• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.175-185
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• 2007

The purpose of this study was to analyze the nutritional adequacy of one-dish meals in the middle and high school technology & Home Economics textbooks cooking practice units. Total of 27 technology & Home Economics textbooks(9 books published by 9 different publishers each for grade 7, 9, and 10) were examined. The total number of one-dish meals introduced in the textbooks was 27, remarkably low, and there are only 7 Korean one-dish meals. It was found that most one-dish meals failed to meet 1/3 of daily estimated energy requirement. According to the analysis of energy contribution ratio by carbohydrate, protein, and fats in one-dish meals, only 4 Korean foods, such as Yubuchobab, Bibimbab, Deokguk and Guksujangguk showed ideal energy contribution ratio. Among the foreign foods, there was no one-dish meal with ideal energy contribution ratio. According to the index of nutritional quality(INQ) analysis, there was no such one-dish meal which supply all the essential nutrients in adequate amounts. All one-dish meals introduced in the textbooks contained excessive protein, but almost no vitamin $B_1$ and $B_2$. Ca and Fe, likely insufficient in Korean people, was found to be a nutrient insufficient also in most one-dish meals.

• Journal of Environmental Science International
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• v.24 no.2
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• pp.221-228
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• 2015

In this research traditional Buddhist dietary life style was studied as an alternative for both saving water and decreasing water pollution from household. A traditional dietary life style for the Buddhist monks, called Balwoo Gongyang, and its modernized one for citizens, called Dish Gongyang were examined with water use amount, wastewater quality and pollutant loading rate, and were compared with the kitchen wastewater from household. And several types of natural detergent were also examined to compare their effect on the wastewater quality and pollutant loading rate. This research was carried out using the wastewater from Balwoo and Dish Gongyang in J building located in Seoul. Wastewater generation from Balwoo Gongyang that was about $1.0{\ell}$/capita/day was very low compare to that from dish washing in normal household($32.6{\ell}$/capita/day). In case of Dish Gongyang, water generation was 1.8 times higher than that from Balwoo Gongyang, but it was just 1/19.2 of normal household. When the wastewater quality of Balwoo Gongyang was compared with the kitchen wastewater of normal household, SS was 1/16($15mg/{\ell}$), COD was 1/7($22.1mg/{\ell}$), BOD was 1/9($24.1mg/{\ell}$) and T-N was 1/16($1.7mg/{\ell}$). Pollutant loading rate from Balwoo Gongyang was very low, COD 18.0 mg/capita/day, SS 12.3 mg/capita/day and it was 1/290, 1/639 of that from dish washing wastewater from normal household, respectively. Pollutant loading rate from Dish Gongyang was also low 1/13(SS)~1/144(TN) compared to dish washing wastewater from normal household. As a natural detergent, used water from washing rice showed very low pollutant loading rate. It was concluded that Dish Gongyang that was a modernized and simplified dietary life style of Balwoo Gongyang, was very eco-friendly. Especially when it was combined with natural detergents using by-product from cooking process, its effect on the water pollution was very low.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.701-712
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• 2008

The purpose of the present study was aimed to identify dish items applicable in developing dish?based food frequency questionnaire (DFFQ) for a hypertension study of Koreans. The 24-hour recall data of 4,401 subjects aged $20{\sim}65$ years from the 2001 Korean National Health and Nutrition Examination Survey were used for the analysis. Logistic regression model was used to identify the nutrient related with hypertension. Energy, fiber, sodium, calcium, carotene, vitamin B1 and vitamin C were associated with hypertension. Selection the top 30 dish items for these seven nutrients was performed based on their degree of contribution in supplying nutrients in terms of the cumulative percent contribution (cPC), as well as on their degree of explanation for between?person variation, in terms of the cumulative regression coefficient (cMRC). Rice supplied 43% of total energy consumption. Korean cabbage and radish kimchi were two major sources of sodium and it also covered the 27% of between person variation of sodium intake. Soybean paste soup and single item of orange?colored fruits supplied 43% of total vitamin C intake for Koreans and it covered the almost 79% of between person variation among the Korean population. Korean cabbage kimchi was the major source of fiber, calcium, sodium, carotene, and vitamin C for Koreans. In summary, the top 30 selected dish items supplying the 78% to 89% of the 7 nutrients. Those items also covered the 79% to 94% of between person variation of the 7 nutrients consumption. Therefore, the selected 30 dish items in each categories of nutrient could be applicable in developing dish based food frequency questionnaire for hypertension study.

