현행 내진설계 기준과는 달리 내진설계기준연구(II) 에서는 6층 미만의 건물도 내진설계를 적용하도록 제안하고 있다 이 제안서가 향후 내진설계 기준의 근간이 된다면 저층 건물에 대하여서도 내진설계가 수행되어야 할 것으로 예상된다 지진의 세기로 구분할 때 국내의 약지진동 지역으로 구분되며 이와 같은 지역에서의 저층 건물의 초과강도 계수 \Omega는 매우 크다고 기조의 연구자들이 보고하고 있다 따라서 본 연구에서는 국내 4층 RC 모멘트 연성 골조의 경우에\Omega를 고찰하고자 스팬과 경간(bay)를 변화시키면서 모델을 설계하고 이를 2차원 push-over 해석하였다 수치해석 결과 경간의 수 또는 스팬 길이가 증가함에 따라\Omega의 값이 증가하는 추세를 보였다 이는 내진설계시 우발 비틀림 모멘트를 고려함으로 스팬 길이 또는 경간 수의 증가에 비하여 외부기중의 설계강도증가율이 크기 때문이다 또한 외부 기둥의 강도증가는 강기동-약보 모델에 근접한 붕괴기구를 형성하므로 \Omega의 증가에 영향을 미치는 것으로 고찰되었다

The issue of health and nutritional wellbeing becomes one of the utmost concerns for the welfare of the elderly in a society of increased aging populations. This study was conducted to assess nutritional state and to identify possible dietary factors that might influence health and nutritional state of the free living elderly women. Two hundred sixty two elderly women, aged 60-90 who are actively participating in a continuing education program for the elderly in Seoul area, were interviewed using a dietary habit questionnaire and a 24-hour recall. Anthropometric measurements such as heights, weights, body mass index, and tricep skinfolds and dental status were significantly different between the two age groups, 〈75 and ≥ 75 years of age. Sixty eight percent of the subjects were using nutritional supplements regularly, in the descending order of vitamin-mineral supplements(40%), botanicals(27.6%), tonic drinks(16%), and health foods(13.2%). For hot beverages, our study subjects drank coffee (33.6%) and green tea (17.9%) frequently, followed by doongulae, job's tears, citron and kyulmyung tea. With regard to micronutrients, vitamin C intake was found to be lower in the group aged over 75 compared to that below 75 (p〈0.05). Calcium intake was significantly higher among the elderly with good dental status followed by the groups with gingivitis, denture, and missed teeth with poor chewing abilities (p〈0.05). The amount of personal spending money was found to be a significant contributing factor (p〈0.05) to the energy and nutrient intake in an individual. The results of the present study can be applied to the identification of the possible factors that might intervene the aging process, to the planning of the nutrition education program, and to the development of health food products for the promotion of health and nutrition of the elderly women.

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the SAS/PC+. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

The several sacrificial rites foods in east coast areas Kyungpook province, Pohang, Youngduk, and Uljin, were surveyed. For the anniversary menorial service, the food items in these reas were mainly rice(Bab'), soup(Guk'), stew(Tang'), fruits, neats and fishes, alcohol which are the typical food items for any other area in Korea. In this east coast area, the seaweed was used more often than in inner land area for this rite food. Four kinds of rice cake(Ddeok' or Pyun') were surveyed for this rite. For the baked food item(Geuk'), the fish squid and the Alaska pollack were used frequently for Geuk'. For the fruits dishes, 3 items were the basic. Tang' which was made with the various fishes, were used very frequently. For the religious memorial service for god to guard the household, the displayed food items were different from depending on the type of the god to guard the household, however, the general display of the food items was almost the same as in land area. For the winter sacrificial rite, the boiled rice(97%) and Bakpyun' was used mostly for the Ddeok'. For the Guk', bean sprout was used mostly, however, the seaweed soup was also used(7%). The fish Tang' was the most used one(35%). For young-deung-je', which implied th safe guard of the household, most of the food items are similar to those of the normal sacrificial rite, however, the fishes which were not fishy were used. The housekeeper arranged the rite to catch a large amount of the fishes and to hope the wellbeing of the household, Poong-yer-je is so called as Byul-sin-gud'(a practice of an exorciser). The food items for this Poong-yer-je' were almost similar to those of the winter sacrificial rite, however, Geulpyun' was mostly used for the Pyun'. In addition that, the red-bean Si-ruddock', Baekpyun', and Yung-ddock'(a dragon cake) were used for this rite, At the end of the sacrificial rite, Yong-ddock' was served to the dragon king which was believed in sea.

