• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1055-1056
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• 2003

식습관이나 식품 기호도는 식품의 선택에 있어서 중요한 변수이며 어릴 때 형성이 되는 어린이의 식품 기호도는 부모의 태도에 크게 영향을 받는다. 특히 유아기는 사회적, 인지적 능력이 발달하고 모방을 통하여 학습되는 시기이므로 이 시기의 식품에 대한 올바른 인식과 경험은 평생의 건강을 위해서도 부모의 역할은 중요하다. 근래 과잉 영양과 관련된 비만이 우려되고 있지만 아직도 유아에서는 부적절한 식사패턴으로 인한 영양소 결핍이 문제가 되고 있다. 선행 연구에서 유아나 어린이의 식습관이 부모, 특히 어머니의 영향을 많이 받는다고 지적하고 있지만 상호 관련에 대한 연구는 미흡하다. 또한 ‘무엇’과 ‘얼마나 많이’ 등이 중점이 되었던 양적 연구에서 이제는 ‘어떻게’ ‘왜’라는 것에 관심을 두는 사례연구의 중요성이 대두되고 있으므로 본 연구에서는 취학전 아동의 식습관과 영양상태에 관한 질적 연구로써 어머니와의 상호 관련성을 알아보고자 하였다. 대구, 부산지역에 거주하는 4∼7세 유아와 그 어머니(각 15명)를 대상으로 포커스 그룹 인터뷰를 실시하고 유아와 1:1면담을 실시하였다. 어머니들의 식품구매에 영향을 미치는 주요 요인은 어머니 자신의 기호도와 편리, 가치관으로 나타났다. 유아와 어머니의 식품기호도를 조사한 결과 좋아하는 식품의 경우 두 군 모두 육류의 선호도가 높았다. 싫어하는 식품은 어머니의 경우에는 ‘없다’가 73%이었으나 유아의 경우에는 ‘야채류’가 73%이었다. 유아와 어머니의 식품 기호도 일치정도는 좋아하는 식품이 67%, 싫어하는 식품이 33%로 나타났다. 유아는 야채류를 싫어한다고 대답하면서도 건강에 좋은 식품을 ‘야채류’라고 생각하고 있었다 유아의 특정 식품의 선호도나 거부의 주된 이유는 ‘맛’이었으며, 유아의 편식습관은 어머니가 간편성 위주, 가족의 기호도 만을 고려하여 식단을 구성하는 것과 관련이 있었다. 조사대상 유아의 33%가 비타민제, 47%가 칼슘제제를 복용하고 있었으며 27%가 근래에 보약을 복용한 경험이 있었다. 어머니들은 영양제나 보약이 유아의 건강 유지에 많은 도움이 된다고 여기고 있었고 어머니의 임신 중 식품섭취나 이유기의 식품경험정도가 어린이의 식품 기호도에 영향을 미친다고 생각하고 있었다. 어머니가 식품구매시 질적으로 고려하는 부분은 건강과 관련된 무농약 식품, 인스턴트 식품 제한, 외식의 절제가 대부분 어머니의 관심사였다. 본 연구에서 어머니는 유아의 식습관과 식품기호도에 크게 영향을 미침을 알 수 있었으며, 유아 영양교육에서 어머니의 참여와 식품에 대한 인식 개선은 유아의 영양수준 개선에 필수적이라고 생각된다.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.29-39
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• 2018

The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• 기호학연구
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• no.54
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• pp.205-224
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• 2018

This research is to investigate the way to combine Peirce's typology of signs with architectural design. A new diagram is suggested to ensure the continuity of Peirce's typology, by rearranging and reconstructing the well known inverted triangle diagram showing the structure of the typology. The new diagram is easier to understand the organization of the typology, by showing the linkages between sign types and their relationships with other types. A way to adapt the new diagram to architectural design for the purpose of representing typology as well as ensuring model growth as semiotic model for architectural design model. The new model is organized of three sign clusters, sinsign cluster, legisign cluster, and symbolic cluster. They are interrelated through successive inclusion and case inclustion. The new model is organized of threefold layers. The first layer is internal structure of each cluster. The second is interrelation between cluster. The third is mediation of symbolic cluster between sinsign cluster and legisign cluster. This paper investigate and demonstrate the possibility of adaptation of the new model in architectural design. It has been argued that the theoretical basis of sign typology is adaptable to architectural design by principle. More future research issues are discussed.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Journal of Educational Research in Mathematics
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• v.21 no.2
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• pp.165-180
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• 2011

Mathematical symbols concisely represent mathematical contents related to terms by describing their mathematical meanings implicitly. All symbols in elementary school mathematics textbooks are stated as to be read so that elementary school students could understand their mathematical meanings. The same is somewhat true as in middle school mathematics textbooks, however it is often the case that some symbols are difficult to be read and understood because their statements are unclear or different. In this study, we analyze problems and suggest implications on teaching and learning mathematics based on the statements and understanding of reading symbols in middle school mathematics textbooks.

