• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.387-400
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• 2017

Objectives: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples. Methods: A self-administered questionnaire was applied to 365 Sramanera Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences. Results: The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning. Conclusions: Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.

• Journal of Haehwa Medicine
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• v.21 no.2
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• pp.21-36
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• 2013

Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. Si-jeol-sik is a kind of recommendatory food, which is combined to seasonal changes. I found that ingredients in Si-jeol-sik of spring are helpful for strengthening one's life force. Moreover, the ingredients also reflects seasonal changes. The main ingredient of Si-jeol-sik in January(in lunar year) is rice. Rice is good for upgrading one's stomach qi(energy). Rice continues to be used in February. In addition, some greens are included in February Si-jeol-sik as to help defecation. In March, the ingredients become diverse and abundant. The main concern in the ingredients found in March is not limited to stomach qi. These changes of ingredients are in line with the concept of 'health maintenance', which is written in Huangdi Neijing. The writing teaches the wisdom of adaptation to nature. Si-jeol-sik's basic idea is maybe giving people some food, which includes useful elements to help them survive through a season or the next season. They can be also explained properly by the help of five flavours theory. According to Huangdi Neijing liver is main organ of spring. So liver is more important than other organs in spring. And the most efficient way for liver is supplying sweet or sour food. Interestingly, there are many sweet elements in Si-jeol-sik of spring.

• Journal of Korean Elementary Science Education
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• v.24 no.2
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• pp.145-159
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• 2005

Students' alternative concepts of evolution are similar to misconcepts and disputes which scientists had in science history. The aims of this study are to analyze the elementary children's concept in evolution based on science history. Lee (2004)'s two tests were applied to 6th grade to investigate the children's evolution concepts and genetic concepts related to the historical development of the evolution concepts. The test results were analyzed in accordance with 4 stages of science history based on Lee (2004)'s method. These stages are divided to stage 1 (Before Lamarck), stage 2 (Lamarck), stage 3 (Darwin), stage 4 (After Darwin). The major results are as follows. Most of elementary school children are fixed to the stage 2. They usually do not show the consistency of evolution concepts in the three dimensional aspects such as mechanism, time, and subjects. Many children do not have concrete meaning of gene, inheritance, sexual reproduction, mutation and could not connect these concetps and process of evolution. Also, they believe the inheritance of acquired traits and spontaneous generation. Therefore it is confirmed that they still have similar misconcepts and disputes which scientists had in transition time between stage 2 and 3 and most of children already have strong Lamarckian thought acquired from daily life experience before learning about natural selection and evolution.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.385-396
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• 2021

The purpose of the study was to explore the process of experience of spinal stenosis, herniation of intervertebral disk patients with low back pain under non-surgical treatment. 10 participants attended in-depth individual interview. Data analyzed using the Grounded theory methodology of Corbin and Strauss(2015). A core category emerged as 'Compromise with my body in the swamp of pain'. Central phenomenon was 'Constrained life by severe pain'. The process of the low back pain experience included three phases: 'cognition', 'coping', and 'adaptation'. This finding will be helpful for understanding the low back pain experience and be as fundamental data as for developing and applying nursing intervention program according to the low back pain experience process.

• Journal of Home Health Care Nursing
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• v.27 no.1
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• pp.42-52
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• 2020

Purpose: This study aimed to find grounds for the development of a health promotion program by examining the risk factors affecting children in low-income families. Methods: This was a cross-sectional study. The subjects were 288 children under 13 years of age in We-Start, W city. The tools used included a household information questionnaire and risk assessment tools. The data were analyzed using t-test, ANOVA, and multiple regressions. Results: Risk factors like disability problems (β=.38, p<.001), residential environment (β=.37, p<.001), parenting type (β=.27, p=.003), the foster's educational level (β=.22, p=.011), and the gender of the child (β=.19, p=.030) explained 51% (p<.001) of the preschoolers in crisis. For the schooler, academic achievement (β=.39, p<.001), disability problems (β=.24, p<.001), adaptation to school (β=.23, p<.001), noise from the environment (β=.20, p<.001), and the foster's job (β=-.15, p=.007) explained 50% (p<.001) of crisis of schooler. Conclusion: The study found that children (disability, gender), family (residential environment, type of parenting), and caregivers (educational level, economic competence) had a complex impact on crisis situations. In children of a school-going age, school life appeared to be an important influencing factor. Therefore, an integrated case management approach that considers children, carers, and the home environment is necessary.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• Research in Community and Public Health Nursing
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• v.33 no.3
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• pp.269-278
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• 2022

