충북지역의 전업주부와 직업주부의 식습관 비교

최아리아리(Ari Ari Choi),박희진(Hee Jin Park),우혜리(Hye Lee Woo),한혜영(Hye young Han),현태선(Tai Sun Hyun) 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.2

Employment rate of married women has increased in Korea, but working housewives still have the main responsibility for the household chores in double income families. Due to the busy life, dietary habit of working housewives might be poorer than full-time housewives. The purpose of this study was to compare dietary habits and food frequency between full-time housewives and working housewives. The subjects were 119 full-time housewives and 164 working housewives living in chungbuk. Age, education level and monthly income were significantly different between the two groups, but health-related habits such as smoking, drinking, and exercise did not differ. While full-time housewives had higher tendency to have breakfast and dinner everyday than working housewives, they had lower tendency to have lunch everyday than working housewives. The highest response rate for preparation time for dinner was 40~60 min in full-time housewives and 20~40 min in working housewives. Most of food frequency consumed by full-time housewives was higher than by working housewives, especially bean and bean curd, kimchi, salty cracker, and candyㆍchocolate. Education should be provided to recommend to have regular meals without skipping and to show the fast ways to prepare meals with various foods.

대학생의 짠맛 기호도와 일부 식품의 섭취빈도와의 관련성

황은정(Eunjung Hwang),연소영(Soyeong Yeon),이슬비(Sulbi Lee),지연수(Yeonsu Ji),최아리아리(Ariari Choi),이재영(Jaeyoung Lee),현태선(Taisun Hyun) 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.1

This study was conducted to investigate association of salt preference by salty taste assessment and self-recognition, and frequencies of selected foods. A total of 290 college students (89 males and 201 females) participated salty taste assessment and questionnaire survey in May 2012. For salty taste assessment, samples were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08%, 0.16%, 0.31%, 0.63%, 1.25%. Among those, the participants were asked to select the most preferred sample. Self-administered questionnaire was consisted of questions about self-recognition on salt preference and frequencies of basic food groups and processed foods commonly consumed by college students containing high sodium, sugar, and fat. While 43.8% and 19.3% of the students preferred 'salty' and 'unsalty', respectively, by salty taste assessment, 40.4% and 13.1% recognized their preferred taste as 'salty' and 'unsalty', respectively, by questionnaire. Salt preference by salty taste assessment was significantly correlated with salt preference by self-recognition. Male students who recognized themselves as 'eating salty' consumed ramyon, retort foods, doughnut, cake, ice cream more frequently and green leafy vegetables less frequently than those 'eating unsalty'. Female students who recognized themselves as 'eating salty' consumed fast foods more frequently and milk and green leafy vegetables less frequently than those 'eating unsalty'. Our results show that preference by self-recognition was associated with frequencies of some foods, and that students who preferred salty taste consumed unhealthy foods such as high sodium, sugar and fat more frequently.

동기 기반 분류 데이터셋을 활용한 유사 사건 검색 연구: 형사 판결문을 중심으로

최아리(Ari Choi),박성미(Sung-Mi Park),박노섭(Ro-seop Park) 한국정보과학회 2023 한국정보과학회 학술발표논문집 Vol.2023 No.6

한국인 영유아 장내균총 정상화를 위한 프로바이오틱 유제품의 개발

김민경,최아리,한기성,정석근,채현석,장애라,설국환,오미화,김동훈,함준상,Kim, Min-Kyung,Choi, A-Ri,Han, Gi-Sung,Jeong, Seok-Geun,Chae, Hyun-Seok,Jang, Ae-Ra,Seol, Kuk-Hwan,Oh, Mi-Hwa,Kim, Dong-Hun,Ham, Jun-Sang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2

유아의 장내 균총 정상화에 유용한 새로운 발효유제품을 개발하고자 본 실험을 수행하였다. 신생아 분변시료에서 2,200균주를 분리하고 348 균주의 16S rRNA를 분석한 결과, 유산균의 37.8%가 E. faecalis로 확인되었다. 가장 많은 유전자형을 나타낸 E. faecalis 중에서 MRS 액체배지에서 가장 생장이 우수한 E. faecalis KACC 91532를 선발하였다. 선발 유산균을 이용하여 전통식품인 타락죽을 발효하고 이화학적, 관능적 특성을 분석하였다. 타락죽의 발효시 E. faecalis KACC 91532는 $6.14{\pm}0.19$에서 $7.36{\pm}0.13$ Log CFU/mL로 증가하여, 섭취량과 E. faecalis가 건강기능식품기준 및 규격에 고시되어 있는 점을 고려시 건강기능식품으로 판매가 가능하며, 특히 유아의 장내 균 총 정상화에 기여할 수 있을 것으로 생각된다. This study was conducted to develop an effective probiotic dairy product to normalize the microbial flora in Korean infants. A total of 2,200 colonies were isolated from 25 Korean neonates, and 16S rRNA of 348 isolates was analyzed. Approximately 40% of the lactic-acid producing bacterial isolates were Enterococcus faecalis, and 34.2% of them were strains similar to XR7 in the GenBank database. The fastest growing strain in MRS broth was registered as 91532 by the KACC. The selected strain was freeze-dried and utilized to ferment a milk-containing rice soup, tarakjuk. Microbiological, physico-chemical, and sensory characteristics of the fermented tarakjuk were compared with fermented milk and tarakjuk. E. faecalis KACC 91532 increased from $6.14{\pm}0.19$ to $7.36{\pm}0.13$ Log CFU/mL, and can be useful as a probiotic, as described in the Standards for Functional Health Foods.

