• Journal of Technology Innovation
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• v.22 no.1
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• pp.149-175
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• 2014

This study analyzed the effect of corporate innovation strategies on patent production and ultimately on technological change and new product development of firms in South Korea. The intent was to derive efficient strategies for enhancing technological performance of the firms. For the empirical analysis, three sources of data were combined: four waves of the Human Capital Corporate Panel Survey (HCCP) data collected by the Korea Research Institute for Vocational Education and Training (KRIVET), corporate financial data obtained from the Korea Information Service (KIS), and corporate patent data provided by the Korean Intellectual Property Office (KIPO). The patent production function was estimated by zero-inflated negative binomial (ZINB) regression. The technological performance function was estimated by two-stage regression, taking into account the endogeneity of patent production. An ordered logit model was applied for the second stage regression. Empirical results confirmed the critical role of corporate innovation strategies in patent production and in facilitating technological change and new product development of the firms. In patent production, the firms' R&D investment and human resources were key determinants. Higher R&D intensity led to more patents, yet with decreasing marginal productivity. A larger stock of registered patents also led to a larger flow of new patent production. Firms were more prolific in patent production when they had high-quality personnel, intensely investing in human resource development, and adopting market-leading or fast-follower strategy as compared to stability strategy. In technological performance, the firms' human resources played a key role in accelerating technological change and new product development. R&D intensity expedited new product development of the firm. Firms adopting market-leading or fast-follower strategy were at an advantage than those with stability strategy in technological performance. Firms prolific in patent production were also advanced in terms of technological change and new product development. However, the nexus between patent production and technological performance measures was substantially reduced when controlling for the endogeneity of patent production. These results suggest that firms need to strengthen the linkage between patent production and technological performance, and take strategies that address each firm's capacities and needs.

• Journal of agricultural medicine and community health
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• v.35 no.1
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• pp.56-66
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• 2010

Objectives: The study aimed to explore dental status and denture satisfaction in some rural elderly people. Methods: A total of 546 participants aged over 65 years was surveyed cross-sectionally. The subjects were surveyed with regard to their denture satisfaction by a structured questionnaire. The Wilcoxon or Kruskal-Wallis test was used for analysis. Results: As for respondents' satisfaction for dentures by the Likert scale of 5 score, aesthetic satisfaction (3.73) was highest, followed by general satisfaction (3.56) and masticatory functions satisfaction (3.45). In addition, the educational level, occupation, monthly income, the number of remaining teeth, use of denture variables have statistically significant difference in the denture satisfaction of those elderly people interviewed. Conclusions: The results showed that denture satisfaction in some rural elderly people was different in each categories. Consequently, providing tailor-made oral health education programs for the effective denture management of the elderly people should be needed in order to improve the quality of life of the aged.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1646-1652
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• 2004

This study is to help management of foodservices with the means of preparing a favorable food service environment which will likely improve employees' job satisfaction and present the plans for Quality leadership which are capable of effectively improving the aims of food service. Transformational leadership (4.08) that includes charisma (4.12), intellectual stimulation (4.12) and individual consideration (4.01) was more strongly observed by employees than transactional leadership (3.35) that includes contingent reward (3.99) and management by exception (2.70). According to employees' age, it was shown that individuals over 40 observed transformational leadership significantly more frequently than those below 30. When considering academic background, both transformational leadership and transactional leadership were more strongly observed in the group of lower education. When the type of employment was considered, contract workers showed higher individual consideration and contingent reward than regular workers. Also, when the consideration of working places was taken into account, employees who were employed by schools presented a stronger observance of transactional leadership than employees in industrial cooperation or hospitals. Employees, especially in schools, were more receptive to dietitians' contingent reward than hospital employees. Regarding age, dietitians below the age of 40 had stronger transformational leadership skills, but there was no significant difference in the case of transactional leadership. According to these items of leadership, dietitians over 40 felt stronger in management without exception. Relationship with co-workers was the highest among job satisfaction (3.84), coworkers (4.00), stability (3.60), autonomy (3.76). In the collective food service organization, there was a positive correlation between management expectations and the expectations of the dietitians' management styles and employees' job satisfaction.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.105-112
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• 2015

Purpose: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. Methods: The data were analyzed by descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. Conclusion: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

