• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.345-359
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• 1998

The contents of 6 classical records consist of 208 items about alcoholics and a number of side dishes; 44 items in YuckJooBangmoon, 82 items in Joochan, 19 items in the "sulbitnunbup", 24 items in Kyuhapchongsu from Korea university, and 39 items in Kyuhapchongsu. Interpreted content was classified and analyzed. Selected 27 items among those brewages, artless-brewing alcoholics, were distributed into 4 large patterns. The materials used for brewing artless alcoholics were regular rice, and yeast (NURUK) Four patterns, grounded on these materials, were set one thing to another and analyzed. analyzed.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.4
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• pp.89-102
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• 2010

Atayal studied in this paper is one of the indigenous tribe in Taiwan, which is receiving considerable publicity gradually. Atayal has a quite unique traditional dress and custom as facial tattoo. The study was limited to the conventional culture of body adornment of the Atayal including the clothing which is less preserved and practicing by them at the present day, and the origin and the process of the historical development of those are just a little included in the scope of the present study. Through this study, we can get know about indigenous tribe's cultural background, such as their life, custom, religion, and the influences on traditional costumes. As for the research method, I examined the Atayal's traditional costumes and clothing through related books, magazine, research papers, internet sites, and etc. I also examined the common ground between facial tattoo patterns and their clothing using reference books and official web-site. Traditional clothing materials, basic forms of dress, and the pattern and technique of facial tattoo were examined in the present study in order to deepen the appreciation of the cultural heritage of the Atayal. In way, I hope this study will make a contribution to the field of Korean fashion industry which intends to enter Taiwan market.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.192-197
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• 2014

BACKGROUND/OBJECTIVES: The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. SUBJECTS/METHODS: This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n=1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011. RESULTS: There were three dietary patterns derived by cluster analysis in this study: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI ($kg/m^2$), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups. CONCLUSIONS: Considering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.461-474
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• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

• Journal of Fashion Business
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• v.15 no.5
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• pp.1-14
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• 2011

This study analyzed the "research trends and the design processes" of the traditional patterns by examining the previous researches on the application of the traditional patterns. For this purpose, 96 studies which include master's and doctoral theses and research papers published in 8 Korean academic journals on Clothing from 2000 to 2010 were chosen. The findings of this study are as follows: First, when the previous researches on the application of the traditional patterns were classified according to their subject matter, they were classified into: research on clothing design, research on textile design, research on the design of cultural commodities, and research on mixed design. Second, the researches that were classified according to their subject matter were re-classified according to their year of publication. It was shown that the most active research was on the clothing design. The research on textile design, when compared with clothing design, alternated an increase and an decrease in every other year. Also, research on the design of cultural commodities were fewer than the research on clothing design or textile design although it is on the increase from 2008. Third, when classified according to the types of design, it was found that the designs based on a flora were most common. Fourth, in most cases, in the process of the designs, the designswere dispensed with the original form or were simplified. The choice of the tone of color, in most cases, were based on the concept selected by the designer. The most common method for the expression of the designs was based on the printing. Also, when it came to the presentation of the designs, the original work greatly outnumbered an imaginary work. Based on this study, it is hoped that there will be more active research on the application of the traditional designs which, in turn, can popularize the aesthetic beauty of Korea.

• Journal of Sport and Applied Science
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• v.7 no.2
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• pp.1-12
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• 2023

Purpose: The purpose of this study was to investigate the possibility of modified swing to prevent shoulder injury by analyzing differences in the muscle activation patterns of upper limb by the swing method in wheelchair badminton players. Research design, data, and methodology: 10 wheelchair badminton players participated in the experiment as subjects and performed 10 high clears and 10 smashes in both traditional and modified swing methods toward a shuttlecock hung at the height of racket impact point. For each trial, activation patterns of biceps brachii, triceps brachii, anterior deltoid, and posterior deltoid were measured from the upper limb participating in the swing from which the duration, peak, and root mean square (RMS) of electromyography (EMG) activities from swing initiation to shuttle impact were calculated. The maximum swing velocity of the smash and the distance of the high clear were also measured with both methods to compare differences in the swing velocity and shuttle hit distance. Results: Differences in the EMG peak and RMS of the anterior deltoid by swing methods were shown to differ by the skill type, being higher in the traditional swing method than the modified during only the high clear. The EMG peak and RMS, and the duration of the posterior deltoid were higher and longer with the traditional swing method than the modified during both the smash and high clear. The intensities of the biceps brachii and triceps brachii activities measured during the smash and high clear were higher in the traditional swing method than the modified, and the biceps brachii and triceps activity durations during the high clear were shorter in the modified swing method than the traditional. The maximum swing velocity of the smash was faster with the traditional swing method than the modified, while the distance of the high clear did not differ significantly. Conclusions: These results suggest that the modified swing can be an effective performance method for preventing shoulder injuries without undue loss of impact power in wheelchair badminton players by reducing excessive loads imposed on the shoulder and allowing the optimal use of the elbow extension.

