• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.231-243
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• 2013

This study intends to suggest basic data for the activation of rural activities in dietary life education, through a survey of adolescents on rural activities in dietary life education. It was found that 63.2% of subject students had the experience of rural activities; and that as many as 35.2% among the students who experienced rural activities participated in the activities 5 times or more. And the survey showed that rural activities were led most frequently by a teacher in charge (37.9%), and rather rarely by a nutrition teacher (15.4%) or an expert in dietary life education (7.7%). As for food ingredients that adolescents experienced during rural activities, they were composed of easily available good cookers that are common in the Korean diet, and, among them, vegetables were experienced most, followed by cereals and fruits. On the other hand, as for food ingredients preferred by adolescents, it was found that boy students preferred meat, while girl students preferred fruits. And as for improvements in dietary life, it was found that making efforts to have good dietary habits had the highest score, which shows that rural activities contributed to the improvement in adolescents' dietary life. Therefore, given the fact that rural activities go some way towards improving adolescents' dietary life, it is advisable that more opportunities for experiencing rural activities be provided to adolescents in the future so as to help them have good dietary habits.

• The Research Journal of the Costume Culture
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• v.22 no.4
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• pp.511-525
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• 2014

This study set out to investigate consumers' attitudes toward pro-environment, and their actual purchasing behavior. It aimed to empirically examine the effects of the consumers' attitudes toward pro-environmental products, the importance of the product attributes and the perceived value of the companies' environmental activities, on their purchasing behavior of eco-friendly fashion products, including their satisfaction, trust, and repurchase intention. The questionnaires were administered on 304 married women with previous experience of buying eco-friendly fashion products. The results were as follows. First, the consumers' behavioral patterns in terms of environmental concerns and the purchasing of eco-friendly household items were significantly positive in relation to the purchasing behaviors of eco-friendly fashion products. Second, the importance of eco-friendly attributes was significantly positive in relation to the purchasing behaviors of eco-friendly fashion products. Third, the perceived value of corporate environmental activity was not related to the purchasing behaviors of eco-friendly fashion products. Finally, the purchasing behavior of eco-friendly fashion products was significantly positive in relation to the satisfaction with eco-friendly fashion products as well as the trust and repurchase intention, and satisfaction and trust positively affected the repurchase intention. The implication of the research and direction for future study were discussed.

• The Research Journal of the Costume Culture
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• v.24 no.6
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• pp.825-838
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• 2016

The purpose of this study was to empirically examine the effects of salespeople's self-determination, shared value; and communication satisfaction on their job satisfaction, organizational commitment, and turnover intention in a fashion company. Questionnaires were administered to 475 salespeople who worked in fashion shop at the time of the study. The data was analyzed via factor analysis, correlation analysis, and a structural equation model. The results indicated that self-determination was extracted as autonomy, competence, and relatedness. Only the relatedness of self-determination factors was positively correlated with formal and informal communication satisfaction. In addition, recognizing hared value was positively correlated with formal and informal communication satisfaction; whereas, the practice of shared value was positively correlated with formal, but not informal communication satisfaction. Formal communication satisfaction was significantly correlated with job satisfaction and organizational commitment. Conversely, informal communication satisfaction was significantly correlated with job satisfaction, but was not related to organizational commitment. Finally, job satisfaction was significantly correlated with organizational commitment and negatively correlated with turnover intention. Moreover, organizational commitment was negatively correlated with turnover intention. The implications of this research for human resources management within fashion companies are discussed in the concluding section of this paper.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• Korean Journal of Human Ecology
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• v.18 no.3
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• pp.799-807
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• 2009

When analyzing make-up trends of figures shown in portraits of different eras in Chinese painting history, you can see that red color was used much. This can be because the red color is the most outstanding among all the colors and was most preferred by ancient people, as the color of the sun, the blood, and the sacredness. The women in the Tang Dynasty was especially using the red color much. Though Seongrihak (Neo-Confucianism) in Song Dynasty was the governing ideology, it had an influence even upon its aesthetics. Thus, during Song Dynasty, the beauty of logos appeared too. This phenomenon showed a conservative tendency even in make-up as well as in costume, thereby the concept of clear and elegant beauty was emphasized. The real figure in the Ming and Ching Dynasty, was so young and weak as a sample of a delicate woman that a woman who had feminine beauty was regarded as an ideal type. The feminine image had been gradually generalized from the literary works in the latter half of Ming Dynasty. However, the painters in the era still preferred the beauty of a healthy woman. That tendency probably had an influence even upon make-up culture that was shown in portrait. As an analysis result of make-up culture in Chinese portrait paintings, it reveals that ancient make-up trends much reflected the social and cultural phenomena of the periods.

