• Journal of the Korean Society of Costume
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• v.53 no.2
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• pp.35-55
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• 2003

The purpose of the study is to get some pieces of prior information to eventually develop competitive swimming suit designs with Korean traditional images. The study has been accomplished in following steps. First, as theoretical research, the history of swimming suit design and the requirements in designing competitive swimming suits were studied. Second, as practical research, at first, the trend of the competitive swimming suit designs in the national swimming suit market was examined. And then. the questionnaire surveys of both professional and amateur swimmers about their design preferences with purchasing and fabric-related tendencies were conducted for understanding professionals' characters more exactly. This data were analyzed through cross-analysis and multi-response analysis and x 2 was used. The results of this study can be summarized as follows : First, athletes' preferential design tendency for the swimming suit designs were examined in the aspects of style, color, pattern, logo, and accessary. In style, female athletes preferred an athletic one-piece style and male ones preferred a brief style. In color. neutral, mostly black was preferred most and cold color group like dark blue and navy blue next, regardless of sex. In addition, they preferred similar color coordination. In pattern, though solid fabrics were mostly preferred in both sexes, especially Taeguk motive were considered the most appropriate pattern to show Korean image. Besides, logo was considered importantly, and swimming caps and goggles of accessaries were generally used. Second, athletes' swimming suit purchasing tendency was as a following. the number of swimming suits possessed was more than 4 pieces. the durable period was less than 3 months. and the most important point considered in purchasing was an easy fitting for men and a design with an easy fitting for women. And most of swimming athletes preferred foreign products than domestic ones, which was attributed to excellent quality, easy fitting, and good design. and so on. Third, in fabric-related tendency, food touch, easy fitting. and opaqueness were considered importantly. and durability to chlorine, elasticity, color fastness, easy draining, lightness, and so on were demanded forward.

• Journal of Fashion Business
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• v.6 no.1
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• pp.83-101
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• 2002

The purpose of this study is to observe the elements of Japanese popular culture portrayed in Korean new generation fashion at the current point of time, when Japanese popular culture is first being opened to Korea. And the another purpose is to look into the fashion consciousness of them, which is made up of these aspects. The new generation plays the leading role in further excelling the culture of our society. They are the generation of sense and sensibility, the generation of "me", the generation of information, and the generation of individuality. Even before Japanese popular culture was officially opened, the new generation was already accepting fashion, comics and animation, video games, music, broadcasting, food, etc. The Japanese cultural elements that show most in Korean fashion are street fashion and the fashion of celebrities. These are mostly brought in by fashion magazines, the internet, satellite TV, the new media of cable TV, and street shops. The aspects of Japanese popular culture in Korean new generation fashion are many and varied. Such examples in fashion are : vintage style, school-girl style, sexy causal style, black coordination, soft avant-garde style. It can be said that the fashion consciousness of Korean new generation could be placed in the following order. First, the variety of fashion. Next, the internationalism of fashion. Third, the information of fashion, and last, the play value of fashion. Interest has peaked in Japanese culture after the official opening, and this study has explored the very same aspects which can be seen in Korean new generation fashion. This study was meant to help make a responsible and sturdy new generation fashion culture which can help face the new millennium.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.23-41
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• 2004

This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

• Culinary science and hospitality research
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• v.4
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• pp.147-166
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• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• The Korean Journal of Food & Health Convergence
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• v.9 no.3
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• pp.11-17
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• 2023

This study aims to investigate the effect of the selection attribute of Newtro (New + Retro) product marketing, which is a recent topic in the food industry, on consumer satisfaction. Newtro marketing, also known as Newtro-style marketing, is a marketing strategy that emerged in South Korea, particularly in the food industry. Newtro marketing aims to appeal to consumers' nostalgia for the past while incorporating contemporary elements. As a research method, a survey was conducted on the importance of selection attributes and repurchase intention of Newtro food for consumer groups of various age groups ranging from teenagers to those in their 40s or older. To analyze the demographic content of the sample, frequency analysis of the SPSS statistical package was performed, and structural equation modeling was performed using the AMOS program for confirmatory factor analysis and discriminant validity analysis. The analysis results are as follows. First, Package Design, Perceived Healthiness, and Emotional Taste, optional attributes of Newtro marketing, significantly affected satisfaction. Second, satisfaction was found to have a statistically significant effect on repurchase intention. However, Functional Flavor did not statistically affect satisfaction. This study empirically analyzed the importance of consumers' selection attributes for the recently popular food Newtro marketing and suggested implications.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.25 no.1
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• pp.84-103
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• 2012

