• The Magazine for Energy Service Companies
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• s.4
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• pp.30-31
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• 2000

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.176-189
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• 2011

The purpose of this study was to investigate the status of clinical nutrition services at various medical centers in Seoul, Korea. A questionnaire was distributed to the departments of nutrition at 44 hospitals in Seoul on July 2009. Nutritional screening carried out at a rate of 59.1% at the medical centers, and a significant difference was found according to the type of center, from 100% in tertiary hospitals to 18.8% in normal hospitals. On annual average, the numbers of inpatients, inpatients for malnutritional screening, inpatients with malnutrition, and inpatients for malnutrition management were 15,169.5, 10,870.9, 2,224.8, and 1,546.2, respectively. On average the group nutrition education was done 36.1 times/year for diabetes, 8.2 times/year for cancer, and 1.9 times/year for renal disease, and the numbers of participants 423.1, 95.1, and 31.5, respectively. On average the individual nutrition education of inpatients with diabetes was done 135.4 times/year for ordered-type, and 119.3 times/year for unordered-type, 106.2 times/year for paid-type, and 148.5 times/year for unpaid-type. The mean fee for education and counseling was the highest for peritoneal dialysis (73,090.9 won) but the lowest for heart disease (23,609.1 won). On average the individual nutrition education of outpatients with diabetes was done 234.6 times/year for ordered-type, and 2.5 times/year for unordered-type, 204.4 times/year for paid-type, and 32.7 times/year for unpaid-type. The mean fee for education and counseling was also the highest for peritoneal dialysis (63,500.0 won) but the lowest for heart disease (21,336.4 won). To implement more effective clinical nutrition service, a national medical insurance imbursement policy should be urgently instituted such that diseases left as unpaid are covered by health insurance, including all nutrition-related disease.

• Hip & pelvis
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• v.36 no.2
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• pp.144-154
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• 2024

Purpose: The objective of this study was to assess postoperative direct medical expenses and medical utilization of elderly patients who underwent either hemiarthroplasty (HA) or internal fixation (IF) for treatment of a femoral intertrochanteric fracture and to analyze differences according to surgical methods and age groups. Materials and Methods: Data from the 2011 to 2018 Korean National Health Insurance Review & Assessment Service database were used. Risk-set matching was performed for selection of controls representing patients with the same sex, age, and year of surgery. A comparative interrupted time series analysis was performed for evaluation of differences in medical expenses and utilization between the two groups. Results: A total of 10,405 patients who underwent IF surgery and 10,405 control patients who underwent HA surgery were included. Medical expenses were 18% lower in the IF group compared to the HA group during the first year after the fracture (difference-in-difference [DID] estimate ratio 0.82, 95% confidence interval [CI] 0.77-0.87, P<0.001), and 9% lower in the second year (DID estimate ratio 0.91, 95% CI 0.85-0.99, P=0.018). Length of hospital stay was significantly shorter in the IF group compared to the HA group during the first two years after time zero in the age ≥80 group. Conclusion: A noticeable increase in medical expenses was observed for patients who underwent HA for treatment of intertrochanteric fractures compared to those who underwent IF over a two-year period after surgery. Therefore, consideration of such findings is critical when designing healthcare policy support for management of intertrochanteric fractures.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.469-473
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• 2017

The objective of this study was to develop methods for the discrimination of new and stale rice by using an electronic eye. To develop the discriminant, 107 rice samples produced in the years 2015 and 2016 were investigated. After the rice was treated with guaiacol, oxydol, and p-phenylenediamine reagents, an electronic eye was applied to discriminate between newly harvested rice and rice stored for 1 year. Out of the 4,096 color codes of the electronic eye, 31 color codes were identified for the discrimination of newly harvested rice and rice stored for 1 year. The classification ratio of newly harvested rice and rice stored for 1 year was 100% and the discrimination accuracy for unknown samples was 100%. In a total of 150 mixtures of new rice and stale rice, the discrimination accuracy was between 16.7 and 95.6%, depending on the mixing ratio. This capability of the electronic eye will be useful as a tool for discriminating the production year of rice.

• Journal of the Korean Society of School Health
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• v.5 no.1
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• pp.111-119
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• 1992

The study examined the difference of the physique, the physical strength, and the physical constitution between meal and non-meal service schools at the countryside, and concluded as follows: 1) The effects on the physical development Meal service school student's height was 0.41~2.38cm taller, weight 0.21~1.58kg heavier, and the chests 0.15~2.55cm bigger than the non-meal service school students. Therefore, the effects of the school meal service on the student's physique development proved positive. 2) The effects on the physical strength Today, the student's physical growth is reinforced by consuming high calorie food, while their physical exercise is decreased. As a result, obesity becomes another problem. In this respect, physical strength is a significant factor in judging the physical condition of the students. This study compared the meal service schools with the non-meal service schools by suing six items of the physical strength test those schools. In comparison, the meal service school students were better than the others in most items except in the eleven year old girl's 100 meter running and the ball throwing, and the ten year old boy's 600meter running. It means that school meal service affects the physical growth in a positive manner. 3) The effects on the physical constitution The students in their growing period should have their meals not only balanced, but regularly since this helps to maintain their health. Insufficient nutrition may disturb the balanced physical growth of cause a weak or powerless physical constitution. As shown at the table 6, meal service school students who had a balanced meal have 0.01% lower incidence of disease. and 3.11~7.32% less myophia than the other. The average 0.39 to 0.63 cavity of the meal service school students also show that their constitutions are better than the non-meal service ones. In conclusion, the school meal service program gives every student a regular nutritious meal which results in a balanced physical growth. Erentually, the healthier students could be the healthier social menbers which promise a brighter society in the future.

