• Journal of Nutrition and Health
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• v.40 no.5
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• pp.435-450
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• 2007

To find out what foods and dishes are being consumed by people with dyslipidemia, we have researched which food groups and dish groups are utilized in order to use for nutrition educations. The data was obtained from participants in 2001 KNHNS using the 24hours recall method. Ages over 30 years old are used for the analysis. Food and dish group intakes are analyzed by gender, age, residence, education, and economic status. Dyslipidemia are divided into A, B and C groups using guideline of dyslipidemia. The differences in food consumption were analyzed and assessed by GMDVF, DDS and DVS. SAS and SPSS were used for the data analysis. Overall, In food group, people in B and C (with dyslipidemia) have higher intake levels of vegetables, while people in A (without dyslipidemia) have higher intake levels of fruits (p < 0.05). In dish group, people in B and C (with dyslipidemia) have higher intake levels of rice dish, soups and kimchi, while people A (without dyslipidemia) have higher intake levels of breads and snacks, salad and fruits (p < 0.05). In the dietary patterns of main food group (GMDVF), the pattern excluding dairy (11011) revealed the highest proportion in all groups. DDS = 4 has the highest proportion in all groups. The proportions of subjects with the low dietary diversity score increased in B and C (with dyslipidemia). Food groups that most people do not consume were dairy and fruits. The level of DVS in A (without dyslipidemia) is higher than in B and C (with dyslipidemia). With these results, it is shown that people with dyslipidemia had worse quality patterns of food intake than those without dyslipidemia. Thus we should emphasize the balanced diet and educate people how to choose foods. So it is necessary to develop food guide for people with dyslipidemia.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.658-667
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• 2002

This study was conducted to investigate frequently consumed menu patterns by the area and season, using the 24-hour recall method. Subjects were 1,041 living in five different Korean rural areas for the spring, autumn and winter. The purpose of this study is to suggest the menu pattern in rural areas for the basic data of the nutrition education program and nutrition intervention project by the area and season. The result are following : Most frequently used basic menu patterns, excluding side dishes, were rice＋soup in Yeoju, Hoensung and Jungup, rice＋stew in Ulsan, and only rice in Chungju. The most frequent menu pattern by the number of side dish was rice＋soup＋kimchi＋1 side dish in Yeoju and Ulsan were rice＋stew＋kimchi in Hoengsung, and was rice＋soup＋2 side dish in Chungju and Frequently used menu patterns by the kind of side dish weer rice＋soup＋kimchi＞rice＋stew＋kimch＞rice＋kimchi＞noodle＋kimchi in the order The most frequent menu pattern was rice＋soup＋kimchi in spring and autumn, and was rice＋stew＋kimchi in winter. The mean adequacy ratio(MAR) in spring and autumn was higher than that in winter. MAR in Ulsan is higher than that of other areas. With these results, we can conclude that there are difference in menu pattern by the season and area. For the nutrition program in the community, menu patterns should be carefully examined by the season and area. The results from this study can be used as basic data for nutrition education program in Korean rural areas.

• Journal of Energy Engineering
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• v.21 no.2
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• pp.124-132
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• 2012

This study presents the simulation results of Photopia when a lecture room with north-facing windows were illuminated by two different types of daylighting systems to improve the imbalance in its lighting conditions. Especially, the candela power distribution curves (CDCs) on a clear sunny day at the summer solstice, reaching $80^{\circ}$ in solar altitude, were analyzed with respect to the illuminance available at task areas (work planes). The difference between its illuminance on the north and south areas exceeded 1,000 lux without any daylighting system. This, however, decreased drastically with the application of a daylighting system. When a light tube system was introduced, it reduced from 906lx to 603lx and, even further to 308lx with the application of a dish concentrator system. Generally, the performance of a light tube system was greatly influenced by solar altitude while its effect on the dish concentrator system was rather negligible.

• Journal of Institute of Control, Robotics and Systems
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• v.17 no.4
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• pp.388-396
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• 2011

Sun tracking system is the most important subsystem in parabolic dish type solar thermal power plant, since it determines the amount of thermal energy to be collected, thus affects the efficiency of solar thermal power plant most significantly. Various types of sun tracking systems are currently used. Among them, use of photo sensors to located the sun(which is called sensor type) and use of astronomical algorithm to compute the sun position(which is called program type) are two of the mostly used methods. Recently some uses CCD sensor, like CCD camera, which is called image processing type sun tracking system. This work is concerned with the analysis of sun tracking performance of various types of sun tracking systems currently used in the parabolic dish type solar thermal power plant. We first developed a sun tracking error measurement system. Then, we evaluate the performance of five different types of sun tracking systems, sensor type, program type, hybrid type(use of sensor and computed sun position simultaneously), tracking error compensated program type and image processing type. Experimentally obtained data shows that the tracking error compensated program type sun tracking system is very effective and could provide a good sun tracking performance. Also the data obtained shows that the performance of sensor type sun tracking system is being affected by the cloud significantly, while the performance of a program type sun tracking system is being affected by the sun tracking system's mechanical and installation errors very much. Finally image processing type sun tracking system can provide accurate sun tracking performance, but costs more and requires more computational time.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.545-558
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• 2007

