• Journal of the HCI Society of Korea
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• v.11 no.1
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• pp.47-55
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• 2016

Three Dimensional Printing (herein, 3D printing) not only gives novelty and interests to modern people but is also a spotlighted technology that could herald a new industrial revolution. The introduction of various 3D printing service platforms has enabled individuals to easily possess products designed through 3D printing. However, there are still many issues to consider until the era of new manufacturing, when 3D printing becomes available to the general public so that anyone can make and design products with 3D printing. For instance, there needs to be sufficient consideration and research on whether the current 3D printing services can prove their higher capability to produce products conventionally done by machines and hands through 3D printing, and on the meaning of selling a wide range of product families like those of most 3D printing service platforms to the consumers. This study, which was initiated in this context, aimed to gain insight on the directions that 3D printing services need to advance going forward by letting consumers have first-hand experience on 3D printing online service platforms with a wide range of product families and those with relatively limited services, and then asking them to answer multiple-choice and short-answer survey questions on the websites they wish to purchase from, diversity of designs, design satisfaction, perceived technical skills, perceived purchase satisfaction, perceived after-sales service(A/S). As a result, we were able to witness that consumers generally had a strong preference for services with a wide range of product families (e.g. Shapeways) compared to services with a narrow range (e.g. Digital Forming). We also verified that design diversity and the possibility of realizing the designs were the crucial aspects that need to be considered with 3D printing services. Moreover, we also carried out discussions on carrying out design consulting by securing a pool of designers from diverse fields, on providing web-based designing software that can be utilized even by beginners, and on operating shops both online and offline in order to provide more competitive 3D printing services.

• Journal of Hospice and Palliative Care
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• v.16 no.2
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• pp.98-107
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• 2013

Purpose: This study was conducted to investigate how home-based hospice care is provided in Korea. Methods: From July 2011 through August 2011, 29 hospice facilities that provide home-based hospice care were surveyed using a questionnaire. Items included in the questionnaire were general characteristics of the organization, staff members, service programs, difficulties. Results: Among the surveyed, hospice care was hospital-based for 11 (37.9%) facilities, hospital-independent center-based care for four (13.8%) and home-based care only for 10 (34.5%). Near half the participants were located in Seoul and Gyeonggi-do. Caregivers included nurses for 62.1% of the participants, volunteers 62.0%, pastors 44.8%, social workers 37.9%, coordinators 31.0% and doctors 31.0%. The facilities offered service programs such as family counseling (96.6%), transfer to other facilities (93.1%), psychological support (89.7%), bereavement support (86.2%), dying care (79.3%), clinical care (75.9%) and spiritual support (75.9%). The major obstacles were financial issues (24.1%), lack of trained staff (20.7%) and staff members' lack of awareness of home-based hospice care (13.8%). Conclusion: In Korea, home-based hospice care is provided by an insufficient number of facilities. Moreover, the service providers are experiencing difficulties such as lack of trained staff, insufficient financial resource and staff's lack of awareness of home-based hospice care. It is necessary to increase the number of home-based hospice care facilities with consideration of even distribution across regions and standard staffing and service programs and develop related insurance policies.

• Journal of agricultural medicine and community health
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• v.27 no.1
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• pp.99-113
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• 2002

For this study a sample of 205 people, 66 males and 139 females, over 65 years of age, residing in C-gu of S-si and utilizing senior centers, were selected, The objective of the study was to provide basic data for health promotion program development provided by health centers. A questionnaire was used to collect date on general characteristics, health status, social health status and utilization rate for health services. The instruments used in this study were the Lawton scale, to measure daily routine function, the MMSE-K developed by Folstein and modified to fit the Korea situation, for mental health status, and the CES-Dtool developed by Radloff, for emotional health status. the SPSS Window program was used to calculate percentages. Tests of significance were done using t-test and ANOVA. Multiple regression analysis was used to identify variables influencing the use of health services. The results are as follows : Of those utilizing senior citizen centers, 40.9% of males and 17.3% of the female thought they were healthy. The average score for IADL was 7.4. The daily routine of female respondents consisted of buying household articles and drugs, and other IADLs such as riding the bus or subway alone. These resulted in a higher score compared to males. For emotional health, 7.6% of the males reported depression compared to 21.6% of the females. For mental health, 48.5% of the males and 28.8% of the females were found to be in the group suspicious for dementia. On social health, 57.6% of the males and 62.6% of the females reported no intimate human relations. Of those older people who had close human relations, 52.5% of the males indicated a friend as the closest person and 53.8% of the females, their children. On use of health services, there was a significantly higher need for mobile medical care services treatment for those with lower education levels and status of window/widower. There was a significantly higher need for health exmination services for those with lower levels of exercise, greater satisfaction with sleep, higher levels of oral health care, and higher social contacts. In conclusion, there is a need to provide varied programs for the promotion of health, along with parallel resolution of social, psychological and economic issues. It is recommended that health services for elderly people provided by the health centers be implemented with full recognition of these characteristics and differences.

