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A study on Food Management for Housewives Living in the Rural Area of Chonnam (전남지역 농촌 주부들의 식생활관리 실태 조사)

  • 정해옥;김은실;정복미
    • Korean journal of food and cookery science
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    • v.15 no.4
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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%).

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Strategies to Improve Nutrition for the Elderly in Suwon : Analysis of Dietary Behavior and Food Preferences (수원지역 노인 영양개선 전략 연구 : 식습관 및 식품기호도 분석)

  • 임경숙;민영희;이태영;김영주
    • Korean Journal of Community Nutrition
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    • v.3 no.3
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    • pp.410-422
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    • 1998
  • To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was mo9st important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

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The Influence of Personality Traits on Airline Untact Check-in: Focusing on Mobile Check-in User

  • YANG, Jae-Pil;PARK, Sang-Beom
    • The Journal of Industrial Distribution & Business
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    • v.12 no.1
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    • pp.15-30
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    • 2021
  • Purpose: Year of 2020, COVID-19 has been changing the people's everyday life to ways never been thought of before all over the world. The IT and electronic industry, the methods of supplying goods and services have been changed from contact to un-tact environments based on un-tact systems very rapidly. COVID-19 has been striking the tourism and the travel industry, especially the airline and hotel industry of which services are provided by human. For the passenger service of airliner, automation has been propelled and un-tact style of service has become mainstreams except cabin service since 2000's. For passenger transportation, due to traffic regulations and exclusions etc., switching to new ways is not easy. However, under the new environment made by COVID-19, kiosk check-in, web check-in and mobile check-in has become more important. In this study, the characteristics of airline customers using mobile goods are investigated to find ways to raise the rate of utilizing mobile check-in and to increase the efficiency of boarding process. Research design, data, and methodology: Considering the COVID-19 environment, survey was done by online research company. The research model is designed to integrate the user characteristics and usage/purchase motive and technology acceptance theory. Especially considering infectious diseases prevention, concern of safety is adopted as one of the usage motive variable. Results: Extraversion or conscientiousness characteristics prefers counter check-in(contact service), while openness characteristics prefers mobile check-in(un-tact service). Concern of safety for infectious disease shows strong non-preference on counter check-in. Conclusions: Regarding service type regardless of type of the industry, automation and un-tact have been mainstreams due to high costs of labor, efficiency and standardization issue, etc., and COVID-19 has given impetus to them. For airliner, un-tact service including boarding process service has been more and more important. To raise the rate of un-tact service use, the characteristics of the user should be analyzed first. The study results indicate that for extraversion or conscientiousness, some kinds of methods to induce them to use un-tact service more are needed.

Market segmentation based on the clothing benefits of female college students in Uzbekistan - Clothing involvement and clothing purchasing behavior - (의복추구혜택에 의한 우즈베키스탄 여대생의 의류시장 세분화 연구 - 의복관여와 의복구매행동을 중심으로 -)

  • Nargiza, Parpikhodjaeva;Lee, Okhee
    • The Research Journal of the Costume Culture
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    • v.29 no.6
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    • pp.795-809
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    • 2021
  • The purpose of this study was first, to clarify the clothing benefits that Uzbek female college students seek through clothing products; and second, to determine whether there is a difference in clothing involvement and clothing purchasing behavior according to the type of clothing benefits. Data were collected from 290 female university students from Tashkent, Uzbekistan, and analyzed using factor analysis, K-means group classification analysis, ANOVA, Duncan test, χ2-test, and frequency analysis. Respondents were classified into four types according to their clothing benefits: individuality/economy-pursuit, comfort-pursuit, fashion/brand-pursuit, and indifference. Significant differences were identified in terms of clothing involvement, information sources, clothing evaluation criteria, clothing store attributes, clothing wearing conditions (including monthly clothing expenses), number of purchases per year, clothing purchase location, clothing preference style, and clothing dissatisfaction. The fashion/brand-pursuit and personality/economy-pursuit types were influenced more by fashion and symbolism of clothing involvement, information sources, clothing evaluation criteria, and clothing store attributes. The individuality/economy-pursuit type purchased more frequently, spent more monthly clothing expenses, and used the internet. Clothing store attributes were considered more important by female students than the other attributes. In these results, clothing benefits were identified as consumer characteristics of female Uzbek college students and market segmentation was determined. In addition, it is meaningful in providing basic data for efficient marketing activities and minimizing trials and errors in establishing local-friendly strategies for target customers in different cultures.

Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese (젖소 사육환경과 영양조성에 대한 마케팅 정보가 치즈 선호도에 미치는 영향)

  • Park, Seung-Yong;Favotto, Saida;Corazzin, Mirco
    • Journal of Dairy Science and Biotechnology
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    • v.40 no.1
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    • pp.35-47
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    • 2022
  • The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.

Comparative Study of the Effects of Conventional Cooking and Oven Cooking on the Acceptability of the School Lunch Menu (오븐조리 및 전통조리 방법을 활용한 급식 메뉴의 기호도 비교 연구)

  • Ahn, Hee-Jun;Kim, Hee-Sup
    • Journal of the Korean Society of Food Culture
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    • v.24 no.5
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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.

