The purpose of this study is to observe the influence education experience (home, school, and mass media) on reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes. The study also sought to promote strategy and suggest effective activation plans for the vitalization of behavior of reducing food-related wastes. The study subjects were 412 adult consumers who answered a structured questionnaire. The main findings are as follows: First, the scores of home education experience were 3.61±0.71, which was the highest, and 3.45±0.74 for school education experience, which was the lowest. Second, according to factor analysis, the reducing practice behavior of food-related wastes was converged purchasing, using, disposing and leading behavior. The scores of disposing behavior were 3.79±0.67, which was the highest, and 2.87±0.82 for leading behavior, which was the lowest. Third, the common variables influencing the reducing practice behavior(purchasing, using, disposing and leading) of food-related wastes were home education and mass media and the powerful variable influencing was home education. The results of this study can be used as basic data for the development of educational programs for effective food-related waste reduction.

The plastic waste problem is deepening all over the world. Plastic wastes have serious impacts on our lives as well as environmental pollution. The production and use of plastics increases every year, but once they are produced, they usually roam the earth for hundreds or thousands of years to pollute the environment. Although there is growing interest in plastic issues around the world and environmental regulations are being tightened, but no clear solution has yet been found. This study suggests Environmental degradation index (EDI). EDI can help raise consumers’ attention to plastic wastes. In addition, EDI will contribute to reduce them in the future. As far as we know, this is the first study. We developed EDI for the confectionery packaging. This study defines four factors that may affect the environment of confectionery packaging: greenhouse gas emissions, energy consumption, methane emissions, and packaging space ratio. Then we quantify the value of each element and compute EDI as the sum of the four component values. In order to evaluate the feasibility of EDI proposed in this study, confectionery-packaging materials distributed in Korea were collected and analyzed. First, the types of confectionery are classified into pies, biscuits, and snacks and basic data was collected. Then the values of the four components were calculated using existing research data on the environment. We can use the proposed EDI to determine how much a product packing affects the environment.

The purpose of this study was to investigate the fad dieting status and needs of nutrition education on healthy dieting in male and female collegians according to the desired loss weight. The subjects were 611 students (287 males, 324 females) from universities in Gyeonggi and Gangwon provinces in Korea. The subjects were divided into the following four groups based on the difference between their current body weight and their desired body weight: no desired weight loss (WL0), desired weight loss less than 5 kg (WL5), desired weight loss 6 to 10 kg (WL10), and desired weight loss more than 11 kg (WL11). The fad dieting status was surveyed using a questionnaire about 11 selected trendy dieting methods. The higher desired weight loss group showed higher current weight and BMI in both males and females. Self weight overestimation was higher in the females than in the males, and in the WL10 group than in the other groups of males. As desired loss weight increased, weight loss trials and experienced trendy dieting types increased in both males and females. In the male subjects, the experience of the half meal diet and the chicken breast diet was significantly associated with the desired loss weight. In females, trials of more trendy diet types including the half meal diet, cereal diet, fasting, and Atkins diet were significantly associated with the higher desired loss weight. The need for nutrition education on healthy dieting was high among all the different desired weight loss groups, showing that a minimum of 60% of subjects in each group answered ‘necessary and strongly necessary’, with the highest in the WL11 group in both males and females. From these results, desired loss weight is associated with higher current weight status, unhealthy weight control practices, and needs for nutrition education in both male and female subjects. Therefore, in the future, nutrition education programs should give greater attention to providing healthy dieting methods for young collegians who desire more weight loss.

현재, 하수처리분야에서 MBR 공정은 대부분 침지식 분리막에 의존하고 있다. 하지만, 실제 적용현장에서는 유지관리 및 막오염 제어의 어려움 그리고 낮은 처리 flux로 인해 대안이 필요한 실정이다. 본 연구에서는 이러한 침지식 MBR의 문제점을 보완하고자 가압식 분리막을 이용한 85m3/일 규모의 MBR 공정을 구성하여 운전 특성을 고찰하였다. 슬러지 원천감량 기술을 결합한 가압식 MBR공정은 분리막 내부로 MLSS와 공기를 동시에 주입함으로써 40~50 LMH의 높은 여과 성능을 나타냈을 뿐 아니라 약 60%의 잉여슬러지 감량효과도 보여 주었다.

