• 복식문화연구
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• 제10권2호
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• pp.132-145
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• 2002

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows - First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need fur the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were trio small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

• 복식문화연구
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• 제19권1호
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• pp.42-53
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• 2011

The purpose of this study was to investigate donning and doffing independence of the disabled individuals. The subjects of this study were who had kinetic disabilities on upper-limbs. 31 women and 38 children were participated in the survey. They were classified with six groups according to their upper-limbs' kinetic ability levels. Three upper-limbs' kinetic abilities were adopted: Lifting arms up to the chest, twisting shoulder to throw arms toward the back, and buttoning clothes by oneself. The independency of donning and doffing of 14 upper-body garment styles were evaluated by subjects. The donning and doffing independency of 14 garment styles was significantly differentiated by the level of kinetic abilities and garment styles. The person who able to button clothes by oneself could don and doff clothes by oneself. The results also revealed that the independency of donning and doffing was significantly different between cerebral palsy and apoplexy groups. The persons having a stroke of apoplexy were more likely to be able to dress independently than the persons with cerebral palsy. The persons with a paralysed arm were more likely able to wear ready-to-wear clothes of various styles. The donning and doffing independency was also significantly differentiated by the styles of garments. The tight fit style garments were more difficult to be dressed independently than the loose fit style garments. The jacket and shirts, which were buttoned from neck to bottom, were more difficult to be dressed independently than T-shirts.

• 교육시설 논문지
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• 제27권2호
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• pp.35-47
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• 2020

The need for communication is emphasized in decision making, design methods and processes for the educational environment that contain new curricula and learning methods. In this study, we tried to find the direction and agenda of learner-centered environment restructuring through the 'user-integrated platform' in which various subjects related to school space environment understand each other's position and overcome the barriers and prejudices of each sector. The project was planned in a 'bottom-up process' method that uncovered the singularities of the previous stage and led the main contents of the next stage. The various subjects who participated in the project shared their own experiences and different positions regarding the school space. At the workshop, the topics of the participating teams were divided into two categories. The teams in the category of the 'school culture and space' insisted innovation of 'the school culture' as a premise for the restructuring of the 'school space', and proposed schools with different interpretations of 'authority and rules of school', 'the meaning of learning and play' and 'the main character of school. The teams in the category of the 'school borders and spaces' focused on 'communication' and proposed schools containing 'emotional care of students', 'borders between schools and villages', 'village community schools', and 'interspace and niche time'. After the workshop, we were able to derive the direction and architectural strategy of the school space restructuring by analyzing the works of the participants. Through this study, we confirmed the possibility of translating user's ideas into the professional domain through careful planning, preparation, facilitation, and analysis in Participatory Design.

• 한국해양환경ㆍ에너지학회지
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• 제5권1호
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• pp.68-75
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• 2002

본 조사는 유기오염원으로 지적되고 있는 진해만내 수하식 양식장을 대상으로 저서생물상을 이용한 환경 평가를 실시하여 저서환경내 유기오염 양상을 측정하였다. 굴과 진주담치 양식장과 양식활동이 이루어지지 않은 대조구 등 세 개 정점을 대상으로 퇴적물 특성과 저서동물을 조사하였다. 세 지역 모두 평균 입도분포가 6.0~6.6Ф로 니질 퇴적상을 나타냈다. 퇴적물 내 유기물 함량은 진주담치 양식장이 2.8%로 놀게 나타났으며, 대조구의 경우 1.5%로 나타났다 총 7개 동물군, 79종의 저서동물이 채집되였으며, 대조구가 양식장에 비하여 저서생물의 종 다양성과 서식밀도가 높은 상이한 군집구조를 나타냈다. 특히, 굴과 진주담치 양식장에서는 퇴적물내 유기물 함량이 높은 지역에 나타나는 기회종으로 알려진 Lumbrlneris longlfolia, Heteromastus. filiformis, Corophium sinenie 등이 우점하였다. 계절별로 종조성과 서식밀도에서 다소 차이를 보임에도 불구하고, 생물상을 이용한 환경평가 결과에서는 진주담치 양식장의 경우 대조구나 굴 양식장에 비해 유기오염이 진행되고 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제31권6호
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• 문화기술의 융합
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• 제5권4호
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• pp.407-412
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• 2019

