• Journal of dental hygiene science
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• v.10 no.4
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• pp.219-225
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• 2010

The purpose of this study was to examine the patients' knowledge and expectation of dental implants and to provide effective consulting and accurate information on implants to them. To that end, between March 23, 2008 and June 5, 2008, patients who were visiting dental clinics (hospitals) in Seoul, Gyeonggi-do, and Incheon areas were surveyed. 84.7% of subjects said that they recognized implants, and the largest number of them (26.7%) of subjects came to know via friends. According to an analysis of subjects' knowledge of the dental implant operation, the maximum value was 4.06, and the minimum value was 3.05. The opinion value on the need to have regular examination after the implant operation was highest at 4.06. Regarding expectation over the implant operation, the maximum value was 4.42, and the minimum value was 1.78. The opinion value on considering the implant operation capability the most important was the highest at 4.42. The relationship between the knowledge of and expectation over implants was significant. By gender, females had a significantly higher level of knowledge than males. Regarding preference, females scored 3.27 points, and males scored 3.23 points. By occupation, professionals earned the highest score of 3.55 in knowledge, and professionals earned the highest score of 3.31 in expectation. According to an analysis of the relation between variables of knowledge of and variables of expectation over implants, the correlation coefficient (r) between the two factors was 0.362, indicating a positive relevancy(+)(p<.01).

• Food Science and Preservation
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• v.24 no.1
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• pp.44-51
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• 2017

For the production of Yakhobak (Cucurbita maxima subsp. maxima) paste under various heating conditions, we steamed Yakhobak for roughly 20 min, followed by heating under high pressure treatment for 0 min (HHP0), 20 min (HHP20), 40 min (HHP40), and 60 min (HHP60). The physicochemical and sensory characteristics were subsequently investigated. Generally, no significant difference was observed in organic acid content and sensory characteristics score between Yakhobak paste treated with and without high-pressure heating. However, there was a significant difference in color value, soluble solids, and free sugar content. The L value for color of the group HHP0, untreated control Yakhobak paste (no high-pressure heating), decreased as time increased from 20 min to 60 min, with L values of 44.33, 44.25, and 42.86, respectively. The b value for the color of Yakhobak paste also decreased, showing a significant difference. Soluble solids and free sugar (fructose, glucose, sucrose) contents of the high-pressure heat-treated groups HHP20, HHP40, and HHP60 decreased compared with untreated group HHP0. Organic acid composition of Yakhobak paste included citric acid, malic acid, and fumaric acid, and the major organic acid was malic acid. Sensory score of HHP40 was the highest among all experimental groups in terms of overall preference, but there was no significant difference.

• Journal of the Korean Geographical Society
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• v.31 no.1
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• pp.49-67
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• 1996

On of Revolutionary changes of the commercial facilities is appearance of supermarket since the 1970's. It means modernization of retail establishment size. Simultaneously, and then path of distribution resulted in change. Namely, function of wholesale and retail is mixed, path of distribution is shortened, and then distribution function become more influential. By these changes, producer, manager and consumer can be benefit. That is, a change of commercial part is accurance to change of society and economy of region. The aim of the study is to examine commercial properties of supermarket in Kwangju city, and then, it is concerned with life of residents. Factor analysis is applied to the study. The results are as follows: Four factors are abstracted. The first factor of large explanation on properties of supermarket is accounted for years of management, land lent, number of establishments of wholesale${\cdot>$retail${\cdot>$service, age of manager, distance of neighbour residence, and so on. Namely, these may be regarded as commercial environmental feature. Moreover, regional distribution on the ground of factor score is concentrated on CBD and it's neighbour area, which are the areas of highest land lent in Kwangju city. The second factor is accounted for number of supermarket and number of population in each 'dong' (smallest factor-scored area is new housing complex in an outer ring of Kwangju. The third factor is accounted for number of workers, and size of establishment. Regional distribution is concentrated on neighbour of CBD and the outer ring area. These are scattered in contrast to the first and second factors which are continuous. The fourth factor is noted on a sale price of non-foodstuffs, that is, a feature of formation of goods. The highest factor score areas are the CBD, neighbour area of the CBD and a part of an outer ring area. On the other hand, the property of supermarket is preferred to 'the near distance' according to consumer's viewpoint. Furthermore, the location of supermarket, which is actually used by residents, is almost near residental area. It means that condition of location of supermarket is important in the distance of neighbour residence. Besides, supermarkets in Kwangju city are actually situated at residental area, that is, those locations in Kwangju city correspond to preference of consumer's viewpoint. Moreover, this result corresponds to the first factor of the analysis. Namely, the distance of property of supermarket from neighbour residence has very important effect on both of consumer and manager. In the end, supermarket is strongly related to life of residents. It means that supermarket is also responsible to quality of life. On the other hand, commercial facilities have been changed according to consumer's needs and social environments. For these reasons, commercial properties of supermarket must be reexamined in according to diverse commercial facilities and change of commercial environments.

