행사성 사업에 대한 재정사업평가체계 개선 - 경기도 투자심사 사전검토 개선방안을 중심으로

한명주 한국지방재정공제회 2024 지방재정 Vol.2023 No.6

존 체계 구축이 교통수요 추정에 미치는 영향에 관한 연구

한명주,성홍모,백승한,임용택,이영인 대한교통학회 2011 대한교통학회지 Vol.29 No.1

This paper investigates some critical errors influencing travel demand estimation in Korea Transportation Data Base (KTDB), and through this investigation reasonable traffic analysis zone (TAZ) size and internal trips ratio are analyzed. With varying zone size, the accuracy of travel demand estimation is studied and appropriate level of zone size in KTDB is also presented. For this purpose zonal structure consisting of location of zone centroid, number of centroid connecters has been constructed by social economic index, and then some descriptive statistical analyses such as F-test, coefficient of correlation are performed. From the results, this paper shows that the optimum levels of zone system were various according to the order and capacity of roads, and also shows that the smaller TAZ, the less error in this research. In conclusion, in order to improve accuracy of traffic demand estimation it is necessary to make zone size smaller. 본 연구에서는 교통수요분석의 중요한 오차요인 가운데 하나인 존 체계 구축에 따른 교통수요 추정 결과의 영향을 국가교통DB 전국 지역 간 자료를 이용하여 실증적으로 살펴보고 이를 통하여 현재 배포되는 Network 수준 및 해당사업(고속도로, 국도, 국지도 및 지방도 / 차로수)에 따른 적정 존 체계 수준, 내부 통행비율 수준 등에 대한 결과를 비교분석하였다. 더불어, 존 체계 수준에 따라 교통수요 추정 결과의 정확도가 도로위계, 도로용량별로 어떻게 달라지는지를 검토하였다. 마지막으로, 국가교통DB의 전국 지역 간 자료의 적정한 존 체계 수준을 제시해 보았다. 본 연구에서는 사회경제변수를 고려한 적정 Centroid의 위치와 Connector 연결지점 및 개수 등 존 체계를 구축하였으며, 존 체계 구축이 교통수요 추정에 어떤 영향을 미치는지를 살펴보기 위해 F-test와 상관계수 분석, 평균통행거리 및 통행시간분석, 오차율 분석, 총 주행거리 분석 등을 수행하였다. 분석 결과, 도로위계, 도로용량에 따라 적정 존체계 수준이 다양하게 나타났다. 즉, 현재의 시군구 단위 존 수준에서 추가적인 존 세분화를 수행할수록 국도, 국지도 및 지방도 / 편도 1차로 도로의 교통수요 추정 결과 신뢰성이 전반적으로 개선됨을 확인할 수 있었다. 특히, 신뢰성 높은 교통수요 추정 결과를 확보하기 위해서는 되도록 읍면동 단위의 존 수준까지 존 세분화를 수행할 필요가 있음을 확인할 수 있었다.

보행자 행태를 반영한 보행공간 분석 프로그램

한명주 한국철도학회 2015 철도저널 Vol.18 No.3

여름철 외식, 이것은 조심하자!

한명주,Han, Myeong-Ju 한국건강관리협회 1996 건강소식 Vol.20 No.8

과자류 및 간이식품 조리가공시 식용유의 안정성

한명주 한국식품위생안전성학회 1992 한국식품위생안전성학회지 Vol.7 No.2

신호교차로에서 무인교통단속 규제에 따른 주행 특성

한명주,이숭봉,김혜원,이영인,김상옥 한국도로학회 2016 한국도로학회논문집 Vol.18 No.5

PURPOSES: The objective of this study was to analyze variations in the vehicle driving behavior characteristics on signalized intersections according to the use of traffic enforcement camera (red light camera). METHODS: In order to analyze the driving behavior characteristics on signalized intersections when red light camera are installed, the target sites for investigation were selected depending on whether the red light camera is installed and accident rates increased after the installation. In particular, to analyze the characteristics of dilemma zones in signalized intersections, approach speed and deceleration speed of 3 type vehicles (passing vehicles during a yellow light, stopping at a yellow light, passing vehicles during a green light) were examined. Based on these data, the starting point, ending point, and distance of the dilemma zones were calculated. Also, the locations of increased traffic accidents and decreased accidents after the installation of the equipment were distinguished when analyzing the traffic accident characteristics. RESULTS : Analysis results revealed that there was a tendency for the dilemma zone distance to decrease after the installation of equipment(red light camera) in most sites. This tendency was found to be due to the decrease in the approaching speed of vehicles at intersections after the installation of equipment, resulting in the starting and ending points of dilemma zone to become closer to the stop line. Moreover, analysis showed that the number of traffic accidents decreased for most intersections after the installation of equipment and safety of the intersections increased somewhat. CONCLUSIONS : In general, installation of equipment(red light camera) caused the intersections approaching speed and dilemma zone distance to decrease. Decision-making is difficult for drivers in the dilemma zone, so the decrease in the dilemma zone distance implies an improvement in traffic safety. Furthermore, the number of accidents within intersections significantly decreased after the equipment was installed, leading to the conclusion that installation of the equipment affected the decrease in traffic accidents.

