• Journal of Information Technology Services
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• v.22 no.1
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• pp.95-114
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• 2023

Smart healthcare, combining ICT (Information and Communications Technologies) and medical technologies, has been rapidly emerging. Accordingly, its market has also increased as interest in disease prevention, management, and diagnosis grows due to the COVID-19 pandemic. In particular, using mobile devices to support medical activities, mobile healthcare has been attracting attention as a leading service in the smart healthcare market. However, the intention to use mobile healthcare apps may vary depending on individual beliefs and attitudes. Many studies on the intention to use mobile healthcare apps have used the TAM (Technology Acceptance Model), but there is a lack of studies that have been verified from the perspective of users' health beliefs. This study aims to identify the factors that affect the intention to use mobile healthcare apps based on the HBM (Health Belief Model). Furthermore, it investigates how this influencing mechanism fluctuates based on the user's mHealth literacy, the ability to find and understand health information through mobile. This study contributes to the empirical examination of the intention to use mobile healthcare apps through the HBM. It also offers insights for app providers and public health officials to increase the use of mobile healthcare apps.

• Nuclear Engineering and Technology
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• v.55 no.1
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• pp.52-62
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• 2023

Various decontamination technologies have been developed for removing contaminated areas in industries. Although it is important to consider parameters such as safety, cost, and time when selecting the decontamination technology, till date their comparative study is missing. Furthermore, different decontamination technologies influence the decontamination effects in different ways. Therefore, this study compares different decontamination techniques for the steam generator using a multicriteria decision-making method. A steam generator is a large device comprising both low- and very low-level waste (LLW, VLLW) and reflects the difference in weights of the standards according to the classification of the waste. For LLW and VLLW decontaminations, chemical oxidizing reduction decontamination (CORD) and decontamination grit blasting were used as the preferred techniques, respectively, considering the purpose of decontamination differs based on the initial state of waste. An expert survey revealed that safety in LLW and waste minimization in VLLW exhibited high preference. This evaluation method can be applied not only to the comparison between each process, but also to the creation of process scenarios. Therefore, determining the decontamination approach using logical decision-making methods may improve the safety and economic feasibility of each step in the decommissioning process and ensure a public acceptance.

• Trans-
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• v.16
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• pp.33-68
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• 2024

In a rapidly growing digital economic environment, NFT has emerged as a hot topic in the art field. However, in China, NFT art is developing slowly due to constraints related to China's political economy and socio-cultural situation. Due to strict management and control, the circulation of cryptocurrency is limited, and the level of public awareness and acceptance of NFT art and market maturity are still low. Despite these limitations, this paper predicts that Chinese art creators and market participants can build an online personal art IP model that suits the characteristics of the Chinese market and explores the current status and possibilities.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.6-11
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• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• Journal of Korean Library and Information Science Society
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• v.54 no.1
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• pp.1-24
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• 2023

The history of modern libraries in Korea is less than 150 years. Nevertheless, there are various issues about when the word library appeared, how it was transformed, and the name and overall appearance of the library opened by the Busanpo branch of the Nihon Kodo-kai during the enlightenment period. Therefore, this study analyzed and argued many issues. As a result, it was found that the word library appeared in poetry collections, tombstones, and diaries from the early Joseon dynasty. Although it was widely held that the library was first introduced by Yu Gil-jun's 「Seoyugyeonmun, 1895」, it appeared in Lee Hun-young's 「Iisajipryak」 and was also introduced in 「Hanseongsunbo, 1884」. And the first name given to the facility was Kodo library, which was opened by the Busanpo branch on October 10, 1901. Book club, reading club (library), Busan(Busan district) library, Kodo bookstore, Kodo-kai library, etc. which are described in many documents are all errors. The location of the library was a temporary house on a leased site in Seosanhajeong of Yongdusan mountain. And it is presumed that it has secured about one room and 1,000 Japanese and Western books, and provided fee-based services to Japanese residents. Although the Kodo library is not the first public library established by a Korean, it is undeniable that it was the first public library to exist in Korea. Therefore, when defining the character of the Kodo library, it is necessary to have a coolness and discernment beyond national emotions, historical conflicts, and ideological frames.

