• 한국콘텐츠학회논문지
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• 제11권4호
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• pp.101-111
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• 2011

최근 유무선 통신 기술의 발전 및 모바일 정보기기의 보편화에 힘입어, 시간과 장소에 제약 없이 서비스를 제공할 수 있는 유비쿼터스 컴퓨팅(Ubiquitous computing)기술이 각광받고 있다. 이에 따라, 무선 센서네트워크(Wireless Sensor Network: WSN) 기술과 상황인식(Context-awareness) 기술에 대한 관심이 크게 고조 되고 있으며, WSN과 상황인식을 접목하여 다양한 분야에서 활용할 수 있는 응용시스템의 개발이 활발하다. 하지만 기존 상황인식 기술을 WSN에 적용할 경우, 첫째, 불필요한 데이터를 전송하여 에너지효율성을 저하시키는 단점이 존재한다. 둘째, 새로운 응용 서비스를 구현할 경우, 특정 응용에 의존적이 기 때문에, 새로운 상황인식 모듈을 구현해야 하는 문제점이 있다. 이를 위해 본 연구에서는 무선 센서 네트워크에서 상황인식에 근거한 새로운 실시간 감시시스템을 제안한다. 제안하는 시스템은 센서노드에서 상황인식을 수행하여 불필요한 데이터 전송을 줄여 에너지 효율성을 높이고, 모듈화를 통해 새로운 상황인식 기능을 지원할 수 있는 확장성을 지닌다.

• 대한간호학회지
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• 제42권7호
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• pp.928-935
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• 2012

Purpose: The current study was done to identify individual- and group-level factors associated with health care service utilization among Korean medical aid beneficiaries by applying multilevel modeling. Methods: Secondary data analysis was performed using data on health care service reimbursement and medical aid case management progress from 15,948 beneficiaries, and data from 229 regions were included in the analysis. Results: Results of multilevel analysis showed an estimated intraclass correlation coefficient (ICC) of 18.1%, indicating that the group level accounted for 18.1% of the total variance in health care service utilization, and that beneficiaries within the region are more likely to share common features with regard to health care service utilization. At the individual level, existence of disability and types of medical aid beneficiaries showed a significant association, while, at the group level, social deprivation index, and the number of beneficiaries and case managers within the region showed a significant association with health care service utilization. Conclusion: The significant influence of group level variables in health care service utilization found in this study indicate a need for group level approaches, such as policy change and/or promotion of community awareness.

• 식품보건융합연구
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• 제6권2호
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• pp.1-8
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• 2020

Micronutrient malnutrition severely affects development and functioning of the body leading to increased morbidity and mortality. The study adopted a cross-sectional research design; cluster sampling was used to target 318 households. The significance level was P < 0.05, the mean age of primary food shoppers was 33 years and the average income was 3,000-5,000 Kenya shillings. Slightly above half, 55% of the primary food shoppers knew about fortification but only 25% understood its meaning. Fortified maize flour was consumed by < 80% of primary food shoppers however utilization frequency was low. In conclusion factors that were significantly associated with utilization of fortified maize flour included; knowledge on fortified maize flour (p=0.00), household size (p=0.005), preference of fortified maize flour (p=0.000) and level of fortification knowledge (p=0.002). Availability and price were ranked as the most important factors that influence utilization of fortified maize flour at 58% and 55% contrary nutritional value was ranked least important at 37%. The ministry of health and concerned millers should make more emphasis on creating and sustaining awareness more so a steady supply and affordable prices should be ensured by millers so that more primary food shoppers can be able to utilize the fortified maize flour.

• International Journal of Knowledge Content Development & Technology
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• 제10권1호
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• pp.47-70
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• 2020

This article examines the utilization of e-resources Modibbo Adama University of Technology, (MAUTech) Yola under the auspices of the central library, the Ibrahim Babangida Library. Academics and students are primary users of information resources of any library, hence, their responses towards the utilization of e-resources in the institution have been critically considered in this study. A Mixed method research Design was adopted for the study. A case study approach was employed. The Technology Acceptance Model (TAM) and Diffusion of Innovation (DoI) theories were used to develop the conceptual framework of this paper. Questionnaires were used as data gathering tools. Academics and students acted as participants. Major findings are lack of sufficient Internet access for academics and students and lack of training and awareness campaigns. Conclusion has shown that e-resources did not impact research and teaching of academics in MAUTech, Yola.