• Journal of the Korean Society for information Management
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• v.25 no.2
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• pp.127-141
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• 2008

In this study, we investigated the information users' needs and information seeking behavior in the field of science and technology. We found that the science and technology researchers most frequently needed information while conducting the research & development related tasks and drafting research papers. The researchers attributed the main sources of research ideas to be the communication among colleagues and the literature review. The researchers's most preferred information sources were digital libraries, web search engines, and academic information portal. In conclusion, the science and technology researchers regarded the online use of electronic materials as the primary source of information. We hope that this investigation reported herein to be the foundation for developing user-centered information services for the science and technology discipline.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.64-81
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• 2016

The study, based on existing studies, explored influencing relationship, suggesting app service quality and user reviews as previous elements to affect use satisfaction about users' comments based on big data and reuse intention. The study includes a comparative analysis of existing studies. Based on such analysis results, the authors looked into app service quality elements perceived by gourmet restaurant app users and the role of user reviews, and suggested practical implications that can help the development and operation of gourmet restaurant app contents. The study subjects were male and female consumers who over 20 years old throughout Korea who had not a searched smartphone gourmet restaurant app in the three months preceding the survey. The subjects were selected from consumers who search the restaurantsby using restaurant apps like Mango plate, Dining code, Hot place, and selecting restaurants. Among them, consumers with experience using restaurants were finally selected for the survey. According to the results, reliability, informativity, and system capability, among service quality, had positive influences on app use satisfaction, while design and mobility had no effect. App use satisfaction had positive influences on app reuse intention. User comment informativity played a controlling role. The study explored the importance of app service quality and user review informativity as elements that affect continued use of gourmet restaurant apps by dining-out consumers.

• Korean Journal of Health Education and Promotion
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• v.27 no.5
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• pp.51-61
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• 2010

Objectives: The purpose of this study is to investigate the perception of LTCP trainees' on their professional. To accomplish the purpose, the perceived occupational nature and perceived clients' nature among the participants in the LTCP education are examined with the predicting variables. Methods: The participants of this study were composed of 320 people who have completed the long-term care provider certificate program. The participants were from 5 different long-term care provider licensing institution in the region of Gangdong-Gu, Seoul. Total of 320 self-administered questionnaires were distributed from June 2, 2008 to October 2, 2008 and 297 questionnaires were collected. Among them 283 surveys were analyzed. Results: In this model, active family support and recognition of task characteristics for the LTCP were the significantly predicting with beta of .187 and .507. The effect from active family support was remained significantly as model progressed. The magnitude of F-value and R-square value were significant. Conclusion: The results from this study will be helpful for the scholars who have investigated on the LTCP education program development as well as policy makers who have tried to supply dependable LTCP to the needy elderly and their families. In turn, the results from this study may empower constituents to make informed decisions about, and easily access, existing health and long-term care options.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.44-57
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• 2011

The purpose of this study is to suggest methods to globalize Korean food and actual conditions of Korean restaurants in Brisbane and Sunny Bank, Australia. The period of the survey was from July 19 to Aug 13, 2010. As a analysis method, in-depth interviews were conducted and the result was suggested by general arrangement in cases that responses to the interview questions were considered overlapping or similar. The result of the study on methods to globalize Korean food is as follows. First, development and improvement of favorable cuisine for Australians is essential. Second, the government should lead the promotion of food supply and dishes. Third, personnel in the food industry not only need to be trained to communicate well but also have exposure to different cultures around the world. For the limit of the study, it was difficult to secure enough samples of the subjects for an in-depth interview due to lack of numbers of Korean restaurants. In future studies, research on new methods for the globalization of Korean food should be conducted by doing research on Korean restaurants in other areas of Australia.

• KIPS Transactions on Software and Data Engineering
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• v.8 no.5
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• pp.205-212
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• 2019

Scene graph is a kind of knowledge graph that represents both objects and their relationships found in a image. This paper proposes a 3D scene graph generation model for three-dimensional indoor environments. An 3D scene graph includes not only object types, their positions and attributes, but also three-dimensional spatial relationships between them, An 3D scene graph can be viewed as a prior knowledge base describing the given environment within that the agent will be deployed later. Therefore, 3D scene graphs can be used in many useful applications, such as visual question answering (VQA) and service robots. This proposed 3D scene graph generation model consists of four sub-networks: object detection network (ObjNet), attribute prediction network (AttNet), transfer network (TransNet), relationship prediction network (RelNet). Conducting several experiments with 3D simulated indoor environments provided by AI2-THOR, we confirmed that the proposed model shows high performance.

• Journal of Animal Environmental Science
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• v.17 no.1
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• pp.39-48
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• 2011

The present survey was conducted to provide basic information on automatic milking system (AMS) in relation to purchase motive, milk yield and quality, customer satisfaction, difficulties of operation and customer suggestions, etc. Purchase motives of AMS were insufficient labor (44%), planning of dairy experience farm (25%), better performance of high yield cows (19%) and others (6%), respectively. Average cow performance after using AMS was 30.9l/d for milk yield, 3.9% for milk fat, 9,100/ml for bacterial counts. Sixty-eight percentage of respondents were very positive in response to AMS use for their successors but 18% were negative. The AMS operators were owner (44%), successor (44%), wife (6%) and company worker (6%), respectively. The most difficulty (31%) in using AMS was operating the system and complicated program manual. The rate of response to system error and breakdown was 25%. The reasons for culling cow after using AMS were mastitis (28%), reproduction failure (19%), incorrect teat placement (12%), metabolic disease (7%) and others (14%), respectively. Fifty-six percentages of the respondents made AMS maintenance contract and 44% did not. Average annual cost of the maintenance contract was 6,580,000 won. Average score for AMS satisfaction measurement (1 to 5 range) was 3.2 with decrease of labor cost 3.7, company A/S 3.6, increase of milk yield 3.2 and decrease of somatic cell count 2.8, respectively. Suggestions for the higher efficiency in using AMS were selecting cows with correct udder shape and teat placement, proper environment, capital and land, and attitude for continuous observation. Systematic consulting was highly required for AMS companies followed by low cost for AMS setup and systematization of A/S.