• Journal of the Korean Institute of Landscape Architecture
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• v.25 no.3
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• pp.101-110
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• 1997

The purpose of this study was on suggesting what is the image and image formation factor of interior landscaping plants. For this purpose, the sixty interior landscaping plants were selected. Selected plants were classified into 9 groups by similar characteristics of plants, for example, leaf color and leaf pattern. Data analysis were performed by semantic differential scale method, mean score and multiple regression algorithm. The results are as follows, 1. Comparing with image assessment, group 9 got the highest score in all aspects. 2. Comparing with the image assessment of interior landscaping plants, the "impressive" image was obtained the highest score and "bright", "cool", "beautiful" and "fresh" were followed. 3. Multiple regression analysis was performed to clarify influence degree of the adjectives related to the beauty. The next adjectives were significant check points on assessing the beauty of interior landscaping plants. Also, Guzmania magnifical was investigated to have the most beautiful image with the results of preference analysis. Vriesea splendens, Cordyline terminalis Kunth 'Lilliput' and Peperomia sandersii were identified as considerably preferred plants. were identified as considerably preferred plants.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.313-321
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• 2007

The study examined the level of understanding and satisfaction of parents who should receive the food materials and monitor the food service, and would provided the basic data for more desirable school feeding system. The analysis was based on the participation level in materials receiving and food service monitoring, condition of equipment, knowledge about materials and the opinions about monitoring education. 160 monitors out of Daejeon primary schools were used and 60% of them were in the age of thirties and the others were in forties. Equipment condition for material receiving was good and most of the monitors were familiar with the ways of using the machines. Difficulties of material receiving were found in meat(65.6%) and sea food(21.9%), and the ratios of activities and the intention to participate in monitoring education were high with 25.0% and 72.5% respectively. Most of the monitors thought sanitary conditions of food materials(100.0%) and delivery persons(96.9%) were very good or good. And 90% of the respondents changed their perception of school food service positive after monitoring. In conclusion, most of the parents wanted to participate in the monitoring and material receiving actively and showed great willingness to receive monitoring education.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.90-97
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• 2009

Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.183-187
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• 1991

The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at $25{\sim}35^{\circ}C$. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and $Na_2HPO_4$ were significantly effective for reduction of kimchi fermentation rate by two to three folds.

• Journal of Digital Convergence
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• v.16 no.10
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• pp.389-398
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• 2018

This study aimed to investigate the knowledge, compliance and affecting factors of the cough etiquette to prevent the respiratory infectious disease transmission. Data were collected 250 self reporting questionnaires above 19 years old adult from Aug. 13th to Sep. 19th 2018. 213 questionnaires were analyzed statistically. In the results, the score was converted in terms of 100 points, knowledge of the cough etiquette was average $70.99{\pm}19.92$ points, compliance was $70.63{\pm}10.25$ points. Knowledge and compliance were statistically positive significant correlation, In the multiple regression analysis, the affecting factors were gender, usually carry a handkerchief, usually carry a portable tissue paper, average number of handwashes per day, know about cough etiquette, knowledge of cough etiquette. Therefore, it is necessary to develop and apply an educational program that reflects the affecting factors of cough etiquette in this study result. The higher level of cough etiquette performance will help prevent respiratory infection transmission.

• Journal of Korean Public Health Nursing
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• v.25 no.2
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• pp.221-232
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• 2011

Purpose: The study sought to provide basic information for North Korean defectors (Sae-Tu-Min) by studying the quality of life(QoL) based on their general characteristics and health problems. Methods: The targeted subjects were 1400 North Korean settlers who were receiving settlement service by Korean National Red Cross after finishing their training at Hanawon in 2005. The data was collected from August to October in 2007. The QoL was assessed by Medical Outcomes Study Short Form-36. Collected data were analyzed by ANOVA and t-test with SPSS win 15.0 program. Result: The majority of the 466 subjects were female(77.9%). The average age was 36.8 years, 52.8% lived alone, and 64.0% were unemployed. The average QoL score of the group was $62.4{\pm}18.4$, which was markedly lower in terms of social, physical and mental health compared to the scores of immigrants to South Korea from other countries. The score was the highest for physical ability and the lowest for general health. Influential socio-demographic factors to QoL were gender, age, education, religion, annual salary, occupation, and life insurance. Employed in the subject group showed higher level of QoL on eight categories than unemployed. Concerning health problems that detracted from QoL, 18.5% of the subjects were aware they suffered from anemia and 8.8% of them recognized they suffered from attention deficits. Conclusion: The health conditions of the North Korean settlers had improved since they settled in South Korea, but their QoL was lower than other immigrants. Various programs to maintain and promote the health of North Korean settlers would be useful.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.363-371
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• 2015

This study investigated the effect and interrelationship of evaluation system in employee's job satisfaction at deluxe hotel kitchen in the Seoul area. The questionnaires developed for this study were distributed to 400 chefs during June to August, 2012. A total of 364 questionnaires were used for analysis (91.0%) and the statistical analysis was completed using PASW (SPSS) 18. The status of operating menu evaluation and menu development was analyzed by dividing the questionnaires into three categories: 'menu idea', 'menu evaluator' and 'menu evaluation system'. The 'menu idea' category showed the highest concern for 'Is the selected idea differentiated from competitors' menu?' (3.10 Likert scale), the 'menu evaluator' category showed the highest concern for 'Do the evaluator's individual factors affect menu evaluation?' ($3.88{\pm}0.96$), and the 'menu evaluation system' showed the highest concern for 'Is the menu commercialized by the menu evaluation system?' (3.32 Likert scale). Overall job satisfaction was studied into three categories: 'human field', 'material field' and 'evaluation field'. Overall satisfaction about one's job was 3.24 Likert scale. For satisfaction in each category, satisfaction for 'human field' was the highest with 3.30 Likert scale compared to 'material field' and 'evaluation field' with 2.76 Likert scale and 3.27 Likert scale, respectively. In conclusion, establishment of a unified evaluation system to improve employee's job satisfaction related to menu development is needed.

• Journal of Digital Convergence
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• v.15 no.5
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• pp.263-269
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• 2017

Pulmonary function test (PFT) is a test method to determine respiratory disease. In order to obtain accurate PFT results, it is absolutely necessary to induce the inspector and cooperate with the patient. This study was to observe the importance of understanding and posture of the patient in spirometry. In 2016, 110 healthy experimenter performed spirometry; 1) only heard the explanation, 2) watching video and inspector,s demonstration, 3) twisting legs and bending shoulder. FVC, $FEV_1$, $FEV_1/FVC$, $FEF_{25-75%}$, PEF were measured by spirometry. FVC, $FEV_1$, $FEV_1/FVC$, $FEF_{25-75%}$, PEF were significantly increased before and after the understanding the test method. There was a significant difference in FVC, $FEV_1$, and PEF in the false posture. Reproducibility was significantly different in the experimenter' comprehension and false posture. This study provides accurate understanding of the patient and correct posture should be maintained during the examination to obtain correct and reproducible results of PFT.