• Physical Therapy Rehabilitation Science
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• v.8 no.3
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• pp.134-140
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• 2019

Objective: The purpose of this study was to investigate the effect of exercise therapy and bedside ergometer exercise on muscle strength, function level, and quality of life of persons in intensive care. Design: Randomized Controlled Trial Methods: Sixteen patients in the ICU were randomly assigned to either the exercise group (n=8) or the bedside cycle ergometer group (n=8). Activities in the ICU exercise group (rolling, sitting at the edge of the bed, transfer from sitting to standing, standing balance training, ambulation) and bedside cycle ergometer group were performed 5 times a week for 30 minutes during the ICU admission period. Medical Research Council (MRC) and Functional Status Scale-Intensive Care Unit (FSS-ICU) parameters were assessed at the time of admission to the ICU, and reevaluation was assessed on the day of ICU discharge. The Short Form-36 (SF-36) was assessed at the time of discharge from the ICU. Results: MRC and FSS-ICU were significantly increased before and after intervention in both the experimental and control groups (p<0.05). There was a significant difference between MRC and FSS-ICU in the comparison of the changes before and after the intervention (p<0.05). SF-36 was compared between groups after intervention and there was a significant difference between the experimental and the control group (p<0.05). Conclusions: Muscle strength and functional levels improved after intervention in both the experimental and control groups. The ICU exercise group was more effective than the bedside cycle ergometer group to improve muscle strength, functional level, and quality of life performance of persons in the ICU.

• Journal of Distribution Science
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• v.11 no.2
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• pp.35-44
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• 2013

Purpose - Until recently, studies on customer values for restaurants recognized two path structures; the SERVQUAL model, that is, service quality? perceived value? customer satisfaction? behavioral intention, and the customer value? customer satisfaction? behavioral intention path that categorizes customer values into functional value and hedonic value. This study, instead, classifies the consumption values of fast-food restaurants based on the consumption value system provided by Sheth, Newman and Gross (1991) and illustrates the new path structure, consumption value? customer satisfaction? behavioral intention, targeting college students for a generalization of the consumption value system of fast-food restaurants. Research design, data, and methodology - This study establishes five hypotheses based on the relationship between each type of consumption value (functional, emotional, social, and epistemic) and customer satisfaction, and the relationship between customer satisfaction and behavioral intention. For this analysis, data was collected by conducting a pre-test and administering a survey to 213 college students who are regular customers at fast-food restaurants in Seoul, Korea. The data collected was then analyzed using SPSS 15.0 and AMOS 6.0 statistical packages. Results - The study showed that: First, the consumption values of fast-food restaurants are classified into the following four categories: functional value, emotional value, social value, and epistemic value while consumption value can be applied to customer value of fast-food restaurants. Second, the functional and epistemic values had a positive impact on customer satisfaction. The resulting satisfaction is attributed to the intrinsic characteristics of fast-food restaurants like the consistent quality of food, reasonable prices, fast service, and unique or new experiences on every visit. On the other hand, emotional and social values did not affect customer satisfaction. The results on emotional value differed from the general studies on restaurants while the results obtained for social value were not consistent with the studies on high-end restaurants. Third, customer satisfaction had a positive impact on behavioral intention. The survey showed that college students reflected behavioral intention - repurchase intention and word-of-mouth - if they were satisfied with the food quality and employee services provided. Simultaneously, it was seen that the impact of functional value on customer satisfaction of fast food restaurant goers was more than that of epistemic value. Conclusions - The consumption values of fast-food restaurant users could be classified into four categories, functional, emotional, social and epistemic values, based on the consumption value system provided by Sheth, Newman and Gross (1991). It proved that the customer values of restaurant goers can be extended to the path structure of consumption value? customer satisfaction? behavioral intention to confirm its generalization. The study also showed that marketing managers need to focus more on the factors that influence functional value as the fast-food restaurant users consider timely services with the consistent quality of food at a reasonable price and at a convenient place more important than the new experiences or uniqueness.

• Food Science and Preservation
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• v.23 no.3
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• pp.291-300
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• 2016

Kiwifruit (Actinidia chinensis, Hayward) was stored at $25^{\circ}C$ for 0~30 days and investigated to find out the optimum storage time to obtain the best physical and functional properties for consumers' preference. Kiwifruits was stored at different time period (0, 5, 10, 15, 20, and 30 days) for investigating their physiochemical quality, nutritional components, and functional characteristics. Kiwifruits stored for 20~30 days showed the best physiochemical quality such as higher total acidity and proper firmness. They were also more enriched with dietary fibers, free sugar, and organic acid, although no significant changes were observed in crude protein, crude fat, and moisture content. For functional properties, kiwifruits stored for 20 days showed significantly higher contents of total phenolics, flavonoids, and actinidin. In addition, it showed stronger antioxidant activity, whitening effect, and proteolytic activity when compared with other samples. SDS-PAGE analysis showed the presence of actinidin enzyme in kiwifruits. These results indicated that the kiwifruits stored for 15~20 days possessed excellent quality and high concentrations of nutritional and functional compounds, which could be best for both fresh consumption and product processing.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.521-525
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• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.

