• 성인간호학회지
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• 제24권5호
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• pp.477-488
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• 2012

Purpose: The purpose of this study was to investigate the health literacy of inpatients at general hospitals. Methods: The sample of this study was 157 inpatients from secondary general hospitals located in a J city during April 1st to April 15th, 2011. The linguistic health literacy was measured by Korean Health Literacy Assessment Tool (KHLAT). The functional health literacy was measured by Korean Functional Health Literacy Test (KFHLT). Results: The mean score of the linguistic health literacy was $36.03{\pm}16.33$ (percent of correct answer: 54.6%). The mean score of the functional health literacy was $9.62{\pm}4.75$ (percent of correct answer: 56.6%). The linguistic and functional health literacy were by age, education level, marital status, socioeconomic status and their health status. There was statistically a significant correlation between the linguistic health literacy and the functional health literacy (r=.75, p<.001). Conclusion: The health literacy of inpatients was strongly related to education level and age. There is a need to develop the educational materials for adjusting the health literacy level of inpatients.

• 운동영양학회지
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• 제25권3호
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• pp.23-27
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• 2021

[Purpose] Functional beverages are intended to support those who want to maintain optimal physical condition and improve their quality of life through the enhancement of heart health, immunity, and digestion. The purpose of this study was to investigate the performance of top-level athletes consuming immune-strengthening conditioning nutritional drinks. [Methods] A total of 107 top-level athletes (baseball (56 players), pro volleyball (17), athletics (16), cycling (8), golf (6), and fencing (6)) participated in the experiment. They consumed an immune-enhancing functional beverage once a day for 8 weeks and responded to a survey before, during, and after drinking the beverage. [Results] Three total aspect-based subfactors were drawn from 24 questions in the factor analysis: physical, satisfaction with mental stability, and activity in performance. The physical, mental stability and performance changes of athletes significantly increased in period 2 (4 weeks after intake) and period 3 (after 8 weeks of intake). [Conclusion] We evaluated the efficacy of a new conditioned beverage containing Lactobacillus B240 and protein in improving the performance and physiological utility of top athletes. This functional drink may gain popularity among those seeking health benefits and improved exercise performance.

• 한국융합학회논문지
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• 제13권4호
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• pp.625-634
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• 2022

이 연구의 목적은 지역에 거주하는 65세 이상 노인의 신체 활동(physical activity; PA) 수준과 활동 체력(functional fitness; FF) 변인 사이의 관계를 조사하는 것이었다. 피검자(남성:1,645명; 여성:2,394명)의 PA 수준은 설문지를 이용하여 조사하였고, FF는 상·하지 근력, 민첩성 및 동적 평형성, 유연성, 유산소성 능력, 협응력, 그리고 신체 구성 등 체력 영역을 대표하는 6항목으로 측정, 평가하였다. 피검자는 신체 활동 권장기준에 따라 권장량보다 낮은 그룹(low physical activity; LPA)과 권장량 기준을 충족하는 그룹(PA)으로 나누었고, PA 그룹은 다시 강도 수준에 따라 중강도 그룹(MIPA)과 고강도 그룹(HIPA)으로 분류하였다. 권장량 수준을 충족하는 피검자는 48%였고, 이들은 모든 항목에서 LPA보다 성적이 높았다(p<.001). HIPA 그룹은 MIPA 그룹보다 민첩성 및 동적 평형성, 협응력, 그리고 하지 근력(여성)이 유의하게 높았다(p<.001). 결론적으로 지역에 거주하고 있는 노인이 활동 체력을 유지하고 개선하기 위해서는 건강을 위해 권장하고 있는 신체 활동량을 충족시켜야 하며, 특히 낙상 관련 체력을 개선하기 위해서는 강도가 높은 신체 활동을 할 필요가 있다.

