• 한국식품조리과학회지
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• 제25권3호
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• pp.283-296
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• 2009

This study examined food safety management at preschool establishments in Daegu and Gyeongbuk province, to provide data that can be used for food safety improvements. Field assessments of 60 foodservice establishments were executed from July to October, 2007. Statistical analyses of the data were conducted using the SPSS package program (version 14.0 for windows). The results are summarized as follows: 93.3% of the preschool foodservices were self-operated, and 24.1% of the child care centers and 96.7% of the kindergartens had employed dietitians. According to the averaged food safety evaluation scores the kindergartens (80.73) had a significantly higher score than the child care centers (50.37), and the public centers (85.00) had a significantly higher score than the private centers (54.29). While the average score of facilities that employed dietitian (73.58) was significantly higher than that of facilities that did not employ a dietitian (52.65). In addition, the average score of facilities that served meals in a dining room (80.83) was significantly higher than that of facilities that served meals in a classroom (59.33). The highest scoring food safety items included verifying employee health inspection reports (1.87), utilizing non-municipal water and routinely cleaning and well-maintaining the water storage tank (1.85), and disposing small amounts of leftovers in a vat after serving (1.83). In contrast, the lowest scores were for physical separation of clean areas and unclean areas to prevent cross-contamination (0.52), and physical separation between staff and food material entry areas (0.62). In conclusion, the preschool foodservice evaluated in this study required improvements in food safety management, and many of the child care centers were in need of immediate attention. To improve food safety at these establishments, administrators should implement prerequisite food safety programs.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.

• 자원리싸이클링
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• 제25권2호
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• pp.42-48
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• 2016

국내 전자 디스플레이 산업의 고도화된 기술과 평판 디스플레이 제품의 글로벌 점유율은 세계 최고 수준이지만 사용 후 버려지는 폐 디스플레이 제품에 대한 재활용 기술 및 재활용 현황은 아직 글로벌 리더 수준에는 못 미치고 있다. 평판 디스플레이 제품의 짧은 순환주기를 고려할 때, 폐 디스플레이 제품의 재자원화는 전 세계적으로 경제와 환경측면에서 이슈가 되고 있다. 본 연구는 향후 폐 LCD (Liquid Crystal Display) 제품 재활용 플랜트에서 활용할 수 있는 재자원화 데이터베이스를 구축하기 위한 기초연구로 40인치와 42인치 크기의 폐 LCD 제품의 분리해체 방법과 해체 모듈과 부품에서 회수 가능한 유용자원의 종류와 구성비를 분석하였다. 폐 LCD 해체 분석결과를 보면 무게비로 플라스틱은 약 22%, PCB (Print Circuit Board)는 약 9%, 패널부는 약 34%, 이 외 금속류를 포함한 기타는 약 35%의 구성비를 가지고 있었다. 본 연구에서 얻어진 폐 LCD 데이터베이스는 폐 제품의 재활용률 향상은 물론 효율적 재자원화를 통한 경제적 해체 공정 시스템을 구축하는데 기여할 것으로 판단된다.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• 한국식품영양학회지
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• 제19권3호
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• pp.332-341
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• 2006

The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.

• 한국가구학회지
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• 제27권1호
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• pp.8-14
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• 2016

Increasing concerns of environment need to make change furniture field to more environmentally friendly approach, such as reuse of by-products from wooden products. As it is, the methods of recycling wood for industrial purposes have the advantage of productivity and adaptability. However, the industrial way is required a certain production facility of processing wooden by-products and has possible hygienic problems due to contaminated sources. Many designers have developed their own methods for reuse of wood in unique and artistic ways. Even so, because of confined sources, it could be not enough supply. Therefore, I developed the design methodology utilizing wooden by-products from S Design Company to relieve former ways' problems. The design suggestion took materials from a safe and abundant source. The wooden leftover pieces were connected together with epoxy clay, so previous process traces of furniture are remained as a decorative factor. Moreover, the synthesized material was able to be processed by ordinary woodworking facilities without additional installations. In doing so, console table focused on a commercial purpose and dining table for an artistic objective were successfully fabricated as final suggestions. In consideration of the proposal using wooden furniture leftovers, diverse recycling designs should be investigated for future reference.

