• Korean Journal of Plant Resources
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• v.27 no.5
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• pp.556-566
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• 2014

In this study, we collected 29 Kenaf (Hibiscus cannabinus L.) genetic resources from 10 countries to confirm the possibility of the introduction into Korea. The Kenaf (Hibiscus cannabinus L.) has the broad industrial use like feed and the 5 times more strong $CO_2$ absorption capacity compared to general plant. So recently it is considered as a good industrial source. We analyzed ecotype, growth and development, yield and feed value of collected resources. They were divided into 3 groups depending on flowering time, early maturing type blooming in early July, mid-late maturing type blooming from end of August to early September and late maturing type blooming in end of October. Early maturing type could get fruitful seed but dropped yield (average 7,895 kg/10a) and late maturing type could get high yield (average 12,572 kg/10a) but deletion. The other side mid-late maturing type could get yield over a certain level (average 11,207 kg/10a) and fruitful seed was ensured. The yields analyzed by resources indicated that K12 (Hongma 300) collected in China, K25 from India, K22 from Russia and K21 (Khonkaen 60) variety from China were more than 13,500 kg per 10a. Feed value of early maturing type had inclined to more better than other types, but like dry digestible matter (DDM) and dry matter intake (DMI) of some late maturing types like K12, K21, K22 which had a high yielding ability were more better than that of early maturing types'. So relative feed value (RFV) which considered comprehensive item for feed value were indicated K21 was 102.5, K12 was 116.2 and K22 was 120.2. 'Jangdae' the variety developed in Korea which could complement of other types' had a good quality for yield 10,975 kg/10a and 12.5% crude protein content and 101.9 of the relative feed value. So we need to be taken power to collection of mid-late maturing types resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.244-252
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• 2010

This study aimed to offer groundwork for grasp and evaluation of nutritional status and dietary fiber intake through 24-hr recall method among middle school students in Chungbuk area. In addition, this study attempted to develop food frequency questionnaire (FFQ) for dietary fiber intake. Average calorie intake per person a day was 2035.6 kcal for boys, and 1876.7 kcal for girls which were 75.4% and 93.8% of estimated energy requirement (EER), respectively. Percent estimated average requirements (%EAR) of calcium, iron and folate were the lowest showing 34.3%, 54.2%, 67.5% for boys and 36.6%, 59.2%, 64.4% for girls, respectively. Average dietary fiber intake per day was $17.6\pm5.3$ g for boys and $16.5\pm4.8$ g for girls which indicate 54.8% and 68.8% of adequate intake (AI), respectively. The main food sources of dietary fiber were polished rice and kimchi. The main food source groups were vegetables, cereals and their products were fruits, seaweeds in the order named, indicating 68.44% total dietary fiber intake from vegetables and cereals. From preliminary 39 food items, 19 food items were selected to derive the correlation coefficient of each food item between 24-hr recall and FFQ method. Correlation coefficient was increased from 0.71 to 0.78 with significant level of p<0.01 after adjustment of FFQ from 39 items to 19 items set. Percentage of classifying subjects into the same levels by food frequency questionnaire and 24-hr recall based on joints classification quartile Kappa value was evaluated. Agreement was highest in the second lowest group showing percentage to correspond rose from 90.2% to 92.4% and Kappa value of 0.54 to 0.59. Consequently, FFQ developed in this study would be useful for estimating the groups which show low intake.

• Women's Health Nursing
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• v.7 no.4
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• pp.419-431
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• 2001

