• Journal of Nutrition and Health
• /
• 제9권3호
• /
• pp.35-45
• /
• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• 유통과학연구
• /
• 제4권2호
• /
• pp.41-64
• /
• 2006

본 연구는 각 소매업태(재래시장, 중형마트 및 대형마트)의 정책방향 설정 및 활성화 계획수립을 위하여, 대전지역에 한정하여 실증·분석한 연구결과를 제시하였다. 본 실증연구를 통하여 소매업태별 만족도의 차이를 분석한 결과, 대체적으로 소비자들이 느끼는 소매업태별 만족도는 대형마트가 중형마트보다 높았고 중형마트가 재래시장에 비해 높은 것으로 나타났다. 특이할만한 사항은 '주차환경'에 대한 만족도가 각 유통업태별로 큰 차이를 보이고 있다는 점이다. 즉, '주차환경'요인의 중요도가 다른 요인의 중요도보다 높게 나타나고 있는 점으로 볼 때 재래시장은 이 요인의 만족도를 높여야 할 것으로 유추할 수 있다. 중요도-성과 분석(IPA)을 통해 유통업태별 전략적 시사점을 도출할 수 있었다. IPA분석은 중요도와 만족도를 이용하여 4개의 영역으로 구분할 수 있는데. '중점개선영역'에서는 재래시장 6개, 중형마트 4개, 대형마트 3개로 나타나 재래시장이 중점적으로 개선해야 할 사항이 비교적 많다는 것을 시사하고 있다. 또한 '우위유지영역'을 보면 재래시장 5개, 중형마트 7개, 대형마트 8개의 변수들이 포함되어 있어 현대적 소매업태일수록 우위요소가 많다는 것을 알 수 있었다. 특히 재래시장의 관점에서 보면 무엇보다 재래시장의 주차환경에 대한 개선이 시급한 것으로 보이고, 장기적으로 소비자의 편의시설을 갖추거나 확장해야 할 필요성이 있는 것으로 나타났다.

• 기술혁신연구
• /
• 제28권4호
• /
• pp.127-150
• /
• 2020

세계보건기구(WHO)는 홍콩독감과 신종플루 이후 역사상 세 번째 팬데믹을 선언했다. 코로나19의 발생으로 국가 간 교류는 극도로 위축되는 한편 빠른 전염성으로 국가별 경기변동의 시간차를 만들어 냈다. 2020년 1월 미·중 무역 분쟁은 합의국면으로 접어들었으나 코로나19로 발생한 경제 디커플링 현상은 중국이 미국과의 무역균형을 맞추기 어렵게 만들었고 미·중 무역 분쟁 합의 조건을 지키기 어렵게 만들었다. 트럼프 대통령은 코로나19 확산의 책임을 중국에 돌렸고 경기 침체의 원인도 중국의 영업비밀 침해, 불법복제품 등으로 지목하면서 보호주의가 대두되었다. 이에 중국은 거세게 반발하면서 미국과 갈등이 깊어졌다. 미국은 중국 반도체 굴기의 핵심기업인 화웨이와 SMIC에 무역재제를 선언했고 미·중 간 반도체 밸류체인 단절 위험을 예고하고 있다. 반도체 산업의 밸류체인 분리는 특정 국가와 기업이 가치사슬에 고도로 전문화되어 독점하는 구조인 반도체 산업에 큰 충격을 줄 가능성이 있다. 본 논문은 코로나19로 인해 재점화된 미·중 간 반도체 밸류체인 단절 위험과 반도체 글로벌 산업 가치사슬의 충격과 변화, 한국 반도체 기업의 대응전략을 다루고자 한다.