장내유산균 증식인자의 신속한 검색

한명주,임혜영,김동현 한국식품위생안전성학회 1993 한국식품위생안전성학회지 Vol.8 No.2

「朝鮮無雙新式料理製法」에 수록된 부식류의 조리법에 관한 고찰 (I) -탕(국), 창국, 지짐이, 찌개, 찜, 조림·초, 백숙, 회, 편육-

한명주,김업식 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.4

This study examined the ingredients and cooking methods of side dishes in「Chosunmusangsinsikyorijebub」 during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

서울지역 고등학생의 식습관과 스트레스에 관한 연구

한명주,조현아 한국조리과학회 2000 한국식품조리과학회지 Vol.16 No.1

서울시내 강북의 인문계 고등학생 354명을 대상으로 식생활 태도, 식습관 변화, 식습관 평가, 스트레스정도를 조사한 결과는 다음과 같다. 1. 고등학생의 평균체중은 남녀 각각 62㎏, 52㎏, 평균신장은 173㎝, 162㎝로 조사되었다. 고등학생의 비만도를 판정한 결과 '정상체중'은 남학생 56.6%, 여학생51.5%로 나타났고 '과체중'은 남학생 5.3%, 여학생1.8%였으나 '저체중'은 남학생 37.0%, 여학생 46.7%로 높은 분포를 나타내고 있다. 2. 고등학생의 식사횟수, 편식여부는 성별에 따른 유의성(p<0.05)이 나타났다. 식사횟수는 65.0%가 '하루 3회' 식사한다고 응답하였고 그중 남학생은 68.8%로 여학생의 60.0%보다 높았으며 여학생의 경우 '하루 2회' 식사한다고 응답한 학생이 26.7%로 남학생 16.4%에 비해 월등히 높았다. 편식여부는 '편식한다'라고 응답한 여학생이 56.4%로 남학생 41.8%보다 높게 나타났다. 아침식사를 거르는 이유는 성별에 따른 유의성을 보였는데 '등교시간이 늦어서 는 여학생이 62.1%로 남학생 47.6%보다 높았고 '식욕이 없어서'는 남학생이 31.7%로 여학생 13.8%보다 높았다. 3. 최근 몇 년 사이 식습관 변화에 관한 조사에서 고등학생의 채소, 과일, 유제품의 섭취가 증가한 것으로 나타났고 그중 과일의 섭취증가가 가장 높게 나타났다. 4. 어머니가 직업이 없는 경우 고등학생의 식습관점수는 1.93으로 직업이 있는 경우의 1.85보다 식습관이 좋았다. 고등학생의 영양지식점수는 여학생이 6.99로 남학생 6.50보다 높았으나 어머니의 직업유무에 따른 차이는 나타나지 않았다. 5. 고등학생의 성별에 따른 스트레스점수는 여학생(3.35)이 남학생(3.15)보다 높게 나타왔다. 식사를 '천천히 한다'(3.03)고 응답한 고등학생의 스트레스점수가 '빠르게한다'(3.41)고 응답한 고등학생보다 낮았고 '식욕이 좋을때'의 스트레스점수(3.13)가 '식욕이 보통일때'(3.42)와 '식욕이 나쁠때'(3.43)보다 낮았다. 운동을 '주5회 이상'하는 학생의 스트레스점수가 가장 낮게 나타났다. 이상의 결과를 살펴보면 고등학생의 바람직한 식생활 태도와 적절한 운동은 스트레스를 낮추는데 도움을 주는 것으로 사료된다. This study was to investigate the eating attitutes, food habits, perceived stress of high school students. Three hundred and fifty four high school students in Seoul area were surveyed to obtain the information from Sep. 18 to 26 in 1997. The average height and weight of high school students were 173.7 ㎝, 62.9 ㎏ for male students and 162.5㎝, 52.6 ㎏ for female students. The 52.5% of high school students were normal weight and 41.5% of them were underweight. Female students(46.7%) showed higher proportion of underweight than male students(37.0%). The students(50.9%) ate breakfast irregularly and most students(92.5%) ate Korean food for breakfast. The dietary changes of high schoool students over past few years showed that the intake of vegetable, fruit and yogurt were increased. The food habit score showed no significant difference by gender, mother's employment and monthly spending money. The nutritional knowledge score of female students were higher than the score of male students. Most high school students(93.9%) were highly stressed in their living. The stress score(3.35) of female students were higher than those of male students(3.15). However, excercise, eating slowly and good appetite could lower their perceived stress.

서울지역 대학식당의 이용실태조사

한명주 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.2

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.