• Journal of The Korean Association For Science Education
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• v.37 no.2
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• pp.359-370
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• 2017

The purpose of this study is to explore the changes caused by using smart technology in school science inquiry. For this, we investigated 12 elementary school teachers' perceptions by using an open-ended questionnaire, group discussions, classroom discussions, and participant interviews. The results of this study indicate that the introduction of technology into classroom inquiry can open up the various possibilities and can cause additional burdens as well. First, teachers explained that smart technology can expand the opportunities to observe natural phenomena such as constellations and changing phases of the moon. However, some teachers insisted that, sometimes, learning how to use new devices disrupts students' concentration on the inquiry process itself. Second, teachers introduced the way of digital measurement using smart phone sensors in inquiry activities. They said that digital measurement is useful in terms of the reduction of errors and of the simplicity to measure. However, other teachers insisted that using new devices in classroom inquiry can entail additional variables and confuse the students' focus of inquiry. Communication about inquiry process can also be improved by using digital media. However, some teachers emphasized that they always talked about both the purpose of using SNS and online etiquettes with their students before using SNS. Based on these results, we discussed the necessity of additional analysis on the various ways of using digital devices depending on teachers' perceptions, the types of digital competency required in science inquiry using smart technology, and the features of norms shaped in inquiry activities using smart technology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.518-525
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• 2010

The purpose of the study was to examine health-related behaviors and nutrient intake in relation to job stress level of police officers. Total of 166 police officers working in Jeonbuk area participated in the study. The study was conducted from February to March, 2009. Subjects were given self-administered questionnaire on their general health status, dietary and health-related habits. Nutrient intake was assessed by semi-quantitative food frequency questionnaire. Subjects were divided into four groups (very low, low, high, very high) by their job stress level scores. Main concerns of job stress were from 'job demand', 'organizational system' and 'lack of reward'. More than 95% of the subjects were confident of their health status. Health habits, such as drinking, smoking and exercising, were better than that of average Korean men. There were significant differences in dietary habits in relation to job stress level. Lower job stress group showed lower rate of skipping breakfast (p<0.01), more affordable meal time (p<0.05) and better snacking habits (p<0.001). Sweet food preference was higher in lower job stress group (p<0.05). The average calorie intake was $2063\pm532.7$ (88.5% of EER) and there was no significant difference in nutrient intake among job stress levels. However, mean intake of calcium and vitamin $B_2$ was less than 75% of %DRI in higher job stress group. Therefore, further support in nutritional counseling programs to improve dietary behaviors and health habits and to reduce job concerned stress of the police officers will be necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.175-182
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• 2001

The main focus of this study was set to help college students in Kangwon province to improve and correct dietary habits and to maintain healthy life. The nutritional status and food preference of college students were examined from May to July, 1999. The collection of the research data has been made on the basis of questionnaries for 184 college students residing in Kangwon province. Statistical analysis of the data was performed using SAS package program for descriptive frequency and statistical significance. The meal skipping ratio of the subjects were 2% and for the reasons of meal skipping 45% responded "lack of time". As for main dishes, cooked rice turned out to be the most preferred by the subjects and the second and third favored by female students were bread and noodle respectively. Most preferred side-dishes were meat soup, kimchi, laver Kui,squid Bockeum, fried squid, beef Chon, squid Chorim, soy Namul, Dubuk Changachi and squid Muchim. Less preferred side-dishes include radish soup, white kimchi, mugwort fry, liver Bockeum, liver sheon and egg plant Kui. No one-plate food was disliked by the subjects. Male liked Manndukuk and female liked cuttle fish rice. The intakes of nutrient except for energy, iron and calcium for female students were the same or above the Recommended Dietary Allowances (RDA) for Koreans.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.77-90
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• 2016

