• 대한지역사회영양학회지
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• 제15권4호
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• pp.445-459
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• 2010

This study was done to analyze the chronic diseases prevalence and dietary intake status according to the health related quality of life and to identify its significant properties. This study was conducted based on 2906 subjects ranging from 20~64 years old, out of 9704 total subjects from the 4th Korean National Health and Nutrition Survey in 2008. The average quality of life (QL) score was 0.915, where 983 subjects were below the average (low QL group) and 1923 subjects were above (high QL group). In the high QL group, there was more likely to be young, male, and with higher income and education. For high QL group, the self-related health score was high, and the subjective stress level was low. The prevalence of diabetes was significantly higher in the low QL group and anthropometric and biochemical measures were not shown differences between the two groups but waist circumference was significantly higher in the low QL group. The QL score was significantly negative correlated with the waist circumference and the body mass index. As for the recognition rate of Nutrition Guideline, there were no significant differences but high QL group had higher scores in "Eat a variety of foods", "Avoid too much Sodium", and "Enjoy meals and Eating a breakfast". Carbohydrate intake was significantly lower in the high QL group than in low QL group and the high QL group showed higher intake in legumes, meat and poultry, fruits, daily products and beverages. Overall results suggest that increased diabetes prevalence in people with low quality of life might be affected by the diets based on high carbohydrate, increased waist circumference, and lower rate of practice nutritional guideline.

• The Journal of Korean Physical Therapy
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• 제28권1호
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• pp.39-45
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• 2016

Purpose: Physical therapists are likely to be exposed to work-related musculoskeletal pain due to excessive repetitive tasks. This study was conducted to identify the relationship between work-related musculoskeletal pain and quality of life of physical therapists. Methods: A self-reported questionnaires was sent to 200 physical therapists at in Seoul and Kyoungido. The questionnaires was returned by 170 physical therapists. The questionnaire had included 4 items that coveringed demographic information, areas of musculoskeletal problems, pain rating scale, and WHOQOL-BREF. The analysis was completed using descriptive statistics, and differences between pain and demographic variables were identified using the chi-square test. The relationship between work-related musculoskeletal pain and quality of life was analyzed by t-test and Pearson's correlation. Results: The overall prevalence of work-related musculoskeletal pain was 76.8%. The most affected pain sites included the low back (48.8%), shoulder (45.,2%), hand and wrist (43.5%), and neck (33.3%). Pain ratings of subjects with pain was were moderate. There was a A significant difference for the subdomains of quality of life was observed between the subjects with musculoskeletal pain and those without pain. Weak negative correlations (r=-0.28) were observed between pain rating scale and QOL. Conclusion: These findings show that physical therapists appear to be at a higher risk for work-related musculoskeletal pain and physical domain of QOL. Therefore, Ffurther research is needed to investigate examine the effect of risk factors and ergonomics as physical load, general health status on prevalence of musculoskeletal pain.

• 동아시아식생활학회지
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• 제18권3호
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

• 융합정보논문지
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• 제11권1호
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• pp.208-215
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• 2021

본 연구는 치괴위생사의 분노표출, 스트레스 탄력성, 직무만족, 삶의 질의 융합적 관계를 규명하기 위해 대구, 경북지역의 치과위생사 202명을 조사하였다. 자료는 SPSS WIN 18.0통계프로그램으로 기술통계, t-test, ANOVA, 상관분석을 이용하여 분석하였다. 주요결과는 분노표출은 평균 1.50이며 병원급, 직업동기유발이 있는 경우, 자부심이 없는 경우, 높은 수입, 금주가 높았다. 스트레스 탄력성은 평균 3.09이며 음주를 하지 않은 경우 높았으며 직무만족은 평균 3.24이며 자부심이 있는 경우, 금주가 높았다. 삶의 질, 분노표출, 스트레스 탄력성, 직무만족의 상관분석 결과 삶의 질과 스트레스 탄력성과 직무만족은 양의 상관관계(p<.05). 스트레스 탄력성과 직무만족은 양의 상관관계이다(p<.05). 총괄적으로 치괴위생사의 삶의 질을 높이고 분노표출을 줄이기 위해서 직무만족과 스트레스 탄력성을 높이기 위한 정보제공과 환경적인 지원이 되어야 할 것이다.

