• Journal of Korean Home Economics Education Association
• /
• v.8 no.1
• /
• pp.11-21
• /
• 1996

The purpose of this study was to investigate the knowledge on nutrition, meal management and dietary intake of self-boarding highschool students. Total of 354 self-boarding students living in Ku-mi and Kim-chon, 182 males and 172 females, who cooks foods for oneself participated in this study. The data were collected through questionnaires and the results were summarized as follows： 1. Most subjects had adapted the lifestyle of self-boarding from the 1st grade of highschool, and half of them lived alone. About two-thirds of subjects visited their home once a week or more, and most of their boarding rooms were located at near the highschool they attended. 2. Their nutrition knowledge score was rather high with average 13.95 point out of possible 20. Female students got more points than male students. 3. In meal management, foods purchasing and sanitary control were managed quite well but meal planning and cooking were not managed well enough. In general, meal management score of female students were higher than those of male students. 4. About the dietary intake, female students took more various foods than male students as judged by foods intake frequency score. Two-thirds of subjects often skipped meals and only half of them always took boxed lunch. Also they depended too much upon processed and instant foods. 5. Meal management score showed significantly positive correlations with nutrition knowledge score and with foods intake frequency score. But the correlation between nutrition knowledge score and foods intake frequency score was not significant.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.8 no.8
• /
• pp.1235-1240
• /
• 2013

We investigate an approximate analytic expression of signal distortion caused by the interaction between self-phase modulation (SPM) and dispersion in the dispersion-managed optical transmission where the dispersion is optimally compensated. From the analytic study, we obtain the analytic expression of the signal distortion in dispersion-managed optical transmission system. To confirm the validity of the analytic expression, we show that the eye-opening penalties calculated by the analytic expression correspond with the simulation results. Using the analytic result, we can easily estimate the signal distortion without complex nonlinear simulations.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.603-616
• /
• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of Engineering Education Research
• /
• v.17 no.5
• /
• pp.51-58
• /
• 2014

This study proposes an effective data management method for easing the burden on self-study report by analyzing operational data on accredited engineering programs. Four analysis criteria are developed: variability, difficulty level of collecting, urgency of analysis, timeliness. After the operational data are analyzed in terms of the analysis criteria, the data which should be managed in time are extracted according to the analysis results. This study proposes a data management method in which tasks of managing the timely-managed data are performed based on the regular academic schedule, so that the result of this study may be used as a working-level reference material.

• Korean Journal of Community Nutrition
• /
• v.5 no.2
• /
• pp.253-262
• /
• 2000

A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. $\ulcorner$Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food.$\lrcorner$

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.582-594
• /
• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• The Journal of Korean Academic Society of Nursing Education
• /
• v.7 no.1
• /
• pp.94-112
• /
• 2001

The main purpose of this study was to investigate the effectiveness of a standardized patients managed instruction program for a fundamentals of nursing. The standardized patients managed instruction was evaluated by using a quasi-experimental, nonequivalent control group posttest design with two separate classes of sophomore students attending fundamentals of nursing classes at one baccaleureate nursing school in Korea. Control group was taught by traditional lecture/model instruction and experimental group was taught by standardized patient managed instruction. Data were collected from December, 1999 to July, 2000 using checklist developed by researcher on following areas; clinical nursing performance, communication skills, and learning motivation. There were 36 students in the experimental group and 40 students in the control group. Data analysis was done using SPSS WINDOW. The results were summarized as follows ; 1. Clinical nursing performances were evaluated by change position, back care and hot bag apply. The total score was statistically significant higher in the experimental group than the control group(t=3.325, p=.000). Thus hypothesis 1 was supported. 2. Communication skill was evaluated by professional attitude and ability to explain to patients. There was a statistically significant difference between the experimental group and the control group (t=4.232, p=.000). Thus hypothesis 2 was supported. 3. Learning motivation was evaluated by self-reported questionnaires. There was statistically a significant difference between the experimental group and the control group(t=3.024, p=.004). Thus hypothesis 3 was supported. In conclusion, this study suggests that standardized patients managed instruction is an effective learning method to nursing students. By utilizing a standardized patient managed instruction, learning can proceed in a more relaxed environment and reduce the risks to patients because student inexperience are avoided. It is recommended to develop more standardized patients cases for wider areas of nursing educational and evaluate the program with more students using logitudinal method.

• Korean Journal of Community Nutrition
• /
• v.2 no.3
• /
• pp.406-416
• /
• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

• International Journal of Human Ecology
• /
• v.15 no.1
• /
• pp.51-63
• /
• 2014

Services for self-designing, or adaptive customization services, have become dominant in virtual marketplaces and are believed to create additional values both for the company as well as for the customer. While most research focused on the value from the services' outputs, this research attempts to address the customer-perceived value deriving from the process of the services, and focuses on the self-fulfillment effect of the involved mental processing. An online survey was administered with 313 U.S. shoppers. In the results, participants using adaptive customization services reported higher self-fulfillment perceptions, than did those not using the services. Furthermore, both the self-fulfillment perceptions (i.e., autonomy and competence) significantly increased perceived design utility. The results suggest that the process of adaptive customization services should be strategically managed to improve the customers' positive mental states that subsequently improve the perceived value of the output designs. Implications and suggestions for future studies are dsicussed.

• Korean Journal of Adult Nursing
• /
• v.28 no.4
• /
• pp.378-387
• /
• 2016

Purpose: The purpose of this study was to describe the impact of fatigue and distress on self-efficacy among breast cancer survivors and to provide a base for development of nursing intervention strategy to improve self-efficacy. Methods: A descriptive research design was used. The subjects were 158 patients who were either being treated or were receiving follow-up care at a university breast center in D City from May 30 to August 30, 2014. Structured questionnaires, Revised Piper Fatigue Scale, Distress Thermometer, and Self-Efficacy Scale for Self-Management of Breast Cancer were used to measure fatigue, distress, and self-efficacy. Data were analyzed using t-test, ANOVA, Pearson's correlation coefficients, and multiple regressions. Results: The mean scores of fatigue, distress, and self-efficacy were 3.83, 4.31, and 3.77, respectively. There were significant differences among participants in terms of educational background, current treatment methods, perceived health status, economic burden for fatigue and perceived health status for distress. Self-efficacy was impacted by age, educational background, marital status, average monthly income, perceived health status, and medical expenses. Fatigue, age, and the burden on medical expense had the most impact on self-efficacy, accounting for 17% of the variance. Conclusion: Fatigue should be managed to improve self-efficacy of breast cancer survivors. Therefore, nursing programs designed to decrease fatigue may be helpful.