• Health Policy and Management
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• v.12 no.2
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• pp.76-91
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• 2002

This study aimed to assess the educational need for management of communicable disease prior to developing curriculum for Field Epidemiology Specialist Training Program on Infectious Disease. We sent questionnaires(72 items) to two personnels who were related to communicable disease in each public health center through e-mai and 300 were returned(62.0% of response rate). The subject for education which showed the highest educational need was management(2.31 point), followed by immunization(2.30 point), and the lowest was surveillance(2.10 point). Generally, the educational need was higher in the aspect of attitude or practice than in that of knowledge. The subject which showed the differences in educational need by job titles were immunization(p<0.01), outbreak investigation(p<0.01), and case management and sanitation(p<0.01). There was negative correlation between communicable disease management-working duration and educational need. Considering this result, the curriculum should be focused on strengthening the ability for problem-solving especially in management and immunization.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.273-278
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• 2008

There have been studies about dog’s personality and behavior, which is helpful to breed dogs as guide or companion. In this study, a questionnaire was developed using 54 Jindo dogs, which considered ten items about aggressiveness and sociability. The scores were analyzed by principle component analysis (PCA), after accounting for four variables: age, gender, growing place, and coat-colors. Our results from the PCA indicated three principle components, which classified ‘aggressiveness’, ‘sociability’ and unknown factor. The four variables did not significantly affect aggressiveness(P>0.05). However, there was a relationship between coat-color and sociability, i.e., the Jindo dogs with fawn color were more sociable than the white ones(P<0.1).

• Journal of Fashion Business
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• v.3 no.4
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• pp.83-91
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• 1999

The purpose of this study is to provide some useful references to the educational field in terms of providing on analysis of job characteristics of fashion designers working in the women's wear industries. The data were collected from 102 fashion designers working in women's wear industries through the questionnaire and were analyzed by SPSS packages of frequencies and percentiles for comparative study, and the results are as follows: 1. The demographic characteristics of the fashion designers are; unmarried (80.4%), working less than 2 years (20.2%), completion of junior college(68.6%), majority ages between 20-24 yrs(43.1%). An average length of working in one company war less than 6 months. 2. The ratio computer usage of the design room was approx. 52.0% especially in the management of sales (52.9%) and the ratio in fashion design was approx. 17.6% in merchandising planning. 3. 76.4% of respondents was working 10 hours a day, and 50% of them was dissatisfied on the job caused by excessive working hour (31.4%) and job over load (35.3%). In the developing fashion design with the relation of actual job, insufficient knowledges of the concerned technical and production fields (68.6%) were indicated as the most difficult area. In addition, fashion magazines were considered as the most helpful resource(94.1%). 4. It was noted that the target age groups for the brand were clearly divided into two groups, notably the early and middle of twenties and the early and middle forties. Among the produced items, formal wears were accounted for 52.9%. 5. As far as the contents of job are concerned, the fashion designers are mostly engaged in purchasing textile, collecting informations of fashion, quality control, whereas their actual job is apparel design. 6. The training that the fashion designer received beside formal education includes attendance of private institutes(62.7%), OJT(7.8%), seminars(4.9%). Regarding formal education, the respond indicated that they had least opportunity to received computer training. 7. The necessary subjects in the schools for the fashion designers in relation to the current job were fashion information, merchandising planning, pattern making, cutting, fashion marketing, knowledges of clothing material in sequence. Subjects which are necessary for the further development include pattern making(21.6%), fashion marketing(14.7%), and designing with computer(7.8%).

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.2
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• pp.27-40
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• 2013

Objective : The aim of this study was to investigate how many studies for sensory integration intervention in Korea reflect the principle of Ayers' sensory integration through a systemic review. Methods : The systemic review was executes using RISS, NDSL, KISS, DBpia. The key words for search were 'sensory integration therapy', 'sensory integration intervention', 'sensory integration program', 'sensory integration training' to search the articles, published in 2000-2012. To analyze ASI fidelity of 49 studies included in the present study, the numbers of items were calculated if the study describe the ASI principle. Results : The IV was the most levels of evidence, and the subjects for the studies were mental intellectual disability (15), developmental disability (14) and autism spectrum disorders (13) etc. It was described the most that presenting sensory opportunities (43), challenging postural, ocular, oral and/or bilateral motor control (37) of ASI fidelity. The studies using more than 4 ASI principle were 26.5%(13), and 7 studies using 8 or more than 8 were studied in OT. Conclusion : In OT, 34 of 49 studies performed, and they used several principles of ASI. To have unity for sensory integration principle and to improve therapy professionalism the study using various data and systematic review study will be needed in the future.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.172-184
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• 2006

