• 한국지역사회생활과학회지
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• 제11권1호
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• 한국임상보건과학회지
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• 제2권2호
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• pp.79-89
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• 2014

Purpose. This study was conducted to provide basic data on the subjective happiness index and identify factors influencing college professor and staff by describing their perception of general characteristics, health behavior, suicidal ideation, and subjective happiness index. Methods. A survey was conducted with 198 professor and staff who were working University on K city. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson correlation coefficients and multiple regression with SPSS window 18.0 program. Result. The Mean scores of Subjective happiness in college professor and staff was 4.66 on a scale of 7. There were significant differences on the subjective happiness Index for the followings: age, breakfast for 2 day, blood pressure (Lt systolic), health status index (EQ-VAS). There was a negative correlation between the subjective happiness Index and suicidal ideation. Factors influencing of subjective happiness in college professor and staff were identified as age (${\beta}=.201$), breakfast for 2 day (${\beta}=-.180$), blood pressure (Lt systolic) (${\beta}=-.244$), health status index (EQ-VAS) (${\beta}=.408$). These factors explained 35.1% of variance in subjective happiness in college professor and staff. Conclusion. Results indicate that factors influencing subjective happiness are suggesting the need to establish policies of health behavior. health behavior program for a life of happiness among college professor and staff.

• 한국염색가공학회지
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• 제22권4호
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• pp.332-340
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• 2010

Nowadays natural textile materials should cope with the global warming. Soft, thin and light angora fibers which have two components. One is spiky hair and the other is soft hair. The spiky hairs have a disadvantage of pilling out. The soft hairs have promising properties comparable to cashmere goat hairs, which is cheap compared to very expensive cashmere goat hairs. In this study, we investigated the dyeing properties of angora/PET, Nylon blend fabrics to acid dyes and reactive dyes including various series of acid dyes and reactive dyes for the dyeing of the blended super soft angora fabrics and their potential for deep shade dyeing effects. Our focus is to get a relation between various kind of blend and their dyeability.

• Journal of Preventive Medicine and Public Health
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• 제33권3호
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• pp.280-284
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• 2000

Background : Congenital rubella syndrome (CRS) can be controlled by vaccination. Because rubella is typically a childhood disease, occurring predominantly in the 5 to 14 year age group, female school teachers nay be a high-risk population for CRS. Objectives : To determine the prevalence rate of rubella antibodies in school teachers of child bearing age. Methods : The study population consisted of primary, middle and high school teachers of child bearing age. The subjects were aged 35 years and younger, and consented to immunoglobulin (Ig) level testing using the ELISA method. Results : The positive rate of IgG was 77.9% in the study subjects (n=314). Sixty-three teachers (21.4%) were susceptible to rubella infection. Thirty-seven teachers (11.8%) had a history of rubella vaccination. Among the female teachers with no vaccination history, the proportion of negative IgM and IgG was 21.7%, and the proportion of positive IgM was 2.9%. Seventy-nine percent of the study subjects did not know that they should not become pregnant for three months after receiving the rubella vaccine. Conclusion : School teachers of child bearing age should be considered a high risk group for CRS, and should be vaccinated if they are found to be seronegative.

• 한국학교보건학회지
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• 제21권2호
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• pp.107-117
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• 2008

Purpose: To investigate the utilization of medical care benefits of school personnel on duty in Seoul. Method: The subjects were 551 workers under Seoul Metropolitan Office of Education(male 301, female 250) who got medical care benefits from March 2000 to February 2005. To analyze the data, frequency, chi-square test, and t-test by SAS package 9.12 were used. Result: The results show that elementary school personnel got the highest ranking, 314(57.0%). Among subjects, 57.2% personnel got accident when they were working on their own duty, 21% during school events and 13.5% were during commutes. They got medical care from orthopedics 75.9%, neurosurgery 7.6%, dental 4%, and 8 male and 2 female died during these days. The most frequent diseases of males and female were fracture and joints related disease. The reason of most health problem was due to injury(92.3%). Conclusion: The results of this study suggest that the continuous health care services like regular health check for school personnel, or social safety network to prevent injury are needed.

