The purposes of this study were to (a) measure plate waste of school lunches, (b) evaluate the nutrients actually consumed by students in elementary school foodservice. The survey was conducted between May 11 and July 1, 1998 through the practical measurement and questionnaires. Statistical data analysis was completed using SAS program for descriptive analysis and T-test. The results were summarized as follows: 1. The mean plate waste of menu group were soup, vegetable side dishes, kimchi, and meat side dish in order. 2. There was little difference between estimation and weighing of plate waste. 3. The satisfaction of children with school lunches were significantly higher for boys(73.55%) than for girls(71.13%). The highest level of the satisfaction was meat side dishes among boys and girls. 4. The majority reasons for leaving leftover were 'too big portion' and 'food is not tasty'. 5. There was significant negative correlation between plate waste and student's satisfaction. In summary, increased satisfaction with school lunches in most menus resulted in decreased plate waste rate. 6. Comparison of 13 RDA, energy, vitamin A and calcium were below recommended allowances for boys while energy vitamin A, calcium and iron were for girls. In general, the nutrient intake was more adequate for boys than girls because of the girl's lower allowances.

The purpose of this study is to first to evaluate the function of the involved upper extremity of adult hemiplegia in relation to the hand dexterity with the uninvolved hand by using Manual Function Test(MFT) to measure the function of the involved upper extremity and Grooved Peg Board Test to assessment the hand dexterity with the uninvolved hand. Second to evaluate the hand dexterity with the uninvolved hand of adult hemiplegia in relation to activities of daily living(ADL) by using Functional Independence Measure(FIM) to measure the ADL. The subjects in this study were 21 stroke patients who were admitted for intensive treatment at Department of Rehabilitation in Asan Medical Center from September to November, 1998. Data were analyze for wilcoxon signed ranks test and Spearman correlation coefficients using SPSS/PC+ program. The results of this study are : 1) Statistically MFT score at admission showed significant correlation with MFT score at discharge (p < 0.01). 2) Statistically the hand dexterity with the uninvolved hand at admission showed si-gnificant correlation with the hand dexterity with the uninvolved hand at discharge(p< 0.01). 3) The function of the involved upper extremity and the hand dexterity with the un-involved hand are poorly related variables in stroke patients(p < 0.01). 4) The function of the involved upper extremity and independence in ADL are poorly related variables in stroke patients(p < 0.01). 5) The hand dexterity with the uninvolved hand and independence in ADL are poorly related variables in stroke patients(p < 0.01). 6) In the relationships between FIM score at admission and FIM score at discharge; there were no significant differences(p < 0.01). It was difficult to compare the measured hand dexterity with the uninvolved hand in stroke patients as well as to assess the hand dexterity with the same side hand in normal, for it is in the variation between the current data used for this study and the standard data obtained from Lafayatte Instrument Company. The activities of daily liv-ing of the hemiplegic patient are largely dependent on their uninvolved hand which is thought to be vital for the rehabilitation of the hemiplegic patients. Therefore, occupa- tional therapy program in stroke patients should include improving skills of uninvolved hand.

Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices 280~290 g, soups 155~170 g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies 40~60 g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices 220~250 g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.

식물 세포벽으로보터 펙틴을 추출하는데 있어 펙틴의 중합도를 높인 고 기능의 펙티을 추출하기 위해 펙틴의 효소추출법을 사용하여 기존의 고온 산처리 펙틴 추출법과 비교하여 다음과 같은 결론을 얻었다. 1. 불용성의 WAIP로부터 일련의 산 추출 공정과 hemicellulase를 이용한 일련의 효소 추출 공정을 거친 결과, 추출물의 수율은 효소 추출법이 더 놓았다. 2. 효소 추출법에 있어 추출 조건을 다양하게 변화시켜 가며 수율을 검토한 결과, 최적의 추출 조건은 hemicellulase 1.5g을 24hr동안 38℃에서 반응시킨 것으로 나타났다. 3. 펙틴의 주요 성분인 galacturonic acid 함량으로 추출물의 펙틴 순도와 수율을 비교한 결과 산 추출물에 비해 효소 추출물은 수율은 높은 대신 순도가 낮았고 메톡실 함량은 비슷하였다. 4. 효소 추출법에서 추출한 펙틴물질은 중성당 분석, GC, HPLE등을 통해 성분을 정밀하게 분석하고 다양한 방법으로 고기능 펙틴을 추출할 수 있는 조건도 찾고, 그를 통해 정확한 식물 세포벽 모델이 제시 될 수 있을 것이다.