This study is to examine the importance of site selection and service quality in franchise business as food service franchise became one of the fastest-growing service industries today. The chief finding of this study is as follows: First, a survey in locational and service quality factors affecting food service franchise shows that responders are more concerned with hygiene and visibility of the store than proximity and transportation advantages which reflects low statistical significance, thus the distance did not seem to be a big problem for the responders in the context that they mostly visit nearby food franchise. Second, the examination of the influence by the service quality factors and customer satisfaction shows significant positive relation with customer response, speed and accuracy, and accuracy factors which reveals that the responders prefer prompt response and swift judgment toward the customer's needs and expectations, professional knowledge services to the credibility factors in which little correlation with the customer satisfaction were found. Third, the examination of the influence by the service quality factors, locational factors, and re-visit reveals that customer response and specialty showed statistically significant correlation with intention of WOM (Word of Mouth) and revisit, which suggests that swift judgment and response toward the customer's needs and expectations, professional knowledge services is of great importance to both customer satisfaction and revisit. The study on the aspects of locational and service quality factors affecting franchise industry's customer satisfaction was conducted as above, an investigation in both factors' influence on the customer satisfaction was made, and based on the results of the analysis, this research seeks an optimal operation strategy of a franchise business. Food service franchise are relatively very competent to business adminstration and reaction capability to consumption changes due to the already established market, and there are stores springing up everywhere inspired by the founders who are too confident of their success in the franchise business. However, it is necessary for the franchise beginners to figure out a zone oriented, regular customer oriented business strategy than just complying with the head office manual. Owing to an increasing trend of opening medium to large sized stores and investments in the wake of converting to multiple business type Korean food franchise, there is growing need to set up new concept of store development and operational management strategy in order to overcome the excessive competition and limited sales volume of the old-fashioned small sized, small capital franchise stores. Furthermore, as most business category of food service franchise serve very similar menus, from a product differentiation point of view, it is required to map out flexible sales concept including the adoption of competitive and low-price strategy. In conclusion, as is shown in the analytical research, the customers' optimal choice fluctuate over their preferences like customer convenience and circumstances rather than insisting on specific brand, thus it will be necessary for the franchise stores to draw up aggressive strategy and planning in running food service franchise to maximize their profits.

• Communications of Mathematical Education
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• v.27 no.1
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• pp.63-80
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• 2013

Reflecting the recent trends and needs of gifted education, this study set out to compare and analyze mathematically gifted elementary students and common students in self-efficacy and career attitude maturity, understand the characteristics of the former, and provide assistance for career education for both the groups. The subjects include 237 mathematically gifted elementary students and 221 common students in D Metropolitan City. The research findings were as follows: First, mathematically gifted elementary students turned out to have higher self-efficacy than common students at the significance level of .01 in the three self-efficacy subfactors, namely confidence, self-regulated efficacy, and task difficulty preference. The findings indicate that mathematically gifted elementary students have much confidence in themselves and strong faith in themselves, thus forming a habit of preferring a relatively high-level task by taking self-management and task difficulty into proper consideration. Second, mathematically gifted elementary students showed higher overall career attitude maturity than common students. There was significant difference at the significance level of .01 in decisiveness and preparedness between the two groups and significant difference at the significance level of .05 in assertiveness. However, there was no statistically significant difference in purposefulness and independence between the two groups. Finally, there were positive correlations at the significance level of .01 between all the subfactors of self-efficacy and those of career attitude maturity in all the subjects except for self-regulated efficacy and purposefulness, between which there were positive correlations at the significance level of .05. The mathematically gifted elementary students showed positive correlations between more subfactors of self-efficacy and career attitude maturity than common students. Given those findings, it is necessary to take differences in self-efficacy and career attitude maturity between mathematically gifted elementary students and common students into account when organizing and running a curriculum. The findings confirm the importance of providing students with various experiences fit for them and point to a need for helping mathematically gifted elementary students maintain a high level of self-efficacy and guiding them through career education with more appropriate career attitude maturity improvement programs.

