• 한국식품영양학회지
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• 제31권1호
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• pp.80-88
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• 2018

This study was conducted to develop easily chewable Korean rice cake (Garaedduk) for the elderly while maintaining its original form and flavor. We developed two types of easy-to-chew Garaedduk products by adding starch-degrading enzyme or trehalose, respectively. Characteristics of Garaedduk products were investigated and comparative analysis was carried out between control and experimental groups. The water content of control and enzyme-added Garaedduk was 43.55% and 44.11%, respectively, which was significantly higher than trehalose-added Garaedduk (40.30%) as free water content was reduced by the formation of hydrogen bonds between trehalose and water molecules. Due to the browning of reducing sugar produced by the decomposition of rice starch, Hunter b-value of enzyme-added Garaedduk was significantly higher compared to others. Hardness, adhesiveness, gumminess, and chewiness of experimental groups were lower than the control group. Consumer test scores showed significant differences with respect to overall liking, chewiness, and swallowing between control and experimental groups. Elderly preferred experimental Garaedduks over control and the experimental groups were evaluated to be softer, easily chewable, and swallowable.

• 아동학회지
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• 제6권2호
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• pp.35-58
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• 1985

The purpose of this study was to investigate the components in friendship as reported by Korean children of School age Specially, four major aspects of friendship - definition of friendship, friendship formation, friendship expectation, and friendship termination were explored. The subjects of this study consisted of 600 elementary school children in Grades 1 through 6, 50 males and 50 females at each grade level. Based on Bigelow (1977) five open - ended questions were administered. First and second graders were interviewed individually while 3rd-6th graders replied to a questionnaire in class. For content analysis, responses of each child were coded into 22 categories and each category was assigned a score from 1 to 4 according to its frequency. The data were analyzed by factor analysis. The results showed that four major aspects of friendship in Korean children of school age were found to consist of four different factors. DEFINITION OF FRIENDSHIP was found to consist of the factors; 1) reciprocity of liking vs. helping 2) global evaluation vs helping 3) sharing and 4) common activities. FRIENDSHIP FORMATION was found to consist of the factors; 1) situational effects vs complex evaluation 2) structural dimension vs common activities 3) helping and 4) staring. FRIENDSHIP EXPECTATION was found to consist of the factors; 1) mutuality 2) common activities vs. loyalty & commitment 3) exclusive - dyadic activities vs. admiration (character) and 4) interactive a1truism. FRIENDSHIP TERMINATION was found to consist of the factors; 1) physical separation vs disappointment (character) 2) conflict 3) physical separation vs. psychological dimension and 4) general altruism.

• 대한영양사협회학술지
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• 제8권3호
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• pp.289-300
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• 2002

The purpose of this study was to investigate the intake and preference of Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male and 278 female students in Masan and Changwon City. The main results of this study are as follows. Fifty-nine point seven percent of the subjects liked Kimchi, whereas 3.7% of them disliked it, and the main reason liking Kimchi was 'hot taste' of Kimchi. Korean cabbage Kimchi and cubed radish Kimchi were highly preferred. And the preferred dishes made with Kimchi were stir-fried rice with Kimchi, Kimchi stew, pan-fried Kimch, seaweed rice with Kimch, Kimch pancake, Mandu with Kimchi, pork stew with Kimch. More than 90% of the subjects had eaten 6 kinds of Kimchi : Korean cabbage Kimchi, cubed radish Kimchi, radish leaves Kimchi, radish root & leaves Kimchi, watery radish Kimchi, white Kimchi. The frequency of Kimchi intake was 55.1% of the subjects ate Kimchi in every meal time, and 21.9% ate 2 times in a day. They preferred 'well fermented' and 'freshly prepared' Kimchi, and it was significantly difference between gender, male students more liked 'freshly prepared', whereas female students more liked 'well fermented' Kimchi(p<0.01).

• 동아시아식생활학회지
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• 제22권4호
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• pp.423-439
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• 2012

The purpose of this study was to investigate the perception of and preferences for traditional seasonal foods in Deagu & Gyeongbuk. According to surveys, females (51.2%) demonstrated a higher preference level than males (48.8%), and that for 'married' subjects was highest. Most subjects were classified as 'nuclear family', and 55.0% lived in apartment housing. The reason they experienced or gained knowledge of Korean seasonal foods was parents, which accounted for 64.4%. Reasons for liking Korean traditional drinks was 'traditional food', which scored the highest at 62.8%, followed by 'seasonal food' at 30.4%. The most common reason for disliking Korean drinks was 'lack of information'. The perception of and preferences for seasonal foods were 'rice cake soup', which scored the highest (4.85 points), followed by 'Ginseng chicken soup' (4.70 points). As a result, popularization of traditional seasonal food was based on three factors: modernization, simplicity, and awareness, which significantly influence the preference for Korean traditional seasonal foods.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.882-889
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• 2006

The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

• 한국생활과학회지
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• 제20권4호
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• pp.759-775
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• 2011

The purpose of this research is to study university students' romantic experiences for this research, 1000 students participated by cyber lectures "marrige & families" and "sex & love". The results of this study are as follows: (1)Their first romantic experiences started in middle school(18.5%), high school(32.7%), or university(39.4%). Their first romantic experiences disappeared after one year. University students' first romantic experiences were universal and were made into a proximity principle. (2) University students' one-sided romantic experiences were 78%, but they loved someone senior to them or friends. They fell in love by attraction to character or appearance. University students' one-sided loving processes were made into friendship and the higher eye-level liking. (3) University students dated every day. They experienced the following sexual behaviors: kissing(90.2%), embracing(94.7%), or intercourse(34.7%.) Their dating life was made into a proximity principle. (4)University students experienced an emotional change from break-ups: solitude, longing, or regret, but their coping strategies were immersion in study or leisure, or meeting friends. They(70%) got over it and dated some body else.

