• Korean Journal of Acupuncture
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• 제28권3호
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• pp.99-111
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• 2011

Objectives : The aim of this study is to estimate traditional Korean medicine (TKM) practitioners' awareness and attitudes about acupuncture clinical study toward evidence based medicine (EBM). Methods : We conducted two surveys before and after the workshop. First survey, about the awareness and attitudes toward EBM was carried out with questionnaire. Second survey, about their changes in the attitudes toward EBM after the workshop was carried out with on-line questionnaire. Results : 70.0 % of respondents shows interest in the trends of clinical research. In contrast, 26.0 % of respondents used to search papers by themselves. 30.3 % of respondents reported that they apply the result of researches to their practice. 41.0 % of respondents thought that case study is needed for their practice, whereas 29.5 % responded that randomized controlled trial is most important. In the second survey, the attitudes toward EBM were changes positive. fair number of respondents usually get information from data regardless of EBM for their practice, but 23.5 % of respondents refer to the journals. Conclusions : The awareness and needs for education on the attendees toward EBM is quite high, and the effect of education is possibly influential. We expect the improvement on the refresher and the extension of education course for practitioners, and undergraduate curriculum.

• 한국식생활문화학회지
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• 제23권6호
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• pp.705-712
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• 2008

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

• 동아시아식생활학회지
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• 제7권1호
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• pp.97-105
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• 1997

This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. Abut 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents argued that the procedure of Kimchi preparation of the present indifferent from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20.1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

• 대한의료기공학회지
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• 제12권1호
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• pp.34-49
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• 2011

Objective : This research was carried out to find out the general understanding of korean medicine and the attitude toward medical gigong among common people. Methods : Randomly selected 297 people participated in this research. We performed this survey with 13 items on the Questionnaire Results : 13.1% of respondents knew qigong training, and 7.1% of respondents knew medical qigong. Most respondents knew one or more terms of qigong. Among them, the order was known as meridian, danjeon, sojucheon. 57.6% of respondents had a mind to be in a treatment of medical qigong. And 45.7% of respondents were satisfied with the harmless of medical gigong. However, 41% were unsatisfied with the low effect of the treatment. Conclusions : Medical gigong treatment need to develop an explanatory model which based on static study. And technically advanced public relations are needed.

• Journal of Information Science Theory and Practice
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• 제6권4호
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• pp.17-27
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• 2018

This study assesses the psychological aspects which influence job satisfaction among library and information science professionals. The study is based on primary data collected from the library and information science professionals working in the higher education institutions of Jammu and Kashmir, India. In all 264 responses were collected, comprising 44.3% male respondents and 55.7% females. The majority, 74.2% of respondents, are under 45 years of age, while 67.4% of respondents have a master's degree in library and information science. Of the total respondents, 7.6% conceded to being incompetent, while 13.3% viewed their peers as incompetent. The majority, 25% of respondents, replied that the library profession is a thankless job and 70.8% of respondents viewed that they are emotionally attached to their profession, while at the gender level, compared to 75.5% females, 65% of male respondents admitted to being emotionally attached to their profession. The encouraging part is that 26.5% of respondents replied that they love doing their job beyond office hours and 75.8% of respondents replied that they would not seek voluntary retirement, while 41.7% of respondents showed willingness to continue working as library and information science professionals postretirement, if engaged.

• 한국의류산업학회지
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• 제11권2호
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• pp.350-358
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• 2009

This research has a purpose to examine the actual conditions of natural dyeing program as a personal learning experience, participants' characteristics and common people's interest on natural dyeing nowadays. To examine the actual conditions of natural dyeing center and programs, many web sites and newspapers dealing with natural dyeing were used as main resources. As common people's interest on natural dyeing increased, there were a lot of natural dyeing centers in around country. To examine the interest on natural dyeing and the participants' characteristics of natural dyeing program, the data was obtained from a convenient survey of 326 respondents over 15 years old during 15th, May~30th, July in 2006. Almost 40% of respondents were interested in natural dyeing, but only 19% of respondents had ever participated in natural dyeing experience program. The participants' characteristics such as motivation, participating time, dyeing sources and materials, etc. were examined. Almost 65% of respondents were satisfied with natural dyeing experience. As long as people have interest on natural dyeing, Industrialization of natural dyeing will be advanced.

