The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.

To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.

In this study, the methods of structural analysis modeling for establish the structural health monitoring system of super tall buildings was proposed. The analysis was conducted through the stages of construction and the results was reflected to the final analysis model.

We present six-degree-of-freedom (6DoF) haptic rendering algorithms using translational (PDt) and generalized penetration depth (PDg). Our rendering algorithm can handle any type of object/object haptic interaction using penalty-based response and makes no assumption about the underlying geometry and topology. Moreover, our rendering algorithm can effectively deal with multiple contacts. Our penetration depth algorithms for PDt and PDg are based on a contact-space projection technique combined with iterative, local optimization on the contact-space. We circumvent the local minima problem, imposed by the local optimization, using motion coherence present in the haptic simulation. Our experimental results show that our methods can produce high-fidelity force feedback for general polygonal models consisting of tens of thousands of triangles at near-haptic rates, and are successfully integrated into an off-the-shelf 6DoF haptic device. We also discuss the benefits of using different formulations of penetration depth in the context of 6DoF haptics.