• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.782-789
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• 2007

The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n=78) and 52.3% of women (n=128) are found in the age range of $45{\sim}54$ which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Journal of KIISE:Software and Applications
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• v.33 no.7
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• pp.615-623
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• 2006

A non-functional requirement is a property or quality that the proposed systems have to support the functional requirements. A non-functional requirement is reflected by quality attribute These non-functional requirements playa crucial role during system development, serving as selection criteria for choosing among decisions. It should be continuously considered through the software development process. In spite of the importance of the non-functional requirements, it received little attention because of ambiguousness and invisibility of non-functional requirements. Therefore non-functional model which is a process to analyze the non-functional requirement is proposed for improving the management efficiency of non-functional requirements. Also, this paper presents the trace among the UML diagrams to the conceptual model. According to the non-functional requirement development process, this paper achieved performance-based case study. After then, non-functional requirement should be traced using the UML diagrams.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.49-58
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• 2016

Corrugated board provides packaging for most diverse industries with a share of over 50%, due to the numerous advantages they offer a good protection of the products. In other hand corrugated board fails in environmental conditions, indicating that relative humidity or temperature is higher. These effects directly damage the product packaged. To overcome on this problem recently corrugated boards produced with functional material, "functional corrugated boards," have become more available in the current market. A number of commercialized forms of functional material are coated or composited products with inorganic materials, for example "Nano clay" as representative. However, although the use of functional materials is increasing in corrugated boards, the several concerns such as over cost, environmental friendly materials, recycling, and toxicity affect consumer perceptions and acceptance. In the past, number of researcher focused on process of box compression and the utility of box compression testing etc., best of our knowledge there is no review paper which focus on the functional corrugated boards used in food packaging applications. This paper aims to review the availability of functional corrugated boards in the current market, past research studies on functional material and present the current status of functional corrugated boards in leading countries.

• The Journal of Korean Physical Therapy
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• v.28 no.4
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• pp.254-258
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• 2016

Purpose: This study was conducted to identify the effects of dual task training on balance and functional performance in high school soccer players with functional ankle instability. Methods: Twenty high school soccer players with functional ankle instability were randomly assigned to a single task training group and a dual task training group. One participant who did not participate regularly in the training was excluded. The single task training group (n=9) received balance training on an unstable surface. The dual task training group (n=10) received balance training on an unstable surface and had to catch thrown balls during the balance training. Both groups were trained for 4 weeks, 3 days a week. The balance and functional performance of both groups was measured before and after training. Balance was measured using an anterior-posterior and medio-lateral balance. Functional performance was measured based on a figure-of-8 hop test, up-down hop test, and a single hop test. All data were analyzed by repeated two-way ANOVA tests. Results: A time by group interaction effect was not observed in the medio-lateral balance test, figure-of-8 hop test, or single hop test (p>0.05). A time by group interaction effect was observed in the anterior-posterior balance and up-down hop test (p<0.05). Conclusion: These results suggest that dual task training improved balance and functional performance better than single task training for some items.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.75-81
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• 2010

This study explored the conceptual framework of dieticians' intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention for functional foods. A structural equation model was constructed to analyze the data. We found that response efficacy was positively related to frequency of consumption of functional foods and to recommendation intention. Consumption frequency also positively influenced recommendation intention. Risk perception had no direct influence on recommendation intention; however, the relationship was mediated completely by consumption frequency. Dieticians' consumption frequency and response efficacy were the crucial factors in recommending functional foods. Dieticians may perceive risks arising from the use of functional foods in general, but the perceived risks do not affect ratings describing dieticians' intentions to recommend them. The results also indicated that when dieticians more frequently consume functional foods, the expression of an intention to recommend functional foods may be controlled by the salience of past behaviors rather than by attitudes.

• Korean Journal of Computational Design and Engineering
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• v.12 no.2
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• pp.87-94
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• 2007

The functional behavior of a consumer electronic product is nearly all expressed with human-machine interaction (HMI) tasks. Although physical prototyping and computer aided design (CAD) software can show the appearance of the product, they cannot properly reflect its functional behavior. In this paper, we propose an approach to virtual prototyping (VP) that incorporates HMI functional simulation into virtual reality techniques in order to enables users to capture not only the realistic look of a consumer electronic product but also its functional behavior. We adopt state transition methodology to capture the HMI functional behavior of the product into a state transition chart, which is later used to construct a finite state machine (FSM) for the functional simulation of the product. The FSM plays an important role to control the transition between states of the product. We have developed a VP system based on the proposed approach. The system receives input events such as mouse clicks on buttons and switches of the virtual prototype model, and it reacts to the events based on the FSM by activating associated activities. The system provides the realistic visualization of the product and the vivid simulation of its functional behavior using head-mounted displays (HMD) and stereo speakers. It can easily allow users to perform functional evaluation and usability testing. A case study about the virtual prototyping of an MP3 player is given to show the usefulness of the proposed approach.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.315-315
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• 2010

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.311-311
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• 2010

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.503-514
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• 2009

The purpose of this study was to explore the influencing factors of consumption behavior of healthy functional foods including vitamin/mineral products for overweight and obese Koreans. Overweight and obese Koreans were selected based on the body mass index(BMI) from the KNHANES that was collected in 2007. Probit estimation model was used to find the influencing factors such as age, gender, job, education, income, nutrition education, and cultural capital(parents' education) on consuming the healthy functional foods. Overweight consumers were found to consume vitamin/mineral products and healthy functional foods at 17.5% and 22.7%, respectively. Obese consumers were found to consume vitamin/mineral products and healthy functional foods at 18.2% and 22.8%, respectively. In addition, self decision was found to be a significant factor to consume both products in both groups. Nutritional education and job were significant factors to consume vitamin/mineral products in overweight consumers, while mother's education and job(service) were significant factors in obese consumers. Weight control for body shape, gender, age, and income were significant factors to consume healthy functional foods in overweight consumers, while nutrition label and perceived health status were significant for obese consumers. Therefore, providing consumer information on functional foods might be useful for consumers to consider the healthy functional foods as an available option to purchase. Various influencing factors between two groups might be concerned to develop different strategies for promoting the healthy functional foods consumption including vitamin/mineral products.