• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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• pp.289-292
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• 2003

Digitalized multimedia contents is changing active digital contents in form passed from manufacturer directly to consumer though digital network of high speed, also face with big problem that is protection of rights to protect digital contents, to protect those and effort to active digital contents process height. Also, in situation that require change to more efficient system, the efficiency of rights document that is basic intermediate to be used in business of digital contents field is emphasized. Therefore, the design of common business model to share contents that have same purpose without depending on specific system to offer contents with another system is required. This paper designed adaptable rights business model to general digital contents, and designed and implemented rights document editing system to editable document for Right management according to designed business model.

• YAKHAK HOEJI
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• v.47 no.3
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• pp.135-141
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• 2003

The majority of table salts are bay salts and chemical salts. However, chemical salts are known to have a different composition in biological electrolytes and quality of bay salts are getting worse due to the increasing seawater contamination. These facts may have led to the increasing usage of various health-promoting salts. Bamboo salt was introduced in 1986 as a solution to replace table salts to eliminate those detrimental effects, to promote general health and to treat diseases. Although all bamboo salts from different manufacturers have been used for the same health and medical purposes, each manufacturer utilizes different manufacturing process. The ICP analysis was used to study the changes of elemental contents in a bamboo salt during the manufacturing steps as well as these contents in various bamboo salts and other salts. After the first step, contents of Li and Sr in the bamboo salt were increased in comparison with those in the raw material, bay salt. As the next steps continued, contents of K, Ca and Ba were continuously increased. At the completion of the final step, contents of Mg and P were decreased and those of Cu, Mn and Mo were gradually increased. Bamboo salts contained lower contents of Mg, Al, B, and P, but higher contents of K, Ca, Fe, Cu, Mn, Zn, Li, Ba, Sr and Mo than bay salt.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• Korean Journal of Community Nutrition
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• v.4 no.1
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• Journal of Korean language education
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• v.28 no.4
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• pp.297-335
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• 2017

Recently, Chinese universities have been putting their priority on cultivating industry-academia linked talents, catching up with social change and industrial demand. Accordingly, vocational purpose education is being emphasized even in Korean language education. When facing active trade between Korea and China, the importance of business Korean language education will be magnified, and therefore, the demand for business Korean textbooks will grow accordingly. To strengthen the basis for the development of future business Korean textbooks, this study conducted a general analysis of a business Korean textbook for Chinese learners. Specifically, the textbook was examined by largely dividing it into external and internal structures. After dividing the internal structure into "purpose of compilation", "composition of the textbook", "learning contents", and "learning activity", the composition of the textbook was once again divided into "overall composition" and "unit composition", and the learning contents was further divided into "subject", "language content", and "supplementary knowledge." Furthermore, an analysis was conducted. The status and directions for future development of business Korean textbooks for Chinese learners are delineated and suggestions for improvement are provided. This study has its significant in that a general analysis was conducted on a business Korean textbook for Chinese learners, and is expected to be used as basic research material for the future development of business Korean textbooks.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.29-38
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• 2017

The purpose of this study is to find out factors affecting intentions to seek help for suicidal ideation in Korean Army and to provide a basis for approaches to facilitate formal or informal help seeking for suicidal ideation. A total of 471 Korean soldiers participated in the current study. First, the question of whether suicidal ideation have a significant influence on general help seeking, and whether public stigma and self stigma mediate the relationship between suicidal ideation and general help seeking were examined. According to the results, public stigma and self stigma partially mediated the relationship between suicidal ideation and general help seeking, indicating that suicidal ideation not only has an indirect effect on general help seeking through public stigma and self stigma, but also has a direct influence on general help seeking.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.509-519
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• 2016

For the purpose of providing valuable marketing data to improve hospital management an assessment of customer friendly image towards local general hospitals in a city near from Seoul was carried out. The results are as follows. First, it was possible to measure & record the level of customer friendly image towards general hospitals & different regions. Second, a multiple regression analysis and AHP analysis showed that the expertise, continuity affected the customer friendly image of the hospitals but the reputation and economics showed relatively low score. This study contributes to make hospital strategy for local hospital marketing specialist showing that hospital should improve expertise and continuity to enhance medical customer friendly image of the hospital. In conclusion. this study results present primary data for correct decision making for authorities of local general hospitals who have concerns about increasing customer friendly image to improve hospital management.

• Journal of the Korean Society of School Health
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• v.28 no.1
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• pp.10-21
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• 2015

Purpose: In this study, the research has been conducted on the health teachers and general teachers who are in charge of sexual education in the middle schools to find out their understanding on the degree of importance and degree of performance on key concept of the sex education and then compare their differences in the recognition of sex education which leads to find out the contents and range of capabilities required for the teachers in charge of sex education. Methods: A descriptive research on 77 health teachers and 71 general teachers using IPA and SPSS/WIN was practiced. Results: The result of research showed that there are significant differences in the annual hours for sex education of their schools, the contents of the sex education which was given in the lecture type lesson, and their performance degree. It was also found the distribution of key concepts by differences in IPA matrix. Conclusion: As there are the differences in the performance degree in sex education between health teachers and general teachers in middle school, more specific education for each of them is needed. And the way to reinforce the key concepts, which are found high in perceived importance degree for both health teachers and general teachers, but low in the performance degree should be considered.

• Korean Journal of Environmental Agriculture
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• v.16 no.2
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• pp.187-192
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• 1997

We carried out a survey on tributary streams in some agricultural areas along Nakdong River to evaluate the effects of agricultural practices on pollution of stream water and groundwater. General properties, nutrient materials and heavy metals in water samples were measured. General physicochemical properties of tributary stream waters were at levels favorable for agricultural water. Heavy metals, except Zn, were mostly not detected. Total-N contents were much higher than the criteria of agricultural water, and nitrate-N accounts for more than a half of total-N. Phosphorus contents were higher than the lower level of P for algae growth and the contents were high especially in summer. In ground waters which are used for irrigation, P were mostly at same levels as those in streams, and nitrate contents were higher than 10mg/L in some samples. In these results only those N and P contents in stream and ground waters higher than pollution criteria are problematic and they are traceable to agricultural nonpoint sources-fertilizers, livestock farms and sewage. Further researches are needed to evaluate contributions of each nonpoint source on stream water pollutions.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.