• Asia Marketing Journal
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• v.13 no.3
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• pp.233-248
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• 2011

This case illustrates a story of passionate and innovative new market development by Pulmuone, a fresh food provider in Korea. The company has been successfully developing a new market by introducing a (non-frying) fresh ramen, 'Jayeonun Masitda - The Nature Is Tasty' in the packaged ramen market dominated by fried ones. In this case, a detailed new market development process by Pulmuone will be investigated including; company overview, a new product development process, marketing strategy formulation, marketing mix implementation, market performance, and future directions. Pulmuone has been making efforts to create a new product category by marketing non-frying ramens since 1995, but with a modest success. In 2011, Pulmuone finally succeeded to develop an innovative product, 'Jayeonun Masitda' that brought more health and nutrition conscious consumers' attention in the ramen market. The company intended to change the current competitive structure in the ramen market, i.e., from the strength of taste and the amount of ingredient to fried/non-fried and the freshness of ingredient. By this new positioning, Pulmuone aimed to reshaping the ramen market into competition between healthy and unhealthy ramens. Pulmuone has been successful in developing a new market. Sales revenue of 'Jayeonun Masitda' has been continuously increasing, and customers are found to be highly satisfied with the product resulting in a high repeat purchase rate. The company's successful new market development can be attributed to a faithful new product development process, innovative technology, an appropriate positioning strategy, and consistent marketing communication. In addition, Pulmuone's eco-friendly corporate image and the organization's passion to grow are also important factors for success of this new market development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.995-1009
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• 2007

The purpose of this study was to investigate the dietary habits, behaviors, and food consumption frequency according to gender and obesity level among middle school students in the Jeonju area. Subjects for the questionnaire were 450 middle school students (male 255, female 195) and were classified as either obese students (n=150 or non-obese students (n=299) by the obesity assessment method. The results were analyzed with SAS program (Version 9.1), and were as follows. 1. Dietary behaviors were significantly different in the rate of 'Skipping breakfast (p<0.05)', 'Duration of meal time (min) (p<0.05)' and 'Unbalanced diet (p<0.01)' between males and females. Dietary habits and behaviors also differed significantly for the rate of ‘Taste preferences (p<0.05)’, and 'Unbalanced diet (p<0.01)' between obese students and non-obese students. 2. Food consumption frequency per week was as follows. First, males were significantly higher than females in 'Instant noodle (p<0.05)', 'Milk (p<0.01)', and 'Soda pop (p<0.01)'; on the other hand females were significantly higher than males in 'Chocolate, Candy (p<0.01)'. Second, non-obese students were significantly higher than obese students in 'Instant noodle (p<0.05)', 'Hamburger, Pizza (p<0.05)', and 'Chocolate, Candy (p<001)'. Especially, non-obese male students were higher in 'Instant noodle (p<0.05)' and 'Hamburger, Pizza (p<0.05)'; non-obese female students were higher in 'Chocolate, Candy (p<0.01)'. In conclusion, an action program is needed to encourage healthful dietary behaviors, increased physical activity, and forming good lifelong habits.

• The monthly packaging world
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• s.151
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• pp.122-124
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• 2005

친환경에 대한 관심이 고조되고 있는 현재, 식품 제조업체와 일반 소비자들의 기대에 부응해 많은 포장재 관련 업체들이 다양한 친환경 기능성 포장재를 개발하고 있다. 특히 자연에 존재하는 미생물에 의하며 자연분해되는 친환경 생분해성 용기는 완전 생분해 된다는 점에서 많은 각광을 받아왔으며 국내 40여 개의 생분해성 플라스틱 제조업체가 옥수수전분, 밀전분, 고구마전분, 갈대펄프, 왕겨, 목재펄프 등의 순수 천연물을 원료로 천연물 용기 개발에 주력해 왔다. 그러나 그동안, 고가(高價) 등의 이유로 상용화에 어려움을 겪어왔던 것이 현실이다. 지난 6일, (주)농심 계열의 식품 포장재 전문 업체인 율촌화학(주)이 친환경 전분 발포 컵라면 용기를 개발, 공급하면서 친환경 용기에 대한 시장이 확대될것으로 전망되고 있다. 율촌화학(주) 친환경 전분발포용기 개발의 주역인 김헌무 팀장을 만나, 개발 경위와 제품에 대한 설명을 들어보았다.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.33-39
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• 1996

The aim of this study is to estimate the prevalence of obesity and factors with it Ulsan secondary school girls. A cross-sectional study involving a sample of 485 students aged 12 to 15 years was obtained form secondary schools. Obesity was determined using body mass index(BMI=wt/Ht$^2$). The findings revealed that the average BMI was 19.3, and 4.5% of girls were either overweight and obese(BMI$\geq$25). Subjects were grouped into three categories based on the BMI, sibling obesity, self-consciousness of obesity, eating patterns such as eating snack after dinner and prejudice in food selection, and food frequency score were significantly associated nth BMI, while nutrition knowledge score was not associated with BMI. The fact that several social, environmental and health factors are associated with obesity means that a multisectorial intervention program must be considered in order to decrease the problem of overweight among secondary girls. Such program should include dietary intervention to modify food habits, nutrition education through mass media, introducing information on prevention and control obesity in school curriculum, and allocating sufficient time in the school schedule for exercise activities.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.32 no.1
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• pp.16-22
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• 2023

