젊은 성인에서 신체 만족도에 따른 문제해결양식, 대인관계문제와 우울증상과 자살사고와의 관련성

차승민,김태성,강문희,권명진,김정란,왕성근,지익성 대한생물치료정신의학회 2011 생물치료정신의학 Vol.17 No.2

Objectives:The aim of this study was to evaluate that problem solving styles, interpersonal problems, depression and suicidal ideation according to body image satisfaction. Methods:One hundred and nineteen young healthy normal subjects filled out administered the Body Dysmorphic Disorder Examination-Self Report (Korean version of BDDE-SR K-BDDE-SR), Problem Solving Style Scale(Korean version PSS), Korean Inventory of Interpersonal Problem(KIIP), Korean version of the Depression Anxiety Stress Scale(KDASS-21), Korean version of Beck Scale for Suicidal Ideation(Korean version SSI) and Korean version of Reynolds Suicidal Ideation Questionnaire(Korean version SIQ) for a month. Results:Out of the 119 subjects, 39%(N=46) was male and 61%(N=73) was female. In high K-BDDE-SR group (higher than 67), helplessness was significantly higher than low K-BDDE-SR group(lower than 67), and problem-solving confidence, creative style, approach style were significantly lower than low K-BDDE-SR group. Also, Higher level of all KIIP factors in High K-BDDE-SR group was significantly differ than low K-BDDE-SR group. In High K-BDDE-SR group, K-DASS-21, SSI, and SIQ were significantly higher than low K-BDDE-SR group. Using multiple regression analysis contributing variance toward the total factor score of K-BDDE-SR of participants were K-DASS-21 and SIQ. Conclusion:Our results indicates that high tendency of dissatisfied body images have differences in helplessness, problem-solving confidence, approach style, interpersonal problems, depression and suicidal ideation compared to low tendency of dissatisfied body images. It is necessary to study body dysmorphic disorder patients group in the future.

광주·전남지역 향토음식에 대한 주민 인식과 발전

이승익 호남대학교 산업기술연구소 2014 녹색산업연구 Vol.20 No.1

본 연구에서는 광주·전남 지역 향토음식에 대한 지역민들 대상으로 향토음식에 대한 이용행태 및 인지도를 파악하여 향후 지역 향토음식 발전에 기초 자료로 제공하고자 연구하였다. 수집된 자료는 SPSS 12.0 통계 프로그램을 사용하여 조사대상자의 일반적 특성을 분석하기 위해 빈도분석(Frequency analysis)과 성별, 연령에 따른 평균값을 비교하기 위해서 t-검증과 ANOVA를 이용하여 집단 간의 차이를 분석하였다. 주식류에 있어 대통밥(4.05)이 부식류에 있어서는 추어탕(4.63)이 후식류에 있어서는 무지개떡(4.28)이 높은 인지도를 보였다. 향토음식에 대한 성별 인지도 차이 검증에서 향토음식에 대한 관심도를 제외한 모든 요인에서 p<0.01의 유의한 차이를 보이는 것으로 나타났다. 향토요리에 대한 관심도와 향토음식을 상품화 한다면 중점적으로 다루어져야할 부분에서 연령별 인지도 검증 결과 p<0.01의 유의한 차이를 보이는 것으로 나타났다. 특히 향후 광주․전남지역 향토음식 발전 방안에 대한 견해에서 지역 식재료를 이용하여 만든 전통음식을 고수하면서 꾸준한 맛 유지와 상품화개발의 중요성을 높이 인식하고 있는 것으로 나타났다.

환기 이외의 폐기능

승익상 중앙대부설한국의과학연구소 1982 한국의과학 Vol.14 No.4

레스토랑의 전략적 메뉴상품이 가치지각과 고객만족 및 재구매의도에 미치는 영향에 관한 연구

이승익 호남대학교 산업기술연구소 2012 녹색산업연구 Vol.18 No.2

본 연구는 레스토랑의 전략적 메뉴상품이 고객가치와 고객만족 및 재구매의도에 미치는 영향을 연구하였다. 설문지 230부(92%)를 SPSS 12.0 통계 프로그램을 사용하여 회귀분석(Regression)을 실시하였다. 분석 결과 첫째, 레스토랑의 전략적 메뉴상품은 가치지각에 유의한 영향을 미치는 것으로 나타났다. 둘째, 레스토랑 전략적 메뉴상품은 고객만족에 유의한 영향을 미치는 것으로 나타났다. 셋째, 가치지각은 고객만족에 유의한 영향을 미치는 것으로 나타났다. 넷째, 가치지각은 재방문의도에 유의한 영향을 미치는 것으로 나타났다. 다섯째, 고객만족은 재구매의도에 유의한 영향을 미치는 것으로 나타났다. 레스토랑에서 전략적 메뉴상품이 매우 중요한 요인으로 작용하고 있어 외식업체에서는 레스토랑 경영에 적극적인 적용이 필요하다. 주요어: 전략적 메뉴상품, 가치지각, 고객만족 The purpose of this study is to examine the strategical menu product on value perception, customer satisfaction and repurchase intention in restaurants. Total 230(92%) questionnaires were used for the data analysis. The results of the statistical analysis were as follows. First, value perception was influenced by the strategical menu quality in restaurants. Second, the customer satisfaction was impact on the strategical menu products in restaurants. Third, the customer satisfaction and revisit intention was influenced factor in terms of value perception. Finally, the repurchase intention was influenced by customer satisfaction. The strategical menu products was significant impact on management of the restaurants and the results of this study provide several promising applications of the foodservice management. Key words: Strategical Menu Product, Value Perception, Customer Satisfaction