• 한국정보시스템학회지:정보시스템연구
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• 제10권2호
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• pp.89-101
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• 2001

The purpose of this research is empirically investigating organizational/managerial factors affecting BPR implementation between Korean and US companies. And we compared the critical success factors and business innovation performance of Korean companies to those of US companies based on the prior research. Seven variables that represent success of BPR implementation are identified. They are : (1) reduction of process time (2) reduction of process cost (3) upgraded skill or knowledge (4) improved quality of process output (5) improved quality of work life (6) responsiveness to customer need (7) overall perception of BPR success. The result showed that the performance of US companies is better than that of Korean companies. Especially level of overall perception of BPR success of US companies is more high than that of Korean companies. The reason is that business innovation of Korean companies is focused on functional unit and incremental improvement.

• 대한가정학회지
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• 제27권3호
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2007년도 추계학술대회논문집
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• pp.1425-1429
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• 2007

Consumer's product selection measures are being shifted from the units' operational performance to overall performance. Low noise, low vibration, and low power consumption rate, etc. which used to be additional quality indices, now become vital performance factors. Especially, noise and vibration characteristics are being considered as equivalent to/or even more critical than operational performance in certain products such as office machines and home entertainment systems, which share the same space with human being's daily life. Therefore, noise reduction and sound quality improvement technology becomes an inevitable design issue for those applications. Qualitative noise characteristics of rotating polygonal disk applied to digital printer systems are presented. Overall sound pressure level change and tonal noise variation with respect to the geometrical properties of polygonal disk, operational speed, and others are briefly discussed based on experimental results.

• 한국소음진동공학회논문집
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• 제18권6호
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• pp.606-611
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• 2008

Consumer's product selection measures are being shifted from the units' operational performance to overall performance. Low noise, low vibration, and low power consumption rate, etc. which used to be additional quality indices, now become vital performance factors. Especially, noise and vibration characteristics are being considered as equivalent to/or even more critical than operational performance in certain products such as office machines and home entertainment systems, which share the same space with human being's daily life. Therefore, noise reduction and sound quality improvement technology becomes an inevitable design issue for those applications. Qualitative noise characteristics of rotating polygonal disk applied to digital printer systems are presented. Overall sound pressure level change and tonal noise variation with respect to the geometrical properties of polygonal disk, operational speed, and others are briefly discussed based on experimental results.

• 한국축산식품학회지
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• 제39권2호
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• 한국콘텐츠학회논문지
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• 제15권10호
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• pp.570-586
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• 2015

본 연구는 은퇴를 앞둔 은퇴예정자들의 은퇴설계가 개인의 삶의 질과 만족도에 미치는 영향을 사회 심리적 위기감의 조절효과 및 인구사회학적 변인에 따른 차이를 분석해보고, 은퇴설계가 국가의 사회적비용 절감에 가장 중요한 요소가 될 수 있으므로 은퇴설계의 사전교육과 은퇴준비에 대한 관심을 정착시키기 위한 기초자료를 제공하고자 하는데 연구의 목적이 있다. 조사대상은 서울 및 수도권에 거주하는 은퇴를 앞둔 직장인을 대상으로, 총 350부의 자료를 배포하여 회수된 335명의 표본이 분석 자료로 활용하였다. 연구결과는 첫째, 인구통계학적 변수 중 주택소유형태와 학력에 따라 총체적 만족감에 유의한 차이를 보였다. 주택소유형태는 임대인 경우, 학력은 높을수록 총체적 만족감이 높게 나타났다. 둘째, 만족도에는 휴식으로의 전환이 부(-)의 영향, 출발에 대한 기대가 정(+)의 영향을 미치며, 사회적 심리적 위기감의 조절효과는 없고 부정적 인생평가가 독립변수 역할을 하는 것으로 나타났다. 셋째, 인지적 정보에는 휴식으로의 전환과 강요된 좌절은 정(+)의 영향을 미치며, 직업 불만족이 조절적인 역할을 하는 것으로 나타났다. 넷째, 삶의 질 개선에는 은퇴설계가 유의미한 영향을 미치지 않는 것으로 나타났으며, 사회 심리적 위기감의 조절효과는 없는 것으로 나타났다.