• 한국의상디자인학회지
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• 제21권1호
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• pp.103-113
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• 2019

The purpose of this study was to develop an e-textile using LEDs that can enhance visual and functional effects, and to identify their applicability to sportswear. By applying the design elements of fashion design concretely with LEDs, an e-textile design module is developed and that module is applied to the product, so LED application design can be proposed for use in a practical product. E-textiles have been divided into five categories, and their usefulness were verified by applying e-textiles to men's and women's sportswear. The product beign considered has a built-in tilt sensor, which illuminates the LEDs according to the user's movements, and allows the LEDs to be turned on or off in accordance to the user's preference. E-tatoo is a type of LED application that enhances the appearance by placing LEDs on a small area, emphasizing origin points, just like an actual tattoo. Designed with LEDs arranged in a straight line and various curved forms, e-strips can provide a function that matches the characteristics of each section of clothing or fashion item. E-wappen uses about 7-10 LEDs to give motifs a strong sense of visibility, thus adding to their vibrancy. E-panels and e-clothes were able to produce creative and high-value textures. It is also expected to be used for special purposes or bags as it is possible to produce high value-added textures that are creative and aesthetically beautiful. For instance, a progressive LED string on the straight line of female leggings can further emphasize rhythmic movements during exercise, and e-wappen also serves the purpose of nighttime protection. It is also believed that the application of dance or dance-related sportswear will make the movement of the performance more intense and lively.

• 한국의류학회지
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• 제32권12호
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• pp.1981-1989
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• 2008

개개인은 다른 이유를 가지고 동일한 또는 유사한 제품들을 구매한다. 추구 효익이란 동일한 속성에 동일한 상대적 중요성의 수준을 가지는 사람들을 군집하여 이러한 차이를 이해하려는 것이다. 본 연구에서는 니트 소재의 구성특성에 대한 추구 효익에 따라 소비자들을 세분화하고, 컨조인트 분석을 이용하여 선호도에 대한 구성특성들의 상대적 중요성을 비교 분석하여 세분화 집단에 따른 선호도에 유의한 차이가 있는지 분석하였다. 효용도에 따라서 양모 섬유를 선호하는 집단, 아크릴 섬유를 선호하는 집단과 긴 편환장을 선호하는 집단, 세개의 군집이 도출되었으며, 이들은 다른 구성특성의 이상적인 니트 소재를 선호하는 것으로 나타났다. 군집들 간에 니트 소재의 혼용률과 편환장에 대한 선호도에 유의한 차이가 있는 것으로 나타났다. 양모 섬유를 선호하는 집단은 양모 혼용률이 크고 짧은 편환장을 선호하였으며, 아크릴 섬유를 선호하는 집단과 긴 편환장을 선호하는 집단은 아크릴 혼용률이 크고 긴 편환장을 선호하였다.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.200-217
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• 2016

Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

• 동아시아식생활학회지
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• 제14권6호
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• pp.529-541
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• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• Fibers and Polymers
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• 제2권3호
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• pp.135-140
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• 2001

Organic-inorganic hybrid composites consisting of poly(vinylidene fluoride) (PVDF) and SiO$_2$ were prepared through a sol-gel process and the crystallization behavior of PVDF in the presence of $SiO_2$ networks was investigated by spectroscopic, thermal and x-ray diffraction measurements. The hybrid composites obtained were relatively transparent, and brittleness increased with increasing content of tetraethoxysilane (TEOS). It was regarded from FT-lR and DSC thermal analyses that at least a certain interaction existed between PVDF molecules and the $SiO_2$ networks. X-ray diffraction measurements showed that all of the hybrid samples had a crystal structure of PVDF ${\gamma}$-phase. Fresh gel prepared from the sol-gel reaction showed a very weak x-ray diffraction peak near 2$\theta$=$21^{\circ}$ due to PVDF crystallization, and Intensity increased grade-ally with time after gelation. The crystallization behavior of PVDF was strongly affected by the amount of $SiO_2$ networks. That is, $SiO_2$ content directly influenced preference and disturbance fur crystallization. In polymer-rich hybrids, $SiO_2$ networks had a favorable effect on the extent of PVDF crystallization. In particular, the maximum portent crystallinity of PVDF occurred at the content of 3.7 wt% $SiO_2$ and was higher than that of pure PVDF. However. beyond about 10 wt% $SiO_2$, the crystallization of PVDF was strongly confined.

