• 대한가정학회지
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• 제42권4호
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• pp.45-54
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• 2004

The Purpose of this study was to research and develop a Pattern of tight Pants, featuring excellent appearance, movement and suitability for the lower body, which are widely used as a basic item for modem dance, aerobic dance and dance sports, and to provide manufacturing data for the pants. This study was carried out with 118 People who majored in dance, using questionnaires asking questions about their understanding and preference of dancewear The experimental dancewear was produced, using 5 kinds of patterns for tight pants on the market, to find out the most excellent pattern in appearance and movement performance. Then, the most excellent pattern was again improved to produce a pattern for this study. The result of this study is summarized as follows. 1. Regarding shops where they purchased dancewear exclusive shops accounted for 97%, their average price was ￦30,000 to ￦50,000(51%), and dancewear separated between the upper and lower halves was most preferred(56%). Cotton span was preferably used for a dancewear material(71%), and their dissatisfaction of a fit accounted for 38% which appeared to be highly unsatisfied with its suitability. 2. When S types of experimental dancewear prepared with a comparative pattern were tested by the senses, it was shown that the comparative pattern of experimental wear number 5 with a strip w3s excellent in movement functions and appearance. 3. The basic items necessary to design the tight pants' study pattern were categorized into waist circumference, hip circumference, crotch depth and slacks length. The shrinkages of 15% in width, 10% in crotch length md 20% in inside leg length were applied, respectively, referring to previous studies and the experimental dancewears' comparative patterns. 4. When the improved study pattern for this study was tested by the senses, it showed higher scores in movement functions and appearance than the comparative pattern did, which confirmed the study pattern's improvement of functions and appearance.

• 복식문화연구
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• 제26권2호
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• pp.233-250
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• 2018

This study examined images typical to this city and explored ways to develop cultural products using these images. Researchers reviewed literature about fashion cultural products and related previous research, and then conducted a closed-ended survey to analyze universal fashion preferences. For the examination material, such a way was used as information data base and network review inside and outside the country, dissertation screen, and published media including separate volumes. The following are considering points in the developing process. First, the study identified design, color, price, practicality and quality as factors that should be taken into consideration when using the image of Gangneung. In particular, it determined that the image needs to reflect a modern sensibility while maximizing its representation of local culture. Second, Gangneung's symbolic image should incorporate the sea, Gyeongpo, and coffee. In other words, the sea, Gyeongpo, and coffee should receive top symbolic priority. Third, from a development perspective, the most appropriate items for displaying the image include t-shirts, keychains, umbrellas, or other accessories, since these items are easily available in terms of price. In sum, this study highlighted the necessity of reconsidering Gangneung's currents ymbolic image, suggesting that a new image should be developed. Developing a typical fashion cultural product image will enrich Gangneung's cultural industry and the distribution of newly designed products will improve the localeconomy.

• 대한영양사협회학술지
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• 제9권1호
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• pp.1-12
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• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• 한국식품영양과학회지
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• 제28권4호
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• 동아시아식생활학회지
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• 제24권3호
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Human Ecology Research
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• 제55권6호
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• pp.661-673
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• 2017

This study analyzes the current wearing status and awareness of warning clothing for elementary school students as well as to identify points of improvement for traffic accident prevention and clothing safety education. A survey was conducted on 279 elementary $5^{th}$ and $6^{th}$ graders in the Incheon area and Ansan in 2017 June & July. The results showed that more than 2/3 of participants had no experience wearing warning clothing. Second, 63% of participants answered 'traffic accident prevention' as the main purpose of warning clothing, showing that about 2/3 are aware of the importance. Third, yellow was the most preferred color of fluorescent material for warning clothing with a significant difference of preference by grade. The favorite color combination of participants was yellow & orange followed by yellow & light green, but showed a significant difference between boys and girls. Fourth, the most preferred form of warning clothing was fluorescent short sleeves and shorts without reflective tape, suggesting that students paid more to the purpose for reflective tape. Fifth, while 68% of participants were negative towards wearing safety clothes that are currently available, 66% were willing to try safety clothes if the color and the design improved. The results suggest an improved education with more emphasis on the purpose of clothing safety. Color and design adjustment of the current warning clothing is also recommended for a more active participation by elementary school students.