The purpose of this study was to provide the correct knowledge on GDM(Gestational Diabetes Mellitus) to nurses for effective care of pregnant women with GDM by investigating the knowledge of nurses about GDM. The subjects of this study were 557 nurses who work at six general hospitals in Seoul and Gyung-Gi province of Korea. The data were collected from November, 2000 to December, 2000, using a 30-item knowledge questionnaire about GDM consisted of eight areas developed by Choi et al. (2000): characteristics and diagnosis, influence on pregnancy, goal and method of management, diet therapy, exercise therapy, insulin therapy, hypoglycemia and hyperglycemia and postpartum care of GDM. The data were analyzed by SAS program for t-test, ANOVA and Scheffe test. The results were as follows: 1. The mean score of knowledge on GDM was 23.18. 2. There were significant differences according to age(p= 0.002), education background (p= 0.045). working period(p= 0.000), working unit(p= 0000), working experience of obstetric and gynecologic (OS & GY) units(p= 0.000), experience of pregnancy (p=0.003) and experience of delivery (p=0.014) in GDM knowledge. 3. The level of each area on GDM knowledge was as follows; 1) Area of characteristics and diagnosis of GDM The mean score of this area was 0.79. Nurses' knowledges were significantly different by age(p=0.003), marital status (p=0.018), working period(p=0.002) working unit(p=0.007), working experience of OB & GY units(p=0.005), experience of pregnancy(p=0.034) and experience of delivery(p=0.033). 2) Area of influence on pregnancy The mean score of this area was 0.93. Nurses' knowledges were significantly different by age(p=0.006), working unit (p=0.000) and working experience of OB & GY units(p= 0.000). 3) Area of goal and method of management The mean score of this area was 0.70. Nurses' knowledges were significantly different by age(p=0.004), region(p=0.006), education background(p=0.013), marital status(p=0.007), working period(p=0.000), working unit(p=0.011), working experience of OB & GY units(p=0.002), experience of pregnancy(p=0.025) and experience of delivery(p=0.043). 4) Area of diet therapy. The mean score of this area was 0.74. Nurses' knowledges were significantly different by age(p=0.002), region(p=0.011), marital status (p=0.001). working period (p=0.007). working unit(p=0.002), working experience of OB & GY units(p=0.001), experience of pregnancy(p=0.001), experience of delivery(p=0.011) and diabetes patients in family members(p=0.032). 5) Area of exercise therapy. The mean score of this area was 0.83. There were not significant differences in all general characteristics. 6) Area of insulin therapy The mean score of this area was 0.61. Nurses' knowledges were significant differences by age (p=0.024), marital status (p=0.048), working period(p=0.027), working unit(p=0.002), working experience of OB & GY units(p=0.000), experience of pregnancy (p=0.047) and experience of delivery(p=0.040). 7) Area of hypoglycemia and hyperglycemia. The mean score of this area was 0.83. Nurses' knowledges were significantly different by marital status (p=0.027), working period(p=0.001). experience of pregnancy(p=0.020) and experience of delivery(p=0.010). 8) Area of postpartum care The mean score of this area was 0.69. Nurses' knowledges were significantly different by working unit(p=0.000), working experience of OB & GY units (p=0.000) and working experience of medical unit(p=0.047). The results of this study are suggested that nurses might be taught systemically and individually about GDM so that they can become more proficient in detecting and preventing GDM, and therefore they will feel confident to teach GDM to women.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.15 no.5
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• pp.77-98
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• 2020

Recently, the government provided about 35 trillion won to start-ups through a large amount of start-up support funds from the Korea Credit Guarantee Fund and the Korea Development Bank, and more than 100 trillion won to start-ups over the past three years.(2015-2018) The Ministry of SMEs and Startups announced that a total of 1.4517 trillion won will be supported by 16 ministries (90 projects) after surveying start-up support projects by ministries in 2020 to create a start-up country. Indeed, among the budgets supported by the Ministry of SMEs and Startups, startups accounted for 85%, while scale-ups (growth and maturity) were only 15%. However, the survival rate of Korean start-ups was far lower than that of developed countries. The survival rate for the three years after the start-up was 39.1 percent, with only about 4 out of 10 surviving, with 27.5 percent surviving for five years, and only 3 out of 10 surviving. On the other hand, overseas start-ups have a survival rate of twice as high as that of Korea for five years. Accordingly, this study aims to empirically analyze and examine the need for research on nascent entrepreneurs, which have recently been actively supported by the government, as well as the impact of start-up motivation and start-up preparation on the intention to continue business. The survey was conducted from April 1 to May 15, 2020 for nascent entrepreneurs nationwide, and 222 of the total 245 copies were analyzed, and the questionnaire was measured using the Likert 5-point scale. As a result of the analysis, first, all factors constituting start-up motivation were adopted by significantly affecting start-up satisfaction. In addition, among the sub-factors of nascent entrepreneurs' preparation, item preparation was adopted as a significant influence on start-up satisfaction. Second, the nascent entrepreneurs' satisfaction level was adopted by having a significant impact on the business continuity. Third, some of the motivations for self-realization of the motivation for start-ups were adopted by having a significant impact on the business continuity. In addition, the preparation of items for the start-up preparation of nascent entrepreneurs was partially adopted as they had a significant impact on the business continuity. Fourth, it was adopted by the mediation effect of start-up satisfaction between the motivation of the nascent entrepreneurs' preparation and the business continuity. In addition, it was adopted by the medium effect of start-up satisfaction between the nascent entrepreneurs' preparation and the business continuity. Based on the results of these studies, it is intended to draw practical implications, and to provide useful policy implications to increase nascent entrepreneurs' satisfaction and continue to carry out their start-ups.

