Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

The purpose of this study is to investigate 5th grade elementary school girls’ effort to recognize and use nutritional labels on processed foods and restaurant meals to encourage dietary behavior. The subjects (n=976) were divided into three groups (effort group, n=711; normal group, n=193; and no-effort group, n=72) depending on level of effort for the healthy dietary behavior such as eating balanced meals, eating three meals regularly, and eating meals slowly. In the effort group, the frequency of food intake for breads, ramen, noodles and fast foods was significantly lower, while frequency of food intake for fruits and vegetables and salad was significantly higher than in the other two groups. In the effort group, the ratio of the respondents that perception of nutrition labeling on processed foods and restaurant meals was 80.5% and 31.4% and the ratio of girls who checked the nutrition labeling at their point of purchase was 71.1% and 24.7%, respectively. Reasons given for not reading nutrition labeling for restaurant meals were ‘not interested’ for 34.6% of the effort group, and 52.2% of the no-effort group. Therefore, it is necessary to create an educational program on healthy dietary behavior, including how to read nutrition labeling and establishment of proper body image perception for elementary school girls.

언어의 사용과 접촉은 아동의 언어 학습과 발전에 지대한 영향을 미친다. 싱가 폴의 미취학 아동들에게 어떤 언어가 더 많은 영향을 미치는가를 정확히 이해하기 위해서, 본문은 특히 중국어 한자 습득을 주요 논제로 삼았다. 본 연구는 아동의 특정 상황 속에서 사용하는 언어 사용으로부터 중국어를 사용하는 성인의 접촉 빈 도, 중국어 사용 환경 시간의 길고 짧음, 아동이 이용할 수 있는 읽기와 쓰기 도구 정도 등의 여러 조건을 설정하고, 싱가폴 미취학 아동들의 중국어 한자 능력을 관 찰해 보았다. 설문조사와 분석의 결과는 미취학 아동들의 한자 능력을 개선의 여지 가 있으며, 우리에게 현재 시행되는 미취학 아동들을 대상으로 한 기관과 가정 교 욱의 현황과 실천을 재검토할 수 있는 기회를 제공해 주었다. 본문의 말미에는 싱 가폴 미취학 아동들의 중국어 한자 교육에 대한 반성과 새로운 대안을 제시하였다.

본 논문에서는 신경망 SOM학습을 이용하여 피험자의 각성수준을 높은각성과 낮은각성으로 자동인식하는 것을 제안한다. 각성수준의 자동인식 단계는 세 단계로 구성된다 첫 번째는 ECG 측정 및 분석단계로 슈팅게임을 플레이하는 피험자를 ECG로 측정하고, SOM 학습을 하기 위해 특징을 추출한다. 두 번째는 SOM 학습 단계로 특징이 추출된 입력벡터들을 학습한다. 마지막으로 각성인식 단계는 SOM 학습이 완료된 후에 새로운 입력벡터가 들어왔을 때, 피험자의 각성수준을 인식한다. 실험결과는 각성수준의 SOM 학습결과와 새로운 입력벡터가 들어왔을 때 각성수준의 인식결과, 그리고 각성수준을 수치와 그래프로 보여준다. 마지막으로 SOM의 평가는 기존연구의 감성평가 결과와 SOM의 자동인식 결과를 순차적으로 비교하여 평균 86%로 분석되었다. 본 연구를 통해서 SOM을 이용하여 피험자마다 다른 각성수준을 자동인식 할 수 있었다.

Purpose – The purpose of this study is to investigate the variables that lead consumers to visit traditional markets and buy market goods. Thus, the current research examined the relationship between satisfaction and return intention as among the factors influencing loyalty. Research design, data, and methodology – This study was conducted to examine the effects of the perceived level of factors on loyalty and how it influenced consumers’ visits to traditional markets in 125 adult adolescents and women living in Mok-po area. The results of the questionnaire were obtained. The statistical data of the questionnaire were verified by SPSS. Results – In this study, consumers' perception level of eight loyalty factors can be perceived by the traditional Korean market. The empirical analysis is summarized as follows. First, by selecting five representative variables influencing intention to return to traditional markets, Mok-po area consumers were affected by the intention to revisit according to the intensity of recognition level among these variables. Second, the higher the perceived level of product price, quality of access (accessibility) among the factors that consumers perceive as important factors in visiting traditional markets were heightened. Third, Mokpo residents are aware of the main important factors of visiting the market such as receiving a friendly atmosphere (image) about traditional market, market environment (hygiene and cleanliness), connection with the local economy, and customer service such as kindness, refund and return. These loyalty factors did not affect consumers' intention to revisit. In other words, image, environment, regional economic linkage, and these factors did not have a positive effect on revisit intention. Conclusions – The empirical analysis of this study suggests that factors that directly affect loyalty among the key factors that play a major role in visiting traditional markets should be identified and developed as loyalty factors. It is necessary to identify the key factors influencing the satisfaction and loyalty of traditional market users, and operate a system that systematically and comprehensively manages and evaluates them. In order to do this, the government, the local governments, and related organizations should regularly conduct loyalty and satisfaction surveys on visa recognition levels and establish strategies for dramatic improvement measures.