• Journal of dental hygiene science
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• v.9 no.3
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• pp.295-302
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• 2009

The purpose of this study is to provide fundamental data for managing occupational stress and promoting health by investigating the factors of dental hygienists' occupational stress and the relationship among occupational stress, health status and somatization. The subjects in this study are 28 dental hygienists who have worked at dental clinic in the metropolitan area. The findings of this study are as follows: 1. The average age of the subjects is 25.1 and the average working career is 42.8 months. 8-9 hours is the most frequent average working time as 55.5% and a 6-day workweek appears most frequently with 33.8%. 2. The total average of occupational stress is 45.24 points and out of the seven sub-factors, job demand is the highest as 56.17 points. 3. A group of working at dental university hospitals scores significantly high and a group of working over 10 hours per day scores significantly low in health status (p<0.05). 4. A group of a 5-day workweek. night and holiday duty scores 18.64 which is significantly high in somatization(p<0.05). 5. Occupational stress have slightly negative correlation (-.341, p<0.01) with health status and slightly positive correlation (.330, p<0.01) with somatization. There is a strong, negative correlation between health status and somatization(-.762, p<0.01 ). 6. Health status and somatization have a slightly positive correlation with every other sub-factor of occupational stress except job self-control.

• Korean journal of communication and information
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• v.53
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• pp.29-52
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• 2011

The purpose of this study is to explore the influence exerted by integration of newsroom upon creation, organization, and operation of news, efficiency during the process of creating news, and the qualitative level of journalism. This study has also utilized a quantitative and qualitative survey method that compares the results of survey on perception of media personnel with the results of case studies. The survey on perception is based on a questionnaire survey separately conducted on changes to organizational operation after integration among executives of top 170 newspapers in USA selected based on circulation. The details of survey include the influence of 1) Change in the system of news coverage and reporting, 2) Qualitative change to journalism, and 3) The differing backgrounds of constituent members upon operation of the integrated newsroom. Moreover, to find out whether the quantitative index shown by the perception survey is actually reflected on the media which operates an integrated newsroom, this study has conducted an in depth interview with related personnel of New York Times and Media General in USA, TMG of UK, Nordjyske of Denmark, and CBS in Korea and also engaged in literature survey. The results of the surveys are as follows. First, this study found that unlike the assertions of many earlier studies, integration of the newsroom generally exerts positive influence upon the organizational operation of a media corporation. Second, after integration, inefficiency of the past for the organization in general including coverage and reporting system, communication within and outside the organization, output of journalists, etc. decreased, and synergistic effect was created. Third, integration of the newsroom generally exercised positive influence upon enhancing the qualitative level of journalism. Fourth, while the current personnel of media generally offered positive assessment of integrating constituent members of differing backgrounds as one newsroom, the case study also showed that there are many negative aspects to it.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.12 s.148
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• pp.1562-1570
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• 2005

The purpose of this thesis is to find the effective way of practical education in the fashion related department in order to supply the appropriate experts to the Korean apparel manufacturers located in Dalian, China. The interviews were made twice from $25^{th}$ of Feb. to $15^{th}$ of Mar. 2005 and from $28^{th}$ of July to 31st of July 2005 through the method ot a direct interview with the CEOs of the 7 representative apparel manufactures. The results of the interviews were as following. Seven companies$(100\%)$ participated in the survey all complained of insufficient workers. Also the companies were having difficulties at finding appropriate workers who can handle designing, management, and circulation, because specialists who are fluent in Korean and Chinese are very rare. Moreover, Korean apparel manufacturers are now taking a step further to launch a high quality fashion brand, getting out of the simple hand work depending on low wage or low-tech(6 companies $85.7\%$). Thus, well-educated fashion specialists(intermediate manager) are required on the part of Korean clothing companies or apparel manufacturers in China. It is expected the intermediate managers and the specialists who are capable of launching a new brand will be urgently needed. Therefore, appropriate educations in Korea would be essential to minimize the problems the Korean fashion specialists might face in China. 1 would like to present three suggestions. 1. The highly educated Korean fashion specialists on apparel industry will be a solution both to the high jobless status in our country and to the deficiency in human resources of Korean apparel manufacturers in Dalian. 2. The students in the college should learn how to write down the working chart and matching chart in practical conditions. Taking an intern-ship in working factories in China during a certain period of time will be helpful. 3. The experts should be trained with emphasis on the quality, design, and value of the brand. This study will be used as a base for Koreans who work in fashion related department to enter the Chinese fashion market having a great potential.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.177-188
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• 1999

