• 복식문화연구
• /
• 제16권2호
• /
• pp.333-348
• /
• 2008

The purpose of this study is to examine the characteristics of romanticism which is expressed in the latest trend and to explain them focused on anti-realistic yearning. As the method of the study, a literature review was conducted. Romanticism started from a complaint against reality and denied the previous era's philosophy and aesthetics. Romanticism placed much value on emotions and imagination. Also, the characteristics of romanticism art contains the yearning for nature, far culture, far past and supernatural world, by escaping from the complex reality which gives disillusionment. Such the characteristic can be easily found in the modern trend. Modern people, who live in the situation that the society is changed into the information society from the industrial society, have clung to the past things because they feel that the known and guaranteed world is finished. And they want to experience the new and various culture and nature escaping from insecurity on complicated reality. Also, the desire of modern people who want to escape from a daily routine world and the reality's limitations is expressed as the yearning for the supernatural world.

• 한국학교ㆍ지역보건교육학회지
• /
• 제15권3호
• /
• pp.67-80
• /
• 2014

Objectives: This study is aimed to analyze the influential factors on the fear that college students and elderly people feel during the dental treatment and provide basic data needed to develop a plan which can lead them to have a positive perspective on dentistry. Methods: A questionnaire was distributed to 241 outpatients (39 college students, 202 elderly people) visiting dental clinic of 'K' University Hospital in Seoul from January to April, 2013. It was filled in a self-administered manner and collected right away. Results: factor analysis, three factors were configured when the factors with 1.0 or higher of eigenvalue were extracted using 19 questions through which dental fear and anxiety were measured against college students and elderly people. The questionnaires were classified into three categories: Factor I (stimulus response), Factor II (avoidance of the treatment) and Factor III (physiological response which occurs when a patient feels fear). As a result, it was confirmed that the questionnaire tool is highly feasible. In college students, the responses they felt during the dental treatment in the said three factors were as follows: 52.00% in Factor II, 14.14% in Factor II and 6.99% in Factor III (73.129% in total). In elderly people, on the contrary, they were 52.41% in Factor I, 10.57% in Factor II and 7.98% in Factor III (70.958% in total), lower than the college student group. Conclusions: This study is significant in that it confirmed complex relations between dental fear and related variables against college students and elderly people.

• 한국식생활문화학회지
• /
• 제19권3호
• /
• pp.348-358
• /
• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• 한국식생활문화학회지
• /
• 제22권5호
• /
• pp.621-632
• /
• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• 대한물리치료과학회지
• /
• 제13권2호
• /
• pp.7-16
• /
• 2006

The purpose of this study was to investigerate the changes of isokinetic muscular function in elderly people who have been to take from osteoarthritis in both knee joints after 36 weeks' rehabilitative therapy programs. In this study the subjects were 20 women residing in S-Tower(n=10) and H-welfare Town(n=10) respectively. The rehabilitative group(equal to experimental group) had taken part in exercise program 5 days per week. And then was performed by warm up, workout(involving aerobic exercise and weight training), cool down, physical therapy(cryotherapy, TENS, ultrasound). Also its programs were classified in conditioning phase($0{\sim}12$ weeks), improvement phase($13{\sim}24$ weeks), and maintenance phase($25{\sim}36$ weeks) respectively. The results of inspections were as followed: In the isokinetic muscular function, there were significant differences in right leg's flexor and extensor in $60^{\circ}$/sec. And there were significant differences in right leg's flexor and left leg's extensor in $180^{\circ}$/sec. At last, there were significant differences in right leg's flexor and left leg's extensor in $240^{\circ}$/sec. In other words, the rehabilitative programs for 36 weeks could increase the muscular function in elderly with OA. In conclusion, the rehabilitative programs of this paper has shown the positive results, which involved in the muscular function variables in elderly people with OA in both knee.

• 한국식품영양학회지
• /
• 제20권2호
• /
• pp.209-217
• /
• 2007

The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.

• 농촌계획
• /
• 제13권4호
• /
• pp.23-30
• /
• 2007

The purpose of this paper is to estimate economic value of multi-functionality roles including landscape and so on, which grassland in Jeju possesses, using Dichotomous Choice Contingent Valuation Method (DC-CVM). Grassland is life cultural heritance of regional residents in Jeju. It has functions like development of favorable landscapes, maintenance of cultural heritage, and recreation/relaxation. Expectation from regional visitors shows that the existence and inheritance value of grassland is higher than we expected. According to the research that we had done from the people that had agreed to contribute grassland. moreover the public commercial value of grassland was not only $397{\sim}419$ billion won but also it will increase an economic gain in every year in Jeju. Therefore, preserving grassland that has multi-functional roles and values can lead to huge economic value in the future in Jeju. Moreover, farm households which are located in the grassland conservation area would be supported $15{\sim}31$ billion won in every year for grassland conservation but it is only $4{\sim}8%$ of the economic value of grassland i.e. $3,971{\sim}4190$ billion won. Thus, grassland preservation policy and plan can raise green-tour commercial value of Jeju area as a long-term inside measurement. Those will have to be propelled continuously.

• 간호행정학회지
• /
• 제6권2호
• /
• pp.195-209
• /
• 2000

The purpose of this study is to estimate the population requiring nursing home services among elderly people in Korea. This study identifies the need of nursing home services determined by health care professionals and estimates the proportion of elderly people requiring nursing home service according to the admission criteria. Surveys were conducted on health care professionals including medical doctors, home care nurses, and nurse practitioners. They were asked to assess nursing home need based on four content areas: Physical function (Activities of Daily Living), chronic disease, Physical symptoms (incontinence), mobility, eating, and sensory function. Based on the professionally determined need criteria the proportion of elderly people requiring nursing home services was estimated using secondary data from the 1994 Survey on the Living Status of the Korean Elderly. The number of study subjects to estimate nursing home need who were 60 and older totaled 2,058. The most important factor contributing to the admission eligibility criteria was the elderly living alone. Other factors related were the elderly being unable or having difficulty carrying out activities, and having insufficient help from other our activities, and having insufficient help from other members of the household. Using only physical function, the proportion of elderly people requiring nursing home was $8{\sim}9%$. When only chronic disease was used, proportions varied widely; for the doctor's group, the proportion was over 30%. Using all areas, the proportions of elderly people requiring nursing home were between 13% and 38%. The estimate using chronic disease and physical function was similar to the on using all areas.

• 한국식생활문화학회지
• /
• 제15권2호
• /
• pp.147-153
• /
• 2000

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of $10{\sim}20$ age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p<0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered $200{\sim}500g$ packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)

• 한국가구학회지
• /
• 제19권1호
• /
• pp.11-21
• /
• 2008

For ages, Furniture, it has been improved for human aesthetic needs as well as human life as a tool. In the 1960s, it's the age of an ideological conflict. And its war made the hippie-culture come out. And, it was economically bountiful. The epoch-making development of the scientific technology made the result of space development, conquering the moon in the first of the mankind. Made the appearance of the Anti-design against the modern design which was the also, it traditional values and the mainstream. The plastic has merits, low-priced, light, being perfectly able to do mass production of the all kind of shapes' furniture with all-desired colors. It was the wonderful material for the expression of the short-life character, the irony, the kitsch, and an intentional decoration to being chased by anti-design. And the result, the plastic furniture in the people's daily-life has well represented with reflecting the mind of the people in that age.