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- 저자 : Sohyun Park(Sohyun Park) (검색결과 285 건)
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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.
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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.
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Suyeon Sun,Jenny Park,Baek Sujin,Haejin Chung,Jung Bokmoon,Park Sohyun,Seunghun Baek,Eung-Kyo Suh 한국차세대컴퓨팅학회 2021 한국차세대컴퓨팅학회 학술대회 Vol.2021 No.11
The main research topic of this study is how much ‘opinion mining’ of online comments on specific keywords reflects actual public opinion. In detail, we compared and analyzed how much the results of sentiment analysis for comments by platform reflect the actual opinion poll results. We analyzed the most mentioned keywords by platform and by parking in the comments classified as positive, and the most mentioned keywords by platform and by parking in the comments classified as negative. As a result of the study, it was found that the results of the polls were similarly reflected in the order of the Naver News model, Naver News + YouTube model, and YouTube model. In addition, it was possible to find out keywords with high interest by positive/negative public opinion through positive/negative word cloud analysis by parking and platform.
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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.
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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.
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Influence of Drying Conditions on the Wrinkling of Fabrics
Sohyun Park,Kirim Kim,Changsang Yun,박정희,심명희 한국섬유공학회 2020 Fibers and polymers Vol.21 No.12
Wrinkles are formed in fabrics because of mechanical action and the physicochemical effects of water and heatduring washing and drying processes. This study aims to identify the main drying conditions that affect the wrinkles byevaluating the smoothness appearance of various fabrics, under four different sets of drying conditions. It was found that thewoven fabrics that had a low degree of freedom of yarn movement wrinkled more easily than the knit fabrics. Furthermore,depending on the hydrophilicity of the fibers, the degree of wrinkling was influenced by the temperature and humidity duringthe drying process. In particular, synthetic fibers with low glass transition temperatures (Tg) wrinkled more significantly athigh drying temperatures. Wrinkles generated during the washing process could be partially removed by mechanical forceduring tumbling under the Heater and Heatpump(t) conditions. However, under the Heatpump(h) and Line Dry conditions,they tended to be fixed in drying processes with less or no applied mechanical force. Repeated washing and drying resulted inan increased degree of wrinkling in the hydrophilic laundry, particularly in the wool fabric, due to shrinkage and felting. Itcan be concluded that the drying temperature and mechanical force affect the formation of wrinkles. Wrinkle formation insynthetic fibers can thus be mitigated by controlling these factors, in consideration of the glass transition temperature of thefibers.
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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.
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Park, Sohyun,Kwon, Kwang-il,Kweon, Soon Ju,Wang, Youfa,Gittelsohn, Joel The Korean Nutrition Society 2017 Nutrition research and practice Vol.11 No.5
BACKGROUND/OBJECTIVES: The role of a school's nutrition environment in explaining students' eating behaviors and weight status has not been examined in an Asian setting. The purpose of this study was to create a school nutrition environment index and to pilot test the index in elementary and middle schools in urban South Korea. SUBJECTS/METHODS: This study used a mixed-methods approach. Environment assessment tools were developed based on formative research, which comprised literature reviews, in-depth interviews, and focus group discussions. Key elements from the formative research were included in the assessment tool, which consisted of a structured survey questionnaire for school dietitians. Fifteen school dietitians from 7 elementary and 8 middle schools in Seoul completed the questionnaire. RESULTS: The formative research revealed four main sections that guided a summary index to assess a school's nutrition environment: resource availability, education and programs, dietitians' perceptions and characteristics, and school lunch menu. Based on the literature reviews and interviews, an index scoring system was developed. The total possible score from the combined four index sections was 40 points. From the 15 schools participating in the pilot survey, the mean school nutrition-environment index was 22.5 (standard deviation ${\pm}3.2$; range 17-28). The majority of the schools did not offer classroom-based nutrition education or nutrition counseling for students and parents. The popular modes of nutrition education were school websites, posters, and newsletters. CONCLUSIONS: This paper illustrates the process used to develop an instrument to assess a school's nutrition environment. Moreover, it presents the steps used to develop a scoring system for creation of a school nutrition environment index. As pilot testing indicated the total index score has some variation across schools, we suggest applying this instrument in future studies involving a larger number of schools. Future studies with larger samples will allow investigation of the validity and reliability of this newly developed tool.
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