• 패션비즈니스
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• 제22권6호
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• pp.115-130
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• 2018

This study looked at how New Zealand's national brand is expressed in fashion design. In other words, the objective of this study was to offer a research methodology about the process that the conceptual national brand materializes through design. The method used in this research was the review of previous literature and research reports for New Zealand national branding. A direct market survey on the characteristics of fashion brands in each travel destination was conducted from February 2017 to February 2018. New Zealand announced its slogan for the national brand '100% pure New Zealand' in 1999, and in 2003 it announced the slogan 'new thinking New Zealand' with the value of 'newness' and 'innovation'. It also has 'Maori branding'. The study found that the three slogans had a consistent link from keywords to associated visual images. The above results were compared to the reminiscent visual images extracted from the website contents of the fashion brand. Then, using a t-shirt as an item, the t-shirt corresponding to each group was classified, and the design element analyzed. As a result, the four groups showed images of 'New Zealand ecology image', 'ethnic & Kiwiana image', 'nostalgic travel image' and 'pop image'.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.240-244
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• 2004

A recent randomized and double-blind placebo-controlled clinical study bas indicated that Ganoderma lucidum polysaccharides (GLP) decrease blood glucose in patients with type II diabetes. The aim of this study was to investigate the effect of the GLP extract in alloxan-induced diabetic rats. Oral administration of GLP at 0.25, 0.5 and 1.0 g/kg for 4 weeks resulted in a reduction of blood glucose levels by 12.5, 18.7 and 33.7% respectively, while glibenclamide treatment brought the hyperglycemic value down to normal. The hyperglycemic effect was supported by a significant decrease in glycosylated haemoglobin and increased plasma insulin levels (p<0.01) in a dose- and time-dependent manner. This study showed that GLP has similar hypoglycemic effects as glibenclamide in alloxan-induced diabetic rats.

• 대한수학교육학회지:학교수학
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• 제19권3호
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• pp.423-441
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• 2017

2015 개정 교육과정이 역량 중심 교육과정을 표방함에 따라 역량 중심으로 교육과정을 개혁하고 이를 실천에 옮긴 뉴질랜드 교육과정은 우리나라 교육과정 연구에 시사하는 바가 크다. 본 연구에서는 뉴질랜드 교육 체제 및 교육과정의 특징을 살펴보고, 연계성의 관점에서 교육과정의 성취기준을 분석하고자 한다. 이를 위해 뉴질랜드 교육 체제 및 수학과 교육과정의 특징을 살펴보고, 뉴질랜드 교육과정과 우리나라 교육과정의 관련성을 살펴보았다. 또한 각 교과에서 진행된 연계성 분석틀을 바탕으로 연계성 분석기준을 설정하고 뉴질랜드의 교육과정 중 우리나라 고등학교 수학과 교육과정에 해당하는 수준의 성취목표를 분석하였다. 연구 결과 뉴질랜드 수학과 교육과정은 우리나라에서 이공계열로 진학하려는 학생들이 이수하는 과목의 학습내용 성취수준을 대부분 포함하고 있고, 실세계에서의 문제 해결 능력을 키울 수 있도록 통계적 탐구 활동을 강조하는 것으로 나타났다. 연계성 측면에서는 수준이 올라감에 따라 다루는 개념 또는 내용의 범위가 넓어지거나 수준이 높아지는 '심화'의 형태를 띠는 경우가 많았다.

• 대한치과의사협회지
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• 제16권11호통권114호
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• pp.861-866
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• 1978

Study on the dental educational systems in New-Zealand. The following results was obtained. 1. Dental faculty system was 5 years course, only one school, Faculty of Dentistry University of Otago in Dunedin, New-Zealand. one class was 40 students. 2. Dental nursing school system was 2 years course and 3 dental nursing school in New-Zealand. (Auckland, Wellington, Christchurch) One class was each 30 students.

• 동굴
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• 제5호
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• pp.56-65
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• 1997

The cavernous rocks of New Zealand can be grouped broadly into two main geologic types-the massive, metamorphosed, Ordovician, Mt. Arthour Marble of north-west South Island, and the stratified, bioclastic, Tertiary Te Kuiti limestones of western regions of both islands. Although much cave exploration has been carried out in both these regions, the principal study so far has involved caves and karst in the central western portion of North Island near the well-known Waitomo Caves, where some 85km of caves have been surveyed during the past 12 years by members of New Zealand Speleolgical Society.

