• 한국건설관리학회:학술대회논문집
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• 한국건설관리학회 2006년도 정기학술발표대회 논문집
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• pp.310-316
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• 2006

Since 'Act on Private Participation in Infrastructure' were changed in January 2005, BTL(Build-Transfer-Lease) projects of Private Participation in Infrastructure was introduced in the domestic construction market for the purpose of providing public facilities with the public. Selecting the most qualified Promoter should be considered discreetly in BTL projects because BTL projects is for projects with approximately thirty year project life cycle, plan, construction, operating, maintenance and obviously the success of the project totally depends on the capability and role of Promoter. However, score for cost is likely to influence selecting Promoter to take the project. Accordingly, low bid contract with too much competition could decrease the quality of the construction plan and operating plan. Thus, this study did preliminary research and documents on problems of evaluation criteria for selecting Promoter in BTL projects, and proposed improvement factors by doing questionnaire over specialists of each field.

• International Journal of Computer Science & Network Security
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• 제22권7호
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• pp.245-251
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• 2022

Educational reform in Ukraine encourages the use of multimedia technologies in the training of specialists in Physical Education and Sports, which is one of the promising directions of education development. Therefore, the article specifies the content of the terms "innovation" and "technology". For modern society, the introduction of multimedia technologies in education is not so much theoretical as pragmatic, since under condition of globalization it concerns its historical development and prospects associated with the so-called "high technologies".Our goal is to improve the training of Physical Education and Sports specialists by means of multimedia technologies. All of innovative technologies can be divided into four groups, depending on the appropriate form of educational activity for their use. The development of multimedia technologies in the training of specialists in Physical Education and Sport at the present stage of education development should be carried out in accordance with the criteria of manufacturability, which are presented in the article: scientism, to rely on the theoretical provisions of pedagogical science and methods of teaching the discipline, socially recognized educational goals, prospects for modernization of Education; consistency, which provides for the interaction of parts and the whole in the organization of the study environment, as a result of which the physical development of the young generation is an integral entity; guarantee, that is, the error between the planned and obtained results should be minimal; manageability, that is, full management of the stages of work of the teacher and students, which make up the completed cycle of actions; mass participation, for the purpose of applying the technology does not depend on the physical training of students, the pedagogical skill of the teacher and the type of educational institutions. The article presents the theory and method of organizing sports events and circuses in the training of specialists in Physical Education and Sports by means of multimedia technologies. In order to increase the level of physical development of a person, physical fitness and the state of health of students, which has a clear trend to constant deterioration, it is necessary to instill love for sports, carry out high-quality training and organize sports events using multimedia technologies. In the process of sports activities, the participants' mental education is carried out. There are two types of communication here: direct and indirect, which are described in the article.In games and sports competitions, there are many opportunities for forming rules of collective behavior. The main issues of the organization of sports activities by means of multimedia technologies have been clarified. During sports competitions, the tasks presented in Physical Education and sports classes are improved, which ensure the improvement of physical and theoretical training of the individual. The pleasure of sports, bright, emotional spectacles, confirmed by multimedia technologies, arises from the participation of the viewer in them.

• 한국식생활문화학회지
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• 제25권3호
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• 대한간호학회지
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• 제53권1호
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• pp.39-54
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• 2023

Purpose: This study aimed to investigate the nationwide intention to delegate clinical practice of medical specialists in accordance with the enactment of the scope of practice for advanced practice nurses (APNs). Methods: Data were collected from October to December 2021 using Google Surveys. In total, 147 medical specialists from 12 provinces responded to the survey. The survey questionnaire was categorized into four legislative draft duties, according to the scope of practice (a total of 41 tasks): Twenty-nine tasks on treatments, injects, etc., performed under the guidance of a physician and other activities necessary for medical treatment (treatment domain); two tasks on collaboration and coordination; six tasks on education, counseling, and quality improvement; four regarding other necessary tasks. Participants were asked whether they were willing to delegate the tasks to APN. Results: The intention to delegate tasks to APN was higher for non-invasive tasks such as blood sampling (97.3%) or simple dressing (96.6%). Invasive tasks such as endotracheal tube insertion (10.2%), sampling: bone marrow biopsy & aspiration (23.8%) showed low intention to delegate in the treatment domain. Participants who were older, male, and had more work careers with APN, showed a higher intention to delegate tasks. Conclusion: To prevent confusion in the clinical setting, a clear agreement on the scope of APN practice as APN delegated by physicians should be established. Based on this study, legal practices that APN can perform legally should be established.

