• Journal of dental hygiene science
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• v.12 no.4
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• pp.359-367
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• 2012

This study was to evaluate the influence of dental caries prevention-related concerned and perceived in Korean adults and oral health behavior of their first child if they had children. A cross-sectional study in 1,014 adults over 19 years old were conducted in Korean adults, asked to answer a computer-assisted telephone interview regarding their oral health-related knowledge, behavior, concerned of caries prevention and child's behaviors such as frequencies of tooth brushing, chewing the xylitol gum and dental checkup. The statistical analysis was done by using the SPSS 19.0 program (IBM Co., Armonk, NY, USA). Awareness of caries prevention in the female than male, 40~49 years old age group was higher. Parents of school-age children were higher level of awareness of the dental caries prevention than other group. As knowledge and behavior of dental caries prevention were higher, the child's conduct regular oral health checkups, fluoride topical application and dental sealant was significantly higher. The higher the concerned of caries preventive, the intention of oral health behaviors and child's oral health behaviors was more increased. Awareness of caries prevention had effect on the perception of the impact of the child's oral health behaviors.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.19-26
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• 1998

This study was carreid out to investigate present comsuming behavior and consumer preference of SEAFOODS as a stuff in KIMCHI making, adopting a questionaire survey for 500 housewives living in Korea except Chejudo Province. Frequency distribution and percentage of preferences were measured. Out of total housewives responded, 65.5% consider, THEY SHOULD EAT KIMCHI DAILY. Which conforms, kimchi is still an important side dish at most of the households On the other hand, some others consider EATING KIMCHI EVERY DAY is not neccesary(6.0%) or dislike it(0.5%). This result might suggest that kimchi may or may not be an essential sidedish for every households in the future. 96.3% of Housewives used fermented salited fish and 45% used seafoods as a staffing in making kimchi. Major reasons for adding seafoods in kimchi were: it improves teste and flavor(79.5%) and nutritional value(54.2%). Reasons for rejecting seafoods as a stuffing in making kimchi were: it worsens taste and flavor(13.5%), hygenic treatments of seafoods are below the necessary level(13.5%) and shelf life become shorter(12.8%), respectively. Among the fermented salted sauces, 84.9% and 69.1% of house wives responded as anchovy and shrimp sause were most favorite(base) material in Kimchi making, respectively. Out of total seafoods utilized in making kimchi,76.4%, 54.7% and 31.4% of housewives responded as oyster, small shrimp and sea-staghorn as the favorite seafoods in Kimchi making(raw material). Majority of housewives responded to develop it's taste and flavor to meet that of international one(86.5%) and that hygienic level(treatments) should be upgraded(50.9%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• (The) Research of the performance art and culture
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• no.36
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• pp.185-221
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• 2018

This study examined the process of the formation of Deoneum, Sugungga(水宮歌), and its tendency of the change through the trace of the Pansori masters who worked in 19th century. The time that the main group of the Sugungga masters appeared in the Pansory history is estimated in early 19th century. The Sugungga masters in this time could be divided in two groups, one is the early days masters who worked in early 19th century and the other is the latter days masters who worked in middle and late 19th century. Kwon Sam-deuk(權三得), Song Heung-lok(宋興祿), Yeom Gyeo-dal(廉季達), and Shin Man-yeob(申萬葉) are the Sugungga masters who worked in early 19th century. By the records they left, I could confirm that they used the description about the dramatic characteristics in the work and Soritjo(Pansori master's tonality), like the appearance of 'Bangge(crab)' and 'Tiger', and particularly they developed which has the scene of the Rabbit's deceiving the Dragon King and Rabbit's return, 'Goandaejangja(寬大長者)', 'Gaja-Eoseoga', 'Sojinowha(笑指蘆花)', 'Apnae-Beodeuleun' and the scene of 'Rabbit's curse(the part that Rabbit curses Byeljubu)' etc. I could understand that the interest of the early days Pansori masters about Sugungga is on the characters and the latter part of the work. The separation of Dongpyeonje(東便制) and Seopyeonje(西便制) of Pansori was done in the middle and late 19th century. As the Dongpyeonje master, Song Wu-ryong(宋雨龍), Park Man-sun(朴萬順), Song Man-gab(宋萬甲), Shin Hak-jun(申鶴俊) and Yu Seong-jun(劉成俊) worked. As the Seopyeonje masters, Park Yu-jeon(朴裕全), Kim geo-bok(金巨福), Kim Su-yeong(金壽永) and Baek Gyeong-jun(白慶順) etc. sang Sugungga. The Dongpyeonje masters developed the 'Toggigibyeon(토끼奇變)' related Deoneum paying attention on the latter part of Sugungga same as the early days masters. Meanwhile it looks like that they had interest in developing the parts which belong to the middle and early parts of Sugungga like 'Toggiwhasang(토끼畵像)', 'Gogocheonbyeon(皐皐天邊)' and 'Tobyeolmundab(兎鱉問答)'. The Seopyeonje masters developed the parts belong to the early part of Sugungga, which are related to Dragon King and the courtiers in Sugung palace, like 'YongwangTansik(龍王歎息)'. And I could confirm that they developed the parts influenced by Shin Jaehyo's editorials like 'Tosahobi(兎死狐悲)' and 'Goguksancheon(故國山川)' etc. In short, I could confirm the trend that the Pansori masters in 19th century had interest in from the latter part to the early part of Sugungga. If taking a look focusing on main characters, they moved their interest in from Rabbit to the courtiers including Byeoljubu(鱉主簿) and Dragon King in Sugung palace, and it could say that, in this trend, Sori part and Deoneum were developed.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.12 s.138
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• pp.1596-1604
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• 2004

