• 패션비즈니스
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• 제23권6호
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• pp.101-115
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• 2019

3D printing is attracting attention from all industries as it enables the development of personalized product design to meet consumer needs by establishing a mutual connection system between production, management and consumers. However, there are still limitations to applying them as apparel materials, and research on the recognition of 3D printing or the preference for fashion products is needed to actually commercialize 3D printing in the fashion industry. In this study on the development of various product designs using 3D printing technology in the fashion industry, an analysis of 255 questionnaires was conducted to determine the preferences and purchase intention trends of fashion product design using 3D printing for college students. Data analysis was performed with IBM SPSS Statistics (V.24). 'Fashion sensitive pursuit', 'Individuality & brand pursuit' and 'Functional convenience' was interested in fashion accessories using 3D printing technology and customized fashion apparel products using 3D printing. 'Functional Convenience-oriented' and 'Practical Purchasing-oriented' type showed that the functionality and durability of products made using 3D printing technology were important. And 'Individuality pursuit' type indicated that design and applied materials were important when producing products using 3D printing technology.

• 한국산학기술학회논문지
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• 제11권11호
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• pp.4604-4613
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• 2010

본 연구는 대전광역시에 위치한 아파트 단지 내 옥외생활공간을 조사하고, 이를 기초로 하여 거주자의 만족도, 이용빈도, 선호도, 중요도를 파악하는 것이다. 이것은 거주자의 변화하는 요구와 관심을 파악하는 것이 미적인 설계보다 우선으로 고려해야 할 사항이며, 나아가 사회적 요구로 반영될 수 있는 기초자료로 제공하는데 그 의의가 있다. 따라서 아파트 단지 옥외생활공간에 대한 다양한 접근은 단지설계의 쾌적한 주거환경과 공동주택의 설계향상에 역할을 담당할 수 있을 것이다.

• 한국식생활문화학회지
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• 제37권3호
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• pp.196-212
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• 2022

This study examines the trend of research on food and culture in papers published in the Journal of The Korean Society of Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categories and 13 middle categories. Of these, 204 articles were on "Korean traditional food culture." The most studied topic in the entire period was "Perception of Koreans towards traditional food, preference, satisfaction, and usage." A total of 76 studies related to "Korean contemporary food culture." The most advanced topic researched concerned "Recognition and attitude"; these studies were consistently carried out throughout the research period. The main classification of "World food culture" encompassed 32 studies, with major research focused on "World's Modern Food Culture" and the most advanced being "Comparison of Food Cultures of Foreign and Korean Food Cultures." All studies were consistently spaced out during the study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basic material for related research in the future.

• 한국식생활문화학회지
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• 제24권1호
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• pp.23-32
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• 2009

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

• 대한불안의학회지
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• 제19권2호
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• pp.48-55
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• 2023

Objective : This study aims to investigate the concept of mental health literacy, its evolution, and its significance in modern healthcare practices. Methods : This paper reviews the evolution of mental health literacy, examining pertinent studies both within the country and internationally. It also addresses the limitations and challenges associated with mental health diagnoses. Results : Findings from various studies indicate that public awareness and recognition of mental health issues are generally inadequate. Identified causes of mental health conditions by study participants point to personal and societal influences, while biological factors are frequently neglected. In South Korea, there is a notable preference for non-professional support over psychiatric interventions. Conclusion : This study highlights the growing importance of mental health literacy in today's society, emphasizing the need for accurate understanding of mental health issues and effective treatment approaches. Similar to physical health literacy, mental health literacy should be considered a basic human right. This perspective marks a shift from a knowledge monopoly held by experts to the inclusion and active involvement of 'people with lived experience' in the mental health service system.

• 감성과학
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• 제26권4호
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• pp.93-102
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• 2023

Emojis and avatars are widely used in online communications, but their emotional conveyance lacks research. This study aims to contribute to the field of emotional expression in computer-mediated communication (CMC) by exploring the effectiveness of emotion recognition, the intensity of perceived emotions, and the perceived preferences for emojis and avatars as emotional expression tools. The following were used as stimuli: 12 photographs from the Yonsei-Face database, 12 Memojis that reflected the photographs, and 6 iOS emojis. The results of this study indicate that emojis outperformed other forms of emotional expression in terms of conveying emotions, intensity, and preference. Indeed, the study findings confirm that emojis remain the dominant form of emotional signals in CMC. In contrast, the study revealed that Memojis were inadequate as an expressive emotional cue. Participants did not perceive Memojis to effectively convey emotions compared with other forms of expression, such as emojis or real human faces. This suggests room for improvement in the design and implementation of Memojis to enhance their effectiveness in accurately conveying intended emotions. Addressing the limitations of Memojis and exploring ways to optimize their emotional expressiveness necessitate further research and development in avatar design.

