• Journal of Korean Orthopaedic Sports Medicine
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• v.3 no.1
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• pp.73-80
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• 2004

Purpose: To compare the results of a miniopen repair with those of complete arthroscopic repair in medium and large sized full thickness rotator cuff tears. Materials and Methods: The thirty four(34) patients with medium and large sized complete rotator cuff tear were observed, Group I (complete arthroscopic repair) were 13 cases and group II (miniopen repair) were 21 cases. The tear sizes are from 1cm to 5cm. The average follow up periods are 24(range;12$\~$36) and 28(range; 12$\~$36) months. Subjective pain was evaluated with VAS (visual analogue scale) in rest state. ADL (Activity of Daily Living) and UCLA scoring system were used to evaluate clinical results. Results: At last follow-up periods, pain and functional scores were improved but they had not been shown statistical significance (p>0.05). In the group I and group II, there are no significant difference in VAS, ADL; UCLA score, satisfaction (p>0.05). Conclusions: In medium and large sized full thickness rotator cuff tears, there are no significant clinical results between the arthroscopic and miniopen group.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• The Journal of Korean Academy of Prosthodontics
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• v.48 no.1
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• pp.41-47
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• 2010

Purpose: The purpose of this study was to compare the functional abilities of the low bulb obturators with those of high bulb obturators in terms of patients' evaluation. Material and methods: This study included 11 maxillectomy patients who underwent postoperative prosthodontic rehabilitations. Two obturators of the same design except for different bulb heights, were fabricated for each of the maxillectomy patient. After two months of alternate use, the functions of the obturators were measured by investigating the patients' subjective evaluations in terms of convenience, speech, nasality, leakage, and mastication and identifying their preferred prostheses. Wilcoxon signed rank test was used as a statistical method (P < .05). Results: There were no significant differences in patient evaluations of low and high bulb obturators (P >.05). And patients' preferences varied. Conclusion: In extreme situation such as in mouth opening limitation, the use of low bulb obturators can be recommended and result in comparable speech function to that of obturators with high lateral walls.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.6
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• pp.1732-1741
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• 2006

Obesity is chronic disease which influenced on health severly. The causes of obesity have been known as life change, lack of excercise, genetic factor, mental and social economic factors. Especially the obesity of women increased the risk of the diseases such as DM, osteoarthritis, cardiovascular disease, breast cancer and infertility. The limitations of the widely used negative definition of health as the absence of disease and WHO's 1946 definition of health as total social, psychological and physical well-being have long been recognized (WHO 1958). The Quality of Life (QoL) includes functional ability, the degree and quality of social and community interaction, psychological well-being as somatic sensation and life satisfaction. I investigated to compare the differences between obese women (n=63), non-obese women (n=37) in clinic and general women (n=43, control) on baseline characteristics and WHO QoL-BREF. The purpose of this study is to assist the diagnosis and treatment of obesity. WHO QoL-BREF is self administered type which consisted of 26 questions. The prospective question is calculated with 5 scores by Likert's method. The results are as follows : The means of physical, psychological, social, overall and total scores of QoL were significant among BMI group (P<0.05). The score of control group (BMI < 25) was higher than other groups significantly (P<0.05). In multiple regression analysis, the variable of high school/below middle school was significant in environmental and overall domain of QoL scores (P<0.05). The variable of college/below middle school was significant in environmental, overall domain and total score of QoL scores (P<0.05). The variable of above university/below middle school was significant in physical health, environmental, overall domain and total score in QoL scores (P<0.05). The variable of Health perception (moderate/bad) was positively significant in physical health, environmental, overall domain and total score of QoL scores (P<0.05). The variable of Health perception (good/bed) was positively significant in physical health, environmental, social, overall domain and total score of QoL scores (P<0.05). The variable as BMI non-=obese women/control was negatively significant in social domain of QoL scores (P<0.05). Above the results, It suggests that the variable as BMI did't affect on the QoL in patients and control, but the variables as education and health perception affected on the QoL scores. Further study is required to conduct QoL differences between before and after treatment of obese patients.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• Journal of the Korean Society of Hazard Mitigation
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• v.9 no.1
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• pp.49-55
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• 2009

Our domestic economy has been developed very rapidly after 1960's. Also, it is dramatically increasing traffic on road and surround environmental issues. Especially, rapid economic growth has been induced large construction of pavement, and bigger and higher traffic for transportation. These are making air pollution, traffic noise and vibration. The social requirement against the revealed road environment and traffic sound reduction is being demanded. Traffic noise of city zone is showed over the environmental specification more than 57%. In order to overcome these situations, the social attention is being increased. The quiet pavement is the same format of permeable pavement, but is not same for functional performance. In this research, it has been carried out to evaluate the fundamental-mechanical properties of hot mix asphalt for quiet pavement. Especially, couple of laboratory tests are conducted like marshall stability, resilient modulus, indirect tensile test, and compaction energy analysis with gyratory compaction curve. Also, two-layer pavement system has been adopted for developing of quiet pavement. The basic performance of hot mix asphalt of quiet pavement show a satisfaction of specification of hot mix asphalt.

