• Food Science of Animal Resources
• /
• v.32 no.1
• /
• pp.18-23
• /
• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Journal of the Korean Home Economics Association
• /
• v.44 no.8
• /
• pp.181-198
• /
• 2006

The purpose of this study is to understand modernization process of korean housing during the past one century. To following up the changes of everyday lives of common peoples, magazines, news papers, tourist's records and gossip items were collected and interpreted from the microscopic point of view. In this study arguments on 'modernity' of korean housing was focused on some issues, thus, separation, differentiation, individualization, as well as privatization. Concrete discourses are; firstly, spatial isolation of housing and urban place each other, secondly, functional division of inner spaces of housing, and lastly, guarantee of privacy sphere. Historical changes of housing showed some meaningful phenomena. Before modernization housing was place of reproduction and consume at the same time. However after modern urban space came into existence and work and rest were separated, housing gained only mono function. Thus, housing have only one meaning as private place for nuclear family, that is "Home, Sweet Home." Instead of past multi-functional rooms, functional prescribed rooms, for example, dinning room, were newly born. In the past, the boundary between public and private sphere was not clear. For examples, everyday experiences of family were extended to the street and in the house in most cases spaces were shared. But after modernization the scale of individual spaces become larger and private life can be secured. Consequently, history of everyday life from traditional agricultural society to industrialized modern society demonstrates the structural context between the micro and macro dimension in the fields of human life. In other words, everyday lives and macro history response each other and create new perception of time-space structure in the modern housing.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.17 no.2
• /
• pp.39-44
• /
• 2017

In this study, we compared the perception of absolute purchase of equipment for broadcasting equipment purchasing demand according to the rapid change of domestic content production and distribution method, and the degree of information such as technical reliability and system stability of domestic broadcasting equipment perceived by consumer The effects were analyzed through a research model. Due to the lack of existing research data on broadcasting equipment demand, we conducted in depth interviews with surveys of broadcasting equipment and surveys. As a result of analysis, compared to foreign equipments, there are many cases of purchase of domestic equipments, systems, and block purchases. To improve the preference and satisfaction of Korean broadcasting equipment, which is recognized by domestic demand for broadcasting equipment, it is urgent to improve the technical reliability and to develop core key equipment and to expand the demand of domestic equipment limited to small power transmitter antenna and monitor equipment. It is urgent to develop in order to develop overseas and to support the domestic market to secure the domestic market.

• Journal of Digital Convergence
• /
• v.18 no.3
• /
• pp.133-138
• /
• 2020

The ability to use ICT is now a prerequisite for living in the information age, and digital literacy, which can access and utilize various digital information such as online banking, shopping, news, and health care, is more important. It is increasing. Accordingly, the social inequality, or digital divide, related to accessing and accepting digital information and knowledge is also an important social issue. In particular, the digital divide by age is becoming a major issue, not only in terms of resolving social imbalances but also in resolving the structural problems of the economy in addition to the survival of the elderly. This study aims to find ways to resolve the digital gap of the elderly in terms of socioemotional selectivity theory and suggests the reasons for the elderly's less access to digital information acquisition and the implications for the solution.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.544-551
• /
• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.1-10
• /
• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.21 no.9
• /
• pp.1718-1724
• /
• 2017

Recently, Smart plugs for real time monitoring of household appliances based on IoT(Internet of Things) have been activated. Through this, consumers are able to save energy by monitoring real-time energy consumption at all times, and reduce power consumption through alarm function based on consumer setting. In this paper, we measure the alternating current from a wall power outlet for real-time monitoring. At this time, the current pattern for each household appliance was classified and it was experimented with deep learning to determine which product works. As a result, we used a cross validation method and a bootstrap verification method in order to the classification performance according to the type of appliances. Also, it is confirmed that the cost function and the learning success rate are the same as the train data and test data.

• KIEAE Journal
• /
• v.3 no.3
• /
• pp.11-18
• /
• 2003

The purpose of this study was to find out awareness of the environment-friendly planning elements for residential unit space among practitioners. The respondents in this questionnaire survey were 140 practitioners in architecture and interior design field. The major findings of this study were as follows; most of the respondents were aware of the impact of indoor built environment on residents' wellness. In addition, the survey respondents viewed that the factors for planning environment-friendly high-rise apartments were represented by gardening and energy-saving while their perception on the concept excluded comprehensive components affecting residents' life quality. Over 50% of respondents had an experience of applying environment-friendly planning elements in their works, and high frequency appeared on the general planning elements which had been applied special awareness as pro-environmental features. The respondents considered environment-friendly planning elements as important. Specially, space planning and system were considered more likely important in interior design field. In application of environment-friendly planning elements, cost, lack of consumers' awareness of and underdevelopment of environment-friendly materials were of concern. Therefore, the consumer's cognition needs to be improved for wide application about environment-friendly planning element, and then consumers are willing to pay additional construction cost of environment-friendly apartments. At the same time, the current practice that housing developers pass the additional cost on to residents needs to be changed. Then, the quality of life in high-rise residential settings can be improved. More importantly, the exchange and development of the reliable information on environment-friendly planning elements need to be made, and technical support and long-term policy for the development are required. This research showed current status of knowledge and practice in sustainable planning of unit apartment and proved basic information for future direction.

• Journal of the Korean Dietetic Association
• /
• v.17 no.1
• /
• pp.47-57
• /
• 2011

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).

• The Journal of The Korea Institute of Intelligent Transport Systems
• /
• v.19 no.2
• /
• pp.1-17
• /
• 2020

This Study aims to change and expand present traffic regulation from the human driver to Automated Vehicle(AV), we conducted an in-depth interview(IDI) into the traffic regulation service's strategy for an AV-related information consumer group(AVs and service developers) and a manager group (an information service management agency). The IDI results confirmed several important opinions and requirements for an information service by regulatory information manager groups (enough for AV development), such as a systematic need for dynamic regulatory information and a unified information management system. Also, we find out implications about adopting the Internet of Things (IoT) technology in traffic safety facilities to provide dynamic regulation information on the roads.