• Journal of Nutrition and Health
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• v.46 no.5
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• pp.418-426
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• 2013

This study was conducted in order to investigate the association between picky eating behaviors of preschool children and growth outcomes. In this study, picky eating behaviors were defined as containing four constructs of 'eating a small amount (ES),' 'neophoic behavior (NB),' 'refusal of specific food groups (RF),' and 'preference for specific food-preparation methods (PP).' A 7-point scale was used for the multi-item questionnaire, which consisted of 21 items (three items for ES, two items for NB, nine items for RF, and seven items for PP), in order to evaluate picky eating behaviors of children. Subjects were recruited among visitors at a medical clinic in Seoul. A total of 150 self-administered survey responses from parents of preschool children were analyzed in order to investigate the association between picky eating behaviors of preschool children and growth outcomes. Height for age (HFA) and weight for height (WFH) z-scores were used for assessment of preschool children's growth. The prevalence of ES, NB, RF, and PP was 44%, 57%, 73%, and 53%, respectively. Children with ES had lower HFA (p < 0.05) and WFH (p < 0.0001) than those without ES, while children with NB, RF, or PP had HFA and WFH were similar to their counterparts. The mean HFA z-score of children with ES was less than 0 (p < 0.05) and the mean WFH z-scores of children with ES, NB, RF, or PP were less than 0 (p < 0.05). According to the study results, related growth outcome differed depending on constructs of picky eating behaviors. In particular, picky eating of ES showed a risk of faltering height growth in preschool children. Further comprehensive studies on the reason for ES and intervention approach is warranted.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.488-500
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• 2019

Purpose: This study examined the effects of a mobile app-based program to reduce the dietary sugar intake according to the stages of the behavioral change in dietary sugar reduction in female college students. Methods: The program used in this study can monitor the dietary sugar intake after recording the dietary intake and provide education message for the reduction of dietary sugar intake. In an eight-week pre-post intervention study, 68 female college students were instructed to record all the food they consumed daily and received weekly education information. At pre-post intervention, the subjects were asked to answer the questionnaire about sugar-related nutrition knowledge, sugar-intake behavior, and sugar-intake frequency. For statistical analysis, ANOVA and a paired t-test were used for comparative analysis according Precontemplation (PC), Contemplation Preparation (C P), and A M (Action Maintenance) stage. Results: Significant differences were observed in the frequency of snacking, experience of nutrition education, and preference for sweetness according to the stages of behavior change in dietary sugar reduction. After finishing an intervention, the sugar-related nutrition knowledge score was increased significantly in the stages of Precontemplation (PC) and Contemplation Preparation (C P). The score of the sugar intake behavior increased significantly in all stages. The intake frequency of chocolate, muffins or cakes, and drinking yogurt decreased significantly in the PC stage and the intake frequency of biscuits, carbonated beverages, and fruit juice decreased significantly in the C P stage. Subjects in the PC and C P stages had an undesirable propensity in nutrition knowledge, sugar-intake behavior, and sugar-intake frequency compared to the A M stage, but this intervention improved significantly their nutrition knowledge, sugar-intake behavior, and sugar-intake frequency. Conclusion: This program can be an effective educational tool in the stages of PC and C P, and is expected to further increase the usability and sustainability of mobile application if supplemented appropriately to a health platform program.