본 연구는 비만 여성을 대상으로 1일 300~400 kcal의 섭취 열량을 제한하는 프로그램(대조군)과, 열량의 제한은 없이 음 양 체질에 따라 식품의 종류를 선택하는 프로그램(실험군)을 8주간 실시하여 체중 감량 효과를 비교하였고, 결과는 다음과 같다. 1. 대조군과 실험군 모두 체중감량 프로그램 참여 후 유의 적인 체중 변화가 있었으며, 대조군은 평균 1.1 kg, 실험군은 2.8 kg의 체중이 감량되었고, 실험군 내에서는 음체질이 3.3 kg, 양체질이 2.3 kg 감량을 보였다. 프로그램 참여 후 대조군 과 실험군 모두 체지방, 체질량지수, 허리둘레, 엉덩이둘레가, 실험군은 체지방, 체질량지수, 가슴둘레, 허리둘레, 엉덩이둘 레가 유의적으로 감소하였으며, 실험군이 대조군에 비해 감 소폭이 더 큰 경향을 보였다. 2. 대조군의 경우, 1일 섭취 열량이 프로그램 실시 전 2,061.0 kcal에서 실시 후 1,588.4 kcal로 약 17%가 감소하였다. 반면, 실험군은 프로그램 실시 전 1,679.6 kcal 에서 체중감량 프로 그램 실시 후 1,810.6 kcal로 약 7% 증가하는 상반된 결과가 나타났다. 영양소 섭취 상태를 살펴보면 대조군은 체중 감량 프로그램 실시 후 지방과 단백질, 당질, 나트륨, 콜레스테롤, 나이아신, 비타민 B1, 아연, 인, 칼슘의 섭취가 각각 유의적으 로 감소하였다. 실험군은 탄수화물과 식이섬유, 칼슘, 인, 철 분, 비타민 A, 비타민 B2, 비타민 C의 섭취량이 유의하게 증 가하였다. 3. 대조군과 실험군 모두 프로그램 실시 전 음양 식품의 섭 취빈도에 차이가 없었으나, 프로그램 실시 후 실험군에서 양 체질인은 음성식품을, 음체질인은 양성식품을 섭취하는 빈도 가 유의하게 증가하였다. 4. 프로그램 실시 후 대조군은 헤모글로빈 수치가 유의적 으로 감소하였으나, 실험군은 헤모글로빈 수치가 유의적으로 증가하였고, 혈당, 혈중 총 콜레스테롤과 중성지방이 유의적 으로 감소하였다. 이상과 같이본 연구에서는 체질식이를 섭취한 경우, 체중 감소가 더 효과적으로 나타나고, 영양소 섭취상태도 개선되 는 것으로 나타났다. 이에 앞으로 식습관과 질병의 연관성 및 질병에 따른 체질식품의 효과 유무에 대해 더 많은 연구가 필요하다고 사료된다.

The performance of the new aerobic digestion system combined with inorganic sludge separation unit and sludge solubilization unit, CaviTec II, is evaluated. Anaerobic digester effluent sludge is used for feed sludge of CaviTec II system. By addition of CaviTec II, the amount of cake generated is reduced by 27%, and the soluble nitrogen is reduced by 92%.

The purpose of this study was to investigate the effect of rapid weight reduction for short duration on serum enzyme and stress hormone in high school wrestlers. Subjects were composed of 7 student wrestlers whose wrestling careers were 3years over. Subjects were reduced 5% of their body weight by exercise, reducing food and sauna method for three days. On the basis of the results analyzed in this study and consideration of many pre studies related it, the result could be drawn as follows. First, Data analysis of 5% weight reduction on CPK, post level revealed more significant increase than pre level(p<.05). Second, Data analysis of 5% weight reduction on LDH, post level revealed more significant increase than pre level(p<.05). Data analysis of 5% weight reduction on Epinephrine, post level revealed more significant decrease than pre level(p<.05). Data analysis of 5% weight reduction on Norepinephrine, post level revealed more significant increase than pre level(p<.05). In conclusion, rapid weight reduction gives an effects on decreasing wrestlers' physical fitness suddenly during the match because of changing rapidly of serum enzyme and stress hormone in the body. I hope that more studies will be followed on serum enzyme and stress hormone in rapid weight reduction of weight class competition players in the future.

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.