• Journal of Korean Academy of Nursing
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• v.24 no.4
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• pp.635-651
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• 1994

The purpose of this study was to identify the degree of self efficacy, self regulation, situational barriers and self care behavior in patients with diabetes and to identify the relationships among those variables. Ninety five non insulin dependent diabetic patients participated. Data were collected by a self report questionnaire. The results are as follows 1) Mean scores for self care behavior were 4.64 (diet) and 6.60(medication) on a 7 point scale. 2) Mean scores for self efficacy were 65.12(diet) and 88.46 (medication) on a 100 point scale. 3) Mean score for self regulation was 0.42 on a 0-1 point scale. 4) Mean score for situational barriers was 1.48 on a 4 point scale. 5) Self efficacy was significantly highly correlated with self care behavior (r=0.72, P<0.01). 6) Self regulation(r=0.28, P<0.01), situational barriers(r=-0.32, P<0.01) were significantly correlated with self care behavior. 7) Self efficacy was significantly correlated with self regulation(r=0.25, P<0.01), situational barriers(r=-0.22, P<0.05). These results suggest that for improvement in self care behavior nurses should increase the level of self efficacy and self regulation in patients with diabetes and help these patients to cope with situational barriers.

• The korean journal of orthodontics
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• v.26 no.5 s.58
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• pp.547-556
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• 1996

The purpose of this study was to evaluate the skeletal, dental and soft tissue profile changes following the face mask therapy in growing skeletal class III malocclusion patients. The fifteen patients with the good results were selected among the patients who visited the Department of Orthodontics in Seoul National University Hospital. The mean age was 10.63(range 7.25-13.25) years and the mean treatment duration was 9.84(range 2.00-27.00) months. Lateral cephalograms were taken just before and after face mask application. After tracing the cephalograms, thirty five items(twety angular and fifteen linear) were measured. The differences before and after the face mask therapy were compared statistically by the paired t-test(p<0.05). The results were as follows : SNA and Co-A(effective maxillary length) increased significantly after using the face mask(p<0.001), which reflects the orthopedic changes of maxilla. SNB and Co-Gn(effective mandibular length) also showed an increase(p<0.01), which may be a result of the strong growth trends of the samples. FMA, SN-GoGn and Y-axis angle increased significantly(p<0.01), which means the backward and downward rotation of the mandible. This positional change seemed to have compensated an increase of effective mandibular length. There was no statistically significant difference in angulation of upper and lower incisors between pre-treatment and post-treatment(p>0.05). In soft tissue profile, the upper lip was positioned anteriorly(p<0.01) after treatment and approximated to the normal standards.

• Journal of Korean Public Health Nursing
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• v.10 no.1
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• pp.80-94
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• 1996

This study was to investigated the complaints of physical and mental health problem of professors and officials in H University of Seoul and collected during the period from April 25 to May 31. 1995. The complaints of physical and mental health problem were measured by Cornell Medical Index. The results of this study are as follows: 1. Among the items of physical health problem. respondents showed the highest rate of complaints related to fatigability. and among the items of mental health problem. respondents showed the highest rate of complaints related to inadequacy. 2. Females showed significantly higher rates of complaints related to the musculoskeletal system(p<0.001), fatigability(p<.001). habits(p<.01), inadequacy(p<.05). and tension(p<.001) compared with those of males. Twenties showed significantly higher rates of complaints related to the digestive system(p<.01) compared with those of other age groups. Singles showed significantly higher rates of complaints related to the digestive system(p<.05). inadequacy(p<.01) and depression(p<.001) compared with those of marries. Officals showed significantly higher rates of complaints related to the cardiovascular system(p<.01). digestive system(p<.05), musculoskeletal system(p<.05), and tension(p<. 05) compared with those of professors. Resondents who have irregular eating habits showed significantly higher rates of complaints related to the digestive system(p<.01), musculoskeletal system(p<.05). habits(p<.05). and depression(p<.001) compared with those of respondents who have regular eating habits. Respondents who usually sleep below 6 hours a day showed significantly higher rates of complaints related to the cardiovascular system(p<.01). digestive system(p<.05). musculoskeletal system(p<.01). fatigability(p<.05). habits(p<.01). and tension(p<.05) compared with those of respondents who sleep above 6 hours.

