• 대한전자공학회논문지TC
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• 제44권1호
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• pp.38-53
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• 2007

최근 들어 방송매체의 다양화와 디지털화 및 방송과 통신의 융합화가 진행됨에 따라 다양한 콘텐츠를 언제, 어디서나, 다양한 단말을 통해 사용자가 원하는 콘텐츠를 쉽고 편안하게 소비할 수 있는 유비쿼터스 개인 미디어 소비형태로 발전하고 있다. 이를 위해 본 논문에서는 사용자의 취향과 시청패턴을 반영하여 원하는 프로그램을 시간에 제약 없이 필요 및 관심 부분만을 효과적으로 검색/시청할 수 있는 개인 맞춤형방송 서비스를 제시하고, 이를 위한 TV-Anytime 표준 기반 개인맞춤형방송 단말플랫폼을 설계/구현한 결과를 제시하였다. 이렇게 개발한 서비스와 단말플랫폼은 많은 서비스, 채널, 콘텐츠가 제공되는 방송환경이나 통방융합 환경에서 방송사업자 및 서비스 사업자, 콘텐츠 제작자들은 각 사용자에게 적합한 맞춤형 서비스를 제공할 수 있어 차별화된 방송서비스가 가능하도록 하기위해 활용될 것으로 기대된다.

• 복식문화연구
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• 제10권5호
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• pp.542-554
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• 2002

The purposes of this study were to investigate, analyze, and consider the feature and practical situation of Apparel CAD education and distribution situation of CAD system so that CAD education can be effectively operated and managed in various kinds of relevant schools and universities. 32 colleges and universities that are performing CAD educational system are selected for the study. The author of the study has investigated and obtained the information through questionnaires to 32 professors who are in charge of CAD lectures and 301 students who are receiving CAD education. The result is as follows. 1. It showed that 62.5% of CAD educational systems have been practically introduced after 1995. Regarding the using system, YUKA occupies 46.9%, PAD 21.8%, and GERBER 18.8% and these three kinds of system have been chiefly supplied. 40.6% of them own only one system, 37.5% of them own 2～5 systems and 78% of them own less than 5 systems. 2. The most seriously pointed problems during the operation of CAD system were the lack of experimental materials and the frustration of manpower supply. Thus, the CAD education programs in schools and universities are practiced in inferior environments internally and externally. 3. Regarding the practical situation of CAD education, 28 among 32 schools and universities are performing CAD as one of the regular subjects for the curriculum. 4. Regarding satisfaction degree of the using system, professors showed higher satisfaction degree than students did. In conclusion, it showed that although the practical situations of CAD education in schools and universities have been changed and improved so much since 1995 owing to the increase of the positive recognition of the necessity of CAD, many students in the educational sites cannot study their favorite subjects related with CAD program with interest due to the lack of experimental facilities, the poor computer management systems, and the problems of manpower supply, etc.

• 대한가정학회지
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• 제43권11호
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• pp.49-58
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• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• 대한가정학회지
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• 제43권11호
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• pp.59-71
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• 2005

The purpose of this study was to observe the makeup behavior and cosmetics preference based on the segmented age group and fashion appearance interested group. The target consumers were women aged in their 20's. We distributed 443 questionnaires and conducted statistical analysis using SPSS program for the 400 reliable questionnaires. Statistical analyses included frequency, Chi-square test, t-test, ANOVA and cluster analysis(K-means). The results of this study were as follows: 1. There was a significant association between specific cosmetic items currently used and segmented age group. The age 24-29 had more basic makeup than color makeup, compared to the age 20-23 group. There was a statistical difference between the highly interested group and the lowly interested group in fashion and beauty. The group of highly interested in fashion and beauty considered trendy colors, while the group of lowly interested in fashion and beauty used their favorite color as an important factor in purchasing makeup products. 2. There was a significant difference in the preference of lip colors and textures, eye shadows textures, types of eye liner and types of foundation according to segmented age groups. 3. Those who sought 'sexy' images preferred red/wine/purple lipstick colors, and green/blue/violet eye shadow colors. They significantly preferred jell/liquid type eye liner and liquid type foundation. Those who sought 'pure' images preferred orange colors and glossy textures of lipsticks. Those who sought 'elegant' and 'intellectual' images preferred pearl type eye shadow.

