• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.6
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• pp.793-803
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• 1998

Since most clothing research has still centered around buying behavior, the importance of consumer behavior which exists outside the purchase context has been neglected. This orientation focusing solely on purchase-related processes is deficient as it cannot account for consumer behavior that is recreational or that occurs without a recognized consumption need. In this vein, clothing browsing behavior can be a significant variable that has effects on clothing purchase-related variables. So to speak, browsers do make purchases at times; delayed-action purchases, impulse purchases and browsers may provide other less informed people with product information. In this study, we used definition proposed by Bloch and Richins(1983), which defines non purchase shopping(browsing) as 1,he examination of merchandises of a store for recreational or informational purposes without a current intention to buy. The specific objectives of the study were to identify the dimensions of clothing non -purchase shopping and to determine the causal relationship among clothing involvement, non-purchase shopping, impulse buying, purchase quantity, opinion leadership. The questionnaire method was used and 366 questionnaires were analyzed. Results can be summarized as follows. First, the non-purchase shopping was divided into two dimensions such as recreational non-purchase shopping and informational non-purchase shopping Of the two dimensions, recreational dimension explained the greater part than informational one. Second, it was revealed that clothing involvement was strongly positively related to non-purchase shopping, which influenced considerably on impulse buying, purchase quantity, and opinion leadership. In other words, clothing non-purchase shopping behaivor is very significant concept of clothing product category and has considerable effects on clothing buying though it occurs independently of purchase, so it seems that much more concern will be needed on this concept.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.147-155
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• 2013

Higher bone mineral density (BMD) at a young age, calcium intake, and exercise are important for prevention of osteoporosis later in life. We examined familial effects of BMD between mothers and children and adolescents aged 8-19 in Cheonan, Korea and the relationships between BMD and lifestyle parameters, including: food and nutrient intake and exercise. For daughters and sons, significant differences in BMD were observed at the three bone sites (total femur, femur neck, and lumbar spine) according to age, gender, body mass index, exercise, and milk consumption, compared to the reference value for each classification category. Mean differences in children's BMD were observed according to maternal BMD. Energy and calcium intake were lower in both children and mothers in comparison to the estimated daily energy requirement; however, their protein intake was much greater than the daily recommended intake. After adjusting for age and gender and for mother's age, body mass index, and total calorie intake, results of the food frequency test showed an association of a higher intake of meat, meat products, milk and milk products with greater BMD of total femur, femur neck, and lumbar spine of children. In addition, exercise was positively associated with higher BMD. Regression analysis showed a positive association of BMD with age, male gender, exercise, and mother's BMD. In conclusion, after adjustment for environmental parameters, maternal BMD had a positive influence on BMD in daughters and sons. This finding suggests that parents need to check their BMD in order to determine whether their children are at increased risk of low BMD.

• The Research Journal of the Costume Culture
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• v.28 no.6
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• pp.719-737
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• 2020

Live-streaming commerce business is growing as the consumption of video content and Smartphone shopping increases. This study examines the following three aspects: whether para-social interaction influences perceived interactivity; whether seller trust affects satisfaction with the experience; whether relationships are controlled by a moderated mediator of self-image congruity. An online survey was conducted with 203 women aged 20-30 years. They were asked to respond to the survey after watching a beauty category live-streaming commerce broadcast. The results revealed that the para-social interaction had a significant effect on perceived interactivity, seller trust and satisfaction with the experience. The findings also indicated that the perceived interactivity and seller trust mediated the relationship between para-social interaction and satisfaction with the experience. Regarding the mediated moderation effect of self-image congruity, it was statistically significant between para-social interaction and perceived interactivity through seller trust. A higher level of consumer's self-image congruity influenced the greater effect of para-social interaction on live commerce experience. This study makes important theoretical contributions to the para-social interaction in mobile commerce industry by emphasizing the mediating role of perceived interactivity and seller trust. This is achieved by examining the moderating effects of self-congruity on satisfaction with the experience. The results also verify the seller's crucial role in live-streaming commerce market which leads to the consumers greater fulfillment.