A Destructive Method in the Connection of the Algorithm and Design in the Digital media - Centered on the Rapid Prototyping Systems of Product Design - (디지털미디어 환경(環境)에서 디자인 특성(特性)에 관한 연구(硏究) - 실내제품(室內製品) 디자인을 중심으로 -)

  • Kim Seok-Hwa
    • Journal of Science of Art and Design
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    • v.5
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    • pp.87-129
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    • 2003
  • The purpose of this thesis is to propose a new concept of design of the 21st century, on the basis of the study on the general signification of the structures and the signs of industrial product design, by examining the difference between modern and post-modern design, which is expected to lead the users to different design practice and interpretation of it. The starting point of this study is the different styles and patterns of 'Gestalt' in the post-modern design of the late 20th century from modern design - the factor of determination in industrial product design. That is to say, unlike functional and rational styles of modern product design, the late 20th century is based upon the pluralism characterized by complexity, synthetic and decorativeness. So far, most of the previous studies on design seem to have excluded visual aspects and usability, focused only on effective communication of design phenomena. These partial studies on design, blinded by phenomenal aspects, have resulted in failure to discover a principle of fundamental system. However, design varies according to the times; and the transformation of design is reflected in Design Pragnanz to constitute a new text of design. Therefore, it can be argued that Design Pragnanz serves as an essential factor under influence of the significance of text. In this thesis, therefore, I delve into analysis of the 20th century product design, in the light of Gestalt theory and Design Pragnanz, which have been functioning as the principle of the past design. For this study, I attempted to discover the fundamental elements in modern and post-modern designs, and to examine the formal structure of product design, the users' aesthetic preference and its semantics, from the integrative viewpoint. Also, with reference to history and theory of design my emphasis is more on fundamental visual phenomena than on structural analysis or process of visualization in product design, in order to examine the formal properties of modern and post-modern designs. Firstly, In Chapter 1, 'Issues and Background of the Study', I investigated the Gestalt theory and Design Pragnanz, on the premise of formal distinction between modern and post-modern designs. These theories are founded upon the discussion on visual perception of Gestalt in Germany in 1910's, in pursuit of the principle of perception centered around visual perception of human beings. In Chapter 2, I dealt with functionalism of modern design, as an advance preparation for the further study on the product design of the late 20th century. First of all, in Chapter 2-1, I examined the tendency of modern design focused on functionalism, which can be exemplified by the famous statement 'Form follows function'. Excluding all unessential elements in design - for example, decoration, this tendency has attained the position of the international style based on the spirit of Bauhause - universality and regularity - in search of geometric order, standardization and rationalization. In Chapter 2-2, I investigated the anthropological viewpoint that modern design started representing culture in a symbolic way including overall aspects of the society - politics, economics and ethics, and its criticism on functionalist design that aesthetic value is missing in exchange of excessive simplicity in style. Moreover, I examined the pluralist phenomena in post-modern design such as kitsch, eclecticism, reactionism, hi-tech and digital design, breaking away from functionalist purism of modern design. In Chapter 3, I analyzed Gestalt Pragnanz in design in a practical way, against the background of design trends. To begin with, I selected mass product design among those for the 20th century products as a target of analysis, highlighting representative styles in each category of the products. For this analysis, I adopted the theory of J. M Lehnhardt, who gradated in percentage the aesthetic and semantic levels of Pragnantz in design expression, and that of J. K. Grutter, who expressed it in a formula of M = O : C. I also employed eight units of dichotomies, according to the G. D. Birkhoff's aesthetic criteria, for the purpose of scientific classification of the degree of order and complexity in design; and I analyzed phenomenal aspects of design form represented in each unit. For Chapter 4, I executed a questionnaire about semiological phenomena of Design Pragnanz with 28 units of antonymous adjectives, based upon the research in the previous chapter. Then, I analyzed the process of signification of Design Pragnanz, founded on this research. Furthermore, the interpretation of the analysis served as an explanation to preference, through systematic analysis of Gestalt and Design Pragnanz in product design of the late 20th century. In Chapter 5, I determined the position of Design Pragnanz by integrating the analyses of Gestalt and Pragnanz in modern and post-modern designs In this process, 1 revealed the difference of each Design Pragnanz in formal respect, in order to suggest a vision of the future as a result, which will provide systemic and structural stimulation to current design.

