• The Korean Journal of Emergency Medical Services
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• v.26 no.1
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• pp.21-36
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• 2022

Purpose: This descriptive research study aimed to investigate the knowledge and perception of the natural disaster medical system by relevant disaster medical response teams in Jeonnam region, and provide baseline data for a disaster education program based on analysis of priorities of educational demand. Methods: Online questionnaires were distributed to 200 research participants including paramedics from five fire stations in J province, 22 public health centers, two disaster base hospitals, ERU (Emergency Response Units), and DMAT (Disaster Medical Assistance Team). The questionnaires elicited basic information about respondents, their knowledge and perception on disaster preparation and response, cooperation system, and educational and training needs. Results: The top priority items selected were: other disasters for paramedics, first aid for the rapid response team, and command system for DMAT. Conclusion: Customized education and training programs must be developed to suit each organizational need. Detailed operational guidelines must be established and with them a unified educational curriculum should be put into practice.

• International Journal of Knowledge Content Development & Technology
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• v.12 no.2
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• pp.57-75
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• 2022

Currently, it is not easy for most domestic public libraries to collect and provide reliable health information services on their own. Health information is distributed or professional, making it inconvenient for users to use. Based on the implications derived from the case study, the Library Health Information Integration Service Model was proposed as a specialized information service. The model consists of a composition shared by librarians, health and medical experts, and users, focusing on library websites that provide integrated health information integration services, and has the following features. First, it provides health and medical information on a specialized subject. Second, it provides integrated health and medical information services provided in various ways. Third, librarians and health and medical experts work together to provide information services. Fourth, users can freely use health information integration services online and offline. The model presented in this study means that libraries can play a leading role in health information integration services to increase the utilization rate of public libraries and further contribute to librarians serving as experts in health information services.

• Proceedings of the Korean Information Science Society Conference
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• 1998.10a
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• pp.747-749
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• 1998

본 논문에서는 음성과 자연언어의 통합처리를 위한 효과적인 병렬 계산 모델을 제안한다. 음소모델은 continuous HMM에 기반을 둔 문맥종속형 음소를 사용하며, 언어모델은 knowledge-based approach를 사용한다. 또한 계층구조의 지식베이스상에서 다수의 가설을 처리하기 위해 memory-based parsing기술을 사용하였다. 본 연구의 병렬 음성인식 알고리즘은 분산메모리 MIMD 구조의 다중 Transputer 시스템을 이용하여 구현되었다. 실험을 통하여 음성인식 과정에서 발생하는 speech-specific problem의 해를 제공하고 음성인식 시스템의 병렬화를 통하여 실시간 음성인식의 가능성을 보여준다.

• 제어로봇시스템학회:학술대회논문집
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• 1992.10b
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• pp.463-467
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• 1992

This paper describes the automatic generation of sequence control programs for DCS(Distributed Control System), PLC(Programable Logic Controller) and so on. Since there is no same manufacturing process, it is difficult to standardize sequence programs. We propose the automatic sequence control program generator which is CAD software using knowledge engineering technique.

• Proceedings of the Korean Information Science Society Conference
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• 2011.06d
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• pp.230-231
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• 2011

In this paper, we propose a rendezvous mechanism for cognitive radio networks. In this mechanism, no prior knowledge of wireless nodes is required and it is totally distributed. Node can simply choose one of two strategies to rendezvous with its neighbors. The main benefit of this mechanism is eliminating the use of common control channel and centralized controller.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.37-50
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• 2016

This study aims to examine the effect that the degree of knowledge about country-of-origin labeling on country-of-origin labeling work performance, which is a culinary staff task. This study is also intended to analyze differences in knowledge depending on hours of origin labeling education, and the moderating effect of education hours in the relationship between knowledge and performance. This study targeted culinary staff members working in ten five-star hotels in Seoul. A total of 205 self-administered questionnaires were distributed from November 14th to 27th, 2014, and 240 questionnaires(98.4%) were used for analysis after the exclusion of 4 with unreliable responses. Based on the data collected, frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, t-test and moderating regression analysis were conducted using SPSS 18.0 program. The study findings are as follows. Culinary staff knowledge of origin labeling had a significantly positive effect on job performance and the degree of knowledge was higher in the group that attended one to two-hour periods of education. This suggests a differences in knowledge depending on the hours of education, which then had a moderating effect on the relationship between knowledge and performance. In conclusion, in order to improve knowledge of country-of-origin labeling and the level of performance, there is a need to increase education hours and enable culinary staff memebers to learn more knowledge and apply it to actual tasks. Based on these results, the limitation of the study and the direction of future research were also discussed.

