• Journal of radiological science and technology
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• v.46 no.3
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• pp.239-246
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• 2023

In this study, we assessed the effect of reduction of tumor volume in the head and neck cancer by using RANDO phantom in Static Intensity-Modulated Radiation Therapy (S-IMRT) and Volumetric-Modulated Arc Therapy (VMAT) planning. RANDO phantom's body and protruding volumes were delineated by using Contour menu of Eclipse™ (Varian Medical System, Inc., Version 15.6, USA) treatment planning system. Inner margins of 2 mm to 10 mm from protruding volumes of the reference were applied to generate the parameters of reduced volume. In addition, target volume and Organ at Risk (OAR) volumes were delineated. S-IMRT plan and VMAT plan were designed in reference. These plans were assigned in the reduced volumes and dose was calculated in reduced volumes using preset Monitor unit (MU). Dose Volume Histogram (DVH) was generated to evaluate treatment planning. Conformity Index (CI) and R² in reference S-IMRT were 0.983 and 0.015, respectively. There was no significant relationship between CI and the reduced volume. Homogeneity Index (HI) and R² were 0.092 and 0.960, respectively. The HI increased when volume reduced. In reference VMAT, CI and R² were 0.992 and 0.259, respectively. There was no relationship between the volume reduction and CI. On the other hand, HI and R² were 0.078 and 0.895, respectively. The value of HI increased when the volume reduced. There was significant difference (p<0.05) between parameters (D_mean and D_max) of normal organs of S-IMRT and VMAT except brain stem. Volume reduction affected the CI, HI and OAR dose. In the future, additional studies are necessary to incorporate the reduction of the volume in the clinical setting.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.211-223
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• 2021

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B₉ (folate) and B₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B₉ and B₁₂ analyses were determined to be excellent. The vitamin B₉ and B₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B₉ content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B₉ and B₁₂. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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• pp.338-341
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• 2003

According to a long-term master plan for the implementing of MOMAF's marine environmental informatization, we have developed marine environment portal web site which consists of 7 main-menu and 39 sub-menu including various types of contents (text, image and multimedia) based on RDBMS. This portal site was opened in Oct., 2002 (http://www.meps.info). Also, for the national institutions' distributed DB which is archived and managed respectively the marine chemical data and biological data, the integrated retrieval system was developed. This system is meaningful for the making collaborative use of real data and could be applied for data mining, marine research, marine environmental GIS and making-decisions.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.43-57
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• 2020

Purpose: Along with the trend increasing dining-out and enjoying variety of menu, dessert café has been introduced as a new type of food service provider and grown up rapidly. We need to verify structural relationship that dessert café environment influences overall quality and brand image and loyalty. Research design, data, and methodology: This study seeks to understand how in-café environment influence overall quality, brand image and loyalty directly and indirectly based on SOR theory. We examine detail effect of in-café environment on overall quality and brand image and subsequently loyalty. Sample data were collected from 563 online survey panels and analyzed by using SmartPLS 3.2.9. Result: The results indicates that all sub-dimensions of in-café environment influences positively overall quality. While, menu and atmosphere make positive impact on brand image. price, food and beverage quality, employee service do not affect significantly brand image. Further, overall quality influences positively brand image and both overall quality and brand image affect positively loyalty. In addition, overall quality plays full mediator role in relationship among price, food and beverage quality, employee service and brand image. Conclusions: Dessert café should differentiate itself from competitors through physical and non-physical environments which are likely to influence overall quality. As overall quality mediates between environment and brand image and influences loyalty, dessert café is required to communicate strength of functional quality and service quality aggressively. Additionally, favorable brand image affecting loyalty is required to be dominated in advance as the market is likely to be segmented along with its growth.

• Journal of Korean Library and Information Science Society
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• v.23
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• pp.329-362
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• 1995

Newspaper Article Information is an important source of information on social phenomenon with historical value. The development of computer and technology of information communication enables the construction of Newspaper Article Database by CTS and service through computer communication. It made it possible for the peoples to utilize the Newspaper Article Information easily. However, it is very difficult to utilize the currently prevailing system. There are differences in classification system of Newspaper Article Database and the Data Display Format. This survey aims to review the characteristics of Newspaper Article Database and current domestic computer communication service system. By comparing the classification system of Retrieval Menu and Data Display Format, I intended to suggest the standardized way of utilization which enables the users utilize them more easily and conveniently. The results of this survey is as follows : 1. More sub-divided distinction of classification item is required. 2. Separate classification item should be established for the distinction of article form which is very difficult to classify the subject. 3. Data Display Format should be equi n.0, pped with standardized format and signal which enables the users recognize it easily.

