• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Journal of the Korean Applied Science and Technology
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• v.38 no.3
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• pp.708-719
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• 2021

The purpose of this study was to investigate the effect of the major satisfaction and parents' career support on the behavior of career preparation among university students and to presents basic data for making active the behavior of career preparation. A survey was held to the university students in Seoul and Chungcheong cities from April 15 to May 14, 2021 195 copies were in the final analysis for data analysis, t-test, ANOVA, Pearson's Correlation Coefficient and Multiple regression was used. As a result, the factors of affecting on the behavior of career preparation were followed by Economic level, Major category, Motivation of the major, Grade, the major satisfaction and parents' career support. The multiple regression explanatory power was 50.5percent of the total changes in the behavior of career preparation. Therefore, this study could be used as a basic data for the development of education programs through increase the major satisfacton and enhance parents career support in order to the active behavior of career preparation.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.445-454
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• 2022

The purpose of this study was to investigate the mediating effect of academic self-efficacy in the relationship between self-management competency and employment preparation behavior of senior nursing students. The data were analyzed using SPSS 26.0 program, frequency analysis, t-test, ANOVA, Pearson's correlation, and multiple regression. As a result of the study, self-management competency was positively correlated with academic self-efficacy, employment preparation behavior, and academic self-efficacy with employment preparation behavior. Academic self-efficacy showed a partial mediating effect between self-management competency and employment preparation behavior. The higher the level of self-management competency and academic self-efficacy, the higher the level of employment preparation behavior, and the explanatory power (R²) was 34%. Therefore, it suggests that it is important to develop self-management competency and to prepare an integrated strategy that can induce a sense of academic self-efficacy in order to promote the employment preparation behavior of nursing students.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.349-362
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• 2024

This study examines the relationship between social-emotional competence, major satisfaction, and career preparation behaviors for nursing students and identifies factors influencing career preparation behaviors. Data collection was conducted from December 5, 2023, to January 3, 2024, targeting 197 nursing college students (2nd to 4th year) from universities located in S City, C Province, and K Province. The collected data were analyzed using SPSS 29.0 software, employing descriptive statistics, t-tests, ANOVA (post hoc analysis using Scheffe), Pearson's correlation, and hierarchical multiple regression. The results indicated statistically significant positive correlations among nursing students' social-emotional competence, major satisfaction, and career preparation behaviors. Hierarchical multiple regression analysis revealed that factors influencing career preparation behaviors included year of study, participation in career-related programs, social-emotional competence, and major satisfaction, with these variables explaining 40.3% of the variance in career preparation behaviors. Based on the results, it is necessary to develop and apply programs to strengthen social-emotional competencies considering the academic year of nursing student. And customized career programs should be established to increase major satisfaction.

• Journal of the Ergonomics Society of Korea
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• v.29 no.3
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• pp.375-382
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• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• Journal of Korean Academy of Nursing Administration
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• v.22 no.4
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• pp.344-352
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• 2016

Purpose: The purpose of this study was to identify the effects of nursing professionalism, satisfaction with major, and self-leadership on nursing student career preparation behavior. Methods: Data were collected from August 1 to August 31, 2014. Participants were 400 students who completed self-report questionnaires covering career preparation behavior, nursing professionalism, satisfaction with major and self-leadership. The SPSS/WIN/PC 21.0 program was used for descriptive statistics, t-test, ANOVA, Pearson correlational coefficients and stepwise multiple regression. Results: The average scores for career preparation behavior, nursing professionalism, satisfaction with major, and self-leadership were 2.51, 3.80, 3,89, and 3.51 respectively. There were positive correlations among career preparation behavior, nursing professionalism, satisfaction with major, and self-leadership. Age, academic year, nursing professionalism, self-leadership, general satisfaction in satisfaction with major were significant predictors of career preparation behavior. Conclusion: It is necessary to provide career educational programs considering according to the academic year of nursing students and to develop educational programs to improve the nursing professionalism of nursing students.

• Restorative Dentistry and Endodontics
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• v.48 no.4
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• pp.34.1-34.12
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• 2023

This systematic review aimed to investigate whether minimally invasive root canal preparation ensures higher fracture resistance compared to conventional root canal preparation in endodontically treated teeth (ETT). A comprehensive search strategy was conducted on the "PubMed, Web of Science, and Scopus" databases, alongside reference and hand searches, with language restrictions applied. Two independent reviews selected pertinent laboratory studies that explored the effect of minimally invasive root canal preparation on fracture resistance, in comparison to larger preparation counterparts. The quality of the studies was assessed, and the risk of bias was categorized as low, moderate, or high. The electronic search yielded a total of 1,767 articles. After applying eligibility criteria, 8 studies were included. Given the low methodological quality of these studies and the large variability of fracture resistance values, the impact of reduced apical size and/or taper on the fracture resistance of the ETT can be considered uncertain. This systematic review could not reveal sufficient evidence regarding the effect of minimally invasive preparation on increasing fracture resistance of ETT, primarily due to the inherent limitations of the studies and the moderate risk of bias.

• Journal of Sport and Applied Science
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• v.3 no.1
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• pp.1-14
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• 2019

Numerous types of sporting events have been hosted in Korea during the last decades. Sport events produce various types of data, and there is a clear necessity of storing and utilizing this information. From this background, the purpose of this study is to draw complex sports categories from international sport events life cycles in order to categorize standards of knowledges management system. This study utilized qualitative methods: expert groups discussion for overall life cycle steps and in-depth interviews for detail life cycle steps. The results show that there are several life cycle steps: bidding, preparation, operation, evaluation, post management steps. To be more specific, for the bidding step, there are check, plan, implementing detail phase; and the preparation step is based on event preparation Basis Build, event preparation implementation, test and supplementation phases. For the operation step, event operation system switch, event operation during the period, finish operation phases are deducted. Evaluation and post management step do not have detail phases. Efforts to store and utilize knowledge can be one of the starting points to make the operation of sport events efficiently.

• Mycobiology
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• v.47 no.4
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• pp.483-493
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• 2019

Antrodia cinnamomea is a unique medicinal fungus in Taiwan. It has been found rich in some pharmacologically active compounds for anti-cancer, hangover, and immune regulation etc. With the in-depth study of these components, it would be interesting and important to establish a molecular system for basic studies of A. cinnamomea. Thus, we would like to set up a foundation for this purpose by studying the A. cinnamomea protoplast preparation and regeneration. Firstly, we studied the optimization method of protoplast preparation of A. cinnamomea, and found various factors that may affect the yield during protoplast preparation, such as mycelial ages, pH values, and osmotic stabilizers. Secondly, in the regeneration of protoplasts, we explored the effects of various conditions on the regeneration of protoplasts, including different media and osmotic pressure. In addition, we found that citrate buffer with pH value around 3 dramatically increased the regeneration of protoplasts of A. cinnamomea, and provided a set of regeneration methodology for A. cinnamomea.