• Korean journal of food and cookery science
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• v.29 no.6
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• pp.815-823
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• 2013

To provide rice products in substituted for wheat flour and wheat products in elementary school foodservice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodservice, if educational program of school foodservice menu using rice products should be demonstrated them.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.23 no.4
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• pp.369-390
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• 2012

This research analyzed the type of major research and support services provided by libraries in academic institutions. The research also investigated the awareness of users using the research and support services. We found that the awareness was influenced by users' major and status. In particular, prior usage of the services had statistically significant result depending on users' major and status. On the other hand, the rank of faculty members or the year of study for students were found to not have a significant influence on the general perception of the research support services. We also found that researchers require the support services in every stages of their study. In addition, the preference of training method and research guidance for such services differed by users' major.

• Journal of The Korean Association of Information Education
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• v.13 no.3
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• pp.393-400
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• 2009

As one of leading media converging broadcasting and telecommunications, IPTV is required to pursuit the idea of public interest from broadcasting industry and universal service from telecommunications industry as well as satisfying industrial effect. It needs to consider both industrial effect and public benefit when vitalizing IPTV services. The project of providing IPTV-based interactive public services is expected to enhance accessibility of public services, present shape of new public service in broadcasting-telecommunication convergence environment, resolve the shortage in contents supply which is one of most important problems in IPTV services. In this research understanding the overall response such as service usage status, satisfying/dissatisfying factor, trend of preference of the customer using IPTV-based interactive public services, we analyze what the public service mean in IPTV environment and public identity of IPTV. And we have investigate effective developing method and ripple effect of IPTV-based public services on broadcasting and telecommunications converged ecosystems.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.5
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• pp.819-830
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• 2010

This study proposes medical gowns for interns and residents that address the functions of utility and activity. Based on the questionnaires, the prototype focused on the pockets for practical use and movement adaptability. Functional pockets were made by increasing pocket sizes and separating pockets with sections according to use. An inside pocket and a loop for an identification tag was placed on the chest pocket and the side seam pocket were oblique lined. To resolve horizontal stress on the back of the gown,6 cm action pleats were added at both ends of the bladebone. The elbow area was tucked up to improve the workplace activities. To reduce hamper on the gown hemline, slits were added along the gown side seam. The front button was changed into an inside button closure. The cuffs, belt, and back waist belt were removed due to occupational cases of inconvenience. The length of the sleeves was adjusted with belts to improve the movement of the arms. In accordance with design preference, the gown was designed to be knee-length with wrist length sleeves. Blue colored (2.5PB 3/12: by Munsell) material was inserted to reduce the contamination on the neck, cuffs, front closure, and hemline area. The planning cloth of the experimental gown was designed to improve activity function, cleaning, and comfort from light materials. The field test (with 30 doctors at university hospitals and the objective assessment with 9 subject groups)were done by the valuation between the existing gown and the prototype. The results showed that the prototype had to be modified by decreasing the pocket size, expanding the usage of the penholder, and simplify front pockets in order to maintain unity. The loop for the identification tag, inside pocket, and the blue colored material had to be removed. The front closure of the gown had to return to its original state.

• Journal of Korean Society of Rural Planning
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• v.6 no.1 s.11
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• pp.29-37
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• 2000

The purpose of this study was to propose section designs for the ecological improvement of streams in rural villages in Korea. According to the survey about ecological conditions of rural streams of 10 selected rural villages (sep., 1996), the streams could be classified into three divisions(upstream, inner village, downstream), and the average width of streams was 9m, and the height of banks 3.1m. The slopes of basin were 7.33%, 2.67%, 1.39% at upstream, inner village, downstream respectively. The survey about the residents' usage of stream and the preferred activities(jun., 1997) showed that the streams were most frequently used for the supply of agricultural water use(39%), for the washing(15%) and for the recreation and rippling(10%), etc.. Three standard designs were presented for upstream, inner village, and downstream, and three standard sections were made by each designs. For the upstream division, it was designed to be used for the recreational activities in summer and the major stream bank materials were base rock and existing boulders with least artificiality. As the streams in the residential area were expected to be frequent access and used by the residents, most facilities for the streamside activity such as waterfront, water holes, shallows, walk were concentrated in this part with some artificiality. The downstream was designed for the agricultural activities such as water supply, space for the preparation of work and some break during the work.

• Fire Science and Engineering
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• v.24 no.3
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• pp.113-118
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• 2010

FSR has been placed and operated in the Daegu Fire & Safety Department on a trial basis since September 2009. This research proposes a direction for developing the robot, which will provide greater field adaptability and efficiency through analyzing in-depth interviews and surveys of firefighters who have operated the robot. Analysis has shown that an Assistant FSR is expected to enhance maneuverability and improve the performance of wheels, which will increase the capacity for navigating obstacles. The Field FSR needs improvements in convenience of control, making the weight lighter, and stabilization of radio communications to eliminate tangled wires. Overall satisfaction regarding the performance of robots currently in operation is low, while preference toward using the Assistant robot in the field is also low, shown at 8.4%. Therefore, it is urgently necessary to vitalize usage of FSR in the field so that early commercialization of the FSR will contribute to reinforce both growth and competitiveness of the domestic robotics industry.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• Journal of Korea Technology Innovation Society
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• v.14 no.3
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• pp.647-663
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• 2011

Company's interest in the work place training and investment has been growing continuously because the talent of human resource is the competitiveness itself in the knowledge based society. However, corporate training programs mainly have focused on large companies and SMEs despite the economic business volume have been treated too lightly so far. This paper regards corporate training programs with one of the methods for SMEs innovation and proposes the smart learning in the smart device diffusion. Concretely, this paper analyzes the utilization intention, each attribute and level in smart learning characteristics using conjoint analysis. The result shows that SMEs have positive response for smart learning acceptance and SMEs consider significantly the usage fee type and location with the difference between regular employee and administrator. Specially, interactive communication and customized contents are preferred in the training type. Smart learning can be used as strategic means in supporting the value innovation and enhancing the absorptive capacity in SMEs innovation process.

• Journal of the Korean Home Economics Association
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• v.46 no.8
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• pp.55-72
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• 2008

The purpose of this study was to analyze the state of Goryoin housing in Uzbekistan and Korea. Using ethnographic methodologies, it was examined that 20 Goryoin households in Korea in relation to their usage of housing space firstly and also tried 20 Goryoin households in Uzbekistan with the same method. The following conclusion were established; 1). The majority of households in both areas preferred separated kitchen and living room areas. 2). Most households in both areas had a washing machine in bathroom and they regarded bathtub and the drain hole of the bathroom as very necessary. They all preferred separate bathroom and toilet areas in order to allow simultaneous use. 3). Their preferred seating style was chairs on sleeping and eating especially but they treated large family and guest without chairs in both areas. 4). All of them were took their shoes off and wore slippers at home usually and also had a preference for designated shoes space at the entrance to the house. 5) All of households in Uzbekistan and half of them in Korea had a carpet or mat in the bedroom or living room, both for keeping warm and aesthetic reasons. 6). The heating system of apartment in Uzbekistan was radiator and most of private houses had a modified Ondol with radiator but their preferred heating system was modified Ondol in both areas. 7). They all considered the living room as the most important housing space for family and guest in both areas.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).