본 연구는 지리적 커뮤니케이션의 대표적 수단인 지형도의 도식기호에 대해 고등학생들의 인식 수준을 파악하고, 이에 영향을 미치는 요인을 분석하고자 하였다. 연구 결과 기호의 인식에 가장 크게 영향을 미치는 요인은 시각적 형상이였다. 기호가 구체적인 형상으로 상징화되어 있는 경우 커뮤니케이션이 효과적이며 긍정적으로 이루어짐을 확인할 수 있었다. 그리고 기호 인식에는 지도 사용자의 특성이 반영되어 기호에 대한 학습경험과 친숙함이 긍정적인 요인으로 작용하였다. 그러나 시각적 형상의 단순하고 간결한 형태가 기호 인식에 미치는 영향은 미미하였다. 실험에 사용된 43개의 기호들 중 인식과 해석 모든 면에서 가장 긍정적으로 평가된 기호는 학교, 비행장, 사찰 등의 기호이며, 부정적인 기호는 묘지, 창고, 법원, 검찰청 등의 기호였다. 본 연구에서 드러난 기호 인식의 특성을 바탕으로 효율적인 지형도가 제작될 수 있도록 보다 커뮤니케이션 수준이 높은 기호들이 개발되어야 할 것이다.

This study carried out surveys for 197 nail shop practitioners and 195 customers 1) to study the real condition of their hygiene awareness and safety consciousness and 2) to grasp their awareness of the necessity of legislating a related bill so as to build an independent domain of business and to propose data on the national qualification system of nail care. As a result, it was found that the level of the nail care practitioners’ experiences of safety education was very low, and that the customers attached importance to the necessity of nail salon practitioners’ certificate and license and the nail treatment-related bill more than the nail care practitioners themselves. In conclusion, the preparation of a nail art-related bill is required at the state level for the management of the safety and hygiene of national health, and systematic and regular education related to hygiene should be carried out.

A packaging company is designing reusable multi-folding plastic box with RFID function. They want to identify material flow and inventory status of multi-folding box by adapting RFID technology and reallocate the boxes to required distribution centers. This reusable box may contain various types of materials such like liquids, metals, farm products and so on. Recently, RFID technology has been widely applied in the industrial fields, especially in logistics. However, RFID technology has some problems. One of the problems is that it doesn't guarantee the RFID recognition with environment of metals and liquids. We cannot overlook this fact because the contents of box is not fixed and may contain various kinds of materials. The purpose of this research is to analyze the influence of unspecified contents on the RFID detectability of reusable multi-folding box and predict the reading rate on various conditions. At first, we selected a list of test materials from expert interview and literature survey and performed experimental design to investigate influence by materials. Then, we built a prediction model using support vector machine (SVM) to predict reading rate on various conditions. The proposed model is based on intelligent machine learning algorithm. It gave a high accuracy of prediction, and provided robust combinations of conditions as to detectability on various contents. Finally, we performed sensitivity analysis about marginal detectability of influencing factors and found out tolerable level of factors.

The purposes of this study were to identify point makeup purchasing and using behavior according to the personal color awareness. Most women considered their favorite color first when purchasing lipsticks and skin color when purchasing cheek powder or foundation. They considered makeup concept first when applying lipsticks, eye shadows, and cheek powder but skin color applying foundations and manicures. Factors of personal color awareness were preferences & utilization awareness, other’s advice, and direct awareness, and were segmented into PC intermediate group, high PC group, and PC retard group. PC intermediate group were in the late 20’s and the early 30’s, average incomes with high education, and patronized discount stores for point makeups, used fashion color as a criterion when selecting lipsticks, foundations, and manicures, apparel color when applying eye shadows, skin color when applying cheek creams, and preferred imported lipsticks and manicures. High PC group were among unmarried women in the early 20’s, university students, high income households with medium level of pocket money, spent more for point makeup, and patronized department stores and internet shopping mall, used skin color or fashion color as criteria when selecting point makeup, referenced makeup concept when applying point makeup, preferred imported point makeup. PC retard group were among married women in the late 30’s with low education and low income, spent less for point makeup and pocket money, and selected domestic point makeup, used their favorite color as a criterion when selecting point makeups and apparel color when applying lipsticks and cheek creams.

