This study examines the dwellings of the Korean diaspora in Maritime Provinces of Russia, and Kazakhstan and Uzbekistan of Central Asia to find the gist of the residence transformed as Korean traditional residence culture to accept Russian foreign culture. Through the examination, transformation process of the dwellings of the Korean diaspora was found as follows: - 1st Period(1864-1937): The Korean diaspora who Immigrated to Maritime Provinces of Russia built traditional houses of Korean style and few of them lived in Russian style houses. - 2nd Period(1937-1955): The Koreans who immigrated to Central Asia from Maritime Provinces under compulsion built 'ground house' by digging the earth and installed gudeul which is a traditional Korean heating system and roofed with reed. - 3rd period(1955-1991): The Koreans built straight lined '-' shape houses with two or three rooms wherein most of them were installed with gudeul to heat the room. Around the 1940s as they economically got well, the Koreans started to build houses with Russian style with one or two rooms with gudeul or a separate building with gudeul. - 4th period(1991-present): Houses of the 3rd period are still used by being enlarged or remodeled with less use of gudeul which is well reflected on Ujeong-maul village in Russia Maritime Provinces. As can be found above, the dwellings of the Korean diaspora in Russia Maritime Provinces and Central Asia are on the process of being transformed into Russian style to adapt to Russian culture.

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

To suggest a more efficient way of delivering information for process control under computerized environment, population stereotypes of colors were tested with 57 Korean subjects. The subjects were asked to associate 11 colors salient at electronic video displays with 55 pairs of adjectives that might be used when they explain the current state of process. The levels of association were evaluated with semantic differential methods by 7 point scales. Based on the multivariate analyses, the 55 pairs of adjectives were grouped into three distinct dimensions. The emotional maps of the 11 colors with respect to each dimension were presented. The Quantitative relationships between the colors and subjective impressions were also calculated by quantification theory I. On the basis of these color associations, it was suggested a general guideline for color coding when delivering process information

The purpose of this study is to evaluate and analyze errors of business English letters composed by Korean secretaries. A total of eighteen business English letters of positive style were used for error evaluation conducted by eleven native English speakers in business. In the error analysis, major error types were identified as the following; the noun phrase errors, i.e., articles, misuse of possessives, the verb phrase errors, i.e., prepositions, auxiliary, and the adjective and adverb errors. Another types of critical errors were related to the inappropriate expressions and minor errors of mechanics. The error patterns of business English letters of Korean secretaries were identified by eleven English business specialists. This research also suggests the important guidelines for Korean secretaries to write concise and accurate English business letters for efficient business communication. It is recommended to choose appropriate and precise terms and expressions for business letter writing.

The purpose of this study was to identify the preferred types and consumption patterns of food away from home by socio-demographic factors including cohort groups, sex. and consumption patterns consisting of 6 types. Data were collected from 412 respondents by questionnaire method in April through May 2002. Regression results indicate that sex, age, family income, family type and size as well as the consumption patterns were significant in explaining the determinants of food away from home expenditures. Four logit function (each for Korean, American, Japanese, and bunsik) results showed that each type of food away from home was likely to vary depending on socio-demographic factors (i.e., cohort groups and sex) and the consumption patterns (i.e., convenience and simple, distinction and variety, tradition oriented, foreign design, health and quality oriented, sensible taste and mood). Similarities and differences in food away from home types are discussed, and future implications for food and nutrition specialists as well as food industrial marketers are provided.

The shape of foot differs with races, age, gender, the type and size of foot, and the height of heel. These differences are considered enough when the shoe is made. In this paper, we will discussed relationship between the age and foot length. In shoe industry, age is generally divided into infant, children, young and adult shoes. As korean"s foot size is considered, we want to check whether these categories are good using several classification techniques.

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.

박수진, 김한경, 한재현, 이정원, 김종일, 송경석 및 정찬섭(2001)에서의 발견을 토대로 얼굴의 감성모형을 개발하였다. 박수진 등의 연구에서는 얼굴의 감성구조를 이루는 2개의 차원축으로 ‘날카롭다-부드럽다’, ‘앳되다-성숙하다’를 제안하였다. 본 연구에서는 이 축들로 이루어진 얼굴의 2차원 감성공간 내에 균일하게 17개의 위치를 선정하고 각 위치들에 합성된 해당 얼굴들을 배치함으로써 감성에 영향을 주는 전체적인 얼굴특징이 무엇인지를 가시화하였다. 또한, 얼굴의 물리적 특징들이 감성의 변화에 어떤 영향을 주는지를 두 개의 주요 축을 중심으로 살펴보았다. 마지막으로 범주모형으로서 개별 감성어휘들과 얼굴의 물리적 특징이 어떤 관계가 있는지에 대해서도 살펴보았다.

