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Animal experiments have shown a hypocholesterolemic effect of green tea extracts. This study examined the relation of chronic green tea consumption to serum lipids in 92 subjects. They were interviewed on green tea consumption, lifestyle characteristics as well as 2-days of 24 hr recall methods. Blood lipids profile and consumption of nutrients were compared by three levels of green tea intake period (0, 1-9 years, and ≥ 10 years). Green tea consumption was inversely associated with serum levels of low density cholesterol (LDL-C) and LDL-C/HDL-C ratio but not with either high density lipoprotein cholesterol (HDL-C) and triglycerides. There were no differences among groups in nutrients intake except energy and Vit B2. Intakes of energy and Vit B2 were highest in control group compared with 1-9 years green tea intake group, and ≥ 10 years green tea intake group. These results of association of green tea with blood cholesterol involve a possible causal relationship, which requires confirmation by further studies in humans using different methods.
The purpose of this study is to search on domestic and overseas designer's trends of Zen fashion in the latter half of 1990s. Zen fashion is know as one of the methods to prepare for new millenium fashion trend. In order to find out the information, books related fashion affair, magazine, theory, photographs, and collections of fashion works were used. The contents of this research are checking out the origin meaning of Zen and the background of the appearance in fashion trend. In conclusion, Zen fashion, as a millennium oriental look is considered as a kind of new minimal fashion, contemporary modernness in fusion style, and representing the purism.
The purpose of this study is to investigate the consumer and seller's perception to quality label of clothing products and to understand the interaction of consumer and seller's attitude by using the questionnair method. The major results were as follows: 1.Quality label of the brand clothing products were abode over 95% of the examined goods, but the nonbrand products were kept about 20% of the examined goods. 2.Consumer's consciousness and comprehension regarding on label was low level, actually few consumers understood the exact meaning of the quality label. On the other hand seller's perception to quality label of clothing products was higher than consumer's. 3.Demographic characteristics of consumer and item of quality label was significant, but seller's characteristics didn't show obvious difference like consumer's. 4.For rational production, marketing, care, seller who stands middle point of manufacturer and consumer must be instructed continuously in order to transmit correct information for consumer.
In this study, problems in reporting and management system of foodborne disease in Korea were reviewed and improvement plans were suggested. Problems in reporting system were low safety recognition on foodborne disease, delays in outbreak report, lowest standard patient number for outbreak report and patient's own payment of microbiological examination cost. Problems in management system were absence of epidemiological expert, limitation of microbiological methodology, absence of foodborne disease management department and insufficient guideline of reporting and management system. Improvement plans for each problem were discussed. Amongst the discussion, changing the lowest standard patient number from current 5 to 2 patients, integrating foodborne disease management authorities into one department, setting up of guidelines are priority matters to promote public health and prevent foodborne disease. Those surveillance programs of foodborne disease such as FoodNet and PlusNet by American CDC need to be implemented in Korea without delays.
This study was conducted to provide basic information on the nutritional status and food habits of the deaf teenagers. The subjects of this study were 87 deaf-mute high school students in Pusan and Kyung-nam area and, in comparison, 90 general high school students in Ham-an area. The survey was investigated by using a self-administered questionnaire. The results were as follows: Deaf-mute group was consisted of 63.2% male and 36.8% female. Twenty-one point eight percent of deaf-mute student live in a dormitory and 46.7% of deaf-mute student's mother had job. In eating speed, frequency of overeating and intake of breakfast, deaf-mute group was slower and lower than normal group, whereas in frequency of snack(day time), deaf-mute group was higher than normal group. There was a significant difference in eating speed, intake of breakfast, frequency of overeating and snack(day time) between two groups(p<0.01). Nutrients consumed below 90% of Korean RDA were energy(79.9%), Ca(71.5%) for deaf-mute male students and Ca(88.5%) for deaf-mute female students. Energy(71.4%), protein(87.8%), Ca(74.8%), vitamin B1(83.4%) intake of normal male students and energy(72.8%), Ca(71.2%), Fe(78.7%) intake of normal female students were below 90% of Korean RDA. Especially the intake of Ca was low in both groups. Energy, protein, fat, vitamin B1, niacin intake of deaf-mute male students were significantly higher than normal male students and all nutrients intake of deaf-mute female students were significantly higher than normal female students. The overall nutrient intakes ratio to RDA of deaf-mute group was higher than those of normal group. As a result of comparing regional nutritional intake of the hearing disabled, Pusan area male students had a significantly high protein intake(p<0.05, and there was no difference between those who lived in dormitories and home.
During the elementary school, children grow so fast in body and soul that they should be given ideal nutritional support, do exercise regularly and take a proper rest. Undern- utrition or overnutrition can affect on not only growth and development but also body size, health and lifespan in adult age. The purpose of this study was to compare the nutritent intakes with obesity rate of children and to check the correlation between intake nutrients. Eighty elementary school children, 47 boys and 33 girls, aged 10.8±0.9y, with percent of ideal body weight(PIBW) ranging from 63% to 168%(98.2±21.5%) were participated for this study. Mean daily intakes of energy, calcium, iron and dietary fiber of 3 groups were much lower than RDA. Mean daily intake of vitamin B2 was 69.6% for the underweight group and 76.2% for the obese group. Energy(r=0.281) and carbohydrate(r=0.296) were weakly correlated with Vitamin C. Carbohydrate was more highly correlated with vitamins and minerals than protein and fat. The results showed that nutrient intakes of normal group were more balanced than underweight and obese groups.
This study was to develop the Soondae with addition of Kimchi using sensory evaluation. The levels of Kimchi used were 15, 18 and 21% at pH 3.8 or 4.5 depending on the degree of aging of Kimchi. The suitable amount of chopped Kimchi added to Soondae was 18% at pH 4.8 with the highest acceptability scores among the samples. When the 2% of Kimchi juice was added to Soondae containing 18% of chopped Kimchi with pH 4.8, unique flavor of Kimchi was more obtained from Soondae. The sensory results for Kimchi Soondae showed that the color, Kimchi flavor, hot taste, salty taste and texture were acceptable as well as overall acceptability when the consumer test was conducted with 40 members of sensory pannel. Therefore, it was suggested that Soondae fomula containing 18% chopped Kimchi(pH4.5) and 2% Kimchi Juice could be used for taking up a position as new product in Soondae market.
Volatile flavor compounds in oyster hydrolysate were compared by means of SDE(simultaneous steam distillation-solvent extraction) and vacuum SDE(V-SDE)/GC/MSD methods. A total of 68 volatile flavor compounds in oyster hydrolysate was identified by the both methods(68 in SDE and 57 in V-SDE method). These compounds were composed of 16 aldehydes, 17 ketones, 10 alcohols, 13 nitrogen containing compounds, and 15 miscellaneous compounds including sulfur containing compounds(3) an aromatic hydrocarbonds(4). Levels of aldehydes and N-containing compounds (e.g. alkylpyrazines) obtained from SDE method were higher than from V-SDE method, whereas levels of alcohols decreased than in V-SDE method. Lots of thermal generation aroma were produced in SDE than in V-SDE.