• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.95-104
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• 2005

Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in middle school foodsevice operations. One hundred students from each of 17 middle schools in Gangwon province were surveyed by self-developed questionnaire. Total of 1,675 questionnaires(female 943 and male 732 respectively) were collected and data were analyzed using SAS program. The results of this study are summarized as follows: 1.The male and female students scored the importance level as 3.99 and 4.03 out of 5 respectively, which means 'important' The performance level of female(2.71) was significantly lower than male(2.86) which means 'between bad and so-so'. it is suggested that the statistical analysis should be conducted respectively according to gender. And there is no performance level over 4(good). 2. Dissatisfied quality attributes identified were convenience of dinning room and the managerial attitude of dissatisfaction in the female and male students. 3. Satisfied quality attributes identified were hygiene of food and dinning room and spoon and cup and drinking water table and distribution process, taste of food, variety of food in the female and male students. 4. The performance scores of lower price(less than 1500 won) lunch group was higher than higher price(more than 1800 won) lunch group in the female and male students.

• Research in Community and Public Health Nursing
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• v.28 no.4
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• pp.450-462
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• 2017

Purpose: This study aims to investigate the effects of an intervention of self-feeding for elderly residents who were eating with assistance or eating by himself/herself with spilling food. Methods: The Participants were 11 elderly people and 6 formal caregivers from 7 nursing homes in Korea. The intervention was to use the spoon and chopstick sets designed for compensating the weakened eating function. Both quantitative and qualitative data were collected through observation, structured questions, and in-depth interviews. Results: The mealtime was significantly increased by 3.2 minutes (p=.011) after the intervention. Three themes were extracted for the meaning of self-feeding expressed by the elders; fighting alone for self-feeding, pride of participating in the study, and burden for self-feeding and research participation. Caregivers expressed the meaning of the elder's self-feeding such as the regret of missed chances, facilitating rehabilitation, the increase of the eating pleasure and quality of care, and ambivalence. Conclusion: Self-feeding has become an opportunity to recognize life values for the elders in nursing homes; for the caregivers, to reconsider caring of the elderly. Posture and eating utensils were also important to improve self-feeding skills.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.101-120
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• 2003

The today society comes wind important position we and the economic room gets and our dietary life simple ´it eats,´ is not only the act which is primary work, ´it enjoys,´, ´appreciates´with culture dimension to execute, becoming, it fellowed hereupon and with the aesthetics idea which pursues the quality of change and life of our dietary life there is to a culture and the repast tool which is an essential width enjoyed from meaning as the jar tool and with meaning as the object and it will be able to appreciate it developed it came. The research which it sees the repast fool of the Orient and the West it is appropriate from dietary life and it uses to respect with It observes the understanding of the chopsticks and the cutlery. With the repast tool development and evolution or it undergoes the process of change and comparison analyzes becomes the all chopsticks and the cutlery with each other and the understanding for the culture collision and a culture harmony of the heterogeneous element which bisection is objective of research.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.19 no.3
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• pp.207-209
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• 2016

Benzalkonium chloride (BAC) is a caustic agent which is used in farms, homes and hospitals for cleaning skin and wounds as an antiseptic solution. It may lead to digestive system injuries in case of ingestion. We present a two-days-old newborn case which was carried to the emergency unit with complaints of poor breastfeeding, uneasiness and crying for 4-6 hours. Her mom confessed that she had given a spoon of 10% BAC solution for her cough. Initial laboratory tests were in normal ranges. A gastroscopy performed in the second hour of her admission revealed an hyperemic and edematous mucosa in the middle third of esophagus and a circumferential ulceration followed in the distal portion. Hereupon, a conservative treatment for 10 days was administered and the control gastroscopy demonstrated that the damage was almost totally improved. She was the youngest case with this etiology and successfully treated with conservative approach.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.34-40
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• 1999

The virus infection rates and disease symptoms of three major citrus viruses, citrus tristeza virus (CTV), satsuma dwarf virus (SDV), and citrus tatter leaf virus (CTLV), were investigated at 35 citrus orchards in Cheju Island from 1995. The infection rates of CTV, SDV, and CTLV were 69.8%, 8.6%, and 9.3%, respectively. However, depending on cultivars there were significant differences in the infection rates. The infection rates of CTV were highest in early satsuma mandarin (Citrusunshiu) with 80.9% and lowest in very early satsuma mandarin with 51.9%. In SDV, the highest was in very early stasuma mandarin with 23.1% and the lowest was in early satsuma mandarin with 6.3%. And the highest infection rate in very early satsuma mandarin with 17.9% and the lowest in tangors with 7.3% in CTLV. The symptoms of virus-infected citrus were very diverse; small and abnormal shape of fruits, abnormal leaves such as narrow boat and small spoon shapes of leaves, stem-pitting on the twig, bud-union crease and swelling of the graft part, reduction of the plant vigor and poor yields.

