• 한국실내디자인학회논문집
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• 제19권1호
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• pp.100-111
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• 2010

All of us have no time to predict and prepare for a rapidly-approaching future change in the 21st century, thereby being reality that we feel uneasy about future society. Accordingly, there is necessity for re-consolidating environment and daily culture in preparation for future society, namely, aging society. Given well preparing for super-aging society that will approach in the future, by which this effort becomes what bad luck often brings good luck, our country's role is thought to get probably bigger even in the globally silver industrial market in near future. We need to synthetically recognize a human being's aging psychological and physical conditions through the aging experience exhibition available for publicizing properly this historical phenomenon, and to pay more attention to importance of interaction between a human being and product environment. The experience exhibition is a concept for the exhibition form and the spatial composition, which emphasized interaction, with having escaped from the simply exhibition space. Given trying to communicate information more scientifically with escaping from the conventional exhibition of seeing and listening, it is also important to research Into the basis for exhibition as the experience space based on interaction. After all, a human being's aging is the unavoidably future phenomenon. And, importance of environment, which influences a human being, is very mutual as well. Our country is desired to develop a research on interaction of the exhibition experience space available for broadening recognition of senior-friendly and for properly experiencing this, thereby being an opportunity that the business entity, which plans silver industry, and the academic circles, which research and develop this, do mutually cooperate and can make silver industry grow further.

• 한국수산과학회지
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• 제55권2호
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• 한국수산과학회지
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• 제54권5호
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• pp.703-713
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• 2021

Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B₁₂), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0³, 21.7×1.0³ and 7.4×1.0³ N/m², respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B₂ (riboflavin) and vitamin B₃ (niacin) ing GM, protein, vitamin B₃ and calcium for TM, and protein, vitamin D, vitamin B₂ and vitamin B₃ in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2019년도 제60차 하계학술대회논문집 27권2호
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• pp.405-406
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• 2019

우리나라의 고령인구 수가 점점 늘어남에 따라 시니어 식품산업에 대한 관심이 높아지고 있다. 고령친화산업에 대한 연구는 "고령친화산업진흥법"이 제정된 2006년 이후 본격화되어 시니어 소비자, 의류, 금융 등 분야에서 연구되고 있으나, 시니어 식품산업에 대한 산업구조분석 연구는 미미한 실정이다. 본 연구에서는 미래 유망 성장 산업으로 기대되는 시니어 식품산업에 대해 마이클포터의 5 forces model을 적용하여 경쟁자를 파악하고, VRIO분석을 통해 내부자원을 분석하여 실질적인 시니어 식품산업의 경쟁력을 제고할 수 있는 전략을 도출하고자 한다. 이는 향후 관련 산업의 경제적 가치와 수요에 영향을 미치는 요인, 기업 내부 역량별 시장성 분석 등을 위한 기초 자료로 활용될 것이다.

• 한국산학기술학회논문지
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• 제10권12호
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• pp.3848-3855
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• 2009

본 논문은 노인세대를 위한 고령친화산업으로서 노인여가산업과 관련된 정보기술(IT, CT)의 참여현황을 분석하고 노인을 포함한 소외계층을 타겟으로 한 '공공문화서비스' 분야의 CT R&D 로드맵과 현재의 기술현황을 제시함으로써 향후 베이비부머 세대 소비계층의 정보기술의 니즈를 충족시킬 수 있는 콘텐츠 기술(CT) R&D 분야의 정책적 방향을 제시하고자 한다. 고령친화 CT R&D의 수요측면에서 지식정보 고령친화산업의 성장과 정보통신기술, 문화콘텐츠 기술 참여 수요와 여가문화를 분석하여 디지털 기기와 서비스에 대한 중노년층의 참여현황을 분석하였다. 고령친화 문화콘텐츠산업의 기술 R&D 공급 분석에서는 문화관광부가 정한 주요 CT R&D 산업의 대분류 중 '게임'과 노인, 장애인을 타겟으로 한 '공공문화서비스 분야'의 기술공급 현황을 분석하였다. 고령친화 문화콘텐츠 산업의 기술 R&D는 창의적이고 감성적이고 경험에 기반 하는 소통할 수 있는 콘텐츠가 포함되어야 하며, 건강, 경제적 안정성과 정보의 공유와 같이 비 게임적 요소들에 대한 니즈를 충족시켜야 하는 것으로 나타났다.

