• 호남수학학술지
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• 제11권1호
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• pp.67-83
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• 1989

• 대한방사선기술학회지:방사선기술과학
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• 제11권1호
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• pp.43-62
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• 1988

The purpose of this study is to analyze the problems of the Current Curriculum of Radiologic Technology Department in Junior College, try to find a future solution of the education of Radiologic Technology and a reform measure, and suggest a new substantial model. So this study refered to sundary records, posed a question by papers, made a reform measure of curriculum on the basis of the results, examined it throughly by discussion with the related professors and the industrials figures, and decided a new model. The characteristics of the reform measure reflected in the new model are as follows; 1. It increased the numbers of credits like 94 or 95 ones, to positively accept a developing medical technique and modern science. 2. It set up various general studies and offered a free selection. 3. It closely related majors and their credits to the national examination of lisence and the task of industrial job site. 4. It kept the balance between the periods of lecture, practice, training and their credits. 5, It reinforced the subjects of fundamental medical science such as Introduction to Medicine, Pathology, Biochemistry, Patient Care, etc. 6. It newly established Clinical Trainings as a regular education course. 7. It newly established Introduction to Computer Science, Ultrasonography and Magenetic Resonance Imaging, to cope with the development of the future medical technique. 8. It newly established Humanism in Medicine as a regular education course. 9. It changed the names of subjects resonably.

• 한국식품영양과학회지
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• 제23권4호
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• pp.587-593
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• 1994

A nutrition survey of 152 children , in the kindergarten attached to a proivate elimentary school of Pusan, was undertaken between Dec. 1 and Dec.14, 1993, to investigate dietary intake and nutrition status. The results are summarized as follows. 1) Compared with the Korean child development standard, their development conditions showed 113.1% , 102.2% , 103.3%, 101.75 in weight, height, head and chest, respectively. 2) By the standard of WLI(Weight Length Index) , proper to the children between age 4 and 6 , there proved to be 25% overweight and 4% obesity, 25% overweight and 19% obesity , 28 overweight and 26% obesity in 4-year-old, 5 year-old, and 6 -year-old children, respectively. 3) The children between age 4 and 6 averaged 37.6% in hematocrit and 12.4-12.8 5 in hemoglobin. these values were higher than those of the Korea child development standard. but the numbers of erythocyte, leucocyte and platelets were normal . Only a single child was considered suffering from aenmia . The 8% of them were over 200mg/이 in cholesterol, dangerously approaching the atherosclerosis. The 31% averaged 120mg/이 in triglyceride . And the 6% proved 100mg/이 in blood glucose when hung교. So it came out that not a few children had some factors dangers to diabetes, atherosclerosis and heart diseases : complications arising from obesity. 4) The intake of nutrients , except the 4-year-old children , ranged 108.4% to 2665 from the recommended value. The rates of carbohydrate, fat and protein to be much correlation among total intake of nutrients, development , results of blood test and WLI. The degree of obesity was proportionate to the intake of nutrients.

• 한국식품과학회지
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• 제3권1호
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• pp.25-28
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• 1971

Aspergillus saitoi가 생산(生産)하는 섬유소분해효소(纖維素分解酵素)의 생산조건(生産條件)과 밀감내과피(內果皮)의 탈피효과(脫皮效果)를 검토한 결과(結果)는 다음과 같다. 1. Asp. saitoi의 배양최적(培養最適) 온도(溫度)는 $30^{\circ}C$, 시간(時間)은 72시간(時間)에서 섬유소(纖維素) 생성능(生成能)이 가장 좋았다. 2. 본효소(本酵素)를 10배(倍) 농도로 희석하여 (희석효소액 : 밀감 2 : 1) $40^{\circ}C$의 항온조(恒溫槽)에서 $3.5{\sim}4$시간(時間) 작용(作用)시킨 것이 탈피정도(脫皮程度), 풍미(風味), 광택(光澤)이 우수하여 밀감 syrup 통조림 제조조건으로 최적(最適)이었다.

