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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Community Living Science
Journal Basic Information
Journal DOI :
The Korean Society of Community Living Science
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Volume & Issues
Volume 23, Issue 4 - Dec 2012
Volume 23, Issue 3 - Sep 2012
Volume 23, Issue 2 - Jun 2012
Volume 23, Issue 1 - Mar 2012
Selecting the target year
Body Cathexis and Clothing Image of Female Collegians by Somatotype
Lee, Mi-Jin ; Kim, Yang-Weon ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 221~231
DOI : 10.7856/kjcls.2012.23.3.221
To find the differences between the real somatotype and the ideal somatotype, WHR(Waist to Hip Ratio), WCR(Waist to Chest Ratio), and body cathexis were analysed by using ANOVA test, Duncan`s multiple range test, and
test. Fashion image sought by female collegians was surveyed, too. The results were as follows. WHRs in slim, usual, fat body type were 0.75, 0.76, and 0.83 and WCRs were 0.77, 0.81, 0.80. The respondents who considered themselves to be overweight recognized themselves to be fatter than their real weight. They were not satisfied with their bust girth in slim body type, thighs and calves in usual body type, and all parts except for foot length, hand length and arm length in fat body type. 60% of the thin people considered their body hourglass shape, 30.4% of regular people recognized their body triangle type, 43.8% of fat people thought their body was round form. They thought current ideal body size was bigger in height and bust girth and smaller in waist girth and hip girth, and weight than real body size. Also they responded ideal body shape was an hourglass type independent of somatotype. The pursuit of clothing image was that 45.5% of female collegians were fashionable and raffine and 10.4% of female collegians was elegant and graceful. Among the body area, body parts that may have an effect on body image were body length in 13.1% of the respondents, waist girth in 10.7% of the respondents, and hip girth in 10.0% of the respondents.
The Effect of Modified Starch(Acetylated Distarch Adipate) on the Quality Characteristics of Jeungpyun
Lee, Kun-Jong ; Choi, Bong-Soon ; Kim, Hye-Young ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 233~243
DOI : 10.7856/kjcls.2012.23.3.233
This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.
Component Analysis and Antioxidant Activity of Natural Seasoning Using Shiitake(Lentinus edodes) Powder
Yoo, Su-Jung ; Kim, Soo-Hyun ; Won, Hyang-Rye ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 245~254
DOI : 10.7856/kjcls.2012.23.3.245
This study was performed to determine the component analysis and measurements of antioxidant activities from natural seasoning containing Lentinus edodes powder (NSLP) in order to detect the biological activities and develop novel functional resources. It was extracted with 70% ethanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water. Methods used in this experiment were measured to examine total polyphenol contents and total flavonoid contents, reducing power and Superoxide dismutase-like activity. Composition analysis were highly composed of carbohydrate as 44.1%. The minerals of different organics were highly composed of sodium as 5,073 mg/100g. There were seventeen total amino acids in NSLP. The glutamic acid content was high up to 16.9 mg/g and aspartic acid, lysine, leucine, alanine were followed. Predominant fatty acid was linoleic acid (62.7%) in NSLP. Contents of total polyphenols in butanol fraction from NSLP were 16.38 mg/100mL. While overall butanol fraction have higher reducing power than ethanol extract, after the addition of 400
butanol fraction, auto oxidation of pyrogallol decreased to 83.62% as a result of superoxide dismutase-like activity. A positive correlation was observed between total polyphenol, flavonoid and antioxidant activities.
Levels of PBDEs in Pig Feed
Shin, Jeoung-Hwa ; Ahn, Yun-Gyong ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 255~263
DOI : 10.7856/kjcls.2012.23.3.255
Polybrominated diphenyl ethers (PBDEs) are a group of brominated flame retardants (BFRs), which are used in a variety of consumer products. Several of those are produced in large quantities. Their chemical structure similarities to polychlorinated dibenzo-p-dioxins and polychlorinated biphenyls (PCBs), as well as their toxicity, has been studied. PBDEs are persistent and lipophilic, which results in their bioaccumulation in the fatty tissues of organisms and enrichment throughout food chains. In addition, a number of studies also reported high levels of PBDEs in animals and food resulting from the use of contaminated animal feed Public concern about PBDEs levels in animals and food has been raised. Feed contamination by toxic chemicals has been the cause of the contamination of poultry products. The purpose of this study was to evaluate PBDEs in pig feed to search the origin chase of POPs in pigs. Feed samples were obtained wheat from East Europe, corn from South America and America, soybean meal from Korea, America, South America and India and tallow from Korea. The preparation of samples was based on the EPA method 1614. Instrumental analysis was based on the use of high resolution gas chromatography coupled to high resolution mass spectrometry (HRGC/HRMS). Quantification was carried out by the isotopic dilution method. The analysis of
involved 22 PBDE congeners, including BDE-17, 28, 47, 49, 66, 71, 77, 85, 99, 100, 119, 126, 138, 153, 154, 156, 183, 184, 190, 191, 196 and 197.
