• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1794-1800
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• 2009

This research was performed to acquire dietitians' attitudes toward events marketing at school foodservice operations in the Busan area. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). All dietitians assessed the importance and performance of event marketing at 3.39/5.00 and 2.78/5.00. The elementary and high school had significantly (p<0.01) higher average scores of performance of event marketing than those of the middle school. The contract managed foodservices had significantly (p<0.01) higher average scores of performance of event marketing than those of the independent managed foodservices. In the Importance-Performance Analysis (IPA), high importance and high performance (B area: doing great) were seasonal event, traditional festival day event, subdivisions of the seasonal event, environment event, school event, the day event and high importance whereas low performance (A area: focus here) was health event. Event marketing increased customer satisfaction and confidence. Therefore, these results suggest that there may be a need to implement special events at school foodservice in order to increase students' satisfaction.

• Journal of Hospice and Palliative Care
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• v.8 no.2
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• pp.224-233
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• 2005

Purpose: This study was conducted to provide basic data for developing an effective strategy for cancer pain management by comparing the levels of barriers to pain management of metastatic or advanced cancer patient and their nurses. Methods: The subject of this study were 155 patients who were treated for metastatic or advanced cancer at one of three hospitals in Seoul from January 2004 to January 2005, and 153 nurses who take care of those patients. The levels of barriers to pain management were measured using a tool developed by Gunnarsdottir et al. (2002), 27 questions on a six point scale. The levels of stresses were measured using a tool modified from a stress response measurement reported by Goh Gyung-bong et al. (2000), 27 questions on a five point scale. The levels of barriers in cancer patients were analyzed using t-test and ANOVA, while the data obtained from patients and nurses were compared by t-test. Results: Higher levels of barriers to pain management were found in three groups: 'less than middle school,' 'not treated with anti-cancer chemotherapy,' and 'ECOG of 2.' The level (2.55) of barriers to pain management in the patient group was higher than that (1.76) of the nurse group. Both of the two groups had high levels of barriers in two variables: 'There is a danger of becoming addicted to pain medicine.' and 'Using pain medicine blocks your ability to know if you have any new pain.' There was not a significant difference in the levels of stresses between the two groups. Conclusion: It was found that, for effective cancer pain management practices, it would be necessary to provide cancer patients and their nurses with education and training about pain management and related barriers.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.97-110
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• 2020

The purpose of this study is to develop milk education materials for adults based on the scientific basis of right milk consumption in the format of card news that can be easily accessed on a mobile phone or the internet and has high impact. The topics to be included in the card news were selected based on the findings from literature analysis and focus group interviews with 10 adults(32.0±6.4 years). For the eight selected topics, effective communication was made by suggesting some information that users want to know while reflecting adult eating habits, lifestyle habits, and nutrition and health interests. The card news draft was reviewed by researcher and consulting experts, and then questionnaire survey was conducted using Likert 5-point scales by 50 adults(42.7±10.2 years). Based on the results of the review, consultation and questionnaire survey, a final draft of the card news consisting of 11 cuts was completed. Card news proposal is expected to produce educational effects, since the respondents showed high satisfaction with the card news (higher than 4 on the 5-point scales) according to the questionnaire survey. Adults can easily access and use the card news developed in this study, and thus this card news is expected to increase milk consumption in adulthood and improve nutrition and health through friendly and systematic milk education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.572-582
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• 2006

This survey was conducted from June 2004 to August 2004, through questionnaires given to 432 women aged ranging from 20 to 50 years, who were living in the Seoul metropolitan area. The questionnaires were designed to determine the physique, level of obesity and dieting survey as well as to uncover which diets were in fashion and their satisfaction degree. Dieting-related knowledge and dieting side effects were also investigated. The results were as follows: In dieting survey, as the age increased, dieting for health reason (52.3%) increased, whereas that for aesthetic reasons (32.6%) decreased (p<0.05). The most effective methods of dieting were exercise (50.2%) and diet (45.0%) regimens. In regards to exercise frequency, 46.5% for none, 23.5% for 1-2 times a week, suggesting that most respondents do not practice exercise for dieting purposes (p<0.05). Major source for dieting was shown to be obtained from relative family or friends (31.7%), newspapers or magazines (29.3%) and internet (14.9%). As the age decreased, information from the latter increased, whereas that from TV program (21.2%) decreased (p<0.05). Reasons for excess weight were bad eating habits (39.6%), lack of exercise (38.3%), pregnancy and childbirth (10.6%). In fad dieting, while organic foods and aerobic exercises scored the highest satisfaction degree among diet and exercise regimens, on the other hand, sauna, steam baths and high temperature half-immersion baths scored the highest among surgery and other special therapies. As the age increased, the satisfaction degree for organic foods such as organic vegetable and high functional boiled cooked rice increased (p<0.05). As the age increased, scores on dieting-related knowledge decreased. Side effects of dieting included dizziness 06.2%) fatigue (15.1%) indigestion/constipation (11.1%) physical weakness 00.5%), loss of concentration (7.8%), dry skin (7.4%) loss of motivation (6.7%). The above results showed that attitude toward dieting among adult women varied with age and in light of the well-being trend, organic foods and aerobic exercises scored the highest satisfaction degree through all age.

