• Journal of the Korean BIBLIA Society for library and Information Science
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• v.32 no.1
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• pp.315-334
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• 2021

The objective of this study was to evolve development strategies used as primary resources for the development plan establishment of public libraries in Yongsan-gu. To reach the aims of this research, this study examined precedent studies related to the status of domestic libraries operation and development plan. This research derived integral factors such as regional characteristics, library facilities, human resources, collections, and budges to be considered for analysis of the current situations. By using in-depth interviews with librarians and professionals, the operational and development plans of public libraries in Yongsan-gu were explored. The findings presented in this study suggested development strategies such as an expansion of library infrastructure and reading culture and development of regional specialization programs and redesign the management system.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.33 no.2
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• pp.97-119
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• 2022

The purpose of this study is to suggest strategies to improve and revitalize public small libraries established and operated by local governments among small libraries in Yangpyeong-gun. For this purpose, basic factors to be considered for the analysis of the current situation were derived by examining the policies and prior studies of small libraries. Based on these factors, the operation status of the public small libraries were analyzed, and interviews were conducted with the itinerant libertarians and staffs. As a result of the analysis, the main problems were the deterioration of a building, the lack of manpower and expertise, and the collection and program that did not reflect regional characteristics. In this study, we suggested a revitalization strategy such as improvement of the operating system, development of community-focused life-friendly libraries, reinforcement of manpower and expertise, development of book collections and reading culture programs with regional specialization, and establishment of community networks.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.162-170
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• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.39-46
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• 2022

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children's Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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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.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.455-461
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• 2008

The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.431-440
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• 2019

This study was purposed to examine the effect of parents' overprotection on students' depression by moderating their avoidance coping. It was conducted self-reporting survey of 230 students from provincial universities. The measuring tools used in this study were PBI(The Parental Bonding Instrument), CES-D(The Center for Epidemiologic Studies-Depression Scale), Avoidance coping Style Scale. We used the analysis method SPSS 21.0 to calculate frequency, percentage and internal consistency reliability. To verify this research, we executed a correlation analysis and a hierarchical mid-term analysis. The results of the study are as follows. First, parents' overprotection, depression and avoidance coping all have a static correlation. Second, it has been confirmed that avoidance coping is a moderating variable in relations between parents' overprotection and depression. Study limitations and suggestions for further research are discussed.

• Digital Contents
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• no.12 s.139
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• pp.50-55
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• 2004

세밑이면 으레 신문과 방송에 단골로 등장하는 메뉴가 있다. 무엇이든 정리하는 것이 숙명인 언론은 한해를 가장 쉽게 요약해 독자에게 전달하기 위해 10대 뉴스를 선정, 발표한다. 상투적이고 식상한 듯 하지만 독자들의 귀와 눈이 되는 주요한 기사이다. 올해 디지털콘텐츠 산업에도 많은 변화의 바람이 불었다. 이에 <디지털콘텐츠>는 10대 뉴스로 한해를 정리해 봤다.

• 식품문화 한맛한얼
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• v.1 no.1
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• pp.123-126
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• 2008

청정한 오지로 불리는 문경새재는 2004년 말 영동고속도로 여주분기점과 경부고속도로 김천을 잇는 중부내륙고속도로의 개통으로 서울과 대구 등지에서 2시간대로 닿는다. 영남 예순여섯 고을 사람들이 수백 년을 밟아 다져놓은 미로 같은 고갯길과 산속 원주민들이 숙명처럼 먹었다는 도토리묵과 묵조밥이 옛 그대로 전해져온다.

• Venture DIGEST
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• s.50
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• pp.9-9
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• 2004

벤처기업을 이끌어 나가며 세간의 존경을 받고 있는 벤처기업 CEO들에게는 벤처인으로의 역량을 키워주고 정신적 지주가 되어 이끌어 주신 스승과의 숙명적 만남이 있었다. 벤처기업의 CEO가 되기까지 혹은 CEO가 된 후 어렵고 힘들 때마다 이끌어 주고 힘이 되어주었던 스승… 벤처기업 CEO들의 뒤에는 어떤 스승들이 있는지 그 이야기를 들어보자.