• Fashion & Textile Research Journal
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• v.25 no.4
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• pp.449-459
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• 2023

This study focuses on online communities and the ritual conversations of users when participating in sharing activities. The study aims to understand the social and psychological phenomena that occur between users within the context of Erving Goffman's impression management theory. Case studies and a content analysis were conducted by collecting posts and comments related to fashion products in the sharing activities category on Naver Cafe "Family Sale." On the one hand, the study identified various disposition motives among givers, including a desire for recognition, self-expression, activation of the community, emotional sympathy, goodwill, play, and simple disposition. On the other hand, receivers' purchase motives included the need for a product, reciprocation based on a sense of belonging, play, gift-giving, and simple response. Analyzing the posts of givers and the comments of receivers of fashion products using impression management strategies and dramaturgical analysis, the study interpreted users' impression management and revealed propensities in fashion consumption: fashionability, conspicuousness, value orientation, and economic feasibility. Through ritual conversations, users managed to attain emotional stability on an individual level, while they reinforced collective bonds on a social level. They fulfilled their roles with their own narratives to achieve personal and collective goals in a non-face-to-face situations and non-monetary transactions. This study is significant in that it examines normative communication in an online community and user relationships to understand a recent phenomenon in the fashion industry.

• Asia Marketing Journal
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• v.17 no.3
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• pp.1-31
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• 2015

The present research examined the interesting but less attended effects of pride- and surprise-tagged money on consumers' spending decisions. Focusing on the unexpected money received in their daily life, we explored recipient's judgments and responses toward pride-tagged money versus surprise-tagged, and identified differences in types of recipient's consumption and spending behaviors between the pride- tagged money and the surprise-tagged money. Consumers tend to use the money associated with pride (vs. surprise) to reward their invested effort; as a result, they were more likely to buy a personal gift. Moreover, in the context of self-gift, consumers with pride-tagged money have showed a bigger positive difference between the intent to buy individual self-expressive products and the intent to buy social self-expressive products than those with surprise-tagged money. And the receipt of pride-tagged money activates motivation to express one's individual self. Consumers who have received a sum of extra money tend to add the money into the current spendable income account and broaden the array of product category. And consumers with high arousal level of surprise triggered by receiving a sum of unpredictable money because of good luck show a smaller difference between the intent to buy individual self-expressive product and the intent to buy social self-expressive product than those with low level arousal in pride. Therefore, marketers should advertise their products in the respects of individual self-expression when their customers have pride-tagged money, and should advertise their products in the respects of social self-identity when they have surprise-tagged money by winning a large sum of unpredicted money like lottery winning.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.29 no.6
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• pp.327-340
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• 2017

This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2016. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of flow, heat and mass transfer, the reduction of pollutant exhaust gas, cooling and heating, the renewable energy system and the flow around buildings. CFD schemes were used more for all research areas. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results of the long-term performance variation of the plate-type enthalpy exchange element made of paper, design optimization of an extruded-type cooling structure for reducing the weight of LED street lights, and hot plate welding of thermoplastic elastomer packing. In the area of pool boiling and condensing, the heat transfer characteristics of a finned-tube heat exchanger in a PCM (phase change material) thermal energy storage system, influence of flow boiling heat transfer on fouling phenomenon in nanofluids, and PCM at the simultaneous charging and discharging condition were studied. In the area of industrial heat exchangers, one-dimensional flow network model and porous-media model, and R245fa in a plate-shell heat exchanger were studied. (3) Various studies were published in the categories of refrigeration cycle, alternative refrigeration/energy system, system control. In the refrigeration cycle category, subjects include mobile cold storage heat exchanger, compressor reliability, indirect refrigeration system with $CO_2$ as secondary fluid, heat pump for fuel-cell vehicle, heat recovery from hybrid drier and heat exchangers with two-port and flat tubes. In the alternative refrigeration/energy system category, subjects include membrane module for dehumidification refrigeration, desiccant-assisted low-temperature drying, regenerative evaporative cooler and ejector-assisted multi-stage evaporation. In the system control category, subjects include multi-refrigeration system control, emergency cooling of data center and variable-speed compressor control. (4) In building mechanical system research fields, fifteenth studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, renewable energies, etc. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which could be help for improving the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the analyses of indoor thermal environments controlled by portable cooler, the effects of outdoor wind pressure in airflow at high-rise buildings, window air tightness related to the filling piece shapes, stack effect in core type's office building and the development of a movable drawer-type light shelf with adjustable depth of the reflector. The subjects of building energy were worked on the energy consumption analysis in office building, the prediction of exit air temperature of horizontal geothermal heat exchanger, LS-SVM based modeling of hot water supply load for district heating system, the energy saving effect of ERV system using night purge control method and the effect of strengthened insulation level to the building heating and cooling load.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.84-91
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• 2008

