• Journal of Oral Medicine and Pain
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• v.35 no.2
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• pp.135-147
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• 2010

In this study, the objective masticatory efficiency of two groups of temporomandibular disorder patients, pain and sound groups, was compared with that in a normal group using the MAI (mixing ability Index). The subjective chewing ability was evaluated using questionnaires, such as the Food Intake Ability Index (FIA) and Visual Analogue Scale (VAS). The Oral Health Impact Profile (OHIP)-49K of the patients was also examined to measure the oral health-related quality of life. The results were as follows: 1. The MAI, FIA and VAS in the pain group were significantly lower than in the normal and sound groups. This shows that the chewing efficiency of the pain group was lower than the normal and sound groups (P<0.05). However, there was no significant difference between the sound and normal groups. 2. The OHIP-49K for the oral health-related quality of life showed a significant increase in both the pain and sound groups compared with normal group. This means that the oral health-related quality of life was lower in both the pain and sound groups. 3. There was a correlation between the MAI, FIA and VAS (P<0.01) in all subjects (71 persons). The OHIP-49K was associated with the FIA and VAS. 4. There was a correlation between the FIA and VAS (P<0.05) in the sound group but no correlation in the other groups. 5. There was a correlation between the FIA and VAS in all groups. 6. The VAS was increased significantly in the pain group according to the level of pain reduction after treatment (P<0.05). However, there was no significant increase in the MAI, even though there was an improvement in masticatory efficiency. In addition, there was no difference in the FIA and OHIP-49K according to the level of pain reduction after treatment. In this study, it is believed that pain is a main factor decreasing the masticatory efficiency in patients with temporomandibular disorders. Moreover, TMJ sounds decrease the quality of life but do not decrease the masticatory efficiency. Therefore, it is important to control the pain in order to improve the masticatory efficiency in temporomandibular disorder patients. Moreover, managing both pain and sound can improve the quality of life.

• Journal of Korean Society of Forest Science
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• v.82 no.4
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• pp.311-318
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• 1993

This study was conducted to obtain necessary information to improve beekeeping farmhouses management and to establish related problem. Using data obtained from 50 beekeeping farmhouses in Korea, current status of management and optimum sales scale were analysed. The results of the study are summarized as follows ; 1. Managers of beekeeping farmhouses are relatively old(64% of them is over 50 years old) and highly educated and experienced(76% of them is in the business more than 10 years). 2. Only a portion of managers(38%) considers beekeeping as a major job, while the rest(62%) involves as a side job working with other agricultural business. 3. Major supply of labor force comes from family group. Total input of family labor is 6.4 months a year. Fourty-four percent of management units is migrating and 56% of them is settled in specific locations. 4. In 1991, the average number of conventional beehive casks per farmhouse is decreased by 2.94 casks but improved-type beehive casks is increased by 13.79 casks. Total number of beehive casks per farmhouse is increased by 12.66 casks during the year. 5. Major cost items of beekeeping farmhouses include bee colony aquisition cost, feeding cost, depreciation cost, wages in an order. The average yearly profit rate of farmhouses is about 29.4%. 6. The break-even point of honey sales is about 3 million won. The optimum sales scale was 52.2l, then average production cost was estimated 53,800Won.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1388-1397
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• 2005

This study has been carried out to obtain information regarding to the food habits including health-related behaviors, the nutrition knowledge and the satisfaction on the dormitory food service. The subjects of this study were 758 college students (580 male and 178 female) residing in the dormitory in Ulsan. The data were obtained through questionnaire and interview, and were analyzed using the SPSS package program. the results of this study are as follows: The average age of the subjects was $20.7\pm2.3$ years old. The average height and weight of male were $175.2\pm5.0\;cm\;and\;69.4\pm9.6\;kg$, respectively. Those of female were $162.6\pm4.1\;cm\;and\;51.8\pm5.9\;kg$, respectively. The BMI value of male was $22.6\pm0.1$ which ranged within normal level, but that of female was $19.6\pm0.2$ which ranged underweight level. In the case of food habits, $26.0\%$ of total subjects always skipped a meal (especially breakfast). The main reasons for skipping meals were no time to eat, no appetite, and weight control. Most of subjects ($69.3\%$) have usually eaten snack after dinner, their most favorite food was noodle (ramen), and the next was pizza. With regard to the health care, there was a significant difference between male and female respect to smoking (p<0.001), drinking (p<0.01) and exercise level (p< 0.001). The mean food habit score of the subjects was $59.9\pm11.1$. Male students had a higher food habit score than female students (male: $60.6\pm10.9$, female: $57.7\pm11.4$), and the group residing longer period had a higher food habit score than the one residing shorter period. Average nutrition knowledge score of subjects was $7.8\pm1.8$. Gender, residing periods, monthly pocket money influenced on the nutrition knowledge score. Female had a higher score than that of male (P<0.001), and the group residing longer period had a higher score than the one residing shorter period (p<0.01), and the group who had more monthly pocket money had a higher score than the one who had less. No significant correlation was found between food habit score and nutrition knowledge score. In the case of dormitory food service, the total subjects showed high satisfaction scores for the sanitation and the atmosphere, while low scores for the menu and the quality of food service. This study may provide basic information on the eating habits and health-related behaviors of college students in dormitory. However, further studies and nutrition counseling are needed to improve food habits and nutrition knowledge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.38 no.2
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• pp.327-335
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• 2018

