Purpose: The purpose of this study was to identify the difference in problem solving ability and learning flow by team based simulation learning depending on the level of metacognition of nursing students. Methods: This study was one group pre-posttest design. The subjects were 81 students enrolling in the simulation-based practice. Simulation learning included team based pre-discussion, taking a simulation and being debriefed during 4 weeks. Data were collected from May to June, 2015 using a structured questionnaire on metacognition, problem solving ability, and learning flow. Data were analyzed using SPSS win 20.0 program. Result: There were significant positive correlations between metacognition, problem solving ability, and learning flow. The student who had higher metacognition score than other group had scored problem solving ability and learning flow in pre and post program. Conclusion: These results suggest that metacognition has a positive effect on nursing students' learning outcomes. Therefore, it should be considered the metacognition in composing the team based simulation learning in nursing.

본 연구는 사회 네트워크 관점을 채택하여 본사와 해외 자회사의 문화적 차이에서 발생하는 제약을 극복하고 문화적 경계를 뛰어넘어 상호작용을 돕는 주재원의 국제경계관리(international boundary spanning)에 초점을 둔다. 국제경계관리는 전 세계에 흩어져 있는 본사와 해외 자회사들을 통합네트워크로 연결하여 협력과 조정을 이끌어내고, 공동 이익을 추구하는 테르티우스융겐스 지향을 갖는다. 본 연구는 기존의 경계관리행동 구성요인 에 관한 논의를 확장하여 국제경계관리행동의 구성요인을 탐색하였다. 이를 위하여 중국에 소재하고 있는 한국 기업 자회사에서 근무하는 12명의 주재원들을 대상으로 심층면접을 실시하고, 심층면접의 결과를 근거이론 접근법 (ground theory approach)에 따라 분석하였다. 분석 결과에 따르면, 국제경계관리행동은 본사 대표, 해외 자 회사 대표, 과업조정, 본사 지식전달, 해외 자회사 지식전달 등의 요인으로 구성된다. 국제경계관리자는 본사와 해외 자회사의 문화적 차이를 인지하고 본사와 해외 자회사 사이에서 어느 한 쪽으로 치우치지 않고 양측의 이해 와 입장을 대변한다. 또한 양측 사이에 오가는 지식과 정보의 교환을 활성화하고 상호의존적인 과업 수행 과정에 서 업무조정 역할을 담당한다.

62세 여자가 약 7-10일간의 발열과 심와부 복통 및 오한으로 내원하여 단순한 급성 담석성 담낭염으로 진단받고 적극적인 시술과 약물치료를 받았으나, 임상경과가 호전되지 않고 비장경색의 합병증이 동반되어 추가 시행한 검사에서 삼일열 말라리아로 확진 받았다. 이후 절제된 담낭의 염증 소견은 말라리아 관련 급성 담낭염 소견을 시사하였다. 따라서 단순 급성 담석성 담낭염이라 하더라도 임상양상이 통상적인 회복소견을 보이지 않을 경우 다른 전신 질환에 합병된 담낭염의 가능성을 적극 고려해 보아야 한다.

Animation industry is one of several sections of cultural industry, the major growth industry in china. This study is to analyze the characteristics of development of Chinese animation industry in two categories of governmental policy and economy. First, development of animation industry is characterized by the governmental policy. Chinese animation industry is currently experiencing a rapid developmentbased on the various policies and support. On the statement of ‘Plans for Promotion of Chinese Film & Animation Industry’ by State Administration of Radio, Film, and Television (SARFT) in 2004, governmental support on the section has begun. Starting in 2006, China’s 11th five-Year Plan for National Economic and Social Development (FYP) has enhanced the development of the animation industry. With governmental support, Chinese animation industry has been broadening its boundaries through development of new cultural contents. Second, in economic aspect, derivative products have been developed by the progress ofthe animation industry. Governmental support has brought an industrial conversion focused on Research & Development and Creation, and income increase has resulted in an increased spending on culture. Those changes have led to the development of derivative industries such as animated film, accessory, animated publication industries. Success of the animations has promoted development of the derivative products and enlarged the market size. As a higher value-added business with these huge economic impacts, Chinese animation industry will continue its growth.

