• Journal of Fisheries and Marine Sciences Education
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• v.24 no.4
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• pp.574-590
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• 2012

The purpose of this study is to analyze the 'Pleasant Life' textbook in the elementary school focused on the perspective of ethnocentrism and cultural relativism. The first- and second-grade textbook 'Pleasant Life' of the revised 2007 national curriculum was made to serve build up sound body and mind through activities and play together with different products and life culture which is associated with multicultural education. But in the global world that is changing to the multicultural area, the textbook 'Pleasant Life' has a tendency to not to be satisfied this current needs. The analysis criterion is made up six elements: understanding culture, self-identify, human equality, conquest of prejudice and collaboration. The results of analysis on contents related to the multicultural education in the elementary 'Pleasant Life' textbook for the 1st and 2nd grade are follows. The first, in the plenty of images and pictures, there are not diverse races in the textbook. Yellow race naturally command an overwhelming majority in the textbook images and pictures. Second, the 'Pleasant Life' has a few multicultural contents and if teacher would not have will for teaching multicultural contents, he can't teach multicultural education. Third, 'Pleasant Life' textbook has overmuch ethnocentrism contents which is expressed traditional play and folk songs. These contents lead to exclusiveness for other culture to students. In conclusion, it is needed to grow concerns for multicultural education and the national curriculum should offer precise guidelines on the direction and standards of multicultural education.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.95-106
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• 2019

This study examines how mental health promotion programs based on positive psychology brings changes in pleasant life, engaged life and meaningful life. This research considers 15 programs featuring 178 students during one semester. Pre-and-post examination of psychological well-being, depression and optimism were conducted to identify changes before and after the program. 56 students (32%) showed positive changes in all 3 factors. 15 students among them were selected for an in-depth interview for a qualitative case study. As a result of the quantitative study, a mental health promotion program based on positive psychology showed statistically significant positive changes in the pre-and-post examinations of psychological well-being, depression and optimism. Mental health promotion programs based on positive psychology showed positive changes in mental, cognitive and behavior perspectives in the fields of pleasant life, engaged life and meaningful life of college students. Specifically, positive psychology and thinking programs influenced students to become more enthusiastic and active in pursuing a pleasant life. Secondly, positive psychology intervention concerning engaged life brought a recognition of higher 'self-acceptance'. Thirdly, each individual spent more time and effort to experience more satisfaction and accomplishments. Lastly, subjects showed greater optimism after the program. Through the searching gratitude program, study subjects expanded their appreciation of their relationships with others.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.541-547
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• 2000

The effects of charcoal powder on fermentation of dough and quality of bread were investigated. Charcoal powder was added to wheat flour at concentrations of 0, 0.05, 0.10 and 0.20% The fermentation time of dough with charcoal was reduced by 4 ~12 min compared with that of dough without charcoal. The loaf volume index of bread with 0.05% charcoal powder slightly increased. Bread with charcoal powder showed higher textural properties ( strength, hardness, springness, gumminess, and brittleness) except for cohesiveness than bread without charcoal powder. Color $L^{\ast}$ and $b^{\ast}$ values and hue angle of the top crust decreased while $a^{\ast}$ value increased with increasing charcoal concentrations. $L^{\ast}$ and $a^{\ast}$ values of the inside of bread decreased while hue angle increased with increasing charcoal concentrations. No significant difference in Pleasant taste between bread with and without charcoal powder was observed. However, bread with 0.1% charcoal powder showed the highest scores for pleasant odor, color, and overall acceptability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.9
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• pp.5637-5643
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• 2014

This study examined the degree of life satisfaction and quality of life of elderly people living in abandoned mine regions as well as the life quality factors that affected their degree of life satisfaction. A structured survey was used to look at their degree of life satisfaction and quality of life. The subjects were 167 elderly people aged 60 or older residing in abandoned mine regions in Gangwon-do. Their quality of life and degree of life satisfaction was moderate and when they had worked for a mine for a long time, their current degree of life satisfaction was high. In addition, religion affected their degree of life satisfaction and the residential environment and pleasant environment were highly influential in their degree of life satisfaction. Therefore, to improve the degree of life satisfaction of elderly people living in abandoned mine regions, it is essential to recover their hollow areas and create a pleasant environment by organizing their residential areas and enhancing their environment.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.448-458
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• 2014

Objectives: Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people. Methods: We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sip-and-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed. Results: The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste. Conclusions: The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