• 대한간호학회지
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• 제38권6호
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• pp.813-821
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• 2008

Purpose: This study was conducted to develop an instrument measuring awareness of osteoporosis. Methods: The process included construction of a conceptual framework, generation of 86 preliminary items, verification of content validity, selection of secondary items, verification of construct validity and extraction of final items. The 86 items were reviewed for content validity by two groups of experts and were tested to evaluate inter item correlation coefficient by two groups of adult women. From June to August 2007, data were collected from 383 adult women who lived in Seoul and provinces in Korea. Data were analyzed by performing item analysis, Varimax factor analysis and Cronbach's alpha. Results: There were 31 items in the final instrument categorized into 5 factors. The factors were labeled as "preventive behaviors (10 items)", "risk factors (5 items)", "characteristics of osteoporosis (6 items)", "improving bone health (5 items)", and "bone physiology (5 items)". Cumulative percent of variance was 60.92% and eigen values ranged from 1.20 to 12.44. Cronbach's alpha was .948 and ranged from .804 to .917. Conclusion: Validity and reliability of the scale are confirmed in this study showing its utility for measuring awareness of osteoporosis for women. Utilization of the scale will also contribute to designing an appropriate prevention program for osteoporosis.

• 식품과학과 산업
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• 제51권1호
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• pp.2-7
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• 2018

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

• 한국소프트웨어감정평가학회 논문지
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• 제15권1호
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• pp.87-95
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• 2019

본 연구에서는 사이버안전에 대한 설문조사를 통하여 인터넷 사용 환경의 파악, 국민들이 노출되기 쉬운 사이버 위협, 불안감을 느끼는 분야, 건전성을 해치는 콘텐츠 등에 대한 국민인식을 조사하였다. 그 결과, 국민들이 많이 노출되었다고 생각하는 사이버위협과 불안정도가 높은 사이버위협에 대한 분석을 진행하였으며, 인터넷 사용 환경, 불건전 콘텐츠에 대한 생각, 예방주체 및 방법 등을 파악하였다. 조사결과는 사이버안전 분야의 융합 연구 아이템을 기획할 때 참조해야할 요구사항을 도출할 수 있도록 그 결과를 분석하고, 그 활용방안을 제시하였다.

• 한국간호교육학회지
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• 제16권2호
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• pp.330-338
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• 2010

Purpose: This study was conducted to investigate performance of self-monitoring of blood glucose and the utilization of results for people with type II diabetes. Method: Data was collected from 177 patients with type II diabetes using a questionnaire from August to September, 2009. Result: Most participants performed self-monitoring of blood glucose in the correct way while some misused the lancet or test strips. In the utilization of results for self-monitoring blood glucose data, 62% of participants always recorded the data, 46% always understood the cause for hyperglycemia or hypoglycemia, 25% changed their diet, 23% regulated their exercise-amount, and 11% of participants adjusted the drug dosage. There were significant differences in the performance of self-monitoring of blood glucose and the utilization of results according to the characteristics in the self-monitoring subjects such as awareness of HbA1c, target fasting glucose level, target fasting glucose level 2 hours after meal etc. Conclusion: Systemic self-monitoring of blood glucose education which includes the utilization of self-monitoring of blood glucose needs to be developed for type II diabetic patients.

• 융합정보논문지
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• 제10권8호
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• pp.239-249
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• 2020

본 연구는 미용전공 졸업생 205명을 대상으로 미용교육과정 인식이 현장활용성, 직무활용도, 직무만족도에 미치는 영향을 알아보고 전공별 각 요인들의 차이를 분석하는 것을 연구목적으로 설문을 진행하였다. 연구결과 피부는 실습, 기타 전공은 기술적인 면, 실기 테크닉 및 현장감 있는 교육에 대한 요구가 가장 많았고, 모든 전공이 이론<실습 형태의 교육과정, 실습 위주 수업을 요구하였다. 미용교육과정 인식 및 현장활용성이 낮게 나타났고 자격증 교육과정, 직무활용도 및 직무만족도 인식이 낮게 나타났다. 미용교육과정 인식이 현장활용성에 유의한 정(+)의 영향을 나타냈고(p<0.001), 교육내용은 직무활용도 하위요인과 직무만족도에 유의한 정(+)의 영향을 나타냈다(p<0.001). 결론적으로 모든 전공에서 현장활용성, 직무활용도 및 만족도를 높이기 위해 실기교육 보완, 실습 비율 증가 등 교육과정 내용을 개선할 필요성이 있는 것을 알 수 있었다.

• 동아시아식생활학회지
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• 제14권4호
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• pp.309-318
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• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.