진공 게이트 스페이서를 지니는 Bulk FinFET의 단채널효과 억제를 위한 소자구조 최적화 연구

연지영 ( Ji-yeong Yeon ),이광선 ( Khwang-sun Lee ),윤성수 ( Sung-su Yoon ),연주원 ( Ju-won Yeon ),배학열 ( Hagyoul Bae ),박준영 ( Jun-young Park ) 한국전기전자재료학회 2022 전기전자재료학회논문지 Vol.35 No.6

Semiconductor devices have evolved from 2D planar FETs to 3D bulk FinFETs, with aggressive device scaling. Bulk FinFETs make it possible to suppress short-channel effects. In addition, the use of low-k dielectric materials as a vacuum gate spacer have been suggested to improve the AC characteristics of the bulk FinFET. However, although the vacuum gate spacer is effective, correlation between the vacuum gate spacer and the short-channel-effects have not yet been compared or discussed. Using a 3D TCAD simulator, this paper demonstrates how to optimize bulk FinFETs including a vacuum gate spacer and to suppress short-channel effects.

대학의 음주, 자살시도, 데이트 폭력에 대한 실태 및 인식

연지영(Jee Young Yeon),안지영(Ji Young Ahn) K교육연구학회 2023 사회과학리뷰 Vol.8 No.1

본 연구는 대학생들이 인식하는 음주실태, 자살시도, 데이트 폭력 경험의 여부와 대처방법 등에 대한 인식을 살펴보는 것을 목적으로 한다. 본 연구를 위해서 충북지역 ‘가’ 대학의 1~4학년에 재학 중인 대학생을 대상으로 2020년 12월 1일부터 12월 27일까지 온라인을 통해 설문조사가 진행되었다. 연구결과로는 첫째, 음주실태와 관련하여 전체 대상자의 40.6%가 월 1회로 음주하며, 그 다음으로는 월 2 3회 음주하는 것으로 나타났다. 둘째, 자살시도와 관련하여 전체 대상자의 18%가 연간 1회 이상 자살을 생각해 본 적이 있다고 응답하였으며, 여학생의 경우 절반이상이 우울과 불안 등의 정서가 자살을 유발하는 원인이라고 인식하고 있었다. 셋째, 데이트 폭력과 관련하여 남녀 대학생 모두 대부분 데이트 폭력에 대해서 인지하고 있으며 여학생이 남학생보다 실제 데이트 폭력의 경험이 더 많은 것으로 나타났다. 본 연구를 통해 얻어진 결과는 대학생의 위기 상황에 대한 체계적 지원을 마련하기 위한 기초자료로서 활용될 수 있을 것이다. The purpose of this study is to examine university students’ perception on drinking status, experience of suicide attempts, dating violence and coping with them. For this study, an online survey was conducted from December 1st to December 27th, 2020, targeting university students in the first to fourth years of ‘A’ university in the Chungbuk region. As a result of the study, first, 40.6% of the total subjects drank once a month in relation to drinking, following the result that they drank 2~3 times a month. Secondly, regarding suicide attempts, 18% of the total respondents answered that they had thought of suicide at least once a year, and in the case of female students, more than half considered emotions such as depression and anxiety to be the causes of suicide. Third, with regard to dating violence, both male and female college students were mostly aware of dating violence, and it was found that female students experienced more actual dating violence than male students. The results obtained through this study can be used as basic data to prepare systematic support for situations of crisis for university students.

