• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.51-61
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• 2018

This study was conducted to propose regional policy for reducing suicide rate by confirming the change of local suicide rate for 10 years from 2005 to 2015 and the effect of change of local environmental factors influencing the change. The main results are as follows. First, the change of city, county, and province suicide rate in 10 years showed that the suicide rate decreased in order of military district, city area, and district. Second, in the case of economic factors, local suicide rate decreased as the local tax burden per capita increased, and as the financial self - reliance increased. Third, in the case of the social integration factors, the local suicide rate decreased as the ratio of the basic livelihood recipient decreased. In addition, local suicide rate decreased as the number of elderly leisure welfare facilities increased. Fourth, in the case of the social demolition factor, the region where the divorce rate is increased, the depression experience rate is increased, and the region where the rate of one person is increasing, the local suicide rate is increased. Therefore, it is expected that the local suicide rate can be reduced through efforts to improve the economic capacity of the whole region, social integration and reduction of the social disintegration phenomenon in the region.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.1-10
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• 2020

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.