• Korean journal of food and cookery science
• /
• v.5 no.2
• /
• pp.63-73
• /
• 1989

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific moth(Ids. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb.8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14 7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands' favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.249-255
• /
• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Journal of Korean Academy of Fundamentals of Nursing
• /
• v.6 no.3
• /
• pp.532-543
• /
• 1999

This study was conducted to provide the basic data necessary for the improvement of the teaching method for basic nursing practice as well as the effectiveness of the practice by examining the students' competency in cleansing enema after doing the self study instead of the traditional education. To examine the competency in cleansing enema after the self study, this study is an one group pretest-posttest design that subjects did the enema practice through the self study. The subjects were 89 sophomore students at Y University. College of Nursing. In basic nursing lab practice class, cleansing enema self study module was given to the students which was developed by the researcher based on the literature review and asked them to finish doing the pre study and checking the self study evaluation criteria after reading the goal, learning activities and theoretical guideline. After watching the video tape, students practiced the process in the module by themselves. For the competency in cleansing enema. repeated autonomous practices were done during the open lab other than the regular class. Whenever the practice was done, the frequency and time were measure and documented. When the student felt confident through repeated practices, the competency was evaluated by the researcher and two assistants based on the evaluation criteria. And the process was repeated till the student could perform all the items on evaluation criteria completely. The data were collected for 42 days from Oct. 15 to Nov. 26 in 1996. Collected data were analyzed by frequency, percentage, Pearson correlation coefficient and variance analysis. The results are summarized as follows : 1. 43.2% of the students were favorable to nursing and 63.6% like lecture, but 71.6% like practice. So they were more interested in practice than in lecture. 2. 62.3% of the students scored high in written test, 97.8% scored high in practice. So the practice score was better. 3. The frequency of repeated practice to pass the test ranged from 1 to 4 and the average is 2.2. 4. The average time needed in preparation and the performance was nearly the same regardless of the frequency. It took 5 to 38 minutes for those who passed the test after practicing once and the average was 16 minutes. 5 to 60 minutes were taken for those who practiced twice to pass the test and the average was 21 minutes. Those who passed the test after three practices needed 8 to 30 minutes and the average was 15 minutes, which was similar to the time that the students who passed the test for the first trial. Only one student passed the test after 4 practices and it took 10 minutes. 5. 64% of the students agreed that the context and the content of the module were appropriate for the self study and 68.2% were satisfied. And 71.9% said that the module helped them to practice the enema self study 6. Though only 42% of the students were satisfied with the video. 50.6% said that it was helpful for the self study. 7. 52.3% of the students were satisfied with the self study method, and 86.6% obtained self-confidence when performing the enema. 8. The lower the student's practice score was, the more practices were needed for them to pass the test(r=-.213, P<.05). As a result, for performing the enema practice competently, two or more practice opportunities were needed to be given. And it is possible to obtain the less complex nursing skills through the self study, when enough learning resources and assistance such as learning guidance or video tapes are provided. Based on this study. I want to suggest that. 1. There must be college policy that can support the new method instead of the traditional learning method for the students to attain the proficiency in basic nursing skills. 2. The assistant materials should be developed as soon as possible to promote the self study of basic nursing skills.

