This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the 4th (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the 4th (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System (KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat · fish · egg · beans, vegetables, and fruits (p<0.001) but lower for milk · dairy products and oils · fats · sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.

이 연구는 대학에서의 교수역량강화를 위한 전략으로 부각되고 있는 “수업컨설팅”의 효과를 측정하기 위한 객관적 평가지표를 개발하기 위한 연구이다. 이를 위하여 기존 문헌 연구를 통해 교수역량에 관련한 국내 연구들을 바탕으로 교수역량 요인들을 추출해 델파이 설문지를 만들어 전국대학 교수학습개발센터에서 수업컨설팅을 업무를 맡고 있는 실무자 20명의 응답으로 2회에 걸친 델파이 조사를 실시하였다. 1, 2차 델파이 조사를 통해 선정된 25개 문항을 놓고 3차 조사는 전문가들의 심층토의를 거쳐 최종 교수역량 평가지표 24개 문항을 선정하였고 각 문항이 속할 대영역의 명칭과 문항 분류를 결정하였다. 수업설계와 준비에 해당하는 부분은 대부분이 문항에서 제외되었고, 실제 수업활동에 속하는 문항이 다수가 포함되었다. 이를 통해 개발된 평가지표가 실천적 교육역량에 속하는 것임을 고려한다면, 수업컨설팅 현장에서 효과적으로 활용될 수 있을 것으로 보인다.

본 연구는 해상교통안전진단제도 운영 및 평가체계에 대한 전문가의 의견을 분석하여 고도화 연구의 기초자료로 제공하기 위한 조사연구이다. 연구의 대상은 이용자와 전문가로 구분하여 이용자는 사업자 및 엔지니어, 전문가는 항해사, 도선사, 관제사, 공무원, 전문직ㆍ 교원을 대상으로 하였다. 설문은 2010년 7월 26일부터 8월 16일까지 각각 94부, 95부를 회수하였다. 수집된 자료는 SPSS 10.0 통계프로그램을 이용하여, 신뢰도 및 상관분석, 빈도 및 교차분석으로 분석하였다. 분석결과 및 시사점은 다음과 같다. 먼저, 제도시행전 66%가 사업수행의 어 려움을 경험하였는데 진단제도로 해결이 가능할 것으로 판단된다. 제도의 홍보부족은 정보시스템 구축을 통해, 제도시행전 평가결과의 불신에 대해서는 진단인력의 교육훈련을 통해서, 진단대행의 활성화를 위해 자격증 제도 신설, 제도활성화를 위해서는 사후진단 및 신규사업의 추가 지정이 필요하다고 응답하였다.

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

본 연구는 국립공원 탐방로 시설물 설치와 유지관리 개선 방안 마련을 위한 기초 연구로서 소백산국립공원 희방사~연화봉 구간 탐방로를 이용한 탐방객과 전문가의 보행시설에 대한 평가를 목적으로 실시하였다. 이를 위해 대상지를 방문하고 귀가하는 탐방객(125명)과 전문가 패널(12명)을 대상으로 응답자 직접기입 방식을 적용하여 설문조사를 실시하였다. 연구결과 연구대상지 보행시설물 6개 유형에 대한 탐방객과 전문가의 감응성 차이가 분명하게 나타났으며 돌깔기와 목재데크는 3개 속성 모두 비교적 우수한 시설물로 평가되었다. 철교량과 철계단의 경우 자원보전 효과는 있으나 주변과의 경관조화성이 떨어져 특히 개선이 요구되는 시설로 평가되었다.

The purpose of this study was to develop an algorithm in which human arousal and pleasant level can be judged using measured physiological signals. Fuzzy theory was applied for mathematical handling of the ambiguity related to evaluation of human sensibility, and the degree of belonging to a certain sensibility dimension was quantified by membership function through which the sensibility evaluation was able to be done. Determining membership function was achieved using results from a physiological signal database of arousal/relaxation and pleasant/unpleasant that was generated from imagination. To induce one final result (arousal and pleasant level) based on measuring the results of more than 2 physiological signals and the membership function of each physiological signal, Dempster-Shafer's rule of combination in evidence was applied, through which the final arousal and pleasant level was inferred.

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.

To revitalize rural economy and to generate job opportunities in the Korean countryside through the specialized production of high-valued/environment-friendly farm products and the active promotion of green tourism in the farmland-remodelling project sites in 4 main riverside areas, this study developed the regionally differentiated development models of future-oriented agri-business complex. Through two rounds' expert group consulting/checking, related literatures review and similar case-projects benchmarking, a tentative model system was made and corrected, and finally, 6-development types with 24 model complexes proposed.

This study has intended to elicit the definition of rural landscape, to classify rural landscape type, and to develop the evaluation indicators of rural landscape, meeting the definition through delphi expert survey method. The survey was performed five times for 80 days by 20 experts. The delphi expert survey asked experts as follows: 1) to fill out open-ended questions regarding the definition of rural landscape, and classification of rural landscape types, and evaluation indicators; 2) to provide their own feasibility evaluation regarding the results of the previous answer; and 3) to reevaluate the feasibility of the definition, types, and indicators. Based on the survey results, this study has found the appropriate definition of rural landscape like the comprehensive complex of physical (objective) and nonphysical (subjective) factors characterizing natural and/or artificial scenary of rural village itself Also, this study has developed the evaluation indicators of rural landscape in accordance with space types and landscape units classified. The developed indicators included areal ratio, the degree of green naturality, the building coverage ratio for physical landscape field, and skyline, landscape adjectives, color landscape, semantic scale.