• Nutrition Research and Practice
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• v.8 no.2
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• pp.192-197
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• 2014

BACKGROUND/OBJECTIVES: The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. SUBJECTS/METHODS: This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n=1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011. RESULTS: There were three dietary patterns derived by cluster analysis in this study: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI ($kg/m^2$), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups. CONCLUSIONS: Considering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

• Journal of the Korean Society of Costume
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• v.52 no.1
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• pp.21-36
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• 2002

The Miaos have their own unique and luxurious culture traditional and modern formed as they have experienced repeated fusion into and resistance against the Han Race or the Chinese in their long and old history. Taijiang County of Guizhou Provice, in which whey have been living, is endowed with natural beauty. Thus their culture enjoys abundant and diverse contents of artificial and natural character. Naturally, their costume reflects cultural and natural features in abundance and variety. This dissertation aims to investigate the artistic character of Miaos' traditional costume as reflected in patterns for their embroidery. As for the artistic character of the patterns for embroidery, the following were found. To begin with, the space in the Miaos' embroidery is, unlike the measurable three-dimensional space found in Greek art, unmeasurable and fantastic with its beauty, majesty and peculiarity. It is as if immersed in limitless space, they were in communion with gods and universe. Another characteristic is the use of image construction beyond mere imitation. Their mode of image construction was realistic in that patterns as a whole reveal an abstract form or meaning but separately they portray visual representations of concrete thins in nature. Still another is that sense of motion conveyed by the basic curve line is full of life. It was the result of using light rhythm breaking stereotypic balance and symmetry. Finally, the colouring was abstract, and a strong contrast between black and white was gorgeous and fantastic.

• Journal of the Korean Home Economics Association
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• v.43 no.3 s.205
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• pp.131-145
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• 2005

The purpose of the study was to determine ae forms, patterns and structures of Huipils as traditional clothes in Guatemala and Mexico, and to cite possibilities of applying the findings of the study, acquired by comparing the differences of the two countries' Huipils, to textile or costume design. There are two types of Huipils. One is for everyday wear and another one is for special occasion. The latter is bigger in size, more colorful and is worn on top of the daily use Huipil. Huipils consist of 1 to 3 panels, and are usually made by weaving rectangular cloth which has 4 selvedges. There are various neckline such as - type, T type, 1 type, round type and square type. The types of the neckline depends on how many panels are used. The Mexican Huipils are worn usually over skirts, whereas the Huipils of Guatemalans are practically designed with white cotton that doesn't have any patterns so as to be easily put into skirts. Different from Mexicans' Huipils which mainly show big botanical patterns, the patterns of Guatemalans' Huipils combine animals, plants and abstract concepts display mixed aspects, and it seems to me that that expressed their emotions and dearest wishes.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.461-474
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• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.152-162
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• 2003

The study is aimed to find out the factors which have influence on customers' satisfaction from information and prompt them to repurchase, based on the patterns of information seeking which vary according to categories of traditional eating out processed food. 500 housewives living in megalopolis whose age ranges from 20s to 50s are targeted to the research, and the self-report questionnaires were used. and also the analysis on the frequency, t-test, and multiple regression were taken. The summarized conclusion is as following: First, in terms of the patterns of information seeking, consumers, in general, are found more likely to be internal seekers, who seek information based upon their past experience, rather than to be external seekers. Second, the comparison of satisfaction after purchase of the groups categorized by the patterns of information seeking shows that, in terms of traditional eating out processed food, on the contrary to other products, the satisfaction of internal seekers is higher than that of external seekers. Third, in both groups of internal seekers and external seekers, purchase assessment and the evaluation of efforts for information seeking are found to have influence on the intention to repurchase in terms of information seeking, but the influence of used information evaluation is partial.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.190-197
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• 2008

Weaving design which is to be designed based on the machine words threading and treading is characterized by its strong limitation of expression. The concept of design has been set based on the patterns on the wooden rice-cake mold which arechosen from many Korean traditional patterns since the expressions of patterns limited by the wooden rice-cake mold is easy to be grafted upon each other. Particularly, literal patterns and geometrical patterns contain religious desire and wishes that are generated from man's fear and wonder about Nature rather than from the pursuit of beauty which is general characteristics of patterns. Based on these images, the twill technique, especially threading of Sally Nielson's rosepath which is easy in formal expressions is used to design Korean style patterns into the weaving structure. It is hoped that this study will provide an opportunity to introduce Korean style patterns to the weavers of the world and that the weaving designs will actively be utilized in the Korean industries so that they can acquire high value-added assets and commercialize our superior culture, thus being of great help to developing our cultural industr.

• Archives of design research
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• v.19 no.1 s.63
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• pp.59-68
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• 2006

Scarf has played an important role not only as keeping warm of human body but also as accessory of clothes. These days with taking a growing interest of accessory, scarf had thrown off a subsidiary part and gradually had a leading place which guides the overall mode of fashion. Because scarf design of Korea does not get out of imitation step of foreign countries brands it is necessary to develop the scarf design which can show the cultural identity and originality of Korea in international society. Therefore in this study, I chose lotus flower patterns expressed on Buncheon pottery and Korean traditional patchwork cloth as the subject material of scarves design development, and my intention for this study is to develop scarves designs of Korean images by adding modern scenes. For that, first I researched lotus flower patterns expressed on Buncheon pottery and Korean traditional patchwork cloth. Among those materials, I selected to had been presented modern image. And by using computer design program of adobe illustrator 10.0 I designed the basic patterns of three types and developed the square scarves design and rectangle scarves design with those.

• Journal of Fashion Business
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• v.15 no.5
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• pp.1-14
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• 2011

This study analyzed the "research trends and the design processes" of the traditional patterns by examining the previous researches on the application of the traditional patterns. For this purpose, 96 studies which include master's and doctoral theses and research papers published in 8 Korean academic journals on Clothing from 2000 to 2010 were chosen. The findings of this study are as follows: First, when the previous researches on the application of the traditional patterns were classified according to their subject matter, they were classified into: research on clothing design, research on textile design, research on the design of cultural commodities, and research on mixed design. Second, the researches that were classified according to their subject matter were re-classified according to their year of publication. It was shown that the most active research was on the clothing design. The research on textile design, when compared with clothing design, alternated an increase and an decrease in every other year. Also, research on the design of cultural commodities were fewer than the research on clothing design or textile design although it is on the increase from 2008. Third, when classified according to the types of design, it was found that the designs based on a flora were most common. Fourth, in most cases, in the process of the designs, the designswere dispensed with the original form or were simplified. The choice of the tone of color, in most cases, were based on the concept selected by the designer. The most common method for the expression of the designs was based on the printing. Also, when it came to the presentation of the designs, the original work greatly outnumbered an imaginary work. Based on this study, it is hoped that there will be more active research on the application of the traditional designs which, in turn, can popularize the aesthetic beauty of Korea.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.405-413
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• 2010

With the increase in multi-cultural families, Korea is seeing a rapid increase in immigrated housewives, who are closely related to food culture. However, studies for the diet of multi-cultural families, which is most closely related to our lives have not been sufficiently researched. With this background, this study conducted research for immigrated women nationwide about food cultures to provide the possibility which Korean food culture would be developed harmoniously with various foreign food cultures. In this study, the immigrated women seemed to have adapted to Korean food culture quickly, but they showed differences according to some conditions like countries they are from and the time they have been in Korea. To achieve this, we need to conduct consistent and in depth studies for food cultures in multi-cultural families so that we can make healthy development in food culture, harmonious with traditional Korean culture.