• Journal of Intelligence and Information Systems
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• v.27 no.3
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• pp.75-94
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• 2021

The low birth rate and shortened military service period are causing concerns about selecting excellent military officers. The Republic of Korea entered a low birth rate society in 1984 and an aged society in 2018 respectively, and is expected to be in a super-aged society in 2025. In addition, the troop-oriented military is changed as a state-of-the-art weapons-oriented military, and the reduction of the military service period was implemented in 2018 to ease the burden of military service for young people and play a role in the society early. Some observe that the application rate for military officers is falling due to a decrease of manpower resources and a preference for shortened mandatory military service over military officers. This requires further consideration of the policy of securing excellent military officers. Most of the related studies have used social scientists' methodologies, but this study applies the methodology of text mining suitable for large-scale documents analysis. This study extracts words of discriminative characteristics from the Republic of Korea Air Force Non-Commissioned Officer Applicant cover letters and analyzes the polarity of pass and fail. It consists of three steps in total. First, the application is divided into general and technical fields, and the words characterized in the cover letter are ordered according to the difference in the frequency ratio of each field. The greater the difference in the proportion of each application field, the field character is defined as 'more discriminative'. Based on this, we extract the top 50 words representing discriminative characteristics in general fields and the top 50 words representing discriminative characteristics in technology fields. Second, the number of appropriate topics in the overall cover letter is calculated through the LDA. It uses perplexity score and coherence score. Based on the appropriate number of topics, we then use LDA to generate topic and probability, and estimate which topic words of discriminative characteristic belong to. Subsequently, the keyword indicators of questions used to set the labeling candidate index, and the most appropriate index indicator is set as the label for the topic when considering the topic-specific word distribution. Third, using L-LDA, which sets the cover letter and label as pass and fail, we generate topics and probabilities for each field of pass and fail labels. Furthermore, we extract only words of discriminative characteristics that give labeled topics among generated topics and probabilities by pass and fail labels. Next, we extract the difference between the probability on the pass label and the probability on the fail label by word of the labeled discriminative characteristic. A positive figure can be seen as having the polarity of pass, and a negative figure can be seen as having the polarity of fail. This study is the first research to reflect the characteristics of cover letters of Republic of Korea Air Force non-commissioned officer applicants, not in the private sector. Moreover, these methodologies can apply text mining techniques for multiple documents, rather survey or interview methods, to reduce analysis time and increase reliability for the entire population. For this reason, the methodology proposed in the study is also applicable to other forms of multiple documents in the field of military personnel. This study shows that L-LDA is more suitable than LDA to extract discriminative characteristics of Republic of Korea Air Force Noncommissioned cover letters. Furthermore, this study proposes a methodology that uses a combination of LDA and L-LDA. Therefore, through the analysis of the results of the acquisition of non-commissioned Republic of Korea Air Force officers, we would like to provide information available for acquisition and promotional policies and propose a methodology available for research in the field of military manpower acquisition.

• Journal of Hospice and Palliative Care
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• v.9 no.1
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• pp.17-29
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• 2006