Quality Function Deployment(QFD) is a product development tool which ensures that the voice of the customer needs is heard and translated into products. To develop a sensible brassiere for middle-aged women QFD was adopted. In this study the applicability and usefulness of QFD was examined through the engineering design process for a sensible brassiere for middle-aged women. The customer needs for the wear comfort of brassiere was made by one-on-one survey of 100 women who aged 30-40. The customer competitive assessment was generated by wearing tests of 10 commercial brassieres. The subjective assessment was conducted in the enviornmental chamber that was controlled at $28{\pm}1^{\circ}C,\;65{\pm}3\%RH.$ As a results, we developed twenty-one customer needs and corresponding HOWs for the wear comfort of brassiere. The Customer Competitive Assessment was generated by wearing tests of commercial brassiere. The subjective measurement scale and dimension for the evaluation of sensible brassiere were extracted from factor analysis. Four factors were fitting, aesthetic property, pressure sensation, displacement of brassiere due to movement. The most critical design parameter was wire-related property and second one was stretchability of main material of brassiere. Also, wearing comfort of brassiere was affected by the interaction of initial stretchability of wing and support of strap. Engineering design process, QFD was applicable to the development of technical and aesthetic brassieres.

• Journal of Preventive Medicine and Public Health
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• v.32 no.3
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• pp.361-373
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• 1999

Objectives: Receive Operating Characteristic(ROC) curve with the area under the ROC curve(AUC) is one of the most popular indicator to evaluate the criterion validity of the measurement tool. This study was conducted to develop a standardized questionnaire to discriminate workers at high-risk of work-related musculoskeletal disorders using ROC analysis. Methods: The diagnostic results determined by rehabilitation medicine specialists in 370 persons(89 shipyard CAD workers, 113 telephone directory assistant operators, 79 women with occupation, and 89 housewives) were compared with participant's own replies to 'the questionnair on the worker's subjective physical symptoms'(Kwon, 1996). The AUC's from four models with different methods in item selection and weighting were compared with each other. These 4 models were applied to 225 persons, working in an assembly line of motor vehicle, for the purpose of AUC reliability test. Results: In a weighted model with 11 items, the AUC was 0.8155 in the primary study population, and 0.8026 in the secondary study population(p=0.3780). It was superior in the aspects of discriminability, reliability and convenience. A new questionnaire of musculoskeletal disorder could be constructed by this model. Conclusion: A more valid questionnaire with a small number of items and the quantitative weight scores useful for the relative comparisons are the main results of this study. While the absolute reference value applicable to the wide range of populations was not estimated, the basic intent of this study, developing a surveillance fool through quantitative validation of the measures, would serve for the systematic disease prevention activities.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.77-88
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• 2008

This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.

• Journal of Mushroom
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• v.7 no.1
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• pp.37-43
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• 2009

Gyeongbuk Agricultural Technology Administration carried out the nation opinion research to mushroom industry in 115 of the citizen and the provincials from 10/17/2008 to 10/18/2008. Which was for both grasping the citizen's opinion and habits and understanding farmers'. The result of the research is the following. 37.4 percent people preferred Lentimus edodes among the all respondents and 27.0 percent preferred Flammulina velutipes. As for the purchasing place, 57.4 percent buy them in large retail stores, 40.9 percent buy them in traditional markets. 67 percent of the respondents mainly use them in fall, 31.3 percent use them in winter. 88.7 percent of them mainly eat the mushrooms at home, 11.3 percent is at restaurants. 63.5 percent of them responded that the price of mushrooms was resonable, 26.1 percent answered that was expensive. In appearance, 27 percent of them chose yellow Flammulina velutipes as a good-looking mushroom, 19.1 percent chose Lentimus edodes.

• Journal of Distribution Science
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• v.5 no.2
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• pp.101-117
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• 2007

Recently, in the process of distribution industry's growth, distribution environment is changing rapidly by appearance of new business condition and strategy of multiple store. According to the intensification of competition, recently large discount stores are developing private brand(PB) products for the purpose of product differentiation and profitability. But after the economic crisis in 1997, young housewives and salaried man's that have rational and practical buying pattern become the core consumer's in the large discount stores. Hence low price strategy is not new things for the consumer's anymore. In addition to, acquiring new consumer, many discount stores are establishing new stores at the rural area. But they undergo hardships of establishing new stores at the rural area because of disparity consumer's behavior, income level and consumption's pattern among regions. So, when they try to establish new stores, they need to know consumer's behavior at the region. Therefore the purpose of this study is to analyze preference property for the private brand(PB) of large discount stores in Gyeonggi-Do.

• Journal of Digital Convergence
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• v.13 no.10
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• pp.41-50
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• 2015

This study targeted volunteers to identify the variables that affect the attitude for participating in the volunteer activities going forth, and their effect. The independent are consisted of personal characteristic variables, participation related variables, management process variables. As for the dependent variables, they included the will to participate continually and degree of participation. The major findings are as follows : First, volunteer work agency try to activate housewives' participants. Second, the volunteer work agency need to improve and develop the programs which are consisted of more 3-hours per participation and three times per month. Third, so the motivations are the most important variables affect the sustainability, volunteer programs must be established to realize effective experience learning and social participation. Forth, a systematic management for the volunteer programs must be established to activate more participation.