• Nutrition Research and Practice
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• v.11 no.4
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• pp.307-318
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• 2017

BACKGROUND/OBJECTIVES: Relocation to new environments can have a negative impact on health by altering body weight and dietary patterns. This study attempted to elucidate changes in body weight, food security, and their current food and nutrient consumption in adult North Korean refugees (NKR) living in South Korea (SK). SUBJECTS/METHODS: This study analyzed data on 149 adult NKR from a North Korean refugee health in SK cohort at four time points (leaving North Korea, entering SK, first examination, and second examination). Body weight was self-reported at the two earlier time points and directly measured at the two later time points. Food security, diet-related behaviors (dietary habits and food consumption), and sociodemographic information were obtained using a self-administered questionnaire. Nutrient intake information was obtained by one-day 24-hour recall. Statistical analyses were performed with SPSS ver 23.0. RESULTS: Body weight increased during relocation by an average of 4 kg, although diversified patterns were observed during the settlement period in SK. Approximately 39.6% of subjects maintained their body weight between the first and second examinations, whereas 38.6% gained and 22.1% lost at least 3% of their body weight at the first examination by the second examination. Food security status improved from 12.1% food secure proportion to 61.7%. NKR showed generally good food and nutrient consumption (index of nutrient quality: 0.77-1.93). The body weight loss group showed the most irregular meal consumption pattern (P < 0.05), and eating-out was infrequent in all three groups. Consumption frequencies of food groups did not differ by group, except in the fish group (P = 0.036). CONCLUSION: This study observed considerable body weight adjustment during the settlement period in SK after initial weight gain, whereas food security consistently improved. More detailed understanding of this process is needed to assist healthy settlement for NKR in SK.

• The Journal of Korean Medicine
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• v.43 no.3
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• pp.65-78
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• 2022

Objectives: The purpose of this study is to analyze the weight loss and the adverse events of overweight and obese adults on weight loss program with face-to-face treatment (FTF) and non-face-to-face treatment (NFTF) in 6 Korean Medicine obesity clinics. Methods: From March 2nd to March 10th, 2021, we collected data with a retrospective way from overweight and obese adults (body mass index, BMI≥23 kg/m²) who registered for a 12-week Gamitaeeumjowi-tang prescription program. After matching initial information of the FTF group and the NFTF group using propensity matching score, weight loss and BMI change were analyzed, and adverse events were evaluated in terms of causality, severity and system-organ classes. Results: Weight and BMI change from baseline to 12 weeks was -7.98±3.09kg (10.41±3.57%), -3.03±1.14kg/m² and -7.30±3.11kg (9.59±3.45%), -2.76±1.15kg/m² for FTF group and NFTF group, respectively. Body weight and BMI significantly decreased before and after treatment in both groups, and there was no significant difference in weight loss and BMI change between the two groups. No serious adverse events were reported. Conclusions: This study showed the potential that NFTF weight management treatment could be a good alternative way to FTF weight management treatment without serious adverse events.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.159-167
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• 1996

Effect of covering various levels(0, 1, 3, 5 and 7% per Chinese radish weight) of bamboo(Pseudosasa japonica Makino) leaves on the surface of Dongchimi was studied in the course of fermenting at 1$0^{\circ}C$ up to 75 days. Physicochemical, microbiogical, and sensory characteristics of Dongchimi were analyzed at regular intervals of 5 to 7 days during fermentation. Both the degree of pH drop from the initial 6.47~6.54and increase total acid content from the initial 0.004%, with the accumulation of organic acids tended to be more gradual depending upon the amounts of bamboo leaves covered. The increases of total solid content and turbidity were also suppressed in similar patterns, notably after 13 days of fermentation. The growth of total bacteria(1.5$\times$10$^4$cfu/ml, initial)was partly inhibited while that of lactic acid bacteria(1.8$\times$10$^4$cfu/ml, initial)was favorably encouraged by the presence of bamboo leaves. As a result of sensory evaluation, Dong-chimi covered with 1 and 3% bamboo leaves on showed the higher scores significantly(p<0.05, p<0.01, p<0.001) in overall acceptability till 39 days. But after 61 days, those covered with 3 and 5% bamboo leaves were rather preferable than any other one.

• Journal of the Korean Society of Safety
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• v.23 no.4
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• pp.67-71
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• 2008

Formwork is a temporary structure that supports its weight and that of fresh concrete as well as construction live loads. Slab formwork consists of sheathing, stringer, hanger and shore. In construction site, pipe supports are usually used as shores which are consisted of the slab formwork. In this study, compressive strength of 80 pipe supports was measured by knife edge test and plate test. Buckling load of pipe supports was analyzed by structural analysis program(MlDAS). Theoretical buckling load with/without initial deformation was got by theoretical analysis. According to these results, buckling load which was analyzed by structural analysis program(MlDAS) was larger than compressive strength of knife edge test and plate test. Theoretical buckling load without initial deformation was larger than compressive strength of knife edge test and plate test. But Theoretical buckling load with initial deformation was lower than compressive strength of knife edge test and plate test. Initial deformation equation for test method according to the pipe support length was suggested. Therefore, the present study results will be used to design the slab formwork safely.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.14 no.5
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• pp.549-560
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• 1989

In this paper, the method of determining the initial weighting vlaues fuctioning as a filter under the Directional Constrained Minimization of Power(DCMP) algorithm is presented. By analyzing the sideband beamformer with the Finite Impulse Response (FIR) filter concepts, the constraints of any desired directions are obtained and the initial weighing values with fast adaptation time are formulated from those constraints. By applying this proposed initial weighting values to the DCMP and the spatial averaging processor, the interference of a desired direction and the coherent noises are eliminated at the same time. The improvement of this method compared with the existing algorithm is confirmed by computer simulation.

