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( Sohyun Park ),( Stephen Onufrak ),( Cara Wilking ),( Angie Cradock ) 한국임상영양학회 2018 Clinical Nutrition Research Vol.7 No.2
We examined community-level characteristics associated with free drinking water access policies in U.S. municipalities using data from a nationally representative survey of city managers/officials from 2,029 local governments in 2014. Outcomes were 4 free drinking water access policies. Explanatory measures were population size, rural/urban status, census region, poverty prevalence, education, and racial/ethnic composition. We used multivariable logistic regression to test differences and presented only significant findings. Many (56.3%) local governments had at least one community plan with a written objective to provide free drinking water in outdoor areas; municipalities in the Northeast and South regions and municipalities with ≤ 50% of non-Hispanic whites were less likely and municipalities with larger population size were more likely to have a plan. About 59% had polices/budget provisions for free drinking water in parks/outdoor recreation areas; municipalities in the Northeast and South regions were less likely and municipalities with larger population size were more likely to have it. Only 9.3% provided development incentives for placing drinking fountains in outdoor, publicly accessible areas; municipalities with larger population size were more likely to have it. Only 7.7% had a municipal plumbing code with a drinking fountain standard that differed from the statewide plumbing code; municipalities with a lower proportion of non-Hispanic whites were more likely to have it. In conclusion, over half of municipalities had written plans or a provision for providing free drinking water in parks, but providing development incentives or having a local plumbing code provision were rare.
Ahn, Sohyun,Park, Kwangwoo,Kim, Jinsung,Lee, Ho,Yoon, Jeongmin,Lee, Eungman,Park, Sohyun,Park, Jeongeun,Kim, Juhye,Keum, Ki Chang Korean Society of Medical Physics 2016 의학물리 Vol.27 No.4
Generally, it is recommended that the dosimetric effect of carbon fiber couch should be considered especially for an intensity-modulated therapy with a large portion of monitor units from posterior angles. Even a flattening filter free (FFF) beam has been used for stereotactic body radiation therapy (SBRT), the effect of carbon fiber couch for FFF beam is not well known. This work is an effort to evaluate the dosimetric effect of carbon fiber couch for flattened and FFF beam of Elekta linac empirically. The absorbed doses were measured with Farmer type chamber and water-equivalent phantoms with and without couch. And differences of the absorbed doses between with and without couch defined as "couch effect". By comparing calculated dose in treatment planning system (TPS) with measured dose, the optimal density of couch was evaluated. Finally, differences on patient's skin dose and target dose by couch were evaluated in TPS. As a result, the couch effect for 6 and 10 MV flattened beam were -2.71% and -2.32%, respectively. These values were agreed with provided data by vendor within 0.5%. The couch effect for 6 and 10 MV FFF beam were -3.75% and -2.80%, respectively. The patient's skin dose was increased as 18.6% and target dose was decreased as 0.87%, respectively. It was realized that the couch effect of FFF beam was more severe than that of flattened beam. Patient's skin dose and target dose were changed by the couch effect.
Nitrogen‑doped nanoporous carbons derived from lignin for high CO2 capacity
Sohyun Park,Min Sung Choi,Ho Seok Park 한국탄소학회 2019 Carbon Letters Vol.29 No.3
In this paper, nitrogen (N)-doped ultra-porous carbon derived from lignin is synthesized through hydrothermal carbonization, KOH activation, and post-doping process for CO2 adsorption. The specific surface areas of obtained N-doped porous carbons range from 247 to 3064 m2/g due to a successful KOH activation. N-containing groups of 0.62–1.17 wt% including pyridinic N, pyridone N, pyridine-N-oxide are found on the surface of porous carbon. N-doped porous carbon achieves the maximum CO2 adsorption capacity of 13.6 mmol/g at 25 °C up to 10 atm and high stability over 10 adsorption/desorption cycles. As confirmed by enthalpy calculation with the Clausius–Clapeyron equation, an adsorption heat of N-doped porous carbon is higher than non-doped porous carbon, indicating a role of N functionalities for enhanced CO2 adsorption capability. The overall results suggest that this carbon has high CO2 capture capacity and can be easily regenerated and reused without any clear loss of CO2 adsorption capacity.
