• Journal of Digital Convergence
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• v.16 no.10
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• pp.199-204
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• 2018

The purpose of this study is to investigate the factors and reasons for hiring kindergarten teachers and to provide information for successful employment to the college. 12 private kindergarten chiefs over 10 years of experience were conducted in - depth interviews. In-depth interview data were analyzed using open coding analysis. 11 sub - factors of each core concept were derived, and they were nominated as 4 outline (character, sociality, personality & professionalism factors). All of the researchers perceived the sincerity, interpersonal stability, honesty, and ability to perform the curriculum as the most important factors to consider, and the teacher with good personality was perceived as the precondition of successful teacher's job performance. In the college, through the production of portfolios by subject, we raised the necessity of institutionalization of educational volunteer activities such as vacation - based education in addition to on - the - spot education at school and development of liberal arts curriculum to develop capacity for community life. And to develop and operate a field-oriented comparative education program to strengthen the competence of the majors.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Journal of Service Research and Studies
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• v.10 no.2
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• pp.31-42
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• 2020

This study is a study on the performance of design services among export voucher projects. In particular, we have identified the actual state of use of design services from the perspective of participating companies and the corresponding problems. The purpose of the study is to provide basic data for the preparation of successful support plans in the field of design services. This study designed a quantitative survey to measure accurate performance of design services using archive records, and the survey was sent three times in total to 135 participating companies. A significant achievement of design services the study found is that the role of design were important in the export of the nation's main industries such as medical/biological/healthcare and electrical/electronic products. In addition, we could see that all participating companies were using design services regardless of the difference in sales. In particular, 96% of participating companies answered that the design service effect was the most effective service. As a result, it proved the importance of design services in export voucher projects, and suggested the importance of introducing a management system as a direction for the development of design services in future export voucher projects. He majored in advertising design at Hongik University's Graduate School of Industrial Art and at the Korea Institute of Design Promotion. It carries out the government's design policy such as design research, design education, and corporate design support. He is currently working as an Invited Designer by Korea Design Exhibition.

• Journal of Digital Convergence
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• v.13 no.5
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• pp.385-392
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• 2015

This study in A City was performed to target low-income families in NutriPlus Program, infants toddlers for parents' convergence education effects were analyzed. The subjects of the study was involved in parents' education level can be identified. During the same period before and after the evaluation of nutrition education to a total of 263 people were targeted. It is comprised of the infants of 61 and of the toddler 192. nutrition education, dietary life attitude of infants after the increase in the width of the scores were as follows : Less than high school group was $6.57{\pm}6.51$, Greater than college group was $4.57{\pm}6.09$ a, rather less than high school group showed a large increasing rate, which was statistically significant (p = 0.03). NutriPlus Program is growing due to low-income families to improve children's nutritional status and nutrition knowledge and dietary life attitude will have a positive impact on, part of convergence education. In addition, parents' education level, depending on, varied and effective nutritional education should be taken.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.257-262
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• 2011

The objective of this study was to investigate the changes in the microbial properties of taurine supplemented Kimchi during fermentation at $6^{\circ}C$ for 46 days. Chinese cabbage was brined in 10% salt solution for the control Kimchi and in 10% salt solution containing 1, 2 or 4% taurine (w/w, based on cabbage) for taurine supplemented Kimchi (Taurine I, II, and III groups, respectively). The pH values of all the groups dramatically decreased after 1-day of fermentation. Total numbers of viable cells were highest at 5-days of fermentation for the control, at 9-days of fermentation for Taurine I, and at 23-days of fermentation for Taurine II and III. The highest numbers of lactic acid bacteria were found at 9-days of fermentation for the control and Taurine I, and at 18-days of fermentation for Taurine II, and at 13-days of fermentation for Taurine III. The fermentation periods required to reach the highest numbers of Leuconostoc bacteria for Taurine I, II and III were longer than that for the control, suggesting that taurine might inhibit the growth of Leuconostoc bacteria during Kimchi fermentation. Based on the results obtained from the present study, it is concluded that adding taurine to the production of Kimchi could delay the ripening period of Kimchi.

• Korean Journal of Environment and Ecology
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• v.10 no.1
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• pp.66-75
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• 1996

To propose basic information for national resource management and planting disign, plant community structure of evergreen broad-leaved forest was investigated. Fifty-two plots(each size 300m$^{2}$) were set up at Ch'omch'alsan area of Chindo, Korea. TWINSPAN and DCA methods were used for classification and ordination analysis. Fifty-two plots were divided into seven groups, which were Quercus variabilis-Carpinus tschonoskii community, Q. glauca community, Castanepsis cuspidata var. sieboldii-Q. stenophylla community, Castanopsis cuspidata var. sieboldii-Camelia japonica community, Q. acuta-Camelia japonica community, Carpinus coreaca-Q spp. community, C. coreana community. Pinus densiflora almost have been selected. Carpinus tschomoskii, Q. variabillis and Q. serrata were to be succeeded by Castanea cuspidata var. sieboldii, Q. stenophylla, Q. acuta and Neolitsea sericea in canopy layer. And Neolitsea sericea, Q. glauca and Camellia japonica was showed high importance values in fertile soil condition. Future restoration plan was necessary for a tourist resort or national forest in warm temperate region. And evergreen broad-leaved plants shall be planted in considering of environmental condition at warm temperate and industrial complex area.

• The Journal of the Convergence on Culture Technology
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• v.6 no.1
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• pp.31-36
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• 2020

Corporate Culture Marketing is a marketing tool that enhances a company's cultural image or conveys its image through culture. Culture Consumer value analysis is important predictive data in identifying the value and pursuit of life in individual consumption behavior, explaining the choice behavior of culture consumers, and serves as the basis for decision making. The research method was linked to the text mining and opinion mining techniques of big data, and extracted positive, negative and neutral words. The analysis targets culture consumers participating in concerts at Hyundai Card's 'Super Concert', which is subject to domestic consumers, and CJ ENM's 'KCON', which is subject to foreign consumers. The culture consumer value elements of corporate culture marketing are the basic conditions, and they were derived as 'Consensus Communication (Expression of Sensibility)', 'Participation Sharing(VIP Belonging)', 'Social Change Issue', 'Differentiating Services', 'Price Discount Benefit' and 'Location Quality'. In the future, we will need to foster 'Culture Technology Marketers' and apply them in areas such as arts management planning, cultural investment, cultural distribution, cultural space, Corporate Culture, CSR and K-pop marketing to enhance corporate interests and brand value and enhance brand value.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.497-511
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• 2019

Objectives: This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials. Methods: Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. 'Notices for Parents' forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively. Results: The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: , , , , , , , , , , , and . Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was 'Did you get to know how to eat evenly?'. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: 'Five nutrients needed for growing children' and 'Knowing sugar foods and sugar-containing foods'. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the 'Notices for Parents' form. Conclusions: In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.