• Journal of the Korean Society for Library and Information Science
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• v.57 no.2
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• pp.79-96
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• 2023

This study analyzed the open peer review results for 585 papers in the field of social sciences in F1000Research, a representative OPR(Open Peer Review) platform, and checked the relationship between the number of cited-by, altmetrics and review score. In addition, by verifying whether the review score shows a moderating effect between the relationship between the utilization of the paper and the cited-by, it was confirmed whether the paper evaluated as high quality in the open review platform can promote the number of cited-by. As a result of the analysis, first, there was no significant difference in the number of cited-by between the approved and conditionally approved paper groups, but the converted review score and the number of cited-by showed a weak positive correlation (r = 0.40 - 0.60). Second, the review score showed a weak correlation with the altmetrics, and it was analyzed that review result could weakly predict the number of cited-by and social impact. Finally, it was verified that the review score performed a significant positive moderating effect (B=1.69, P < 0.01) in making the use of the paper lead to citation. As a result of the conditional effect test, it was verified that it showed the greatest effect(B=11.32, 95% CI [10.57, 12.08]) in the group of papers rated as the highest quality. Therefore, it was analyzed that the open review scores can help researchers select high quality papers and induce citations.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.473-480
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• 2006

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, $x^2$-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p<.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin $B_1$. 25.7% of middle school boys did not meet EAR for Vitamin $B_2$, while 44.4% high school boys did not satisfy EAR for Vitamin $B_2$.

• Journal of Nutrition and Health
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• v.56 no.3
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• pp.277-287
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• 2023

Purpose: This study was conducted to investigate the eating behavior (EB) and nutritional status of university students in Gwangju, and to compare their nutrition quotients (NQs) and problems according to their EB types. Methods: The subjects were 219 (127 female and 92 male) undergraduate students from Gwangju. The Student's t-test was used to compare the EB levels according to gender, and Pearson's χ² test was used to compare the distribution of EB types by gender. A gender-adjusted analysis of covariance (ANCOVA) was conducted to examine the difference in NQs by EB types. Results: First, there were significant differences in the EB scores and the distribution of EB types according to gender. Female students showed higher levels of emotional (Emo) and external (Ext) EBs than the male students, and Emo, Ext, and combined (Com) EB types were more evident among female rather than male students. Second, there was a difference in NQs according to the EB types. The Emo EB type subjects had a lower NQ than those of the restrained (Res) EB type and showed significant differences in diversity and dietary behavior. Specifically, the Emo EB type subjects displayed significantly lower efforts to maintain a healthy diet and subjective health status than the Com EB type and their levels of checking nutrition labels, hand washing, and water intake were significantly lower than that of the Res EB type. The Ext EB type showed significantly lower moderation of Ramyeon and sweetened drink intake than the Res and Com EB types. Conclusion: The level of EBs and the distribution of EB types varied according to gender, and the NQs were different according to EB types. The results of this study are expected to contribute to the establishment of customized strategies for improvement by identifying major nutritional problems by gender and the EB types of university students.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.62-67
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• 2008

This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.2
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• pp.69-78
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• 2019

The objective of this study was to investigate the quality properties of sausages added with the atmospheric pressure plasma treated extract of Perilla frutescens Britton var. acuta Kudo (red perilla). The lyophilized powder of red perilla extract treated by atmospheric-pressure plasma contained 7.5 g kg^-1 nitrite. Sausage samples were manufactured with the addition of sodium nitrite (Control), celery powder (Celery), or plasma-treated extract of red perilla (PTP) to obtain nitrite concentration of 70 mg kg^-1. The residual nitrite content was the lowest in PTP during storage for 21 days at 4℃ (p<0.05). The total aerobic bacteria counts were higher in PTP than in Control and Celery during storage at 4℃ (p<0.05). Malondialdehyde content of sausages was significantly lower in PTP than in Control and Celery during storage (p<0.05). PTP showed the lowest L^* value and the highest b^* value among the tested sausage samples during storage (p<0.05). PTP received the low scores in all the sensory properties of sausages because of its inherent color and flavor. The results suggested that the plasma-treated extract of red perilla was an unsuitable natural nitrite source for cured meat products because of its adverse effect on sensory quality. However, natural nitrite source with increased nitrite content can be produced by the treatment of the natural plant extract with atmospheric-pressure plasma.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.397-408
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• 2019

Purpose: The purpose of this study was to examine the effects of team-based learning(TBL) program on problem solving ability, self-directed learning and learning motivation of nursing students in a adult nursing course. Methods: This study was quasi-experimental study by using nonequivalent control group pretest-posttest design. Participants were 132 nursing students consisting of each experiment group 66 and control group 66. The experiment group was provided TBL program for 2 hours per session during 6 sessions and control group was provided lecture. Data were collected by questionnaires from April 20 to June 19, 2018. Data was analyzed by a chi-square test, t-test and ANCOVA using IBM SPSS 21.0 program. Results: The mean scores of problem solving ability(F=9.179, p=.003), self-directed learning(F=7.447, p=.007) and learning motivation(F=7.974, p=.006) were significantly higher in experiment group than those in control group. Conclusion: TBL program in a adult nursing course was effective in problem solving ability, self-directed learning and learning motivation of nursing students.

• 한국노년학
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• v.27 no.2
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• pp.323-334
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• 2007

This cross-sectional descriptive study was performed to investigate the relationship among attitude toward DNR orders, depression, and self-esteem in the elderly. Method: The participants of this study were 99 elderly individuals who were hospitalized in four university hospitals in Seoul and Kangwon-do from October 1, 2006 to October 21, 2006. The data were collected using self-administered questionnaires. Results: The mean scores were 3.99 for attitude toward DNR orders(range of 1-5), 6.64 for depression(range of 1-15), and 26.83 for self-esteem(range of 10-40). Self-esteem was significantly correlated with attitude toward DNR orders(r=.200, p=.047). About half of the participants(49.5%) responded that the proper time for obtaining DNR consent was when they were healthy and could express their own intentions and make the decision by themselves. Most of the participants showed a positive attitude toward DNR orders. The participants preferred to make the DNR decision when they were healthy. Therefore, health care providers working with the elderly should try to discuss the DNR decision with their patients when they are conscious and able to make the DNR decision by themselves rather than leaving the decisions up to the patient's family members

• 한국노년학
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• v.30 no.3
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• pp.947-971
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• 2010

The present research is aimed at to examine the relationships between wisdom and age, also between wisdom and its psychological adaptation among middle and elder adults in Korea. Moreover, using data on 240 middle-aged and elder adults, the relationship between different aspects of wisdom and aging well were not only examined, but also explored age differences of wisdom through adulthood. The major findings from the study are summarized as follows. first, the wisdom scores of middle-aged and elder adults were significantly higher than those of young adults. While 'cognitive competency' and 'positive life attitude' factors had no significant differences. It means that 'cognitive competency' and 'positive life attitude' wisdom could be stable across adulthood. However, 'moderation and balance' and 'sympathetic interpersonal relationship' wisdom of elders were significantly higher than those of young adults. second, in middle and elder adults, Wisdom was found to be positively related with life satisfaction, well-being, death acceptance, experiences of positive emotion, generativity, ego integration, and positive life review. while on the other hand, contrast wisdom to be negatively related with depression, fear of death, perceived stress and experiences of negative emotion. The results from the study were examined by ecological validity of wisdom. Accordingly, a number of limitations and implications of the research were acknowledged.