• The Mathematical Education
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• v.49 no.1
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• pp.111-118
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• 2010

This paper attempts to establish a scoring system for the originality in evaluation of mathematical creativity. The scoring system is composed of three categories; fluency, flexibility and originality. In this paper, we proposed an evaluation method for originality as following based on relative frequency and standard normal distribution. (1) Fluency: It is judged on the basis of the number of correct answers a student made. If several correct answers are given for a single category, then its maximum score is set to 5 points. (2) Flexibility: We examined how many categories the students' responses can be classified into. If at most 15 answers are allowed for each question, the maximum score of flexibility is 15 points. (3) Originality: Originality score is given if a student made some original response that other students did not show. That is, it reflects relative rarity. The originality is measured according to the following steps: Step 1: Analyze the frequency of how many students made an answer to the response type categorized at low level, and calculate the relative frequency p of each category. Step 2: Find the originality point os for each response, that is, os = max{0,z} where z satisfies P(Z > z) = p with standard normal distributed random variable Z. For example, - p is greater than 0.5: 0 point - p is 0.1587: 1 point - p is 0.0228: 2 points - p is 0.0013: 3 points Step 3: Assign the one's originality score to the sum of originality point for each response. Remark. There is no upper limit of originality score.

• Korean Institute of Interior Design Journal
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• v.27 no.3
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• pp.79-89
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• 2018

This study aims at evaluating the characteristics and the preference on the sign design in the industrial heritages space. The research were performed by the process of literature review, case study, and survey of questionnaire. Seven industrial heritage space in Korea and China regenerated as art and cultural space after 2000 were selected and evaluated by 6 criteria including integrity, continuity, simplicity, aesthetics, legibility and historic aspects. The findings were the following. First, the six criteria factors were evaluated as the similar scores in the assessment of 7 sites without extremity. Simplicity was the highest score while historicality was the lowest one. It means that the characteristics of the sign systems of the heritage sites were focused on the simple, contemporary and effective design. Second, integrity, continuity, aesthetics, legibility were evaluated as the medium score in the sign design. While, in the evaluation on the aesthetics the score differences were comparatively high. Sanhai M50 which got the highest score showed the integrity of contrast using yellow and grey color with minimal design. However, Sanghai M50 got the lowest score in the historic aspects and was evaluated as the most favorite sign design in the preference. It means that the historic aspects have no direct relationship with the preference for the sign design. It shows that the effectiveness with integrity and the aesthetic aspects are considered more importantly than the application of the historic identity of the site in sign design.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• Korean Journal of Clinical Pharmacy
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• v.27 no.2
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• pp.69-76
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• 2017

Objective: This study was conducted to assess the current status of experiential education, by analyzing pharmacy students' satisfaction and evaluation for practice sites and preceptors for 3 years from 2014 through 2016. Methods: Students evaluated the practice sites and preceptors using a 5-point and a 4-point Likert scale, respectively. Analysis was performed based on the types of curriculums and practice sites. In addition, sub-analysis was conducted based on the types of health-system pharmacy and the community pharmacy. Results: Total 203 students responded to the survey questionnaires. The 3-year average score of students' satisfaction with practice sites was 4.25. In the sub-analysis conducted based on the types of health-system pharmacy, the score was higher in the tertiary hospital pharmacies than that of the general hospital pharmacies (4.49 vs. 4.06, P<0.001). For community pharmacy, the difference in the score of the 3-year analysis was not significant, depending on the types (4.51 vs. 4.33, P=0.054). The average score of students' evaluation on the preceptors was 3.37 in the 3-year analysis. The score was significantly higher for the preceptors of tertiary hospital pharmacies than those of general hospital pharmacies (3.61 vs. 3.25, P<0.001). For community pharmacy, no significant differences were found, depending on the types of pharmacy (3.53 vs. 3.43, P=0.309). Conclusion: The students' satisfaction with practice sites and preceptors in pharmacy experiential education was high. However, it varied greatly depending on the types of educational institutions. Mutual effort between university and educational institutions is required, to narrow the gap in the degree of students' satisfaction.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.

• Journal of Service Research and Studies
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• v.11 no.2
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• pp.95-105
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• 2021

The purpose of this study is to improve the accuracy of service satisfaction by utilizing KSC (Kano, Score Model, Concept Position) analysis methods in order to present various fitness center service models for healthy new silver generation centered on P fitness center which runs six branches in Busan. Double Diamond-based methods led to a case study focused on the P fitness center's Yeon-san branch which well leading in a wide variety of leisure infrastructures for the senior citizens. Throughout this study, based on the insights extracted from the customers were culminating in nine service design models from the perspective of administrators and trainers. The final derived nine models have been evaluated by Kano's satisfaction evaluation, Concept score, and Concept position evaluation. All of the nine models results indicated as valid except for models 3 and 6. Finally, an implementation roadmap was proposed by dividing it into investment cost and effectiveness.