• Physical Therapy Korea
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• v.11 no.1
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• pp.75-83
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• 2004

The purpose of this study was to research the effects of vocalization on upper extremity motion during occupational performance and to compare non-meaning and meaning vocalization. Experiments were performed on 30 subjects. They had no medical history of neurological problems with their upper extremities. Using a tea cup, a tea tray, and a tea spoon, they set a table during vocalization. We used meaning and non-meaning vocalization with the subjects. An example of meaning vocalization would be naming something, and an example of non-vocalization would be saying, "Ah." We used a 3-D analysis system called CMS-HS. We analyzed the motion in the angular velocity and acceleration of the elbow while recording performance time. The results of this study showed that vocalization enhanced the angular velocity and acceleration of the elbow, and also enhanced performance time. In short, vocalization improved upper extremity motion by making it faster and smoother. There were no significant differences between meaning and non-meaning vocalization.

• International Journal of Industrial Entomology and Biomaterials
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• v.22 no.1
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• pp.5-10
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• 2011

The effect of sample handling condition on the rheological measurement of regenerated silk fibroin formic acid solution using parallel plate geometry was investigated. In case of loading method, the loading by pouring sample solution resulted in the best reproducibility of rheological measurement. Loading with spoon showed a high variance of viscosity value at low shear rate region ($0.01{\sim}1sec^{-1}$) while loading with syringe exhibited a low reproducibility of viscosity at high shear region ($1{\sim}100sec^{-1}$) with a disappearance of shear thinning phenomenon. It was revealed that the sample loading with small extra amount lead to the most reproducible result. The sample loading with the exact amount for the measuring plate resulted in a lack of reproducibility of high shear viscosity, while the loading with large extra volume produced a limited consistency of low shear viscosity. It was turned out that 3 min. of waiting time before measurement was the optimum condition for reliable result. When the waiting time was less than 1 min., the low shear viscosity was obtained with a lack of consistency. On the other hand, the sample solution started drying when the waiting time increased up to 5 min.

• Journal of Home Health Care Nursing
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• v.22 no.1
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• pp.47-58
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• 2015

Purpose: This study was aimed at understanding meal services provided at long-term care facilities. Method: Interview survey was conducted using questionnaires at 254 facilities located in the Kyung-In area. Result: Of the residents, 37.4% were eating meals unassisted. Eating places included living rooms and residents' rooms in most facilities. Major noise source was television in 63.8%. Apron was applied to all elderly residents at mealtimes in 49.6% of the facilities. Half of the facilities used feeding utensils except for ordinary spoon and chopsticks. Of the facilities having individual prosthetic devices, dentures were applied before eating in 98%, glasses in 20.2% and hearing aids in 9.2%. Most facilities included the residents' favorite foods in menu: wheres, only 9.4% offered the menu which residents could choose. Conclusion: Standard guidelines and staff education for meal services need to be provided for elderly residents.

• Journal of the Korean Society for Heat Treatment
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• v.17 no.1
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• pp.2-9
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• 2004

This study has examined the metallurgical microstructures and alloy compositions of 3 bronze artifacts, a vessel, a spoon and a chopstick, manufactured in the Koryo Dynasty. The results show that they were made from Cu-Sn alloys whose Sn content ranges from 22 to 24% by weight. It is of significant importance to find that they were all given special thermo-mechanical treatments during their manufacturing. It has been found that the Koryo bronze workers were well aware of the mechanical properties of ${\alpha}$, ${\beta}$, ${\gamma}$ and ${\delta}$ phases that appear in the Cu-Sn alloys. Knowing how to promote or suppress the formation of each phase, they were able to find proper alloy compositions and temperatures for the high Sn alloys to be successfully forged. The present study will detail the Koryo bronze technology as estimated from the microstructures of the 3 bronze artifacts. The results of the reproduction experiments with Cu-24%Sn will also be presented to explain how the microstructures develop and to estimate the mechanical properties of each phase.