• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.5
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• pp.781-791
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• 2019

The purpose of this study was to evaluate the evaluation of long - term care institutions (evaluation rating, evaluation rating, suitability of evaluation index), quality of service of caregivers, Quality satisfaction, life satisfaction, and facility choice. After receiving the IRB, in January and February of 2018, the survey was completed for 79 long-term care institution managers, 381 nursing care workers, and 381 elderly people. The survey carried out an allocation sample reflecting the 2015 long - term care (facility benefit) evaluation results. The results of this study are as follows. First, it is found that the institutional evaluation (evaluation level, change of evaluation level, recognition of suitability of the index) has a greater impact on the quality of life of the elderly, appear. However, the intention of reselecting the facility after discharge was more influenced by the quality of services of caregivers. Therefore, except for the intention to reschedule the facility, it can be said that the evaluation of the National Health Insurance Corporation was partially validated.

• Asia Marketing Journal
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• v.13 no.1
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• pp.1-26
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• 2011

Measuring the quality of city life (QCL) is important for city marketing given that QCL influences the city brand image and resident city relationship. Despite its importance, most previous measures of community well being were developed in the context of small towns, and limited attention has been given to a subjective measure of QCL in the context of a large city. This study develops and tests a subjective measure of quality of city life (QCL) in the context of a large metropolitan city. Quality of city life (QCL) refers to the degree of need satisfaction and feelings of happiness one experiences during the course of city life. The results from a survey of 507 residents from 25 major districts in Seoul indicate that the QCL measure has convergent and discriminate validity. The results also indicate that QCL has predictive validity in relation to satisfaction with city services, trust in the city government, word of mouth communication, and a sense of citizen pride. The managerial and policy implications of this study are discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1658-1672
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• 2016

This study aimed to investigate preferences for sous-vide cooked jabchae between Korean and Chinese consumers according to sauce mixing proportion. To commercialize sous-vide cooked jabchae and localize it for overseas circumstances in the Korean and Chinese markets, consumers' subjective preferences for sous-vide cooked jabchae were investigated especially in 119 Korean consumers (55 males and 64 females) and 136 Chinese consumers (70 males and 66 females). For jabchae samples, this study set up three different mixture rates of soy sauce and sugar, 8% (LSS), 13% (MSS), and 18% (HSS), and three different salad oil rates, 0% (LO), 12% (MO), and 24% (HO), to propose nine kinds of samples. As a result of consumer preferences, for Koreans, MSS and HSS regardless of oil content were significantly high in overall, appearance, saltiness, sweetness preferences, and purchase intention (P<0.001). In addition, for oiliness preference, LSS, MSS, LO, and MO were significantly high (P<0.001). For Chinese, HSS, MO, and HO were significantly high in overall, flavor preference, and purchase intention (P<0.001). For saltiness and sweetness preference, regardless of oil content, saltiness preference was significantly high in HSS and sweetness in MSS and HSS (P<0.001). For oiliness preference, regardless of content of soy sauce and sugar mixture, LO and MO were significantly higher, and for appearance preference, there was no significant difference among all samples (P<0.01). In general, both Korean and Chinese tended to prefer MS and HO, irrespective of oil content. Especially for Koreans, LSS was the least favorite sample in almost all preference questionnaires. For Chinese, preference scores for LSS and HSS were higher than for Koreans. On the other hand, oil content did not have much effect on consumer preference as compared with contents of soy sauce and sugar mixture.

• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.603-614
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• 2018

This study aims to identify the awareness of radiation irradiation foods for radiologists, to help them understand the radiation irradiation foods properly, and to provide basic data on educational programs. The survey was conducted from February 1 to 28, 2018, with a survey of university students majoring in radiology at universities in Daegu and Gyeongbuk provinces. 73.7% of the respondents said that they did not have educational experience in radiological survey foods and related educational experiences. 49.8% of radiologists and 31.6% of school education were the most effective methods of radiation survey foods. As for the intention to participate in education on radiation irradiated foods, 54.5% of the respondents said that they are "normal" and that the participation rate of the students can be increased when providing education on radiation irradiated foods. As for when it is appropriate to conduct education on radiation-invested foods, 27.7% from 'Elementary School' and 23.0% from 'Middle School' are shown. Considering the above results, it is deemed necessary to develop specific promotional activities and educational programs for the overall recognition and clear understanding of irradiated food products of college students who are sensitive to diet.

• Journal of the Korean Society of Radiology
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• v.81 no.6
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• pp.1397-1411
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• 2020

Purpose To survey the perception, knowledge, wishes, and expectations of Korean radiology residents regarding artificial intelligence (AI) in radiology. Materials and Methods From June 4th to 7th, 2019, questionnaires comprising 19 questions related to AI were distributed to 113 radiology residents. Results were analyzed based on factors such as the year of residency and location and number of beds of the hospital. Results A total of 101 (89.4%) residents filled out the questionnaire. Fifty (49.5%) respondents had studied AI harder than the average while 68 (67.3%) had a similar or higher understanding of AI than the average. In addition, the self-evaluation and knowledge level of AI were significantly higher for radiology residents at hospitals located in Seoul and Gyeonggi-do compared to radiology residents at hospitals located in other regions. Furthermore, the self-evaluation and knowledge level of AI were significantly lower in junior residents than in residents in the 4th year of training. Of the 101 respondents, only 16 (15.8%) had experiences in AI-related study while 91 (90%) were willing to participate in AI-related study in the future. Conclusion Organizational efforts through a radiology society would be needed to meet the need of radiology trainees for AI education and to promote the role of radiologists more adequately in the era of medical AI.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.1
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• pp.99-111
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• 2021