• 한국식품과학회지
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• 제6권2호
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• pp.70-74
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• 1974

한우(韓牛)의 round muscle과 오징어 근육(筋肉)을 여러 가지 조리조건(調理條件)으로 처리(處理)하여 pepsin에 의한 in vitro 소화율(消化率)과 소화과정중(消化過程中)의 amino태(態) N, 유기용매(有機溶媒) 처리(處理)가 소화율(消化率)에 미치는 영향(影響)을 AOAC에 의한 semi-micro Kjeldahl법(法)으로 실험(實驗)한 결과(結果)는 다음과 같다. 1. 소화율(消化率)은 우육(牛肉)에서 autoclaving, frying, raw, freezing, roasting, boiling, dry heating의 순서이며 오징어육(肉)에서는 raw, autoclaving, boiling, freezing, frying, dry heating, roasting의 순서로 높았다. 2. Amino태(態) N는 우육(牛肉), 오징어육(肉) 공(共)히 소화율(消化率)이 높은 순서로 비례해서 증가(增加)한다. 3. 우육(牛肉)과 오징어육(肉)의 raw condition에서 ether처리(處理)가 소화율(消化率)에 거의 영향을 미치지 않는다.

• 한국수산과학회지
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• 제15권1호
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• pp.35-41
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• 1982

진해만 패류양식장의 어장가치를 진단하는 기초자료를 준비코자 양식장 저이의 오염정도를 구명하고 아울러 저이오염원의 기원을 파악코자 1981년 하계 중 만내 87개의 조사지점에서 저직성분을 조사하였다. 1. 저는 만 전체에 걸쳐 이질로 덮혀 있었다. 2. 페오파이친색소양은 $7.6-48.2{\mu}g/g$건이, COD양은 9.7-38.5 mg/g건이, 강열감양은 $8.1-14.2\%$ 그리고 유화물양은 0.1mg/g 이하로부터1.07mg/g 까지 이었다. 3. 상기 4개 항목의 양의분포는 다함께, 진해만 입구부인 잠도근처에서 견내양쪽으로 갈수록 많았으며, 저이오염도는 패류양식장이 많은 가조도 서부해역이 가장 높았다. 4. 가조도 서부해역의 대부분이 COD와 유화물양에 있어 부영양역의 상한치를 상인하고 있었다.5. 이오염의 주원은 양식패와 부착동물 배비물인 유기물의 축적이라 추측되었다.

• 지역사회간호학회지
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• 제4권2호
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• pp.109-116
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• 1993

The purpose of this study was to examine industrial workers ; Knowledge, Attitude and Practice of occupational health management and service. The data was collected from Dec 4. 1993 to Jan 21, 1993. The data was collected from 352 industrial workers from 37 companies located in Kyng Ki Province and In cheon city. The measurement tool used in this study was a structured questionnaire developed by the community Nursing academy. The major findings attained from this study are summarized as follows : 1. The level of Knowledge, Attitude and Practice of industrial workers of occupational health management and service, were as follows : The total mean score was 72 out of 100. The total mean score of Knowledge was 22.5, out of 30. The mean score of Attitude was 39.2, out of 55. The mean score of Practice was 10. 6, out of 15. 2. The level of Knowledge, Attitude, and Practice of industrial workers of health management and service according to workers' general characteristics. The significant perceptions of health management as a whole that impact on the Knowledge score were occupational factors such as, age, income, number of workers, educational status, sex, and marital status. The significant factor of Practice which impact on the score was age, number of workers, sex, and marital status.

• Asian Pacific Journal of Cancer Prevention
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• 제15권13호
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• pp.5395-5399
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• 2014

