• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• Journal of Korean Public Health Nursing
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• v.15 no.2
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• pp.275-284
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• 2001

In order to assess the knowledge and learning needs. 72 patients with the first onset myocardial infarction were interviewed by the structured questionnaires during the period of September, 1999 to July, 2000. The results were as follows 1. As a whole. $57.9\%$ of patient had correct knowledge in relation to myocardial infarction. As for the knowledge score in terms of general characteristics, the patients who were in higher education and living with spouse were significantly higher point than those who were in lower education and living alone. 2. The mean scores of learning need of the subjects was 4.13 measured by Likert 5 point scale, No significant differences were shown in the score of learning need in terms of the general characteristics. As for the learning need according to domain, the subjects had higher leaning needs in the domain of diet, risk factors and activity and exercise. 3. There was no significant correlation between the learning need and the knowledge of myocardial infarction. The results of finding show that education program should be consider the general characteristics. the level of knowledge and learning needs of the myocardial infarction patients.

• The Korean Journal of Community Living Science
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• v.25 no.2
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• pp.147-161
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• 2014

This study explores the factors influencing employees' use of family-friendly programs. Although recent years have witnessed an increasing number of family-friendly programs offered in the workplace, many studies have reported a lack of their actual use. This study considers various socio-demographic and workplace characteristics such as attitudes toward gender roles, and the perceptions of the work environment to better understand the reason behind this insufficient use. For this, data from the 2nd National Korean Family Survey in 2010 were employed. The results based on a total of 408 employees with diverse occupations indicate that among the four family-friendly programs evaluated(flexible working hours, child care, dependant care, and employee wellbeing), child care programs were most frequently provided by employers. In addition, the factors influencing employee participation in family-friendly programs were associated mainly with workplace characteristics or attitudes toward gender roles. The work environment including the employee's perceptions of how comfortable it is to accept assistance from family-friendly programs was also a key factor. Personal characteristics such as age and attitudes toward gender roles except for family needs had significant effects on employee participation in family-friendly programs. Future research should examine the effects of various environmental factors on employees' responses to family-friendly programs and investigate additional factors that can further enhance the effectiveness of such programs.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.233-243
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• 2012

This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.63-76
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• 2011

The aim of this study was to establish the basic data on anthropometric characteristics of Korean farmers in a sitting posture. 533 Korean farmers(Male: 236persons, Female: 297persons) volunteered for this study from 8 different provinces nationwide in 2010. Subjects were classified according to their sex and categorized into 4 age groups from 40s to 70s and over. Statistical tests such as descriptive analysis, independent t-test, one-way and two-way ANOVA were conducted to analyze the data. The results were as follows: Korean farmers generally edged toward obesity. The older the farmers were, the smaller their body sizes were, but fatter in the abdominal areas. There were significant differences on the waist-related measurement items between farmers and the public. The farmers' waist-related sizes were larger than that of the public of all age groups in the male group, but only the forties age group in the female group. It tended to differ according to sex and age groups that we analyzed from the measurement values on other items between farmers and the public.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.509-520
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• 2016

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.509-518
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• 2008

The purpose of this study was to explore how job characteristics, housework factors (reciprocity) and family characteristics influence the health status of a husband and wife. To do this, the study used the ordered probit estimation model. The results of this study were as follows: the status of the husband's health was perceived to be slightly better than that of the wife. age, the husband's job satisfaction and wife's future job prospects were found to impact upon the health status of both the husband and the wife. In addition, the health of the husband was found to be significantly influenced by household income and his wife's perceived fairness of housework. On the other hand, the influencing factors upon the health status of the wife were her education, child caring responsibilities, her husband's future job prospects, as well as the flexibility of her work schedule and hours of work.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.91-103
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• 2010

The purpose of this study was to find the differences of household characteristics between homeowners and renters. The data was drawn from the 2002 Korean Labor and Income Panel Study and conducted by the Korea Labor Institute. 3,743 households were selected. The householder's mean age of homeowners was found to be 8 years older than those of renters, and the households in Seoul showed a higher rent ratio than those in other areas. The levels of household financial elements for homeowners were found to be higher than those of renters. Moreover, the levels of total real estate assets for homeowners were higher than those for renters, and the levels of total debt, and the debt from financial institutes were also higher than those for renters, reflecting that most Korean households may use loans from financial institutes for holding real estate assets. The results of the Chow-test showed that the group of homeowners and renters were significantly different in terms of socio-demographic and financial factors affecting the ratio of real estate assets to total asset.

• The Korean Journal of Community Living Science
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• v.25 no.3
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• pp.289-301
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• 2014

Recent years have witnessed an increasing number of alternative school students in Korea. However, few studies have empirically examined these students' school adjustment and peer relationship skills. To address this gap in the literature, this study examines the effects of individual characteristics, family characteristics and peer relationship skills on these students' school adjustment. Four aspects of school adjustment were measured as dependent variables. These four aspects included peer relationship adjustment, relationships with teachers, school environment adjustment, and schoolwork attitude adjustment. The peer relationship skills included three components, namely initiative, mutual closeness, and order awareness. Data were collected from 323 alternative middle and high school students through a structured questionnaire. The statistical analysis methods included descriptive statistics and a hierarchical regression analysis using SPSS WIN 19.0. According to the results, peer relationship skills as well as family background characteristics, including the age of the father, the education level of the father, the family economic level, and the number of close family members, had significant effects on school adjustment. The results highlight the importance of peer relationship skills for these students' successful school adjustment and have important policy and theoretical implications.