• Journal of Korean society of Dental Hygiene
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• v.11 no.3
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• pp.383-393
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• 2011

Objectives : This study has been undertaken for the purpose of finding out what influence is made by the dental care service provided to patients by the dental clinics to the level of patient satisfaction to provide the base data for developing and improving the dental care service of dental hygienist. Methods : The survey was undertaken for 500 patients visiting 18 dental clinics in City G and the questionnaire was undertaken for two weeks in May 2010, and 473 copies were analyzed with the exception of the questionnaires with many omissions in the response. Results : 1. Distribution of the level of satisfaction for patient had the dentist factor which was highest in the dentist factor for 4.43 at the age of 60s (p<0.05). and in sole proprietorship for 4.49 (p<0.01). treatment procedure factor which was highest in sole proprietorship for 4.16 (p<0.001). environment of dental clinic factor which was highest at the age of 60 years or older for 4.36 (p<0.05) and in sole proprietorship for 4.14 (p<0.01). 2. Evaluation on the quality of the dental care service of dental hygienist had the kindness of dental hygienists which was highest at the age of 60 years or older for 4.40(p<0.001), knowledge factor of dental hygienist which was highest for 4.34 at the age of 60 years or older (p<0.05) and highest 4.27 for visit dentists(p<0.001) and the patient management and other factor was highest at the age of 60s for 4.47 (p<0.05), and in sole proprietorship for 4.28 (p<0.05). 3. Factors influencing on the level of satisfaction for patient. The level of satisfaction for patient was higher for higher evaluation of the dentist quality (p<0.001), for feeling convenient in treatment procedure and use (p<0.01), for feeling kindness of the dental hygienist (p<0.01), and for higher evaluation in patient management and other management activities of the dental hygienist (p<0.001). Conclusions : In order to heighten the level of satisfaction for patient, it would be necessary to strengthen the kindness and patient management aspect on the patients of the dental hygienist, and it would require to heighten the quality of dentist as patients recognize and heighten the treatment procedure and service convenience of dental clinics.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.326-343
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• 2012

This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the average score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.

• 대한공업교육학회지
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• v.45 no.2
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• pp.86-107
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• 2020

The purpose of this study is to increase the effectiveness and efficiency of invention education by presenting basic evaluation criteria that can be used when designing and preparing invention education programs in various educational institutions that operate invention education. The results of this study are as follows. First, the stage of the Invention Education Program was named '4P stage' as 4 stages of 'Planning, Preparation, Process, and Product'. Second, the areas of evaluation of the planning stage of the invention education program are 'goal setting, demand analysis' and curriculum design. The preparatory stage evaluation area is 'Developing an Invention Education Program, Securing Human Resources, Securing Physical Resources'. The evaluation area of the course level is 'program operation, program management, learner management'. The evaluation area of the calculation stage is 'education performance, achievement results, and education evaluation'. Invention education program evaluation criteria will play a role to enhance and manage the quality of invention education program. In addition, it is judged that this will be the basic data for developing evaluation criteria for the invention education program through the reconciliation process through reflux and the validation process of related experts at various invention education institutions.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.210-216
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• 2011

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.266-269
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• 2017

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.

• Toxicological Research
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• v.27 no.1
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• pp.25-29
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• 2011

The cytochrome P450 (P450, CYP) are the superfamily of heme-containing monooxygenase enzymes, found throughout all nature including mammals, plants, and microorganisms. Mammalian P450 enzymes are involved in oxidative metabolism of a wide range of endo- and exogenous chemicals. Especially P450s involved in drug metabolisms are important for drug efficacy and polymorphisms of P450s in individuals reflect differences of drug responses between people. To study the functional differences of CYP2A6, CYP2D6, and CYP4A11 variants, we cloned the four CYP2A6, three CYP2D6, and three CYP4A11 variants, which were found in Korean populations, in mammalian expression vector pcDNA by PCR and examined their expressions in COS-7 mammalian cells using immunoblots using P450 specific polyclonal antibodies. Three of four CYP2A6, two of three CYP4A11, and two of three CYP2D6 variants showed expressions in COS-7 cells but the relative levels of expressions are remarkably different in those of each variants. Our findings may help to study and explain the differences between functions of CYP variants and drug responses in Korean populations.

