• 과학과기술
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• 9호통권412호
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• pp.27-27
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• 2003

• 한국수산과학회지
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• 제54권1호
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• pp.107-110
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• 2021

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

• 한국의류학회지
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• 제23권2호
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• pp.296-306
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• 1999

This study reflects the aim of analyzing the fashion design connection with ecology. Ecology has been linked to human life through its changing relations with environment. In order to recover eco-system ecology-nature oriented methodology and technology oriented approach will suffice. On the modern design field Green design Recycling and Green marketing resulted in increasing rates of environment-friendly production and an effort to deliver environment-friendly corporate image. Based on above research ecological image on fashion design during the year 1990 to 1995 represents the following conclusion. In the fashion design field natural image primitive image nature -harmonious image material-recyling image culture-recycling image are proposed. In the technology field clean image and high-tech image are proposed. In the marketing field happy image harmonious image serious image and realistic image are proposed.

• 복식문화연구
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• 제29권4호
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• pp.572-584
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• 2021

The emergence of environmental and social issues has led to global discussions for the realization of sustainable development. The purpose of this study is to propose a method of sustainable fashion design using waste Hanbok, focusing on men's Hanbok with cultural values. The study utilizes literature research and fashion design development. From the literature study, reform was judged to be a higher concept encompassing reduction, recycling, and upcycling. Reduction is a design method through removal, and recycling design transforms from its original form into a completely different product. Upcycling design focuses on improvement and change in functionality. Accordingly, nine redesigns using men's Hanbok were developed from which three were produced. Consequently, the reduction design demonstrated a small range of variation without changing the item, and cultural sustainability was confirmed through the design that removed the components and recombined the Hanbok. Second, recycling redesign can be reconstituted into a different item. Third, upcycling enables various designs through module assembly, which prolongs the lifespan of the product and confirms its value as a raw material for waste Hanbok. This study is meaningful in realizing sustainable fashion and suggesting practical measures for the sustainability of Korean traditional culture and creative fashion design planning.

• 대한영양사협회학술지
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• 제28권1호
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• 대한영양사협회학술지
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• 제29권3호
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• 월간포장계
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• 통권361호
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• pp.70-73
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• 2023

• 복식문화연구
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• 제29권2호
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• pp.289-306
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• 2021

The study aims to define the Korean Wave as global attention to Korea's unique culture and consider the specificity of traditional Korean fashion images in Korean Wave content. The research method of this study is a case study through literature research. In order to collect Korean Wave content on YouTube, 24 channels with the highest number of views were selected from among content uploaded from 2018 to the present through keyword search, and up to two channels with high views showing traditional Korean fashion images. As a result of selecting the analysis target, 41 Korean Wave videos and 368 costumes were selected and analyzed based on fashion style elements, including item, color, detail, motif, styling, silhouette, and accessory. As a result of the study, music, broadcast, fashion, and other content were found in the Korean Wave content fields in which Korean fashion style appeared, and the characteristics of each field were derived. Music content was characterized by fashion style excluding stereotypes about traditional Korean costume, broadcast and fashion content was characterized by fashion style inherited from traditional costume, and other content was characterized by symbolic fashion style of traditional culture. This study is meaningful in revealing the formative characteristics of traditional Korean design elements recently shared online through the study of Korean traditional fashion images in Korean Wave content.

• 한국정보관리학회:학술대회논문집
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• 한국정보관리학회 2003년도 제10회 학술대회 논문집
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• pp.355-364
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• 2003

20세기의 도서관은 확산된 인터넷의 보급으로 대출형 도서관의 연장선상에서 이용자의 요구에 따라 관종이나 지역간 협력을 통한 네트워크 운영으로의 도약을 꾀하고 있다. 이후, 도서관의 발전단계는 다양한 서비스를 즐기며 오랜 시간을 관내에 머무를 수 있는 체재형(滯在型)도서관이라고 표방되고 있다. 이는 도서관이 오랜 시간 머물며 다양한 활동이 가능한 공간으로 거듭나기를 바라는 사회적, 시대적 요청에 의한 결과라 할 수 있을 것이다. 이를 위하여 유니버설(universal) 디자인과 에콜로지(ecology) 디자인의 개념을 수용한 환경 친화적 도서관 건축에 대한 사안(私案)들을 제시하고자 한다.

• 디자인학연구
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• 제16권1호
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• pp.137-148
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• 2003

21세기는 유기체적 세계관의 발달과 함께 환경친화적 접근이 조형계에서 크게 부각되고 있다. 이제 환경친화디자인은 단순히 환경보호적인 차원을 넘어 인간과 기술, 환경이 함께 호흡하는 유기체적인 환경친화, 환경과의 일치의 개념으로 발전해 가고 있다. 그러므로 본고는 현대에 발전하고 있는 환경친화디자인의 유형, 즉 자연보호적인 접근이 중심이 된 입장과 인간과 환경의 친화관계 회복이 중심이 된 입장의 두 가지 환경친화디자인 유형을 조사하고 이의 필요성과 Green Amenity에 의거한 기능을 분석하고자 한다. 그리고 이 중에서 단절된 인간과 자연환경의 유기적 연결성을 강조하는 환경친화디자인에 초점을 맞추어 이에 해당하는 공간 디자인 사례를 제시하고자 한다. 이를 통해 인간이 소원하는 삶과 환경에는 편리함과 관련된 기술적 물리환경 뿐만이 아니라 생물적 소산을 이용한 자연친화적 구상이 필요함을 논증해 보고자 한다. 공간디자인에 있어서 이런 접근은 인간과 자연의 단절된 친화관계 회복에 도움을 줄 수 있으며 이렇게 인간과 자연의 친밀감이 회복될 때에 자연보호를 위한 인간의 노력도 유기체적 방향성을 가지고 바람직한 성과를 거둘 수 있다고 본다.