• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.298-310
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• 2009

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

• Journal of Trauma and Injury
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• v.30 no.4
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• pp.126-130
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• 2017

Purpose: Preventable Trauma Death Rate (PTDR) using Trauma and Injury Severity Score (TRISS) has been most widely used as a quality indicator in South Korea. However, this method has a small number of deaths corresponding to the denominator. Therefore, it is difficult to check the change of quality improvement for annual mortality, and there is a disadvantage that variation is severe. Therefore, we attempted to improve the quality of the mortality evaluation by reducing the variation by applying the PARK Index (preventable major trauma death rate, PMTDR) which can increase the number of denominator significantly. And the Save score (S-score) was also examined as another quality indicator. Methods: In the PARK Index, the denominator is number of all patients who have survival probability (Ps) larger than 0.25. Numerator is the number of deaths among these. The PARK Index includes only patients with ISS >15. The S-score is calculated in the same way as the W-score, but the S-score includes only patients with ISS >15, which is a difference from the W-score. Results: PARK Index decreased annually and was 12.9 (37/287) in 2014, 9.6 (33/343) in 2015, and 7.3 (52/709) in 2016. S-score increased annually and was -0.29 in 2014, 4.21 in 2015, and 8.75 in 2016. Conclusions: PARK Index and S-score improved annually. This shows that both quality indicators are improving year by year. PARK Index (PMTDR) has 9.5-fold increase in denominator overall compared to PTDR by TRISS. The S-score used only ISS >15 patients as a denominator. Therefore, there is an advantage that the numerical value change is larger than the W-score. In addition, S-score is not affected by the ratio of major trauma patients to minor trauma patients.

• Korean Institute of Interior Design Journal
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• v.19 no.4
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• pp.82-89
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• 2010

The studies published up to now, related to the correlation between spatial structure and visitors' behavior in a museum are rather relatively lacking when it comes to the in-depth consideration for the effect of the actual exhibition environment. So the main purpose of this study is to define the correlation between the light environment and the visitors' behavior. Towards this end, this study uses 'space syntax' to quantify the spatial structure with 'integration', 'connectivity' and 'control value'. Meanwhile, 'tracking score' and 'tracking frequency' were selected as the scope among the indices of behavior's analysis. The results of this study are as follows; First, integration and correlation of tracking score and tracking frequency are lowest when it comes to the extra large historical museums where the difference of intensity of illumination by each convex space. Meanwhile, the most considerable effect is exerted by control value. Compared to tracking score, tracking frequency is closely related to 'syntactic variables'. Second, visitors do not take the short cut the dark exhibition space even when very dark exhibition spaces continue after passing through relatively bright space. Analysis of visitors' behavior by control value in the exhibition space composed of this type of intensity of illumination environment is not valid. Third, visitors move to relatively brighter transitional space compared to the exhibition space with low intensity of illumination when passing through dark exhibition continually. Meanwhile, when visitors pass through the exhibition space there is some difference intensity of illumination they move to relatively dark exhibition center among the subsequent exhibition spaces. Accordingly, when the composition of exhibition space that continues onto the environment of low intensity of illumination is inevitable, differentiating intensity of illumination appropriately would be effective in inducing visit to the subsequent exhibition space.

• 기술발표회
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• s.2006
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• pp.279-291
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• 2006

This study shows decision-making process for selection of cutoff wall on a wastewater treatment project. There are 10 different cut-off wall methods So, we examine the site to gather information for find appropriate methods. After using that information, 10 cutoff wall methods are reviewed for analysis. Through brainstorming, four alternatives are selected for design VE item. Following the standard VE process, we established performance criteria and evaluated function score(F) using questionnaire. The questionnaires, brainstorming and AHP method for weighting on performance criteria and evaluate function score increased the reliability of this selection process. Water Jet method, one of four methods, has the best function score(F=92.71) and the lease construction cost(as cost index 1,000). The value score also highest as 92.7, so we select the method. The result is value innovation type In addition, the authors try to calculate the environmental burden in selection process using LCA. We cannot conduct the full LCA as defined ISO, so perform Simple LCA In LCA result, the cut-off grouting has the least environmental burden as index 9.09E+01 and Water Jet method has following as the second. To selection best method to specific area and purpose, design VE/LCG process used as useful tool and it is needed to develop integrated method that evaluate VEILCC and LCA as one-set process.

