• 한국콘텐츠학회논문지
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• 제16권9호
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• pp.612-627
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• 2016

본 연구는 오늘날 현대인의 일상에 하나의 문화현상으로 자리 잡은 스낵 컬처와 가성비 및 트렌드를 중시하는 소비패턴에 빠르게 대응하고 있는 패스트 패션에 관한 연구이다. 연구의 목적은 문화현상으로서의 스낵 컬처와 패스트 패션이 갖는 공통적인 속성을 파악하는데 있으며, 연구의 결과는 다음과 같다. 첫째, 스낵 컬처와 패스트 패션은 속도와 짧은 시간, 간편화로 대표되는 3S의 속성을 지닌다. 둘째, 스낵 컬처는 재미있고 다양한 콘텐츠로 사용자의 욕구에 집중하며, 패스트 패션은 다양한 디자인으로 소비자의 요구에 부응한다. 셋째, 스낵 컬처는 IT기술을 근간으로 패스트 패션은 업무와 조직, 유통 체계의 기술적 혁신을 기반으로 성장하였다. 넷째, 스낵 컬처는 개방과 공유를 통해 세계와 소통하며 하나의 맥락을 글로벌화 시키고, 패스트 패션은 매출확대와 규모의 성장을 통해 다국적 기업으로 글로벌화 되고 있다. 다섯째, 스낵 컬처는 다-대-다의 관계로 소통하는 속성을 기초로 소셜 캠페인을 통해 다중의 상호 작용을 극대화시켜 시너지효과를 발휘하며, 패스트 패션은 협업의 전략적 제휴를 통하여 시너지 효과를 창출하고 있다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.151-159
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• 2003

This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high$(1.51\;times\;per\;a\;day,\;459.8{\mu}l)$, 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.

• Food Quality and Culture
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• 제2권2호
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• pp.80-84
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• 2008

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographic characteristics, snacking patterns, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

• 디지털융복합연구
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• 제17권11호
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• pp.459-466
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• 2019

새로운 콘텐츠 소비경향의 하나로 스낵컬쳐라는 용어가 보편화되면서 다양한 관련 콘텐츠들이 대중들에게 소개되고 있는 최근의 상황이다. 본 연구는, 대표적 스낵컬쳐 콘텐츠라고 할 수 있는 웹툰의 파생콘텐츠라고 할 수 있는 웹툰 기반 스낵애니메이션에 대한 분석연구로, 영상에서 공간과 시간의 변화를 만들어줌으로서 보는 이에게 스토리의 이해를 돕는다는 측면에서 그 중요성이 큰, 장면전환 기법의 유형별 사용빈도를 알아보는 것을 연구의 주요 목적으로 한다. 이를 위해, 대표적 스낵애니메이션 플랫폼인 네이버의 플레이 웹툰에 탑재된 콘텐츠를 전수조사하여 각 유형별 장면전환 기법의 사용빈도를 산출한 후에 이를 바탕으로 분포도를 작성하여 샷의 구성적 관점에서 분석결과를 도출하고 고찰하는 일련의 과정을 통하여, 아직은 관련연구가 미흡한 스낵애니메이션 콘텐츠에 대한 또 하나의 기초자료를 제공할 수 있었다는 점에, 연구의 의의가 있다고 판단된다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• 한국식생활문화학회지
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• 제33권3호
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• 한국식생활문화학회지
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• 제30권6호
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• pp.797-803
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• 2015

Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. $TNF-{\alpha}$ level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.

• 한국식생활문화학회지
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• 제36권4호
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 한국식생활문화학회지
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• 제21권2호
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• pp.193-201
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• 2006

The purpose of this study was to examine the relationships of snack intake and ADHD (Attention Deficit Hyperactivity Disorder) among 284 children aged $4{\sim}7$ years. The degree of ADHD (Attention Deficit Hyperactivity Disorder) were assessed by both children's mother and their teachers using Behavior check list. The subjects who had a higher ADHD (Attention Deficit Hyperactivity Disorder) score ate more pizza, hamburger, chicken, processed milk, carbonated beverage. These results indicate ADHD (Attention Deficit Hyperactivity Disorder) were related positively for snack(pizza, hamburger, chicken, processed milk, carbonated beverage etc.) intake.

• 한국식생활문화학회지
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• 제25권4호
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• pp.366-377
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• 2010

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.