• 한국의류학회지
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• 제23권2호
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• pp.196-207
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• 1999

The purpose of this study was to investigate the differences of the visual evaluation for the Picture image combination of Clothing and Ground. The major finding were as follows ; 1) For the visual evaluation of the Picture image as Clothing variation there were significant differences in all factors 2) For the visual evaluation of the Picture image as Ground variation there were significant differences in Attractiveness Hardness and softness Cuteness Attention Cool and Warm factor 3) For the visual evaluation of the Picture image as Percentage of Clothing there were significant differences in Attractiveness cool and Warm factor. It will Percentage of Clothing there were significant differences in Attractiveness Cool and Warm factor. It will aid in choosing the most beneficial background for any clothing brand. It will enhance the picture images to their full potential in any advertising medium 4) As a result of Regression analysis image effecting on " Preference" is refined-country like harmonious-inharmonious comfortable-uncomfortable beautiful-ugly splendid-dull stable-uneasy live-gentle 5) For the Image effecting on "Harmony" according to clothing image there were significant differences. the results analyzed according to the change of background are as follows. Mdern and strong images formed charming urban and cool visual images with urban and neat artificial backgrounds. Mature images were created with romantic and static artificial backgrounds. Mannish straight and conservative images created charming and rigid visual images in urban and formatted artificial background. Using a white natural background for the urban style created a cool visual image. The use of an interior background lead to warmer images and more defination lines Causal images created a rural and warm image which expressed charm and a soft visual while using a rural and natural background. A most unharmonious and hard image was created when using an urban and formatted artificial background. The coolest visual image was created with a cool and natural background. Feminine and flawless images created urban and neat visual image using an urban and formatted artificial background. The coolest visual image was fresh created with a cool and natural background. natural background.

• 한국의류학회지
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• 제30권9_10호
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• pp.1344-1353
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• 2006

The purpose of this research is to investigate the actual wearing conditions of working uniform and identify problems for the aircraft mechanic. For this study, questionnaire surveys were conducted dividing according to styles of clothing; one-piece and two-piece styles. Subjects were 343 men working in flight line. Questionnaire of 159 two-piece styles and 184 one-piece ones were used in analysis. The results of the study are as follows; The result about wearing each type of working uniform showed that the two-piece one is always as the air force uniform, whereas the one-piece one is worn only a few times. They felt inconvenience during all operations except in the sitting position, crawling position, and positions in which they were using tools. Accordingly, the result of the functionality reported dissatisfaction on all question items. Therefore, uniform of two-piece style achieved better results on all questions related to motional flexibility and functionality. Questions on changes to finishing methods showed that each airline employed different methods for both two-pieced and one-pieced uniforms. The answers about the unstitched or worn-out parts of the two-piece garments showed that pants were unstitched on the inner seam of the trouser leg and hip regions, but the upper one was not. In case of the one-pieced uniform, the parts of wearing out is the seam of hip and the unstitched parts are knee region and hem line of pants. Questions concerning their satisfaction with the material of uniforms indicated a high rate of dissatisfaction, particularly in its ventilation and absorbency. Questions concerning the preferred design of working uniform indicated a preference for two-piece uniform rather than one-piece ones.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.479-493
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• 2010

지식기반 환경의 변화와 더불어 이-러닝은 매우 보편화된 교수.학습 방법의 하나가 되었으며, 이와 관련한 여러 연구들이 진행되고 있다. 이-러닝의 주요 연구 분야 중의 하나는 학습자의 다양한 상황들을 반영하여 학습자 개개인의 특징에 맞게 학습내용을 지원하기 위한 적응형 학습 시스템에 관한 연구이다. 이와 관련하여 최근에는 적응적 학습내용을 보다 효과적으로 지원하기 위하여 온톨로지를 기반으로 한 적응형 학습 시스템에 대한 연구들이 활발히 진행되고 있다. 본 논문에서는 FCA의 개념 망을 기반으로 온톨로지의 접근 방법과 목적은 같이하지만, 특정 영역의 학습에 적합한 사용자가 보다 자유롭고 쉽게 자신의 적응형 학습 시스템을 구축하여 사용할 수 있는 적응형 학습 시스템을 설계하여 제안한다. 제안된 시스템은 학습영역에 존재하는 학습객체와 학습개념들 사이의 연관 관계에 따라 이들을 개념 망 구조 안에 자동으로 계층화한다. 또한 학습자의 지식수준, 학습선호도, 학습스타일 및 학습개념의 학습상태에 따라 개념 망 학습구조를 적응적으로 구성하여 제시한다.

