• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2002년도 가을학술발표대회 디자인학 연구
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• pp.36-37
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• 2002

• 복식문화학회:학술대회논문집
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• 복식문화학회 2005년도 Joint International Conference
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• pp.195-197
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• 2005

• 복식문화학회:학술대회논문집
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• 복식문화학회 2005년도 Joint International Conference
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• pp.46-47
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• 2005

• 한국식생활문화학회지
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• 제31권3호
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• pp.205-212
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• 2016

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and 'taste' influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

• 복식문화연구
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• 제16권4호
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• pp.775-783
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• 2008

Nowadays much amounts and various kinds of fashion products are sold through cyber shopping malls. Vendor type and intermediate type cyber shopping mall among many types of cyber shopping malls were selected to analyze assortment and price of fashion products. fashion products 'Best 100' from two cyber shopping malls were listed and classified. The results were as followed: First, the portion of fashion products at vendor type cyber shopping mall was higher than that of intermediate type. Second, fashion products items such as coat, Jacket, one-piece dress, sweater, t-shirt, pants, skirt, and underwear were sold at cyber shopping malls. Underwear and t-shirt were the best selling items at intermediate type shopping mall, and more expensive and fashionable coat, Jacket, and one-piece dress were the best selling items at vendor type shopping mall. Third, the price range of fashion items at vendor type shopping mall was higher than that of intermediate type shopping mall from 1,000 won to 99,000 won.

• 복식문화연구
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• 제25권4호
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• pp.529-542
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• 2017

The purpose of this study is to utilize technology as basic data for smart clothing product research and development. This technology can recognize user's motion according to characteristics types and functions of wearable smart clothing products. In order to analyze the case of motion recognition products, we searched for previous research data and cases referred to as major keywords in leading search engines, Google and Naver. Among the searched cases, information on the characteristics and major functions of the 42 final products selected on the market are examined in detail. Motion recognition for smart clothing products is classified into four body types: head & face, body, arms & hands, and legs & feet. Smart clothing products was developed with various items, such as hats, glasses, bras, shirts, pants, bracelets, rings, socks, shoes, etc., It was divided into four functions health care type for prevention of injuries, health monitor, posture correction, sports type for heartbeat and exercise monitor, exercise coaching, posture correction, convenience for smart controller and security and entertainment type for pleasure. The function of the motion recognition smart clothing product discussed in this study will be a useful reference when designing a motion recognition smart clothing product that is blended with IT technology.

• 한국식생활문화학회지
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• 제19권4호
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• 한국식생활문화학회지
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• 제27권3호
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• pp.324-330
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• 2012

This study investigated the perception, consumer pattern and satisfaction of the ginseng products of 600 people in the Seoul area surveyed from Feb. 1 to 28, 2011. The perception and satisfaction tests were performed using a 5-point scale (1=disagree (dissatisfy) very much, 5=agree (satisfy) very much. People perceived ginseng to have refreshment (3.86), immuno-modulation (3.78), anticancer (3.51), and antiaging (3.41) properties. People in their 20s (4.02) scored high on refreshment compared to people in their 60s and over (3.73). Most people (79.8%) consume ginseng products and prefer red ginseng (74.3%). More people in their 40s (54.1%) and 50s (48.2%) consume ginseng products for refreshment than people in their 20s (38.7%), 30s (41.5%) or 60s and over (40.0%). However, more people in their 50s (36.1%) and 60s and over (43.6%) consume ginseng products for disease prevention than people in their 20s (8.6%). Most people (66.4%) take ginseng all year round. People in their 20s (2.70) showed a smaller satisfaction score of the taste of ginseng products than those in their 30s (3.21), 40s (3.23), 50s (3.26) and 60s and over (3.38).

• 한국의류산업학회지
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• 제22권4호
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• pp.446-455
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• 2020

In order to develop high value fashion culture products capable of reaching the global market, this study developed the original traditional clothing design of Northeast Asian countries according to a global perspective. This study applied the structural formality of traditional clothing to fashion cultural products. This study developed designs using Deel of Mongolia, Makap of China Korean Dang-ui / Dan-ryung, and Haori of Japan. The research methods are theoretically examined using literature on traditional clothing in Northeast Asia. First, it designed a shirt design using Adobe Illustrator CS6 and created a pattern with the Yuka program as well as applied CLO 5.0 (a 3D virtual dressing system from CLO Virtual Fashion Co.). A survey was also conducted on individual interest for the developed fashion cultural products. The design method obtained various design effects by applying the method of adding point detail parts of the clothes to the shirt that represented each country among their traditional clothes. This research can be used as basic data for the global fashion cultural products market that can contribute to maintaining the originality of each country in the global era, expanding tourism income to succeed and develop culture and tradition.

• 한국식생활문화학회지
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• 제36권5호
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• pp.441-454
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• 2021

This study analyzed consumer needs for the development of elderly-friendly HMR products in China. In developing the products, items needed to be improved, types and packages of the necessary products, additional improvements and food preferences were investigated. According to the demographic characteristics of elderly Chinese consumers, these was analyzed as well. A survey was conducted on a total of 370 elderly people, and data analysis was performed using SPSS 18.0 program. Items related to product quality safety, such as "marks of origin by ingredient", "rich nutrients", "expansion of letter size of packaging", "rich nutrients" and "clear manufacturing date and expiration date", were required to develop HMR products. The types of products that should be developed were porridge and noodles, and the packaging types that should be developed were eco-friendly packaging and recycled packaging. In addition, "low-calorie HMR", "development of various seasonings", "use of eco-friendly food ingredients" and "HMR to digest easily" should be improved. The demand for product improvement and food preference showed significant differences according to the degree of education, monthly income and oral health. The results were intended to prepare basic data for setting the direction when developing elderly-friendly HMR.