• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.299-307
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• 1995

This study was surveyed concept and consumption for Instant foods by homemakers in Inchon city. The result of study were as follows. 1. In the view of integral numberized high, middle, low, high group reached 19.2%, middle was 50.2% and low showed 30.1%. As higher their ages up, the point was high. 2. Their concept of instant food is close to 'convenience' and 'time saving' but far from 'good for health', 'high nutrition' and 'safe sanitation'. 3. Divied into two groups with positive and negative, which proved their concept of Instant foods as 57.5% positively. Negative group which has negative concept for instant food has a good dietary pattern, Positive group which consists of low ages and high income showed positive attitute for instant fodds. 4. Consumption of bred, noodles and soybean sourecs is little bit higher than other items. Consumption by the group which has low ages, highly educated, having small number of children proved high percentage. Also, the group which has good dietary pattern showed low consumption of instant foods comparing to other group. 5. According to the relation between concept and consumption of the instant foods the group that conceives instant foods positive consumes higher than the group which has negative concept.

• International Journal of High-Rise Buildings
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• v.11 no.2
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• pp.75-86
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• 2022

High-rise buildings often can accommodate the population of small horizontal cities. The investment in high-rise buildings is considerable and therefore a rapid return on investment is necessary. The immediate availability of high-rise buildings can be achieved by automated prefabrication of highly finished modules and their instant on-site assembly by robotic and automated construction sites. A high-rise building as a vertical city can be considered as a sophisticated organism that can constantly change throughout its lifecycle in response to economic growth, demographic change, and environmental pressures. To date, many new urban high-rise developments claim to be "vertical cities", yet few represent this important characteristic. This article analyzed the technological readiness and innovations in the field of construction automation and robotics including single-task construction robots, automated on-site construction factories, and ambient assisted living. These technological advances enable the realization of future vertical cities that are able to continuously grow and transform in terms of form and function. Finally, the article proposes a visionary archetype of vertical city in the name of "dynamic vertical urbanism" that is easy to expand vertically and horizontally in order to achieve instant availability and full life cycle resilience thanks to advanced building technologies.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.84-90
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• 1997

This study was nudertaken to investigate the major food sources of energy, frotin, fat, carbohydrate and crude fiber based on the data from the National Nutrition Survey in 1993. Results were summarized as followed : the most important source of energy was rice providing 52.9% of total energy intake. Instant noodle, pork, bread and beef were major sources of energy in order. Protein sources were rice, beef, pork, egg and pollack in order. And the primary sources of fat was pork and the rank next to pork were soybean oil in large city, instant noodle in small city and rice in rural. Rice contributed the most to total carbohydrate followed in order by instant noodle, bread, apple and kimchi. Crude fiber was impartially provided from various foods such as kimchi, red pepper powder, apple, red pepper and radish. Number of foods providing 90% of nutrient intake were 41 for energy, 43 for protein, 32 for fat, 19 for carbohydrate and 29 for crude fiber. Among region, mean amount of nutrients intake didn't show any significant differences(p>0.05). In conclusion, rice was found to be the most important sources of various nutrients.

• International Journal of Knowledge Content Development & Technology
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• v.4 no.2
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• pp.5-23
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• 2014

The instant messenger (IM) is frequently encountered as a facilitator of communication in both social and working contexts. Nevertheless, there are concerns about the extent to which IMs bring organizational benefits, thereby overcoming interruptions to work. In this study, we focus on how IM tools contribute to knowledge transfer at work, as well as their influence on team performance. Our research model is validated by a survey of work professionals (n=41) at a small sized company. Implications and conclusions are discussed.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.97-106
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• 2020

This study aimed to evaluate dietary behaviors and food allergy status of preschool children in Gwangsan-gu, Gwangju Metropolitan city. The survey included 592 preschool children aged 1-5 years old in 31 childcare facilities. General characteristics, feeding type, complementary feeding, food allergy, dietary behaviors based on the NQ-P questionnaire, and dietary habits of their family were considered. Exclusively breast-fed children was 32.2% of the subjects and the breast feeding duration was 6.5 months. Subjects who had complementary feeding within 6 months was 77.2% and starting time of complementary feeding was 6.1 months. Fifteen percent of the subjects had food allergies and foods that induced allergy were instant foods, eggs, milk and dairy products, nuts, seafood. Food allergy was not related to breast feeding nor complementary feeding. The NQ-P score and its 3 factors including 'balance', 'moderation', and 'environment' were 59.9, 61.1, 56.0, 62.6, respectively. There were positive relations between children's dietary behaviors and family dietary habits such as breakfast eating frequency and meal regularity. As age of children increased, instant food intake increased and breakfast eating frequency decreased. Proper nutrition education is needed to children, their parents, and their care givers at childcare facilities to improve children's dietary behavior and health.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.187-196
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• 1997

