• 한국주거학회논문집
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• 제19권3호
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• pp.39-48
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• 2008

The purpose of this study was to investigate the attitude of the middle and old age about the elderly housing and the planning elements according to the types of silver town. For this study, a pre-interview and a survey method were used for data collection. A questionnaire survey of 372 women over 45 years old was carried out. Among the data, 321 cases were analyzed by SPSS for Windows V12.0. The major findings were as follows: 1) Regarding the elderly housing, While the couple cohabitation type preferred the existing housing and the general housing, the single habitation type preferred the apartment and silver town. Some people wanted silver town occupancy due to the decrease of children support burden, the other did not want it due to economical burden and the absence of homelike affection. When they move into silver town, they wanted to take money, clothes, and photo album. 2) In silver town development, while the couple cohabitation type preferred the apartment, independent house, the single type preferred the apartment, housing complex and group-home. The unit housing sizes of them were around 82.6 and 49.6 square meters respectively. In the space composition of unit housing, while the couple cohabitation type preferred bath room, kitchen, living room and two of bed room, the single type preferred one of bed room and bath room at least. On the other hand, this study found out that it was possible to plan the space for eating and washing as the common space. 3) According to single or couple, and ages, there were significant differences in preferred spatial planning elements, which needs to be reflected in the silver town development. These results can provide improvement guidelines for the development of the silver town with the differentiation of design factors for the silver town planners.

• Nutrition Research and Practice
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• 제9권3호
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• pp.296-303
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• 2015

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, ${\chi}^2-test$ and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.

• 한국학교보건학회지
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• 제10권2호
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• pp.193-211
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• 1997

The study was designed to gain necessary basic data in order to grasp the health knowledge, attitude, and practice level of students and teachers of elementary, middle and high schools. This study was conducted through interviews of 3,400 students and 1,022 teachers attending 14 different schools large, middle and small cities and rural towns during a period of nine months (from Oct. 2 1995 to Jun. 30 1996). By the results of this study, the recommendations can be summarized as follows: 1. A school health development committee should be established of 10 members: school health related teachers (physical trainers, nurses, and teachers in charge of health), parents, persons related to health administration, local medical doctors, and student reprensentatives in order to support and immplement school health development plans. 2. Like advanced countries, a health class of 2~4 hours should beplaced in middle and high schools. A nurse majoring in health from a university should be the teacher. 3. A curriculum of health should contain the following: education on health, sex, alcohol, tabacco, the misuse of the drugs, the structure and function of human body, the growth of the body, mental health, safety and emergency care, the prevention of disease, proper eating habits and nutrition, daily health life, family health education, society health, community health, environmental pollution and individual responsibility. 4. Create a school health promotion center, with a nurse's office, and a sports center which has health machines (bars, aerobics, training, twist machine, belt massage, running machine, bench press, chest waist, hack hip extension machine) as well as a physical strength measuring machine (muscular strength, alertness, flexibility, endurance, lung functions and so on), so that the teaching staff and students can use them and train their bodies. 5. Through a refresher education program, urge teachers to understand school health promotion services. 6. Regulate a standard and establish a system of monitoring the physical enviroment of the school (the height of desks and chairs, illumination facilities, ventilation facilities, safe drinking water). 7. Create a check list of health to evaluate improvement.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2010년도 춘계학술발표논문집 2부
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• pp.906-909
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• 2010

본 연구는 대학생의 성격유형에 따른 섭식태도 및 비만스트레스를 알아보기 위해 2009년 11월 2일~11월 19일까지 대전지역 일개대학 대학생을 대상으로 설문지를 배포하여 총 285부의 유효부수를 조사에 활용하였다. 각 문항에 대한 빈도분석과 백분율, 교차분석을 이용하였고, 집단간 차이에 대한 유의성 검증을 위해 카이제곱과 로지스틱 분석을 실시하였다. 본 연구의 주요결과는 대학생의 성격유형(A형,B형)에 따른 섭식태도는 카이제곱 분석을 한 결과 조사대상자의 일반적 특성 통계적으로 유의하지 않아서, 성격유형에 따른 섭식태도의 차이를 나타내지 않았다. 대학생의 성격유형(A형,B형)에 따른 비만 관련 스트레스는 카이제곱 분석을 한 결과 조대상자의 일반적 특성 통계적으로 유의하지 않아서, 성격유형에 따른 비만스트레스는 차이를 나타내지 않았으며, 섭식태도와 비만스트레스에 영향을 미치는 요인을 로지스틱 분석한 결과 각각에 성격유형에 따른 차이를 나타내지 않았다. 본 논문은 대학생의 성격유형에 따른 섭식태도, 비만스트레스에 차이가 있을 것으로 예상하였으나, 연구결과 별다른 차이를 보이지 않아 섭식태도, 비만스트레스는 성격유형과 무관한 것으로 나타났다. 이상의 결과에서 볼 때 대학생의 성격유형과 섭식태도, 비만스트레스는 무관한 것으로 판단되어 진다. 선천적인 성격유형과 비만과의 관계에 대한 다각적인 선행연구가 전무한 실정이므로 앞으로 보다 많은 연구를 통해 비만관련 영양 교육 및 보건교육, 나아가 비만 관련 치료 시 성격유형에 대한 고려가 이루어지기를 기대한다.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.782-794
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• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.365-375
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• 2012

The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.

