• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.229-235
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• 2006

This study investigated physiology and psychological response of subjects, when heat pump was operated long time within comfort temperature range. Eight subjects were participated for the experiment. Their age was from 22 to 25 years old. The results of this experiment will propose basic data for improving comfort control algorithm in fluctuating environment by using heat pump. When indoor temperature was controlled by heat pump, the conclusion was as follows. 1) When votes of subjects was considered, the thermal comfort neutrality or lower range helped formation of comfort sensation for subjects. 2) When room temperature was lower, thermal comforts of shoulder, knee and foot with subjects thermal comfort showed high correlation. And when room temperature was higher, thermal comfort of face region with subjects thermal comfort showed high correlation. 3) The necessity of temperature change after 50 minutes from initially operating heat pump demands the additional analysis against the physiological signal.

• Journal of Fashion Business
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• v.8 no.6
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• pp.113-122
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• 2004

The purpose of this study was to examine and understand body image, appearance behaviors, and eating disturbances among females in the Diet Center. Subjects for this research were 40 females enrolled at the Diet Center in Seoul. They were interviewed for this study using an interview schedule at September in 2004. As a result, most of the subjects (87%) were dissatisfied with their bodies, especially their lower body such as hip, thighs, legs, stomach. Subjects tended to use dieting and fasting (46.3%) as the most common appearance management behaviors in relation to the body parts. Make-up (32.9%) was also used as routine appearance behaviors, while 37.5% of subjects have had cosmetic surgery on eyes, nose and liposuction. Sixty percent of subjects had participated in Diet center programs more than twice. This may mean that society pressures women to have a slim body, which then will result in more self-confidence. Subjects tend to engage in unhealthy eating behaviors, such as 'fasting', 'inducing vomit', 'using diet pills or laxatives', and 'after chewing, spit out'. Based on these results, socio-cultural body image regarding ideal beauty would be discussed.

• Journal of the Korean Institute of Educational Facilities
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• v.21 no.6
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• pp.33-42
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• 2014

The objective of this study is to investigate learning factors (stability, attention and activation) in school by electroencephalogram (theta, alpha and beta waves) analysis during relaxed or concentrated. In order to measure electroencephalograms, MP 150 by Biopac and ECI Electro-Cap are employed. Three types of color temperatures (3000K, 5000K, 7000K) are used and 13 undergraduate and 12 graduate students are selected as experimental subjects. When subjects are relaxed during contemplation or concentrated during mental arithmetic, we compare with stability, attention and activation indices. The test results show that subjects were stable when color temperature is 5000K. Subjects gave best attention when color temperature is 7000K. Subjects activated well when color temperature is 3000K during relaxed attention. However, subjects activated rigorous when color temperature is 7000K during constrained attention.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1215-1220
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• 1997

This study was undertaken to estimate heath status, meal management, and seasonal variation of nutrient intake of rural women. The study was carried out in three seasons ; farming season(June), harvest season(October), nonfarming season(February). General characteristics, health status, and meal management of subjects were assessed using questionnaire and interview. Nutrient intake was measured by 24hr recall. Only 39.5% of subjects felt healthy. 21.1% of subjects often skipped meal each day. In farming & harvest seasons 92.1% of subjects participated in agriculture but 78.9% of subjects had the same or less appetite and 63.2% of subjects ate the same or less than usual. The mean intakes of energy and riboflavin in all seasons, calcium in June & February, and protein, vitamin A, and thiamin in February were below Recommended Dietary Allowances(RDA) for Koreans. All nutrient intake was significantly low in February but was not significantly different between in June and October.