Purpose: This study analyzed the retention factors of Korean community health practitioners who sustained over 20 years based on a multi-dimensional framework. This study suggests global implications for nurses working in rural or remote areas, even during a worldwide pandemic. Methods: The participants were 16 Korean community health practitioners who worked in rural or remote locations for over 20 years. This study identified nurses' key retention factors contributing to long service in rural and remote areas. This is a qualitative study based on the narrative method and analysis was conducted using grounded theory. A semi-structured questionnaire was conducted based on the following: the life flow of the participants' first experience, episodes during the work experience, and reflections on the past 20 years. Results: First, personal 'financial needs' and 'callings' were motivation-related causal conditions. The adaptation of environment-work-community was the contextual condition leading to intervening conditions, building coping strategies by encountering a lifetime crisis. The consequences of 'transition' and 'maturation' naturally occurred with chronological changes. The unique factors were related to the 'external changes' in the Korean primary health system, which improved the participants' social status and welfare. Conclusion: Considering multi-dimensional retention factors was critical, including chronological (i.e., historical changes) and external factors (i.e., healthcare systems), to be supportive synchronously for rural nurses. Without this, the individuals working in the rural areas could be victimized by insecurity and self-commitment. Furthermore, considering the global pandemic, the retention of nurses is crucial to prevent the severity of isolation in rural and remote areas.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.49 no.1
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• pp.112-118
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• 2012

In daily life, there are many information broadcasting by using voice information systems. If surrounding noises are mixed with the information signals, the clarity of the signal become down graded too much to understand. Surrounding noises are not uniformed, but very irregular signals always changing. Therefore, it is very hard to control the output signals along with the irregular signals. This paper suggests a method to change the level of the voice information adapting to the surround noise in the white noise environment. The surround noise level is measured by subtracting the stored output voice signal from the voice signal degraded by the noise. The noise is used to estimation of SNR. And, the method to change the output level of voice signal adapting to the noise level. The suggested adaptive voice information system has the advantage to improve listeners' speech perception and to use amplifier's energy effectively.

• Journal of Korean Society of Rural Planning
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• v.29 no.4
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• pp.127-135
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• 2023

This study examined the impact of changes in agricultural production methods on society, the economy, and the environment. While traditional open-field farming relied heavily on natural conditions, modern approaches, including greenhouse and smart farming, have emerged to mitigate the effects of climate and seasonal variations. Facility horticulture has been on the rise since the 1990s, and recently, there has been a growing interest in smart farms due to reasons such as climate change adaptation and food security. We compared open-field spinach and greenhouse spinach using agricultural income survey data, and we also compared greenhouse tomato cultivation with smart farming tomato cultivation, utilizing data from the smart farm survey reports. The economic results showed that greenhouse spinach increased yield by 25.8% but experienced a 29% decrease in income due to equipment depreciation. In the case of tomato production in smart farms, both yield and income increased by 36-39% and 34-46%, respectively. In terms of environmental impact, we also compared fertilizer and energy usage. It was found that greenhouse spinach used 29% less fertilizer but 14% more energy compared to open-field spinach. Smart farming for tomatoes saw a negligible decrease in electricity and fuel costs. Regarding the social impact, greenhouse spinach reduced labor hours by 31%, and the introduction of smart farming for tomatoes led to an average 11% reduction in labor hours. This reduction is expected to have a positive effect on sustainable farming. In conclusion, the transition from open-field to greenhouse cultivation and from greenhouse cultivation to smart farming appears to yield positive effects on the economy, environment, and society. Particularly, the reduction in labor hours is beneficial and could potentially contribute to an increase in rural populations.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.91-97
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• 2022

This study was conducted to understand the degree of personality and interpersonal relationships among dental hygiene students. The survey was conducted from April 1, 2021 to June 30, 2021. As a result of the study, personality was 3.42 points and interpersonal relationships were 3.46 points. In general, there was a statistically significant difference in both personality and interpersonal subdomains in interpersonal satisfaction and college life satisfaction (p<.05, p<.001). The more experience they had in clinical practice, the lower their scores for friendship and professorship among interpersonal relationships. Among the sub-domains of personality, morality and sociality were analyzed as having the highest positive correlation (r=.674), and in interpersonal relationships, the relationship between friends and professors was analyzed as high (r=.606). Therefore, for the holistic growth of dental hygiene students as preliminary dental hygienists and their adaptation to the dental care field, a long-term strategy and continuous educational approach are needed at the university for cultivating character and interpersonal relationships, which are the basics. In addition, various programs related to the duties of dental hygienists should be developed and methods to be applied should be sought.