Objectives : The middle school students'life style were studied with focus on Body Mass Index(BMI). Information was collected during 1st June 2009 to 10th July from 397 students(both male and female) by the subjective survey centered on personal characteristic, understanding about health in general, everyday activities, eating habits, preference in food, understanding about diet and obesity, and thoughts about fitness and diet. Methods : Students were selected from six classes by convenience sampling, then the final analysis was performed on 397 self-administered questionnaires, excepting 5 questionnaires, which have insincere answers. The data collection was carried out by SPSS(V.14.0 English Version), and the data was verified by $x^2$-test, ANOVA, multiple regression analysis. Results and Conclusion : The survey subjects were in the following distribution of body weights - underweight: 63.6%, normal weight: 29.5% and 6.9% were overweight. There was significantly different between BMI and mothers' occupation and satisfaction with school life(p<0.05). As for the analysis(multiple regression analysis) on understanding about health, the factors that affect BMI are self recognition of figure and efforts to reduce weight. In terms of efforts for one's own health, 78.2% of under weight and 82.3% of normal weight were taking active initiatives. But 85.2% of the overweight students were not giving any efforts. As for the free time activities, more than half answered, 'playing with computers'(48.4 - 66.7%, 1.57 hours on average). As for TV, on average, 2.03 hours were spent in overall. And it turned out that the overweight students spent more time watching TV by 46.49 minutes(0.77 hours) on average(p<0.05). 7.4 hours was the average sleeping time. As for the eating habit,'quantity of meal, snack, meal between meals, fat reduction, and supplementary food'were shown to be related to the BMI(p<0.05). The instant food, meat and sweet food were shown to be also related to the BMI. In terms of knowledge about overweight and diet, only 8 students(2% of the total) answered all 10 questions correct. On average, 7-8 questions were correctly answered(53.9 %). When the scores were analyzed against the BMI by classifying the scores to high, middle and low categories, it showed a relationship by different weight group(p<0.02), and the overweight students had higher score by 0.82 compared to the underweight students. When thoughts and attitude on fitness and diet were analyzed in relationship to the BMI, the result was only - "I try to eat fruits more often"(fruits)(p<0.00).

• Korean Journal of Clinical Pharmacy
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• v.25 no.4
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.43-52
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• 1996

[Goshogi] which is held from 9th to 16th January, every year is the Buddhist service of praying for the soul of Shinran's $(l173{\sim}1262)$ after death. It is the most majestic high-filling style and also unparalled in the annals of Japanese history in sacrificial offering. Shinran was horned in the Fujiwara's family. And not only he believed Prince Shodoku's belife but also retired to the mountain to enter the priesthood by it. Prince Shodoku built Horyu temple which is the typical temple of Nara ages. Buddism was transmitted from Korean peninsula, three countries of Silla, Bekje and Kokuryo effected on many field of Japnese culture during that ages. At the same time, Kasugadaisha and Danjanjinja of Shinto religion was built by Fujiwara Family. Both of them was Buddhist temple before. Throughout like these historical background, the facts what the religious services and the sacrificial offerings for Prince Shodoku, Wakamiyasai of Kasugas' and Kakitsusai of Danjanjinja must be influenced from Korean Peningula. So the dietary culture of the religious rites and traditional customs between two countries could be thought the relation with a narrow stream strait. But among them, in the size, color and shape, the cooking method and technique in the usage of rice powder and sugar, it is tops in value. The noteworthy points of the thought were as follows: 1. high-filling style of the sacrificial offerings what is mixed and harmonized with Buddhism, Confucious, Sharmanism, Toaism and Korean traditioal customs. 2. eating together of god and human. 3. the fusion of gods and Buddha.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.139-148
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• 2001

This paper is intended to find out how much the university students in the Kyung-book area recognize Korean traditional foods and what their attitudes toward the seasonal manners and customs are, and to analyze the differences according to their life styles. The average recognition of 27 kinds of Korean traditional foods is found to be 2.17 in general, 2.00 with male students and 2.34 with female students, which figures are thought to be low. The recognition of female students is significantly higher than that of male students. 94.4% of the subjects for this study wish traditional foods to be handed down. The reasons for handing them don are Korean unique culture, which is the highest (78.4%), good nutrition(7.2%) and good taste(14.5%). No student points to low price as a reason, which shows that university students think traditional foods more expensive than western foods. There is a positive correlation(p＜0.05) between the evaluations and uses of traditional foods, so those with high evaluations of them use them more. The recognition of traditional foods is positively correlated to the attitudes toward the seasonal manners and customs, monthly family income(p＜0.01) and mothers' educational levels(p＜0.05). Based on life styles, the individuality-centered type shows the highest recognition of traditional foods(2.39), while the leisure-valuing type shows the lowest(2.03). There is a significant difference between the two.

• The Journal of Fisheries Business Administration
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• v.37 no.2 s.71
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• pp.61-83
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• 2006

In Side of Supply and Demand of Fisheries Products, The Aquacultural Industry stayed in subsidized situation for the whole fishery industry of korea when it's dawned. But now a day, the Aquacultural Industry has been developed to unique industry itself, and it could be said the Hoe - korean style Sashimi or Sushi culture of korea can't exist without its aquacultural industry. So it could be said that the Aquacultural industry is not only a part of the fishery industry but also inevitable unique industry. The main objective of this paper is to analysis the present situation for production of Flatfish, distribution of Flatfish, and consumption structure of Flatfish. Especially, the production for aquacultural Flatfish in 2005 has been raised over 38 times against the production in 1990, and it takes the status as the major fish which leads the domestic aquacultural industry compare with others. The distribution of Flatfish can be divided to the domestic and export mainly. In field of its domestic distribution, Flatfish is the major item with Rockfish, and the deal of its over 90% happens in Similarity Fishery Wholesale Markets such as In-chon, Ha-nam, and Bu-san Fishery Wholesale Market not in the common distribution process of the fishery products. At present, the exporting of Flatfish take 13.9% among the whole Aquacultural Industry of korea, and Flatfish mainly export to Japan. Also, through the development of chinese economy, Hoe consumption culture is expanded gradually. And the future of exporting Flatfish is very bright because of developing of the U.S. market. The brief introduction of the consumption style of live fish is as belows. According to the research, generally the most of korean consumers prefer individual item as their food to combination style in korean Hoe consumption culture and the favorite item of korean consumers are Flatfish and Rockfish.