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees` safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range for BMI. Most of these female university students preferred a thin body type and were not satisfied with their body shapes. Most also controlled their body weight for appearance by exercising and limiting food intake. The obese group often ate processed foods(p<0.01) and ate out(p<0.05). The underweight group and normal-weight group took vitamins and supplements more frequently(p<0.001). Those students who recognized their body image as a ``fat shape`` had good appetites(p<0.05) and those who recognized themselves as ``normal shape`` considered food formulations ate every meal (p<0.05) and consumed vitamins and other supplements frequently(p<0.01). The mean calorie intake of all students was about 80% of the recommend amount, so there was a risk of lack of various nutrients. The ``fat`` students by body image recognition had lower calorie intakes in order to reduce body weight. In all the groups, there was a lack of vitamins B1 and B2, as well as the minerals Ca and Fe. Therefore, education on correct body image recognition and training on proper weight control are deemed necessary. In addition, education and counseling on nutrition that are tailored to individual status are needed.

The goal of this study was to provide basic data for the future development of dietary life education in elementary schools by understanding the current conditions of the program after the execution of the Dietary Life Education Support Act. We conducted a survey to understand dietary teachers` recognition of dietary life education in elementary schools. We found that teachers` recognition was low and that dietary life education in elementary schools is still carried out indirectly by focusing on nutrition knowledge. Dietary life education is carried out during lunch time and dietary life-related class hours. However teachers of lower class levels did not have any practical subject related to dietary life and responded that a lack of time devoted to dietary life education was the biggest problem with the program. Most teachers responded that dietary life education in elementary schools is necessary for the formation of students` sound dietary habits, and that the development of a system of teachers directly responsible for dietary life education is necessary. In the past, dietary life education has typically been carried out at home, but now schools are required to play a role because of family nuclearization and the increase in working couples. Therefore, to revitalize dietary life education programs in elementary schools according to the Dietary Life Education Support Act, we suggest more systematic and segmentalized studies.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

본 연구는 외부 관광객이 많은 인천광역시 월미공원을 대상으로 지역주민과 외부 관광객 사이의 공원 운영과 관리에 대한 인식 차이를 조사 분석함으로써 공원 이용 활성화와 효과적인 운영관리 방안을 모색하기 위해 수행되었다. 자료 수집은 2009년 5월 1일부터 4일간 총 222명의 공원 방문객을 대상으로 현지설문조사를 통해 이루어졌다. 조사결과, 방문횟수 및 목적, 보완 시설물 등에서 지역주민과 외부 관광객 간 차이를 보였으며, 두 집단 모두 인근 관광지에 대한 인식이 공원 이용만족도에 영향을 미치는 것으로 인식함에 따라 공원 구역 내뿐만 아니라 주변지역의 운영 관리에도 만전을 기해야 할 것이다.

본 연구는 자연공원의 하나인 무등산도립공원 내 케이블카 설치에 대한 탐방객의 인식 및 태도를 이해하고자 실시되었다. 2010년도 9월 중 무등산도립공원에서 실시된 현지설문조사를 통해 데이터 수집이 이루어졌으며, 총 401명의조사대상자가 본 연구의 분석을 위해 이용되었다. 분석결과에 따르면, 총 응답자의 61.7%가 무등산도립공원 내 케이블카 설치에 대하여 '반대' 의사를 표명하였으며 '찬성' 의사를 나타낸 응답자는 20.6%로 나타났다. 케이블카 설치로 인하여 '생태환경 및 자연경관 훼손', '늘어난 방문객수로 인한 혼잡문제', '무등산도립공원의 자연성 및 자연경험의 소멸이 발생할 것이라는 것에 높은 동의를 보인 반면, '관광객 유치로 인한 경제소득 증대 및 지역경제 성장에 긍정적 영향'에 대해서는 낮은 동의를 나타냈다. 총 응답자의 32.4%가 현재 무등산도립공원을 '자연보존지역'으로 보았으며 10.5%는 '개발공원지역'이라고 응답하였다. 반면, 총 응답자의 48.8%는 무등산도립공원이 '자연보존지역'으로 관리되어야 한다고 응답하였으며 단지 2.5%만이 '개발공원지역'으로 관리되어야 한다고 답변하였다. 인구사회학적 특성(성별, 연령, 학력수준, 광주시 거주기간), 이용행태(무등산도립공원 및 무등산도립공원 내 중봉일대지역의 방문경험)및 장소에 대한 규범이 케이블카 설치에 대한 지지도에 영향을 미치는 것으로 나타났다. 연구결과에 대한 몇 가지시사점을 제시하였다.