• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.391-400
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• 1997

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.20-20
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• 1993

반복적인 일의 수행으로 인한 병인 누적외상병에 관해 살펴보고자 한다. 누적외 상병(Cumulative Trauma Disorders)이란 비교적 생소한 질환으로 손이나 어떤 신체 부위를 반복적으로 오래 사용하였을 때 오는 병이다. 이 질환은 200년전 이탈리아 의사인 Benardino Ramazinni에 의해 분류되었으나 최근까지 큰 관심을 끌지 못했 다. 이 병은 Tennis Elbow(테니스 팔꿈치) 또는 Triger Finger(방아쇠 손가락)등 으로 더 잘 알려져 왔다. 그리고 의학계에서는 Ganglions(수종)으로 알려져 왔다. 그러나 80년대의 탁상컴퓨터의 보급으로 많은 사무실에서 반복적인 작업을 연속적 으로 하게 되어 많은 사무원들이 누적외상병(CTD)으로 고통에 시달리게 되고, 심한 경우에는 수술까지 하게된다. 제안자 역시 이 병으로 손목수술을 받은 바 있는 데 이 병은 잠복기가 몇년씩 되는 직업병이다. 이병의 특성상 암과 같이 조기에 발견 하기 어렵고, 이것을 느꼈을 때는 대부분 너무 늦어 수술이 불가피한 경우가 많다. 본 연구에서는 누적외상병의 실체와 현재까지의 외국에서 수행된 연구결과를 소개하고, 현재 한국에서의 이병의 실태를 파악하기 위해 표본대상을 선정하여 설 문조사와 실측조사를 함께 수행하고자 한다. 표본대상으로 육체노동으로 반복작업 을 하는 (Blue-Color) 집단, 사무실에서 반복작업을 하는 (White-Color) 집단, 그리 고 가정에서 반복작업을 하게 되는 주부집단등으로 나누어 실태조사를 하고자 한다. 설문조사의 통계처리를 바탕으로 한국에서의 누적외상병에 관한 실태조사와 의식구 조까지를 진단해 보고자 한다. 그런 다음 총체적이고 최신의 이론과 연구에 바탕을 둔 해결책과 대안을 제시해 보고자 한다.콘에 대해 일반화시키기는 어려우나 이후에 행해질 Icon-based User Interface 분야의 많은 연구들의 기초가 될 것이다. 더불어 아이콘과 관련된 많은 요인들(문화적 영향, 아이콘 색깔, 크기, 아이콘의 위치등이 인식에 미치는 영향)에 대해서도 연구가 행해져야 할 것이다. 확인하고 각각의 기능을 분명히 했다.가 수월하게 하였고 메모리를 동적으로 관리할 수 있게 하였다. 또한 기존의 smpl에 디버깅용 함수 및 설비(facility) 제어용 함수를 추가하여 시뮬레이션 프로그램 작성을 용이하게 하였다. 예를 들면 who_server(), who_queue(), pop_Q(), push_Q(), pop_server(), push_server(), we(), wf(), printfct() 같은 함수들이다. 또한 동시에 발생되는 사건들의 순서를 조종하기 위해, 동시에 발생할 수 있는 각각의 사건에 우선순위를 두어 이 우선 순위에 의하여 사건 리스트(event list)에서 자동적으로 사건들의 순서가 결정되도록 확장하였으며, 설비 제어방식에 있어서도 FIFO, LIFO, 우선 순위 방식등을 선택할 수 있도록 확장하였다. SIMPLE는 자료구조 및 프로그램이 공개되어 있으므로 프로그래머가 원하는 기능을 쉽게 추가할 수 있는 장점도 있다. 아울러 SMPLE에서 새로이 추가된 자료구조와 함수 및 설비제어 방식등을 활용하여 실제 중형급 시스템에 대한 시뮬레이션 구현과 시스템 분석의 예를 보인다._3$", chain segment, with the activation energy of carriers from the shallow trap with 0.4[eV], in he amorphous regions.의 증발산율은 우기의 기상자료를 이용하

• Journal of Digital Convergence
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• v.20 no.4
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• pp.637-643
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• 2022

Beauty in the modern society is a professional occupation in which art and science are fusion-integrated, and in order to enter as a beautician, obtaining a national technical certificate is a routine customs clearance procedure. As it is time to present objective data on the national technology license and employment fields preferred by prospective beauticians, it is a time to analyze the perceptions and trends of the national technical license of the beautician preferred by beauty academy students who design success in the future beauty industry. Did. As a result of the analysis, the preferred national skill certificate and the desired employment field showed a very high correlation, and the personality and interests of the male, younger, unmarried, and student groups were selected as the priority, while the 30s or older, married or divorced, self-employed, and office workers, Housewives had a much higher rate of employment prospects. Through this study, it is possible to seek the essential tendency and development direction of beauty talents, and it is thought that it will set a desirable direction for R&D for education of national technical qualifications in the future and greatly contribute to the activation of the beauty academy market.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.75-85
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• 2019

This study was intended to identify the influence of brand value, Jewelry design, recommendation, Jewelry price, recognition, and satisfaction on purchase intent and to present a marketing strategy to draw up an activation plan for the child Jewelry market. Therefore, the implications of this study are as follows: First, companies should give consumers a sense of brand value through media promotion so that consumers can recognize it. Second, companies will have to set up marketing strategies to further enhance brand value through production of limited edition products. It will also have to develop a strategy to expand the type of product by promoting the product along with the product that has been recognized. Third, companies will have to diversify their product designs and expand the range of design choices for consumers through detailed design contests for design professionals, ordinary people and housewives. Fourth, when recommending a product to an acquaintance, you should make a recommendation considering the members of the household, individuality, and taste. Fifth, the company will have to push forward the diversification of prices as well as the diversification of products. Finally, companies will have to set up marketing strategies that meet consumers' needs, such as expanding point reserves for products, hosting promotions and one-plus-won events with friends.

