• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.774-783
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• 1994

New food item numbers for each food included in Food Composition Table in Korea (4th ed) and other Food Composition Table. New Food item numbers classified to base 5-basic food groups and its classification was as follows. 1 As for the 1569 food items , they were classified as 20 food sub-groups(82 food sorts) for 5-basic food groups. 2. As for the 82 food sorts, they were individually classified with raw prepared , fat sugar content and arranged in order, ㄱ , ㄴ and ㄷ and made the item number. 3. The data set of nutritive value of food with new item numbers was accessed on computer files. 4. The Food & Description Table was drafted as 1572 food items were arranged in order, ㄱ, ㄴand ㄷ. 5. The Food Table arranged in the order or each nutrient content (energy, carbohydrate, protein , etc....) was drafted. Clipper program for computing nutritive values and tabulation of nutrients of daily diet were coded by applying new food item numbers. It is expected that should utilized as a basic data of computer program for calculating the nutritive value of diet, evaluating the nutrition and counseling the nutrition.

• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.347-362
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• 2012

The analysis results of the characteristics of children's clothes for school girls from the 2006S/S-2010S/S collections reveal that the most frequent type of item composition was 2'PS & 3'PS. T-shirts were the popular kind of item for upper garments and pants for lower garments. The major silhouettes were H and A line. The predominant neckline was U, which was followed by camisole and V. The major collar styles were stand-up and flat. Chromatic colors were used more than achromatic ones and after white the most popular colors were blue, pink, red, black, navy, and green. The dominant color scheme was a two-color or three-color scheme. The percentage of solid and patterned material garments was the highest and the most popular pattern was flowers. The most popular style of garment had no decorative detail that was followed by one-item, two-item, and three-item decoration. The major kinds of decorative detail were frills, pleats, and prints.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.772-778
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• 2011

In order to estimate the densities and composition of floating marine debris (FMD), a sighting survey was conducted from July 1st to July 14th, 2009 in the East China Sea (ECS) using a training vessel "Kaya (1,737 ton)" of Pukyong National University. The sampled zones are divided into 5 transects by observation day during the survey days and the densities and composition in each transect were calculated using the numbers of item per $km^2$. The results of distribution of FMD are as follows: 1. During the surveys, a large variety of FMD was discovered and highest densities were found in the Central East(CE) of the East China Sea(ECS) (48.2 items/$km^2$), whereas densities in the less populated transects in Okinawa(OK1, OK2) were comparatively low(3.5 ~ 4.9 items//$km^2$). 2. Among the classified 6 items, styrofoams(Styro) were most abundant and ubiquitous(10.3 items/$km^2$, 53% of the total number), except OK2 area. Next abundant item was vinyl and plastics called V & P(4.9 items/$km^2$, 25%). Above 2 items of the major proportion of FMD accounted for 78% of the total number of FMD observed through this study. 3. The percentages of manufactured plastics(Styro and V & P) found in the Seas near Korean Peninsula were varied from 87.2% to 69.8%. It was recognized that polluted level is middle value among them.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.728-733
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• 2023

The diet composition of octopus Octopus vulgaris was studied using 392 specimens collected from January to December 2020 in the coastal waters of Yeosu, Korea. The body weight ranged from 86.4 to 3,645.4 g. The most important prey item in the diet of O. vulgaris was decapods, which constituted 43.9% in ranking index (%RI). The second largest prey item was Pisces (%RI=27.9%), and cephalopods (%RI=21.8%) constituted the third largest prey item. The average trophic level of O. vulgaris was 3.97±0.59. Ontogenetic changes were significant among size classes (<400 g, 400-800 g, ≥800 g). The small size class (<400 g) mainly fed on decapods, whereas the medium (400-800 g) and large size (≥800 g) classes mainly fed on cephalopods and Pisces, respectively. The dietary composition varied significantly with season.

• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• Korean Journal of Human Ecology
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• v.24 no.5
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• pp.677-686
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• 2015

This study is to survey the concept of ultralight down jumpers examine customers' knowledge about ultralight down jumpers, factor effect when purchasing them, and satisfaction level. The research method is to examine a survey of consumer evaluation about ultralight down jumpers using a questionnaire targeting 240 men and women in their 30s and 40s. The results of the study are as follows. The knowledge Customers have about ultralight down jumpers appeared low scores in most items; 62.1%9(2.28)) answered 'does not know' in the item of 'knows about the mixed composition rate of filler', 54.6%(2.49) answered 'does not know' in the item of 'knows about ultralight materials', and 52.5%(2.56) answered 'does not know' in the item of 'knows about filling rate'. The important factors to consider when purchasing were 'size and pattern'(4.34), 'color'(4.32), 'design and price'(4.30). About satisfaction, 66.7%(3.69) answered 'most satisfied' in the item of 'well-fitting(wearing) sensation' and 60.0%(3.63) answers 'satisfied' in the item of 'activity and easy-to-wear'.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.100-111
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• 2004

The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. The 2,160 processed foods purchased at the supermarket on September, 2002, were divided by food category issued from the 2002 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 356 of the 2160 processed foods items. Milk and dairy products had 49.7％ of nutrition composition labeling, which was the largest number among the food category. Tables were most frequently used as the type of nutrition composition labeling (79.8％). Nutrition composition including many different ways of expression, such as a table of nutrition composition, indication of nutrition composition, analysis table of nutrition composition and comparative table of nutrition composition, made frequent use of nutrition composition labeling titles (78.7％). The various unit of measures were use in the nutrition labeling of the processed foods, per l00g or 100$m\ell$ was the highest (44.6％) under the currently practiced nutrition labeling. The correct labeling standard with nutrient content and ％ RDA except energy, was used on 47.8％ of labels, and those with only liability indication nutrient and liability indication nutrients plus discretion indication nutrients were 25.3 and 22.5％ respectively. The processed foods with nutrition claims were 8.0％ (172 items). Nutrition claims were divided in two ways: nutrient content claims and nutrient comparative claims. The most frequently used claims were contained in the former (44.4％) and more or plus in the latter case (16.3％). Ca was the most popular item as a nutrition claim nutrient (50.6％).

• Journal of the Korea Institute of Building Construction
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• v.5 no.3 s.17
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• pp.83-90
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• 2005

Was used at step space-time mainly after VE technique sponsors in domestic in the 1960s but have been expanded to design step recently. Possibility of value elevation or cost reduction must choose member that is effectively for active and effective application of VE technique. In this study, when enforce design VE examining for weight decision corrosion protection been using in weight grant composition estimation technique, target choice process wishes to suggest formality and method that can be achieved effectively Main conclusion of this study sorts valuation items step by step for weight appropriation of valuation basis and give point on article of high position point after expert which employer is included estimates article by low rank step and this presented high position method that do union item by item and establishes by item weight. Did these techniques for giving weights so that importance for weight appropriation developed estimation program, and data save of target estimation standard and target estimation standard is possible using straight sit.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.616-628
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• 2005

The purpose of this study was to monitor the current nutrition labeling practice on the packaging of the processed foods providing consumers with reliable nutrition information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in a daily life. The 2,214 processed foods purchased at the a wholesale market in July, 2003, were divided by food categories issued from the 2003 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 533 out of the 2,214 processed foods items. The findings of this study were as follows : Milk and dairy products had 66.4% of nutrition composition labeling, which was the largest percentage among the food categories. Tables format (71.3%) is the most widely used type of nutrition labeling. The title of nutrition composition labeling used the most widely was nutrition composition (71.3%). Nutrition composition included many different ways of expression, such as a table of nutrition composition, and indication of nutrition composition, etc. The expression unit of the nutrition composition labeling was use per 100g or 100mL (40.5%). The processed foods with nutrition claims were 18.0% (399 items). Nutrition claims were divided into two categories: nutrient content claims and nutrient comparative claims. The most frequently used nutrient content claims were contained (43.9%) and more or plus in the nutrient comparative claims (16.0%). Ca was the most popular item as a nutrition claim nutrient (33.6%).

• Culinary science and hospitality research
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• v.9 no.4
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• pp.37-53
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• 2003

The purpose of this study was to find out efficient control plan for productivity increase. To analyze the data, the measure of question a paper was used to 5 a point measure, statistics disposition was used to SPSS, the analyze method was used to frequency analyze, trust degree analyze, difference analyze useful average value, person's correlation analyze, revolution analyze. The results of this study could be explained as follow: First, find out high change separation propensity. Secondly, was subjected important for atmosphere composition and was required strategy consideration for stable job recognition. Third, was operated affirmative to recognition about separation and was increased to job satisfaction according as a colleague relation and team work. Fourth, was increased to comparative separation propensity in case that high job satisfaction. Therefore it is required interesting labor item and treatment development about personal evaluation.