• 한국식품조리과학회지
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• 제28권4호
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• pp.413-421
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• 2012

본 연구는 경북지역 20세 이상 성인 418명을 대상으로 전통 음청류에 대한 인지도 및 기호도와 향후 음청류 대중화 및 소비 전망에서 기능성 전통 음청류에 대해 선호도와 구매의사를 살펴보았다. 조사 대상자는 남자 170명, 여자 248명, 30대 29.2%, 40대 28.0%, 20대 27.5%와 50대 15.3%로 기혼이 57.7%로 미혼보다 많았다. 성별에 따른 음청류 선호도는 남녀 모두 과반수 이상이 좋아한다고 하였으며 명절이나 특별한 행사에 많이 섭취하는 것으로 나타났다. 섭취 이유로는 여성은 맛이 좋다와 남성은 우리 고유의 음식이라서 섭취한다고 하였으며 섭취하지 않는 이유로는 입맛에 맞지 않아서가 높게 나타났다. 음청류의 종류 중 남녀 각각 식혜를 4.12, 4.10으로 가장 높게 인지하고 있었으며 수정과, 차, 화채 순으로 나타나 성별간 유의한 차이는 없었다. 음청류 종류에 따른 기호도는 남자가 식혜 3.92, 차 3.61, 화채 3.58순으로 나타났으며 여자는 식혜 3.51, 화채 3.51, 차 3.45순으로 나타났다. 음청류의 소비전망은 46.9%가 증가될 것이다, 36.1%가 그대로일 것이다. 17.0%가 감소할 것이다로 나타났으며 기능성 음청류 개발에 대해 88.5%가 개발동의 가능성을 보여 음청류의 소비전망이 긍정적으로 나타났다. 기능성 첨가 음청류에 대한 소비자 인식에서 영양보충용, 당뇨조절용, 보양용이 높게 나타났으나 대부분의 기능성 음청류 개발 필요에 대해 3.5이상의 점수를 보였다. 기능성 음청류 개발 시 구매 의사도 개발 필요도와 같은 양상으로 나타났으며 기능성이 첨가된 전통 음청류 중 구매의사의 살펴본 결과 남녀 모두 식혜를 가장 높게 선호하는 것으로 나타났다. 기능성 첨가 음청류에 대한 대중화 방안으로 품질지향이미지, 대중성지향이미지, 상품 속성 지향 이미지 세 요인으로 분류하여 개발된 기능성 음청류의 구매도와의 영향성을 살펴본 결과 모든 요인에서 p<.001의 유의한 차이가 나타났으며 품질지향 이미지가 가장 높은 영향력을 보였다.

• 한국의학물리학회:학술대회논문집
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• 한국의학물리학회 2003년도 제27회 추계학술대회
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• pp.78-78
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• 2003

Purpose: This event related fMRI study was to further our understanding about how different brain regions could contribute to effective access of specific information stored in long term memory. This experiment has allowed us to determine the brain regions involved in recognition of familiar faces among non familiar faces. Materials and Methods: Twelve right handed normal, healthy volunteer adults participated in face recognition experiment. The paradigm consists of two 40 familiar faces, 40 unfamiliar faces and control base with scrambled faces in a randomized order, with null events. Volunteers were instructed to press on one of two possible buttons of a response box to indicate whether a face was familiar or not. Incorrect answers were ignored. A 1.5T MRI system(GMENS) was employed to evaluate brain activity by using blood oxygen level dependent (BOLD) contrast. Gradient Echo EPI sequence with TR/TE= 2250/40 msec was used for 17 contiguous axial slices of 7mm thickness, covering the whole brain volume (240mm Field of view, 64 ${\times}$ 64 in plane resolution). The acquired data were applied to SPM99 for the processing such as realignment, normalization, smoothing, statistical ANOVA and statistical preference. Results/Disscusion: The comparison of familiar faces vs unfamiliar faces yielded significant activations in the medial temporal regions, the occipito temporal regions and in frontal regions. These results suggest that when volunteers are asked to recognize familiar faces among unfamiliar faces they tend to activate several regions frequently involved in face perception. The medial temporal regions are also activated for familiar and unfamiliar faces. This interesting result suggests a contribution of this structure in the attempt to match perceived faces with pre existing semantic representations stored in long term memory.

• 시큐리티연구
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• 제14호
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• pp.285-309
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• 2007

본 연구는 순찰지구대 운영성과에 대한 경찰의 인식을 지역별 비교를 중심으로 실증분석해 보고 순찰지구대 운영성과의 향상을 위한 정책 특히 지역 차이를 고려한 정책을 제시하는데 목적이 있다. 이를 위해 첫째, 순찰지구대와 그 운영의 이론적 측면에 대해 논의하였다. 둘째, 순찰지구대 운영성과의 평가가준으로 체계화시킨 순찰지구대 체제의 효율성, 경찰과 주민과의 협력, 그리고 경찰의 직무만족도의 세 가지 분석수준을 기반으로 분석틀을 설정하였다. 분석결과, 첫째, 순찰지구대 체제의 효율성 측면에서는, 순찰지구대 체제는 주민과의 유대 및 접촉이 어려우며, 또한 지역실정 파악이 어렵고 주민과의 협력치안에 문제가 있는 것으로 분석되었다. 둘째, 경찰과 주민과의 협력의 측면에서는 경찰이 주민과의 협조가 치안서비스 향상에 매우 중요하다고 인식함에도 불구하고 현재의 순찰지구대 체제하에서는 경찰에 대해 주민이 호의적이지 않고, 주민과의 협조가 용이하지 않은 것으로 평가할 수 있다. 또한 협력단체들의 방범활동에 대한 기여도가 낮은 것으로 분석되었다. 셋째, 지역경찰의 만족도 측면에서는 만족도가 보통 정도인 것으로 인식하고 있다. 그리고 만족도의 하위변수에서는 지역별 차이가 유의하지 않았다. 넷째, 순찰지구대 체제의 효율성에 대한 지역별 분석결과, 4개의 하위변수 모두에서 지역별 차이가 있는 것으로 분석되었다. 다섯째, 경찰과 주민과의 협력에 대한 지역별 분석결과, 여러 하위변수에서 농촌지역의 순찰지구대가 도시지역에 비해 운영성과가 높은 것으로 나타났다.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.