• Journal of Korea Multimedia Society
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• v.9 no.9
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• pp.1196-1207
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• 2006

In this paper, study on organization factors and algorithm of semiotics in Animation text within Roland Gerard Barthes's Structurism semiotics theory. It is possible through this approach that we can analyse the effective mechanism which delivers messages(or text) of animation, instead of plain analysis of classical semiotics. and then It will be able to keep watch on the blind viewpoint of the pure aesthetics which does not consider a social duty. In the expression of single sentence by the view of Barthes's semiotics theory, the text of animation is 'one sign has duplex role'. when it is explained another, the animation of mass media is special processing that makes conception and significance. in other words, the order of domination likely natural rule assimilate mass people to itself by the animation of mass media

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.175-182
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• 2001

The main focus of this study was set to help college students in Kangwon province to improve and correct dietary habits and to maintain healthy life. The nutritional status and food preference of college students were examined from May to July, 1999. The collection of the research data has been made on the basis of questionnaries for 184 college students residing in Kangwon province. Statistical analysis of the data was performed using SAS package program for descriptive frequency and statistical significance. The meal skipping ratio of the subjects were 2% and for the reasons of meal skipping 45% responded "lack of time". As for main dishes, cooked rice turned out to be the most preferred by the subjects and the second and third favored by female students were bread and noodle respectively. Most preferred side-dishes were meat soup, kimchi, laver Kui,squid Bockeum, fried squid, beef Chon, squid Chorim, soy Namul, Dubuk Changachi and squid Muchim. Less preferred side-dishes include radish soup, white kimchi, mugwort fry, liver Bockeum, liver sheon and egg plant Kui. No one-plate food was disliked by the subjects. Male liked Manndukuk and female liked cuttle fish rice. The intakes of nutrient except for energy, iron and calcium for female students were the same or above the Recommended Dietary Allowances (RDA) for Koreans.

• Proceedings of the Korean Association of Geographic Inforamtion Studies Conference
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• 2010.09a
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• pp.7-9
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• 2010

이에 본 논문에서는 이동 객체의 위치를 향상 명시적으로 결정할 수 있는 추적 가능 실내 기호 공간(Trackable Indoor Symbolic Space)을 정의하고, 이러한 공간을 정의하기 위한 규칙들을 제안한다 위치를 좌표로 나타내는 실외 공간의 응용 프로그램들과는 달리, 대부분의 실내공간의 응용 프로그램들은 위치를 방 번호와 같은 기호적 값으로 표현하는 기호참조체계를 이용한다 이에, 본 논문에서는 실내기호공간의 개념과 실내 기호공간에서의 이동객체의 위치 추정에 대해 소개하고, 추정 가능한 실내공간을 만들기 위한 규칙과 방법을 제안하고 있다.

• KLA journal
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• v.11 no.12
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• pp.13-15
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• 1970

이 글은 1970년 11월 7일 이화여자대학교 도서관에서 개최된 ‘한국도서관학회 제1회 학술발표회’에서 발표된 필자의 발표논문 요지이다. 이 논문은 원래 ‘표의 구조론에 입각한 우리 나라 저자기호법의 연구’와 ‘저자기호법에 있어서 한글의 기호삼기 문제에 대하여-기호법의 요건과 Syllabic Notation의 원리에 입각한 고찰-’과 ‘동서저자 기호표(제2판, 개정판)의 구성원리와 사용원칙’이란 제목으로 되어 있는 세편의 독립된 논문인데 동학회 학술발표회를 위하여 Ⅰ,Ⅱ,Ⅲ,으로 요약하여 발효한 것이다. 이 논문들의 지상발표는 Ⅰ은 한국도서관학회지 제1집에, Ⅱ는 연세학교 Ⅱ‘인문과학’ 제24집(1970년 12월)에, Ⅲ은 본 기관지에 각각 실릴 예정이다.