• 한국보육지원학회지
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• 제19권4호
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• pp.1-27
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• 2023

Objective: This study designed an Augmented Reality-based intervention program for children with conflicted shyness and examined its effects on social avoidance motivation and preference for being with others. Methods: Sixteen six-year-old children were randomly assigned to either the experimental or control group. The experimental group participated in a six-week AR-based program. Both teachers and children rated social avoidance motivation and preference for being with others to evaluate the program's effectiveness. Data were analyzed using the Wilcoxon signed-rank test and the Mann-Whitney U test. Results: Social avoidance motivation decreased only for the experimental group. Conversely, the control group showed increased motivation scores as reported by the children. The preference for being with others increased in the experimental group based on teacher reports. For the control group, preference scores reported by teachers and children were maintained and decreased, respectively. Conclusion/Implications: This study highlights the effectiveness of the intervention in reducing social avoidance motivation and maintaining a preference for being with others in children experiencing conflicted shyness. Furthermore, the use of AR technology provided a psychologically safe environment for them to initiate social interactions without fear of negative evaluation, highlighting its potential as a primary intervention tool for this population.

• 한국조리학회지
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• 제24권3호
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• 한국멀티미디어학회논문지
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• 제11권8호
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• pp.1179-1193
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• 2008

무선 네트워크와 모바일 디바이스의 발달과 확산은 웹 서비스 제공자로서의 모바일 디바이스를 가능하게 하였다. 하지만 불안정한 연결성과 빈번한 이동성은 모바일 디바이스에서 서비스를 제공하는데 큰 문제로 작용하고 있으며 이를 해결할 수 있는 가능성인 웹 서비스 이동 기술은 현재 데스크탑 환경을 중심으로 연구되고 있다. 본 논문에서는 코드 분할 기술을 이용한 모바일 웹 서비스의 이동 방법을 제안한다. 제안된 방법은 웹 서비스의 효과적인 이동을 위해서 먼저 웹 서비스 코드를 오퍼레이션의 선호도에 따라 적절히 분할한다. 높은 선호도를 가진 분할 코드는 선호도가 낮은 것보다 먼저 전송된다. 또한 트래픽이 집중되거나 용량이 큰 메시지를 주고 받을 경우, 컨텍스트 정보에 따라 적절한 디바이스로 웹 서비스를 복제하여 효과적인 서비스의 제공을 가능하게 한다.

• 치위생과학회지
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• 제10권4호
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• pp.211-218
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• 2010

부산지역 치과를 포함하는 종합병원에 근무하는 병원종사자 228명을 대상으로 치과위생사의 주된 업무, 선호하는 내적인 이미지, 선호하는 외적이미지, 사회적 수준 등에 대하여 조사한 본 연구의 결론은 다음과 같다. 1. 치과위생사의 주된 업무는 1순위는 치의사의 진료보조 28.2%, 2순위 치석제거 23.2%, 3순위 예방업무 20.6%로 나타났다. 2. 선호하는 이미지는 밝은 표정이 61.4%로 가장 많았으며, 단정함 32.9%, 세련됨 3.5%, 지적 임 2.2% 순으로 나타났다. 기혼에서 밝은 표정을 많이 선호하였으며 유의미한 차이를 보였다(${\chi}^2=8.11$, p<.05). 3. 유니폼은 투피스 바지 형을 76.3%로 가장 선호하였으며, 여자에서 투피스 바지 형을 많이 선호하는 유의미한 차이를 보였다(${\chi}^2=41.09$, p<.001). 4. 치과위생사가 갖추어야 할 중요한 자질은 전문적 지식이 49.1%로 가장 많았으며, 성실함과 책임감 23.2%, 친절성 22.4%, 인격과 교양 5.3% 순으로 나타났다. 40세 이상인 종사자가 성 실함과 책임감으로 인식하는 경우가 많았으며 유의미한 차이를 보였다(${\chi}^2=20.62$, p<.01) 5. 사회적 수준이 높다고 인식할수록 치과위생사의 외형적 모습이 신뢰감 또는 안정감에 영향 을 줄 수 있으며 유의미한 차이를 보였다(F=9.98, p<.001) 6. 사회적 수준이 높다고 인식하는 경우 밝은 표정을 선호하였으며(${\chi}^2=31.54$, p<.001), 사회적 수준이 낮다고 인식할수록 경우 친절성 및 성실함과 책임감이라고 인식하였으며, 유의미한 차이를 보였다(${\chi}^2=14.03$, p<.05). 이상의 연구결과를 볼 때 치과위생사의 사회적 수준과 이미지 향상을 위해서는 치과위생사에게 적합한 업무를 수행할 수 있는 실무능력향상 프로그램 마련되어야 할 것으로 사료된다.

• 패션비즈니스
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• 제22권2호
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• pp.14-26
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• 2018

This study was to explore purchasing behavior and repurchase intention by considering social-face sensitivity and conspicuous consumption. To do this, first, this study tried to explain how consumers had different characteristics for social-face sensitivity, conspicuous consumption, purchasing behavior, and repurchase intention for outdoor wear. Second, this study tested the relationship between consumer behavior (purchasing behavior and repurchase intention) and social-face sensitivity by considering the mediating effect of conspicuous consumption. As the results, first, there was a significant relationship between social-face sensitivity (sensitivity to saving face) and conspicuous consumption, which had a significant effect on the purchasing behavior with outdoor wear(purchase frequency, purchase cost). Second, social-face sensitivity (consciousness of shame) had a significant effect on conspicuous consumption (preference for famous brands, status symbol, pursuing fashion), and social face sensitivity (consciousness of social formality) had a significant effect on conspicuous consumption (preference for famous brands). The relationship between the conspicuous consumption and purchasing behavior showed that conspicuous consumption had significant effects on consumer behavior (purchase frequency, purchase cost). The relationship between the social-face sensitivity and purchasing behavior showed that being conscious of others had a significant effect on purchasing behavior. Third, purchasing behavior with outdoor wear had a significant effect on repurchase intention. Finally, this study confirmed that conspicuous consumption had a partially significant mediating effect on the relationship between social-face sensitivity (sensitivity to saving face) and purchasing behavior.

