목적 : 본 연구는 임상적 활용을 위하여 LOTCA-G 번역판을 사용하여 도시지역 노인의 인지기능을 알아보고, LOTCA-G 한국판 개발을 위한 기초자료를 확보하고자 시행되었다. 연구방법 : 연구대상자는 대전광역시에 거주하는 뇌손상의 경험이 없거나 치매로 진단받지 않은 65세 이상의 노인 117명이었으며 직접 면접조사 및 LOTCA-G를 사용한 인지기능평가를 통해 자료를 수집하였다. 자료 수집 기간은 2005년 3월 11일에서 4월 2일까지로 23일간 실시되었다. 결과 : 1. 연구대상자들의 LOTCA-G를 이용한 인지기능 검사 점수는 총점 104점에 평균 92.17±10.66점이었으며, 연령이 낮은 군일수록, 교육수준이 높은 군일수록 인지기능점수가 통계적으로 유의하게 높았다.2. LOTCA-G의 각 하위영역별 평가 점수는 교육수준이 높은 군인 경우에 대부분의 영역에서 유의하게 높았고, 연령이 높은 군일수록 각 영역 별로 점수가 통계적으로 유의하게 낮아졌다.3. LOTCA-G의 각 하위영역 간 관계는 실행력과 주의력/집중력을 제외하고는 모든 영역 간에 유의한 상관관계를 보였다.4. MMSE-K와 LOTCA-G의 총점수를 비교했을 때 유의한 높은 상관관계를 가짐을 알 수 있었으며, MMSE-K의 분류별 점수에 따른 LOTCA-G의 점수는 24점 이상(96.35±5.52), 23-18점(87.72±5.52), 17점(55.40±16.56)으로 각 각 유의한 차이가 있었다. 결론 : LOTCA-G를 사용한 도시지역 노인의 인지기능수준은 연령, 교육기간에 따라 차이가 있었다. 간이신경검사인 MMSE-K와 비교하였을 때 LOTCA-G는 유의미한 상관관계를 가지고 있어 연구에서 사용된 한국어로 번안된 본 도구도 인지기능을 평가하는 데 타당함을 알 수 있었다. 그러나 외국에서 개발된 LOTCA-G를 그대로 번안 하여 사용한 것이므로 문화적, 사회적 차이로 인한 문항 간 차이점이 존재하는 것으로 사료된다. 후속 연구에서는 이러한 점을 수정 및 보완하여 한국판 LOTCA-G를 개발하는 것이 필요하겠다.

군위군 오이재배지역을 정밀토양도를 이용하여 토양특성을 조사하고, 군위군 노지 및 시설오이 재배지 토양의 물리화학적 특성을 조사하여, 연작과 관행적인 토양관리로 인하여 저하된 토양의 이화학적 특성을 오이재배에 적합한 토양으로 개량하기 위한 기초자료로 이용하고자 토양조사를 실시하였다. 조사지역은 군위군 군위읍 외랑리 오이재배단지로서 주요 토양통은 토양도에 나타난 단북통과 신정통이 가장 넓게 분포하였으며, 점토함량은 시설재배지내 토양의 경우 양토이었으며, 시설재배지의 외부 토양의 경우 23.8%로 높게 나타났다. 오이재배지 토양의 화학적 특성 결과에 대한 오이재배지 토양의 적정범위와 비교하여 보면 일반적인 화학적 성질에서 서는 유효 인산의 함량이 적정범위보다 높은 것을 알 수 있으며, 치환성 양이온 함량은 시설재배지의 외부토양은 적정범위에 속하나 시설재배지 내부토양은 모두 높은 것으로 나타났으며, 최상부 토양은 매우 높으나 10cm 이하는 깊이에 따라 뚜렷한 차이는 없었다. 오이 재배지 토양 중 중금속 함량은 모두 기준치보다 높게 나타났는데, 구리의 함량이 시설재배지가 노지재배지보다 높게 나타났다. 시설재배지의 경우는 다른 곳과 달리 표토 위에 부숙이 어려운 유기물의 과량투입에 따라 표토 위의 유기물 30% 이상의 유기물 층이 존재하여 모든 양분 성분이 매우 높게 나타났다. 따라서, 안정적인 생산을 위해서는 토양분석에 따른 토양관리법의 확립이 필요할 것으로 판단된다.

지명이란 지표에 나타나는 실체에 대한 명칭이다. 세계화의 진행과 더불어 지명의 중요성과 제정과 폐지와 관련된 절차의 표준화에 대한 논의가 활발하다. 미국과 캐나다의 경우 건국 초기부터 지명과 관련된 조직을 설치하고 지명 제정의 절차와 원칙을 표준화하고 있으며, 유엔지명전문가회의에서도 이를 명문화하고 있다. 따라서 국내 지명의 경우 로마자화 표기 원칙을 개선하고 이를 널리 홍보하며 관련 국제기구에 등록하고 전문적인 문서를 데이터베이스화할 것을 제안한다, 또한 지명위원회를 상설조직화하고, 북한과의 지명관련 협의를 촉진하고 구글어스와 같은 인터넷을 활용하는 국제화와 관련된 노력이 필요할 것을 제안한다.