The Consumption Changes of a Fish and Vegetable according to Indirect Nutrition Education and Cooking Methods
Choi, Eun-Ji ; Ryu, Ho-Kyung ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 265~276
DOI : 10.7856/kjcls.2012.23.3.265
This study was targeted at 91 students living in a boys` high school dormitory and centered on the how the consumption of fish and vegetables changed after students were educated according to nutrition education and cooking methods. First of all, the primary investigation of the leftover amount in the beginning of the semester was conducted five times for five days from March 21st to 25th, 2011. The secondary investigation was conducted with the same diet for five days as well from December 1st to 7th. Then the tertiary investigation was performed eight times from December 12th to 30th, after cooking method changes. There was a difference of the total leftover food amount between the first grade and the second grade during the beginning of the semester, but after the nutrition education there was no difference of the leftover food amount. In particular, leavings of vegetables and fish both significantly decreased in the first grade, after the nutrition education to encourage students to eat fish and vegetables. However, there was no difference in the leftover food amount of the second-grade students who received the education before, between the beginning and the end of the semester. When cooking fish the way students preferred, they had fried fish fillets the most, followed by roasted fish fillets, roasted bone-in fish, and braised fish. There were significant differences. Regarding vegetable, students ate salad the most, followed by Geotjeori and blanch, and there were significant differences.
Nutritional Status and the Effects of Nutrition Education among Elementary Students Attending Community Child Center in Dong-gu, Ulsan
Lim, Joo-Hee ; Ryu, Ho-Kyung ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 277~289
DOI : 10.7856/kjcls.2012.23.3.277
This study was conducted to find the nutrition status and the effects of nutrition education by comparing the condition of the subjects before and after the education among elementary students attending a community child center(CCC). The subjects of the study were 70 elementary school students in CCC in Donggu, Ulsan as a control group compared to other 87 elementary students in the same age and the same area. The result were as follows. The students in CCC showed higher rate of skipping breakfasts and less rate of having snacks, compared with control students. Also they showed lower scores of both nutrition knowledge and dietary belief. The CCC group had higher rate of skipping meals, especially on weekends(72.9%), and showed less nutrient intakes than the control group. After the nutrition education, nutrition knowledge and dietary beliefs of the nutrition group showed better results but no difference in their dietary attitudes. The education did not make significant differences in the rate of skipping meals and in the nutrient intakes. Considering all the results above, an adequate plan for providing meals is required as well as a nutrition education for improvement of the poor nutrition condition of children in CCC.
A Study of Willingness to Pay Premium and Purchasing Cost of an Ethical Product with Considering the Treatment Effect of Consumer Knowledge
You, So-Ye ; Park, Jae-Hong ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 291~305
DOI : 10.7856/kjcls.2012.23.3.291
The purpose of this study was to explore the consumer responses such as willingness to pay premium and purchasing cost for fair trade coffee as an ethical product while considering the treatment effect of consumer knowledge. First, the levels of consumer knowledge, willingness to pay premium and purchasing cost were presented. Then, the influencing factors on willingness to pay premium and purchasing cost of fair trade coffee were analyzed by applying the treatment effect model. From the results, first, the level of willingness to pay premium was high and consumers having purchasing experience of fair trade coffee spent 9,923 won at once, while less than half of the consumers knew the fair trade coffee. Second, consumer knowledge, ethical judgement, perception of price value, education level and pocket money significantly influenced to willingness to pay premium, while consumer knowledge, information evaluation, importance of fair trade criteria and level of education significantly influenced to purchasing cost for fair trade coffee. Especially, consumer knowledge of fair trade coffee was an important influencing factor for willingness to pay premium and purchasing cost indirectly as well as directly. Thus, this study might provide some useful information for consumers to choose the ethical behavior and the related companies to create effective promoting strategies for ethical products.
