였다. 방법: 사시안, 안질환 또는 전신질환이 없는 18세에서 35세까지의 근시안을 가진 80명을 대상으로, 교정시력, 교정굴절력, 사위검사, 융합여력검사를 실시하여 사위와 융합여력에 따른 안정피로 발생 유무를 조사하였다. 결과: 80명 가운데 52명이 안정피로를 호소하였고 이 가운데 외사위는 58.5%, 내사위는 41.5%였다. 18.5%는 근거리에서 정상으로 간주되는 0-6△의 외사위를 가지고 있었고, 81.5%는 정상범위를 벗어난 사위를 가지고 있었다. 융합여력의 크기는 사위량이 많을수록 적어졌으며, 융합여력이 사위량의 2배 이상인 사람이 28.5%이고 2배 미만인 사람이 71.5%로 조사되었다. 안정피로를 호소하는 사람 가운데 32.9%는 융합여력이 2배 이상인 사람이고, 67.1%는 융합여력이 2배 미만인 사람이었다. 결론: 사위안의 융합여력이 안정피로와 연관성이 있음을 알 수 있었고 사위안의 처방시 융합여력을 검사해야할 것으로 생각된다.