• Journal of Preventive Medicine and Public Health
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• v.26 no.1 s.41
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• pp.1-19
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• 1993

Mail questionnaire was administrated to 370 practising physicians and 388 pharmacists in Taegu city selected by systematic sampling to examine utilization states and opinion of pharmacy under medical care insurance programme and the attitude to the functional division between physicians and pharmacists from April to May 1992. Regarding the opinion on the outcome of drug-store under medical insurance, 71.2 percent of practicing physician answered faliure but 13.4 percent of practicing pharmacists answered failure in contrast. Fifty percent of practicing physician asserted introducing functional division between physician and pharmacist while 66.9 percent of practicing pharmacist answered drug-store under medical insurance itself is sucessful programme. Average daily numbers of preparation of medicine was 32.2 case. Percentage of utilization of drug-store under medical issurance to average daily cases of preparing of medicine was 20 percent, percentage of utilization with physician's prescription was 0.7 percent. And 58.7 percent of practicing physician experienced outside the institute prescription. Regarding the opinion on the pros and cons of enforcing functional division between physician and pharmacist, 59.2 percent of practicing physician prefered pros and 17.7 percent cons, but 38 percent of practicing pharmacist prefered pros and 45.5 percent cons. And pharmacist knew better the content of functional division between physician and pharmacist than physician. As a reason for pros of enforcing functional division between physician and pharmacist, practicing physician emphasized to prevent misuse or abuse of medicine but practicing pharmacist emphasized to display physician and pharmacist's professional ability. And as an opinion on implementation style of functional division between physician and pharmacist in pros respondents, practicing physician favored mandatory enforcement (52.3%), while practicing pharmacist favored partial incomplete functional division (81.7%). As the method of prescription if functional division between physician and pharmacist will be enforced, both practicing physician and pharmacist prefered generic name (44.0%, 89%) mostly, but physician prefered brand name (35.3%) secondly. Regarding the reason for not implementing functional division between physician and pharmacist up to date, both physician and pharmacist answered problem of business right between physician and pharmacist, followed by lack of recognition, and interest of people and lack of the govermental willness. Regarding the opinion on prior decision of condition for enforcing functional division between physician and pharmacist, practicing physician and pharmacist named uneven distribution of medical facilities and drug-store between rural and urban, inequality of physician and pharmacist manpower and the problem of manpower demand and supply mostly, and practicing physician pointed out establishing attitude of acceptance on the part of pharmacist and practicing pharmacist favored establishing attitude of acceptance on the part of physician, which was different attitudes between physician and pharmacist. Following conclusion was reached ; 1. Current drug-store under medical insurance program yield insufficient outcome, so we should consider program conversion from drug-store under medical insurance program to functional division between physician and pharmacist. 2. There were problem of business right and conflicts between physician and pharmacist at enforcing functional division between physician and pharmacist, so the goverment should search for formulating plan to resolve the problem and have neutral willness for the protection of the national health.

• Journal of the Korean Operations Research and Management Science Society
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• v.42 no.3
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• pp.51-69
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• 2017

TVarious studies in different industries have proven the effectiveness of nanotechnology, which is considered as a representative technology that makes lives faster and more convenient and economical. However, as nanomaterials are tiny, consumers are concerned on whether they can do any physical harm. Therefore, based on the perceived usefulness and ease of use from the generally used Technology Acceptance Model (TAM), this study added additional variables including perceived risk. Moreover, this study introduced three kinds of trust (institution, people, and technology trust) as moderating variables, which can reduce the negative effect of perceived risk. Based on the analysis using the Structural Equation Model, we determined that perceived usefulness and ease of use positively influenced the intention to adopt nanotechnology products. Thus, when consumers regarded nanotechnology products as efficient and convenient, they showed increased intention to adopt the technology. Furthermore, perceived risk negatively affected the intention to adopt nanotechnology products, that is, when customers' perceived risk increased, the adoption intention of nanotechnology product decreases because of the potential risk from nanotechnology. On the one hand, the negative effect of perceived risk on adoption intention decreased when trust in nanotechnology washigh and when consumers highlytrust experts or administrators. On the other hand, trust in government, public institutions, and companies which produce nanotechnology products showed no significant moderating effect. This study is meaningful as it generalized TAM by applying the model to new nanotechnology products and extended existing studies by the addition of perceived risk and various trust factors to the model.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.275-291
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• 1998

Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.

• Korean journal of communication and information
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• v.68
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• pp.7-33
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• 2014

Using data from an online survey in Korea, this study examines factors affecting college students' intention to use wearable device based on an extended Unified Theory of Acceptance and Use Technology (UTAUT) (UTAUT2 Model). The results of the regression analysis suggest that performance expectancy, social influence, and facilitating conditions from original UTAUT are statistically significant variables to explain college students' intention to use wearable device. Also, the results of the data analysis reveal that added factors from UTAUT2 like hedonic motivation and price value are influential factors to explain intention to use wearable device. In addition, this study suggests that future studies need to test the UTAUT2 model in the context of new information and communication technologies.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.