• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Speech Sciences
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• v.7 no.2
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• pp.157-175
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• 2000

The aim of this paper was to diagnose Korean college students' listening skills on the TOEFL. The researchers identified which section, among the TOEFL listening Part A, B, and C, is most easily teachable/ improvable during the period of a semester. First, the result of this research shows that Korean students tend to have lower scores in Part A than Part B or Part C. The results indicate that the short informal conversation doesn't give sufficient clues to students, and they don't have enough time to infer the answer. Second, the results revealed that. students showed the lowest progress in Part B after they studied TOEFL listening items and essential idioms for the listening section for 13 weeks. Because students didn't have much experience learning the informal conversation as opposed to the formal one in English, it is harder to achieve an improved grade in Part B, which consists of the informal conversation. But after a semester-long listening course, the average score on TOEFL listening sections increased.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.2
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• pp.366-379
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• 1995

This study was performed to provide fundamental data on middle-aged women's upper torso by classifying the upper torso somatotype and analyzing the characteristics of their somatotype. Factor analysis of principal component model was used to 38 directly measured items, and cluster analysis was applied for classification of upper torso forms. Seven factors were extracted from the factor analysis. The first factor represented the items of circumference, breadth, and depth which were related with body size. On the basis of the cluster analysis using factor scores trom factor analysis as being independent variables, the subjects were classified into three groups. Three dress forms were constructed according to the characteristics for each somatotype of subjects, the three-dimensional characteristics of somatotype were analyzied by the moire pattern and horizontal section map of proposed dress forms. Wearing test by moire topography was used to evaluate wearing outline, the ease of clothes and garment space. Moire pattern and horizontal section map were useful to evaluate wearing conditions, and garment space was changed by the characteristics of the body shape.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.205-219
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• 1993

The purpose of this study was to determine maximal width of bodice and skirt pattern of 50 college girls for more scientific patternmaking development in clothing construction. The body measurements data of this study was calculated by SAS, means analysis, regression analysis and T-test were used. The results are as follows. 1. The results of analyzing the whole 85 items of the entire body measurements of model are in table 2. 2. It was suggested the whole average cross section of measurement parts by rohrer index as the result of gathering the each section. 3. Representative items were suggested as fundamental parts in determining the maximal width of bodice and skirt basic pattern by rohrer index. 4. The entire abbreviated calculation formula of bodice and xkirt pattern was suggested.

• Fashion & Textile Research Journal
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• v.18 no.1
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• pp.91-102
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• 2016

This study classified the lower body types of female adults aged 18 to 69. The lower body was divided into front, lateral front, and lateral back. In order to understand the shape and somatotype of each segment, 592 people were analyzed based on girth, height, length, depth, width, angle and cross section distance for each segment. For data analysis, SPSS 18.0 was performed for descriptive statics, principal component analysis, K-means cluster analysis, ANOVA, and Duncan's test (as verification). Factor analysis was performed based on index values, calculation values, angles, and cross section distances. The measured items resulted in a.) 16 items were extracted to 5 factors in the case of the front factor (FF) of the lower body, and b.) 24 items were extracted to 6 factors in the case of lateral front factor (LFF) and lateral back factor (LBF). Each factor was put through K-means cluster analysis, classifying the lower bodies into one of four types of based on the front type (FT), the lateral front type (LFT), and the lateral back type (LBT) respectively. This study proposed an understanding of various lower body shapes by segmenting and classifying the lower body shapes for each type.

• Ocean and Polar Research
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• v.37 no.4
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• pp.249-263
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• 2015

Standardization work for the ocean data produced by a variety of national oceanographic research projects was conducted in order to establish a national ocean data sharing system. For this work, we first prepared standard proposals for the national research ocean data by reviewing and analyzing of existing international and domestic ocean-data standards. The proposed standards were reviewed and revised by experts in the field of oceanography and academic societies for documentation. The 125-page technical report on the standards of 25 data items was prepared as an output of this research work, which is available free of charge for the public and interested parties. This paper explains the proposed standards of metadata and codes regarding the common properties of all the oceanographic data items. Especially, the standards for the metadata, codes and data formats of 4 physical data items were described in detail. In order to be adopted as the national standards for ocean data, however, the standards suggested here require further development and/or modification based on additional reviews of and ample feedbacks from the relevant academic and technical communities.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.233-246
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• 2017

This study was conducted to improve the score of HACCP evaluation items in pig farm. The importance and score of each HACCP evaluation item was derived through the non-compliance rate and severity of hazard. The total score of evaluation items of the pre-requisite section was 200 points and the HACCP section was developed to have a total of 100 points. Implementation of the result of this study to pig farm may help to improve more safety and hygienic pig production. With the result of this study, it is expected that the propose of HACCP system implementation in pig farm will be achieved.

• Proceedings of the Korean Society of Medical Physics Conference
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• 2002.09a
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• pp.457-460
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• 2002

The image quality of three-dimensional (3D) images has been widely investigated by the qualitative analysis method. A need remains for an objective and quantitative method to assess the image quality of 3D volume-rendered images. The purpose of this study was to evaluate the quantitative accuracy of distance measurements on 3D volume-rendered images of a dry human skull by using multi-detector computed tomography (MDCT). A radiologist measured five times the twenty-one direct measurement line items composed among twelve reference points on the skull surface with a digital vernier caliper. The water filled skull specimen was scanned with a MDCT according to the section thicknesses of 1.25, 2.50, 3.75, and 5.00 mm for helical (high quality; pitch 3:1) scan mode. MDCT data were reconstructed with its acquisition section thickness and with 1.25 mm section thickness for all scans. An observer also measured seven times the corresponding items on 3D volume-rendered images with measuring tools provided by volumetric analysis software. The quantitative accuracy of distance measurements on the 3D volume-rendered images was statistically evaluated (p-value < 0.05) by comparatively analyzing these measurements with the direct distance measurements. The accuracy of distance measurements on the 3D volume-rendered MDCT images acquired with 1.25, 2.50, 3,75 and 5.00 mm section thickness and reconstructed with its section thickness were 48%, 33%, 23%, and 14%, respectively. Meanwhile, there were insignificant statistical differences in accuracy of distance measurements among 3D volume-rendered images reconstructed with 1.25 mm section thickness for the each acquisition section thickness. MDCT images acquired with thick section thickness and reconstructed with thin section thickness in helical scan mode should be effectively used in medical planning of 3D volume-rendered images. The quantitative analysis of distance measurement may be a useful tool for evaluating the quantitative accuracy and the defining optimal parameters of 3D volume-rendered CT images.

• Korean Journal of Construction Engineering and Management
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• v.2 no.4 s.8
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• pp.80-91
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• 2001

Considering that the classified items in the work section level can have an applicability when those items are being used to cost and specification information with consistency, the work section classification code should be applied as an Integrated code system. Our construction industry is using three work section classification systems for civil engineering projects, such as integrated construction information classification system, standard method of measurement and guide of project specification. And each standard construction specification is also using different work section classification systems. This study suggests a methodology to integrate the code systems in construction specifications with civil engineering standard method of measurement. And the methodology suggested in this study was applied to a web-based prototype system with practical specification codes.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.35-46
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• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.