• 대한가정학회지
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• 제35권4호
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• pp.159-172
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• 1997

The purpose of this study was to investigate the slacks pattern making on the movement -fitness of the hip region. The experimental items were divided into the 5 lower limb movements(M1-M5) and the 12 revision pattern constructions of slacks. This study was done by clothing pressure test sensory evaluation test and the difference shape-transformation of wearing-slacks. The summarized finding resulted from experiments and investigation are suggested as follows: First by the clothing pressure tested by lower limb movements the clothing pressure score of the rabbit leap movement(M3) was the highest of all lower limb movements and the order of it in the another movement was the sit on knee(M4) the sit on chair(M2) the noble sitting(M5) from the highest to the lowest. And in comparision of clothing pressure tested by revision pattern to cover the extend of crotch-length 20。 inclined back-line construction method (CA4) showed the lowest. And in comparision of clothing pressure tested by revision pattern to cover the extend of crotch-length 20。 inclined back-line construction method (CA4) showed the lowest. And also for a role to cover hip circumference extendign CC4(1/5 hip.1cm longrightarrow linked back -line) method showed the lowest. Second by the sensory evaluation test based on the movement and revision patterns it was found that the functional factor score of the rabbit leap movement was the lowest in all movement however the score of revision patterns were higher than basic pattern. Third by the test to show difference in the shape-transformation of wearing-slacks on chair(M2) also need to be analyzed. The ration of the shape-transformation of the knee region showed the least value in the increased patterns of inclined angle of back-line(CA) and the differential methods of back-line inclined pattern making. But that of the hem-line did not show remarkable difference.

• 한국산림과학회지
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• 제103권3호
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• pp.503-509
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• 2014

이 연구는 노인들을 대상으로 산림 걷기 운동이 어떻게 기능적 체력과 보행형태에 영향을 미치는지를 규명하고자 하는데 목적이었다. 본 연구를 위하여 37명의 노인들이 참여하였으며 산림 걷기 운동 집단(n=19, $66.34{\pm}4.31$세)과 실내 트레드밀 걷기 운동 집단(n=18, $67.18{\pm}2.78$세)으로 구분되어, 12주간 주에 3회 80분 씩 각각 산림 걷기 운동과 실내 트레드밀 걷기 운동에 참여하였다. 기능적 체력(근력, 지구력, 유연성, 민첩성/평형성, BMI)과 보행형태(보행박자, 보행속도, 보행안정성) 검사는 12 주간 프로그램 전과 후에 측정되었다. 자료 분석을 위하여 평균과 표준편차가 이용되었으며, 독립 t-test와 반복 이원변량분석이 이용되었다. 그 결과, 12주간의 산림 걷기 운동을 실시한 집단이 실내에서 트레드밀 걷기 운동한 집단보다 하지 근력, 허리 유연성, 민첩성/동적 평형성, 그리고 심폐지구력에서 더 크게 향상을 보였다. 그러나 상지 근력, 견관절 유연성, BMI에서는 두집단 모두 똑같은 향상을 보였다. 둘째, 12주간의 산림 걷기 운동을 실시한 집단이 실내에서 트레드밀 걷기 운동한 집단보다 보행박자, 보행속도, 보행안정성에서 더 유의한 향상을 보였다. 따라서 본 연구는 감각-운동신경의 기능적 통합에 기초한 산림 걷기 운동이 노인들의 기능적 체력과 보행형태를 효율적으로 향상시키고, 나아가서 생활을 더 역동적으로 만들며, 낙상을 예방하는 효과적인 운동방법이 될 수 있음을 제안한다.

