• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2006년도 추계학술대회
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• pp.59-59
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• 2006

• 동의신경정신과학회지
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• 제12권2호
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• pp.53-68
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• 2001

This study was performed to investigate the anti-depression effect of Guibiondamtang in rat model of depression. The rats in the experiment were stratified into 3 groups, ie, Guibiondamtang, saline, normal (non-stressed) groups. Chronic exposure to mild unpredictable stress such as white noise, flashing lights and restriction of food and water, causes the behavioral symptoms correspondent to depression. Consumption of 1% sucrose solution fell in rats exposed to CMS for 4 weeks. In the open field test , the exploratory activity ie. locomotion and centering decreased after CMS. We then evaluated the sucrose consumption and activity during 4 weeks of treatment with experimental drugs. The results were as follows: 1) There was no relation between sucrose intake and weight. 2) The Guibiondamtang(歸脾溫膽湯) group reinstated sucrose consumption within 5-6 weeks while having no influence on sucrose intake in normal group. 3) The Guibiondamtang(歸脾溫膽湯) group restored some exploratory activity in the open field test. 4) The Guibiondamtang-group had a-reduced potentiated startle response.

• 감성과학
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• 제17권3호
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• pp.15-28
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• 2014

본 연구는 대학생을 대상으로 하여 컴포트 푸드(comfort food)의 구성요인과 종류, 그리고 희노애락의 4개 정서에 따른 컴포트 푸드의 섭취에 성차가 존재하는가를 확인하고자 하였다. 이를 위해 대학생 425명을 연구 참가자로 선정하여 설문조사를 실시하였다. 그 결과 첫째, 남학생과 여학생 모두에서 따뜻함과 위안을 주는 음식, 즐거운 추억을 떠올리게 하는 음식, 맛있는 음식을 컴포트 푸드의 개념으로 가장 높게 지각하고 있었으며, 음식 외적 요소에서 부담 없는 음식, 편리한 음식을 컴포트 푸드의 개념으로 가장 낮게 지각하고 있었다. 그러나 건강을 고려한 음식에서는 여자가 남자보다 컴포트 푸드로 더 적합하게 생각하는 것으로 나타났다. 둘째, 컴포트 푸드의 종류로 남자는 고기류, 찌개 및 백반, 술을 보고하였고, 여자는 찌개 및 백반, 과일 및 야채, 고기류를 보고하였다. 남자가 음식종류를 선호하고 여자가 스낵 종류를 선호한다는 가설을 지지되지 않았다. 셋째, 제시된 4개의 정서에 따라 섭취하는 컴포트 푸드의 종류를 살펴본 결과, 부정적 정서를 경험하는 상황에서는 남녀 모두 주로 술, 초콜릿, 매운 음식 그리고 음료를 선호하고 있었으며, 긍정적 정서를 경험하는 상황에서는 남녀 모두 치킨이 공통적으로 선호되었으며 여학생들은 다양한 음식들을 컴포트 푸드로 선택한 것에 반해 남학생들은 술을 주요 상위권의 음식으로 선택하고 있었다. 마지막으로 본 연구의 제한점과 후속연구에 대해서 논의하였다.

• 웰빙융합연구
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• 제6권2호
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• pp.33-37
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• 2023

Purpose: Since 2013, marine dumping of wastewater has been banned, and research on eco-friendly and efficient land treatment has emerged. This study compared and tested changes in biogas production and anaerobic process efficiency depending on whether or not enzyme pretreatment was performed during anaerobic digestion from single-phase and two-phase to medium-temperature. Research design, data and methodology: The total sugar, direct sugar, pH, and acidity before and after fermentation were analyzed by G/C by anaerobic fermentation of the liquor wastewater, food wastewater 1, and food wastewater 2 at 30℃ for 67 hours, and the amount of methane gas generated was analyzed by balloon volume. Results: It was found that stable organic acid concentration and pH were found in the enzyme-treated food wastewater 2, and the amount of methane gas generated was also increased. Conclusions: When anaerobic digestion of the liquor wastewater and the food wastewater together, the performance of enzyme pretreatment resulted in increased digestive efficiency. It will be the basic data that can contribute to carbon neutrality and greenhouse gas reduction by increasing the production of biogas.

