• The Korean Journal of Food & Health Convergence
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• v.4 no.2
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• pp.1-5
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• 2018

Background: the self-regulating in adolescent's smokers as prevention is one of the lines of the work team in the consultation of Ceasing Tobacco. Objective: to identify the factors of risks that impact in the self-regulation to prevent the tobacco in adolescents. The investigation embraced one period from March 2017 to September 2018. Method: a descriptive study of traverse court was used. Registered to 31 students for sampling intentional non probabilistic, of an universe of 50 adolescent students. It was used empiric methods; clinical histories, interviews structured and the questionnaire. Conclusion: the female sex prevailed, where 54,8 % between the 12 to 19 years of age. Results: the incidence the factors of risks that impact in the self-regulation to prevent the tobacco in adolescents are the group contagion with 54,7 %, family problems for a 29,0 % and situational depression with 16,1 %, where it is necessary the self-regulation that should have the adolescents in the life.

• Journal of the Korea Furniture Society
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• v.24 no.4
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• pp.389-399
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• 2013

This study focuses a comparison of Korean and Western Furniture culture on traditional cupboard terms to make the people understand and distinguish the form of the various Korean and Western cupboard made by the craftsmanship before the industrial Revolution. As the result, the Korean cupboard shows Kangwon Chanjang/cupboard, Gyeonggi Chanjang/cupboard by the local name, dwiju Chanjang/cupboard, three-tiered Chanjang/cupboard, four-tired Chanjang/cupboard, two-tiered Chantak/cupboard, three-tiered Chantak/cupboard in the terms of the form. Korean cupboards are called Chanjang and Chantak. The Western cupboard shows cupboard, buffet, livery cupboard, cupboard-bed, corner cupboard, court cupboard, turkey-breast cupboard, pot cupboard, press, press cupboard, hall cupboard, sideboard, hunt sideboard, huntboard, cabinet, corner cabinet, writing cabinet, art cabinet, china cabinet, dresser, safe, meat safe, wall closet, wall cupboard, hanging corner cupboard, food cupboard in the terms of the various forms.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.497-500
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• 2011

식당 이용에 있어서 평소 특정 시간대에 사람이 많이 몰려 혼잡한 상황을 완화시켜보고자 이 시스템을 창안하였다. 사용자가 음식예약, 음식나눔(SNS), 공지사항을 선택하면 각 선택메뉴에 맞는 서비스를 제공해 준다. 음식예약을 선택하면 원하는 만큼의 음식을 예약 할 수 있고, 사용자는 자신의 주문 내역을 확인할 수 있다. 이 어플리케이션을 사용하기 위해서는 회원으로 가입이 되어 있어야 하고, SNS의 경우 트위터API를 사용하여 연동 구현을 하였다.

• Journal of Arbitration Studies
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• v.27 no.4
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• pp.199-222
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• 2017

Currently, many punitive damages (or statutory damages) and class action laws are discussed in relation to the consumer damage relief system. It is in the background of the argument that the introduction of such a victim relief system will solve many small and large consumer damages. There are many cases in which the punitive damages compensation or the class action system are introduced in relation to the food safety damage naturally. Although the introduction of such a system can clearly help the consumer to relieve large-scale damage, it can not solve all the problems at once because the company can reject the system despite the introduction of such a system. In particular, class action lawsuits should have the same type of damage, but most of the damage caused by food safety is accompanied by physical harm, resulting in various complications such as the physical characteristics of the victim, the health environment. The class action system may not provide a solution in that the content and type of the damage may be different. In this regard, this study aims to investigate the introduction of the food safety damage relief system through the introduction of an administrative dispute settlement system by an administrative agency that occupies an absolute position in the existing consumer protection from this point of view. In reality, the Food and Drug Administration, which is the largest among government agencies related to food, operates a passive attitude consumer protection system such as function like guidance, supervision and surveillance. And it is necessary to make a complementary proposal. In the current law, there is only a small part of the consumer protection work that is positively legal, and even after the damage is scientifically identified, it is not possible to present the solution to the damage suffered by the consumer through legislation. This is a fact that has been raised. In this paper, we propose a reasonable and rapid disaster relief procedure through a separate mechanism within the administrative agency, which is the administration agency, that the dispute settlement procedure due to food safety damage is insufficient by solving the case through the court through counseling, dispute adjustment and civil proceedings. In order to solve the problem of food insecurity and the food industry, various ways of rational solution of the problem were considered. The possibility of (1) Establishment of a food safety dispute resolution committee; (2) Establishment of a food safety disaster relief committee; and (3) Establishment of a food safety disaster relief committee was discussed. In addition, a plan for the creation of a food damage compensation fund was also proposed.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.739-745
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• 2008