This study was aimed to provide safety management guidance by evaluating the microbial quality of cooked dried-seafoods in school foodservice operations. Nineteen seafood items were collected from six elementary schools, those were dried-anchovy, dried-seaweed and dried-fish, which were classified as cooking process. The temperatures at receiving and after cooking were measured and the analyses of cooking processes and microbial quality were performed. The temperatures of all foods after cooking were higher than the temperature limit of $74\^circC$. The number of total aerobic bacteria and S. aureus in dried-anchovy over the limit of $10^5$ and even the level of S. aureus was found to be unsatisfactory. The count of total aerobic bacteria was 2.1x$10^8$ CFU/g and the number of total aerobic bacteria after cooking was over the limit in one school. The level of E. coli (3.1x$10^3$ CFU/g) was over the limit at one school and the number of S. aureus (1.2×$10^4$ CFU/g) was considered as unacceptable. Dried- tangle and green laver were contaminated with total aerobic bacteria showing the over the limit. The numbers of total aerobic bacteria in dried- filefish, pollack and squid were 4.3x$10^6$, 3.4x$10^6$-3.9x$10^7$ and 4.6x$10^5$-4.1x$10^7$ CFU/g, respectively, which were in acceptable or unsatisfactory level. The E. coli in dried- filefish and pollack were over the limit. The total aerobic bacteria levels, 4.6x$10^5$-1.5x$10^6$ CFU/g in dried-pollack and 8.0x$10^5$-2.2x$10^7$ CFU/g in dried-squid, were over the limit after cooking except dried-filefish. The E. coli levels, 4.3x$10^3$ CFU/g in dried-filefish and 2.5x$10^2$ CFU/g in dried-pollack, were over the limit of $10^2$ CFU/g. The numbers of Enterobacteriaceae were either acceptable (3.3x$10^3$ CFU/g) or unsatisfactory (1.6x$10^4$ CFU/g) level in dried-pollack. S. aureus was unsatisfactory level (6.5x$10^4$ CFU/g) in dried-filefish while unacceptable in dried-pollack both before and after cooking. Unacceptable levels of S. aureus, 2.4x$10^4$ and 1.3x$10^5$ CFU/g were found from two schools, respectively. These results suggest that the contamination of raw materials and the seasonings added after cooking should be controlled to manage the microbial safety of cooked dried-seafoods.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.271-277
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• 2012

Dimensions, operation conditions and improvement items for round roof windows were investigated in arch shape single-span plastic greenhouse with roof vents, and natural ventilation performance was analyzed based on the ventilation theory. Diameter of round roof windows was mostly 60 cm, and chimney height projected on roof was average 30 cm. Installation space was mostly 5 to 6 m but farmhouse of 10 m and over was 16.7% also. A round roof window which has 60 cm diameter was installed to 6 m space generally and 80 cm diameter was installed to 10 m space, but correct standards did not exist. There were a lot of opinions that ventilation effect of round roof windows is fairly good and user satisfaction is generally excellent. It is problem that there is few effects in summer and that vinyl around each vent tears well and rainwater leaks, and improvement hope item required development of automatic control system. In the wind speed of 0.3 m/s, it was estimated that natural ventilation rates were 0.69, 0.55, 0.50 and 0.48 volumes per minute in case of 2, 4, 6 and 8 m installation space for round roof windows, respectively. It was analyzed that the ratio of ventilation due to buoyancy out of total ventilation were 65.2, 41.9, 29.9 and 22.8% in case of 2, 4, 6 and 8m installation space, respectively. By the round roof windows installed at space of 6 m, ventilation rate was estimated to 0.5 volumes per minute, and we can expect the increase in ventilation rate of 30%. In order to meet the recommended ventilation rate for summer season, we have to install the round roof windows at space of 1 to 2 m. However, it is difficult to apply those installation space because of falling productivity due to lower light transmittance as well as rising costs. It is estimated that the installation space of 6m is appropriate for spring or fall season. Therefore it is necessary to encourage installing the roof windows in single-span plastic greenhouses.

• Journal of Distribution Science
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• v.16 no.8
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• pp.79-89
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• 2018