In this paper, Korean's dining-out behaviors were compared and investigated according to gender and age. The change and the problem of dietary pattern in Korea were understood and we intend to provide the basic information for guidelines of Korean's dietary habits. The subjects are composed of 46.5% male and 53.5% female. According to age, groups aged 10~19 are 26.3%, 20's are 24.6%, 30's are 16.8%, 40's are 18.7%, and 50 and over age group is 13.6%. All of the age groups ate out for celebration of a special day or for social purposes. When dining-out, the most important criteria for selecting a restaurant was the taste of food. All age groups liked Korean-style restaurants the most. All age group eat a house meal at breakfast. At lunch, age groups 40 and below go to a restaurant in school or company and 50 and over age group eats house meal. In general, all age groups ate a house meal at dinner. At breakfast, all the age groups do not eat out. For lunch, they eat out four or five times a week. For dinner, the most of age groups except the 20's eat out two or three times a month and for the 20's age group, two or three times a week. The reason for selecting a Korean-style restaurant is that the food is 'well matched with one's appetite'. According to the above results, the dietary habits of 30 and over age groups are relatively good. On the other hand, in 10's and 20's age groups, they have an irregular meal and the ratio of skipping a meal is high. And they frequently use fast-food restaurants. In the future, the unbalance of nutrition in these age groups is expected. Therefore, the correct nutritional facts should be educated so that these age groups have a healthy dietary habit.

A study has been performed to estimate the average and high (90th percentile of consumers-only) daily intakes of sorbates by age-sex groups (＞ 3 years old) in Korea. The estimation of daily intakes was based on individual-based dietary intake data in `National Health and Nutrition Survey in 1998' and the contents of sorbates from samples. The estimated daily intakes (EDI) of sorbates for average consumers ranged from 0.09 mg/kg bw/day to 0.51 mg/kg bw/day corresponding to 0.4-2.1% of acceptable daily intake (ADI). For high consumers, the range of EDI of sorbates was 3.42-14.65 mg/kg bw/day corresponding to 13.7-58.6% of ADI. Foods that contributed most to the daily intakes of sorbates for all age-sex groups were processed fish products, processed meat products, and salted foods. There was an inverse relationship between age and the consumption of sorbates for average and high consumers, whereas no marked pattern was emerged by sex categories. The intake levels of sorbates even among high consumers were below the ADI in Korea.

A study has been carried out to estimate the average daily intakes of sorbates, benzoates, and esters of p-hydroxybenzoic acid commonly used in Korea. The estimation of daily intakes was based on individual dietary intakes in $quot;National Health and Nutrition Survey in 1998$quot; and the the contents of preservatives from 264 samples. Estimated daily intakes(EDI) of sorbates, benzoates, esters of p-hydroxybenzoic acid were 0.22, 0.015, and 0.004 mg/kg bw/day, respectively. When assuming the standard body weight of 55 kg for Korean, ratios to acceptable daily intake(ADI) of sorbates, benzoates, and esters of p-hydroxybenzoic acid were 0.88, 0.30, and 0.04%, respectively.

눈의 광학상수값과 상호연관성을 분석하기 위하여 건강하고 안질환이 없는 18-32 세 사이의 131 명올 대상으로 자각식 굴절검사， 자동각막곡률측정법， 각막두께측정， Orbscan Topography 및 A -scan ultrasonography를 실시하였다. 남성이 여성보다 각막전후면 의 곡률반경， 각막두께， 전방깊이， 유리체깊이 및 안축장이 더 길었으며， 수정체의 두 께와 동가굴절력은 여성이 남성보다 더 높았다. 수정체의 둥가굴절력은 원시안이 근 시안보다 높았으나， 각막의 둥가굴절력은 굴절이상의 유형 사이에서 유의한 차이가 없었다 등가구면 굴절이상도와 AL/CR 비 사이의 상관관계가 가장 높았다. 각막전면의 곡 률반경과 유리체깊이 및 안축장 사이에는 양의 상관관계가 있었고， 수정체두께와 전 방깊이， 유리체깊이， 안축장 및 AL/CR 비 사이에는 음의 상관관계가 있었다. 눈의 굴 절상태는 각막전면의 곡률반경보다는 안축장과 더 높은 상관관계가 있었다. 근시안에 서 전방깊이와 유리체깊이가 가장 길였고， AL/CR비가 더 높았다. 눈의 여러 가지 광 학상수의 평균값은 다른 인종에 대한 선행 연구결과와 차이가 있었지만 상호연관성 은 비슷하였다.

머리와 얼굴 형태는 인종간에 큰 차이가 있기 때문에 머리와 얼굴 형태에 적합한 얀경테를 설계하기 위해서는 이에 대한 계측적 연구가 우선되어야 한다. 본 연구에서 는 한국인에 적합한 안경태를 설계하기 위하여 안와질환， 안외상， 외판상 전선질환이 없는 18-33 세 사이의 성인 689명(남자 325 명， 여자 364 명)을 대상으로 안경테 설계 와 관련된 머리와 얼굴부위를 계측하고 이 자료를 바탕으로 한국 성인의 얼굴 형태 에 적합한 안경테 전면부와 다리부 설계값을 계산하였다. 연구 결과 안경테 설계에 판계되는 한국인의 얼꿀 형태는 얼굴너비가 넓고 머리너비가 좁으며 동공사이거리가 강며 귀구슬경사각이 큰 형태룹 이부고 있어 다른 인종과 차이가 있었으며 성별에 따라서도 유의한 차이가 있었다. 또한 한국인의 얼굴 형태에 적합한 안경테의 전면부 크기， 다리부 길이 및 경사각 당은 현재 시판되고 있는 안경테의 크기와 차이가 있눈 것으로 나타났다. 따라서 앞으로는 한국인의 얼굴형태를 기초로 한 인체공학적인 안경테 설계와 디 자인 개발에 보다 많은 관심을 가져야 할 것으로 생각된다.