• Korean Journal of Cognitive Science
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• v.28 no.3
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• pp.149-171
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• 2017

In this research, based on the fact that spatial ability is important for the achievement in the STEM fields, and technological innovation, Purdue Spatial Visualization Test-Rotation has been used to investigate engineering freshmen's spatial ability and gender differences. Students who have taken advanced mathematics courses in high school(those who have taken type B math test in Korean SAT test) and students with general math courses(those who have taken type A in Korean SAT-Math test) are included in this study to find out the relationship between mathematics achievement and spatial ability. Finding out the strategies taken by students was another aim of this study. This strategic differences between high achievers and lower achievers, male and female students were analyzed from students' self report. Spatial ability test score was highest in the SAT-Math type B male students, decreased in the order of type A male students, type B female students, and lastly type A female students. There was no substantial difference between second and third groups. In each group, male students' average score was 8~10% higher than female students, which affirms 2015's results. The correlation between spatial ability and mathematics achievement was negligible in each group, but male students' math score and spatial ability score were higher than that of female students. This can be interpreted that there is some correlation between these two. Strategic choices can vary in the continuous spectrum with analytic method and holistic method at both ends. From students' self report, using Mann-Witney test, it turned out that there exists strategic differences between male and female students. Male students have a tendency to use holistic strategy more often than female students. I also found that the strategy choice did not vary greatly among all score groups. For the perfect score groups, both female and male students used holistic strategy most frequently. For low achieving groups, there is an evidence that these students overuse one method compared to average or high achieving groups, which turned out to be less effective. Based on these, I suggest that low achieving students need to have more chances to adopt efficient strategies and to practice challenging problems to improve their spatial abilities.

• Journal of Korean Home Economics Education Association
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• v.16 no.1
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• pp.79-91
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• 2004

The purpose of this study was to examine how much secondary school home economics teachers paid attention to performance assessment, to what extent and in which way they carried it out and how much support was given to that. It's basically meant to help provide more systematic support for performance assessment. The instrument used in this study was an Interest-Based Reform Adoption Model developed by Hall. Hord and et. al. at Texas University Research & Development Center for Teacher Education. and the subjects in this study were home economics teachers from 95 secondary schools in Gyeonggi province. After a survey was conducted by mail. the responses from 157 teachers were chosen for analysis. For data handling. SPSS/WIN program was utilized, and statistical data on mean. standard deviation and percentage were obtained. In addition. t-test and ANOVA were employed. The major findings of this study were as follows: First. as for their type of interest in performance assessment. influential type(35.0%) was most common. followed by confident type (29.3%). indifferent type(20.4%) and task type(15.3%). Second, regarding their implementation. every teacher carried out performance assessment. The largest group of the teachers fulfilled it as part of routine daily schedule(60 teachers. 38.2%). which could be called the level 4. The second largest group tried to integrate performance assessment to education programs(53 teachers. 33.8%). which could be called the level 5. The third largest group implemented it without making careful preparations for that(26 teachers. 16.6%). which could be called the level 3. and the fourth largest group tried to reinvent it(11 teachers. 7.0%), which could be called the level 6. The fifth largest group was in the middle of researching it(5 teachers, 3.2%). which could be called the level 1. And the sixth largest group was in the course of making preparations for that(2 teachers. 1.3%) . which could be named the level 2. Third. concerning how much they found themselves to be supported about performance assessment. they eave three or less marks to that. which showed that they weren't supported sufficiently There was little gap among them in their concern for performance assessment and its implementation levels. and this fact suggested that there wasn't satisfactory backup for their performance assessment.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.650-663
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• 2007

The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.137-146
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• 2013

The purpose of this study was to evaluate diet-related Quality of Life (QOL) and to analyze the relationship among diet-related QOL, dietary regimen practice, health-related QOL, and gastrointestinal symptoms in hemodialysis patients. Subjects were recruited from an artificial kidney center in Seoul. The self-report questionnaire consisted of socio-demographic characteristics, diet-related QOL, compliance with dietary regimen practice, health-related QOL, and gastrointestinal symptoms was distributed. Diet-related QOL includes a 'Quality of Life and Related to Dietary Change Questionnaire', 'Satisfaction Survey', and 'Dietary Impact Survey'. According to their responses, participants had experienced the greatest difficulty with 'Dietary Impact'. In particular, the mean score for general health was low. Association of dietary regimen practice showed a positive association with 'Cost' and 'Self-care' score. In addition, diet-related QOL showed positive correlation with health-related QOL, particularly in 'taste'. Scores for 'Taste', 'Convenience', and 'Dietary Impact' were lower for subjects with constipation compared to those of subjects without constipation. Scores for 'Taste' and 'Dietary Impact' were lower in subjects with irritable bowel syndrome compared to those of subjects without the syndrome (p < 0.05). Diet-related QOL showed a positive association with health-related QOL (p < 0.05), whereas it showed a negative association with constipation (p < 0.01). In conclusion, hemodialysis patients in Korea suffer from burden of dietary regimen practice and most scores for diet-related QOL and health-related QOL from patients with gastrointestinal symptoms were low. Therefore, appropriate nutrition education considering gastrointestinal symptoms is necessary for improvement of patients' QOL during dietary regimen practice.