• Agribusiness and Information Management
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• 제5권1호
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• pp.1-10
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• 2013

Competition in supply chain has moved from between being organizations to between supply chain. To enhance competitiveness in supply chain, there is a need for organisations to establish and manage collaborative relationships among supply chain partners and share operational and strategic information timely and accurately. As a result, food supply chain partners have adopted of inter organisational information systems (IOIS) such as EDI, IEDI, RFID, internet, and extranets to facilitate exchange of information, streamline production and to effectively manage inventory processes so as to deliver value to the customer. Together with IOIS, cybermediaries also plays a key role in facilitating agriculture and food supply chain. This paper investigates the role and significance of IOIS and cybermediaries in facilitating agriculture and food supply chain. Convergent interviewing was conducted with agriculture producers, food processors and retailers. The study identified logistics, supply chain and customer services benefits perceived from implementing IOIS and utilising cybermediaries services in the food supply chain. To conclude the conceptual paper outlined managerial implications and areas for future research.

• 보건의료산업학회지
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• 제4권1호
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• pp.11-22
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• 2010

The purpose of this study is to approving the usefulness on Customer Satisfaction of Human Bridge. To achieve this purpose, we conduct a survey of 385 Customer to have a new operation analysis that so-called Human Bridge. The results of this study as follow. First of all, It's appeared that dependence on mass communication has a high level Because that Some 66% of the people surveyed say that they have Human Bridge operation by mass communication. Secondly, In case of satisfaction level connected with operation, some 66% of the respondents say that it is inconvenient or not at all in the Human Bridge operation and some 81% of the respondents say that it is very healthy or the same in the gum condition. On the other hand, Some 64% of the people surveyed say that it is inconvenient or extra comfortable in the masticate their's food well. Thirdly, In case of the level of teeth shaking, Some 90% of the people surveyed say that it is no change or small to contrast beginning, and in aesthetic satisfaction after operation, a surprising 93% of the people surveyed say that it is satisfaction.

• 대한지역사회영양학회지
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• 제25권6호
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• pp.451-463
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• 2020

Objectives: The purpose of this study was to develop and evaluate booklets and video clips to prevent children from picky eating. Methods: Based on a survey conducted on food preferences of preschool children aged 2 to 5 years, 14 kinds of less preferred vegetables were selected. Accordingly, educational videos, activity books, and teaching-learning guides were produced for preschool children using the 'food bridge' theory, and the educational materials were named "Friendly vegetables". Educational materials were distributed to childcare institutions, and their effectiveness was investigated for preschool children who were instructed on these materials once every 30 days from March to November, 2019. The children were examined for changes in their knowledge of names, colors, taste/texture, methods of cultivation, and preferences for vegetables before and after the instructional course. Results: The awareness of vegetables increased significantly in younger children and the picky eating group. When the assessment was carried out in terms of vegetable knowledge, it was observed that the younger the age or the pickier the in eating food, the more effective the education is compared to the counter part. The preference for vegetables also increased after the instruction compared to the pre-instruction period, but significant changes were seen only in the 2~3 year age group for boys and girls. Also, only the picky group of girls showed changes in preference. The children's average interest in the education materials was 3.85 points out of 5 points. Conclusions: Through this study, we have developed educational materials for standalone use in childcare facilities and confirmed that they have a significant effect on improving awareness and preferences related to vegetables. In summary, the younger the age or the pickier the child in eating food, the more effective the education. It is believed that additional education on mealtime guidance is needed which can alter the eating behavior of preschool children and improve their diet. It is proposed to widen the scope of use of the materials by collecting diverse opinions from child care teachers.

• 한국환경생태학회지
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• 제37권5호
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• pp.337-346
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• 2023

