• Korean Journal of Community Nutrition
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• v.8 no.2
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• pp.231-239
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• 2003

The purposes of this study were to: (a) investigate the characteristics of recipients' of the non-government foodbank program, (b) examine the health and dietary related conditions of them, and (c) evaluate the benefits and effectiveness of the foodbank program from the recipients' perspective. A total of 21 groups (n = 755) and 75 individual recipients participated in the survey. The main results of the study were as follows; (a) Generally, the individual recipients were 74-year-old female, livelihood protectee, and those who received government assistance or funds from private donators as their source of livelihood. (b) The ages of group recipients varied widely, and they also received government assistance or funds from private donators as their source of livelihood. (c) Most of the donated foods were bakery and confectionery Items. rice, and milk and other dairy products. (d) Benefits such as the decrease in the recipients' food expenses and an enhancement of their nutritional statuses were identified. (Korean J Community Nutrition 8(2) : 231∼239, 2003)

• Journal of the Korean Society of Safety
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• v.34 no.5
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• pp.63-71
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• 2019

Work Guideline of Construction Quality Management was revised in July 2017, and it has changed the perception of scaffolding in South Korea. The on site investigation and survey was performed on manufacturers, leasing companies, and quality inspection agencies regarding the compliance with the guideline for the scaffolding and the related components brought to the site. Moreover, the related guidelines and identified unsatisfactory quality management items were analyzed by each subject. As a result, the major factors that cause the problems were reasonably deducted. The related regulations to prohibit the delivery of faulty scaffolding components to the construction site in order to secure the safety of the temporary structure was suggested.

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.750-761
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• 2008

The social and economical value assessment of railway facilities implies unaccountable values such as: reduction of travel time, reduction of car accident, reduction of air pollution. However, the value of railway facilities has been evaluated as the transportation and management results. The investment and management results of railway need to be considered objectively. Therefore, this study established the economical value assessment method of railway facilities composed of 10 items of economical value through the existing a preliminary assessment investigation, a manual of railway investment assessment, paper study. In addition, this study proposed the strategy for the value assessment of railway facilities before and after.

• Korean Journal of Hazardous Materials
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• v.6 no.2
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• pp.47-54
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• 2018

Mixed acid is very reactive and highly corrosive. it has been causing many accidents in a electronic industry, a steel industry, and a chemical industry. Therefore, it is required that the high safety level for the acid storage facilities. In this study, we investigated the accident causes for resent leak accidents with Root Cause Analysis (RCA). The root causes analysed by RCA were categorized as nine divisions by the their characteristics. Furthermore, each nine divisions causes was applied to the PDCA model which are using at OHSAS 18001. It is suggested that the nine division with the root causes can be the essential items for the development of the safety management manual. It is helpful to the safety improvement of the acid storage facility.

• International Journal of Computer Science & Network Security
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• v.21 no.5
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• pp.211-216
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• 2021

This study intended to test the structure of the latent factor of a subjective happiness scale and the stability of invariance across groups of students' classifications (gender and students' status). In the large, non-clinical sample (619), students completed the subjective happiness scale. The (CFA) confirmatory factor analysis was used to investigate the factor-structure of the measure, and multiple-group confirmatory factor analysis (MGCFA) model was used to test the stability of invariance across groups of students classifications. The findings of the CFA indicated support for the original one-factor model. Additional analyses of the MGCFA method support the measurement (configural, metric and strong) invariant and practical invariant components of this model. There was an invariant across gender. There was partially invariant across groups of students' statuses. The scale exists in both groups to assess the same concepts of (single and married), excluding Items 3 and 4. Given that this study is the first investigation for the structure of the subjective happiness scale.

