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광주·전남지역 일부 초·중·고등학교 급식의 주요 영양소 공급량 평가 및 비교
김완수(Kim, Wansoo),한영희(Han, Younghee) 충북대학교 생활과학연구소 2019 생활과학연구논총 Vol.23 No.2
This study compared major nutrients in school lunches reflecting the nutritional standards before and after the revision of the food composition table database. In order to identify changes and to assess the adequacy of nutrition in school lunches, the 2007 nutritional standards for school lunches, currently being used, and the 2015 Dietary Reference Intakes (DRIs) were used to estimate the average amounts of eight nutrients in school lunches served at 33 elementary, middle, and high schools in Gwangju and Jonnam areas. Great changes were shown in the average amounts of thiamin, riboflavin, and vitamin C. In particular, there was a significant decrease in vitamin C content. The evaluation of major nutrient amounts showed a large discrepancy between the 2007 and 2015 criteria. Based on the 2007 standards, a high percentage of schools supplied riboflavin and vitamin C at lower levels than estimated average requirement (EAR). However, with the 2015 DRIs, half to two-thirds of the schools supplied thiamin and calcium at higher levels than EAR while a large percentage of schools served riboflavin at a lower level than EAR. In conclusion, for sufficiently supplying growing-up students’ nutritional needs by feeding school meals it is desirable to provide new nutrition care criterion and to establish a revised food composition table database reflected the latest data.
김완수(Wansoo Kim),이교구(Kim, Kyogu Lee) 대한전자공학회 2018 대한전자공학회 학술대회 Vol.2018 No.11
In this paper, we propose and evaluate a novel modular neural network model for sound event localization and detection (SELD). One SELD module extracts arrival time differences and detects sound events from phase and magnitude spectrogram. The assembled neural network model consists of nC2 numbers of SELD modules where n is the number of channels in the microphone array. The modular structure of the proposed model makes the model easier to train using less training data. The structure also makes the model scalable to microphone array shape change.
효소저항성 쌀전분의 첨가가 마들렌의 품질 및 텍스처 특성에 미치는 영향
김완수(Kim, Wansoo) 한국생활과학회 2010 한국생활과학회지 Vol.19 No.1
This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and △E with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At 80℃, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RV A (p<0.00 I). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.
김완수(Kim, Wansoo),한영희(Han, Younghee) 한국생활과학회 2020 한국생활과학회지 Vol.29 No.2
To investigate the consumption and the purchasing behavior of beverages according to gender and intake level among students, a total of 370 urban college students in Cheongju and Gwangju were surveyed with respect to general characteristics, dietary habit, purchasing behavior, and intake level of beverages. The main timing and site of purchasing beverages were for quenching the thirst or for resting, and convenience stores, respectively, and the most important reason was ‘taste’ when choosing beverages. Among the subjects, 44.6% checked the nutrition label of beverages when purchasing, and 52.7 and 94.1% responded ‘no’ with respect to their experiences in educational programs on nutrition labeling and reducing sugar intake, respectively. These results show significant differences between gender, but not among different levels of drinking groups. A 3.5 L of average drink level and 3.7 beverage types weekly with the most consumption of sweetened carbonated soda, unsweetened Americano coffee, milk, ion supply drinks, and tea were revealed. The highest drinking level group, comprising a habitual drinker with 6.6 L weekly of an average level, showed 9.4 and 3.2 times higher in drinking level and the type of beverages, respectively (p<0.001) than the lowest level drinking group. Based on these findings, the consumption of beverages becomes habitual and increases in level among college students, which would be considered with respect to health problems from excessive intake of sugar and caffeine. Thus, educational and promotional support for the intake level of beverages in moderation are needed.