• Journal of Fashion Business
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• v.22 no.6
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• pp.115-130
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• 2018

This study looked at how New Zealand's national brand is expressed in fashion design. In other words, the objective of this study was to offer a research methodology about the process that the conceptual national brand materializes through design. The method used in this research was the review of previous literature and research reports for New Zealand national branding. A direct market survey on the characteristics of fashion brands in each travel destination was conducted from February 2017 to February 2018. New Zealand announced its slogan for the national brand '100% pure New Zealand' in 1999, and in 2003 it announced the slogan 'new thinking New Zealand' with the value of 'newness' and 'innovation'. It also has 'Maori branding'. The study found that the three slogans had a consistent link from keywords to associated visual images. The above results were compared to the reminiscent visual images extracted from the website contents of the fashion brand. Then, using a t-shirt as an item, the t-shirt corresponding to each group was classified, and the design element analyzed. As a result, the four groups showed images of 'New Zealand ecology image', 'ethnic & Kiwiana image', 'nostalgic travel image' and 'pop image'.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.240-244
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• 2004

A recent randomized and double-blind placebo-controlled clinical study bas indicated that Ganoderma lucidum polysaccharides (GLP) decrease blood glucose in patients with type II diabetes. The aim of this study was to investigate the effect of the GLP extract in alloxan-induced diabetic rats. Oral administration of GLP at 0.25, 0.5 and 1.0 g/kg for 4 weeks resulted in a reduction of blood glucose levels by 12.5, 18.7 and 33.7% respectively, while glibenclamide treatment brought the hyperglycemic value down to normal. The hyperglycemic effect was supported by a significant decrease in glycosylated haemoglobin and increased plasma insulin levels (p<0.01) in a dose- and time-dependent manner. This study showed that GLP has similar hypoglycemic effects as glibenclamide in alloxan-induced diabetic rats.

• School Mathematics
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• v.19 no.3
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• pp.423-441
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• 2017

New Zealand had reformed their national curriculum with competence and are applying the revised curriculum. As the 2015 revised national curriculum is clothed with competency-based curriculum, New Zealand may have important implications for the study of the Korean revised curriculum. In this study, we examine characteristics of the education system and the national curriculum in New Zealand. In addition, we analyze the standards into the New Zealand national curriculum in terms of 'curriculum connectivity' that is one of important curriculum criteria for improving the quality of education. For this, we look an overview of the relation between the New Zealand curriculum and NCEA, which is the core of the student-centered education system in New Zealand, and analyze the correspondence between the New Zealand curriculum and the Korean curriculum. And we establish analysis framework of curriculum connectivity based on these comparison analysis contents, and analyze Korean mathematics standards with corresponding levels from among the New Zealand mathematics curriculum. According to the results of this study, the New Zealand curriculum includes the most of standards which Korean high school students who want to enter university of natural sciences of engineering need to require. In addition, the New Zealand curriculum highlights statistical research activities for developing problem-solving ability in real life. From perspective of curriculum connectivity, 'in-depth contents' adding on to repeating mathematical concepts or contents are included in the New Zealand curriculum.

• The Journal of the Korean dental association
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• v.16 no.11 s.114
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• pp.861-866
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• 1978

Study on the dental educational systems in New-Zealand. The following results was obtained. 1. Dental faculty system was 5 years course, only one school, Faculty of Dentistry University of Otago in Dunedin, New-Zealand. one class was 40 students. 2. Dental nursing school system was 2 years course and 3 dental nursing school in New-Zealand. (Auckland, Wellington, Christchurch) One class was each 30 students.

• Journal of the speleological society of Korea
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• no.5
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• pp.56-65
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• 1997

The cavernous rocks of New Zealand can be grouped broadly into two main geologic types-the massive, metamorphosed, Ordovician, Mt. Arthour Marble of north-west South Island, and the stratified, bioclastic, Tertiary Te Kuiti limestones of western regions of both islands. Although much cave exploration has been carried out in both these regions, the principal study so far has involved caves and karst in the central western portion of North Island near the well-known Waitomo Caves, where some 85km of caves have been surveyed during the past 12 years by members of New Zealand Speleolgical Society.

