The conservation of wetland ecosystems has a significant role in climate change. Notably, the Han River Protected Area, including the Siam-ri wetland and Janghang wetland, provides high biodiversity value. Thus, it is necessary to comprehensively evaluate the function and value of wetland ecosystems. This study evaluated the ecosystem services of Siam-ri and Janghang Wetlands located in the Han River Protected Area using the Rapid Assessment Wetland Ecosystem Services approach, a function-oriented ecosystem analysis. The results were calculated using the Ecosystem Services Index formula to analyze wetland ecosystem services. We also assessed the key ecosystem services based on a focus group interview. We identified that the supporting and cultural services index scores were relatively high in the study area. The results can provide helpful information for sustainable wetland conservation, conservation planning as primary data, and raising awareness for the Han River Protected Area.

In this study, the biogeochemistry management (BGC-MAN) model was applied to North and South Korea pine and oak forest stands to evaluate the Net Primary Productivity (NPP), an indicator of forest ecosystem productivity. For meteorological information, historical records and East Asian climate scenario data of Shared Socioeconomic Pathways (SSPs) were used. For vegetation information, pine (Pinus densiflora) and oak (Quercus spp.) forest stands were selected at the Gwangneung and Seolmacheon in South Korea and Sariwon, Sohung, Haeju, Jongju, and Wonsan, which are known to have tree nurseries in North Korea. Among the biophysical information, we used the elevation model for topographic data such as longitude, altitude, and slope direction, and the global soil database for soil data. For management factors, we considered the destruction of forests in North and South Korea due to the Korean War in 1950 and the subsequent reforestation process. The overall mean value of simulated NPP from 1991 to 2100 was 5.17 Mg C ha-1, with a range of 3.30-8.19 Mg C ha-1. In addition, increased variability in climate scenarios resulted in variations in forest productivity, with a notable decline in the growth of pine forests. The applicability of the BGC-MAN model to the Korean Peninsula was examined at a time when the ecosystem process-based models were becoming increasingly important due to climate change. In this study, the data on the effects of climate change disturbances on forest ecosystems that was analyzed was limited; therefore, future modeling methods should be improved to simulate more precise ecosystem changes across the Korean Peninsula through processbased models.

This study was conducted to analyze relationships between depression indices, mini nutritional assessment scores, and nutritional quotients among 80 elderly in Yangpyeong-gun and to identify factors that help prevent depression and malnutrition. Nutrition assessment scores were low in the high-risk group (PHQ-9 score 10), and nutritional quotient scores were lower in the high-risk group than in the normal group (PHQ-9 score 4). Interestingly, the consumption frequencies of fruits, eggs, and nuts were low in the high-risk group, and subjective health awareness, dental condition, and sleep were poorer. The total PHQ-9 score was correlated with malnutrition, body mass index, calf circumference, weight change, independent daily living, reduced meal amount, water intake, and the need for help when eating. Analysis of correlations between items of the PHQ-9 and nutritional status evaluation indices showed that a self-perceived feeling of depression, low energy, difficulty controlling sleep or appetite, negative thoughts (e.g., failure, disappointment), and difficulty concentrating were negatively correlated with total nutritional status scores. These results show that attention is required when food or water intake decreases and that deviation from normal sleep and appetite cycles flags the need to prepare guidelines to prevent depression.

In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.

This study was a qualitative investigation into the food security and food variety among the rural elderly. For the qualitative data collection, nineteen elderly people who lived in Yangpyeong-gun were interviewed individually. Food security and variety was evaluated based on accessibility and affordability. The participants seemed to have difficulty preparing their own meals and eating with their families or others. The frequency of vegetable intake was found to be high, as vegetables were available through cultivation. However, in terms of diversity, the intake of meat and milk, which are sources of protein and calcium, was found to be significantly low. This has to do with very poor physical accessibility. A lack of nutrition education was identified as the biggest reason for not following dietary therapy despite having a pre-existing disease condition. Therefore, for the elderly in Yangpyeong-gun, it is suggested that a basic nutrition policy for food supply that can increase their actual intake is more essential than education on cooking and nutrients. Moreover, periodic nutrition education or a regular counseling system for dietary therapy through local public health centers may help improve the health of the elderly.