• 대한물리의학회지
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• 제13권2호
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• pp.1-9
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• 2018

PURPOSE: This study investigated the relationship between the daily physical activity level and fall-proof-related fitness in older female adults. METHODS: This study promoted and sampled the subjects who participated in the study for 2 weeks, and developed a basic information questionnaire to select the subjects to be excluded from the research. The amount of energy expenditure through daily physical activity was examined, and the elderly physical fitness, and balance test were analyzed. The subjects were divided into group A (${\geq}1,500kcal/week$), group B (<$1,500-{\geq}1,000kcal/week$), and group C (<1,000 kcal/week) according to their daily physical activity level. RESULTS: A significant difference in the daily physical activity level (energy expenditure), Chair Stand Test (lower body strength), 8-Foot Up-and Go Test (dynamic balance), and CTSIB-M (modified Clinical Test of Sensory Interaction in Balance) was observed among groups A, B, and C (p<.5), but there was no significant difference in the Chair Sit-and-Reach Test (lower body flexibility) (p>.5). CONCLUSION: The increase in physical activity is an essential factor for preventing falls and it provides many health benefits for the elderly. On the other hand, considering that elderly people cannot access exercise programs easily in Korea, it can be predicted that increasing elderly people's physical activity in daily life rather than specific exercises may help prevent falls.

• 복식
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• 제47권
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• pp.113-124
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• 1999

Hospitals in Korea are having trouble with economic matters because of the low cost of medical insurance and the consumer's demand for high-quality care. The management of patient clothing is very difficult Especially for the management of size is very difficult because the mix of patients in the wards is very different from the stocked clothing sizes. Because of economic matters the ward dose not prepare enough clothing for every size. The nurses in the wards have trouble managing the clothing. Therefore the nurses want free-size patient clothing for all patients. The problem of managing the patient's clothing were surveyed by nureses in the wards. It was known that the free-size patient clothing was needed. The clothing designed from 150cm, to 180cm by 5cm were made. The different sizes of clothing were pretested. The experimental clothing were selected. The experimental patient clothing are designed for between from 165cm and 170cm in height which refers to Korean average. The fitness and sensory test were made by medical personnel outpatient who will be future client for hospital and by specialist in clothing. Finally The free-size patient clothing was made. It was said that there is no difference between the C-type (170cm) and the D-typer(165cm) clothing by specialists in clothing. The outpatient future client for hospital liked the C-type was selected. The questionnaires of the C-type patient clothing was tested by outpatient patients and by medical personnel. Eighty-four point-eightprecent(84.8%) of evaluators liked free-size clothing 75.8% liked unisex use.

• 대한가정학회지
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• 제25권3호
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• pp.15-26
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• 1987

The purpose of this study was to develop the pattern drafting method which would be suitable to their physical characteristics for the fatty body of 40∼55 aged Korean women who are more than 1.5 Rohrer's Index and 90㎝ bust girth. The study was composed as follows; 1. Body measurement and statistical analysis: One hundred and thirty women were measured on 29 items. Thirty-four items including 29 measured items and 5 calcutated items were analyzed statistically. 1) Mean, standard deviation, variance, maximum, minimum, range were computed. 2) Correlation coefficients between each items were computed. 2. Development of new bodice pattern drafting method: Measurement items necessary to draft new bodice pattern were bust girth, center back waist length, shoulder width, back width, chest and neck base girth. The new pattern was examined through three wearing tests for completion. 3. Evaluation of the new pattern drafting method: The new pattern was objectively evaluated by the sensory test. The sensory evaluation was applied to evaluate the new pattern for the fatty body women by comparint it with the conventional patterns. The results of sensory tests of the new pattern are as follows: 1) The composite reliability coefficient is 0.7698, and the reliability of sensory test shows high. 2) According to a statistical analysis of the result of the 23 items on the questionaire, all the items showed significant differences(α 0.01) between the two, with the new pattern having higher scores. The new pattern is better conventional pattern as the average mark of the former is 3.901 but that of latter is 2.926. The new pattern drafting method proved to be superior to the conventional one especially in the fitness at the center front neck point, shoulder point, side line, armscye depth, position of bust point, chest width line, under arm dart and the shoulder line.