• 융합신호처리학회 학술대회논문집
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• 한국신호처리시스템학회 2001년도 하계 학술대회 논문집(KISPS SUMMER CONFERENCE 2001
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• pp.73-76
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• 2001

High-level synthesis(HLS)는 주어진 동작(behavior)과 면적(area), 성능(performance), 전력 소비량, 패키징, 테스팅등의 주어진 제한을 만족하게 구현된 구조적 디자인을 생성한다. 즉 high-level synthesis란 디지털 시스템의 알고리즘 단계 서술로부터 레지스터 전달구조의 구현에 이르는 과정을 의미한다. 이러한 high-level synthesis의 과정은 컴파일, 분할(partitioning), 스케줄링(scheduling)등의 단계를 거쳐 디지털 시스템을 설계할 수 있다. 본 논문에서는 high-level synthesis의 단계 중 스케줄링 과정에서 제한조건이 실리콘 면적으로 주어지는 경우에 최적의 functional unit의 수를 찾아내어 최소의 control step에 효과적으로 스케줄링 가능한 알고리즘을 제안하였다.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• 한국식생활문화학회지
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• 제20권3호
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• 한국환경성돌연변이발암원학회:학술대회논문집
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• 한국환경성돌연변이발암원학회 2004년도 KSOT/KEMS Fall Annual Meeting
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• pp.166-166
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• 2004

• 종양간호연구
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• 제12권1호
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• pp.61-68
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• 2012

Purpose: This study aimed to investigate the influence of resilience and symptom experience on quality of life. Methods: Seventy five patients in an active treatment stage were recruited from 2 hospitals between October and December 2010. A survey including perceived health status, physical functional status, the symptom experience index, resilience, and the functional assessment of cancer therapy-colorectal (FACT-C) was completed. Results: The level of FACT-C was 86.61 (${\pm}18.91$), which was higher than for patients with colostomy, but lower than for patients in a rehabilitation stage. Participants without physical functional limitations showed higher level of both resilience and quality of life. Participants with bad health status showed a lower level of both resilience and quality of life and higher level of symptom experience. The quality of life was related to the level of resilience (${\beta}$=.373), symptom experience (${\beta}$=-.292), and perceived health status (${\beta}$=-3.961). Conclusion: Proactive nursing approaches to manage symptoms and to improve perceived health status would enhance the quality of life of colorectal cancer patients. Furthermore, various strategies to strengthen the level of resilience should be developed.

• 산업융합연구
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• 제13권3호
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• pp.57-76
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• 2015

The purpose of this paper is to examine the moderate effects of self monitoring and the ways of thinking on the relationships and the moderate effects of brand credibility and brand attachment on the relationships between the negative information about a brand and the customer attitude holistic and analytic on the relationships between the negative information about a brand and customer attitude. To accomplish these purposes, this research divided negative information about a brand into corporate ability and corporate social responsibility. In addition, research also divided product type into functional product and symbolic product. participants are classified as having Low or High self monitoring. and the ways of thinking divided into holistic and analytic on the relationships between the negative information about a brand and customer attitude. The following are the summary of hypothesis test: (1)the consumers with low(high) level of self monitering are more likely to reveal high level of preference for negative information of corporate ability. (2)the consumers with analytic(holistic) ways of thinking are more likely to reveal high level of preference for negative information of corporate ability. (3)the consumers with low(high) level of self monitering are more likely to reveal high level of preference for functional product. (4)the consumers with analytic(holistic) ways of thinking aren't more likely to reveal high level of preference for functional(symbolic) product.

• Archives of Plastic Surgery
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• 제38권5호
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• pp.642-648
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• 2011

Purpose: The recent advances in microsurgical techniques and their refinement over the past decade have greatly expanded the indications for digital replantations and have enabled us to salvage severed fingers more often. Many studies have reported greater than 80% viability rates in replantation surgery with functional results. However, replantation of multi-level amputations still remain a challenging problem and the decision of whether or not to replant an amputated part is difficult even for an experienced reconstructive surgeon because the ultimate functional result is unpredictable. Methods: Between January of 2002 and May of 2008, we treated 10 multi-level amputated digits of 7 patients. After brachial plexus block, meticulous replantation procedure was performed under microscopic magnification. Postoperatively, hand elevation, heat lamp, drug therapy and hyperbaric oxygen therapy were applied with careful observation of digital circulation. Early rehabilitation protocol was performed for functional improvement. Results: Among the 19 amputated segments of 10 digits, 16 segments survived completely without any complications. Overall survival rate was 84%. Complete necrosis of one finger tip segment and partial necrosis of two distal amputated segments developed and subsequent surgical interventions such as groin flap, local advancement flap and skin graft were performed. The overall result was functionally and aesthetically satisfactory. Conclusion: We experienced successful replantations of multi-level amputated digits. When we encounter a multi-level amputation, the key question is whether or not it is a contraindication to replantation. Despite the demand for skillful microsurgical technique and longer operative time, the authors' results prove it is worth attempting replantations in multi-level amputation because of the superiority in aesthetic and functional results.