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The Recognition Characteristics of Science Gifted Students on the Earth System based on their Thinking Style (과학 영재 학생들의 사고양식에 따른 지구시스템에 대한 인지 특성)

  • Lee, Hyonyong;Kim, Seung-Hwan
    • Journal of Science Education
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    • v.33 no.1
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    • pp.12-30
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    • 2009
  • The purpose of this study was to analyze recognition characteristics of science gifted students on the earth system based on their thinking style. The subjects were 24 science gifted students at the Science Institute for Gifted Students of a university located in metropolitan city in Korea. The students' thinking styles were firstly examined on the basis of the Sternberg's theory of mental self-government. And then, the students were divided into two groups: Type I group(legislative, judicial, global, liberal) and Type II group(executive, local, conservative) based on Sternberg's theory. Data was collected from three different type of questionnaires(A, B, C types), interview, word association method, drawing analyses, concept map, hidden dimension inventory, and in-depth interviews. The findings of analysis indicated that their thinking styles were characterized by 'Legislative', 'Executive', 'Anarchic', 'Global', 'External', 'Liberal' styles. Their preference were conducting new projects and using creative problem solving processes. The results of students' recognition characteristics on earth system were as follows: First, though the two groups' quantitative value on 'System Understanding' was very similar, there were considerable distinctions in details. Second, 'Understanding the Relationship in the System' was closely connected to thinking styles. Type I group was more advantageous with multiple, dynamic, and recursive approach. Third, in the relation to 'System Generalization' both of the groups had similar simple interpretational ability of the system, but Type I group was better on generalization when 'hidden dimension inventory' factor was added. On the system prediction factor, however, students' ability was weak regardless of the type. Consequently, more specific development strategies on various objects are needed for the development and application of the system learning program. Furthermore, it is expected that this study could be practically and effectively used on various fields related to system recognition.

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The Comparison of Characteristics of Korean, Chinese and Japanese Traditional Flower Arts Used in Royal Court Ceremonies (한국과 중국 및 일본의 궁중 전통 꽃꽂이 특징비교)

  • Hong, Hoon Ki;Lee, Jong Suk
    • FLOWER RESEARCH JOURNAL
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    • v.18 no.2
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    • pp.125-135
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    • 2010
  • To discover the main characteristics of Korean traditional flower arrangement, they were compared with different articles and old paintings used in royal court ceremonies. The primary research involved principle of design. The times periods used were the Joseon Dynasty era of Korea, the Ming era of China, and the Edo eras of Japan. The result, which shows both the similarities and differences, of the research is summarized as follows. The similarities were that they all respect the features of nature, and their image expresses their creator's thinking. There was one technique, called 'Suje', in which a part of the stem is coming out from one branch. Also, each three eras preferred flowering trees and ornamental trees more than annuals or foliage plants. one of the differences was that korea used a simple number of materials. The work had volume and appeared mild by using a soft curved line which was repetitive and massive. The Joseon Dynasty era advanced a sense of beauty with artistic symmetry and balance. The work seemed soft and natural because of the little change in blank space, with almost no angle of line. The form had a characteristic preference of being taller than the typical Japanese arrangement. It appeared simple, calm, and rustic by using only one kind of material. In contrast, the Chinese style was gorgeous and displayed volume in a non-symmetrical tripodal form, which incorporated various colors and materials. Also, they avoided processing the materials in order to emphasize the original beauty of nature. Chinese flower arts did not become formalized because they did not consider the formality seriously the formal. The Japanese style was also gorgeous because it incorporated various materials and angles. It included an extreme technique in which an artificial line divided the blank space delicately. The line was both strong and delicate in an established form. The restriction of the main branch gave a light feeling, as well as more strain as in a balance sense. The Japanese eras emphasized more the use of line and a sense of blank space.

Effect of Freeze-Dried Korean-Style Dishes on Visceral Fats and Serum Lipid Concentrations in Rats Fed with High Fat Diet (한식첨가식(添加食)이 고지방식(高脂肪食)을 급여한 흰쥐의 내장지방과 혈청 지질농도에 미치는 영향)

  • Hong, Sang-Pil;Han, Chan-Kyu;Lee, Min-A;Yang, Ji-Na;Shin, Dong-Bum
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.90-96
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    • 2008
  • This study was performed to reveal nutritional excellency of popular Korean dishes, which were intended to distribute as a take-out type food suited for Americans. Four Korean dishes were selected due to their high preference from American sensory panels: Jeyuk-bokkeum (B), Kimchi-bokkeum (C), Dubu-jorim (D) and Namul (E). Nine weeks of the experimental periods were composed of two parts. In phase 1(5 weeks of the first half), high fat diets were fed to all treatments including the control group (A). In phase 2 (4 weeks of the last half), freeze-dried four Korean dishes were fed to the treatments except for the control. There was no significant difference in the final body weights among the groups as well as daily body weight gains and FER. Organ weights of the control group tended to be smaller than those of the treatment groups. For visceral fats, perirenal fat pad (RFP) and epidydimal fat pad (EFP) of the groups C and D were decreased by 20% compared with those of the group A. Total cholesterol level of the group C (94.13 mg/dL) was significantly lower than any other groups (p<0.05), but there was no significant difference in triglyceride(TG) level. HDL-cholesterol level of group B(20.38 mg/dL) was significantly higher than that of group D (17.25 mg/dL), but no significant differences were seen in groups C and E (p<0.05). In LDL-cholesterol level, the highest level was seen in group D, the lowest level in group E (p<0.05). From the findings, Kimchi-bokkeum, Dubu-jorim and Namul were superior to those of the control and jeyukbokkeum in terms of the blood lipid profiles. It might be a good Korean style take-out items suited for the Americans’ taste along with a good nutritional quality in the near future.