• Economic and Environmental Geology
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• v.46 no.3
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• pp.207-214
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• 2013

To identify rock-magnetic properties of volcanogenic hydrothermal sulfide deposits, chimneys were obtained from the Tofua Arc in Southwest Pacific, using a remotely operated vehicle (ROV) and Grab with AV cameras (GTVs). Three different types of chimneys used in this study are a high-temperature chimney with venting fluid-temperature of about $200^{\circ}C$ (ROV01), a low-temperature chimney of about $80^{\circ}C$ (GTV01), and an inactive chimney (ROV02). Magnetic properties of ROV01 are dominated by pyrrhotite, except for the outermost that experienced severe oxidation. Concentration and grain-size of ROV01 pyrrhotite are relatively low and fine. For GTV01, both magnetic concentration and grain-size increase from interior to margin. Pyrrhotite, dominant in the core, becomes mixed with hematite in the rim of the chimney due to secondary oxidation. High concentration and large grain-size of magnetic minerals characterize the ROV02. Dominant magnetic phases are pyrrhotite, hematite and goethite. In particular, the outermost rim shows a presence of magnetite produced by magnetotactic bacterial activity. Such distinctive contrast in magnetic concentration, grain-size and mineralogy among three different types of chimney enables the rock-magnetic study to characterize an evolution of hydrothermal deposits.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.4
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• pp.248-252
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• 2008

A 6-week feeding trial was conducted to investigate effects of dietary supplementation with wood vinegar (WV) as a feed additive for juvenile olive flounder, Paralichthys olivaceus. Eight experimental diets supplemented with 0(control), 0.01, 0.025, 0.05, 0.1, 0.25, 0.5 and 2.0% WV/kg diet($WV_0,\;WV_{0.01},\;WV_{0.025},\;WV_{0.05},\;WV_{0.1},\;WV_{0.25},\;WV_{0.5},\;and\;WV_{2.0}$, respectively) were prepared by mixing with basal diet. After the 6-week feeding trial, fish fed the $WV_{0.1}$ diet had significantly higher weight gain, feed efficiency, and specific growth rate than those of fish fed the other diets(P<0.05). No mortality was observed in the treatment groups fed the experimental diets for 6 weeks. The liver antioxidant activity of fish fed the $WV_{0.01},\;WV_{0.025},\;and\;WV_{0.05}$ diets was significantly higher than that of fish fed the other diets. The lysozyme activity of fish fed the $WV_{0.25}$ diet was significantly higher than that of fish fed the other diets. Fish fed diets supplemented with WV had significantly lower cumulative mortality than that of fish fed the control diet throughout the challenge test, and fish fed the $WV_{0.05}\;and\;WV_{0.1}$ diets had the highest resistance to disease caused by Edwardsiella tarda at day 7 of the challenge test. Therefore, feeding 0.05-0.1% WV/kg diet improves the growth and immune responses of juvenile olive flounder, Paralichthys olivaceus.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.280-288
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• 1998

The purpose of this study was to evaluate the nutrient and food intake status in underweight female college students living in Seoul. 126 underweight(BMI<20) and 74 normal weight (20$\leq$BMI<25) students were asked for their daily food intake and eating habits by using 3-day food records and questionnaire. We analyzed the amounts of the nutrient intakes and food groups as the subjects. The mean of height and weight were 162.1cm and 49.0kg in underweight and 160.6cm and 54.9kg in normal weight subjects. The mean energy, iron, and vitamin A intakes among the students were smaller than RDA for Koreans. The mean calcium(p<0.01), sodium(p<0.05), and vitamin B$_2$(p<0.05) intakes in underweight subjects were significantly higher than those in normal weight subjects. Total food intakes of underweight and normal weight students were 1235.8g and 1078.1g, respectively. The mean of the pulse group in the underweight was significantly higher than that in normal group(p<0.01) Frequently consumed food or dish items of the subjects were Kimchi, cooked rice, and milk. In the relation between BMI and dietary factors, the BMI was found to have a significant negative correlation with calcium intake(p<0.05), pulse intake(p<0.01) and eating habit score(p<0.01) Eating habit scores about quantity of food and lipid intake showed a significant difference between underweight and normal students.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.100-104
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• 2000