• Korean Journal of Community Nutrition
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• v.22 no.3
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• pp.218-227
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• 2017

Objectives: The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity. Methods: The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Friedman test were used to determine the priority. Results: Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, 'yes' was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up. Conclusions: It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.

• Journal of Digital Convergence
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• v.16 no.11
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• pp.465-470
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• 2018

This study investigated how layouts can be arranged to improve the user experience in response to changes in the size of responsive webs in a multi - device environment. The layout elements of the responsive web are largely divided into a header, a main concept image, a main content, a sub-content, and a footer. As the screen becomes smaller, the use of drawers and the menu of the scrolling menus rather than the vertical menus will help improve the user experience. The main concept image should be consistent and not lose readability through the use of system fonts. The main content and the sub content should be prevented from being long in the vertical scroll, and the card UI, the table list and the grid list could be alternatively presented for this purpose. Another problem with vertical scrolling is that the placement of user-selectable menus, such as more or new content corrections, is helpful in improving the user experience.

• Journal of Korean Academy of Nursing
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• v.34 no.6
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• pp.994-1003
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• 2004

Purpose: This study was to develop Web-based multimedia content for Physical Examination and Health Assesment. Method: The multimedia content was developed based on Jung's teaching and learning structure plan model, using the following 5 processes: 1) Analysis Stage, 2) Planning Stage, 3) Storyboard Framing and Production Stage, 4) Program Operation Stage, and 5) Final Evaluation Stage. Results: The web based multimedia content consisted of an intro movie, main page and sub pages. On the main page, there were 6 menu bars that consisted of Announcement center, Information of professors, Lecture guide, Cyber lecture, Q&A, and Data centers, and a site map which introduced 15 week lectures. In the operation of web based multimedia content, HTML, JavaScript, Flash, and multimedia technology(Audio and Video) were utilized and the content consisted of text content, interactive content, animation, and audio & video. Consultation with the experts in context, computer engineering, and educational technology was utilized in the development of these processes. Conclusions: Web-based multimedia content is expected to offer individualized and tailored learning opportunities to maximize and facilitate the effectiveness of the teaching and learning process. Therefore, multimedia content should be utilized concurrently with the lecture in the Physical Examination and Health Assesment classes as a vital teaching aid to make up for the weakness of the face-to- face teaching-learning method.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.05a
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• pp.227-229
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• 2011

To develop an effective web site, Ajax, jQuery and various techniques have been developed. Administrator interface to powerful, where the administrator can easily create a variety of functions from the menu, but this is not leaving the form of text or code, modify it and then when is low. To solve these problems, in this paper we are making conjunction with CSS which provide the database with open font and CSS features in variety of images, converted into text using the open font, these existing production methods with a Web site that provides a differentiated ways.

• Journal of the Korean Home Economics Association
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• v.40 no.7
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• pp.69-82
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• 2002

The objective of this study was to develop a Web based learning environment for Home Economics Education(HEE) using ICT (Information & Communication Technology). For the study, the following procedures were performed: 1) the review of literature, 2) development of teaming environment and questionnaires based on Web for HEE using ICT. The Web based learning environment was investigated and designed, and evaluated by the users. The problems indicated through the evaluation were revised and complemented. In addition, 13 sets of Learning questionnaires, which were verified using the same procedure as above, were developed to provide problem solving ability through the Web based learning environment. Learning environment based on the Web entitled "Together with the classroom of HEE" has a main menu, which is composed of rooms for HEE, students, teachers, various topics, recommendation sites, chatting, and e-mail. A room for HEE, in which teaming activity mainly occurs by following the sequences of learning procedures, includes other sub-rooms for the guidance of Loaming, discussion, directories for reference, question and answer, submission of homework, evaluation, and an encyclopedia. Therefore, this study implicates: 1) achievement of teaming environment using the ICT mainly made by students who solve problems closely related to daily life, 2) development of practical learning questionnaires fitted in the present state, 3) preparation for the curriculum. Finally, from this study, I suggested that further studies are needed to develop models for learning, interaction between students and teachers, and the learning materials under the Web based loaming environment.