• 감성과학
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• 제12권2호
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• pp.225-232
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• 2009

국가 간 문화의 차이에 의하여 생활습관이나 방식이 많이 다르게 나타난다. 그중에서도 음식은 다른 분야보다 많은 차이를 나타난다. 특히 음식의 종류에 따라 사용되는 음식도구 중 디자인요소가 동일하고 유사한 것이 있거나 다른 요소와 기능을 갖는 경우도 있다. 따라서 각 국가 간의 음식도구를 유니버설하게 사용할 수 있는 도구 디자인 연구가 필요하다. 본 연구의 목적은 음식에 대한 행동분석프로세스를 개발하여 국가 간 음식문화의 차이에서 오는 공통점과 차이점을 찾아내어 공용으로 사용할 수 있는 음식도구의 디자인요소를 창의성의 관점에서 제안하기 위한 연구이다. 본 연구의 연구방법과 내용으로는 첫째, 음식에 대한 소비자행동분석 프로세스의 개발 및 관찰을 통하여 행동분석에 대한 이론적 고찰과 현장에서 일어나고 있는 행동분석을 접목하여 음식행동분석프로세스를 개발하였다. 둘째로, 개발된 프로세스를 이용하여 국가 간 음식의 주문부터 평가까지의 과정을 비교 분석하고 나타난 현상에 대한 문제점 파악 및 이에 대한 결과물을 각 국가별 학생들을 대상으로 음식도구에 대한 디자인 개발을 진행하였다. 셋째, 국가별 개발된 디자인 안을 대상으로 선호도, 요인분석, 상관분석을 통하여 국가별 선호요소와 창의성평가요소의 상관관계를 알아보았다. 본 연구를 통하여 얻어지는 효과는 개발된 프로세스를 이용하여 국가별, 음식별, 행동별, 식당형태별로 비교분석이 가능하도록 하게 하고 얻어진 결과를 이용하여 구체적으로 음식도구 디자인에 이용할 수 있으며 국가 간 동일 아이템을 디자인 교육시간에 진행시켜 대학의 디자인교육의 비교를 통하여 상호간에 협력과 상호보완으로 새로운 아이디어를 공유, 아이디어 전개에 도움이 될 수 있다.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.374-385
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• 2008

A study has been performed to provide the basic information about the current dietary habits, health related behaviors, and body indices and to bring forward the importance of this information to the people's attention based upon the relation between employee's life patterns and health conditions in their daily lives. Three hundred and five department store workers were examined from August 2006 to September 2006. With the average BMI values $23.9{\pm}2.2$ for males and $20.0{\pm}1.9$ for females, both gender groups were in normal, but 62.2% of the males were overweight and 15.4% of the females were under-weight. Regarding dietary and health related factors on how they perceive themselves, as normal were 204 (66.9%) the most and bad and very bad were respectively 43 (14.1%) and 5 (1.6%). Half of the subjects (43.2%) perceived sleeping hours to be insufficient, and 64.4% of them need to exercise regularly. As problems related to eating habits, they reported irregular meal times, overeating, preference of hot and spicy food, skipping meal, unbalanced meals. Regarding weight control they have attempted were the most (73.0%), after weight reduction, 51.2% of the subjects had side effects, such as gastrointestinal troubles, anemia, dizziness, sense of fatigue, constipation, physiological disorder, and diarrhea, etc. In the food habit score, it was shown that overall average score of the subjects was $62.63{\pm}9.86$ which is lower than other studies. Female ($62.76{\pm}10.15$) had better score than male ($61.67{\pm}8.06$). While the item with the highest point was eat all three meals of the day, that was the lowest point, exercise every day. The food habit score of the younger group had lower than older group, and also they preferred sweet foods to other group. The results suggest that nutrition education for workers at specific working fields needs to be more focused on the improvement of dietary habits and health status of workers.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.164-175
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• 2008

This study was performed to compare food consumption patterns, dietary behavior, and nutrition knowledge between Korean professional soccer players and the non-athletic males. Data were collected from 53 soccer players working for Korean professional soccer clubs and 44 non-athletic males, using self-administered questionnaires. There were significant differences in food consumption frequency between two groups. Meats and eggs, fishes and shellfishes, sea weeds were consumed more frequently by the soccer players. The frequency scores of foods rich in iron, calcium, and protein were also higher in the soccer players compared with the non-athletes. Meanwhile, the consumption of alcohol was more frequent in the non-athletes. As for the cooking method, the soccer players showed higher preference for steaming/parboiling and consumed raw vegetables and fruits more frequently than the non-athletic males (p < 0.05). The average scores of soccer players on nutrition knowledge for basic nutrition and athletic nutrition were lower than the respective values of the non-athletic males. However, the soccer players showed better eating behaviors and dietary habits compared with non-athletic males (p < 0.001). They had well-balanced, regular diet and good habits for chronic disease prevention. No significant relationship could be observed with respect to nutrition knowledge and nutritional behavior. Moreover, the experience of getting nutrition information did not affect either nutrition knowledge score or nutritional habits score, except that for habits of chronic disease prevention in non-athletes. Therefore, it is suggested that more effective and practical nutrition education program be needed for promoting healthy eating habits and improving nutritional status in young males.

