우리의 실생활과 산업 현장에서 인공지능·로봇이 일상화되기 시작하면 서 인공지능·로봇에 의한 인간 노동의 대체가 증가하고 있으며, 그 속도 또한 한층 빨라지고 있다. 이에 논 논문은 인공지능·로봇의 상용화에 의 해 발생할 수 있는 인간 노동 및 일자리의 대체에 따른 소득 불평등의 심화와 이에 대한 해결방안으로 제기되고 있는 로봇세 도입의 쟁점과 동 향 등을 분석하는 것을 목적으로 한다. 최근 인공지능·로봇의 상용화와 자동화 시스템의 도입으로 노동과 일자리의 대체가 빠르게 진행되고 있 는 가운데 로봇세 도입 논란이 가열되고 있다. 로봇세 도입에 반대하는 사람은 로봇세의 도입이 조세 형평의 원칙 위배와 기업의 경영 악화로 이어져 자본주의 경제질서의 근간을 저해할 수 있다고 주장한다. 반면에 로봇세 도입에 찬성하는 사람은 인공지능·로봇의 상용화에 따라 일자리 대체와 실업·빈곤 문제가 심각하게 나타나고 있으므로 인간의 일자리 상 실에 대한 보전과 생존권 보장, 그리고 재교육 등을 위한 세수 확보 수 단으로 로봇세의 도입이 필요하다고 주장한다. 이처럼 인공지능·로봇에 의한 인간 노동 및 일자리의 대체 경향이 강하게 나타날수록 로봇세 도 입을 둘러싼 논란은 앞으로 훨씬 더 증폭될 것으로 예상된다.

2011년 3월에 발생한 동일본 대지진 이후 일본은 제4차 산업혁명과 인공지능 기반 사회에 대한 전략을 재검토한다. 이러한 배경에는 인공지능 기술발전의 필요성뿐만 아니라 고령화와 같은 다양한 사회적 문제 해결에 대한 정책적 관심이 내재되어 있다. 또한 인공지능의 발전 속도와 인공지능 사회에 대비한 기반 구축 간의 간극을 줄일 수 있는 방안을 모색하고자 하는 정부의 의지도 작용하고 있다. 이러한 문제인식 하에 본 연구에서는 일본의 인공지능 가이드라인과 인간중심의 인공지능 사회원칙 속에서 보여지는 인공지능의 내용과 전략을 체계적으로 분석하고 있다.

2021년 1월 20일 출범한 바이든(Joe Biden) 행정부는 트럼프 행정부 (Donald Trump) 하에서 추진된 미국 우선주의(American First) 정책 에서 벗어나 동맹국과의 협력을 강화하는 외교·안보정책을 추진하고 있다. 이러한 바이든 행정부의 정책은 중국 및 북한에 의해 초래될 수 있는 지역 정세의 불안정성을 미연에 차단하려는 일본의 국익과 일치한다. 이런 점에서 스가(菅義偉) 정권은 미국의 대(對)중국 견제정책과 북핵 문 제 해결에 적극 편승할 것이다. 이러한 문제인식 하에 본 연구에서는 일본의 대외정책이 일본 국가의 특수성과 미일안보체제의 제도적 규정력에 의해 미국에서의 정권교체와 상관없이 일관된 방식으로 표출되고 있음을 밝히고 있다.

The purpose of this study was to investigate eating behaviors related to snack and self-purchasing snack (SPS) among elementary school children. Self-administered questionnairs were completed by 352, 5th and 6th grade elementary school students living in 3 different regions which included apartment region in Bundangn, Sungnam (apartment group, n=116), residences in Seodaemun-Gu and Mapo-Gu, Seoul (kang-buk group, n=103) and residence in industrial region in Sungnam (industry group, n=133). The results were as follows: A significantly higher proportion (64.7%) of the apartment group had breakfast every morning than those of kang-buk (48.6%) or industry (52.1%) group (p<0.01). As for the frequency rate of snack and self-purchasing snack (SPS), 53.9% of the subjects answered taking snack more than once per day, 22.8%, once for few days and 23.3%, almost not. However, 15.5% of the subject had SPS once or more per day, 30.7%, 1-2 times per week and 22.4%, almost not. Those of apartment group showed significantly lower SPS frequencies (p<0.01), since higher proportions answered having SPS 1-2times per week (40.9%) and almost not (31.3%) compared to other groups. The reasons for having SPS turned out to be 'hunger' 54.7%, 'being habitual', 15.9%, 'bing bored', 15.7% and 'with peers' 13.7%. When subjects selected SPS foods, they considered taste (31.5%), price (23.0%), mood at the time (14.1%), sanitorial aspect (10.2%) and quantity (10.1%) rather than nutritional aspect (7.2%). Subjects' pocket money was estimated as 3736 won per week and SPS expense per time as 706 won. But subjects who spent more than 2000 won for SPS expense were significantly higher (33.0%) in apartment group than those of other groups (p<0.01). The favorite snack items that subjects having at home were fruit, ice cream, milk and yoghurt, cookies, ramen and bread in order. And favorite SPS items turned out to be ice cream, cookies, duckbokki, frozen bars, gum, chocholate and candy in order. The frequency rate of SPS were evaluated to be significantly related by several variables: those living in apartment area (p<0.01), those taking breakfast regularly (p<0.01), those of normal weight status by Rohrer index (p<0.05) and those receiving less pocket money (p<0.01) showed lower SPS frequency rate.