• 현장농수산연구지
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• 제8권1호
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• pp.73-96
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• 2006

Today, producers of ginseng spray prohibited fertilizers or use excessive amount of fertilizers whereas distributers either claim that they are selling domestic ginseng when in fact they are selling imported ginseng, cheat on the age or weight of ginseng, or mix domestic and imported ginseng. In terms of quality in comparison with foreign ginseng, 90% of the people surveyed responded that domestic ginseng is more efficacious. When asked whether they would purchase foreign ginseng products when they become available in the market, only one of the respondents responded that he or she would purchase foreign ginseng whereas 50 respondents or 81% of the total surveyed responded that they wouldn't purchase foreign ginseng. About half of the respondents answered that when Chinese red ginseng, ginseng, or wild ginseng products cultivated with harmful fertilizers become available in the market, they would either reconsider purchasing ginseng products or stop purchasing ginseng products all together. In order to develop the ginseng industry 20 respondents (25%) chose the establishment of the standards, 33 respondents (42%) chose marking the place of origin, 15 respondents (19%) quality improvement, 7 respondents (9%) research on the efficacy, and 4 respondents (5%) said improvement on the storage methods as the important factors of the ginseng industry. Considering the fact that 77% of the respondents selected either the standardization or marking of the place of origin, the consumers seem to be demanding reliability in the distribution of ginseng products. Therefore, those people who work in the industry such as the producers, distributors and others should have a sense of mission to develop ginseng, which is a gift from God, and do their best to produce and distribute ginseng products.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.654-663
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• 2002

The purpose of this study is to investigate how the lifestyles of food habits of college students relate to constipation. The results were as follows 1) All the total respondents were 541 college students.220 (40.8%) respondents were male and 321 (59.2%) respondents were female. Based on their BMIs, 55.5% of the female respondents were under-weight (BMI < 20), 16.8% of the male respondents were under-weight, as well. These results point out the fact that a high percentage of female college students are under-weight, compared to male of students. 2) Of the respondents, 59.0% reported having 1 or 2 meals per day, but their eating patterns were irregular. Of the respondents, 71.2% preferred white rice with their meals. Of the respondents,51.2% reported that they skipped breakfast. The main reasons why these respondents skipped breakfast were either that they were in a busy (44.7%), or it was their habit (38.4%). The response that their meals were nutritionally balanced was 34.6%, and the student who thought that their own meal pattern was healthful was 8.0%. 3) This research also focused on body image among female college students, and the results indicate that the majority of female respondents (62.5%) felt that they were overweight (very fatty or fatty) and 90.1% of the female respondents indicated they were interested in dieting (interest or very interest). Most of the students were involved in light or medium activity (94.2%) or no exercise (75.6%). The ratio of those who exercised was everyday only 33.6%.4) Of the respondents,48.7% reported that they had difficulty evacuating (every time very difficult, every time difficult and sometimes difficult) and 50.3% of the students reported that their bowel movements were irregular. 5) Of the females,8.2% and Of the males,0.5% were regarded as constipated.6) The life habit factors that influenced constipation were skipping breakfast, the amount of water intake and exercise.

• 복식
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• 제64권8호
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• pp.111-123
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• 2014

The purpose of this research is to prepare basic data necessary to develop uniform design by examining the uniforms of Korean and Chinese airline crew. Advanced research, various literature materials related to uniform, as well as a survey on the images portrayed by the different uniforms of the airlines were used as research method, and this was used to investigate its functions and components. The survey was conducted in Incheon International Airport and Gwangju airport from September 1st to 30th of 2013, - targeting 350 people consisting of Koreans, Chinese, and other nationalities who have the experience of using Korean and Chinese aircraft. The research findings are summarized as follows. First, the images of the uniforms were classified into 5 elements: attractiveness, activity, noticeability, femininity, and traditionality. The analysis showed that Korean uniforms, except for Jin Air, received high marks overall, while the Chinese uniforms received lower marks compared to their Korean counterparts. Second, the results were analyzed based on the nationality of the respondents. In regards to Korean airline crews, attractiveness, activity, noticeability, femininity, and traditionality showed statistical significance with Korean respondents, while the significance was seen in attractiveness, activity, femininity, and traditionality for the Chinese respondents. Femininity was the only feature with any significance for the third nation respondents. On the other hand, with regard to Chinese airline crew's uniform, Korean respondents showed statistical significance in the following features: attractiveness and traditionality, while the Chinese and the third nation respondents did not show any statistical significance in any of the elements.

• 한국조리학회지
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• 제14권4호
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• pp.441-455
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• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.