• 한국작물학회지
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• 제61권2호
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• pp.92-97
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• 2016

본 시험은 관능평가 5가지 방법별 전문가와 일반인의 평가능력을 비교하여 쌀 산업현장에서 일반인을 대상으로 이용 가능한 식미 관능평가 방법을 제시하고자 수행하였다. 품종 간 식미에서 단순차이 여부를 평가하기 위해 일-이점 검사 및 삼점검사를 수행한 결과 전문가 및 일반인 패널 모두 하이아미, 추청 및 다산 1호 간에는 유의한 차이가 있었다. 품종 간 식미특성 차이에 의한 선호도 평가를 위해 이점비교검사, 순위법 및 다시료비교검사를 수행하였다. 전문가 패널은 3가지 관능평가 방법 모두에서 하이아미 > 추청 > 다산 1호 순으로 좋은 것으로 평가하였다. 반면 일반인 패널에서는 이점비교검사와 순위법에서만 하이아미 > 추청 > 다산 1호 순으로 유의하게 좋은 것으로 평가하였으나, 다시료비교법에서는 하이아미와 추청 간에는 차이가 없는 것으로 나타났다. 이상의 결과 쌀 산업현장에서 일반인을 대상으로 식미관능평가 방법은 2개 품종 간 식미특성 차이를 평가하기 위해서는 이점비교검사법을, 3개 이상 품종 간 식미특성 차이를 평가하기 위해서는 순위법이 적합할 것으로 고찰된다.

• 한국의류학회지
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• 제31권6호
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• pp.869-878
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• 2007

본 연구의 목적은 한국 여대생의 인터넷을 통한 의류제품 구입에 있어서의 위험수용 정도를 알아보기 위함이다. 한국 서울 소재 대학에서 의류학을 전공하는 2학년 이상의 여학생 324명을 조사대상으로 하였다. 설문지가 조사도구로 사용되었으며, 조사는 2005년 3월에 실시되었고, 자료분석에는 요인분석, 판별분석이 활용되었다. 구매과정에 있어서 분실제품의 추적 가능성 여부와 같은 배달의 안전성 문제가 구매자의 큰 관심사인 것으로 판단되었다. 37.7%의 응답자에게는 인터넷을 통해서만 구매 가능한 의류브랜드의 선택 가능성 여부가 인터넷 구매율에 크게 작용하는 것으로 나타났다. 요인분석결과, 인지위험은 1) 인터넷 구매 선택의 선호여부, 2) 배송과정의 문제와 안전부족, 3) 제품의 질과 특성, 4) 반품의 어려움과 5) 가격의 적절성 등 5가지의 위험수용 항목으로 구성되었다. 판별분석의 결과, 비구매자, 소량구매자, 대량구매자를 분별하는데 있어서 1), 2), 3)요인이 중요한 역할을 하는 것으로 나타났다. 또한 설문응답자의 연령대에 따라 요인 1)과 요인 3)이 다르게 나타났고, 모든 응답자에게 있어서 첨단 패션의 선택 가능성 여부와 배송 및 안전과 관련된 위험수용성 여부가 인터넷 시장 점유율에 중대한 역할을 하는 것으로 나타났다. 직접적인 제품 확인의 어려움에도 불구하고 양질의 제품배송과 충분하고도 정확한 제품특성정보의 전달여부가 인터넷을 통한 의류제품 구입의 동기 부여에 크게 기여할 것으로 사료되며, 이는 인터넷 의류시장의 강력한 경쟁력 형성의 열쇠가 될 것이라 판단된다.

• 한국의류학회지
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• 제32권9호
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• pp.1333-1342
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• 2008

This study intended to evaluate the visual sensibility of textiles of knitting simulation through the painting function of SDS-ONE, a computer knitting system, with the use of various fancy yarns for hand knitting. For this study, six kinds of fancy yarns with difference manufacturing style and form were selected: loop yarn, tamtam yarn, fur1 yarn, fur2 yarn, ladder yarn, and tape yarn. In order to create a computer knitting simulation, paint function of SDS-ONE was employed to scan the fancy yarns for hand knitting with a scanner. Then, after the registration of the yarns as data, the yarn was brought in for knitting simulation in plain stitch with 3 gauge. After that a survey was conducted involving 60 female experts in their twenties. Using SPSS 12.0, factor analysis, reliability, Pearson correlation coefficient, ANOVA, Duncan test, and regression analysis were performed to analyze the collected data. First, according to the result of analyzing the visual sense factor, three factors of the 'inflexibleness/ruggedness sense', 'lightweight sense', and 'smoothness sense' was extracted. According to the result of analyzing the visual sensibility factor, three factors of the 'activity', 'grace', and 'purity' was extracted. Second, With regard to preference and purchase intention, the knitted fabric with tamtam yarn(H2) was preferred than the other samples, indicating that the respondents had intention to purchase it. As for word-of-mouth intention, H2 ranked the first place, implying the respondents had intention to recommend it to other people. Third, the examination of the use of products each knitting simulation knit found that sweater and muffler are the most appropriate knit products. And H2 was the most suitable sample for sweater and muffler products. This study tried to prove that knit textile can be visually evaluated through a computer knitting simulation without the actual knitting and then to provide accurate data to related companies or the academic circle.