Purpose: This study was designed to evaluate the outcomes of laparoscopic colorectal resection in a period of learning curve completed by surgeons with different experience and aptitudes with a view to making clear whether seniors had a better learning curve compared with juniors. Methods: From May 2010 to August 2012, the first twenty patients underwent laparoscopic colorectal resection completed by each surgeon were selected for analysis retrospectively. A total of 240 patients treated by 5 seniors and 7 juniors were divided into the senior group (n=100) and the junior group (n=140). The short-term outcomes of laparoscopic surgery of the two groups were compared. Results: The mean numbers of lymph nodes harvested were $21.2{\pm}11.0$ in the senior group and $17.3{\pm}11.5$ in the junior group (p=0.010); The mean operative times were $187.9{\pm}60.0min$ as compared to $231.3{\pm}55.7min$ (p=0.006), and blood loss values were $177.0{\pm}100.7ml$ and $234.0{\pm}185ml$, respectively (p=0.001); Conversion rate in the senior group was obviously lower than in the junior group (10.0% vs 20.7%, p=0.027) and the mean time to passing of first flatus were $3.3{\pm}0.9$ and $3.8{\pm}0.9$ days (p=0.001). For low rectal cancer, the sphincter preserving rates were 68.7% and 35.3% (p=0.027). Conclusions: Seniors could perform laparoscopic colorectal resection with relatively better oncological outcomes and quicker recovery, and seniors could master the laparoscopic skill more easily and quickly. Seniors had a better learning curve for laparoscopic colorectal cancer resection compared to juniors.

• 한국문헌정보학회지
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• 제10권
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• pp.71-120
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• 1983

In this study, a model curriculum for the Library and Information Science programs in Junior Colleges is presented by comparing those curricula of the Republic of Korea, the United States of America, England and Japan. In Korea, 80 credits are required for graduate of Junior College and 60 credits of that total credits are for major courses. At Toshokan Danki Daikagu in Japan, 73 credits are opened for the Department of Library Science and 87 credits for the Department of Library and Information Science respectively. In the United States of America, 30 credits for major courses out of 90 total credits are opened at Lansing Community College and 24 credits for major courses out of 60-64 credits at Mesa Community College distinctively. On the basis of the various analyses, the following principles are applied in designning the model curriculum; (1) Possibly 3 credits per subject are assigned, (2) Major credits for graduate are 60-64 credits including possible optional subjects, (3) 20 percents of those 60-64 credits shall be applied for electives, so that 72-78 credits are assigned for major, (4) In order to combine theory and practice, and to select practice areas as required major, the ratio between required and elective must be adjusted, (5) In order to avoid duplication of subject, adequate individuality must be provided, (6) The Information Science areas must be dealt with in Library Science since computer systems are being rapidly adopted in libraries and the education for resources of materials and foreign languages are also important for successful fulfillment of mediator's roles between materials and users. Therefore the following model curriculum is suggested; 31 credits in 11 subjects for required major, 46 credits in 18 subjects for electives in major, total 77 credits for 29 subjects are established, and it includes such areas as material organization, foreign languages, resources of materials, library management, information science, fundamental studies, services and practice.

• 한국식품영양학회지
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• 제2권1호
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• pp.73-83
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• 1989

The objective of this study was to propse the way that could enlarge the course In life for the graduates of Department of Food and Nutrition in Junior College. This study was carried out through the analysis of statistical data and questionnaires gathered from professors of Department of Food and Nutrition in Junior College and from dieticians of industry, school and hospital. The results of this study could be summarized as follows. 1. The cultivation number of dieticians is too excessive in comparison with the need, and so It is necessary for the colleges to restrict the row establishment of Department of Food and Nutrition for a time, and for the government to tighten the employment system of dieticians. 2. The employment of dieticians will be extended to such fields as school, hospital public health center and counsel office of nutrition to act as a nutritional educator or a medical server in the future, and consequently the colleges which cultivate dieticians should improve the curriculum to agree with this. 3. It is necessary for the government to renovate the system of dietician arrangement to such a way as establishes a new rule in which additional dietician Should be employed In accordance with the feeding number in industry and hospital, as restricts the position-combine of a dietician with a cook in a large feeding institute, as gives the qualification of a nutritional instructor only to the diatician at public health center, as gives the qualification of a nutrition -teacher to the dieticians who completed the course of study for the teaching profession and then allows them to act as a nutrition-teacher in school. 4. The way to give a higher grade of educational opportunity should be given to the graduates of Department of Food and Nutrition in Junior College for the supplement of dietician's faculty.