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

For the purpose of disclosing estimated annual incidence rate and causative factors of traumatic spinal cord injury and obtaining basic data for the establishment of effective measures to prevent this injury, the medical record of 204 cases of Seoul residents with spinal cord injury which admitted in 46 general hospitals and National rehabilitation center located in Seoul, including Sam Yook Rehabilitation Center and Jung Ang Hospital in Kyungi do and occurred in 1995 were analyzed. The results were as follows: 1) The estimated annual incidence rate of traumatic spinal cord injury in 1995 of Seoul residents was 20.5 per million population. This incidence rate was the highest in the 40th years (34.1), followed by in the 50th years (26.5) and in the 20th years (25.6) in descending order. 2) The incidence rate ratio between male and female was 3.5:1. 3) The leading cause of injury was the highest in traffic accidents (42.2%), followed by falls from elevation (29.4%) and falls on the same level (9.8%). 4) Traffic accident mainly occured from 20th years to 40th years and falls from elevation in 50th years. 5) The level of spinal cord injury was the highest in cervical cord (63.2%), followed by the thoracic cord (21.1%) and lumbosacral cord (15.7%). Traffic accidents mainly caused in cervical cord injury whereas thoracic cord injury and lumbosacral cord injury were caused from falls from elevation. Above theconsiderations in mind, it suggested that in order to prevent traumatic spinal cord injuries, safety education of falls from elevation should be focused on the 20th years and 50th years male, moreover safety education of traffic accidents will be needed in the 30th years and 40th years male.

거제도 노자산지역의 식물군집구조를 파악하기 위해 43개 조사구(각 조사구당 10m×10m)를 거제휴양림 임도 주변과 노자산 북사면에 설정하고 식생조사를 실시하였다. 식생조사자료를 이용 TWINSPAN에 의한 classification과 DCA에 의한 ordinationqnstjr을 실시하였다. TWINSPAN분석과 DCA분석 결과 소사나무군집(군집I), 소나무군집(군집II), 졸참나무군집(군집(III), 고로쇠나무, 느티나무, 비목나무, 까치박달 등을 우점종으로 하는 낙엽활엽수군집(군집IV)의 4개 군집으로 분리되었다. 식물군집구조 분석 결과 노자산지역의 식생은 소나무→졸참나무군집→낙엽활엽수군집으로 생태적 천이가 이루어질 것으로 판단되었으며, 소사나무군집은 해발고도가 높고 건조한 지역에 나타나는 토지극상으로 판단되었다.

본 연구의 목적은 한반도 남부 지역에서의 지진동 감쇄식을 개발하는 것이다 활용가능한 계기 지진 자료로부터 지진원 및 지반 매질의 특성을 추정하고 그 값을 입력 요소로써 사용하였다 확률진동이론에 의하여 최대 지반가속도 및 의사 속도 응답스펙트럼을 모사하여 이로부터 최대지반 가속도 및 의사 속도 응답스펙트럼에 대한 감쇄식을 지역규모 및 진원거리의 함수로 개발하였다

1998년 5월 3일부터 11월 8일까지 한려해상국립공원 중 거제도 일대에서 양서류 및 파충류상을 조사한 결과 양서류는 총 2목 5과 9종, 파충류는 1목 3과 9종이 관찰되어 덕유산 주왕산 설악산 국립공원 등, 타 국립공원의 생물상보다 상대적으로 풍부한 결과로 나타났다. 특정야생동물로 도롱뇽, 두꺼비, 산개구리, 아무르산개구리, 무자치, 능구렁이, 실뱀, 살모사와 까치살모사 등 9종의 양서류 및 파충류를 관찰 및 탐문으로 조사할 수 있었다. 또한 외래종인 황소개구리가 1개 지역에 집중 분포하였는데 국립공원구역에 더 이상 확산되는 것을 막기 위한 특별한 관리가 요구되었다.

