목적 : 본 연구는 한글 PEDI의 표준화를 위한 예비 연구로써 한글로 번역한 PEDI의 번역 정확도를 검증하고, 한글 PEDI로 국내 아동을 평가하여 동일 연령대의 미국 아동과의 기능수준을 비교하여 문화간 차이를 확인하기 위한 목적으로 실시하였다. 연구방법 : 한글 PEDI는 미국에서 대학교 이상의 교육을 받은 2개 국어 사용자 3명에게 의뢰하여 번역 정확도를 검증받았다. 미국아동과의 연령별 기능수준 비교는 어린이 집에 다니는 일반아동 28명을 2～5세까지 6개의 연령군으로 나누어 각 평가 결과를 비교하였다. 결과 : 번역 정확도의 검증 결과 기능적 기술 부분의 신변처리, 이동, 사회적 기능 영역과 보호자의 도움 및 조정/변경 부분에서 5점 만점에 평균 4.67이상으로 높게 나타났다. 또한 모두 4개 문항에서 2명 이상의 응답자가 번역 정확도가 나쁨이나 매우 나쁨에 응답하였다. 한국과 미국 아동들의 기능수준을 비교한 결과는 신변처리, 이동, 사회적 기능 영역과 보호자 도움 부분에서 아동들의 기능수준 차이가 나타났다. 규준 표준화 점수에서는 신변처리 영역의 2.5∼2.9세 연령군과 이동 영역의 2.0∼2.4, 2.5∼2.9, 3.0∼3.4세 연령군, 보호자 도움 부분의 2.5∼2.9세 연령군에서 한국 아동들이 미국아동들에 비해 낮은 기능수준을 보였다. 표준 점수에서는 이동 영역의 4.0∼4.4세 군, 사회적 기능 영역의 4.0∼4.4세 군과 보호자 도움 부분의 4.5∼4.9세 군에서 한국 아동들이 낮은 기능수준을 보였다. 결론 : 본 연구에서는 번역 정확도 검증 결과 4개 문항에 대한 수정이 이루어졌고, 한국과 미국 아동의 연령군에 따른 기능수준 비교에서 차이가 있는 것으로 나타났다.

한 시대나 사회의 얼굴매력에 대한 관점을 영화배우 등 인기연예인의 얼굴분석을 통해 알 수 있다는 가정 하에 물리적 특징에 기반 한 한국 및 외국 연예인 얼굴 의 교차 문화적 특징 및 추세를 알아보았다. 얼굴인상감성모형을 이용하여 각 연예인얼굴의 물리적 특징을 측정하고 얼굴유형을 분류하였다. 분석대상은 한국의 여자연예인 47명, 남자연예인 47명, 외국 여자연예인 116명과 남자연예인 87명으로 총 297명이었다. 교차문화적인 분석에서 나타난 한국과 외국의 남녀 연예인 얼굴의 공통적인 특징은 날카로운 인상이었다.

본 연구의 목적은 다른문화권 간에 경관이 지닌 전형성과 그 경관에 대한 시각적 선호성의 관계를 확인하고, 여기에 지역간 혹은 문화간 차이가 존재하는 지를 비교해 보는데 있다. 영국과 한국의 전형적 자연경관을 선별하기 위하여 영국의 케이른고럼스 국립공원과 한국의 지리산 국립공원의 사진이 이용되었다. 이에 대한 자연경관 선호를 측정하기 위하여 케이른고럼스 국립공원 및 지리산 국립공원 방문자에 대한 사진설문 조사가 실행되었다. 연구의 결과, 두 집단 모두 연령과 방문횟수가 유의한 관계가 있는 것으로 나타났으며, 케이른고럼스 국립공원 응답자의 경우 지리산 국립공원 응답자에 비하여 방문 빈도가 높은 것으로 나타났다. 전형성과 선호성의 관계에 있어서는, 지리산 자연경관의 전형성이 높은 경우에 이에 대한 시각적 선호성도 높게 나타났으나, 반면에 케이른고럼스 경관의 전형성이 높은 경우에는 시각적 선호성이 오히려 낮게 나타났다. 즉, 자연경관의 전형성과 시각적 선호성 사이에는 유의한 관계가 성립하지만, 문화집단간 그 정도의 방향은 다르게 나타났다.

This study attempts to examine the differences of consumption cultures between Korean and China by analysing the consumption life style.<BR> This study extracts clothing habits, eating habits and shopping patterns from consumption life style and distributes 588 questionnaires to university students of Korea and China.<BR> The analysis results are as follows:<BR> There are no differences of fashion orientation and convenience orientation about clothing habits, planned buying orientation, impulsive buying orientation and new product buying orientation about shopping patterns between Korea and China. But there are differences of personality orientation about clothing habits, healthy food orientation and convenience food orientation about eating habits, famous brand buying orientation, internet buying orientation and environment protection product buying orientation about shopping patterns between Korea and China.<BR> The results offer suggestions to international marketers that different marketing strategy is very necessary according to different consumption cultures.

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.

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.