In this study, Kimchi, soup and stew samples were collected from May to June, 2007, in the Jeonju area, and their salinity levels were analyzed. In addition, housewives were surveyed via questionnaire to assess food behaviors and consumption patterns. The average salinity of the Kimchi samples was $2.0{\pm}0.5%$. The average salinity of the soup/stew samples was $1.0{\pm}0.3%$ in the broth portion and $0.8{\pm}0.3%$ in the homogenized mixture of both broth and solids. The average salinity of all types of soup was $0.9{\pm}0.3%$, and that for stews was $1.1{\pm}0.3%;$ the average salinity of the stew was significantly higher than that of the soup (p<0.001). Beanpaste soup had a significantly higher average salinity $(1.0{\pm}0.3%)$ than clear soup $(0.8{\pm}0.3%)$ (p<0.05). The Food behavior scores of the respondents, with regard to sodium intake and salty taste preference, showed significant positive correlations to the salinity of the soup and stew samples (p<0.01). The consumption patterns of the Kimchi and soup/stews were also analyzed to determine whether there was a relationship to the saltiness of the food samples. The respondents were divided into two groups for each food category: Kimchi groups of below 2.0% salinity and above 2.1% salinity, soup/stew groups of below 0.8% salinity and above 0.9% salinity. The below 0.8% salinity soup/stew group used salt or soy sauce in meals significantly less frequently (p<0.01) than the above 0.9% salinity group. The lower salinity Kimchi and soup/stew groups gave significantly higher scores regarding answers that their Kimchi was 'bland' (p<0.05). The types of frequently consumed Kimchi were determined as Korean cabbage, Welsh, wild greens, radish, KKak Du Ki, and Yol Mu Kimchi. When compared to the above 2.1% salinity Kimchi group, the below 2.0% salinity Kimchi group gave higher scores regarding answers that they consumed 'more than half the broth in the bowel' and also gave significantly higher (p<0.01) scores in answering that they consumed only the solid ingredients, leaving the broth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Journal of Climate Change Research
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• v.5 no.1
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• pp.83-94
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• 2014

Gangnam-gu, where the survey of residents' consciousness has been made in this study, is the district shows the highest rate of the energy consumption and greenhouse gas emission per unit area except some industrial districts such as Gwangyang, Ulsan, and Pohang. The greenhouse gas emission amount of Gangnam-gu is 4,863,765 $tCO_2$ which accounts for 10 % of the total discharging amount of Seoul, 50,330,356 $tCO_2$, which is ranked the top greenhouse gas emission rate in the commercial category and the 2nd place in the household category. The average recognition rate for the 5 subjects of the global warming phenomenons has indicated to be 83.58%. A survey questioning about the main agent to reduce the greenhouse gas, in all age groups except 20s have replied that it should be done by themselves, the residents of Gangnam-gu. For the question of the role of local government to respond to the climate change, the necessity of establishing infrastructure which is suitable for walking and biking. For the other question about the educational facilities to cope with the climate change, many answered the relevant education should be processed from the middle and high schools. For the practical activities in daily life to respond to the climate change, many replies have shown that the energy and resource conservation has been practiced pretty well broadly, but the ecomileage (former carbon mileage) has not been practiced well. Also, many replies have pointed that there were no benefits or rewards for the people who practiced the eco-mileage in their daily lives, which indicates that a kind of incentive is necessary for the efforts to respond to the climate change from the local government to execute the policy substantially and effectively. This study has the purpose to search the political countermeasures to improve the potentiality to reduce the green house gas emission rate through the residents conscious survey about climate change and the political solution by the local government to improve the certain items which showed the lower awareness rate.