• 한국의류산업학회지
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• 제19권3호
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• pp.302-311
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• 2017

The purpose of this study is to develop an aesthetic and functional bicycle wear for new senior women in their 50s and 60s. We developed bicycle wear that is friendly to bicycling posture and reflects the preference of new senior women. Both the expert group and the subject group evaluated the appearance, completeness of clothing and motion functionality. The results are as followed: First, in the evaluation result of the expert group regarding the appearance and completeness of clothing, high scores are given to design, materials, color scheme, the trends suitability as well as the appearance with regard to clothing fitness. Second, in the results of the evaluation of the appearance and movement functionality targeting the subject groups, movement functionality was rated higher than appearance. In the case of the appearance evaluation, adhesion of both jacket and pants was rated very highly, which is considered to come from the elasticity of the material. In the functionality evaluation, what were pointed out as inconvenient details in the prior studies were found to be all improved and the sleeves and armpit parts were rated highly. Therefore, the pattern design and the usage of the materials suggested in this study were found to be very suitable in the movement on the ride of bicycle.

• 대한안전경영과학회지
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• 제18권1호
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• pp.45-55
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• 2016

In this study we carry out usability evaluation for adjustable electric beds for home care that are used the most by the elderly, and examines dissatisfaction of users. In this sense, we performed an interview with stakeholders including bed users, developers and suppliers to develop usability evaluation contents. In addition, we carried out feasibility and reliability study over evaluation form through usability assessment, and developed usability evaluation indicator.

• 한국수산과학회지
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• 제56권4호
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• pp.363-372
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• 2023

This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood's (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.0³, 47.1×1.0³ and 14.9 ×1.0³ N/m², respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 ㎍RAE/100 g; vitamin D 1.15, ND, and 1.81 ㎍/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B₂ 0.17, 0.11 and 0.10 mg/100 g; vitamin B₃ 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.

• 한국응용과학기술학회지
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• 제37권6호
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• pp.1528-1534
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• 2020

본 연구는 국내 고령친화산업의 동향을 살펴보고, 고령화 화장품의 식품의약품안전처 고시성분, 고시 외 원료 연구 동향 분석 등을 조사하여 고령친화산업이 화장품 산업 환경과 고령화들의 변화를 빠르게 대처하기 위한 자료를 마련하고자 하였다. 식약처 고시 성분 외에 항 노화 화장품의 원료 개발에 관한 연구동향을 살펴보고, 각각의 원료들의 항 노화 효과를 알아보며, 이를 통해 국, 내외에 등재 학술지에 게재되어진 논문을 중심으로 '고령화', '화장품', '안티에이징', '항 노화' 등의 연구논문을 토대로 자료를 종합하였다. 고령화 산업과 관련한 항 노화 화장품의 발전을 이끌기 위하여 식품의약품안전처에서 고시하고 있는 4종 원료 외에 피부를 강화시켜 노화를 방지하는데 효과가 있는 제품에 대한 연구 활동이 끊임없이 진행되고 있다. 기존의 식품의약품안전처장이 고시하고 있는 기능성 화장품 분야에서 단일 연구가 아닌 복합적으로 항 노화에 대한 연구가 과학적으로 뒷받침 될 수 있도록 다양한 기초 연구 활동이 이루어져야 할 것으로 사료되어 진다.

• 대한안전경영과학회지
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• 제18권3호
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• pp.109-116
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• 2016

The purpose of this study is to explore the research and development(R&D) programs for effectively response of population aging. We analyzed of aging-related R&D support status by National Science and Technology Information Services(NTIS) and reviewed of foreign aging-related R&D programs. It was found that the overall lack of support systems, the R&D support status for Korea's aging society is very low performance and the difference appears in the annual support status, etc. It is very important to enhance the effectiveness of R&D programs in order to effectively prepare for aging society. I suggested support measures of the R&D for aging society by survey research. The result of this study will help in planning of the R&D for aging society and contribute to increasing of welfare for the aged.