• Korean Journal of Cleft Lip And Palate
• /
• v.15 no.2
• /
• pp.69-82
• /
• 2012

Our Team Approach consists of following five stages; (1) Peri-natal care until lip repair After ultrasound diagnosis, some obstetricians recommend the mother with CL/P fetus to undergo prenatal counseling in our CLP clinic. On the day the CL/P baby was born, our oral surgeon, nurse, and pedodontist visit the maternity clinic, and take counseling and take impression for a feeding plate. The cheiloplasty is performed in three months old. (2) From lip repair to palatal repair At one year of age, Otorhinolaryngologist checks middle-ear disease. Palatoplasty is carried out at 1.5 - 2 years old. (3) In deciduous and early mixed dentitions Speech is the most important issue in social life for the CL/P subjects, therefore the training of velopharyngeal function is essential. Orthodontist monitors dentofacial development from 5 years of age. In the case of severe maxillary under-growth or severe collapse, maxillary protractor or lateral expansion is indicative, respectively. In early mixed dentition, upper central incisor on the cleft area erupts with some torsion, and then the traumatic occlusion with tooth torsion must be corrected. (4) In mixed dentition Right before the eruption of upper canines, secondary bone grafting is performed. One year prior to the operation, maxillary fan-type expansion is carried out to correct the collapse of maxillary segments. Following the surgical operation, the erupted canine will be moved into the transplanted bone to avoid alveolar resorption. (5) In permanent dentition Final tooth alignment is carried out after eruption of second molars. Some cases may require orthognathic surgery after physical maturation. Prosthetic oral rehabilitation including the dental-implant is carried out after age eighteen.

• Journal of Korean Medicine Rehabilitation
• /
• v.25 no.4
• /
• pp.93-103
• /
• 2015

Objectives The purpose of this study is to compare the effects of ultra sound (U/S) and chuna on lumbago by meridian muscle electrography (MMEG). we performed U/S and chuna on erector spinae muscle. Methods This study was carried out on 20 lumbago patients. 20 patients were divided into U/S group and chuna group. U/S group take treatment 5 minutes. Chuna group take treatment 10 minutes. After performing U/S and chuna treatment 6 times, we compared both in terms of VAS, ODI, ROM, root mean square (RMS) and special edge frequency (SEF) on erector spinae muscle. The effect of each treatments are compared by Wilcoxon's signed rank test. The difference of effect between both groups are compared by Wilcoxon's rank-sum test. Results 1. Both U/S group and chuna group showed significant improvement in VAS and ODI after treatment. 2. U/S group showed insignificant improvement in both RMS and SEF. 3. Chuna group showed significant improvement in SEF at left lower point and RMS at left upper point. 4. Both U/S group and chuna group showed insignificant improvement in ROM. 5. There are no significant differences between both groups except SEF at left upper point. Conclusions According to above results, we found out that performing U/S or chuna on erector spinae muscle has effect in terms of VAS and ODI. But, in terms of SEF, we found out different result for both side. And we can't found out effect in terms of RMS and ROM of L-spine.

• Nutrition Research and Practice
• /
• v.2 no.4
• /
• pp.269-274
• /
• 2008

Consuming regular meals has been studied in relation to better health, while higher regularity of eating-out has been linked to obesity. This study examined whether acculturation was associated with regularity of meals, eating-out, and overweight in Korean Americans. Pre-tested questionnaires were mailed to a U.S. national sample with Korean American surnames, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Acculturation was measured using a two-culture matrix model and Gordon's theoretical work, and showed there were three distinct groups (acculturated, bicultural, and traditional). Only 36% reported that they regularly ate three meals a day. Breakfast was the least frequent meal of the day with 43% reporting eating breakfast everyday. More than half (58%) reported that they usually eat out or get take-out food at least once a week. After controlling for age, sex, income, education, and working status, higher acculturation was related to greater regularity of eating-out, but not meal regularity. A total of 28% of men and 6% of women were overweight (BMI>25), and there were significant and positive relationships between body weight status and acculturation in men but not women. However, no significant relationships between frequency of meals and eating-out and overweight status were present. This study did not find significant relationships of meal regularity and eating-out with body weight, however, given the positive relationship between acculturation and eating-out among the subjects and the well-established relationship between eating-out and obesity, nutrition education about skipping meals and eating-for Korean Americans may be useful to prevent such relationships from developing.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.942-952
• /
• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.

