• 한국의류학회지
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• 제34권1호
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• pp.79-91
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• 2010

This study investigates the differences between purchasers and non-purchasers of naturally dyed-products in the hobby/leisure, media exposure, usage of media program type, and information sources about naturally dyed-products. Data were collected from a total 213 Korean females ranging from 20 to 59 years old, and in data analyses, there were partially significant differences between the two groups. Compared to non-purchasers of naturally dyed-products, Purchasers of those ones were more interested in traditional fields and nature. They are also more exposed to newspapers and less exposed to TV. Purchasers used more informational and educational programs as well as personal and commercial information sources (store visual presentations and sales persons) than non-purchasers. However, the differences between these two groups were not significant in the interests of fashion/cooking and sports, Internet exposure, entertainment programs and public/commercial information sources about naturally dyed-products. Marketers can use the results to access the market of naturally dyed-products for promotion.

• Asian Pacific Journal of Cancer Prevention
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• 제14권11호
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• pp.7039-7043
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• 2013

A liver fluke, Opisthorchis viverrrini (OV), is the major cause of the high incidence of cholangiocarcinoma in North-eastern Thailand. The prevalence of OV infection remains high in various parts of the country, especially in wetland rural areas where a large proportion of the community work in agriculture and continue the traditional practice of eating raw or uncooked cyprinoid fish products. The national control program seems to have had little impact in many of these areas, and it has been difficult to make precise assessments of the overall effectiveness of the program. Therefore there is a need for a community-based approach to prevent infection with the parasite, ideally involving as many players as possible. Here we document an attempt to assess the best means to prevention on the basis of a community intervention in three villages in north-east Thailand, with participation of representatives of Health Promotion Hospitals of the Ministry of Public Health with dedicated staff, but also school teachers, independent government sponsored village health volunteers, and housewives responsible for cooking and diet selection. An action plan was followed, allowing detailed discussions of practical proposals, their introduction and then repeated reflection and further proposals at the individual village level.

• 한국식품조리과학회지
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• 제32권6호
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• pp.773-781
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• 2016

Purpose: This research was undertaken to study the motivational behavioral effects after watching the 'Cookbang'. Methods: Between October 23 to November 7, 2015, 420 adults over the age of 20 were surveyed in the Gyeonggi Province and Seoul. The SPSS Statistics (ver. 18.0) was used for analysis of 401 (95.5%) questionnaires, 19 were excluded on the basis of insincerity. Results: Adult male to female ratio was 150 males (37.4%) and 251 females (62.6%). The maximum adults were in their 20s 166 (41.4%). There were 211 single persons (52.6%). Most of the respondents were employees. Highest number of respondents (192) found Korean cooking to be an interesting field. Many adults responded that they watched the 'Cookbang' program once a week. For companionship, majority of the male and female respondents said that they 'watch alone' and 'watch with their children', respectively. Maximum number of respondents in their 20s-60s said they'watch alone'. There was a significant difference in gender and age. Conclusion: The watching motivations drawn by factor analysis were 'information', 'entertainment' and 'psychology.' Regression analysis showed that 'entertainment' had a big effect on the use of restaurants, the selection of groceries, the desire for gourmet restaurant visit, and the selection of restaurants, whereas 'information' had the biggest effect on nutrition and health care.

• 한국과학교육학회지
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• 제24권1호
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• pp.183-192
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• 2004

The purpose of this research is to suggest the way to promote housewives' understanding of science and technology, based on the survey results of the attitude toward science and technology, the scientific attitude, and the interest in science and technology of housewives in Korea. The questionnaire was developed by researchers and administered to housewives who live in Seoul to get basic information. Housewives showed slightly positive attitudes toward science and technology, and similarly positive scientific attitudes. These scores were increased as monthly income and education level were raised. Housewives' interest of the science-technology related topics (foods, health, education, leisure, social issues, cooking, housing, everyday activity) was relatively high, and the interest of foods, health, education, and leisure was significantly correlated with the scores of housewives' attitude towards science and technology and their scientific attitudes. Housewives are shown to be curious to know these topics when they were asked by their children or do not know the terms appeared in media, or purchase home appliances and food. And they get the answers in a passive way by asking their family members or by watching TV or newspapers. They preferred TV program for enhancing their understanding of science. But such program could be proper to present science knowledge but not fulfill the role to promote scientific literacy. Specially designed programs through science centers or science museums would be suggested for their lifelong education.

• 대한영양사협회학술지
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• 제9권4호
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• 한국태양에너지학회 논문집
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• 제30권6호
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• pp.44-49
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• 2010

The purpose of this study is to analyze the situation of energy consumption and its characteristics in large scale store. The related survey is carried out in large scale store to investigate the energy consumption and energy use trend of heating, cooling, hot water, lighting, ventilation, equipments and others. The area of large scale discount store is about $65000m^2$, located in Daejeon. For Annual Energy Analysis of building, We surveyed used energy for 1 year and simulated using a building energy simulation(TRNSYS 16). The results of this study are as follows. 1)The amount of annual total energy consumption are 18615.244MWh/yr(286.4KWh/$m^2yr$), The rate of heating, cooling and base energy(for hot water, lighting, ventilation, equipments, cooking and others) is 3054MWh/yr(47kWh/$m^2yr$), 5660.09MWh/yr(87.08kWh/$m^2yr$), 9900.47MWh/yr(152.31KWh/$m^2yr$) respectively. The total used energy is higher than others building in Korea. Especially, The energy consumption of large scale store is very depends on operating period and pattern such as space temperature, occupancy, lighting system, equipments operating schedule and etc.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.623-636
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• 2012

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.

• 대한영양사협회학술지
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• 제7권1호
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• 한국지역사회생활과학회지
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• 제19권1호
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• pp.63-74
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• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.561-574
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• 2016

이 연구의 목적은 체험학습 기반의 국제교류 프로그램인 AEEP(APEC Edutainment Exchange Program) 기반의 다양한 콘텐츠 개발과 필리핀에서의 현장 적용에 관한 사례를 고찰함으로써 AEEP의 질적 향상을 도모하는데 있다. 이를 위해 우리는 먼저 관련 문헌과 자료분석을 통해 다문화 가정 자녀와 일반 학생들이 필리핀 학생들과 교류할 수 있도록 놀이 기반의 팀별 프로젝트 수행 과제를 설계하고 필리핀 마닐라 인근 지역의 초등학교에서 글로벌 체험학습을 실시하였다. 2012년 8월 12일부터 19일까지 진행된 필리핀 AEEP는 34명의 초등 및 중등 학생들과 프로그램 전문가들을 연구 대상으로 하였으며 설문지 외에 동영상, 보고서, 일화 및 면담 자료를 수집하여 분석하였다. 팀별 AEEP 활동을 분석한 결과 한국-필리핀 학생들은 K-pop과 음식 만들기 프로젝트에서 서로 문화를 교류하면서 즐겁게 배우는 에듀테인먼트적 특징을 보여주었다. 또한 전반적으로 국제적 협력 학습이 융합된 AEEP 프로그램은 참여 학생들에게 다문화적 이해와 태도에 긍정적인 영향을 끼치는 것으로 드러났다.