• 한국식생활문화학회지
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• 제16권3호
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• pp.225-234
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• 2001

The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.

• International Journal of Advanced Culture Technology
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• 제8권1호
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• pp.236-242
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• 2020

In this paper, we present the improvement in low moisturizing ability and stability that existing skin softeners have due to the low oil content, by developing skin softener using nanoemulsion of phospholipid liposome, based on the properties of nanoemulsion in cosmetic formulation. In this study, two types of oil; dimethicone (DC 200/6cs) or medium chain triglyceride (MCT), and two kinds of lecithin; unsaturated or saturated were respectively applied to produce nanoemulsion. In the particle size analysis of nanoemulsion, the droplet size of nanoemulsion containing DC200/6cs and unsaturated lecithin was the smallest, and all nanoemulsion showed high stability in the measurement of zeta potential. Therefore, with the smallest particle size and high stability, moisture contents and trans epidermal water loss(TEWL) were measured using the skin softener of DC200/6cs and unsaturated lecithin contained nanoemulsion, and the measurement was compared with the non-oil skin softener and the skin softener with only small amount of oil. The results showed that the moisture content of the skin softener using nanoemulsion increased greatly than other two skin softeners, showing high hydration ability and water retention capacity, and TEWL decreased greatly, therefore preventing the evaporation of moisture from the skin. As a result, the oil content and stability of the skin softener was improved by utilizing nanoemulson based of phospholipid liposome, and it is expected to be used in various ways in cosmetic industry.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.231-240
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• 2020

In this paper, we present to evaluate physiological activity of Asparagopsis armata extraction. After extraction with Asparagopsis armata using hydrothermal and supercritical carbon dioxide, various physiological activities were examined. The total concentration of polyphenol compounds was determined to be 18.85 mg/g of hydrothermal Asparagopsis armata extraction and 14.74 mg/g of supercritical Asparagopsis armata extraction. In DPPH radical scavenging assay, ascorbic acid was used as positive antioxidant control. In ABTS radical scavenging assay, ascorbic acid was used as positive antioxidant control. The percentage of inhibition and IC50 were measured. The IC50 of Asparagopsis armata extraction is 261.44ppm and the IC50 of supercritical Asparagopsis armata extraction is 153.98 ppm. The elastase inhibitory assay showed concentration dependence and the IC50 of hydrothermal Asparagopsis armata extraction is 3387 ppm and the IC50 of supercritical Asparagopsis armata extraction is higher than 2500 ppm. In mushroom tyrosinase inhibition experiments, tyrosinase inhibition's IC50 of supercritical Asparagopsis armata extraction was 248.06. In the SOD-like experiments, the concentration-dependent results were showed and IC50 of hydrothermal Asparagopsis armata extraction is 845.29 ppm. In the antimicrobial experiments, maximum clear zones of supercritical Asparagopsis armata extraction represented 23.00 mm in Propionibacterium acnes. In the other hand, in experiments with the same conditions, hydrothermal Asparagopsis armata extraction had no effect in all strains.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제16권1호
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• pp.55-63
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• 2010

The study was initially designed to look into the soon-to-be senior citizens' preferences for the life after retirement in aging society. Its outcomes are to be contributed to grading up the quality of housing culture through examining the expected changes of housing types in the future. The increasing number of the soon-to-be senior citizens becomes leading subjects in information, culture and consumption areas. Therefore it is significant to present a model of housing types for those citizens by analyzing their preferred residence after retirement. To complete those objectives, a set of questionnaires concerning sex, age, district, education and income of those subjects in 40's-50's, who are expected to be more than 20 percent of national population by 2030, were collected and analyzed to find out their preferences over housing types, residential welfare facilities, and co-housing. The results show that the preferences over the residential welfare facilities and co-housing for those who are able to move for themselves are low, while the preferences over single-unit houses in the suburbs within 2 hours from a city are very high. Preferences for apartments in the urban areas are high for those with high income and education. In contrast preferences for life in their hometowns are high for those whose income and education are relatively low. Most of those with some difficulties in moving for themselves want to get help with welfare facilities for the elderly people. And the preferences of those who want to receive help from assistants are different from those preferring to get help from their offsprings, which tells a need for further study of the convertible housing types according to their family members.

• 한국산학기술학회논문지
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• 제10권12호
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• pp.3848-3855
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• 2009

본 논문은 노인세대를 위한 고령친화산업으로서 노인여가산업과 관련된 정보기술(IT, CT)의 참여현황을 분석하고 노인을 포함한 소외계층을 타겟으로 한 '공공문화서비스' 분야의 CT R&D 로드맵과 현재의 기술현황을 제시함으로써 향후 베이비부머 세대 소비계층의 정보기술의 니즈를 충족시킬 수 있는 콘텐츠 기술(CT) R&D 분야의 정책적 방향을 제시하고자 한다. 고령친화 CT R&D의 수요측면에서 지식정보 고령친화산업의 성장과 정보통신기술, 문화콘텐츠 기술 참여 수요와 여가문화를 분석하여 디지털 기기와 서비스에 대한 중노년층의 참여현황을 분석하였다. 고령친화 문화콘텐츠산업의 기술 R&D 공급 분석에서는 문화관광부가 정한 주요 CT R&D 산업의 대분류 중 '게임'과 노인, 장애인을 타겟으로 한 '공공문화서비스 분야'의 기술공급 현황을 분석하였다. 고령친화 문화콘텐츠 산업의 기술 R&D는 창의적이고 감성적이고 경험에 기반 하는 소통할 수 있는 콘텐츠가 포함되어야 하며, 건강, 경제적 안정성과 정보의 공유와 같이 비 게임적 요소들에 대한 니즈를 충족시켜야 하는 것으로 나타났다.

