• Food Science and Industry
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• v.42 no.3
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• pp.28-34
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• 2009

• The Korean Journal of Food & Health Convergence
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• v.8 no.2
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• pp.15-27
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• 2022

This study aims to analyze the relative importance of bone age and chronological age in physique according to gender and to identify the relative importance of bone age, chronological age, and physique in physical fitness and motor coordination according to gender in order to alleviate the imbalance between physique and physical fitness in children. A total of 666 children(346 males, 320 females) between the ages of 11-14 were enrolled as subjects, and the skeletal maturation The skeletal maturation were measured by taking hand-wrist. Physical fitness were measured through a total of 4 components: muscular strength. The results of this study. First, physique variables for both males and females aged 11-14 were found to be more significant predictors of bone age than chronological age. Second, for physical fitness in males, in the order of %fat, body water, waist-hip ratio, weight, fat-free mass, and chronological age were more significant predictor variables; and in females, in the order of %fat, fat-free mass, height, chronological age, weight, bone age, fat mass, and body water were more significant predictor variables. For bone age and chronological age in physical fitness, bone age in males and chronological age in females found to be the more representative variables respectively.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3477-3480
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• 2013

• Journal of Climate Change Research
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• v.6 no.3
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• pp.167-173
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• 2015

The purpose of study is to identify trophic pathways from organic matter to macroinvertebrates in terms of the consumer and to characterize the food webs in an intermittent stream system of the Echi River in Japan. The ${\delta}^{13}C$ values of macroinvertebrates and their potential food sources indicated the scraper (Psephenoides spp., Ecdyonurus levis) and collector-gatherer (Ephemera strigata, Paraleptonphlebia chocolata) feed on periphyton and POM (particulate organic matter) in situ. Davidius lunatus, and Hexatoma spp., which were identified as predators, may feed upon Ephemera strigata and Stenelmis larvae, respectively. At station characterized by seepage water, the ${\delta}^{15}N$ values of Ecdyonurus levis, Lymnaea auricularia, and Rhyacophila nigrocephala larva probably showed relatively lower values according to its diets. Even in homogenous species, the trophic pathways of macroinvertebrates in situ exhibited considerable variation; this reflected the trophic pathways from organic matter to the consumer depending on habitat characteristics in stream.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.29-41
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• 2009

This study analyzed the differences of tableware and garnish decoration in color and material by conducting a content analysis of 1,357 pictures from food-styling magazines and a survey of 84 restaurants in Seoul. The data used for the study were collected from Cookand and Best Home Magazine and the survey results of the restaurants. Results of the study were as follows: First, both food coordinators and upscale restaurants preferred porcelain while low-priced restaurants tended to use plastic as materials. Second, the preferred color of tableware was white as it is believed to represent the image of neatness and purity. Therefore, food coordinators prepared food in magazines for food-styling and upscale restaurants using white porcelain tableware, and low-priced restaurants also did using white plastic tableware. Finally, the preferred color of garnish decoration was green. Most professional food coordinators tended to use red and green colors to emphasize the combination of complement colors, and some expensive restaurants used five garnish decoration colors.

• Korean Journal of Health Education and Promotion
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• v.30 no.4
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• pp.57-67
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• 2013

Objectives: The purpose of this study was to explore coordination strategy through reviewing policies, action plans and acts related to diet, nutrition and obesity from many sectors in Korea, and to develop a possible multi-sectoral approach. Methods: Literature reviews and empirical findings for ongoing international and domestic policies/programs on diet, nutrition and obesity in Korea. Results: Central and local governments have various policies/programs and related acts to improve nutrition and to reduce obesity. Meanwhile, those governments' activities are frequently criticized to be more coordinated in order to achieve their aims. Activities on nutrition and obesity prevention have interdepartmental characteristics but are scattered through six Ministries (including the Ministry of Health and Welfare, Ministry of Education, Ministry of Agriculture, Ministry of Employment and Labor, Ministry of Culture and Sports, and Ministry of Food/Drug Safety) and 27 Acts such as 'Nutrition Management Act', 'Health Promotion Act', 'Diet Education Support Act'. As a result, a number of areas, especially dietary guidance, nationwide surveys, education programs seem to overlap. Conclusions: Inter-ministerial coordination mechanism should be established to enforce multi-sectoral engagement and cooperation in implementing policies/programs on nutrition and obesity prevention. Furthermore, functions of the Ministries should be reorganized and coordinated in reference to other countries' experiences.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.6
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• pp.171-181
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• 2014