• Journal of Korean Critical Care Nursing
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• v.16 no.3
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• pp.24-33
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• 2023

Purpose : This study aims to establish an optimal cut-off score on the Braden scale for the assessment of pressure injury to detect pressure injury risks among inpatients in a South Korean tertiary hospital. Methods : This retrospective study used electronic medical records, from January to December 2022. A total of 654 patients were included in the study. Of these, 218 inpatients with pressure injuries and 436 without pressure injuries were classified and analyzed using 1:2 Propensity Score Matching (PSM), and the generalized estimating equation was performed using SPSS Version 26 and the R Machlt package program. Results : The cut-off value on the Braden scale for distinguishing pressure injury was 17 points, and the AUC (area under the ROC curve) was 0.531 (0.484-0.579). The sensitivity was 56.6% (45.5-67.7%) and the specificity was 69.7% (66.0-73.4%). With 17 points, the Braden scale cut-off distinguished those who had pressure injuries from those who did not at the time of admission (p < .03). In the pressure injury group, the Braden score on the day of the pressure injury was 14, with significant results in all subcategories except the moisture category. Conclusion : Our findings revealed that a cut-off value of 17 was optimal for predicting the risk of pressure injuries among tertiary hospital inpatients. Future studies should evaluate the optimal cut-off values in different clinical environments. Additionally, it is necessary to conduct multicenter large sample studies to verify the effectiveness of a 17 value in PI risk assessments.

• Journal of the Korea Society of Computer and Information
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• v.29 no.4
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• pp.39-46
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• 2024

Many researchers make efforts to evaluate water quality using various models. Such models require a dataset without missing values, but in real world, most datasets include missing values for various reasons. Simple deletion of samples having missing value(s) could distort distribution of the underlying data and pose a significant risk of biasing the model's inference when the missing mechanism is not MCAR. In this study, to explore the most appropriate technique for handing missing values in water quality data, several imputation techniques were experimented based on existing KNN and MICE imputation with/without the generative neural network model, Autoencoder(AE) and Denoising Autoencoder(DAE). The results shows that KNN and MICE combined imputation without generative networks provides the closest estimated values to the true values. When evaluating binary classification models based on support vector machine and ensemble algorithms after applying the combined imputation technique to the observed water quality dataset with missing values, it shows better performance in terms of Accuracy, F1 score, RoC-AuC score and MCC compared to those evaluated after deleting samples having missing values.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.124-139
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• 2007

This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-Cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, ther was a trend showing older subjects had a higher degree of value for Kimchi than Younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.

• Journal of Korean Academy of Nursing
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• v.5 no.1
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• pp.17-30
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• 1975

The concept and definition of nursing and her role have been changing in accordance with the socio-cultural factors of the initial society. At present, nursing is conceptualized as a health care profession assisting man to restore, maintain and promote health by providing knowledge, wilt strength and resources through various processes of interaction. Man′s behavior, of individual and group activities for health inclusive, is driven by the initial man′s value orientation. The purpose of this study is to investigate the value orientation regarding health of rural health center milieu in order to give data for; 1. the planning for the delivery of community nursing service, 2. the health education plan at all level of nursing care activities, and 3. the planning of curriculum for nursing education. A hundred opinion leaders among the labor population residing in rural areas (P-group), hundred and six professional nurses at rural health centers (N-group) were indirectly interviewed through questionaries. And ninety five of N-group were interviewed likewise of their perceptions of P-group (NP-group) from July 15, to October 15, 1974. The result is as follows: 1. Maintenance of health is revealed to be the most valued component for man′s happiness in all the three groups. (P-group: 7.30 S. D.=1.31), (N-group :7.84 S. D. =49), and (NP-group : 5.93 S. D. =2.28) 2. The average value score of the maintenance of health revealed significant difference by P〈.001 level between each of the three groups. (Between N-group and P-group : T= -4.07 P and NP ; T=-6.93, N and NP: T=-9.35) 3. Basic health maintenance activities necessary for maintenance and promotion of personal health were moderately valued by all the three groups, P-group ; 3.74 (S. D. =.43) , N-group: 3.52 (S. D. =.34), NP-group: 3.07 (S. D. :.55) Among the 8 categories of basic health maintenance activities, "food intake" was highly valued by P-group (mean value score; 4.00 S. D=.51) , "exercise and rest" and "personal cleanliness" was highly valued by both P-group (4.02, 4.08) and N-group (4.08, 4.22). 4. The mean value score of basic health maintenance activities revealed significant difference by P〈.001 level between each of the three groups (between P-group and N-group: T=-4, 07, N-and NP: T=-6.93, P and NP T=-9.35) 5. Among the 30 questionaries, dynamic activities for health maintenance were more valued in comparison to passive activities in an tile three groups. 6. In N-group, correlation between the value of basic health maintenance activities and the personal health status personal revealed moderate significance. Correlation between the value of basic health maintenance activities and the age revealed low significance. 7. In group, correlation between the value of basic health maintenance activities and; perception of personal health status revealed non significance, between the age and sex revealed low sign affiance, and between the educational status revealed moderate significance. Recommendations are as follows ; 1. The efforts towards alteration of value orientation concerning health in general in community nursing practice de focussed be that of family Planning. 2. In order to prepare professional nurses competent in understanding individual and group, social science and behavioral science be strength ended in planning nursing curriculum. 3. Milieu of nursing experience during nursing education be Planned to begin at simple nursing problem and move towards complex, f. e. home care towards health crisis situation in order to achieve dynamic role mastery.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.