Effect of Ulmus Davidiana Powder on the Quality of Rice Dasik
Kim, Hye-Young ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 307~316
DOI : 10.7856/kjcls.2012.23.3.307
To evaluate the effect of Ulmus davidiana powder on rice dasik, Ulmus davidiana dasik was made after supplementation with Ulmus davidiana powder(0, 3, 6, 9 and 12%(all w/w)). The proximate component of Ulmus davidiana powder was 7.49% moisture content, 2.33% crude protein, 0.84% crude fat, 14.09% crude fiber and 8.50% crude ash. The moisture content of samples were significantly(p<0.05) lower than that of dasiks with Ulmus davidiana powder. The pH values were significantly decreased with increased Ulmus davidiana powder(p<0.05). The lightness(L-value) was significantly decreased as Ulmus davidiana powder increased(p<0.05). Redness(a-value) of dasik with Ulmus davidiana powder was significantly higher than that of the control group. However redness was decreased with the amount of increased Ulmus davidiana powder. The yellowness(b-value) decreased significantly as Ulmus davidiana powder increased(p<0.05). In the mechanical evaluation, hardness in the groups with Ulmus davidiana powder increased significantly(p<0.05). Adhesiveness of the control group was lower than that of the groups with Ulmus davidiana powder. Springness in the control group was lower than that in the groups with Ulmus davidiana powder. But no significant difference in cohesiveness, gumminess and chewiness among groups was found. The intensity of color, odor and astringency of dasik with Ulmus davidiana powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of flavor with 12% Ulmus davidiana powder was significantly lower than that of the control group. In conclusion, rice dasik with less than 9% of Ulmus davidiana powder would be most proper in taste and overall acceptability.
A Study on the Development of Persimmon Juice Dyed Print-fabrics following the Printing Method and a Comparative Study of the Products` Properties
Park, Soon-Ja ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 317~328
DOI : 10.7856/kjcls.2012.23.3.317
In this study, printing was introduced to the common dip-dyeing method of persimmon juice dyeing so as to develop two different colored persimmon juice dyed fabrics with printings of `jorangmal` patterns (a national monument) instead of producing a plain textile. Following are the results of a comparative study between the persimmon dyed fabric and undyed fabric, both with printings, in terms of its properties, and hand values. Cotton and rayon were chosen as samples and were compared separately. Firstly, the samples showed differences in terms of clarity and visual sensation depending on the presence of persimmon dye, even if the same pattern and color was used. Secondly, the air permeability of two samples improved after persimmon dyeing even though their thickness increased, and their moisture regain increased as well in all humidity conditions. Thirdly, protectiveness against UV increased in dyed samples, and sweat, sunlight, and compound colorfastness improved in printed dye-fabrics compared to plain dyed ones. Therefore, printing proved to be effective in preventing discoloration. Fourthly, tensile linearity and resilience, bending rigidity, compressive linearity and resilience, and shearing stiffness increased more in the dyed samples compared to undyed ones. However, shearing recovery decreased in both dyed fabrics. Fifthly, the result of its hand value showed that Koshi value increased in all samples than undyed ones, whereas Fukurami, Numeri, and Softosa values decreased. Incorporating printing in persimmon dyeing process could expect creative outcomes not only in today`s diverse fashion but in areas of arts or crafts as well.
A Study of Consumers` Perceptions and Satisfaction of Makgeolli in Daejeon
Choi, Jin-Kyung ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 329~338
DOI : 10.7856/kjcls.2012.23.3.329
The purpose of this study was to explore consumers` perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers` perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.
