• Journal of the Korean Institute of Landscape Architecture
• /
• v.42 no.5
• /
• pp.41-51
• /
• 2014

The purpose of this study is to understand the relationship between physical characteristics and general people's perception. In this study, the physical quantities of artificial lighting were measured from the visual point of the pedestrian and general public perception including preference and satisfaction was examined. As a result of this study, the total luminance and mean luminance had different value in each site. However, there were no significant differences in area and number of light source between sites. The effects of these factors are affected by indoor lighting. In the group of respondents, 10s people, male, students, meeting, 1~2 times a month and 18:00~20:00 had higher satisfaction compared to other groups respectively. A total luminance and mean luminance gave effect on the satisfaction of physical quantities of artificial lighting and the satisfaction on night landscape. With increase in total luminance and mean luminance, the satisfaction was lowered. It is necessary to reflect these factors on the future policies of nightscape.

• Korean journal of food and cookery science
• /
• v.7 no.4
• /
• pp.71-86
• /
• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Journal of Fashion Business
• /
• v.20 no.2
• /
• pp.97-106
• /
• 2016

This study aims examine specific image preferences through selected fashion style and evaluation terms. Therefore, this study provided basic information in order to help select a suitable fashion style within a desired image. As times are changing, most people obtain information about fashion through the use of the Internet by utilizing mobile phones and personal computers and less through magazines, newspapers and so on. When people buy clothes, they seem to be more influenced by the design and color than by price and quality. It is not perceived important for buying like company, advertising, the place of purchase etc. The results of the analysis reveal the structural elements of an image having a sense of fashion style and can be categorized as a natural image, romantic image, elegance image, casual image and avant-garde image. Among the six fashion styles, the natural image is regarded the highest A style. The romantic image is the highest B style and elegance image is the C, D, E style. The casual image is the highest F style and avant-garde image is a D style. In regards to appropriate fashion style by ages, the twenty-something population is investigated in finding a fit that is lively and vibrant in style while the thirty-something population is perceived to identify with a more feminine style. The forty-something population has shown to prefer a more luxurious style. Through this observation one can see that there is a distinction is fashion style between ages.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.5
• /
• pp.473-480
• /
• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

• Journal of the Korean Dietetic Association
• /
• v.10 no.4
• /
• pp.452-466
• /
• 2004

The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of guideline. A survey was done by e-mail with a set of questionnaires, which was responeded by 122 dietitians in elementary school foodservice. The results were as follows; Sixty percent of the dietitians though to the general imported food materials had to use. Regarding mean score of using the imported food materials; safety was 2.12/5.00, freshness 2.48/5.00, sanitation 2.68/5.00, nutrition 2.73/5.00, preference 2.93/5.00, external form 3.09/5.00, package 3.12/5.00, and price 3.63/5.00. Thirty seven percent of the dietitians had purchase the pro-environment farm products(PEFPs) and 32.0% of them purchased those products for the students' health. But 52.4% could not purchase to the PEFPs because of expensive price. They had negative opinions about deficient supplying of PEFPs 4.51/5.00, too expensive price 4.34/5.00, and the truth or false in source of PEFPs 3.96/5.00. Most of them perceived that using the PEFPs had to apply the step by step. Among of them, 33.9% had the knowledge of PEFPs, but 16.4 of them did not know to the PEPPs. 57.4% of them hoped to purchase the food materials through a center of supporting school meal servcie(it called non-profit-making organizations).

• Korean Journal of Community Nutrition
• /
• v.9 no.5
• /
• pp.606-614
• /
• 2004

This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with 800 middle and high school students residing in urban and rural areas and 714 questionnaires were collected: resulting in 89% response rate. The dietary isoflavone intake was estimated by food frequency questionnaire developed for rapid assessment of isoflavone intake. Soybean paste, soybean curd, soy milk, bean sprouts and dambuk were recognized as nutritious and healthy food in order. Dambuk got the lowest score in taste and flavor. Bean sprouts, soybean curd and soybean paste were recognized as familiar food in order. Stuffed rice in fried soybean curd got the highest score and Miso soup got the lowest in preference. More than 50% of the subjects consumed soybean paste stew/soup and soybean curd over twice per week and 12.3% of the subjects consumed soybean over once a day. The estimated daily intake of isoflavones ranged from 0 to 227 mg, and the mean daily isoflavone intake of the subjects was 28.1 mg (16.3 mg genistein and 12.0 mg daidzein) whereas the median value of isoflavone intake was 19.7 mg. There was statistically significant relationship among Kyung Gi Do, Chung cheung Do and Seoul residents in their intake of isoflavone. The highest monthly income group consumed isoflavone more than the other groups. These results suggest that Korean adolescent perceived the soybean dishes as high quality foods but they didn't take much because of difficulty to cook or less chance to eat. Nutrition education program is needed to enhance consuming soy foods for prevention of chronic diseases related to dietary isoflavone intake. More detailed information on easy cook method of soy food is also needed.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.14 no.4
• /
• pp.1-16
• /
• 2012

