• Trans-
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• v.1
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• pp.45-66
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• 2016

The study uses the image technique of the movie (analysis) since there are limited analyses and data of the dance film's (cinematic) grammar. The films are limited to the Wim Vandekeybus's Blush. From the analysis of the one film, films are directed using basic movie grammars. Although the films are of the same genre, it differs from the method of using image techniques as well as the director's personal art preference. The cinematic grammars enhance the effect of the movement and it emphasizes the objectives to deliver the audience true meaning of the films. Dance film is not a simple word combination of dance and film to record new type of art; dance is used for the movie's artistic and aesthetic enhancement. To find out dance is the language and important expressive tool of the dance film, at the same time cinematic grammar enhances effect of dance and objective of the film, the study uses image technique analysis. These are the results of dance film analysis by using image techniques. Firstly, Dance film can transcend time and space. Secondly, The creative director could emphasize some part that the audience should focus on to clearly deliver the intention of the choreographer. Lastly, To popularize the dance genre. If the dance film produces with more diversified stories than the resent, it will be a part of a cultural industry and could create profits. Dance film might lose the sense of realism, which is the main characteristic of the stage art; however it could feel the beauty of the film through the mise en scene.

• Journal of Broadcast Engineering
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• v.22 no.3
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• pp.295-312
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• 2017

Digital video content is the most information-intensive and high-value content. Therefore, it is necessary to protect the intellectual property rights of these contents, and this paper also proposes a watermarking method of digital image for this purpose. The proposed method uses the frequency characteristics of 2-Dimensional Discrete Wavelet Transform (2D-DWT) for digital images and digital watermark on global data without using local or specific data of the image for watermark embedding. The method to insert digital watermark data uses a simple Quantization Index Modulation (QIM) and a multiple watermarking method that inserts the same watermark data in multiple. When extracting a watermark, multiple watermarks are extracted and the final watermark data is determined by a simple statistical method. This method is an empirical method for experimentally determining the parameters in the watermark embedding process. The proposed method performs experiments on various images against various attacks and shows the superiority of the proposed method by comparing the performance with the representative existing methods.

• Trans-
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• v.2
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• pp.161-190
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• 2017

As times progress, creative change is achieved by attempts to embrace different needs. These attempts are expressed as the form of an Object which pulls down the barriers of genre between art. There is now in fact difficult to find a work that doesn't contain the characteristic of an Object. The necessity of this study is that it tries to approach an Object with a holistic perspective and understand it as a single system. It also tries to analyze the roles that an Object's characteristic and expression and the research ways they influence the dance work by contemplating the aesthetic discussion process of an Object in the art field. Also, by researching the characteristics of expression and how Objects stimulate a dance work, this study will take an important part in developing the dance works. Based on this necessity, this research choose the works of William Forsythe, (2006), (2009), (2009) which clearly depicts the expression characteristics of an Object. It is noted that the usage of an Object maximized creativity and brought expansion of expressions in a dance performance by using diverse mediums, body actions and even nonmaterial components without losing the essence of a dance. As a result, this usage of an Object provides theories that bring the enlargement of expression and suggests various ways to overcome the limits of other existing dance works.

• Journal of the Korean Data and Information Science Society
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• v.24 no.4
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• pp.803-813
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• 2013

The purchase of items in e-commerce is a little bit different from that of items in off-line. The recommendation of items in off-line is conducted by salespersons' recommendation, However, the item recommendation in e-commerce cannot be recommended by salespersons, and so different types of methods can be recommended in e-commerce. Recommender system is a method which recommends items in e-commerce. Preferences of customers who want to purchase new items can be predicted by the preferences of customers purchasing existing items. In the recommender system, the items with estimated high preferences can be recommended to customers. The algorithm of collaborative filtering is used in recommender system of e-commerce, and the list of recommended items is made by estimated values, and then the list is recommended to customers. The dataset used in this research are 100k dataset and 1 million dataset in Movielens dataset. Similar results in two dataset are deducted for generalization. To suggest a new algorithm, distribution features of estimated values are analyzed by the existing algorithm and transformed algorithm. In addition, respondent'distribution features are analyzed respectively. To improve the collaborative filtering algorithm in neighborhood recommender system, a new algorithm method is suggested on the basis of existing algorithm and transformed algorithm.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.295-305
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• 2022

This study aimed to present a realistic policy direction to reduce human rights violations by analyzing the mechanisms of its factors affecting the experience of human rights violations for middle and high school student athletes. The method analyzed the response data of 13,205 student athletes through a structured questionnaire using logistic regression analysis. The independent variable consisted of sexual violence, sexual shame, physical violence, verbal violence, bullying, invasion of privacy and learning rights, and unfair leaders' actions related to exercise. As a result of the analysis, first, the team atmosphere, human rights consciousness in their sports and in the sports field were found to have a significant influence on physical and language violence, bullying, privacy and infringement of learning rights. Second, for the experience of sexual violence, the team atmosphere and the level of awareness of human rights violations in the sports community had a significant effect, but the permission of violence in the sports community and human rights consciousness in their sports did not appear as meaningful variables. Third, it was found that the unfair experience related to exercise had a significant effect on the team atmosphere, the overall level of violence in the sports community, and the its awareness of human rights violations in the sports community.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.8 no.4
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• pp.183-196
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• 2018