• Journal of Korean Academy of Oral Health
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• v.42 no.4
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• pp.216-223
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• 2018

Objectives: The purpose of the study was to investigate factors affecting the assessment of objective and subjective masticatory ability in the elderly, and to evaluate masticatory ability assessment more accurately. Methods: A total of 112 participants were recruited after oral examination in senior citizen welfare facilities. The participants' masticatory ability was evaluated objectively (Mixing ability index; MAI), and subjectively (Key food intake ability; KFIA). Participants' general characteristics and oral health-related variables were also recorded. Based on masticatory ability assessment, participants were classified as either high or low. IBM SPSS Statistics Ver.23.0 was used for all analyses, including descriptive statistics, Chi-square test, Mann-Whitney U test, Spearman rank correlation, and Logistic regression analysis. Results: Higher masticatory ability was positively correlated with higher scores on MAI and KFIA. Additionally, there was a significant positive correlation between MAI and KFIA. When analyzing factors affecting objective and subjective masticatory ability assessments, Functional tooth units (FTUs) were revealed as a related factor. In subjective masticatory ability assessment, oral moisture, difficulty in chewing, and the Geriatric Oral Health Assessment Index (GOHAI) were also influential factors. Conclusions: In order to accurately assess masticatory ability, it is necessary to use both objective and subjective measures. Additionally, to improve the masticatory ability in the elderly, treatment should be provided to improve overall oral health and satisfaction.

• Therapeutic Science for Rehabilitation
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• v.8 no.1
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• pp.51-62
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• 2019

Objective: To develop and verify the usability of a cognitive rehabilitation system with diverse cognitive functional levels based on tangible objects for the elderly population. Methods: A study was conducted to investigate the system's strengths and weaknesses by upgrading it with responses from two groups of 15 patients and 4 occupational therapists. After undergoing three forms of training - regarding executive function, memory, and concentration for a total of 20-30 min, the participants were asked to answer a structured questionnaire about contents of the three forms of training, hardware including the tablet PC functioning as a CPU and display media and tangible objects, and satisfaction of experiential usage of the system. Results: Both groups responded that the most interesting training area was executive function while the least interesting was concentration. Six participants reported that the size of the screen of the tablet PC was inappropriate, and five responded that the size of the tool was inappropriate. All therapists and 40% of the patients responded that they were satisfied with this system. Conclusion: This system's features include easy manipulation of tangible tools for performing training tasks, easy selection of and training in cognitive areas based on users' needs, and automatic adjustment of difficulty level based on users' performance. The training environment was designed to be similar to the natural environment by using tangible objects in both hands as input devices for the system, and the system was considered as an alternative to the lack of community cognitive rehabilitation specialists.

• The Journal of Korean Academy of Prosthodontics
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• v.60 no.3
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• pp.263-275
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• 2022

The loss of posterior occlusal support leads to further complications such as collapsed occlusal plane and reduced vertical dimension, and it may cause problems such as facial appearance change, reduced chewing efficiency, and temporomandibular joint disorders. In such case, it is necessary to re-establish occlusal plane and vertical dimension properly through accurate diagnosis and predictable treatment plan. This case report presents a 71-year-old female, whose occlusal plane was collapsed and posterior restorative space was insufficient. To perform a patient-friendly full mouth rehabilitation, proper vertical dimension and occlusal plane were decided by evaluation of interocclusal space at her physiologic mandibular rest position, swallowing, pronunciation, facial appearance, and the average length of anterior teeth. And then, the fixed provisional restorations were fabricated with the new occlusal position, and evaluated for 5 months with checking adaptation of masticatory muscles and any kind of clinical symptoms occurs or not. After confirmation of functional stability and esthetic satisfaction with the newly established occlusion, final definitive restorations were fabricated and inserted in the mouth. Through the above process, the treatment result was functionally and aesthetically satisfactory.

• Journal of Korea Entertainment Industry Association
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• v.14 no.3
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• pp.149-162
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• 2020

This paper applied components of experience-based communication in terms of experience theory of Burnd H. Schmitt and context-based communication in the messenger platform environment through the scenario-based survey method, in order to study the influence of individual experiences, shared experiences, ubiquitous connectivity, and contextual usefulness on the perceived value and use intention of chatbot. Through this, the study is to provide companies in various service industries with practical approaches to further promote the use of chatbot. The implications of this study are as follows. First, as most chatbots still do not exceed the human planning level of designing them, it is necessary to consider how to design individual experience elements functionally according to the customer's intention to speak when developing the chatbot. Second, the chatbot should be designed not only from the perspective of completing specific tasks at any real time in anywhere, but also from the overall perspective of enhancing the quality of interaction, including the situation to which the customer belongs. Third, since the chatbot is likely to be anthropomorphized by users, it is important to be cautious about determining the chatbot's 'persona' and 'tone and manner' when developing the chatbot. Customer satisfaction is the most important criterion for the success of chatbot development. In other words, the quality of planning and data rather than the quality of artificial intelligence algorithms determines the utilization of chatbot. This is why companies are trying to make interactions with chatbot as close as possible to human interactions.