• Issues in Feminism
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• v.11 no.2
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• pp.49-83
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• 2011

This article explores the characteristics of care and care labor which is core keyword of the welfare state and the way of institutionalization of care labor, focusing specially on differences among women. Caring is defined by the expression of morality and labor accompanied by concrete action. But, care labor in the welfare state is defined by "activities involved in caring for the ill, elderly, handicapped and dependent", and I think, that definition is more useful than the narrow one for policy institutionalization. But the latter definition intentionally separates the domestic work from care work. Care labor is considered to be different from the market labor in terms of motivations, but there are some limits in standardization and commercialization of the traits of emotional and moral engagement. Thus, requiring of emotional motivation as one of the job descriptions is not realistic. Welfare state is institutionalizing women's unpaid care work in family through de-familization, and its policy tools are cash benefits and services for care-related, which influence to the female wage worker and fulltime housewife, care receiver and care giver, and polarization of women's class in a very different way. Cash benefits enhances the division of gender labor, polarizes the care laborer and weakens of expansion the care as decent job. The movement of feminist welfare state have a vision of universal service expansion and need the policy list for de-gendering of care labor.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.132-141
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• 2012

This current survey was conducted to examine consumer attitudes toward factors determining beef purchasing and improving distribution systems. The frequency of beef purchasing was shown to reflect social and economic status, where inhabitants in large cities, such as Seoul, with higher salaries showed a higher frequency. In addition, consumers that were in their forties bought beef more frequently than consumers that were in their twenties. Consumers in Seoul and the megalopolis with a monthly income of higher than 200 million won preferred to purchase meat from department stores and discount markets. In contrast, people in small cities with lower incomes tended to buy meat from butcher shops and brand shops. In a question regarding unsatisfaction factors of retail beef, individuals that were in their thirties with a high income had concerns associated with packaging problems. For people under thirty with low income, the consistency of quality and price were the prime concerns. In regards to the beef grading system, consumer response varied between inhabitants, monthly income and age group, where consumers from small cities that were in their twenties and forties with a low income had a negative viewpoint. For the differential beef distribution system, housewives between the ages of 30 and 40 from a small city with an income higher than 200 million won had a positive response; however, a large number of consumers were not familiar with this system. The most demanding beef cuts were in the following order: loin, flank and rib. In addition, the most important factors determining purchasing beef were as follows: price, breed and portion.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.102-113
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• 2013

The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.175-184
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• 1991

To identify the eating behaviour of customers at a hotel buffet styled restaurant, a survey was conducted. The age range of the respondents was 6 through 70, but consisted mainly people in their twenties, thirties, and forties of the respondents, 65.1% were female. The occupation ranged from student 30.3%, housewife 27.2%, office worker 19.3%, professional 17.3%. 43.9% of respondents visited buffet styled restaurant 1 to 2 times every three or four months. Some respondents had a positive opinions: they had many choices in food selection, they could take and choose as much as they wanted, the appearance and the arrangement of the food was great, etc. But some also had negative attitudes(i.e. unhappy with self service and expensive prices). Of the respondents, 31.1% said they visited the buffet styled restaurant was for family parties and the average number of the party member was $9.3{\pm}4.3$. The average time period of eating was 1 hour $32{\pm}26$ minutes. The average frequency of taking food was $3.7{\pm}1.2$. The average frequency of taking food after satiety was $1.2{\pm}0.8$. The first selection of the buffet service food was soup 23.9% of the respondents and salad 23.9%. Females chose more of the soups and salads the males chose more of the meats and seafoods. The standard of food selection was 70.7% of 'my favorite'. This tells customers' low cognition level of desirable food selection and the order of a meal. 64.0% of the respondents responded overeating, from mild and extreme. We think that information on nutrition education and health problems are necessary. For better service, 82.9% wanted to lower the price by decreasing similar items. Respondent wanted; one, to increase more Korean food items and make a traditional Korean buffet styled restaurant, two, to use more seasonal food and decrease the redundant food items to reduce the price, and three, to have different price rates according to the age or gender of the grown ups.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.343-352
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• 2003

This study was conducted to investigate the actual state of use and necessity of Korean traditional Pyebaeck foods using questionnaire. The subjects of this study consisted of 621 housewives in Daegu area. The results were summarized as follows: The most often used foods of Pyebaeck refreshments included alcoholic drinks(80.0%), Bamgoim(73.8%), Daechugoim(73.4%). The refreshments were most often purchased from caterers(39.6%), and mainly used for marriages of their brothers and sisters(33.3%). The standard number of foods prepared was 7 to 10(42.2%). The most used container for Pyebaeck refreshments is bamboo basket(30.6%). 62.0% of the respondents needed Pyebaeck refreshments and the reason for refreshment preparation was mainly “because it is a Korean tradition”(82.3%) and the reason why most respondents do not think the Pyebaeck refreshments are necessary was “it's troublesome and complicated”(41.1%). The refreshments most frequently included were alcoholic drinks(63.7%) and Daechugoim(47.0%). Most of the respondents(84.9%) said that the Pyebaeck refreshments should be improved and 48.0% said the improvement method should consider the traditional tastes, flavors and arrangements fit to modem sense. Although following the traditions of Pyebaeck refreshments itself is difficult, the concept of Pyebaeck refreshments can develop into a modern concept with new meaning if we improve and adjust it in a way fit to modem lifestyles.