• 정보화정책
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• 제28권4호
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• pp.36-53
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• 2021

최근 우리사회는 지능정보사회로의 진입과 디지털 대전환으로 인해 개인의 삶에서 디지털정보화 활용 능력이 강조되고 있다. 본 연구는 정보취약계층인 장애인의 디지털정보화 활용 수준과 삶의 만족도의 관계를 실증적으로 파악하고, 이들간 관계에서 사회적 지지의 조절효과를 검증하기 위해 실시하였다. 이를 위해 한국지능정보사회연구원의 「2020년 디지털정보격차 실태조사」 자료를 분석에 활용하였으며, 연구대상자는 장애인 2,200명이다. 연구결과, 장애인의 디지털정보화 활용 수준이 높을수록 삶의 만족도가 높아지는 것으로 나타났다. 또한 사회적 지지의 경우 디지털정보화 활용 수준과 삶의 만족도간의 관계에서 부(-)적인 조절효과를 가진 것으로 나타났다. 즉 장애인이 사회적 지지에 의존하기보다 자립과 자력으로 디지털기기 및 기술을 일상생활에서 빈번하게 활용할 시 삶의 만족도가 높아질 수 있음을 확인하였으며, 정책 및 실천현장에서 이에 대한 개입의 필요성을 제언하였다.

• 한국IT서비스학회지
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• 제7권1호
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• pp.167-193
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• 2008

Clients' outsourcing strategies noted in the IT outsourcing literature generate varying levels of client dependence on vendors. This study investigates clients' efforts to mitigate such dependence by utilizing multiple vendors. We use the theoretical lenses of resource dependency and opportunism to study this phenomenon. Specifically. we consider degree of outsourcing, duration of contract, and externalization of control as strategic choices that engender vulnerabilities that clients seek to offset by using multiple vendors. This study then considers the basis of the outsourcing relationships, clients' satisfaction with the relationships. and clients' IT workforce size as conditions that induce clients' concerns about vendor opportunism. This study argues that these conditions can exacerbate clients' experience of vulnerability. further encouraging clients' use of multiple vendors. The research model developed is tested in a survey of firms in South Korea. Results suggest a strong impact of outsourcing strategic choices on the number of vendors used by clients. The anticipated moderating effects of opportunism were only weakly supported by the data though. Theoretical and practical implications of the results are considered and suggestions for future research are offered.

• 조명전기설비학회논문지
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• 제27권9호
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• pp.6-14
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• 2013

The position of the light source, illuminance distribution, and color temperature were evaluated in each lighting environment for the three main activities in a living room - 'watching TV,' 'reading' and 'relaxing.' In 'watching TV', the experiment was done to estimate the degree of comfort felt by the subjects when they watch static video and moving video, respectably, with different ambient brightness, with or without partial lighting above the TV set, and with different color temperatures. In 'reading', the comfortableness was estimated by the illuminance ratio of the ambient lighting to the lighting for reading and by the difference in color temperature. And in 'relaxing', the comfortableness was estimated by means of the ambient brightness, use/no use of a relaxing lamp, and color temperature. This experiment determined the general satisfaction for each visual act and the optimum lighting environment to reduce glare.

• 여성건강간호학회지
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• 제11권3호
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• pp.193-201
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• 2005

Purpose: The purpose of this study was to describe the use pattern of alternative therapies in middle aged women. Method: The subjects of this study were 530 women from 40 to 64 years of age. The data of this study was patients' records. The data was gathered from April 1st, 2004 to June 30th, 2004. Data was analyzed statistically by using the SPSS/WIN 10.0 program. Result: It was shown that 63.5% of the subjects have utilized one or more types of alternative therapy. The most common type of alternative therapy was dietary and nutritional therapy 38.3%, and the place of use was the home 64.1%. The most common reason was a recommendation by friends. The degree of satisfaction after the use of alternative therapy was 95.2%. Among users of alternative therapies, the most frequent responses to each question were as follows; Motive of Use- "for health maintenance and promotion." (62.7%) In the relation ship between general characteristics and utilization of alternative therapy, religion(x2=12.33, p=.02), exercise(x2=8.21, p=.004), and health status(x2=14.95, p=.005) showed a significant statistical difference. Conclusion: We found that middle aged women used alternative therapies more frequently than other populations. Therefore, it is suggested that medical doctors or nurses verify the true effects or side-effects from the most therapies or nurses verify the true effects or side-effects from the most common complementary or alternative therapies through experiments.

