• Food Science and Preservation
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• v.30 no.2
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.247-256
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• 2012

This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals' survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.35 no.6
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• pp.1357-1366
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• 2015

This study (II) aims to draw up the future-oriented construction policy recommendations based on the outcomes as a result of a broad research and conducting questionnaire surveys on the arguable issues raised by construction engineers for roads and bridges in the course of previous study (I) implementation. As for the question of "The term 'Construction Management (CM)' which currently is defined in two (2) ways", 45% of respondents have answered that two (2) different types of CM should be unified into one (1) CM type as is the case in most advanced countries. About the question of "The ways to educate the CM professionals", many respondents have preferred to acquire CM professional certificate after receiving education for a certain period of time from private CM training institutions. As for the question of The revised draft that the ICEC grade of special engineers for design, construction and quality control areas shall be "more than 78 points from a more than 75 points by the original draft." 52% of respondents preferred to maintain the original draft. About the question of "The reason why the CM system has not been working well yet." 62% of respondents have answered that the staff members who are in charge of handling public project procurements are concerned about the fact that their roles (or activities) might be deprived as a result of CM adoption. In order for the CM system to be activated, based on the notion that the construction projects must be out soured, the reshuffle of the headquarter organization of Ministry of Land, Infrastructure and Transportation (MLIT) should be preceded.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Journal of Korean Academy of Nursing Administration
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• v.12 no.1
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• pp.76-93
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• 2006

Purpose: The purpose of this study was to define the core components required of nurses to provide quality nursing care to patients and analyze the significance of these components in the hospital's various units to maintain a high level of competence among nurses. Method: The study evaluated 3 categories included 35 subcategories with 148 core components that were derived from literature review and interviews of nursing professionals. The nursing professional category included 18 subcategories with 98 components, the organizational culture category included 4 subcategories with 16 components, and the temperament-attitude category included 13 subcategories with 34 components. The study included 335 nurses with more than one year of hospital experience and measured disparities among different hospital units. The data was analyzed with SPSS-Win 10.0, differing perceptions of the importance of general traits among the participants were measured using standard deviation, and differing perceptions of the importance of professional traits among the participants were assessed using ANOVA and subsequently with the Bonferroni Test. The reliability of the aforementioned research tools were evaluated using the Cronbach's ${\alpha}$. Result: The results of the study were as follows: 1. Among the three categories, temperament-attitude category was perceived to be the most important, followed by nursing professional category and organizational culture category. Among the ten most important subcategories within the three categories, safety and infection prevention as well as responsibility were perceived to be the most important, followed by promotion of physiologic adaptation, document management and presentation, self-control, ethics, observance law, coping with emergency, humanity, and medication. 2. The relative importance of category associated with the core competencies within the hospital unit were as follows : 1) The units that rated nursing professional category as being the most significant were: internal medicine, surgical unit, mother-child unit, emergency room, intensive care unit, and operating room, in that order. 2) The units that rated the organizational culture competencies as being the most significant were: mother-child unit, internal medicine, surgical unit, emergency room, operating room, and intensive care unit, in that order. 3) The units that rated temperament-attitude category as being the most significant were: internal medicine, surgical unit, emergency room, mother-child unit, operating room, and intensive care unit, in that order.

• Tuberculosis and Respiratory Diseases
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• v.87 no.1
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• pp.100-114
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• 2024

Background: Long-term oxygen therapy (LTOT) improves the survival of patients with hypoxemia due to chronic respiratory diseases. The clinical outcomes of LTOT are strongly associated with patient adherence. To improve the adherence of patients, physicians have focused on the efficacy of LTOT. However, poor adherence may stem from patients' perceptions of LTOT. Herein we evaluated patients' perceptions of LTOT affecting adherence. Methods: We conducted a cross-sectional survey study using descriptive, open, and closed-ended questionnaire. Patients using oxygen therapy (OT) or requiring it but avoiding OT responded to the questionnaires at three university hospitals. Results: Seventy-nine patients responded to the questionnaires. The number of patients using home and portable OT was 69 (93%) and 37 (46.3%), respectively. Patients with good adherence were 22 (30.1%). Among patients with good adherence, 90.9% used oxygen according to physicians' prescriptions whereas only 37.3% of those with poor adherence followed physicians' prescriptions (p<0.01). The reasons for avoiding using home OT were fear of permanent use (50%), unwanted attention (40%), and lack of symptoms (40%). They avoided portable OT because of unwanted attention (39%), heaviness (31.7%), and lack of symptoms (21.6%). Conclusion: Patients on LTOT had the perception of the misunderstanding the effects of OT and of psychosocial barriers to initiate or use LTOT. Considering these findings, health professionals need to provide effective education on the purpose of LTOT to improve patient adherence to OT and provide sufficient support for the management of psychosocial barriers in patients using LTOT.