• Journal of Korean Physical Therapy Science
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• v.29 no.2
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• pp.14-19
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• 2022

Background: Plank exercise (PE) is an effective exercise to enhance lower back stability by strengthening the core and lower limb muscles. However, in patients with a shortened hamstring muscle (HAM), PE may cause abnormal movement of the pelvis and lower back due to HAM hyperactivity. Therefore, the objective of this study was to investigate the effects of PE on the core muscles and HAM in subjects with a shortened HAM. Design: Cross-sectional study. Methods: Subjects were divided into a normal length of HAM group (NHG; 9 subjects) and a shortened length of HAM group (SHG; 14 subjects). The activities of the erector spinae (ES), rectus abdominis (RA), external oblique (EO), and HAM muscles were measured using surface electromyography. Results: The results showed that RA, EO, and ES muscle activities were higher in the NHG than in the SHG; however, no significant differences were detected. Conclusion: HAM activity was significantly higher in the SHG than in the NHG. In subjects with a shortened HAM, PE may hyperactivate the HAM, adversely affecting the pelvis and lower back.

• Journal of Fisheries and Marine Sciences Education
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• v.2 no.1
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• pp.1-14
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• 1989

The authors studied on the modification of the curriculum for the department of fishing technology in Fisheries junior college, by collecting and analyaing the references, questionaires and consultation according to the trends in industry and employment. Especially, rapid develop of the fishing technology with the modernization and automatization of fishing vessels, the present curriculum formulated in 1983 is required to be rearranged. Accordingly, the authors studied on the development of characteristic curriculum which could cultivate the professional fishing engineers. The results obtained can be summarized as follows : 1. Total open credits should be 160 credits. 2. Cultural subjects are set 32credits, 20% of total open credits, but the subjects may be choosen by the situation of each fisheries junior college. 3. Major subjects are set 128 credits with 36 subjects including the 3rd year course. 4. The proportion of the compulsory to the elective credits in the major subjects are made 1 to 2. 5. Compulsory major subjects are set 29 credits with 11 subjects during the 1st and 2nd year course. Training on the board (I) and (II) are set 40 credits during 3rd year course and evaluated as pass or not. 6. The proportion of the credits of subjects concerning to fishery and navigation is made 1 to 1. 7. In order to strengthen the computation education, the E.D.P.S. is sets 3 credits in the cultural subjects.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.368-379
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• 2002

This study investigated the correlations among the health consciousness, nutrition knowledge, dietary habits and nutrition attitudes of school teachers. The subjects of this study were 75 male and 152 female leachers in elementary and middle schools in Masan city. The survey was conducted by using a questionnaire. Even though the average body mass index (BMI) and the obesity index were normal in both male and female subjects, 33.3% of the male subjects were overweight/obese, while 18.5% of the female subjects were underweight, according to the obesity index. The food components of most concern during mealtime were (in order of importance) salt, MSG and cholesterol by male subjects, and salt, fat and MSG by female subjects. The subjects considered self-relaxation as the most important factor in maintaining optimal health status, followed by resting, bathing or use ova sauna, moderation in diet, exercise, decreasing alcohol intake, and no smoking. Newspapers/magazines and TV/radio were the primary sources of nutrition and health information of the subjects. As the degree of health consciousness increased, scores of the dietary habits and nutrition attitudes increased. Nutrition knowledge scores and nutrition altitudes scores increased with subjects'increased level of perception of the importance of acquiring nutrition knowledge and nutrition information. There was a highly significant correlation between the degree of health consciousness and dietary habit score (${\gamma}$ : 0.3, p<0.001). The degree of health consciousness was also significantly correlated (${\gamma}$=0.6, p<0.001) with nutrition attitudes scores. But the correlation between the degree of health consciousness and nutrition knowledge was not statistically significant. The degree of the perception of the importance of nutrition knowledge showed a positive correlation with nutrition attitude (${\gamma}$:0.4, p<0.001) and dietary habit (${\gamma}$:0.3, p<0.001). The degree of perception about the importance of nutrition knowledge and nutrition information was positively correlated with nutrition knowledge (${\gamma}$:0.2, p<0.001) and nutrition attitudes (${\gamma}$:0.3, p<0.001).