Purpose: This research aimed to investigate the actual condition and satisfaction of volunteer activity in Australian hospital. Methods: Data was collected by self reported questionnaire from 101 volunteers and analyzed by frequency and percentage, t-test, ANOVA and Sheffe and Pearson's correlation coefficients using SPSS 12.0. Results: 1. Years involved in volunteer work were $5{\sim}10$ years (32.7%), above 10 years (30.7%), $2{\sim}3$ years (11.9%) and $3{\sim}5$ years (10.9%). Types of volunteer work were physical care (32.7%), physical and emotional care (14.9%), and others (18.8%). Types of allocation of tasks were by volunteer coordination (55.7%), and by volunteer preference and consent between volunteer and coordinator (both respectively, 20.5%). Main reasons for volunteer work were to help sick people (61.4%) and to make good use of leisure time (22.8%). Routes to start volunteer work were from his (her) own inquiries (43.4%), from hearing from other volunteers (30.7%) and from mass media (13.1%). 80.2% of volunteers had received some kinds of training or preparation for volunteer work. Suitability of volunteer's skill and ability to voluntary work were 'very well' (74.0%) and 'mostly well' (18.0%). Reimbursements or benefits received for volunteer work were token or lunch or group outing (31.7%), and token and lunch or group outing (19.8%). Evaluation frequency for volunteer work was occasionally (372%), frequently (30.9%), always (17.0%) and never (14.9%). Relationship with volunteer work coordinator was very good (85.0%). The relationship with other volunteers was very good (81.2%). The relationship with hospital staffs was very good (69.7%) and mostly good (21.2%). Family and friend's support for volunteer work was very good (83.2%). 2 The mean score of satisfaction for the hospital volunteer activity was $3.09{\pm}0.49\;(range:\;1{\sim}4)$. The highest score domain was 'social contact', $3.48{\pm}0.61$, and the lowest was 'social exchange', $1.65{\pm}0.63$. An item of the highest score was 'I have an opportunity to help other people' ($3.83{\pm}0.40$), and the lowest score item was 'I will receive compensation for volunteer work I have done ($1.10{\pm}0.78$).' 3. The satisfaction from hospital volunteer activity was shown by significant difference according to sex (t=2.038, P=0.044), marital status (F=3.806, P=0.013), years involved in volunteer work (F=3.326), nam reason to do volunteer work (F=2.707, P=0.035), receive any training or preparation for volunteer work (t=-1.982, 0=0.050), frequency of evaluation for volunteer work (F=7.877, P=0.000), suitability of volunteer's skill and ability to voluntary work (t=2.712, P=0.049), relationship with volunteer work coordinators (F=-2.517, P=0.013), relation with hospital staffs (F=5.202, P=0.007), and support of their volunteer work by their family and friends (t=-3.394, P=0.001). Conclusion: The satisfaction of hospice volunteer activity was moderate. The satisfaction for hospice volunteer activity was shown by significant difference according to sex (t=2.038, P=0.044), marital status (F=3.806, P=0.013), years involved in volunteer work (F=3.326), main reason to do volunteer work (F=2.707, P=0.035), receive any training or preparation for volunteer work (t=-1.982, 0=0.050), frequency of evaluation for volunteer work (F=7.877, P=0.000), suitability of volunteer's skill and ability to voluntary work (t=2.712, P=0.049), relationship with volunteer work coordinator (F=-2.517, P=0.013), relation with hospital staffs (F=5.202, P=0.007), and family and friend's support for volunteer work (t=-3.394, P=0.001). Therefore, it is necessary to consider various factors to improve the satisfaction of voluntary work.

• Journal of Nutrition and Health
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• v.42 no.6
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• pp.536-546
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• 2009

This study was done to investigate the effect of stress on appetite and eating habits, and other health-related behaviors. The subjects of this study consisted of 188 males and 224 females in Ulsan area. The results were as follows: When stressed, 56% (n = 231) of the subjects experienced a change in appetite and of these, 32% (n = 132) experienced an increased appetite. Stress-induced eating may be one factor contributing to the development of obesity. There was a gender-specific response to stress in which women are more likely to use food to deal with stress, whereas men are more likely to use alcohol consumption or smoking. It was found that types of stressors were individual (52.9%), social (50.7%), family relations (34.5%), work demands (34.2%) and physical environment (32.3%). Stress-induced symptoms of the subjects were anxiety (38.3%), headache (36.7%) and neck or shoulder aches (36.2%), and females experienced those symptoms more than males. Those older than 50 years had a higher eating habit score and lower stress score compared with younger subjects. There were significant differences between sex, age, occupation, family type, BMI, exercise, sleeping hours and eating habits or stress level. This study may be helpful in advancing findings in this area to better provide health professionals with appropriate counseling tools to improve the health of all individuals.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.430-435
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• 2008

The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.