• Journal of Technologic Dentistry
• /
• v.22 no.1
• /
• pp.179-198
• /
• 2000

Since dental prosthesis is made possible only when dental technicians give themselves to the study of knowledge and the acquisition of updated skills, continuing education is of great importance in that it makes up for the efforts of dental technicians. Accordingly, continuing education relates to a system designed to contribute to the enhancement of the talents of dental technicians and the dental health of the nation. Specialized knowledge and information may work as the best weapon to preserve their jbs. This is true of this modern society where no one can expecth to survive without acquiring knowledge and information constantly for work is getting more classified and more divirsifide. This paper is dedicated to take a look at the current condition of the continuing education of dental technicians and to come up with measure to make general evaluation and to improve continuing education. This research resorts to 609 questionnaires among 6433 copies save unfaithfully responded 34 copos with 6.431 dental technicians as the subjects enrolled in the Dental technician Association. The collected questionnaires consist of 365 dental technicians living in Seoul and of 244 ones, Which account for 11.8 percent of dental technicians enrolled in the association. Because dental technicians live more in local areas than Seoul, the generalization of this survey leaves something to be desired. I have come up with the following findings. 1. 6,431 dental technicians, or 36.3 percent of an total of 14,956 licensed dental technicians, were admitted as numbers of the Dental Tachnician Association as of October 31, 1999. In the '98 continuing education. 4,141 dental technicians among 4,711 dental technicians got relevant training, and in the '99 continuing education, 4,075 technicians, or 75.9 percent of 5,365 technicians got relevant training while 1,290 technicians or 24.2 percent, fail to get relevant training. 2. The survey has it that 38.1 percent of dental technicians are ignorant of the laws on continuing education, and that technicians staying in local communities(146 persons, or 61.6%) take more part in education than those living in the capital of Korea(159 persons, or 146%), and that the older they are, the more money they earn, the more carrer they have, the higher position they hold, the more part they take in education 3. According to the survey, those who have the experience of getting training more than three times account for 52 persons(16.8%) in Seoul and 47 persons(22.4%) in local districts(p<0.01). In terms of sanctions in relation to continuing education, 26 dental technicians(4.6%) say that they have ever gotten sanctions, and 533 dental technicians(95.4%) say that they haven't. And those who were absent from continuing education(72 technicians : 13.51%) didn't get any sanction. 4. In terms of the degree of understanding continuing education, local technicians(46.8% : 110 persons) have a higher understanding of continuing education than their countparts staying in Seoul(36.0% : 130). Continuing education is not the ultimate goal itself. It should be changed to motivate those who get education to be willing to take part in contunuing education, and to help dental technicians in a practical and specific way. And the branch societies should be developde to engage in more specialized and classified expert fields. Of course, the curriculum should be so selected that the conceptions of dental technicians may be reflected to the maximum extent, and the ultimate effores should be made to effect diversity in the ways of educational methods and to perfect the preparation of continuing education on the part of instructors. Regulations should be established in relation to continuing education with a veiew to enhancing the participation of continuing education and its effectiveness. The supervision of the Ministry of Health and Welfare is of great importance in this context. The regulation of continuing education is not administrative regulation, but the expression of national will to guarantee the medical service of the nation at highest level. Therefore, it is necessary that the Ministry of Health and Welfare should change their understanding of the needs for the continuing education of dental experts, and that the expertise of government employees in charge of continuing education should be expanded. It goes without saying that the government should suppory continuing education in a financial way so as to supply the person in charge of public welfare and control the quality of national medicine.

• Journal of Distribution Research
• /
• v.16 no.1
• /
• pp.1-27
• /
• 2011

I. Introduction: This study is to examine the structural relationships among exogenous variable (preliminary and post-support, franchisee's perceived business possibility, communication, moral hazard), the mediated variables(satisfaction, perceived risk, trust) and dependent variable(recontracting intention) in the food service franchise industry context. More specifically, this study has considered some realistic characteristics factors influencing satisfaction, perceived risk and trust between franchisors and franchisees and their further recontracting intention from the perspective of a practical approach. In this study, 437 data has been collected and used for the SPSS and AMOS analysis. The data were analyzed with structural equation modeling. Since the result of the overall model analysis demonstrated a good fit, we could further analyze our data. II. Research Model: This study is to examine the structural relationships among preliminary and post-support by franchisor, franchisee's perceived business possibility, and communication, moral hazard, has on effect on franchisee's satisfaction, perceived risk, trust and recontracting intention in the food service franchise industry context. Hypotheses are as following (Stern & EL-Ansary 1988; Oliver, 1997;Kee & Knox, 1970; Moorman, Deshpande & Zaltman, 1993; Perron, 1998; Zaheer, McEvily, Perrone, 1998). III. Result and Implication: We examined franchisee who have food service stores for samples of this study. The data were analyzed with structural equation modeling using path analysis. The result of the overall model analysis appeared as following: ${\chi}^2$ = 61.578 (d.f.=9, p<0.01), CFI =.990, GFI =.973, AGFI =.863, RMR =.019, RMSEA= .116, NFI = .988, TLI = .959. The findings can be summarized as follows: First, preliminary and post support of franchisor, perceived business possibility and communication positively influence to franchisee's satisfaction. Second, moral hazard of franchisor has negatively influence to franchisee's satisfaction and positively influence to perceived risk. Third, franchisee's satisfaction and trust has positively influence to recontracting intention. Fourth, franchisee's perceived risk has negatively influence to trust and recontracting intention. We can concluded that franchisor's preliminary and post support of franchisor, perceived business possibility and communication may be considered as the important factors influence to franchisee's satisfaction. Moral hazard has become a focused issue in franchise industry. Finally, the managerial implication has been stated as followings: First, in the process of building a systematic industry support franchise system and developing a creative business model, franchisee's stable profitability should be considered as the first important factor. The franchisee's trust to franchise may become a dominant factor that influence the business expansion of franchisor. Second, franchisor should communication with their franchisees and deal with the realistic difficulties faced by them with an effort. Third, the franchisor should achieve a synergy effect by utilizing the win-win strategy. The moral hazard strategy that achieving the profit through franchisee's damage will not be inadvisable to franchisor. Then the long-term oriented development and profitability can be maintained. To do so, the franchise industry may break away from the traditional business structure to improve management transparency and competitiveness on investment and organizational changing management. The conflict between franchisor and franchisee also can be reduced and big success can be achieved in the franchise industry.

