• 한국콘텐츠학회논문지
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• 제16권8호
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• pp.508-516
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• 2016

소셜 네트워크 서비스(Social Network Service) 환경의 급속한 발전과 더불어 사용자의 니즈가 다양해지면서 새로운 형태의 이미지 기반 SNS가 등장하고 있다. 이미지 기반 SNS는 기존의 페이스북과 같은 관계기반 SNS에서는 충족될 수 없었던 사용자의 세분된 콘텐츠 니즈를 충족시킬 수 있는 개인 맞춤형 서비스를 제공함으로써 서비스의 다양화를 선도하고 있다. 이미지 기반 SNS는 작은 모바일 화면에서 보기 불편했던 기존의 텍스트 기반 SNS와는 달리 간단한 텍스트와 이미지를 위주로 소통하는 방식을 제공함으로써 문자보다 이미지에 익숙한 20대의 젊은 사용자들을 중심으로 주 사용자층을 형성하고 있다. 이에 따라 SNS의 UI 기능과 역할도 다양해졌으므로 그만큼 사용성이 중요해지고 있다. 본 연구에서는 이미지 기반 SNS의 주 이용자인 20대의 사용자를 대상으로 하여 사용성을 조사하고자 한다. 이를 위해, UI의 문제점을 파악할 수 있는 휴리스틱 평가 방법을 바탕으로 하였고 사용성을 이루는 주요 요인들을 도출하여 사용성 평가 방법을 재구성하였다. 그리고 만족도 측정을 추가하여 이미지 기반 SNS를 이용하는 20대의 사용자들에게 설문조사를 시행하고 분석하였다. 본 연구 결과는 이미지 기반 SNS의 사용성에 영향을 끼치는 사용성의 요소를 분석하였고, 이는 소셜 미디어의 서비스 개발 과정에서 사용성 향상을 위한 자료로 활용될 수 있을 것이다.

• 통상정보연구
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• 제15권4호
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• pp.195-216
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• 2013

본 연구는 국제물가 변동이 국내물가와 수출물가에 미치는 영향을 벡터오차수정모형(VECM)을 이용하여 분석하고 국제통상거래 균형 또는 흑자 유지를 위한 정부 및 기업의 대응방안을 논의하였다. 국제원자재가격 및 국제원유가격등이 국내물가에 미치는 영향 정도를 분석한 결과 수입물가, 생산자물가, 소비자물가의 순서로 상대적으로 큰 영향을 미쳤으며, 세계경제위기 이전과 이후를 비교할 때 국제원자재가격의 영향이 증대되고 있는 것으로 나타났다. 국제물가 변동 충격의 상당부분을 수입업자나 생산자가 흡수함에 따라 최종소비자에 대한 물가상승 영향은 줄어들었으나 국제통상거래를 하는 수입업자 및 생산자에게는 큰 영향을 주고 있음을 알 수 있다. 한편 수출물가의 경우에는 환율과 국제원자재가격의 변동의 영향력이 상대적으로 큰 것으로 나타났다. 이러한 실증분석 결과를 바탕으로 국내물가 안정 및 기업경쟁력 확보를 위한 정부의 정책 대안과 기업의 대응 방안을 모색하였다. 정부의 경우에는 국내물가의 안정을 기본적인 기조로 유지하되 총수요정책의 적정 운용 및 물가안정화 장기 대책등을 펴나가야 한다. 단기적으로는 총수요 관리 정책 실시와 함께 물가상승기대심리에 따른 인플레이션 현상을 차단하는 정책을 실시하여야 한다. 장기적으로는 국제선물시장을 통한 헤지 활동, 국제원자재의 직접 조달원 개척, 정책보험 활용, 교역상대국간 관세 인하 또는 철폐 등과 같이 기업들의 통상교역활동에 대한 지원정책을 펴나가야 한다. 한편 수출입기업을 비롯한 기업들의 경우에는 국제원자재를 저렴하고 안정적으로 공급받을 수 있도록 자원개발 및 선물시장을 통한 가격변동 헤징 등을 수행할 수 있는 체계를 갖추어 나가야 할 것이다.

