• Research in Community and Public Health Nursing
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• v.7 no.2
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• pp.361-383
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• 1996

This study analyze and find problems in the 4-year and 3-year college nursing curriculum through comparison and analysis of each college curriculum according to the Nursing Education Standards Criteria from the Korean Nurse Association, 1994. Analyzed areas and results are as follows : 1. Nursing education philosophy To analyze Nursing Education philosophy, we reviewed the categaries of Person, Health, Nursing, Environment. In of 4-year colleges, 50% of them were presenting definitions of Person that were the same as the Nursing Education Standards. But in the definitions of Environment and Health, they presented limited contents. In the 3-year college, we could not find any statement of Nursing Education Philosophy similar to Nursing Education Standards. 2. Nursing education purpose In 4-year colleges, they stated aboict only 3 aspects and others werelacking in correspondance with Nursing Education Standards. In 3-year colleges, some aspects were sincere, but when they were compared to the standards they were very limited. 3. Nursing education curriculum As we analyzed 4-year and 3-year college nursing curriculum, We found that 3-year colleges use curriculum from 4-year colleges in a modified and condensed form. Thus, it is considered that 3-year colleges have considerable burdens because they have to teach all the credits within 3-years that is normally taught in the 4-year college. Therefore, we can suppose that 3-year colleges have more problems in the quality. And, the majority of 4-year and 3-year college curriculums don't include recent concepts such as health promotion, prevention, and rehabilitation.

• Food Science and Preservation
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• v.13 no.3
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• pp.279-284
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• 2006

This study was carried out to investigate the qualities of Saururus chinensis Baill. rhizomes and it content of active ingredient accenting to the storage methods. As the storage period increased the rates of weight loss, rotten rhizomes and the number of sprouts increased. Refrigerator storage resulted in the lowest weight reduction and sprouts rates, while storage in soil-filled box in a store-house was most effective in reducing spoilage rate. Five lignans from rhizome were determined by HPLC Retention time ranged $18{\sim}36$ minutes and showed saucernetin sauchinone, manassantin A, saucerneol D, and manassantin B in that order. Regardless of storage methods, the lignan content was lower after 120 days than after 30 days of storage, and increased manassantin B, manassantin A, saucernetin sauchinone, and saucerneol D in that order.

• Journal of Digital Convergence
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• v.18 no.5
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• pp.1-8
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• 2020

This study analyzed the different needs between the after-school programs of elementary schools in metropolitan and non-metropolitan areas to understand the areas that need addressing to meet with the requisites of the programs. To this end, this study conducted a survey among teachers with experience in after-school management (n=233), and the needs and performance recognized by teachers were analyzed in the IPA model matrix. To sum up the results, 'Online educational infrastructure', 'Efficient administrative operation', and 'Supply of professional after-school instructors' were identified as the prior needs in metropolitan area. On the other hand, non-metropolitan area, 'Supply of professional after-school instructors', 'Quality educational contents', and 'Online educational infrastructure' were identified as the prior requisites to be addressed. Based on research findings, the study suggested implications in developing and implementing related policies. Research findings will be expected to refer as baseline data for activating after-school online program operations and improving its programs to meet with the different needs of regions.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.675-681
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• 2013

We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.39-52
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• 2004

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program $\ulcorner$DS24$\lrcorner$. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows. : 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399㎉, for the side dish, it was 107㎉, and for the kimchi, it was 9.9㎉. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545㎉, and at one contracted management, the energy intake were 494㎉. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4∼0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitamin B$_2$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.35-39
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• 2014

One-way degassing valves are designed to allow pressure to be released from an air-tight package while preventing air from getting back into the package. Air, especially the oxygen ($O_2$) portion of air, can have negative effects on the package contents and its freshness. The most common application of the one-way degassing valve is for fresh roasted coffee. Demands of one-way degassing valves have been increasing with the high growth of global coffee market. In this study, we have developed one-way degassing valves for coffee and food packaging using ring type rubber disk, named SP valve. Its quality and performance was verified with test results to be equal with that of global top maker's product, Goglio valve. SP valves showed 820~1200 Pa of opening pressure, 10~50 Pa of closing pressure, 1.2~1.6 L/ min of flow rate. And, the SP valve applicable to ferment food packaging is expected to contribute to globalize Korean traditional food.

• Journal of Animal Science and Technology
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• v.51 no.6
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• pp.537-542
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• 2009

For a period of over 6 years, more than 160,000 milk samples were collected and analyzed to determine the influence of different seasonal temperatures and geographic regional location on milk composition in South Korea. Fat, protein, lactose, non fat milk solids (NFMS) and total solids (TS) contents were significantly higher among dairy cows milked in winter season than other seasons (p<0.05). In contrast, freezing point (FP), milk urea nitrogen (MUN) and somatic cell count (SCC) were significantly higher in summer season than other seasons (p<0.05). The average SCC in the autumn season was $358{\times}10^3$/ml, which was lower than any other seasons (p<0.05). These results may be due to the changes in temperature during different seasons. Meanwhile, milk produced by dairy cows in central region had higher fat, protein, lactose, NFMS, TS and MUN and had lower SCC compared to other regions (p<0.05). Fat, TS, FP, MUN and citric acid in northeast region were lower than other regions (p<0.05). The SCC was significantly higher in southeast region than those of other regions (p<0.05). As a result, it might be possible that the differences in feeding management in each different region may affect the milk composition. In conclusion, present results indicated that milk composition is clearly influenced by both season and regional location. Therefore, based on these results, development of different feeding systems, according to season and region is needed to produce high quality and satiable milk production.

• Hwankyungkyoyuk
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• v.17 no.1
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• pp.25-42
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• 2004

In this study a comparative analysis is conducted to evaluate TLSF(Teaching and Learning for a Sustainable Future) program, which is a module type environmental education program developed by UNESCO, and the Korean environmental education curriculum. The Korean environmental curriculum is mainly focused on conceptualization and the matters of fact. As a result, students may not be able to acquire contextualized and synthesized views on the environmental problems. The Korean environmental curriculum hardly supplies ample variety in the methods of teaching, learning and assessment, or the theories characteristic of the environmental education. Thus it would not make a useful material for teachers to reorganize various materials to be applied in class. TLSF program would be useful for a teacher to use in the environment education field because it supplies not only many various activities and samples for constructing a proper program but also the theoretical base and examples for education and assessment strategy. Finally, TLSF also offers the theoretical base of the environment education for the assessment, and it makes the best use of feedback from the environment educational field for improving its own quality. In conclusion, this study can be a meaningful preview for those who are involved in the process of developing of a curriculum, which consists of steps like formulating theories for developing a curriculum, organizing the curriculum contents, activating and evaluating a curriculum.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.340-350
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• 2014

The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1038-1042
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• 2007

Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.