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TV 음식 프로그램 품질과 시청만족도, 재시청의도 간의 관계
안희정 ( Heejung An ),신종철 ( Jongceol Shin ),임다예 ( Daye Im ) 관광경영학회 2020 관광경영연구 Vol.98 No.-
The purpose of this rsearch is to find out the relationship among TV Food Program Quality, Viewer Satisfaction, Re-Viewing Intention. The aim of research is to explain the purpose carried out by the viewers who watched three or more TV food programs in Seoul and Gyeonggi Province for 30 days from August 1st to August 30th, 2018. /The self-administered questionnaire survey method, Google questionnaire (Social Network Services/sites, SNS), and mail were used as sample data for empirical analysis. The results of the hypothesis verification of this study are: First, the results of regression analysis to determine the effect of TV food program quality on viewing satisfaction, and TV food program quality has a positive (+) effect on'viewing satisfaction'. appear. Second, as a result of a simple regression analysis to understand the effect of viewing satisfaction on re-viewing intention, it was found that 'viewing satisfaction' had a positive (+) effect on 're-viewing intention'. It can be interpreted that the quality of TV food programs affects consumers' viewing satisfaction and re-viewing intention. This research presents the systematically basic data to approach the TV Food Program Quality.
A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function
Binna Kim,Veronica Minsu Hong,Jeongwon Yang,Heejung Hyun,Jooyeon Jamie Im,Jaeuk Hwang,Sujung Yoon,Jieun E. Kim 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.4
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food’s efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.
프리캐스트 콘크리트 부재 생산공장의 영상기반 안전 모니터링을 위한 안전관리 체크리스트 구축
김시연(Kim, Siyeon),이미성(Lee, Meesung),이희정(Lee, Heejung),김연주(Kim, Yeon Joo),임윤아(Im, Yun Ah),황성주(Hwang, Sungjoo) 대한건축학회 2021 대한건축학회 학술발표대회 논문집 Vol.41 No.1
While the precast concrete(PC) construction method is expected to be revitalized in the construction industry, safety management guidelines for PC production plants have not been well-established. The purpose of this study is thus to develop a checklist for the safety management of PC production plants. In this study, detailed safety guidelines in domestic and foreign manuals related to lifting and loading/unloading works and PC production plant operations were analyzed. This study also investigated various applications of video analysis technologies and methods for safety management and analyzed which methods can be best-suited to monitor safety management checklist items. This study contributed to integrated safety guidelines that can be used as a checklist for real-time-monitoring-based risk analysis and management in safer PC production plants.