• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.37-44
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• 1997

The Purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gum-miness and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.

• Proceedings of the Korean Society of Computer Information Conference
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• 2010.07a
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• pp.357-360
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• 2010

본 연구의 논의의 전개는 오늘날 산업사회의 발달로 인해 고도의 경제성장과 의료기술의 발달로 평균 수명이 늘어나고 이로 인한 인구 고령화 현상이 급속히 진행되고 있다. 이러한 논의를 토대로 고령화 사회에서 재가노인복지서비스가 제대로 이루어지기 위해서 본 연구는 재가노인복지서비스가 전문적인 서비스 수준으로 이어져야 한다고 보고 있다. 이에 따라 재가노인복지서비스의 필요성, 재가노인복지 사업, 문제점 등에 대해서 개괄적으로 살펴보고 우리나라 재가노인복지서비스의 과제와 개선방안을 모색해보고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• 한국사회복지학회:학술대회논문집
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• 2004.04a
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• pp.833-878
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• 2004

• Journal of Hospice and Palliative Care
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• v.13 no.2
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• pp.76-80
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• 2010

Purpose: As a part of analysis of home-based cancer patients management of public health centers, regional cancer center, and hospice institution in Jeju, this study was undertaken to establish their role. Methods: We investigated current status of hospice palliative care, especially home-based cancer patients management and summary demand of public health centers. Results: Services provided through the home-based cancer patients management project included physical, emotional, spiritual and education/informative services, even though there was little difference between them. The result showed that in the view of patients there was little relationship between public health centers, regional cancer center and hospice palliative institution. Conclusion: The relationship between home-based cancer patients management and institutions should be reinforced. Patients in acute state and difficulty care of patients should be referred to regional cancer center whereas maintenance state of patients should be referred to public health center.

• 한국노년학
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• v.32 no.2
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• pp.467-485
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• 2012

National Health Insurance Corporation initiated Home and Community Long-term care Agency Quality Assessment(HCLA-QA) program in 2010. This study aims to explore long-term care agencies' perceptions and attitudes toward HCLA-QA program, focused on the home-visit care agencies. Total 473 agencies completed the questionnaires(response rate 13.6%), using the e-mail and fax survey methods with high-capacity web-fax server of NHIC. On the results of this study, we found the agencies' different perceptions and attitudes on HCLA-QA program according to their quality ratings as QA results. Compared to the agencies with low quality ratings, the agencies with high quality ratings tend to have more time for preparation, better understandings about HCLA-QA program, more positive perceptions that quality indicators generally are valid, and more affirmative attitudes that the notifications of QA results are helpful for agencies. Our findings can be very useful for establishing strategies for improving the HCLA-QA program. The policy makers, the insurer, and the agencies need to consider the opinions of the agencies with high quality ratings as well as the ones with low quality ratings.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.8
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• pp.569-576
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• 2019

The purpose of this study aimed to examine the effects of job stress on the turnover intention through mediation of vacational consciousness and to reduce turnover intention of long-term care workers based on the results. We used 447 long-term care workers working in Seoul and Gyeonggi area. For the research purpose, the mediation effect was verified after the technical analysis and verifying multicollinearity using on SPSS and sobel-test. The results of this study are as follows: First, the lower the age of care worker and the higher the monthly household income, the higher the turnover intention. Second, the higher the perceived job stress, the higher the turnover intention. Third, the higher the job consciousness of the long-term care workers, the lower the turnover intention. Fourth, job stress of long-term care workers showed statistically significant effect on turnover intention by partial mediation of job consciousness. Based on the above results, I suggested the clinical and policy practice to prevent the separation of long-term care workers and improve the quality of care service for the elderly.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.475-486
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• 1998

The dietary habit, health condition and the cognition concerning the health food have been surveyed with the help of the 151 old people living in In-Cheon and Seoul. In this study, the old are classified as an institution for the aged and the old in their own home. The preference and mental health condition influenced on dietary habits have been surveyed as wall. Their dietary habits such s three meals a day and a regular meal time have show) that they have generally good eating habits. Psychologically, the old in an institution for the aged think their health condition is not so good in comparison with the old in their own home. The old in their own home have good condition in that they can go up the stairs, exercise often and walk relatively well. Moreover, men's health condition is better than women. The old generally like meats(especially beef) and prefer sesame oil, perilla oil, soy been oil to Western oil. They like sweat flavor the most and hot, salty taste in order. Thier favorite cooking method is a pot stew, soup and season. The difference between dietary habit and mental health based on an academic career, an allowance and a residential condition shows that the old who live alon have relatively terrible eating habit and the more learned, the better. The more pocket money they have, the better dietary habits they have. The old feel glommy in general and the old in an institution are more depressed and it is statistically significant.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.11
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• pp.717-725
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• 2017

The purposes of this study are to find the difference in information literacy among the elderly home care service users and to identify the impact of information literacy on service quality and satisfaction among service users. To achieve the goals, this study used 466 responses from the elderly home care service recipients in Jeollabukdo providence, and conducted t-tests, ANOVA and a series of regression analyses. The results showed that there were significant differences in information literacy by gender, household type, residence area, education level and subjective health status among service users. The study also found that service users information literacy had a significant impact on service quality and satisfaction, and it confirms the importance of customized service. This study suggests that information literacy inequality exists among the elderly home care service users, therefore, the way to improve information delivery strategy should be developed for the information-poor elderly.

• Korean Journal of Social Welfare
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• v.56 no.4
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• pp.123-147
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• 2004

The purposes of this study are, 1) to explore the factors related to the family caregivers' preferences for service utilization both of the community-based welfare and health-care services, and 2) to examine the reasons why not want to use services analyzing a survey data obtained from family caregivers(n=1,000). Anderson and Newman's Behavior model was employed to examine the factors related to the preferences for service utilization. The main results are as follows. 1) Logistic regression analyses demonstrated that predisposing factor(such as age and relations with frail elderly) and enabling factor(such as economic status, secondary caregiver, informal informational support provider, etc) were significant predictor for caregivers' preference for service utilization. Contrary to an expectation, needs factor was negatively related to the preference for service. More specifically, the more they have service needs, the less they show their willingness to use community-based service both in welfare and health-care services except for care education program. 2) Caregiver identified 'family caregiving consciousness'(family should take care of frail elderly, elderly dislike be taken care of) as an important reason not want to use community services next to financial factor. These findings have several implications for policy making especially for 'public long-term care insurance' which was planned to start in 2007.