Quality Characteristics of Kochujang with Different Ratios of Rice-nuruk
Kim, Yu-Jin ; Choi, Yoon-Hee ; Park, Shin-Young ; Choi, Hye-Sun ; Jeong, Seok-Tae ; Kim, Eun-Mi ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 339~346
DOI : 10.7856/kjcls.2012.23.3.339
The quality characteristics of kochujang added with additives of different ratios of rice-nuruk (at 1:0.7, 1:1.0, 1:1.3) were studied. The kochujang was stored for 8 weeks at
. The brix tended to increase by increasing mixing ratio of rice-nuruk in all treatments. It increased rapidly up to 4 weeks fermentation and then showed a slight change after 6 weeks. The more mixing ratio of rice-nuruk increased, the more salinity of samples decreased. The initial pH value of kochujang was 5.08-5.10., however, the pH value decreased to 4.82-4.83 after an 8 weeks of storage period. The initial acid value was 0.66-0.68 and increased from 0.66-0.68 to 0.87-0.89. It had slight reduction phenomenon in the sixth week. As the aging period passed, chromaticity such as
-values decreased gradually except for
-value. The moisture content of samples decreased gradually by adding rice-nuruk. but increased by passing an aging period. The initial amino nitrogen content of sample was 304-315 mg%. It increased to 399-442 mg% during the aging period. As the aging period passed, the total cell number increased from 6.81 log CFU/mL to 7.01 log CFU/mL in the fourth week and then steadily decreased to 6.66 log CFU/mL in the eight week. Results of sensory evaluation show that, as more rice-nuruk was added, the kochujang received a lower mark. There was no significant difference in flavor in all treatments. Color and sweetness with increasing amounts of rice-nuruk showed the lowest score. Saltiness rice-nuruk at the ratio of 1:1.0 was the highest at 6.22 points. Texture scores decreased with increasing amounts of the rice-nuruk Based on these results, the overall acceptability of the 1:0.7 rice-nuruk treatment which received the highest score is considered excellent.
A Study on Pregnant Women`s Experience about Nutrition Education
Kim, Ji-Eun ; Park, Dong-Yean ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 347~356
DOI : 10.7856/kjcls.2012.23.3.347
This study was conducted to investigate pregnant women`s experience about nutrition education for pregnant women in order to improve nutrition education programs. The questionnaires were distributed to 185 women with children whose age of under 24 months. About 46% of respondents participated in nutrition education for pregnant women. Major reasons for nonparticipation was `no information(47%)` and `lack of time(32%)`. About 40% of women attended to education operated by health centers, 34% maternity hospitals, 26% companies of formula or baby supplies. Participation rate in nutrition education showed significant differences(p<0.05) with age and household income. Women in their forties and with monthly income over three million Won showed higher rates than those of women in other groups. The subjects of education were nutrient supplements for pregnant women(21%), pregnancy complications and health(19%), abnormal symptoms of pregnancy and nutrition (18%), weight gain during pregnancy(17%), dietary guideline and directions for pregnancy (15%), relationship between nutrition of pregnant woman and baby`s health(10%) in order. Teaching method which was used most frequently was lecture(35%). About 74% of women were not satisfied with the education. Nutrition management for pregnancy was the subject which pregnant women wanted to learn but not been taught enough. About 80% of women wanted more education and preferred personalized education such as personal counselling (30%), home visitation(26%), telephone(16%) and internet(15%) counselling. These results showed nutrition education for pregnant women was unhelpful for practical life. Therefore, nutrition education programs for pregnant women has to reflected pregnant women`s individual needs to heighten the effectiveness of nutrition education.
The Influence of Teachers` Knowledge of Infant Development on Perception of Professionalism: Moderation Effect of Efficacy of Child Care
Kim, Kyung-Hwa ; Song, Seung-Min ;
The Korean Journal of Community Living Science, volume 23, issue 3, 2012, Pages 357~368
DOI : 10.7856/kjcls.2012.23.3.357
The purpose of this study was to investigate the influence of teachers` knowledge of infant development and efficacy of child care on perception of professionalism. The participants of this study were 264 child care teachers who were in charge of infants in child care centers in Gyunggi Province. Instruments to measure teachers` knowledge of infant development, efficacy of child care and perception of professionalism as teachers were used in this study and the data were analyzed by descriptive statistics, the hierarchical regression, and the structural equation model analysis by AMOS. Based on the hierarchical regression, efficacy of child care influenced on perception of professionalism rather than knowledge of infant development. The moderation effect of efficacy of child care existed in the relationship between teachers` knowledge of infant development and perception of professionalism.