• 한국어교육
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• 제28권3호
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• pp.127-152
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• 2017

The purpose of this study is to clarify the perception and educational needs of international college students regarding the culture of college life. A questionnaire was given to international college students who are studying at universities in Korea. The results showed that international college students need to study about the culture of college life and had a perception that it is desirable to learn this through general education classes or freshman subjects after entering university. Also, the culture of college life can be divided into nine categories: bachelor's system; career and employment; university support centers and systems; interpersonal relations; departmental events; housing and living expenses; freshmen's events; exchange activities and programs; and cultural experience activities. International college students showed higher learning needs in order of career and employment; cultural experience activity; and bachelor's system. In addition, the characteristics of the learners showed different educational needs according to year of study and Korean language proficiency. The significance of this study is to specify the items of the culture of college life required for international college students, to measure the validity and reliability of these items, and to categorize the elements of the culture of college life.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3452-3459
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• 2012

본 논문은 피부미용을 공부하고 있는 평생교육원 및 문화센터의 여성 수강자를 대상으로 피부 미용과 건강 전반에 걸친 영향 정도를 교육시키고, 이들이 피부 미용 교육을 통해 그들의 건강 생활습관측면, 특히 생활습관, 운동, 영양을 중심으로 어떤 변화가 있는지 살펴 보고자 한다. 본 연구를 위해 2011년 현재 서울 및 경기도에 위치한 대학 및 문화센터에서 피부미용 관련 과목을 수강하는 여성들을 모집단으로 설정하였으며, 경기도 소재 A,D 대학, H 학원, 서울 소재 M 대학에서 피부 미용 과정 이수자 343명을 실제 분석에 이용하였다. 연구 결과 첫째, 피부미용 수강 전후와 건강생활습관 특성의 관계에서 부분적으로 차이를 보였는데, 피부 미용 수강을 한 후 수강자들은 수강하기 전에 비해 수면 습관 및 스트레스 관리가 잘 되고 있는 것으로 나타났다. 둘째, 피부 미용 수강 기간과 건강생활 습관 특성과의 관계에서 긴 시간 동안 피부 미용 교육을 받은 군에서 수면 습관 및 스트레스 관리를 잘 하고 있는 것으로 나타났고, 운동에 있어서도 운동 여부, 강도 시간, 유산소 운동을 더욱 많이 하고 있으며, 영양 면에서도 식사 분배, 칼로리 섭취 제한, 식이 섬유 등을 더욱 많이 섭취하는 것으로 나타났다. 셋째, 피부미용 수강정도와 건강생활 습관 특성의 관계에서 부분적으로 차이를 보였는데, 생활 습관 관리 면, 운동면에서 유의한 차이를 보였다. 넷째, 피부미용 수강 빈도와 건강생활 습관 특성의 관계에서는 피부미용 수강을 보다 자주 수강하는 군에서 스트레스 관리를 더욱 잘 하고 있었고, 운동에서도 유의한 차이를 보였다. 이러한 결과를 통해 여성들의 피부미용 강좌는 수강자들에게 건강에 대한 관심을 높여 주었고, 전반적인 건강생활습관에 큰 영향을 주는 것으로 보여진다. 따라서 여성들이 평소 관심을 가지고 있는 피부미용과 건강을 접목한 프로그램 개발을 통해 여성들의 전반적인 건강 관리 습관을 개선시킬 수 있고, 이를 통해 한 가정의 건강관리 습관에 주도적인 역할을 하는 여성들의 올바른 건강 관리 행태 확립을 통해 국민 건강에 일조 할 수 있는 토대를 마련할 수 있을 것으로 생각된다.

• 고문화
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• 66호
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• pp.5-35
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• 2005