In order to calculate the quality management cost of construction work, the process must conform to relevant laws and regulations. In details, the cost of the various items such as quality test fee and quality control activity cost are required to be calculated. Regarding the quality management costs, the labor cost is applied to the quality examination fee and the calculation unit quantity in the construction quality management duties. The application of the unit price of the labor cost stipulates that Construction Association of Korea and Korea Engineering & Consulting Association apply the unit price which is surveyed and published. However, in the related laws and regulations, the standard of the quality manager and quality tester is not clear. This accounts for the confusion in the cost of construction management and the cost of labor. In the current law, the allocation standard of quality control personnel is specified according to the size of the construction, but the standard of placement of quality testers is not specified. At the construction site, there is no assignment criteria manpower for quality testers except quality managers, or very little work is being done. The quality control personnel conducts the quality test work to be carried out by the quality tester, and this carrying out heavy work. Therefore, it is difficult to maintain quality control activities. In this study, the labor cost of quality management expenses and the allocation criteria of quality managers and quality testers are established and presented for the purpose of securing the quality of the construction work and preventing the construction work. It is stipulated that the standards of the relevant laws and regulations, which are not clear, should be classified into quality control personnel and quality testers according to the size of the construction. Based on the unit price of Korea Engineering & Consulting Association, the personnel expenses of quality managers and quality testers are proposed to apply the unit price of engineer (professional engineer, specialist, advanced, intermediate, beginner) and skilled technicians (advanced, intermediate, beginner).

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.369-376
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• 2003

This experiment was conducted to investigate the influence of different levels of metabolizable energy (ME) and crude protein (CP) on post-molt performance and egg quality of spent laying hens. Four hundred and thirty two, ISA Brown hens at sixty six weeks of age after molt induction were fed six experimental diets containing three ME (2,750, 2,800, 2,850 kcal/kg) with two CP (15, 17%) levels in a factorial design. The influence of ME and CP were evaluated on egg production, egg weight and feed intake throughout 24 weeks of production. Egg mass and feed conversion ratio (FCR) were measured during the experimental period. Haugh unit, yolk color and eggshell breaking strength were measured at 5%, 50%, peak, post peak and end stage of egg production. The hens fed 2800 kcal/kg diet along with 15% CP recorded the highest outcome of egg production (P<0.05). The egg weight has been shown to increase with hens receiving 2,800 kcal/kg ME. Daily egg mass tended to increase in hens fed with 15% CP and 2,800 kcal/kg ME. Feed intake decreased significantly with the level of ME and CP in the diet increased (P<0.05). Yolk color was improved significantly in eggs laid by the hens receiving 17% CP than 15% diet. It also tended to be higher in 17% CP with 2,800 or 2,850 kcal/kg ME diet treatments. Egg shell breaking strength increased with hens receiving diets of 15% CP and 2,800 kcal/kg. From this experiment it can be concluded that the ME level of 2,800 kcal/kg coupled with 15% CP could be used to achieve the higher egg production and better eggshell strength in induced molting hens.