• 동아시아식생활학회지
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• 제12권5호
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• pp.370-378
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• 2002

시판 수정과 2종의 이화학적, 관능적 품질특성을 전통 수정과와 비교하고 전국의 식품영양학과 학생 및 교수 382명을 대상으로 수정과의 품질에 대한 설문조사를 실시한 결과는 다음과 같다. 시판 수정과는 2종은 전통 수정과에 비해 당도, 투명도, 점도, L 및 b값이 낮았다. 그러나 시판 수정과 B는 전통 수정과에 비해 pH가 높았다. 시판 수정과의 관능적 특성은 향, 맛, 감미 정도, 매운 정도, 부재료의 양면에서 전통 수정과에 비해 유의적으로 낮은 점수를 나타내었다. 그러나, 시판 수정과 B는 색상과 전반적인 기호도면에서 전통 수정과에 비해 유의적으로 높은 점수를 나타내었다. 전공자들을 대상으로 한 설문조사 결과, 시판 수정과는 전통 수정과와 '동일하지 않다'가 50.1%로 많았으며 시판 수정과에서 개선할 점으로는 '단 정도' 33.0%, '매운 정도' 24.2%, '곶감 함유' 19.1%이었다. 이상의 결과를 바탕으로 기업체에서는 제조회사별로 바람직한 면은 잘 살리고 개선해야 할 점들은 보완하여 가정에서 만들어 왔던 수정과의 품질에 더욱 가깝게 제조하려는 노력이 있어야 할 것으로 생각된다.

• 한국식품영양과학회지
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• 제31권5호
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• pp.945-951
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• 2002

시판 식혜의 품질에 대한 식품영양전공자들의 시판식혜의 이용실태, 기호도 및 개선점 등에 관한 의견을 조사한 결과 자주 마시는 음료로는 커피 (23.2%)와 과일주스(20.6%)가 전통음료(2.9%)에 비해 매우 높았다. 전통음료를 마시는 경우로는 기호만족(39.0%)이 가장 높았고, 그 다음으로 갈증해소(20.0%)가 높았다 시판 전통음료 선택시 가장 많이 고려하는 사항으로 맛(78.8%)이 가장 높았으며, 그 다음이 제조회사나 상표명 (12.6%)이었고, 원료함량표시나 영양성분(3.1 및 3.7%)은 낮았다. 가장 좋아하는 음료로는 식혜 54.7%로 가장 많았고, 그 다음이 유자차 또는 모과차로 20.9%이었으며, 수정과는 15.7%, 오미자차는 4.2%이었고 생강차는 1.8%로 가장 적었다. 가장 많이 마시는 시판 전통음료로는 식혜가 79.8%로 가장 닦았고, 그 다음이 대추차(4.3%)와 유자차, 모과차(4.8%)이었고 수정과(1.9%)는 낮았다 시판식혜를 구입하는 경우로는 평상시가 가장 높았고, 선물용과 특별한 날이 2순위와 3순위로 나타났다. 그러나 대부분의 조사대상자들은 시판 식혜가 전통적으로 가정에서 제조하는 식혜와 동일하지 않다고 하였다. 시판식혜를 구입하지 않는 이유로는 기호에 맞지 않을 것 같다가 가장 많았고 그 다음으로 전통의 맛이 아닐 것 같아서이었다. 시판식혜의 개선점으로는 맛>밥알의 양과 뜨는 정도>향의 순이었다. 한편 관능적 특성치 중에서 전반적인 기호도는 식혜는 가정에서 만든 식혜는 5.7점, 시판식혜는 3.5점이었으며 전반적인 기호도와 관능적 특성 치 들과는 양의 상관관계를 나타내었다. 전반적인 기호도와 유의적으로 양의 상관관계를 나타낸 관능적 특성은 맛, 밥알의 질감, 엿기름 함량, 밥알의 양, 밥알의 색, 향, 부재료의 함유정도, 밥알의 뜨는 정도이었으며, 이 중에서 상관계수가 높은 특성은 맛(0.554)>밥알의 질감(0.476)>엿기름 함량(0.398)의 순이었다. 이상의 결과를 바탕으로 기업체에서는 시판식혜를 전통의 맛에 더욱 가깝게 제조하려는 노력이 있어야 할 것으로 생각된다. 특히, 식혜 제조시 엿기름과 밥의 함량을 높여 설탕에 의한 단맛보다는 밥의 당화에 의한 맛과 향기 그리고, 밥알에 관한 점들을 개선하여야 할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1477-1482
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• 2016

This study was conducted to investigate the effects of diets with varying levels of calcium on egg production, shell quality and overall calcium status in aged laying hens. A total of five hundred 70-wk-old Hy-Line Brown layers were divided five groups and fed one of the five experimental diets with 3.5%, 3.8%, 4.1%, 4.4%, or 4.7% Ca, for 10 weeks. There were no significant differences in feed intake, egg production and egg weight among groups. The cracked eggs were linearly reduced as dietary Ca levels increased to 4.7% (p<0.01). A significant linear improvement for eggshell strength and thickness were determined with increasing dietary Ca levels (p<0.01). The contents of serum Ca and phosphorus were not affected by dietary Ca levels. With increase in dietary Ca levels, the tibial breaking strength slightly increased. There were no significant differences in the tibial contents of ash, Ca and phosphorus among groups. In conclusion, eggshell quality, as measured by appearance, strength and thickness of eggshell, were influenced by dietary Ca content as expected (p<0.05). These results suggested that aged laying hens require relatively higher level of Ca than required levels from current Korean feeding standards for poultry.

