• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.177-185
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• 2011

Craft industry in Iran in the past to preserve the technology and production methods, or a newly developed in modern technology, techniques, and material that are intended to use in the decorative, practical characteristics, and the general public are using living water district, ornaments, symbols, products, and so on are collectively, craft industry-specific regional environmental, air velocity, ruins, etc. based on the characteristics of the region's traditional or artistic nature to produce products with the industry, the craft inherent in cultural element out of the help of stock, production, distribution and consumption of a series of process, namely the commercialization of the craft. This future-oriented State images for a unique sentiment based on the tradition of craft culture prize of Korea national image to create a decisive role in the would do. Therefore, in this study, consumers of the craft cultural products awareness and marketability to domestic craft industry status and enhance the use of the show. In addition, based on craft culture industry's efficiency and the issue is what the research and improvement.

• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.305-314
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• 2018

'New Breeding Techniques (NBTs)' have been one of hot issues, since their future will be affected profoundly by national as well as international regulatory landscapes. In this review, we compare characteristics of NBTs with conventional and genetic modification, and analyze genetically modified organism (GMO) regulatory systems in the context of possible regulation of NBTs. NBTs are very heterogeneous in terms of principles, methodologies, and final products. As Living Modified Organisms (LMO) is defined in the Cartagena Protocol on Biosafety (CPB) as an organism containing novel combination of genetic materials obtained by the use of modern biotechnology, CPB as well as other national legislations locate itself somewhere in the middle between product-based and process-based regulations. It is also noted that jurisdictions with regulatory systems more oriented to product-based one tend to be more productive and decide or may decide to exempt site-directed nucleases-1 from GMO regulation. In this context, Korean legislations are reviewed to clarify the commons and differences in GMO definitions. Act on Transboundary Movement of LMO Act, Food Sanitation Act and Agricultural and Fishery Products Quality Control Act are three major acts to regulate GMOs. It is noted that there are differences in the definition of LMO or GM food/products especially between the LMO Act and the Food Sanitation Act. Such differences may cause conflicts between Acts when policy-decision regarding the regulation of NBTs is made. Therefore, it is necessary to reorganize legislations before policies regarding the regulation of any techniques from biotechnology are made.

• Journal of Ginseng Culture
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• v.2
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• pp.71-83
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• 2020

College students are the potential income classes preparing for income activities and are the main consumers of the future that are very important. In order to understand the current state of ginseng-related consumption culture of young consumers, this study wanted to examine university students' attitudes toward ginseng-related products and services in the future, and to find out their purchasing status, satisfaction, and intent to purchase them. In doing so, we looked at the relative influence of the relevant variables that affect the intent of the purchase. As a result, the variables that affect college student consumers' intention to purchase ginseng-related products were shown in the order of their reliability, economy, purchasing experience, subjective interest, monthly income, monthly allowance, pride in ginseng, and age. Of these, most of the variables had positive effects, but the average monthly income, monthly allowance, and age had negative effects. In other words, the higher the reliability, economy, and self-esteem of ginseng, the higher the willingness to buy ginseng, the higher the subjective interest in ginseng, the higher the age, the lower the monthly allowance, and the lower the income, the lower the willingness to buy ginseng. To promote college students' consumption of ginseng products, it is necessary to cut prices for the younger generation, enhance the quality of the products for the younger generation, improve the taste to overcome the negative aspects of rejecting the bitter and bitter taste, and, above all, induce consumers' attention. It is also necessary to expand accessibility through the development of convenient and easy-to-eat products for young people and the expansion of sales outlets. Recently, young consumers are interested in new products they have never experienced before, products that are good to certify because of their unique design or packaging, and retro products that stimulate nostalgia in the past, so they need to promote and provide information related to consumption of ginseng products in this regard. Considering the practicality and convenience of consumers, we propose consideration of personal consumers' taste curation services, which reflect their preference for products that are convenient to carry with them in line with various living environments, and can have synergy with other products.

• Journal of the Korean Society of Costume
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• v.66 no.7
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• pp.124-138
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• 2016

The present study observes collaboration methods in which 3D printing was a part of the fashion manufacturing process, expression methods of such cases, and their ripple effects. As a result, the three types of collaborations between fashion designers and other industry fields, fashion brands and 3D printing companies, and fashion designers and artists. Case analysis results and ripple effects found according to each collaboration method were as follows. First, in collaborations found were between fashion designers and other industry fields, 3D printed fashion works with futuristic images were seen through the fusion of future industries, which claim to support cutting edge digital technology, and creative fashion design. As they were mainly collaborations between automobile industries with cutting edge images or digital related industries and fashion designers, they were expressed as a new form of experimental clothing, and were used as strategies to improve future corporate images of the high tech industry. Second, in collaborations between fashion brands and 3D printing technology businesses, the sporting good brands and the shoe industry attempted to let their products be known through the promotion of functional material or ergonomic technology. While they emphasize practicality by mainly using flexible material, they were mainly proposed as functional sporting goods for famous players or as shoe accessories, so methods are still used for public distribution as brand promoting marketing strategies. Third, with collaborations between fashion designers and artists, creative pieces were shown through the grafting of 3D printing technology, the artistry of artists, and the experimentation of fashion designers. In particular, the innovative value of fashion as art was created through the union of the artistic 3D modeling technology support of artists and the creativity of designers. Like this, 3D printing fashion can graft the cutting edge nature of fashion to other industry fields through collaborations, enhancing pacesetting images, and in the fashion field, it can improve possibilities for innovations in the fashion industry through the support of 3D printing technology businesses and artists, raising expectations towards future human living.