• 응용통계연구
• /
• 제32권2호
• /
• pp.173-185
• /
• 2019

과학적 연구에서 핵심적인 연구 주제 또는 가설은 대부분 인과적 질문(causal question)을 포함한다. 예를 들어, 전염병 예방을 위한 치료법의 효과 연구, 특정 정책의 시행으로 인한 효용(utility)의 평가에 대한 연구, 특정 사용자를 대상으로 노출된 광고의 종류에 따른 광고의 효과성에 대한 연구는 모두 인과 관계(causal relationship)의 추론이 요구된다. 이러한 인과 관계를 다루는 통계적 인과 추론(statistical causal inference)의 주요 관심사 중 하나는 모집단에 일종의 개입(정책 혹은 처치)을 적용한 후 개입의 효과를 정확하게 추정하는 것이다. 인과 추론은 임상실험과 정책결정에서 주로 이용되었으나, 이른바 빅데이터 시대의 도래로 가용한 관측자료가 폭발적으로 증가하였고 이로 인하여 인과 추론에 대한 잠재적 응용가치와 수요가 지속적으로 증가하고 있다. 하지만 가용한 대부분의 자료는 임의실험 기반의 자료와 달리 개입이 임의로 분배되지 않은 비실험 관측자료이다. 따라서, 본 논문은 비실험 관측자료로부터 개입의 효과를 추정하기 위한 인과 추론의 핵심 개념과 최근의 연구동향을 소개하고자 한다. 이를 위하여 본문에서는 먼저 개입의 효과를 Neyman-Rubin의 잠재 결과(potential outcome) 모형으로 나타내고, 개입의 효과를 추정하는 여러 접근법 중 특히 성향점수(propensity score) 기반 추정법과 회귀모형 기반 추정법을 중점적으로 소개한다. 최근 연구동향으로는 (1) 평균 효과 크기 추정을 넘어선 개인별 효과 크기의 추정, (2) 효과크기 추정에 있어서 자료 규모의 증대로 인한 차원의 저주가 야기하는 난제들과 이에 대한 해결방안들, (3) 복합적 인과관계를 반영하기 위한 Pearl의 구조적 인과 모형(structural causal model) 및 잠재 결과 모형과의 비교의 3가지 주제로 구분하여 소개한다.

• 한국콘텐츠학회논문지
• /
• 제19권9호
• /
• pp.92-100
• /
• 2019

본 연구에서는 국가수준 교육과정에 나타난 재난안전 교육내용을 비교 분석하기 위해 2019 개정 누리과정(유치원)과 2015 개정 교육과정(초 중 고)을 분석 대상으로 선정하였다. 본 연구의 주요 결과는 첫째, 2019 개정 누리과정에서 유아 대상 재난안전 교육내용은 신체운동 건강영역의 '안전하게 생활하기' 내용범주에 '재난'이라는 용어가 명시되어 있다. 둘째, 2015 개정 교육과정에서 초등학생 대상 안전교육내용은 초등1~2학년과 3~6학년과 다른 것으로 나타났다. 초등1~2학년은 창의적 체험활동의 '안전한 생활' 대분류 영역 중 하나인 '재난안전'영역에 재난안전 교육내용이 명확하게 제시된 반면, 초등3~6학년은 체육, 과학, 실과 등의 관련 교과목이나 창의적 체험활동에 안전교육내용이 분산되어 있었다. 셋째, 2015 개정 교육과정에서 중고등학생 대상 안전교육내용 역시 사회, 체육, 과학, 기술 가정 등 관련 교과와 창의적 체험활동에 분산되어 있었다. 본 연구의 결과는 우리나라 국가수준 교육과정에 나타난 재난안전 교육내용이 유치원부터 고등학교에 이르기까지 연속성과 체계성을 갖추지 못했음을 보여주었다. 따라서 향후 국가수준 교육과정 개정 시 재난안전 교육내용의 연속성과 체계성 확보를 위한 노력이 필요하다.

