• Journal of Korean Home Economics Education Association
• /
• v.33 no.3
• /
• pp.143-157
• /
• 2021

This study analyzed and verified the effects of a dietary education program for Korean young adults in single-person households. The dietary education program was conducted for five weeks (from November 10 to December 8, 2020) for Korean young adults in single-person households living in Seongbuk-gu, via four face-to-face education sessions and one online education session, including both theoretical lectures and practice. The effect of the dietary education program was analyzed through the Nutrition Quotient (NQ) questionnaire for adults provided by the Korean Nutrition Society, a dietary evaluation checklist questionnaire developed by the researchers, and photovoices. The average of 'Nutrition' score increased from 51.81 to 53.20, but there was no statistically significant difference. However, there was a significant change in the 'Moderation' category (p<0.05). As for the researcher-developed dietary evaluation, the average of the 'Importance' area rose from 3.77 to 3.99, but there was no statistically significant difference. The average of the 'Practice' area rose from 3.03 to 3.57, significant results were found (p<0.05). When the pre-/post-tests were compared by the sub-categories, four elements of 'Importance', i.e., balanced meals and avoided foods, and all five elements of 'Practice' were significantly improved (p<0.05). A total of 200 photovoices were analyzed according to Social Cognitive Theory. As a result of the analysis, the deterrents that help people eat healthy homemade food were 48% environmental factors, 30% behavioral factors, and 22% individual cognitive factors. The deterrents found to hinder participants from eating healthy homemade food were 72% environmental factors and 14% individual cognitive and behavioral factors. The results suggest that the dietary education program for Korean young adults in single-person households can be an effective tool that promotes self-motivation, behavioral changes, and improvements of the surrounding environment.

• Archives of design research
• /
• v.11 no.2
• /
• pp.31-45
• /
• 1998

Human beings receive experiences and education in viewing and manipulating objects since birth, These experiences in forms and colours influence signifrcantty the formation of the person's humanity, sensibility and constituOOn until he becomes an adult. Considering that all objects coexist through space and time with human beings from birth to an adulthood, we can imagine how these things shape a person, Human beings' perception of form and colour might be different according to the person's living environment, experiences, education, age and job, However, when we see there are certain kinds of form and colour of that most people favor, we can understand that human beings have a certain inherent feelings about forms and colours, Let's suppose a man faces an object that dosen't correspond with his basic feelings about form and colour, He would avoid that object at least unconsoousty, All of his acts dealing with form and colour probably satisfy a desire for beauty which can be required from certain proper forms and colours, By revealing the feelings about forms and colours that human beings originally have, this study is going to explore what kinds of form and colour have what kinds of psychological and physical influences on human beings. Another purpose of this study is to be a theory suggesting more profitable and effective forms and colours psychologically and physically to the consumer. this study demonstrates that the basic feelings about forms and colours which human beings possess are different according to the individual's psychology and the body's condition. It also establishes the reality of the principle of how human psychology and the body change according to the surrounding environment. Finally, it will be appropriate for the suggested theory from this study to be used as fundamental material in deciding the forms and colours used in the design field in the future in that these forms and colours are more profitable and efftient.

• Journal of the Korean Home Economics Association
• /
• v.31 no.1
• /
• pp.225-239
• /
• 1993

The purpose of this study is to look for the basic formative elements of housekeeping space of our cultural life which are worthy to succeed and develop by revaluating in modern view and to reveal what we should maintain form the women's view of the housework in those days. In this study, out look on Chosun Dynasty housekeeping is based on the norm of the women in those days. The research on the housekeeping space for norm of the women in those days. the research on the housekeeping space for Chosun Dynasty upperclass is focused on the house built from early till late Chosun Dynasty, which is now a cultural asset. As a result, norm of Chosun Dynasty have created a social wide atmosphere for women to devote herselves to the housekeeping. Moreover the constructions of Chosun Dynasty's upperclass are affected by Korea's natural environment and socio-cultural environment. Primary factors for natural environment are building materials and the change of seasons. Because of changeable seasons, there were places for storing massive commodities. The other primary factors for socio-cultural environment affecting housekeeping space were social positions, and extended family system, worshipping the ancestors standard of living, the theory of“Poong Soo”(風水, a kind of geomancy) and thought of“Yin and Yang, Five Elements”(陰陽五行) and popular belief of that time. Affected by these two environments, the characteristics of housekeeping space for Chosun Dynasty are ; the main building of the house was used as a diverted area for women to work, and was reconstructed for household affairs. There were inefficient points in the housekeeping space of that time and the space remained stagnant because of the restricted sex and the social position of housekeeping doer. But you could find some points that are efficient and functional to adjust in those living conditions. The storehouse, storage barn, shed and soyjar terrace are the specialized storing place, according to the kinds and characteristics of the commodities. the kitchen, for example, is the combinations of many abilities. It is not only for cooking or heating the room, but also for storing drinking water. The hall which was the storing place, housekeeping place and also the place for family events are used as a diverted place. The linked arrangement of kitchen, store house, boudoir and the other rooms. In addition, we can see that the construction of the kitchen for more than tow people could work in.