Studies that approach from the point of view that human thoughts or minds are dominated by behavior as well as that human behavior is dominated by thoughts or minds, have begun to attract attention from the late 2000s. The physical experience is reminiscent of a metaphorically connected abstract concept, which ultimately affects the judgment or evaluation of a particular object. However, studies that have been carried out so far have been limited to studies on the difference in perception and judgment depending on the objects to be viewed, the objects to be touched, and the objects to which they are carried. In this study, we tried to find out that the physical movement of the body in the upward or downward direction affects the psychological judgment differently. In the first experiment, a pair of words that were considered to be connected metaphorically was tested. In the second experiment, the subjects tried to solve the complicated calculation problem in a short time, and then they watched the video related to the upward movement or downward movement, and then proceeded to measure the psychological judgment. As a result, it was found that 'downward movement' of the body has a metaphorical connection with 'closure', while 'upward movement' is related to 'progress'. In the case of downward-experienced group compared to upward-experienced group, the reverse intentions of their own decision were low, and the confidences in their own decision and the expectations for performance were high.

• Journal of Nutrition and Health
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• v.48 no.6
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• pp.488-495
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• 2015

Purpose: This study was conducted to evaluate nutrition intake and diet quality according to carbonated drink consumption in male adolescents (middle-school students = 480, high-school students = 417). Methods: We analyzed data from the combined 2007~2009 KNHANES (Korean National Health and Nutrition Examination Survey). Subjects were divided into two groups, the LCDI (low carbonated drink intake (< 1 time/week), n = 362) group and the HCDI (high carbonated drink intake (${\geq}1$ time/week), n = 535) group, according to carbonated beverage consumption. Nutrient and food group intake, NAR (nutrient adequacy ratio), and MAR (mean adequacy ratio) were analyzed using data from the 24-recall method. Results: Intake of plant protein, vitamin C, plant calcium, phosphorous, and potassium was significantly lower in the HCDI group, compared with the LCDI group. Percent of RNI (recommended nutrient intake) of vitamin C and phosphorous was significantly lower in the HCDI group, compared with the LCDI group. Percentage of subjects who consumed under EAR (estimated average requirement) of protein and vitamin C was significantly higher in the HCDI group, compared with the LCDI group. The NAR of phosphorous was significantly lower in the HCDI group, compared with the LCDI group. Food intakes from potato and starches, pulses and vegetables were significantly lower in the HCDI group, compared with the LCDI group. Conclusion: Consumption of carbonated drinks decreased the diet quality, including calcium, potassium, protein, and vitamin C. Therefore, nutrition education relating to consumption of carbonated drinks is required for male adolescents in order to maintain healthy dietary habits.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.30-38
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• 2015

The purpose of this study was to compare energy intake according to expected body mass index (BMI) in adolescents. A total of 280 middle school students were divided into current or/and expected obesity groups (underweight group; UWG, normal weight group; NWG, and overweight group; OWG) by BMI to compare energy intake and perception on body shape and weight control. The average age of total subjects was 15 years, and the distributions of boys and girls were 52.5% and 47.5%, respectively. The distribution of boys and girls was not significantly different among current obesity groups but was among expected obesity groups (15% and 82% in UWG vs. 71.4% and 16.5% NWG vs. 13.6% and 1.5% in OWG; P<0.001), indicating that girls wanted to lose weight more than boys. For body shape, most subjects in current obesity groups responded "fitness" in UWG (38.7%), "fitness" and "slightly chubby" in NWG (45.5% and 39%), and "slightly chubby" in OWG (65.2%), showing a significant difference (P<0.001). For interest in weight control, most subjects responded "average" in current UWcinterested" in current OWG (52.2%), whereas they responded "very interested" in expected UWG (55.7%), "average" in expected NWG (51.2%), and "not interested" in expected OWG (45.5%), showing a significant difference (P<0.001). The percentage of subjects with experience with weight control was significantly high in current OWG (71.7%), NWG (51.2%) and UWG (34.2%) as well as in expected UWG (57.3%), NWG (40.2%) and OWG (36.4%) in descending order (P<0.001). The daily energy intake of total subjects was 2,057.1 kcal without any significant difference among current obesity groups. However, it was significantly lower in expected UWG than expected NWG and OWG (1,943.1 kcal vs. 2,165.0 kcal or/and 2,152.1 kcal; P<0.001). To sum up these results, girls wanted to lose weight more than boys. The more students wanted to lose weight, the greater their experience and interest in weight control and the lower their energy intake.