• Journal of Nutrition and Health
• /
• v.35 no.4
• /
• pp.473-479
• /
• 2002

This study investigated associations between calcium intake, exercise behaviors, lumbar bona mineral density (BMD), and bone mineral content (BMC) among 79 premenopausal women (mean age = 41yr). The BMD and BMC of the lumbar spine (L$_2$-L$_4$) were measured by dual energy x-ray absorptiometry. Nutrient intake was estimated by the convenient method and a quantitative food frequency questionnaire was designed for this study that included the most commonly consumed floods sources of Ca. Participants were asked to identify all activities of exercise they had participated in including estimation of number of years of participation, number of weeks per year, number of times per week, and the number of hours per session. Participants were then categorized into the exercise group or nonexercise group (control). To meet the criteria for inclusion in the exercise group, the subjects participated more than 3 sessions per week and more than 30 minutes per session and the length of the exercise participation was at least more then 6 months. The participants were also grouped by calcium intake. The total calcium intake of all participants was estimated by dietary calcium intake and then the subjects were divided into quartiles to assess the lumbar BMD and BMC of the upper 25% (average calcium intake = 910 mg) and the lower 25% (average calcium intake = 414 mg). Results indicated that there were no significant differences in energy and calcium intake, and that there were no significant differences in lumbar BMD and BMC between participants in exercise group and the nonexercising control group. However, the exercise group had significantly lower ALP concentration than the nonexercise group. The upper 25% calcium intake group had significantly greater lumbar bone mineral density and bone mineral content than the lower 25% calcium intake group. Also the upper 25% calcium intake group had significantly lower ALP concentration than the lower 25% calcium intake group. Correlation analysis revealed that the spinal BMB was positively associated with body weight, while calcium intake was negatively associated with ALP concentration in nonexercising women. However, neither body weight nor dietary calcium intake were associated with both spinal BMD or ALP concentration in exercising women. These results suggest that calcium intake positively influence bone mineral density and bone mineral content in nonexercisulg premenopausal women. Exercise group did not affected by body weight and dietary calcium, but decreased ALP concentration than nonexercising group. Both exercise and calcium intake positively influence bone mineral density and bone mineral content in premenopausal women.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.807-815
• /
• 2012

This study was carried out to investigate the factors affecting the dietary adaptation of female immigrants in multi-cultural families in Busan. The survey was conducted from October 10 to November 30, 2010 using questionnaires, and the data was analyzed using the SPSS program. The subjects were mainly from China (58.8%), Vietnam (14.7%), Philippines (8.8%) and Japan (7.4%). The longer they had resided in Korea, the lower their preference they had for Korean foods. There were no significant differences in preference according to their nationality. The subjects reported that their consumption of cereals (36.7%), meats (40.0%), fish (50.8%), milk and dairy products (47.4%), vegetables (48.3%), fruits (44.8%), fat and oil (29.1%) and beverages (32.8%) were increased after immigration. They usually obtained information about Korean foods from family (26.5%) and television and internet (26.5%). Sixty four point seven percent of the females ate 'everyday' Korean foods and 30.9% ate their home country foods every day. A higher will for learning Korean foods, intake frequency and age resulted in a higher adaptation of Korean dietary life. Lower marital conflict resulted in higher adaptation. These results suggest that it would be effective to provide systematic nutrition education program for female immigrants and their families to adapt to Korean dietary life.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.356-362
• /
• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.5
• /
• pp.767-774
• /
• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Korean Journal of Environmental Agriculture
• /
• v.20 no.2
• /
• pp.127-132
• /
• 2001

This study was conducted for ten years to evaluate the effective soil management for preventing the infection of root-knot nematode in the field of continuous cultivation with oriental melon under plastic house in Songju area of kyongbuk province. The content of available phosphate, total nitrogen, organic matter, CEC, and exchangeable base in the soil increased with the increase of continuous cultivation year. Especially salt content in the soil increased form 1.2 to 4.55 mS/cm and the yield of oriental melon dramatically decreased with the continuous cultivation year. The number of root-knot nematode was 91 per $300\;cm^3$ of soil in the field of continuous cultivation for 3 years and showed slight damage on the oriental melon, but it was 518 in the field of $4{\sim}6$ years continuous cultivation and showed that 50% of plants died in August, and the yield of late season was less than 50% compared to normal plant. For the seasonal changes in infection rate of root-knot nematode on oriental melon plant, 15% of the normal plant was infected by nematode in February and increased gradually by $10{\sim}20%$ per month, 60% of plants was infected in July. The density of root-knot nematode nymph was 167 in February and increased to 1,625 in August. The infection rate of nematode was 35%, and the number of nematode was about 54 in nursery soil originated from paddy soil, upland soil, and river sand. There were no relationship between the number of nematode and available phosphate or exchangeable base in the soil of plastichouse where oriental melon plants were grown.