• Journal of Mushroom
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• v.13 no.3
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• pp.212-216
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• 2015

A new commercial strain "Mongdol" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 0627 and dikaryotic strain derived from P. ostreatus ASI 2929. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $12{\sim}18^{\circ}C$, respectively. When two different media including PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, the mycelial growth of this mushroom was faster in MCM than in PDA. Similar result was observed with the control strain P. ostreatus ASI 2504. Analysis of the genetic characteristics of the new cultivar "Mongdol" showed a different DNA profile as that of the control strain ASI 2504, when RAPD (Random Amplified Polymorphic DNA) primer URP3 and URP6 were used. Fruiting body production per bottle was about 106 g using demonstration farms. The color of pileus was blackish gray and the stipe was long. Therefore, we expect that this new strain "Mongdol" will satisfy the consumer's demand for high quality mushrooms.

• Therapeutic Science for Rehabilitation
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• v.9 no.1
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• pp.24-44
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• 2020

Objective : To develop an occupation-based bilateral upper extremity training protocol that can be effectively applied in a medical setting Methods : The research process using the delphi technique was carried out in 3 stages. The first stage was an open questionnaire development stage, The first draft is prepared through literature review and open questions were developed through preliminary research based on the draft. The second stage was the delphi survey. Based on the responses of the experts obtained through the open Delphi survey, the adequacy of the training protocol was shown on a Likert 5 point scale. The items were edited and deleted, reconstructed by analyzing the mean and standard deviation, stability, convergence degree, consensus, and content validity ratio through the questionnaire. The third step was the completion of the protocol. After discussions between researchers, the finalized protocol contents were reorganized to complete the occupation-based bilateral upper extremity training protocol for medical setting. Results : The final protocol consisted of 9 items across 3 areas in the occupation-based intervention selection domain and 81 items across 4 areas in the bilateral upper extremity training domain, intervention period, and evaluation. Conclusions : This study suggests an evidence-based method that collects the opinions of occupational therapists in order to use occupation-based activities as interventions in a situation that currently sees occupational therapy primarily performed in hospitals. It is also meaningful that the bilateral upper extremity training can be applied effectively in clinical situations by concretely presenting.

• Korean Journal of Ecology and Environment
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• v.47 no.2
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• pp.71-81
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• 2014

A survey was carried out to understand the influence of hydrology on the composition, abundance and adaptive strategies of phytoplankton in artificial Lake Hwaseong, an estuarine reservoir with seawater exchange through a sluice. Samples were collected seven times from May to October 2012. Hydrological events (seawater exchange, rainfall) resulted in a wide variation in salinity along with nutrients and turbidity. Shifts in the dominant phytoplankton composition occurred on every survey. Chlorophyll-a ranged from 9.7 to $104.1{\mu}g\;L^{-1}$. Multivariate analysis allowed us to identify the four phases on phytoplankton community change. Phase I (May~June) was characterized by small-sized Gymnodinium sp. and Heterosigma akashiwo dominated in warm temperature and high salinity derived from seawater exchange, and followed by Cylindrotheca closterium blooms due to rainfall and winds during phase II (July and September). During phase III (August), the dominance of Oscillatoria spp. was correlated with high temperature and low salinity. Abundant cryptomonads were associated with lower temperature during phase IV (October). Adaptive strategies were identified in the phytoplankton as morphological and physiological characteristics. These strategies identified small-sized flagellates as CR-strategists, fast-growing opportunistic species, which might favor the weak stratification of lake due to the seawater exchange during phase I and IV. Dominant species during phase II and III were characterized with R-strategists, medium-sized stress-tolerant species, which might favor turbulence by river flow. The results indicate that stronger stratification following the termination of seawater exchange for the freshening might intensify the predominance of smaller flagellates. In conclusion, this study suggests that hydrology may drive phytoplankton community change and blooms through the controls of salinity, turbulence and nutrients.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.