• Journal of Korea Society of Industrial Information Systems
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• v.22 no.6
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• pp.95-105
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• 2017

The Purpose of This Study is to Develop a Checklist Model of Evaluation Diagnosis to Increase the Competitiveness of SMEs in Local Governments. The Evaluation Diagnostic Check Sheet Development Procedure Proceeded in the Order of Preliminary Investigation (Major Company Survey, Analysis of Characteristics of the Industry, Selection of Core Functions, etc.), Research and Development (Development of Core Function Check Sheet, Development of Core Function Improvement Tools). The Evaluation Model is divided into Five Categories (Vision and Strategy System, Quality Assurance and Product Safety, Field Management Level, Statistical Process Control, Improvement Activities), and 1) Recognition, 2) System, 3) Operation, 4) Review and Supplement. This Evaluation Model is expected to Contribute to the Selection of the Mainstream SMEs among the Companies Scattered within the Local Autonomous Entities, thereby Enhancing the Competitiveness of SMEs.

• Journal of Convergence for Information Technology
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• v.9 no.9
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• pp.94-107
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• 2019

This study was aimed to clarify the concept of professionalism of the nurse. Walker and Avant's concept analysis process was used. The main attributes of professionalism of the nurse were advanced nursing knowledge, excellent nursing skill, person-centered nursing care, ethicality, responsibility, peer cooperation, autonomy, and outstanding situational judgement, and problem solving. The antecedents were a long enough period of nursing education and experience, research activities, personal qualities, and self-directed training. The consequences were improvement of professional identity and low turnover rates of nurses; improvement of nursing satisfaction, health recovery and well-being for patients; improvement of nursing quality, revenue, and reputation for hospital; gaining social recognition and development of nursing profession; obtaining financial benefits in national health care for nation. The findings of the study provide clarification of the concept of professionalism of the nurse and lay the foundation to establish professionalism among nurses to deliver good nursing care.

• International Journal of Computer Science & Network Security
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• v.22 no.10
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• pp.83-90
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• 2022

A forecast foresight of the conditions for the development of educational affairs in the Information Society of Ukraine is presented, taking into account changes in the technique, technologies, and the socio-social sphere. Unresolved problems in Ukraine regarding the modernization and improvement of the education system by means of informatization are highlighted. The need for further improvement of Ukrainian education by means of informatization is noted. Formulated the main goal of future education. The necessary conditions for the successful development of future education are highlighted. The role and place of the key figure of the teacher in the education of the future is determined. The article highlights the theoretical and philosophical foundations of professional subjectivity of the future specialist. Recently, the world's pedagogical thought has increasingly focused on how to build an educational process so that it brings a sense of happiness to all its participants. It is believed that this is a new management philosophy in general, although its origins are in ancient Greek sources, which claim that only a happy life has meaning and value. It is found out that the professional subjectivity of a specialist is an important professionally significant quality of the individual, which provides a purposeful and optimal implementation of their mental, personal resources for solving professional and life problems, which is manifested in the desire for self-definition, self-determination, self-regulation and self-improvement in professional activities taking into account the information society. The structure of this phenomenon is shown.

• Journal of the Society of Disaster Information
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• v.20 no.1
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• pp.117-127
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• 2024

Purpose: The purpose is to conduct basic research to save energy and improve the safety of manufacturing plant infrastructure by comprehensively monitoring energy management, temperature, humidity, dust and gas, air quality, and machine operation status in small and medium-sized manufacturing plants. Method: To this end, energy-related data and environmental information were collected in real time through digital power meters and IoT sensors, and research was conducted to disseminate and respond to situations for energy saving through monitoring and analysis based on the collected information. Result: We presented an application plan that takes into account energy management, cost reduction, and safety improvement, which are key indicators of ESG management activities. Conclusion: This study utilized various sensor devices and related devices in a smart factory as a practical case study in a company. Based on the information collected through research, a basic system for energy saving and safety improvement was presented.

• Journal of the Korea Society of Computer and Information
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• v.29 no.5
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• pp.143-153
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• 2024

This study aims to analyze both the current utilization of e-learning in the scuba diving education sector and the possible improvements by using Delphi analysis. The study administered three rounds of Delphi surveys with 25 specialists, including business executives and educational leaders from scuba diving centers and resorts affiliated with organizations that conduct scuba diving education through e-learning. The comparative analysis of the state of e-learning utilization and factors for improvement revealed significant insights. In terms of expected benefits, the analysis highlighted an increase in user convenience, temporal flexibility in learning activities, and easy access to products. However, it identified major issues such as the simplistic mandatory exams, inadequate professional depth in the feedback provided, and a lack of bidirectional communication between learners and instructors. Recommendations for improvements included enhancing communication through various online communities, conducting mandatory exams offline, and developing a variety of content. Conducting regular program quality evaluations, integrating with various diving communities, and assigning dedicated tutors were deemed crucial factors for future development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Quality Improvement in Health Care
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• v.6 no.1_2
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• pp.92-106
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• 1999