도로 건설로 인한 서식지 파편화에 대한 저감방안으로 육교형 생태통로가 건설되고 있기는 하지만 효과성에 대해서는 아직도 논쟁이 있다. 생태통로의 효과성 평가를 위해 족적트랩, 카메라트랩과 같은 모니터링 방법이 실시되고는 있으나 얼마나 많은 개체가 이용하는지 정량적으로 평가하기에는 한계가 있다. 이에 본 연구에서는 생태통로와 인근 지역을 서식지로 이용할 가능성이 큰 소형포유류인 등줄쥐를 대상으로 포획-재포획 방법으로 개체 위치 파악을 통해 생태통로 이용 정도를 도출하고, 트랩 주변 환경 특성을 이용하여 등줄쥐의 생태통로 이용에 미치는 요인을 확인하였다. 등줄쥐의 생태통로 이용도는 격자단위의 포획지점을 연결하여 이동 거리와 경로를 확인하였고, 생태통로 이용에 미치는 환경 특성은 트랩당 포획 횟수를 종속변수로 한 일반화 선형 모형(Generalized linear model)을 이용하였다. 연구결과, 등줄쥐의 이동 거리는 선행연구와 유사하게 나타났으며, 생태통로를 횡단하는 개체가 나타나지 않음에 따라 등줄쥐는 생태통로를 통로보다는 서식지로 이용함을 확인하였다. 등줄쥐가 생태통로를 이용하는 데 영향을 미친 환경 특성은 층위별 식생피복량(1~2m, 2~8m, 8m 이상), 교목식생, 트랩 주변 최대 수목 흉고직경, 경사도가 유의하게 나타났다. 이에 따라 생태통로 조성 시 더 많은 교목과 관목을 식재하고, 높은 경사와 절토사면 생성을 방지하여 생태계 내 먹이원으로 이용될 수 있는 등줄쥐 이용도를 높인다면 생태통로의 효과성을 더 높일 수 있을 것으로 예상된다.

• 한국식생활문화학회지
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• 제35권4호
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• 한국해양생명과학회지
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• 제6권2호
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• pp.106-116
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• 2021

태화강에서 방류한 연어(Oncorhynchus keta) 치어의 성장, 생존 및 어류상 등의 모니터링를 통한 생태학적 기초 자료를 확보하고자, 방류 후 연어 치어의 지점별 포획개체수, 성장 및 어류상 특성을 조사하였다. 태화강 상류로부터 총 4개 지점[선바위교(St.1), 구영교(St.2), 삼호교(St.3), 명촌대교(St.4)]에서 2년간 조사를 실시하였다. 2017년 연어 치어 방류 후 전장은 평균 10 mm, 체중은 평균 0.8 g의 증가를 나타내었다. 2018년 연어 치어 방류 후 평균 전장 10 mm, 체중 0.5 g의 증가를 나타내었다. 연어 치어를 포식할 수 있는 어식성 어류는 St.1에서 6종(동사리, 숭어, 배스, 꺽지, 황어 및 끄리), St.2에서 5종(동사리, 황어, 배스, 꺽지 및 끄리), St.3에서 6종(큰가시고기, 가물치, 날망둑, 배스, 황어, 끄리) 및 St.4는 8종(큰가시고기, 베도라치, 문절망둑, 날망둑, 풀망둑, 강준치, 점농어 및 황어)이 출현하였다. 본 연구결과 연어 치어는 체중의 증가보다 전장 및 체장의 성장에 집중하는 것으로 나타났다. 또한, 적정 방류지역은 포식생물의 서식이 적고 수심, 유속, 염분 등의 변화가 적은 St.1과 St.2 지점이 적절할 것으로 판단되며 방류 시기는 끄리 및 배스 등의 포식어류의 먹이활동이 활발하지 않은 1월 초순 혹은 포식 활동이 적은 야간이나 새벽시간에 방류하는 것이 적절할 것으로 판단된다.

• 한국응용곤충학회지
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• 제59권4호
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• pp.383-391
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• 2020