This study was conducted to determine the salt-intake from meals that were served by an institutional foodservice establishment for a month. Meals (176) were classified into 12 food groups by CAN Pro 3.0. These consisted of bap 6, mandu 5, guk 29, jjigae 9, jjim 4, gui 8, jeon 5, bokeum 25, jorim 16, fried 7, namul 49, pickled 12. The average salt content of 100 g of each menu item was significantly higher in the order of pickled>jorim>bokeum>gui>namul>jeon>jjigae>jjim>fried. The average salt and sodium contents of 1 potion of menu item was significantly higher in the order of jjigae>mandu>guk>bap>jorim>pickled>bokeum>gui>fried>jjim>gimchi>namul>jeon. The average salt contents of kim-chijjigae (6.05 g), eggjorim (7.01 g), cooked namul (2.78 g) and salted pepperleaves (4.67 g) was higher than that of the other menu items served frequently in the establishment. The average intake of salt and sodium was 23.48 g (sodium 9,310 mg) a day, 7.35 g (sodium 2,960 mg) with breakfast, 7.55 g (sodium 2,990 mg) with lunch and 8.33 g (sodium 3,300 mg) with dinner. The daily salt intake was slightly higher than that of DRIs (Dietary Reference Intakes).

• Culinary science and hospitality research
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• v.9 no.4
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• pp.191-202
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• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.

• The Korean Journal of Air & Space Law and Policy
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• v.35 no.2
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• pp.3-40
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• 2020

The term "accident" in the Warsaw Convention of 1929 and the Montreal Convention of 1999, which govern carrier liability in international air transport, is an important criterion for determining carrier liability. However, because there is no explicit definition of the term in the treaty provisions, the term is largely subjected to the judgment and interpretation of the courts. Although there have been numerous changes in purpose and circumstance in the transition from the Warsaw regime to the conclusion of the Montreal Convention, there was no discussion on the concept of "accident" therefore, even after the adoption of the Montreal Convention, there is no doubt that the term is to be interpreted in the same manner as before. On this point, the United States Supreme Court's Air France v. Saks clarified the concept of "accident" and is still cited as an important precedent. Recently, the CJEU, in GN v. ZU, presented a new concept of "accident" introduced in the Montreal Convention: that "reference must be made to the ordinary meaning" in interpreting "accident" and that the term "covers all situations occurring on aboard an aircraft." Furthermore, the CJEU ruled that the term does not include the applicability of "hazards typically associated with aviation," which was controversial in previous cases. Such an interpretation can be reasonably seen as the court's expansion of the concept of "accident," with a focus on "protecting consumer interests," a core tenet of both the Montreal convention and the European Union Regulations(EC: No 889/2002). The CJEU's independent interpretation of "accident" is a departure from the Warsaw Convention and the Saks case, with their focus on "carrier protection," and instead focuses on the "passenger protection" standard of the Montreal Convention. Consequently, this expands both the court's discretion and the carrier's risk management liability. Such an interpretation by the CJEU can be said to be in line with the purpose of the Montreal Convention in terms of "passenger protection." However, there are problems to be considered in tandem with an expanded interpretation of "accident." First, there may be controversy concerning "balance" in that it focused on "passenger protection" in relation to the "equitable balance of interests" between air carriers and passengers, which is the basic purpose of the agreement. Second, huge losses are expected as many airlines fly to countries within the European Union. Third, there is now a gap in the interpretation of "accident" in Europe and the United States, which raises a question on the "unity of rules," another basic tenet of the Convention. Fourth, this interpretation of "accident" by the CJEU raises questions regarding its scope of application, as it only refers to the "hazards typically associated with aviation" and "situations occurring aboard an aircraft." In this case, the CJEU newly proposed a novel criterion for the interpretation of "accident" under the Montreal Convention. As this presents food for thought on the interpretation of "accident," it is necessary to pay close attention to any changes in court rulings in the future. In addition, it suggests that active measures be taken for passenger safety by recognizing air carriers' unlimited liability and conducting systematic reforms.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Journal of Distribution Science
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• v.17 no.9
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• pp.25-33
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• 2019

Purpose - The purpose of the study was to seek to find out what factors having differences between paid membership customers (Costco membership) and general customers in retail industry. Since Costco operates differently from other conventional retailers, which is expected to have a substantial impact on consumers' preference of retail stores. Research design, data, and methodology - The survey conducted covered 1,000 adults in their 30s~50s living in Goyang and Gwangmyeong where Costco runs stores to determine the effects of Costco's local market-entry from consumer perspectives. 500 respondents were surveyed in each region and those working in the retail sector were excluded to ensure the objectivity of the answers. Results - Costco members in Goyang considered the price, bulk purchasing, and membership benefits as important criteria when choosing their retail store. On the other hand, as for Gwangmyeong, the non-member group's prominent characteristic was that they considered accessibility including travel distance and location and in-store amenities including food court services as important criteria for decision-making. Conclusion - Unique business model of Costco shows a statistically significant difference in terms of consumer awareness. the feature of Costco served as an critical criteria for consumers in their purchasing decision. Moreover, Bulk packaging purchases at Costco results in a strong supplementary relationship with neighborhood supermarkets.