Background : In many university hospitals, intravenous(IV) therapies and samplings had been one of the most important works of doctors who are in training. However, recently as patient oriented care is becoming more weighted for qualified health service IV therapies should be the works of specialized personnels. This study was conducted to investigate the medical staff's perception on IV team, to survey patient or parent's expectation on IV team, and to assess the frequency of IV therapy related complications and the characteristics of phlebitis among the hospitalized children. Methods : We collected data prospectively before the start of IV team from February 22 to February 29. 1999 and from September 27 to October 3, 1999, 6 months after beginning of IV team at Seoul National University Children's Hospital. IV team started their activities from March 1, 1999. General pediatric wards were not included for the IV and sampling team and oncology ward and surgical units were all included for the IV and sampling team's work. IV specialist was the well trained nurse who had been working in the field of pediatrics especially for the oncology patients. The subjects of this study were medical staffs who were working in children's hospital as doctors in training and patients who were treated with IV therapies in children's hospital during the same period. Results : Doctors responded that IV team need to be organized for IV care and expected IV team could reduce their work load. Parents of patients also responded IV team was very improtant to perform high quality IV care. They had willingness to pay extra charge for IV team care. In the wards where IV team did not work, they used various kinds and sizes of catheters, but in the wards where IV team worked, they needed just one or two types of catheters. As the exact role of IV team is not still established, job description is needed between the IV team and medical doctors. In the aspects of medical costs. it could save the materials for the IV also. Conclusion : This study showed that IV team could increase patient's satisfaction with decrease of medical doctors work load and concomitantly could save the costs of IV materials. And for the expansion of the IV team, job description is needed and for the total care of the children IV specialist and sampling team should expand their roles.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.445-451
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• 2010

Antioxidant activities of ethanol extracts of Rumex crispus (RC) were investigated in vitro. Contents of total polyphenols and total flavonoids in RC ethanol extracts were $108.24{\pm}3.29\;{\mu}g/mg$ and $33.06{\pm}2.24\;{\mu}g/mg$, respectively. The antioxidant capacities of RC extracts were high. The RC extracts were capable of directly scavenging DPPH free radicals by acting as reducing agents. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with RC extracts during storage at $4^{\circ}C$ for 21 days. Seasoned pork was produced containing 0, 1, and 3% RC extracts and 0.1% BHA. The DPPH scavenging effect of the seasoning sauces was increased by the addition of RC extracts. The total bacteria and TBARS values of seasoned pork with RC extracts were decreased compared to control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 1% RC had stronger odor, juiciness, and tenderness compared to seasoned pork. These results suggest that it is possible to manufacture seasoned pork with RC extracts for the improvement of shelf-life and quality.

• Journal of Environmental Impact Assessment
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• v.29 no.6
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• pp.441-452
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• 2020

The assessment of the river environment is widely applied as a method to establish the purpose and direction of river rehabilitation projects. This includes surveying and assessing the current state of the river environment and determining whether a previous river project was properly executed. The city of Seoul executed ecological river rehabilitation activities for the tributaries of the Han River from the 2000s following a masterplan to recover the physical shape and ecological functionality of damaged rivers. After the rehabilitation activities, the river environment had been changed substantially. In this study, physical properties, water quality properties, and ecological properties were assessed for 28 tributaries underthe control of the city of Seoul, and then those 3 properties were synthetically reassessed. From the result of the study on the physical properties, it was found that mostrivers had II-III grades. As for water quality properties, rivers had III-IV grades. The damaged rivers showed low grades of D-E based on the Aquatic Ecosystem Health evaluation. Accordingly, we concluded that all rivers of Seoul City have an unhealthy environment in terms of water quality and Aquatic Ecosystem Health, therefore it is regarded that long-term and systematic improvements are required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.102-109
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• 2011

Antioxidant and antibacterial activities of Phlomis umbrosa Turcz. (PU) ethanol extracts were investigated in vitro. Total polyphenols, flavonoids and FRAP values of PU extracts were $57.32{\pm}2.30{\mu}g$/mg, $21.44{\pm}2.52{\mu}g$/mg and 0.26 mmol $Fe^{2+}$/g, respectively. The PU extracts also showed strong DPPH scavenging activity and antibacterial effects against Staphylococcus aureus. In addition, the DPPH scavenging effect of the seasoning sauces was increased by the addition of PU extracts. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with PU extracts during storage at $4^{\circ}C$ for 21 days. Seasoned pork was produced containing 0, 0.5, and 1% PU extracts and 0.1% BHA. The total bacteria and TBARS values of seasoned pork added with PU were decreased compared to the control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 0.5% PU had higher juiciness, flavor and overall acceptability compared to seasoned fork. These results suggest the possibility of manufacturing seasoned pork with PU extracts for the improvement of shelf-life and quality.