한려해상국립공원의 금산지역 벽련-대장봉 계곡부(해발 200~650m)의 해발고와 사면부위에 따른 산림구조를 조사하기 위하여 해발고와 사면부위에 따라 48개 조사구를 설정하였다. 교목상층의 밀도. 평균흉고직경, 흉고단면적의 범위는 각각 820~1873본/ha, 10.7~14.6cm, 17.7~22.2m2/ha이었으며, 해발고가 높아질수록 교목층 전체의 밀도는 감소하는 반면 평균흉고직경과 흉고단면적은 증가하는 경향이었다. 해발고가 높아짐에 따라 중요치가 증가하는 경향을 보이는 수종은 신갈나무, 때죽나무, 당단풍, 팥배나무 등이었으며. 감소하는 수종은 해송, 소나무, 산벚나무, 산딸나무, 사스레피나무 등이었다 사면하부에서 상부로 갈수록 중요치가 증가하는 수종은 쇠물푸레, 굴참나무, 팥배나무 등이었으며, 감소하는 수종은 때죽나무, 비목, 느티나무 등이었다. 계곡 정부를 제외할 때 해발고가 높아질수록 종수, 균재도, 종다양도가 증가하는 것으로 나타남으로써 인간의 간섭이 비교적 심하였음이 시사되었다. 계곡정부를 제외한 해발고대간 유사도지수는 42.0~7l.8%, 사면부위간 유사도지수는 74.8~76.7%로서 사면부위보다 해발고에 따른 종구성 상태의 차이가 심한 것으로 나타났다. 수종별 중요치에 의하여 cluster분석한 결과 계곡하부의 졸참나무-소나무군집, 계곡중부의 사면 중, 하부와 계곡상부의 서어나무-활엽수군집, 계곡중부의 사면상부에 위치하는 굴참나무-서어나무군집, 계곡정부의 신갈나무-때죽나무군집 등 4개 군집으로 구분되었다. 종상관 분석 결과 졸참나무, 소나무, 해송 사스레피나무 등 4개 수종간, 서어나무, 느티나무, 말채나무 등 3개 수종간 유의적인 정의 상관이 있었다.

한려해상국립공원 거제도 학동지역 동백나무림 천연기념물의 식물군집구조와 식생관리 방안을 제시하기 위하여 대상지에 46개 조사구를 설정하였고, 식생조사를 실시하였다. DCA분석과 평균상대우점치 분석 결과 46개 조사구는 동백나무군집, 동백나무-사스레피나무군집, 동백나무-참식나무군집. 편백-동백나무군집 등 4개 군집으로 나누어졌다. 군집별 천이경향은 동백나무-참식나무군집은 참식나무로의 생태적 천이가 진행될 것이며, 나머지 3개 군집은 현 상태로 유지될 것으로 판단되었다. 본 대상지의 식생관리는 천이억제형 식생관리가 바람직 할 것으로 보이며, 식생관리에서 제거해야 할 수종으로 단기적으로는 편백. 참식나무, 사스레피나무 3종이며, 까마귀쪽나무, 후박나무, 나도밤나무, 산벚나무, 졸참나무 등 5종은 장기적인 관리대상 수종이었다.

