부산, 양산, 울산 지역에 거주하는 주부 308명을 대상으로 장류에 대한 소비형태를 조사하였다. 된장의 경우 조사대상자의 67.2%가 일주일에 1∼2번 정도, 22.7%가 하루에 한 번 이상 식사준비에 이용하였다. 교육수준으로 볼 때 초등졸과 중졸 주부들의 이용빈도가 높았다. 된장의 마련방법은 46.9%가 집에서 담그며, 그 중 55.3%는 직접 만든 메주를 이용하고, 30.7%는 친척으로부터 가져온 된장을 먹고, 22.4%는 시판 제품을 구입하여 먹고 있었다. 집에서 담그거나 친척으로부터 가져다 먹는 가장 큰 이유는 맛 때문이었으며 시판 제품을 이용하는 이유는 편리하다는 것이 가장 컸다. 시판 된장의 이용은 울산지역에서, 연령은 낮거나 교육수준은 높을수록 이용율이 높았다. 고추장은 61.9%의 주부가 일주일에 1∼2번 정도, 25.4%가 하루에 한 번 이상 이용하였다. 집에서 담그는 경우는 51.1%, 시판 제품을 이용하는 경우는 22.3%로 소비 정도와 마련방법이 된장과 유사하였다. 청국장은 냄새 때문에 조사대상 주부의 60.3%가 거의 이용하지 않고 있었으며, 이용하는 경우에도 대부분이 시판 제품을 구입하면서 다른 장류보다 이용율이 크게 낮았다. 간장은 일주일에 1∼2번 정도 이용하는 경우가 가장 많았고, 국간장보다는 진간장을 더 많이 이용하는 것으로 나타났다. 마련방법으로는 국간장은 집에서 담그는 경우가 31.0%, 친척으로부터 가져다 먹는 경우가 29.5%, 시판 제품을 이용하는 경우가 38.1%로 나타났고, 주부의 연령이 낮을수록 교육수준이 높을수록 집에서 담그는 비율이 낮았다. 진간장은 65.0%가 시판 제품을 이용하고 있었다.

대구지역 남자 대학생의 체중조절지향 및 체형에 따른 식습관 및 기호도, 영양지식을 조사하기 위하여 대구 C대 남학생 219명을 대상으로 설문지 및 신체계측을 통하여 조사한 결과는 다음과 같다. 1. 조사대상자의 평균연령은 19.8±2.3세였으며, 평균 신장 및 체중은 173.8±8.7cm 와 65.8±7.9Kg, 그리고 평균 BMI는 21.9±2.4로 한국인 체위기준치의 표준신장 172.0cm, 체중 66Kg, 평균 BMI 22.3과 비슷한 수준이었다. 조사대상자들이 생각하는 이상적인 신장과 체중은 179.3cm와 70.4Kg로 이는 대체로 실제보다 큰 체형이었으며 이때 BMI는 21.9였다. 2. 스스로 평가한 자신의 체형은 '보통이다' 혹은 '여위었다'라고 생각하는 대상자는 72.7%였으며. 이상적으로 생각하는 체형은 '약간 살찜'이라고 답하였다. 체중조절에 대한 관심은 '좀 더 살찌기를 원함'이라고 답한 대상자가 74명으로 전체의 33.8%였고, '여위기를 바람'이라고 답한 대상자는 47명으로 전체의 21.5%였으며, '지금의 상태에 만족함'이라고 답한 대상자는 98명으로 44.7%였다. 3. 평소 식사량은 많은 편으로 '먹을 수 있는 최대의 양을 먹는다'고 답한 수는 전체 조사대상자의 40.6%였으며 체중군별로는 과체중군이 48%로 가장 높았다. 각 체중군이 가장 중점을 두고 식사를 하는 시간은 '저녁식사'였다. 식사의 규칙성은 전체 조사대상자의 51.6%가 '아침'을 규칙적으로 먹는다고 답하였으며 저체중군은 점심을 불규칙적으로 하는 것으로 조사되었다(51.1%). 식사를 거르는 이유는 '시간이 부족해서'라고 전체 조사대상자의 60.3%가 답하였으며 과체중군에서 '습관적으로 식사를 거른다'가 다른 군보다 높게 나타났다. 자신의 식생활에서 가장 문제가 되는 것은 '불규칙한 식사시간'이라고 조사 대상자의 45.2%가 답하였다. 4. 영양관련 정보를 습득하는 경로는 조사 대상자의 49.8%가 '신문이나 잡지, TV'라고 답하였으며 '부모님', '학교수업' 및 '영양관련 서적' 등 이었다. 반면에 '영양관련 지식의 습득이 전혀 없다'라고 대답한 조사대상자도 26.5%나 되었다. 식품군별 섭취빈도조사 결과 '저체중군'은 '육류'의 섭취빈도가 높은 반면 '과체중군'은 '채소'의 섭취빈도가 높게 나타났다. 5. 영양관련 지식에 대해서는 각 체중군은 20점 만점에 평균 15점을 기록하였다. 이들 체중군 사이에는 유의적인 차이가 없었으며 조사 대상사의 연령이 증가함에 따라 영양관련 지식은 상대적으로 감소하였다(p〈0.05). 6. 체형에 따른 식품섭취빈도는 일반적으로 '곡류 및 면류'를 가장 선호하였으며, '야채류 와 '기호식품 및 간식류'의 선호도도 높은 편이었고 '햄, 소세지'에 대한 선호도는 모든 체중군에서 낮게 나타났다. '김치'의 섭취빈도가 각 체형군에서 고르게 가장 자주 섭취하였다. '과체중군'은 다른 군에 비해 '쇠고기'와 '기호식품 및 간식류'의 섭취빈도가 낮아 유의적인 차이를 보였다(p〈0.01). 저체중군'은 '과체중군'에 비해 육류의 섭취빈도가 높은 반면 '과체중군'은 야채와 과일 섭취빈도가 높았다. 이상의 결과로 남학생의 체형에 대한 올바른 인식과 이에 따른 식사행동이나 식습관의 바람직한 방향을 위하여 영양학의 이해나 영양교육이 필요할 것으로 사료된다.