• Journal of Nutrition and Health
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• v.35 no.4
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• pp.489-497
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• 2002

This study was conducted to determine if Mehrabian's eating-related characteristics questionnaire could be effectively applied in predicting obesity and eating disorders among Korean college students by examining the correlations between eating-related characteristics and anthropometry, nutrient intakes, psychological aspects of depression, and personality dimensions. The data were collected from 151 female students in classes of nutrition or psychology in Kyungnam University. Measurements of height, weight and triceps skinfold thickness (TSf) were made by well-trained interviewers, and BMI was calculated. Daily nutrient intakes were obtained from the self-reported three-day dietary records for the kinds and the amounts of foods consumed by the student subjects. The students were also asked to complete three questionnaires : Mehrabian's eating-related characteristics questionnaire, Eysenck Personality Questionnaire, and the Berk Depression Inventory. The results of the study were as follows : 1) Reliability of factored homogeneous item dimensions (FHIDS) of the translated version of the eating-related characteristics questionnaire showed a similar profile compared with the original. Moreover, the loading values of Cronbach-$\alpha$ for some FHIDs, which were excluded in order to constitute primary-level factors (for example, 'predisposition to obesity' etc) with a high reliability, were much lower than Mehrabian's. Therefore the eating-related characteristics questionnaire could be effectively used for Korean students for predicting predisposition to obesity and eating disorders. 2) With regard to the relationship between anthropometric indices and eating-related characteristics, BMI measurements showed a high and a positive correlation with 'predisposition to obesity' and 'uncontrollable urges to eat', and a negative correlation with a 'predisposition to anorexia'. The heavier body weight and the more fat mass that the subjects had, the higher the probability that the subjects were overeating. 3) The intakes of some minerals (Fe, K, Na) and Vitamin C showed significantly negative correlations with a 'predisposition to obesity' and a 'predisposition to anorexia'. But the intakes of vitamin B$_2$, niacin, and retinol were positively correlated with'uncontrollable urges to eat'. 4) Among personality dimensions, neuroticism had a positive correlation with a 'predisposition to obesity', 'uncontrollable urges to eat', and 'predisposition to anorexia'. 5) Neuroticism was negatively correlated with intakes of calories, carbohydrates, K, Fe, Vitamin C, etc. On the contrary, all personality dimensions were positively correlated with intakes of retinol. In conclusion, the translated version of Mehrabian's eating-related characteristics questionnaire appears to be effective for nutritional or psychological assessments of any predisposition to eating disorders among Korean college students.

• Journal of the Society of Disaster Information
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• v.16 no.1
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• pp.178-191
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• 2020

Purpose: This paper proposes a performance evaluation method for state-of-the-art facility inspection/diagnostic equipment through a trend survey of equipment and standardization systems of US, Japan, and Korea. This paper also suggests the priority of developing a performance evaluation method through expert interviews and surveys. Method: In this study, report for the last 5 years of FMS, state-of-the-art equipment of facility maintenance companies/safety diagnosis specialist agencies and papers/research reports/patents of NTIS were analyzed to identify recent trends of facility inspection/diagnostic equipment usages. standardization system of US, Japan, and Korea were analyzed to figure out a suitable form of a performance evaluation method for the domestic situation. And expert interview and survey were conducted to identify the priority of developing a performance evaluation method. Result: The performance evaluation method must be developed by the shape that only evaluates performance, regardless of types of equipment, on inspection item level for creative technology development. The priority of developing the performance evaluation method was identified as crack detection of concrete for durability evaluation and displacement/deformation/fatigue detection of concrete and steel for stability evaluation. Conclusion: The performance evaluation method will be developed firstly for the crack detection of concrete for durability evaluation and displacement/deformation/fatigue detection of concrete/steel for stability evaluation. In order to promote creative technology development, the performance evaluation method should be developed in a form that provides standardized specimens or testbeds and can be applied regardless of types of technologies.

