한국인의 영양권장량 변천에 관한 분석적 연구

김성미,이성우 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.2

Age, sex and the amount of activity determine recommended dietary allowances. So the method of developing RDA and their levels have been revised according as the physical condition of a nation improves and the amount of activity changes along with the variety of social situations. It can be seen from records that in Korea the absolute nutrient requirements for the people in Chosen Dynasty were first published in 1922. After that, in 1941 Gui Dong Han expressed his view that the standard health diets for the Japanese would be suitable for the people in Chosen Dynasty. In 1960, the temporary nutrition standards for the Koreans were established by the Ministry of the Health and Social Affairs. For these standards, males and females were respectively divided into three groups by age and nine nutrients were recommended for each group. In 1962, The Korean Association to FAO published the RDA for the Koreans. Since then, regular researches have been done. For these allowances, there were 16 age groups of men and women and ten nutrients recommended for each group. On the first revision in 1967, the fat allowance was presented at the ratio (12%) of fat calorie to total calories with no change in the number of age categories and in the kinds of nutrients. And the basis of the riboflavin allowance was changed from the level of protein intake to that of energy intake. On the second revision in 1975, there was brought 19 are categories and ten nutrients recommended. On the third revision in 1980, age categories increased to 22, and ten nutrients were recommended. On the fourth revision in 1985, there remained 21 groups by uniting the early and later periods of pregency. On the first revision in 1967, the recommended energy allowance was 3000 ㎉, the highest level. Since then it has gradually been reduced. And it can be noticed that the protein allowance was high when food was difficult to obtain.

부모의 사회경제적 수준에 따른 인공영양아의 질병발생경험과 영양소 섭취량에 관한 연구

김성미 啓明大學校 生活科學硏究所 2002 科學論集 Vol.- No.-

This study was conducted to assess the disease incidence and the nutrient intake of the formula fed infants in relation to parental socioeconomic status, such as monthly income, mother's job, parent's education level and family type. The one day dietary intake was surveyed through a 24-hour recall method. Fever and vomiting incidence of lower income parent's infants were significantly higher than those of upper income infants. Dermatitis incidence of infants whose mothers have no job was significantly lower than that of whose mothers have a job. Diarrhea incidence of the infants who were fed by mother was significantly lower than that of the infants who were fed by the others. The iron(111.5%RDA) and fat(39.1%energy) intake of the infants whose mother have no job were significantly higher than those(87.3%RDA, 34.9%energy) of whose mothers have a job. Energy, iron and vit.C intake of the nuclear family's infants were significantly higher than those of the extended family's infants.

「 주방 」의 조리가공에 관한 분석적 고찰

김성미,이성우 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.4

'The Joobnag' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

銅板·黃銅板의 腐蝕과 着色實驗

김성미 이화여자대학교 대학원 1988 硏究論叢 Vol.16 No.-

조선시대 구망식품의 문헌적 고찰

김성미,이성우 동아시아식생활학회 1992 동아시아식생활학회지 Vol.2 No.1

This paper has made a close examination of Shingan Goohwang Chowalyo(1660), Cheesaeng yoram(1691), Sallim Gyungjae(1715) and Imwon simyook Jee(1827), to grasp what kinds of famine relief foods have been analyzed in terms of nutrition elements and cooking methods. And also this paper has surveyed the changes of these famine relief foods according to the times. Three hundred forty one famine relief foods are recorded in the above mentioned books, Among them, ten foods are recorded in common in these four books: pine needles, elm tree skin, soybeans, wax, jujubes, black beans, glutinous millet, turnip seeds white pine-mushroons and Chool-Atractylodes japonica. The methods of cooking and processing are most varied in the order of pine needles, black beans and elm tree skin, Pine needles are rich in protein and fat, and so may be regarded as the first of famine relief foods. Elm tree skin is of more than 50% carbohydrate and may be used in plate of cereals. I addition to these, Hwangui-milk vetch, Choonsu-cedrela Sinensis, Tacksa-Alisma Orientale Juzep and some other foods contain starch, glucose, fatty acids, and amino acids. So they may be used for replacing cereals and relieving famine. Before these famine relief foods are cooked or processed, according to their ingredients they should be soaked in water for a time in some cases the water should be changed several times. In Shingan Goohwang Chowalyo and Cheesaeng Yoram, measuring units are rarely recorded, while in sallim Gyungjae, they are explicitly shown. Imwon Simyook Jee clearly shows the use of oriental medicine materials. And the fur above mentioned books show no record of famine relief animal foods. To these days, vegetables have been boiled, squeezed and seasoned with salt and oil, but the better the economic conditions become, the less other famine relief foods are used. Nevertheless it is expected that these natural foods can be made favorite dishes with the best use of their good flavors and tastes.