The aim of study was to investigate the virulence profile of Escherichia coli O157:H7 bacteriophages isolated from sewage and livestock stools. Among 23 E. coli O157:H7 bacteriophages, 14 strains were isolated from sewage and 9 were from animal stools collected from 10 livestock farms in Korea. For each bacteriophage DNA sample, the presence of stx1, stx2, eae, aafII, ial, elt, estI, estII, astA, afa, and cnf was examined by polymerase chain reaction. The detection rate of eae, stx2, estI, astA, and ial was 100%, 69.6%, 13.0%, 13.0%, 8.7%, respectively. While all E. coli O157:H7 bacteriophages isolated from stools carried eae+stx2, stx2+eae, eae+astA, eae, stx2+eae+estI, eae+estI, stx2+eae+ial, and eae+ial were observed in bacteriophages isolated from sewage. As several plasmid-carrying virulence factors (estI, astA, and ial) were found in E. coli O157:H7 bacteriophages obtained from sewage and stools, the microbial safety of bacteriophages should be investigated in further study.

The purpose of this study was to investigate the effect of store attributes on brand equity of and brand attitude toward Korean SPA brands. Data were collected from women living in Seoul in ages from 18 to 39 with purchasing experience at Korean SPA brands. A total of 554 questionnaires were used in the statistical analysis including factor analysis and structure equation analysis. The results were as follows: For store attributes, 8 factors were extracted: product assortment, fashionability, price, quality, store environment, service, convenience in location and advertisement. Two factors, brand awareness, brand image were extracted for brand equity, and brand attitude was derived as a single dimension. Product-related store attributes such as product assortment, price, quality have positive effects on brand awareness, brand image and brand attitude. Other attribute such as store environment has positive effect on brand awareness and brand image, Attribute such as advertisement has positive effect on brand awareness and service, convenience in location have positive effect on brand attitude. Moreover, brand image and brand awareness have positive effect on brand attitude. These results indicate the product-related attributes are important factors to consider for improving brand equity and brand attitude for Korean SPA brands.

The purpose of this study is to examine effective ways to introduce creative thinking skills development in the English learning classroom, specifically, focusing on questioning techniques and creative thinking techniques. The study explores selected creative-thinking techniques which are in accordance with English teaching methods and goals in the Korean context. The techniques highlighted were deemed adequate for enhancing creative and analytical thinking skills of English language learners and include the following: Brainwriting, SCAMPER, Lotus Blossom Technique, Forced Relationships/Analogy, Wishful Thinking Technique, Six Thinking Hats, SWOT, PMI technique, Flat Stanley Project. The study attempts to outline examples of and procedures for implementing such techniques in English education. The study is intended to provide insights for both researchers and practitioners alike and shall thus contribute to the ongoing discussion of integrating creativity education with English learning and teaching.

◉ 목적 : 본 연구는 가상현실 프로그램이 운동성 저하아동의 운동성, 주의집중력에 미치는 효과를 알아보기 위한 것이다. ◉ 연구방법 : BOTMP II(Bruininks-Oserstsky Test of Motor Proficiency II)와 활동성평정척도(Werry-Weiss-Perter’s Activity Rating Scale ;WWPARS ;이하 WWP) 검사를 통하여 운동성의 결함, 주의집중력 결함을 가진 2명의 아동을 대상으로 부모의 동의를 얻어 5주 동안 A아동 6회, B아동 8회에 걸친 가상현실 프로그램을 실시하였다. 아동마다 연구자 2명씩 개입하여 약 50분씩(Wii-fit, Wii-sports resort) 실시하였고, 초기 평가 후 각 6, 8회에 걸친 연구를 진행하여, 마지막 차에 최종평가를 실시하였다. 최종평가는 BOTMP II, 활동성평정척도(WWP)를 사용하였다. ◉ 결과 : 각 아동마다 BOTMP II, 활동성평정척도(WWP) 평가결과 A 아동은 BOTMP II, 활성평정척도(WWP) 모두 긍정적 효과가 있었다. A아동은 BOTMP II 결과 총점 63점에서 71점으로 증가하여 운동성이 향상되었고, 활동성평정척도(WWP) 검사결과 총점 11점에서 6점으로 감소하여 집중력이 향상되었다. B아동은 BOTMP II 결과 총점 52점에서 55점으로 증가하여 운동성이 향상되었고, 활성평정척도(WWP) 검사결과 총점 16점에서 19점으로 점수가 증가하여 집중력이 향상되지 못했다. ◉ 결론 : 가상현실 프로그램이 운동성과 주의집중력에 문제를 가진 아동에게 적용되었을 때 운동성을 향상시키고, 주의집중력에도 영향을 미치는 것으로 나타났다. 이러한 결과를 기초로 대상자들의 수를 늘리고 장기간에 걸쳐 아동의 변화를 확인할 수 있는 가상현실 프로그램 연구가 지속적으로 필요하다고 사료된다.