• Korean Security Journal
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• no.13
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• pp.145-168
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• 2007

Like to change to the information-oriented society, the guard service needs to be changed. The communication and hardware technology develop rapidly and according to the internet environment change from cable to wireless, modern person can approach every kinds of information service using wireless communication machinery which can be moved such as laptop, computer, PDA, mobile phone and so on, LBS field which presents the needing information and service at anytime, anywhere, and which kinds of device expands it's territory all the more together with the appearance of ubiquitous concept. LBS use the chip in the mobile phone and make to confirm the position of the joining member anytime within several tens centimeters to hundreds meters. LBS can be divided by the service method which use mobile communication base station and apply satellite. Also each service type can be divided by location chase service, public safe service, location based information service and so on, and it is the part which will plan with guard service development. It will be prospected 8.460 hundred million in 2005 years and 16.561 hundred million in 2007 years scale of market. Like this situation, it can be guessed that the guard service has to change rapidly according to the LBS application. Study method chooses documentary review basically, and at first theory method mainly uses the second documentary examination which depends on learned journal and independent volume which published in the inside and the outside of the country, internet searching, other kinds of all study report, statute book, thesis which published at public order research institute of the Regional Police Headquarter, police operation data, data which related with statute, documents and statistical data which depend on private guard company and so on. So the purpose of the study gropes in accordance with the LBS application, and present the problems and improvement method to analyze indirect of manager side of operate guard adaptation service of LBS, government side which has to activate LBS, systematical, operation management, manpower management and education training which related with guard course side which has to study and educate in accordance with application of the new guard service, as well as intents to excellent quality service of guard.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.34-39
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• 2018

This research was conducted to estimate moisture content in cucurbitaceae seedlings, such as cucumber and watermelon, using hyperspectral imagery. Using a hyperspectral image acquisition system, the reflectance of leaf area of cucumber and watermelon seedlings was calculated after providing water stress. Then, moisture content in each seedling was measured by using a dry oven. Finally, using reflectance and moisture content, the moisture content estimation models were developed by PLSR analysis. After developing the estimation models, performance of the cucumber showed 0.73 of $R^2$, 1.45% of RMSE, and 1.58% of RE. Performance of the watermelon showed 0.66 of $R^2$, 1.06% of RMSE, and 1.14% of RE. The model performed slightly better after removing one sample from cucumber seedlings as outlier and unnecessary. Hence, the performance of new model for cucumber seedlings showed 0.79 of $R^2$, 1.10% of RMSE, and 1.20% of RE. The model performance combined with all samples showed 0.67 of $R^2$, 1.26% of RMSE, and 1.36% of RE. The model of cucumber showed better performance than the model of watermelon. This is because variables of cucumber are consisted of widely distributed variation, and it affected the performance. Further, accuracy and precision of the cucumber model were increased when an insignificant sample was eliminated from the dataset. Finally, it is considered that both models can be significantly used to estimate moisture content, as gradients of trend line are almost same and intersected. It is considered that the accuracy and precision of the estimating models possibly can be improved, if the models are constructed by using variables with widely distributed variation. The improved models will be utilized as the basis for developing low-priced sensors.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.112-118
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• 1978

Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at $180^{\circ}C$. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.

• Korean Journal of Psychosomatic Medicine
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• v.10 no.2
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• pp.154-165
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• 2002

