• 한국식품영양학회지
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• 제23권2호
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• pp.147-153
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• 2010

Sulgidduk samples containing 1, 2, and 4% Adenophora remotiflora powder and a control were examined for moisture content, gelatinization property, color, textural characteristics, and sensory qualities to determine the optimal ratio of Adenophora remotiflora powder in the formulation. The highest viscosity, lowest viscosity, final viscosity, setback and breakdown decreased as the contents of Adenophora remotiflora powder increased in the gelatinization property of flour blends of rice cake made with Adenophora remotiflora powder. The water content of rice cake with Adenophora remotiflora powder was 40.54~41.30% and there was no significant difference between samples with Adenophora remotiflora powder. L values indicating brightness were highest in the control group and all of the a values displayed green color indicating that they were negative. The b values were lowest in the control group and the values increased as the level of Adenophora remotiflora powder increased. Evaluation of the mechanical characteristics of rice cake with Adenophora remotiflora powder, hardness, cohesion, adhesion and chewiness were all higher in the control group and as its contents were rich, such properties were reduced. In addition, there was no significant difference between adhesion and chewiness. Adhesion and elasticity were low in the control group and as its contents were rich, such properties increased. The results of the sensory test revealed that the, control group containing 1% Adenophora remotiflora powder had the highest color, flavor, taste and overall preference.

• 디지털융복합연구
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• 제14권4호
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• pp.185-192
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• 2016

본 연구목적을 달성하기 위해 라이프스타일, 브랜드태도, 브랜드애착, 행동유형에 따른 관계를 파악하고 하고자 하였다. 지역의 외식업체의 이용경험이 있는 고객을 모집단으로 편의표본추출 하였고 광주지역 외식업체 이용고객을 대상으로 설문조사를 실시하였다. 연구목적에 따라서 연구모형과 가설을 설정하여 분석하였다. 첫째, 라이프스타일과 브랜드태도간의 관계는 라이프스타일은 개인적인 성향과 습관적인 행동으로서 브랜드 태도인 인지, 편안함, 친숙한 특징들은 라이프스타일의 유형과 상관없이 유의한 관계를 형성하고 있다. 둘째, 라이프스타일과 애착간의 관계는 고객의 라이프스타일은 브랜드 애착이 현실추구형, 가치지향형, 유행추구형 순으로 유의한 관계가 형성이 되었으나 사교지향성은 브랜드애착에 유의한 관계를 형성하지 않았다. 셋째, 고객의 브랜드태도와 브랜드충성도 관계와 고객의 브랜드애착과 브랜드충성도간의 영향관계에 있어 유의한 관계가 형성이 되었다.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3537-3543
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• 2012

염화마그네슘 유화물의 제품화를 위한 목적으로 분산상인 60%(w/w) 염화마그네슘 수용액의 사용량에 대한 미분산성 및 침전성, 유지 중에 분산되어 있는 염화마그네슘 수용액의 입자크기, 유화안정성을 두유에 적용하여 두부제조 시 응고속도와 조직의 상태 및 이수율 등을 측정하여 최적조건을 확립하고자 하였다. 실험 결과 염화마그네슘 유화물을 조성하는데 있어서 60%(w/w) 두부응고제로서 두부의 조직 상태와 이수율 등에서 염화마그네슘 수용액의 사용량 70%로 제조하는 것이 최적조건으로 분석되었다.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• The Journal of the Acoustical Society of Korea
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• 제21권4E호
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• pp.170-177
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• 2002

The goal of the present research is to improve a quality of life of the elderly with a dementia. In this paper, it is realized by developing the dialog system that is controlled by three kinds of modules such as speech recognition engine, graphical agent, or database classified by a nursing schedule. The system was evaluated in an actual environment of a nursing facility by introducing it to an older male patient with dementia. The comparison study between dialog system and professional caregivers was then carried out at nursing home for 5 days in each case. The evaluation results showed that the dialog system was more responsive in catering to needs of dementia patient than professional caregivers. Moreover, the proposed system led the patient to talk more than caregivers did.