The objective of this study was to examine alcohol consumption rates and the perception of drinking cultures among college students in the Wonju area. An examination of factors such as frequency of drinking, average quantity consumed, and frequency of heavy drinking suggested that the drinking rates were relatively high. Over 70% of subjects drank at least once a week, 66.2% typically drank more than 5 servings at a time, and 19.2% of males and 13.0% of females were heavy drinkers. It was revealed from an AUDIT (Alcohol Use Disorder Identification Test) assessment that 71.3% of the subjects tested had various levels of alcohol-related problems. These problems were more severe in subjects that were male, selfboarding, or overweight. Alcohol related knowledge was not high because the subjects didn't know or incorrectly recognized some contents such as blood alcohol concentration, the energy content of alcohol, and the empty caloric characteristics of alcohol. Generally male, self-boarding, and overweight persons were not critical of the undesirable characteristics associated with drinking culture. Two opinions that were generally considered to be permissible were: 'Men should be able to drink' and 'Drinking is essential for a smooth human relationship'.

Total aflatoxin (B₁+ B₂+ G₁+ G₂) maximum levels of 15 μg/kg (B₁= 10 μg/kg) were set for grain,beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product,confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed corn products for popcorn and steamed rice. The maximum levels for aflatoxin M₁ are 0.5 μg/kg for raw milk and milks before manufacturing processing. The patulin maximum level is 50 μg/kg in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 μg/kg in wheat, barley, rye, coffee beans and roasted coffee, 10 μg/kg in instant coffee and raisin,2 μg/kg in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins (B₁+ B₂) maximum levels are 4000 μg/kg in corn, 2000 μg/kg in corn processed food (grinding, cutting etc.) and corn powder, 1000 μg/kg in processed corn products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

목적 : 본 연구는 작업치료를 전공하고 특수교육지원센터와 학교에 기반을 둔 치료지원 서비스 전문가의 근무환경 과 근무 환경에 따른 직무만족도를 알아보기 위해 시행되었으며, 향후 교육기반 작업치료사의 복지향상과 최적의 치료지원 서비스를 제공하기 위한 기초자료를 제시하고자 한다. 연구방법 : 2010년 1월 4일부터 2010년 1월 20일까지 전국에 있는 특수교육지원센터와 학교에 근무하고 있는 작 업치료 전공자를 대상으로 전화, 우편, 이메일을 통해 설문지를 발송하고, 회수한 총 60부를 분석에 사용하였다. 결과 : 고용형태는 계약직 전일제, 직책은 작업치료사, 급여는 150~200만원 미만, 순회 근무지 수는 1곳, 대상 아동 의 장애유형은 지적장애, 치료 기구 및 장비의 구비 상태는‘그저 그렇다’로, 관련서비스 팀원으로 특수교사로 대 답한 응답자가 가장 많았다. 학교에 근무할 때 전체만족도가 높았고, 정규직이고, 급여가 많을수록, 1일 치료 아동 수가 적을수록 보상체계 만족도는 높았으며 근무처와 직책에 따라 자율성 만족도에 유의한 차이가 있었다. 치료기 구 및 장비 구비 여부에 따라 업무만족도에 유의한 차이가 있었으며, 1일 치료 아동 수에 따라 인정지위와 자율성, 만족도 요인에서 유의한 차이가 있었다. 직무만족도 요인 중 업무체계와 보상체계, 업무체계와 자율성, 인간관계 와 인정지위에서 정적으로 유의한 상관관계를 보였다. 결론 : 특수교육지원센터 및 학교에서 근무하는 작업치료사를 비롯한 치료지원 전문가들의 근무환경 개선과 직무 만족도 향상을 위한 정책과 방안이 필요하며 학교기반 작업치료사의 역할과 전문성을 확보하기 위해 세미나 및 보 수교육, 학교 기반 작업치료와 관련된 다양한 연구가 필요하다.