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were 4.15±0.91, 4.06±0.96 and 3.25±1.01 respectively. But the average practice score of 'food habits' was greater(3.58±1.06) than 'purchasing food materials (3.19±1.19)' and 'eating out(2.54±1.05)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances (4.31±0.97) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance (4.28±0.87) and practice(3.87±1.04). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of 4.04~4.19. But the practice score of 'avoid heavy use of oils' was the lowest(3.39±0.97). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest(4.37±0.78) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great (3.92~3.99). But the practice score of 'purchase organic/low chemical foods(2.77±0.98)' and 'don't purchase genetically modified food(2.99±1.41)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance(3.35±0.96) but the practice score(2.47±0.10) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice(2.45±1.06) rather than importance score(3.22±1.03). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p〈0.05) and health status (p〈0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p〈0.001), type of residence(p〈0.05), and self assessment of weight(p〈0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

The purpose of this study is to examine current foodservice management practices at free congregate meal service for elderly people. Forty seven meal service centers as well as randomly selected Seoul and Kyunggido area were surveyed and interviewed and results were summarized as follows: The cost of each meal(lunch) was ranged from 1,300 won to 1,500 won and 68% of target centers were severed over 100 meals per day. Meal time for lunch begins from 10:30 am to 12:00 because great portion of elderly didn't take breakfast frequently. 52.3% of centers severed meal 5 times per week, just weekdays. 21.3% of centers employeed dietitian, 63.8% of center employeed cook. 95.7% of center were supported labor force by volunteers. Volunteer was important contribution to free meal service. Utilizing the labor force more effectively is thus a major challenge facing manager in each center. Ideal supporting system of free foodstuff, foodbank was still minor source of securing foodstuff. Most of centers(46 centers)served lunch, only one of them served breakfast and lunch. Government was the major financial sponsor, the second of them was religious organization. The large portions of financial support provided only food cost of total meal service budget. Most of center adapted self-service system. Standardized recipes were not developed and meal preparation was controlled under the experience of volunteers. Recording system of nutrition management, production control, storage and inventory control was not adapted by most of sites. It is suggested that in order to meet the change of the patterns of social and family structure, the service of the center should be offended in urban area and it is necessary to develop systematic management models for the center. It was suggested that not only financial support but also systematical support on management by the local government may be necessary to meet the goal of supply nutritionally balanced food at center.

The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.

The contents of articles on nutrition in life cycle, health and disease in the Korean daily newspapers were analyzed for the evaluation of the trends in nutrition information in mass media. Among 922 articles pressed from January 1960 to June 1996, articles on nutrition in life cycle were most frequently appeared, which is followed by articles on nutrition in disease, health foods and other related food and nutrition informations. There was a deep contrast in that the proportion of articles on nutrition in life clyle decreased from 58% in the 60's to 33% in the 90's, and those of nutrition in disease, and health foods increased from 23% and 5% in 60's to 34% and 18% in 90's, respectively.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered 3000~5000 won for lunch and 5000~15000 won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

This study was designed to investigate clinical features, allergy-inducing substances as well as foods, and nutritional behavior of allergic patients. Sixty-eight adult male and 78 adult female patients were surveyed by using the self-developed questionnairs. The results were as follows: 1. The common target organs of allergic symptoms included bronchus, skin and nose. 2. 37.7% of the subjects did not recognize their allergy inducing substances. Among the known substances, house-dust mite, food, temperature and weather change, pollens, smoke, air pollution materials, drugs and even stress provoked symptoms. 3. As for the food allergy, a number of foods were found to be implicated in allergic reactions. These foods included pork, chicken, seafoods such as mackerel, crab & shrimp, milk, egg, peanut, apple and pupa. Symptoms and signs of food reactions included urticaria, asthma, and rhinitis. 4. The nutrition adequacy ratio (NAR) of energy was below 0.75 for male patients and about 0.80 for female patients. And 24.0% of the subjects were regarded as excellent, 31.5% as fair, and 44.5% as poor in food related behavior evaluation.

