• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• Journal of Korea Entertainment Industry Association
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• v.15 no.4
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• pp.359-367
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• 2021

This study tried to examine the factors that affect the entrepreneurial intentions in the field of culture and tourism industry. Through this, it was attempted to present strategic implications for start-up plans to prospective entrepreneurs in the cultural tourism industry. As a result of the study, the following implications were drawn. First, prospective entrepreneurs in the field of culture and tourism industry need to analyze the start-up items they want to start and systematically design a start-up plan based on market research. Also, by analyzing various start-up cases, it is necessary to secure various prior experiences of failure and success. Second, prospective entrepreneurs in the field of culture and tourism industry will need to increase their interest in starting a business by completing various entrepreneurship education conducted by more diverse institutions and schools than now, and they will have to increase the sense of achievement and willpower that can appear in education. In addition, by making efforts to create human relationships through various entrepreneurship education, efforts should be made to show the utilization of human networks and information sharing when starting a business. Lastly, prospective entrepreneurs in the field of culture and tourism industry should visit startup-related institutions and receive education and advice from experts in order to acquire various information. In addition, efforts should be made to provide more diverse start-up support by obtaining information on start-ups implemented by the state.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• Korean Institute of Interior Design Journal
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• v.19 no.2
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• pp.66-72
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• 2010

The purpose of this study is to pronounce design trends in contemporary architecture collaborated with new media art concept. Currently, the prevalence of media presence has evolved perspectives on contemporary aesthetics today. To make clear demonstration on the issue, this study categorized new media art's expressional characteristics applied in the contemporary architectural design in conjunction with analytical researches on typologies and expressional characteristics appear in new media art. More specifically, the study selected architects who adopted new media art's expressional characteristics into their works from the year 2000 and performed analytical case studies with regard to the effect of the new media art into their architectural practices. By following methodologies mentioned above, conclusively the study categorized distinct expressional characteristics appears in contemporary architecture as a result of merging with new media art. The characteristics of the new media art appeared in contemporary architecture are categorized into three groups such as the design controlling external environment, the design utilizing web environment and the design participated by users. These observation could be translated that architects could present interactive design between users and building as a result from architect's capability of designing protocols which generate variable forms, colors and patterns in architecture. In particular, architecture utilizing web environment has characteristic capability of configurating user's program in virtual space. Also it is anticipated to suggest new patterns in generating architectural programs and forms. These patterns would not recognize the city merely as an incident or fragmented image but would configurate forms and images constructed by individual notional character. In conclusion, the architecture itself is expected to perform as media to open up opportunities that enables to contribute in expediting interactions among environment, users, and buildings by deviating from perspectives of representation as an object expressed in modernism architecture or as a classical decoration in post-modernism architecture in the past era.

• Korean Institute of Interior Design Journal
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• no.13
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• pp.187-196
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• 1997

A Study on the Characteristics of the Modern Chair Design The features of the modern chair design results from the diverse life style unfolded as per the 20th century social structure and the change of the residential space, and new design has been being developed by the scientists and the artists in various fields through their cooperated work in a way. The field of the scientific or technical study and creation of arts can be developed where they can evoke the sympathy in the circumstances under which the various styles of both arts and science meet across, complement crash together, and grow up. The operation which can control in the network of such pluralistic sphere has been needed for a long period and it has been facing the needs from a time and society. The engineering furniture as the counterplan of the above has brought the value of materials into relief to the forms of human life by making the properties of matter the maximum value or changing it. It can be summarized as following characteristics in its materials and forms along as well as the 3 types (handycrafty, mechanical, and ecological expression) in process through the 20th century. 1. Characteristics in Materials elasticity of the chair as per the changes of the flexibility in the steel pipe development of systematic chair using the plasticity of the plywood, plastic, and wire lightweight due to the materials such as aluminum. 2. Formative characteristics formative simplicity for the increase of the function and the quality improvement such as sociality, productivity, environmental and aesthetic nature emphasis on the structure as per the architectural environment and tecniques pursuit of the forms as a container of the human body seeking for the formative values as the cultural symbols coping with the needs from thepluralistic social structure Furniture is not the makeup for convenience sake but most importantexpression as necessaries of our environments. It should identify itself always as per these kind of needs and also it should be able to used to keep the relation of such mutual division, otherwise the purchase of new furniture should be necessary according to every change of the existing situatiov. Our residence doesn't need the specific style but expresses only the properties of the dwellers.

