This study conducted an on-the-spot survey on the 21 national and private forest roads in the Jeollabuk-do area in order to construct a GIS-based map of the disaster-prone zones in forest roads, and built the database of the locations of the disaster-occurrence and disaster-prone zones and disaster-prone zones. In addition, it built the DB with the Raster of size 10m x 10m using the GIS program after extracting the gradients, the forest shapes, the age of stand, and the soil properties factors by referring to a 1: 25,000 digital map, a detailed soil map, and a digital map of the forest shapes in connection with forest road disasters, and then built a rainfall distribution chart(Raster) after extracting the rainfall factors using the rainfall data of the Korea Water Resources Development Corporation. The map of the disaster-prone zone in forest roads was constructed through the combination of all the completed Raster charts and the applications of the Raster calculation(Raster calculator) technique. It is expected that with a more localized and more quantitative assessment, these study results will provide the base line data for a structural and managerial improvement of the forest roads.

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.

This research was designed to develop a computer program and evaluate the nutritional balances especially the balance of fatty acids, amino acids and antioxidant vitamins for convenience foods. The Korean convenience food, Kimbab purchased from markets was evaluated by using the self-developed computer program. Contents of calories, protein and calcium were lower(1/3˚＋1/2) than the recommended levels of Korean adult woman, and the carbohydrate/ protein/ fat(CPF) energy ratio was 70: 13: 17. The mean P/ M/ S ratio was 2.2/ 1.4/ 1 and that of Ω6/ Ω3 fatty acids was 17.9/ 1, which was higher than the desirable ratio of 4~8/ 1. Average essential amino acid balance of market-Kimbab samples was within the desirable range even though the absolute amount of protein was lower than the recommended level. Contents of antioxidant vitamins (A, C &E) were lower than recommended levels. Two kinds of nutritionally adjusted Kimbab menu were established by self-developed computer program. Some of major changes was adding food ingredients such as tuna fish and perilla leaf cooked with sesame oil and soybean oil to increase Ω3 series fatty acids. Some fruits and milk were also added to the menu. The adjusted CPF ratios was 63: 15: 22 and the new values for P/ M/ S and Ω6/ Ω3 fatty acids ratios were 1.0/ 1.2/ 1/0 and 6.1/ 1 respectively. In sensory evaluation of two kinds of adjusted Kimbab, the taste and overall estimation scores were higher than unadjusted Kimbab. The computer program developed in this study might be used as a tool for the evaluation of nutritional balance of other convenience foods and menu planning.