• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.66-79
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• 2017

This study was to identify the relationship between health promoting behaviors and health related quality of life at acculturation environment of Chinese international students in Korea. From November 2010 to December 2011, 395 Chinese international students in undergraduate, masters or doctorate courses from 10 universities and graduate schools in Seoul and vicinity participated in self-report survey of the acculturation level, the health promoting behaviors and SF-12, the health related quality of life. The data of 395 students were classified to 3 groups based on the acculturation level. The low level group showed the health promoting behaviors strongly influence the physical component score of quality of life. As the acculturation level increased, the health promoting behaviors closely affected to the mental health-related quality of life. The results indicated that the acculturation level may be control variable to define the relationship between the health promoting behaviors and the health-related quality of life.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• Journal of Korean Society for Quality Management
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• v.41 no.3
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• pp.413-421
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• 2013

Purpose: System availability and life cycle cost are often used to evaluate the system performance and is influenced by the operation and maintenance characteristic. In this paper, we propose the method to improve life cycle cost and satisfy the target availability through redundancy allocation. Methods: We consider the redundancy is available at all items in multi level system. Thus, we assume that sub-assembly, module, components can be duplicated. Simulation and genetic algorithm are employed to optimize redundancy allocation. Results: Target availability is higher, the life cycle cost is increased. In addition, the items for redundancy are selected at higher level in multi level system if target availability is higher. Conclusion: We could know that target availability affects the duplication number of items and the selection of redundancy items. For further study, we will consider new optimization algorithms to compare with the proposed GA algorithm and improve optimization performance.

• Journal of the Korean earth science society
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• v.41 no.4
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• pp.323-343
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• 2020

Observation data measured at Ieodo Ocean Research Station (IORS) have been utilized in oceanographic and atmospheric studies since 2003. Sea level data observed at the IORS have not been paid attention as compared with many other variables such as aerosol, radiation, turbulent flux, wind, wave, fog, temperature, and salinity. Total sea level rises at the IORS (5.6 mm yr^-1) from both satellite and tide-gauge observations were higher than those in the northeast Asian marginal seas (5.4 mm yr^-1) and the world (4.6 mm yr^-1) from satellite observation from 2009 to 2018. The rates of thermosteric, halosteric, and steric sea level rises were 2.7-4.8, -0.7-2.6, 2.3-7.4 mm yr^-1 from four different calculating methods using observations. The rising rate of the steric sea level was higher than that of the total sea level in the case with additional data quality control. Calculating the non-steric sea level was not found to yield meaningful results, despite the ability to calculate non-steric sea level by simply subtracting the steric sea level from total sea level. This uncertainty did not arise from the data analysis but from a lack of good data, even though tide, temperature, and salinity data were quality controlled two times by Korea Hydrographic and Oceanography Agency. The status of the IORS data suggests that the maintenance management of observation systems, equipment, and data quality control should be improved to facilitate data use from the IORS.

• Journal of Korean Society for Quality Management
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• v.49 no.4
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• pp.447-466
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• 2021

Purpose: This article aims 1) to propose Quality 4.0 concept through surveying related literature, 2) to suggest key elements of Quality 4.0 by arranging the elements of Quality 4.0 that appeared in the literature, 3) to determine the levels of Quality 4.0, and 4) to suggest ideas for effective deployment of Quality 4.0. Methods: Eleven papers or documents are reviewed for Quality 4.0 concept; two papers and one document are investigated for key element extraction of Quality 4.0; and smart factory roadmap and industry 4.0 maturity model are studied to determine the levels of Quality 4.0. Results: 1) Quality 4.0 definition is proposed. 2) Three key elements are determined: data acquisition and analytics, connection and integration, and leadership and culture. 3) Six Quality 4.0 levels are determined. 4) Some suggestions are addressed for effective deployment of Quality 4.0. Conclusion: 1) Definition, key elements, levels, and some suggestions on effective deployment of Quality 4.0 are addressed. 2) Specific contents of Quality 4.0 education and training courses should be provided in the future. 3) Two future research directions are proposed.

• Safety and Health at Work
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• v.14 no.1
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• pp.31-42
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• 2023

Background: This study analyzes the linear and non-linear effects of the hard and soft dimensions of job quality on the overall health of wage workers. It also examines the congruence or fit between the hard and soft job quality on the overall health of wage workers. Methods: This study measured thirty indicators that constitute job quality and reduced the indicators into twelve sub-dimensions of job quality using reflective factor analysis. In addition, this study derived two dimensions of job quality from the twelve subdimensions, namely the hard and soft job quality using formative factor analysis. This paper applied the response surface analysis to analyze the congruence effect between the two dimensions of job quality. Results: A logarithmic relationship was found between the dimension of hard job quality and the worker's overall health. This study also verified that the congruence effect between the two dimensions of job quality does not exist, and the combined effect of job quality is lower when the two dimensions of job quality are at the same level than the effect when either level of job quality is high or low. Conclusions: Although hard and soft job quality has independent positive effects on the overall health of wage workers, the two dimensions of job quality are not congruent or not in harmony with each other. This incongruence between hard and soft job quality, together with a higher impact of hard job quality, suggests that the role of soft job quality on overall health is relatively limited.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2001.01a
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• pp.316-321
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• 2001

When the multiple video sources are together transmitted through the channel of fixed bandwidth, the efficiently picture quality method is necessary. This paper presents the picture quality control method to keep the same distortion level among the video sources. We first find a model of distortion and bitrate for the multiplexing system of multiple sources. Then we obtain the bitrate for each source to have same distortion level among the sources by using the approximated model parameters for simple implementation.

• Journal of Applied Reliability
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• v.1 no.1
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• pp.65-78
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• 2001

Recently, Six Sigma to increase market share , decrease costs, and grow profit margin has been adopted by some leading companies in the world. Six Sigma is expected as the optimal movement to raise the quality level remarkably and to make enterprise culture and organization based on customer and market orientation. In this paper, we study on the idea of Six Sigma, the Internal and external success case, the reliability tools using in the Six Sigma, and the difference between the existing quality movement and Six Sigma. Also, we discuss the role of reliability In Six Sigma..

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.299-303
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• 1997

The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15％ of the flour could be replaced by ISP without diminishing the sponge cake quality.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.261-270
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• 1999

Consumers are increasingly quality orientated and an understanding of the factors that influence product quality is a prerequisite to the development of programs to produce quality pork to meet market requirements. Pork quality is comprised of many components and is multi-factorial in nature. This review focuses on genetic and environmental influences on muscle color, water holding capacity, and palatability attributes. The impact of genetic factors such as breed variation and the influence of major genes (the Halothane and Rendement Napole genes), as well as relationships between carcass leanness and quality, are considered. In addition, the effect of nutrition, including vitamins and minerals, feeding level, and dietary energy:protein ratio, on pork quality is reviewed. Finally, the impact of diet on fat composition and quality is summarized.