• 한국축산식품학회지
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• 제36권4호
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• pp.435-444
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• 2016

This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef containing elevated oleic acid increases, or at the least has no negative effects on the concentration of HDL cholesterol. The amount of fat in published ground beef intervention trials greatly exceeds the amount of fat in equivalent portions of beef from U.S. domestic or Korean Hanwoo cattle. Thus, we conclude 1) Beef cattle should be raised under production conditions that increase the concentration of oleic acid in their edible tissues (i.e., by grain feeding over extended periods of time); and 2) The amount of fat consumed in a typical portion of beef will not increase risk factors for cardiovascular disease.

• 융합정보논문지
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• 제7권3호
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• pp.37-46
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• 2017

본 연구는 소방공무원들의 구취자각 유무를 파악하고 구취에 관련된 요인을 알아보기 위하여 대전지역 소방공무원 241명을 대상으로 설문조사를 실시한 결과 다음과 같은 결과를 얻었다. 첫째, 흡연량과 음주량이 높은 경우 구취를 더 자각하고 있었고 전신질환을 가진 경우 구취를 모두 자각하고 있었으며 스트레스가 심할수록 구취를 더 자각하고 있었다. 둘째, 잇솔질 3회 집단, 잇솔질 시간 1~2분 집단, 혀닦기를 안하는 집단, 구강보건교육경험 없는 집단이 구취를 가장 높게 자각하고 있었다. 셋째, 설태량이 '많음', 음식이 '잘낌', 건조감을 '느낌' 집단에서 다른 집단들에 비해 구취를 더 자각하고 있었다. 넷째, 구취자각 유무에 관련된 요인을 확인한 결과 연령, 설태량, 건조감이 구취 자각 유무에 영향을 미치는 것으로 나타났다. 따라서 한국 소방공무원의 구취자각 유무 실태와 관련요인에 대해 파악할 수 있었고 소방공무원들의 구취예방과 구강증상을 해결하기 위한 프로그램의 개발과 올바른 구강건강관리를 위한 교육의 필요성이 강조되었다.

• 인지과학
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• 제16권3호
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• pp.175-188
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• 2005

최근의 연구에서 Li, Brenner, Cornelissen과 Kim (2002)은 추적 눈 운동 동안의 2차원 모양지각이 망막에 형성된 이미지 내용을 그대로 반영한다는 것을 보여 주었는데, 이러한 연구는 2차원 모양판단에 있어서 망막 외 정보가 전혀 고려되지 않았음을 시사한다. 이와 같은 실험실 연구와 달리, 실제 생활에서 2차원 모양지각의 왜곡은 대부분의 경우에 발생하지 않는데, 가능한 한 가지 이유는 실험실 연구에서 사용된 자극의 경우에 참조대상이 존재하지 않는데 비하여, 실제 생환에서는 다양한 참조대상이 목표대상의 주변에 존재하기 때문이다. 목표대상과 참조대상의 상대적인 위치관계는 추적 눈 운동 동안에 망막에서도 그대로 유지되는데 시각체계가 이러한 안정적인 관계를 목표대상의 모양을 지각할 때에 이용할 가능성이 있다. 본 연구에서는 다양한 참조대상을 이용하여 이러한 가능성을 검증하였다. 흥미롭게도, 추적 눈 운동 동안에 참조대상이 목표대상 주위에 존재할 때에도 모양지각 왜곡이 관찰되었는데, 왜곡의 양은 참조대상이 존재하지 않을 때에 비하여 감소하였다. 참조대상의 효과는 참조대상과 목표대상의 거리에 비례하였다. 이러한 실험결과는 추적 눈 운동 동안의 2차원 모양지각에 참조대상 정보가 이용되지만, 참조대상에 대한 정보만으로는 실제생활에서의 안정적인 모양지각을 설명할 수 없음을 시사한다.

• 대한영양사협회학술지
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• 제19권1호
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• pp.25-33
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• 2013

We examined the perception of volume in college students with a normal weight versus those students with obesity. College students were divided into a normal weight group (<23 body mass index, n=121) and an obese group (${\geq}23$ body mass index, n=110), The perception of volume was measured under different beverage colors (colorless, black, yellow, and blue) and cup colors (colorless, black, yellow, and blue) containing the same amount of liquid (150 ml). We found that the normal weight group perceived significantly more liquid in a cup with a blue beverage versus a colorless one. The obese group perceived significantly more liquid in a cup with a yellow or blue beverage versus a colorless one. In terms of cup color, the normal weight group perceived significantly more liquid in a black color cup compared to a blue color cup. However, there were no differences in perceived volume according to the color of cup among the obese group. There were no significant differences in the perceived volume between the normal and obese group under all conditions tested. In conclusion, beverage and cup color effects volume perception in normal weight students, while only beverage color effects volume perception in obese students. Therefore, controlling, the color of beverages and cups may help to control the consumption of drinks.

