• Journal of Nutrition and Health
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• 제30권8호
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• 한국콘텐츠학회논문지
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• 제8권11호
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• pp.347-355
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• 2008

본 연구는 청주지역 대학생들을 대상으로 진행되었으며, 총 213부의 유효표본이 분석에 이용되었다. 본 연구의 목적은 첫째, 청주지역 대학생들의 식생활라이프스타일을 요인분석 한다. 둘째, 식생활라이프스타일 요인에 따라 대학생들의 집단을 분류한다. 셋째, 식생활라이프스타일에 따라 분류된 집단의 외식행동을 연구한다. 연구 결과 획득한 정보를 토대로 레스토랑에 마케팅적 시사점을 제시하고자 한다. 연구결과 청주지역 대학생들의 식생활라이프스타일의 요인분석결과 "유행 추구형", "건강 추구형", "안전 추구형", "장식 추구형", "미각 추구형" 그리고 "웰빙 추구형" 의 6개 요인이 추출되었고, 군집분석 결과는 안전 추구형 집단, 소극적 식생활 집단, 식생활 고관심 집단으로 분류되었다.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• 디지털융복합연구
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• 제15권5호
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• pp.373-380
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• 2017

최근 가상현실 콘텐츠는 게임, 교육, 의료, 전시, 영화, SNS 등 여러 영역에서 실험되고 있으며 도입되고 있다. 하지만 가상현실에 대한 연구는 주로 산업적, 기술적 관점에 치우쳐 있어, 콘텐츠 중심 또는 콘텐츠 관점에서의 가상현실에 대한 연구는 미미한 실정이다. 가상현실의 미래를 제대로 준비하기 위해서는 기술 중심의 연구에서 벗어나 콘텐츠 중심의 연구가 매우 절실하다. 이에 본 연구는 콘텐츠 관점에서의 가상현실 연구의 필요성을 제기하였으며, 그 구체적인 대상으로 테마파크에 적용된 가상현실 콘텐츠의 유형과 특성 그리고 가능성을 고찰하고자 하였다. 이를 위해 가상현실 기반 테마파크 콘텐츠 유형의 분류를 시도하였고, 유형 분류의 기준으로는 플레이어의 위치 이동 가능성 및 이동 방식에 따라 '고정형', '연속적 이동형', '분절적 이동형'으로 나누고 여기에 촉각, 미각, 후각, 균형감 등의 감각이 결합되는 방식에 따른 분류법을 제시하였다.

• 대한치과보철학회지
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• 제37권6호
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• pp.819-824
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• 1999

The purpose of this article is to present a clinical case report for palateless complete denture. Despite the contravacy of palatal uncoverage in upper complete denture, palateless complete denture has some merits for upper edentulous patient. Following the uncovering of the palatal portion, the patient became easy to talk and restored the lost good tastes. He is happy despite of the decrease of the retention of the upper complete denture. Palateless complete denture is a compatible alternative fir upper edentulous patients in cases of gagging, large palatal torus and restoring the lost good tastes. The clinical points are as follows : 1. The remaning alveolar ridge should be ovoid and have enough width and height for the sup-port and retention. 2. The patient must have strong wish to the palateless complete denture. 3. Palatal beading made on the palatal peripheral border give good border sealing of the palatal flange and minimaized the prominence of the denture flange 4. The peripheral border of the palatal flange should be reduced as thin as possible for more comfort. 5. Upper artificial posterior teeth should be arranged over the alveolar ridge crest and inner incline of the buccal cusp relieved for denture stability while chewing. 6. For stability of palateless complete denture, bilateral balanced occlusion should be sttained. Palateless complete denture will restore the lost good tastes and more comfortable and physiologic to upper edentulous patients and a good alternative to full palatal coverage complete denture in the properly selected cases.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.484-492
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• 2000