• Food Science and Industry
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• v.49 no.4
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.

• Journal of Plant Biotechnology
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• v.35 no.1
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• pp.31-39
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• 2008

We analyzed the current research trends of living modified organisms (LMO) by questionnaires in the interest of making biosaftey laws and policies in Korea. We executed a pre-survey at the Crop Functional Genomics 2004 conference and obtained LMO research information from 423 LMO research organizations, including 32 national research institutes, 314 universities, and 77 industries. We found that the total 59 kinds of hosts including 26 kinds of plants, 15 kinds of animals, and 18 kinds of microbes were used for LMO research and E. coli was the most common host. The risk of the most experimental hosts was below a biosafety level of 1 (73.8%) and 2 (25.9%). LMO development use purpose was implemented in various developmental uses: 51.3% in test and research use, 19% in health and medical use, and 12.9% in agriculture use. The experiment product, waste product, and products of host for LMO development were 327.2, 223.6, and 13.5 in number of plants; 280.6, 52.4, and 8.7 in number of animals; and $8.3\;{\times}\;10^{11}CFU$, $7.7\;{\times}\;10^{11}CFU$, and $6.5\;{\times}\;10^{11}CFU$ in microbes in 2004. The survey results about how to possess the LMO were very unreliable, because only 10.6% of the researchers returned the questionnaires. Consequently, we strongly suggest the scientific organizations as well as scientists should have more interests in biosafety of LMO research and an LMO biosafety management system should be developed for Korea's future biotechnology.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.89-98
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• 2014

This study was conducted to assess diet-related health appraisal for cardiometabolic diseases of the college students in Gyeonggi-do. The survey data obtained by 21 questionnaire(6 general characteristics and 15 food behaviors) given to 90 students, 41 males and 49 females. The average age of the subjects was 22.2 years old for the male students and 20.9 years old for the female students(p<0.001). Among the subjects, 35 males and 47 females' height, weight and percentage of body fat were measured using bioelectrical impedance(Inbody 720). The average height, weight, Body Mass Index and percent body fat of the subjects were 175.7cm, 69.5kg, 22.4 and 16.9% for males and 162.0cm, 53.5kg, 20.4 and 27.7% for females, respectively (p<0.001). Male students had a higher prevalence of smoking compared with female students(p<0.001). Females had higher intake frequency of fruits than males(p<0.05). Males had higher intake frequency of fishes than females(p<0.05). Male students had higher number of side dishes at mealtime compared with female students. There were no difference between the sexes in intake frequency of dairy, ramyeon, rice with whole grain, 3-layered pork belly, processed meat, soft drinks, soy products and fast food. Also, there were no difference between sexes in number of vegetables per day, frequency of eating out, prevalence of eating kimchi at every meal. Cardiometabolic risks were calculated by 'Diet-related health risk appraisal'. Male students had higher cardiometabolic risks(hypertension, hyperlipidemia, diabetes, obesity, abdominal obesity) than female students(p<0.001). Appropriate nutritional education for college male students may help to prevent cardiometabolic diseases in the future.

• Nutritional Sciences
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• v.9 no.4
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• pp.310-316
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• 2006

The objective of this study was to examine the effect of acculturation stage on dietary intake of Korean American women (0=124) living in California and to compare the dietary intake with that of Korean women (0=191) in Seoul, Korea. The dietary intake of the subjects was collected by 24-hour recall method at cross-sectional surveys. Ouster analysis performed on immigration variables (e.g., length of residency, age at immigration, etc.) classified Korean American women into less (0=73) or more (n=51) acculturated group. Acculturation stage did not have a significant effect on macro nutrient intake. However, vitamin C intake was higher in the more acculturated group, while intakes of folate, calcium, iron, and zinc were higher in the less acculturated group. In comparison of three groups (the more and the less acculturated Korean American, and the Korean group), the more acculturated the women were, the less frequently they consumed rice and kimchi (p<0.05). Korean American women ate bread/noodle, meat/meat products, fruit juice, and soda more often and consumed vegetables less frequently, compared with Korean women (p<0.05). For breakfast, Western dishes were preferred in both more and less acculturated groups. Korean dishes were favored for dinner by both groups, even though the less acculturated group ate more Korean dishes than did the more acculturated group. The acculturation measured by immigration variables influenced nutrient intakes, food consumptions, and types of dishes eaten in Korean Americans. Cultural and health implications of dietary acculturation need to be studied in the future.

• Korean Institute of Interior Design Journal
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• no.6
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• pp.63-66
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• 1995

Our natural desire to exuviate old theory and search for new ideas means conversion and reformation. Howev-er, the new idea of the present moment will soon become an ancient history when the next generation emerges with more advanced ideas. Naturally, we have learned to accept the past history and utilized it as a the foundation for the future. Through the repeated process of the learning method, the popula-tion cultivate themselves with proper understanding and appropriate attitude toward design. By analyzing social behaviors of the past and living conditions, we can ex-pand our imaginations beyond limits. Each society and its local condition have tremendous effects on the develop-ment and progress of artistic theories, techniques and craftsmanship, and potential design of every day use products. Today, interior design can not afford to ignore the or-ganic relationship of life style and space. Thus, the plan-ning of space means the planning of life style. Life style, as it is, has a vast definition and changes with time. That is why spaces, which consider the life style and its environment when designed, show different aspects ac-cording to its corresponding time. Interior design, in particular, differs by time and re-gion to create its unique style. The change in space is the natural result of the change in life style which again is sensitive to the change in cultural and environmental elements. Design is no longer designing of mere physical elements and environment. Design should be taken as the equivalent of creating spiritual culture.