• Journal of muscle and joint health
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• v.5 no.2
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• pp.238-252
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• 1998

Reumatic arthritis is a disease with joint pain being one of the key symptoms. The patient suffers from the pain, stiff sensation and edema due to the inflammation taking Place In one or more joints. Accompanying these problems are fatigue, unusual exhaustion, fever, tachycardia and weakness. Inaddition, joints are often deformed and muscles shrink along with the progress of edema, coupled with depression and psychological instability resulting from the loss of the mobile function and limitations on the daily life. Some patients become fed up with the long and hard flight with the disease and just give up, which aggravates the symptoms. Others come to the hospital only when the conditions have become serious. We need to prevent these and guide the patients in the right direction. Against this backdrop, this study aims to look into the relations between the knowledge on the part of the patients together with their feeling of self-efficacy and the compliance. The results are expected to help the patients improve their life, In addition to providing useful materials for setting up appropriate plan for nursing intervention. The study was conducted by distributing questionnaire to 88 patients selected from the out-patient department of a university hospital in Inchon, from April 6 to 27, 1998. The following tools were used the yardstick of self-efficacy, developed in 1997 by the Society for the Health of Rheumatism Patients, was used for measuring the levels of knowledge and the feeling of self-efficacy. The degree of compliance was measured by the data collected from documents in addition to the results of the analysis of the interviews with the patients. The reliability of the tools was confirmed. In the analysis, the general characteristics were expressed in figures and percentages. The levels of knowledge, feeling of self-efficacy, and compliance were expressed in the average values and standard deviations. The relations among the variables following the general characteristics were analysed by the t-test and one-way ANOVA. The Pearson correction coefficient was used for the analysis of factors. Multiple-loop analysis was used to identify the variables affecting the compliance. The following are the results of this study. 1. Among the 88 patients, 18 were men and the remaining 70 were women, with a ratio 1 : 3.87. Regarding the age groups, 23 were between 50 and 59 years old, with those between 50 and 69 accounting for 51.1% of the total. High school graduates or higher amounted to 58%. Religious patients was 67% or 59 persons. Fifty nine percent were unemployed, and 58.3% (49 persons) had two children or fewer. The period of suffering from rheumatism varied between 2 months and IS years, with 70% less than years. 2. The average figure In relation to the of knowledge was 17.63 points over 30 or 58. 76%, which means a medium level. 3. The average figure of the feeling of self-efficacy was 60.06 points. 4. The level of compliance was 3.26, which was above average. 5. The relation between the feeling of self-efficacy and compliance showed an "r" value of 0.37, which was significant. It means that the higher the feeling, the greater the compliance points. 6. The analysis of the knowledge level revealed that the difference is found only between the college graduates and junior-high graduates or lower. 7. The feeling of self-efficacy varied along with the age and education level. 8. The general characteristics of patients as discussed above did not show significant difference with the compliance. 9. Regarding the elements influencing the compliance, the number of children, period of suffering, income, age, feering of self-efficacy, knowledge, and compliance had 54% of significance. In conclusion, rheumatism victims can lead a better life if they are appropriately educated, based on efficient training program from the early days of the disease ; if they become able to manage themselves thanks to the training ; and if they are helped by a program focusing on the increase of the feeling of self-efficacy aimed at changing patient's behavior.

• Journal of Distribution Science
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• v.13 no.5
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• pp.103-111
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• 2015

Purpose - When it comes to first impressions of family restaurants, people basically think of the following factors: cozy, a refreshing space, indoor lighting, atmospheric music, the best-quality service through mutual interactions with employees, birthday events, follow-up customer management, brand image, and many others. Focusing on such family restaurants characteristics, with consumption experience and customer satisfaction determined as mediator variables, this study looks into the selection factors that affect customer loyalty when choosing a family restaurant. Subsequently, the study conducts an empirical analysis of these selection factors with the greatest influence. Research design, data, and methodology - This study analyzed 200 total surveys of family restaurant customers including college students, workers, housewives, and others. The survey was conducted over two weeks in May 2014. For statistical processing, SPSS 21 was used for factor analysis and reliability analysis as well as AMOS for structural equation analysis. In terms of a variable that would influence either consumption experience or customer satisfaction at the restaurants, the study introduced the concept of customer equity. The study designed a model based on a hypothesis developed using the following factors: customer encounter service value, customer convenience value, brand equity, relationship equity, and other factors defined as components of customer equity by Rust et al. (2000) determined as independent variables as well as with customer experience and customer satisfaction set as mediator variables. The hypothesis, after all, assumed that customer loyalty would be positively (+) influenced. Results - The analysis results from the study reported that brand value, customer encounter service value, and relationship value have positive (+) effects on consumption experience and customer satisfaction. However, as for customer convenience value, this turned out not to have a statistically significant influence on consumption experience and customer satisfaction. In regard to a relation between consumption experience and customer satisfaction, the results showed that the former affects the latter, and in terms of intervening variables, both of these appeared to have a positive (+) effect on customer loyalty. Conclusions - This study suggests that family restaurants should look for strategies that focus on how to promote customer relationships. For example, restaurants could try birthday events or discount events to achieve this goal. Since the study ended up realizing relatively low levels of suitability and statistical significance, the path of the study changed. After all, in order to increase suitability and statistical significance, the study had to eliminate factors such as service quality and others and for this reason the study was unable to conduct the analysis as initially planned. In addition, the data samples of the research were mainly gathered from students, which made it hard to say that the analysis was carried out on samples from every different group. Future research should analyze the characteristics of each group of customers for factors affecting customer satisfaction and customer loyalty in the family restaurant chain.

