• International Journal of Knowledge Content Development & Technology
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• v.6 no.2
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• pp.5-27
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• 2016

This research aims to explore the acceptance of Moodle as a teaching and learning tool by the faculty of the Department of Information Studies (IS) at Sultan Qaboos University (SQU) in the Sultanate of Oman. The researchers employed the Unified Theory of Acceptance and Use of Technology (UTAUT) to examine the effects of performance expectancy, effort expectancy, social influence and facilitating conditions on the behavioural intention of SQU faculty members to employ Moodle in their instruction. Data were collected by the interview method. Results showed the emergence of two faculty groups: one uses Moodle and one does not use Moodle. In group that uses Moodle, performance expectancy, effort expectancy, social influence, facilitating conditions and behavioural intention are positively related, thereby influencing the faculty members' use behavior. In addition to the aforementioned UTAUT constructs, four additional factors affect Moodle's adoption. These moderators are gender, age, experience and the voluntariness of use, amongst which gender exhibits the least influence on Moodle adoption. That is, male and female faculty generally both use the learning platform. Although some members of the group that does not use Moodle exhibit optimistic performance expectancy for technology, the overall perception in this regard for Moodle is negative. The other UTAUT constructs exert no influence on this group's adoption of the learning platform.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.637-644
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• 2019

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature ($X_1$, $50-90^{\circ}C$), drying time ($X_2$, 12-36 hours), and microwave pretreat time ($X_3$, 0-4 minutes). The results of appearance ($Y_5$), color ($Y_6$), taste ($Y_8$) and overall acceptance ($Y_{10}$) were fitted to the response surface methodology model ($R^2=0.86$, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of $X_1$, $X_2$, and $X_3$ were $52.989^{\circ}C$, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of $Y_5$, $Y_6$, $Y_8$, and $Y_{10}$ were 5.066, 5.338, 5.063, and 5.339, respectively.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.8
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• pp.917-922
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• 2019

The recent increase in preference for teacher jobs has led to a rise in preference for education colleges. Not all students can enter teachers, but they must pass the test called the competitive examination for teacher appointment candidates after graduation. However, due to the declining population, the and employment T.O.s are decreasing every year and the competition rate is rising steeply. Therefore, in order to concentrate on the recruitment exam upon entering the university, the university is becoming a huge academy for the exam, not a place to study and learn. We found a connection between students' overall school life and their use of study groups as well as their grades and whether they passed the competition test for teachers using deep running. The academic activities did not significantly affect the acceptance process, and the accuracy of the prediction of the acceptance rate was generally 70% accurate.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.25 no.3
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• pp.228-239
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• 2022

Purpose: To compare the effectiveness, tolerability, acceptability, and safety of sodium picosulphate with magnesium citrate (PS/Mg) and polyethylene glycol (PEG) in children (≤18 years) preparing for colonoscopy. Methods: Three electronic databases (MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials) were searched till July 2020. Only randomized controlled trials (RCTs) were included. At least two authors independently selected studies and performed risk of bias assessment and data extraction. Results: Four RCTs (n=390), with overall good quality were included. A meta-analysis of two trials (n=224) found no statistically significant difference between the groups with respect to the proportion of patients who had excellent and good scores (≥6 points) according to the Boston Bowel Preparation Scale (relative risk: 0.99; 95% confidence interval [CI]: 0.90 to 1.08). Excellent and good scores were observed in both groups in approximately 90% of children. A meta-analysis of two other trials (n=150) showed no significant difference between the groups with respect to the mean total score for the Ottawa Bowel Preparation Scale (mean difference: 0.20; 95% CI: -0.74 to 1.14). Both regimens provided a comparable safety profile; however, PS/Mg was significantly superior to high volume PEG in terms of tolerability (abdominal pain, nausea, vomiting, bloating/flatulence/fullness) and acceptability (ease of formulation consumption, taste acceptance, need for nasogastric tube, compliance with full dose). Conclusion: PS/Mg provides a quality and safety profile similar to PEG for bowel cleansing; however, it has better acceptance and tolerance in children preparing for colonoscopy.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

• Journal of the Korean Society of Systems Engineering
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• v.20 no.1
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• pp.50-63
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• 2024

This study analyzed the relationships between positive attitude, leisure attitude, and leisure satisfaction among university students participating in a leisure activity support education program using the metaverse. The results are as follows. First, positive attitude was found to have a significant impact on leisure attitude. Perspective diversification influenced the cognitive and emotional factors of leisure attitude, self-acceptance influenced the emotional factor, and social adaptation influenced both the cognitive and emotional factors. Second, leisure attitude was found to have a significant impact on leisure satisfaction. Cognitive and emotional attitudes influenced all factors of leisure satisfaction, while behavioral attitude primarily influenced the relaxation factor. Third, positive attitude was found to have a significant impact on psychological, social, relaxation, and physiological factors of leisure satisfaction. Perspective diversification and self-acceptance played important roles, while social adaptation influenced all factors of leisure satisfaction. These findings provide important implications for the curriculum design of leisure activity support education programs using the metaverse for university students, focusing on enhancing positive attitude. The metaverse environment offers experiences similar to real-life interactions, which can contribute to enhancing participants' positive attitude and improving their leisure satisfaction. Program design should include elements that enhance participants' self-acceptance and social adaptation abilities, as well as focus on improving self-regulation skills. Through this, university students can enrich their leisure experiences, ultimately contributing to improving their overall quality of life.

• Journal of Distribution Science
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• v.22 no.4
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• pp.1-10
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• 2024

Purpose: This study is aimed to introduce the application of phantom approach with structural equation modelling method for online learning. By integrating these innovative methodologies, the research seeks to advance the understanding of how the phantom approach can effectively complement and augment structural equation modeling techniques. Research design, data and methodology: A theoretical framework of Technology Acceptance Model (TAM) was modified and updated. A questionnaire was developed and used to extract information from 189 instructors who used online learning as their primary medium. The Covariance Based Structural Equation Modelling (CBSEM) was applied to test the direct effects and the phantom approach is used to handle the 2 mediators in the model. Results:social influence, perceived usefulness, and perceived ease of use exerted discernible impacts on instructors' intentionsto engage in online learning. These findings illuminate the intricate dynamics influencing instructor behavior within the realm of online education, underscoring the significance of various factors in shaping their intentions. Conclusions: In additions, the perceived usefulness and perceived ease of use had mediated the effect of social influence and instructor intention using phantom approach. Therefore, one can have concluded that this modified model was also confirmed, thereby reinforcing distribution strategies to online learning and overall education presence.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.230-242
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• 2015

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.