• Korean Security Journal
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• no.39
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• pp.161-183
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• 2014

The job burnout of the private security guards who provide services through contact with customers can affect the overall the private security industry. So the managers need to make efforts to diagnose and evaluate the job burnout and provide continuous provision for the repatriation effect. However, up to the present, the job burnout measure for the private security guards has not been provided, so the objectivity of the information is questionable. For this reason, in order to establish the goodness of fit of the job burnout scale for private security guards based on the contents of the job burnout scale that was being provided to other service employees, this research aims to provide the scale to provide objective information compared with that of the past by applying the Rasch model of the item response theory. To achieve this purpose, the data on 379 private security guards working for the private security guard companies in the Gyeonggi region were collected, and the data were processed to suit the research purpose using SPSS 18.0 and AMOS 18.0, Winsteps programs. Through these research procedures, the following conclusion was obtained. With regard to the private security guards' measure of job burnout, as a result of factor analysis through the collected data, 4 questions were deleted, and as a result of the analysis of the goodness of the fit based on 18 questions, 4 questions were found to be inappropriate questions that did not satisfy the standard value, and the scope of the difficulty level of the questions from - 98 to 1.30 and the response reaction of a 5-point scale were found to suit the final private security guards' job burnout scale. In other words, the conclusion that it is appropriate to measure the private security guards job burnout scale with 3 factors and 13 questions was obtained. So if private security guards companies collect systematic data using the scale established in this research, and practice refresher training accordingly, they can reduce the private security guards' job burnout.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.132-142
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• 2015

The purpose of this study was to investigate the perception and information needs about food additives from the parents of elementary school children, and to develop a smartphone application (App) providing information about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important factor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives (63.1%). Parents recognized food additives as the most dangerous (42.7%), and 75.1% responded the level of danger as 'very dangerous'. However, 82.4% of parents didn't have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as 'Catch up Food Additives' consisting of the definition, safety, food labelling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n = 27), their negative perceptions on food additives were improved significantly. These results showed that providing information and education about food additives using smartphone App was very fast and effective for the promotion of risk communication on food additives with the parents.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.330-338
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• 2012

HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.214-230
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• 2016

This study was carried out to create a momentum for interest and understanding of local foods and provide base line data for the presentation of future effective development direction by investigating and researching cognitive characteristics, intake frequency, and preference about local foods targeting Pohang citizens. As a result of the investigation on intake frequency and preference of Pohang's local foods, in almost every item such as "gwamegi", "mul-hoe", "Guryongpo daege", "sashimi noodles", "mori noodles", "pidegi cuttle fish", "mulgomtang", "homchibap sikhae", "jesabap sikhae", "whale meat", "gaebokchi", "duchichijjim", "octopus sashimi", "roundnose flounder sashimi", "round flounder jorim", "fried round flounder", "gunsu sorasanjeok", "raw mustard muchim", "miyeongui dish", "sigeumjang", "chives dish", "rolled chives egg", "gokgang spinach", "pine dish", "yellow bean leaves muchim", "pickled green bean leaves", "green bean leaves watery kimchi", "Pohang sunrise bread", "black stone eel dish", "chili jjim", "red-pepper leaves namul muchim", "wild greens bibinbap", "acorn jello muchim", "oimiyeok changuk", "dongdongju", etc., significant differences were shown at the significance level of p<0.05~p<0.001. About understandings, views, development prospects, and development value and so forthof Pohang's local foods, more than 80% of respondents were positive, and in the questions asking concerns about local foods, more than half of the respondents gave a positive opinion, citing that they "have a little interest", and "tend to have an interest". Therefore, it can be seen that the future of local foods is bright. In the future, it is required that various cultural events related to local foods are held, a number of promotions are carried out, specialization of stores is distributed, and, at the same time, local foods are developed and generalized to suit modern sense, maintaining traditional taste in order to become global foods, as well as thedeformation of recipes.