• Korean journal of communication and information
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• v.68
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• pp.87-129
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• 2014

This paper addresses questions on the marginalized position of youths of 'Gangbuk' and elucidates how they construct their own identities in the individual trajectories of everyday life. Three years of research, including participatory observation and in-depth interviews, was conducted on nine students from Northeastern district of Seoul. The research also adopted reflexive photography interview method in order to encourage the informants to actively participate in the research. The result illustrates the diversity of the everyday life experiences. More 'marginalized' youths from middle to lower class background had to endure the burdens of their daily lives without programs. Still, they were elaborating their own cultural taste and positive self-narratives at the periphery of the mainstream culture, by practicing music, online community activities and bodily performances. They had to negotiate the crucial turn of life after their graduation, when they entered into the harsh social competition with limited resources. We observed how they gradually assimilate the identity of the 'working youth', some of them developing a positive valorization of their experiences labor. Findings underline the active role of the cultural practices in the making of class identity of the youth and the necessity of researches situating the making of class identity and the reproduction of the class for the youth in the larger geography of class culture in the contemporary Korean society. Lastly, it is argued that these youths should not be considered as determined subjects, who reproduce already established class identities, but as active agents of their lives who deserve more respects and attentions from the society.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.163-167
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• 2006

The previous media has the function that was information of the contents was delivered by only content providers, but the current media makes the interactive function between content providers and general receivers. For this reason, the role of receivers are also expanded in the realm of multimedia and receivers have the roles of the sending and getting information for content user, not more receiver. The constituent members relative to content are content providers, users and user-created content. This paper introduces "the wonderland" the animation process management system for high-level user group. Also, most of images which are made of the animation process are publicly accessible, providing the public or the average user group for making resources easily by using "the wonderland." Although, the general user can get an environment to reedit their own new movie with making the most of provided movie sources are scene and cut units, according to one's taste and one's idea. The materialization of process management system can expand dramatically enough contents, and save the time to edit digital animation or movie, control numerous sources, made an animation processing, and the result output. Such "the wonderland" will significantly help to create future content.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.284-295
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• 2019

This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.2
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• pp.117-126
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• 2017

Objectives : The use of health functional foods is gradually increasing. On the other hand, the use of the Korean herbal medicine is gradually decreasing. Especially children are known to have a high percentage of taking a health functional food. This study was designed to compare the use of health functional food with the reason for taking the Korean herbal medicine. Methods : The participants were 453 parents who have kids age between 3 to 6 years old from day care center in Wonju and Chungju. The questionnaire consisted of 17 questions and the survey was conducted by self-entry method. This study analyzed 374 participants' questionnaires who agreed to the survey. Results : The percentages of children's health functional food intake experience were 82.9% and they usually bought products which contain lactic acid bacteria(55.6%). The reason for consuming health functional food was to strengthen the immune system and enhance the physical strength. Most of the participants purchased health functional food from pharmacy through inaccurate information such as the internet. The percentages of children's health functional food preference were 58.5% because it is easy to take. The percentages of children's herbal medicine preference were 41.7%. There are inconveniences of taking herbal medicine because of taste and smell(68.8%). Conclusions : Therefore, it is necessary to change the formulation of the herbal medicine and increase convenience for use of the herbal medicine to preschooler(3-6 years old). In additionary, it is necessary to supply accurate and up to date information of herbal medicine taking.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• Journal of The Korean Association of Information Education
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• v.10 no.1
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• pp.107-115
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• 2006

As the use of computers and the Internet become more commonplace, many children are using the Internet. The Internet is rapidly permeating into the daily lives of elementary school students. There are some positive effects of using the Internet: it helps children's studies and communication skills and relives stress. However, some negative effects are arising, such as aggressive behavior caused by Internet games, sleeping disorders, and Internet addiction. The goal of this disquisition was to find out how an upper class of elementary school children are using the Internet and also the degree of their Internet addictions. The effects that Internet addiction had on various aspects, such as on the individual, family, and school were observed. In the individual aspect, self-respect, self-control, awareness of stress, depression, and personal taste were observed. In the aspect of family, communication with parents, the nursing behavior of parents, family functions, friendliness within the family, and the family's emotional support were observed. In the aspect of school, relationships with teachers, relationships with friends, study activities, compliance to rules and participation in events were observed. By analyzing each cause of Internet addiction, this disquisition hopes to help prevent Internet addiction and to support educational guiding about Internet addiction of elementary school children.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.230-243
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• 2013

