• 대한심미치과학회지
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• 제22권1호
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• pp.67-73
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• 2013

치아의 3가지 기능인 저작, 발음, 심미 중 하나인 Aesthetic 이란 단어는 단순히 예쁘다는 뜻은 아니다. Harmony가 빠진 심미는 심미라 할 수 없다. 주변치아와의 조화, 입술, 정중선, 안모 등등 주위 환경과의 조화가 이루어 질 때 그것이 진정한 심미라 할 수 있다. 조화로운 보철물 제작을 위해 많은 정보가 기공사에게 전달이 되어야 하며, 기공사 또한 진료실에 필요한 정보를 요구하여야 한다. 신선하지 않은 재료로 맛있는 음식을 만들 수 없다. 신선한 재료를 공급한다 해도 요리사의 실력이 없다면 역시 맛있는 음식을 만들 수 없다. 실력 있는 요리사가 신선한 재료를 갖고 요리에 최선을 다할 수 있는 조건을 갖춘 상황 아래서 일류 요리가 만들어 진다. 본 연구에서는 조화로운 심미보철을 위해 공유해야 할 진료팀과 기공팀의 팀워크에 대한 내용에 대해 알아보고자 한다.

• 한국조리학회지
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• 제8권2호
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• pp.77-91
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• 2002

This research was accomplished to prove that the females would be different bakery utilization by their age group and what was the main factor of bakery product at each age group. This subway was examined far 221 females by the self-administerd questionnaire method. The demographic characteristics of research examines showed that the twenties were 77(34.8%), the thirties and the over forties were 72(35.6%) respectively. 55.2% of them graduated a high school and housewives were 35.3%. They normally use the bakery 1 ~ 3 times per week(49.8%), especially they use it in the evening. They responded that the reason of using bakery product was the delicious taste. Twenties bought the bakery product for themselves but the over forties did it for their sons or daughter. The price for one purchasing was usually 2,000~5,000 won. Twenties showed the highest usage of cooked bread with vegetable or ham etc., the thirties liked plain bread but the over forties usually used the bread of sweat taste. Most of them considered the taste as the most important factor when the product was bought especially in twenties. However, the thirties and the over forties also thought the nutrition was important. They also needed the development of new bakery product, especially thirties asked the improvement of service of bakery.

• 한국산업정보학회논문지
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• 제13권5호
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• pp.133-141
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• 2008

소셜웹은 정보를 공유하고 사용자간 연결 정도를 높이기 위해 현재의 웹을 소셜 플랫폼으로 변화시키고 있다. 본 논문은 여러 소셜웹 사이트에 산재되어 있는 소셜 데이터를 중재하고 연결하는 방법을 제공하기 위해 딜리셔스, 플리커, 유튜브와 같은 대표적인 소셜 태깅 사이트의 태깅 데이터를 분석한다. 그 결과로 서로 다른 태깅 데이터를 통합하고 서로 다른 소셜 메타데이터를 연결하기 위한 태그 온톨로지를 제안한다. 또한 태깅 데이터의 기계 학습을 통하여 유사 태그 그룹과 사용자 그룹 정보를 획득한 후 태그 온톨로지를 학습한다. 이의 활용 방안으로는 학습된 태그 온톨로지를 이용하여 모델링한 추천 시스템도 제안한다.

• 한국식생활문화학회지
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• 제30권5호
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• pp.491-501
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• 2015

This study examined the satisfaction level and effects of after-school program cooking activities in children of multicultural families. A total of 135 children of general and multicultural families from 3th to 6th grades and their 11 teachers were surveyed, and 75 multicultural family children underwent a cooking activity program. Children of multicultural families showed higher participation in cooking activities than other Korean children. Children of multicultural families wanted to be involved in cooking activity programs after school more than other Korean children. These children also showed a higher rate of wanting to cook Korean foods compared to children of general families. Regarding reasons for participating in cooking activities, 'I think I'm glad to be served delicious food' response was the most common. Children of multicultural families showed higher participation in cooking activities than children of general families. Regarding school life changes, children of multicultural families were found to be less picky of foods in general as well as kimchi and vegetables. In conclusion, cooking activity programs for children of multicultural family showed beneficial effects on diet and understanding of Korean culture.