• 대한공간정보학회지
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• 제3권2호
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• pp.183-197
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• 1995

시스템 통합의 포괄적인 의미로는 사용자요구를 만족시키고, 사업의 성공을 위해 하드웨어, 소프트웨어, 네트워크, 시스템개발, 유지보수, 교육, 인력 등을 자기 책임하에 조달 확보하여 제공하는 것이다. 그러나 아직 이에 대한 기본개념이 정립되지 있지 않고 추진절차에 따른 모델링작업이 되어 있지 않다. 본고에서는 첫째, SI에 대한 기본개념을 실무중심으로 정립하고 둘째, SI추진절차를 최신기법의 대형 프로젝트를 중심으로 모델링화 작업을 하였다. 이러한 추진방법론을 바탕으로 일반 SI사업뿐만 아니라 GIS사업추진시에 단독으로 시스템을 구축하기보다는 조직의 SI 사업의 일환으로 조직전략과 IT기술을 연계하여 시스템을 구축함으로서 국가 및 산업경쟁력을 높일 수 있을 것이다.

• 한국가정과학회지
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• 제7권1호
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• pp.69-80
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• 2004

The purpose of this study is to suggest methods for the community design through users' behavior study in apartment housing. This study was approached by using both theoretical investigation and empirical research. The theoretical investigation actualized the concept of community design in apartment housing through a literature survey. The empirical survey focused on seeking out a user-oriented design criteria based on the analysis of residents' usage behavior and mental map. The results of this study are as follow: First. regarding the analysis of the residents' attitude toward the share community space(SCS), it was found that the SCS made a sense as community facilities in apartment housing. Second, regarding the SCS through the metal map, it was shown that the sketch map analysis was a useful research method for the community design by actualizing the residents' behavior characteristics. Third. as to the results of analyzing the metal map, it was found that the considered characteristics in recognition of the SCS were related to the liking with the main paths, cross nodes of the moving line, the location of center. and the complexity. In conclusion, the SCS is the main of community design in apartment housing and the above characteristics in recognition are useful as the guidelines in the SCS planning.

• 동아시아식생활학회지
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• 제20권5호
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• pp.794-801
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• 2010

The effects of a nutritional education program featuring cooking activities on 20 preschool children 6 years of age at a kindergarten in the Daegu suburb area. After applying the nutritional education program for 6 weeks, scores of dietary habits, dietary attitude and problematic dietary behaviors increased significantly from 3.68 to 3.83, 3.52 to 3.9 and 3.59 to 3.89, respectively (p<0.001). Problematic dietary habits, such as not eating a variety of foods, overeating, and having an unbalanced diet, were positively affected while problematic dietary behaviors, such as eating too much sweet food and liking instant foods, also underwent favorable changes. Among dietary attitudes, washing bands and brushing teeth before and after meals were the least changed items (0.15 out of 1). To improve dietary habits and behavior of preschool children, nutrition education programs cooking activities must be applied systematically.

• 한방안이비인후피부과학회지
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• 제13권1호
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• pp.209-236
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• 2000

This study has been carried out to investigate pathogenic factor and medicine of ja-shi(자시) by referring to literatures. The results were obtained as follows. 1. In oriental medicine, Chashi(차시), Hamshichang(함시창), Hamshi(함시), Jabal(자발), Shichang(시창), Nojaon(로자온), Hamaon(하마온), Jokshiong(적시옹), Hamshidok(함사독), Tabshijong(탑사종), Shijong(시종) were the other names of ja-shi(자시). 2. The pathogenic factors of ja-shi(자시) are wind-heat, wetness-heat, Kihyeolungche(기혈응체), stomach-heat. wetness, wind wetness, and liking greasy and sweet food. 3. In the internal therapy of ja-shi(자시), Bojesodokum(普濟消毒飮), Sasunchunglyangum(四順淸凉飮), Takljsodoksan(托裏消毒散), Shihogalguntang(柴胡葛根湯), Sungsohwan(醒消丸), Gamisodokum(加味消毒飮) and etc. were used. And Radix glycyrrhizae(甘草), Fructus forsythiae(連翹), Radix angelicae gogantis(當歸), Radix scutellariae(황기), Radix bupleuri(柴胡), Radix p]atycodi(桔梗), Radix Ledebounellae(防風), Frustus arctii(牛蒡子), Rhizoma cimicifugae(升麻) and ete. were used as medicine. 4. In the external therapy of ja-shi(자시), Youigumhwangsan(如意金黃散), Okiogo(玉露膏), Igumsan(二金散), Gumhwangsan(金黃膏), Nungo(嫩膏) and etc. were used. And Radix angelicae dahuricae(白芷), Cortex phellodendri(黃栢), Rhizoma rhei(大黃), Indigo maturalis(靑黛), Radix glycyrrhizae(甘草) and etc. were used as medicine.