• 펄프종이기술
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• 제44권4호
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• pp.32-42
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• 2012

Wood biomass including forest residues, waste wood, and construction residuals has been widely generated in Korea, but forest biomass from the National Forest Management Operation Project plays a big role in generating wood biomass. Unfortunately the promotion policy of woody energy organized by the Forest Service in Korea concentrates more on demand creation rather than on supply expansion. Therefore, in order to utilize insufficient wood resources effectively, it is greatly required to develop uses for maximizing their added value. In particular, more attention to the use of the second generation biomass has been paid in foreign countries because there is a threshold that the first generation biomass cannot produce enough biofuel without threatening food supplies and biodiversity. In Korea, wood pellets are regarded as the alternative clean fuels to oils and coals that emit green house gases into the atmosphere. However, using wood as pellet raw materials can not be an economic way because the value of wood disappears right after burning in the boiler in spite of its contribution to the decrease of carbon emission. Differently from wood pellets, kraft pulping process using woody biomass produces black liquor as a by-product which can be used to generate electricity, bioenergy and biochemicals through gasification. Thus, it can be more economical to make a torrefaction of lignocellulosic biomass such as low-quality wood and agricultural leftovers as raw materials of pellets.

• 영어영문학
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• 제57권3호
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• pp.473-493
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• 2011

This paper aims, first, to trace the trajectory of Sebastian Barry's dramatic works in terms of retrieving the hidden (hi)stories of his family members, and second, to analyze his most successful play to date in both critical and commercial senses, The Steward of Christendom, in terms of the tension or even rupture between Irish national history and the dramatic representation of it. If contemporary Irish drama as a whole can be seen as an act of mirroring up to nation, Barry's is a refracting than reflecting act. Whereas modern Irish drama tends to have helped, however inadvertently, consolidate the nation-state by imagining Ireland through its other (either in the form of the British empire or the Protestant Unionist north), Barry's drama aims at cracking the surface homogeneity of Irish identity by re-imagining "ourselves" (a forgotten part of which is a community of southern Catholic loyalists). Furthermore, the "ourselves" re-imagined in Barry's drama is more fractured than unified, irreducible in its multiplicity than acquiescent in its singularity. The playwright's foremost concern is to retrieve the lives of "history's leftovers, men and women defeated and discarded by their times" and re-member those men and women who have been expunged from the imagined community of the Irish nation. This he does by endowing "every life" with "an after-life" and "every demon" with "a fairy tale." The Steward of Christendom is Barry's dramatic attempt to bestow upon the historically demonized Thomas Dunne, an Irish policeman in the British Empire, his fairy-tale redemption.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• 한국산림과학회지
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• 제80권4호
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• pp.369-378
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• 1991

우리나라의 주요한 법정(法定) 자연보호지역(自然保護地域)은 자연공원(自然公園), 천연보호구역(天然保護區域), 자연생태계보전구역(自然生態系保全區域), 생물권보전지역(生物圈保全地域), 천연보호림(天然保護林), 조수보호구(鳥獸保護區) 등으로 전산림면적(全山林面積)의 약 18%(1,124,000ha)에 이르고 있다. 이중 비교적 접근이 용이한 국립공원(國立公園)의 경우 연간 방문자 수가 33,000,000명에 달해 자연환경훼손이 심각한 상태에 이르고 있다. 특히 피해가 심한 등산로와 야영장의 보호를 위하여 공원내의 취사금지(炊事禁止)와 자연휴식년제(自然休息年制)를 도입, 운용하게 되었다. 취사금지가 공원내 고형쓰레기의 대부분인 취사찌꺼기 근절을 위한 것인 반면, 자연휴식년제는 피해지역의 자연생태적인 회복을 도모하기 위한 것이다. 후자(後者)의 도입에 따라 전국 27개산 47개등산로의 이용이 1991년 1월부터 3년간 금지된다. 자연휴식년제의 운용은 현재의 심각한 피해상태에 비추어 적절한 정책으로 평가될 수 있으나 지정지역(指定地域)의 선정(選定), 폐쇄기간(閉鎖期間) 및 방법(方法) 등의 결정을 뒷받침할 과학적 조사연구자료에 기인하지 않은 의사결정의 결과라는 데에 문제가 존재한다. 본 논문은 국내의 기존 관련 연구결과를 종합하여 정책운용에 따르는 문제점과 이의 대안을 제시한다.