• Journal of The Korean Society of Integrative Medicine
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• v.2 no.1
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• pp.23-34
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• 2014

연구목적 : 본 연구의 목적은 8주간의 점진적인 속도증진 훈련이 뇌졸중환자의 족저압, 보행주기, 보행대칭성에 어떠한 영향을 주는지 알아보는 것이다. 연구방법 : 연구에 참여한 대상자들은 뇌졸중으로 진단 받고 N병원에 입원한 편마비환자 20명(실험군 10명, 대조군 10명)을 대상으로 하였다. 이들은 모두 물리치료와 작업치료를 받았고, 실험군은 주3회, 8주간의 트레드밀 보행훈련를 받았고, 대조군은 받지 않았다. 실험전, 후에 F-scan을 이용하여 보행주기, 보행대칭성을 검사하였다. 연구결과 : 8주 후, 보행주기는 실험군의 양하지지지기 I II, 단하지지지기에서 모두 유의하게 증가하였으나, 대조군에서는 양하지지지기 II, 단하지지지기에서 유의하게 증가하였다. 유각기는 실험군과 대조군 모두 유의하지는 않았다. 보행대칭성은 입각기 대칭성에서 대조군과 비교하여 실험군에서 유의하게 증가하였으나, 유각기 대칭성은 실험군과 대조군 모두 유의하지 않았다. 결론 : 뇌졸중 환자에 있어 보행훈련은 보행주기과 보행대칭성과 를 개선시키며, 특히 점진적인 속도 증진훈련은 양하지지지기, 단하지지지기, 입각기 보행대칭성에 효과적인 방법으로 사용될 수 있을 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.701-711
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• 2000

To provide the baseline information for establishing community based nutritional service system in the context of health promotion, we conducted nutrition survey for 196 adults (male ; 99, female ; 97) in Kyungpook area. Individual food intake was measured by 24-hour recall method, and then diet quality was evaluated by Index of Nutritional Quality (INQ) and Mean Adequacy Ratio (MAR). Average dietary intake of Ca and Vit A of total subjects were lower than Korean Recommended Dietary Allowances (Ca; 83% of RDA, Vit A; 77% of RDA). On the whole, mean nutrients intake of male subjects were higher than that of female subjects. It also appeared that overall nutrients intake of younger women (20~29 yr) were lower than that of other age group. When we evaluated the nutrients intake of the subjects by INQ, Vit C (=2.39) showed the highest score. Ca (=0.89) and Vit A (=0.84) were revealed to be concerned nutrients in both quantity and quality. There was almost no difference in MAR between men and women (Men ; 0.88, Women ; 0.86). MAR showed significantrly positive correlation with age (p<0.05), meal frequency (p<0.001) and negative correlation with education level (p<0.01) in women, whereas no statistically significant relationship among these variables was observed in men. Age and meal frequency showed significantly positive correlation with most nutrients intakes among women. In conclusion, nutrition education strategies for sound food choice and regular meals need to be developed to improve the nutritional adequacy of female adults in the 20's.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.46-52
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• 2013

The purpose of this study was to measure the serum lipid concentrations by gender and age, and to investigate the relationship between dietary behavior and serum lipid levels in Korean adults. The subjects consisted of 209 volunteers (121 men and 88 women) who visited a health promotion center. Their anthropometric and biochemical blood indices were measured, and data on lifestyles were obtained using structured questionnaires. The blood total cholesterol, LDL-cholesterol, and triglyceride concentrations increased significantly with age in women (p<0.01). The food habit score of men and women increased with age, and total food habit score was negatively correlated with BMI (p<0.05). The rate of skipping meals (p<0.001), overeating (p<0.05), eating instant food (p<0.001), and eating out (p<0.05) decreased significantly with age, and the intake rate of vegetables (p<0.001) and carbohydrates (p<0.05) significantly increased with it. The food intake frequency of 21 food items was also measured, and snacks (p<0.05), high fat foods (p<0.01) meats (p<0.05), and instant foods (p<0.01) were negatively correlated with HDL-cholesterol. Snacks (p<0.05) and high fat foods (p<0.01) were positively correlated with LDL-cholesterol. Snacks (p<0.05) and fats/oils (p<0.01) were positively correlated with triglycerides. These results suggest that the food habits and food intake frequency may be one of the important factors affecting serum lipid concentrations in Korean adults.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• The Korean Journal of Financial Studies
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• v.5 no.1
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• pp.19-47
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• 1999

본 연구는 기업가치 추정모형인 EVA모형과 FCFF모형의 적합성을 한국주식시장을 대상으로 검증하는데 목적을 두고 있다. 1992년$\sim$1996년의 5년간 상장기업을 대상으로 분석한 결과는 다음과 같다. 실제주가와 이론주가간에 음(-)의 괴리율을 갖는 집단의 누적평균초과수익률은 EVA 모형 기준인 경우 40일$\sim$60일간에 유의적으로 상승하고 있으며, FCFF모형의 경우 1일$\sim$20일간에 유의적으로 상승하고 있다. 그리고 실제주가와 이론주가간에 양(+)의 괴리율을 갖는 집단의 누적평균초과수익률은 EVA모형 기준인 경우 21일$\sim$40일간에 유의적으로 하락하고 있으며, FCFF모형 기준인 경우 1일$\sim$20일간에 유의적으로 하락하고 있다. 또한 EVA모형과 FCFF모형 모두에서 음(-)의 괴리율집단과 양(+)의 괴리율집단간의 누적평균초과수익률은 기준일 이후 유의적 차이를 보이고 있다. EVA모형과 FCFF모형으로 평가한 결과는 반영시점이 다소 차이가 난다는 점을 제외하고는 상대적으로 과소평가된 주식은 기준일 이후 가격이 상승하고 상대적으로 과대 평가된 주식은 기준일 이후 하락한다는 사실을 보여주고 있다. 이런 사실은 제한적이지만 절대가치평가모형이 한국주식시장에서 어느 정도 적합성을 가질 수 있는 가능성을 보여주고 있다.

