My purpose in the paper is to research on what is the most productive education method for the Students for Future Dietitian(SFD) to be applied during there field training & practice. Furthermore it is an attempt to elucidate what is the most necessary education program for the field training & practice for SFDs. Five questionnaires were given to SFDs dealing with nutrition purchase hygienic facilities and official management in order to check and evaluate the current situation and problems on the education of field training & practice for SFDs Also I chose 140 SFD's who had been working in the field for at least one week or one month in 1992 and statistical processing were utilized and analyzed by SAS package. One of the most notable problems SDFs faced with during meal planning it is the fact that they had been educated and requested for the cut of food expenditure rather than the supply of scientifically balanced-nutrition meals for working people, SFDs also faced with of information on the quantity and facilities management from the dietitian in the company. my research revealed that dietitian's teaching method for SFDs still remains in a very primitive way and accordingly the efficient way to solve these problems shall be established by a computerized education program through which dietitians can provide well-balanced meals for working people when they are assigned to the company. In this regard we must consider that we have to enact certain law to be applied to a dietitian. In another words we should emphasize actual experiences of SFDs' knowledge accumulated through the field training & practice before they work at the company. Consequently it is a time to reconsider the importance of well-balance dietitian program offering an opportunity for SFD which can contribute to improvement of health's condition for the working people.
This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program(such as type of foodservice, food production system), the information about dietitians(such as age, education, and job history), and the extent of the use of processed foods and frozen foods. Dey were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660kcal, energy; 92.9g, carbohydrate; 26.7g, protein; 21.1g, fat; 287 ${\mu}gRE$, vitamin A: 0.5mg, thiamin; 0.5mg, riboflavin; 29.3mg, vitamin C: 338.2mg, calcium; 3.9mg, iron; and 97mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided <55% of energy from carbohydrate, and 39% of the schools offered lunch that provided ${\geq}30%$ of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and ken 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97mg to 79mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for childen.
The purpose of this study was to investigate dietary fat and individual fatty acids intake pattern of 174 college women living in Seoul and Gyong-gi province through internet nutritional assessment system. Each of the subjects was required to input their own food intake for three days, which included two days during the week and one day of the weekend, on the web program directly and all of the data collected were used for statistical analysis. The mean daily caloric intake of the subjects was 1,500.9 kcal which was at 71.5% of Estimated Energy Requirement (EER). Dietary fat contributed 27.6% of the total caloric intake which was slightly higher than the recommended limit of 25%. Daily cholesterol intake was 310.0 mg, which was also high to some degree. Mean daily N6 and N3 fatty acid intake was 6.1 g and 0.9 g, respectively, and calory % calculated from each were 3.63% and 0.53%. This result showed the intake of N3 fatty acid fell in Acceptable Macronutrient Distribution Ranges (AMR) $0.5\sim1.0%$ but that of N6 fatty acid was somewhat lower than the AMDR $4\sim8%$. N6/N3 ratio 8.5/l, however, was within the desirable range $4\sim10/1$. Considering overall dietary fatty acids intake, oleic acid was the most abundant, followed by linoleic and palmitic acid. And among polyunsaturated fatty acids intake, linoleic acid was exclusively high, accounting for 97.4% of total N6 fatty acid intake. On the contrary, three fatty acids, linolenic (67.3%), DHA (21.1%) and EPA (10.0%), together supplied 98.4% of total N3 fatty acid intake. Mean P/M/S was 0.9/l.1/1.0. The subjects' intake of fat, many fatty acids and cholesterol came from diverse food groups including meats, fats and oils, milk and milk products, eggs, fish, and soybean products. Nevertheless, the subjects tended to show unfavorable fat and fatty acids intake pattern in terms of quantity and quality. Based on these results, it is important to monitor dietary fat intake pattern of the general population continuously and an internet program such as the one used for this study would be valuable, especially for assessing dietary patterns in the younger generation.
This study conducted the empirical analysis of the influence that are quality attributes, and strengths, weaknesses, low ranking and excess of Korean restaurants menu on revisit intention based on differences between importance and satisfaction by surveying Korean students in Paris, and also conducting IPA analysis based on survey result. The result of IPA analysis showed weaknesses that are the visual elements of foods; in contrast it showed strengths that are the price, temperature, taste, quantity, cleanliness, freshness, and flavor of dishes. Also it showed low ranking that are seasonal items, authenticity, originality, sizes, colors, texture, explanations, ingredients, recipes of menu, classification of healthy food, suitability of bowls, creativity of existing food. Therefore, it is found that the higher recognition of attributes, organic functions, properties, and explanations of menu, the higher revisit intention. It showed that explanations, sensibility, characters, quality of menu influenced on revisit intention according priority by analysis of quality attributes of menu on revisit intention. This study is significant in that it provides useful data services for marketing strategies and operational suggestions to globalization of Korean food by analysis local menu of Korean food service industry.