• 재활간호학회지
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• 제9권1호
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• pp.64-71
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• 2006

Purpose: This study has tried to find out the effects of music therapy on anxiety of surgery patients during operation under regional anesthesia. In order to find out the effects, this research design was used nonequivalent control group non-synchronized design. Method: The subjects were the sixty inpatients under regional anesthesia in K hospital. They were assigned to two groups, thirty to the experimental group and thirty to control group. The data were collected using the Visual Analogue Scale(VAS) for State Anxiety and vital sign. The Experimental group received favorite music of the 4 different genre. The control group were inserted ear plug during operation. Data were analyzed by $X^2$-test, T-test, ANOVA and Repeated Measured ANOVA of the SPSS WIN (12.0) version program. Results: 1) Hypothesis 1: The hypothesis "that the figure for state anxiety of the experimental group provided with music therapy would be lower than that of the control group" was confirmed(F=0.27, P=0.01). 2) Hypothesis 2 : Three subordinating hypotheses were established in order to verify the hypothesis "that the figures for vital sings of the experimental group provided with such as music therapy would be lower than those of the control group." were rejected. Conclusion: Music therapy can be regarded as an effective nursing intervention that relieves operative anxiety of surgical patients under regional anesthesia.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 추계학술대회
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• pp.131-134
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• 2013

2012년부터 만5세 유아를 위한 교육과 보육의 공통과정인 누리과정이 시행 되고 있다. 누리과정을 운영하는데 있어 교육 로봇은 교사가 현장에서 활용하기 쉬울 뿐만 아니라, 유아의 심리적 안정, 신체적 안정, 연령에 따른 발달적 적합성, 다양성을 고려하면서 사고력, 창의력, 과학적 사고력을 키울 수 있는 교육 로봇이 필요하다. 본 논문에서는 유아들이 좋아하는 스마트폰 단말기를 통한 인터넷 서비스 및 애플리케이션을 연구한다. 영유아들이 환경 친화적인 교육 환경을 가지는 교육용 곤충 로봇 애플리케이션을 스마트폰에서의 개발하는 연구를 한다. 스마트폰으로 게임 활용은 15단계로 진전되며, 도중에 교육적 효과를 높이기 위한 질문과 답변을 배치하여 교육과 로봇의 창의적 효과를 높인다. 본 논문을 통해 창의적 누리교육을 위한 콘텐츠 발달에 기여할 것 이다.

• 한국농촌생활과학회지
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• 제9권2호
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• pp.51-62
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• 1998

This study was performed to suggest the health management of farmers compared with different farming types, such as rice plant, livestock, horticulture, orchard and others, for the farmer's health enhancement. For this study, 720 subjects were selected in 8 provinces through cluster method, and relevent caculations for the analysis of the subjects were made SAS program, and tested significance with x$^2$ and F value, those probability levels were 0.1%, 1% and 5%. Among the subjects, aged 40's were 38%, females 66%, elementary graduates (32%), and think of living conditions were average (67%). In the self-consciousness test for health, there was no significant difference of farmers with farming types. In the aspect of agricultural work situation, they took holidays according to the weather conditions or no pressed work to be done. And They took a break “when they feel tired during work”. For the recovery of fatigue, sleeping was chosen as the most favorite (68%) followed bathing (17%). but exercise was the lowest (7%). In the case of working conditions, 74% of them replied they work under average condition, and only 9% of them thought they were under pleasant surroundings. And 37% of them have had healthy food, for health practice and restorative for health. 20% of them have had breakfast irregularly. In addition to the regular meal intake, sufficient re자 and pleasant agricultural working conditions would be necessary for health, and the farmers themselves should recognize the importance and care of health. The project for enhancement of the farmers' health is needed and who should give guideline to have the responsibility for health.

• 대한영양사협회학술지
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• 제18권4호
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• 한국식품조리과학회지
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• 제19권2호
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.