• 디자인학연구
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• 제4권1호
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• pp.61-73
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• 1991

The exhibition activity that a company is rendering to their consumers for the purpose of advertisement, sales promotion and enhancement of company inage get more and more internationalized and specialized. A company is changing from mass production system to small quantity production of various kinds to meet consumer's individualization and differentiation. Also, a company is experiencing a major change in their marketing strategy. As the society is entering on Information Age, the contents that a company intends to give consumer may be different individually. If a consumer is informed wrong information of the goods, a company needs a place to meet consumer face to face where the consumer feels and understands the substance of the goods. This is the current characteristics of Exhibition Media. Based on the result of the current Special Exhibition home and abroad along with background and characteristics of special Exhibition, this study sets a following task reflecting the general trend of social, cultural and economic atmosphere. First, Current Exhibition Industry will be diversified into more Specialized Exhibition, while our Exhibition Industry is very shaky under severe international competition. Also, Exhibition Plan that involves with architecture, interior, graphic, industrial design and advertisement, etc., needs international competitiveness while enhancing identity of Exhibition Plan along with comprehensive marketing strategy in the future. Second, Among most of the local special Exhibitions which invite the general public are normally invited for company public relation contrary to those of U.S.A. and Europe. This signifies of our industrial and social structure's by-product. As the future exhibition become Information Com$$\mu$ication Exhibition which requires specialized technical explanation, the correct description of the goods should be set as a Judgement basis of Exhibition Plan. Third, In parallel with increase of the Exhibition, the equipment expenses of a company goes up continuously. In view of this, a study $$\mu$t be oriented for re-use and curtailment of expenditure of those equipment. Also, as the use of Assembly System B on the rise as a result of diversification of special Exhibition, a study on the development of new material & design for Exhibition Equipment only B required.

• 한국의상디자인학회지
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• 제19권2호
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• pp.1-14
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• 2017

The consumption trend of fashion in modern industrial society is developing from the rapid changes, and the lifespan of fashion products becomes shorter due to the various industrial wastes. Due to the attitude change caused by the ethical consumption consciousness and environment awareness, the up-cycle fashion products got to receive attention, and it is in the limelight as a new trend to realize the sustainable fashion products in the domestic and foreign fashion. The purpose of this study lies in drawing the expression characteristics by investigating and analyzing the cases of each type on the fashion bag products of up-cycle brand, and contributing to the diversification of product family fitting to the characteristics of fashion bag product of up-cycle brand, systematic strategies of up-cycle fashion products, and activation of up-cycle fashion market. In research methods, the theatrical researches were conducted centered the relevant domestic literature materials, preceding papers, etc., which ran paralleled with the actual case analysis study. Through the preceding research and websites related to selected products, websites of up-cycle companies, relevant books, related articles, etc., the expression characteristics of up-cycle fashion bag products were drawn. The results of this study are as follows: First, as it has the feature of historicality, the designs can be created by containing the designer's story, story of materials, and consumer's story. Second, since it has the characteristic of sustainability, the application of manufacturing process and materials, extension of product life, conversion of original material's function, etc. can be sustainable. Third, as it's a trait of scarcity, all products may be produced by hand, and it can have the specialty which the original materials have. Fourth, since it has an eco-friendly trait, even while saving the original materials, the aesthetic needs could be met according to the consumers' continuous demand.

• 한국의류산업학회지
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• 제5권1호
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• pp.17-24
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• 2003

Objet, which showed up with the art of 20C, is now an important element giving a creative idea to fashion designers in modern times. The purpose of the study is to review how the objet technique was paid attention and recreated in the fashion, through the analysis of works, and the formative features of each technique for fashion, in order to identify the connection of arts and fashion, and the position of fashion as art. The techniques using object appeared in the 20th century fashion are as follows: First, papier-colle, which is adding printed materials onto the surface, is such a technique that adds cut-feeling materials to impose a new texture, or arrange again the cloth-cuts to create a different clothing from the existing one, which went to the extension of materials in the fashion. Second, collage of daily materials expresses directly and emotionally through direct presentation of the objets. Especially, collage of patch-work is reproduced into a new fabric depending on the objet used, giving a standing over the form. Third, ready-made which presents the material meaning only of the objet expands the range of objets which could be used in the fashion by introducing the daily materials having a meaning itself as a fashion. Forth, an attempt to approach to the objets of popular image by designed techniques come out in modern fashion as a graffiti look or a typography look, making the clothing itself an objet to transmit a message directly to the masses. Introduction of various objets and development of expression technique brought out the diversification of materials, and enrichment and extension of expression sphere, which resultingly spreaded the freedom of expression and progressed into the art sphere, making a direct motif to solidify its standing as a formative art.

