The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

The purpose of this study was to identify the pattern and perception of food consumption, mass restaurant use, drinking style, and food purchasing factors by cohort groups i. e., World Cup(W) generation, baby boom, and silent generation. Data were collected from 412 respondents including three generations by questionnaire method in April through May 2002. Analysis of variance and chi-square results indicate that there were significant differences among three generation groups for the pattern and perception of food consumption, the use of mass restaurant, preferred drinking style, and influencing factors for food purchasing. W generation are more likely to be influenced by sensibility factor than baby boom and silent generation. Considering food preference pattern, baby boom as well as silent generation prefer green vegetables than meats, and they must have Kimche when having meals. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.

Objective: The purpose of this paper was to study the effect of typing speed and accuracy according to 4 different typing aids on computer keyboard and mouse use. Method: The subjects of this study were 11 of C6∼C7 complete injury patients who had been over six months after injury, and four style of the typing aids, finger, slip-on, band, and modified finger, were used in this study. Each data of typing aid was collected by measuring typing speed and accuracy and analysed with SPSS 10.0. Results: The measured result according to 4 typing aids in typing speed showed that a modified finger typing aid was 41.09 as the highest performance and a bend typing aid was 33.27 as the lowest performance. The typing speed through styles was statistically significant(p<0.05). The measured result according to typing aid style in typing accuracy showed that a bend typing aid was 96.45% as the highest performance and a finger typing aid was 95.45% as the lowest performance. The typing accuracy through styles was not statistically significant(p>0.05). Conclusion: The results of this study showed that modified typing aid seems to be the most efficient among four style of typing aids. Thus, modified typing aid can be an available typing aid having both functional and cosmetic factor for C6∼C7 complete injured patients. In the future use of the modified typing aid should be needed much more as well as its reevaluation should be performed.

98가지 감성 형용사를 수집하여 176명의 남녀 대학생을 대상으로 SD법에 의해 선호도를 조사한 결과, 개인차가 큰 감성어휘에는 '매니쉬, 수공예적인, 귀족적인, 섹시'등의 중간정도의 선호도를 나타내는 감성어휘들이 포함되었으며, 개인차가 적은 어휘로는 '건조한, 인공적인'등의 비선호감성과 '멋스런, 유연한'등의 선호감성이 있었다. 선호감성에 의해 남녀 대학생들을 유형화시키면 남녀 대학생의 선호감성은 크게 10가지로 나타났다. 대부분의 대학생들이 '캐주얼파'였으나(32.4%), 이는 다시 '비장식 개성 캐주얼파, 역동적 쿨개성 캐주얼파, 정성청결 캐주얼파'로 세분화되었다. 다음으로 많은 대학생들이 '로맨틱 모던파'(21.4%)였으며, 그 다음으로는 '단순 내추럴파'(17.3%)였다. 또한 '클래식파(9.2%-수공예 로맨틱 클래식파, 획일적 클래식파)', '비표현파'(8.7%). '호화개성 복고파'(7.4%), '민족감성 선호파'(4.6%) 등이 있었다. 감성어휘와 대학생의 집단들은 크게 두 개의 선호감성축(정적-동적, 경량-중량)을 중심으로 가시적으로 함께 그룹화/도식화될 수 있었다.

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI (body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

인간의 각성은 감성의 한 차원을 차지하여 인간의 작업수행의 효율성에 미치는 영향이 크다. 각성의 정확한 측정 및 분석은 인간의 작업에 생산성 극대화를 제시할 수 있다 그러나 각성은 자극유형에 따라 종류가 다르게 나타난다. 본 연구는 이러한 각성의 유형에 따른 생리신호의 반응을 측정하여 각성종류별 생리적 반응차이를 제시하고자 한다. 20명의 대학생이 각기 다른 각성자극인 신체적 각성 및 인지적 각성을 유발하여 생리신호 반응을 측정, 분석하였다. 결과적으로 인지적 각성과 신체적 각성은 자율신경계 반응에서 유의한 차이를 보이지 않은 반면, 인지적 각성에서 중추신경계 반응이 작업계획 단계에서 신체적 각성보다 유의한 차이를 보였다.

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.