• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.1
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• pp.176-181
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• 2008

This paper was studied the possibility on the recycling of the scrap used as the food packaging materials, PP/EVOH/PP multilayer. Recycling study was investigated into thermal and mechanical properties of samples which were mixed PP/EVOH waste plastics scrap with two kinds of compatibilizers. Melt behaviors as thermal property and tensile strength, % strain at break point, and tensile modulus as mechanical properties were investigated into kinds of and the weight ratio of compatibilizers. Mixed PP/EVOH waste plastics shows compatibity when Minanto-s and GMS as compatibilizers are mixed 0.5wt.% over.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.295-305
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• 2009

In order to investigate how to maintain normal weight under independent living conditions, twenty female university students were enrolled and asked to complete a questionnaire over a 10- day study period. T-test, Spearman's correlation and multiple regression analysis were applied to describe characteristics of weight maintainers' habits on a daily basis. The results were as follows: They always comsumed small or moderate-sized meals. $2{\sim}3$ co-eaters usually had dinner together at home while not watching TV. They also showed healthy eating behaviors such as no snacking, very little amounts of soft drinks, coffee and alcohol consumption. The always normal weight maintainers, however, were not physically active at all. When being with co-eater(s), they ate larger-sized dinners (${\beta}$ = 0.585, $R^2$= 30.6), and the more co-eaters they had at the dinner table, the greater BMI they got (${\beta}$ = 0.547, $R^2$= 29.9). As a result of this study, encouraging young adult people to exercise on a regular basis is required, even though they seem to succeed in maintaining normal weight without being active physically. Further study is necessary to investigate how co-eaters would influence the amount of food eaten.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.359-367
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• 2010

The purpose of this research is to examine the effect of the recognition on hotel customer's economic environment on attributes of hotel selection and customer loyalty. This research could suggest that the results of this research will help to establish positive strategies in all the processes of decision-making by customers who directly influence the behaviors of hotel customers as data of management of hotel companies. Firstly, detailed verification findings of regression analysis the recognition on economic environment and attributes of hotel selection were suggested as following; Recognition on economic environment influenced on guest room service, front service, food and beverage service, general environment, subsidiary facilities. Secondly, in case of the recognition on economic environment and customer loyalty, outer economy environment and information environment effected on customer loyalty.

• East Asian Journal of Business Economics (EAJBE)
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• v.3 no.4
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• pp.5-8
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• 2015

In addition to the increased used for smart phones daily, various characteristics and problems for social commerce have been drawn attention recently, and also, have been analyzed by various impact factors which were given to the purchasing behaviors of consumers through social commerce. The study investigated consumers' use of social commerce based on SNS by using articles of Fair Trade Commission, Korea Consumer Agency and so on. As a result, cost reduction characteristics of social commerce, the impulse buy, and to understand in Review effect, latest mobile shopping growth of increases explosively, market by market conditions to move from offline to online, the social commerce it was found to have a significant impact on the time of the purchase of the consumer. In addition, the study has discussed the results of the significance and limitation. With those things, they can be a suggestion for future research. More than half of the consumers were satisfied with social commerce. The consumers made use of social commerce 1 or 2 times a month and when they were watching banner advertising. In detail, food and beverage tickets such as restaurants, café and bars occupied 35%, and they showed the highest. 'We-make-price', 'Ticket Monster' and 'Coupang' were used to investigate as representative social commerce companies.

• Journal of the Korean Home Economics Association
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• v.44 no.4 s.218
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• pp.75-86
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• 2006

The purpose of this study was to develop and evaluate the educational program of life safety for low grade elementary school students. The objectives of the life safety education were established, and the contents and instructions of the educational program were organized according to the needs of the 560 children and their mothers. Both experimental and control groups were evaluated before, immediately after and 3 weeks after the education in terms of knowledge about safety, attitudes and behaviors. The results of this study were as follows: 1. Twelve contents for safety education consisted of safety for electronic games, playing facility, mobile exercise machines, elevator/escalators, traffic and prevention for injury, pricking/cutting, collision/fall/slippery, drowning, burning, electric shock, food toxicity and child missing/sexual harassment/kidnapping. 2. The score of knowledge for safety, attitude, and behavior of the experimental group was improved after the post-tests. Thus, the educational effects were demonstrated to be significant in all evaluation sections.