• 복식문화연구
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• 제29권4호
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• pp.572-584
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• 2021

The emergence of environmental and social issues has led to global discussions for the realization of sustainable development. The purpose of this study is to propose a method of sustainable fashion design using waste Hanbok, focusing on men's Hanbok with cultural values. The study utilizes literature research and fashion design development. From the literature study, reform was judged to be a higher concept encompassing reduction, recycling, and upcycling. Reduction is a design method through removal, and recycling design transforms from its original form into a completely different product. Upcycling design focuses on improvement and change in functionality. Accordingly, nine redesigns using men's Hanbok were developed from which three were produced. Consequently, the reduction design demonstrated a small range of variation without changing the item, and cultural sustainability was confirmed through the design that removed the components and recombined the Hanbok. Second, recycling redesign can be reconstituted into a different item. Third, upcycling enables various designs through module assembly, which prolongs the lifespan of the product and confirms its value as a raw material for waste Hanbok. This study is meaningful in realizing sustainable fashion and suggesting practical measures for the sustainability of Korean traditional culture and creative fashion design planning.

• 가정과삶의질연구
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• 제21권6호
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• pp.81-95
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• 2003

While Korean traditional culture considers it necessary that children support their parents, a new trend of silver support is expanding by the recent social change, the increase of women's working, and the reluctance to support the old people. However, the number of silver welfare facilities in Korea is short for the demand with limited selections of them. Based on the situation, the following results of the study what kind of policies Korea service for the old people in the USA where early stepped into the aging society: 1. provide specific and proper social-supporting service and facilities with charge or free for the old people to be able to select one of them, according to economic, physical and psychological situation of the old people; rather to prepare service and facilities for all the old people. 2. increasing community service support for the home-staying old people 3. the development of support program for the family of the old 4. the improvement of housing environment for the home-staying senior 5. prepare the housing alternatives for the senior would be home-like environment.

• 디지털콘텐츠학회 논문지
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• 제19권4호
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• pp.779-787
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• 2018

본 연구는 가청주파수 축소로 인해 고주파수의 청취력 저하를 겪는 고령층에게 손실된 주파수의 음압을 보상하는 이퀄라이저 연구이다. 연구를 통해 신체 노화에 따라 고주파수 청력역치가 증가하는 원인과 고령층의 가청주파수 특성을 고찰하여 급격하게 증가하고 있는 우리나라 고령층에게 가청주파수 특성을 반영한 이퀄라이저 제공이 필요한 이유를 밝혔다. 현재 일부 애플리케이션에서 사용자의 가청주파수를 확인한 뒤 이를 반영한 이퀄라이저 설정을 제공하는 기능과 연령대 별로 상이한 이퀄라이저 설정을 제공하는 기능이 상용화 되어있으나 실험을 통해 소리 개선 효과를 확인한 결과 고령층의 청력 손실 폭을 온전히 보상하기에는 부족한 것으로 나타났다. 따라서 기존 기능의 한계점을 지적하고 이를 개선하는 방법을 제안하여 고령층에게 제공되는 디지털 미디어 콘텐츠의 소리 전달력을 향상시키는 방법을 모색했다.

• 지식경영연구
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• 제23권4호
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• pp.69-89
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• 2022

초고령사회로 접어들면서 노인의 건강 문제는 의료분야를 포함해 경제, 사회, 문화 등 다양한 분야에 영향을 미치고 있다. 본 연구에서는 노인의 인지능력 개선을 위한 디지털 헬스케어 서비스디자인을 적용하기 위하여 텍스트마이닝, 사회연결망 분석 등 비정형 데이터를 분석하여 시사점을 도출하고자 한다. 본 연구의 연구 절차는 서비스디자인 방법론을 비정형 데이터 분석에 적합한 프로세스로 개선하여 6단계로 적용하였다. 소셜미디어에 존재하는 노인인지 개선, 헬스케어를 중심으로 관련 키워드를 수집 및 분석하였고, 이 결과를 바탕으로 노인 인지능력 개선을 위한 헬스케어 서비스디자인의 방향성을 도출하였다. 본 연구의 결과는 빅데이터 분석 방법의 활용 범위 확장 및 기존 헬스케어 서비스 개발 방법론 개선에 도움을 줄 수 있는 학술적, 실무적 시사점을 제공할 것으로 사료된다.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.