• KSBB Journal
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• v.6 no.1
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• pp.85-90
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• 1991

Experiments of alcohol fermentation of the yeast,K. fragi1is CBS 1555 were performed to obtain the following results. In these experiments, the initial concentrations of sugar which was composed of inulin and fructose as weight ratio of one to one were 30, 50, 75, 100 and 150g/l and the initial densities of the microorganism were less than 0.5g/l, 10g/1 to 15g/1, and 50g/l. The functional relationship among specific growthrates, sugar concentrations, and alcohol concentrations could be expressed by Aiba-shoda equation and the specific growth rate represented the trend that decreased with increase in the initial concentration of the microorganism. Also, $\mu$max and Ks of Monod's equation could be expressed as the function of initial cell concentration like the following equations. $\mu$max=0.8-0.008X Ks=0.54X+8 In the region that sugar, alcohol and cell concentrations were 10g/1 to 120g/l, 0g/l to 60g/l and 0.5g/l to 50g/l respectively, the differences between the experimental values and the calculated ones for specific growth rate approached to 40% with respect to experimental values at the worst cases, but in most cases, those were distributed in the range of less than 20%.

• The Korean Journal of Applied Statistics
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• v.18 no.1
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• pp.137-146
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• 2005

Neural network is one of the most notable technique. It usually provides more powerful forecasting models than the traditional time series techniques. Employing the Ensemble technique in forecasting model, one should provide a initial distribution. Usually the uniform distribution is assumed so that the initialization is noninformative. However, it would be expected a sequential informative initialization based on data rather than the uniform initialization gives further reduction in forecasting error. In this note, a modified Ensemble algorithm using sequential initial probability is developed. The sequential distribution is designed to have much weight on the recent data.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.05a
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• pp.125-128
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• 2002

The automotive industry have made an effort to reduce the weight of vehicle structures with increased safety, while initial model of the final product does not contain any prehistoric effects in a design stave. It takes lots of time to calculate forming effects that have great influences on the energy absorption of structures. In this paper, finite element inverse analysis is adopted to calculate forming effects, such as thickness variation and effective plastic strain as well as an initial blank shape with small amount of computation time. Crash analysis can be directly performed after inverse analysis of the forming process without remeshing scheme. The direct mesh mapping method is used to calculate an initial guess from the sliding constraint surface that is extracted from the die and punch set. Analysis results show that energy absorption of structures is increased with consideration of forming effects and finite element inverse analysis is usefully applicable to calculate forming erects of vehicle structures for the crash analysis.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 1998.04a
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• pp.93-100
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• 1998

The basic systems of spatial structures such as shells, membrane, cable-nets and tensegrity structure have been developed to create the large spaces without column. These structures may have large freedom in scale and form, and especially tensegrity structures are received much attention from the view points of their light weight and aesthetics. But There re some difficulties concerning structural stability, surface formation and construction method. One of the way to solve these problems reasonably is a combination of tensile members and rigid members. A structural system based on this concept is referred to as the "HTS ( Hybrid Tension Structure )". This is a type of flexible structural system which is unstable initially, because the cable material has little initial rigidity. As cable - dome hybrid structures is a type of HTS, the initial stress for the self- equilibrated system having stable state have to be introduced. To determine initial stress having stable state, the shape finding analysis is required before the stress - deformation analysis. In this paper, the primary objective is to derive the nonlinear finite element formula of cable and truss members considering geometric nonlinearity for shape finding of cable-dome, and to propose the method to decide the initial stress by the shape analysis of cable-dome hybrid structure with the self-equilibrated state.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.459-468
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• 1999

The purpose of this study was to evaluate the effect of bamboo(Idae) leaves on the taste and preservation of Dongchimi. Dongchimi was prepared by the method described in the literatures and fermented at 10$^{\circ}C$ for 75 days. The amounts of bamboo leaves used to cover the Donchimi was 1, 3, 5 and 7% of radish weight. Total vitamin C content increased gradually in the initial stage of the fermentation periods, and then it decreased gradually. Regardless of the amount of bamboo leves, the reducing sugar content increased gradually from the initial stage of fermentation increased rapidly after 8 days of fermentation. As the amount of bamboo leaves increased, the reducing sugar content was retained longer, which reflected the retardation of Dongchimi fermentation. The free amino acid contents in all of the Dongchimi samples were in order of arginine > glutaric acid > aspartic acid > alanine at the initial period of fermentation, but the order changed to arginine > alanine > glutamic acid > valine as fermentation proceeded over 23 days. Among the five non-volatile organic acids identified, the levels of malic acid and citric acid were decreased during fermentation, while those of lactic acid, fumaric acid, and succinic acid were increased. There was a significant increase in lactic acid, succinic acid, malic acid, and citric acid contents during fermentation. The content of water soluble pectin(WSP) was higher than other pectins at the initial stages, but the content of WSP decreased as fermentation proceeded.