• Journal of Fashion Business
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• v.28 no.2
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• pp.50-63
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• 2024

Chinese traditional wedding dress is a unique cultural symbol. It had a deep historical background as it went through different productions in each dynasty. However, with the introduction of Western ideas, an increasing number of people are wearing Western-style wedding dresses when they are getting married. Recently, traditional Chinese culture has been increasingly valued. Demand for traditional Chinese wedding dresses among modern Chinese people is increasing. Following this trend, Chinese designer Guo Pei(1967~) is actively innovating elements of traditional Chinese wedding dresses. This study aimed to analyze changes in traditional wedding dress styles by dynasty in China from 1046 B.C. to 1911 A.D. based on museum data and previous research. Changes in traditional wedding dress styles by Chinese dynasty were analyzed and organized. The meaning of wedding dress patterns was analyzed by type using traditional Chinese patterns. This study focused on Guo Pei's 2012 "Chinese bride" series and "Legend of the dragon" series. Starting from the development and characteristics of traditional Chinese wedding dresses, this study analyzed fashion characteristics of Guo Pei's wedding dress series. Goals of this study were to preserve the essence of traditional Chinese wedding dresses; and to determine how to apply the fusion of traditional Chinese design elements into fashion and modern design to wedding dresses.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.190-197
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• 2008

Weaving design which is to be designed based on the machine words threading and treading is characterized by its strong limitation of expression. The concept of design has been set based on the patterns on the wooden rice-cake mold which arechosen from many Korean traditional patterns since the expressions of patterns limited by the wooden rice-cake mold is easy to be grafted upon each other. Particularly, literal patterns and geometrical patterns contain religious desire and wishes that are generated from man's fear and wonder about Nature rather than from the pursuit of beauty which is general characteristics of patterns. Based on these images, the twill technique, especially threading of Sally Nielson's rosepath which is easy in formal expressions is used to design Korean style patterns into the weaving structure. It is hoped that this study will provide an opportunity to introduce Korean style patterns to the weavers of the world and that the weaving designs will actively be utilized in the Korean industries so that they can acquire high value-added assets and commercialize our superior culture, thus being of great help to developing our cultural industr.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.3
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• pp.69-83
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• 2013

Clothes show not just the different social status of people, but the ideology and value of former society through pattern, colour, materials, shapes, etc. The purpose of this article is to fill the academic blank of this part by researching the pattern of fabric design in Jing Pai(Beiing style) and Hai Pai(Shanghai style) cheong-sam during the period of the Republic of China. The contrastive analysis of regional pattern between Jing Pai and Hai Pai cheong-sam expect to provide the theoretical basis for the former fashion designers and scholars. There are three approaches in the article: Data collection method, comparison method and Combining theory with practice method as film. Regarding components of pattern, both Jing Pai and Hai Pai cheong-sam have mostly single or composite pattern like plants. Further the most of Jing Pai cheong-sam pattern is traditional flower pattern. But Haipai cheong-sam patterns have some western flower pattern. Beside that, it have some geometry pattern. Regarding arrangement of the pattern, both cheong-sams have scattered dot style, the border style, and pictures style. But continuous type of Jing Pai cheong-sam is less while Hai Pai cheong-sam is the most. Comparing Jing Pai cheong-sam color of patterns in "Moment in Peking" is unadorned and types are simple as chinese traditional clothes; However, "In the Mood for Love" introduces us various material colors, new types of patterns and extraneous characteristic geometry patterns of Hai Pai cheong-sam. Generally speaking, the main characteristic of Jing Pai cheong-sam is traditional and conservatism. It keeps Chinese traditional pattern and culture to the most extent. However, Hai Pai cheong-sam are confluent and open with absorbed external culture and techniques which are endowed new artistic color.