This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children’s Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.

In this study, we analyzed the dietary style of Chinese singles; in addition, the effect of convenience food consumption on the quality of life of singles was evaluated through construct model development on the relationship between the frequency of consumption and satisfaction with convenience food and quality of life. A statistical analysis of 153 surveys from Tianj was conducted using SPSS 12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of the data was confirmed by an exploratory factor analysis and Cronbach's alpha coefficient. The measurement model was confirmed as appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of a factor analysis were as follows. Dietary style was categorized into four factors. The level of satisfaction with convenience food was categorized into seven factors and quality of life was categorized into four factors. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. For the level of satisfaction with convenience food based on dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. The results of all tests indicated that the model satisfied the recommended level of goodness of fit index and thus, the overall research model was appropriate. The current study highlights the increased interest in eating habits of singles and is necessary for further improvement in nutrition education.

이 연구는 블루베리 즙을 첨가하여 젤리의 제조조건을 최적화하고자 하였다. 16개의 블루베리 즙을 이용한 젤 시료는 Design Expert 프로그램을 이용하여 제조하였으며, 최적화를 위해 블루베리 즙(100～200 g), 설탕(40～160 g), 젤라틴(8～20 g)의 양을 독립변수로, 텍스처, pH, 관능평가 항목을 종속변수로 각각 선정하였다. 반응표면 분석법을 사용하기 위한 실험설계로 중심합성계획을 이용하였다. 각 항목별 최적조건은 Canonical 모형의 수치 최적화(numerical optimization)과 모형적 최적화(graphical optimization)를 통하여 선정하였으며, 그 중 가장 높은 desirability를 갖는 최적점을 선택하여 지점 예측(point prediction)을 통해 도출한 결과, 각 독립변수의 예측된 블루베리 즙을 첨가한 젤리의 최적값은 블루베리 주스 133.63 g, 설탕 160.0 g, 젤라틴은 12.78 g이었다.

When two raters assign discrepant ratings in writing assessments, a method of resolving the differences should be applied to improve the accuracy of scores reported to examinees (operational scores). The present study, in an attempt to locate the most effective resolution method for the current context where not only experienced but also novice raters participate in assessment, examined tertium quid method as compared to averaged original scores of experienced and novice raters. The results of paired t-tests and interrater reliability estimates for seven pairs of raters showed that the ratings of experienced and novice raters were significantly different from each other. To investigate the accuracy of averaged and tertium quid scores, Pearson correlation was conducted by correlating the two resolved scores with criterion score (standard for decision making). Tertium quid scores correlated much higher with the criterion than the averaged scores across seven sets of scores for all six categories (Content, Organization, Style and Quality of Expression, Language Use, Mechanics, and Fluency), thereby providing a positive evidence for tertium quid method as score resolution. The study suggests for future research that it is not sufficient enough to test the efficacy of resolution methods without considering sources of rater variability.

폴리플루오렌(polyfluorene) 기반의 양이온성 공액 고분자를 형광 공명 에너지 전달(fluorescenceresonanceenergytransfer;FRET) 에너지 주게로, fluorescein(Fl)이 레이블 된 단일 가닥 DNA(ssDNA-Fl)를 에너지 받게 물질로 이용하여 DNA 검출 시스템의 감도 향상을 위한 연구를 수행하였다. FRET 속도는 에너지 주게-받게 간 거리에 매우 민감하여 주게-받게 간의 거리가 감소함에 따라 FRET의 효율은 증가하나, 이와 동시에 광 유발 전자 전달 (photo-inducedchargetransfer;PCT)이 경쟁적으로 일어난다. 이러한 PCT 과정은 FRET과 경쟁관계에 놓여있으며, FRET에 의해 유도된 센서 신호의 실질적인 세기를 감소시킨다. PCT 형광억제 현상 역시 거리에 매우 민감하여 주게-받게 간 거리가 증가함에 따라 지수함수적으로 감소한다. 따라서 에너지 주게 및 받게 사이의 거리를 조절하고 FRET과 PCT 간의 경쟁을 제어하기 위해 Layer-by-Layer(LbL) 기술을 도입하였다. 정전기적 인력에 따른 전해질의 흡착을 이용하여 전해질 다층 박막을 제작하고 전해질 층수를 달리함으로써, FRET 주게인 양 이온성 공액 고분자와 FRET 받게인 ssDNA-Fl 사이의 거리를 분자 수준에서 조절하였다. 이를 통해FRET에 의해 유도된 fluorescein의 형광 세기를 제어할 수 있음을확인하였다. LbL 기술을 이용한 분자 수준의 에너지 주게-받게 간 거리 제어를 통해 FRET과 PCT 사이의 경쟁을 제어함으로써 FRET을 기반으로 하는 고분자 바이온 센서의 DNA 검출 감도를 향상시킬 수 있으리라 예상된다.