• ALGAE
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• v.29 no.3
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• pp.177-181
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• 2014

An epiphytic bladed member of the Bangiales was found growing in Christchurch (South Island, New Zealand). Molecular sequence data and morphological comparisons revealed that the New Zealand specimens belong to the species Pyropia koreana (M. S. Hwang & I. K. Lee) M. S. Hwang, H. G. Choi, Y. S. Oh & I. K. Lee. This is the first record of Py. koreana in the southern hemisphere and a new record of an introduced species in New Zealand.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.141-152
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• 2005

The purpose of this study was to investigate the actual state of Korean 'geese mothers' in New Zealand. The analysis was peformed for 66 Korean mothers, who had moved temporarily to New Zealand for their children's education. The data have been analyzed by frequencies, percentiles and content analysis. The summarized results of this study are as follows. Most of the mothers were living in New Zealand temporarily for one to three years with one or two children. They hoped that their children will gain better and wide-spread opportunities because of studying abroad. The mothers expected their children to become well prepared as internationalized persons, able to achieve a satisfying occupation with high standard abilities. New Zealand's education system and their migration were highly satisfactory in the mothers' opinions. Most of the them contacted with their husbands who remained in Korea, through e-mails and phone calls, at least once in a week. Most of their friends were Koreans. They listed differences of language, mental values, and personalities as the reasons for having a larger number of Korean friends. The communication with the friends in New Zealand were being done by phones and e-mails mainly. Although there are difficulties for them to communicate others in English, they preferred to enjoy leisure time outside other rather than stay in house. And they gave themselves positive rates on adapting to the new environment, New Zealand.

• East Asian mathematical journal
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• v.31 no.4
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• pp.505-525
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• 2015

The purpose of this study is to analyze teaching method of addition and subtraction of whole number in Korea and New Zealand lower grade textbook and to get some suggestive points to develop mathematics curriculum and for a qualitative improvement of textbook. To do this, we will analyze focusing on teaching material, type and method of teaching, cases of real teaching and in the case of New Zealand, we will analyze portfolios together to see what kind of things do they deal with related to addition and subtraction. From these analyzing, the results are as follows: First, the guideline of accomplishment of group of year are stated in 2009 revised curriculum in Korea but it is rough. On the other hand, the level of accomplishment from kindergarten to high school are stated divided by eight kinds of thing in New Zealand curriculum. Second, there were common and different points in the aspect of teaching material. The common points are that both of our Korea and New Zealand are using materials related to real life intimately and the diifferent points are to use technology such as calculator and computer. They are more widely used in New Zealand than our Korea. Third, Korea had used routine method mainly but New Zealand had used method to develop creativity of learner such as to write problem corresponding to expression, posing problem corresponding to information, to complete table and find pattern and to write word problem to explain pattern and so on. Fourth, we could see special calculation strategies in the case of teaching addition and subtraction such as concept of double, compensation, various strategy based on counting of number, addition of the same number, magic square, near-double which are not finding in our mathematics textbook. Fifth, in the New Zealand textbook they had used teaching methods inducing curiosity of learner such as finding message and puzzle problem than solving given problem simply.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• Journal of the Korean Chemical Society
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• v.62 no.3
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• pp.235-242
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• 2018

The purpose of this study is to analyze the chemistry curriculum between Korea and New Zealand. Both countries state that they want to cultivate their key competencies through the curriculum, and Korea' key competencies are similar to New Zealand'. Also, we find a strong correlation between key competencies of Korea science and achievement aims of the nature of science in New Zealand. Specially, the achievement standards that cultivate the key competencies are presented separately in New Zealand curriculum and NCEA, and confirms the achievement level through internal evaluation. By comparison, the curriculum content for chemistry is a good fit because of the overlap in the content. The Chemistry I is in the 7th level of New Zealand curriculum and the Chemistry II is in the 7th and 8th levels of New Zealand. However, there are some differences in hydrocarbon, ideal gas equation, colligative property and understanding of spectroscopic data.