창녕지역의 봉수

김성미 한국성곽학회 2008 한국성곽학보 Vol.13 No.-

항공 탄소 배출 감소를 개선 방안 연구

김성미,김은미,임상훈,황호원 한국항행학회 2023 韓國航行學會論文誌 Vol.27 No.1

It is necessary to reduce aviation GHG(CO2) emission to ensure aviation sustainable development. Operational improvements may not contribute significantly to carbon reduction but it can sustatially reduce emission in a short term. ICAO has developed GANP and ASBU to optimize operations and countries are making efforts to expand infrastructure and develop technology. The legal barriers to operational improvement are based on the notion of state sovereignty under the Chicago Convention which allows countries to control inefficiencies based on borders or limit or prohibit the passage of aircraft. Chicago Convention does not grant unlimited freedom of air sovereignty and if the concept of state sovereignty is interpreted according to the times it is possible to achieve smooth operational improvement.

드론의 현행 법적 정의와 상업적 운용에 따른 문제점

김성미 한국항공우주정책⋅법학회 2018 한국항공우주정책·법학회지 Vol.33 No.1

Auf die ganze Welt macht unbemannte Fluggeräte(sog.Drohnen) in vielen Bereichen rasch Fortschritte und Anwendungen gezeigt. Nachdem ferngesteuerte Drohnen ursprünglich primär für militärische Zwecke entwickelt wurden, erhöcht sich derzeit ihre zivile Nutzung sowohl im Freizeit- als auch im Dienstleistungsbereich(Paketdrohnen, Drohnen-taxi) stetig. Mit der vermehrten Drohnennutzung steigen allerdings auch die damit verbundenen Risiken und Herausforderungen. In Zusammenhang damit stellt sich dann die Frage, ob gegenwärtige Vorschriften im Bereich von Luftrecht zurecht gekommen sind. Es sieht sich gerade der zwei Schwerpunkt gegenüber. Erstens kann Passagierebeförderung mit unbemanntem Luftfahrzeug(mehr als 150kg) im gegenwäritigen Luftrecht keine Anwendung finden. Denn das kor. Luftsicherheitsgesetz und sein Durchsetzungsverordnung definieren die Terminologie von unbemannten Luftfahrzeugen und unbemannten Fluggeräte als “wenn eine Person nicht an Bord geht und ferngesteuert wird”. Also soll Drohne nach dieser gesetzlichen Definition nur “ohne Person” geflogen werden. Das besagt ohne Piloten und ohne Passagiere. Zweitens ist unbemannte Fluggeräte(weniger als 150kg) nicht auf Handelsgesetz anzuwenden, auf das über Anspruchsgrundlage und Zurechnungsnorm des gewerblichen Luftverkehr geregelt ist. Der unbemannte Luftfahrzeuglieferdienst bringt nicht nur die Gefahr einer Beschädigung