It is important for young adults to establish good dietary behavior for healthy life. The prevalence of obesity in college students has increased gradually. The obesity is one of the most prevalent health problems in S. Korea. Moreover, obesity is closely related with the disease such as cardiovascular disease, diabetes mellitus. The purpose of this study was to evaluate health practice, serum components and nutrient intake of the college students according to Body Mass Index (BMI) level. 400 male and female freshmen students in 4 year university located near to Seoul metropolitan area were surveyed respectively through the health check-up procedure for college entrance in February. Survey was carried out for them by questionnaires, including a 24-hour dietary recall and anthropometric measurements. Blood samples were obtained while fasting. Nutrient intake was expressed by DDS(Dietary Diversity Score by 5 food groups) and DVS(Dietary Variety Score). Nutrition level was analyzed by Can-Pro (Korea Nutrition Association). And for the quantity intake, percentage ratio against daily requirement(by KDRIs) and MAR(Mean Adequacy Ratio) were calculated. Underweight group($BMI<18.5kg/m^2$), normal weight group($18.5) and overweight group($BMI<23.0 kg/m^2$) were 18.5%, 61.2% and 19.3% respectively. Nutrient intake levels and food intake status were not significantly different among three groups. The mean nutrient adequacy ratio (MAR) was not significantly different by BMI status. Nutrient intakes of calcium, iron, and riboflavin were especially low for all the students. Overweight group showed high blood pressure(120.9/79.3 mmHg) compared with the underweight group (116.4/ 75.8mmHg) but the difference was not significant. The serum triglyceride level in overweight group (94,0mg%) was higher than that in normal (70.9mg%) or underweight group(70.8mg%)(p<0.05). HDL-cholesterol level in overweight (43.8 mg%) group was not significantly different from that in underweight group (45.9mg%). BMI was positively correlated with blood pressure, hemoglobin, and the intake of total fat and cholesterol. But it was negatively correlated with HDL-cholesterol level. With these results overweight group is closely related with the cardiovascular disease risks, such as high blood pressure and high triglycerides and cholesterol. Thus, a health intervention program including weight control is required for young adults.
Journal of the Korean Society of Food Science and Nutrition
/
v.43
no.5
/
pp.698-704
/
2014
This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.
Journal of the Korean Society of Food Science and Nutrition
/
v.43
no.5
/
pp.690-697
/
2014
This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.
Journal of the Korean Society of Food Science and Nutrition
/
v.29
no.4
/
pp.701-711
/
2000
To provide the baseline information for establishing community based nutritional service system in the context of health promotion, we conducted nutrition survey for 196 adults (male ; 99, female ; 97) in Kyungpook area. Individual food intake was measured by 24-hour recall method, and then diet quality was evaluated by Index of Nutritional Quality (INQ) and Mean Adequacy Ratio (MAR). Average dietary intake of Ca and Vit A of total subjects were lower than Korean Recommended Dietary Allowances (Ca; 83% of RDA, Vit A; 77% of RDA). On the whole, mean nutrients intake of male subjects were higher than that of female subjects. It also appeared that overall nutrients intake of younger women (20~29 yr) were lower than that of other age group. When we evaluated the nutrients intake of the subjects by INQ, Vit C (=2.39) showed the highest score. Ca (=0.89) and Vit A (=0.84) were revealed to be concerned nutrients in both quantity and quality. There was almost no difference in MAR between men and women (Men ; 0.88, Women ; 0.86). MAR showed significantrly positive correlation with age (p<0.05), meal frequency (p<0.001) and negative correlation with education level (p<0.01) in women, whereas no statistically significant relationship among these variables was observed in men. Age and meal frequency showed significantly positive correlation with most nutrients intakes among women. In conclusion, nutrition education strategies for sound food choice and regular meals need to be developed to improve the nutritional adequacy of female adults in the 20's.
To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.
Glycerol is a non-volatile compound with no aromatic properties that contributes significantly to the quality of wine by providing sweetness and richness of taste. In addition, it is also the third most significant byproduct of alcoholic fermentation in terms of quantity after ethanol and carbon dioxide. In this study, Fourier transform infrared (FT-IR) spectroscopy was employed as a fast non-destructive method in conjugation with multivariate regression analysis to build a model for the quantitative analysis of glycerol concentration in wine samples. The samples were prepared by using three varieties of red wine samples (i.e., Shiraz, Merlot, and Barbaresco) that were adulterated with glycerol in concentration ranges from 0.1 to 15% (v·v-1), and subjected to analysis together with pure wine samples. A net analyte signal (NAS)-based methodology, called hybrid linear analysis in the literature (HLA/GO), was applied for predicting glycerol concentrations in the collected FT-IR spectral data. Calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results exhibited a high coefficient of determination (R2) of 0.987 and a low root mean square error (RMSE) of 0.563% for the calibration set, and a R2 of 0.984 and a RMSE of 0.626% for the validation set. Further, the model was validated in terms of sensitivity, selectivity, and limits of detection and quantification, and the results confirmed that this model can be used in most applications, as well as for quality assurance.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.