• Journal of The Korean Society of Agricultural Engineers
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• v.46 no.1
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• pp.107-117
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• 2004

Hourly monitoring data from Saemangeum estuary, which is expected to become freshwater, was analyzed to evaluate the water quality characteristics. Higher algal growth at spring season than winter influenced the high ratio of organic nitrogen to total nitrogen and concentration of chemical oxygen demand (COD). About 87.9％ and 59.7％ of organic nitrogen was observed at winter season and spring season, respectively. Daily salinity analysis at the mouth of two main rivers demonstrated that the Dongjin in river was more influenced by tidal effect and showed higher variation than the Mankyung river. The ratio of nitrogen to phosphorus (N/P ratio) was different with site (estuary versus sea area) and season (winter versus spring) remarkably. The N/P ratio was highest (32.74 ∼ 43.93) at estuary in winter and was lowest (1.78 ∼ 3.06) at sea in spring. The high N/P ratio at estuary area implies that phosphorus can be the limiting nutrient factor for algal growth as in general freshwater river, therefore, water quality management practice considering river characteristics rather might be needed in the Saemangeum estuary. The Saemangeum project is nationally recognized for its environmental issues, and especially water quality concern is a critical factor to make policy decision and further assessment with continued monitoring is strongly recommended.

• Journal of the Korea Society of Computer and Information
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• v.13 no.5
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• pp.315-321
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• 2008

This study aims to verify the effect in the estimation of hotel service quality by analyzing the influence and the interrelation of Customer Quality, Physical Quality and Service Provider quality regarding Hotel Qualify. The result of the research shows that with regard to the influence on hotel quality, service provider quality ranks most high, physical quality second, customer quality of manner third, and customer quality of appearance fourth in order. The physical factors in the interrelation among variables rank most high. This result derives from finding the fact that customer quality is an important influential factor in the constructional dimension of hotel service quality.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.596-605
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• 2010

The purpose of this study was to measure consumers' recognition of service quality in Korean restaurants, and to compare the differences in perceived service quality according to consumers' general characteristics. Self-administrated questionnaires were completed by 1,494 subjects and data were analysed by frequency, factor, reliability, and subjected to t-test and one-way ANOVA. The major results of this study can be outlined as follows: Factor analysis on perceived service quality resulted in 4 factors: staff service (5 variables), menu quality (4 variables), price and value (4 variables) and atmosphere and convenience (5 variables). Cronbach's alpha values for the reliability were over 0.8 for all the factors. The mean value in the elicited factors was indicated to be in order of menu quality ($4.73{\pm}1.19$), atmosphere and convenience ($4.57{\pm}1.09$), price and value ($4.55{\pm}1.15$), and staff service ($4.46{\pm}1.12$). Also, a significant difference was shown in service quality, which was perceived according to consumers' general characteristics. A higher mean value in perceived service quality was shown in women than in men, in the older than in the younger, in people with a high frequency of visiting Korean restaurants than those who do so with low frequency, and in people with high cost expenditure when visiting than those with low cost expenditure. In terms of region, the mean value in perceived service quality was significantly lower for consumers in the Gwangju region than in other regions.

• Journal of the Korean Society for Marine Environment & Energy
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• v.3 no.4
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• pp.3-22
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• 2000

To know characteristics of water quality in coastal sea around the Keum river estuary in summer, we studied the water quality of surface, middle and bottom level during Jun e～september, 1998. The mean concentrations of COD, DIN, DIP & chlorophyll-a were 1.36mg/L, 28.60㎍-at/L, 0.48㎍-at/L and 4.14㎍/L, respectively, which were over eutrophication criteria in sea water. After the Keum river dyke was constructed, seasonal freshwater discharge was largely changed. About 80% of total annual freshwater discharge was concentrated in summer as rainy season from July to September. The correlation coefficient of DIN versus salinity was shown to be high, and thus the concentration of DIN was closely related to freshwater discharge. Maximum Chlorophyll-a concentration was occurred in September, due to increased DIP concentration, high water temperature and low salinity after heavy rainfall in August. The results of Principal Component Analysis showed that the first factor represented a series of eutrophication factors, the second factor w3s a valiance of seasonal fluctuation, and the third was a variance of progress of mass change.