The caloric contribution of diets supplemented with sucrose, corn oil, or tallow with or without additional calcium was examined using female CD1 weanling mice. Mice were limit-fed a semi-purified diet alone or with added isocaloric amounts from sucrose, corn oil, or tallow for 28 days. In addition, diets with suppelmental fat contained either 0.60% or 1.5% calcium. Fecal fat and fecal soap excretions were greater (p<0.06) for mice fed tallow than for those fed corn oil. Mean metabolizable energy values for sucrose, tallow, and corn oil averaged 4.01, 7.96, and 8.94 kcal, respectively. Retention of digested energy from sucrose, tallow and corn oil averaged 13%, 10% and 21%, respectively. Hence, per gram of added nutrient, retained energy from tallow averaged 1.60 and that from corn oil averaged 4.11 times that of added sucrose. Retained energy from added corn oil was greater (p<0.01) than from added tallow. On a retained energy basis, the relative value for corn oil was greater and the relative value for tallow was less than the metabolizable energy ratio of fat to carbohydrate proposed by Atwater of 2.25.Added calcium depressed(p<0.01) digestibilities of both dry matter and energy with a greater(p<0.01) effect on tallow than on corn oil. These findings imply that the source of fat and calcium in the diet influence the avail-ability energy in diets and should be considered in feed formulations.

• International Journal of Advanced Culture Technology
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• v.7 no.3
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• pp.1-9
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• 2019

This study was a cross-sectional descriptive investigation study that analyzed the effects of spiritual well-being on stress coping in twenties. Data collection period was from May 1, 2019 to May 20, and 207 people voluntarily participated in the study. The sub-factors of spiritual well-being consisted of religious well-being and existential well-being. The types of stress coping consist of active coping, passive coping, aggressive coping, evasive coping, and social supportive coping. Data was analyzed using frequency analysis, t-test, Pearson correlation and multiple regression analysis using SPSS 18.0. As a result of the analysis, 90 (43.5%) were male and 117 (56.5%) were female. The 71.0% of the participants had no religion, the Buddhists were 14.5%, other religions were 5.8%, Protestants were 4.3%, Catholics were 2.9%, and Won Buddhists were 1.4%. Active coping in stress coping was correlated with religious well-being (r=-.357, p<0.01) and existential well-being (r=.301, p<0.01) under statistical significance. Religious well-being was significantly higher in males (Mean=2.87, SD=.753) than females (Mean=2.49, SD=.772, p<0.01). Existential well-being was also higher in males (Mean=4.25, SD=.841) than in females (Mean=3.95, SD=.694, p<0.01). The religious well-being was significantly higher than active coping (t=6.183, p<0.01), passive coping (t=-3.595, p<0.01), aggressive coping (t=1.991, p<0.05). Existential well-being was significantly higher than active coping (t=5.339, p<0.01), aggressive coping (t=1.659, p<0.05), evasive coping (t=-3.709, p<0.05) at the statistical significance level. Based on the results, it can be suggested that it was necessary to systematically plan spiritual well-being program as a way to cope with stress by knowing that spiritual well-being positively affects active, aggressive stress coping.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• The Korean Journal of Community Living Science
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• v.25 no.4
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• pp.533-548
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• 2014

The Ministry for Agriculture, Food and Rural Affairs developed a program called "Core Action Massages for Green Dietary Life" to reduce greenhouse gas emissions and energy consumption and improve health. This study examines the degree of perceptions and practices with respect to these massages by considering a sample of 245 homemakers in Ulsan, Korea. The questionnaire consisted of questions about perceptions and practices of Core Action Massage and its three parts of detailed massages: , , . The data were analyzed with cross tabulation analysis, Tukey analysis after ANOVA. The score of agreement to Core Action Massage was 4.57(range 1-5). The score of perception about showed significant differences in age(p<0.01) and income(p<0.05). The score of perception about and showed significant differences in age(p<0.05). The score of practicing showed significant differences in age(0.001), education(0.01), housing style(p<0.01), and region(0.01). The score of practicing showed significant differences in age(p<0.001), education(0.05), and region(0.05). The frequency of practices for was low. As to the results of the study, education on green dietary life must be provided to homemakers, especially young homemakers. Opportunities to experience of farming to appreciate others' efforts to obtain food should also be provided.