통합 검색 | Korea Science

에스닉 패션 유형별 메이크업 특성에 관한 연구 (A Study on the Characteristics of Makeup by Ethnic Fashion Type)

오세희;최해주
- 복식
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- 제61권2호
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- pp.116-130
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- 2011
Ethnic fashion and makeup were studied. 264 fashion designs from pret-$\`{a}$-porter collections in Milan and New York from 2001 S/S to 2005 F/W were analyzed. The major conclusions of the study are as the following: 1. The major types of ethnic fashion and makeup were Africa. American Indian. Japan, India. China and Inca. Makeup types expressed in ethnic fashion were soft smoky, smoky, retro, nature, avant-garde, eastern. 2. Makeup types expressed in ethnic fashion were used for the image for the designer's collections rather than ethnic features. Soft smoky and smoky makeup types were more used than others. 3. Soft smoky makeup types were more expressed in S/S seasons than in F/W seasons. In F/W seasons soft smoky and smoky makeup types were more expressed than other types. 4. Soft smoky and smoky makeup types were more expressed than others in Milan and New York collections commonly. 5. To emphasize the ethnic image for ethnic fashion, ethnic makeup arts like China, Japan, India, Africa, American Indian, Inca makeup arts and soft smoky, smoky makeup arts were represented.
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Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-Campus Living Alone vs. Off-Campus Living with Parents in New York, USA

Choi, Sung Eun;Lee, Yuju
- 한국식생활문화학회지
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- 제37권2호
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- pp.109-118
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- 2022
This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing 'no time to prepare' as a meal skipping reason for lunch and dinner, and 'sweets' as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.
https://doi.org/10.7318/KJFC/2022.37.2.109 인용 PDF KSCI

뉴욕 소재 한국레스토랑 고객특성 분석 (Profile of Korean Restaurant Patrons in New-york City)

한경수
- 한국식생활문화학회지
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- 제24권6호
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- pp.655-665
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- 2009
Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.
https://doi.org/10.7318/KJFC.2009.24.6.655 인용 PDF KSCI