This study was performed to assess the sodium intakes of Korean adults using a 24-hr urine analysis and dish frequency questionnaire (DFQ) according to each dish group and the regional area. The subjects of this study were comprised of 522 adults (male : 267, female : 285), aged 20-59yr residing in the metropolitan area (N=200), Chungcheng-Do (N=117), Jeolla-Do(N=117), and Gueongsang-Do provinces (N=118). The subjects were recruited from the residents who once participated or are participating in the various health programs offered by the public health center. The number of subjects who completed the 24-hr urine collection was 205 (male : 110, female : 95). The mean age and BMI of the subjects were $39.0{\pm}$11.7y and $23.1{\pm}2.9 kg/m^2$, respectively. The mean systolic and diastolic blood pressure was $119.5{\pm}15.4 mmHg$, and $77.1{\pm}11.1 mmHg$, respectively. Eighteen percent of the subjects responded that they are currently smoking, 36% drinking and 50.4% exercising. Twenty point six percent of the subjects were assessed as having hypertension according to their systolic or diastolic blood pressure($SBP{\ge}140mmHg$ or $DBP{\ge}90mmHg$) measurements in the present study. Salt intake of the subjects estimated with 24-hr sodium excretion was 12.7g/d (male : 13.4g/d, female : 12.1g/d) based on the sodium excretion rate as 82%. Salt intake estimated with DFQ was 14.7g/d (male : 16.2g/d, female : 13.4g/d), 2 g more than the salt intake estimated with 24-hr urine analysis. The four dish groups that contributed most to the sodium intake in order were kimchi (11571.4mg), soup and stew (1260.5mg), fish and shellfish(706.3mg) and noodle and ramyeon(644.3mg). Salt intake estimated with DFQ was the highest in the subjects of Gueongsang-Do(17.0g/d), second highest Chungcheong-Do (16.4g/d) and the lowest in the metropolitan area (13.0g/d). Subjects of Gueongsang-Do showed the highest sodium intakes in most of the dish group, whereas subjects of the metropolitan area showed the lowest. Residents of Chungcheong-Do revealed the highest sodium intake with kimchi and of Jeolla-Do the higher sodium intake with main dish (meat, fish and beans). The highest salt percentage of kimchi ($3.0{\pm}0.8%$) and soybean paste ($14.5{\pm}5.1%$) were observed in Gueongsang-Do, whereas individuals of the metropolitan area were observed as having kimchi ($1.6{\pm}0.5%$) and soybean paste ($7.4{\pm}1.6%$) with the lowest salt percenage. Men were observed as having more salty kimchi ($2.4{\pm}0.1%$) than women ($2.1{\pm}0.1%$).

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.189-195
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• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.120-125
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• 2004

Exposure to volatile disinfection by-products (DBPs) such as chloroform included in chlorinated tap water can occur during household activities via inhalation as well as ingestion and dermal absorption. This study was conducted to examine the significance of inhalation route of exposure since humans are unintentionally exposed to volatile DBPs while staying home. Two sets of experiments were carried out in an apartment to measure: 1) the variation of chloroform concentrations in the living room air following kitchen activities (cooking and dish-washing); and 2) the variation of chloroform concentrations in the bathroom and living room following showering. Cooking, dish-washing, and showering all contributed to the elevation of household chloroform levels. Even a few minutes of natural ventilation resulted in the reduction of the chloroform levels to the background. Estimates of daily chloroform doses and lifetime cancer risks suggested that inhalation of household air during staying home be a major route of exposure to chloroform and that ingestion be a minor one in Korean people. It is also suggested that ventilation be a simple and important measure of mitigating human exposure to volatile DBPs indoors.

• The Bulletin of The Korean Astronomical Society
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• v.40 no.2
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• pp.58.4-59
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• 2015

We have performed single dish and VLBI monitoring observations of $H_2O$ and SiO masers toward the semi-regular variable star R Crateris using the Korean VLBI Network(KVN) 4 band receiving system. In the case of VLBI observations at 3 epochs, successful superposed maps of $H_2O$ and SiO masers were obtained on 2015 May by adopting the Source Frequency Phase Referencing(SFPR) method. These results enable us to investigate the development of outflow and asymmetric motions from SiO maser to $H_2O$ maser regions according to stellar pulsation which are closely related with a mass-loss process. Single dish monitoring observations were carried out from 2009 June to 2015 May. Intensity variations between $H_2O$ and SiO masers were investigated according to stellar phases together with peak velocity variations. We will compare the VLBI results with those of single dish.

• 한국신재생에너지학회:학술대회논문집
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• 2005.06a
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• pp.422-426
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• 2005

This experimental study represents the results of an analysis on the characteristics of flux density distribution in the focal region of solar concentrator. The characteristics of flux density distributions are investigated to optimally design and position a cavity receiver. This was deemed very useful to find and correct various errors associated with a dish concentrator. We estimated the flux density distribution on the target placed along with focal lengths from the dish vertex to experimentally determine the focal length. It is observed that the actual focal point exists when the focal length is 2.17m. The total integrated power and percent power was 2467W and $85.8\%$, respectively, in the case of small dish, and also 2095W and $79\%$, respectively, in the case of KIERDISH II. As a result of the percent power within radius, approximately $90\%$ of the incident radiation is intercepted by about 0.06 m radius. The minimum radius of receiver in KIERDISH II is found to be 0.15m and approximately $90\%$ of the incident radiation is intercepted by receiver aperture.