• ALGAE
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• 제29권3호
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• pp.177-181
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• 2014

An epiphytic bladed member of the Bangiales was found growing in Christchurch (South Island, New Zealand). Molecular sequence data and morphological comparisons revealed that the New Zealand specimens belong to the species Pyropia koreana (M. S. Hwang & I. K. Lee) M. S. Hwang, H. G. Choi, Y. S. Oh & I. K. Lee. This is the first record of Py. koreana in the southern hemisphere and a new record of an introduced species in New Zealand.

• 대한가정학회지
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• 제43권11호
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• pp.141-152
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• 2005

The purpose of this study was to investigate the actual state of Korean 'geese mothers' in New Zealand. The analysis was peformed for 66 Korean mothers, who had moved temporarily to New Zealand for their children's education. The data have been analyzed by frequencies, percentiles and content analysis. The summarized results of this study are as follows. Most of the mothers were living in New Zealand temporarily for one to three years with one or two children. They hoped that their children will gain better and wide-spread opportunities because of studying abroad. The mothers expected their children to become well prepared as internationalized persons, able to achieve a satisfying occupation with high standard abilities. New Zealand's education system and their migration were highly satisfactory in the mothers' opinions. Most of the them contacted with their husbands who remained in Korea, through e-mails and phone calls, at least once in a week. Most of their friends were Koreans. They listed differences of language, mental values, and personalities as the reasons for having a larger number of Korean friends. The communication with the friends in New Zealand were being done by phones and e-mails mainly. Although there are difficulties for them to communicate others in English, they preferred to enjoy leisure time outside other rather than stay in house. And they gave themselves positive rates on adapting to the new environment, New Zealand.

• East Asian mathematical journal
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• 제31권4호
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• pp.505-525
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• 2015

The purpose of this study is to analyze teaching method of addition and subtraction of whole number in Korea and New Zealand lower grade textbook and to get some suggestive points to develop mathematics curriculum and for a qualitative improvement of textbook. To do this, we will analyze focusing on teaching material, type and method of teaching, cases of real teaching and in the case of New Zealand, we will analyze portfolios together to see what kind of things do they deal with related to addition and subtraction. From these analyzing, the results are as follows: First, the guideline of accomplishment of group of year are stated in 2009 revised curriculum in Korea but it is rough. On the other hand, the level of accomplishment from kindergarten to high school are stated divided by eight kinds of thing in New Zealand curriculum. Second, there were common and different points in the aspect of teaching material. The common points are that both of our Korea and New Zealand are using materials related to real life intimately and the diifferent points are to use technology such as calculator and computer. They are more widely used in New Zealand than our Korea. Third, Korea had used routine method mainly but New Zealand had used method to develop creativity of learner such as to write problem corresponding to expression, posing problem corresponding to information, to complete table and find pattern and to write word problem to explain pattern and so on. Fourth, we could see special calculation strategies in the case of teaching addition and subtraction such as concept of double, compensation, various strategy based on counting of number, addition of the same number, magic square, near-double which are not finding in our mathematics textbook. Fifth, in the New Zealand textbook they had used teaching methods inducing curiosity of learner such as finding message and puzzle problem than solving given problem simply.

• 한국식품조리과학회지
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• 제21권4호
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• 대한화학회지
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• 제62권3호
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• pp.235-242
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• 2018

본 연구는 우리나라와 뉴질랜드의 화학 교육과정을 비교 분석하였다. 양국은 교육과정을 통해 핵심 역량을 기르고자 함을 명시하고 있으며, 총론에서 제시한 핵심 역량이 서로 유사하였다. 우리나라는 과학 교과의 핵심 역량을 제시하였는데, 뉴질랜드가 과학의 본성 영역에서 제시한 4가지 성취 목표와 유사하였다. 특징적으로, 뉴질랜드는 교육과정 성취기준과 NCEA 성취 기준에서 핵심 역량을 함양할 수 있는 성취기준들이 별도로 제시하고 이를 내적 평가를 통해 학생들을 평가하고 있었다. 우리나라와 뉴질랜드의 고등학교 화학 과목에서 다루고 있는 개념은 유사하였는데, 화학I 과목의 경우 뉴질랜드의 교육과정 7단계에, 화학II 과목의 경우 뉴질랜드의 7~8단계에 해당하는 것으로 나타났다. 양국이 다루는 화학 내용에서 차이가 있는 개념은 탄화수소, 이상 기체 방정식, 총괄성, 분광학 데이터의 이해 등이었다.