• 한국의류산업학회지
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• 제22권5호
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• pp.607-616
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• 2020

Health care wearables are devices that are attached to or combined with the human body to improve the health care capabilities of the human body that can be safely and adjustable according to preference. This study provided direction for future research on healthcare wearables in the field of clothing science, considering trends observed in this field from 2010 to 2019. Over the last 10 years, 812 studies have been conducted on healthcare wearables in Korea. Research has increased significantly since 2015, with a large number of articles published in this field. The research for this study was broken down into the following categories: technology development, marketing analysis, and technology analysis. The results according to the research method demonstrated that development and production methods were used most frequently, followed by trend analysis, experiment and evaluation, and survey. An analysis of keywords in the articles studied revealed that device, healthcare, big data (biometric data and database), and healthcare convergence technologies were trending. Similarly, detailed research on healthcare wearable devices and related technologies was actively being conducted. However, focusing on fiber, textiles, design, and clothing articles, in relation to the field of clothing in healthcare wearables, only 81 articles were found on this topic (10.0%), which was low compared to other studies. Therefore, it was determined that more research on healthcare wearables is necessary in the field of clothing.

• 대한영양사협회학술지
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• 제6권2호
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• pp.79-85
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• 2000

This study was undertaken to investigate the physicochemical characteristics and intake rate of Kimchi provide to five foodservice elementary schools in Sungnam area selecting 4th and 6th grade students pH indicated 4.73-5.29 at before-serving state. Total acidity were 0.23-0.44% and salinity just before-serving state were 2.41-2.82%. Vitamin C were 6.88-8.12mg% and Total dietary fiber showed the range of 19.18-22.60. While the intake rate of kimchi of female students was higher than that of male students for 4th grade students, the intake rate of kimchi of male students was higher than that of female students for 6th grade students. As a whole, the intake rate of male students was higher than that of female students. The intake rate of male students correlated significantly that of female students, the preference rate of kimchi was almost the same regardless of sex distinction.

• 한국의상디자인학회지
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• 제13권3호
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• pp.165-175
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• 2011

In this study, document research on Jogakbo and Tosi were carried out and textile designs were developed by applying Jogakbo and Tosi together for motives. The purposes of this study were to develop a unique textile design, and then to enhance the competitiveness of Korean textile industry in the world market and pass down a Korean traditional fiber art cultural legacy. The results are as follows; First, the title of textile design was decided to "innocence of childhood" and the concepts are "sim ple heart ed, pure heart, sweet", in order to develop textile design for the young generation Second, Motives were chosen Jogakbo and Tosi to reflect Korean traditionality and identity and textile designs were expressed on ground fashion trends for modernity. Third, developed textile designs were printed with digital printing method for eco-friendly and productivity, and various articles clothing, nectie, shoes, bag, bedings were producted with developed fabrics for multipurpose. Forth, the developed textile designs were evaluated highly in point of Korean traditionality and identity, felling of simplehearted, pure hear and sweet, modernity and fashion trend, and preference by a sensory test of developed test design.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1144-1150
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• 1999

A nutrition survey regarding daily kimchi consumption and its hypolipidemic effect were carried out with 102 of healthy Korean adult men aged between 40 to 64 years old who visited hospital for physical examination. The physical and biochemical parameters of blood were examined as well as food record, preferences for taste, personal life habit, and family history of disease. Data were expressed as quartile according to kimchi consumption. The average daily kimchi consumption for 1st, 2nd, 3rd, and 4th per centile group were 68, 118, 208, and 383g, respectively. The intakes of dietary fiber and Ca were found to be increased as kimchi intake increased(p<0.05). The kimchi consumption level was selected as the determining factor for HDL C level analyzed by stepwise multiple regression(p=0.09). When correlation coefficient between kimchi consumption and other parameters were analyzed, kimchi consumption was positively correlated with HDL C and negatively correlated with LDL C(p<0.05). The preference for hot taste was negatively correlated with systolic blood presure. It seems that kimchi consumption is beneficial to elevate HDL C and lower LDL C level.

• 한국의류학회지
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• 제40권3호
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• pp.526-538
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• 2016

Breast cancer surgery result in changes in clothing style due to changes in the size of the breast as well as body shape. This study provides basic data as a fashion therapy to improve the quality of life for breast cancer patients who have to change clothing habits after surgery. The regression results found that the most important factor are pain and the amount of breast loss for clothes style changes after breast cancer surgery. Breast cancer patients suffer pain relative to the proximity to the date of surgery and regardless of the breast cancer resection range. However, the changes in clothes style relates to the amount of pain and breast reduction range. The t-test results on the change of the clothing styles for before and after breast cancer surgery showed that women significantly prefer comfortable clothes with sleeves and consider a closure style on clothes to put on and take off instead of clothes that are tight-fitting, have thin fabric or deep neck lines. Painful breast cancer results in women who prefer closure style on clothes, front closure clothes and garments that hide body shape. However, the larger reduction range of breast cancer patients and those with painful breast cancer prefer garments that hide body shape and are looser size clothes with sleeves.