• Quality Improvement in Health Care
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• v.24 no.2
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• pp.26-40
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• 2018

Purpose: The objective of this study was to identify the relationship between knowledge of patient safety, nursing professionalism and patient safety management activities of nursing students with clinical practical experience. Methods: Self-administered questionnaires survey on knowledge of patient safety, nursing professionalism, and patient safety management activities were conducted for the $3^{rd}-year$ and $3^{th}-year$ nursing students. 139 questionnaires were distributed, of which, 131 were used for data analysis. Results: The scores of nursing students' knowledge of patient safety, nursing professionalism and patient safety management activities were $6.76{\pm}1.26$, $65.11{\pm}7.97$ and $67.99{\pm}7.26$, respectively. Knowledge of patient safety differed significantly according to the grade. Nursing professionalism had a difference with major satisfaction, clinical practical satisfaction, and experience of patient safety accident. Patient safety management activities were positively correlated (p<.01) with knowledge of patient safety and nursing professionalism. Patient safety management activities increased significantly with increase in the scores of knowledge of patient safety and nursing professionals. The factors that were related to patient safety management activities of nursing students were knowledge of patient safety and nursing professionalism. Knowledge of patient safety and nursing professionalism were selected as significant variables for explaining the patient safety management activities of nursing students, of which the coefficient of determination was 9.8%. Conclusion: To promote patient safety management activities of nursing students, training programs for patient safety management activities are required. Also, there is the need to increase the knowledge of patient safety and nursing professionalism of nursing students using various educational method.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.690-703
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• 2013

This study investigated the dietary behaviors and consumption of convenience foods among salaried men in Busan, Korea, and compared them based on the men's nutritional knowledge level. A questionnaire was developed based on the review of literatures and was distributed to 250 office workers in Busan in February 2013. A total of 224 data were used for the analyses. ${\chi}^2$-tests were employed for the nominal data while Mann-Whitney' U-tests were used for the ordinal data. Leven's tests were first performed before the t-tests for the interval data. Almost 60% of the respondents were female, 50% were in their 30s and 68% lived with other family members. The mean score of the nutritional knowledge test was 13.78 out of 20. Women and those who graduated from college or higher were likely to get a better score than men and those who graduated from high school or below. The respondents were divided into two groups for further analyses: Low (LK) vs. High (HK) knowledge score groups. LKs were more likely to consume 20 convenience foods than HKs. Although the respondents recognized the nutritional disadvantages of consuming convenience foods for an extended period, they continue to eat them because they lack time and further, it is quick and easy to consume convenience foods instead of preparing meals from scratch.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.856-867
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• 2001

The purpose of this study is to investigate the relationship between of weight control attempts with concern about weight control. nutrition knowledge, eating behavior and nutrients Intake among high school girls in Seoul, Korea. A self-administered questionnaire was distributed to 355 subjects. The subjects were then divided into two groups, one with experience in attempting to control their weight, and one with no experience in attempting to control their weight. The mean averages of height, weight. obesity index (OI) and BMI of the subjects were 161.1cm, 53.1kg, -5.2% and 20.4, respectively. 49% of the subjects were experienced in attempting weight control. The majority of the group that had experience in weight control expressed dissatisfaction of with their self body image (66.7%), and was concerned about weight control (94.9%). This group also had more abnormal eating habits than the group that had no experience in weight control attempts, such as missing meals, eating irregularly, not eating a variety of foods and snacking. The mean averages of perceived knowledge (PK) and correct knowledge (CK) regarding nutrition on a 30 point scale were 23.6 (78.7% of total score) and 15.8 (52.7%), respectively. There were no significant differences of the PK's and the CK's between the two groups. Nutrients intakes of the two groups were not significantly different and the mean nutrient intakes revealed adequate consumption of energy. protein, Fe, Ca. thiamin. riboflavin, niacin, vitamin A and C. The higher the dissatisfaction of their self body image, PK score. and abnormal eating habits, the higher the level of concerns about of being overweight.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.272-278
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• 2005

The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.