• Journal of East-West Nursing Research
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• v.27 no.2
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• pp.185-194
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• 2021

Purpose: This study aimed to investigate the effects of fatigue, anxiety, depression, and cognitive function on the quality of life of gastrointestinal cancer patients receiving chemotherapy. Methods: Data were collected from a total of 141 participants. The measurements used were Functional Assessment of Chronic Illness Therapy for fatigue (FACIT-F), Hospital Anxiety and Depression Scale (HADS) and Functional Assessment of Cancer Therapy for cognitive function (FACT-Cog). Results: Significant correlations were found among fatigue, anxiety, depression, cognitive function, and quality of life. The mean score of quality of life was 59.60 out of 108, and 68% of the variance in QOL was explained by fatigue, anxiety, depression, and cognitive function. Cognitive function was the most influential factor (β=.30), followed by anxiety (β=-.27), depression (β=-.24), and fatigue (β=-.18). We found that the better the cognitive function, the lower the anxiety and depression, and the lower the degree of fatigue, the higher the quality of life. Conclusion: A nursing program for managing the changes in fatigue, anxiety, depression, and cognitive function should be provided to enhance maintenance and the improvement of the quality of life for gastrointestinal cancer patients who receive chemotherapy.

• Advanced Industrial SCIence
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• v.1 no.1
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• pp.28-34
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• 2022

Many studies have been conducted on software quality evaluation. Recently, as artificial intelligence-related software has been developed a lot, research on methods for evaluating artificial intelligence functions in existing software is being conducted. Software evaluation has been based on eight quality characteristics: functional suitability, reliability, usability, maintainability, performance efficiency, portability, compatibility, and security. Research on the part that needs to be confirmed through evaluation of the function of the intelligence part is in progress. This study intends to introduce the contents of the evaluation method in this part. We are going to propose a quality evaluation method for artificial intelligence software by presenting the existing software quality evaluation method and the part to be considered in the AI part.

• Food Science and Preservation
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• v.20 no.6
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• pp.766-774
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• 2013

The effect of storage temperatures ($0^{\circ}C$and $20^{\circ}C$) and packing functional film for fruit quality were examined in 'Fuyu' persimmon. The fresh weight loss was delay more effectively by the inhibition of transpiration when functional film was used. The firmness was effectively maintained in functional film packages at low temperature ($0^{\circ}C$), which might result from the beneficial combination of $CO_2$ and $O_2$. The soluble solid contents was higher with packing of functional film at $0^{\circ}C$ than at room temperature ($20^{\circ}C$). Highest $CO_2$ production in functional film bags was observed in room temperature storage after one week and thereafter declined sharply whereas lowest in 8 weeks. $CO_2$ concentration regardless of packing slowly increased to $5.2{\mu}L{\sim}10.2mL{\cdot}kg^{-1}{\cdot}h^{-1}$ until 8 weeks of low temperature due to persimmon respiration. Hunter 'b' value changed greatly yellowness according to temperature of storage but there were no significant differences among packaging treatments. Effects of functional film and low temperature in slower softening were consistent. This results suggested that the packing functional film at low temperature resulted in the best retention of quality market.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.349-353
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• 2009

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending> transparent PET, and did not depend on film thickness in specified range. At 20${^{\circ}C}$, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.389.1-389.1
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• 2016

The flexible solid state device has been widely studied as portable and wearable device applications such as display, sensor and curved circuits. A zero-bias operation without any external power consumption is a highly-demanding feature of semiconductor devices, including optical communication, environment monitoring and digital imaging applications. Moreover, the flexibility of device would give the degree of freedom of transparent electronics. Functional and transparent abrupt p/n junction device has been realized by combining of p-type NiO and n-type ZnO metal oxide semiconductors. The use of a plastic polyethylene terephthalate (PET) film substrate spontaneously allows the flexible feature of the devices. The functional design of p-NiO/n-ZnO metal oxide device provides a high rectifying ratio of 189 to ensure the quality junction quality. This all transparent metal oxide device can be operated without external power supply. The flexible p-NiO/n-ZnO device exhibit substantial photodetection performances of quick response time of $68{\mu}s$. We may suggest an efficient design scheme of flexible and functional metal oxide-based transparent electronics.

• Journal of Korean Society for Quality Management
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• v.38 no.4
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• pp.531-539
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• 2010

Mega-Y project is very important for a company to gain a competitive advantage in markets or to achieve drastic change in the internal processes. It stems from the company strategy and annual management goals or key performance measures, and is proceeded by the cross-functional team. This paper presents the success factors and implementation process of the Mega-Y projects. The implementation process is presented in 5 steps, including project selection, cross-functional team building, establishment of the master plan, development and execution of sub-projects, and project completion. A case study on the cost reduction project of aircraft development is presented to help for the practitioners to deploy the implementation process introduced in this paper.