• 보건교육건강증진학회지
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• 제19권1호
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• pp.109-132
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• 2002

The study surveyed 1,127 mothers whose children aged 3 to 5 went to 25 randomly selected kindergartens, which were located in Busan Metropolitan City and the adjacent Gimhae City, and analyzed the preventive health behaviors on their children and the condition of home health education on their children. As the compulsory kindergarten education will e to be implemented within 4 years, this study aimed to draw up the rudimentary material for health education at kindergartens. The study results are summed up as follows: 1. Mothers' awareness of health-related attitude and behavioral level for their children at kindergarten: 1) The general health condition of the children, which mothers are aware of, was that they were healthy on the whole. As their children becomes older, the income level of the parents is lower, and mothers have lower level of educational standard, the health condition of the children was found a little lower. 2) In terms of mothers' recognition of the practice level of preventive health behaviors, the items such as going to bed regularly, washing hands and feet well, and having meals regularly were high in the practice level, while exercise and tooth-brushing were not practiced well. 2. The condition of mothers' health education of their children: 1) It was found that washing hands and feet, restriction of overeating and preference for specific kinds of food, guidance on regular sleep and regular meal were practiced well among items of home health education targeting kindergarten children. 2) Mothers have obtained information on family health from printed matter such as newspaper or magazine rather than the visual media. 3) From the cross analysis of mothers' health education on children and children's health behaviors, as the standard of education of mothers was higher, so was the level of preventive health behaviors of children. 3. From the result of multi regression analysis of the factors influencing the preventive hygiene of kindergarten children, it was found that as the home health education level was higher, so was the health behavior of children. On the other hand, as the mothers were older, the health behavior of children became lower.

• 복식
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• 제64권8호
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• pp.83-96
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• 2014

This study aims to analyze the design of current nurse uniforms, investigate the state of nurse uniforms, and uniform design preferences in order to ultimately develop functional nurse uniform, which satisfy their needs. First, observing photos of nurses' campaign on wearing a badge showed that opening of top uniform almost always incorporated buttons, and sleeves were mostly set-in half sleeves while collars tended to be mandarin collars. The colors were mostly white for both top and bottom, while the top showed a bit more variety in colors. White tops often incorporated hospital logos on them. Second, in terms of the nurse uniform distribution, each nurse is given one top and one bottom per year. In addition, either a cardigan or a jacket on top of the regular summer uniform constitutes the winter uniform, whereas the availability of cardigans differed by hospitals. Third, the main source of contamination of uniforms was blood, and the level of satisfaction was all low in terms of the design, function, and material of the uniform, calling for the enhancement and development of new uniforms. Design preferences were two-piece with pants, color preferences were blue and pink, and pattern preferences were hospital logo, stripes, and check patterns in the listed order of preference. Complaints were usually made on the contamination of front pocket of the top, lack of sufficient pockets for storage, and tightness of the sleeves. Some preferences on finishing were the princess seams, mandarin collar, set-in half sleeves, and button closing on top. The preferred belt was a mixed form of straight-lined belt and rubber belt, and straight lined hem and spandex blended fabrics were favored for the clothing.

• The Journal of Advanced Prosthodontics
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• 제2권1호
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• pp.4-6
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• 2010

PURPOSE. The aim of this article is to analyze the preference for treatment modality of dentists. MATERIAL AND METHODS. Data of 20,038 patients was involved. Data analysis were done by distribution according to the various kinds of prosthesis, including complete denture, removable partial denture, fixed partial denture, implant-supported dental prosthesis as well as distribution according to the professional titles of the dentists finishing the treatment, including resident and professors. RESULTS. The number of cases of dental prosthesis increased year by year. 61.06% of the patients accepted fixed partial denture restoration. The number of patients who accepted implant supported restoration is also increasing year by year. The number of complete denture, implant-supported dental prosthesis finished by professors was larger than that done by residents, while it was contrary for removable partial denture, fixed partial denture, and the difference was statistically significant (P < .05). CONCLUSION. Professors and residents have some difference in the categorization of prosthesis finished. Fixed partial denture and implant-supported dental prosthesis are preferred.

• 한국실내디자인학회논문집
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• 제24권5호
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• pp.99-107
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• 2015

The purpose of this study is to analyze the change of visual stimulus of users to the space through the experiment of EEG and the satisfaction of users depends on the lighting. To do that, the results measured with EEG experiment focusing on Beta ${\beta}$ were compared to each other to figure out difference in the changes of the activation of human brain on lighting's situation as the lighting off and on in the same space. The difference in the results was verified according to the characteristic of users which classified with 4 types of the spatial sensitivities. The results of this study are as following. Firstly, the spacial sensitivity of user is to communicate well with the different senses with stimulus through interaction among the elements. At this time, the brain plays a major role in build the spacial sensitivity of users as the place to make form. Secondly, there are the differences in the activation of brain depends on lighting situation even in the same space. The stimulus into the brain became generally stronger in images with lighting on than off. Especially, the response in the occipital lobe which connected with the visual center turn out strongly in the image of 'modern natural'. Because the visual stimulus interact well with the bright color, the reflectional texture and the rough texture painted the dark color. Thirdly, the satisfaction of users changed with lighting in the space. But we could know that the satisfaction of users isn't be related to the visual stimulus through the results of this study. Finally, there isn't the difference in the activation degree of brain according to the characteristic which are preference of users into 4 types of the spatial sensitivity through the results came from ANCOVA(analysis of covariance) with SPSS Program 22.