• 한국염색가공학회지
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• 제10권5호
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• pp.39-47
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• 1998

The purpose of this study was to investigate the effect of alkali treatment on EG solution of polyester/silk union cloth(P/S cloth) . Tensile strength, moisture regain, crease resistance, and reduction ratio of the treated P/S cloth were measured. The results of this study were as follows ： 1) The weight loss of P/S cloth treated with EG solution was three times higher than those of P/S cloth treated with $H_2O$. The weight loss of P/S cloth was increased greatly with increasing concentration of NaOH, temperature, and time. Favorable weight reduction of treating condition could be obtained when lower concentration of NaOH was used with longer time. 2) If it was added $H_2O$ on EG solution, weight loss of polyester increased, while those of silk decreased. In addition, decreasing ratio of tensile strength warp direction (polyester) was lower, while those of weft direction(silk) was higher. 3) Moisture regain of P/S cloth treated with EG solution increased with weight loss up to 10% . Crease resistance of P/S cloth was the highest at weight loss of 10~15%.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2011년도 제44차 학술발표회
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• pp.100-100
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• 2011

아라미드 섬유는 고강도, 고내열성 등의 성능이 매우 우수하여 생산량이 제일 많은 수퍼 섬유이면서도 강직한 분자구조와 고결정성의 치밀한 구조 때문에 염색이나 기능성 가공이 어려워 의류 인테리어용, 타 산업으로의 다양한 전개가 어려운 실정이다. 최근에 사용이 급증되고 있는 아라미드 섬유를 상업적으로 염색 및 가공을 할 수 있는 공정 프로세스를 개발하여 표면 개질, 견뢰도의 향상 및 기능성 가공, 아라미드 및 관련 타 소재와의 교직을 통하여 기존제품의 성능개선 등의 기술 확보를 통해 선진국 및 대만 중국 등의 경쟁국 위주로 전개되고 있는 아라미드 염색가공기술을 조기에 확보하여 선진기술에 대응하여 우리나라의 섬유산업 인프라를 활용한 다양한 용도전개를 위해서 본 기술이 시급히 전개되어야 한다. 이에 본 연구에서는 환경친화적 건식처리 공정인 플라즈마 처리를 통해 아라미드 섬유의 표면개질 효과를 알아보았다. 플라즈마 처리에 의한 아라미드 섬유의 모폴로지 변화는 주사전자현미경(FE-SEM)으로 확인하였으며, 표면 개질 효과는 적외선분광기(FT-IR)과 접촉각 측정기로 평가하였다. 플라즈마 처리 가스나 출력이 증가함에 따라 아라미드 섬유 표면의 경시변화를 확인하였으며, 젖음성이 향상되는 것을 확인하였다.

• 컴퓨터교육학회논문지
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• 제16권5호
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• pp.49-58
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• 2013

본 논문에서는 선행연구자료 분석을 통해 사이버대학의 질에 영향을 미치는 요인을 도출하고자 하였다. 그동안의 연구는 사이버대학의 질에 영향을 미치는 요인을 대학중심으로만 파악하고자 하였으나, 대학 외에 국가, 사회적, 개인적 요인들도 중요한 변인이며, 상호 유기적이고 시스템적으로 묶여 작용하고 있었다. 따라서 본 연구에서는 시스템적 구조하에서 투입요인이 중요하며, 그 요인에는 양질의 교육을 제공하기 위해 갖추어야 하는 기본적인 교육여건(교사 교직원 시스템)과 관련규정, 관리시스템, 학생의 학습참여 의욕 및 동기, 정부의 사이버대학에 대한 인식 및 정책적 지원, 사회적인 인식 또는 평가가질에 영향을 미치는 요인임을 제시하였다.

• 한국보육지원학회지
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• 제14권1호
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• pp.167-186
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• 2018

Objective: The purpose of this study was to explore the structural analysis of the relationships among principals and fellow teacher's emotional support, teacher's active motivation for choosing the teaching profession, self-leadership, and child care efficacy and commitment. Methods: Data were collected from 465 child care teachers and analyzed by means of structural equational modeling(SEM). Results: First, principals and fellow teacher' emotional support was found to have a direct effect on teacher's child care commitment, as well as an indirect effect through teacher's self-leadership. Second, teacher's active motivation for choosing the teaching profession was found to have a direct effect on teacher's child care commitment, as well as an indirect effect through self-leadership and child care efficacy. Third, teacher's self-leadership was found to have a direct effect on teacher's child care commitment, as well as an indirect effect through child care efficacy. Fourth, teacher's child care efficacy was to found have a direct effect on teacher's child care commitment. Conclusion: These results suggest the need for a great deal of utility to improve teacher's child care commitment.

• 대한영양사협회학술지
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.