• Journal of Korean society of Dental Hygiene
• /
• v.20 no.4
• /
• pp.491-503
• /
• 2020

Objectives: The purpose of this study is to identify the importance of perception and communication ability among dental hygienists and provide evidence for the activation of communication education necessary to improve communication ability required in the actual dental field. Methods: A questionnaire survey was conducted on 227 members attending conservative education in 2020. Results: The following are mean scores of each area of communication according to importance: message conversion ability, 3.82 points; interpretation ability, 3.74 points; goal setting ability, 3.51 points; self-expression ability, 3.48 points; and role performance ability, 3.46 points. The ability was interpreted in the following order: interpretation ability, 3.61 points; message conversion ability, 3.56 points; role performance ability, 3.43 points; self-expression ability, 3.32 points; and goal setting ability, 3.10 points. The highest score in terms of importance of awareness was 4.27 points, the highest among interpretive abilities, that is, to 'listen carefully to know what the other person intends to say.' When it comes to communication skills, the highest score was 4.12 points for 'a nod or a facial expression of understanding while listening to each other.' Conclusions: In devel oping a training program related to communication for dental hygienists at the clinical site, the curriculum reflecting seven items that needs improvement should be revised; and through this, it is expected that dental hygienists' communication skills will be improved.

• The Journal of Korean Medicine
• /
• v.21 no.1
• /
• pp.62-67
• /
• 2000

Background and Purpose: Sybsun-points are located at the tips of all fingers, 0.1chon from the finger nails, totaling 10 points on both hands. These points have been used for emergency care, fainting, epilepsy, cerebrovascular accidents, hypertension, unconsciousness, high fever etc. The most common technique is bleeding with a needle at these points. Hypertension and fever are the main factors for stroke patients’progress. We investigated whether venesection at Sybsun-points has effects on blood pressure and body temperature in stroke patients. Materials and Methods: 79 stroke patients were enrolled in this study from 1 Jan. 1999 to 30 Sep. 1999. All of them were admitted in Kyunghee University, Hospital of Oriental Medicine. Among them, 62 patients were hypertensive people, 17 were normal. Among the hypertensive patients, 27 were stage 1,20 were stage 2, 15 were stage 3 by classification of JNC 1997. All of the hypertensive patients had been taking drugs, while the normal group did not. From 2pm to 3pm, every 30 minutes we checked patients' blood pressure and body temperature by 24ABPM and tympanic thermometer. After 30 minutes passed, we phlebotomized patients Sybsun-points with Samneung needle 2-3cc of blood. Right after the bleeding, we checked blood pressure and body temperature. After the bleeding, for the next hour and a half, we checked each patient’s blood pressure and body temperature every thirty minutes, or a total of three times. We compared the blood pressure and the body temperature before and after treatment(p<0.05). Results: 1. Venesection at Sybsun-points significantly decreased systolic blood pressure on stage 3 hypertensive patients(p<0.0l). 2. Venesection at Sybsun-points significantly decreased diastolic blood pressure on stage 3 hypertensive patients(p<0.05) 3. Venesection at Sybsun-points had no effect on the change of body temperature. Conclusions: Though further study is needed, our findings suggest that Venesection at Sybsun-points may alleviate hypertension in stroke patients.

• Journal of Korean Medical classics
• /
• v.34 no.3
• /
• pp.73-83
• /
• 2021

Objectives : To organize the acupoints used to treat disorders of the head and face in the Zhenjiuzishengjing, and examine their characteristics in application. Methods : 1. The head and face area was divided into 8 parts according to the textbook of meridians and acupoints. Channels belonging to each part were marked. 2. Disorders as mentioned in the Zhenjiuzishengjing were categorized into 8 groups, accordingly. 3. Acupoints used to treat each disorder were organized according to the channels each belonged to. 4. The points were divided according to their proximity, and their application frequency was organized. 5. Based on the organized contents, the characteristics of using proximal and distal points, together with the interrelationship between the channel belonging to the afflicted area and the points locations were examined. Results : In treating disorders in the head and face area, various distal points along with proximal points were suggested in the Zhenjiuzishengjing. In some cases, points belonging to a channel that was irrelevant to the afflicted area were used widely; for proximal points, the Governor/Conception/Triple Energizer/Gallbladder channels were used. For distal points, channels that were related to the Five Zhang were used. Conclusions : Based on the contents of the Zhenjiuzishengjing, the following could be concluded: 1. When treating disorders of the head and face caused by heat, distal points were mostly used. 2. In cases where points which are not part of channels that pass the head or face were used, Zhang disfunction was likely behind such points selection.

