• Journal of Korean Library and Information Science Society
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• v.46 no.4
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• pp.79-107
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• 2015

This research was done with the intent of showing the changes in the Library and Information Science(LIS) curriculum from 1991 until 2014, across the 40 Korean LIS departments. Using the department and faculty system, which I expected were the biggest change factors, I took these as the division points and analyzed the published data regarding curriculum offerings in units of 6-7 years. Fields with special characteristics were analyzed in more depth for changes. The results indicated several things. First, in the bibliography field the number of individuals had been reduced from 69 to 51 in 2014. Second, the subjects in records management had increased from 33 in 2005 to 57 in 2014. Third, in the linguistics field the decrease was from 63 in 1997 to 19 in 2014. Fourth, as a result of analyzing individuals that had been classified into the general LIS field, it was found that subjects related to the outline of the LIS, field studies, publication and copyrights, and career guidance were increasing. At the same time, the subjects related to the history of the library were decreasing.

• Journal of Korean Society of Archives and Records Management
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• v.12 no.3
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• pp.47-69
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• 2012

There are so many personal experiences and innermost feelings in oral history resource. Thus, when we use the oral history resource, it has a lot of the possibility to arise ethical and legal issues. To prevent the problems and to protect interviewee, it is needed to comply the guideline for ethical and legal issues through the oral history project. The ethical issues are applied to every step of the project. The most important principle for ethical issues are the mind to protect the dignity of interviewee. The moral right is classified the right of privacy and defamation issues. The right of privacy is basic human rights to guard for the freedom of the individual. The defamation is defined as a false statement of the fact about a person which tend to injure that person's interest.

• The Journal of Bigdata
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• v.4 no.1
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• pp.39-51
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• 2019

With the advent of the fourth industrial revolution characterized by hyperconnectivity and superintelligence and the emerging cyber physical systems, enormous volumes of data are being generated in the cyberspace every day ranging from the records about human life and activities to the communication records of computers, information and communication devices, and the Internet of things. Big data represented by 3Vs (volume, velocity, and variety) are actively used in the defence field as well. This paper proposes a big data governance model to support effective military operations in the cyberspace. Cyberspace operation missions and big data types that can be collected in the cyberspace are classified and integrated with big data governance issues to build a big data governance framework model. Then the effectiveness of the constructed model is verified through examples. The result of this study will be able to assist big data utilization planning in the defence sector.

• Korean Journal of Applied Biomechanics
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• v.23 no.4
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• pp.295-306
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• 2013

The purpose of this study was to provide high school male shot putters training methods of gliding and delivery motion through comparative analysis of kinematic characteristics. To accomplish this purpose, three dimensional motion analysis was performed for the subjects(PKC, KKH, YDL) who participated in high school male shot putter competition on 92nd (2011), 93rd (2013) National Sports Festival. The subjects were filmed by four Sony HXR-MC2000 video cameras with 60 fields/s. The three-dimensional kinematic data of the glide, conversion and delivery phase were obtained by Kwon3d 3.1 version. The data of the shoulder rotational angles and projection angles were calculated with Matlab R2009a. The following conclusions had been made. With the analysis of the gliding and stance length ratio, the gliding length was shorter at the TG than the SG with short-long technique but the gliding and stance length ratio was 46.8:53.2% respectively. The deviation of the shots trajectory from APSS(Athlete-plus-shot-system) revealed that the PKC showed similar to "n-a-b-c-I" of skilled S-shape type, KKH and YDL showed "n-a-d-f-I'" of unskilled type. Furthermore, they showed smaller radial distance from the central axis of the APSS and the shots were away from the linear trajectory. From this characteristics, The PKC who performed more TG than SG had shorter glide with S-shape of APSS(skilled type) showed the better record than others with technical skill. But KKH and YDL had bigger glide ratio with "n-a-d-f-I'" of unskilled type and improved their records with technical factor. The projection factor had an effect on the record directly. Because PKC maintained more lower glide and transition posture with momentum transfer through COG's rapid horizontal velocity respectively the subject possessed the characteristics of high horizontal and vertical velocity with large turning radius from shot putter to APSS.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.373-384
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• 2004

The objectives of this study were to identify dietary patterns of Korean middle school students and to investigate the characteristics of dietary intake of subjects with different dietary pattern. Three-day diet records were obtained from 163 male and 155 female 7th graders in Seoul, Korea. Food items from the diet records were aggregated into 22 food groups before subjected to factor analysis. Four dietary patterns emerged from factor analysis with different factor score. Cluster analysis using factor score classified subjects into three groups named 'Traditional' (n = 42), 'Westernized' (n = 135), and 'Intermediate' (n = 145). Major nutrient intake and dietary quality assessed by NAR (Nutrients Adequacy Ratio), MAR (Mean Adequacy Ratio), DDS (Dietary Diversity Score), and DVS (Dietary Variety Score) of the three groups were compared. Mean energy intakes of three groups were 1783, 1916, 1578 kcal in Traditional, Westernized, and Intermediate diet group respectively. Differences in nutrient intake of the groups were significant in all nutrients except vitamin B$_1$. Percent energy from fat was significantly higher in Westernized and Intermediate diet group, and cholesterol intake of Westernized diet group was higher than 300mg. NARs of most nutrients were higher in Traditional and Westernized than Intermediate diet group except vitamin E. Traditional and Westernized diet groups had the highest MAR of fourteen nutrients. DDS was the highest in Westernized and DVS was the highest in Traditional and Westernized diet group. Traditional diet groups had 22％ of energy consumption from breakfast, significantly higher than other diet groups. In conclusion, these results suggest that Korean teenagers with Traditional diet pattern have lower diet in ％ energy from fat, diversity of food and regularity of meals. Future studies need to focus on the relationship between dietary patterns and health status of Korean teenagers.