15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.229-233
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• 1996

This study was carried out to analyze the changes in nitrogen compounds, free-amino acids and volatile organic acids of traditional Korean Soy Sauce with two different fermentation jars and varying Meju concentration. Total nitrogen content in the glass jar was higher than that of the clay jar. However, the glass jar contained more nitrogen in ammonia type nitrogen and less in amino type nitrogen than clay jar, resulting in inferior quality. Total free amino acids content was highest on the 150th day. Among free amino acids, the concentration of glutamic acids, aspartic acid, serine, alanine and lysine, which give sweet and savory taste, were higher than that of the others. Phenylalanine, valine, leucine and isoleucine, which give bitter taste, were also present in significant quantities. Among identified volitile organic acids, acetic acid was present in the hightest concentration, and it's concentration was higher in the jar than in the glass jar. Meju concentration 1:4 showed slow increse while 1.3:4 showed similar trends in the glass jar 1:4 and clay jar 1.3:4, and it's concentration decreased after the ripening period in all samples. In addition valerie acid and capric acid were also present in small quantities.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.175-184
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• 1991

To identify the eating behaviour of customers at a hotel buffet styled restaurant, a survey was conducted. The age range of the respondents was 6 through 70, but consisted mainly people in their twenties, thirties, and forties of the respondents, 65.1% were female. The occupation ranged from student 30.3%, housewife 27.2%, office worker 19.3%, professional 17.3%. 43.9% of respondents visited buffet styled restaurant 1 to 2 times every three or four months. Some respondents had a positive opinions: they had many choices in food selection, they could take and choose as much as they wanted, the appearance and the arrangement of the food was great, etc. But some also had negative attitudes(i.e. unhappy with self service and expensive prices). Of the respondents, 31.1% said they visited the buffet styled restaurant was for family parties and the average number of the party member was $9.3{\pm}4.3$. The average time period of eating was 1 hour $32{\pm}26$ minutes. The average frequency of taking food was $3.7{\pm}1.2$. The average frequency of taking food after satiety was $1.2{\pm}0.8$. The first selection of the buffet service food was soup 23.9% of the respondents and salad 23.9%. Females chose more of the soups and salads the males chose more of the meats and seafoods. The standard of food selection was 70.7% of 'my favorite'. This tells customers' low cognition level of desirable food selection and the order of a meal. 64.0% of the respondents responded overeating, from mild and extreme. We think that information on nutrition education and health problems are necessary. For better service, 82.9% wanted to lower the price by decreasing similar items. Respondent wanted; one, to increase more Korean food items and make a traditional Korean buffet styled restaurant, two, to use more seasonal food and decrease the redundant food items to reduce the price, and three, to have different price rates according to the age or gender of the grown ups.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.30-36
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• 2002

The effects of Bamboo(Pseudosasa japonica Maki) extracts on serum lipid concentrations were evaluated in rats. Ninety-eight male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into fourty groups and fed high fat diets for four weeks. Experimental groups were administered with following diets; basal fat diet(control), basal and high fat diets with 1% cholesterol and Bamboo(Pseudosasa japonica Maki, -1%, -3%, -5%) extracts. The concentrations of serum triglyceride in rats fed the Bamboo(Pseudosasa japonica Maki) extract, high fat, 1% cholesterol, and Pseudosasa japonica Maki, -1%, -3%, -5% were lower than those in other groups. The concentrations of total cholesterol in the Pseudosasa japonica Maki, -1%, -3%, -5% groups were lower than those in fat diet groups. The concentrations of HDL-cholesterol in serum of the Pseudosasa japonica Maki, -1%, -3%, -5% groups were significantly higer than those of other groups. The levels of LDL-cholesterol in serum of the Pseudosasa japonica Maki, -1%, -3%, -5% groups were tended to be lower than those of other groups. These results suggest that Bamboo(Pseudosasa japonica Maki) extract may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.