• Journal of Biosystems Engineering
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• 제22권2호
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• pp.256-265
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• 1997

The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860～1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

• 한국식품영양학회지
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• 제7권3호
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• pp.239-249
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• 1994

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out according to age groups and sex distinction in Pusan area. The survey was conducted on 464 peoples who live or work, including students aged more than 4th grade in elementary school In Pusan area. The results of the questionnaires are as follows. The survey on dining-out time indicated that most of peoples like to dine out at supper time more than at luncheon. The motivations of dining out were in order of the time going out with family, having party and meeting with friends. Restaurants used frequently at luncheon time were in order of flour food shop, Chinese-style food shop and Korean-style food shop, and at supper time were in order of Korean-style food shop, roasts rib shop and Chinese-style food shop. The survey on dining-out cost indicated that 71.88% of respondents were payed out less than 4,000 won Per one person at luncheon, but 54.67% of them were payed out more than 5,000 won at supper. The reasons of prefferring food shop used first were in order of delicious taste, sanitary circumstance and economical price, and of no prefferring food shop used first were untasty, unsanitary circumstance and expensiveness. But, the results of the propensity to dining-out were different according to sex distinction, age groups and jobs.

• 동아시아식생활학회지
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• 제17권6호
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• pp.780-788
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• 2007

The purpose of this study was to investigate the perception and preference for Korean Kimchi in Singapore. A questionnaire was answered by both male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results were as follows : the nationality of Kimchi as Korean was given by 86.9% of the participants, and 48.7% had eaten Kimchi. For their perceptions on Kimchi, the highest answer at a mean of 3.95 was 'Kimchi is a good side dish with cooked rice'. It was significantly different than 'Kimchi is delicious'(M=3.14, p<.05). In the evaluation of different kinds of Kimchi, taste was highest for anchovy dachi Kimchi(M=5.50) on the fourth day of fermentations, and overall acceptability was also highest for the anchovy dachi Kimchi(M=6.18) on the fourth day(p<.001). In the sensory evaluation by Kimchi use, the best taste was in the order of Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.67), and the order for overall acceptability was Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.92).

• 대한지역사회영양학회지
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• 제7권2호
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• pp.245-256
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• 2002

This study was carried out to examine Koreans preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of six dishes consisting of common dishes and mushroom dishes. The data were collected from 2,777 subjects in various age ranges by means of a survey questionnaire. Variables, such as age, gender, diet quality and the degree of interest in diet were significant factors considered in relation to preference of mushrooms. Adults ate mushrooms because of their healthfulness, but this attibute was not a factor among adolescent students. The level of nutritional knowledge was relatively low and the ratio of "do not know" responses was higher than the ratio of "yes" or "no" . Generally, housewives, elementary school children and those who were healthy, ate floods because of health consciousness, and those who preferred mushrooms had better dietary habits. The characteristics of mushroom dishes, both as main and side dishes, had much more correlation with the factors considered for the subjects than the common dishes and one dish meals, respectively. Dietary altitudes, such as mushroom preference, frequency of mushroom intake and level of nutritional knowledge, were strongly correlated with the characteristics of the six dishes. It has been shown that mushroom dishes were recognized as nutritional, rather than delicious.

• 동아시아식생활학회지
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• 제17권1호
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• pp.20-26
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• 2007

'Local food' is defined as food that has been cooked using local specialities or food prepared with the application of special cooking method associated with a particular locale. In Korea, much of what is considered 'traditional food' is derived from local foods. Therefore, much attention has recently been focused on the role of local foods in terms of the development of Korean traditional foods. The primary objective of this study was to characterize the perception concerns regrading Jeollabuk-do local foods held by university students in Jeollabuk-do, a province which is famous for its delicious local foods. The majority of students felt sympathy toward the succession and development of Jeollabuk-do local foods and generally appeared to feel that Jeollabuk-do local food was representative of a vital cultural heritage. Summing up answers to questions regarding the reasons for the succession and development of local food in Jeollabuk-do, it seems clear that in order to augment the popularity of Jeollabuk-do local foods, a variety of schemes should be implemented rather than any specific strategy.

• Journal of Forest and Environmental Science
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• 제33권4호
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• pp.270-280
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• 2017

Selection of superior phenotypes of fruit trees and products based on established criteria by local people is a prerequisite for future species domestication and conservation. Thus the study objective was to identify the local people's perceptions and preferences on baobab trees and products. A sample of 142 respondents was randomly selected using structured interviews in Blue Nile and North Kordofan, Sudan in 2013. Descriptive analysis was employed using SPSS and Excel programs. The study results indicated that local people use the morphological characteristics of the tree (leaves, fruits, seeds, kernels and bark) to differentiate individual trees. Based on the perceptions, local people recorded trees with delicious leaves, white pulp color, big fruit size and mature capsule size, and high pulp yield as criteria for differentiating between baobab trees in the study areas. In contrast, the undesirable traits were connected to trees with acidic pulp, slimy pulp, bitter leaves, and low pulp yield. The study concluded that the ethnobotanical knowledge of the baobab tree and its products may play an important role in tree domestication and improvement in Sudan. However, further research on tree genetics is needed to complement the ethnobotanical knowledge for baobab resources domestication and conservation.