중부 지역 여대생의 커피 음료를 통한 열량 섭취 수준에 따른 영양 섭취 상태와 골밀도 평가

연지영 ( Jee Young Yeon ),배윤정 ( Yun Jung Bae ),김명희 ( Myung Hee Kim ),조혜경 ( Hye Kyung Jo ),김은영 ( Eun Young Kim ),이지선 ( Ji Sun Lee ),김미현 ( Mi Hyun Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

This study was designed to investigate the relationship between the dietary intake according to calorie intake from a coffee containing beverage and the bone health status of 189 female collegians. The study was conducted through questionnaires, anthropometric checkup, 3-days food records and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into three groups: students not drinking coffee(non-coffee group, N=56), students consuming <100 kcal daily from coffee(low-calorie coffee group, N=84), and students consuming ≥100 kcal of their total daily calories from coffee(high-calorie coffee group, N=49). There were no significant differences in weight, height, body mass index, body fat and calcaneus bone mineral density among the three groups. The low-calorie coffee group usually drank black coffee or instant coffee mix, and the high-calorie coffee group habitually drank coffee with milk or sugar syrup. There were no significant differences in the mean daily energy and food intake among the three groups. However, vitamin B2(p<0.05) and calcium (p<0.01) intake in the high-calorie coffee group were higher than in the non-coffee group. Also, mean intake of sugars, fish and shellfishes, milks and beverages in the high-calorie coffee group were also significantly higher than in non coffee group(p<0.05). There was no significant difference in the Korean Dietary Diversity Score(KDDS) among the three groups. The main calcium source was milk in all three groups, and milk intake(total and included with coffee) was highest in the high-calorie coffee group. Although no significant difference was apparent between the high-calorie and non-coffee groups concerning anthropometric factors and calcaneus bone mineral density, consumption of coffee may have influenced food and nutrient intake. The results suggest that consumption of milk-supplemented coffee may be of nutritional benefit.

연필로 쓰는 지속가능 체화 스토리

연지영(Yeon, Ji Young),김연성(Kim, Youn Sung),최정일(Choi, Jeong Il) 한국서비스경영학회 2013 서비스경영학회지 Vol.14 No.4

What does firm make sustainable? The importance of sustainable management in firms has been addressed, but the previous work on firm`s competitive advantage business strategy has focused on the financial performance or social responsibility perspective. Therefore, this study attempts to find the source of sustainable competence of firms from the case of Faber-Castell in 250 years of writing instruments industry. The results of case study showed that it is very essential equally consider three aspects of economic, social and environmental management order for firm to sustain successfully. From this standpoint, firm should more concentrate on how to develop the capability of product distinctiveness and human resources, how to cope with the change of market and technology. The case Faber-Castell also gives insights that firm`s sustainable management needs the combination of human-embodied expertise, brand identity, and environment-friendly operations.

공항서비스 업무 종사자의 서비스지향성 및 업무성과에 영향을 미치는 주요 요인에 관한 연구

연지영(Yeon, Ji Young),김연성(Kim, Youn Sung) 한국서비스경영학회 2015 서비스경영학회지 Vol.16 No.3

This paper aims to examine the factors that affect service orientation and work performance of service providers who are responsible for a major part of the supply chain in airport ground handling services. In addition, a study of the differences in recognition between full-time and outsourced employees will also be carried out in order to study the cause and effect in this relationship. Based on previous research, self-efficacy, organizational culture and employees’ job satisfaction were selected as major cause variables that influence service orientation of airlines. The effect of such service orientation on the work performance of ground handling services was also reviewed through an empirical analysis of a total of 480 workers in ground handling services. The analysis showed that self-efficacy, group organizational culture, rational culture and job satisfaction had a positive impact on service orientation. Secondly, service orientation had a positive impact on work performance. Thirdly, such path relations were examined for any differences between forms of employment (full-time and outsourced employees), but none were found in terms of airport ground handling services. Above all, the significance of this study lies in the attempt to study the service orientation of providers of airport ground handling services that are at the forefront of customer service in terms of service operation and management of airlines.