유제품 섭취와 당뇨 예방

김민경 ( Min Kyung Kim ),최아리 ( Ah Ri Choi ),한기성 ( Gi Sung Han ),정석근 ( Seok Geun Jeong ),오미화 ( Mi Hwa Oh ),김동훈 ( Dong Hun Kim ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.1

Milk intake is widely recommended for healthy diet, not only for bone growth and maintenance, but also as a protein, calcium and magnesium sources as part of an adequate diet. Many research suggest that milk and dairy products are associated with a lower risk of type 2 diabetes mellitus (T2DM). Milk and dairy products are low Glycemic index (GI) and Glycemic load (GL) foods. The GI and GL are useful tools to choose foods to help control blood glucose levels in people with diabetes. The GI and GL of milk are 32~42 and 4~5, respectively, and which are about 1/2 and 1/5 of boiled rice. The mechanisms underlying the effects of dairy on T2DM development includes the calcium and vitamin D content in dairy foods and the possible positive effect of high milk and calcium intake on weight control. The role of dairy products on reducing the risk of diabetes can be inferred from the reports that lower serum IGF-1 levels were positively associated with diabetes and the girls with low milk intake had significantly lower IGF-1. Accumulating data from both patients and animal models suggest that microbial ecosystems associated with the human body, especially the gut microbiota, may be associated with several important diseases, such as inflammatory bowel disease, obesity, diabetes and cardiovascular disease. It was thought that fermented milk containing lots of probiotics can be useful for controling blood glucose levels and preventing complication of diabetes, but sucrose in commercial yogurt should be substituted. There are some reports of oligosaccharide, xylitol, and stevia as a potentially useful sweetener in the diabetic diet.

산양유의 체세포수에 영향을 미치는 비병원성 요인

김민경 ( Min Kyung Kim ),최아리 ( A Ri Choi ),한기성 ( Gi Sung Han ),정석근 ( Seok Geun Jeong ),오미화 ( Mi Hwa Oh ),장애라 ( Ae Ra Jang ),설국환 ( Kuk Hwan Seol ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2010 Journal of Dairy Science and Biotechnology (JMSB) Vol.28 No.2

Somatic cell counts (SCCs) of goat milk can vary widely depending on the counting methods used and non-pathogenic factors; the goat milk industry can be threatened by establishment of a legal standard based on the findings in cow milk. In Korea, SCCs have been excluded from the items that are analyzed under the "Livestock Products Processing and Composition Standards" in accordance with a recent NVRQS Notice amendment. From April to October, SCCs of 150 goat milk samples from 2 farms were analyzed using a Somascope calibrated with standard goat milk samples. Average SCCs of the samples was 598,000/mL, and significant differences were not found between farms and between breeds. SCCs increased from 3 to 8 months after delivery.

사법분야 인공지능 발전을 위한 판결문 데이터 개선방안 - ‘판결서 인터넷열람 서비스’를 중심으로 -

박성미 ( Park Sung-mi ),이유나 ( Lee Yu-na ),최아리 ( Choi A-ri ),안정민 ( Ahn Jungmihn J. ) 한국경찰법학회 2021 경찰법연구 Vol.19 No.3