• Journal of Acupuncture & Meridian Studies
• /
• v.11 no.6
• /
• pp.367-374
• /
• 2018

This study describes the reliability of pragmatic combinations of acupuncture points for lateral epicondylalgia (LE) as prescribed by physiotherapists who were experts in acupuncture. Raters (n = 14; 33-59 years) independently prescribed acupuncture points for 30 simulated human patients with LE who were surveyed via a printed questionnaire. The frequency and cooccurrence of acupuncture points prescribed for patients with lateral epicondylitis were assessed. Absolute agreement and Light's kappa (${\kappa}_{Light}$) with 95% confidence interval (CI) were used to quantify the interrater agreement. Raters prescribed 103 unique acupuncture points in different combinations with a median (min-max) of 5 (0-11) acupuncture points. The most prescribed acupuncture point was LI-11 (297 of 420; 71%), and the most common cooccurring acupuncture points were LI-11 and LI-4 (160 of 420; 38%). The absolute agreement for prescribing the acupuncture points ranged from 70% (point GB-20) to 0% (points LI-10, SP-6, LI-11, GB-34, LI-12, and LI-4). Point LR-3 showed the highest interrater reliability for prescribing the acupuncture points [${\kappa}_{Light}=0.112$, 95% CI = (0.055-0.194)], whereas point LI-4 showed the lowest reliability [${\kappa}_{Light}=-0.003$, 95% CI = (-0.024 to 0.024)]. These findings suggest that pragmatic prescriptions of acupuncture points for LE are unreliable among physiotherapists who are experts in acupuncture. Explicit, high-level evidence-based rules for prescribing and teaching combinations of acupuncture points for LE are warranted.

• Korean Journal of Community Nutrition
• /
• v.26 no.2
• /
• pp.111-121
• /
• 2021

Objectives: This study examined ways to promote desirable eating habits by choosing foods with low sugar contents and provide nutrition education in adolescents. Methods: This study was a cross-sectional survey. The sugar reduction perception and knowledge, sugary food preference, and intake frequency of 487 male and female high school students in Incheon were analyzed comparatively. Results: Approximately 94.9% and 94.5% of the subjects were unaware of the promotion of a sugar reduction policy and the sugar reduction in the basic guidelines for school meals, respectively. Approximately 95% of them had not received any sugar reduction nutrition education, and 90% were not interested in sugar reduction. The perception for sugar reduction was significantly higher in girls (3.43 out of 5 points) than in boys (3.16 out of 5 points) (P < 0.001). Knowledge about sugar was 3.65 out of 6 points in girls and 3.04 points in boys (P < 0.001). The preference and intake frequency for fruits of the total students were 4.24 out of 5 points and 2.56, respectively. For beverages, the preference was significantly higher in boys (3.97 points) than in girls (3.70 points) (P < 0.001), and the intake frequency was significantly higher in boys (2.26 points) than in girls (2.08 points) (P < 0.001). The preference for snacks was significantly higher for girls (4.19 points) than boys (4.02 points) (P < 0.01), and the intake frequency was 2.22 points in boys and 2.17 in girls, showing no significant difference. Sugar reduction perception and knowledge about sugar showed significant negative correlations with the snack intake frequency (r = -0.11, P < 0.05; -0.13, P < 0.05) after adjusting for gender, grade, and body mass index. Conclusions: The high school students' perception of sugar reduction was very low, and there was a significant correlation with sugary food intake, suggesting that the sugary food intake will decrease as the sugar reduction perception and knowledge about sugar increase.

• Korean Institute of Interior Design Journal
• /
• v.23 no.4
• /
• pp.23-31
• /
• 2014

In this study, in order to analyze customers' space satisfaction, ten modern high-class Korean restaurants, five in New York and another five in Seoul, that were opened or remodeled after 2008 were selected and satisfaction characteristics survey of 197 customers who use these Korean restaurants was conducted by using Likert 5-point scale. The study results(a high reliability was obtained showing the Cronbach's alpha coefficient of average 0.895 for all questions) were analyzed for the frequency, percentage, mean, etc. and the mean between groups were comparatively analyzed by conducting the t-test, Duncan's test by using the SPSS 18.0 statistical program. The results are as follows. First, the results of customers general characteristic comparative analysis, all the Seoul and New York customers have comparatively high academic ability, high income and eating-out expenses. The main customers in Seoul were the women in their thirties and forties while those in New York were mainly in their forties and fifties both men and women at similar rate. Second, as to the satisfaction with the interior, the satisfaction with finishing materials was little higher in New York as Seoul (3.30 points) and New York (3.86 points). The satisfaction with color was relatively higher in Seoul (3.66 points) and relatively lower in New York (3.18 points). As the satisfaction with furniture and decorating accessories was relatively lower in both Seoul (3.10 points) and New York (3.48 points). The satisfaction with space size in Seoul (the total space size: 3.99 points, private space size; 3.90 points) was relatively higher than that in New York (the total space size: 3.46 points, private space size; 3.28 points). The satisfaction with interior and exterior in both Seoul (exterior: 3.63 points, interior: 3.40 points) and New York (exterior: 3.28 points, interior: 3.39 points) were average. For the satisfaction of environment, Seoul (3.42 points) was slightly lower than that of New York (3.56 points). Third, the result of customers' satisfaction in Seoul and New York showed no commonality. Therefore in order to be renewed as the Korean restaurants with high customer satisfaction, it is expected that the Korean restaurants located in Seoul and New York need to plan the space by considering their customers' characteristics and satisfactions.