• Journal of Information Technology Services
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• v.11 no.1
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• pp.293-304
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• 2012

Externally, there is urgent need Strengthening the competitiveness of agriculture in terms of production, processing and consumption. And development of high-quality services is particularly essential for provide safe food to consumers, internally. We studied the concept of service science, service models and service development methodology, then researched strengthening agricultural competitiveness through analysis of service viewpoint. After then, in the service level and service science, we elicit the service components for the defined new business, which is composed of private service and supporting service for Mungyeong omija industry. In this research, we evaluate the possibilities that agriculture is not primary industries but service industries for competitiveness. We suggest four key service composition for win-win strategy in Mungyeong omija industry. That is authenticity service, decision price service, decision rating service, establish infrastructure for year-round sale.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.248-258
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• 2003

This study was conducted to identify dietitians' position and role by assessing the present condition on management of human resources in contracted foodservice management company. Questionnaires were distributed to 79 contracted companies (eight large-size, 48 mid-size, 23 small-size companies) from March to May in 2002. Statistical analysis was performed with SPSSwin (version 8.0). The data were analyzed in group comparisons using frequencies and percentage for every item in the questionnaires, $x^2$-test, and oneway ANOVA. About eighty-five percent of contracted foodservice companies employed the new dietitians as full time employees, and seventy-five percent of them were promoted the dietitians by evaluation after a given period of time. As a starting payment for university graduates, large-size companies payed an average of 16,260,000 won/year, which was significantly higher (p<0.01) than those of mid-sized (11,320,000 won/year) and small-sized companies (11,620,000 won/year). The mean lengths of dietitians' service were 33.5 months in large-size companies, 26.5 months in mid-sized companies, 26.0 months in small-sized companies. It was less than 3 years in all companies (avg. 26.9 months). Fifty-four companies (68.4%) employed dietitians in each foodservice contract, whereas 25 companies didn't employ dietitians. The ratios of dietitians out of employees in each department of the companies were 42.6% in the department of contracted foodservice management, 19.9% in the department of menu development, 18.1% in the department of food safety, 8.7% in the department of distribution and purchase, 4.2% in the department of business, and 3.9% in the department of customer satisfaction. The dietitians' positions were directors in two companies (2.5%), general managers in two companies (2.5%), deputy managers in seven companies (8.9%), managers in twenty-nine companies (36.7%), assistant managers/chief clerks in twenty-four companies (30.4%), and chiefs in twenty-five companies (31.6%). The frequencies of training for dietitians were 6.2 times/year for the food safety training, 5.8 times/year for the cooking training, 4.8 times/year for nutrition-related training, and 4.7 times/year for service training.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.4
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• pp.603-609
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• 2019

Objectives: This case report aims to contribute to the enhancement of training quality for occupational accident prevention by conducting surveys on customers' satisfaction with the training course management by the Occupational Safety and Health Training Institute (OSHTI) of KOSHA. Methods: Surveys were conducted through phone calls, customer service documents, and questionnaires from January 1, 2018 to December 31, 2018. Results: The surveys showed an answer rate of 97.36% and handling rate of 97.47% in 2018, an increase of 1.15% compared to 2017. The number of monthly inbound calls in 2018 was 5,902, rising 0.10% year-on-year, and the average inbound calls per day in 2018 was 289, a decline from 291 the year before. The number of provisions of customer service in 2018 was 68,952, increasing 1.89% year-on-year. The number of inquiries on the training curriculum was 58,744 in 2018, an increase of 3.98% compared to the 56,498 recorded in 2017. Inquiries on job training centers were the most common, numbering 27,114 (39.32%), followed by e-learning 18,470 (26.79%) and expert courses 13,160 (19.09%). Of the 149 answers to the customer service survey, 'Nothing to complain about' accounted for 86 (56.72%) and 'Diversifying training time and programs' numbered 22 (14.77%). Conclusions: Customer satisfaction in 2018 increased compared to that in 2017. However, there is a need to reflect the demands of customers for diversifying training time and programs, offer practice-centered training, and collect opinions on providing information in order to maintain high quality training course management.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.36 no.1
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• pp.53-57
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• 2013

Several different depreciation systems may be used for group depreciation. The vintage group procedure treats the same type of property placed in service during the same year as a distinct group for depreciation purposes; therefore an estimate of the probable average service life and net salvage ratio(s) of each individual vintage is necessary. The vintage group procedure calculates an accrual rate for each vintage and the accrual rate for an account for specific calendar year is the weighted average vintage accrual rate for that calendar year. A further refinement would be to divide each vintage into groups such that all of the dollars in a group have the same estimated life-an equal life group (ELG). Then each ELG is depreciated over its estimated life. The effect is to recover each dollar over the estimated number of years it is in service. Each vintage is divided into several equal life groups (ELGs) such that all the property in a specific ELG has the same estimated life. The accrual rate for each ELG is based on the estimated life of that ELG. The vintage accrual rate for a specific year is the weighted average ELG accrual rate for that calendar year. In this paper, we illustrate the calculations of vintage accrual rates for each of the calendar years by the ELG depreciation systems.

• Journal of the Korean Society for Railway
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• v.8 no.5
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• pp.477-482
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• 2005

Through a year's commercial operation, Korea High Speed Railway has solved defectives from several breakages at the beginning and is going into the stage of stable operation. Among issues, wheel wear becomes a matter of primary concerns in view of vehicle's stability and maintenance. It was understood as above that wear status has been improved in the test by which railway system including vehicles and tracks was stabilized during a year's commercial operation, comparing to that with excessive wear in the trial operation prior to opening to the public. To make out wheel's wear status and characteristics of equivalent conicity at present when the service has been introduced a year ago and the average cumulative mileage of vehicles reach almost 500,000km, wheel's wear types were analyzed with the current vehicles in service.