• 대한영양사협회학술지
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• 제20권4호
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• pp.247-256
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• 2014

This study compared the perception, necessity, and satisfaction of free school foodservice among parents of students with and without access to free school foodservice. The sample included parents of students with access to free school foodservice (FSF group, 250 parents) or paid school foodservice (PSF group, 250 parents) in Taean, Chungnam. With regard to perception of school foodservice, 30% of PSF parents responded that it is a necessary part of school education, whereas 52% of FSF parents considered it as a part of national welfare service; this difference was significant (P<0.001). In terms of positive remarks, most parents in the PSF group highlighted convenience whereas the FSF group answered that their children were penalized; this difference was significant (P<0.001). In addition, 94% of PSF parents and 96.8% of FSF parents indicated that school foodservice is necessary. In terms of the perception of the free school foodservice, more FSF parents (96.4%) than PSF parents (84.4%) answered that they knew free school foodservice well; this difference was significant (P<0.001). With regard to target recipients of the free school foodservice, most parents in the PSF group said that needy students should be selected, whereas the FSF group said that all students should be eligible; this difference was significant (P<0.001). Acceptance of free school foodservice in the FSF group (34.4%) was significantly higher than that in the PSF group (23.2%). Satisfaction with free school foodservice was 3.5 points in the FSF group, which was significantly higher than the 2.9 points in the PSF group (P<0.001). In summary, parents of students with access to free school foodservice showed more positive perception and higher satisfaction than parents of students with paid school foodservice. This study recommends that parents' suggestions be considered and further perception and responses on free school foodservice be investigated.

• Journal of Information Technology Applications and Management
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• 제26권6호
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• pp.29-46
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• 2019

This study analyzed the factors influencing the technology acceptance of the general public in the drones and ARs, one of the key technologies of the industry 4.0. The theoretical basis was the extended unified theory of acceptance and use of technology model(UTAUT2), which uses performance expectancy, effort expectancy, social influence, facilitating conditions, and hedonic motivation as factors common to both services. The price value factor was excluded considering that most ARs were free, and the perceived risk factors, including privacy, which were not in UTAUT2, were included because they are important factors for ICT technology acceptance. The hypothesis was tested by structure equation model. Social influence and hedonic motivation had a positive(+) effect on intention to use technology. On the other hand, in the case of effort expectancy, neither the AR nor the drone had a significant influence on intention to use technology. Furthermore, performance expectancy had a positive(+) effect on intention to use in AR, but no significant influence was found out in drones. On the contrary, in the case of the facilitating conditions, the influence of the drones was positive (+), but the relation of AR was not investigated. The perceived risk was tested for the negative (-) influence of use intention of AR, but no significant relationship was found out for the drones. Among the significant influencing factors, hedonic motivation was the most powerful factor in AR and drones. Theoretical and practical implications are presented based on these results.

• 한국식품영양학회지
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• 제29권4호
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Human Ecology Research
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• 제58권2호
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• pp.239-253
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• 2020

This study explored a sandplay therapy case of a woman maturing through conflicts with an adolescent son. The goal of the therapy was to relieve her from conflicts with going through individuation process under a free and protected space in sandplay therapy. Forty-six therapy sessions were held. The client exhibited that she needed a conversation with her feminity and maternity in the initial phase of therapy (1-5, regression). In the intermediate phase of therapy (6-43, struggle), she displayed the scenes of meeting of opposites, shadow, death, nurturing and integration of opposites. In the final phase of therapy (44-46, transformation), she showed the acception of her life with leaving her situations to God. Through sandplay therapy in the free and protected space, this study showed the effectiveness of sandplay therapy since the client achieved individuation by showing the acceptance of her life and could control her enraged feelings.

• International Journal of Fluid Machinery and Systems
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• 제3권4호
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• pp.285-291
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• 2010

To provide required flow rates of cooling or circulating water properly, approach flow conditions of vertical pump systems should be in compliance with state of the art acceptance criteria. The direct inflow should be vortex free, with low pre-rotation and symmetric velocity distribution. Physical model investigations are common practice and the best tool of prediction to evaluate, to optimize and to document flow conditions inside intake structures for vertical pumping systems. Optimization steps should be accomplished with respect to installation costs and complexity on site. The report shows evaluation of various approach flow conditions inside a compact waste water pumping station. The focus is on the occurrence of free surface vortices and the evaluation of air entrainment for various water level and flow rates. The presentation of the results includes the description of the investigated intake structure, occurring flow problems and final recommendations.