• The Transactions of the Korean Institute of Electrical Engineers D
• /
• v.55 no.4
• /
• pp.165-172
• /
• 2006

In this paper we present a technique for detecting cross-reference points that allows improving watermark detect-ability. In general, Harris detector is commonly used for finding salient points. Harris detector is a kind of combined corner and edge detector which is based on neighboring image data distribution, therefore it has some limitation to find accurate salient points after watermark embedding or any kinds of digital attacks. The new method proposed in this paper used not data distribution but geometrical structure of a normalized image in order to avoid pointing error caused by the distortion of image data. After normalization, we constructed pre-specified number of virtual lines from top to bottom and left to right, and several of cross points were selected by a random key. These selected points specify almost same positions with the accuracy more than that of Harris detector after digital attacks. These points were arranged by a random key, and blocks centered in these points were formed. A reference watermark is formed by a block and embedded in the next block. Because same alteration is applied to the watermark generated and embedded blocks. the detect-ability of watermark is improved even after digital attacks.

• Journal of the Korean Society of Safety
• /
• v.22 no.2 s.80
• /
• pp.47-52
• /
• 2007

The flash points and the fire points for the m-xylene+n-propionic acid and n-butanol+n-pentanol systems were measured by using Tag open-cup apparatus(AS1M D 1310-86). The experimental flash points of two binary systems were compared with the values calculated by the Raoult's law, Van Laar equation and Wilson equation. The calculated values based on the Raoult's law on m-xylene+n-propionic acid system were found to be better than those based on Van Laar and Wilson equations. The calculated values based on Van Laar equation on n-butanol+n-pentanol system were found to be better than those based on the Raoult's law and Wilson equation. The the fire points for the m-xylene+n-propionic acid system were about $7{\sim}8^{\circ}C$ above the flash points. In the case of n-butanol+n-pentanol system, the flash points and the fire points had been found to be identical.

• Journal of Multimedia Information System
• /
• v.5 no.1
• /
• pp.59-62
• /
• 2018

The delay between input action and visual interface feedback ("Latency") in a touchscreen inking task reduces the user's performance. When the latency is less than 2.38ms, the user cannot perceive the latency in dragging task. This value is difficult to achieve on recent touchscreens and general purpose computers. So, methods of predicting touch points to reduce perceptible latency has been proposed. In general, touch points prediction is not perfect. When using point prediction, feedback of the predicted points is displayed on the screen, after a while, erased when the actual points are displayed. When this task is implemented by software, it causes additional latency to work to erase predicted points feedback. It therefore propose a platform for rendering point prediction feedback without additional latency by the FPGA. This platform transmits input points and HDMI signals rendering feedback of input points to the FPGA. The FPGA draws the feedback of points predicted based on the input points on the HDMI and displays the screen. Since hardware rendering changes the HDMI signal every frame, it does not require erasing work and rendering can be done within an early time regardless of the amount of rendering, so we will reduce the latency.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.693-702
• /
• 2005

The purpose of this study was to provide useful information for establishing efficient marketing direction by investigating the performance (satisfaction) and importance for the quality of Korean traditional commercial beverages. The subjects were 320 participants (130 males and 190 females) in Daegu and Kyungpook. The importance and satisfaction score of Korean traditional commercial beverages were measured on a five-point Likert scale. The results are summarized as follows. The overall satisfaction score on Korean traditional commercial beverages was 2.96 points. The beverages with the highest satisfaction scores were 'green tea' (3.48 points) 'shickhae' (3.35 points) and 'rice tea' (3.34 points) whereas 'ppongip tea' (2.58 points) 'gugija tea' (2.63 points) and 'gukhwa tea' (2.64 points) scored lowly. From the analysis of the difference between importance and performance of Korean traditional commercial beverages, importance (3.11 points) was rated much higher than performance (3.66 points). In the IPA result, it was important to continuously maintain 'taste', 'hygiene', 'freshness', 'period of circulation', 'wrapping condition' etc. Some items such as 'nutrition', 'safety', 'health', and 'ingredient' did not need intensive care and operation.