• Fibers and Polymers
• /
• v.6 no.1
• /
• pp.19-27
• /
• 2005

High-speed melt spinning of syndiotactic polystyrene was carried out using high and low molecular weight poly­mers, HM s-PS and LM s-PS, at the throughput rates of 3 and 6 g/min. The effect of take-up velocity on the structure and properties of as-spun fibers was investigated. Wide angle X-ray diffraction (WAXD) patterns of the as-spun fibers revealed that the orientation-induced crystallization started to occur at the take-up velocities of 2-3 km/min. The crystal modification was a-form. Birefringence of as-spun fibers showed negative value, and the absolute value of birefringence increased with an increase in the take-up velocity. The cold crystallization temperature analyzed through the differential scanning calorimetry (OSC) decreased with an increase in the take-up velocity in the low speed region, whereas as the melting temperature increased after the on-set of orientation-induced crystallization. It was found that the fiber structure development proceeded from lower take-up velocities when the spinning conditions of higher molecular weight and lower throughput rate were adopted. The highest tensile modulus of 6.5 GPa was obtained for the fibers prepared at the spinning conditions of LM s-PS, 6 g/min and 5 km/min, whereas the highest tensile strength of 160 MPa was obtained for the HM s-PS fibers at the take-up velocity of 2 km/min. Elongation at break of as-spun fibers showed an abrupt increase, which was regarded as the brittle-duc­tile transition, in the low speed region, and subsequently decreased with an increase in the take-up velocity. There was a uni­versal relation between the thermal and mechanical properties of as-spun fibers and the birefringence of as-spun fibers when the fibers were still amorphous. The orientation-induced crystallization was found to start when the birefringence reached -0.02. After the starting of the orientation-induced crystallization, thermal and mechanical properties of as-spun fibers with similar level of birefringence varied significantly depending on the processing conditions.

• Journal of Convergence for Information Technology
• /
• v.11 no.11
• /
• pp.327-334
• /
• 2021

In this study, using the raw data of the 7th Food Consumption Behavior Survey(2019), compare and analyze what factors affect the food delivery service and take-out food expenditure of single-person and multi-person households. It was found that women(especially women in single-person households), have a high tendency to pursue safety preference versus price. In the future, Korea's population structure is expected to steadily increase single-person household and elderly households, and women's participation in economic activities is expected to continue to increase. In addition, the food delivery market has more than doubled compared to the previous year in 12 cities and provinces out of 17 cities and provinces nationwide with Covid-19, especially in the non-capital area, making it has become a universal service nationwide. Therefore, the growing home meal replacement market needs marketing strategies to secure and emphasize food safety.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.548-553
• /
• 2005

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.

• Journal of the Korean Society of Food Culture
• /
• v.4 no.4
• /
• pp.383-393
• /
• 1989

This study was surveyed by 318 male and 288 female college students eating out behaviours in Seoul. The results were summarized as follows; 1. Listed below are the major kinds of eating out of the home, breakfast form 8.9%, lunch 76.9%, supper 24.5% and snacks 25.7%. 2. 'Lunch out everyday' by male 53.5%, by female 52.5% 3. The reason why they lunch out indicates carrying a lunch box is 'inconvenient' by 35.1%, 'convenient' by 32.2%, 'hard to prepare the lunch box' by 19.9%. 4. When they choose kinds of food they are ascribed to 'preference' by 66.5%-74.6% the highest percentage of all. 5. The percentage rate of families who eat out Korean food gained the highest percentage by 59.7% next western food 16.6%, chinese food 15.2%, but the lowest percentage was Japanese food by 4.3%. 6. Ra-myun and noodles occupy the highest percentage of male by 43.7%-40.6%, female by 32.4%-54.3%. 7. When viewed from food preference for eating out take fried chicken, Pizza, Kalbi, Bulkoki and Tangsuyook. 8. The price the students generally pay for lunch was 500-1400 wons, averages to 1,000 wons. The price of eating out per capita a day, when taken by family unit averages to 5,200-5,900 wons. 9. College students offered suggestions for 'expensive in prices' 59.1%, 'Unsanitary' 14.1% when eating out.

• Journal of Mechanical Science and Technology
• /
• v.15 no.4
• /
• pp.473-481
• /
• 2001

By depicting the transfer of heat and combustion reaction to take place within thin gas layers close to the propellant surface burning in a steady-state fashion, a mathematical equation has been deduced to describe the burning rate of solid propellant as a function of initial grain temperature and chamber pressure. It has been also assumed that chemical reaction could take place in premixing-diffusing zone but were carried out mainly in the reaction-flame zone. All these phenomena taken place in each zone of combustion have been assumed to be steady-state. In the present investigation, the equation, γ=$\kappa$$.$(1/R(T(sub)i+C))(sup)n$.$exp(-E(sub)a/R(T(sub)i+C))(P/z) is being presented and it is compared with experimental data. The proposed model has been tested and evaluated vis-a-vis strand burner data for three different propellants based on CTPB, and it has been found that the deviation of the computed burning rates from the measured rates ranged up to 2%.

• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2006.11a
• /
• pp.212-215
• /
• 2006

The Beautiful rest room is simple how to think. We need to understand that excretion is important as much as eating. When we didn't have foods, eating was important in itself no matter what our lives environments. But now we want to eat in more dignified and more cultural place. Most of restaurants spend money on adjusting place for the consumes' desire. It is same way about rest room, it is time to change our rest room to place of rest and speculation over the place which we fix our natural urge. We can fix our natural urge, take a rest, and get creative ideas in more convenient, more healthy and more comfortable. It is time for us to change out thought about rest room; it is not dirty and stink place, but civilized living place like developed country. Also, we need new concept to take a triangular position about rest room is one of structure over just decorations. This research suggest new public rest room without precedent based on instance analysis about rest room inside and outside the country.