• 한국지역사회생활과학회지
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• 제17권2호
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• pp.125-138
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• 2006

While the global food system prevails in America, the community food system is also spreading rapidly. The former, which is based on industrial agriculture, has negative impacts on family farms, food safety, and community development. In contrast, the latter has positive effects on farmers, consumers, communities, and the environment. Community food systems have been able to grow successfully through the participation of farmers and consumers, support of the federal and state governments, and the initiatives of NGOs. Food Circle, upon which this study focuses, is one of the community food systems based on the regional level. It is the outcome of the green movement in Kansas City, Missouri. The goal of Food Circle in Missouri is to retain and support rural family farms by connecting them with regional consumers. Its main activity is to collect data, including a directory of farmers and their regional products, and distribute this data to regional consumers. It is informally organized and entirely self funded. Although community food systems have several problems, their development is to continue in America. The food system in Korea has become a global one in recent decades, and agricultural problems and food safety issues are being generated as a result. The development of community food systems would be helpful in resolving these problems. In order to activate community food systems in Korea as seen in America's case, it would be necessary to have the imperative participation of both farmers and consumers, the support of the central and provincial governments, and the initiatives of NGOs.

• 웰빙융합연구
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• 제6권3호
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• pp.33-36
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• 2023

Purpose: Since the food wastewater contains a high concentration of nitrogen, it is very important to find a way to efficiently remove it. Research design, data and methodology: A total of four experiments were conducted under different conditions to remove ammonia nitrogen present in the food wastewater. The experiment was designed by adding sodium hypochlorite to the raw food wastewater and varying conditions such as pH control, aeration/precipitation, and stirring. Results: The ammonia nitrogen removal rate in Experiment 1 was about 12% (sodium hypochlorite added), ammonia nitrogen increased about 4.7% in Experiment 2 (sodium hypochlorite added after aeration/precipitation in a bioreaction tank, stirring), and decreased about 52.5% (sodium hypochlorite added after controlling and stirring). Conclusions: When the concentration of sodium hypochlorite was high, ammonia nitrogen was best removed, and the pH was adjusted to 12, and sodium hypochlorite was added after stirring, and the removal was the second best. If the method of this study is further studied and developed, it can be basic data for ammonia nitrogen removal in the future.

• Journal of Nutrition and Health
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• 제27권3호
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• pp.292-303
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• 1994

The present study investigated the perceptions of food adopted by Koreans using the characteristics of taste and nutrition. Two hundred and nine Korean subjects were surveyed including University students and adults from many diverse social backgrounds. The subjects sorted pictures of foods according to two conditions, how tasty and then how nutritions they thought the foods were using the Q-method. These pictures included two sets, one for individual food items and the second depicting typical Korean meals, yielding a total of four conditions, This methodology effectively addressed any language barrier as pictures and words in both Korean and English were used. It was an effective tool for allowing the identification of perceptual structures and indicating how prevalent they were across samples. The data were factor analysed and the resulting factor scores interpreted. Meat was regarded positively in all four conditions. Individual sweet foods were preferred by younger subjects while individual traditional foods were preferred by older subjects. Traditional Korean meals were also favoured while processed meals were not. Nutritionally, proteins were more valued than carbohydrates, fibre and vitamins. Meals that contained protein and were regarded as filling and sustaining were regarded positively. The implications for nutrition education were discussed.

• 한국식생활문화학회지
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• 제26권1호
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• pp.80-85
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• 2011

This study analyzed consumer attitude, habit strength, subjective norm, a pros evaluation, and intention to consume to estimate perceptible variables that affect apple consumption. Data were collected from 207 men and women through a selfadministrated questionnaire. A partial least squares regression was conducted as one of structural equation models to estimate and test hypotheses. The results showed that attitude, habit strength, and the pros evaluation affected the intention to consume apples, and that the intention increased apple consumption. The results also showed that some marketing strategies are needed to promote apple consumption and to make consumers change their intention, to develop habits for eating apples by changing their diets, and to impress upon them that apples are good for health. This can be interpreted as meaning that it is most important to understand consumer behavior, particularly consumer psychology, which is reflected in the recent trend of marketing that concentrates on meeting the consumer's needs rather than the producer's.