• Journal of the Korean Geographical Society
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• v.42 no.4
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• pp.526-539
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• 2007

The purpose of this study is to investigate the influence of the Korean Wave on Chinese tourism to South Korea through a behavioral analysis of Chinese tourists in the general group package tours. China suppressed the needs of the Chinese people's geographical movement and imposed restrictions on information about the outside world with the use of a policy of "closure" for a long time. But since reforms and open-door policies were introduced in China, especially in the context of relaxation of control policies over Chinese outbound tourism after the mid-1990's, more and more Chinese make trips abroad including visits to South Korea. In this situation, the recent Korean Wave(especially, drama/film) describes the Korean national image by forming a bridge between fiction and reality and plays a pivotal role in broadening or reconstructing the geographical imagination of the Chinese people who have been historically isolated from the outside world. Although Chinese have imagined the Korean nationscape on the basis of geopolitical or economic factors in the past, they have currently broadened or reconstructed their geographical imagination to include socio-cultural factors related closely to the Korean way of life due to the recent Korean Wave. This newly constructed geographical imagination led by the Korean Wave functions as an important pulling factor in Chinese destination choices, affecting Chinese tourists' motivation formation and the recommendation of main attractions. The more influential the Korean Wave is on their destination choice, the more the respondents select the cultural factors in both their motivation for tourism to South Korea and their recommendations of tourism attractions to other people. Through the analysis results of both satisfaction and intention to revisit, the more influential the Korean Wave is on their destination choice, the higher is the degree of both satisfaction and intention to revisit. In other words, although Chinese tourism to South Korea is chiefly in the general group package tours, Chinese tourists who are influenced by Korean Wave on their destination choice have more attachment to(or affection for) Korea as a tourism destination. This result suggests that the Korean Wave affects qualitative change - that is, change of attitude - as well as quantitative change in Chinese demand for tourism to South Korea.

• Sijohaknonchong
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• v.22
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• pp.85-113
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• 2005

This paper's target is two music books, 100 man's Gagok songs and 88 woman's Gagok songs compiled by Kim Kee-soo. The next is an interpretation on 9 subject classifications. 1. There is a similiarity in subject between $\lceil$kyobonyukdaesijo's collection$\rfloor$ and man's Gagok song. 2. There is a wide difference in man and woman's love subject between man's Gagok songs and woman's Gagok songs. 3. The subject changes as Gagok progreasses. 4. There are many nameless writers in the prograss of Nong$\cdot$Na k$\cdot$Peon. 5. Taepeongga, whose theme is to enjoy pleasure, forms the last beauty. Sijo poem's subjects, which belongs to the noble class, shows the mode of scholar's elegant life at that time.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.179-188
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• 2016

Purpose: This cross-sectional study aimed to document the dietary behaviors, dietary changes, and health status of female marriage immigrants residing in Gwangju, Korea. Methods: The survey included 92 female immigrants attending Korean language class at a multi-cultural family support center. General characteristics, health status, anthropometric data, dietary behaviors, and dietary changes were collected. Results: Mean age of subjects was 31.3 years, and home countries of subjects were Vietnam (50.0%), China (26.0%), Philippines (12.0%), and others (12.0%). Frequently reported chronic diseases were digestive diseases (13.2%), anemia (12.1%), and neuropsychiatry disorder (8.9%). Seventeen percent of the subjects was obese ($BMI{\geq}25kg/m^2$). Dietary score by Mini Dietary Assessment was 3.45 out of 5 points. Dietary scores for dairy foods, meat/fish/egg/bean intake, meal regularity, and food variety were low, and those for fried foods and high fat meat intake were also low. Thirty-three percent of subjects answered that they have changed their diet and increased their consumption of fruits and vegetables after immigration. Length of residence in Korea was positively associated with BMI and waist circumference. Length of residence tends to be positively associated with dietary changes and obesity as well as inversely associated with disease prevalence. Conclusion: The study shows that length of residence is inversely related to disease prevalence. However, this association is thought to be due to the relatively short period of residence in Korea and thus the transitional phase to adapting to dietary practices. As the length of residence increases, disease patterns related to obesity are subject to change. Healthy dietary behaviors and adaptation to dietary practices in Korea in female marriage immigrants will not only benefit individuals but also their families and social structure. Therefore, varied, long-term, and target-specific studies on female marriage immigrants are highly needed.