• The Journal of Industrial Distribution & Business
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• v.9 no.3
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• pp.69-79
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• 2018

Purpose - Competition among cities around the world are rapidly shifting from competition of production factors such as labor costs and quality of raw materials to competition between the consumption factors such as quality of life, settlement environment, culture, and place. The entry into the era of competition between consumption factors is not only attracting investment for strengthening city competitiveness, but also actively inducing urban image reconstruction and new image making. Therefore, various studies related to urban marketing are being carried out. The object of this study is to investigate the effect of city brand image on city brand recognition and city loyalty based on the questionnaire of external citizens about Changwon city. Research design, data, and methodology - The data were collected from 200 Seoul and Busan citizens. Reliability and exploratory factor analysis were conducted through the SPSS program, and confirmatory factor analysis and structural equation modeling were conducted by using the AMOS program. Results - As a result of the hypothesis test, six hypotheses were adopted among the nine hypotheses. In summary, pleasant image, dynamic image, and good administrative image have a significant positive impact on city brand recognition. The magnanimous image did not have a significant effect on city brand recognition. In the impact of city brand image on city loyalty, magnanimous image and good administrative image had significant positive impact on city loyalty. Pleasant images and dynamic images did not significantly affect city loyalty. In addition, city brand recognition positively influenced city loyalty. Conclusions - First, it is possible to say that there is an academic significance of this research in its contribution to regional revitalization by investigating mutual influences in urban aspect by combining place marketing with image, recognition, and loyalty. Secondly, kinetic images such as pleasant image and dynamic image have more influence on recognition, and static images such as magnanimous images have more influence on loyalty. So, further research will be necessary to establish theories. Finally, In order to increase city brand recognition and city loyalty to local city, efforts should be made to improve urban images such as pleasant image, magnanimous image, dynamic image, and good administrative image.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.812-822
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• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• Journal of the Korean Society of School Health
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• v.8 no.2
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• pp.293-303
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• 1995

Health has occupied a position of importance in the human history, whether it be in the East or in the West, and it is a subject in which people have been constantly interested. The concept of health has changed continuously as the society has developed, industrialized and become more structured. The perception of health concept can be an esential factor which is to determine the health behaviors. This study is a descriptive inquiry done to identity high school students' perception of health and what they do as health behaviors. The subject consisted of 503 voctional high school seniors, 129 boys and 374 girls, from a school located in An-san Si, kyong-gi Do. The instruments used for this study were open-ended questionnaires and data were collected by having the students fill out the questionnaires which took 10 minutes, in their first class, April 6, 1995. The collected materials were classified and recorded on the cards according to each question using the terms which students had written. After putting statements which had common meanings together, the representative categories were labelled. The results obtained are as follows. 1. Categorizing and labelling of health concepts What high school students descripted as health concepts were classified as the absence of illness, physical comfort, strong physical strength and physique, not having a deformity, resisting power, self control mental-rest(or psychological comfort), wholesome ideas, self-control, harmony in body and in mind, maintenace of daily life, pleasant life, good friends, peaceful family life and realizing objectives. 2. Categorizing and labelling of health behaviors These were classified as preventive life, good dietary habits and regimen, maintenance of clean body, exercises, preventing obesity, rest, environmental balance or control of environment, limit one's tastes, making use of leisure, peaceful mind, sound thought and regular living habits. The result indicates that the health concepts were positive and included not only absence of illness but also harmony in body and in mind and pleasant life; health behaviors which had high frequency were good dietary habits and regimen, exercises and sound thought. It is hoped that these findings well serve as practical references for teachers when they counsel with, and provide the students with guidance programs which include health care.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Archives of design research
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• v.15 no.1
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• pp.267-277
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• 2002

Change in outdoor life style caused by expanded opportunities of leisure time and promotion of welfare for the people had a great influence m the activation of the environment maintenance project. Pleasant and prosperous city environment confers independent cultural value that reflects character of the regions on the city. In addition, an attempt to make the environment of the city tour resources has been accepted, through which each local government established a city plan to promote the project. To make outdoor life safe, healthful, pleasant and effective for the people the design should give cultural character to the space of utility and be appropriate for the life style of the region. However, more organized studies on the design and its development examples are require. This study summarizes examples of the developed design by selecting eight types of outdoor furniture necessary for the Gwangju No.1 Subway Line that is to be open at the late 2003.