우리나라 외식 식품 중 밥류와 국(탕) 및 찌개류의 베타카로틴과 레티놀 함량 분석 연구

김진영(Jin Young Kim),박소라(So Ra Park),신정아(Jung-Ah Shin),천지연(Ji Yeon Chun),이준수(Junsoo Lee),연지영(Jee Young Yeon),이우영(Woo Young Lee),이기택(Ki-Teak Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12

This study is conducted to investigate the contents of β-carotene and retinol in bap (e.g. gimbap, bokkeumbap, sushi, deopbap, bibimbap), guk (e.g. sundaeguk, seonjiguk), tang (e.g. galbitang, chueotang), and jjigae (e.g. dongtaejjigae, kimchi jjigae with port) by using saponification extraction and HPLC analysis. The samples were collected from six regions in Korea (Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeonla-do, Chuncheong-do). In bap, the β-carotene contents of kimchi gimbap (234.459~719.180 μg/100 g), bibimbap (200.091~489.867 μg/100 g) and pork deopbap (228.876~778.591 μg/100 g) were higher than that of sushi (0.000~41.234 μg/100 g), and jajangbap (4.833~28.141 μg/100 g). The retinol contents of bap was 0.000~60.418 μg/100 g, among which, omelet rice (13.974~60.418 μg/100 g) showed the highest amount of retinol. Among the analyzed guk (tang) and jjigae, higher contents of β-carotene were observed in chueoutang (346.261~843.947 μg/100 g), kimchi jjigae with pork (178.558~352.604 μg/100 g) and altang (169.443~175.287 μg/100 g). The retinol of guk (tang) and jjigae were not detected to doganitang, gomtang, naejangtang, chueotang and soy sprout haejangguk.

여대생의 당류 섭취와 비만 지표와의 관련성

이영미(Lee Young-Mee),배윤정(Bae Yun-Jung),김은영(Kim Eun-Young),연지영(Yeon Jee-Young),김명희(Kim Myung-Hee),김미현(Kim Mi-Hyun),이지선(Lee Ji-sun),조혜경(Cho Hye-Kyung) 한국영양학회 2012 Journal of Nutrition and Health Vol.45 No.1

This study investigated the relationship between total sugar intake and obesity indices in 362 female university students. This study was conducted using an anthropometric checkup and 3-day dietary records. Subjects were categorized according to the total sugar intake as < 33.3 g (group Ⅰ, n = 90), 33.3-56.1 g (group Ⅱ, n = 91), 56.1-83.8 g (group Ⅲ, n = 91), ≥ 83.8 g (group Ⅳ, n = 90). No significant differences in age, weight, height, body mass index (BMI), or the percentage of body fat were observed among the four groups. Based on BMI, 20.2% were overweight, and the percentage of body fat was > 30% in 67.1% of all students sampled. Energy intake in each groups was 1,164.7 ㎉, 1,488.6 ㎉, 1,590.0 ㎉, and 1795.8 kcal, respectively (p < 0.001). Total sugar intake in the groups was 20.5 g, 44.6 g, 68.3 g, and 111.8 g, respectively (p < 0.001). Carbonated beverages were identified as the most significant food source for total sugar intake in female university students. The next major foods were ice cream, milk, coffee, fruit, sugar, cookies, bread, chocolate, corn syrup, rice, onion, maple syrup, pickle, and sweet potato. As intake of total sugar increased, intake of energy also increased significantly. Mean daily intakes of fat and calcium/1,000 ㎉ were significantly higher in group Ⅳ than those in the other groups. Mean daily intakes of vitamin C and vitamin E/1,000 ㎉ were significantly higher in group Ⅲ than those in the other groups. The percentage of subjects who consumed nutrients below the estimated average requirement was less in the higher total sugar intake group than that in the lower intake group. The obesity indices (weight, BMI, % body fat) were not associated with total sugar intake in the subjects. We conclude that total sugar intake does not seem to influence obesity indices in female university students.