The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation, 4~6 hours are needed from manufacturer to CVS. Also transportation car mean temperature was 10℃ which exceeds the standard of 7℃ or below. Hamburger: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, microbes of cold holding and reheat after cold holding was within standard value. But in the case of room temperature microbes exceeded standard value. Sandwich: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, total plate counts of cold holding and reheat after cold holding was within standard value. But in the case of room temperature holding after 24 hours total plate counts exceeded standard value. In the case of room temperature holding the number of microbes increased according to the passage of time. As a reasult of food poisoning bacteria, it was negative in every test in sample against V. parahaemolyticus, Salmonella, S. aureus.

This study understands the actual conditions and problems for making traditional Korean food into the fast food. 1. Convenience to eat and nice atmosphere with friends (25%) are the best motive of visiting fast food restaurant. 2. The frequency of eating fast food is one to three times a month and the result of analysis on interrelation of human being in social anthropology represents that the fast food represents negative (-) interrelation by increasing of the age. The opinion about the fast food's nutrition is that the fast food lacks the nutrition (23.3%) and has excessive fat (40%). 3. The consumers were satisfied with the atmosphere of the fast food restaurant and unsatisfied with it's high prices. 4. The consumers' opinion on making the traditional food into a fast food was 66.4%. The consumers' opinions on traditional food to be improved are the sanitation (37.9%), the cookery (25%), the taste (11.7%), the nutrition (10.7%) and the opinions about inheritance of the traditional food is that 87.5% of people gave positive responses.

This study was undertaken to investigate dietary status, food habits, and nutritional knowledge of university students majoring in judo (n=239) and to evaluate the effect of dietary behavior on their athletic activities. Mean daily dietary intakes (3,854.0 kcal) were similar to mean daily energy consumptions (3,975.5 kcal). Average daily intakes of most vitamins and minerals were higher than Korean Recommended Dietary Allowances except for the intake of vitamin A. Self-confidence on judo affected dietary behavior of the subjects: Subjects who had more self-confidence on judo showed more interest in good nutrition and concerned more about foods which could promote their athletic activities. Many side effects were manifested after sudden weight control for judo competition during school days. Therefore, it is suggested that good education on nutrition is necessary not only for athletic students, but also for coaches and trainers of the students. Ten weeks of education on nutrition significantly improved both food habits and nutritional knowledge of the subjects. Food habits were positively correlated with self-confidence on judo. Therefore, it is suggested that improvement of food habits through good education on nutrition would be helpful to improve athletic activities of the students.

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is 103 CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at 80℃~85℃. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both 35℃~40℃ and 50℃~55℃. 4. In a Meat Pot Stew case, appearance conspicuously changed at 35℃~40℃, which resulted in losing appetite. Three soups showed a good response above at 65℃ and a very poor response at below 55℃. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above 80℃, 65℃ and 50℃. 6. Chewiness showed a good acceptability from 50℃ to 80℃ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at 80℃~85℃. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at 35℃~40℃. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at 65℃ was comparatively good but aroma and taste at below 65℃ was so bad that there was the eminent tendency to avoid tasting.

Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient intakes and the intake of instant food, convenience food & fast food between college women and their mothers. Questionaries were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women`s mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes did not concide. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher intake frequency. In the dietary pattern the college women they liked to eat flour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.

In this study, we analyze the policy related to building safety diagnosis and maintenance management and suggest improvement direction of system for building diagnosis. The US has various test methods and laws and regulations standardized on wide territory, so it is excellent in responding to changes in regulations. In the UK, the technology of the building diagnosis related field is advanced through systematic efforts of diagnosis and maintenance of the building. Therefore, it is necessary to establish and revitalize regulations related to building diagnosis and maintenance management, to revise the laws and regulations of related institutions, and to systematically cultivate manpower through specialized agencies related to diagnosis and maintenance.

많은 사용자가 함께 즐기는 온라인 게임(MMOGs)에서 IoT의 확장은 서버에 엄청난 부하를 지 속적으로 증가시켜, 모든 데이터들이 Big-Data화 되어가는 환경에 있다. 이에 본 논문에서는 딥러 닝 기법 중에서 가장 많이 사용되는 Sparse Autoencoder와 이미 잘 알려진 부하분산 알고리즘 (ProGReGA-KF)을 결합한다. 기존 알고리즘 ProGReGA-KF과 본 논문에서 제안한 알고리즘을 이동 안정성으로 비교하였고, 제안한 알고리즘이 빅-데이터 환경에서 좀 더 안정적이고 확장성이 있 음 시뮬레이션을 통해 보였다.