• Journal of the Korean Home Economics Association
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• v.45 no.6
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• pp.49-59
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• 2007

The purposes of this study were to determine the price elasticities of foodcourt-styled university foodservice, and to identify the attributes that affect these price elasticities. Questionnaires were distributed to 700 students at the K University in Masan, from September 21-27, 2006. 478 questionnaires were ultimately included in the final analysis(response rate: 68.3%). For statistical analysis, SPSS(12.0) was used to conduct the descriptive analysis, t-test, and ANOVA. The results of this study were as follows. The average meal price for in-campus foodservice was \ 2,196 and the average meal price for an off-campus restaurant was \3,044. The university students recognized that the proper price for in-campus foodservice and an off-campus restaurant were, respectively, \2,127 and \ 2,884. The price elasticities for foodcourt-styled university foodservice were 4.20(Kko-Bul-Kko-Bul), 3.83(Il-Poom-Hyang), and 4.10(Ne-Mo-Baek_Ban). The factors that affected price elasticity included the frequency of visiting foodservice, foodservice satisfaction, price satisfaction, and customer's responses to increased meal prices. The recommended price strategy for foodcourt-styled university foodservice was to lower meal price, which would attract more students and increase the sales volume. Simultaneously, foodservice managers should attempt to improve and increase customer satisfaction and the customer's perceived value for meal price. Overall, price elasticity may prove helpful in predicting the customer's behaviors on price changes, and may provide useful basic data for foodservice managers when establishing price strategy.

• Journal of Korean Academy of Nursing
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• v.34 no.5
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• pp.771-780
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• 2004

Purpose: The purpose of this study was to explore how older adults kept their health good at a doctorless farm village. Method: Data was collected through in-depth interviews with 32 participants who were over 65 years old and analyzed in terms of Strauss and Corbin's (1990) grounded theory methodology. Result: The Core Category of health care of older adults was identified as 'enduring physical changes by themselves'. The process of this could be divided into 4 stages: the stage of bearing, the stage of managing daily living activities, the stage of passively collecting information and the stage of minimally utilizing health care services. Older adults accepted the aging process positively but health sources limitation passively, so they managed daily living activities and used natural food for health. In addition, they collected information related to health care and used health care services minimally. Conclusion: We found that participants managed their health passively because of negative attitudes toward active health behaviors of older adults by themselves and the difficulty of access to health care services. Therefore, various community health services for older adults need to be developed to empower older adults in the community.

• Journal of Community Nutrition
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• v.5 no.4
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• pp.246-253
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• 2003

With globalization taking place at a rapid speed, more and more people move from one place to another and more people with diverse cultural backgrounds are now living together than ever before. As a result, more people go through the process of acculturation. Dietary acculturation, a part of overall acculturation, is a series of changes that occur in food and nutrient consumption and dietary behaviors. This paper examined dietary acculturation in Korean Americans through a critical literature review. The current diet quality of Korean Americans is fair, and the areas in need of improvement include sodium, calcium, and fiber intakes. Korean Americans had different diet profiles by acculturation status； however, whether dietary acculturation leads to a lower diet quality is not conclusive at this time. This paper also suggests areas that warrant consideration in future research： 1) acculturation measures, 2) dietary measures, 3) possible factors affecting dietary acculturation, 4) health consequences of dietary acculturation, and 5) study design issues. Studying dietary acculturation among immigrants and their offspring is important because it will provide useful insights for designing health and nutrition interventions in both original and new countries. Quality research in dietary acculturation requires collaborations among researchers from different nations because it deals with diverse cultures.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.479-489
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• 2020

The purpose of this paper is to uncover whether and how contextual factors (information exchange, participation, trust in management, and training), relate to resistance to change. It also explores the mediating effect of perceived impact of change on the relations between contextual factors and resistance to change. This study is conducted in several manufacturing plants in food processing industry in Vietnam, which is implementing a top-down large-scale change - Lean transformation, adopting Total Productive Maintenance (TPM) program, to be specific. The findings suggest that all four contextual factors are negatively associated with resistance to change, in which training had the strongest impact. Also, the perceived change impact partially mediates the relationships between the four contextual factors and resistance to change. The practical implications of this paper are that employees who receive adequate, timely and useful information relating to change are less likely to show opposing behaviors towards change. Fostering trust in management among employees, and employee involvement in decision-making, also have a significant influence when addressing employee resistance to change. Employees who are well-trained, well-equipped with tools and knowledge about the change, are less likely to resist as they view the benefits of changes more significant than the risks.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.885-896
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• 2020

The purpose of this study is to shed light on the driving motivations of contributing social word of mouth on social networking sites (sWOM) toward both tangible and intangible products. In order to develop a research model, this study adopts the motivation theory and TAM model. Data was collected from 904 members of the cosmetic and restaurant communities by using the snowball method. After assessing the validity of all constructs, the structural equation modeling (SEM) is used to test the proposed hypotheses. Results show that personal motivations (satisfaction, opinion leadership, self-enhancement, and economic incentives) and characteristics of sWOM (Perceived Usefulness and Ease of Use) have positive effect on exposure and engagement behaviors. Here are our specific findings, (1) customer satisfaction positively affects online interactions on SNSs such as Like or Sharing a content; (2) sWOM contribution behavior exists in two structures (Exposure and Engagement) and affects each other; (3) This study combines two groups of personal motivation and TAM to conceptualize a research model; and (4) The motivations of contributing sWOM between a specified service and product are rather similar. These findings help digital managers to understand consumers' behavioral contributions on SNSs and also provide interesting insights for marketers.