• 통상정보연구
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• 제14권4호
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• pp.5-25
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• 2012

본 연구의 목적은 우리나라의 고령친화산업의 대중국 진출 방안을 모색하기 위함이다. 이를 위해 우리나라의 고령친화산업 현황과 특성, 활성화 및 한계를 살펴보고, 중국의 고령친화산업 수요와 산업배경을 검토하였다. 그리고 이를 토대로 우리나라 고령친화산업이 중국에 진출하기 위한 구체적인 방안을 논의하였다. 그 결과 중국 고령친화 산업 진출 시장으로는 노인 의료기기 제품과 노인여가관련 관광산업, 그리고 연금보험이 대표적이었다. 이에 대한 우리나라 기업의 진출 전략으로는 중국의 사회의료보장 등의 제도 변화에 따른 접근과 고령친화 상품시장의 특성 파악이 선행되어야 한다는 것이다. 또한 중국 도 농지역의 큰 편차로 지역 특성을 고려하여 소득수준이 높은 대도시 경제발달 지역이 우선적으로 고려되어져야 한다는 전략들이 모색되었다.

• 대한인간공학회지
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• 제32권6호
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• pp.557-563
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• 2013

Objective: This study introduces user experience measurement and its application for senior friendly products. Background: Measuring user experience for senior friendly product is very important for its design, but the measurement is not easy. Method: This study was focused on case studies for user experience measurement and its application for senior friendly product. Mobile patient lift and four wheeled walker that assist the old's mobility were studied. User experience was measured through interview and observation method. Result: From measuring the user experience, some usability issues were identified for the products. A method to apply QFD(quality function deployment) in design process was proposed. A design prototype was also developed considering user experience. Conclusion: User experience measurement for senior friendly products is key process for user centered design. Application: The method and result of this study can be applied to user experience measurement and design of senior friendly product.

• 한국수산과학회지
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• 제54권3호
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• pp.251-260
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• 2021

As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).

• 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.

• 대한인간공학회지
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• 제31권2호
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• pp.389-396
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• 2012

Objective: The aim of this study is to design an auto showering system regarding bed type for old people or bedridden patients. Background: The rapid growth concerning the aging population leads to an increase in elderly bedridden patients living in senior care centers and hospitals where care givers have difficulty bathing older people with limited mobility. Method: In this study, a showering equipment for experiment was based on anthropometric and researching existing products. The nozzle position was optimized by showering tests and simulations using showering equipment. Results: The problems regarding the existing products were analyzed and the nozzle position was optimized through showering tests. The number, position, and spraying angle of the nozzle were optimized through showering simulations. The automatic showering system concerning bed type was designed by considering their results. Conclusion: When designing an automatic showering system, the most important design element involves determining the position of nozzle and angle of water injection and the number of nozzles. The system was developed by applying the results through user centered-research. Application: The user centered-research for developing products was applied directly in order to develop automatic baths, showering products etc. Furthermore, it was also available to be applied towards senior friendly products.

• 대한인간공학회지
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• 제30권5호
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• pp.629-636
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• 2011

Objective: The aim of this study is developing an elderly automatic showering system by optimizing nozzle position and angle of water injection on ergonomics approach. Background: The elderly living in nursing home or hospital were increased by an aging population. Helping the elderly on showering is so hard. In addition, the existing showering/bathing systems are not effective because shower pattern of the elderly and washed range of nozzle were not considered. Method: Firstly, basic specification were determined by anthropometric approach. Secondly, position of nozzle and angle of water injection were determined through observation of elderly behavior on showering. And, finally, they were optimized by washing test and showering simulation. Results: On showering importance of body parts were able to analysis through observation of elderly behavior. The position of nozzle and angle of water injection was able to optimize by showering simulation. The automatic showering system was developed by considering their results. Conclusion: The most important technology of developing a showering system is the determining position of nozzle and angle of water injection, number of nozzle. It was developed by applying its results through user centered-research. Application: The user centered-research of developing products was able to apply directly to develop automatic bath, showering products etc. Further more it was available to apply senior friendly products.

• 대한인간공학회지
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• 제30권2호
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• pp.357-363
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• 2011

Objective: The aim of this study is to set the design direction of the lift chair's tilting seat for development. Background: Great attention has been shown to the development of senior friendly product, because of increasing elderly population rapidly in Korea. Therefore, we need to study on sit-to-stand(STS) motion of elderly systematically for developing lift chair that is one of senior friendly products. Method: In this study, we analyzed joint moment(knee, hip) and muscle activity (Erector spinae, Rectus femoris, Vastus lateralis) on STS motion of elderly(female, 60~70: 7) and young people(female, 20~30: 7) using 3 dimension motion capture camera, force plate, wireless EMG. Results: The results of muscle activity showed a similar trend but the results of joint moment were a lot of differences between the young and the elderly. Conclusion: The results of knee joint moment suggest the angle(10~30deg)-adjustable seat that can be better than to find the optimal seat's angle. Application: The method and results of this study are expected to develop senior friendly product and verification as well as be available to various application.

• 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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• 제56권6호
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• pp.773-780
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• 2023

This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1^st, 2^nd, and the 3^rd stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.

• 대한의용생체공학회:의공학회지
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• 제36권5호
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• pp.235-239
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• 2015

The purpose of this study was to investigate the unstable plate system for the advanced balance ability. 7 male volunteers (age $33.7{\pm}1.2$ years, height $174.7{\pm}3.8cm$, weight $86.0{\pm}3.6kg$, BMI $28.2{\pm}2.0kg/m^2$) performed the partial squat motion on the shape of CAP type(${\cap}$) and BOWL type(${\cup}$) plate system. The range of motion (ROM) and muscle activation were acquired by the motion analysis system and the EMG system. Results of ROMs of the CAP type plate system were shown the widely range of the deviation in the ankle joint on the sagittal plane (sagittal plane - hip joint $10.7^{\circ}$ > $5.4^{\circ}$, knee joint $16.3^{\circ}$ > $6.4^{\circ}$, ankle joint $18.8^{\circ}$ > $6.3^{\circ}$ ; transverse plane - hip joint $3.5^{\circ}$ > $1.8^{\circ}$, knee joint $5.3^{\circ}$ > $3.4^{\circ}$, ankle joint $11.3^{\circ}$ > $5.3^{\circ}$ ; frontal plane - hip joint $0.9^{\circ}$ > $0.5^{\circ}$, knee joint $0.8^{\circ}$ > $0.6^{\circ}$, ankle joint $4.8^{\circ}$ > $3.7^{\circ}$). Muscle activation results of the CAP type plate system were indicated higher in major muscles for balance performance than the BOWL type plate system (vastus lateralis 0.90 > 0.62, peroneus longus 0.49 > 0.21, biceps femoris 0.38 > 0.14, gastrocnemius 0.11 > 0.05). These findings may indicate that the CAP type plate system would expect better effectiveness in perform the balance training. This paper is primary study for developing balance skills enhancement training device.