피망 작물에서 점박이응애 및 칠레이리응애의 수직 분포 및 확산 정도를 알아보고, 주간 브릿지를 이용한 칠레이리응애의 확산을 조사하였다. 이들의 확산은 점박이응애의 접종 밀도 및 위치에 따라 달랐다. 점박이응애를 상위엽에 주당 10 마리 접종하였을 경우 방사 5일까지도 하위엽보다는 상위엽에 머무는 경향을 보였으며, 주당 100 마리를 접종했을 때 이미 방사 1일차에 하위엽까지 이동하였다. 반면에 하위엽에 주당 10 마리 접종 후 1일차에 중·상위엽으로 이동하였고, 3일차는 상위엽에만 존재하였다. 주당 100 마리를 접종한 경우 접종 1일차에 상위엽까지 이동하였으며 시간이 경과함에 따라 하위엽보다는 상위엽에 더 많이 분포하는 경향을 보였다. 점박이응애를 접종한 이후 칠레이리응애의 접종 위치에 따라 이들이 확산되는 정도를 조사한 결과, 점박이응애가 없을 경우 칠레이리응애를 하위엽에 방사하여도 상위엽으로 이동하였고, 상위엽에 방사하면 방사 후 3일까지는 상위엽에 머물러 있었다. 점박이응애가 있을 경우 칠레이리응애는 방사 이후 먹이가 있는 곳으로 이동하는 경향을 보였다. 피망 세 개 주를 상부 또는 하부에 실로 연결하고, 2, 3번 작물에 점박이응애를 접종한 후 1번 작물의 상·하위엽에 각각 칠레이리응애를 방사하였을 경우 연결된 실을 통해 이웃 작물로 이동하였다. 따라서 방사되는 칠레이리응애의 확산을 증진하기 위해서 가능하다면 작물체 간격을 좁혀주거나 작물체를 인위적으로 연결하여 준다면 더 넓은 지역으로 확산 가능하여 방사된 칠레이리응애에 의한 점박이응애 방제효과도 크게 증진될 수 있을 것으로 판단된다.

• 한국환경보건학회지
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• 제28권2호
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• pp.23-39
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• 2002

This study focuses on the structure of geographical conditions, the riverbed, the meterological and atmospheric examination, the ecological environment, the food chain and the ecosystem, in order to establish a basic plan for preparing a natural learning area of environmental ecosystem in Bukchun and its surroundings, Gyeongju. The results could be summarized as follows. Bukchun is a first grade which extends 6km along the road from Bomun bridge to the junction of Hyungsangang. The basin area is 7.10$\textrm{km}^2$ and the slope is 1/200~1/300. Gyeongju has good atmospheric conditions, i.e. SO$_2$0.011 ~0.017ppm, CO 0.8~ 1.5ppm, NO$_2$0.013~0.019ppm, $O_3$0.013~0.020ppm, TSP 85~142$\mu\textrm{g}$/㎥, PM-10 47~90$\mu\textrm{g}$/㎥ and Pb 0.057 ~0.129$\mu\textrm{g}$/㎥, which is below the annual and daily averages, and is little lower than those of Pohang and Ulsan. The ecosystem of Bukchun is based on the structure of the food chain, which includes birds such as the grey and white herons at the top of the food chain. This study also considers the development of the river's in terms of culture, environment and ecology concept.

• Nutrition Research and Practice
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• 제15권3호
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• pp.382-395
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• 2021

BACKGROUND/OBJECTIVES: Excess intake of dietary sodium, either directly or indirectly, increases the risk of several diseases, including cardio-cerebral vascular diseases such as stroke and hypertension. Excessive sodium intake and increased prevalence of hypertension have emerged as major issues worldwide. Therefore, the present study evaluated the recent trends in dietary sodium intake and the food sources of sodium intake in the Korean population using the Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2017) data. SUBJECTS/METHODS: This study used the one-day 24-h recall dietary intake survey data from the 2013-2017 KNHANES to determine the average daily sodium intake by sex and age and the main dishes and food groups contributing to the dietary sodium intake. RESULTS: The mean sodium intake range was 3,477.2-3,889.6 mg/day during 2013-2017. The major food groups contributing to sodium intake were seasonings (1,597.5-1,870.5 mg/day), vegetables (680.4-756.7 mg/day), and cereal and grains (573.2-609.4 mg/day). Noodles and dumplings (536.7-573.2 mg/day), kimchi (487.3-539.6 mg/day), and soups (367.6-428.9 mg/day) were the top three dish groups that contributed to the sodium intake. In these dishes, the major sources of sodium intake were ramyeon (age groups 10-18 and 19-29 yrs), baechukimchi (age groups 40-49 and 50-59 yrs) and doenjang-kuk (age groups 60-69 and ≥ 70 yrs), respectively. CONCLUSIONS: In summary, reducing the consumption of soups and kimchi is an effective way to reduce sodium intake. Personalized nutrition education on dietary sodium intake management is required because of the different food sources contributing to the sodium intake according to the subjects' age.