• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.10
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• pp.313-323
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• 2018

This study was conducted to develop an individualized upper extremity exercise program for patients after mastectomy and evaluate its effectiveness. A nonequivalent control-group pretest-posttest design was used for this investigation. Research participants were patients with breast cancer who underwent mastectomy at two university hospitals (experimental group, n=17; control group, n=16). The experimental group received an individualized upper extremity exercise program three times a week for 7 weeks. Data were analyzed by the ${\chi}^2-test$, Fisher's exact test, Mann-Whitney U-test and Wilcoxon Signed Rank test using SPSS WIN 21.0. Inter-group comparison revealed significant differences between pre-test and post-test in hands behind the back, flexion, abduction, external rotation, internal rotation, and grip strength. Moreover, the experimental group showed significant improvements in hands behind the back, flexion, abduction, external rotation, internal rotation, and grip strength relative to the control. In conclusion, the individualized upper extremity exercise program was shown to be an effective intervention to improve physical functions in upper limbs and shoulders. Therefore, this program should be applied to patients after mastectomy in clinics since many patients have suffered from decreased physical functions in upper extremities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.119-125
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• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.559-564
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• 1991

Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

• The Journal of the Korea Contents Association
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• v.13 no.9
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• pp.504-514
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• 2013

Purpose: This study was to identify the educational effects of self directed learning applying basic nursing practice contents of e-learning on nursing students' knowledge, self-confidence, and learning satisfaction. Method: This study applied a quasi-experimental pre-test and post-test control group design with 63 freshman nursing students (31 experimental group, 32 control group) of G. university in Incheon, Korea as subjects. The e-learning content was about the application of topical medications, central line care, and blood transfusion. All were available at the web site in school. Self-directed e-learning was more than 120 min.(3 times a week, 2 weeks)during Sep-Nov in 2011. In both groups, there were no significant difference in general characteristics, self-directed learning readiness, knowledge, and self-confidence for the pre-homogeneity. Results: The experimental group showed a higher level of improvement in knowledge and learning satisfaction but not significantly. However, the self-confidence was significantly improved in the experimental group. Conclusion: When self-directed learning using e-learning contents added to the conventional practical class, it may be beneficial for the nursing students to learn skills effectively.

• Journal of Convergence for Information Technology
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• v.9 no.9
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• pp.67-77
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• 2019

This study was conducted to examine effects of the spiritual care education program on self esteem, communication, existential well-being and spiritual care competence in nurses. A non-equivalent control group, non-synchronized with pre-posttest design was used. The participants were 63 nurses(30 in an experimental group and 33 in a control group)attending a bachelor program of C Colledge in G metropolitan city. The experimental group attended 7 sessions of a SCE(Spiritual Care Education) program. Sessions were 90 minutes each, held once per week for 7 weeks. The scores for self-esteem, communication, existential well-being and spiritual care competence were measured before and after the treatment. Data were collected between October 10 and December 5, 2017 in an experimental group, April 24 and June 5, 2018 in a control group. Data were analyzed using Chi-square, Fisher's exact test, independent t-test using SPSS/WIN 21.0. The existential well-being(p<.025) and spiritual care competence(p<.001) were significantly increase in the experimental group compared to the control group after the intervention. Results suggest that this SCE program could be effective in increasing the existential well-being and spiritual care competence of nurses.

• Journal of Yeungnam Medical Science
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• v.18 no.2
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• pp.253-266
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• 2001

Background: The causes of ADHD(attention deficit hyperactivity disorder) are various, so it is impossible to understand the whole characteristics of ADHD, only with simple intelligence testing scales. We compared cognitive characteristics of ADHD group with normal controls with Korean Kaufman Assessment Battery for Children(K-ABC). It is well known to evaluate neuropsychological and cognitive aspects of the children. Materials and Methods: Age and sex matched 40 ADHD patients and 40 normal controls tested with the K-ABC. Each subscales compared between pre-treatment patients and controls, pre-treatment and post-treatment in patient group, post-treatment patients and controls. Results: Significant differences are observed in sequential processing, simultaneous processing, cognitive processing and achievement between pre-treatment patients and controls, and in gestalt closure between pre-treatment and post-treatment patients group. But there are no significant differences between pre-treatment patients and controls in gestalt closure and reading/decoding. Conclusions: Methylphenidate improved the scores of simultaneous scale, which means improvement of executive functions such as divided attention, analysis and organization. Methylphenidate also reduced distractibility.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Journal of the Korean Society of Radiology
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• v.9 no.7
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• pp.529-533
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• 2015

VCUG(Voiding Cystourethrography) study is being performed to check urinary reflex symptom from bladder to ureter or kidney in the method of filling the bladder with radiation opaque contrast agent. However, VCUG study have been performed impersonally, patients have to be naked and open their legs and then void. This method is so impersonal that it is immediately needed to improve the way of testing and crete new aid. Therefore, this study through producing underwear for VCUG, analysis and compares the test time of VCUG, patient radiation dose and patient satisfaction. The target of this study was 79 Male and Female patients who visited genitourinary clinic of PNUYH for their VCUG tests AXIUM Iconos R200(Siemens Medical System : Germany) and self-produced plastic underwears made by vinyl and plasic molding machine were used. The 79 patient were divided into two groups : experiment of patient and comparison group of we patient (using aid) in order to compare, testing time, DAP (dose area product) and patient satisfaction. There was time reduction, from 35.3min of comparison group to 27.8min experimentation group by 7.5min decrease. And comparison group of $4566.6{\mu}Gym^2$(DAP) decreased experimental group (using aid) of $3411.9{\mu}Gym^2$ by $1154.7{\mu}Gym^2$. In the case of patients satisfaction study, anxiety had a drop by 3.45 of comparison group to 2.51 experimentation group by 0.94 decrease. in experimental group. And shame had a drop by 4.02 of comparison group to 3.08 experimentation group by 0.94 increase. in experimental group. Difference of the smooth voiding had a drop by 1.90 of comparison group to 2.84 experimentation group by 0.94 increase. in experimental group. In addition satisfaction had a rise by 1.19 in experimental group. There were also other opinions of uncomfortableness on it and troublesome to wear. VCUG is one of the sensitive care required test. Therefore staff and the aid can give patients such comfortable and the aid can consentive on voiding. As a result test time and DAP can be reduced. It is needed to make testing at more comfortable for patients.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1039-1046
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• 2003

In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig feeds. The treatments included feeding control) the low-nutrient density diet(2,960cal/kg ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220cal/kg ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350cal/kg ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p〈0.05) higher than those of control and T2. The pH$_{u}$ of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p〈0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p〈0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p〈0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem pH$_{u}$ and cooking loss.