• The Journal of the Korea Contents Association
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• v.17 no.9
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• pp.192-202
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• 2017

This study analyzed the influence relations of the subjectivity of satisfaction with curriculum in food cooking area based on NCS by applying Q methodology, targeting graduates of hotel cooking department in college. This paper largely suggests two research questions like following. Research Question 1: What are the acceptance types of satisfaction with curriculum in food cooking area based on NCS? Research Question 2: What are the homogeneous characteristics and implications of each type? In the results of typological analysis based on such research questions, total four types were drawn like following: Type1(N=7): Basic Practical Classes Pursuit-type, Type2(N=5): Domestic Employment Preference-type, Type3(N=5): Famous Chef Inviting Class Pursuit-type, and Type4(N=3): Tailor-Made Lessons Pursuit-type. Each type showed its own distinctive characteristics. In this study, the graduates' perception in a specific cooking department would be used as a basis for follow-up researches. In the future, it would be necessary to have researches to establish the customized-curriculum system such as planning/operating student-centered teaching/learning guidelines and also conducting mentoring programs. Also, it is expected to have continuous follow-up researches to complement the limitations of this study.

• Journal of Korean Academy of Nursing
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• v.45 no.1
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• pp.118-128
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• 2015

Purpose: Evidence suggests that some patients with breast cancer experience cognitive difficulties following chemotherapy. This longitudinal study was done to examine the prevalence of cognitive impairment and trajectory of cognitive function over time in women with breast cancer, who received adjuvant chemotherapy. Methods: Participants were 137 patients with breast cancer. They completed neuropsychological tests and the Functional Assessment of Cancer Therapy-Cognitive Function before adjuvant therapy (pretest), toward the end of adjuvant therapy (posttest), and 6 months after the completion of adjuvant therapy (follow-up test). Of the patients, 91 were treated with adjuvant chemotherapy and 46 patients who did not receive chemotherapy made up the comparison group. A reliable-change index and repeated-measure ANOVA were used for statistical analyses. Results: At the posttest point, over 30% of patients showed complex cognitive impairment and reported greater difficulty in subjective cognitive function. At the follow-up test point, 22.0% of patients exhibited complex cognitive impairment and 30.8% of patients complained of subjective cognitive impairment. Repeated-measure ANOVA showed significant decreases after receiving chemotherapy followed by small improvements 6 months after the completion of chemotherapy in cognitive domains of change for attention and concentration, memory, executive function, and subjective cognitive function. Conclusion: These results suggest that chemotherapy in patients with breast cancer may be associated with objective and subjective cognitive impairments. Further studies are needed to explore the potential risk factors and predictor of chemotherapy-related cognitive changes. Also nursing interventions for prevention and intervention of cognitive impairments should be developed and tested.

• Women's Health Nursing
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• v.5 no.3
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• pp.327-336
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• 1999

The purpose of this study was to identify the health promotion behavior and its related factors of persons who wanted a comprehensive health check-up in order to provide a basis for health education to promote health enhancing behavior. Study variables were induced from Pender's Health Promotion Model. The subjects were 160 persons who had a check-up at the health promotion center in a university hospital in Tae-Gu, between September 8 and 22, 1998. The following instruments were used in the study : Lee Tae Wha's Health Promoting Life-style Profile, Park Chai soon's Self-efficacy Instrument and Moon Jeong Soon's Perceived Benefit and Barrier Instrument. Data was collected by self-reporting questionnaire. Analysis of the data was done by SAS program, t-test, ANOVA and Pearson-Correlation Coefficient. The results of this study were as follows. 1. The average score for the health-promotion behavior was 104.64. In the subcategories, self-actualization showed the highest degree of performance and physical exercise showed the lowest degree of performance. 2. In the relation of general characteristics of subjects to the level of health-promoting behavior, the male, the married, the group with several symptoms showed a high level of health-promoting behavior. 3. The relationship between the degree of performance in health-promotion behavior and its correlates were as follows: Self-efficacy was positively correlated to health promotion behavior, while the perceived barrier was correlated negatively. But the perceived benefit did not show a significant correlation with health promotion behavior. Results suggest that the development of programs with strategies to strengthen doing physical exercise and concerning health, increase self-efficacy and exclude the barriers to health promotion is recommended to individuals seeking a comprehensive health check-up.