This study was carried out with 343(161 male, 182 female) elementary school children to investigate the relationship between 5th and 6th grade males and females of living in Chuncheon city. The degrees of going without a meal and overeating showed high in breakfast and dinner respectively. Also most children responded that they eat more than usual when they are under stress. After having dinner, 52.8$\%$ of the children ate snacks. 64.7$\%$ of the children have unbalanced diets with the main reason being they don't like the peculiar smell that some foods have. Most children sleep 8 hours and go to school on foot, and 74.3$\%$ of the children enjoy indoor activities in their spare time. The regularity of exercise shows a low level of 39.1$\%$. In weight control, 51.0$\%$ of the children take no interest in it. Thirty percent of the children get their nutrition knowledge from school and the order of average mark of their nutrition knowledge is poor(40.5$\%$), fair(36.4$\%$), and excellent(23.0$\%$). Most children like sweet taste. It is prevalent that the children think instant food is not good for their health, and their preference for instant food is on a fair level. The most popular instant food is in the order of ddogbbokki, ice-cream, kimbap, fried chicken and pork cutlet.

• Management Science and Financial Engineering
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• v.6 no.1
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• pp.37-63
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• 2000

An important objective of pull-based production control is to achieve synchronized and smooth production flow in a multi-stage system that is subject to uncertainty. To our knowledge, previous research has not generated a performance measure that captures this objective of pull-based probased production control system. This performance material with respect to the instant when the operation is required. We examine the issue of asynchronous waste in a two-stage kanban control system.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.103-121
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• 2023

BACKGROUND/OBJECTIVES: The coronavirus disease 2019 (COVID-19) pandemic has affected the entire world population in many ways. This study aimed to analyze the patterns of changes in eating, food purchasing and preparation, physical activity, and subjective health after COVID-19 outbreak by various sociodemographic factors and to understand the factors associated with changes in subjective health. SUBJECTS/METHODS: A cross-sectional survey using a representative sample from Seoul was used for the analysis. The data collection was conducted from September to October 2020. A total of 3,833 citizens aged more than 18 years old participated in the Seoul Food Survey. Descriptive statistics and generalized ordinal logistic regression models were used to understand the changes in health behaviors, health indicators, and subjective general health by various socioeconomic status. RESULTS: It was shown that the changes in household income, food expenditure, food consumption and physical activities differed significantly by age, education, occupation, income, weight, and food security status. Low-income and food-insecure households were affected more severely by the pandemic. Older age, household food insecurity, income reduction, increased home cooking and frequency of having instant foods, decreased physical activity and weight gain were significant factors explaining worse perceived health during the COVID-19 pandemic. CONCLUSIONS: The results suggest that focusing on older populations and low-income families with food insecurity should be prioritized during infectious disease outbreaks. In addition, the role of physical activities and instant food consumption in explaining perceived health should be investigated further in this prolonged battle with the pandemic situation.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.369-382
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• 2014

The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

• Korean Journal of Community Nutrition
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• v.6 no.1
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• pp.84-90
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• 2001

The purpose of this study was to investigate teacher's perceptions about the nutrition education of elementary schools. A total of 226 elementary school teachers within Changwon and Milyang city participated in this study. The results of this study were as follows. 90.8% of the teachers responded that nutrition education is necessaty in the elementary schools, and positive responses in the Milyang urban area were higher than that of the Changwon rural area(p＜0.001). The main reason for the necessity of nutrition education was for proper growth and good table manners and the Milyang urban city was significantly higher than three other classes in ‘for proper growth’(p＜0.05). The starting period for nutrition education was supported by 72.1% of the teachers as beging when the children are in kindergarten, proving that this early nutrition education is supported. Especially in the Changwon urban support was higher than in the three other classes(p＜0.01). The perceptions about a suitable person to teach nutrition indicated parents(39.6%), dietitions(35.5%), class teachers(24.9%), and the beliefs about nutrition specialists or dietitions was very low. 53.6% of the teachers responded that they would not teach nutrition education themselves and the main reason for this was that believed the teacher's work would be too hard(32.0%), lack of nutrition knowledge(29.4%), and that such courses should be taught courses by specialists(29.4%). However, 51.6% of the teachers disagreed with having a separate course for nutrition education. Proper eating habits(62.7%) and growth and nutrition(28.6%) were the main categories within nutrition education. The teacher recognized that elementary students' nutrition problem is to eat too much processed and instant foods(39.1%), deviated foods(36.9%), and lack of table manners(19.4%). The most effect method was to link the subject matter with the parents(38.7%), use of audio visuals and education materials(28.3%), and need of nutrition education teachers(10.1%) was low.