• International Journal of Computer Science & Network Security
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• v.21 no.12
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• pp.149-156
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• 2021

This study intended to test the structure of the latent factor of an effectiveness scale and the stability of invariance across groups of students' classifications (gender and levels of education). In the large, non-clinical sample (850), students completed the effectiveness scale. The (CFA) confirmatory factor analysis was used to investigate the factor-structure of the measure, and multiple-group confirmatory factor analysis (MGCFA) model was used to test the stability of invariance across groups of students' classifications. The findings of the CFA indicated support for the original four-factor model. Additional analyses of the MGCFA method support the measurement (configural, metric and strong) invariant and practical invariant components of this model. There was an invariant across gender. There was partially invariant across groups of levels of education. The scale exists in groups of levels of education assess the same concepts of, excluding Items 15 and 10. Given that this study is the first investigation for the structure of the effectiveness scale.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.29-34
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• 2023

This study surveyed the perceptions and satisfaction of parents and facility directors on children's menus at some child care facilities in Chungnam-do. Parents preferred the menus provided by the the Center for Children's Foodservice Management (CCFM) without modification, and they wanted more food items that children eat included in menu and lessen the numbers of one-dish meal. They also preferred food cooked and served directly for afternoon snacks. The performance factors to be considered in menu planning were evaluated to be slightly lower than the importance. CCFM can meet the needs of children's food facilities and parents, while increasing their satisfaction, and help with menu planning that is beneficial to children's health by understanding the perceptions of facilities and parents on children's menus.

• Journal of The Korean Association of Information Education
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• v.21 no.1
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• pp.115-126
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• 2017

This study provided digital literacy concept, core area and class achievement connected computational thinking in order to reestablish digital literacy keeping pace with trend change. Main study's contents analyzed digital literacy concept and changing trend of digital technologies, provided characters of information subject matter education. Implications from these analyses is that necessary digital literacy is to support software education, contents being connected computational thinking and contents being necessary. And we committed Delphi investigation to 16 information education expert on total 67 achievements based on these previous studies. Survey results totally surpassed CVR criterion of digital literacy called information life and then readjusting parts of achievements through panel discussions because of partially being lower than Validity criterion. Finally achievements of Information Life came into existence 5 items for 1st, 2nd of elementary school level(ESL), 13 items for 3rd, 4th of ESL, 23 items for 5th, 6th of ESL, 16 items for middle school Level.

• Journal of Korean Society of Rural Planning
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• v.20 no.3
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• pp.191-199
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• 2014

The current rural conditions are undergoing the change from the past production-intensive structure to an integral and complex one of producing, processing, selling, touring and lodging owing to the changes of life-style, consumption trend and social environments. The rural area is developing into a community of rural tourism villages to grow into one management system along with the assistance of the government's various supporting projects. Through this, the rural designing has got to play a significant role as one of the factors of the enhancement of competitiveness and the increase of income. Therefore, those previous studies on the variety and possibility of rural development are being employed for the researches which are to develop techniques of branding, marketing and packaging. In particular, the researches for VI (Village Identity), BI (Brand Identity) and designs of landscaping, packaging of agricultural specialties and display stores, which definitely shows that the importance of rural designing, is being paid a lot more attention to. Thus, this study has verified the site commercialization and its effect by developing some practical designing with the focus of package design at rural tourism villages. The Okgye Village in Yoncheon was selected for study subject based on the result of status investigation. This study has analyzed such problems as lack of village identity, non-description of items and their indispensible marks which were seen their designs of village and packaging. The colors of major items and the village image being substituted into the image scale of IRI color were estimated so that the appropriate colors might be selected, along with which the shapes of major items were decided to be motif for the village symbol and design to be created. The designs of such major items as grains, greens and sauces were created with the consideration of the easiness of loading, the continuity of using and the aesthetics. For grains, those outer boxes which are possible for set-packaging and small-sized packaging have been developed. For greens were developed the boxes with the structure of the permeability for the persisten't quality as well as the possibility for packaging small amount. In case of sauces, those outer-boxes equipped with fixing tray were made with the transport-convenience taken into consideration. The sticker-label designs for all those three were also developed which stand for the village identity and are conveniently used in each farm family. When this development was applied at the sites, it was found that the satisfaction and reliability of consumers as well as the satisfaction of farmers were raised along with the increase by more than 30% after the improvement.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.