• Journal of Fashion Business
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• v.24 no.4
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• pp.117-129
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• 2020

Just as the name 'aesthetics' implies, the meaning of 'aisthesis' or 'sense' in Greek, is perceived as an important element in modern social design. Gilles Deleuze emphasized sensory expression over the rational side of the body, and argued for sensory theory, which is the theory of how painting produces new senses. The purpose of this study was to theoretically examine the sensory theory of Deleuze, which has given new value to the senses, apply it to analyze the body expression method shown in the Iris van Herpen collection, and derive its aesthetic characteristics. In his sensory theory, Deleuze argued that the senses can be expressed by the embodiment of force and rhythm, and one can only create art through the senses. To develop one's philosophical logic through Bacon's painting, we divided it into Hysteria, Cops sans organs, Diagram, Becoming, and Paired figures. Based on these analyses, the visualization of the senses in Iris van Herpen fashion resulted in hysteria, organ-free body, diagrams, and heterogeneity combinations. Analysis of the method of expression revealed rhythmicity, atypicality, scalability, and reproducibility as expression characteristics. Applying Deleuze's sensory theory to access experimental Iris van Herpen's fashion could confirm that there was an open system's accessibility. Deleuze's sensory theory, which has given a new value to the senses, will further help to understand modern fashion design in a wide and diverse way and discover the intrinsic value within it.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.169-177
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• 2016

This study was carried out to compare microbiological and hygienic quality characteristics of the products reached expiration date among meat products distributing in markets. A total of 20 meat products(6 hams, 3 bacons and 11 sausages) were examined for analyses of pH, Aw, TBARS, VBN, total aerobic microbial counts, and meat colors. The pH values of samples were between 5.33 and 6.59. The water activity (Aw) of samples ranged 0.90-0.93. TBARS and VBN values of samples were 0.11-0.59 and 2.37~14.75, respectively. The contaminated levels of total aerobic bacteria were less than 2.80 CFU/g. In meat color, L*, a*, and b* values of samples were in the range of 56-72, 5.2-34 and 0.7-16, respectively. It is suggested that the quality difference of meat products is attributed to the different additives and manufacturing processes. Therefore, we suggest that the results of this study are not only applied for evaluation of the microbiological and hygienic safety but also served as fundamental information for re-establishing the shelf-life of meat products.

• Journal of Nutrition and Health
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• v.57 no.1
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• pp.153-169
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• 2024

Purpose: The main goal of this study was to identify the impact of coronavirus disease 2019 (COVID-19) on grocery purchases (i.e., fresh and processed foods by grain, vegetable, fruit, seafood, and meat categories) in Korea. To understand the specific impact of COVID-19, the study period was divided into 3 segments: PRE-COVID-19, INTER-COVID-19, and POST-COVID-19. Methods: We used the microdata of household income and expenditure from Statistics Korea (KOSTAT), representing households across the country. The data comprised monthly grocery expenditure data from January 2019 to September 2022. First, we compared the PRE-COVID-19 period to INTER-COVID-19 and then INTER-COVID-19 to POST-COVID-19 and used multiple regression analysis. The covariates used were the gender and age of the head of the household, the household's monthly income, the number of family members, the price index, and the month (dummy variable). Results: The expenditures on all grocery categories except fresh fruit increased from PRE-COVID-19 to INTER-COVID-19. From INTER-COVID-19 to POST-COVID-19, almost all grocery category spending declined, with processed meat being the only exception. Most purchases of protein sources, increased during INTER-COVID-19 compared to PRE-COVID-19, while ham/sausage/bacon for meat protein, fish cakes and canned seafood for seafood protein, and soy milk for plant-based protein did not decrease during POST-COVID-19 compared to INTER-COVID-19. Conclusion: These results show an overall increase in in-home grocery expenditure during COVID-19 due to an increase in eating at home, followed by a decrease in this expenditure in the POST-COVID-19 period. Among the trends, the protein and highly processed convenience food categories did not see a decline in spending during the POST-COVID-19 period, which is a reflection of the preferences of consumers in the post-COVID-19 period.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• The Korean Journal of Quaternary Research
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• v.24 no.1
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• pp.11-24
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• 2010

Seongnyu Cave have developed along the NE-SW direction in carbonate rocks of the Joseon Supergroup. The cave mostly shows horizontal passages and contains three lakes. The main passage is about 330 m long with 540 m-long branches, thus the total length of the cave is about 870 m. Through cave diving, about 85 m-long new passages were discovered. Numerous speleothems such as soda straws, stalactites, stalagmites, columns, flowstones, rimstones, cave shields, cave corals, curtains (and bacon sheets), cave pearls, cave flowers, helictites and calcite rafts can be found in the cave. Especially, some speleothems which were believed to have grown in the past were discovered in the submerged passage, and a few stalactites, stalagmites, flowstones and columns were eroded (or corroded) by the cave stream that flowed on the floor. Because these speleothems only grow in subaerial environments within limestone caves, it appears that they grew when there was no lake in the cave and became submerged as the lake level rose in the cave. The presence of these speleothems in the lakes indicate that they only grew during glacial periods when sea-level was lower. Therefore, detailed investigation of these speleothems will provide invaluable information on paleoclimatic evolution around the Korean peninsula in the future.

• Korean Journal of Heritage: History & Science
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• v.43 no.1
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• pp.236-259
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• 2010

The examination of sediment distribution in Seongryu Cave shows existence of rocks contrasting with Joseon Supergroup contrary to existing knowledge. Contrasting especially with the Taeback Group, Daegi Formation, Hwajeol Formation, and Dongjeom Formation has been observed. Unlike Taeback area where Dumugol Formation and Makgol Formation are observed on top of Dongjeom Formation, the rocks of this area are not clear in its separation between the two, so that it was named Geunnam Formation. Seongryu Cave has been developed in this Ordovician Geunnam Formation of the Joseon Supergroup. The cave, mostly horizontal, runs in the NE-SW direction, and contains three lakes. The main passage and branches are about 330 m and 540 m, respectively, making the total length of the cave about 870 m (show cave area = 270 m). Through underwater examination, about 85 m-long underwater passage was newly discovered. Various speleothem such as soda straw, stalactite, stalagmite, column, flowstone, rimston, cave shield, cave coral, curtain, bacon sheet, cave pearl, cave flower, helictite and calcite raft can be found in the cave. There are sections with constant flow of cavern water, but the majority of cavern water in the cave come from the ceiling. The most important discovery in this study is the presence of various speleothem in the submerged part of cave passages. Traces of corrosion and/or erosion can be observed in the speleothem in the submerge passage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1056-1063
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• 2010

The purpose of this study is to investigate current nutrition labeling status, levels of recognition and patterns of consumption of domestically processed meat products. The survey results show that 47.4% of products (81 out of 171) were labeled with nutrition information. Where general product labeling and nutrition labeling were provided, it was read by 84.9% and 66.8% of the survey subjects, respectively. The most common reasons for not reading product labeling were 'hard to understand it' (46.2%) and 'not concerned' (30.8%). This was attributed to respondents finding it 'useless' (39.3%) and 'hard to understand the nutrition contents' (32.8%). As for the positive effect of enforcing a nutrition labeling system, 62% of respondents affirmed 'ease of selecting products which are good for health'. The reading of general product labeling showed a significant positive correlation (p<0.01) with the reading of nutrition labeling. The amount the nutrition labeling was read showed a negative correlation (p<0.05) with comprehension of the information on the nutrition labeling contained. Therefore, providing more information on the nutrition labeling for the consumers of processed meat products and also educating them more comprehensively about the nutrition, which would ultimately help them improve their dietary life, is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.