• The Research Journal of the Costume Culture
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• v.1 no.2
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• pp.159-179
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• 1993

The purpose of this study is to collect data for he improvement of the accuracy of upper garments construction of the old whose bodies have been changed due to their age. In this study the body measurements with 61 items were taken from 226 men(aged fro m 60 to 80) living in Seoul by the R. Martin's method in 1992. The data were calculate by computer and analyzed by the multivariate method, especially factor and cluster analysis. The results of the study were as follows; 1. The average stature of elderly males was 163.6cm, chest circumference 91.6cm, waist circumference 9\\85.5cm. hip circumference 92.8cm, neck circumference 37cm, arm length 55.4 cm, back length 42.6cm, shoulder breadth 42.9cm and the Roher's Index 1.39, which was a standard body shape. 2. The items of factor analysis were explained to seven, namely, the degree of fatness of the upper body, the size of the frame of body, the length of the upper body, the degree of curve of the front body, the size of shoulder, the shape of the back, and the slope of shoulder. 3. The body types of subjects were classified into four types. The majority was type 4, which was 67% of subjects and considered as balanced body type. The distinctive features of those types are as follows; Type 1. The subjects of this type had a slight skeletal structure and were the thinnest of all the subjects with thin and forward-bent arm. Type 2. The subjects of this type were the tallest of all the subjects. they had the straightest side of body and a well-developed upper arm. The thigh length of this type was longer than the length of trunk. Type. 3. The subjects of this type was only one, so ti could be excluded. Type 4. The subjects of this type had a long trunk, well-developed shoulder, and a crook in their neck and back. The arm length and thigh of this type were short and those circumferences were thick. Type 5. The subjects of this type were the shortest of all, but had the highest degree of fatness in the waist and abdominal. They had well-developed front muscles of body and projected hip.

• Journal of Nutrition and Health
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• v.27 no.5
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• pp.483-494
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• 1994

The purpose of this study was to investigate the effect of nutritional status on the cell-mediated and humoral immunity in female college students. The nutritional status of twenty subjects was determined by six-days food records, anthropometric measurements, and biochemical assessments of serum nutrients. Cell-mediated and humoral immunity of the subjects was analyzed by in vivo and in vitro assessments. The results were summerized as follows : First, The average daily energy intake was 1437Kcal(CHO : PRO : FAT = 61:13:26), which corresponds to 71.9% of RDA. Anthropometric measurements showed that 50% of the subjects was under-weight(BMI<20), only 5% was over-weight(25

• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.87-96
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• 2005

This survey was conducted to assess the perception of hazards and washing behavior of vegetables of 500 housewives in Korea. The subjects were selected by the stratified random sampling method. The survey was performed using a structured questionnaire through telephone interviews by skilled interviewers. Most people have bought vegetables and fruits in the supermarket or (traditional) markets rather than stores, department stores, or direct transactions. Eighteen percent of the subjects felt vegetables were secure and were not concerned about safety. But $42.8{\%}$ were concerned about vegetable safety. The perceptions of vegetable-related hazards differed significantly by the respondent's socioeconomic characteristics. Higher concern about vegetable safety was reported by subjects with higher income, children, and who usually buy vegetables in supermarkets or department stores. Most subjects ($88.6{\%}$) perceived that residues of chemical substances such as pesticides were the most significant potential vegetable risk factor, followed by heavy metal, and pathogens. Housewives mainly rinsed vegetables in flowing-water ($85.2{\%}$ of subjects), 3${\~}$4 times ($63.8{\%}$ of subjects), and without detergent ($90.6{\%}$). Subjects believed that hazards decreased by blanching or boiling vegetables rather than washing. Subjects realized more or less correctly the removal rate of pesticide and pathogen through the washing and cooking processes. However, the removal rate of heavy metals was less than subjects thought it would be. Therefore, the scientifically assessed results on safety in the washing and cooking process should be opened to the public to provide the right-to-know and assure confidence in consumers.