• 동아시아식생활학회지
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• 제25권3호
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• pp.539-547
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• 2015

This study investigated elementary school students' perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects' mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was $19.4kg/m^2$. All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.

• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 복식문화연구
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• 제3권2호
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• pp.409-424
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• 1995

This study intends to investigate the actual state and problems of Outlet, and the research consumer's perception of Outlet. It affords a effective way to get rid of inventories for manufacture and to economize and rational buying for consumer. Ultimately trying to find a effective managing method of Outlet for both manufacturers and consumers. The result about research the actual sate of Outlet, there are affluent assortment, generous amount of merchandise and high discount rate in Kuro-dong Outlet stores, but stores' location is scattered that makes shopping environment inconvenient. It is not good condition of assortment, quantity and freshness of merchandise in Mungung-dong Outlet stores, but close proximity between stores and fancy shopping place make convenient shopping possible. Multi-discount stores dilute the fundumental of Qutlet with poor quantity and assortment of merchandise make man choices possible for consumer, but discount rate is lower for high management cost. The result about research the consumer's perception of Outlet shows that consumer have enough interest in Outlet, and intention to continue shopping in Outlet. Therefore we can expect continuous growth of Outlet. Also consumer is satisfied with price and quality of merchandise, but they are not satisfied with assortment of merchandise, expecially poorness in sizes.

• 한국식품영양학회지
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• 제33권4호
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• pp.406-418
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• 2020

This study aimed to investigate the dietary guidelines from the dietitians and parents' perceptions in kindergarten. The survey was carried out by 39 dietitians and 320 parents in kindergarten of Sejong city from April 18 to May 14, 2019. Approximately, 48.6% of dietitians responded that the amount of food provided was adjusted according to the age and weight of the infant. Both dietitians and parents responded the most to 'to build the right eating habits' as the reason for dietary guidance. As a guiding method for infants who sneaked unpleasant food, 62.9% of dietitians responded 'teach them about the wrong behavior on the spot', and 63.7% of parents stated 'talk about wrong behavior later'. The necessity of linking the dietary guidance between kindergarten and the family was recognized by dietitians and parents. The most important content for the linkage of the dietary guidance was 'correct eating manners and attitude'. The biggest problem in the dietitian's dietary guidance was the guidance on an unbalanced diet. Our results indicated differences in the dietary guidance contents of dietitians' and parents' perception of importance. Apparently, it is considered essential to link kindergarten with the family to provide correct and effective guidance for children.

• 한국실내디자인학회논문집
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• 제18권5호
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• pp.128-136
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• 2009

This study analyzed and defines the property of visual perception throughout the revision of the observation time of the original space and the rotating space. The conclusions of this study are as fellows: First, based on the existing theory and experiment, the study obtained the basis which decides the sector data originating fixation-gaze after staring the specific sector over 300ms time. It will become the turning point hereafter for our research to fix the time in this way. Second, in analyzing the minute data, the study built a revision method of the observation time by analyzing the meanings and the reasons of the revision of the original data. Third, according to the difference of revision quantity, female testee have more increases in the amount of data than male testee from the original screen. On the other hand, the opposite tendency appears from the previous data. This shows there is a difference in the observation properly by sex. Last, we could grasp Information about the property of the observation time throughout eyeball fixations, and the revision and analysis of the 'controlled observation data'. These data can be used in design element arrangement of interior space, hereafter.

• 한국생활과학회지
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• 제13권6호
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• pp.1055-1062
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• 2004

The food bank program is one of the social welfare programs that collects surplus food and grocery products from food service and manufacturing industries, and then distributes them to those in need. The objective of this study was to investigate the food donors' perception of the program and the current status of food donation, and make a few suggestions to improve the program. A total of 200 respondents from 84 restaurants, 40 buffet restaurants, 40 bakeries, and 36 contract food service management companies participated in this study. The average amount of surplus food was 5.39 kg/day, and its 51.4% was being done away with. One of the donation benefits that most respondents expected was public relations for themselves as a program participant. The respondents' main information sources about the program were newspapers, magazines, and TV. Needs assessments regarding the program information showed that the respondents needed information about formalities, process, and donation benefits. One of the major setbacks in improving the program was insufficient information on it.