• 한국조리학회지
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• 제11권4호
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• 한국식품영양학회지
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• 제33권1호
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• pp.74-85
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• 2020

This study examined the effect of the trust of a restaurant brand on the quality of brand relations centered on the mediating effect of brand promise. The survey was conducted on September 18, 2018 to October 2, 2018, with a total of 707 end users, who are under the age of 19~59, using the restaurant brand for the last six months. The panel survey was conducted by distributing a questionnaire address (URL) email through an online questionnaire. As a result, if you apply the parameters of brand commitment between brand trust and brand relationship quality, brand promise an important role and influence. In particular, only one of the three elements of differentiation, consistency and continue, which are sub-dimensions of brand promise, was continue. This means that consistently long term continue are paramount between brand trust and the quality of brand relationships. These results can be applied to the brand marketing and operations of catering companies.

• Journal of Information Processing Systems
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• 제4권2호
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• pp.41-52
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• 2008

In this paper, we discuss a novel reservation-based, asynchronous MAC protocol called 'Multi-rate Multi-hop MAC Protocol' (MMMP) for multi-hop ad hoc networks that provides QoS guarantees for multimedia traffic. MMMP achieves this by providing service differentiation for multirate real-time traffic (both constant and variable bit rate traffic) and guaranteeing a bounded end-to-end delay for the same while still catering to the throughput requirements of non real time traffic. In addition, it administers bandwidth preservation via a feature called 'Smart Drop' and implements efficient bandwidth usage through a mechanism called 'Release Bandwidth'. Simulation results on the QualNet simulator indicate that MMMP outperforms IEEE 802.11 on all performance metrics and can efficiently handle a large range of traffic intensity. It also outperforms other similar state-of-the-art MAC protocols.

• 방사성폐기물학회지
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• 제16권3호
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• pp.359-367
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• 2018

Long-lived Small Modular Reactors are being promoted as an innovative way of catering to emerging markets and isolated regions. They can be operated continuously for decades without requiring additional fuel. A novel configuration of long-lived reactor core employs a mixed neutron spectrum, providing an improvement in nonproliferation metrics and in safety characteristics. Starting with a base sodium reactor design, moderating material is inserted in outer core assemblies to modify the fast spectrum. The assemblies are shuffled once during core lifetime to ensure that every fuel rod is exposed to the thermalized spectrum. The Mixed Spectrum Reactor is able to maintain a core lifetime over two decades while ensuring the plutonium it breeds is below the weapon-grade limit at the fuel discharge. The main drawbacks of the design are higher front-end fuel cycle costs and a 58% increase in core volume, although it is alleviated to some extent by a 48% higher power output.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2011년도 춘계학술논문집 2부
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• pp.1024-1028
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• 2011

조리전공 남녀학생의 식습관 분석결과 남자평균 연령은 20.4세, 여자 19.8세, 신장은 남자 174.0cm, 여자 162.6cm, 체중은 남자 71.4kg, 여자 60.3kg으로 나타났다. 평균 체지방율은 남자 20.5%, 여자 30.2% 로 남녀 모두 과체중에 해당되었다. 대부분의 학생들이 본인의 체중에 유의적인 차이로 불만을 나타내었으며, 남학생의 36.2%, 여학생은 45.1%가 좀 살찐형으로 생각하고 있었으며 남녀 모두 표준형과 좀 마른형이 이상체형이라고 응답하였다. 남학생의 51.5%와 여학생은 35.2%가 아침을 먹지 않고 있었고 점심식사는 남학생은 매일 먹는 비율이 40.7%, 여학생은 매일 27.0%였으며, 저녁식사는 남학생의 54.8%, 여학생은 35.5%만이 매일 먹고 있어 유의적인 차이가 있었다. 식사형태는 밥류를 선호하고 야식은 남학생 55.7%, 여학생 69.7%로 주 1~2일 먹는 비율이 가장 많았으며, 식사를 하지 않는 이유는 시간이 없어서 못먹는다는 응답이 많았다. 스트레스 시 남학생의 56.%는 평소와 같이 먹는 반면 여학생의 58.7%는 평소보다 많이 먹고 있었다.