Understanding how organizational environments affect food intake among employees in South Korea
Park, Sohyun,Sung, Eunju,Gittelsohn, Joel The Korean Nutrition Society 2019 Journal of Nutrition and Health Vol.52 No.6
Purpose: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea. Methods: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis. Results: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors. Conclusion: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.
Park Sohyun,Jung Sukyoung,Yoon Hyunsook 한국영양학회 2022 Nutrition Research and Practice Vol.16 No.4
BACKGROUND/OBJECTIVES The association between nutritional status and health-related quality of life (HRQoL) among patients with type 2 diabetes mellitus (T2DM) is not fully understood. This study was conducted to understand the role of nutritional status on HRQoL among people with and without T2DM. SUBJECTS/METHODS Structured survey and direct measurement of anthropometric data were conducted among people with and without T2DM. Nutritional status was measured with Mini Nutritional Assessment tool and HRQoL was measured with a 36-item Short Form Healthy Survey. Data collection was conducted in Chuncheon, South Korea with 756 participants who are older than 40 yrs of age. RESULTS This study found that overall HRQoL were significantly lower in people with T2DM than people without T2DM after controlling for key covariates. When stratified by nutritional status, a greater degree of negative impact of T2DM on overall physical HRQoL was observed among well-nourished or at risk of malnutrition, whereas significant and more evident negative impact of diabetes on overall psychological HRQoL was observed only among malnourished. CONCLUSIONS The study results suggest the role of nutritional status among people with T2DM on overall, especially psychological aspects of HRQoL. Future longitudinal or intervention studies are warranted to test the impact of nutritional status on HRQoL among people with T2DM.
( Sohyun Park ),( Yeonjung Han ),( Dong Won Son ) 한국목재공학회 2021 목재공학 Vol.49 No.1
소방청의 방염성능기준에 제시된 45°멕켈 버어너법을 이용하여 물유리 농도와 첨가제 종류에 따른 합판의 탄화길이 및 면적 등의 방염성능을 측정하였다. 합판에 농도 20-50%의 물유리를 처리한 결과, 방염성능은 물유리의 농도와 비례하는 경향을 나타냈다. 그러나 30%를 넘는 고농도의 물유리로 처리된 합판의 표면에서 백화현상과 끈적임이 발생하여 농도 30%를 최적 조건으로 결정하였다. 농도 30%의 물유리에 서로 다른 비율의 첨가제를 추가하여 실험을 수행한 결과, 수산화칼륨 15% 조건과 수산화알루미늄 1-10%의 조건에서 방염성능 기준을 만족하였다. 반면에 황산마그네슘은 방염성능에 크게 영향을 미치지 않았다. 물유리와 첨가제에 따른 방염성능의 결과는 방염제를 활용한 불연재에 대한 기초자료로 활용될 것으로 기대된다. The carbonized length and area of plywood by the various spreading concentration of water glass and the type of additives were measured in accordance with the 45° MecKel’s burner method of the fire protection performance standard of the Korean National Fire Agency. As a result of treating water glass with a concentration of 20 to 50 % on plywood, the flame retardancy tended to increase in proportion to the concentration of water glass. However, the optimum concentration of water glass was determined to be 30 % due to the efflorescence and sticky on the surface of plywood treated with high-concentration water glass of more than 30 %. As a result of the experiment by adding different proportions of additives to the water glass with concentration of 30 %, the standard of flame performance standard was satisfied under the conditions with the addition of 15% potassium hydroxide and 1-10% aluminum hydroxide, respectively. On the other hand, there were no significant difference in the flame retardancy by adding magnesium sulfate. These results about the flame retardancy of plywood by water glass and additives were expected to be basic data for improving flame-retardant treated wood.
Park, Sohyun,Lee, Heeseung,Seo, Dong-il,Oh, Kwang-hwan,Hwang, Taik Gun,Choi, Bo Youl The Korean Nutrition Society 2016 Nutrition Research and Practice Vol.10 No.6
BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks.SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.