• 자원ㆍ환경경제연구
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• 제33권2호
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• pp.179-201
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• 2024

많은 국가에서 배출권거래제를 도입할 때 기업의 급격한 비용부담을 완화하고 정책의 수용성을 제고하기 위해 도입 초기에는 높은 비율로 무상할당을 시행하고, 이후에는 탄소누출의 위험을 고려하며 점차 그 비율을 낮추어 가는 것이 일반적이다. 이는 '오염자 부담 원칙(Polluter-Pays Principle)'에 따른 것으로, 낮은 무상할당 비율을 고도화된 배출권거래제의 요소 중 하나로 흔히들 간주한다. 이에 본 연구는 배출권 시장이 완전경쟁시장이 아닌 경우, 무상할당 비율을 낮추는 것이 한계 비효율성의 관점에서 바람직하지 않을 수 있음을 간단한 배출권 시장 모형을 통하여 확인한다. 특히 특정 시장 조건에서 배출권 시장의 왜곡으로부터 초래되는 비효율성을 최소화하는 무상할당 비율이 존재함을 입증함으로써 낮은 무상할당 비율이 반드시 배출권거래제의 개선을 의미하는 것은 아님을 보인다.

• 한국컴퓨터정보학회논문지
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• 제19권12호
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• pp.339-348
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• 2014

본 연구는 2011년부터 우리나라에서 시행하고 있는 K-IFRS하에서 기업회계의 투명성과 신뢰성 및 회계감사의 신뢰성을 확보하기 위한 외부회계감사제도의 문제점을 살펴보고 IFRS도입 이후의 국제회계환경에 맞는 회계감사의 개선방안을 모색하고자 한다. K-GAAP에서 지적되는 회계감사제도의 문제점에 대한 개선방안으로는 첫째, 기업의 분식회계와 감사인의 책임성 결여, 범법행위 미인식과 독립성 결여에 대해서는 외부회계감사인의 직무수행의 자질보장이 필요하다. 둘째, 관행화된 감사인 수임제도를 자유수임제와 지정제를 차별적으로 채택하여야 한다. 셋째, 감사인선임위원회 사외이사의 독립적 권한을 부여하여야 한다. 넷째, 외부감사인은 시험제도의 개선 측면에서 감사의 품질을 위해 공인회계사 수를 늘리고 감사보수료도 감사투입시간 만큼 늘려야 한다. 다섯째, 감사인의 피감사기업에 대한 주식의 보유를 제한하여야 한다. 여섯째, 외부감사인의 감리를 위한 인원을 확충하고, 감리비율을 높여야 한다. 마지막으로 한미 FTA협상 결과에 따른 회계서비스 시장이 개방되어 해외 회계법인의 한국 진출에 대해서 당분간 제한하여 경쟁력을 쌓아야 한다.

• 한국식품영양학회지
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• 제28권4호
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• pp.558-570
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• 2015

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

• 경영과정보연구
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• 제31권4호
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• pp.639-661
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• 2012

본 연구는 비교광고의 메시지 유형이 광고태도와 메시지 수용의도에 미치는 영향을 분석하고 나아가 소비자 정서와 제품유형의 조절효과를 분석하고자 실시되어졌다. 제품유형을 실용재와 쾌락재로 분류하고, 비교광고 메시지는 일면과 양면 메시지로 분류하여 총 4가지 유형의 광고물을 배포하였다. 소비자 정서를 조작하기 위해 절반의 응답자들에게 실험 전 즐겨 마시는 음료수를 제공하여 자연스러운 상황을 연출하였으며, 나머지 절반의 응답자들에게는 아무것도 제공하지 않고 실험을 진행하였다. 실증분석 결과, 비교광고의 메시지유형은 광고태도와 메시지 수용의도에 유의한 영향을 미치는 것으로 나타났다. 나아가 소비자 정서와 제품유형의 조절효과도 모두 유의한 것으로 조사되었다. 본 연구 결과는 광고메시지의 측면성 효과를 비교광고에 접목시켜 분석했다는 점에서 이론적 시사점을 제공하고 있다. 뿐만 아니라 소비자 정서와 제품유형의 조절효과를 검증함으로써 해당분야의 실무자들에게 시사점을 제공할 수 있을 것으로 생각된다.