• Child Health Nursing Research
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• 제25권2호
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• pp.196-204
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• 2019

Purpose: This study was conducted to determine the influence of ego-identity, parenting efficacy, and stress coping style on depression in mothers of toddlers. Methods: This was a cross-sectional, descriptive study. Data were collected from 164 mothers of toddlers, and analyzed using descriptive statistics, the t-test, analysis of variance, Pearson correlation coefficients, and multiple regression analysis using SPSS for Windows version 24.0. Results: The factors influencing depression in mothers of toddlers included ego-identity, economic status, and perceived health status. These variables explained 60.0% of depression in mothers of toddlers. Conclusion: Lower ego-identity was associated with more intense depression. Therefore, healthcare providers should develop intervention programs that can improve ego-identity to decrease depression among mothers of toddlers.

• Safety and Health at Work
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• 제12권2호
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• pp.141-146
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• 2021

Background: Violence against health professionals is an increasing problem in Turkey. This study aims to determine the societal perception of violence, experience of violence, and the intentions to use violence against health professionals. Methods: This descriptive study sample comprised 484 individuals. Data were collected by using the "Descriptive Information Form" and "Intentions to Use Violence against Health Professionals Scale." Results: Of the participants, 8.3% used violence against health professionals. Most of the participants (81.2%) stated that violence was not a solution, and 65.9% believed that health professionals did not deserve violence. Past behavior of the participants was the most influential factor on the intention to use violence (β = .473, p = 0.000). Conclusions: More than half of the participants believed that health professionals did not deserve violence and violence was not a solution. We found that intention to use violence was affected by past experiences.

• 지역사회간호학회지
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• 제32권1호
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• pp.86-94
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• 2021

Purpose: This descriptive study investigated the effects of self-efficacy and self-stigma on self-care in people with diabetes. Methods: The study included a total of 377 patients with diabetes enrolled in university hospitals in D city and public health centers in S city. Data were collected from 1 July to 31 August, 2017, and were analyzed using descriptive statistics, t-test, analysis of variance, Pearson's correlation coefficient, and hierarchical multiple regression. Results: Diabetes self-care was positively correlated with diabetes self-efficacy, whereas it was negatively correlated with diabetes self-stigma. Participants' education level, marital status, perceived health status, type of medication, self-efficacy, and self-stigma explained 42.4% of the variance in diabetes self-care. Conclusion: The findings indicate that diabetes self-efficacy and self-stigma are important factors for improving self-care in patients with diabetes. Therefore, systematic programs for enhancing self-efficacy and reducing self-stigma of these individuals should be developed.

• 중환자간호학회지
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• 제14권1호
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• pp.40-49
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• 2021

Purpose : This study identified the factors affecting the clinical competence of emergency unit nurses caring for foreign patients. Methods : This study utilized a descriptive correlation design. Participants were 112 emergency unit nurses working in different hospitals designated as the government's emergency medical centers and agencies in 2018. The collected data were analyzed using descriptive statistics, independent t-test, one-way ANOVA, Pearson's correlation coefficients, and multiple linear regression analysis. Results : Subjects' clinical competence showed positive relationships with cultural competency (r=.45, p<.001) and intercultural communication (r=.53, p<.001). Factors that affect the clinical competence of subjects showed intercultural communication (β=0.38, p=.001). Conclusion : It is necessary to develop programs to improve intercultural communication, factors that influence clinical competence of emergency unit nurses, and apply them to practical fields.