This study examines the influence of women's appearance decoration on professional image, preference evaluation, and inferences about age and job. For the purpose of this study, women's appearance decoration was limited to eyeglasses, earrings, hair length, and clothing color. A quasi-experimental method was used for this study. The experimental design was a $3{\times}2{\times}2{\times}4$ (eyeglasses${\times}$earrings${\times}$hair length${\times}$clothing color) factorial design. The model of stimulus photographs was a woman in her late twenties. She wore a tailored collared jacket with a white dress shirt. The subjects were 362 female college students residing in Seoul. The results of the research were as follows. First, the woman wearing glasses and earrings was perceived as more professional than the woman without glasses and earrings. The woman with short hair was evaluated to be more professional than the woman with long hair. Light grey and dark grey jackets enhanced a professional image in the woman than red and dark red jackets. The woman without glasses was preferred more than the woman wearing glasses, and the woman wearing earrings was preferred more than the woman without earrings. Second, the woman wearing wire-rimmed glasses, earrings, and grey jacket with short hair was perceived to have the highest level of professionalism. Third, the subjects perceived the woman wearing wire-rimmed glasses as looking the oldest and the woman without glasses as looking young. The subjects perceived the woman with short hair as looking younger by 3 to 4 years than the woman with long hair. Fourth, the subjects frequently considered the woman wearing the wire-rimmed glasses, the woman with short hair, and the woman wearing the grey jacket as having a professional job.

• Journal of Periodontal and Implant Science
• /
• v.36 no.4
• /
• pp.817-827
• /
• 2006

Purpose : This study was designed 1) to compare the perception of dental professionals and lay people with respect to minor variations in maxillary anterior tooth size and alignment and their relation to the surrounding soft tissues, and 2) to evaluate the normal tooth-gingiva topographical relationships in periodontally healthy young subjects, Materials and methods : Maxillary anterior teeth were intentionally diagrammed in varying degree of deviation with respect to one of three common anterior esthetic discrepancies including variations in crown length, shape of gingival margin, and length of interproximal contact, 17 images were generated to be preferentially selected by 2 groups consisting of dental professionals and lay people (total of 740). Smiling photographs of 120 dental students who had healthy periodontium were taken and the photographic images were analyzed to be classified as 17 kinds of altered image groups. Results : The results demonstrated noticeable difference between the varying levels of discrepancy. Both group preferred gingival margin of lateral incisor to be 0.5mm lower than that of central incisor. Lay people preferred the gingival margin shape that has 2/9 horizontal component of the crown width, while dental professionals preferred the gingival margin shape that has 1/9 horizontal component of the crown width. Lay people preferred longer length of the interproximal contact (two thirds of the crown length), whereas dental professionals preferred shorter length of the interproximal contact (half of the crown length). Photographic analysis of normal esthetic gingival topography revealed 2/9 horizontal component and short length of the interproximal contact which was of the hybrid nature of the preferences shared by lay people and dental professionals. Conclusion: The results of this study show that dental professionals and lay people demonstrated significant difference in their preference of dental esthetic components, which may then influence the decision making process by dental professionals with respect to designing the anterior esthetic gingival line.

• Korea Journal of Hospital Management
• /
• v.16 no.4
• /
• pp.85-110
• /
• 2011

As Gangwon-do Province needs an environmental-friendly alternative tourism according to low carbon green growth, this study analyzes specialized fields in green health industry, selects seven specialized fields in green health industry that is fit to Gangwon-do Province, and suggests a development strategy by conducting recognition surveys on preference and impotence of the specialized fields. Surveys and interviews are conducted of 106 students at Green Health Industry Education Center which is operating by Kwandong University and 84 persons who work at medical institutions and tourism related companies in Ganwondo. The surveys and interviews were completed from November 5 to November 19 in 2010, determined factors through a factor analysis when they have many questions, and analyzed by using SPSS 14.0. Out of the seven specialized fields, rest & recuperation field is highly recognized. In order to have competitive edge compared to other self-governing provinces, Ganwon-do Province should prioritize rest and recuperation field. A healthcare program in the green health industry specific to Ganwon-do Province includes hot springs and spa programs as a priority. Gangwon-do's hot springs are deemed to be competitive resources as global medical tourists prefer spa and sauna healthcare programs, while the province promotes its spring resources and builds medical tourism infrastructures. Gangwon-do Province can promote a medical tourism industry that is well suitable for the strength and characteristics of the province. It might pursue oriental medicine therapy tourism, which is related to a recuperating medical service that uses both oriental and western medicine. It can also run such programs as forest bathing (oxygen road), spring and spa, and sea water treatment, which are the specialized fields in green health industry with respect to recreation and healthcare.

• Journal of the Korean Dietetic Association
• /
• v.2 no.1
• /
• pp.92-104
• /
• 1996

Contract Managed foodservice has been expanded rapidly in university foodservice operations. The purposes of this study were to examine customers and administrators' preference concerning operation format, the decision making components for operation format, and administrators' attitudes concerning contract managed and self-operated foodservice. Two types of questionnaires were developed and implemented. Customer and administrator's questionnaires were distributed to 900 university students and 27 administrators respectively, and 831 customers and 24 administrators were responded with a response rate of 92.3% and 88.8% respectively. Statistical data analysis was completed using the SPSS programs for descriptive analysis, $x^2$-test, ANOVA, and T-test. The results of this study can be summarized as follows 1. In deciding foodservice operation format, the components customers considered were the ability to provide variety of meal items, aesthetic and safe food(62.6%), the ability to provide a food with competetive low price(22.1%), and the ability to provide adequate service and nutrition information. On the contrary, the components administrators considered were the ability to provide variety of meal items, aesthetic and safe food(66.7%), the ability to relieve administrators of managerial burden of the foodservice operation(12.5%), and the ability to invest facility(8.3%). 2. The average score of attitude on contracted and self-operated management activities were 3.41, 3.10 respectively. University administrators evaluated that contractors performed financial management activities more effectively. 3. University administrators with contracted or self-operated foodservice favored their own current operation format.