• 패션비즈니스
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• 제12권3호
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• pp.136-152
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• 2008

The purpose of this study was to provide dress forms and jacket blocks for adult males based on the analysis of their somatotypes. As the result of the research conducted for this study that was based on 1290 males of 20 to 54 years-old, the shapes of adult male were 20 and each body shape was classified by size factor, height and chest girth. Also, master sizes were selected considering appearance frequency. XS type (master size: height 165cm and chest circumference 88cm), Yd type (master size: height 170cm and chest circumference 91cm), YI and AD2 types (master size: height 170cm and chest circumference 94cm) were selected to develop dress forms and their jacket blocks in this study. The procedure and results were follows; 1. The dress forms of XS, Yd, YI and AD2 types were produced base on means of 61 body measurements and cross sections of shoulder, chest, waist, hip of subjects belong to each somatotype. 2. New jacket blocks for XS, Yd, YI and AD2 types were developed based on the body surface developments through draping and the results of comparative investigation on the existing jacket blocks by wearing test. Also the drafting methods of new jacket blocks were provided. 3. The sensory evaluation by wearing test showed that the developed jacket blocks were estimated more highly in terms of chest's allowance, the front width's allowance, neck wrinkle, front allowance and overall appearance's fitness items than existing jacket blocks.

• 복식문화연구
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• 제14권3호
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• pp.434-442
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• 2006

The purpose of this study was to develop the beautiful basic bodice pattern that satisfied both functionality and aesthetics on the basis of the change in the figure and length of surface body for each movement through a three-dimensional development figure of surface body for young women (aged between 18 and 24) who were very sensitive to fitness of clothes. Existing three basic bodice patterns (Yim wonja-, ESMOD-, and FIT-types) were selected and then compared and analyzed in terms of drawing methods and the wearing test was carried out by a sensory test in order to design an experimental prototype. The design of study prototype was improved by three wearing test that was correlated with low satisfactory item. And the ease was established by difference of previous direct measurement and body surface measurement.

• 한국의류산업학회지
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• 제7권4호
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• pp.407-412
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• 2005

This study is to establish the pattern for one piece dress which fits well to the women somatotype with different drop value and is functional and has high body fitness. Selected 2 testers from classified 4 types who were close to the average value and took twice dressing test. After successive correction and revision, patterns of one piece dress for each somatotype were established. M type ; Bust line is established to B/4+1.7 cm. Waist line is W/4+1.5+2.5 cm(dart amount) for front pattern and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+0.8 cm for front and H/4+0.8 cm for back and the bust dart amount is 2.5 cm. A type ; Bust line is established to B/4+1.7 cm. Waist line is W/4+1.5+2.5 cm (dart amount) for front pattern and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+1.5 cm for front and H/4+1 cm for back and the bust dart amount is 2.2 cm. X type ; Bust line is established to B/4+1.5 cm for front pattern and B/4+2 cm for back. Waist line is W/4+2+2.5 cm (dart amount) for front and W/4+1+2+1.4 cm(for two darts amount) for back. Hip line is H/4+1 cm for front and H/4+1.3cm for back and the bust dart amount is 2.8 cm. H type; Bust line is established to B/4+1.5 cm for front pattern and B/4+2cm for back. Waist line is W/4+1.7+2.5 cm (dart amount) for front and W/4+0.8+2 cm(dart amount) for back. Hip line is H/4+2 cm for front and H/4+1.5 cm for back and the bust dart amount is 2.8 cm. In order to achieve the objective evaluation on a new pattern in this study, the sensory evaluation for both Imwonja pattern and a new pattern in this study was completed. As a result of sensory evaluation, a new pattern of this study could accomplished a good appearance in reflecting characteristics of each types and could achieved the functional superiority than comparison pattern.

• 한국식품조리과학회지
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• 제28권1호
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• 한국식품조리과학회지
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• 제25권3호
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.