• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.209-217
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• 2007

The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.9_10
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• pp.1048-1059
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• 2003

This study focusses pattern draft and grading of jeans for women in their 20s, who consume jeans the most. Pattern was drafted based on existing patterns collected from companies. It is different from the existing educational patterns. It suggests new sizing system for twenties referring to sizes used companies and grading rule and method. he results were as follows; 1. Companies manufacture 2-8 sizes and they referred to the Korean Industrial Standards, KS K 0051, for their sizing system. 2. Drawing method for Pattern of the study had following measurements for each part: in the case of waist circumference, front part was W/4+1.5cm, back part was W14+2cm, front hip circumference was H/4-1.5cm, crotch line was the crotch length (practical measurement), hip circumference was (upper crotch line length)/5+0.5cm, front crotch part was 2.7cm, back crotch part was W/5+2.7cm, knee height was (the length of leg)/2+6cm and the circumference of knee and the tip of pants were 40cm. Through the wearing test on the subject of twenties, researched pattern received higher ratings, especially in appearance than the existing pattern. 3. 5 sizes system was made referred to the sizing system of companies and National Anthropometric Survey of Korean in 1997 Grading rule for 12 grading points of front part and 13 grading points of back part was suggested. Results of wearing test on the graded patterns showed high ratings similar to standard size.

• Journal of Korean Academy of Nursing
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• v.42 no.6
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• pp.853-860
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• 2012

Purpose: The purposes of this study were to develop a Minimal Insomnia Screening Scale for Korean adults (KMISS) and to evaluate psychometric properties and discriminant ability of the developed scale. Methods: Data from a cross-sectional survey of 959 Korean adults were analyzed to develop the summated insomnia scale, which was evaluated in terms of reliability, validity, and discriminant ability by receiver operating characteristics (ROC) curve analysis. Results: Item-total correlations ranged between .71-.79 and Cronbach's ${\alpha}$ was .87. Adequate validity was also evident. ROC-curve analysis showed area under ROC was .87 (95% CI: .84-.90) and identified the optimal cut-off score as ${\leq}20$ (sensitivity, .83; specificity, .75; positive/negative predictive values, .40/.95). Using this cut-off score, the prevalence of insomnia in the study sample was 26.3% and most frequent among women and the oldest group. Conclusion: Data supports the psychometric properties of KMISS as a possible insomnia screening instrument. KMISS also shows promise as a convenient ultra-short screening measure of insomnia for adults and epidemiological studies in community health care settings.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.1
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• pp.96-106
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• 2020

This study designed four types with a different halter-neck shoulder straps of an athleisure brassiere for women in their 20-40s as well as analyzed the shoulder strap pressure, shoulder strap position, subjective sensation, and design preference when wearing them. The design basis was to reduce the pressure at the back of the neck area, to allow the shoulder strap to pass down the neck as far as possible, and to send the anatomically sensitive side neck out as far as possible. As a result, H, which had the best subjective sensation and design preference, had the shoulder strap positioned more towards the shoulder point; in addition, the back of the neck did not pass. It was also found that the shoulder strap pressure near the neck was small. However, E, with the lowest subjective sensation, had the highest shoulder strap pressure and was placed up the neck. This confirmed that the position and pressure of the shoulder strap are variable when influencing the subjective sensation.

• Research in Community and Public Health Nursing
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• v.20 no.1
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• pp.31-40
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• 2009

Purpose: This study was to investigate the factors affecting the self-rated health of vulnerable elderly in community. Methods: The subjects were 2,328 elderly over 65 years who were enrolled in the Visiting Health Care Center in J-gu of S-city from Apr. 2007 to Sep. 2008. Data were collected using questionnaires including general characteristics, health related behavior and health status by nurse at the time of enrollment. The collected data were analyzed by descriptive statistics, test and multivariate logistic regression. Results: 47.2% of the male subjects and 57.2% of the female subjects rated their health "poor". Gender differences were observed in the factors affecting on Self-Rated Health. ADL, depression and the number of diseases played a major role for men, whereas depression, IADL, the number of diseases, ADL, regular exercise and education played a major role for women. These factors explained $17{\sim}29%$ of variance in Self-Rated Health. Conclusion: Gender-specific programs for vulnerable elderly may be developed based on this study. Both physical and psychological functions need to be integrated into the programs to improve self-rated health of vulnerable elderly.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.6
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• pp.49-59
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• 2018

