• Journal of the Institute of Electronics Engineers of Korea TC
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• v.44 no.1
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• pp.38-53
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• 2007

Nowadays, as it goes on digitalization of the broadcasting and the convergence of the broadcasting and communications , it has been developed into the ubiquitous individual media consuming pattern which can easily and comfortably consume the favorite contents through any devices at anytime and/or anywhere. For this, in this paper, we propose personalized broadcasting service that can provide a convenient access of the contents that users want to watch at anytime by considering the user preference and consumption characteristics as well as an efficient browsing and watching of the particular program segments more advanced than the data broadcasting services. Moreover, it is implemented the TV-Anytime standard based on personalized broadcasting terminal platform by us. The developed services and terminal will used on broadcasting environment in which many services and the contents. The result of that is the broadcasters/service providers and content providers can provide differential broadcasting services which is suitable to each user such as personalized broadcasting service in near future.

• The Research Journal of the Costume Culture
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• v.10 no.5
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• pp.542-554
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• 2002

The purposes of this study were to investigate, analyze, and consider the feature and practical situation of Apparel CAD education and distribution situation of CAD system so that CAD education can be effectively operated and managed in various kinds of relevant schools and universities. 32 colleges and universities that are performing CAD educational system are selected for the study. The author of the study has investigated and obtained the information through questionnaires to 32 professors who are in charge of CAD lectures and 301 students who are receiving CAD education. The result is as follows. 1. It showed that 62.5% of CAD educational systems have been practically introduced after 1995. Regarding the using system, YUKA occupies 46.9%, PAD 21.8%, and GERBER 18.8% and these three kinds of system have been chiefly supplied. 40.6% of them own only one system, 37.5% of them own 2～5 systems and 78% of them own less than 5 systems. 2. The most seriously pointed problems during the operation of CAD system were the lack of experimental materials and the frustration of manpower supply. Thus, the CAD education programs in schools and universities are practiced in inferior environments internally and externally. 3. Regarding the practical situation of CAD education, 28 among 32 schools and universities are performing CAD as one of the regular subjects for the curriculum. 4. Regarding satisfaction degree of the using system, professors showed higher satisfaction degree than students did. In conclusion, it showed that although the practical situations of CAD education in schools and universities have been changed and improved so much since 1995 owing to the increase of the positive recognition of the necessity of CAD, many students in the educational sites cannot study their favorite subjects related with CAD program with interest due to the lack of experimental facilities, the poor computer management systems, and the problems of manpower supply, etc.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.49-58
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• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.59-71
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• 2005

The purpose of this study was to observe the makeup behavior and cosmetics preference based on the segmented age group and fashion appearance interested group. The target consumers were women aged in their 20's. We distributed 443 questionnaires and conducted statistical analysis using SPSS program for the 400 reliable questionnaires. Statistical analyses included frequency, Chi-square test, t-test, ANOVA and cluster analysis(K-means). The results of this study were as follows: 1. There was a significant association between specific cosmetic items currently used and segmented age group. The age 24-29 had more basic makeup than color makeup, compared to the age 20-23 group. There was a statistical difference between the highly interested group and the lowly interested group in fashion and beauty. The group of highly interested in fashion and beauty considered trendy colors, while the group of lowly interested in fashion and beauty used their favorite color as an important factor in purchasing makeup products. 2. There was a significant difference in the preference of lip colors and textures, eye shadows textures, types of eye liner and types of foundation according to segmented age groups. 3. Those who sought 'sexy' images preferred red/wine/purple lipstick colors, and green/blue/violet eye shadow colors. They significantly preferred jell/liquid type eye liner and liquid type foundation. Those who sought 'pure' images preferred orange colors and glossy textures of lipsticks. Those who sought 'elegant' and 'intellectual' images preferred pearl type eye shadow.

• The Korean Journal of Rehabilitation Nursing
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• v.9 no.1
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• pp.64-71
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• 2006

Purpose: This study has tried to find out the effects of music therapy on anxiety of surgery patients during operation under regional anesthesia. In order to find out the effects, this research design was used nonequivalent control group non-synchronized design. Method: The subjects were the sixty inpatients under regional anesthesia in K hospital. They were assigned to two groups, thirty to the experimental group and thirty to control group. The data were collected using the Visual Analogue Scale(VAS) for State Anxiety and vital sign. The Experimental group received favorite music of the 4 different genre. The control group were inserted ear plug during operation. Data were analyzed by $X^2$-test, T-test, ANOVA and Repeated Measured ANOVA of the SPSS WIN (12.0) version program. Results: 1) Hypothesis 1: The hypothesis "that the figure for state anxiety of the experimental group provided with music therapy would be lower than that of the control group" was confirmed(F=0.27, P=0.01). 2) Hypothesis 2 : Three subordinating hypotheses were established in order to verify the hypothesis "that the figures for vital sings of the experimental group provided with such as music therapy would be lower than those of the control group." were rejected. Conclusion: Music therapy can be regarded as an effective nursing intervention that relieves operative anxiety of surgical patients under regional anesthesia.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.131-134
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• 2013

Nuri process is a common process of childcare and education for infants to 5 years old in 2012 has been carried out. In order to operate a paint program, teachers not only easy to take advantage in the field, education robot, taking into account developmental compatibility in accordance with stable, physical stability, age psychological infant, the diversity, education robot that can be worn thinking, creativity, scientific thinking is required. In this paper, I will study the applications and Internet services to infants through your favorite smartphones. To the study of development in the smartphone educational insect robot application with the educational environment that infants are environmentally friendly. Utilizing the game smartphone, Nari proceed to step 15, place the questions and answers for enhancing the education effect on the way, to enhance the creative effect of the robot and education. In this paper, I will continue to contribute to the development of content for the education of taste creative.

• Korean Journal of Rural Living Science
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• v.9 no.2
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• pp.51-62
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• 1998

This study was performed to suggest the health management of farmers compared with different farming types, such as rice plant, livestock, horticulture, orchard and others, for the farmer's health enhancement. For this study, 720 subjects were selected in 8 provinces through cluster method, and relevent caculations for the analysis of the subjects were made SAS program, and tested significance with x$^2$ and F value, those probability levels were 0.1%, 1% and 5%. Among the subjects, aged 40's were 38%, females 66%, elementary graduates (32%), and think of living conditions were average (67%). In the self-consciousness test for health, there was no significant difference of farmers with farming types. In the aspect of agricultural work situation, they took holidays according to the weather conditions or no pressed work to be done. And They took a break “when they feel tired during work”. For the recovery of fatigue, sleeping was chosen as the most favorite (68%) followed bathing (17%). but exercise was the lowest (7%). In the case of working conditions, 74% of them replied they work under average condition, and only 9% of them thought they were under pleasant surroundings. And 37% of them have had healthy food, for health practice and restorative for health. 20% of them have had breakfast irregularly. In addition to the regular meal intake, sufficient re자 and pleasant agricultural working conditions would be necessary for health, and the farmers themselves should recognize the importance and care of health. The project for enhancement of the farmers' health is needed and who should give guideline to have the responsibility for health.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.