본 논문에서는 한글 단어 단위의 음성 인식 처리 기술을 제안한다. 음성 인식은 마이크와 같은 센서를 사용하여 얻은 음향학적 신호를 단어나 문장으로 변환시키는 기술이다. 대부분의 외국어들은 음성 인식에 있어서 어려움이 적은 편이다. 그에 반면, 한글의 모음과 받침 자음 구성이어서 음성 합성 시스템으로부터 얻은 문자를 그대로 사용하기에는 부적절하다. 기존 구조의 음성 인식 기술을 개선해야만 보다 정확하게 단어를 인식할 수 있다. 이러한 문제를 해결하기 위해 기존 방식의 음성 인식구조에 새로운 알고리즘을 추가하여 음성 인식률을 높이게 하였다. 먼저 입력된 단어를 전처리 과정을 수행한 후 결과를 토큰 처리한다. 레벤스테인 거리 알고리즘과 해싱 알고리즘에서 처리된 결과 값을 조합한 후 자음 비교 알고리즘을 거쳐 표준 단어를 출력한다. 최종 결과 단어를 표준화 테이블과 비교하여 존재하면 출력하고 존재하지 않으면 테이블에 등록하도록 하였다. 실험 환경은 스마트폰 응용 프로그램을 개발하여 사용하였다. 본 논문에서 제안된 구조는 기존 방식에 비해 인식률의 성능이 표준어는 2%, 방언은 7% 정도 향상되었음을 보였다.

• 문화기술의 융합
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• 제5권3호
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• pp.283-288
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• 2019

이미지 외곽라인과 시점으로 유사이미지를 검색하는 방법을 제안한다. 첫 번째 테스트에서, 움직임을 통제할 수 없는 3차원 형태의 이미지는 정적인 평면형태 이미지보다 검색 정확도가 낮았다. 원인분석을 위해, 특정 6종류 열대어 데이터를 선별 제작하였다. 종류별 열대어 삼차원 그래픽을 제작하고 상하좌우 12단계 시점으로 144개의 이미지 외곽라인을 제작했다. 종류별 열대어를 수집하고 유사 검색을 통하여 144개의 시점으로 분류 나열했다. 연구 결과, 열대어 종류별로 많이 표현되는 고유 시점이 있음을 증명했다. 검색의 정확도를 높이기 위해, 사용자 시점을 선택하는 사용자 인터페이스를 제작했다. 이미지의 시점을 사용자가 선택하면, 관련 시점의 범위를 고려해 검색 결과를 보여주는 방법을 제안한다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• 복식문화연구
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• 제29권1호
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• pp.28-47
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• 2021

The purpose of this study is to provide basic data to assist students and industrial designers in fashion by examining the trend of designing women's wear with the SCAMPER method. In the research, the seven types of SCAMPER methods for fashion design were classified based on the previous studies. From 2010 S/S to 2020 S/S, data from 5,149 photographs were collected through overlapping checks and classified by SCAMPER method type. Data analysis was performed using SPSS 25.0 for frequency analysis. As a result, in the SCAMPER "combine" method, more than two items were combined, or structural details were combined with items. In the most applied "adapt" method was involved imitating similar images, or natural forms, or other objects. The "modify" method was applied by changing the shape of some details in basic fashion items. The "magnify" method was applied by enlarging, elongating, or elevating some details of fashion items. The "minify" method was applied by minimizing, shortening, or lowering some details of basic fashion. The method of "put to other use" was expressed throughout the clothing by using non-fabric or trimmings such as metal, beads, and strings. The "rearrange" method was applied by repositioning the top and bottom, front and back, or outside and inside in fashion items and in details. The "reverse" method was applied by reversing the style of fashion, mix-and-match fabric, or switching the gender of the fashion items.

• 복식문화연구
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• 제31권3호
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• pp.296-309
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• 2023

This study gathered basic information on the development of Jiu-Jitsu uniforms suitable for players in Korea. Detailed data were collected between December 20^th and December 30^th, 2022 on 21 selected brands sold in online shopping malls. For each, information was recorded on the production country, product type, price, colors, material, and sizing system. A total of 612 datasets were analyzed using frequency analysis, cross-tabulation, and Chi-square tests. Jiu-Jitsu uniforms were classified as either standard or limited edition. Limited edition uniforms were more expensive than regular uniforms. International brands had a higher price range than domestic brands. The most commonly used colors for Jiu-Jitsu uniforms were the regulation colors associated with the sport: white, black, and blue. Domestic brands were more likely to use non-regulation colors than international brands. The material used for the top half of the uniform was predominantly pearl weave, while the bottom half was usually ripstop. International brands used a more diverse range of materials than domestic brands. The Jiu-Jitsu uniform sizing system incorporated a range of sizes between A00 and A6. While sizing designations differed according to the established sizing systems of different countries, the sizes remained the same, as did the range of sizes available. Where size guides were provided, height and weight were used to help the customer determine the appropriate size. The dimensions of each size varied between brands. Overall, we found that international brands offer a more diverse range of Jiu-Jitsu uniform designs than domestic brands.