• Journal of Nutrition and Health
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• v.34 no.8
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• pp.936-945
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• 2001

This study was conducted to investigate the menu patterns consumed frequently in 5 Korean rural areas for all seasons, using 24-hour recall method with 1,185 subjects. The purpose of this study was to suggest the menu pattern in rural areas for the basis data of the nutrition education program and nutrition intervention project. The result were following : most frequently used menu patterns by the number of side dish were rice + soup + kimchi + 1 side dish> rice + soup + kimchi + 2 side dish> rice + soup + kimchi > rice + stew + kimchi + 1 side dish in the order. Most frequently used menu patterns by the kind of side dish were rice + soup + kimchi > rice + stew + kimch > rice + kimchi> noodle + kimchi in the order. In menu patterns showed higher frequency, Nutrient Adequacy Ratio(NAR) of all nutrients except Ca and Vit A was over 0.7. The Mean Adequacy Ratio (MAR) of rice + soup(or stew) + kimchi + 2(or 3) side dish was 0.76∼0.82. The number of dishes consumed in winter was the highest. The menu had traditional menu pattern based on cooked rice, Korean soup and kimchi in Korean rural areas. With these results, we can conclude that nutrient balances from the menu pattern can be improved, if the composition of main dish and side dish are adequate . For the nutrition program in the community menu patterns should be examined carefully. The result from this study can be used as basic data for nutrition education programs in Korean rural areas.

• Wind and Structures
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• v.38 no.2
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• pp.109-118
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• 2024

A solar concentrator is a reflective surface in the shape of a parabola that collects solar rays in a focal area. This concentrator follows the path of the sun during the day with the help of a tracking system. One of the most important issues in the design and construction of these reflectors is the force exerted by the wind. This force can sometimes disrupt the stability of the concentrator and overturn the entire system. One of the ways to estimate the force is to use the numerical solution of the air flow in three dimensions around the dish. Ansys Fluent simulation software has been used for modeling several angles of attack between 0 and 180 with respect to the horizon. From the comparison of the velocity vector lines on the dish at angles of 90 to - 90 degrees, it was found that the flow lines are more concentrated inside the dish and there is a tendency for the flow to escape around in the radial direction, which indicates the presence of more pressure distribution inside the dish. It was observed that the pressure on the concave surface was higher than the convex one. Then, the effect of adding a hole with various diameter of 200, 300, 400, 500, and 600 mm on the dish was investigated. By increasing the diameter up to the optimized size of 400 mm, a decrease in the maximum pressure value in the pressure distribution was shown inside the dish. This pressure drop decreased the drag coefficient. The effect of the hole on the dish was also investigated for the 30-degree angled dish, and it was found that the results of the 90-degree case should be considered as the basis of the design.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.408-408
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• 2000

A parabolic dish concentrator used in a high temperature application of solar energy tracks the sun's movement by two axis sun tracking system. In such a system, sun tracking performance affects the system efficiency directly. Generally the higher the tracking accuracy is, the better the system performance is. A large number of parabolic dish type concentrators has been developed and implemented in the world. However none of them clearly provided a qualitative method of how the accuracy of the sun tracking system can be evaluated. The work presented here is the evaluation of sun tracking performance of parabolic dish concentrator, which follows the sun's movement by the sensor, using computer vision system. We install a camera on the parabolic dish concentrator. While the concentrator follows the sun, sun's images are captured continuously. Then the performance of sun tracking system was evaluated by analyzing the variation of the position of the sun in the images.

• Korean Linguistics
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• v.62
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• pp.223-261
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• 2014

From the perspective of cross-cultural communication, it can be easily assumed that non-natives may have great difficulty understanding names of Korean dishes with covert information considering that even understanding those with overt information is a demanding task for them. Complex issues raised by cultural and linguistic differences hinder non-natives from having a clear understanding on names of Korean dishes. In order to resolve this problem, this paper focuses on providing clues to overcoming obstacles of cross-cultural communication in understanding names of Korean dishes by presenting issues including following cases:1. Analysis on types of Korean dish names with covert information in comparison to dish names with overt information. 2. Names of dishes made with a single contain covert information regarding a specific cooking and processing method. 3. A particular aspect regarding Korean food culture is that morphemes with a meaning of meat or flesh('gogi', 'sal', 'yook') contained in dish names indicate covert information that the dish is made of 'beef'.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.11 no.7
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• pp.1247-1257
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• 2000

Offset-fed dish antennas are considered. Offset-fed dish antennas are widely used for DBS reception, the problem of offset-fed dish antenna has, however, received little attention because of its complicated and asymmetric geometry. A Fourier-transform technique and Physical Optics are employed to express the fields radiated from offset-fed reflector and feed horn aperture. The simultaneous equations are solved to obtain a solution in a fast convergent series, thus facilitating the numerical computation. For given parameters such as diameter of reflector, focal length, offset height of reflector center, exact solutions are derived. Since offset-fed dish antenna has an application as multi-beam antenna using multiple feed, a brief feasablity of dual beam antenna for Korea-SAT (116$^{\circ}$E, EIRP 59 dBW) and Orion-SAT (139$^{\circ}$E, EIRP 54 dBW) is given in Conclusion.