한·미 문화간 비교를 통하여 직물의 소리와 촉감이 주관적 감각에 미치는 영향을 고찰하고자 한국인과 미국인 각각 30명을 대상으로 의미분별척도에 의하여 서로 다른 8개 직물 소리의 주관적 감각(부드러움, 시끄러움, 유쾌함, 날카로움, 맑음, 거친, 높음)과 촉감의 주관적 감각 (딱딱함, 매끄러움, 성김, 시원함, 유연함, 까실거림, 무게, 두께)을 측정하였다. 직물 소리의 파라미터로 LPT(level pressure of total sound)와 Δf (frequency differences)를 계산하고, KES (Kawabata Evaluation System)을 이용하여 직물의 역학적 성질을 측정하였다. 직물의 소리에 대하여 ‘부드러움’의 점수가 높고 ‘시끄러움’과 ‘날카로움’, ‘거침’의 점수가 낮은 직물들이 주관적으로 유쾌하게 느껴지는 것으로 나타났다. 직물에 따른 소리의 시끄러움과 날카로움, 높음에 대한 주관적 감각은 한·미 간에 유사한 경향을 보였으나, 한국인은 미국인보다 모직물의 소리에 대하여 ‘부드러움’과 ‘유쾌함’의 점수가 높고, ‘거침’의 점수가 낮았으며, ‘맑음’에 대한 직물별 점수가 다양하였다. 직물의 촉감은 직물에 따른 차이가 더 다양하게 나타났다. ‘딱딱함’과 ‘매끄러움’의 직물 별 감각은 한 ·미 간에 유사한 경향을 보였는데, 한국인은 대체로 미국인보다 ‘성금’과 ‘까실거림’을 낮게, ‘시원함’을 높게 평가하였다. 직물 소리의 파라미터인 LPT와 ΔL이 양국인의 소리 감각에 영향을 미쳤는데, 한국인의 감각은 주로 LPT가, 미국인의 감각은 LPT와 ΔL이 함께 영향을 미치는 회귀식이 성립하였다. 촉감에서 ‘딱딱함’과 ‘매끄러움’, ‘유연함’, ‘까실거림’에 한·미 모두 표면 거칠기가 영향을 미쳤는데, 한국인의 촉감에 대한 회귀식이 더 많이 성립하였고 R2가 높게 나타났다.

The following demonstrates similarities between Japanese and Korean food culture. The facts have been discovered through the examination of records kept by Korean Communication Facilities and Japanese Envoys. Both countries used the numbers 7, 5, 3, in food treats. Both demonstrated Da do(茶道) style during banquet. Japanese Na-ra-dae(奈良臺) is similar to Korean Sue-bae-sang(壽杯床). Both countries had a Kan-ban(decorative table, 看盤) and Mi-soo(wine and someatables, 味數) during banquet. The composition of the table may be the same for both Korean Geo-sick-oh-kwa-sang and Japanese 3Jeup(soups) 15Che(dishes). Agasang is a Kan-ban(decorative table) of Choson's Da-do(茶道) style.

A study was carried out to compare the daily foods which were eaten during 14~19 century among Korea (Chosun dynasty), China (Ming, thing dynasty), and Japan (Muromachi, Edo era). Specially, in Ming, Ching dynasty, Noodles and dumpling were cooked very often and in Muromachi, Edo era, many kinds of beans were used so much, and there were many kinds of steamed rice to compare with Korea and China. Also, in Japan at these era Woodong, Morisoba, and Somyen were used as favorite foods harbitually. 1. The crops were used as staple foods in three countries such as steamed rice, gruel, noodle, dumpling, rice cake etc. commonly. 2. In Chosun, a roe deer, deer, antelope, and wild boar were more favoite dishes than cow, chicken, and dog, generally people enjoyed to eat pork and chicken. In Ming Ching, pork, chicken, goose, dove, lamb, ass, and duck were used as food materials, also wild animals such as deer, rabbit, and monkey etc. were used. In Muromach era, wild animal as racoon dog, otter, deer, antelope, bear, were used as food materials, in early Edo era (Yayoi and Momoyama), beef and pork were used as daily foods but they were eaten decreasingly in Edo era. So in Japan at those era, the dishes prepared of fishes were more than those of meats. For example, Sushi was made from that time, people all over the world are enjoying to have Sushi at present time. 3. Also in these era, many kinds of vegetables and fruits were used in three countries, and new kinds of vegetables and fruits were introduced from foreign countries, for example, red pepper, pumpkin, sweet potato, potato in Korea, corn, sweet potato, red pepper in China, and water melon, pumpkin, corn, red pepper, marmellow, sweet potato, sugar beet in Japan.

A study was carried out to compare the food cultures among Korea (Chosun dynasty), China (Ming, thing dynasty) and Japan (Muromachi, Edo era) from 14 century to 19 century. For this study, geographical environments, historical background with the times were researched and also bibliographies related on food cultures were compared among these three countries. There were special geographical environments in three countries upon their territories and geographical features. Historically, in those era, the livelyhoods of the common people in three countries were difficult considerably because of the disturbances of war in the inside and outside of the countries. But the food cultures of three countries were changed owe to introduce the new western culture and institutions. And also there were numerous bibliographies related on food culture which were published from 14C to 19C in Chosun dynasty, Ming and Ching dynasty, and Muromachi, Edo era. They were shown to be the most in Japan, and order of China and Korea followed them. The bibliographies of Ming and thing dynasty showed less than those of Edo era for considering their population and territory, comparatively. In Japan, the biliographies related on food culture of Edo era was given the term of the age of cookery books. It was thought to be resulted from that the peoples of Japan were concerned about cooking and had more chances to contact foreign culture earlier than other country.