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user’s perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi’s method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were “difficulty in dietary guidelines”, “recognizing necessity of diet therapy”, “awareness of importance of diet”, “difficulty practicing diet therapy”, and “looking for ways to practice diet therapy”. Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However, patients showed a willingness to implement dietary management to improve their quality of life and to practice dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover, patients should be educated that adherence to dietary control may be less burdensome on their families.

Recently, research on cost reduction and efficiency improvement of crystalline silicon(c-Si) photovoltaic(PV) module has been conducted. In order to reduce costs, the thickness of solar cell wafers is becoming thinner. If the thickness of the wafer is reduced, cracking of wafer may occur in high temperature processes during the c-Si PV module manufacturing process. To solve this problem, a low temperature process has been proposed. Conductive paste(CP) is used for low temperature processing; it contains Sn57.6Bi0.4Ag component and can be electrically combined with solar cells and ribbons at a melting point of 150℃. Use of CP in the PV module manufacturing process can minimize cracks of solar cells. When CP is applied to solar cells, the output varies with the amount of CP, and so the optimum amount of CP must be found. In this paper, in order to find the optimal CP application amount, we manufactured several c-Si PV modules with different CP amounts. The amount control of CP is fixed at air pressure (500 kPa) and nozzle diameter 22G(outer diameter 0.72Ø, inner 0.42Ø) of dispenser; only speed is controlled. The c-Si PV module output is measured to analyze the difference according to the amount of CP and analyzed by optical microscope and Alpha-step. As the result, the optimum amount of CP is 0.452 ~ 0.544 g on solar cells.

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

This study analyzed consumers’ recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer’s needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

This manuscript describes the relationship between climate change and forest growth, forest species, carbon stocks, and tree mortality. 1) In the aspect of forest growth, the growth of major coniferous species, including Pinus densiflora, had a negative correlation with temperature. On the other hand, major deciduous oak species, including Quercus variabilis and Quercus mongolica, had a positive correlation with temperature. 2) When considered in the aspect of the forest species distribution, various models commonly showed a decrease in the distribution of coniferous species and an increase in oak species due to climate change in the medium to long term. 3) From the carbon stock perspective, there was a difference in the estimation according to the status of forest management. Most of Korean forests will mature to become over-matured forest after year 2030 and are estimated to produce approximately 410 million ton forest biomass until 2090 with the current cutting regulations for sustainable forest management announced by the Korean Forest Service. 4) In the forest mortality, the mortality rate of the major coniferous species showed a clear tendency to increase higher temperatures while it decreased for the oak species with no verification of statistical significance. Moreover, the mortality of the subalpine coniferous species was projected to progress rapidly. considering the overall impacts described above, there should be a management strategy for coniferous species that are relatively vulnerable to climate change. Moreover, a sustainable forest plan in the aspect of ecosystem services, carbon sequestration and storage, which is linked to global issues such as Sustainable Development Goals, ecosystem services and negative emission.

본 연구는 생태계 조절 서비스 중에 하나인 기후 조절 서 비스 산정을 위한 국내 주요 생태계의 탄소 저장 지표를 산 정하는 것을 목적으로 하였다. 국내에서 진행된 선행 연구 를 바탕으로 주요 생태계 (도시녹지, 경작지, 활엽수림, 침엽 수림, 혼효림, 초지, 담수, 연안, 해양)의 탄소 저장량을 이용 하여 탄소 저장 지표를 산정하였다. 또한 다양한 측정 방법 으로 추정된 탄소 저장 지표의 불확실도를 국제기준에 따라 산정하였다. 국내 주요 생태계의 조절 서비스를 생태계 유 형, 측정 방법 그리고 저장고별로 정량화한 결과 탄소 저장 지표는 산림 생태계에서 가장 높은 값을 보였다.