• The Korean Journal of Financial Studies
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• v.9 no.1
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• pp.69-93
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• 2003

본 연구는 자사주매입에 대한 공시가 기업가치에 어떠한 영향을 미칠것이며 공시일 전후 주가반응이 자사주매입 한도 변경에 따라 시장에서 어떻게 반응할 것인지 그리고 아직 학계에서 다루어지지 않은 미시적인 관점에서 실제 자사주매입 비율에 영향을 미치는 요인이 무엇인지에 관해 실증분석을 실시하였다. 실증분석 결과 자사주매입 공시일 전후 유의적인 양(+)의 비정상초과수익률을 나타내었으며, 한도확대 이후 누적비정상수익률은 유의적으로 증가하였다. 목표매입비율이 클수록 유의적으로 누적비정상수익률은 증가하는 것으로 나타나고 있어 자사주 취득에 대한 저평가 가설을 지지하는 것으로 해석된다. 예기치 않은 현금흐름은 대체로 누적비정상수익률과 양(+)의 유의적인 관계를 보여 예기치 않은 현금흐름이 많은 기업일수록 자사주매입의 정보효과가 크게 나타나 Stephens & Weisbach(1998)의 결과와 일치하였다. 또한, 자사주매입 이후 1개월의 성과를 나타내는 누적비정상수익률은 실제 자사주매입 비율과 유의적인 부(-)의 관계를 보여 공시 이후 주가가 상승할수록 목표대비 실제 자사주매입액은 감소하여 경영자가 공시 이후 주가변화추이에 따라 자사주매입 수량을 조정하고 있는 것으로 파악되었다.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.33-44
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• 2014

Purpose: Elevated serum phosphorus and potassium levels are a major problem for hemodialysis (HD) patients. Hyperphosphatemia and hyperkalemia are closely related to intake of dietary phosphorus and potassium. Methods: This study was conducted in order to investigate the effects of food consumed on serum phosphorus and potassium levels in 48 HD patients (20 males and 28 females). We collected anthropometric data, biochemical parameters, and dietary data of the subjects. Dietary data for usual intake were obtained by use of a food-frequency questionnaire (FFQ) consisting of 21 food items. Results: The mean body mass index (BMI) was $22.2{\pm}3.0kg/m^2$, mean serum phosphorus level was $4.50{\pm}1.52mg/dl$, and mean serum potassium level was $4.74{\pm}0.73mEq/l$. Hyperphosphatemia (> 4.5 mg/dl) was found in 45.8% of subjects, and hyperkalemia (> 5.0 mEq/l) in 35.4%. Subjects who took medication only were 56% of total, and those who took medication with dietary therapy were 27%. Patients with medication and dietary therapy showed significantly lower serum phosphorus levels compared to patients with medication only (p < 0.05). Mean duration of HD was $7.9{\pm}7.3$ years and it showed positive correlation with serum potassium levels (p < 0.05). Serum phosphorus levels showed positive correlation with intake of mixed grains and soybean milk (p < 0.05). Serum potassium levels showed positive correlation with intake of mixed grains (p < 0.01), potatoes, fish, and high-potassium vegetables (p < 0.05). On the other hand, intake of white rice showed negative correlation with serum potassium levels (p < 0.05). Conclusion: The results of our study suggest that intake of white rice rather than mixed grains is an important factor in sustaining normal serum phosphorus and potassium levels. In addition, limiting intake of soybean milk, potatoes, and fish to under three serving per week is recommended. Finally, conduct of a strict dietary therapy along with medical treatment is desirable because inappropriate food intake increases serum phosphorus and potassium levels to a higher than normal range.

• Management & Information Systems Review
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• v.28 no.2
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• pp.41-67
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• 2009

Organizational interpersonal supervisory trust, organizational justice(distributive and procedural justice) and job satisfaction have been lately more spotlighted as generally concluded by many previous studies. The purpose of this study is to find out possible effects of these three factors upon organizational commitment. The results of this study can be outlined as follows: First, it was found that organizational trust, a preceding variable, had significant positive effects on distributive and procedural justice, as well as on organizational commitment as a dependent variable. Second, it was found that two independent variables, i.e. distributive and procedural justice had significant positive effects upon job satisfaction, and procedural justice had significant positive effects on organizational commitment as a dependent variable, but distributive fairness had no significant effects on organizational commitment. Third, it was found that job satisfaction, an independent variable, had significant positive effects on organizational commitment. Fourth, it was found that organizational trust had significant positive secondhand associations with organizational commitment by way of distributive and procedural justice and job satisfaction, and also had overall significant positive effects on organizational commitment. Thus, it is concluded that the higher organizational trust is an index of higher organizational commitment. Fifth, it was found that distributive justice had just significant secondhand effects on organizational commitment by way of job satisfaction, but it had no significant effects overall upon organizational commitment, since such secondhand effects were considerably set off due to negative firsthand effects of distributive justice upon organizational commitment. But procedural justice and job satisfaction had significant firsthand and overall effects on organizational commitment, so it is concluded that the higher procedural justice and the higher job satisfaction are good indices of the higher organizational commitment. Hence, it is concluded that organizational supervisory trust has positive effects on distributive and procedural justice and organizational commitment; distributive justice has positive effects on job satisfaction; procedural justice has positive effects on job satisfaction and organizational commitment; and job satisfaction has positive effects on organizational commitment, so these empirical findings hereof are consistent with general results of previous studies.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.