• 한국실내디자인학회논문집
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• 제21권2호
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• pp.112-122
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• 2012

The purpose of this study is to provide fundamental data that can improve added value of commercial space strategically using the identification of relationship between the process of consumers' purchasing psychology (AIDMA : Attention, Interest, Desire, Memory, Action) and elements of interior design. For this purpose, case study and survey were carried out on food and beverage spaces, where they were doing business for more than two years, were selected from the ones appeared in the interior journal "A." Based on the study, basic details including a ground plan, design summary and representative image were identified through preliminary research, and a researcher visited the target spaces and carried out a research and analysis on interior design elements. Three spaces among targets of the case study were selected to identify the relation between design elements and AIDMA items which consumers feel, and the survey was conducted on the customers of the selected food and beverage spaces. Results of the case study on the 18 food and beverage spaces showed that features of the each of AIDMA items in material and color elements were most well expressed. As a result of survey conducted on visitors of each food and beverage space, features of each item were expressed in overall design elements. In particular, space elements and color elements in "Space 1," space elements and lighting elements in "Space 2" and space elements, furniture & objet elements in "Space 3" were most well expressed in each space. There were slight differences depending on individual characteristics such as design concept, location and business operation of target food and beverage spaces but attributes of AIDMA items were remarkably recognized in common in the space elements.

• 심성연구
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• 제25권2호
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• pp.194-223
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• 2010

이 논문에서는 독일 민담 "세 마리 개"를 분석심리학적 관점에서 해석해 보고자 시도하였다. 이 민담의 내용은 다음과 같다. 한 가난한 양치기가 양 세 마리를 데리고 행운을 얻기 위해 세상구경을 다닌다. 그러다 방향을 잃고 지친 좌절의 순간, 어떤 낯선 이의 출현으로 검은 세 마리 개와 자신의 양 세 마리를 교환하게 된다. 그 세 마리 개는 양식을 가져다주는 개, 모든 것을 갈기갈기 찢을 수 있는 개, 강철을 부술 수 있는 강한 개였다. 이 세 마리의 개와 함께 충만한 방랑생활을 하다가 괴물의 희생제물이 되기 위해 검은 마차를 타고 가고 있는 검은 옷의 슬픈 공주를 만나게 된다. 갈기갈기 찢는 검은 개의 도움으로 용을 죽인 후 공주를 구원하게 된다. 이에 공주는 젊은이에게 감사의 표시를 하기를 원하지만, 주인공은 3년간 세상구경을 한 후에 돌아올 것을 약속한다. 그 사이에 마부의 가짜 영웅행세와 위협에도 불구하고 공주는 그 위기를 슬기롭게 견뎌낸다. 약속대로 3년 후 주인공이 궁궐로 왔지만 마부의 가짜 영웅행세로 진짜 영웅인 젊은이는 철창 감옥에 갇히는 신세가 된다. 그러나 이 때, 철창 감옥을 부술 수 있는 가장 강한 개를 불러 주인공은 감옥에서 탈출하게 되고, 자신이 진짜 영웅임을 입증하여 마침내 공주와 결혼하여 오랫동안 행복한 삶을 살게 된다. 그러던 중 주인공은 홀로 집에 남아 있는 불쌍한 누이와 자신의 행운을 나누기를 원한다. 이를 지켜본 세 마리 개는 이제 자신들이 더 이상 곁에 있을 필요가 없음을 말하고는 새들로 변해 공중으로 사라지게 된다는 내용이다. 이 민담의 모티브는 영웅 모티브이며, 주인공이 부정적 모성 콤플렉스를 어떻게 극복하는 지를 보여주고 있다. 이렇게 각 민담은 우리에게 각기 다른 방식으로 개성화 과정을 이야기 하면서 그 개성화 과정에서의 어려움의 극복과정과 그 목적의미를 우리에게 보여주고자 하고 있다. 민담은 매우 담담하고 단순하지만 순수하게 우리에게 다가오고, 이러한 민담을 통해 우리는 삶의 지혜라는 매우 귀중한 보물을 얻고 있다고 본다.