• 동아시아식생활학회지
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• 제14권4호
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• pp.379-386
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• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• 동아시아식생활학회지
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• 제24권5호
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• pp.664-671
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• 2014

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

• Clinical Nutrition Research
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• 제3권2호
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• pp.106-114
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• 2014

It is generally accepted that diet modification provides beneficial effects on the management of diabetes. In the present study, we evaluated the effects of diet modification on nutrient intake and quality of life in a large sample of diabetic patients. This study was conducted using data from the Korea National Health and Nutrition Examination Survey IV and V (2007-2010). A total of 2,484 of diabetic patients were included in the analysis. Then, we compared the overall quality of dietary intake between diabetic patients with diet modification and those without dietary modification. The result showed that subjects on diabetic diet (DDG) showed lower levels of total cholesterol, triglyceride, and AST before and after the adjustment for covariates (all p < 0.05). The results of nutrient assessment showed that DDG had lower intakes of total energy, fat, and carbohydrate (all p < 0.05), but higher intakes of energy from protein, vitamin B1, vitamin B2, niacin and vitamin C than NDG. (all p < 0.05). In addition, nutritional adequacy ratio of calcium and vitamin B2 were significantly higher in DDG than those in normal diet group (NDG) (p < 0.05). However, we observed no significant differences in quality of life between two groups. In conclusion, diet modification in diabetic patients seemed to be effective to improve blood lipid profile and the adequacy of nutrient intake without sacrificing the quality of life.

• 대한한의학회지
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• 제35권4호
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• pp.65-73
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• 2014

Objectives: This study aimed to investigate the determinants of inpatients satisfaction and intent to revisit oriental medical hospitals. Methods: The independent variables of the study contain the level of satisfaction with doctors, nurses, staffs, medical fee, environment, facilities and hospital life. Each variable was measured by three to eight items about the level of satisfaction with various aspects of hospital ward life. The level of overall patient satisfaction was used as an intervening variable and the level of intent to revisit was used as a dependent variable. The sample used in this study consisted of 268 inpatients from 3 oriental medical hospitals located in Chungnam Province. Data were collected with a structured and self-administrated questionnaire and analysed using path analysis. Results: The major findings of the study were as follows : First, it was found that the 3 variables of hospital life satisfaction, ancillary staffs satisfaction, and metropolitan residents has significant positive effect on the level of overall patient satisfaction. Second, the overall satisfaction and the satisfactory level of facilities, medical fee, and quality of ward life were found to have significant effects on the level of intent to revisit of respondents. Conclusions: The results of the study indicate that oriental medical hospitals should make an effort to improve the overall satisfaction of inpatients, especially focusing on the facilities convenience, medical price, and hospital ward life which will lead to high level of intent to revisit of inpatients.

• 동아시아식생활학회지
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• 제12권3호
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

• 동아시아식생활학회지
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• 제1권3호
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• pp.305-311
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• 1991

The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete block design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6$^{\circ}C$ die temperature, and optimum inferred score of overall acceptability is 59.6 and 90. Key words: extrdate, overall acceptability, response surface regression analysis, balanced incomplete block method.

• 한국치위생학회지
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• 제16권3호
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• pp.479-489
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• 2016

Objectives: The purpose of the study is to investigate the relationship between job stress and oral health-related quality of life in the blue collar workers. Methods: This study has been conducted with subjects of blue-collar workers who work in the industrial section located in Gyeongnam area from August 2013 to September 2013. Korean Occupational Stress Scale(KOSS-SF) and oral health impact profile(OHIP-14) were used as research tools. Data were analyzed by descriptive analysis, t-test, ANOVA, and multiple regression analysis. Results: Overall job stress and oral heal-related quality of life level of subjects were $57.32{\pm}8.03$ and $14.17{\pm}9.27$. The influential factors of oral heal-related quality of life of blue-collar workers were job demand, interpersonal conflict and organizational climate (subcategory of job stress), respectively. Conclusions: It is necessary to improve the better working condition for the oral health-related quality of life due to job stress in the blue collar workers.

• PNF and Movement
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• 제22권1호
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• pp.81-90
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• 2024

Purpose: This study examined the perceived quality of life of families of individuals with developmental disabilities who regularly participate in physical activities. It also explored differences in the quality of family life based on variables such as family relationships, family income, gender, disability type, and age. Methods: A survey was administered to 69 family members of individuals with developmental disabilities who regularly participate in physical activities. The collected data were analyzed using descriptive statistics, independent samples t-test, and one-way analysis of variance. Results: The average overall quality of life for families of individuals with developmental disabilities who participate in continuous physical activities was 3.49. After analyzing each subtype, psychological health was found to be 3.91, the burden for people with developmental disabilities was 2.75, community participation was 3.76, cohesion was 3.83, and openness was 3.49. No statistically significant differences were found in family relationships or family classes, disability type, age, or gender of the individuals with developmental disabilities across the variables. Conclusion: When planning service development and support to improve the quality of life for families of individuals with developmental disabilities, it is necessary to develop systematic programs at the family level rather than providing support based on various variables.

• 대한간호학회지
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• 제45권5호
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• pp.694-703
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• 2015

Purpose: This study was a prospective longitudinal study to identify changes in quality of life in patients undergoing allogeneic hematopoietic stem cell transplantation (HSCT). It was based on Roy's adaptation model. Methods: The questionnaires were administered before HSCT, 30 and 100 days after HSCT. Of the 48 potentially eligible patients, 44 (91.7%) participated in the study and 40 (90.9%) completed the questionnaires at 100 days after HSCT. Multilevel analysis was applied to analyze changes in quality of life. Results: Overall, quality of life showed a decreasing tendency from pre-HSCT to 100 days after HSCT. The adaptation level of participants was compensatory. Type of conditioning was the significant factor influencing quality of life before HSCT (${\beta}_{00}$=79.92, p <.001; ${\beta}_{01}$= - 12.64, p <.001) and the change rate of quality of life (${\beta}_{10}$= - 1.66, p =.020; ${\beta}_{11}$=2.88, p =.014). Symptom severity (${\beta}_{20}$= - 1.81, p =.004), depression (${\beta}_{30}$= - 0.58, p =.001), social dependency (${\beta}_{40}$= - 0.35, p =.165), and loneliness (${\beta}_{50}$= - 0.23, p =.065) had a negative effect on changes in quality of life. Symptom severity and depression were statistically significant factors influencing changes in quality of life. Conclusion: According to the results of this study, the development of nursing intervention is needed to improve quality of life in patients undergoing allogeneic hematopoietic stem cell transplantation in the early immune reconstruction period. The interventions should include programs to enhance coping capacity and programs to help control symptom severity and depression. Also these interventions need to be started from the beginning of HSCT and a multidisciplinary approach would be helpful.

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.