비외상성 자연적 장관 벽내 혈종은 항응고제 치료의 합병 증으로 발생하는 경우가 드물게 있다. 가장 흔한 호발 부위 는 공장이며, 회장, 십이지장 순으로 발생하는 것으로 알려져 있다. 증상은 혈종의 위치와 크기에 따라 다양하지만 대개 복통, 구역 및 구토가 동반되고 일부에서는 혈뇨, 췌장염, 담관염이 드물게 보고 되었다. 하지만 국내에서는 십이지장 혈종의 2차적인 원인으로 폐쇄성 황달과 급성 담낭염이 발 생된 보고는 없었다. 본 증례에서는 항응고제 치료의 합병증 으로 십이지장 벽내 혈종이 발생되었고, 이로 인해 일시적인 폐쇄성 황달과 급성 담낭염이 발생했으나 보존적 방법으로 호전된 증례를 경험하였기에 문헌고찰과 함께 보고하고자 한다.

복숭아순나방(Grapholita molesta)은 핵과류과실에 일차 피해를 주는 해충이다. 이를 해결하기 위해 종합적병해충관리 [IPM]의 일환으로 써 전세계적으로 교미교란제가 농가에 적용되고 있다. 왁스, 폴리에틸렌 튜브, 에어로졸 형태의 다양한 교미교란제가 상업화되었다. 이 연구에서 는 복숭아순나방 성페로몬 방출기로써 에스테르왁스와 폴리프로필렌(PP)필름백을 구성하는 방출기를 기존의 파라핀 왁스와 폴리에틸렌(PE) 재 질의 필름과 비교하여 페로몬의 방출거동을 분석했다. PE재질의 필름백은 성페로몬의 방출이 불규칙한 반면, PP필름백에서 성페로몬은 시간에 따라 일정하게 방출하는 패턴을 얻었다. 이러한 결과를 토대로 Japan 왁스_PP 필름 방출기(Japan_PP)를 제작하였고, 약 5개월 동안 복숭아과 수원에 적용한 결과 98% 이상의 교미교란 효과가 검증되었다.

본 연구는 지구온난화와 식물 생장의 제한요소로 알려져 있는 질소가 단양쑥부쟁이의 생육에 어떤 영향을 미치는지 알아보기 위해 지구온난화 조건하에서 질소의 농도를 다르 게 처리하여 생육시킨 후 그 결과를 비교하였다. 이를 위하 여 온실을 두 구획으로 나누고, 한 곳은 CO2를 처리하지 않은 대조구로, 다른 한 곳은 CO2를 처리한 처리구로 설정 하였다. 대조구는 대기 중 CO2 농도와 온도를 그대로 반영 하였고, 처리구는 대조구보다 CO2 농도와 온도를 더 높게 상승시켰다. 그 후, 대조구와 처리구 내에서 각각 개체수(1, 2, 3 개체)와 질소량(0, 2, 20g)을 다르게 처리하여 지상부, 잎 폭 그리고 잎 길이에 차이를 비교하였다. 그 결과 개체수 가 하나 이거나 두 개일때, 대조구와 처리구 모두 질소량이 증가할 수록 줄기길이, 잎 길이 그리고 잎 폭 모두 좁아졌다. 개체수가 세 개일 때, 질소량이 증가할 수록 대조구는 줄기 길이가 낮아졌고, 처리구는 줄기길이, 잎 길이 그리고 잎 폭 모두 짧아졌다. 일반적으로 단양쑥부쟁이는 하천변에서 군락을 이루어 서식하는 것으로 알려져 있는데, 이 결과는 지구온난화는 거의 영향이 없고, 하천 오염이 심해질 경우 단양쑥부쟁이의 생육에 피해를 입힐 수 있을 것으로 판단된 다.

