• Journal of Digital Contents Society
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• v.18 no.6
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• pp.1067-1078
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• 2017

Previous research on university life of Chinese students studying in Korea has been conducted on students in Korea, but Chinese students have a sense of belonging and university prejudice against Korean universities, so the objectivity of research is not clear. This paper conducted a survey of the Chinese people in China and conducted a media search for attracting foreign students. Not all foreign students are proficient in Korean language. Even students who have completed more than one year of education in the Korean language institutes or passed advanced level of Test of Proficiency in Korean(TOPIK) have difficulties in everyday life and acquiring a degree. According to the results of this study, until foreign students who lack sufficient Korean language skills are able to adapt to culture and acquire information in Korea, it is desirable to prepare multilingual content services so that they can obtain academic information or daily information necessary for studying in their native language.

• The Science & Technology
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• v.33 no.3 s.370
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• pp.25-27
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• 2000

과학기술에 대한 일반지식을 모르는 것은 무식꾼이 되는 것이고 때로는 생활의 불편과 불이익을 받을 수도 있다. 국가 경제를 성장시키고 문화와 삶의 질을 향상시키기 위해선 과학기술의 객체들 즉 연구자, 대학, 사회, 국가의 변화가 절실하며 이 객체들이 유형재 이상의 가치가 있는 무형재의 정보기술을 육성하고 응용해 새로운 기술을 창출하는데 총력을 기울여야 하겠다.

• Journal of the Korea Convergence Society
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• v.13 no.2
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• pp.167-176
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• 2022

In this paper, the metaverse is viewed as a future space for the living environment of Homo Culturalis. Although the metaverse is perceived as a digital 'virtual' space, it should be understood as an extension of the real space. A human dreams of a reincarnation in the digital space, but a human has a body that cannot be completely separated from the physical environment. This means that human activities are not disconnected from reality and more specifically the human existence ought to be found in the socio-cultural context of reality. If the way of life in Metaverse becomes increasingly common, humans should be able to access this metaverse as a reality. Therefore, in this paper, the metaverse that creates the world of creation, play, and empathy, becomes considered as the world of human life of Homo Culturalis, where the realization of human desires and desires in that world are made.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.529-537
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• 2008

In this study, the relationships among obesity, food behavior, and personality traits were studied in male and female elementary school children. The obesity rates were calculated via the measured heights and weights of the subjects. Food behavior was surveyed via a questionnaire. Personality traits were evaluated using an authorized personality test. The obesity rates in the child subjects in this study were 34.1%in the male children, and 28.7% in the female children, and the rates of underweight were 18.2% in the males and 28.7% in the females. The percentage of obese children was slightly higher in the male population than in the female population. With regard to food behavior, the females evidenced significantly higher points than the males, particularly on the items designated 'slow eating' and 'stop eating upon satiety'. Among the personality traits assessed herein, which included emotional stability, general activity, sociability, masculinity, responsibility, reflectiveness, and superiority, the females evidenced significantly higher sociability scores than the males. The personality traits did not appear to be significantly associated with the obesity rate. However, the obese children scored lowest on all personality traits among the three groups. In terms of the relationship between food behavior and personality traits, children with high stability, sociability, responsibility, and superiority also had significantly higher food behavior scores. These results imply that the maintenance of good food behavior may enhance stability, sociability, responsibility, and superiority in children.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• Proceedings of the Korea Database Society Conference
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• 1999.10a
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• pp.203-209
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• 1999

새로운 밀레니움의 도래를 앞둔 지금의 세계의 특성을 가장 단적으로 표현하는 말은 "변화"일 것이다. 컴퓨터와 텔레커뮤니케이션으로 대변되는 현대사회 첨단 정보통신공학의 눈부신 발전은 실제로 우리 생활에 엄청난 변화를 가져오고 있다. 컴퓨터의 정보처리 능력강화 및 처리용량의 대량화와 신속화, 디지털 정보 송ㆍ수신, 인터넷 같은 국제 정보망을 활용한 정보교류의 활성화, 다양한 매체들의 통합화와 다기능화 등은 정치ㆍ경제적으로 세계화 및 개방화를 가속화시키고 있으며 사회ㆍ문화적으로도 열린사회, 평생학습사회, 세계문화의 창출 등 기존과는 전혀 다른 새로운 형태로의 변화 가능성을 제시하고 있는 것이다. (중략)

• Journal of Family Resource Management and Policy Review
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• v.22 no.4
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• pp.75-87
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• 2018

The purpose of this study is to identify the intention of one-person households' selection in the university students. The survey was analyzed with factor analysis, reliability, cross tabulation analysis, t-value, and regression analysis with SPSS version. 18.0. The total of 237 male and female university students participated in the survey. The results were summarized as follows. First, there were significant differences between male and female students in the important factors, problems and reasons when selection of the one-person households in the future, and the perception of one-person households. Second, gender, perception of one-person households, the importance of self-improvement, housing expenses, and family rite had significant effects on the intention of one-person households' selection. The result of the study can be used as basic data for social discussion about one-person households.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.121-129
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• 2008

To produce buckwheat sprouts, buckwheats were germinated at $23{\pm}2^{\circ}C$ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.