• Journal of Nutrition and Health
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• v.38 no.10
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• pp.873-879
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• 2005

Impact and process evaluations were performed in order to verify the effectiveness of a public health nutrition program developed for child-bearing aged women in Korea. Participants included 58 high school girls who were divided into two groups. Each group received four 50 - 60 minute nutrition education lectures regarding healthy eating, osteoporosis, constipation and nutrition labeling in every two weeks. Each session took 50- 60 minutes. Regarding nutrition knowledge, there was a significant increase of degree of perception (p = 0.0004) , but no change in degree of accuracy after implementation (p = 0.9522) . Nutrition education was also effective in attitude change, showing more participants were ready to change their eating behaviors in terms of meal regularity (p = 0.0455) and less processed food intake (p =0.0143) . After implementing nutrition education, effective behavioral changes were observed in milk consumption (p =0.0037) and meal regularity (p = 0.0882) as well as daily activity such as stair use (p = 0.0701) . However, nutrition education had no effect on body mass index and perceived health status. In process evaluation conducted by a 9 item questionnaire, grand mean score was $4.17 \pm$0.72 out of 5. Proportion of items with scores higher than 4 ranged $68-91\%$. These results suggest that the nutrition education program used in this study was effective and useful. For a wider use of this program, more research was recommend for a strategy development of program diffuse. (Korean J Nutrition 38(10): 873$\sim$879,2005)

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.528-528
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• 2003

The present study was undertaken to develop the in vitro sun protection factor(SPF) test method having good correlation with in vivo method using human. 8% homomentyl salicylate, P3 reference standard and commercially available sunscreen products were measured by the in vitro method using SPF 290S analyzer, and the SPFs were compared with the SPFs measured by in vivo test method. In vitro SPFs of 8% HMS and P3 reference standard were 4.59 $\pm$ 0.12 and 14.94 $\pm$ 0.83. There are good correspondence, correlation coefficients were 0.9506 and 0.9769 respectively, between the in vitro and in vivo SPFs for the sunscreen creams and lotions. Correlation coefficients of makeup base/liquid foundation, lotion labled with "shake before use" and compact powder were 0.8812, 0.8632 and 0.5984 respectively. The optimum mixture ratio of compact powder and cream base represents 1:0.8. These results suggest that the in vitro SPF test method will be able to be used as an alternative method for in vivo SPF in case of lotion and cream.

• Journal of Pharmaceutical Investigation
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• v.23 no.4
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• pp.217-223
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• 1993

The combined products of antacid and anti-ulcer agent were prepared with antacid composed of aluminium hydroxide dried gel, magnesium hydroxide and simethicone with a ratio of 1:1:0.1 (M) and anti-ulcer agent, aceglutamide aluminium (AGA). The efficacy of antacid was evaluated in vitro with Fuchs, Johnson-Duncan and Rosset-Rice methods and in vivo using an aspiration method in rat. The addition of anti-ulcer agent did not affect the neutralizing capacity of M significantly. The combined products with the M/AGA ratios of 2.3:1 and 3.4:1 produced the maximum pH of $4.0{\sim}5.8$ and the duration time of $64{\sim}137$ min in vitro test. The in vivo neutralizing test in rats showed the rapid increase of gastric pH up to 3.5 within 30 min and the gastric pH of $4{\sim}6$ was kept for 5 hr.

• Korean Journal of Human Ecology
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• v.12 no.1
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• pp.53-61
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• 2003

The purpose of this study was to compare the flat pattern with the draping pattern for the jacket. The results of this study were as follows: 1) According to the sensory evaluation for the movement, P2 flat pattern was more comfortable than the draping pattern at 88-94(N)-160 (77size). 2) The sensory evaluation was applied to evaluate the draping pattern was superior to the flat pattern for the collar at 82-90(N)-160(55size), 85-92(N)-160(66size) and 88-94(N)-160(77size). 3) The draping pattern was superior to the flat pattern in the sensory evaluation for the front and back. 4) Lee Hyung-Suck's flat pattern (P1) was better in appearance than the P2 and the draping pattern (P3) for the side sensory evaluation at 82-90(N)-160(55size) and 85-92(N)-160(66size).