• International Commerce and Information Review
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• v.8 no.4
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• pp.209-227
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• 2006

This paper analyse current interpretation of the "causal link" that in particular, focuses principally on the so-called "non-attribution" requirement of Article 4.2(b) of the Safeguards Agreement. The safeguard measures are justified as a temporary economic adjustment to harm that is caused by an increase in imports. The problem with this justification is that there are other kinds of economic forces that may injure domestic industries, such as changes in consumer tastes, government spending or a lack thereof, and economic downturns. These problems do not justify government-imposed remedies. When factors therefore other than increased imports are causing injury to the domestic industry at the same time, such injury shall not be attributed to increased imports. The Appellate Body stressed that a contribution of third-party imports to the existence of serious injury must be sufficiently clear as to establish the existence of the causal link required, it found that Article 4.2(b) does not suggest that increased imports be the sole cause of the serious injury, or that other factors causing injury must be excluded from the determination of serious injury. The interest in separation is to ensure that a measure is not applied to remedy harm not caused by imports, but this basic point assumes that the harm is distinguishable in the first place. It also assumes that the safeguard is designed to respond to harm caused by imports. In fact safeguards were never intended to respond to this kind of unfair trade, but rather to provide whatever emergency relief might assist an ailing domestic industry if imports happened to be a part of that injury. The Appellate Body's insistence in breaking cause and effect down to minutia in the non-attribution analysis seems to be so overly intricate that it conflicts with it's broader focus on evaluating factors that effect harm on the industry as a whole.

• Korean Journal of Agricultural Science
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• v.41 no.2
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• pp.107-112
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• 2014

Coloring agents in food materials plays important roles in the development of attractive products as well as in the functionality of food such as antioxidant or vitamin supplementation. Carrot has been used as an orange coloring agent in the decoration of food but also a major source of vitamin A complex. Though orange has been considered a typical color of carrot, the Rainbow carrot has been developed recently, which exhibit the various colors such as red, pale yellow, purple, orange or their mixtures. After categorization onto 8 groups by their colors, vitamin A complex (${\beta}$-carotene, lycopene and lutein) and soluble sugars (glucose, fructose, and sucrose) have been analyzed in carrots. The ${\beta}$-carotene was abundant in the groups of orange (Group-O) or groups with the orange color (group-OP, and group-YOP). The content of lycopene content was exclusively high in the red color carrot (group-R). The highest lutein contents were observed from the yellow-purple (group-YP) group. Meanwhile, little amounts of lycopene and ${\beta}$-carotene were observed in yellow-purple (group-YP) nor yellow (group-Y) on yellow (group-Y). Among the reducing sugars in 'rainbow carrots', the amount of sucrose was two times higher than those of fructose and glucose. However, the content of glucose, fructose and sucrose as well as the total reducing sugars did not differ between color groups suggesting little variations on their tastes.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.179-196
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• 2009

As consumers are more conscious about the preferred traits and branding in restaurant selection, restaurant practitioners are getting more interested in the traits which constitute and influence consumers' brand association. Dining selection is known to be a complicated psychological process that consumers undergo, incorporating social and cultural values, personal tastes, and other psychological factors. This study was designed to investigate the specific non-food traits perceived by consumers in fine restaurant selection. Also, it prioritized those examined traits. Building on exploratory qualitative research, results from 11 interviews through focus group sessions were utilized in data analysis. Content analysis of the interviews enabled categorization of the associations. The categorized variables were utilized for empirical data analysis of conjoint analysis. First, the results suggested five superior traits such as atmosphere, price, customer relations, employee competence, and convenience of systems in fine restaurant brand association. Second, they were prioritized in the order of atmosphere, price, consumer relations, employee competence, and convenience. Finally this study provided practical implications for fine restaurant professionals in linking consumers' psychologically networked traits to brand selection.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.42-53
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• 2009

There has been increased interest in revealing how well-being and selection attribute affect customer satisfaction and customer loyalty. Recently, there are growing needs to pursue health and better life, and this study has proposed to explore the relations between well-being and selection attribute and customer satisfaction and customer loyalty. The results are as follows. First, well-being significantly affected customer satisfaction and customer loyalty, showing that well-being was an important variable for improving customer satisfaction and loyalty for Korean traditional pastry. Second, selection attribute had significant influence on customer satisfaction, but not customer loyalty, which are supposed to confuse the minds of customers who select traditional pastry. In this respect, it is concluded that customer satisfaction and loyalty were made according to the customer needs to be more healthier and pursue better life based on the colors and tastes of Korean traditional pastry.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.83-89
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• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• Journal of the Korean Institute of Intelligent Systems
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• v.26 no.3
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• pp.226-232
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• 2016

The research for the improvement in math and science scores is active by the brain exercises, stress reliefs, and emotion sensitized illuminations. This principle is based on the following facts that the most effective brain turns are supported with the circumstances not only when the brain wave should keep stability and comfort in science criticism, but also when minimized stress and comfortable illumination should be adjusted in solving math problem. In this paper, in order to effectively learn mathematics and science, the most optimized simulating tests in learning conditions are conducted by using a stress relief. However, depending on the users' tastes, the effectiveness on favorite music or colors therapy have no convergency but many differentiations. Therefore, in this paper, in order to solve this problem, the proposed optimal illumination and music therapy treatment using fuzzy inference method.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.903-906
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• 2015

Over the recent industry -wide virtual world and the real world, broadcasting and telecommunications, IT technology and traditional industries, such as the fusion research has been conducted in a variety of fields. And training in the field of education is changing the paradigm of creativity to break the intrusive training center. In addition, the quality of interactive educational content technology to foster self-directed future talent is a situation that is required. The market has already surpassed the smartphone PC, smart devices and e-learning technologies are appearing new service called 'smart learning' as a new form of convergence of the educational system. In this paper, based on the direct development of a content authoring applications and Web sites, and cloud environments to the students collect and analyze patterns. Utilizing this information, we studied the curation service plans that recommend the appropriate content to fit the tastes of the learner.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.441-455
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• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.

• Journal of the Economic Geographical Society of Korea
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• v.23 no.3
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• pp.262-275
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• 2020

Due to the pandemic caused by Corona 19, cities around the world have faced a change. As the global economic system weakens, localization is increasing in the product production and distribution system. In addition, consumption patterns have changed in urban where localization has been strengthened. As a result, the way physical places are consumed is also changing. Consumption of large multi-use facilities has drastically decreased, the speed of the collapse of the online and offline boundaries has been accelerated, and the consumption of amenities for sharing tastes has become more subdivided, specialized, and private. A big change also appeared in the urban scene, which is perceived as the concentration of urban amenities. Local scale and locality became important in the urban scene, and a new urban scene element called empathy emerged. Empathy aims to connect socially and emotionally to individuals consuming urban amenities. The pursuit of connectivity, taste consumption, and nostalgia. In this study, the space for cultural consumption based on empathy was named as empathetic space and the concept was explained. The importance of empathic space in the urban scene in the future post-corona situation was presented.