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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Community Living Science
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Journal DOI :
The Korean Society of Community Living Science
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Volume & Issues
Volume 22, Issue 4 - Dec 2011
Volume 22, Issue 3 - Sep 2011
Volume 22, Issue 2 - Jun 2011
Volume 22, Issue 1 - Mar 2011
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The Physico-chemical and Sensory Characteristics of Kakdoogi Containing Hydrangea serrata Seringe Extract
Lee, Kun-Jong ; Kim, Hye-Young ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 211~222
DOI : 10.7856/kjcls.2011.22.2.211
To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at
. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.
Consumption Experience of Vitamin/Mineral, Aloe, Calcium, Red Ginseng and Glucosamine
You, So-Ye ; Yin, He Ying ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 223~234
DOI : 10.7856/kjcls.2011.22.2.223
The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.
The Gender Comparison of Dietary and Health Behavior of First Grade Middle School Students in Suwon Gyeonggi, Korea
Choi, Jin-Young ; Lee, Sung-Hyen ; Rhie, Seung-Gyo ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 235~246
DOI : 10.7856/kjcls.2011.22.2.235
From the onset of puberty or during its progress, eating and health behaviors are important in establishing optimum growth and healthy fitness in middle school students. This study investigated the dietary and health behavior of first grade middle school students(male 260, female 255) selected from 3 middle schools in Suwon. Results were analyzed using the statistical program(SAS ver. 8.1). Usual dietary habits were scored by the Likert scale of 5 points and obtained the mean and standard deviation. Obtaining significant gender difference, chi-square and student t-test were also done. Daily breakfast intake was 70% of all students but some of them ate alone(27.3%). The amount of food intake was slightly less(34.8%) but sufficient food for dinner(53.2%). The purpose of each meal was solving hunger(57.4%). However, they want to change their current eating habits because of an unbalanced diet. Usual dietary habits were similar in gender, but `apply nutrition knowledge` and `consider food combination` were better in female students (p<0.01), `regular meals` were higher in males(p<0.01). With respect to health behavior, the subjects went for daily walks for less than an hour(39.9%) and got 7-8 hours of sleep per day(33.8%). The amount of sleep was sufficient(22.6%) in males but in insufficient (33.8%) in female students(p<0.01). Weight control efforts for reducing(female 27.5% male 20.8%) and for increasing(male 10.6%) differed according to gender(p<0.01). As the result of the above analyses, the direction of nutrition education would be oriented to the nutrition knowledge and food combination applying to the diets of male students and regular meals for females. And also sleep dissatisfaction needs to be altered with taking care weight control trials.
Demand Analysis for Community-based Tourism Using Count Data Models
Yun, Hee-Jeong ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 247~255
DOI : 10.7856/kjcls.2011.22.2.247
This study analyzed the demand for a community-based tourism site using a poisson model, a negative binominal model, a truncated poisson model and a truncated negative binominal model as count data models. For these reasons, questionnaire surveys were conducted into 5 community-based tourism sites in Chuncheon city with 406 tourists, and was analyzed using the STATA program. The fitness levels of four models were significant(p
Quality Characteristics of Sulgidduk Added with Hydrangea serrata Seringe Powder
Choi, Bong-Soon ; Kim, Hye-Young ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 257~265
DOI : 10.7856/kjcls.2011.22.2.257
To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.
Korean and Chinese Female College Students` Attitudes towards Retirement
Joo, So-Hyun ; Lee, Ha-Nul ; Guo, Li ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 267~282
DOI : 10.7856/kjcls.2011.22.2.267
This study investigated Korean and Chinese female college students` retirement attitudes. Considering the fact that the two countries are experiencing dramatic increases in elderly population, retirement planning is a significant social issue. Even though Korea and China share similar cultural backgrounds, economic systems and governmental retirement policies have been developed in different ways. The purpose of this research was to compare retirement attitudes and related factors between Korean and Chinese female college students. Based on a survey with 214 female college students (130 Koreans and 84 Chinese), differences and similarities in retirement attitudes and related factors were identified. On average, Chinese female college students showed more positive attitudes towards retirement than Korean students. The levels of thinking about retirement and worrying about finances in retirement were greater for Korean students than Chinese students. More Korean students anticipated that their actual retirement age will be earlier than their desired retirement age. Korean students believed that they should start retirement planning at an earlier age than Chinese students` retirement planning age. Korean students anticipated that the cost for food and housing as the major expenditure category in retirement while Chinese students anticipated cost for health care as the major expenditure category. Korean students who worry about finances in retirement, and those who anticipated that they will retire earlier than their desired age showed negative retirement attitudes when controlling other factors. Implications for retirement planning and education were presented based on the research findings.
Structural Relationships among Rural Tourism Motivation, Satisfaction, and Loyalty Including the Moderating Effects of Gender
Park, Duk-Byeong ; Kim, Kyung-Hee ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 283~298
DOI : 10.7856/kjcls.2011.22.2.283
Gender is frequently being identified as a key moderator in consumer behavior studies. However, there has been insufficient studies in this field in rural tourism areas. The purpose of this study examined the structural relationships among rural tourism motivation, satisfaction, and loyalty including the moderating effect of gender. Data were collected from 442 farmstay visitors by field survey in rural areas. SPSS 15.0 and LISREL 8.80 statistical package were used to analyze the data. Principle component analysis and path analysis were carried out to identify the structural relationships. Results showed that refreshment and family togetherness of tourism motivation had a negative effect on satisfaction. However, rural life of tourism motivation had a positive effect on satisfaction. Tourists` satisfaction had a positive effect on loyalty. The results also indicated that gender moderated the relationship among tourism motivation, satisfaction, and loyalty. The study suggested that it was important for tourism service marketers to develop proactive relationship marketing techniques that could have a lasting impact on customer retention.
The Needs of Nutrition Education and Eating Attitudes of Middle School Students in Hwaseong City, Gyeonggi Province
Park, Mi-Yeon ; Lee, Sung-Hyen ; Rhie, Seung-Gyo ;
The Korean Journal of Community Living Science, volume 22, issue 2, 2011, Pages 299~310
DOI : 10.7856/kjcls.2011.22.2.299
To establish good dietary behavior for middle school students, this study was conducted to analyze the needs of nutrition education and eating attitudes of 373 middle school students(boys 171, girls 202) in Hwaseong city. Using questionnaires, results were gathered and analyzed. Dietary behavior, food group intake and the needs of nutrition education were scored by a five-point Likert scale. Chi-square and student t-test were done for significant gender difference. The correlation between the needs of nutrition education with dietary behavior and food group intake was obtained by Pearson`s r. The dietary attitude of `try to eat first` and `eating fast` were higher score in boys than in girls(p<0.05). Most of the students thought they didn`t have any nutritional problems(71.8%). Nutrition education was considered necessary(54.9%) for proper growth and development(53.0%) in middle school. But 45.1% of students did not suggest by the reasons of `short time to change`(28.2%), `more effective in home`(27.4%). The appropriate time of nutrition education was pre-school(28.2%) or elementary school(27.4%), once a week(boys 51%, girls 71.3%) in frequency(p<0.001), and the information acquired by TV/Radio(30.0%) and internet(26.6%). Students(46.0%) wanted to know about `growth and nutrition`. They were to learn information on the `healthy growth`(4.10) and `adolescent nutrition`(4.03). The vegetables group consumption and the thought of dietary attitude `try to modify bad eating habits` were correlated with almost all categories of desired nutrition education. Through these results, good eating habits would be attained by nutrition education. A nutrition education program would require an expert teacher for middle school students.