• Korean Journal of Acupuncture
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• v.31 no.4
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• pp.179-187
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• 2014

Objectives : Saam acupuncture initiated by Saamdoin is traditional and originative method, which is characterized by applying the five phases theory and mother-child reinforcement-reduction principle to the selection of acupoints and needling manipulation. Our study was aimed to summarize and assess the use of acupoint SP3(Taebaek) in Saam acupuncture treatment and to further understand Saam acupuncture in an aspect of the combination of acupoints. Methods : We searched the data based on "(Do Hae Kyo Kam) Sa-Ahm's acupuncture method" for SP3 used and acupoint combination including SP3. We performed frequency analysis, network analysis, and cluster analysis for quantitative aspect. To understand clinical implication of SP3 with another acupoint, qualitative and descriptive methods were also carried out. Results and Conclusions : In our study, SP3 was frequently used for tonification of lung, spleen, heart, and kidney meridian and sedation of kidney, heart, and lung meridian. For this, many acupoints such as LU8, LU9, KI3, HT8, KI7, LU10 and LR1 were used with SP3. The combination of SP3 and other acupoints were used to treat stroke, common cold, and pain conditions including headache, low back pain, respiratory disease as well as gastroenteric troubles including stomachache, indigestion, vomiting, and constipation. To further understand Saam acupuncture, an understanding of the five transport points based on five elements characters, pathological changes (deficiency and excess) of viscera and bowels, and concept of source point should be preceded.

• Health Policy and Management
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• v.31 no.4
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• pp.437-450
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• 2021

Background: With the development of the information technology industry and the increasing importance of health information, there is a need to analyze the current certification system for health information management education. This study compared and analyzed the health information management education accreditation system between the Republic of Korea and the United States. Methods: Descriptive analysis and quantitative methodologies were used to compare the education accreditation system and understand the current status of health information management curriculum run by universities in the Republic of Korea and the United States. Results: Regardless of the academic year, the Republic of Korea had one certification system based on subject-based criteria. However, the United States had a certification system for associate, baccalaureate, and master's degree programs with competency-based criteria. The accreditation system was different in terms of the way the curriculum is certified and the options for the different levels of university degree programs. Conclusion: Accordingly, it is necessary to consider improving the quality of health information management personnel at different levels by improving the current accreditation system and differentiating the curriculum according to the degree program levels in the Republic of Korea.

• The Journal of the Korea Contents Association
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• v.19 no.1
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• pp.278-292
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• 2019

The purpose of this study is to provide a suggestion to improve speciality and job performance of social work case management using importance-performance-analysis(IPA). A quantitative research design was used and data were collected from 209 social workers who are in charge of case manager job at Ulsan metropolitan area. Study participants were asked the recognition of importance-job competence and need for supervision-experience of social work case management job description on the NCS(9 competency units, 33 competency units). Descriptive analysis and IPA were performed. This study found the need for intensified job competence of 'building external operating systems' and 'development of resource linkage systems'. Also, it is necessary to provide intensive supervision for 'building an external and internal operating system.' Based on the results, future direction of intensified job performance for socla work case management was discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.81-87
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• 2003

This study was conducted to correlate the quality depending upon sensory evaluation of ESL(extended shelf life) and non-ESL milk during the shelf life. The most important quality assurance is sensory evaluation for dairy products. ESL and non-ESL milk were stored at $5^{\circ}C$ and $10^{\circ}C$ for 14 days. In order to compare physicochemical and sensory properties, pH, TA(titratable acidity), protein, fat, lactose, FFA(free fatty acid), and other organoleptic characteristics were measured. The results showed that physicochemical properties were not significantly changed during storage. On the other hand, the freshness was affected by storage conditions. The most freshness depending upon sensory evaluation was monitored at 5 days storage. Descriptive and acceptability analysis showed that more acceptable milk was ESL milk than non-ESL milk because of off-flavor and after taste of non-ESL milk. According to these results, it was shown that the freshness of milk products depends on sensory. And ESL milk was fresher than non-ESL milk after storage.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

• Journal of the Korean earth science society
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• v.40 no.6
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• pp.639-653
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• 2019

The purpose of this study is to investigate the science gifted students' level of interpreting the oceanic graph and of understanding the oceanic physical concept through analyzing the Temperature-Salinity (T-S) diagram and inferring the SOFAR (SOund Fixing And Ranging) channel. A total of 106 gifted students in the 3rd year of a science gifted high school, using T-S diagrams published in one of the journals of Oceanology, developed descriptive questions asking the depth of the SOFAR channel to conduct the quantitative and qualitative analysis of graph interpretation ability. As a result, there was a big difference in the level of graphs interpretation and concepts understanding for each science gifted students such as interpreting, modeling, and converting, and exposed their alternative concepts about water temperature, salinity, and density. The results of this study will be used to understand the levels of science gifted students' graph interpretation in oceanology, and to provide the basic data for improving the teaching and learning methods of oceanology and also provide basic data for teaching material development related to graph analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.225-234
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• 1998

Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the degenerative disease of later life. Both parents and the providers in child care centers play an important role for children's good eating behavior. Therefore all child care programs should achieve recommended standards for meeting children's nutritional and educational needs in a safe, sanitary, and supportive environment to promote the healthy growth and development of children. The purposes of this study were to evaluate the foodservice management practices and assess the needs for a Central Production Unit by contacting the child care center' providers. This approach was achieved using a variety of qualitative and quantitative information including the general foodservice management practices and the needs for a Central Production Unit. An indepth face-to-face interview with structured-questionnaires was undertaken at 32 representative child-care centers in Seoul. Statistical data analysis was done using the SAS program for descriptive analysis and ANOVA. The number of national/public and private sectors were 11 respectively, followed by 10 licensed home day-care centers. Total average number of children in child-care centers was 54.3 $\pm$48.5. The foodservice productivity index in child-care centers was 4.8 minutes per meal for public child care centers, 6.0 for private child-care centers, and 9.8 for home child care centers. Home child care centers were found to have the lowest productivity index which indicated inefficient foodservice practice. The important factors in group purchasing were menus(39.6%) or close distance(39.6%) > type of foodservice operation(32.8%) > total number of meals(19.9%) > food costs(16.2%) in order. Average score of the efficiency for central food production in child-care centers was 3.80 $\pm$0.84 out of 5.