• Journal of Intelligence and Information Systems
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• v.29 no.3
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• pp.401-418
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• 2023

Recently, the socio-economic interest in Large Language Models (LLMs) has been growing due to the emergence of ChatGPT. As a type of generative AI, LLMs have reached the level of script creation. In this regard, it is important to address the issue of discrimination (sexism, racism, religious discrimination, ageism, etc.) in the performing arts in general or in specific performing arts works or organizations in a large language model that will be widely used by the general public and professionals. However, there has not yet been a full-scale investigation and discussion on the issue of discrimination in the performing arts in large-scale language models. Therefore, the purpose of this study is to textually analyze the perceptions of discrimination issues in the performing arts from LMMs and to derive implications for the performing arts field and the development of LMMs. First, BBQ (Bias Benchmark for QA) questions and measures for nine discrimination issues were used to measure the sensitivity to discrimination of the giant language models, and the answers derived from the representative giant language models were verified by performing arts experts to see if there were any parts of the giant language models' misperceptions, and then the giant language models' perceptions of the ethics of discriminatory views in the performing arts field were analyzed through the content analysis method. As a result of the analysis, implications for the performing arts field and points to be noted in the development of large-scale linguistic models were derived and discussed.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.13
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• pp.5349-5357
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• 2015

Background: Breast cancer is the most common cancer and the leading cause of cancer mortality among women of all ethnic and age groups in Malaysia. Delay in seeking help for breast cancer symptoms is preventable and by identifying possible factors for delayed diagnosis, patient prognosis and survival rates could be improved. Objectives: This narrative review aimed to understand and evaluate the level of in-depth breast cancer knowledge in terms of clinical breast examination and breast self-examination, and other important aspects such as side-effects and risk factors in Malaysian females. Since Malaysia is multicultural, this review assessed social perceptions, cultural beliefs and help-seeking behaviour in respect to breast cancer among different ethnic groups, since these may impinge on efforts to 'avoid' the disease. Materials and Methods: A comprehensive literature search of seven databases was performed from December 2015 to January 2015. Screening of relevant published journals was also undertaken to identify available information related to the knowledge, perception and help-seeking behaviour of Malaysian women in relation to breast cancer. Results: A total of 42 articles were appraised and included in this review. Generally, women in Malaysia had good awareness of breast cancer and its screening tools, particularly breast self-examination, but only superficial in-depth knowledge about the disease. Women in rural areas had lower levels of knowledge than those in urban areas. It was also shown that books, magazines, brochures and television were among the most common sources of breast cancer information. Delay in presentation was attributed mainly to a negative social perception of the disease, poverty, cultural and religion practices, and a strong influence of complementary and alternative medicine, rather than a lack of knowledge. Conclusions: This review highlighted the need for an intensive and in-depth breast cancer education campaigns using media and community health programmes, even with the existing good awareness of breast cancer. This is essential in order to avoid misconceptions and to frame the correct mind-set about breast cancer among women in Malaysia. Socio-cultural differences and religious practices should be taken into account by health care professionals when advising on breast cancer. Women need to be aware of the risk factors and symptoms of breast cancer so that early diagnosis can take place and the chances of survival improved.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.101-106
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• 2017

Based on the previous reports that majority of teachers have negative perceptions on food additives, a teacher training program called 'Let's teach food additives correctly' was developed and applied to improve teachers' unbalanced perception on food additives and let them teach students with sound scientific background. The 15-hours training program consisted of understanding of food safety and food additives, education materials on food additives, development of teaching-learning plan, meeting with professionals from Ministry of Food and Drug Safety (MFDS), visiting MFDS labs, application to school class, and evaluation. A total of 63 teachers participated in the training through 2 sessions conducted in August 2016. As a result, teachers showed high satisfaction rates (4.2~4.5 in 5.0-Likert scale) and 91.5% answered the training helpful for the school class. Although their initial intention to participate the training was to know the details of negative intake effects of food additives, their such perception was totally changed in addition, they suggested a continuous training for teachers and immediate correction of incorrect information in school textbooks. Also, post-training education for 1,172 students by these teachers appeared to improve the understanding of and the native perceptions on food additives significantly (p < 0.001). Above results showed that the training program could solve the problem of transmitting unbalanced information on food additives to students by training teachers, and such channel could be used to facilitate food-related risk communication.

• Journal of The Korean Association For Science Education
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• v.34 no.8
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• pp.719-730
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• 2014

The purpose of this study was to investigate elementary school students' perceptions about science, engineering and technology and their images of scientists, engineers, and technicians. In order to investigate students' images of scientists, engineers, technicians and student's perception of science, engineering, and technology, we used the tools "Draw a scientist at work, Draw an engineer at work, and Draw a technician at work". We have revised the tool DAST (Draw a scientist test), which was used in Fralick et al.'s study (2009). Subjects were 209 6th grade students sampled from an elementary school in G-city in Korea. According to the results of this study, the students' representative image of a scientist was similar to stereotypical scientist image in previous studies, but the students perceived science as a field of research with various professionals. The students' representative image of an engineer was a man with short hair, no beard or mustache, wearing ordinary clothes but no glasses. The engineer was designing or constructing a ship, a robot, a computer, and an airplane. The students' representative image of a technician was a man with short hair, wearing protective goggles and a mask for welding. The technician was fixing a car, a robot, a rocket, etc. and working with wrenches, hammers, screw drivers, welding machines, etc. Many students didn't perceive engineering and technology as fields of research. Also, many students didn't variously perceive engineering and technology as fields and ways of study.