The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.

국민소득의 증대는 사회 구성원들의 생산 및 소비활동의 다양화, 고급화 및 대량화를 초래하였고, 특히 식생활 문화의 변화와 물 사용량이 증가하여, 사회적 문제로 부각되고 있는 고함수율 유기성슬러지(하수슬러지, 축산분뇨, 음식물쓰레기)등의 대량 발생을 야기하고 있는바, 약 4억톤/년에 달하는 유기성슬러지의 국내 총 발생량 통계로 미루어 볼 때, 폐기대상 유기성 슬러지의 문제는 당면 해결해야할 과제이다. 이에 최근 다양한 유기성슬러지 처리방법 중 유기성자원고형화기술을 이용한 펠릿연료화에 대한 연구가 많이 이루어지고 있다. 본 연구는 유기성 슬러지 및 폐자원을 원료로 연료화에 그치는 것이 아닌, 펠릿의 흡착특성을 확인하고 흡착제로서의 활용가능성을 평가 하였다. 흡착특성 실험을 위해 회분식 흡착장치를 Pilot 규모로 제작하였으며, 활성탄과 제조한 펠릿을 각각 10g씩 넣었으며, 100ppm 암모니아 가스를 이용하였고, Air 유량은 2.5 L/min 암모니아가스유량은 0.5 L/min 으로 설정하였다. 황화수소는 50ppm 황화수소 가스를 이용하였고, Air 유량은 2.5L/min 황화수소가스 유량은 0.5 L/min 으로 설정한 후 순환시켜 30분, 1시간, 2시간, 4시간 단위로 4회 샘플링하였다. 그 결과 활성탄과 제조한 펠릿은 모두 99%의 암모니아 흡착능을 보였으며, 황화수소의 경우 상대적으로 적지만 50ppm에서 30ppm까지 낮출 수 있는 것으로 나타났다.

과거부터 현재에 이르기까지 문명의 발생은 물과 함께 이루어졌으며, 이는 인간의 생존에 있어 물이 얼마나 기초적이고, 중요한 요소인지 알 수 있게 한다. 하지만 생활수준의 향상과 함께 발생되는 하･폐수의 양은 증가하여 수질악화 또한 빠른 속도로 진행되고 있는 실정이다. 이러한 결과는 수처리에 관한 관심도와 처리방법에 대한 다양한 연구가 진행되었는데, 근래에는 물리적, 화학적, 생물학적 처리방법 등 다양화되었다. 하지만 기존 기술의 경우, 투자대비 공공수역의 수질개선 효과는 미미하기만 하다. 영산강수계의 경우, 강우시 농경지로부터의 잔류 영양물질 배출부하량은 공공수역에 배출되는 총 오염물질부하량의 50% 이상으로 나타나고 있어서, 농경 잔류영양물질 저감을 위한 보다 경제적이며 효율적인 관리 기술이 필요한 실정이다. 본 연구에서는 토양생물에 의한 Vermiculture의 영양물질 저감기작을 이용하여 영산강 수계 공공수역에서의 오염부하관리 가능성에 관한 기초연구를 수행하였다. Vermiculture에 의한 지렁이의 영양물질 섭생 mechanism에 따르면, 농지에 부가되는 비료성분 중 일정범위의 잔류영양물질을 에너지 대사 및 세포화에 소비하게 되어 수계 배출 T-N/T-P 부하량을 최대 5.0×103/19×103 [kg/yr] 만큼 저감시킬 수 있는 것으로 확인되었다. 즉, 고비용의 특정 처리설비를 설치하지 않더라도, 친환경농법에 의한 토양생물 서식여건 개선을 통하여 지렁이 서식밀도를 증가시켜준다면, 농경 잔류영양물질의 효율적인 관리가 가능할 것으로 사료된다.

Proper management of small rural watershed is important since it does affect water quality improvement of larger scale watershed. Therefore, effective small watershed management guideline including participatory program of local people is required to achieve water environment improvement. Feasibility of water quality goal, short and long-term watershed management plan and funding sources were investigated by field monitoring of Hampyungchun watershed which has characteristics of rural stream, and literature review. The relevant parties and their roles fer watershed management were identified and suggested. A hybrid model, that is mixture of government driven model and NGO model, is recommended for watershed management organization in this study.