• Journal of recreation and landscape
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• v.12 no.4
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• pp.35-44
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• 2018

The purpose of this research is to evaluate Seoullo 7017 based on Universal Design (UD) principles and guidelines. To derive UD principles applicable to the site context, we used the 2017 Seoul Universal Design Guideline and assessment index provided by the Universal Design Research Center and established 11 evaluation criteria. With respect to research methods, a literature review and on-site field survey were applied, through which we derived UD principles and evaluation criteria to identify UD problems. The 11 evaluation criteria consist of pedestrian space, facilities, access, main entrance, parking lots, trails, restrooms, convenience facilities, information facilities, rest areas, and playgrounds, and these were associated with UD principles for evaluation. As a result, the main entrance had the highest UD score, while parking lots had the lowest in terms of equity, safety, simplicity, and accessibility. Restrooms received a lower UD score because of poor conditions of security and alert systems. Rest areas were found to be uncomfortable for disabled people. With respect to the internal trails, we found the lack of braille block and irregular placement of planting pots made blind people uncomfortable when walking. In terms of UD principles, flexibility received the highest score, followed by amenity, equity, simplicity, tolerance, accessibility, and safety. Flexibility received the highest score, owing to the provision of proper information about convenience facilities and trails, while safety received the lowest, based on poor access to parking lots, inadequate paving materials and colors, and a lack of 24-hour security systems. We hope this research contributes to improving the universal design, so that people are not discriminated against in the use of the park in terms of age, sex, or physical disability. We expect the study to help facilitate empirical studies to verify UD principles and provide improved quality of UD for Seoullo 7017.

• Journal of radiological science and technology
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• v.31 no.4
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• pp.347-353
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• 2008

This study is to prepare an evaluation standard about personal information protection and security management of a medical institution and to build up a grade standard of evaluation in PACS environment. We built up evaluation index based on 10 detailed items in four big categories (political security, technical security, data management security and physical security) by referring to ISO17799 (BS 7799), HIPPA (Health Insurance and Portability and Accountability Act of 1996) and domestic medical law. We have investigated at the thirty places where medical facility with the extracted security criteria and security evaluation index. Average score of physical security list, one of the big categories, was 18.5/20 (93%) at all medical institutions. Political security score was 18.5/30 (62%), data management security score was 12/20 (60%) and technical security score was 17.5/30 (58%). Therefore, security evaluation score was average 67 in 30 general hospitals, which was 4th level. The results showed that it is necessary to establish evaluation and management standard about personal information protection and security consciousness which are weak in PACS environment.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.421-430
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• 1999

A neural network system was applied in order to analyze the nutritional and other factors influencing chronic diseases. Five different nutrition evaluation methods including SD Score, %RDA, NAR INQ and %RDA-SD Score were utilized to facilitate nutrient data for the system. Observing top three chronic disease prediction ratio, WHR using SD Score was the most frequently quoted factor revealing the highest predication rate as 62.0%. Other high prediction rates using other data processing methods are as follows. Prediction rate with %RDA, NAR, INQ and %RDA-SD Score were 58.5%(diabetes), 53.5%(hyperlipidemia), 51.6%(diabetes), and 58.0%(diabetes)respectively. Higher prediction rate was observed using either NAR or INQ for obesity as 51.7% and 50.9% compared to the previous result using SD Score. After reviewing appearance rate for all chronic disease and for various data processing method used, it was found that iron and vitamin C were the most frequently cited factors resulting in high prediction rate.

• KDI Journal of Economic Policy
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• v.33 no.4
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• pp.143-177
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• 2011

Upon selecting preferred bidder in Public-Private Partnership projects, multi-dimensional procurement auction, where price factor and non-price factor are evaluated, is used. This paper tries to analyze bidding data in BTO road projects. It is shown that a winner tends to get higher score in bidding evaluation, which is partly due to increase in base score as well as fiercer competition among bidders. It turns out that score margin in non-price factor was determinant in selecting winner. Also, there was no competition when the level of bonus point was set too high. For price factor, it costs 730 million KRW per score in construction subsidy by government, while it costs 2.43 billion KRW per score in toll revenue. For non-price factor, it was estimated to cost 2.30 billion KRW. Based on the results, it was suggested that we should have appropriate level of bonus point for first initiator, change in scoring rule in construction subsidy part, adjustment of base score in evaluation.