• 대한영양사협회학술지
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• 제27권3호
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• pp.149-161
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• 2021

The purpose of this study was to compare nutrition labeling use according to the gender and obesity degree of adolescents to help choose the healthy foods and improve dietary habits. This study surveyed the perception and use of nutrition labeling among 392 male and female high school students in Chungnam. It was found that 34.7% of the subjects read the nutrition labels, mostly for health reason. Calorie content was read the most among all components of nutrition labels regardless of gender or body mass index (BMI) status, especially among female students. Perception of nutrition labeling was 3.3 out of 5 points for all students, and there was no significant difference in scores between male and female students. However, there was a significant difference between the overweight group (3.4 points), normal group (3.3 points), and underweight group (3.1 points) (P<0.05). The frequency of reading nutrition labels by food group was highest for ramen, and lowest for fruits. Female students had significantly higher scores on the use of nutrition labeling for 8 food groups out of 12 groups compared to male students (P<0.05). In addition, the overweight and above group had significantly higher scores on the use of nutrition labeling for snack food and fruits compared to other groups (P<0.05). The proportion of students who received nutrition labeling education was 29.8%, and about half of students answered that such education and advertisement were necessary. These results suggest that nutritional education is needed to promote the use of nutrition labeling in adolescents.

• Human Ecology Research
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• 제62권1호
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• pp.181-196
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• 2024

This study examined the influence of perceptions of food risk and food labeling on the purchase of labeled food items and the intention to pay higher prices for safe food. Data were obtained from the Korea Rural Economic Institute's Consumer Behavior Survey for Food 2020. The analysis focused on the responses of 6,355 consumers, all of whom were mainly responsible for food purchases. The analysis investigated the moderating effect of food risk perception on the relationship between food labeling perception and the purchase of labeled food. Regarding the purchase of labeled food, statistically significant effects were noted for gender, educational level, perception of food labeling, and perception of food risk; however, the interaction effect of perceptions of food labeling and food risk was not statistically significant. With regard to the intention to pay higher prices for safe food, except for age, statistically significant effects were observed for gender, educational level, food expenditure, perception of food labeling, and perception of food risk; moreover, the interaction effect of perceptions of food labeling and food risk was significant. The results indicate that consumers reporting low food labeling perception and low purchase of labeled food were most vulnerable regarding food safety; therefore, it is necessary to provide such consumers with food label provision methods and specified education programs.

• 한국융합학회논문지
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• 제6권1호
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• pp.1-5
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• 2015

본 논문에서는 Wi-Fi신호로 제어되는 융합형 라벨기 설계에 대하여 기술하였다. 현재 산업체에서 사용되는 라벨기는 산업현장에서 단독 장비로만 사용되고 인터넷이나 다른 네트웍 연결을 가지고 있지 않아서 라벨기가 수집한 자료를 전송하는 기능이 없어서 매우 불편하였다. 본 연구에서는 라벨기가 작업한 라벨의 종류와 사용량을 실시간 Wi-Fi를 사용하여 서버 컴퓨터로 전송할 수 있도록 정보통신(IT) 융합기술을 이용하여 설계하였다. 이러한 융합형 라벨기 시스템은 서버 컴퓨터에서 실시간으로 작업량과 작업상태를 파악할 수 있어서 기존 라벨기를 사용하는 경우보다 작업능력을 향상시키고 실시간으로 품질을 파악할 수 있게 되었다.

• 한국생활과학회지
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• 제23권1호
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• pp.123-136
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• 2014

Bakery nutrition labeling has been implemented in the company, but most consumers have no idea about it due to lack of promotion of the product nutrition labeling information or do not have a big interest in it. As a result, various studies based on the forecast about changes in consumption patterns of the bakery market due to nutrition labeling information are needed. Especially nowadays, when buying bakery products the involvement of consumers in health and nutrition is growing. So, we need to understand that nutrition labeling information makes any causal relationship between consumer attitude and confidence, purchasing behavior in bakery products. It can be said to be a very important research. For that reason, I think this research will help to settle and activate the nutrition labeling information system for the rational purchasing decisions of consumers in the bakery market. In addition, this research could be a base material for various marketing strategies.

• 한국콘텐츠학회논문지
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• 제14권1호
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• pp.14-23
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• 2014

인터넷 상에서 광범위한 데이터 교환 및 저장의 수단으로 XML에 대한 많은 연구가 진행되어왔다. 특히, XML 문서에 대한 구조 정보를 검색하기 위해서 XML 트리의 각 노드에 레이블을 부여하는 레이블링 기법에 대한 연구가 요구되었다. 레이블링 기법은 각 노드에 레이블을 할당하여 XML 트리 상에서 조상-후손 또는 부모-자식 등의 구조 정보를 검색 할 수 있게 한다. 또한, 레이블링 기법은 기존의 레이블들에 영향을 주지 않도록 동적인 XML 문서 환경을 효율적으로 지원해야 하는 요구 사항을 가진다. 본 논문에서 제안하는 레이블링 기법은 벡터 표현 방식을 기반으로 동적인 XML 문서의 변경을 효율적으로 지원하고 레이블의 길이를 줄임으로서 XML 문서의 레이블 크기를 작게 하여 저장 공간을 적게 요구할 뿐 아니라 검색시간을 향상시킨다. 성능 실험을 통하여 기존의 레이블링 기법보다 레이블 크기와 검색 시간 등에서 우수함을 보인다.