The purpose of this study is to examine the experiences and attitudes of elementary pre-service teachers, the level of entrepreneurship core competencies, and to analyze differences in entrepreneurship core competencies by grade, gender, and attitude. To this end, 208 elementary pre-service teachers who responded to the online questionnaire surveyed their experience, attitudes, perceptions, entrepreneurship attempts, and entrepreneurship core competency levels. As a result, pre-service teachers had a low level of understanding and direct participation in entrepreneurship education, the need for entrepreneurship education for elementary school students and teachers was high. The average of the value-creation competency group consisting of innovation, social value orientation, and change agility was relatively lower than the challenge, group creativity, and self-directed competency group. The difference of the entrepreneurship core competency level between the grades was not significant, and female students' competency levels were statistically significantly higher than male students. In addition, the average of the four core competencies of entrepreneurship in the group that recognizes the importance of entrepreneurship as essential competencies was statistically higher than that of their counterparts. Based on the results of this study, the implications for the design and development of a program for enhancing entrepreneurship competency for elementary school pre-service teachers were presented.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.05a
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• pp.544-546
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• 2018

Things Internet technology is rapidly becoming a reality in many parts of our lives through various product services. As the perception of Internet services for things has become more common and the intention to purchase Internet devices has begun to increase, various Internet devices have appeared and the need for a server to control them has been emphasized. In addition, IFTTT, a representative Internet automation service platform, is continuously diversifying related services such as home appliances, light bulbs, and smart homes, and has a variety of Internet information such as weather information and news, which can be utilized through IFTTT. And MQTT, which is designed for use in low-power, low-bandwidth environments. This paper implements a server for controlling and managing Internet devices and related services based on IFTTT and MQTT.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.397-407
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• 1999

A survey was conducted to investigate the attitudes of the food specialist to the food developed by gene recombination. The mail survey was distributed to 1,400 food specialists and received 464, a response rate of 33.1%. Respondents were asked about knowledge, concerns of potential hazards, purchasing and labeling of the gene recombination foods. Most respondents (98.7%) have some knowledge on the gene recombination foods. 91.3% of respondents recognized necessity of gene recombination technology. However, they also point out its potential hazards (80.9%). The groups with less knowledge showed their increased worry on the hazard in comparison with ones of having more knowledge(p<0.01). The result indicated that there was negative relationship between knowledge and worry on the gene recombination foods. The groups with more knowledge showed their increased purchasing on gene recombination foods in comparison with ones of having less knowledge(p<0.01). The result indicated that there was positive relation-ship between their purchase intent for gene recombination foods and knowledge. 68.4% of respondents showed their interest on purchasing the gene recombination foods. In this group, most of them (44.9%) has on condition that low cost (27.0%). In addition, they also have not use the foods for their children (17.9%) if they buy it. Most respondents (85.3%) want labeling on the gene recombination foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.7
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• pp.2886-2894
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• 2012

This study is intended to research female university students' concern with beauty care, their skin condition, knowledge and treatment comparing the majors with the non-majors in Seoul. This comparative study between them focused on their educational and behavioral differences in beauty care in the same living space, and the results were as follows: The majors' average point on the concern with skin health care was higher than the non-majors(p<.01). There were more combination skin type in the major group, and more dry skin type in the non-major group. Also, there were meaningful differences among the two groups in frequency of double cleansing after makeup, exfoliating, massaging or applying mask packs, using sunscreen(p<.01, p<.001, p<.01, p<.01). Further, intake rates of instant food and moisture were meaningfully different between them(p<.001, p<.05). In addition, the majors more tended to purchase cosmetics efficiently through lots of channels, and showed more active attitude to buy high-price cosmetics with outstanding properties although they have financial burden(p<.001). It was hoped that the results of this study would be used in skin care industry and education area in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1880-1892
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• 2010

The purposes of this study were to: a) provide evidence concerning the effects of emotional intelligence on job outcomes, b) examine the impacts of emotional intelligence on employee-related variables such as 'job satisfaction', 'organizational commitment', 'organizational performance', and 'turnover intention' c) identify the conceptual framework underlying emotional intelligence. A survey was conducted to collect data from foodservice managers (N=231). Statistical analyses were completed using SPSS Win (16.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, cluster analysis and AMOS (16.0) for confirmatory factor analysis and structural equation modeling. The concept of emotional intelligence (EI) has been on the radar screens of many leaders and managers over the last several decades. The emotional intelligence is generally accepted to be a combination of emotional and interpersonal competencies that influence behavior, thinking and interaction with others. The main results of this study were as follows. The four EI (Emotional Intelligence) dimensions correlated significantly with age. The means of job satisfaction score were above the midpoint (3.04 point) scale. The organizational commitment score was above the midpoint (3.41 point) scale and was higher at 'loyalty' factor than 'commitment' factor. The means of organizational performance score were above the midpoint (3.34) scale. The correlations among the four EI (emotional intelligence) factors were significant with job satisfaction; organizational commitment, organizational performance and turnover intention. The test of hypothesis using structural equation modeling found that emotional intelligence produced positive effects on job attitude and job performance. Emotional intelligence enhanced organizational commitment, and in turn, managers' attitude produced positive effects on organizational performance; emotional intelligence also had a direct impact on organizational performance. This study has identified the effect of emotional intelligence on organizational performance and attitudes toward one's job.