In the present study, we conducted in-depth interviews with school dieticians and nutrition teachers to determine the local foods they were aware of and their experiences with local foods. We also aimed to obtain more detailed measures for local food vitalization and suggestions for improvements. In-depth interviews were performed with 8 school dieticians and nutrition teachers, who stated that local food vitalization was needed for school food services, because it could be a foundation for securing safefood products, student healthi mprovements, environmental protection, and the establishment of a general consumption market. However, they were aware of a higher number of disadvantages than advantages in school situations and indicated the deterioration of the quality of food products as the biggest disadvantage. The most-suggested measurement items for local food vitalization in schools included improvement of the food distribution system, expansion of education, information sharing, prevention of monopolies, improvement of food-product quality, and mass production. In addition, it was suggested that school dieticians and nutrition teachers should invest efforts in the development of excellent recipes and varied diets utilizing local foods. Therefore, system supplementation is urgently required in order for school food service officials, and consumers, to efficiently introduce and vitalize local foods. It is also necessary to foster an environment that encourages trust-based relationships with producers to maximize the effect of system supplementation. This would be the foundation for improving the health of students, improving food-service quality, nutrition management, and vitalization of the regional economy in the future, and will positively affect students’ food consumption patterns even after they become adults.

본 연구는 2010 국민건강영양조사 원시자료에서 식품섭취 조사를 실시한 대상자 8,019명 중 19~64세 연령의 성인 대상 자 4,556명(56.8%)의 원자료를 이용하여 19~64세 성인의 상 용음식(밥류, 면․만두류, 국․탕류, 찌개류) 1인 1회 섭취분 량에 대한 정보를 제공하고, 2005년 국민건강영양조사자료 를 이용하여 설정된 기존자료와의 비교를 통하여 한국 성인 의 주요 상용음식의 1인 1회 섭취분량의 변화 패턴을 알아보 고자 하였다. 밥류 중 가장 높은 섭취빈도를 보인 것은 쌀밥 이었고, 1인 1회 섭취분량은 265 ㎖로 2005년 자료로부터 설 정된 250 ㎖와 유사하였다. 두 번째로 높은 섭취 빈도를 보인 것은 잡곡밥으로 3,472의 빈도로 거의 흰쌀밥에 가까운 섭취 빈도였고, 1회 1회 섭취분량은 250 ㎖였다. 면․만두류 중 가 장 섭취빈도가 높은 음식은 라면이었고, 1인 1회 섭취분량은 500 ㎖로 기존에 설정된 400 ㎖에 비하여 25.0%의 증가를 보 였다. 칼국수와 짬뽕은 2005년 설정량에 비하여 40% 이상의 감소를 보였다. 국․탕류에서는 콩나물국의 섭취빈도가 가장 높았고, 가장 높은 섭취빈도를 보인 국은 콩나물국의 1인 1회 섭취분량은 250 ㎖로 기존 설정량과 동일하였다. 상용 음식 으로 설정된 39종의 국 종류에서 기존 설정량과 항목이 일치 하는 28종 중 11종이 1인 1회 섭취분량의 감소가 보였다. 섭 취 빈도가 가장 높은 찌개류는 된장찌개였고, 1인 1회 섭취분 량은 125 ㎖로 기존 설정량(175 ㎖)에 비하여 28.6%의 감소를 보였다. 다음으로 섭취빈도가 높은 찌개류인 김치찌개의 1인 1회 섭취분량은 200 ㎖로 기존의 섭취분량(250 ㎖)에 비하여 20.0%의 감소를 보였다. 이상의 결과에서 2010년 국민건강영 양조사 자료로부터 설정된 1인 1회 섭취분량은 밥류의 경우 큰 변화가 없었으며, 섭취빈도가 높은 주요 국과 찌개의 경우 는 감소, 면류의 경우 라면은 증가, 칼국수와 짬뽕의 경우는 감소를 나타내었다. 이러한 변화는 한국 성인 상용식품의 1 인 1회 섭취분량이 조금씩 변화되고 있음을 보여주고, 국과 찌개류 섭취량의 감소 추세는 나트륨의 저감화 정책 차원에 서 바람직한 변화로 사료된다.

In the case of Inmold injection, it is a device which conducts injection and painting. In order to design it is important composition of devices to accurate feed of film and process of analysis. It used program of plastic injection flow analysis in order to a flow aspect of resin. It might be used shape crystallization of products, design of mold and process of feed device. In the case of inmold injection, film supply equipment is one of important device. 2-dimensional designs and 3-dimensional modelings are performed for its manufacturing. Specially 3-dimensional modeling data is used in structural strength analysis by finite element method. These background data is avail of manufacture of film supply equipment. Finally it is performed mold injection test and we got the satisfactory result.

In this study, mold does not modify the overall. And core was developed as part of a separate. And not detached from the injection mold core part of the device only has to exchange. It has to perform the simulation of resin flow injection. Result of analysis, problems were observed. To create the change core of the four kinds of production prototypes and replace only with the exchange of change core operation of the injection. As a result, there were able to get a products with smooth surface.

This survey was conducted from 1992 to 2005 in the major apple producing districts in southern part of South Korea including 4~8 cities, to know the occurrence and damage level of two major pests, Carposina sasakii and Grapholita molesta that attack apple fruit. The fruit damage by G. molesta during the harvest period ranged from 0.02 to 1.64%. A tendency of higher damage of G. molesta was observed after 1997 compared with the previous years. The other hand, the fruit damage by C. sasakii was 0.02 to 1.30%, and the damage level was very low with fruit damage of ＜ 0.3% except 1998. The orchard infested with G. molesta was 13 to 71%, while 12 to 57% with C. sasakii. The rates of orchards where fruit damage by G. molesta was found were higher than those by C. sasakii after 1997. The tendency of fruit damage rates in the orchard where the most fruit damage was found was same with the trend of orchard rates infested with the pests. The maximum damage rate by G. molesta was 20.0% in 2005, while 4.5% by C. sasakii in 1998. The damaged shoot rates by the first generation G. molesta was 0.1~8.1%, and it had a positive correlation with the rates of fruit damage during the harvest period. Consequently, it is concluded that G. molesta is dominant species compared with C. sasakii in commercial apple orchards recently.

호박의 지방산 조성에 관하여 gas chromatography법으로 분리 정량하여 다음과 같은 결과를 얻었다. 호박의 일반성분은 수분 57.3%, 탄수화물 40%, 조단백질 2.2%, 조지방 0.1%, 조회분 0.4%이었다. 지방산은 15종이 검출되었고, 호박의 성장일수에 따른 지방산 조성의 변화는 C_14:0, C_15:0, C_16:1, C_17:0, C_18:0, C_18:1등은 20일 경과된 때가 많았으나 시간이 지남에 따라 점점 감소하는 경향을 보였으며, C_20:2, C_20:3, C_20:0은 어린 호박에는 검출되지 않았다. 그리고 C_18:3인 경우는 완전히 노랗게 익은 것이 어린 것일 때보다 90% 정도 증가하였다. C_16:0의 경우는 C(22.5%), B(22.9%), A(26.6%)를 보여 커짐에 따라 증가되었으며, C_16:1와 C_18:1의 경우는 A가 가장 적고 C가 가장 높았다. Docosahexaenoic acid와 eicosapentaenoic acid의 전구체인 ω-3 fatty acids인 α-linoleic acid가 44.8%로 가장 많았으며, linoleic acid(17.2%), stearic acid(3.5%) 등이었다. 그리고 polyunsaturated fatty acid가 62.2%이었고, n-6은 17.4%이었으며, n-3/n-6 ratio는 2.6이었다.