• Human Ecology Research
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• v.62 no.2
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• pp.327-336
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• 2024

This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(F=133.33, p<.001) and increased(F=36.15, p<.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(F=200.00, p<.001), viscosity(F=441.23, p<.001), L value(F=1,458, p<.001), a value(F=44.56, p<.001) and b value(F=203, p<.001) decreased significantly, and pH significantly increased(F=59.18, p<.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F=86.015, p<.001), total flavonoid content(F=885.012, p<.001), and DPPH radical scavenging activity(F=75.136, p<.001), ABTS radical scavenging ability(F=145.751, p<.001), and FRAP activity(F=172.242, p<.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.

• Journal of Korean Society for Quality Management
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• v.45 no.4
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• pp.867-888
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• 2017

Purpose: This study suggests a SCQM model for the national Defense field based on earlier studies on the Quality Management of supply chain and to identify critical activities factors of supply chain that makes effect on the business results. Also, this study analyzed moderating effects of performance sharing between businesses which is becoming the big issues with regard to the supply chain cooperation. Methods: A causality of qm activities factor of SCQM model affecting benefit sharing and business performance was analyzed by using structural equation model. A company used in analysis performed a survey by targeting 297 Defense SMEs(weapon-system/non-weapon system). Results: As a result of analyzing the influence relationship between key activity of SCQM on finance performance, it was identified that Management Infra(MI), Process Management(PM), Human Resource Management(HRM), Performance Sharing activity(PS) made significant effect on Financial Performance, and Human Resource Management(HRM) and Performance Sharing(PS) activity made effect on non-financial Performance. Conclusion: The four variables(MI, PM, HRM, PS) of Defense SCQM were significantly effecting Financial performance and two variables(HRM, PS) were significant effected non-Financial performance. We also proved the moderating effect of performance sharing.

• Journal of Korean Biological Nursing Science
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• v.15 no.1
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• pp.15-23
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• 2013

Purpose: The purpose of this study was to identify the relationship among the attitudes on exercise, physical activity and quality of life (QOL) in hemodialysis patients. Methods: A total of 42 patients in a hemodialysis unit participated in this study. Physical activity level was measured directly by 6 minute walking test and grip strength test. Structured questionnaires were also used for measuring their attitudes on exercise, physical activity and QOL. Participants' medical records were reviewed for obtaining their biochemical and clinical information. Statistical analysis was performed using Pearson correlation, and multiple liner regression. Results: A significant positive correlation between participants' attitudes and physical activity level measured by International Physical Activity Questionnaire (IPAQ) was found. And the physical activity level measured by Korea Activity Scale/Index (KASI) was significantly related to QOL. Conclusion: This study shows that QOL of the hemodialysis patients was significantly associated with their physical activity level.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.8
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• pp.4315-4328
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• 2019

The present study investigated the effects of work satisfaction on quality of life for 119 paramedics, the Korean equivalent of 911 paramedics. Data collection began in July 2017 and lasted for six months. Data was collected from 410 119 paramedics of the J province and the G metropolitan area who consented to study participation. The results showed that the higher the job satisfaction of the participants, the higher the quality of life (r = 0.508, p = 0.008). The factors affecting the quality of life were leisure activity, subjective health, and job satisfaction. For 119 paramedics to improve their quality of life, they need to relieve work stress and fatigue through leisure activities, and recover and maintain their health through sufficient rest. Moreover, returning to work in a healthy state likely leads to increased job satisfaction, and the quality of life will increase accordingly. Therefore, 119 paramedics should be permitted to have plenty of leisure time outside their work hours and should be able to maintain health through periodic health checks.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.

• The Journal of Korean society of community based occupational therapy
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• v.9 no.3
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• pp.1-9
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• 2019

Objective : The purpose of this study was to verify the effect of sleep quality on activity participation in the elderly living in the community. Methods : This study was conducted on 200 elderly people using welfare institutions located in Jeollabuk-do from August 21 to September 29, 2019. Data collection was performed using the Korean version of the Pittsburgh Sleep Quality Index (PSQI-K) and the Korean-Activity Card Sort (K-ACS). The data were analyzed by descriptive statistics, independent t-test, Pearson correlation, and simple linear regression analysis. Results : The group with high quality of sleep showed significantly higher participation in instrumental activities, social activities and leisure activities than the group with low quality of sleep (p<.001). The quality of sleep was significantly correlated with instrumental activities, social activities and leisure activities (p<.01). The quality of sleep significantly affected the instrumental activities (R²=.224), social activities (R²=.142) and leisure activities (R²=.227) (p<.001). Conclusion : The quality of sleep needs to be approaches to promote the participation of elderly people living in the community, and development of an intervention program will be needed to improve quality of sleep.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.

• Journal of International Academy of Physical Therapy Research
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• v.9 no.4
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• pp.1576-1585
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• 2018

Regularly participating in physical activity is known to improve quality of life and body composition in elderly with stroke. However, comparatively less physical activity is performed by the stroke survivors. The factors related to inactivity in elderly female stroke survivors have not been elucidated. Therefore, this study aims to compare the quality of life factors and limb compositions between the active and inactive elderly female stroke survivors. Forty nine subjects between the ages of 65 to 75 years were selected from the KNHANES data between the years 2009 to 2011. In addition, 186 agematched healthy peers were also selected for limb composition comparisons. The subjects were groups based on walking days per week: walkers; 3 days or more, non-walkers; less than 3 days per week. BMI and waist circumference were within the obesity ranges for both the non-walkers and walkers. As results, the trend for greater fat (${\pm}10%$) and lean mass (${\pm}30%$) differences were observed for non-walker and walkers, respectively. Significantly greater reasons for function limitation by stroke and hypertension were reported with significantly greater self-care difficulty was shown by the walkers. In conclusion, elderly female stroke survivals may require customized motivation and continuous support to participate in physical activity regularly.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.