• 패션비즈니스
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• 제1권2호
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• pp.1-19
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• 1997

This thesis is a reflection of Korean aestheticism and how it has evolved and influenced Korean contemporary fashion throughout the last century. Up to the current, there have been five notable trends of fashion that have been influenced from and have reflected the qualities emblematic of various periods in Korean history. They can be characterized as the era of Missionary fashion, Uniform fashion, Salon fashion, Brand Name Fashion, and finally, fashion from the current era of diversification. The specific characteristics of each fashion era have been analized and illustrated in a comprehensive table. Design characteristics of Korean contemporary fashion are as follows : 1. A point of emphasis is given to facial feature, unconstructive design and ample silhouette and A silhouette, two-piece and pants. Korean style wrap skirt, a smooth curve and layered style. 2. Effect of flatness from material; as methods of quilting, reinforced dual stitching(Kaeki), patchwork, embroidery and goldfoil thread extra, it is turned up that texture of cloth stuff and effects of flatness. 3. Simple color combinations give effects in two different directions For instance, white and a variety of vivid colors, a dull color and bright colors, black, blue. 4. Over-design, diffusion of fashion. Based on the design characteristics described above, the essence of Korea's beauty consciousness can be captured and summarized through the following points: 1. Emotionalism and non-characterism: traditional and simple natural beauty and modernized natural beauty. 2. From authoritism to non-authoritism: traditional and formal personal beauty and casual characteristic beauty. 3. Polaris (antithesis) phenomenon: chastic beauty and ostentatious beauty, simplicity and lavishness, conformity of fashion and originality. Although the beauty consciousness of Korean contemporary fashion is changing from traditional passive metaphor to aesthetic expressionism for the new generation, after all the basic foundation or root of the spiritual beauty of idealism is usually recognized by focusing on the face.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• 복식
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• 제67권3호
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• pp.15-30
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• 2017

The purpose of this study is to analyze the formative characteristics of Hanbok among youngsters based on SNS proof shots, identify new characteristics of Hanbok as part of play and travel rather than as formal Hanbok, and provide information for the Hanbok market. As research methodology, our search was carried out by using '#Hanbok Travel' as the search word in Instagram, where the Hanbok proof shot phenomenon is actively under way. A total of 535 posts from March 21, 2016 to April 1, 2016 were selected as objects of this study, excluding posts containing Hanbok with indiscernible shape, Korean traditional costume manufacturers' promotional posts, and repetitive posts by one person. First, the 535 posts were analyzed by season, region, number of people, and gender, and after men's data were excluded, 644 Hanboks were left for analysis. Their formative characteristics were analyzed by using SPSS 21.0. The results showed that the formative characteristics of Hanbok shown in SNS proof shots included diversification of length in jeogori(Korean traditional jacket), skirt, and sleeve, use of pragmatic material and achromatic color, and reduced use of decorative technique. Hanboks shown in the Hanbok proof shots should be considered as significant data because each shots show clothes selected and worn directly by user's side, unlike the existing studies centering on Hanbok designers' works.

• 한국식품조리과학회지
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• 제26권5호
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.566-575
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• 2007

The purpose of this research was to understand how individuals reflect on the frequency and quantity of foods that they consume. Participants selected 5 males and 15 females aged 30 years or older were first interviewed on the frequency of their food consumption. Then based on this data, they were given a cognitive interview using the method of verbal proving. The individual cognitive interviews were recorded with consent while being conducted after complete approval by the Seoul National University Institution Review Board. The recorded material was evaluated using a thematic analysis after transcribing them into text. By analyzing stages of reflection, the major barriers to make the device difficult are revealed: 1) More difficulty in remembering events over the course of a full year due to diversification in the types of food that people consume 2) difficulty calculating the average for seasonal foods 3) difficulty estimating the amount of consumption from the photos presented 4) difficulty estimating amount of consumption from the quantity presented 5) difficulty processing foods that people think are healthy and foods are unhealthy simultaneously 6) difficulty having to consider foods where target food goes in as an ingredient; 7) difficulties arising from having to increase frequency when the amount consumed is higher than the quantity that is presented 8) difficulty having to combine the frequency and quantity of each food item when numerous foods are clustered into one category. These findings show that the less participants were involved in cooking, the more diverse their eating habits were, and the more they tried to adhere to rules of filling out the questionnaire, the more it was difficult for them to come up with an answer to the question being asked. It therefore seems necessary to construct a Food Frequency questionnaire that is attentive to these problems that arise from the recall stages.