• 한국의류학회지
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• 제43권2호
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• pp.255-273
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• 2019

Perceptions of beauty change and are shared with others in the media of emotional words. In the modern age, a mix of traditional and modern make-up cultures has changed the standards of beauty. Therefore, an analysis using emotional words (an image that consumers have for certain subjects) and an image scale that intuitively shows them can be an important means for understanding changes in the "beauty of the time". This paper considered changes in typical aesthetic characteristics that women pursued through make-up by analyzing emotional words in white make-up powder advertisement texts from the 1920s through the 1930s. Imported modern technologies changed cosmetic manufacturing techniques and advertising methods to create a momentum that changed women's make-up culture from light to heavy make-up or from white to color make-up. Such changes have led to changes in the perception of beauty and were expressed through sensitive vocabularies such as pure, new, fresh, lofty, lively, healthy, and cheery. Such changes reflect social aspects such as women's aspirations for high status, pursuit of security, or women's roles under the wartime regime to show a change from beauty with an attribute of [+cool] to that of [+soft].

• 한국식품영양학회지
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• 제34권1호
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• 한국식품영양학회지
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• 제34권1호
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• pp.15-25
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• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

• 한국식품영양학회지
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• 제34권3호
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• pp.272-288
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• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

• 아동복지연구
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• 제16권2호
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• pp.109-135
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• 2018

The purpose of this study was to analyze the longitudinal causal relationship between caregiver relations and peer relations of children in out-of-home care. We analyzed the three years(2011-2013) of longitudinal data from the Panel Study on Korean Children in Out-of-Home Care. The autoregressive cross-lagged model (ARCL) was used to measure the longitudinal causal relationship between caregiver relations and peer relations. As a result, first, caregiver relations and peer relations showed stability over time. In other words, the results of the measurement at three time points showed that the caregiver relations and peer relations at the previous time had a significant effect on the caregiver relations and peer relations at the later time point. Second, the previous caregiver relations had a significant effect on the subsequent peer relations over time. Third, the previous peer relations had a significant effect on the subsequent caregiver relations over time. This study confirmed the interrelationships of caregiver relations and peer relations of children in care by examining the longitudinal data using the longitudinal analysis method.

• 한국의류학회지
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• 제45권3호
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• pp.477-494
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• 2021

This study examined four subjects with close to average body-size values in four stages based on the average BMI value of middle-aged women aged 45 to 59 years. The first experimental pants was developed with two kinds of educational materials pants pattern. After using a clothing-suitability evaluation to identify problems, a pants pattern suitable for the body shape of middle-aged women was developed by modifying and supplementing the initial design. The fit assessment revealed that pattern A had a problem with wrinkles in the hip and thigh areas due to the long crotch length, and pattern B had a short bottom length, which caused the bottom to curl in toward the groin or for the bottom to stick at the hips. The second experimental pants was developed to address these issues and overall satisfaction with the dimensions was higher than for the first educational pattern. The proper front and rear length extensions satisfied movement functionality and appearance requirements, and increasing the gradient of the back centerline-rather than expanding the width of the back crotch-improved the functionality.

• 한국보육지원학회지
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• 제17권4호
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• pp.49-71
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• 2021

Objective: This study aims to explore the experiences of women who take a career break while working in daycare center as a teacher assistant. Methods: Seven assistant teachers and two child care teachers who took more than two years of career break were selected and given in-depth interviews over 17 weeks from August to December in 2020. Results: The results of this study are as follows. First, the women experienced the need for a career transition as an assistant teacher because it was time to for a change. Second, while working as a teacher assistant, they had various experiences and meanings in the process of career transition while playing the role as a teacher in daycare centers. Third, they also had some difficulties in conflict and some needs to build their professional expertise as a teacher. Conclusion/Implications: The study is expected to give insights to understand the difficulties of teachers who had experienced the need for a career transition as teacher assistant and to provide important data to develop teacher professional development.

• 문화기술의 융합
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• 제8권1호
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• pp.409-415
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• 2022

컴퓨터 비전은 카메라를 이용하여 측정대상의 영상을 획득하고, 추출하고자 하는 특징 값, 벡터, 영역 등을 알고리즘과 라이브러리 함수를 응용하여 검출한다. 검출된 데이터는 사용하는 목적에 따라 다양한 형태로 계산되고 분석한다. 컴퓨터 비전은 다양한 곳에 활용되고 있으며, 특히 자동차의 부품을 자동으로 인식하거나 품질을 측정하는 분야에 많이 활용된다. 컴퓨터 비전을 산업분야에서 머신비전이라는 용어로 활용되고 있으며, 인공지능과 연결되어 제품의 품질을 판정하거나 결과를 예측하기도 한다. 본 연구에서는 자동차 부품의 품질을 판정하기 위한 비전시스템을 구축하고, 생산된 데이터에 5개의 머신러닝 분류 모델을 적용하여 그 결과를 비교하였다.

• 한국식품영양학회지
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• 제35권1호
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• 한국식품영양학회지
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• 제35권1호
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• pp.51-61
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• 2022

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the "5 hazard-free foods can be easily distinguished" was the lowest. Problems were associated with using the 5 hazard-free meals such as "expensive price," "no variety in items," "disruption in the supply and demand," "inconsistent quality," and "lack of taste," in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.