In an attempt to figure out the relationship between zinc status and taste acuity of old and young women, dietary zinc intake, urinary zinc excretion, and taste acuity were determined for 118 women. Zinc intake was measured by 2-day food records and food frequency method. Urinary zinc excretion was measured from urine samples collected for twenty four hours. Body fat, lean body mass (LBM), and total body water were measured by bio-impedence. Average dietary zinc intake by food record was 4.15$\pm$1.33mg (=35% if Korean RDA) for the old women and 5.41$\pm$2.76mg (=25% of RDA) for young women. When zinc intake was measured by a frequency method, the average intakes of the old and young women were 3.5$\pm$1.7mg 4.5$\pm$1.9mg, respectively. It appears that dietary zinc intake of young women was significantly higher than that of the old women. Average urinary zinc excretion of the subjects was 0.27$\pm$0.16mg in the elderly and 0.24$\pm$0.13mg in young women, which indicated a marginal zinc status. However, zinc status was not significantly different between old and young women. Correlation analysis indicated that zinc intake and urinary zinc excretion were positively related to BMI and LBM in young women. The old women (m=49) showed significantly higher taste detection thresholds than young subjects (n=47) for both sweet and salty tastes. Recognition thresholds for sodium chloride and sucrose were not significantly different between old and young women. The lower the taste thresholds for salty taste, the higher the average dietary zinc intake. However, taste perception concentration was not related to the urinary zinc excretion level.

• 감성과학
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• 제4권2호
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• pp.25-32
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• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다 특히, 맛을 결정하는 영향요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써 식품선택에 결정적인 영향을 준다. 따라서, 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정식품을 선택하여 구매하고자 할 때 인지하게 되는 맛의 종류와 느낌을 효과적으로 전달하기 위한 도구로써 색채를 사용하기 위해 문헌조사를 바탕으로 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹설문을 통해 진행되었다. 설문결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿의 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• Journal of Nutrition and Health
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• 제41권2호
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• pp.184-191
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• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• 한국조리학회지
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• 제21권4호
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• pp.86-100
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• 2015

이 연구의 목적은 고객의 식생활 라이프스타일이 레스토랑에서 MSG 사용 선호에 미치는 영향을 조사하고, Baron & Kenny가 제시한 위계적 회귀분석을 이용하여 식품 안전에 태도의 조절 효과를 검증하는 것이다. 연구 결과는 다음과 같다. 첫째, 식생활 라이프스타일은 식품 탐험형, 미각 추구형, 건강 추구형, 편의 추구형, 고유 추구형으로 5 개 그룹으로 분류된다. 둘째, 편의 추구형은 레스토랑에서 MSG 사용 선호도에 정(+)의 영향력이 있었지만, 건강추구형과 고유추구형은 부(-)의 유의적인 영향력이 있었다. 셋째, 식품안전태도는 편의추구형과 고유추구형에서 레스토랑 MSG 사용 선호도 간에 유의적인 부(-)의 조절효과가 있었다.

• 한국정보전자통신기술학회논문지
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• 제8권6호
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• pp.507-514
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• 2015

사람과 사람 사이의 통신을 넘어 사람과 사물, 사물과 사물 간에 정보를 주고받는 사물인터넷 시대가 다가오고 있다. 스마트 센서는 지능화에 의해 스마트폰, 지능형 자동차, 스마트홈 시스템, 착용형 전자기기, 원격진료 시스템, 대규모의 환경 감시 시스템 등으로 활용영역을 넓히고 있다. 최신 스마트폰에는 이미지센서, 터치센서, 마이크로폰, GPS, 모션센서, 지자기센서, 조도센서, 근접센서, 지문센서 등 다양한 스마트 센서가 적용되고 있다. 센서 기술은 기존 센서에 제어 판단 저장 통신 등 다양한 기능이 결합되어 기존 산업과 IT 산업을 융합하는 차세대 유망기술로 주목을 받는다. 특히 촉각 시각 청각 미각 후각 등 인간의 감각을 모방하는 오감인식 기술이 부상하고 있다. 본 연구보고서에서는 인간의 오감에 대한 생물학적 원리와 오감센서의 동작 원리, 국내외 연구개발 현황, 기술 및 시장 동향을 정리하였다.