• Hwankyungkyoyuk
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• v.24 no.2
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• pp.1-20
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• 2011

The purpose of this research is to apply and evaluate the Water Environmental Education Program Using Streams(WEES) to pre-service teachers. WEES is developed to help the teachers increase their professionalism of incorporating a local environment into their inquiry teaching. The subjects of the study include the juniors of the Environmental Education Major at the Korea National University of Education. For the purpose this study, educational criticism about WEES was performed. The subject students were observed throughout the program application, after which a survey and in-depth interviews were carried out. As a result, the implementation elements and content organization of the WEES were found to be implemented in the application process in a satisfying level. In the content organization of the program, the preliminary preparation, visual assessment, and inquiry planning were organically connected with each other for inquiry purposes. The Intrinsic value of environmental education was also demonstrated in the implementation elements and content organization. Overall, the stream turned out to have a great value of environmental education and a potential as a place and material for environmental education. The great significance of the study can be found in that WEES took into account not only the characteristics of the ENVISION based on the watershed concept, but also the situations of Korea's environmental education and exploration from the perspective of environmental studies.

• Journal of Korean Academy of Nursing
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• v.34 no.3
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• pp.552-564
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• 2004

Purpose: This study was to develop a client health status outcome evaluation instrument, and examine content validity, reliability, construct validity, and the acceptability of this instrument. Method: A preliminary list was made of such key information as standards, criteria, indicators and measures, by means of a broad review of literature within the field. After determining the preliminary instruments, the study sought to obtain examination, consensus, and modification of two groups of experts in the home-care field. Finally, the instrument examined content validity, reliability, construct validity, and the acceptability of this instrument. Result: The tool was considered of 13 criteria, 48 indicators, and 167 detail measures. The content validity index of the tool was above 0.8 according to the expert group. Regarding the reliability of the evaluators of standards 1 and 2, the degree of agreement between evaluators was high(96.4% through 98.2%). Construct validity in this study, the difference in the mean score between the baseline point and the follow up point of each of standards 1 and 2 was significant, and the mean score of the follow up point was more than that of the baseline point. After examining the acceptability of this instrument with practice managers and home care nurses in home care institutions, a positive opinion was given of this instrument, and it was indicated that to be useful and applicable in home care practice. Conclusion: The results of evaluating client outcome will contribute to overall outcome-based quality improvement and service marketing in home care by providing a constant gauge of home care effectiveness.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.293-299
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• 2008

This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous corn flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding $5{\sim}10%$ corn flour to the glutinous corn Sulgidduk produced the best quality.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.308-314
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• 2006

This study was carried out to investigate the physicochemical quality characteristics of Nouaejelly(jelly using silkworm powder) sericultural products which were manufactured using various levels(0.5, 1, 1.5 and 2%) of silkworm powder. The effects of an additional amount of silkworm powder to Nouaejelly were determined by examining, the physicochemical, sensory, and textural properties. The moisture and crude protein content of the Nouaejelly were higher than that of the control(p<0.05). However, the crude fat content of the Nouaejelly was lower than that of the control(p<0.05). The mineral content increased with increasing addition of silkworm powder. The color of the Nouaejelly became darker with increasing levels of silkworm powder. For the texture measurements, the hardness, gumminess and chewiness of the Nouaejelly decreased with increasing levels of silkworm powder, but those of the jelly were decreased significantly by adding 0.5% silkworm powder(p<0.05). In terms of color, the texture and overall preference of Nouaejelly was highest in the jelly containing 1 % silkworm powder(p<0.05). Overall, the optimal amount of silkworm powder added in the manufacture of Nouaejelly was 1% of the total weight.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.769-775
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• 2009

This study was performed to investigate the quality characteristics of yanggeng added with Purple Sweet Potato. The yanggeng was prepared with purple sweet potato, Agar, Sugar and Salt. The yanggeng is made with various levels(0, 2, 4, 6, 8%) of purple sweet potato added. Hunter's color value, texture profile analysis, and sensory characteristics of purple sweet potato yanggeng were examined. The addition of purple sweet potato has tendency to decrease the water content of yanggeng. As the content of purple sweet potato increased, the lightness(L) and yellowness(b) decreased and redness(a) increased. In texture profile analysis, hardness decreased with increasing purple sweet potato content. Cohesiveness and springiness didn't showed significant differences according to amount of purple sweet potato. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of purple sweet potato. In conclusion, the result shows that the yanggeng with 4% of purple sweet potato is the best.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Korean Journal of Adult Nursing
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• v.17 no.3
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• pp.411-424
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• 2005

Purpose: The purpose of this study was to develop and evaluate e-EBPP(Evidence-based Practice Protocol) system for nursing care for patients with dementia to facilitate the best evidence-based decision in their dementia care settings. Method: The system was developed based on system development life cycle and software prototyping using the following 5 processes: Analysis, Planning, Developing, Program Operation, and Final Evaluation. Result: The system consisted of modules for evidence-based nursing and protocol, guide for developing protocol, tool for saving, revising, and deleting the protocol, interface tool among users, and tool for evaluating users' satisfaction of the system. On the main page, there were 7 menu bars that consisted of Introduction of site, EBN info, Dementia info, Evidence Based Practice Protocol, Protocol Bank, Community, and Site Link. In the operation of the system, HTML, JavaScript, and Flash were utilized and the content consisted of text content, interactive content, animation, and quiz. Conclusion: This system can support nurses' best and cost-effective clinical decision using sharable standardized protocols consisting of the best evidence in dementia care. In addition, it can be utilized as an e-learning program for nurses and nursing students to learn use of evidence based information.