des Frachtguts mit sich, sondern auch die Gefahr von Bodenschäden durch Dritte. Gemäß § 896 des Handelsgesetzes ist aber die Anwendung von unbemannte Fluggeräte(weniger als 150kg) hierfür begrenzt, weil unbemannte Fluggeräte einschlägig in Ultralight Fluggerät ist, die im Handelsgesetz ausschließlich besteht. Technische Fortschritt und die dadurch ermöglichten kommerziellen Anwendungen werden die Nachfrage nach unbemannter Fluggeräte wecken. Die Umsetzung der bezüglichen Vorschriften sollte auch diese Entwicklung aktiv begleitet und frühzeitig kommuniziert und erarbeitet werden, damit Hersteller und Nutzer frühzeitig Planungssicherheit haben. 세계적으로 드론(드론)는 많은 분야에서 비약적인 발전과 그 활용도에 두각을 나타내고 있다. 더불어, 연일 미디어에서는 드론 관련 규제완화 및 드론 시범운행 그리고 드론 관련 사고소식이 이어지고 있다. 이제 드론은 군용무인기로의 사용을 넘어, 민간 시장으로 많은 기업이 진출하고 있으며, 각 국가기관에서는 드론활용에 대한 연구를 적극적·지속적으로 진행 중이다. 특히, 현재의 드론 산업은 일반인을 상대로 부상하고 있으며, 비약적인 발전가능성과 함께 드론은 그 잠재적 위험성을 내포한 채로 일상생활관계로 다가오고 있다. 특히 드론의 상업적 활용에 있어, 일명 드론택시(여객운송)와 드론택배배송(화물운송)의 경우 현행 항공관련 법규가 어떻게 적용될 수 있는지 살펴보았다. 1. 「항공안전법」과 동법 시행규칙은 드론인 무인항공기와 무인비행장치의 정의에 있어 “사람이 탑승하지 아니하고” 원격조종 등의 방법으로 비행하는 것이라고 정의하고 있기 때문에 드론을 사용하는 운송사업은 동법을 적용할 수가 없다. 또한 무인항공기택시나 무인비행장치택배배송 모두 타인의 수요에 맞추어 유상으로 여객 혹은 화물을 운송하는 사업이지만 「항공사업법」을 적용하는데 한계가 있다. 그러므로 우선 드론 정의에 대한 개정이 선행되어야 하며, 드론을 이용한 운송사업에 관한 규정이 마련되어 안전성 인증에도 세심한 주의한 필요하다 할 것이다. 2. 다음으로 무인비행장치택배배송은 운송화물의 훼손 및 분실가능성뿐만 아니라 지상 제3자 손해의 위험까지 내포하고 있음에도 불구하고 「상법」 제896조에 따라 (무인비행장치)초경량비행장치의 적용 배제됨에 따라 그 적용에 한계가 있다. 이와 관련하여 「민법」 제750조 이하의 불법행위 책임의 적용을 고려할 수 있지만, 항공운송과 관련하여 그 특성상 「상법」에서 별도로 규정하고 있는 입법취지에 맞춰 무인항공시스템에 관한 사법적 책임관계도 고려할 필요가 있다. 드론에 관한 운용에 관한 개별적인 규정을 완화하여 산업과 기술발전을 도모 하여야 하겠지만, 사법적인 측면에서의 규정은 그 책임관계를 엄하게 강화하여 균형있는 발전을 이뤄야 함과 동시에 관련 법률을 현실에 부합하도록 법률개정에 관한 적극적인 논의가 신속하게 이루어져야 할 것이다.

임상 간호교육을 위한 간호학생의 태도 조사연구

김성미 中央醫學社 1999 中央醫學 Vol.64 No.2

脫脂乳의 Tryptophan定量法에 關한 硏究

金聖美 啓明大學校 生活科學硏究所 1976 科學論集 Vol.3 No.-

A method was developed for the estimation of tryptophan in skim-milk powder. Samples were hydorlyzed in polyproplene flasks. Excess Ba was precipitated as the hydroxide by cooling, and hydrogen sulphide formed during hydrolysis removed under reduced pressure. Tryptophan was assayed colorimetrically with dimethylaminobenzaldehyde by comparison standards carried through the complete procedure. Results agreed fairly well with published values for skim-milk powder, though rather more well for the samples analysed by other workers.