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and α-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of α-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no α-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the α-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0~3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and α-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce 1½ Tbsp, sugar 114 Tbsp, garlic, small green onion, powdered sesame and sesame seed oil ½ tsp, respectively, ginger extract 14 tsp, black pepper 18 and water ⅔C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

목적 : 본 연구는 전국에 소재하고 있는 보건소의 물리치료실과 작업치료실의 개설 현황과 치료사의 현황을 파악하고 그에 따른 비교를 통하여 작업치료사의 보건소 취업 활성화를 위한 기초 자료를 제공하려는 목적으로 시행되었다. 연구방법 : 2005년 9월 1일부터 동년 11월 30일까지 전국의 242개 보건소 중에서 75개 보건소의 소장을 직접 만나 설문조사하였다. 통계처리는 SPSS windows 10.0 version으로 빈도분석을 실시하였다. 결과 : 본 연구는 작업치료사의 보건소 취업활성화를 위한 기초 자료를 제공하기 위하여 2005년 9월부터 2005년 11월 30일까지 전국의 75개 보건소에 있는 보건소장을 대상으로 하여 물리치료와 작업치료의 실태에 관한 설문조사를 통하여 다음과 같은 결론을 얻었다. 75개의 보건소 중에서 70개(93.3%) 보건소에 물리치료실이 설치되어 있었지만 작업치료실이 설치된 곳은 전무한 실정이었다. 물리치료사는 정규직 68명(77.3%)과 임시직 18명(20.5%), 기간제(1.1%)와 기타 1명(1.1%)으로 총88명이 고용되어 있지만 작업치료사는 임시직으로 1명이 고용되어 있다. 작업ㆍ물리치료실의 필요성은 물리치료실의 경우 응답자의 90.7%가 필요하다고 조사되었지만 작업치료실은 응답자 중 60%만이 필요하다고 하였다. 재활방문 서비스는 보건소 75곳 중 50곳(66.7%)에서 실시되고 있으며 전문 인력으로는 간호사(35.5%), 의사(28.3%), 물리치료사(26.8%), 기타(8.7%) 순으로 조사되었고 작업치료사는 1명(0.7%)에 불과하였다. 재활방문서비스 대상자는 대부분 65세 노인들로 이들의 질병유형은 뇌졸중(40.2%), 만성퇴행성 질환자(33.9%), 치매912.5%), 척수 손상자(10.0%) 순으로 조사되었다. 결론 : 이 연구의 결과를 종합해 볼 때. 연구의 결과에 대한 개선 방안으로 다음과 같은 몇 가지를 제안 할 수 있다. 우선적으로 현재 시행되고 있는 지역 보건법에서 보건소 내 작업치료실의 개설과 작업치료사의 고용과 역할에 관한 법제정이 필요하다. 또한 지역사회 중심 재활사업에서 작업치료의 참여를 위한 공청회 및 토론회를 개최하는 등의 작업치료사의 역할에 대한 인식 확대를 위한 홍보활동이 적극적으로 이루어져야 하겠다.

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

The purpose of this study was evaluate the perception on the relationship between feeding and atopic dermatitis of infants. The results are summarized as follows:. The feeding method of atopic dermatitis infant was composed of breast feeding 26.9%, bottle feeding 50.9%, and mixed feeding 22.2%. 95.3% of the subjects recognized mother's meal during breast feeding were transmitted to infant, but 30.8% of breast feeding restricted their foods. Weaning food was recognized as a nutritional supplement primarily. 61.5% of the subjects perceived the relation between food and atopic dermatitis and 58.8% of the subject perceived atopic dermatitis infants will be cured by growing. 39.9% of the subjects answered that special food developed and made worse atopic dermatitis in their infants. Egg, mackerel, milk, pork, chicken scored high as doubtful food related with atopic dermatitis. It is necessary to find out the food that develop atopic dermatitis symtoms and make guidelines for diet therapy for the infants with atopic dermatitis.