본 연구는 아들러의 개인심리학 관점에서 청소년들의 게임이용 동기와 목적을 설명한다. 청소년들과의 심층인터뷰 결과에 따르면 청소년들에게 게임은 공동체 안에서 인정받고자 하는 욕구를 강하게 드러내는 장이자 자신의 삶에 대한 태도를 표현하는 수단이 되고 있음을 파악하였다. 인정욕구는 공동체의식의 형 성에 따라서 적응적/부적응적 태도의 차이를 보이는데, 개인의 인정욕구가 공동체적 의식을 통해 사회 적응적인 결과를 생산하기 위해서는 또래와, 부모, 그리고 사회의 역할이 중요하다. 현대사회에서 게임은 한 개인이 공동체의식을 내면화시키며 자신의 자아를 인정받는 자아실현의 중요한 영역으로써, 게임을 배타시하거나 경멸하는 태도보다는 개방하고 관용하여 적응적으로 개입하는 태도로의 전환이 요구된다.

Background : This study was carried out to investigate the cytotoxicity in 9 extracts from 8 medicinal plants, such as leaf extract of Lonicera maackii (Llm), leaf extract of Platycarya strobilacea (Lps), flower extract of Fagopyrum dibortryis (Fdf), stem extract of Physostegia virginiana (Spv), root extract of Allium senescence (Ras), aerial part extract of Allium schoenoprasum (Aas), aerial part extract of Artemisia japonica var. manshurica (Aaj), stem extract of Caryopteris incana (Sci), and leaf extract of Caryopteris incana (Lci), on human cancer cell lines. Methods and Results : Dried plant extracts were granted from National Institute of Horticultural and Herbal Sciences. The extracts of each plant were dissolved in DMSO and stored in deep freeze at –20℃. The cell viabilities were examined by MTT assay. On SK-OV-3 cell line, Lps, Aas, Sci ans Lci showed dose-dependent cytotoxic effect. On A549 cell line, almost samples show dose-dependent cytotoxic effect, but especially Aaj showed relatively high cytotoxic effect. In case of HCT-15 cell line, Llm and Aas showed relatively high cytotoxic effect. Conclusion : These results suggested that Lonicera maackii, Platycarya strobilacea, Fagopyrum dibortryis, Physostegia virginiana, Allium senescence, Allium schoenoprasum, Artemisia japonica var. manshurica, and Caryopteris incana can be utilized as potential sources of anticancer agent due to their cytotoxicity.

본 연구는 대학생들을 대상으로 커뮤니케이션 보드 게임을 활용하여 낙관성 증진 효과를 검 증하였다. 기존 연구에서는 낙관성이 자기효능감, 성취감, 성적, 삶의 만족도, 역경 극복 등과 밀 접하게 관련이 있기에 낙관성 증진이 중요함을 강조하였다. 본 연구는 기질과 상관없이 낙관성 도 학습될 수 있다는 Seligman(1990)의 연구를 기반으로, 보다 캐주얼한 환경에서 게임을 활용 하여 낙관성을 증진시킬 수 있는 실용적인 방안에 대해 연구하고자 한다. study1에서는 사전 (t1) 검사 시 낙관주의는 M=–4.7, 그리고 사후(t2) 시기에는 M=12.8점으로 증가하였다 (***p<.001). study2에서는 실험집단(n=21)과 함께 통제집단(n=22)도 설계하였으며, 실험집단은 M=–2.4(t1)에서 M=11.5(t2)로 증가하였으나(***p<.001), 통제집단은 차이가 없었다.

본 연구에서는 사용자의 생체 신호를 반영한 감성 컴퓨팅 게임을 개발하였다. 생체 신호 측 정을 위해 GSR(Galvanic Skin Response), FSR(Force Sensing Resistor), 온도 센서(Infrared Thermometer)를 장착한 마우스를 제작하였다. 해당 마우스를 통해 게임을 하는 사용자의 생체 신호를 비침투적으로 측정한다. 측정된 데이터는 실시간으로 처리되어 사용자의 긴장도를 3단 계로 구분하며 구분된 긴장도는 반영되어 NPC(Non-Player Character)의 정서 반응과 스토리 분기의 변화를 가능하게 한다. NPC의 반응과 스토리 분기의 제작을 위해 Live 2d, Inkle Script 를 사용하였다. 본 연구를 통해 사용자의 생체 신호를 이용한 감성 컴퓨팅 게임 제작에 하나의 방법론을 제시한다.