• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1619-1626
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• 2010

This study was conducted to compare eating habits and food preferences of Korean and Japanese female college students in some areas of the two countries. The subjects were 365 Korean students and 313 Japanese students. The survey was done in every May for three years from 2006 to 2008. Eating habits and food preferences were investigated by questionnaire. The results were as follows. There was no significant difference in body weight, but Korean students were taller and they ate out more frequently than Japanese students. Both Korean students and Japanese students liked meat, milk and milk products better than fishes. Also, they liked fruits better than vegetables. Korean students had lower preferences for fish, beans and bean products, vegetables, and seaweed than Japanese students. In conclusion, Korean students seem to be exposed to risk factors to health more than Japanese students, because they had less desirable eating habits and food preferences, and were less active than Japanese students. Therefore Korean students might need to change their eating habits and food preferences into more desirable ones for their good health.

• Journal of Korean Society for Geospatial Information Science
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• v.19 no.4
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• pp.35-45
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• 2011

The purpose of this study is visualizing climate change contents from Weather Research and Forecasting model and providing useful tool to anyone who want to use them for communication and actual movement. As a results, we have built a process and user interface for publishing Arrow KML, BWS KML, and DI KML. Arrow KML provide wind rose service and wind attribute information for each arrow. BWS KML provide a wind power index and DI KML provide a thermal comfort. All KML contents are more reliable because those are visualized from the scientifically verified climate change prediction model. Further study will focus on searching for climate change contents mining and useful contents design for wide range of climate change mitigation/adaptation activity.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.72-79
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• 2019

This study tries to study the poetic beauty of the space deconstructed by the medium appearing in Moon Sam-seok's children's poetry to help with simultaneous education and guiding methodology. The research method is based on the assumption that semiotics spatial image is read. In other words, we intend to derive the poetic beauty of the space in which the great pole space built by is deconstructed by the intervention of by the medium term . Among Moon Sam-seok's series of works, the research text is "The Wind and the Fire," "The Wind and the Empty Bottle," "The Wind and Salt," "The Wind and the Rock." According to the study, the wind deconstructed a space that was differentiated by the presence or absence of matter into a "coexistence space." These poetic spaces symbolize poetic beauty as ideal places of life that coexist in a distinction but not discrimination. Second, the wind has eliminated the gap between alienation, suffering and solitude. In other words, the wind deconstructed poetic space produced poetic beauty with the 'space of communication' based on homogeneity of the nature of existence. In conclusion, Moon's poetic speech can be seen that he intended to express the discreteness of the poetic space as 'communication' and 'common life' by deconstructing it with deviation and convergence by introducing a medium.

• Journal of Korean Library and Information Science Society
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• v.36 no.4
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• pp.133-153
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• 2005

This study is to analyze and suggest the KDC's facet structure. KDC is using the Decimal Classification's facet structure. New suggestions are : Clearly use standard subdivisions and add instruction like 'Add to base number $\~$ notation $\~$ from table $\~$' : auxiliary tables contents are need to revise and expand to make a add table found in schedules and provide numbers to be added to designated schedules numbers are necessary.

• Journal of Korean Home Economics Education Association
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• v.27 no.4
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• pp.93-107
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• 2015

This study aimed to compare the eating habit, preferences, intake frequency, nutrition knowledge, and self efficacy of vegetables between middle and high school students in Busan. Subjects were 550 middle school and 560 high school students. The survey was conducted by questionnaire in May 2015. The results are as follows. About 68% of adolescents in Busan have eaten a variety of vegetables from a child. Less than 50% of them ate all vegetable dishes in school foodservice and ate three kinds of vegetable dishes at home. 40% of them did not like vegetables independent of gender and schools. They have low preferences for vegetables. More than 2/3 of them have rarely eaten green vegetables a month or twice. They have eaten more frequently white than green vegetables. They have eaten frequently yellow vegetables, but seldom purple or black vegetables. Middle school students have eaten more vegetables than high school students. Adolescents in Busan have low nutrition knowledge about vegetables. Middle school students have higher self efficacy of vegetables than high school students. Conclusively, adolescents in Busan have undesirable eating habit, low preference, and low nutrition knowledge of vegetables. Middle school students have more desirable eating habit, higher preference, more frequent intake, and higher self efficacy of vegetables than high school students. Therefore differentiated education is needed by middle and high school. It is needed urgently, especially vegetables targeted education for high school students.

• School Mathematics
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• v.10 no.2
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• pp.223-257
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• 2008

To understand terms and symbols correctly which is the basic factor of teaming mathematics is important for understanding and utilizing related mathematic contents. Since the definition of terms and symbols is the important starting point of learning mathematics, it has been studied a lot since the ancient times. This study investigates the transition of terms and symbols which was presented in our curriculum after Korea's independence and it also investigates terms and symbols which are used for the current middle school text books. As a result of studying the transition of the terms, more detailed and broader analysis should be done for the explanation, modification, deletion, and creation of the terms. And complements are needed for some of the terms and symbols. Also, some definition of the terms which are used in some of the current middle school text books should be explained in a way that is suitable for the students' capability. And some errors and omissions of the terms need to be corrected. Furthermore, we need to compare our definition of terms with that of the other countries and modify them if it is necessary. Also, It is better to put guidelines about the interpretation of terms and symbols in the curriculum to reduce the confusion which can be produced by the variety of explanation of the definition of terms and symbols.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Childcare and Education
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• v.9 no.2
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• pp.263-283
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• 2013

This study analyzed picture book "Who Pooped on my Head?" by using semiotic theories and considered involved meaning of the text. Because characteristics of children's development and picture book should be in harmony, it is necessary to understand the text in-depth. As a result of analysis, the text helps psychological stability and contains the meaning and value that guides children into social value or norm. Analyzing the text by using Greimas' Semiotic square, the meaning that following bowel movement standard is socially established behavior was involved. It seems that giving up instinct and accepting standard are process to extend thought. In conclusion, this study confirmed that the meaning and value that support cognitive and emotional development was contained in the picture book, "Who Pooped on my Head?".

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.