• Child Health Nursing Research
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• v.26 no.2
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• pp.286-295
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• 2020

Purpose: The purpose of this study was to review studies investigating the effect of bereavement care provided for parents in the neonatal intensive care unit. Methods: We conducted a literature review of databases (MEDLINE, Embase, Cochrane Library, and CINAHL) for studies published in English and four databases (RISS, KISS, NANET, and KoreaMed) for Korean studies. The selection criteria included original articles that evaluated the parents' perceptions or responses to bereavement care provided in the neonatal intensive care unit. Of 889 articles from the initial screening, 66 articles underwent full-text review and five articles were finally selected for analysis. Results: None of the studies was conducted in Korea. Only one study used a randomized control trial design. The forms of bereavement care reviewed included a provision of a memory package, grief information, and emotional and/or social support from peers or health care providers. The effectiveness of bereavement care was measured by including grief, social support, and depression. Conclusion: Bereavement care can be considered to be beneficial for relieving grief reactions and enhancing the personal growth of bereaved parents. Future research should assess the needs of bereaved parents in Korea. Nurses may play a role in developing the bereavement care for parents.

• Publications of The Korean Astronomical Society
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• v.22 no.2
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• pp.43-54
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• 2007

Many gravitational wave detectors are now being built or under operation throughout the world. In particular, LIGO has taken scientific data several times, although current sensitivity is not sufficient to detect the weak signals routinely. However, the sensitivities have been improving steadily over past years so that the real detection will take place in the near future. Data analysis is another important area in detecting the gravitational wave signal. We have carried out the basic research in order to implement data analysis software in Korea@home environment. We first studied the LIGO Science Collaboration Algorithm Library(LAL) software package, and extracted the module that can generate the virtual data of gravitational wave detector. Since burst sources such as merging binaries of neutron stars and black holes are likely to be detected first, we have concentrated on the simulation of such signals. This module can generate pure gravitational wave forms, noise suitable for LIGO, and combination of the signal and noise. In order to detect the gravitational signal embedded in the noisy data, we have written a simple program that employs 'matched filtering' method which is very effective in detecting the signal with known waveform. We found that this method works extremely well.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.25-55
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• 2000

AS the number of tourist has been increased. hotel industry will be able to not be existed and developed if not adapted to the need of customer's which is changed according to the change of Hotel's function. Traditionally. F&B department is enlarged compared to the past. But. it cause negative result in terms of clear profit. A menu is a marketing tool which delivers restaurant's image aid message to customers and communicate need and wants to restaurant. So far, studies on menu have been done in an analytical way from a management's viewpoint and inadequate to reflect customer's need and wants. A research on customer's menu selection procedure is critical to satisfying their needs and wants yield profit. This study examined the theories on menu-design and customer behavior through literature review and verified hypotheses through an empirical analysis. A questionnaire-survey had been used in luxury hotel's main grills and all most restaurants in Seoul. Collected data were analyzed. using SPSS/PC+ package. The important findings are as follows. In this study is to examine the factors that have an influence on customer's menu selection. The factors affected the customers' menu selection of hotel restaurant in the four factors. Four factors are hotel's restaurant of environmental factor. menu-choice factor. value of menu items, information. Correction between the evaluation criteria and selection of menu was examined. All four evaluation criteria, menu-choice factor was found to be most strongly collected with selection of menu. In conclusion, As a study on the Customer' menu Selection Behavior factor of Restaurant Menus in Hotels, It raises to exert us in the menu management of hotel restaurant.

• Korean Journal of Health Education and Promotion
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• v.22 no.2
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• pp.111-124
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• 2005

Objectives: The purpose of this study is to evaluate the impact of psycho-social factors on smoking especially the impact of a social support and stress on smoking among boy's high school students. Methods: This study was conducted by administering a questionnaire to 442 boys' high school students living in Deajeon, Korea. This data were analyzed with the SPSS statistical package using t-test and logistic regression. Major findings of this study are as follows: Results: 1. Analysis of the relationship of smoking, stress and social support: The relationship between stress and smoking and between friend's support and smoking had a positive correlation. But the relationship between parents' support and smoking and between teacher's support and smoking had a negative correlation. 2. Multiple logistic analysis of the impact of stress, social support and general characteristics on smoking: The relationship between stress and smoking had a positive correlation as social support and general characteristics were controlled. In contrast, the relationship between social support -parents', friend's, teacher's support- and smoking had no significant correlations as stress and general characteristics were controlled. The risk factors of smoking of boy's high school students were smoking friends, drinking, a type of school, pocket money per month, and stress. And the most powerful predictor of smoking was smoking friends(OR=12.35). Conclusions: The results showed that the variables affecting mainly on smoking were the personal background -smoking friends, drinking, a type of school, pocket money per month- and stress. Therefore, these findings give useful information for constructing a program against smoking or educating about smoking.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• The Journal of the Korea Contents Association
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• v.5 no.6
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• pp.163-171
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• 2005