본 조사는 1998년 5월부터 9월까지 총 8일간 한려해상국립공원 지역의 관속식물상을 조사한 결과 125과, 396속, 573종, 83변종, 11품종 3교잡종 총 670종류(taxa)로 조사되었다. 이 중 남해지역은 117과, 296속, 373종, 53변종 7품종, 3교잡종 총 436종류(taxa), 가라산지역은 73과, 129속, 153종, 16변종 2품종 총171종류(taxa), 통영지역은 97과 280속, 475종, 53변종, 5품종, 1교잡종 총 434종류(taxa)로 각각 조사되었다. 한려해상국립공원 지역은 도로와 이들 주변의 위락시설 및 관상수 농장 등으로 인해 다른 국립공원 지역과 비교할 때 식생의 파괴가 심각한 것으로 조사되었으며, 이들 지역의 특징적인 식생과 식물상을 적극적으로 보전하기 위한 대책이 시급히 필요하다고 판단된다.

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, 85~90% of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p〈0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids(3.1~3.6%) and more soluble solids than rice vinegar speciality. Lactic acid contents were also high and it came from lactic acid fermentation in the early stage of the vinegar manufacturing process. Other organic acids such as malic, citric and succinic acid were also detected. Free amino acid analysis showed that alanine, arginine and leucine contents, which were known as a main characteristics of rice vinegar, were especially high. In addition, a considerable amounts of glutamic acid and aspartic acid which were known as a mild effectors of acidic taste in rice vinegar products were detected.

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

위암발증의 원인을 밝히기 위하여 설문조사를 통하여 강원도 화천군에 거주하는 주민들의 일반사항, 생활습관 및 영양섭취실태와, ELISA법으로 Helicobacter pylori 감염률을 조사하였다. 조사 대상자는 40∼69세까지의 지역주민 169명으로 남자 79명, 여자 90명이었으며 그 결과는 다음과 같다. 조사 대상자의 학력은 65.7%가 초등학교 이하였으며, 월수입은 60%가 50만원 이하였다. 대상자의 62.7%가 농업에 종사하였고 자녀수는 64.3%가 3∼5명이었으며 대상자의 34.5%가 흡연을 하고 있었고 68.4%가 음주를 한다고 대답하였다. 대상자의 전체 평균신장은 156.7㎝로 여자는 150.1㎝, 남자는 164.4㎝ 이었다. 평균체중은 61.1㎏으로 여자의 체중은 57㎏, 남자는 65.7㎏이었으며 BMI는 전체 평균 25.5%로 여자는 24.8%, 남자는 20.1%이었다. Helicobacter pylori의 감염률은 전체 조사대상자의 66.3%이었으며, 여자의 67.7%, 남자의 64.6%가 감염되었고 연령별로는 40대의 70%, 50대의 62.2%, 60대의 69.4%가 각각 감염된 것으로 나타났다. 일상 생활 요인에 따른 Helicobacter pylori의 감염률은 흡연의 정도가 심하고 학력이 낮으며 월수입이 낮을수록 높은 경향을 보였다. Helicobacter pylori의 감염여부에 따라 감염자와 비감염자의 영양섭취량을 조사해 본 결과 비감염자는 감염자와 비교해서 에너지, 총단백질, 동물성 단백질, 칼슘, 비타민 C 섭취량이 높은 경향을 보였으며 철분과 niacin의 섭취량은 낮은 경향을 보였다.

1991년부터 1993년까지와 1995년부터 1997년까지 각각 3년 동안 광주시 근교지역 각 농가에서 광주시 보건환경연구원 가축위생연구부에 병성감정을 의뢰한 원유를 대상으로 젖소 유방염의 발생양상과 원인균의 항생제에 대한 감수성의 경시변화를 조사분석한 결과, 체세포수검사 양성율은 11.1%로부터 8.0%로 감소되었으며 원인균의 발생율은 Staph. sp.가 49.7%이었고 다음은 E. coli가 23.2%, Strep. sp.가 10.4%, Bac. sp.가 7.2%의 순이었는데, 이의 항생제에 대한 감수성은 전반적으로 크게 저하되었다.