• Journal of the Korean Society of School Health
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• v.9 no.2
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• pp.197-204
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• 1996

Based generally on the socio-economic status of the surrounding areas of Seoul daily health records from 6 randomly sampled primary schools were analyzed to evaluate the health problems of school children in 1992. Diseases were classified into 11 categories according to ICD-9. The mean number of visits to health care rooms during school per student was 0.95 during 215 school days from February to December in 1992 and the mean number of daily visits was 10.12. Female students visited health rooms more frequently than male students. The total spell base incidence rate was 947.3 per 1,000 students in a year; the incident rate from digestive diseases was 342.1; from injuries it was 333.6; and from respiratory diseases, it was 243.9. 85% of all diseases were from trauma, gastric symtoms, and common colds. The most frequent diseases for male students resulted from trauma and for female students from gastric symtoms. The average incident rate was highest in the Kangnam area, and the lowest in the Kangbuk area and this result is statistically significant. The incident rates of 5th and 6th graders were significantly higher than the rest. Emergency cases refered to hospital were 140(1.07%), and drugs used for treatment consisted of digestives, drugs for common colds, analgesics and antipyretics, eye drops, and external ointments for trauma. In conclusion the above results suggest that the school health service program and health education program should be based on the health status of school children.

• The Bulletin of The Korean Astronomical Society
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• v.27 no.1
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• pp.36-36
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• 2002

Everyday meteors can be classified into sporadic meteors and shower-meteors. We compile the meteor records in the astronomical archives in the history book of Koryo dynasty (Koryosa), and investigate the spatial distribution of meteories along the orbit of the Earth during the period between the 10th century and the 14th century. We discover several peaks in cumulative frequency of meteors excluding showers, which means the presence of the strong concentrations of meteorites at the ecliptic longitudes. We also compiled the whole records of meteor showers during the same period from the history books of Korean, Japan, and China, and then compare dates of their display with dates obtained in Koryosa archive. Especially the strong concentration at 27 July is exactly coincident with a meteor shower at the same date. We devide the data into two sets, which are before and after 1200 A.D., and find out that the strength of meteor concentration has been changing. Especially the shower at 27 July weaken as time goes by.

• Korean Journal of Oriental Medicine
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• v.11 no.1
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• pp.43-60
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• 2005

Objective : ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ had been made by Wang-Dao(王燾) in Tang Dynasty(唐朝). It included not only in those days medical knowledge, but also before medical knowledge. So it is regarded as important classic in the oriental medicine. And there are various bathing therapy methods. Therefore we would like to bring out use sphere and detailed method of bathing therapy in Tang Dynasty and before period. Methodologies :We have researched bathing therapy of ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ according to below the procedure. (1) Making a related words list: We have used existing external treatments technical books to make a list. The list is consist of 23 words and includes not only technical terms, but also general terms. (2) Searching sentence: We have searched sentence that contain terms that related with bathing therapies. (3) Analysis of related sentence: We have searched and classified sentence by disease. Conclusions :(1) ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ has described 15,180 records. Bathing therapies of ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ had been used to cure 726 records from the whole volume. The contents account for 4.8% of the whole volume. (2) ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ has described 1,104 diseases. Bathing therapies of ${\ulcorner}$Wai-Tai-Mi-Yao${\lrcorner}$ had been used to cure 293 diseases from the whole diseases. The contents account for 26.5% of the whole volume. (3) These diseases belong to dermatologic, internal, ophthalmic, otolaryngologic, obstetrics, gynecologic, pediatric, surgical and veterinary diseases.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.4 no.1
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• pp.71-80
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• 2010

This study developed the perspective model of behavior of physical therapists(PTs) and occupational therapists(OTs) who are dealing with confidential patient medical information in hospitals. Theory of planned Behavior(TpB) model, expanded models 1 and 2 that add habit, social pressure, and work convenience concept to TpB are tested for the validity in explaining the preposing factors that affect the behavior of PTs and OTs in ensuring the confidentiality of patient medical records. Data were collected by administrating a survey to the 120 PTs and OTs in A city. Of the 120 questionaries distributed, 110 were responded resulting 91.6% of response rate. There were not significantly different among the group classified by age, 'clinical career, gender, work family, and education level were analysis using with Independent t test and one-way ANOVA. The relationships on the concepts suggested in the models were analysed by applying the Structured Equations Modeling methods. The results of Structured Equations analysis showed that expanded model 2 was more effective model than TpB model and expanded model 1.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.