Purpose - This research aims to investigate the factors that influence consumer's overseas online shopping behavior. Consumers adopt overseas online shopping as a new buying way and more and more consumers prefer overseas online shopping than traditional shopping ways. Consumers' behaviors in this shopping experience can be different from other shopping experiences. With the increase of overseas online shopping, we need to find antecedents and results of overseas online shopping. Especially there would be positive or negative factors which influence overseas online shopping motivation. To find the relationship, this study examines self-efficacy and impulsivity as major factors which influence overseas online shopping. We also suggest that several attitude factors increase self-efficacy and it is positively related to customer satisfaction. On the other hand, we assume that overseas online shopping factors influence impulsivity of buying and it will decrease customer satisfaction. Research design, data, and methodology - This empirical study data were collected from Korean people who experience overseas online shopping. The subjects for this study were confined to shoppers who used overseas online shopping within the past six months. A total of 267 responses were gathered. SPSS 23.0, PLS 2.0 software were used in the data analysis. Descriptive statistics were used to show sample characteristics. We examined reliability, validity test for constructs. All measurement items used seven-point scales(1= very strong disagree, 7 = very strongly agree) drawn from previously published papers. Partial Least Square method was applied to find the relationship between antecedent factors and dependent factors and hypotheses were estimated. Results - Results show that perceived superiority, perceived ease of use, perceived transaction safety, perceived behavioral control positively affect self-efficacy. Self-efficacy influences positively to consumer's post purchase satisfaction. Perceived monetary benefit and perceived uniqueness motivated impulse buying. This can make consumer's post purchase dissatisfaction. Conclusions - This paper attempted to confirm the existence of both the positive and negative faces of overseas online shopping. The result reveals that self-efficacy is a major factor which may increase satisfaction in the overseas online shopping. Usually, we can think monetary benefit and uniqueness of products motivate overseas online shopping. But it can also intrigue impulse buying and negatively affect customer relationship. Therefore companies should provide enough products information to their potential customers and they might apply adequate processes such as recommendation, comparing systems to build long term relationship with their customers.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.4
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• pp.747-757
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• 2017

Of safety check regulation, 'Construction Technology Promotion Act' and 'Special Act on the Safety Control of Public Structures' contain provisions about the content of safety in construction works and the items of safety checks in the maintenance aspect and thus contribute to accident prevention in the construction industry. Of the regulations responsible for the practical safety of workers, the safety check regulation of Ministry of Employment and Labor demand for safety check from the start of construction based on an agreement with a concerned agency to the completion of construction solely based on 'Guidance Standards for the Specialized Disaster Prevention Instruction in Article 32 of Occupational Safety and Health Act' and 'Appropriation and Usage Standards of Safety and Health Management Costs in the Construction Industry'. There is, however, a huge gap, as well, in them according to client agencies. In small construction sites ordered by a private organization, checks are done formally with no detailed regulations. As a result, the costs of checks continue to drop with only the contract kept intact. This study examined the forms of safety checks practically done in the Jeju region, distinguished and compared them by the construction costs, calculated proper costs based on each construction act, and further proposed improvement measures for the detailed regulations.

• The Korean Journal of Emergency Medical Services
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• v.11 no.2
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• pp.51-66
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• 2007

Purpose: With a view to providing basic data to develop cardiopulmonary resuscitation education suitable for elementary students, the cardiopulmonary resuscitation education was conducted to grasp students' knowledge, skills accuracy and the attitude change before and after the education. Methods: Convenience sampling was made on fourth and fifth graders(total-35 students) of S elementary school located in K city, Chungcheongnam-do, and this was a pre-experiment research designed before and after choosing a single group. In terms of methods, specifically we, researchers ; 1) Handed out questionnaires to students directly to make them fill in firsthand and collected the questionnaires. 2) Utilized PPT materials based on 2005 AHA guideline and DVD materials of AHA, to give students theoretical education of cardiopulmonary resuscitation. We used Anne/SkillReporter$^{(R)}$ torso produced by Leardal Inc, and Little Anne to conduct practical education individually. 3) Asked students to give Anne/SkillReporter$^{(R)}$ torso cardiopulmonary resuscitation five times with the ratio of 30 : 2, and then one of researchers filled in the evaluation sheet individually. 4) Evaluated the accuracy of students' ability to perform the resuscitation based on the record of Anne/SkillReporter$^{(R)}$ integrated printer(which was the objective tool to grasp students' skills accuracy). 5) Gave out questionnaires to make students fill them in and then collected them. after completing the practical evaluation. Results: 1) In case of the attitude about cardiopulmonary resuscitation, Students' confidency rose from 19.28%(before the education) to 93.57(after the education)- which is a positive change. 2) As the result of the education, some elementary students scored 11 points (full score-16 points), up from 5 points before the education, in terms of the knowledge about cardiopulmonary resuscitation. The average point also reached 13.14 points(after the education), jump from 8.37(before the education), which was the rise of 29.8%. 3) When it comes to the practical performance, the skills accuracy was 80.93% on average, and the calculation method was as follows: total items were 16, and each item was marked form 0 to 2 points, meaning the full score was 32 points. The minimum score was 19 points and the maximum was 32($M{\pm}SD=25.90{\pm}2.88$), which was calculated based on percentage. 4) Regarding skills accuracy, respiration accuracy(%)($M{\pm}SD=30.20{\pm}27.16$) was higher than pressure accuracy(%) ($M{\pm}SD=15.34{\pm}25.27$). Conclusion: The result showed that students' attitude on cardiopulmonary resuscitation changed positively. and meaningful difference(p = .00) existed in the change of students' knowledge. In terms of skills accuracy. chest compression and airway control showed high accuracy, but the result of Anne/SkillReporter$^{(R)}$ performance showed that the accuracy of chest compression was lower than that of mouth-to-mouth resuscitation.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.