• 대한교통학회지
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• 제33권5호
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• pp.478-487
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• 2015

본 연구에서는 검지기에서 수집가능한 교통정보를 이용한 대기행렬이론 기반 가변속도제어 운영모형과 그 효과를 제시하였다. 모형분석결과 가변속도제어를 실시할 때 총 지체가 3개 영역으로 나뉘어 발생하며, 총 통행시간의 증감없이 총 지체가 감소하였다. 이와 같은 가변속도제어 모형의 효과는 이론적 분석 후 VISSIM 미시 시뮬레이터를 통하여 검증하였으며, SSAM을 이용한 고위험 상충건수 분석이 이루어졌다. 분석결과 총 지체가 감소한 것으로 나타났으나, 총 통행시간이 동일하고 운전자의 희망통행속도는 가변속도제어 유무와 관계없이 동일하므로 실제 총 지체가 줄어든 것으로 볼 수 없다. 하지만 위 가변속도제어 모형은 자유속도 유지시간을 증가시키고, 속도편차발생 주기를 늘렸다. 이는 반복적인 지정체의 규모와 횟수 저감을 통해, 상하류부 교통류간 속도 차이를 줄여줌으로써 고위험 상충건수를 약 36.0% 저감하는 것으로 나타난다. 즉, 본 연구에서 제시한 가변속도제어값을 이용하여 가변속도제어를 실시할 경우 총 지체를 최소화함으로써 고위험 상충건수를 저감하는 안전성 향상효과를 기대할 수 있다.

• 한국식품과학회지
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• 제46권4호
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• pp.526-529
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• 2014

최근 육종되어 시장에 소개된 신홍쌈 배추를 다양한 광 조건의 식물공장에서 재배하여 그 영양적 특성, 특히 기능성 물질인 phenolic compounds류의 함량을 중심으로 비교분석을 수행하였다. LED 광원을 이용하였으며 LED는 적+청, 적+백, 적+청+백 세가지 조합으로 신홍쌈 재배에 사용하였고 형광등을 광원으로 이용하여 재배한 경우와 비교하였다. LED 적+청 조건에서는 배추가 정상적으로 성장하지 못하여 성분 분석연구에 사용하지 않았으며 형광등을 포함한 다른 광 조건에서는 서로 유사한 성장속도를 보였으며 정상적인 형태 및 크기로 성장하였다. Anthocyanidin 중에서는 cyanidin만이 배추 내에 축적되었으며 그 함량은 LED 조건이 형광등에 비하여 2배 이상 높은 것으로 나타났다. Phenolic acid와 flavonol의 총 함량은 광 조건에 따른 차이가 크게 나타나지 않았다. 특이하게도 caffeic acid는 형광등 조건에서는 거의 축적되지 않았으나 LED 광에서는 형광등 재배 배추에 비하여 70-160배 이상의 높은 함량을 나타내었다. 유리 아미노산과 유리당의 전체 함량은 대체로 LED 광 조건에서 높게 측정되었으나 그 차이는 크지 않았다. 결론적으로, LED 광 중 R+W 조합이 신홍쌈의 기능성 성분 축적 및 식품적 가치상승에 가장 유리한 것으로 나타났다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.415-427
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• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• 한국도로학회논문집
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• 제19권1호
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• pp.81-90
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• 2017

PURPOSES : The goal of this study is to analyze the operational efficiencies of special roundabouts using simulated programs. METHODS : This study primarily focuses on comparing the delays and traffic flow disturbances occurring at special roundabouts. In this study, the operational efficiencies of 450 scenarios (5 roundabout types ${\times}$ traffic volumes ${\times}$ directional ratios ${\times}$ measures) are analyzed according to the corresponding delays and traffic flow disturbances using VISSIM and SSAM. RESULTS : The main results are as follows: 1) the Hamburger roundabouts are determined to yield the least common-type delays, 2) the amount of delays at Turbo and Flower roundabouts with respect to relatively increased right-turn-type delays, in addition to the amount of delays at the Left-turn slip-lane roundabout with respect to relatively increased left-turn-type delays, are found to be reduced as compared to the common-type delays. Lastly, common- and increased right-turn-type traffic flow disturbances at the Turbo roundabout and increased left-turn-type traffic flow disturbances at the Left-turn slip-lane roundabout are determined to be the most infrequent. CONCLUSIONS : This study comparatively analyzes five roundabout types: standard, Flower, Turbo, Hamburger, and Left-turn slip-lane. The effectiveness of roundabouts can increase according to given traffic volume, directional ratio, and measure of effectiveness.

• 융합경영연구
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• 제6권4호
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 대한가정학회지
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• 제19권3호
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• 동아시아식생활학회지
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• 제25권4호
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• pp.549-564
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• 2015

This study was conducted on the head family house of Panseogong coterie of Andong Kwon clans in Daksil village, Bongwha gun, Kyungbuk: historical sources survey and field visit over four rounds were conducted from March to June 2014. In-depth interview, storytelling, and nutrition facts were used as methods of research using 49 participants, and the potentials of trend goods were the main purpose of this research. The specialties of bongwha prefecture in the Chosun Dynasty were pine nut, manna lichen, ginseng, sweetfish, and wild honey. Ritual food bulcheonwi's offerings a feature in Choongjae Kwonbeol's head family - were sacred wine, me, gang, otang, myun, myunjeok, pyunjeok, pyunchung, pyun, po, chungpomook, dojeok, sookchae, ssam, chimchai, sikhye, chogwa, silgwa, soojunggwa, etc. The ritual foods of bulcheonwi's head family house Choongjae Kwonbeol were commercialized through storytelling. Choongjae Kwonbeol's ritual ceremonies, recognized for their national royalty, were reorganized as the traditional Korean table settings, so that the Korean people could easily access them. The special meal called "Geumgyeporansang" represented the head family house foods' essence to share and serve others through the Dacshil village's natural beauty, Bonghwa's local ingredients, and festivities after the "Chungjae Gwunbal Bulchun" rituals. The ritual foods called "Cheongamjungsang", utilizing "Chungjae Gwunbal Bulchun" rituals, were represented in the form of a lunch box: such foods illustrate the classical scholar's mindset that enjoys the nature and arts through education and virtue.

• 한국식품조리과학회지
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• 제32권4호
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• 한국식품영양학회지
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• 제28권2호
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• pp.219-227
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• 2015

This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 102, female: 199) of age 50 years and above. The questionnaire for dietary life and salty taste assessment were performed on the subjects. Data were analyzed using SPSS package (ver. 18.0). According to the result of questionnaire for dietary behavior, 70% of the subjects were in the low salt intake group (p<0.001). In the result of questionnaire for dietary frequency, all ages groups were in the low salt intake group (p<0.01). The data of questionnaire for dietary behavior showed that the subjects of age above 75 years preferred salted seafood, soup, and kimchi (p<0.01). The data of questionnaire for dietary frequency showed that the subjects of age between 65 and 74, least chose fried kimchi, noodle, and soybean paste soup with clams (p<0.05), and the healthy adult groups chose kimchi stew, ssam and ssamjang (p<0.05). The score for dietary behavior in male subjects was higher than female subjects (p<0.01). In particular, the score for dietary frequency was the lowest in the subjects of age between 65 and 74 (p<0.01). The mean value of salty taste assessment in the subjects was 0.41% which is higher than the ideal value of 0.3% (p<0.01). Offering more nutrition education and continuous feedback of healthcare center may be needed to improve the health status of the adults.