The purpose of this study is to offer the basic materials for the development of nutrition education programs for youth and help domestic science teachers in schools implement effective dietary education by examining youth's purchase behavior of processed foods. As a result of figuring out youth's purchasing behavior of processed food and the difference in accordance with social, demographic variables, they considered taste and price mainly when choosing foods. The results showed that what they consider important when checking food display information was shelf life and price. It was observed that 56% of them check additives display information in food when purchasing processed food. In terms of demographic factors, the more likely they are a girl student, the lower grader they are, and the lower price they purchase processed food at, the better they used the nutritional knowledge learned in school. Based upon these results, it is necessary to offer the consumer's level of education and training for their demands by accurately figuring out youth's purchasing behavior of processed foods. For this, home economics education must allow youth to lead healthy diet by implementing a systematic and professional training on food additives on a basis of the research and utilization of a variety of educational media and teaching and learning methods.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.61-72
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• 2007

In order to study milk preference and intake pattern of adolescents, the questionnaire survey was conducted with 929 middle and high school students residing in Chungnam cities through October and November 2004. Of the subjects, 56.3% liked milk or liked very much. They preferred chocolate and fruit-tasted milk to plain milk. Reasons for liking milk were for health and its taste, while the reasons of disliking were unpleasant smell and stomach upset. However those who disliked milk did like milk products such as ice-cream, yogurt or cheese. Of the students 35.1% drank milk 2 times or more a day, while 11.8% drank milk less than 2-3 times a month. As a whole they drank milk 8.6$\pm$6.7 times a week, of which 4.3$\pm$3.1 times for plain milk. Daily intake amount was estimated as 308$\pm$315mL. Middle-school students and boys drank more milk than high-school students and girls, respectively. Among the students 64.3% used to drink 1 cup of milk at a time, and 58.3% drank only milk without other foods. It was shown that 51.8% took milk school-serviced and their milk intake frequencies were higher than those of who were not given school milk service. Also milk intake frequencies was higher in students whose mother were housewives than in students whose mother had jobs. Milk preference, intake frequency, and one portion size showed significant and positive correlations each other. In conclusion, milk intake level of the subjects was insufficient and unpleasant smell and stomach upset were the main reasons which decreased milk preference and consumption. Students with low milk preference should be guided with how to drink milk deliciously, how to choose milk type and its products. It is also effective to go into school milk service and to provide milk at home anytime. As students like much fruit-tasted and chocolate milk, the milk processing industries should take their nutritional and health benefits into considerations importantly.

• Korean journal of communication and information
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• v.56
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• pp.237-256
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• 2011

The goal of this study is to examine consumers' cognition for the corporate social responsibility(CSR) and opinion to practical use of CSR on advertising (ex. corporate PR) in situation that CSR is treated with long-term and continuous activity in strategic marketing. The results of survey in this study are, first, the best effective method of CSR to introduce is TV or radio program placed first, internet came second, and followed by advertising. But the cognition process of CSR is internet palaced first in frequency. Thus it is very important to use of new media as a internet with regard to CSR. Second, respondents have thought positively about CSR and to practical use of CSR on advertising. But respondents answered that CSR is not enough though it's importance. Therefore marketers of companies is needed to transfer direction of CSR accord with consumers' liking and taste. Third, consumers have recognized that CSR in connection with characteristics core business of the companies. It is, image of company is not detached with CSR, more effective that CSR reflected characteristics of the company. Fourth, consumers have thought to active for CSR that the companies they like. Finally, these results are showed that is important brand management and corporate image management in strategic and macroscopic level include CSR.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.238-246
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• 2010

This study investigates the quality characteristics of soybean dasik made with various levels(0, 3, 6, 9 and 12%) of Platycodon grandiflorum(Jacq.) A. DC. flour additions. In soybean dasik added with Platycodon grandiflortum(Jacq.) A. DC flour, moisture contents range from $24.47{\pm}0.35$ to $26.31{\pm}0.81%$ As Platycodon grandiflorum(Jacq.) A. DC flour increased, lightness values were decreased and redness and yellowness values were increased significantly. The result of the mechanical evaluation showed that hardness increased after significantly decreasing while adhesiveness, gumminess and chewiness decreased with the amount of Platycodon grandiflorum(Jacq.) A. DC flour increased. Cohesiveness and springiness did not change significantly according to Che level of Platycodon grandiflorum(Jacq.) A. DC flour. In conclusion, soybean dasik with the addition of 6% Platycodon grandiflorum(Jacq.) A. DC flour has the most propper taste, flavor and overall acceptability on sensory evaluation.