Objectives : The purpose of this study was to identify characteristics of depression in cancer patients treated with chemotherapy. Methods : Subjects were 37 cancer inpatients of oncology in Yeungnam university hospital. BDI and ZDS were done and HDS was performed through semistructured interview. Results: 1) There were no significant differences of depression scale score according to sex, education, religion, marital status. 2) The mean scores of BDI, ZDS and HDS in 37 cancer patients were 18.27${\pm}$7.73, 36.51${\pm}$10.82, 15.14${\pm}$6.60, respectively. 3) HDS, ZDS scores were significantly higher in other cancer group receiving high dose chemotherapy. 4) Item score for depressed mood, diurnal variation(p<0.001), dissatisfaction(p<0.01), physical anxiety, decreased libido, sleep disturbance(p<0.05) were significantly higher in other cancer group than others. 5) Eight patients were diagnosed as having major depressive disorder, 11 as adjustment disorder, and 18 patients had no axis I diagnosis. 6) In major depressive disorder group, the score of the depressed mood item in ZDS was high (p<0.05). HDS item score for depressed mood, work difficulty, anxiey(p<0.001), psychomotor retardation(p<0.01) were significantly higher in major depressive disorder group. 7) In patients with adjustment disorder, ZDS item score of constipation(p<0.001), fatigue, anorexia (p<0.01), emptiness, sleep disturbance, dissatisfaction, weight loss(p<0.01) were high. HDS item score of hypochondriasis(p<0.01), agitation(p<0.01), fatigue, decreased libido(p<0.05) were significantly higher in adjustment disorder group. Conclusion : Some psychiatric disorders, such as adjustment disorder and major depressive disorder were common in the cancer patients in chemotherapy. Psychiatric intervention will increase compliance of cancer treatment and improve the quality of life. This study suggests that it would be important to consider the nature of somatic symptoms in diagnosing depression in cancer patients.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.488-502
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• 2020

Purpose: This study examined the factors influencing Nutrition Quotient for adults (NQ-A), focusing on workers in the manufacturing industry. Methods: The participants were 738 industrial workers in Gwangju. Their dietary information was analyzed using a questionnaire of NQ-A, which consisted of 21 checklist items and the general characteristics of the subjects. The scores of NQ-A and its 4 factors (balance, moderation, diversity, and dietary behavior) were calculated according to the general characteristics of subjects. The data were analyzed using a χ² test, t-test, correlation, and multiple regression using SPSS 21.0 program. Results: The mean NQ-A score was 45.3 for the total subjects, indicating a low grade. Non-shift workers showed significantly higher scores for balance, diversity, and moderation factors than shift workers. Forty-three (8.7%) shift workers and 123 (50.8%) non-shift workers had good NQ-A scores, whereas 453 (91.3%) shift workers and 119 (49.2%) non-shift workers required monitoring for nutrition. The significant influencing factors of NQ-A were the working pattern (p < 0.001), gender (p < 0.001), family composition (p < 0.001), age (p < 0.001), and household income (p < 0.001). As a result of multiple regression analysis, there was a significant difference in the NQ-A score for moderation (F = 141.930, p < 0.001), diversity (F = 98.998, p < 0.001), balance (F = 52.329, p < 0.001), and dietary behavior (F = 12.895, p < 0.001). As a result, shift work and gender had the greatest influence on the balance (β = -0.372, p < 0.001), diversity (β = -0.316, p < 0.001), and moderation (β = -0.507, p < 0.001) factors in NQ-A. Gender had the most influence on the dietary behavior in NQ-A. Conclusion: Shift work and gender were significant factors affecting NQ-A. To manage workers' health better, it will be necessary to prepare a nutrition education program according to the type of working pattern and gender.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.488-496
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• 2016

A survey of the satisfaction of school meals and food preferences was conducted with an objective to enhance the quality of food service. The study conducted a survey for 292 middle school students (152 boys and 140 girls), who were either in $1^{st}$ or $2^{nd}$ year. According to the general information, the number of $1^{st}$ and $2^{nd}$ year students was 134 and 158, respectively. Usually, the mother (92.8%) prepared meal the most, followed in order by the grandmother (5.8%) and father (1.4%). The top priorities of choosing food were taste (82.9%), good for health (6.5%), nutritional value (4.5%), and flavor (3.1%). The satisfaction was investigated using a 5 point scale. The satisfaction of taste was rice ($3.99{\pm}0.74$), side dishes ($3.99{\pm}0.65$), soup ($3.61{\pm}0.86$), kimchi ($3.54{\pm}1.12$). The satisfaction of quantity was rice ($3.88{\pm}0.83$), soup ($3.87{\pm}0.79$), kimchi ($3.80{\pm}0.89$), and side dishes ($3.71{\pm}0.93$). The satisfaction of diversity was side dishes ($4.09{\pm}0.67$), rice ($4.01{\pm}0.77$), soup ($4.01{\pm}0.64$), kimchi ($3.84{\pm}0.86$). For food preferences, the noodle was ranked highest while vegetables showed the lowest. Overall, support will be needed to develop diverse menus for students. This study suggests the need for active nutrition education for establishing proper eating habits.