The purpose of this study was to investigate the understanding of dietary consciousness and define the relationship of housewife attitude of middle class residence in Puchon city. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for F-test and Duncan's multiple range test. The main findings of the research were as follows: The food related perchasing place was supermarket(91%), ordinary market(77%), department store(68%), special store(58%), common purchase(37%), convenience store(22%) and communication marketing(13%). The clothing perchasing place showed in the order of department store(71%), special store(65%), ordinary market(52%), common purchase(23%), supermarket(18%), convenience store(15%) and communication marketing(10%). Dietary cosciousness of housewife on foods, clothing, and housing related items was significantly different, specially 20's housewife was concerned about foods and 30's housewife was housing(p<0.05). The behavior consciousness of housewife was significantly different between age, education level, family type and income(p<0.05). Highly educated housewife showed a tendency to spend money and times for food related fields, and to buy clothes in a department store for breaking stress(p<0.05). However, low education level and extended family type housewife got more conservative consciousness on traditional fermented food making(p<0.05). Most of young housewife answered that the making of bread, cookies, soybean paste soup, children clothes and handicraft led to positive consciousness(p<0.05). Especially high life satisfaction housewife preferred to make a dosirak(lunch box), dinner, children clothes and handicraft(p<0.05).

A survey was carried out to investigate consciousness level of health. A total of 499 people living in Seoul and the vicinities were asked to fill out the questionnaire during the period from the October 1997 to the January 1998. Among the 532 answers collected 33 was imcompleate data, and 499 answers were used for the statistical analysis by using SPSS program. The most worried disease was cancer(27.6%), indigestion(23.0%), liver trouble(14.8%) and high blood pressure(14.8%). The perception of Korean on health and food habit indicated that food habit was considered the most important factor for the maintenance of health, as appeared in 28.9% of the subject. Eighty-seven percent of the respondents thought that health food is necessary for the health.

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

본 연구는 부산시 영도구 일부 지역의 주부들을 대상으로 영양지식, 식생활가치관, 체형인식도, 식생활 태도 등을 분석하여 지역사회를 위한 영양교육 프로그램 마련을 위한 기초자료를 제공하고자 계획되었다. 자신의 체형이 정상임에도 불구하고 본인 스스로가 정상체중이 아니라고 인식하는 주부는 38.1%로 나타났고, 그 중 30.5%가 과체중으로, 2.5%는 비만으로 인식하고 있었다. 영양지식 점수의 분포는 good 62.7%, excellent 37.3%이었으며, 식생활태도의 분포는 good(63.6%), fair(32.9%), excellent(3.1%), poor(0.4%) 순으로 나타났다. 식사 시에는 `맛의 즐거움(27.6%)`과 `영양 섭취(27.1%)`에 높은 비중을 두는 것으로 나타났으며, 배고픔을 해결하는 것`이 23.1%, `습관적으로 먹는다`가 22.2%이었다. 식생활 태도는 `영양 섭취`와 `맛의 즐거움`에 가치를 두는 그룹이 좋은 것으로 나타났으며, 다른 연령층에 비해 3·40대 주부의 영양지식 점수가 높았다. 식생활태도는 20대 주부가 가장 좋지 않은 것으로 나타났고, 나이와 영양지식은 높은 음의 상관을 보였으며, 식생활 태도와 영양지식, 식사다양도와 식생활태도, 식사다양도와 영양지식은 높은 양의 상관을 나타내었다.

