• Phonetics and Speech Sciences
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• v.7 no.4
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• pp.67-76
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• 2015

The purpose of this study was to compare professional (Pro) and non-professional (Non-pro) voice users with voice disorders in self-reporting voice evaluation using Korean-Voice Handicap Index (K-VHI) and Korean-Voice Related Quality of Life (K-VRQOL). In addition, those were compared by voice quality and voice disorder type. 94 Pro and 106 Non-pro were asked to fill out the K-VHI and K-VRQOL, perceptually evaluated on GRBAS scales, and divided into three types of voice disorders (functional, organic and neurologic) by an experienced speech-language pathologist and an otolaryngologist. The results showed that the functional (F) and physical (P) scores of K-VHI in Pro group were significantly higher than those in Non-pro group. As the voice quality evaluated by G scale got worse, the scores of all aspects except emotional (E) of K-VHI and social-emotional (SE) of K-VRQOL were higher. All scores of K-VHI and K-VRQOL in neurologic voice disorders were significantly higher than those in functional and organic voice disorders. In conclusion, professional voice users are more sensitive to their functional and physical handicap resulted by their voice problems and that goes double for the patients with severe and neurologic voice disorders.

• Journal of muscle and joint health
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• v.5 no.1
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• pp.72-82
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• 1998

The purpose of this study was to identify functional impairment and psychological status and to analyze their relationships in patients with chronic arthritis. The sample was consisted of 75 arthritic patients who visited H hospital and S welfare center. Functional impairment was measured by ADL, pain, and the number of painful joint. Psychological status was measured by depression, self-efficacy, and quality of life. Data was analyzed by frequency, mean ${\pm} SD$, Pearson's correlation coefficient, and Stepwise multiple regression. The results of this study were as follows : 1. In functional Impairment, ADL was below average which means somewhat difficult, pain was above average, and the number of painful joint was 9.20. 2. In psychological status, scores of quality of life was 97.89, depression was 41.28, self-efficacy was 895.35. 3. Pain was negatively correlated to self-efficacy, ADL and quality of life, and positively correlated to depression. 4. Self efficacy and depression explained 45% of the variance in quality of life. Therefore, it is suggested that nursing intervention improving psychological status would be useful for patients with chronic arthritis. Especially, it is very important to implement nursing intervention focused on increasing self-efficacy and decreasing depression.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.18 no.35
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• pp.79-88
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• 1995

The Quality Assurance System proposed in this study is based on the functional deployment of quality, which is an integration of the FAST(Functional Analysis System Techique) in VE(Value Engineering) and the Quality Development Method of TQC(Total Quality Control). The proposed Quality Function Deployment is proved to be an efficient tool for the consistent management of quality Assurance in every stages of product life cycle. The purpose of this study is therefore to develop practical and systematic methods for quality assurance activities, so as to satisfy the consumer's needs at the most economic level. To verify the feasibility of this approch, a case study is performed.

• Korean Journal of Adult Nursing
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• v.19 no.1
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• pp.132-143
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• 2007

Purpose: The purpose of this study was to identify effects of a self-management program on symptom and functional status, health perception, and quality of life(QOL) of patients with CHF. Methods: Patients with CHF as defined through clinical judgment using the Framingham criteria and EF<50% were enrolled in the study (experimental: 21, control: 20). The symptom focused self-management program consisted of coping behaviors for symptoms including dyspnea, chest discomfort/pain, dizziness, ankle edema, and basic self-management including medications, diets, activity, lifestyle changes. Experimental group received an educational booklet after survey, and periodic telephone follow-up by a trained nurse. Data were collected the 3rd day after admission and at 1 month, 3 months, and 6 months after discharge using questionnaires. Results: Significant differences were found in the presence of symptoms, health perception, and QOL between groups during follow-up. Although no significant difference was found in functional status, the experimental group reported better functional status than the control group. Conclusion: By facilitating self-management of CHF using tailored interventions including education programs and telephone monitoring, it is expected that patients will be able to monitor their symptoms routinely, adhere to therapeutic regimen, and have a better QOL.