빅데이터·인공지능 분야에 정부의 집중적 투자와 공공기관의 전면 디지털화가 추진되면서 법원과 같은 공공기관에서 생산하는 데이터 확보에 관한 관심도 높아지고 있다. 판결문의 경우, 민사사건은 2023년 1월 1일을 기점으로 미확정 판결문과 기계 판독 가능한 파일을 제공하는 등 그 제약이 줄어들고 있지만 형사판결문은 여전히 확보가 어려운 상황이다. 사법 데이터로서 가치 있는 판결문 제공이란 단순한 공개 이상의 것을 의미한다. 인공지능이나 기계학습의 사법분야로의 확대는 활용가능한 판결문 데이터를 필수요소로 한다. 특히 사법 분야 인공지능 개발을 위해서는 사실관계의 쟁점을 다루는 하급심 판결문 데이터 확보가 중요한데, 국내외 공공·민간 판결문 제공 사이트의 성능과 데이터 보유량을 비교해 보았을 때 현재 대한민국 법원에서 운영하는 ‘판결서 인터넷열람 서비스’에서 제공하는 데이터양은 상대적으로 많음에도 불구하고 기술적 제한으로 데이터 의 활용가능성의 측면은 부진한 상태다. 이러한 관점에서 본 연구는 국내외 리걸테크 시장의 발전과 사례를 통하여 어떻게 판결문이 사법분야 인공지능 개발에 기여하는지 확인하고, 데이터로서 하급심(1·2심)판결의 중요성과 공개 필요성을 살펴보았다. 이를 위해 현재 우리나라에 공개되어있는 판결문 건수, 범위 및 형태 등을 미국·독일의 공공·민간 판결문 공개 사이트와 그 중에서도 특히 그 데이터의 인공지능 활용의 면에 중점을 두고 비교·분석하였다. 마지막으로 이러한 비교분석의 결과를 대법원에서 현재 운영되고 있는‘판결서 인터넷열람 서비스’구조와 기능을 분석하고, 향후 인공지능 연구 활성화를 위한 개선사항을 결론으로 제시하고자 한다. Over the past few years, the government has increased investment in artificial intelligence and big data by promoting the complete digitization of public agencies. This digitization along with digital transformation has brought more attention to accessing court documents particularly the judgments and opinions. It has been announced that as of 2023, all civil cases will be available to the general public in machine-readable format. However, there is no special plan announced for the criminal judgments and lower courts’decisions which had always been hard to obtain. Acquiring lower courts decisions is crucial to building AI-powered criminal law systems, as those decisions focus on disputed facts. Compared to other legal search systems in the private sector and other countries, Korean‘Online Access to Judgment’ holds a relatively extensive database. However, the usage has been very restricted due to technical limitations and not providing machine-readable file has made it difficult to use this court judgment data to train artificial intelligence. This study analyzes the systematic structure of the online access to judgment service to see if it is feasible to produce data in machinereadable format. And the paper compares legal database of the United States and Germany to show what aspects of Korean system needs to be improved. By suggesting how the current technical limitations can be fixed to accommodate a better user experience and to increase user convenience, we hope to open up opportunities for legal AI service in Korea.

상업지재생이 인근주거지 거주자의 주민생활권에 미치는 영향

박가영(Park, Ka-Young),박지선(Park, Ji-Sun),최아리(Choi, Ari),왕샤오(Wang, Xiao),박경옥(Park, Kyoung-Ok) 한국주거학회 2018 한국주거학회 학술대회논문집 Vol.30 No.2

충북지역의 전업주부와 직업주부의 식습관 비교

최아리아리, 박희진, 우혜리, 한혜영, 현태선 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.2

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대학생의 짠맛 기호도와 일부 식품의 섭취빈도와의 관련성

황은정, 연소영, 이슬비, 지연수, 최아리아리, 이재영, 현태선 충북대학교 생활과학연구소 2013 생활과학연구논총 Vol.17 No.1

This study was conducted to investigate association of salt preference by salty taste assessment and self-recognition, and frequencies of selected foods. A total of 290 college students (89 males and 201 females) participated salty taste assessment and questionnaire survey in May 2012. For salty taste assessment, samples were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08%, 0.16%, 0.31%, 0.63%, 1.25%. Among those, the participants were asked to select the most preferred sample. Self-administered questionnaire was consisted of questions about self-recognition on salt preference and frequencies of basic food groups and processed foods commonly consumed by college students containing high sodium, sugar, and fat. While 43.8% and 19.3% of the students preferred 'salty' and 'unsalty', respectively, by salty taste assessment, 40.4% and 13.1% recognized their preferred taste as 'salty' and 'unsalty', respectively, by questionnaire. Salt preference by salty taste assessment was significantly correlated with salt preference by self-recognition. Male students who recognized themselves as 'eating salty' consumed ramyon, retort foods, doughnut, cake, ice cream more frequently and green leafy vegetables less frequently than those 'eating unsalty'. Female students who recognized themselves as 'eating salty' consumed fast foods more frequently and milk and green leafy vegetables less frequently than those ‘eating unsalty'. Our results show that preference by self-recognition was associated with frequencies of some foods, and that students who preferred salty taste consumed unhealthy foods such as high sodium, sugar and fat more frequently.