• International Commerce and Information Review
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• v.16 no.2
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• pp.251-278
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• 2014

This research is about global investment for managing the important position, what Korea is doing in World's main market. Considering there are some differences between developed countries' model and developing countries' model in doing direct overseas investment, they target to get political agreement and develop the new invest plan and strategy by understanding changes of Korean manufacturing companies in direct overseas investment between 2007 and 2012 and analyzing the change of yearly investment motivation factors and acturing factors for investment. The result from this result let us know that company should develop their own idea for their competitive advantage by doing direct overseas investment with the existing the on which convinces the competitive advantage for investing overseas. From the analyzing result, even though it is fairly true that raising wage and getting resources, avoiding customs, and developing alternating industries for export had influenced at the beginning, overseas investing companies' policy will be influenced by the results from studying marketing-pursuit type, which emphasizes to manage trade income and outgo, keeping the balance in the black, ensuring raw materials, local producing and manufacturing by using low-wage people for local sale, and situation for changing investing tendency as service industry.

• International Commerce and Information Review
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• v.15 no.1
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• pp.67-93
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• 2013

This research is about global investment for managing the important position, what Korea is doing in World's main market. Considering there are some differences between developed countries' model and developing countries' model in doing direct overseas investment, they target to get political agreement and develop the new invest plan and strategy by understanding changes of Korean manufacturing companies in direct overseas investment between 2004 and 2011 and analyzing the change of yearly investment motivation factors and acturing factors for investment. The result from this result let us know that company should develop their own idea for their competitive advantage by doing direct overseas investment with the existing the on which convinces the competitive advantage for investing overseas. From the analyzing result, even though it is fairly true that raising wage and getting resources, avoiding customs, and developing alternating industries for export had influenced at the beginning, overseas investing companies' policy will be influenced by the results from studying marketing-pursuit type, which emphasizes to manage trade income and outgo, keeping the balance in the black, ensuring raw materials, local producing and manufacturing by using low-wage people for local sale, and situation for changing investing tendency as service industry.

• Journal of Digital Convergence
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• v.15 no.7
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• pp.297-306
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• 2017

The study was performed to determine the impact of the gastrocnemius taping with balance training on spasticity and balance ability of the ankle joint. A total of 25 stroke subjects were divided into two groups: a taping with balance training (n=14), a sham taping with balance training (n=11). Spasticity assesment was scored by modified ashworth scale. Balance ability assesment was performed by functional reach test (FRT), the timed up & go test (TUG). The stability index (SI), the left-right weight distribution (left-right WD), the toe-heel weight distribution (toe-heel WD) were analyzed in the eyes open conditions(EO) and eyes closed conditions(EC) conditions using by the Tetrax interactive balance system. The experimental group showed a significant improvement in SI, left-right WD and toe-heel WD in the EO and EC, MAS, FRT, TUG. In comparison between the groups, a significant improvement was detected in FRT, TUG, SI and left-right WD in the EO, and left-right WD and toe-heel WD in the EC. It was found out that a short period of balance training with taping is effective on spasticity and balance ability in stroke patients. Therefore, any stroke patient without skin damage is encouraged to use the gastrocnemius taping for balance rehabilitation.

• Journal of Nutrition and Health
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• v.47 no.3
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• pp.193-205
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• 2014

Purpose: This study was conducted in order to investigate nutrient and food intake status and dietary quality in Korean adults according to nutrition label utilization. Methods: We analyzed data from the combined 2010-2011 KNHANES (Korean National Health and Nutrition Examination Survey). The analysis included 8190 adults aged 19 to 64 years. In this study, according to nutrition label utilization, we classified the subjects according to the "non-utilization of nutrition label (NUNL)" group (male, n = 2716, female, n = 3147), "identification of nutrition label (INL)" group (male, n = 143, female, n = 330), and "Utilization of nutrition label (UNL)" group (male, n = 363, female, n = 1491). Nutrient and food group intake, NAR (nutrient adequacy ratio), MAR (mean adequacy ratio), and INQ (index of nutritional quality) were analyzed using data from the 24-recall method. Results: Results of this study showed that subjects in the NUNL group were significantly more likely to drink alcohol compared with the other two groups. The NUNL group showed a significantly higher frequency of consuming instant noodles, Soju (male), and carbonated drink (female) than the UNL group, whereas the NUNL group showed a significantly lower frequency of consuming milk, soymilk, and yogurt than the UNL group. In addition, regarding diet quality (NAR and INQ), significantly lower vitamin $B_2$, vitamin C, and calcium was observed in the NUNL group compared with the UNL group. For both male and female, significantly higher MAR was observed in the UNL group than in the NUNL group. The NUNL group showed significantly lower consumption of milk compared to the UNL group. Conclusion: Good dietary practice such as referring to nutrition labels and its influence can affect the quality of nutritional intake and selection of food, while it can also provide basic data for specific nutrition education regarding use of nutrition labeling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.76-84
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• 2015

