• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.263-274
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• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.395-403
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• 2010

This study was conducted to examine the dietary behaviors with 510 high school students (260 males and 250 females) residing in Seoul. The average age of male and female students were 16.3 and 16.4 years old, respectively. Mean height and weight of male students were 174.1 cm and 65.9 kg and those of female students were 161.6 cm and 52.5 kg. The body mass index (BMI) of male and female students were $21.7\;kg/m^2$ and $20.1\;kg/m^2$, respectively, which were within the normal range. Students skipped breakfast more than once a week were 41.1% of males and 44.4% of females. More than 40% of the male and female students skipped breakfast frequently. The mean mini dietary assessment index score of male and female students were 30.6 and 29.6 out of total 50 index scores, respectively. Female students perceived significantly less healthy and fatter than male students. Furthermore, body image satisfaction of the female students was lower than that of male students. Female students were more significantly concerned with body image and desired a thin body shape. Only 22.7% of male students and 6.4% of female students exercised regularly, and the frequency, time, and intensity of exercise in the male students were significantly higher than those of female students.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

• The Journal of Society for e-Business Studies
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• v.26 no.3
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• pp.119-132
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• 2021

Identification of associated knowledge based on content relevance is a fundamental functionality in managing service and security of core knowledge. This study compares the performance of methods to identify associated knowledge based on content relevance, i.e., the associated document network composition performance of keyword-based and word-embedding approach, to examine which method exhibits superior performance in terms of quantitative and qualitative perspectives. As a result, the keyword-based approach showed superior performance in core document identification and semantic information representation, while the word embedding approach showed superior performance in F1-Score and Accuracy, association intensity representation, and large-volume document processing. This study can be utilized for more realistic associated knowledge service management, reflecting the needs of companies and users.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• The Korean Journal of Health Service Management
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• v.10 no.3
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• pp.147-158
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• 2016

Objectives : The aim of this study was to investigate predictors of cognitive function decline among community dwelling elderly. Methods : Data were analyzed from the Survey of Living Condition of Elderly panel study. Cognitive function was measured with the MMSE-KC at baseline and year 3. The study subjects were 5,464 community dwelling people aged 65 years or older who had no disability at baseline. Logistic regression analysis was used to predict cognitive function decline. Results : From 2008-2011, 4,417(80.8%) elderly people had no cognitive decline, and 1,074(19.2%) showed cognitive function decline measured by the MMSE-KC. After adjusting for demographics and baseline MMSE-KC score, the best predictors for cognitive function decline at 36 months were diabetes mellitus, smoking, low intensity physical activity, relationship with relatives and friends. Conclusions : Health promotion programs that are focused on the elderly are essential in preventing cognitive function decline. Promoting regular physical activity, and social relationships should be included in health promotion for elderly. When treating patients with diabetes, preventing cognitive impairment should be considered through education and counseling.

• Korean Management Science Review
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• v.18 no.1
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• pp.55-68
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• 2001

A virtual shopping mall is like a real-world mall, supports electronic shopping by selling products or services through Interne. Although increasing numbers of products are being marketed on the Web, little efforts has been spent on evaluating what mall is more suitable for marketing electronically and for protecting consumers. Evaluation of virtual shopping malls is regarded as a major task in business-to-consumer electronic commerce. This paper considers the Analytic Hierarchy Process(AHP) method in the evaluation of virtual shopping malls and provides its applications. The AHP is a systematic procedure for representing the elements of any problem, hierarchically. A series of pairwise comparison judgments is performed to express the relative strength or intensity of impact of the elements in the hierarchy. The AHP model hierarchy consists of the four following levels: decision maker, main criteria, sub-criteria, and virtual shopping malls. the main criteria include the state of physical firms, representation of information on the virtual shopping malls, product or service, convenience for shopping, consumer protection, and consumer service. The total number of sub-criteria in the third level is twenty-nine. All decision makers selected belong to virtual shopping mall enterprises, or universities. As a case study, we show the synthesized priority of the five virtual shopping malls that have acquired an E-Trust mark. Finally a sensitivity analysis shows how well each virtual shopping mall performs on each criterion by increasing or decreasing the importance of the main criteria.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• The Korean Journal of Health Service Management
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• v.9 no.2
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• pp.57-68
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• 2015

This study investigated factors that affect stress recognition, depression, suicidal thoughts and health-related quality of life for diabetics over 50 years of age. Five hundred one diabetics were surveyed who participated in the 4th Korea National Health and Nutrition Examination Survey 2009. The data were analyzed with multiple regression analysis and Structural Equation Model to determine the factors. The results are as follows. Men, older and lower income groups, those not involved in economic activities, smokers, and drinkers showed a lower quality of life (p<0.001). There was no correlation with moderate-intensity exercise. Stress recognition (t=-4.229, p<0.001), depression (t=-2.156, p<0.05), and suicidal thoughts (t=-3.274, p<0.001) had significant effects on the quality of life (p <0.001, $R^2=0.25$). The most important of these factors is stress. Being diagnosed as a diabetic changes the lives of patients, who come under stress from controlling their blood sugar level. Societal support should be developed to help patients cope with the challenges of diabetes.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.250-257
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• 2006

Foodservice industry and distribution business could make mutual prpgress when they join forces in responding to environmental uncertainty in an efficient manner. The purpose of this study was to examine the relational characteristics of domestic food service businesses and distribution firms in conjunction with the distribution channels and ensuing conflicts between them, to present possible alternatives on and how they should communicate with each other to achieve a satisfactory result. The relational characteristics and ensuing conflicts of food service businesses and distribution firms appeared to be significantly characterized by incongruities of target, role and perception. The types of relational characteristics that were triggered by the disagreement of roles and perception combined to decrease the intensity of the relational commitment. A satisfactory transactional relationship served to ease their conflicts caused by perceptual disagreement, and the soos of conflicts that were rooted in the discord of roles and of perception that increased the degree of relational commitment. As for relational performance, relational commitment, satisfaction with distribution channel and satisfaction with suppliers allowed them to maintain their relationship on a long-term basis.