• 한국식생활문화학회지
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• 제36권4호
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• pp.349-361
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• 2021

This study was conducted to investigate the dietary adaptation and use of the university foodservice (UF) in Korea according to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2 months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7 months in the second quartile (average 6.3 months), 8 months in the third quartile, and 9-66 months in the fourth quartile (average 18.3 months). The regularity of meals tended to be the highest in the 1st quartile and lowest in the 2nd quartile and then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store food was lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. The frequency of night eating increased according to the period of residence after the second quartile. The degree of adaptation to Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4th quartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as the residence period increased. Based on these results, since international students are very positive and try to adapt to the dietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust to their dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture and show positive changes, it is necessary to continuously operate the Korean food culture adaptation program for international students over this period.

• 한국식품영양학회지
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• 제20권4호
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• pp.494-500
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• 2007

The purpose of this study was to examine the levels of satisfaction, and awareness, as well as evaluations of internship programs between major and non-major students in food and nutrition. The survey was conducted via questionnaire to 80 major and 113 non-major students in food and nutrition who had finished an internship. For the primary internship facilities, the proportions were 51.3% in foodservice for the major group and 57.4% in business & industry for the non-major group. For the internship period, the proportions were 71.2% for under 2 weeks in the major group, and 42.9% for $2{\sim}4$ weeks in the non-major group(p<0.001). The proportions of students who were provided orientation from a professor(p<0.001), and visiting guidance by a professor(p<0.001), were 40.5% and 35.4%, respectively, in the major group and 73.4% and 82.1 %, respectively, in the non-major group. The proportions answering that the internship was a necessity were 95.0% in the major group and 75.2% in the non-major group(p<0.001). The major group had significantly higher satisfaction scores for location of the internship facility, internship period, and connection between education and practice as compared to the non-major group. However, the satisfaction score for professor's guidance during the internship was significantly lower in the major group than the other group. The evaluation score for 'I did my best when doing my work' was significantly higher in the major group than the non-major group. The major group had significantly higher awareness scores for the internship's degree of assistance in improving skills, making use of knowledge, and adapting to the field, as compared to non-major group. In conclusion, students majoring in food and nutrition faithfully participated in their internship programs, with higher degrees of satisfaction and awareness, and higher evaluations. However, more effective internship program with intensified and developed guidance by professor are needed.

• 한국식생활문화학회지
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• 제13권4호
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• pp.307-316
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• 1998

Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).

• 한국환경생태학회지
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• 제17권3호
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• pp.285-294
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• 2003

본 연구는 자연공원의 각 휴양자원이 이용적합성에 미치는 영향을 구명하여 합리적인 자연공원 휴양자원의 관리에 필요한 지식을 제공함을 목적으로 한다. 본 연구에서는 11점 등간척도의 점수부과체계에 따라 자연공원 6개소에서 총 385명의 이용자를 대상으로 한 설문조사를 통해 평가하였으며, 다중회귀분석 방법으로 검정하여 다음의 결과를 얻었다. 1) 지형, 사회적 자원. 문화적 자원, 경관, 향기$.$색$.$소리가 5%의 유의수준에서 이용적합성에 통계적 유의성이 있는 것으로 판명되었으며. 이들 자원의 수준이 우수할수록 자연공원 휴양자원의 전체적인 이용적 합성이 높아지는 것으로 판명되었다. 2) 휴양자원 중에서 이용적합성의 값의 변화에 영향력이 가장 큰 것은 지형이었다. 3) 자연공원의 휴양자원들 중에서 이용적합성에 대한 상대적 기여도의 크기는 문화적 자원을 1.00으로 할 때. 이에 비해 향기$.$색$.$소리는 1.05배. 사회적 자원은 1.56배. 경관은 2.16배. 지형은 2.70배 더 중요한 것으로 평가되었다. 본 연구의 결과는 휴양자원의 평가와 관리의 우선순위를 결정하기 위한 하나의 기준으로 활용될 수 있을 것이다.

• 대한지역사회영양학회지
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• 제26권1호
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

• 한국식생활문화학회지
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• 제21권6호
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• pp.661-669
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• 2006

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul${\cdot}$Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p<0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) > brown rice (73.4%) > black rice (72.7%) > waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p<0.001) and marital status(p<0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.