항공기내 서비스 접점에서의 내부고객의 서비스 지향성과 제공수준에 영향을 미치는 요인에 관한 연구

이한나 ( Han-na Lee ),연지영 ( Ji-young Yeon ),최정일 ( Jeong-il Choi ) 한국항공경영학회 2016 한국항공경영학회지 Vol.14 No.6

본 연구는 항공사 객실승무원을 대상으로 내부고객 관리가 서비스지향성 및 서비스 제공수준에 미치는 영향을 실증분석하였다. 본 연구는 항공사 내부고객 관리 적용가능성과 인적자원관리를 위한 기초정보 제공을 목적으로 하였으며, 이 연구의 목적을 달성하기 위하여 선행 연구를 토대로 내부고객 관리요인을 교육훈련, 보상시스템, 복리후생, 커뮤니케이션, 임파워먼트로 분류하고 이들 선행요인과 외부고객에 대한 서비스지향성을 매개로 서비스 제공수준과의 관계를 살펴보았다. 본 연구의 결과는 첫째, 내부고객 관리의 요인중 교육훈련과 커뮤니케이션은 감정적 그리고 이타적 서비스 지향성에 긍정적 영향을 미치며, 반대로 보상시스템은 두 가지 서비스지향성에 모두 부정적 영향을 미치는 것으로 나타났다. 둘째, 복리후생과 임파워먼트는 예상과 달리 두 가지 서비스지향성에 아무런 영향을 미치지 않았다. 셋째, 감정적 서비스 지향성과 이타적 서비스 지향성은 모두 서비스 제공수준에 긍정적 영향을 미치는 것으로 나타났다. 즉, 내부고객의 서비스 지향성이 높을수록 외부고객에 대한 서비스 제공수준이 좋아진다 할 수 있다. 따라서 항공기내 서비스 접점에서 서비스 제공수준 향상을 위해서는 내부고객에 대한 교육훈련과 커뮤니케이션의 중요성을 고려해야 하며, 현재의 보상 시스템에 대해 재고가 필요할 듯하다. 본 논문은 항공기내 서비스 접점에서의 내부고객 관리를 위한 실무적 활용 및 이론적 검증을 위한 주요 참고자료가 되리라 기대한다. This study was conducted to provide basic information for the internal customer service application and the human resource management of airlines by analyzing the impact on service orientation and quality carried by the internal customer service management. Study population was randomly selected among the airline crews. In order to achieve the research purpose, this study identified the following factors as the primary influences of service orientation: education and training, compensation system, employee benefits, communication, and empowerment. And this study examined the relationship between precedence factors and service level using service orientation towards external customers as a medium. The results of the study are as follows: First, education and training, and communication were found to have a positive impact on affective and altruistic service orientation, whereas the compensation system had a negative impact on both. Second, contrary to expectations, employee benefits and empowerment had no impact on either type of service orientation. Third, affective and altruistic service orientation both had a positive impact on service level. In other words, a higher service orientation among internal customers resulted in an improvement of service level for external customers. Therefore, the importance of education and training, and communication with internal customers should be taken into account in order to enhance the service level at aircraft service encounters, and the current compensation system needs to be revised. This study will serve as important reference for practical utilization and theoretical verification of internal customer management at aircraft service encounters.

프랜차이즈 시스템의 관리적 특성과 가맹점장의 리더십이 서비스 품질에 미치는 영향

이인하(Lee, In Ha),연지영(Yeon, Ji Young),최정일(Choi, Jeong Il) 한국서비스경영학회 2011 서비스경영학회지 Vol.12 No.5

The importance of franchise system`s service quality has been addressed, but the previous work on the franchise system`s service quality has focused on the franchise system or manager`s leadership separately. Therefore, this study attempts to find the effect of both managerial characteristic of franchise system and leadership of the branch manager on service quality. The results of analysis showed that the managerial characteristics of the food service franchise system had a positive effect on internal customer satisfaction and that the transactional leadership and transformative leadership of the branch manager had a positive effect on internal customer satisfaction. And it was found that internal customer satisfaction had a positive effect on the tangibles, reliability, responsiveness and assurance of service quality.

초등학교 고학년의 식습관 및 영양 지식에 관한 연구

김명희(Myung-Hee Kim),성지은(Ji-Eun Sung),연지영(Jee-Young Yeon) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5