http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
홍준호 ( Jun-ho Hong ),김진실 ( Jin-sil Kim ),유연주 ( Yeon-Ju Yu ),이경희 ( Kyung-Hee Lee ),조완섭 ( Wan-sup Cho ) (사)한국빅데이터학회 2021 한국빅데이터학회 학회지 Vol.6 No.1
Lifestyle is changing rapidly, and food consumption patterns vary widely among households as dietary and food processing technologies evolve. This paper reclassified the food group of consumer panel data established by the Rural Development Administration, which contains information on purchasing agricultural products by household unit, and compared the consumption characteristics of agricultural products by age group. The criteria for age classification were divided into groups in their 60s and older with a prevalence of 20% or more metabolic diseases and groups in their 30s and 40s with less than 10%. Using the LightGBM algorithm, we classified the differences in food consumption patterns in their 30s and 50s and 60s and found that the precision was 0.85, the reproducibility was 0.71, and F1_score was 0.77. The results of variable importance were confectionery, folio, seasoned vegetables, fruit vegetables, and marine products, followed by the top five values of the SHAP indicator: confectionery, marine products, seasoned vegetables, fruit vegetables, and folio vegetables. As a result of binary classification of consumption patterns as a median instead of the average sensitive to outliers, confectionery showed that those in their 30s and 40s were more than twice as high as those in their 60s. Other variables also showed significant differences between those in their 30s and 40s and those in their 60s and older. According to the study, people in their 30s and 40s consumed more than twice as much confectionery as those in their 60s, while those in their 60s consumed more than twice as much marine products, seasoned vegetables, fruit vegetables, and folioce or logistics as much as those in their 30s and 40s. In addition to the top five items, consumption of 30s and 40s in wheat-processed snacks, breads and noodles was high, which differed from food consumption patterns in their 60s.
스미스 머신을 이용한 스쿼트 운동시 중량 부하가 운동역학적 변인과 하지 근육 활성도에 미치는 영향
이성도 ( Seong Do Lee ),이정호 ( Jung Ho Lee ),박은정 ( Eun Jung Park ),이기광 ( Ki Kwang Lee ),손지훈 ( Jee Hoon Sohn ),류재진 ( Jae Jin Ryue ),유연주 ( Yeon Ju Yu ),김용운 ( Yong Woon Kim ),김석범 ( Suk Bum Kim ) 한국스포츠과학원 2011 체육과학연구 Vol.22 No.2
The aim of this study was to investigate kinematic, kinetic and EMG pattern during squat exercise in Smith machine with different loads. We added to subjects different loads (100%RM, 90%RM, 80%RM, 70%RM and 60%RM). Ten healthy male subjects who majored physical education were recruited for this study. Subjects performed consecutive cycles randomly loaded by a barbell. We calculated using three dimensional motion capture system, force plate, surface EMG for caculating variables and we selected eight muscles (rectus femoris, vastus meadialis, vastus lateris, biceps femoris, tibialis anterior, medial gastrocnemius, rectus abdominis and erector spine). We divided squat motion to three phase (Downward, Upward, one cycle). This result were that added loads did not affect to peak ankle joint but affect to peak knee joint and peak hip joint. Peak angle of these joint tended to decrease. The peak ankle angle was not affect by added loading while the added loading were decreased peak angle at the knee and hip joint. Peak moment at hip joint was largely influenced by adding loading among lower extremity joints. There was not significant difference in anterior-posterior GRF. According to add loading, muscle activations of vastus meadialis, vastus lateris and biceps femoris muscle tended to increase while there were not on the basis of 80%RM loading in the upward and downward phases. In the upward phase, erector spine muscle was significant difference between 60%RM and 100%RM loading. However, there was also not on the basis of 70%RM loading.