Objective : Dementia prevention program has been applied in Center for dementia by the occupational therapists. We evaluated the efficacy of this program to the elderly non-demented women in senior citizens center for cognitive, physical function and depression.Methods : We applied this program to women subjects from a senior citizens centers in 12 sessions. Cognitive and physical functions and depression were compared between pre and post-intervention with Korean Mini-Mental State Examination (K-MMSE), Timed-Up and Go test (TUG), One Leg Standing Test (OLST) and Geriatric Depression Scale Short Form-Korea version (GDSSF-K).Results : We enrolled 26 non-dementia women from four senior citizens centers in Seoul Yangcheon-gu. The K-MMSE improved after the dementia prevention program significantly (p=.00). The GDSSF-K was significantly different between pre and post-intervention (p=.02). For physical function, TUG (p=.02) and OLST in opening eyes were significantly improved (respectively, p=.00 in right side, and p=.00 in left side). OLST in closed eyes were tend to be improved after the intervention, however, they were not significantly different.Conclusion : The dementia prevention program of Center for dementia has proved to improve cognitive and physical function and to reduce depression in the non-demented women from senior citizens centers. These findings suggest that the dementia prevention program that has led by occupational therapist in Center for dementia can be applied other setting in a community.

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

The object of this study was to employ effective marketing methods using SNS by determining how food-related SNS usage characteristics have influence on dine-out motivation and restaurant satisfaction and how this affects people's quality of lie. Survey respondents were men and women who have had used some kinds of food-related SNS. The survey included general characteristics of respondents, food-related SNS usage characteristics, dine-out motivation, restaurant satisfaction, and food-related quality of life. Food-related SNS usage characteristics were divided into convenience, effective time-spending, and informative; Dine-out motivation was sorted into entertainment motivation and social motivation by factor analysis. Analysis of the connections between the variables by AMOS showed that among food-related SNS usage characteristics, convenience did not have a significant influence on either entertainment or social motivation. Informative had a positive effect on entertainment motivation (p<0.05), but not on social motivation. On the other hand, effective time-spending through food-related SNS had an impact on both entertainment (p<0.001) and social (p<0.05) motivation. Moreover, the effect of dine-out motivation on restaurant satisfaction showed that entertainment motivation (p<0.05) and social motivation (p<0.01) both have significant influences on restaurant satisfaction. Also, restaurant satisfaction turned out to affect quality of life (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; however, it had an impact on dine-out motivation and gain pleasure of dining out and help improve the quality of life in the long run; thus, it is believed that marketing strategies thorough SNS by restaurant industry are required.

This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that health vitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Health vitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the health vitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group's characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos’ original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners’ intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by 1st and 2nd cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

The purpose of this study was to analyze the effects of celebrity endorsers used in fast food industry among highschool and undergraduate students. By taking the sample’s age and income into consideration, the advertisement examples of fast food industries were chosen for this study. Data was collected by questionnaires from 400 students. For statistical analysis, the SPSS V19.0 was used for reliability and factor analysis, chi-square test and regression analysis. The results are as follows: First, there was a significant difference (p<0.01) in advertising effects according to gender and education level. Out of the consumers who were exposed to celebrity endorsers, the highschool students and women showed higher advertising effects. Second, the advertising attitude was positively related to brand images (F: 479.680, p<0.01) and buying intentions (F: 1101.427, p<0.01) as well as brand images on purchase intentions (F: 492.175, p<0.01). In conclusion, the consumers with positive attitudes towards advertisements will also evaluate brand images positively and be more likely to purchase the products.

The purpose of this study was to analyze the post-purchase behavior of customers who experienced cognitive dissonance after exposure to a franchise foodservice advertisement. The study adopted cognitive dissonance theory to explain the dissonance resulting from the combination of advertisements and actual product that consumers received. In detail, the research hypothesized that cognitive dissonance will affect consumers’ post-purchase behavior as well as their efforts to reduce dissonance. Exactly 274 questionnaires were used in the analysis. The results showed that more than 80% of respondents were influenced by advertisements when purchasing menus, and 50% were unsatisfied when the provided menu “was not the same as the advertisement shown.” It was found that advertisement type did not significantly affect either group that experienced dissonance. In terms of satisfaction, however, the former group showed greater dissatisfaction when dissonance occurred (p<.001). Finally, there was a significant difference between the two groups regarding post-purchase behavior (p<.05). Customers with dissonance were likely to ‘express dissatisfaction directly to the store’, ‘leave negative reviews’, and ‘participate in negative word-of-mouth’. Thus, the results revealed that cognitive dissonance could significantly influence customer satisfaction and consequently lead to negative post-purchasing behaviors.