본 고는 매우 복잡 다양하게 출토되고 있는 선사시대 토기 중 굽다리토기에 대한 연구이다. 특수한 기형의 이 토기는 분류조차 제대로 이루어지지 않은 채 의례용으로 인식되어져 왔으며, 그 명칭 또한 무분별하게 사용되어져 왔다. 따라서 충분히 객관적이고도 적절한 정립이 필요한 상황이다. 이 토기는 저부와 신부의 상대크기에 따라 대부형(Ⅰ형)과 대각형(Ⅱ)으로의 세부기종 설정이 가능하고 세부기종별 속성분석을 통하여 6형식의 형식분류가 이루어졌다. 무문토기시대 전기 주거지유적에서 공렬 및 각형토기와 공반하는 1·2·3·4형식의 토기(북한→강원영동→경기중부·충청서해안지역)는 점토대토기문화가 도래하면서 생활, 분묘, 생산, 폐기 그리고 의례관련유구에서 출토되는 5·6형식 토기(경기중부·충청서해안→호남·영남지역)로의 변화를 보이면서 전개된다. 즉 점토대토기문화가 도래하는 시점에서 굽다리토기의 형식도 변화·확대되고 있다. 또한 출토맥락, 형식조합, 제작기술 등의 관점에서 공렬 및 각형토기와 공반하는 1·2·3·4형식은 일상 생활용기로의 상정이 가능한 반면 점토대토기와 조합을 이루는 5·6형식 토기는 의례관련유구와 분묘유구에서 다량 출토되고 있어 기원이나 소원과 관련된 의례용기, 그리고 부장용으로의 기능분화가 관찰된다. 〔주제어〕: 굽다리토기, 공렬토기, 각형토기, 점토대토기문화, 기술유형, 시공적 전개, 기능분화

• 한국식생활문화학회지
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• 제21권2호
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• pp.209-215
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• 2006

This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.

• 한국융합학회논문지
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• 제13권2호
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• pp.167-176
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• 2022

본 논문에서는 메타버스 공간을 문화적 인간의 미래를 위한 생활환경으로 바라보고 있다. 메타버스라는 공간은 비록 디지털 '가상' 공간으로 인식되지만 현실과의 연장선상에서 이해되어야한다. 신체를 떠나 살 수 없는 인간이 디지털 공간에서 탈육체화의 욕망을 꿈꾸지만, 신체를 가진 인간은 물리적 환경과 완전히 떨어질 수 없다. 이는 메타버스 공간에서 인간의 활동이 현실과 단절된 것이 아니라, 현실의 사회문화적 맥락 속에서 인간의 실존적 삶의 방향을 찾아야함을 의미한다. 메타버스라는 삶의 양식이 현재 보다 더욱 일상화된다면, 인간은 이 메타버스 세계를 현실 세계의 맥락에서 인간의 생활환경으로 접근할 수 있어야한다. 따라서 본고에서는 창작과 유희, 공감의 세계를 창조하는 메타버스를 호모 쿨투랄리스의 생활환경으로 고찰해보고, 그 세계 내 존재 인간의 욕망과 욕망 실현의 공간 플랫폼으로서 메타버스를 살펴보고자 한다.

• 한국식생활문화학회지
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• 제25권6호
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• 한국식생활문화학회지
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• 제23권4호
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• pp.529-537
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• 2008

In this study, the relationships among obesity, food behavior, and personality traits were studied in male and female elementary school children. The obesity rates were calculated via the measured heights and weights of the subjects. Food behavior was surveyed via a questionnaire. Personality traits were evaluated using an authorized personality test. The obesity rates in the child subjects in this study were 34.1%in the male children, and 28.7% in the female children, and the rates of underweight were 18.2% in the males and 28.7% in the females. The percentage of obese children was slightly higher in the male population than in the female population. With regard to food behavior, the females evidenced significantly higher points than the males, particularly on the items designated 'slow eating' and 'stop eating upon satiety'. Among the personality traits assessed herein, which included emotional stability, general activity, sociability, masculinity, responsibility, reflectiveness, and superiority, the females evidenced significantly higher sociability scores than the males. The personality traits did not appear to be significantly associated with the obesity rate. However, the obese children scored lowest on all personality traits among the three groups. In terms of the relationship between food behavior and personality traits, children with high stability, sociability, responsibility, and superiority also had significantly higher food behavior scores. These results imply that the maintenance of good food behavior may enhance stability, sociability, responsibility, and superiority in children.

• 한국식생활문화학회지
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• 제22권1호
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• 한국식생활문화학회지
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• 제21권5호
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2020년도 제62차 하계학술대회논문집 28권2호
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• pp.275-276
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• 2020

오늘날 문화, 여가 생활을 즐기는 인구가 늘어가면서 연극, 음악회, 뮤지컬 등 공연에 대한 관심이 증가하고 있다. 따라서 본 시스템은 공연 예매 시스템으로 스프링 프레임워크 기반으로 관리자와 사용자 기능이 분리되어 구현하였다. 관리자는 회원 관리, 공연 관리, 예매 관리 기능을 갖으며 사용자는 회원가입하고, 로그인 후 공연 및 좌석 예매를 할 수 기능을 가지고 있다.