• 한국직업건강간호학회지
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• 제31권2호
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• pp.86-94
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• 2022

Purpose: This study aimed to determine the effects of grit, nursing work environment, and job esteem on the intent to stay among military hospital nurses. Methods: This study employed a descriptive cross-sectional design. Data were collected from February 7 to 18, 2022 from 232 nurses working at four military hospitals under the Armed Forces Medical Command. The analysis was conducted using the SPSS/WIN 26.0 program, and descriptive statistics, t-test, ANOVA, Pearson coefficient correlations, and multiple regression analysis were performed. Results: Factors affecting the intent to stay included job esteem (β=.44, p<.001), total clinical experience of more than 10 years (β=.24, p=.001), and nursing work environment (β=.17, p=.009). Conclusion: The results can be used to ensure personnel quality at military medical institutions and can contribute to improving patient safety and medical services. Further, nursing managers need to formulate and implement strategies to foster a positive nursing work environment.

• 한국수학교육학회지시리즈A:수학교육
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• 제63권2호
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• pp.165-186
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• 2024

학교 현장과 대규모 평가에서 서술형 문항 도입을 지원하기 위한 방안 중 하나로 인공지능 기반의 자동 채점 기술이 주목받고 있음에도 불구하고, 수학 교과에서는 타 교과에 비해 이에 대한 기초 연구가 부족한 상황이다. 이에 본 연구는 중학교 1학년 수학 서술형 문항 두 개를 대상으로 랜덤 포레스트 알고리즘을 활용하여 자동 채점 모델을 개발하고 그 성능을 평가하였다. 연구 결과, 두 문항에 대한 최종 모델의 평가요소별 정확도는 각각 0.95-1.00, 0.73-0.89의 범위로 나타났으며, 이는 타 교과에 비해 상대적으로 높은 수준이다. 데이터의 양을 고려한 평가 범주 설정의 중요성을 확인하였으며, 수학 교육전문가에 의한 텍스트 전처리와 데이터 특성에 맞는 벡터화 방법의 선택이 모델의 성능 및 해석 가능성을 향상시키는 데 기여하였다. 또한, 현실적 한계로 인해 균형적인 데이터 수집이 어려운 상황에서 오버샘플링이 성능을 보완하는 유용한 방법임을 확인하였다. 교육적 활용도를 높이기 위해, 랜덤 포레스트 기반 모델에서 도출된 특성 중요도를 활용하여 피드백과 같이 교수-학습에 유용한 정보를 생성하는 추가 연구가 필요하다. 본 연구는 수학 서술형 자동 채점에 관한 기초 연구로서 의미가 있으며, 인공지능 전문가와 수학교육 전문가 간의 긴밀한 협력을 통해 다양한 후속 연구가 진행될 필요가 있다.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 한국식품과학회지
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• 제40권1호
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• pp.47-55
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• 2008

본 실험에서 도출된 백색시유의 묘사 용어는 4개사의 전지유, 저지방 우유, 칼슘 강화유, 유당 분해유 등 다양한 종류의 백색시유를 분석하여 국내에서 선행된 우유의 관능적 품질에 대한 연구에 비해 백색시유에서 감지 될 수 있는 다양한 묘사 용어가 도출되어 향후 국내 우유의 관능적 품질 특성 연구 시 유용한 참고자료가 될 것이라고 판단된다. 백색시유의 휘발성 향성분에 대한 전자코 분석 결과 우유의 지방 조성, 칼슘 강화 여부 및 유당 분해 여부에 따라 우유 군이 분리되었으나 살균 공정에 따른 차이는 미미하게 나타났다. 반면 묘사분석에서는 칼슘 강화유와 일반 전지유의 관능적 특성 차이는 작았으나 지방 조성이나 유당 분해 여부, 살균 공정 방법에 따란 관능적 특성이 차이가 유의적인 것으로 분석되었다. 전자코 분석과 묘사분석의 상관성 연구에서는 유당 분해유에 특징적인 향미였던 단맛과 생크림 향미는 sensor 2와 강한 양의 상관관계를 보였고 휘발성 황화합물을 감지할 수 있는 sensor 1은 익은 우유 향미와 양의 상관관계를 나타냈다.

• 한국식품영양학회지
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• 제31권2호
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• 한국식생활문화학회지
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• 제37권3호
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.