• Research in Community and Public Health Nursing
• /
• v.27 no.1
• /
• pp.31-42
• /
• 2016

Purpose: The purpose of this study was to identify the impacts of job stress and job embeddedness on presenteeism among container terminal workers. Methods: The participants were 299 workers at the S Harbor in P City. Data were collected from April 22 to June 5, 2015. The data were analyzed using t-test, ANOVA, $Scheff{\acute{e}}^{\prime}s$ test, Pearson's correlation coefficients, and logistic regression. Results: These workers on presenteeism were affected by the department of work, annual pay, and exercise of more than 30 minutes per day, revealing a statistically significant difference according to these variables. In other words, when job stress was high, job embeddedness was less, the extent of work impairment was higher, and in turn perceived productivity was lower. Work impairment was 3.11 times higher in workers with above-average job stress than those with lower job stress. Perceived productivity was 2.31 times higher in workers with above-average job embeddedness than those with lower job embeddedness. Conclusion: To reduce work impairment and increase productivity among container terminal workers, it is necessary to decrease their job stress, to increase their job embeddedness, and especially to do exercise for more than 30 minutes a day.

• Korean journal of food and cookery science
• /
• v.22 no.3 s.93
• /
• pp.337-345
• /
• 2006

The properties of various grains used for the solid-state cultivation of basidiomycetes were examined. The hydration time with cold water was 10 hours for malt soybean. The required hydration time for Job's tears, barley and wheat was 4, 6 and 12 hours, respectively, but the final moisture content ranged from 30 to 48 %, which was much less than the optimum moisture content for mycelial growth. For the mass cultivation of mycelia, the hydrated grains with cold water were placed in plastic bottles. The mycelial growth ra in e bottled grains was high in the early stage with inoculation of homogenized mycelium. The mycelium activity was maintained by adding sterilized water in the middle of the cultivation period. Jupjang underwent sensory evaluation to examine the possibility of utilizing basidiomycetes in functional foods. The grains fermented with Ganoderma lucidum was the best for Jupjang. The combination of malt soybean and Job's tears was the best for Jupjang. The acceptability of Jupjang was improved during the period of aging time.

• Science of Emotion and Sensibility
• /
• v.13 no.1
• /
• pp.269-278
• /
• 2010

Today's Virtual Reality(VR) technology has become considerably more affordable and sophisticated with rapidly advancing computer technology. Photo-realistic visual representations along with real-time interactivity are now achievable without special programing knowledge and expensive equipment. The purpose of this paper is to establish how simple, credible user testing methods based on VR simulations can be utilized to improve design decision making towards more sensible design solutions for end-users. Results of a case study demonstrate the value of potential user-testing feedback in a simulated 3D virtual service space, i.e., restaurant interior. User feedback from the VR simulation includes preferences in table location, privacy, and values of seating preferred tables. A new design framework incorporating an empirical testing method for service spaces is presented. The overall design process, the development of the VE, and the user testing method and findings are discussed. This study provides useful guidances for future efforts in the areas where such technology may benefit to understand end-user feedbacks in design process.

• Fisheries and Aquatic Sciences
• /
• v.6 no.3
• /
• pp.140-148
• /
• 2003

On the basis of factor analysis, stations were grouped according to their similar characteristics of seawater quality. The data for factor analysis were collected from the 15 stations from Dukryang Bay to Ulsan Bay on the southern cost of Korea. The study was based on the data from 1991 to 2000. The 8 water quality items analyzed were temperature, salinity, pH, DO, COD, DIN (dissolved inorganic nitrogen), DIP (dissolved inorganic phosphorus), and SS (suspended solid). Analysis of 6 water quality items including DO with the exception of temperature and salinity showed that 15 stations were grouped into two zones, i.e., the western and the eastern coast, by the axis of Samcheonpo-Jinju Bay-south of Geoje, 3 seawater zones in all. The adjacent stations to the southward or northward but not those to the eastward or westward were classified into the same group. On the analysis of all of the 8 water quality items, the stations of Dukryang Bay and Goheung; and those of Onsan and Ulsan Bay were classified into the same group. Yeosu and Namhae stations were sectioned into 1 group on the all seawater quality items but DIP, Samcheonpo and south of Geoje stations another group on all seawater quality items but water temperature, and Masan and Busan stations in the other group on all seawater quality items but DO. The stations from Dukryang Bay through Goheung to east of Geoje were grouped together on the COD item, and this showed somewhat different tendency in other seawater quality items.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.511-518
• /
• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.188-197
• /
• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.6
• /
• pp.2688-2699
• /
• 2013

The purpose of this study is to present the components about well-being in-flight meal associated with increased customers' interest on health, to empirically analyze the impact on customer's satisfaction and to propose the methods to establish the strategy of in-flight meal of airlines in the future. The results are as follows: First, it was shown that the environment-oriented in-flight meal and sanitation services of flight crew among components of well-being in-flight meal significantly affected the customer's satisfaction. Second, it was shown that healthy in-flight meal and sanitation services of flightcrew significantly affected the customer's loyalty and satisfaction. This study has the practical significance, since it presents the compoents of well-being in-flight meal affecting customer's satisfaction and loyalty and proposes the measures.

• Culinary science and hospitality research
• /
• v.21 no.4
• /
• pp.155-174
• /
• 2015

This study attempts to investigate effects of service conveniences on perceived value and customer voluntary behavioral intention in family restaurants. We categorized service conveniences in five dimensions (i.e, decision, access, transaction, benefit, and post-benefit). We considered perceived value as having three parts, namely functional, emotional, and social. We also specified three segments of customer voluntary behavioral intention as participation, cooperation, and loyalty. The results showed that service conveniences such as transaction convenience, post-benefit convenience, and benefit convenience have an influence on functional value as a perceived value, but no effect from decision convenience and acceptability[this is a new variable to me]. In addition, access and benefit conveniences affect social value. When it comes to the effects of perceived value on customer voluntary behavioral intention, social value was found to affect participation and loyalty, while functional value appeared to influence cooperation.

• Proceedings of the EASDL Conference
• /
• 2004.10a
• /
• pp.145-174
• /
• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.110-123
• /
• 2011

The purpose of this paper is twofold: (1) to investigate how the online communities of restaurants affect the members and create the value by exploring some desirable member behaviors related to the membership, and (2) to examine the possible moderating effect of topic involvement on a member behavior paradigm. The sense of membership was proposed as a prerequisite determinant of two basic member behavior (i.e., purchase-related behavior and group-related behavior). Results of this study confirmed that the level of a member's sense of membership had a positive effect on his/her member behavior. The topic involvement levels of a member was further revealed to strengthen the magnitudes of the proposed relationships. Highly involved members were more likely to engage in both purchase-related behavior and group-related behavior when they were attached to their communities.