• Korean Journal of Breeding Science
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• v.43 no.4
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• pp.318-321
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• 2011

Rice ageing describes the changes in physical and chemical properties of rice grains during storage that alter the eating quality of rice. The prevention of deterioration in palatability of rice during storage is important for stable supply. In this study, We conducted to select the variety with superior palatability after storage at room temperature. 'Yeonghojinmi' had much higher head rice ratio of milled rice than that of 'Ilmi', 'Junam'and 'Hwayeong'at similar moisture content of approximately 15%. Grossiness and stickiness were higher in 'Yeonghojinmi' than that of the others. Meanwhile, yellowness(b value) of cooked rice was lower in 'Yeonghojinmi' than that of the others. Of the four varieties, Yeonghojinmi was maintained good eating quality after storage in room temperature, which also contributed to differences in palatability, such as protein content, glossiness, stickiness and color of cooked rice.

• Journal of Information Technology Services
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• v.20 no.6
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• pp.1-16
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• 2021

The health functional food market continues to grow, and according to that trend, the subdivision sales of personalized health functional foods, which have been legally prohibited, will be operated as a special regulatory pilot project. Personalized health functional food recommendations have a variety of personalized indicators to consider, and it is believed that algorithmic methods will be needed to proceed in a customized manner considering all of them. This study aims to contribute to the development of the AI-based health functional food recommendation service by studying factors that affect the use of the AI-based health functional food recommendation service. This paper analyzed the intention of use for AI-based health functional food recommendation service based on the information system success model and Technology Acceptance Model. This study considered information quality factors, service quality factor, and system quality factor as independent variables influencing perceived usefulness, perceived ease of use and trust. For empirical analysis, 406 questionnaires were used and the collected data were performed using AMOS 22.0 and SPSS 22.0. Research has shown that the accuracy, timeliness, empathy and availability have a positive effect on usefulness. Understandability and availability has been shown to have a positive effect on ease of use. The accuracy, understandability, empathy and availibility has been shown to have a positive impact on Trust. Usefulness, ease of use and trust all have been shown to have a positive influence on intention of use.

• Korean Journal of Health Education and Promotion
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• v.31 no.2
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• pp.65-78
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• 2014

Objectives: The aim of this study is to evaluate promotional Internet health information on health functional foods with regard to labeling information, website structure, and overall quality. Methods : The websites of 15 producers of three health functional foods (Red ginseng, vitamin, aloe) were selected. Ministry of Food and Drug Safety (MFDS) required labeling information was used to evaluate the integrity of basic information, and the structural properties of the websites were investigated. Moreover, DISCERN instrument was used to evaluate reliability and quality of information. Results : 1) Among MFDS required labeling information, seven items, including 'sell by date', and 'possible side effects' were not fully specified, and only 6.7% of Internet advertisements provided 'possible side effects'. 2) Each of 92.9% of these websites offered 'Introducation to websites and producers', and 'customer service', whereas only 64.3% and 42.9% of these websites offered 'FAQ about website utilization' and 'multilingual support', respectively. 3) The evaluation using DISCERN instrument showed the scores of $2.03{\pm}0.24$ in reliability, $1.87{\pm}0.28$ in quality, and $2.10{\pm}0.55$ in overall quality. Conclusions : Current promotional Internet health information on health functional foods has various weaknesses in terms of reliability and quality that need to be improved.

• Journal of Korean Biological Nursing Science
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• v.16 no.4
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• pp.292-299
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• 2014

Purpose: This is a study on the structural model that aims to build a path model of multivariates affecting the quality of health-related living for liver cirrhosis patients and specify causal relations affecting the quality of health-related living for liver cirrhosis patients. Methods: The research was conducted on 244 patients diagnosed with liver cirrhosis and the data were collected from July 2013 to January 2014. The collected data were analyzed using IBM SPSS 19.0 and AMOS 21.0 statistical programs. Results: All the fit indexes of the path model properly met the assessment criteria. Anxiety, depression, functional status, and perceived health directly affected the quality of health-related living for liver cirrhosis patients and anxiety, depression, and functional status directly affected perceived health. Social support, anxiety, and depression directly affected the functional status. Conclusion: It is necessary to segment the severity of liver cirrhosis in testing its direct and indirect effects on the quality of health-related living for patients with the condition.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1997.10a
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• pp.189-192
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• 1997

New product development is a complex managerial process which involves multiple functional groups, each with a different perspective. Quality function deployment (QFD) is a new product development process which stresses cross-functional integration. QFD provides a specific approach for ensuring quality through each stage of the product development and production process. This paper provides an overview of QFD including its concepts and methods, and then proposes an integrated approach to formulating and solving the QFD process. This paper also discusses issues associated with the prescriptive modeling of QFD.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.160-165
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• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).