• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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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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• v.22 no.7
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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.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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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.

• Journal of Korean Academy of Nursing
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• v.53 no.1
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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.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.370-378
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• 2002

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 15 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Propam for Window (mean, ANOVA, $\chi$$^2$). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.945-951
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• 2002

To propose quality improvement for commercial sikhe, we assessed the opinion of Food and Nutrition specialists about the status of utilization, preference and quality of commercial sikhe. Questionaires were hand-delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon and Gyeonggi, Daejon and Chungnam, Cheongju and Chungbuk, Daegu and Gyeongbuk, Jeonbuk, Gwangju and Jeonnam, Husan and Gyeongnam) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, $\chi$$^2$, t-test, Pearson's correlation coefficient). Questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points and sen-sory characteristics. Occasion of purchasing commercial sikhe is in order of ordinary day> for present> special day. Most subjects answered that commercial sikhe was different from home-made one. The reasons not to per-chase were the most in no preference and the next, in seeming to be different taste from home-made one. Points for further improvement in commercial sikhe were in order of taste> amount and floating of rice >flavor. The correlation coefficients between over-all preference and sensory characteristics showed positively in taste (0.54), texture of rice (0.476), content of malt (0.398).

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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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.

• Quality Improvement in Health Care
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• v.5 no.1
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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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• v.8 no.2
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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.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.670-676
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• 2002

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).