CSV(Creating Shared Value) model was proposed by Porter and Kramer (2011) to address relationship between businesses and society. Namely, it means that CSV deals with business value and social problem solving simultaneously. In this paper, the notion of CSV was applied to the food enterprise, and the cases of CSV with farming area were discovered. Especially, this paper proposed the framework for analyzing CSV activity based on the three-level of CSV suggested by Porter and Kramer (2011) and strategic options for vertical coordination proposed by Peterson et al. (2001). As a result of case analysis applying the proposed framework in this study, three types of CSV activity were discovered: Local food type, downstream support type, and joint corporate establish type. Local food type creates CSV based on momentary purchase or specification contract as strategic options for vertical coordination. Downstream support type creates CSV mainly based on relation-based alliance as a strategic option for vertical coordination. Lastly, joint corporate establish type creates CSV based on equity-based alliance as a strategic option for vertical coordination. This paper contributed to the CSV literatures for discovering cases of CSV with farming area and categorizing discovered cases applying proposed framework.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.532-543
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• 2004

The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.115-125
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• 2012

This study was conducted to investigate the effects of food consumption monitoring using a camera-phone in a weight control program. Twenty-six female college students (>30% body fat) were randomly assigned to the camera-phone and diary (CD) group or diary (D) only group. During the 8-week weight control program, the CD group controlled their food consumption using a camera-phone, in which they took a food picture and uploaded it to the homepage. However, the D group used only a diary to record their food intake. The mean energy intake of the CD group during the program was 1451.9 kcal while that of the D group was 1524.3 kcal. The total energy intakes of both groups significantly decreased during the program. The CD group lost 5.2 kg of body weight and 3.1% body fat while the D group lost 2.2 kg of body weight and 1.1% body fat. The body weight and fat levels significantly decreased in the CD group compared to the D group. The triglyceride, total-cholesterol and LDL-cholesterol levels of the CD group as well as the total-cholesterol level of the D group significantly decreased during the program. The total-cholesterol and LDL-cholesterol levels both significantly decreased in the CD group compared to the D group. In this study, it was concluded that digital photography method using a camera-phone might influence weight control through trained consumption monitoring, which helps individuals reduce discrepancies between perceived and actual consumption levels.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.697-705
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• 2011

This study was conducted to investigate the effects of real time communication digital photography method using Kakao Talk application in smart-phone for the fortification of food consumption monitoring and weight reduction. Thirty-four female college students were randomly assigned to the camera-phone (CP) group or smart-phone (SP) group. Each group participated in the weight control program for 8 weeks. The mean energy intake of CP group during program was 1353.5 kcal and the SP group consumed 1289.2 kcal. The total energy intake of both groups was significantly decreased during the program. The CP group lost 1.9 kg of body weight and 1.9% of body fat and the SP group lost 4.3 kg of body weight and 3.0% of body fat. The body weight was significantly decreased in the SP group compared to the CP group. The triglyceride and total cholesterol, and LDL-cholesterol level of SP group were significantly decreased during the program. However, there were no significant changes in CP group during the program. Also there were no significant changes in lipid profile between two groups. In this study, it is considered that real time communication digital photography method using Kakao Talk application in smart-phone might influence weight control through a trained consumption monitoring. Therefore, smart-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.