모르타르 충전식 스플라이스 슬리브의 부착성능에 관한 연구

조승진,안병익,김형기,박복만 明知大學校 産業技術硏究所 2002 産業技術硏究所論文集 Vol.21 No.-

The mechanical joint method is expected to take an important part in the P.C. construction methods. Grout-filled splice sleeve system is used for connecting reinforced concrete column to column and wall to wall in the construction field. This is an experimental study to clarify the bond capacity to be generated between mortar(660kgf/cm2-803kgf/cm2) and reinforcing bar in the grout-filled splice sleeve system. The developed length in the splice sleeve is 4.2d~6.2d Following main conclusions are obtained: (1) Grout-filled splice sleeve system satisfies the structural performance. (2) When comparing the experiment result with existing sleeve design formula on the bond capacity, existing formula is rather safer, but it is considered necessary to present more exact sleeve formula through more close experiment.

CORBA 環境에서의 學校案內시스템 設計 및 具現

선승상,이은주,엄영익 成均館大學校 科學技術硏究所 1999 論文集 Vol.50 No.1

In the development of distributed object-oriented technology, CORBA, defined as an architecture for providing open object services and the interoperability among CORBA-compliant ORBs, becomes the essential concepts for object services. In this paper, we design and implement the prototype of SKKU-UGS(University Guide System) on the CORBA environments. The SKKU-UGS consists of clients and servers which are interoperable with database server through JDBC-ODBC bridge. By implementing the system based on the Web, SKKU-UGS provides convenience to the users and database managers. The SKKU-UGS also provides portability and interoperability and enhances the reliability of the system by implementing the system on the COMA environments.

강인한 퍼지 디지털 PI+D 제어 시스템의 설계 및 구현

권태익,이재홍,김승철,설재훈,임영도 동아대학교 정보기술연구소 2001 情報通信硏究所論文誌 Vol.9 No.1

In this paper, Fuzzy Digital PI+D Controller plans for load, noise, plant change, Fuzzy Controller makes use of simple four rule and membership function, and plant used three phase Induction Motor. Characteristic of system compared from experimentation respectively the proposed Control System, Digital PID Control and Digital PI+D Control System.

메뉴품질, 고객만족, 재방문에 대한 열반적 특성 연구 : 서울과 광주지역 패밀리 레스토랑 이용자 대상으로

이승익 호남대학교산업기술연구소 2008 산업기술연구논문집 Vol.14 No.-

이 연구는 서울과 광주 지역에서 패밀리 레스토랑, 아웃백 레스토랑, TGIF, VIPS , 베니건스, 마르쉐를 선택하여 메뉴품질에 의해 나타나는 고객만족, 신뢰, 재방문 의도와 패밀리 레스토랑 경영과의 관계에 있어서 좀 더 효율적인 메뉴품질과 외식산업을 발전시킬 방향을 찾으려고 모색하여, 이에 패밀리 레스토랑에서는 고품질의 음식 제공을 통하여 고정 고객 확보를 이룰 수 있다고 하겠다. This study choosed by some family restaurants, outback-restaurants, TGIF, VIPS, Bennigan’s, Marche in Seoul and Gwangju and the relationship of customer satisfaction , trust and the intention of revisit identified by the menu quality and in the management of family restaurant was trying to search for the more effective menu quality and the direction of development to the food industry. The result of this study turned out the influence on diversify in menu quality that is independent variables and the factor of hygiene and price. The factor of price affected on the menu quality and the trust of a customer. The customer satisfaction has influence on the intention of revisit significantly

백색광 간섭형 센서의 신호처리

오승필,김도익,예윤해,-- 경희대학교 레이저공학연구소 2001 레이저공학 Vol.12 No.-

We propose a signal processing method for white light interferometry which requires a series of analog signal processing circuitry to locate the central interference fringe with high speed. The method is applied to a fiber optic sensor consisted of an ELED, a sensing Fabry-Perot interferometer, and a Michelson interferometer for phase-matching and phase modulation. The temporal shift of sensor response is measured by the shift of the central fringe position. The test results show that the WLI sensor system is able to differentiate the change of 0.02℃ when it is implemented as a temperature sensor.

소양호에서 총세균수의 분포

최승익,변명섭,안태석 江原大學校 附設 環境硏究所 1998 環境硏究 Vol.15 No.-

The total bacterial numbers were estimated by acridine orange direct count method in Lake Soyang monthly from January 1990 to 1992 The range of total bacterial number was from 0.4*10^(6) to 4.7*10^(6) cell*㎖^(-1). In epilimnion,the variation range was wider than other depths. while in hypolimnion was narrower. At August, when water temperature was highest. the bacterial numbers was also highest . This means that water temperature was highest the bacterial numbers was also highest. This means that water temperature was one of the factor governing the bacterial abundance. In metalimnion. the bacterial number was higher than other depths during stratigication. And spacially the bacterial numbers near aquaclture net-cages were higher than those of dam site. This means that allochthonous materials such as terrestorial originated particle, organics and microbes from watershed and fish feed stinmulated the bacterial growth.