This study aimed to investigate awareness of processed foods and chronic disease in high school students (male 94 and female 85) in the Yongin area. Awareness of chronic disease caused by excessive intake of processed foods was 83.0% and 91.8% in male and female students, and the most harmful processed food was instant noodles (34.1%). The most fearful chronic disease was cancer (25.5%) and obesity (25.5%) in males, whereas female answered obesity (34.1%). Awareness of synthetic preservatives was the most negative answer among food additives, and the most useful information was harmfulness of food additives. Percentages of correct answers towards cardiovascular disease-causing food components, including lipids, saturated fat, cholesterol, and trans fat, and dietary fiber for prevention of obesity were 57.0% and 54.2%, respectively. The percentage of correct answers towards developing hypertension by excessive intake of sodium was very low at 24.6%. Consequently, high school students generally showed a negative attitude towards processed foods without accurate information related to prevention or food components causing chronic disease, especially sodium. Thus, an appropriate program and persistent nutrition education are required for healthy food choices to prevent chronic disease among processed foods.

• Journal of Popular Narrative
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• v.26 no.3
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• pp.255-288
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• 2020

The purpose of this study is to propose 'plot lamination methodology' for planning and analyzing of storytelling. The story contents with a certain volume of narrative might have several important characters. Most of the characters have meaningful influences on the context of the story through their choices and actions as they go through dynamic changes to construct and deconstruct relationships. The plot lamination methodology is the result of an attempt to look at the process from the 'strategic' point of view by focusing on the fact that the main characters with supplementary nature contribute to the independent formation of subplot based on the main plot driven by the protagonist. Regardless of how they live their own unique and autonomous life in the narrative, the main characters hold a relatively subordinate position within the centripetal force of the main plot. Their journeys tend to expand/emphasize/divide up the process of the main plot's 'persuasion via causality,' and also individualize into the functions of emotional sympathy (pathos), moral, ethical perspective (ethos), and rational logic (logos). As such, the subplots of main characters are laminated according to these three functional traits, which could become multi-layered through second or third laminations, depending on the number and roles of other characters. If the plot lamination methodology is further developed through follow-up studies, it will open up the possibilities of the strategic design (planning) and aesthetic criticism (analysis) regarding the procedure of conjugation /branching of subplot and/from the main plot.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.17-23
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• 1974

Digestibilities of flour of white wheat, barley, potato, sweet potato, are $5{\sim}11$ percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to $20{\sim}30$ percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker $(19{\sim}29%,\;3hrs.)$ are similar to gelatinized flour of materials. Digestibilities of bread and castern is $21{\sim}32$ percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed $1{\sim}2$ months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.180-191
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• 2017

Purpose: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. Results: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.682-690
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• 2009

The purpose of this study is to analyse the relation between dietary habit and nutrition knowledge, and ADHD (Attention Deficit Hyperactivity Disorder) in the middle school students in Seoul, Korea. Total study subjects were 631 students, 51.8% was male and 48.2% was female. In the assessment of predisposition of ADHD, 93% was normal group and 7% was ADHD group. As for the gender in ADHD group, 56.8% was male and 43.2% was female. Normal group showed the higher breakfast consumption rate than ADHD group (p < 0.05). Dietary habits were better in normal group than ADHD group. Nutrition knowledge scores of normal group was 7.38 out of 15 and scores of ADHD group was 5.77 out of 15 (p < 0.01). The nutrition knowledge score and the dietary habits score showed a positive correlation (p < 0.01). The nutrition knowledge score and snack meal purchasing frequency showed a negative correlation (p < 0.05). There are significant negative correlation between attention deficit hyperactivity score and nutrition knowledge score (p < 0.01). In conclusion, ADHD group showed lower level of nutrition knowledge and worse dietary habits than the normal group.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.