• Journal of Sasang Constitutional Medicine
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• v.8 no.1
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• pp.93-96
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• 1996

• 치위협보
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• s.2
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• pp.1-12
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• 1995

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.61-66
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• 1991

In the present study, an attempt was made to determine the rutin contents in buckwheat noodles according to blending ratio and boiling time. The rutin contents in buckwheat flour was 17.30mg/100g. The rutin contents in raw buckwheat noodles decreased in proportional to the blending ratio of buckwheat flour from 15.34 to 4.78mg/100g. The rutin contents of buckwheat noodles decreased linearly with increasing boiling time.

• Journal of Korean Academy of Nursing Administration
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• v.20 no.2
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• pp.154-166
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• 2014

Purpose: The core of accreditation for nursing education is to improve the ability and quality of graduates through a CQI system based on outcomes. For program outcomes of nursing education accreditation criterion, it is necessary to understand the relationship among education assessment, objective and curriculum. Methods: The focus of this study was on program outcomes and the assessment. First measures for improving the general problems of program outcomes associated with the assessment system were stated. Detailed measure for practicing program outcomes, the assessment system and the assessment tool using Rubrics were discussed. Results: Detailed measure were established for practicing the program outcomes, assessment system and assessment tool, which makes use of rubrics, program outcome No 3 of the Korean Accreditation Board of Nursing Education. Conclusion: Therefore it is expected that the assessment system established in this study will allow universities to conduct program outcomes and assessment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.675-679
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• 1994

Minerals, hydroxymethyfufural (HMF) and vitamins in native bee-honey (NBH) harvested from four different areas of Kangwon, korea were analyzed . Ash content of NBH varied from 0.26 to 0.50 % with the mean and standard deviation values of 0.32$\pm$ 0.17% and those of FBH varied from 0.15 to 0.58%(0.32$\pm$0.37) . Among analyzed minerals, the concentration of K,Ca, Mg, Fe and P except Na in NBH were found to be higher than those in FBH. The amounts of K and NA in NBH were 1200-3200ppm(2000 $\pm$770ppm) and 35-50ppm(38$\pm$6ppm), and those in FBH were 1100-3300ppm(1900$\pm$ 1700ppm) and 32-72ppm(49$\pm$17ppm), respectively. The mean value of Na to K ratio expressed as Na/Kx10$^3$ was 20$\pm$4 for the NBH and 41$\pm$25 for the FBH. HMF levels in NBH were 0.50$\pm$0.22mg% which was twice as much as those in FBH. Ascorbic acid and riboflavin in NBH were present at the range of 2.2-4.0mg% and 0.17-0.24mg% , respectively, of which were not significantly different from those obtained from the FBH.

• Journal of Korean Academy of Nursing Administration
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• v.18 no.4
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• pp.402-413
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• 2012

Purpose: This study was done to explore factors related to amount of service use for elders with long-term care needs. Methods: A descriptive-correlation design was used. The sample included 259 elders and their primary caregivers who had cared for the elders for at least 6 months. Data on long-term care need assessment, service use and interviews with primary caregivers were analyzed. Results: There was no significant relationship between the sociodemographic characteristics and the amount of services use. Amount of service use differed significantly by Long-term care classification. The mean scores for class 1, 2 and 3 were 22.68, 21.47 and 17.87 days respectively. Primary caregiver relationship with the elders and the number of family-friend helpers were also significant. Multivariate regression analysis showed that gender, marital status, activities of daily living, cognitive impairment, and secondary caregiver support explained 17% of the total variance of service use among these elders (F=3.50, p<.001). Conclusion: The results of this study indicate that critical factors including secondary caregiver support and individual background, and other functional dependencies except for physical function should be considered in accurately predicting the amount of service use for community dwelling elders with long-term care needs.

• Journal of Korean Academy of Nursing Administration
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• v.22 no.5
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• pp.540-552
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• 2016

Purpose: This study was conducted to develop a nursing leadership program outcome evaluation system, required for accreditation of nursing education. Methods: A methodological design was used. To ensure the theoretical validity of the evaluation system, learning objectives for nursing education programs and job descriptions for nurses in Korea were verified by analyzing the relationships in the five attributes of the nursing leadership concept. The nursing leadership program outcome evaluation system was developed based on the Kim & Park's developmental model (2008). Results: The nursing leadership program outcome evaluation system was established, including implementation level, education curriculum, level of performance, evaluation method, rubrics, and Close-the-Loop. Conclusion: The developed evaluation system can be actively used in nursing education, and contribute to enhancing the leadership competencies of nursing students and graduate nurses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.