On the basis of 24 speakers' recorded speech this paper examines the variable deletion of w in two regional dialects, Cheonan-Asan Korean and Daegu Korean. Varbrul analyses are conducted using the 3965 tokens of (w). Results of the combined and separate analyses show that the two dialects are subject to very similar constraints in w deletion, though deletion rates and the strengths of the constraints on the deletion process are somewhat different. It is suggested that the syllable structure of young Daegu Korean speakers might be rather different from that of older speakers, and that dialect leveling from contact with Standard Korean could be the cause of this change.

The purpose of this study was to examine the mediating role of attitude, subjective norm, and perceived behavioral control on the relationships between past behavior and customers' intention to engage in voice of dissatisfaction responses. Results of the study demonstrated that the inclusion of past behavior improved the predictability of the voice of dissatisfaction response intentions. Furthermore, the mediating analyses indicated that the influence of past behavior was mediated by mediator. In the contests of voice behavior, the effect of past behavior on intention was not mediated by attitude and perceived behavioral control. Meanwhile, subjective norm mediated the relationship between past behavior and the intention to engage in voice behavior.

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4~5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, 2-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p〈.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin B1. 25.7% of middle school boys did not meet EAR for Vitamin B2, while 44.4% high school boys did not satisfy EAR for Vitamin B2.

The object of this research is to assess both the preference and the recognition on commercial cream soup by gender and age group to design reliable proposals for better product. Of 461 questionnaires handed out to residents at Daegu, Busan and Gyeongju in youngnam area. The data were analysed by chi-square test, t-test and one way ANOVA. The results are summarized as following: (1) the response rate of 78.6 percent liked soup because of it's taste, (2) respondents in ages 20~30's showed higher preference than respondents in ages 40~50's (3) main ingredient is the most important consideration as purchase, (4) vegetable cream soup and mushroom cream soup are shown as highest ranking on the recognition of soup, (5) mushroom cream soup and corn cream soup are shown as highest ranking on the preference of soup.

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.

Korea is closed to China in the geographical position and is related to China as two countries have developed similar culture, art, and social systems. Architecture is a kind of culture and has advanced in the wooden architecture with a considerable change. The study investigated a phylogenetic relationship between two countries based on characteristics of architectural universality. With comparison and analysis on the common feature and difference of the beam and structure in the wooden architecture from the Koryo and Zhejiang Province(China), the systemicity of the wooden architecture was examined. The beam is a part of timber which is consist of the wooden structure frame and also a crucial subject to understand a development process of the wooden architecture.

There was a significant difference in Japanese"s consciousness among region, age, and job. Although traditional and conservation trend is strong in Tohoku and Kyushyu, people in metropolital areas tend to stick to old customs rather than those in non-metropolis. The difference of consciousness between suburban and rural areas is getting weaker. Depending on the character of research, however, the difference in consciousness was shown between Kanto and Kansai. People in big cities exhibit different consciousness, and people in Kyushyu show entirely different consciousness even in the same area like Kagoshima. There was a significant difference in consciousness regarding morals, politics and tradition. In particular, there was a conspicuous difference in awareness among people who have different jobs. People in agriculture and fishery showed strong conservatism while peolpe in technique and business showed openness. If this research findings show the difference of consciousness in region, age, and occupation, it might provide a model of stereotype. The purpose of this study, however, is to help Koreans to reconsider the stereotype of Japan, It is hoped that this research help people to be aware of a variety of Japanese.

Temperature-dependent development studies of two aphid species, A. egomae and A. gossypii occurring in green perilla greenhouse were conducted at 15~35℃, and 16:8 (L:D h) of light period in the laboratory. The mortality of two aphid species was high in young stages (1st and 2nd). In A. egomae, the mortalitiy increased with increasing and decreasing temperature: the mortalitie at 15℃ and 35℃ were 22.3% and 15.6%, respectively. While the mortalities of A. gossypii increased with increasing temperature: the mortality at 35℃ was 50.0%. The developmental periods of A. egomae and A. gossypii ranged from 20.8days to 5.4days and from 22.6days to 9.1days at 15℃ to 30℃ of temperature resion, respectively, and were 7.2days and 10.7days at 35℃ for each species. The lower developmental threshold temperatures for total nymphs of A. egoame and A. gossypii were 9.9℃ and 4.9℃, respectively and an effective degree-days (DD) for the developmental completion of total nymph were 108.0 DD for A. egomae and 221.2DD for A. gossypii. In green perilla greenhouse, the occurrence period of A. gossypii was earlier about 15 days than that of A. egomae. When the occurrence period of two aphid species was estimated by degree-days based on lower threshold temperatures, A. gossypii occurred earlier than A. egomae in the field. A. gossypii occurred from early April and showed dominant position to late May compared with A. egomae. Whereas, A egomae started to occur from mid April and then were abundant after late May followed by abrupt population crash around late July.