• Proceedings of the KSCN Conference
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• 1998.11a
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• pp.92-92
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• 1998

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• Proceedings of the KSME Conference
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• 2000.04a
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• pp.505-510
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• 2000

Vehicle performances such as fuel consumption and catalyst-out emissions are affected by a driving pattern, which is defined as a driving cycle with the grade in this study. We developed an algorithm to recognize a current driving pattern by using a neural network. And this algorithm can be used in adapting the driving control strategy to the recognized driving pattern. First, we classified the general driving patterns into 6 representative driving patterns, which are composed of 3 urban driving patterns, 2 suburban driving patterns and 1 expressway driving pattern. A total of 24 parameters such as average cycle velocity, positive acceleration kinetic energy, relative duration spent at stop, average acceleration and average grade are chosen to characterize the driving patterns. Second, we used a neural network (especially the Hamming network) to decide which representative driving pattern is closest to the current driving pattern by comparing the inner products between them. And before calculating inner product, each element of the current and representative driving patterns is transformed into 1 and -1 array as to 4 levels. In the end, we simulated the driving pattern recognition algorithm in a temporary pattern composed of 6 representative driving patterns and, verified the reliable recognition performance.

• Proceedings of the KIEE Conference
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• 2002.07a
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• pp.395-397
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• 2002

Recently, electric heating using midnight power has brought a rapid increase. Therefore, the increase of midnight power use has much influenced on midnight load pattern and share more than 20% of total midnight electricity consumption. Hence, the distortion of load by using midnight power apparatus is severe and made the usage pattern ineffective electricity usage pattern. This paper analyze the load pattern of midnight power apparatus and policies that can effectively build midnight load. In addition, it provides policies on shifting midnight power apparatus load.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.5
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• pp.188-202
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• 2004

This research was designed to investigate biomechanical aspects of the evolution based on the hypothesis of dynamic cooperative interactions between the locomotion pattern and the body shape in the evolution of human bipedal walking The musculoskeletal model used in the computer simulation consisted of 12 rigid segments and 26 muscles. The nervous system was represented by 18 rhythmic pattern generators. The genetic algorithm was employed based on the natural selection theory to represent the evolutionary mechanism. Evolutionary strategy was assumed to minimize the cost function that is weighted sum of the energy consumption, the muscular fatigue and the load on the skeletal system. The simulation results showed that repeated manipulations of the genetic algorithm resulted in the change of body shape and locomotion pattern from those of chimpanzee to those of human. It was suggested that improving locomotive efficiency and the load on the musculoskeletal system are feasible factors driving the evolution of the human body shape and the bipedal locomotion pattern. The hypothetical evolution method employed in this study can be a new powerful tool for investigation of the evolution process.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.179-189
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• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• Journal of the Korea Society of Computer and Information
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• v.26 no.5
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• pp.141-148
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• 2021

The purpose of this study is to explore the interaction of virtual reality consumption pattern under the background of virtual reality, and the influence of such interaction on consumers' purchase intention. In this paper, we selected three independent variables (including content interaction, function interaction and service interaction) and two mediating variables (including perceived quality and perceived value) to explore the relationship between them and consumers' purchase intention, used SPSS24.0 and AMOS24.0, made the analysis of reliability and validity, constructed the structural equation model, and tested the hypotheses. The findings show that: fourteen hypotheses are all true, and the perceived value of virtual reality has a positive influence on consumers' purchase intention. In addition, we find that the perceived value has a mediating effect in this study.

• Journal of the Korean housing association
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• v.23 no.6
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• pp.31-38
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• 2012

In this paper, we draws tendency of the electricity consumption in residential buildings according to inhabitants Composition types and the level of incomes. it is necessary to reduce energy cost and keep energy security through the electricity demand forecasting and management technology. Progressive social change such as increases of single household, the aging of society, increases in the income level will replace the existing residential electricity demand pattern. However, Only with conventional methods that using only the energy consumption per-unit area are based on Energy final consumption data can not respond to those social and environmental change. To develop electricity demand estimation model that can cope flexibly to changes in the social and environmental, In this paper researches propensity of electricity consumption according to the type of residents configuration, the level of income. First, we typed form of inhabitants in residential that existed in Korea. after that we calculated hourly electricity consumption for each type through National Time-Use Survey performed at the National Statistical Office with considering overlapping behavior. Household appliances and retention standards according to income level is also considered.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.7-13
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• 2014

The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.