• The Journal of the Korea Contents Association
• /
• v.20 no.8
• /
• pp.499-512
• /
• 2020

The development of the economy and network environment has a great impact on physical stores, and physical bookstores are gradually upgrading and transforming with the pace of the times. This study takes the modern bookstore under the concept of the third space as the research object. The purpose of it is to understand the needs of consumers for the space of the modern bookstores, explore the characteristics and development direction of them, which provides theoretical guidance for the follow-up development of the modern bookstore. Based on the concept of the third space and the theory of lifestyle shops and reorganizing theoretical investigation and prior research, the researcher extracts the characteristic elements of modern bookstores in line with the concept of the third space. Moreover, the research analyzes five bookstores opened in large-scale commercial facilities after 2010 as research cases. Through the analysis of the results, it shows that the modern bookstore is a multi-functional and compounded space which is gradually transformed from a single bookseller to a seller of selling lifestyle proposal. And through the analysis of big data to predict the changes in market consumption, we can find out the different needs of consumers, so as to carry out the targeted design of bookstore space and then improve the value of it. In the context of the co-development of economy and culture, the transformation of modern bookstores actually conforms to the change of consumer demand and realizes a virtuous circle.

• Industry Promotion Research
• /
• v.9 no.1
• /
• pp.167-177
• /
• 2024

The purpose of this paper is to restore the academic status of Gungwi perception a little. The symbolism of Gungwi, or Year Month Day Hour, likened to Geun Myo Hwa Sil, is not just a technique of interpretation. Recognizing that it corresponds to Saju's most fundamental Mingli principle, the study was conducted to the effect that more academic research should be conducted in the future. The intrinsic idea that constitutes Saju is the yin-yang and the five elements, the letters recorded are twelve-dimensional, and the elements in charge of the space and time are Cheongan, Jeeji, and Gungwi, which are woven into four pillars. Through this consideration of Gungwi's perception, we presented the "spectrum of time" phenomenon that past time and information pass through the point of time, spread like a spectrum, and lead future time and action at the time when humans are born, that is, the energy of the universe is formatted throughout the brain and body. We discussed the change point of Eight Trigrams used by Lim Cheol Cho as a basis for explaining 'Won Hyong I Jeong' and the assumption that the time change or distortion of the two cones penetrating the present, which is assumed in parallel theory, one of the modern cosmologies, leaves an afterimage in the future universe as Gungwi's deductive basis.

• Journal of Digital Contents Society
• /
• v.16 no.3
• /
• pp.425-436
• /
• 2015

Along with the spotlight of storytelling, storydoing has attracted public's attention as it has been utilized in various different areas. There are valued message by producer and story to back it up in the storydoing. Recipient will acknowledge the affordance encouraged by producer and confirm the message by practicing it. Finally producer will evaluate the practice process. Therefore, storydoing promotes the product of company, strengthens the brand image and delivers message and value through a previously mentioned cycle. Ultimately, storydoing is operated based on user's experience. In this study, based on the experience theory of John Dewey, in order to discover how the interactivity and continuity operate story doing, we conducted a study on the concept of storydoing, the national and international story doing status, the difference between storytelling and storydoing, the elements of story doing, the relationship with user experience, and the principle of operating story doing. As a result, we learned that story doing had the five elements of message, story, characters, action, and confirmation, and operated by the interaction and continuity between the producer and receptor. Thus, through this research to understand the nature of storydoing, we have identified new trends of the cultural industries and discovered the possibilities to expand the application scope of storydoing, which was currently applied by companies to promote their brand images, onto contents field. More importantly, the proposal of theoretical differences between storytelling and storydoing makes this report meaningful in terms of sociocultural, industrial and academic aspect.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.18 no.6
• /
• pp.41-55
• /
• 2023