• 디지털융복합연구
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• 제15권1호
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• pp.151-162
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• 2017

본 연구의 목적은 체면민감성이 관광관련전공 학생들의 전공선택과 구직효능감에 미치는 영향을 분석하는 것이다. 이에 서울에 위치한 2년제 대학교에 재학중인 관광관련전공 학생 315명을 대상으로 실시한 설문을 다중회귀분석을 통해 분석하였다. 분석의 결과 독립변수인 체면민감성의 자괴의식성 요인이 종속변수인 전공선택 요인에 대해서는 영향을 미치지 않는 것으로 나타났으며, 전공선택을 독립변수로 구성한 연구에서는 학문의 전문성 개인적 경험의 요인이 구직효능감에 대해서는 영향을 미치지 않는 것으로 나타났다. 또한 독립변수 체면민감성의 자괴의식성 타인의식성 요인이 통계적 유의수준(p.<.05)에서 구직효능감에 영향을 미치지 않는 것으로 나타났다. 따라서 관광산업에 긍정적인 태도함양과 지도가 졸업 후의 진로설계와 진로성숙 수준을 높이는데 좋은 영향을 미칠 것으로 기대할 수 있다.

• 동아시아식생활학회지
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• 제22권4호
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.546-553
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• 1999

This study was undertaken to develop and evaluate a nutrition education program with internet for students. A survey was conducted to find out needs for nutrition education program with 430 college or high school student in October, 1997. Eighty four point eight percent of female and 36.0% of male students had a plan to reduce their weight in a near future. Forty four point four percent of subjects obtained information about weight control from mass media, 28.6% of subjects obtained from their neighbor's recommendation. The information wanted to know were high-calorie foods, answered by 42.1% of females, and calorie expenditure of exercise, answered by 31.9% of males. The obese group showed higher preferrence to sweet foods, salty foods, hot foods, convenience foods, processed foods, animal foods, fried and oily foods, and eating-out than normal group(p<0.05). The obese group also showed a tendency of bad food habits, low intake of seaweeds, high intakes of animal fat, cholesterol-rich foods and salty foods. Amount of food intakes was inappropriate in obese group. An internet program for nutrition education was developed using the results of the survey and juvenile nutrition programs. The program consisted of 6 steps ; step 1 was to check one's physical status, step 2 was explanation about good food habits, step 3 was about food management, step 4 was methods of exercise for health, step 5 included how to maintain ideal weight, and step 6 was related-internet site. Pre-education test and post-education test was conducted to evaluate the nutrition education through internet. The score of nutrition knowledge increased from $74.2{\pm}7.4$ to $77.2{\pm}9.6.$ The score of food attitude did not change. The subjects wanted more information about nutrition from internet. Therefore, internet program of nutrition education with specific and interesting topics should be developed more.

• 한국식생활문화학회지
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• 제8권2호
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• pp.117-123
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• 1993

Food is an expression of social identity. The food we eat identifies us as members of a social group, distinguishes us from other groups, and binds us together through a process of self-categorization and social identification. This research extends the theory of collectivism versus individualism as basic dimensions of culture and personality to research on food and identity. We tested 2 hypotheses among 402 university students in Korea and the U.S. 1) Americans assume relatively individualistic orientation while Koreans relatively collectivistic in orientation. 2) Koreans and Americans differ in their orientation toward food, with Americans assuming an individualistic orientation and Koreans assuming a collectivistic approach. The level of collectivism versus individualism was measured by using Hui's INCOL Scale. We initially hypothesized that the Americans would be strongly individualistic and Koreans strongly collectivistic, however our results did not prove this. The two groups showed collectivistic social identity with the Americans being a bit more collectivistic, so little support was found. In order to test the second hypothesis, we devised a new set of questions based on a idea by Hui and Fischer. It was found that this hypothesis was strongly supported. In conclusion, it is difficult to find overall differences in collectivism versus individualism between the two groups. But in the area of attitude toward food, we found clear differences. For Koreans, food is an expression of collectivistic identity, whereas Americans assume a more individualistic approach.