• 성인간호학회지
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• 제13권2호
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• pp.233-246
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• 2001

Spiritual health is an important indicator in the quality of life of patients with cancer. The purpose of this study was to validate a Spiritual Health Inventory (SHI) for patients with cancer developed by Highfield (1989). The SHI was translated into Korean, back-translated into English. The study sample was 96 patients with cancer. The data were collected from September, 1999 to February, 2000 for 6 months. Statistic analysis was done with the SPSS PC+ (Version 10.0) program: descriptive statistics, factor analysis, Pearson correlation coefficient, and one-way ANOVA. The results are as follows : 1. The reliability score was examined using Cronbach's ${\alpha}$ and found to be .79. 2. Construct validity was examined using factor analysis. Four factors were identified and named : (1) Peace of mind (19.1% of variance), (2) Hope (9.7%), (3) Self-esteem (6.4%), (4) Trust (6.0%). The total of 41.2 percent of the variance. 3. The Pearson correlation coefficient score of 4 factors was between r = .24~ .42. 4. SHI was identified as multidimension, that is (1) The relationship with GOD, as absolute being, (2) the relationship with others, (3) the relationship within oneself. 5. There were differences in response in items especially related to GOD. The following recommendations can be made on the above findings : 1. Replicate with a minimum sample of 150 and test for concurrent validity. 2. Since spirituality is a dynamic concept, longitudinal study is also necessary. 3. Concept analysis using a qualitative study based on religious preference is recommended. 4. The items such as 12, 13, 15, 17, 19, 22, 24, 26 indicated conceptual ambiguity for Korean populations and further study is needed on item deletion or new items.

• 동아시아식생활학회지
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• 제23권5호
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Nutrition Research and Practice
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• 제3권3호
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• pp.226-233
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• 2009

Traditional nutrition education has not been shown to consistently produce behavior change. While it has been suggested that using emotion-based messages may be a better way to influence nutrition behavior change, this has not been well tested. Producing emotion-based messages is a multi-step process that begins with exploring subconscious barriers to behavior change rather than the more obvious and typically reported barriers. The purpose of this research was to uncover the emotional reasons, sometimes referred to as emotional pulse points, for mothers' choosing or not choosing to have more family meals. This would then serve as the first step to developing emotion-based messages promoting the benefits of family meals. Five focus group interviews were conducted with 51 low-income Black (n=28) and white (n=23) mothers. Metaphorical techniques were used to determine underlying feelings toward family and family meals. Discussions were video-taped, transcribed, and manually analyzed using a content-driven, immersion/crystallization approach to qualitative data analysis. Four themes emerged around the definition of family: acceptance, sharing, chaos, and protective/loyal. Some mothers felt mealtime was merely obligatory, and described it as stressful. Some reported a preference for attending to their own needs instead of sitting down with their children, while others felt that mealtime should be used to interact with and educate children and felt guilty when they were not able to provide family meals. Three themes emerged around feelings towards having or not having family meals: unimportant, important, and guilty. When explored further, mothers indicated that using the feeling of guilt to encourage family meals might be effective. Data obtained are being used to develop innovative, emotion-based messages that will be tested for effectiveness in promoting family meals.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.314-321
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• 2002

월경전기 증상에 따른 맛 선호도와 식품섭취 변화를 알아보고자 정규간호사 1,301명을 설문조사한 후 분석가증한 626명의 자료를 월경전 불쾌기분장애 집단, 월경전기 증후군 집단, 월경전기 증상이 없는 집단으로 나누어 집단별 맛에 대한 선호도 변화, 식사량 변화, 특정 음식에 대한 선호도 변화를 분석한 결과를 요약하며 다음과 같다. 월경전기에 맛 선호도 변화정도가 세 집단간에 다르게 나타났다. 월경전 불쾌지분장애 집단의 경우 월경전기에 단맛, 짠맛, 매운맛, 신맛 4가지 맛에 대한 선호도가 모두 증가하였고, 세 집단 모두 단맛을 가장 많이 찾았다. 월경전 불쾌기분장애 집단과 월경전기 증후군 집단에서는 매운 맛의 선호도도 증가하였다. 식사량은 월경전 불쾌기분장애 집단과 월경전기 증후군 집단 모두 무증상 집단에 비해 늘어났다. 월경전/평소의 음식 섭취량 변화는 물, 스포츠 음료 및 쥬스, 우유 등 음료수를 제외한 모든 음식에서 월경전 불쾌기분장애 집단의 월경전기의 섭취량이 증가하였다. 전반적으로 월경전기에 맵거나 단 음식을 유난히 많이 먹게 되며, 월경전기 증상을 경험하는 월경전 불쾌지분장애 집단이나 월경전기 증후군 집단 모두에서 매운 음식을 가장 많이 먹는 것으로 나타났다.

• 한국식생활문화학회지
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• 제5권2호
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.