In order to secure sustainable competitiveness of startups, business model innovation is an important task to achieve competitive advantage by transforming the various elements that make up the business model. This study conducted a multi-case analysis study on leading smart farm companies around the world using an analysis framework based on business model theory. Through this, we sought to identify business model types and their constituent elements. For this, 19 companies were selected from the list of top 10 investment startups of the year for the past three years published by Agfunder, a global investment research company specializing in AgTech. Then data collection and analysis of the company cases were conducted according to the case study protocol. As a result of the study, the business model types were analyzed into four types: large-scale centralized production model, medium-to-large local distributed production model, small-scale hyperlocal modular FaaS model, and small-scale hyperlocal turnkey solution supply model. A comparative analysis was conducted on five business model components for each type, and strategic implications were derived through this. This study is expected to contribute to improving the competitiveness of domestic smart farm startups and diversifying their strategies by identifying the business models of overseas leading companies in the smart farm field using an academic analysis framework.

• Journal of Korean Medical classics
• /
• v.3
• /
• pp.151-217
• /
• 1989

In this thesis, I intend to study the translational and clinical interpretation through the theory of Ja-Yeol, and reached the following conclusions. 1. Liver-Heat-Disease due to absess of the function of expelling and lifting off, that Liver-Yang cannot lift up to upper-warmer, and stagnate liver. I think the symptoms of yellowish urine, abdominal pain, somnolence, fever belong to the syndrome of 'Gi-Bun(氣分)', and the symptoms of ravings with surprising, distending pain of hypochondrium, restless involuntary movement of the limbs, unable to lie flat belong to the syndrome of 'Hyeol-Bun(血分)'. 2. Heart-Heat-Disease due that 'Eum-Gi(陰氣)' in heart cannot lay down and reach to stagnate at heart, inner part. I think the symptoms of unjoy, acute cardiac pain, fidgetiness, well-nausea, headeche, reddish face, anhidrosis, etc. reveal with Heart-Heat-Disease. 3. Spleen-Beat-Disease due that 'Eum-Gi' in spleen cannot lay down and Yin of spleen changs heat. I think the symptoms of heaviness of head, cheek pain, fidgetiness, cyanosis, well-nausea, fever, not to let flex and reflex with back pain, diarrhea with abdominal pain, left and right cheek pain reveal with Spleen-Heat-Disease. I think symptoms of fever, diarrhea with abdominal pain belong to the syndrome of Yin-exhausion. 4. Lung-Heat-Disease due to that 'Eum-Gi' in lung cannot lay down. When 'Wi-Gi(衛氣)' stagnates at external part, I think, the symptoms of intolerance to wind and cold, yellowish fur, fever reveal. When Wi-Gi stagnates at lung, inner part, I think, the symptoms of dispnea with cough, pain on chest and back, unable to breath deeply, hydrosis and chilling reveal. 5. Kidney-Heat-Disease, in that the symptoms of back pain, leg aching, extreme thirst and frequently drink, fever, pain and stiffness of nape, cooling and aching leg, heat on plantar pedis, not trying to speak reveal is regarded external heat disease of 'Tai-Yang-Gyeong's(太陽經)' disease that asthenic fever open 'Tai-Yang-Gyeong' and lift by not enough of 'Yang-Gi(陽氣)' lifeing up from Kidney space, the water space of five elements.

• The Journal of the Korea Contents Association
• /
• v.16 no.5
• /
• pp.520-532
• /
• 2016

In this paper, we propose a novel method to analyze and quantitatively evaluate the impression of landscapes and soundscapes about traditional area of Chungnam Asan city in Korea. For this, we collated data about impression evaluation of Korean and Japanese students and, based on these result, we proved the validity and usefulness of the evaluation system that we proposed through this study. The research process conducted in this study as follows: first of all, we had selected five traditional places of interest in Asan City, and investigated various conditional elements of the area including soundscapes which is forming the landscape using video camera. And we made both Korean and Japanese students evaluate the impression for these videotaped landscape data through using the SD(semantic differential) method. And then, we quantified these qualitative data through applying the quantification theory and cluster analysis method to them. Though this process, we could obtain both data as a result derived by classifying each sample and categorizing levels of those impression evaluation. Because of totally difference between those two analyzing processes, which one is for sample classification and the other is for determining impression level, we could validate the usefulness of our evaluation system through conducting comparative analysis of results from both methods. Analysis showed that our novel evaluation system for landscape is effective and, in most part of the traditional landscape, Japanese students' responses are different far from the Korean students' responses.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.191-202
• /
• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.