본 연구에서는 한우를 이용하고 있는 초․중․고등학교 급 식소를 대상으로 한우 이용 실태 및 한우 메뉴 활용 실태를 파악하고, 이를 토대로 한우 저지방 부위를 이용한 메뉴를 개 발하여 학교급식 메뉴로서의 적합성을 평가해 보고자 하였다. 조사 결과, 학교급식에 다양한 한우 메뉴가 이용되는 것을 알 수 있었으며, 이용되고 있는 한우 메뉴들은 전반적으로 학 생들에게 인기가 있는 것으로 조사되었다. 또한 한우를 이용 한 후 모든 학교에서 학생, 학부모, 교사 모두 급식에 대한 만족도가 증가하였다고 응답하였다. 그러나 이에 비해 한우 이용 메뉴의 제공 빈도수는 높지 않았으므로, 한우를 활용한 메뉴 제공의 횟수를 높일 필요가 있을 것으로 보인다. 특히 한우의 저지방 부위를 이용할 경우 급식소에서는 다른 부위 에 비해 상대적으로 저렴하게 구매할 수 있으며, 한우 유통의 측면에서는 수급 불균형을 초래하고 있는 저지방 부위를 대 량으로 유통시킬 수 있는 한 가지 수단이 되므로, 급식소에서 의 한우 저지방 부위의 활용은 적극 권장되는 것이 바람직한 것으로 생각된다. 그러나 조사 결과, 한우 자체가 다른 육류 에 비해 높은 가격으로 형성되어 있으므로 원활한 한우 저지 방 부위 활용을 위해서는 관할지역 지원이나 정부 지원이 확 대되어야 할 것으로 사료된다. 경제적 어려움 이외에 조리법 과 관련하여 한우 저지방 부위를 급식에서 많이 활용하기 위 해서는 육질 개선(3.80), 다양한 소스 개발(3.74), 기존 메뉴를 위한 양념 개선(3.61) 등이 필요하다는 의견이 많았다. 본 연구진에서는 또한 위의 학교급식의 한우 이용 실태 조사를 바탕으로 한우 저지방 부위의 육질 개선 및 다양한 소 스, 양념 개선 등을 고려하여 급식에서 이용할 수 있는 저지 방 부위 활용 한우 메뉴 8종을 개발하였다. 개발된 메뉴의 특 징은 저지방 부위에 따른 질긴 식감을 부드럽게 만들기 위하 여 주 조리법 이외에 다양한 부 조리법을 사용하는 등 복합적 조리법을 활용하였다는 점과 메뉴에 이용되는 소스나 양념 을 다양화하였다는 것이다. 개발된 메뉴에 대해서는 다량조 리임을 감안하여 제조방법을 단순화시킨 공정도를 함께 제 시하여 추후 조리방법의 간소화를 위한 기초를 마련하였다. 개발된 메뉴의 급식 적용 가능성을 평가하기 위하여 단체급 식 종사자 및 외식업 종사자 30명의 JARS를 평가한 결과, 모 든 메뉴의 조사항목별 JARS도 모두 설정 기준을 충족하여 학교급식에 적용하였을 경우 높은 만족도를 기대할 수 있을 것으로 생각된다. 본 연구는 한우의 주요 조리법인 구이에 소비되고 있는 등 심, 안심 이외의 상대적으로 저렴한 한우 저지방 부위를 이용 한 급식 메뉴 개발의 필요성 및 타당성을 제공하는데 있어서 의미있는 시도라고 할 수 있다. 현재 한우를 이용하고 있는 학교급식의 만족도가 사용 전에 비해 향상된 것을 볼 때, 향 후 학교급식에서는 성장기 청소년들에게 영양적 가치가 뛰 어난 양질의 단백질 공급을 위하여 수입산 쇠고기가 아닌 저 지방 한우의 사용은 아직 한우 사용을 본격적으로 시도하고 있지 않은 학교급식에서도 신중히 고려해볼 만한 사항이라 고 생각된다. 이는 학생들에게 우리나라에서 생산된 안전하 고 품질 좋은 쇠고기를 섭취하게 하는 한편, 한우 제공자의 측면에서 이용 부위의 편중화를 줄이고, 다양한 부위별 판매를 이루어 한우의 수급 불균형 완화 차원에서도 도움을 줄 수 있을 것으로 기대할 수 있다. 이러한 다양한 기대효과를 거두기 위해서는 학교급식에 활용 가능한 한우 저지방 부위 를 이용한 다양한 메뉴의 개발이 더욱 활발히 진행되어야 하 며, 개발 메뉴에 대한 영양사 및 조리사 등을 대상으로 한 조 리교육이 필요할 것이다(Han & Lee 2010; 한우자조금관리위 원회 2006). 또한 한우 저지방 부위 사용 증대를 위하여 정부 나 지자체의 정책적․경제적 지원이 확대되고, 강조되어야 할 것으로 생각된다.

