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인천지역 부모의 식습관과 식사・편식지도가 유아의 식습관 및 식품 기호도에 미치는 영향
차원,박소현,정세주,장경자 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.3
The purpose of this study was to investigate the effect of dietary habits and feeding practices of their parents on dietary habits and food preference of children. The subjects were 155 children and their parents in Incheon area. This cross-sectional study was examined using questionnaires and questionnaires of children were filled by the parents. Data were analyzed using SPSS 23.0. According to the feeding practices level of the parent, parents were classified into a high group (average 4.1 scores, n=75) and low group (average 3.5 scores, n=80). Dietary attitudes of parents (p<0.001) and dietary habits of children (p<0.05) were significantly higher in the high group compared to low group. Children's dietary habits and total food preferences showed significantly positive relation with parents' dietary habits and total food preferences, respectively. There was a positive correlation among children's dietary habits, children's total food preferences, parents' dietary habits, and parents' feeding practices. As a result of multiple regression analysis, dietary habits (β=0.468), nutrition knowledge (β=0.168), and feeding practices (β=0.159) of parents showed significant effects on the dietary habits of children. Feeding practices (β=0.264) and dietary habits (β=0.191) of parents showed significant effects on the total food preference of children. Therefore, nutrition education is needed to ensure proper dietary habits and feeding practices for parents, and parents should maintain proper dietary habits so that children might have the right dietary habits.
인천지역 일부 중학생의 학교급식 건강메뉴에 대한 기호도 연구
차원,박민아,장경자 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.1
The purpose of this study was to investigate the preferences of health menu in school foodservice of middle school students in Incheon area. Subjects were 505 middle school students. The data were analyzed using SPSS / WIN statistical program 18.0, and chi-square test and Student t-test were used. Preferences for roasts (p <0.001), rice, porridge, stir-fry, boiled vegetables, and seasoned vegetables (p <0.05) among health menus in school foodservice in male students were significantly higher compared to female students. Preferences for dessert of school foodservice in male students were significantly lower compared to female students (p <0.001). However, there were no significant differences in soup, stew, steamed, grilled, fried, pan-fried pancake, and kimchi. In order to improve the preferences of the health menu in school foodservice, it is necessary to develop a diet and menus considering various preferences according to gender.
곡률 변화형 테이피를 이용한 도파관-마이크로스트립 트랜지션
차원석,조영송,신철재 대한전자공학회 1994 전자공학회논문지-A Vol.31 No.2
A curvature variable taper is proposed for a waveguide-microstrip transition. It is applied to a ridge waveguide. The curvature depends on the taper length and difference of waveguide's height and microstrip substrate's height. The taper is manufactured easier than the other tapers. It's reflection coefficient is smaller than the parabolic taper's below one wavelengrh. The results of experiment show that S$_{11}$ is below -20dB and SS$_{21}$ is about -0.5dB in the band of 10~15 GHz. These results are good agreement with the theoritical values.
차원석 ( Won-seok Cha ),김은영 ( Eun-young Kim ) 한국산업보건학회 (구 한국산업위생학회) 2020 한국산업보건학회지 Vol.30 No.1
Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM<sub>2.5</sub>), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM<sub>2.5</sub>, TVOCs, CO, and CO<sub>2</sub> were instantaneously high, but the average concentration was low. NO<sub>2</sub> was not detected. Conclusions: The results show that harmful substances such as PM<sub>2.5</sub>, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.