• Korean Journal of Mathematics
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• 제25권2호
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• pp.279-301
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• 2017

An L(3, 2, 1)-labeling for the graph G = (V, E) is an assignment f of a label to each vertices of G such that ${\mid}f(u)-f({\upsilon}){\mid}{\geq}4-k$ when $dist(u,{\upsilon})=k{\leq}3$. The L(3, 2, 1)-labeling number, denoted by ${\lambda}_{3,2,1}(G)$, for G is the smallest number N such that there is an L(3, 2, 1)-labeling for G with span N. In this paper, we compute the L(3, 2, 1)-labeling number ${\lambda}_{3,2,1}(G)$ when G is a cylindrical grid, which is the cartesian product $P_m{\Box}C_n$ of the path and the cycle, when $m{\geq}4$ and $n{\geq}138$. Especially when n is a multiple of 4, or m = 4 and n is a multiple of 6, then we have ${\lambda}_{3,2,1}(G)=11$. Otherwise ${\lambda}_{3,2,1}(G)=12$.

• 한국식생활문화학회지
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• 제10권3호
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• pp.175-184
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• 1995

The awareness of the nutrition labeling of 82 food producers and 668 government officials was assessed and compared, from May to June in 1994, to that of consumers. Compared to 82.4% of cosumers, 48.1% of producers and 47.8% of officials answered that nutrition labeling is necessary. 48% of producers expected a modest food price rise, but 70% thought food sales would not be affected with nutrition labeling. While being worried about the regulatory difficulties and the increased work load given the inadequate implementation of the current food labeling system due to insufficient personnel, 50.2% of officials wanted the new nutrition labeling system to be introduced within $1{\sim}2$ years. Contrary to the general dissatisfaction with the system and the lack of confidence in it on the part of consumers, producers thought that they currently provide sufficient food information for consumers, and that consumers had much confidence in it. Producers and officials were more found worried about consumers' inadequate understanding and inactive use of the system in contrast to the widespread and welcome support on the part of consumers. But it was fully agreed by all that education and awareness is crucial for the successful implementation of nutrition labeling system.

• 유통과학연구
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• 제18권10호
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• pp.111-119
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• 2020

Purpose: The purpose of the current study is to examine the effects of labeling information on the consumers' evaluation, with a focus on the effects of the three types of labeling information on the product quality. Research design, data and methodology: This study conducted a survey of the women respondents living in Gyeonggi province, Korea, during the time period of April 20th through May 30th, 2020. The sample data have been used to run regression analysis, reliability analysis, frequency analysis and factor analysis. Results: The empirical results are summarized as follows: 1) the labeling information on the brand image has a significantly positive effect on the consumers' evaluation about product's functional quality; 2) the labeling information on the product characteristics has a significantly positive effect on the consumers' evaluation about the expressed quality; and 3) the labeling information on the brand image has a significantly positive effect on the consumers' evaluation about the perceived quality. Conclusions: The conclusion is that the labeling information on product characteristics and the brand image is estimated to be statistically significant, therefore the Korean outdoor-wear industry are required to upgrade the information on the brand image and the product characteristics.

• ALGAE
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• 제24권1호
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• pp.39-45
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• 2009

The conjugation processes of a filamentous freshwater green alga Spirogyra varians were examined using FITC-lectins. Conjugation comprised five steps: 1) aligning with adjacent filaments, 2) formation of conjugation protru-sion (papilla), 3) fusion of the protrusions, 4) formation of conjugation tube,and 5) formation of zygotes. Three lectins, ConA, RCA and UEA, showed considerable labeling during the progression of conjuation. FITC-ConA labeled the surfaces of filaments throughout the whole conjugation processes. FITC-RCA labeling was observed at the conjugation protrusions only after the papilla formation. Strong labeling continued until formationg of zygotes at the contacting area where the conjugation tube developed, but no labeling was detected on the surface of vegetative filaments. The labeling decreased gradually over time and disappeared when zygotes were formed. FITC-UEA showed similar labeling pattern with FITC-RCA except that weak labeling remained after zygote formation. Inhibition experiments using RCA, UEA which are complementary to sugars L-fucose and D-galactose, showed considerable decrease of conjugation (<32% vs. 70% in control). These results suggested that the lectin-carbohydrate recognition system might be involved in the conjugation of spirogyra varians.

• 대한영양사협회학술지
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• 제23권3호
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• pp.274-284
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• 2017

This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer's understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.