• 한국의료질향상학회지
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• 제5권1호
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• pp.92-104
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• 1998

Background : Hospitals in Korea are in trouble at ecomomic matters because of low cost of medical insurance, and consumers' demand for high quality. The management of inpatient clothing is very difficult. Especially the management of patient's clothing size is very difficult because the case mix of patients in wards is very different from the stocked clothing size. Because of the economic matters, the ward does not prepare enough size of clothing. The nurses in ward are in trouble with managing the clothing. So the nurses want free size patient clothing for ease management of clothing size. Method : The experimental inpatinets clothing is designed for in 170cm height refer to Korean standard. The fit of 8 subjects from 150 cm to 185 cm wearing experimental were evaluated by clothing specialists, nurses and patients. Result : 75.8% of evaluators like free size clothing. This results show that the fit of subjects from 160cm to 180cm was good in general but subjects with 150cm, 155cm, 185cm height showed poor fit.

• International Journal of Quality Innovation
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• 제8권2호
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• pp.1-19
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• 2007

Achievement of objectives of education and training is one of significant factors influencing quality of life. Higher education institutions use different work, teaching methods and tools; however they are inadequate in many cases. Today higher education institutions have problems concerning sustention and rise of certain level of education by giving the job for graduates, using of new technologies that help to present, manage, evaluate and control knowledge. The main objectives of quality management system (QMS) at higher education institutions are as follow: to assure continuous improvement of education quality; to demonstrate performance results and relevant facts to the interested parties (customers of college or university, social partners, administrative institutions) showing the abilities of education institution to prepare high qualification specialists that fully correspond to changing requirements of labour market. The QMS at education institutions should be designed as continuous process, considering that the quality of final product is the result achieved in primary processes. The process shall involve all interested parties. Parameters and indicators of education quality can help to analyze the efficiency and effectiveness of existing QMS. The results of quality audits should be also taken into account when designing and implementing QMS at organization. Literature review showed that for the assurance of education quality three different approaches prevail: total quality management (TQM); requirements of quality awards and assessment models; and QMS corresponding to the requirements of ISO 9001 standard. The case study of QMS design and implementation at Vilnius Law and Business College is presented in the paper. The peculiarities, difficulties and obstacles of QMS implementation in the higher educations institutions are analysed in more detail in this article.

• 한국식품조리과학회지
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• 제18권6호
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• pp.670-676
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• 2002

시판대추차 4종의 이화학적, 관능적 품질특성을 제조대추차와 비교하고 전국의 식품영양학과 학생 및 교수 382명을 대상으로 대추차의 품질에 대한 설문조사를 실시한 결과는 다음과 같다. 시판대추차는 3종은 제조대추차에 비해 당도, pH, 투명도, 점도, L, a 및 b값이 낮았다. 그러나 1종은 제조대추차에 비해 점도가 높고 투명도가 매우 낮아 탁하였다. 시판대추차의 관능적 특성은 맛, 감미정도, 대추의 함유정도, 향, 전반적인 기호도면에서 시판 대추차 3종은 제조대추차에 비해 유의적으로 낮은 점수를 나타내었다. 특히, 전반적인 기호도는 제조대추차의 경우 6.1점이었으나 시판대추차는 2.5-3.3점으로 낮았다. 그러나 색은 시판대추차 B 및 C가, 그리고 점도는 C가 제조대추차에 비해 높은 점수를 나타내었다. 전공자들을 대상으로 한 설문조사 결과, 시판대추차는 전통대추차와 '동일하지 않다' 가 50.1%로 많았으며 시판 대추차 대추차에서 개선할 점으로는 대추의 함유정토(30.0%) ＞ 맛(23.8%) ＞ 당도(22.0%)＞향(14.4%)이었다. 관능적 특성치들 중에서 전반적인 기호도와 유의적으로 양의 상관관계를 나타낸 특성은 맛 ＞ 대추의 함유정도 ＞ 향의 순이었다. 이상의 결과를 바탕으로 기업체에서는 시판대추차를 전통적으로 가정에서 만들어 왔던 대추차의 품질에 더욱 가깝게 제조하려는 노력이 있어야 할 것으로 생각된다. 특히, 대추차의 주재료인 대추의 함량을 높여 맛과 향을 개선하는 것이 바람직할 것으로 생각된다.