Many food companies cooperate with the existing food until it reaches from the start of the 90s recently. which began to develop suitable new functional foods in the characteristic of each product So that consumers' consciousness may also get interested in the functional foods with which a as specific ingredient and as specific as possible are expected while the expectation for health and a long life becomes high. from which it consisted of and the propriety of functionality became the important point of a new-product-development strategy. A packing design also takes the advantage of development of such functional foods. therefore the seen research, with general consideration of such functional foods Who is going to investigate to the product communication-of-information method and differentiation strategy of more desirable functional foods by analyzing and seeing the functional characteristics which each product has to the fermented milk enjoyed and drunk, and these expression strategies.

• The Journal of Korean Society for School & Community Health Education
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• v.16 no.3
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• pp.1-15
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• 2015

Objectives: The purpose of this study was to examine the state of ADHD disposition among college students and the impact of their self-esteem on ADHD in an effort to provide useful information on the prevention of ADHD in adults. Methods: A survey was conducted from April 4 to June 30, 2015, on 264 selected students at two different universities that were respectively located in the Daegu and Gyeongsan city. As for data analysis, a statistical package SPSS WIN 18.0 was employed. Results: The findings of the study were as follows: There were significant differences in overall ADHD disposition according to academic year, religion and academic standing, and self-esteem varied with gender, presence or absence of a friend of the opposite gender, academic year and academic standing. There were differences in inattention-memory problems scores, one of the sub factors of adult ADHD, according to presence or absence of a friend of the opposite gender, academic year and academic standing. Self-esteem had a negative correlation with inattention-memory (r=-0.463), hyperactivity(r=-0.269) and impulsiveness(r=-0.233). When a regression analysis was made to determine influential factors for inattention-memory, religion(${\beta}=0.121$), academic standing(${\beta}=-0.153$) and self-esteem(${\beta}=-0.422$) were influential. Conclusions: Adult ADHD disposition and self-esteem of college students seems to be relationship. There was a positive correlation among inattention-memory, hyperactivity and impulsiveness that were three subfactors of adult ADHD.

• Water for future
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• v.28 no.2
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• pp.115-124
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• 1995

A GIS is capable of extracting various hydrological factors from DEM(digital elevation model). One of important tasks for hydrological analysis is the division of watershed. It can be an essential factor among various geometric characteristics of watershed. In this study, watershed itself and other geometric factors of watershed are extracted from DEM by using GIS technique. The manual process of tasks to obtain geometric characteristics of watershed is automated by using the functions of ARC/INFO software as GIS package. Scanned data was used for this study and it is converted to DEM data. Various forms of representation of spatial data are handled in main module and GRID module of ARC/INFO. GRID module is used on a stream in order to define watershed boundary, so it would be possible to obtain the watersheds. Also, a flow direction, stream networks and orders are generated. The results show that GIS can aid watershed management and research and surveillance. Also the geometric characteristics parameters of watershed can be quantified with ease using GIS technique and the hardsome process can be automated.

• Journal of the Korean Society of Fashion and Beauty
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• v.4 no.4 s.10
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• pp.33-41
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• 2006

The purpose of this study was to investigate consumer's behaviors on the purchase and the laundering of baby's clothing according to washing machine types using by consumers. The subjects were 255 consumers with babies(0-2 years) in Korea. The data were collected using a self-administered questionnaire and analyzed using Chi-square test and multiple response analysis, and SPSS 12.0 statistics package was used. Consumers were separated into two groups according to washing machine types with general pulsator type and drum-type. Consumer's behaviors between general pulsator type group and drum-type group of washing machines were also examined. The Results of this study were as follows: 1. The purchase rate of baby's clothing was high compare to that of general clothing of family. The consumers with babies had priority on textile materials(cotton 100%) as baby's clothing. As for the consumer's behaviors between the purchase of baby's clothing and the consumer's characteristics, they showed a significant differences according to the consumer's characteristics like education level and washing machine types using by consumers. 2. The removal of soils including various foods was very important on the laundering of baby's clothing. Especially the rinsing of detergents was important on the laundering. Because they considered toxicity of detergents was high and harmful to the baby, and detergent's components such as surfactants, builders, and another additives could not removed completely with normal laundry courses by washing machines. 3. There were significant differences between general pulsator type group and drum-type group of washing machines on the purchase and the laundering of baby's clothing.