• Journal of Korea Trade
• /
• 제25권5호
• /
• pp.39-57
• /
• 2021

Purpose - This research uses ocean marine insurance (OMI) statistics, international emails, focus-group interviews, and surveys to fill the gap between the theory of behavioral insurance, particularly status quo bias (SQB), and the practice of OMI in Korea. The contractual forms of OMI, the oldest and most globalized form of commercial insurance, were developed in the UK as the Institute Cargo Clauses in 1906 and revised in 1963, 1982, and 2009. SQB has been academically explored, mostly in health insurance and the financial services sector, but never in OMI. Thanks to the availability of OMI statistics in Korea, we can conduct SQB research here for the first time in this field. Design/methodology - We show the existence of SQB in the OMI of Korea through Korean statistics between 2009 and 2018, email correspondence with experts in the UK, Germany, and Japan, focus-group interviews with Korean OMI underwriters, an in-depth interview with one underwriter, and a survey of 15 OMI insureds (company representatives). Findings - We find that Korean foreign traders rely on the old-type OMI contracts developed in 1963, whereas other industrialized countries use the newest type of OMI contract developed in 2009. With a simple loss ratio analysis during 2009-2018, we show that the behavior of insurers has little to do with rational profit maximization and is instead driven by irrational bias, as they forgo the more profitable contracts provided by the new clauses by keeping the old clauses. The consistent addiction to old types of contracts in the OMI market suggests strong SQB among Korean exporters, importers, bankers, or insurers, which we confirmed in our interviews and survey. Originality/value - This research has significant originality and academic value because it reports new findings with crucial implications for the development of efficient trade practices and policy. First, this research is based on actual statistics that have not been used in previous Korean research on OMI. Second, this research shows that all-risk OMI policies provide more value to insureds, in terms of coverage given premium, than partial coverage policies, which differs from arguments previously made in Korea. Third, this research reveals strong SQB in Korea, where foreign trade plays a pivotal role in economic growth. That bias could be attributable to uninformed traders, informed but idle insurers, or conservative bankers. Fourth, to further develop foreign trade, policy initiatives are needed to review the current practices of OMI contracts and move forward with the new contract forms. All of these findings and arguments are both new and important.

• Fisheries and Aquatic Sciences
• /
• 제26권2호
• /
• pp.105-116
• /
• 2023

Improved fish post-harvest technologies (IFPT) have been promoted as more efficient methods of fish processing, preservation, and value addition than the traditional methods prevalent in developing countries. The adoption rates, however, do not appear to be convincing. The purpose of this study was to determine the socio-demographic and psychological factors that influence intention of Kenyan farmed fish traders to use IFPT. The technology acceptance model (TAM) was used to properly explain the impact of TAM constructs such as perceived usefulness (PU), perceived ease of use (PEOU), and attitude (ATT), as well as socio-demographic factors such as gender, age, education level and fish trading experience on traders' intention to use the technologies. A cross-sectional survey was conducted to collect data using a semi-structured questionnaire from 146 traders in Busia, Siaya and Kakamega counties. At a significance level of p = 0.05, a linear regression model was used to examine the socio-demographic and psychological determinants of the traders' behavioral intention to use the improved technologies. The regression analysis revealed that PU (β = 0.443; p = 0.000), PEOU (β = 0.364; p = 0.000) and ATT (β = 0.615; p = 0.000) influence traders' intention to use IFPT, with ATT having the highest influence on intention. However, the traders' socio-demographic characteristics have no effect on their intention to use the technologies, as the coefficients for gender (β = 0.148; p = 0.096), age (β = 0.016; p = 0.882), level of education (β = -0.135; p = 0.141) and fish trading experience (β = 0.017; p = 0.869) are all insignificant. These findings show that the traders intend to use IFPT and will use them when it is in their best economic interests.

• 한국식생활문화학회지
• /
• 제25권3호
• /
• pp.241-250
• /
• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• 한국식생활문화학회지
• /
• 제21권4호
• /
• pp.357-365
• /
• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• 한국식생활문화학회지
• /
• 제22권5호
• /
• pp.633-644
• /
• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.