본 연구는 장애인들의 효율적인 이용을 위해 장애인들과 가장 밀접하게 연관되어 있는 복지관 운영자를 대상으로 옥상녹화지의 공간, 시설 및 식재식물, 프로그램에 대한 선호도를 조사하였다. 대상지는 세 지역으로 전원형태의 복지관인 남양주 장애인복지관, 도심형의 서울 장애인복지관, 전원과 도심의 중간형태를 띠고 있는 시흥 장애인복지관을 선정하여 대상지별 특성에 따른 선호도 차이에 관해 분석하였다. 그 결과 세 지역 모두 50%이상이 복지관내 옥상녹화지에 대해 인지하고 있었으며 이용목적으로는 산책과 대화의 장소로서 옥상을 활용하고 있었다. 시설물 선호도는 세 지역에서 벤치, 파고라, 휴지통 등 휴게시설에 대한 선호도가 높게 나타났으며 식재식물은 허브식물, 관상수 등 관상가치가 높은 식물을 선호하고 있었다. 공간선호도의 경우 텃밭, 체험실습장, 생태습지 등 원예프로그램을 할 수 있는 자연체험공간을 선호하는 것으로 나타났다. 즉, 장애인복지관 옥상녹화지는 휴식공간과 함께 장애인들의 자연학습공간으로서 충분히 활용가능할 것으로 판단되었다. 또한, 선호 프로그램의 경우 자연체험프로그램(28.9%)을 가장 선호하였으며 원예프로그램(27.0%) 순으로 나타나 옥상에서 자연을 체험할 수 있는 프로그램에 대한 선호도가 높은 것으로 조사되었다. 이러한 결과를 통해 장애인복지관 옥상녹화지를 단순 휴게의 공간 뿐 아니라 장애인들의 자연체험, 원예치료공간으로서 치유기능을 부각시킬 수 있는 녹화구성요소의 차별화가 필요할 것으로 판단되었다.

The purpose of this study was to identify the competing values leadership of restaurant general managers and to investigate the impact of their competing values leadership on employee job satisfaction and turnover intention. A sample of full-time restaurant employees (n=360, 36% response) completed an e-mail survey. The results showed that among the eight sub-dimensions of competing values leadership roles, the monitor (4.04), producer (4.01), and director (3.99) roles were perceived as the most frequently used leadership styles of managers compared to broker (3.78), innovator (3.83), and mentor (3.91) roles (p <0.001). Additional T-test results suggested that an employees’ gender had an influence on how he/ she perceived the leadership style of their manager. Male employees were more likely to perceive that the director and mentor roles (4.19) were performed very well by their managers, while female employees perceived that their managers concentrated more on monitor (3.98) and producer (3.96) roles rather than on broker (3.73) and innovator (3.79) roles (p< 0.05). It was found that manager competing values leadership had a significant correlation with employee job satisfaction, and the mentor, coordinator, and innovator manager roles explained the relationship with 42.1% based on multiple regression analysis (p<0.001). In further findings, the manager competing values leadership roles had an effect on employee turnover intention. The results of the data were as follows: mentor and facilitator roles promoted a decrease in employee turnover intention and the director role caused employee turnover intention to increase. Ultimately, this study will be useful for restaurant managers to guide the application of appropriate competing values leadership roles in order to strengthen employee job satisfaction and to reduce turnover intention.

This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.