• 한국의류산업학회지
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• 제12권3호
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• pp.364-371
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• 2010

The purpose of this study is to weigh the students' backpacks of middle school in daily use and to analyse their physiological responses and subjective senses when carrying backpack in order to promote healthy and comfort school life of girl middle school students. Two female students were subjects who answered the questionnaires on two types of backpack and their metabolism, perspiration and the changes of skin temperature were measured in constant environment chamber, $25{\pm}1$ and $49{\pm}10$% RH. They walked on the treadmill carrying the backpack with the increment of backpack weight, 2 kg, 4 kg to 6 kg. When the backpack increases to 6 kg, the discomfort parameters and responses increases rapidly. Comparing with general type, improved type of backpack showed good results in physiological responses, but not in subjective senses, such as the ease of movement, pain, or total preference, specially in 2 kg and 4 kg. The girl students prefer the general type of backpack which is of fashion and small, when it weighs light such as 2 kg or 4 kg, while they prefer the improved bag which is functional when it is heavy as 6 kg. The longer wearing time of the medium weight, for example, 4 kg without feeling or recognition of any discomfort due to fashion style, might cause the students' posture and health weaker or more vulnerable to the problems.

• 동아시아식생활학회지
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• 제24권4호
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• 한국식품조리과학회지
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• 제15권4호
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• pp.319-326
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• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• 한국식생활문화학회지
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• 제24권5호
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 한국의상디자인학회지
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• 제14권1호
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• pp.43-59
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• 2012

The purpose of this study was to compare knitwear design preferences and purchase behaviors of university students by sex. The subjects were 493 university students in Daejeon and Gongju provinces. The research method was a survey and measurement instruments were 16 stimuli which were manipulated of knitwear shape and self-administrated questionnaire (knitwear design preference items, knitwear favorite image items, purchase behavior items and subject' demographic attributions). Data were analyzed by factor analysis, frequency analysis, t-test, Cronbach' ${\alpha}$ using SPSS program. The results of the study were as follows. First, as for pullover designs according to pullover shape factors, male preferred classic design with normal round neck, set-in sleeves and normal length, whereas female preferred various designs with normal round, normal V or deep V neck, set-in sleeves and normal or long length. Second, there was significant difference by sex in knitwear patterns and materials. Male preferred geometric patterns and 100% cotton, whereas female preferred natural patterns and blended cotton. Third, 4 factors were emerged on knitwear favorite images(casual image, modem classic image, active image and characteristic image). Especially, there was significant difference by sex in active image. Male preferred active image, whereas female did not. Fourth, as for knitwear purchases, male considered fitting as important purchase criteria, whereas female considered design or style. Male used department stores for purchasing, whereas female used Bosejeom for independent fashion. Male preferred high quality knitwear to female.

• 디자인학연구
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• 제18권4호
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• pp.195-204
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• 2005

본 연구의 목적은 최근 문화 속에서 새로운 가치기준으로 주목받고 있는 취향의 개념을 체계적으로 정리하고, 취향을 중심으로 현대패션에 표현된 룩의 조형성과 미적가치에 대하여 살펴보는 데에 있다. 취향은 개인에 의해 개별적으로 추구되는 삶의 방식이며 선호이자 현대사회 내에서 개인을 구별짓는 중요한 요소이며, 특히 패션은 취향의 차별화를 표현하는 주요 대상이다. 취향이 표현된 룩으로는 시대를 초월한 멋쟁이 취향의 댄디룩과 최근에 새롭게 주목받고 있는 저속한 취항이 표현된 키치룩, 성적 이상 취향이 표현된 페티시룩, 엽기 취향이 표현된 그로테스크룩과 어린 취향이 표현된 키덜트룩 등이 있다. 현대인의 다양한 취향과 그의 표현인 룩은 패션의 향유를 통한 즐거움의 추구이며 현재에 대한 긍정적인, 그리고 미래에 대한 적극적인 기대를 나타내는 상징적 표현이라 할 수 있다. 룩을 통해 패션과 사회는 서로 소통할 수 있으며, 디자이너는 컬렉션을 통해 룩을 효과적으로 제안함으로써 소비자의 취향을 만족시키는 핵심적인 역할을 할 수 있다. 본 연구의 결과는 취향에 대한 학문적 근거를 제공해 주며, 패션으로 표현된 미적 가치를 보석 줌으로써 문화 속의 취향과 패션의 룩에 대한 해석의 틀을 제공할 수 있을 것으로 기대된다.

• 한국초등과학교육학회지:초등과학교육
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• 제32권1호
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• pp.104-112
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• 2013

We examined the strategies to stimulate the reflective thinking using science notebook for the improvement of problem solving ability which is one of the core skills for the future. The strategies we derived have four steps which are input, output, solving mission and reflection as my own mirror. We applied the strategies to the 6th grade class for autumn semester in order to examine the students learning process and the result. We could observe that students looked into their own learning and had a time to look back their activities in the class. We could also confirmed that science notebook would be effective to improve the problem solving as stimulating the reflective thinking. In addition, we could specify the strategy of using science notebook in the class. At a 'input' stage, students should be able to choose their own learning style as their preference and teacher need to give them proper feedback. Interaction with peers should be emphasized during the activities as 'question attack' and 'question defense' in 'output' stage and 'solving mission' stage. You should suggest the students various method to record their thought from looking back their classroom activities instead of mere writing. We also examine the students achievement from the students' notebook and Meta Cognitive Awareness test. As a result, students who had studied using science notebook showed statistically meaningful higher achievement than controlled students.