• The Research Journal of the Costume Culture
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• v.22 no.3
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• pp.450-467
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• 2014

Modern society attaches great important to state of the technology, but, unconscious desire and subconscious are also discussed in an important value. In the social background of such madness is acting as an artistic inspirational to the many people. At such a time, fashion photographs also being used medium which speak for people's desire. Editorial fashion photographs with unusual stories or including experimental visual elements unlike fashion advertising have increasing. The subject of this study is the formative characteristics in recognition of madness from ancient times until now and find out new meaning of the unusual and informal form of editorial fashion photographs showed in Vogue Italia since 2000. The analysis data of this study, we used 36 photographs of editorial fashion photographs taken by Steven Meisel, Tim Walker and Miles Aldriege. The final process of analysis made in with agreement of 10 major people. We used photograph's basic visual elements as analysis to avoid arbitrary interpretations. The content of this study is drawing in editorial fashion photographs from the viewpoint of Michael Foucault's Madness theory, Deleuze and Felix Guattari's Madness as the aspects of desire. The madness images in the editorial fashion photographs were showed as Decadence, Blindness, Violence and Grotesque based on the analysis results from above. The formative characteristics of editorial fashion photographs enabled the awareness on the value and importance of madness in modern society. These editorial fashion photographs can be the source of our wider perspectives for changing recognition of madness.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.368-378
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• 2000

This study was conducted to assess dietary intake and quality obtained by 24-hour recall method between Korean-Chinese in Yanbian, China(Korean-Chinese) and Koreans in Kuri, Korea(Koreans). The subjects consisted of 730 Korean-Chinese and 696 Koreans. Mean daily energy intake of Korean-Chinese was 1,788kcal and that of Korean was 1,844kcal. Proportions of energy intake from carbohydrate, fat, and protein were 62.6: 16.9: 14.2 for Korean-Chinese and 65.4: 16.3: 14.4 for Koreans. Nutrient intake levels of Koreans were higher than those of Korean-chinese in most nutrients. Calcium and vitamin $B_2$ intakes as percent of Korean RDA were less than 60% in Korean-Chinese. Koreans consumed calcium and vitamin A in the level less than 80% of Korean RDA. Iron intake level of Korean females was less than 75% of Korean RDA. Korean-Chinese consumed 90.4% of food from plant origin, and Koreans consumed 82.5% of food from plant origin. Mean dietary diversity score(DDS) of Korean-Chinese, $3.00{\pm}0.39$, was significantly lower than that of Koreans, $3.73{\pm}0.76(p<0.05)$. Mean dietary variety score(DVS) of Korean-Chinese, 13.6, was significantly lower than that of Koreans, 20.1(p<0.001). According to these results, some adults in the both Korean-Chinese and Koreans did not consume enough nutrients, especially calcium and vitamin $B_2$ intake for Korean-Chinese and calcium and vitamin A intake for Koreans. Dietary qualities of Korean-Chinese subjects and Korean females were not adequate. In the future, further research to promote dietary quality of Koreans including Korean-Chinese must consider the results of this study.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• The Research Journal of the Costume Culture
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• v.18 no.2
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• pp.277-289
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• 2010

The objective of this study is to develop naturalistic knit designs inspired by Yann Arthus-Bertrand's works. For this purpose, we examined the present style of naturalism and history of naturalism though literature research, and then developed designs. The results are as follows: First, as scientific realism originated from a philosophical concept was adopted in literature and other genres, its meanings have been altered and comprehensively expanded according to the genres of which the term is being used. Naturalism of the modern times carries strong message of ecology and environmental protection. Second, the modern naturalism in fashion is manifested in expressing the image of nature and plasticity, instead of a mere use of the natural materials. As the aspects of ecology become more significant, elements of retro, recycle, or grunge are additionally integrated in fashion. Third, Naturalism expressed in knitwear is similar with that of other clothing in terms of color and textile, however, silhouette in knitwear is unique in its general naturalness and flowing effects. Embroidery, knitting of Jacquard and Intarsia, or crochet is used to express forms of objects from nature. Visual effects regardless of the contents of yarn, and pattern effects after knitting by using yarn, have influences on the material. Forth, the eight knit designs in expressing naturalism presented in this study took a motif from the works of Yann Arthus-Bertrand. They were created by rendering rhythm of the landscape with emphasis on brown color. Contour and surface touch were expressed through yarn and the structure of knit.