• Research in Community and Public Health Nursing
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• v.28 no.4
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• pp.421-430
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• 2017

Purpose: This study investigates the social network, self-care agency, and quality of life of high-risk beneficiaries in case management of Medicaid and the correlations between these variables. It also identifies influencing factors on their quality of life. Methods: The subjects included 187 individuals chosen from the high-risk beneficiaries in case management of Medicaid in D Metropolitan City. Data was collected through direct interviews based on a structured questionnaire on home visits. Results: The perceived health status was the most influential factor in their quality of life, followed by self-care agency, mutual support network, and natural support network in order. These factors explained 40.6% of their quality of life. Conclusion: These findings raise a need to develop a nursing intervention program to increase the self-care agency of the high-risk beneficiaries in case management of Medicaid.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.07a
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• pp.976-980
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• 2001

In this study, P $b_{0.88}$(L $a_{a}$N $d_{l-a}$)$_{0.08}$(M $n_{1}$3/S $b_{2}$3/)$_{0.02}$ $Ti_{0.98}$ $O_3$system ceramics were manufactured for 20 MHz class resonator application. Electromechanical coupling factor, mechanical quality factor and dynamic range of 3rd overtone thickness vibration mode were measured as the variations of La and Nd molar ratio. Mechanical quality factor and dynamic range at $\alpha$=0.6 composition ceramics showed the highest value of 2, 691 and 52.37 dB, respectively. The tempearture coefficient of resonant frequency measured from -2$0^{\circ}C$ to 8$0^{\circ}C$ showed an excellent value of 5ppm/$^{\circ}C$ at $\alpha$ = 1 composition ceramics. ceramics.s.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.320-335
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• 2024

Purpose: This study examined the impact of adolescents' dietary behavior on their quality of life using the nutrition quotient for adolescents (NQ-A) for some high school students in Seoul. Methods: The subjects were 176 high school students living in Seoul. The NQ-A was used to assess the dietary quality, and the quality of life was assessed by categorizing it into life satisfaction, environment, health, participation and safety, leisure activities, and emotional factors using survey questions validated through previous studies. Results: The NQ score of the survey subjects was 49.30 points. Based on the NQ scores, 7.4%, 46.6%, and 46.0% of participants were categorized as the 'high', 'medium', and 'low' groups, respectively. The total NQ score and balance, diversity, and practice factor scores were positively correlated with life satisfaction, environment, health, participation and safety, and leisure activities among the quality of life subscales. Regression analysis showed that the total NQ score was positively associated with life satisfaction, health, leisure activities, and emotions; the moderation factor was negatively associated with life satisfaction and health. The balance factor was positively associated with the environmental factor. The practice factor was positively associated with health, leisure activities, and emotions, and the environment factor was negatively associated with emotions. Conclusion: These results show that adolescents' quality of life is closely related to their diet, so it is necessary to maintain a balanced and varied food intake and desirable eating behaviors to improve adolescents' quality of life. Furthermore, adolescents' quality of life is influenced by other factors. Therefore, further research is needed to assess the quality of life, including dietary factors, as well as physical, emotional, psychological, and social development.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.196-202
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• 2021

This study sought to find importance factors for the quality of delivery food service, identify the mutual importance of delivery food service quality studied in the preceding study, and derive the order of importance of each factor. To compare the priorities of factors determining the choice of quality of delivery food service, this study used a decision model using the appropriate Analytic Hierarchy Process (AHP) and carried out the process of quantifying the mutual evaluation. This process allows us to view the relative importance and priority of the selection factors. Through a prior study, the main factors of quality of delivery food service were classified and the main people of high importance were selected. According to the results of AHP the quality of deliver service is the main factor for the quality of delivery food service, and the quality of order service and food service is the key factor of the quality of delivery food service, which should take the upper hand in importance. This study results in how important specific factors are by giving relative self-weights to the lower factors, showing that convenience and accuracy always have the first and second place weight priorities in the lower factors, despite differences such as gender age and frequency of making them more convenient and accurate.