This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

According to the measurements at Seoul Metro subway, the sound level at the time of subway arrival ranged from 77.0 to 92.5 dB(A). The highest level was 92.5 dB(A) at Line-1, and the lowest level was 77.0 dB(A) at Line-5. The sound level of departure ranged from the lowest level of 82.9 dB(A) at Line-5 and the highest level of 95 dB(A) at Line-1. The indoor sound level at subway ranged from the lowest level of 87.2 dB(A) (Line-6) to the highest value of 92.1 dB(A) (Line-1). The results of this study also showed that the sound level at subway platform with Platform Screen Door(PSD) showed 81.8 dB(A) but 89.1 dB(A) without PSD. The sound reduction effect of PSD showed 7.3 dB(A) at platform. Consequently, the sound level in Korean subway was found to exceed the standard set for the American Public Transportation Association (85dB(A)).

본 시험은 사료용 옥수수 검은줄오갈병 피해 다발지역의 발병실태를 조사하여 종합적인 방제기술 개발에 필요한 기초 자료를 확보하고자, 2006년부터 2007년까지 제주도를 제외한 전국을 대상으로 수행하였다. 검은줄오갈병의 발생은 지역에 따라 차이가 많았으며, 발병이 심한 지역은 경기(이천), 전북(고창, 김제), 전남(영광), 경북(김천, 영주), 충남(천안, 보령)이었다. 옥수수 검은줄오갈병 다발지역에서 파종시기가 4월 26일5월 15일까지 파종이 발병이

It is a fact that domestic performance art has been sharply progressed but it is focused on only performance quality technique, not on safety of performers and the audience. It is a pity that people's effort to keep safe stage environment have not traced to innovative change, eventually leading to be forced to perform under hazardous condition. This study is to find out and identify that domestic regulation and accident cases are investigated and compared with cases of advanced countries, to verify that performer and the audience are main elements to develop performance art. And it is to show more effective safety measure after pointing out hazardous elements. Research change is limited to review only performance ones of all cultural facilities and to review accident cases from these places to show reasonable safety measures for stage facilities. Operation manager covers almost all of areas such as devices, management, despite a fact that they take charge of stage facilities, illumination, sounds, already. Some conclusions are as follows; 1) performance theatre-related regulations should be established again. domestic safety standards for performance theatre safety should be established. 2) characteristic and purpose of performance place should be clarified at the stage planning and design of them 3) operation expert performance place is required to be trained to cover emergency situation at any time.

본 연구는 지방자치단체 및 지역사회복지 서비스 공급에서 자발 혹은 자원부문(the voluntary sector)이 가지는 중요성에 착안하여, 이의 자원화를 통해 지역사회복지 서비스를 향상시킬 수 있는 방안을 모색하는 데 목적을 두고 있다. 이를 위해 본 연구는 다음과 같은 몇 가지 측면에 논의 및 분석의 주안점을 두었다. 첫째, 자원봉사 활성화가 지역사회복지 서비스 향상에 미치는 이론적 논거를 파악했다. 둘째, 이러한 이론적 근거를 바탕으로 자원봉사를 활성화하기 위해, 경북 북부 지역의 자원봉사 활동실태, 사회복지시설 관련 자원봉사 활동실태, 자원봉사조직 관련 자원봉사실태 등을 조사하면서, 각 유형의 파트너십 및 네트워크를 집중 분석했다. 본 연구에서는 연구의 목적 달성을 위하여 문헌연구를 통한 실증분석의 연구방법을 주로 사용하였는데, 국내․외의 학술서 및 학술지를 비롯하여 각종 연구보고서, 학위논문, 정부와 공공기관의 각종 통계자료, 인터넷 자료, 기타 월간지와 계간지 등을 중심으로 하였다. 문헌 연구로 부족한 것은 지역사회복지 관련 담당 공무원과 NGO 그리고 주 수혜자들과 자원봉사 조직 관련 전문가들을 심층 면접하여 보완자료를 수집하였다. 사례지역의 자원봉사활동을 분석한 결과, 낮은 참여율과 낮은 지속율, 학생이나 주부 위주의 참여, 자원봉사자에 대한 교육 부족, 전담기구의 부족 및 자원봉사 육성․추진기관 간의 네트워크 부족 등의 문제점을 안고 있는 것으로 나타났다. 지역사회복지 네트워크 구축의 목적은 공동체 사회를 만드는 데 있다. 이를 위해서는 지역 내에 있는 사회복지 이용시설과 수용시설, 보건소, 시민단체와 의사협회나 변호사 등의 전문가단체, 종교기관, 지방정부 등이 망라된 지역복지 네트워크를 형성하는 것이 필요하다. 그리고 자원봉사센터가 직접적으로 복지서비스를 제공하지 않더라도 자원봉사센터가 지역단위의 사회복지 네트워크를 구축하는 구심점이 되어 복지 네트워크 형성을 주도해 나가야 한다.

This study aims to present the fundamental strategies for improving the Indoor Air Quality ( IAQ ) in newly unoccupied apartment units. The results of this study can be summarized as follows, The field survey of 160 newly unoccupied units with airtight doors and windows showed that the concentrations of HCHO and TVOC were higher than the standards. The emission rates of HCHO and TVOC were proportional to the height. The small chamber test of pollutant concentration for building materials showed that pollutants were emitted dominantly from the wood furnishings and adhesives.