• Korean Journal of Adult Nursing
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• v.22 no.4
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• pp.418-429
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• 2010

Purpose: This study was performed to identify the relationship between Sense of Humor, Coping Humor, Perceived stress and self-esteem in the middle-aged women. Methods: Data were collected from the 20th of June to the 30th of August in 2009 from 145 middle-aged women living in Seoul. Data analysis was done with SPSS/WIN 12.0 program for descriptive statistics and Pearson correlation. Results: The mean score of the humor sense was $55.94{\pm}6.52$, coping humor was $21.11{\pm}3.82$, perceived stress was $22.21{\pm}3.03$ and self-esteem was $27.50{\pm}2.88$. Subcategories of sense of humor were that emotional expressiveness was average $20.75{\pm}2.70$, meta-message sensitivity was average $20.12{\pm}2.74$ and liking of humor was average $15.13{\pm}3.44$. Sense of humor was difference according to the economic status(t=2.000, p=.047), coping humor was difference according to the on medication use(t=2.227, p=.027). There was a significant correlation between the coping humor, perceived stress and the self-esteem. When the coping humor was higher, perceived stress was lower and the self-esteem was higher. Conclusion: This study showed that medication and economic status influences the humor scores and the sense of humor and coping humor were related to perceived stress and self-esteem in middle-aged women Therefore, these findings can provide the basis for the development of nursing intervention to increase the ability to coping with stress.

• The Journal of the Korea Contents Association
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• v.16 no.7
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• pp.552-565
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• 2016

This study aimed to examine the association between material hardship and alcohol use among low-income households in Korea, with particular attention to whether the association was mediated by family conflict and self-esteem. Using a nationally representative sample of 960 low-income households, this study conducted a path analysis to test a structural model liking material hardship to alcohol use through family conflict and self-esteem. The significance of indirect paths was tested by a Sobel test. This study found that experiencing material hardship was directly associated with low levels of coping skills for family conflict and low levels of self-esteem, but not with alcohol use. However, material hardship was indirectly associated with alcohol use through low levels of coping skills for family conflict as well as low levels of self-esteem. The findings of this study suggest that experiencing material hardship among low-income households would be a socio-structural stressor for alcohol use, particularly in that it increases secondary role and intra-psychic strains. Implications to address material hardship and alcohol use among low-income households were discussed.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.119-129
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• 2013

The purpose of this study is to investigate the relationship between the motivation of Chinese students' reception and its patterns on K-Pop in Korea. As a result of this study there are four categories of motivation on Chinese Students' reception of K-Pop such as 'K-Pop Star's Charisma', 'Mental Relaxation', 'the Liking Principle' and 'Generalized Cultural Proximity'. The factors of 'K-Pop Star's Charisma' and 'Mental Relaxation' affected mostly the amount of reception of K-Pop. The patterns of reception are made by the amount of reception, the activeness of reception and the preference type of reception. In terms of the activeness of reception, the factors of 'K-Pop Star's Charisma' affected mostly the activeness of reception.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.321-327
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• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.

• Journal of the Korea Convergence Society
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• v.6 no.5
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• pp.207-217
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• 2015

A Study on Problem of Impeachment Evidence in Criminal Proceedings for Employ by the Convergence Meaning of impeachment evidence in criminal proceedings is liking the spread of the branches moment. The first, there is to set limits of impeachment evidence. The amicable solution is to accept moving flexibly. In a concrete way must to make away with a constituent element unlawfulness. The second, problem a return to probative force exist. This problem agree in principle to resolve an issue for the testimony of an eyewitness. The third, how to admit that institution of criminal investigation after the testimony of an eyewitness exist. This attendant conditions are to eliminate illegality for the authenticity in he testimony of an eyewitness and for the observe due process. Therefore, we must observe due process without illegality to solve the problem for the convergence.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.801-807
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• 2016

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of $10^6CFU/g$, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at $10^{\circ}C$ until reaching 0.5% acidity, and then stored at $-1.5^{\circ}C$ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor.

• Journal of Korean Physical Therapy Science
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• v.21 no.1
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• pp.1-12
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• 2014

Purpose : This study aims to provide fundamental information for increasing a physical therapist's empowerment and suggesting effective ways to incorporate humor into the physical therapist's organizations by investigating a level of perceived sense of humor and empowerment, as well as examining the relationship between them. Method : This study was conducted in the country's 9 general hospitals, 11 rehabilitation hospitals, 20 clinics. The data of general characteristics, sense of humor, and empowerment were collected from 1 August 2012 to 25 August 2012. A total of 300 clinical instructors were distributed and collected. The call response rate was 94.7%(n=284). The collected data were analyzed by spss/pc + 12.0 Result : 1. The mean score of the physical therapist's sense of humor was $56.53{\pm}05.58$ out of 84 and each of the sub-dimensions were scored in order of emotional expressiveness, liking of humor and metamessage sensitivity. 2. The mean score of the physical therapist's empowerment was $56.67{\pm}12.72$ out of 84 and each of the sub-dimensions scored in order of meaning, competence, self-determination and impact. 3. There was no significant difference between the sense of humor and the empowerment(r=0.093, p=0.118). 4. There were no significant difference in sense of humor. 5. There were significant differences in the levels of the empowerment by sex, marriage, workers satisfaction, age, attainment in scholarship, workplace, and duration of work. Conclusion : Although there was no significant difference between the sense of humor and the empowerment. the sub-dimension of human preference was significant.

• Korean Journal of Community Nutrition
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• v.20 no.4
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• pp.259-272
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• 2015

Objectives: A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents. Methods: This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT). Results: The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001). Conclusions: These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.