음향광학 단층촬영(Acousto-Optical Tomography)의 수학적 모델과 수치해석적 시뮬레이션

남혜원,허장용,김소영,이레나,Nam, Hae-Won,Hur, Jang-Yong,Kim, So-Young,Lee, Re-Na 한국의학물리학회 2012 의학물리 Vol.23 No.1

본 연구는 최근 의공학 분야에서 중요한 영역으로 대두되고 있는 광학과 초음파의 장점을 결합한 영상 방법인 AOT (Acousto-Optical Tomography)의 수학적 모델을 제시하였다. AOT는 광학 필드를 초음파 기둥에서 변화 시켜서 초음파 기둥의 위치 정보를 이용하여 영상을 재구성하는 방법이다. AOT의 수학적 모델은 두 단계로 나뉠 수 있다. 첫 번째 단계에서는 광학 필드의 복원을 하고, 두 번째 단계에서는 획득한 광학 필드를 기반으로 확산 방정식의 역문제를 풀어 흡수함수 ${\mu}$ (absorption coefficient)를 산출한다. 본 연구에서는 두 번째 단계에 해당하는 역문제의 해를 구하기 위하여 수치해석적인 최소화 문제로 변환하고, 수치적 팬텀을 이용하여 시뮬레이션 하였다. 전통적인 기울기 하강 방법을 이용하여 역 문제 시뮬레이션의 결과를 보였다. 전변동 정규화 기반의 최소화 문제를 제안하여 기울기 하강 방법의 결과에서 보인 번짐 효과를 개선하였다. In this paper, Acousto-Optical tomography is modeled by a linear integral equation and an inverse problem involving a diffusion equation in n-spatial dimensions. We make two-step mathematical model. First, we solve a linear integral equation. Assuming the optical energy fluence rate has been recovered from the previous equation, the absorption coefficient ${\mu}$ is then reconstructed by solving an inverse problem. Numerical experiments are presented for the case n=2. The traditional gradient descent method is used for the numerical simulations. The result of the gradient descent method produces the blurring effect. To get rid of the blurring effect, we suggest the total variation regularization for the minimization problem.

톳가루를 첨가한 절편의 품질 특성

남혜원 ( Hae Won Nam ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter`s color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

중·고등학생의 수산물 이용 음식에 대한 이용실태와 선호도 및 학교급식에서의 요구도 조사

남혜원(Hae Won Nam),이민준(Min June Lee),이영미(Young Mee Lee) 한국식품조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

A study on the seafood consumption was conducted from 1902 adolescent students (1110 boys and 792 girls) attending middle or high school to assess the attitude and degree of satisfaction for seafood being served in the school lunch program and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows: Sixty percent of the respondents appeared to like or not to be reluctant to seafood. The main reasons for favoring seafood were its nutritious effect and taste. On the other hand, the reason for disliking seafood was due to its peculiar smell. In terms of cooking methods, the subjects preferred raw, fried, and grilled seafood, whereas they disliked salt-fermented, seasoned and stewed dishes. The highly preferred seafoods were crab, shrimp, tuna and squid. Only 6.6% of middle school students (MS) and 3.7% of high school students (HS) liked the seafood served in school lunch program, whereas the others responded ‘so so’or disliked it. The reasons for disliking seafood being served in school lunch program were poor taste (14.7% of MS, 23.5% of HS), lack of freshness(6.3% of MS, 13.9% of HS) and unattractable cooking methods(3.4% of MS, 11.1% of HS). To promote seafood consumption in school lunch program, the subjects anticipated the taste improvement (37.7% of MS, 48.5% of HS), use of a variety of seafood (19.8% of MS, 24.0% of HS) and cooking methods(12.6% of MS, 22.4% of HS). Above results suggested that further efforts are needed to provide preferred cooking methods and seafood items as a way of increasing seafood acceptability.

유자차 부산물인 유자즙의 분말화 연구

남혜원 ( Hae Won Nam ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.4

중년 주부들의 죽에 대한 인식 및 기호도 조사

남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of `special treat` or `easy to digest`, The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn`t affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.

韓國人姙娠婦의 Sodium과 蛋白質攝取量 및 代謝에 關한 硏究

南惠元(Hae Won Nam),李琦烈(Ki Yull Lee) 한국영양학회 1985 Journal of Nutrition and Health Vol.18 No.3

보육교사들의 영양지식 및 급식지도 활동에 대한 조사

이기완,남혜원,명춘옥,박영심,Lee Ki-Wan,Nam Hae-Won,Myung Choon-Ok,Park Young-Shim 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

The purpose of this study was to investigate the nutrition knowledge of day-care center teachers and their guidance activities during meal time. Self-administered questionnaires were completed by 302 day care center teachers from September to November, 2004. The average score of nutrition knowledge was $12.9\pm2.3$ out of possible 20 points. As the teachers older(p<0.01) and the teaching careers longer(p<0.05), the scores of the nutrition knowledge was significantly higher. Those who had dietitian license showed significantly higher scores than others(p<0.01). Guidance activities during meal time were evaluated by the 5-point Likert scale on 24 items and the average score turned out to be $4.3\pm0.4$. The score showed significant difference only according to the length of the teaching career(p<0.05). These findings suggested that nutritional guidance and nutrition education program for day care center teachers should be developed so that they can effectively manage meal service and provide good nutrition for young children.

한국 상용 식품중의 히스타민 함량에 관한 연구

차은정,남혜원,이기완,명춘옥,이재성,이양자,홍천수 ( Hae Won Nam,Ki Wan Lee,Choon Ok Myung,Jae Seong Rhee,Yang Cha Lee,Chein Soo Hong ) 한국식품조리과학회 1996 한국식품조리과학회지 Vol.12 No.4

The purpose of this report is to present a list of Korean foods containing histamine, that is known to cause food allergy and chronic urticaria. For the measurement of histamine in foods, the application of spectrofluorimeter is used. Among the food groups, sea foods (mackerel, pacific saury, spanish mackerel, anchovy, hair tail, tuna) contain most high amount of histamine, and the contents of see weeds (sea mustard, laverare) are also high. Milk and milk products (mozzarella cheese, yogurt) contain more histamine than animal meats. Plant foods like cereals, vegetables or fruits contain much less histamine than other food groups, except spinach. The contents of dried sesame, sesame oil, and mugicha, green tea, ginseng tea, mayonnaise, tomato ketchup are relatively high. This paper will be used as a fundamental guideline in planning dietary management of allergy and for the operational plans for the future nutrition education intervention. Because the foods rich in histamine may cause allergy-like syptoms, it may be required to label the foods containing histamine.

대학생들의 웰빙에 대한 의식과 생활 습관에 관한 연구

명춘옥,박영심,남혜원,이기완,Myung, Choon-Ok,Park, Young-Sim,Nam, Hae-Won,Lee, Ki-Wan 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

외식 업체 종사자들의 전공 특성에 따른 직무 만족도 비교

변진원 ( Jin Won Pyun ),남혜원 ( Hae Won Nam ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2006 韓國食品營養學會誌 Vol.19 No.4