• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.403-409
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• 2008

Recently, the desire for low body weight, which is an abnormal weight construct along with obesity, has become an evident and serious problem in teenagers. In Korea, the desire for low weight is not perceived as an important problem, but it is rapidly expanding relative to the physical changes and developmental issues teenagers experience. The social atmosphere presented through mass media is the key influencer for the increasing low weight occurrence in teenagers. Because thoughts about beauty have changed among people, and since there is apparent blind interest in slim body shape and appearance, already low-weight individuals are attempting to lose weight along with obese persons. Thus, we consider it necessary to guide teenagers toward having correct perceptions with regard to weight and their own body shape, and that a healthy and appropriate weight is beautiful. Therefore, for this study, we investigated body perception, abnormal weight, attitude toward weight control, and factors related to eating behavior among teenage girls, who are considered the at risk group for overt body weight control behavior. Based on this, we have attempted to set in motion a systematic and active nutrition education program that will allow us to increase body satisfaction by educating on nutritional issues related to development, and ultimately, implant healthy body shape perceptions.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.429-434
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• 2021

This study was conducted to identify factors affecting clinical practice stress of nursing students. Data were collected from 191 nursing students who experienced clinical practice and analyzed using the SPSS/WIN 22.0 program. Study result turned up interpersonal ability is 3.61points(5points), nunchi is 3.57points(5points), clinical practice stress is 2.94points(5points). Factors affecting clinical practice stress were interpersonal ability, and nunchi Behavior. These variables were 23.5% influential in explaining the clinical practice stress of nursing students. Based on this result, it can be used as basic data to prepare a plan to reduce the clinical practice stress of nursing students.

• The Journal of the Convergence on Culture Technology
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• v.9 no.2
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• pp.83-90
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• 2023

This study was attempted to identify the effect of university students on their childbirth willingness, provide it as basic data for childbirth encouragement policies, and contribute to the composition of educational data. Multiple regression analysis of data from 195 university students using the SPSS/WIN 22.0 program. The more conservative the view of marriage (r=.142, p<.05) and the higher the degree of awareness of childbirth encouragement policy(r=.258, p<.01), the more significant the correlation was childbearing willingness. The conservative marriage values, youth job policies, and the degree of recognition of work-family balance support influenced the childbearing willingness, and these variables explained the childbearing willingness 9.2%.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.696-704
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• 2007

To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.172-183
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• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• Journal of Korean Library and Information Science Society
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• v.52 no.1
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• pp.203-228
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• 2021

It is necessary to offer continuing education for the librarians who provide multicultural library services in the middle of increases of multicultural services in public libraries. The research aims to systematize and restructure multicultural service curriculums for librarians' continuing education of the National Library of Korea on the basis of the recently derived multicultural curriculum subjects for librarians. In order to achieve the goal, the research conducted both literature reviews of multicultural library services and interviews with multicultural experts, library experts and a pedagogical professor. The research collected experts' opinions regarding how to operate the multicultural curriculums for librarians and the lecture contents including detailed subjects, lecture methods, lecture times, etc. Also the research condcuted interviews with a pedagogical professor regarding how to operate the suggested curriculum and the opinion was reflected in the final curriculum development. At the results, the research suggested the educational goal entitled with "cultivating librarians with multicultural sensitivity and professional service competency" and the four educational models with different educational cycles, educational contents and methods of evaluation tailored to each educational stage. The research results expect to enable educators (both instructors and administrators) to operate each curriculum flexibly according to education demands, and to enhance the effectiveness of the curriculums.

• Health and Mission
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• s.17
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• pp.24-27
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• 2009

지난 6.29일자 중앙일보에 보도에 의하면 창원파티마병원은 2005년에 이어 2008년에도 보건복지가족부 주관 전국의료기관평가서 최우수병원으로 선정되었다. 의료서비스 및 환자만족도 등 20개 부문 중 19개 부문에서 A등급을 받아 평가 대상 의료기관 중 최고의 성적을 거두었다. 창원파티마병원은 1969년 마산시 대성동에서 4개 진료과, 10개 병상의 마산파티마병원에서 출발하여 2002년 창원으로 이전, 진료를 시작한 이래 응급환자의 진료에 만전을 기하기 위해 응급의료센터를 개설하고, 보건복지가족부 지정 중증외상 및 응급뇌질환 특성화후보센터를 운영하고 있다. 말기 암 환자를 위한 호스피스 병동을 지역최초로 개설하였고, 전신 암 조기진단장비인 PET-CT 등 첨단 장비를 지속적으로 보강하여 보다 질 높은 의료서비스 제공을 위해 노력하고 있다. 또한 온생명 Care 캠페인을 통해 지구의 환경을 보전하기 위한 환경 운동을 전개하는 한편 다문화 가정 지원사업, 환자와 보호자를 위한 사랑의 음악회, 찾아가는 시민강좌 등 다양한 사회공헌 활동을 하고 있다.