• Cartoon and Animation Studies
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• s.49
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• pp.325-357
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• 2017

It can be assumed that the reasons why the animation characters, 'Olaf (in Frozen Kingdom)' and 'Minions (in Super Bad)', etc., which were very successful in the merchandising market while having won the popularity better than the main characters are very popular even though such characters appeared only by playing a funny role while assisting the adventures of the main characters are not only because of their cute appearances but also because such characters have their own core features in their inner world as the transitional object-characters. Simply expressing, a 'Transitional Object' as a concept suggested by a child psychologist, 'Donald Winnicott', means a lovey doll or an imaginary friend which temporarily replaces an infant's mother during the procedure when the infant is mentally separated from its mother. However, in case that the theory of transitional objects was applied directly to many narrative content characters for doing a study, there must have been done some studies in advance for establishing some new criteria and indexes related to the transitional object-characters of such narrative contents. Accordingly, while thinking that the 'emotional relationship' between a growth-subject and a growth mediator must be dealt with as the most important content in order to define a transitional object-character in a narration clearly, this researcher established some emotional index for judging the propensities of a transitional object-character on the basis of such way of thinking. The index is composed of 4 kinds of emotional roles (quasi-family member, growth mediator, lovey doll, an imaginary friend), 6 kinds of emotional supports (hugging, protecting, accepting, giving the initiative, improving the relationship and mutual supervising) and 4 kinds of emotional impressions (impression by contacting, impression to protect and impression accepting an attack). In case that some main characters of a family feature animation, 'Inside Out', are analyzed while the index mentioned above is applied, it was found that 'Bing Bong' and 'Sadness' have a high propensity as a transitional object-character. Especially, it could be inversely inferred in which ways some good transitional object-characters can help the narrations on growth of a family feature animation by taking a look at the character, 'Sadness' that has the highest propensity as a transitional object-character. The transitional object-character, 'Sadness' assists the narration on growth internally and externally by helping the internal maturity of a growth-subject in a way of projecting the tasks for the internal maturity of a growth-subject while helping the growth-subject to be successfully externally in a way of providing the growth-subject with some kinds of facilitating emotion. As the results from this Study, since such kinds of emotional experiences provided by such transitional object-characters are displaced to not only the relevant growth-subjects but also the audience who are emphasized with such growth-subjects as they are, such transitional object-characters play a role of hidden benefactors who induce some immersion into the narrations and provide child and adult audience with various layers of emotional satisfaction.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.304-308
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• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.291-298
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• 2009

This study was carried out to evaluate the consumer recognition with regard to the safety management for imported foods. In order to evaluate the effect of the prgram on consumer education, the program was practiced for 89 female college students in Seoul, Korea. The participants were given an instruction with materials on imported food safety, including the safety management of imported foods and their distribution. The results showed that the participants achieved a greater understanding of imported foods. In particular, they had firmly grasped the importance of expiration date in selecting imported foods. Before the instruction, 50.6% of total participants blamed the Korean government for the problems arising from imported foods; only 18.0% placed the blame on individuals or businesses importing from foreign countries. After the instruction, 39.3% had blamed the individuals or businesses importing from foreign countries. Furthermore, 36.0% had disapproved of the foods that are imported from China before the instruction, while 32.6% found objectionable the views on the illegally distributed foods; 29.2% criticized the junk foods that target children (after the instruction). In addition, the level of participant satisfaction via-a-vis imported foods safety supervision had improved from $2.76{\pm}1.59$(before the instruction) to $3.37{\pm}1.58$(after the instruction). The results indicate that consumers are concerned with the imported foods that contain adulterated or forbidden substances and the illegally distributed foods from foreign countries. Thus, consistent and informative educational programs on imported food safety could help consumers in choosing safer products, resulting in an improvement in the consumer confidence with respect to imported foods.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.3
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• pp.159-165
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• 1997

This paper presents the optimum dimension of 89 ton class stow-net vessel with stern-fishing. The model of basic design is developed by using the optimization techniques referring to objective function and numerous constraints as follows; speed, fishing quantity, fishing days, catch per unit effort(CPUE), and weight/ratio of main dimensions, etc. Thus, the basic design of stow-net fishing vessel is built up by using the optimization of the design variables called the economic optimization criteria, and the objective function represents the criterion which is cost benefit ratio(CBR). The main conclusions are as follows. 1. S/W for decision of optimum hull size is developed in 89 ton class stow-net fishing vessel which is constructed with optimization of the design variables called the economic optimization criteria. 2. For optimum ship dimensions in 89 ton class stow-net fishing vessel, the hull dimensions can be obtained in the range of L= 27.3m, B = 6.6m, D = 2.80m, Cb = 0.695, T/D = 0.80, $\Delta$(displacement)=281.7ton with 10 knots.