최근 IMF 체제하에서 우리경제의 탈출구로 수출확대가 강조되고 있으며, 우리나라의 중소기업들도 수출로 이 난국의 돌파구를 찾겠다고 노력하고 있다. 중소기업이 제한된 자원을 가지고 국제시장을 개척하기 어려운데도 불구하고 높은 수출성과를 올리는 중소기업이 있는가 하면, 그렇지 못한 기업들도 있다. 본 연구는 이들 중소기업간을 구분하여 주는 수출관련변수가 무엇인지를 발견해 보고자 탐험적으로 시도되었다. 선행연구들의 고찰을 토대로 하여 작성된 설문지를 부산지역에 소재 하는 167개 중소수출업체를 대상으로 직접방문면담조사 하였다. 수집된 자료를 판별분석해 본 결과, 수출성과(수출이익률과 수출증가율)에 의해 구분한 4개 수출중소기업군(경쟁우위군(고수출이익률-고수출증가율), 현상유지군(고수출이익률-저수출증가율), 성장잠재군(저수출이익률-고수출증가율), 그리고 상대적열위군(저수출이익률-저수출증가율))을 구분하는 주요한 변수로는 자사상표부착 수출비중, 수출지역수, 국내수출경쟁업체수, 국외수출경쟁업체수, 수출주력제품수, 수출거래처수 등으로 나타났다. 이러한 발견점을 토대로 하여 중소기업의 수출성과를 향상시키기 위한 방안을 결론에서 제시하였다.

본 연구는 한국 기업의 북미 시장에서의 해외직접 투자 실태를 조사하고 현지 시장에서의 현지화 전략 부문 중 현지 마케팅을 중심으로 한 마케팅 전략을 분석하고 성공적 현지 마케팅에 영향을 주는 주요 전략 변수를 파악하는데 목적이 있다. 연구결과 첫째, 북미 시장은 해외 직접투자 건수 면에서는 중국에 이어 2위를 차지하고 있으며 투자 금액 기준으로 1위를 기록하고 있어 북미 시장이 한국의 해외진출 기업 중 가장 중요한 시장으로 평가되고 있다. 둘째, 북미 진출의 최우선 동기는 전세계에서 구매력이 가장 큰 시장으로 북미자유무역협정 체결에 의한 역외국에 대한 차별 관세 및 비관세 장벽 회피와 기존의 현지 시장을 보호하고 미개척 지역인 인근 남미 시장의 교두보를 확보하는 데 있다. 셋째, 한국기업의 경쟁 우위는 `적절한 가격에 적절한 품질`인 가치 경영에 있다. 즉 중 ·고급 기술로 중간 또는 중 ·고가의 제품 포지셔닝 전략을 취하고 있다. 넷째, 기술적 우위, 제품력, 시장 경험 등의 이전이 마케팅 성과에 영향을 미치는 것으로 나타났다. 다섯째, 현지시장 마케팅 프로그램은 현지화보다는 표준화에 비중을 두고 있다. 여섯째, 북미 시장에서도 원산지 효과와 심리적 거리(psychic distance) 요인이 발견되었다. 일곱째 국제화과정(entry mode)에서 점진적 국제화 과정을 보여주고 있으며, 국제화에 대한 기업의 태도는 현지시장 중심(polycentric)적인 태도 즉, 현지 최고경영자에게 의사결정을 대폭 위임하는 양상을 보여주고 있다.

The purpose of this study is to analyze the historical and environmental background of the straight-line-shaped plan emerged in northeast region of China during the Qing dynasty. This raper is mainly based on the writings in Yeon-haeng-rok. The results are summarized as follows: First the necessity of a lot of sunshine due to the cold climate in that region made the people select the plan that rooms to be added side by side. Second, it was not necessary to build the house with non-straight-line-shaped plan due to the reason that the northeast region of China is so vast and the size of the house lot was not limited. Third, the condition of family income somewhat affect the shape of plan to be straight-line-shaped, which is much economical to construct a house than other shape of plan. Fourth, the way of living of the people in that region during the Qing dynasty made the house plan straight-line-shaped which is convenient to sit either on the floor or on the chair within a room. Fifth, straight-line-shaped plan became an adequate means to represent the hierarchy of the use of inner space of a house and eventually became an architectural norm of this region.

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.