• The monthly packaging world
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• s.241
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• pp.46-57
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• 2013

• Journal of KIBIM
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• v.4 no.4
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• pp.13-23
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• 2014

After being introduced, Building Information Modeling (BIM) has been actively applied to the cost estimation of construction projects, and various studies on BIM based quantity take-off have been carried out. In practice, however, these calculations take considerable time, because BIM based quantity take-off is further conducted along with 2D-based quantity take-off. Studies on the quantity take-off using BIM spatial objects have been carried out on early stages of projects, but how this method differs from the existing quantity take-off method and how accurate it is in comparison have rarely been verified. Therefore, by comparing 2D based quantities with quantities through BIM spatial objects, this study analyzed the accuracy of quantity take-off using BIM spatial objects. To this end, the properties of BIM spatial objects and quantity calculable spatial types were analyzed, and existing 2D-based quantities and quantities extracted from BIM spatial objects were compared through a case study. As a result, the quantity of spatial objects found to be more by about 7.13% in 0.05% and therefore, this difference should be considered during quantity take-off using BIM spatial objects. Through the results of this study, we can improve the accuracy of quantity take-off using BIM spatial objects in the early stage of a construction project.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.82-90
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• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.

• Journal of the Korean Society of Costume
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• v.52 no.5
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• pp.129-144
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• 2002

Kyung(경, 경의), Which is Wedding ceremonial head dress, Veil. Ancient China, When dynasty is changing, wedding head dress form is different. Old china, Kyung(경) was sleeves attached dress form. But, after Dang(당) and Song(송) Dynasty changed square formed clothes, which is put on from head to the shoulder, and another is sleeves attached dress form. Ancient Korea have been face covered clothes. Myunuei(면의). from Buyo(부여) to the south Silla(남국신라) Dynasty. Koryo(고려) dynasty. likeness of the Song Dynasty square formed head wear, Mongsu(몽수), and Kedu(개두). When Chosun(조선) Dynasty, Kyunguei(경의), which was square formed 12 chuk size head wear of the blue colored veil. When King and Queen finished wedding ceremony in the another palace, Queen following the King, so to the palace. who put on the wedding veil, Kyungui(경의) , in the papanquin. and take out of the veil by another mother. before the hapkun(합근) ceremony. also Chosun dynasty has been another Queen's wedding ceremonial veil 'myunui (면의)'. It has been put on the head dress with ceremonial dress Juckui(적의) . And, take out of the veil by another mother, before the hapkun(합근) ceremony. also. common people has been put on the head dress with ceremonial dress Youmui(염의). And. take out of the veil by another mother. before the hapkun(합근) ceremony. also common people has been put on the Mongsuui(몽수의,장의). head dress with ceremonial dress round neck dress. And, take out of the veil by another mother, before the hapkun(합근) ceremony.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.501-508
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• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.

• Korean Journal of Applied Biomechanics
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• v.13 no.3
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• pp.99-116
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• 2003

The purpose of this study was to kinematics factors on during round-off at end of beam-salto backward stretched with step-out to cross on balance beam. Four elite female gymnastics players participated as subject of this study. The methods of this study was analyzed using three dimentional analysis. The results and conclusion of this paper is obtained as follows ; 1. The phase of time was the most short time in board touch down phase and board take-off phase. Also, it was shown a more long time in total time compared to previous study. 2. The horizontal displacement of each phase was shown the most high levels in balance beam landing. The vertical displacement was display a non-linearity increase in board take-of phase, and it was shown the most high levels in vertical displacement during landing of balance beam. 3. The horizontal velocity of each phase was shown the most high levels in board touch down, and it was display a gradually decreased levels because flight during board take-of. The resultant velocity of CG on each phase was shown the most high levels in board touch down and board take-off. 4. The angle of hip joint was shown the most high levels as performed a motion in extension state during board take-off, and the angle of knee joint was display a increased levels because of flight cause body extension in board take-off. Also the angle of ankle joint was shown a increasing levels during board take-off. Considering to this results, it is suggest that the change of kinematics factors in board touch down and board take-off is key role on the effective board control.

• Monthly Duck's Village
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• s.75
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• pp.110-111
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• 2009

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.420-426
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• 1986

This survey was carried out to investigate the effect of taking a nutrition course on the nutrition knowledge and food habits of college students who do not major nutrition. Questionnaires were completed by 444 students who have taken nutrition course and by 555 students who did not take nutrition course. Nutrition knowledge score of the students taken nutrition course was significantly higher than that of students did not take nutrition course(p<0.001). Especially male student obtained lower nutrition knowledge score than female students in graups who did not take nutrition course (p<0.001), but there was no difference in nutrition knowledge score between male and female students who have taken nutrition course. The students taken nutrition course showed higher food habits score than those who did not take nutrition course (p<0.001). The former had a lower response rate than that of the latter, for what are regarded as poor food habits. There was a significant and positive correlation between nutrition knowledge score and food habits score in students who have taken nutrition course but not significant correlation in those who did not take nutrition course.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• Bulletin of Food Technology
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• v.19 no.4
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• pp.75-84
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• 2006