The purpose of this study was to analyze the importance and satisfaction of resources in the mouth of Nakdong River. A Pearson's chi-square test was performed in SPSS 24.0 for statistical analysis and the result of the study was summarized by three points. First, the results of importance analysis on resources in Nakdong estuary found that the importance of ecology resources was the highest with 27.1%, followed by landscape resources (18.5%), waterside leisure resources (6.5%), complex cultural resources (5.4%), and historic and cultural resources (3.3%). The probability values (p-value) of each group had shown significant differences depending on gender, age, and the location of the survey. For instance, women respondents reported a higher preference to ecology resources and complex cultural resources such as museums than men respondents as much as two times and three times, respectively. Meanwhile, men respondents showed a higher preference to waterside leisure resources in three times as much as women respondents. As for the analysis by age, the respondents in their 20s and 30s recorded a higher value than those in other age groups, and people in their 30s reported a higher preference to waterside leisure resources than those in different age groups by three times. Lastly, no significant differences were found in the preference analysis by occupation (p>.05). With regard to the results of satisfaction analysis, the average level of satisfaction on landscape resources was 6.01, and that of ecology resources and complex cultural resource were 5.65 and 5.15, respectively. Also, significant differences were found between landscape and ecology resources in the satisfaction analysis by age, landscape resources by age, ecology resources by region, and between landscape resources and ecology resources by occupation. The p-value of complex cultural resources was p=0.012, although the satisfaction level of landscape resources and ecology resources were reported to have no significant differences by age. As for the level of satisfaction in landscape resources, respondents in their 40s and 50s showed a high level of satisfaction. However, those in their 20s showed a relatively low level of satisfaction in the same category. The survey respondents living in Busan and South Gyeongsang Province and those living outside the regions revealed no significant differences in terms of satisfaction in landscape resources and complex cultural resources. However, the two same groups were found to show significant differences in the satisfaction analysis on ecology resources. In the satisfaction analysis of landscape resources and ecology resources by occupation, significant differences were found among college students, government employees, ordinary citizens, and expert groups. However, they showed no significant differences in the level of satisfaction to complex cultural resources. Third, the results of importance-satisfaction analysis on Nakdong estuary found that the average levels of satisfaction to landscape resources for each group of respondents who considered landscape, ecology, and cultural resources as important was 6.19, 6.08, and 5.67, respectively. Their levels of satisfaction on ecology resources were 5.95, 5.57, and 5.41 for each. Its correlation to the importance was insignificant. However, it was confirmed that the correlation to the level of satisfaction on complex cultural resources had a significant difference (p=0.025). In addition, the results of the analysis on 15 detailed items that was carried out with the aim to improving values and vitalizing resources in the mouth of Nakdong River found that respondents considered that the vitalization of eco-tourism (49.5%) and restoration of reed marsh (47.5%) were important. The results of detailed analysis revealed respondents' high awareness on the need of enhancing values on ecology resources. Also, improving infrastructure nearby the mouth, creating cycling routes, walkways, waterside leisure facilities, and others were considered as the requirements for the vitalization of Nakdong estuary.

• Journal of Distribution Science
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• v.12 no.3
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• pp.55-63
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• 2014

Purpose - This study aims to examine differences in donation behavior as surrogates of prosocial consumption behavior among three generation types. Further, it attempts to examine the moderator roles that affect donation behavior influenced by the difference in generations. Research design, data, and methodology - This study used the statistical ANOVA technique to examine generational difference. Surveys were structured differently by ages, as 20th, 30th, 40th, 50th, 60th, and 70th to classify generations into each group. A survey to measure the psychological distance was performed to identify whether the respondents intended to donate to a domestic or overseas target. Results - First, subjective judgment of psychological distance has no effect on objective donation behavior. Second, though the result of the relationship with moral identity is not statistically significant, it provides evidence that a higher moral identity level possesses more donation behavior. Further, groups with higher symbolization tend to donate more than the others. This was especially evident among the young and baby boomer generation. Conclusion - This empirical study suggests that marketers need to differentiate the market segment of the baby-boomer generation with high purchasing power of prosocial consumption.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.140-147
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• 1988

The pysicochemical and bacteriological properties of yogurts made by single or mixed cultures of L. bulgaricus FRI025 and S. thermophilus CHI were investigated. L. bulgaricus FRI025 which was isolated from raw milk was selected as starter culture among 22 strains of lactic culture by measuring viscosity, flavor, growth and acid production ability. The acid production and number of viable cell were increased by using L. bulgaricus FRI025 and S. thermophilus CHI together in ratio of apporximately 1:1. The pH, titratable acidity, viable cell number and viscosity of yogurt were 4.08, 1.14%, $2.5{\times}10^{10}/ml$ and 2100 cp after 9 hours incubation at $40^{\circ}C$, respectively. The pH and viable cell number were decreased on the other hand titratable acidity and viscosity were increased after 7 days of storage at $4^{\circ}C$. The changes of quality did not show significantly after storage. The selected starter was much higher than commercial yogurt starter in the acid production and growth of starter. The yogurt nanufactured with selected starter was better than with commercial yogurt in sensory evalution such as taste, texture, flavor and overall acceptability.