북한의 산림 황폐화는 매우 심각한 것으로 보고되고 있으 며, 이를 해결하기 위해 황폐화 방지와 온실가스 감축을 목 표로 한 REDD+ 사업에 대한 관심이 높아지고 있다. 본 연 구에서는 북한 황해북도에서 10,000 ha를 대상지에 대해 다 중시기 토지피복 변화를 분석하였다. 연구 대상지의 산림 황 폐화는 계속 심해져, 1989년 7,035 ha로부터 2013년 4,293 ha로 약 39%가 감소하는 것으로 나타났다. 그에 따라 산림 탄소축적량은 약 284,399 tCO2 감소한 것으로 나타났다. 기 준선을 설정하고 REDD+ 사업에 의한 산림탄소 감소방지 량 (온실가스배출감축량)을 분석한 결과 약 364,704 tCO2가 감소하지 않고 유지될 수 있는 것으로 나타났다. 현장조사 수행이 불가능한 한계점과 단위면적 (ha)당 산림탄소축적량 을 이용할 시 북한의 수종 재적 자료가 없는 제한 하에 남한 의 자료를 사용한 한계는 향후 극복하여야 할 과제라고 판 단된다. 그러나 본 연구는 향후 북한에서 REDD+ 사업을 위 해 활용될 수 있을 것이다.

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

병해충의 분포와 발생은 기상조건과 밀접한 관련이 있다. 따라서 기후변화에 전략적으로 대응하기 위해 병해충 분야의 취약성 평가를 실시할 필요가 있다. 본 연구에서는 산림해충의 하나인 꽃매미를 통해 산림병해충 평가를 실시하였다. 꽃매미의 알 폐사율에 직접적으로 영향을 미치는 겨울철 평균기온과 1월 평균 최저기온을 통해 꽃매미 발생확률을 함수화하고, 미래 기후변화 시나리오 중 RCP4.5와 8.5 시나리오를 적용하여 산림병해충 취약성 평가를 실시하였다. 현재는 남부 해안지역과 동해안 지역만 취약성 값이 높았으나, 기후변화의 영향에 따라 강원도 산간지역을 제외한 우리나라 전반에서 취약성 값이 높게 나타났다. 특히 2050년에는 우리나라 전체 산림면적의 약 30.01% (20,688km2)에서 병해충 취약성이 높거나 매우 높은 것으로 나타났다. 이는 기후변화에 따라 평균 기온이 증가하면서 꽃매미 알의 월동확률이 급격히 높아지기 때문이다. 본 연구는 병해충 분야의 기후변화 취약성 평가 기초자료로 활용될 수 있으며, 지역별 병해충 발생과 산림관리 계획 수립을 지원할 수 있을 것으로 사료된다.

백두산 화산 폭발 시 남한 지역은 동해안을 중심으로 화산재에 의한 피해가 예상된다. 적은 양의 화산재라고 할지라도 농작물의 피해나 토양의 산성화를 유발하는 등 농업 분야에 심각한 영향을 줄 수 있다. 이에 이 논문에서는 화산재에 의한 농작물의 피해를 추정하고 구글 지도를 통해 시각화하고자 한다. 이를 위해서 화산재에 대한 피해 예측모델이 필요하다. 화산재 위험은 농작물의 종류와 화산재 두께에 따라 다르므로 피해 예측 모델의 취약도 함수는 화산재 두께와 농작물의 손상률 간의 관계를 나타내어야 한다. 이 논문에서는 RiskScape에서 정의한 화산재 두께에 따른 농작물별 손상률을 이용하여 취약도 함수를 정의하였다. 이 취약도 함수를 농작물 생산량과 가격 정보에 적용하여 화산재 두께에 따른 농작물 피해액을 추정할 수 있다. 또한, 이 논문에서는 화산재의 피해가 예측되는 강원도 지역을 대상으로 화산재에 의한 농작물 피해를 추정하였다. 연구 결과 2010년 강원도 농업 총 생산량을 기준으로 했을 때 화산재가 약 4 mm 정도 쌓이게 되면 농작물 피해액은 약 6,351억 원에 달하는 것으로 나타났다. 이는 강원도 총 농업생산액의 약 50%에 해당한다. 이 논문에서는 화산재에 의한 농작물의 1차적인 피해만을 고려하고 있다. 하지만 화산재는 토양 오염이나 시설물과 같은 농가의 자산에 잠재적인 위험을 줄 수 있다. 따라서 농업 분야 전체에 대한 총 피해 규모를 추정하기 위해서는 이와 같은 2차적인 피해도 함께 고려해야 할 것이다.

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.