• 한국콘텐츠학회논문지
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• 제17권9호
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• pp.449-465
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• 2017

중소기업 근로자들은 낮은 임금수준과 열악한 근로조건으로 인해 은퇴준비에 어려움을 겪고 있으며, 은퇴 후에는 노후빈곤에 빠질 가능성이 있다. 본 연구의 목적은 사례연구 방법을 통해 중소기업 근로자들의 재무적 비재무적 은퇴준비 실태를 살펴보는데 있다. 주요 분석결과는 다음과 같다. 중소기업 근로자들은 은퇴에 대해 크게 불안을 느끼는 것으로 나타났다. 많은 중소기업 근로자들은 충분한 노후소득을 확보하지 못했고, 매우 적은 국민연금 수령액으로 노후를 보내야 하는 현실을 걱정했다. 둘째, 중소기업 근로자들은 가족, 재무, 건강, 일자리, 사회참여와 같은 다양한 삶의 영역에서 길어지는 노후생활을 대비하는 것으로 나타났다. 셋째, 중소기업 근로자들은 현실적이고 실용적인 은퇴준비를 하였다. 그들은 소비지출 감소, 자녀교육비 축소, 낮은 임금의 일자리 선택, 현금 확보 등 은퇴에 대비하여 안전성과 현실성을 우선 고려하였다. 결론적으로 중소기업 근로자들은 은퇴에 대비해 다양한 해결책을 추구하고 있다. 그들이 퇴직 후 삶의 재구성에 초점을 둔 통합적이고 실용적인 교육을 통해 은퇴설계 니즈를 지원할 필요가 있다.

• 한국콘텐츠학회논문지
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• 제17권9호
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• pp.192-202
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• 2017

본 연구는 NCS를 기반으로 한 음식 조리분야 교육과정의 주관적 인식을 파악하고자 호텔조리학과 졸업생을 대상으로 Q방법론을 적용하였다. 연구의 목적은 NCS를 기반으로 한 음식 조리분야 교육과정에 관한 주관적 구조를 유형화 하며, NCS를 기반으로 한 음식 조리분야 교육과정에 관한 유형들 간의 특성을 기술하고 분석하여 향후 시사점을 제시하고자 한다. 유형분석 결과, 총 4가지로 도출되었다. 제 1유형(N=7) : 기초실무 수업 추구형 (Seeking Basic Practical Classes type), 제 2유형(N=5) : 국내 취업 선호형(Prefer domestic employment type), 제 3유형(N=5) : 유명 셰프초청 수업 추구형(Pursuit of famous chef inviting class type), 제 4유형(N=3) : 현장실무 맞춤수업 추구형 (Seeking tailor-made lessons typ) 으로, 각각의 유형마다 다양한 특징이 있는 것으로 분석되었다. 향후 NCS기반 음식 조리분야 교육과정에 관한 연구에서는 많은 문헌과 실증연구를 바탕으로 보다 세밀한 Q방법론적인 질문과 분석기법으로 수정 보완하여, 응답자들의 다양한 의견을 보다 구체적이며 객관적으로 분석하고자 한다.

• 한국치위생학회지
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• 제5권2호
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• pp.279-296
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• 2005

The purpose of this study was to examine what types of experiences dental hygienists underwent with patients who were unapproachable in an effort to find out the latter group's needs and expectations, explore how to treat them of different personality type, and provide better dental services in response to their needs. To attain the purpose, Q-methodology was employed, which made a subjective and systematic assessment of human subjectivity. There were three types of subjectivity among dental hygienists in conjunction with their experiences with patients who were hard to please. Each group whose subjectivity was different also had a different preference for patients, which was not exclusive to one another but unique. Type 1 was "avoiding patients who showed off". Dental hygienists of this type found it unpleasant to treat patients who boasted of their background, position or relations with the head of hospital and wanted to be given special treatment. They avoided those patients, since giving special treatment to specific patients was likely to do damage to others. They believed that better medical services could be provided through mutual concern and good manners between medical personnels and patients. Dental hygienists of type 2 considered it hard to treat patients who were picky and looked at treatment or its outcome negatively. Those who had to be separated from others on account of possible cross-infection or who called for special decontamination methods of dental instruments were also difficult to deal with. Dental hygienists of this type could be said to "avoid picky patients", as they preferred to fare with patients by offering good, faithful treatment rather than by giving special treatment. Dental hygienists of type 3 believed that smooth and successful treatment hinged on mutual trust, confidence and collaboration between medical personnels and patients. According to them, patients who choose a specific hospital or a particular medical team at their own option have to cooperate if necessary, listen carefully to medical personnels and treat them without any hostility or bias. Therefore, they could be said to "avoid patients who were not cooperative".