Esthetic factors are very important in the success of maxillary anterior implant restoration. However, achieving esthetic results is difficult, especially in cases where periodontitis has resulted in severe alveolar bone loss. In the case of maxillary anterior teeth, the alveolar ridge resorption that begins immediately after tooth extraction interferes with the esthetic implant restoration. Therefore immediate implant placement can be performed to minimize the alveolar ridge resorption. However, in severe bone loss cases, immediate implant placement could result in esthetic failure, and this result might cause irreparable problems. We can also perform alveolar ridge preservation and then place implants later. On JCP published in 2019, there is the consensus of European academy of periodontology on the extraction socket management and the timing of implant placement. This consensus states that alveolar ridge preservation should be considered when there is severe labial bone loss in an esthetically important area such as maxillary anterior region. On performing the alveolar ridge preservation, we cannot obtain the primary wound closure, so secondary wound healing is induced with open membrane technique or soft tissue grafting should be performed for primary wound closure. However, the secondary wound healing can have a negative impact on bone regeneration, and soft tissue grafting such as FGG or CT graft can be burdensome for both patients and dentists. On the other hand, by using the granulation tissue in the extraction socket, primary closure can be achieved without soft tissue grafting. Also some studies have shown that granulation tissue in periodontal defects contains stem cells that may help in tissue regeneration. Based on this, implant restorations were performed on maxillary anterior teeth with severe alveolar bone loss by alveolar ridge preservation using granulation tissue. In spite of the severe bone defect of the extraction socket, relatively esthetic results could be obtained in implant restorations.

• Journal of Hospice and Palliative Care
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• v.8 no.2
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• pp.131-142
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• 2005

Purpose: The purpose of this study was to survey the knowledge and needs of hospice for inpatients' family. Methods: This study was carried out with 277 inpatients' families at J General Hospital located in J city, Korea during the period from March to May, 2004. The data were collected through a self-reporting questionnaire constructed by the authors. The data were analyzed by descriptive statistics and $x^2-test$ with SPSSWIN 10.0. Results: 83.8% of the respondents heard about hospice mostly through mass communication. 76.9% of the respondents recognized hospice to be helpful and to provide comfort during the remainder of life and to confront the moment of death. Most of the respondents responded positively to the necessity of hospice service, and would receive hospice if necessary. 76.5% of them would consider arranging preparation for death if he/she were to be diagnosed with a terminal illness. 63.9% of the respondents wanted only to be with their family members, 31.4% wanted both the family and hospice members at the moment of death. They named the best helper among the hospice members to be the nurse. 81.6% of the respondents wanted a hospice institution to be established, 23.8% of them report that the most adequate hospice management institution would be the hospice ward in hospital. Conclusion: Consequently, most respondents wanted hospice services. So Korean society is in need of developing adequate teaching and care programs for hospice according to local needs.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.477-484
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• 2015

The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported 'moderate' preference, 35.3% reported 'salty' preference, and 18.8% reported 'unsalty' preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The 'salty' group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions 'I often eat dried seafood and salted seafood', 'I usually eat all the broth in soups or stews' (p<0.01), 'I usually eat a lot of kimchi and salt-pickled vegetables', 'I usually eat soy dip or hot pepper dip with sushi and fritters' (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that 'did not know' (p<0.01).

• (The)Study of the Eastern Classic
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• no.70
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• pp.91-117
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• 2018

This paper examines the persuasive style(論說類) proses of Myeonggog(明谷) Choi, seokjeong(崔錫鼎, 1646~1715). He is a disciple of Namguman(南九萬) and Parksechae(朴世采), and is a man who played an active part by political soron(少論) leader in the middle of the Joseon Dynasty. It is also a central figure that links the genealogy of the late Joseon Dynasty, which leads to Namguman(南九萬)-Choiseokjeong(崔錫鼎)-Chotaeeok(趙泰億). He wrote total 14 persuasive style prose. The time of creation is from around 1671 until the end of life. In this paper, the preoses to be analyzed are Sunukron(荀彧論), Bujadaegaron(夫子待賈論) and Muneongyebyeon(文言系辭辨). The reverse idea that reverses the existing discussion is outstanding, and the work which is unique in composition is Sunukron(荀彧論). Bujadaegaron(夫子待賈論) is a work that uses the ryubi(類比) to increase persuasiveness and converts the existing perspective. Muneongyebyeon(文言系辭辨) is a work that attempted to harmonize in the formality of vocabulary, sentence and composition while showing the logical perfection to dismiss the counter-argument's prerequisite. For example, Muneongyebyeon(文言系辭辨) consists of a total of five paragraphs in aspect of composition, each paragraph arranged in good order. In addition, this work presented sequential arguments, used the incremental method which emphasizes the importance of arguments as it moves backward.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.286-305
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• 2013

The purpose of this study was to investigate the recognition and satisfaction with the menu quality of food services in an immigration detention center. The survey was conducted from January 22, 2010 to April 22, 2010 by questionnaires. A survey with 265 respondents was conducted and data analyzed by the SAS Program. In analyzing leftovers, the most common was kimchi (37.61%), followed by breads (21.52%), and beans/bean curd (17.99%). The common cause for leftover were undesirable taste (31.84%), sickness or a lack of desire for eating (19.85%). In terms of cooking methods, stir-frying, broiling, and frying were highly preferred to steaming, boiling, and salting. In the analysis of preferences in the taste and satisfaction of food service, there were significant differences in hot, sour, bitter, and light tastes (p<0.05, p<0.01, p<0.001). Satisfaction was low with hot and light tastes, whereas sour and the bitter tastes showed a high degree of satisfaction. In the opinions for quality improvement, most immigrants wanted a tastier food supply (58.69%), a diverse food supply (40.54%), and clean utensils (36.68%). In the analysis of the gap between importance and performance, food taste, variety, and sanitation were recognized as poorly performed, causing major dissatisfaction with the food. The overall satisfaction score was 'average' (3 points out of 5 points) with 3.26 points. The satisfaction score showed insignificant difference depending on religions and duration of stay in Korea, but showed significant differences depending on nationality (p<0.001).