• Journal of Applied Reliability
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• v.12 no.3
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• pp.131-138
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• 2012

A design of reliability qualification test based on performance distribution is developed. In general, the performance of an item degrades as the time goes by and the failure of an item occurs when the performance degradation reaches the pre-determined critical level. This article considers the reliability qualification test based on a more tightened critical value at the earlier stage to reduce the evaluation testing time and cost. A numerical example is provided to illustrate how to use the developed reliability qualification test.

• Journal of Korean Critical Care Nursing
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• v.15 no.3
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• pp.37-50
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• 2022

Purpose : This study aimed to examine the item characteristics of the Korean version of the intensive care experience questionnaire (K-ICEQ) using the Rasch analysis model of the item response theory. Methods : In this methodological study, the validity of the scale was examined, and a secondary analysis was conducted using cohort data of patients who were discharged from the intensive care units (ICU). Data from 891 patients who responded to the K-ICEQ upon ICU discharge were analyzed. The WINSTEP program was used to analyze item characteristics, including item difficulty, fit indices, appropriateness scale, and separation reliability. Results : The difficulty level of all 26 items of the K-ICEQ was appropriate, and the fit indices of the 25 items, except for item 18, were good. The 5-point scale of the K-ICEQ was not appropriate in the three subscales. The item separation reliability was good in all subscales, but did not meet the criteria in terms of respondents. Conclusion : The results of examining the item characteristics of the K-ICEQ revealed a good degree of difficulty, fitness, and item separation reliability. To increase the validity of the K-ICEQ, we suggest the rearrangement of the overall item order, modification of the item description of the "recall of experience" subscale, and reduction of the scale response level.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Women's Health Nursing
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• v.12 no.4
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• pp.316-325
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• 2006

Purpose: The purpose of this study was to develop a Critical Pathway for Uterine Artery Embolization patients. Method: There were 6 steps that were taken. Step 1 was selecting a diagnosis, and Step 2 was organizing a development team consisting of 7 experts. Step 3 analyzed the medical records, and Step 4 drew up a preliminary Critical Pathway. Step 5 tested the clinical validity of the preliminary Critical Pathway, and Step 6 developed the final Critical Pathway. Result: The contents of the medical practices observed in the medical records were investigated in seven areas: monitoring/assessment, treatment, medication, diet, activity, consults, and education/discharge plan; and a total of 73 items was identified. The validity of the 73 items was examined by a group of specialists. 68 items were adopted, 4 items revised, 1 item removed, and 1 item was added. Using the results, a preliminary Critical Pathway was drawn up. According to the results from examining the clinical validity of the preliminary Critical Pathway with five patients for five weeks, 3 items which showed discrepancy were revised and another 3 items were added. Then, the final Critical Pathway was completed. Conclusion: This Critical Pathway needs to be clinically applied and continuously to measure its effects in terms of the length of stay, cost.effectiveness, and the patients' and staffs' satisfaction.

• Journal of The Korean Association For Science Education
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• v.12 no.3
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• pp.49-59
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• 1992

New-Piagetian theory has proposed that mental capacity and mental demand do a critical role in human cognitive processes. In this study, the students' mental capacity and the mental demand of the given problems were examined. The principal findings of the study are as follows; (1) There was no significant difference among achievement scores of subjects (3rd grade students of middle school, 2nd grade students of high school, 3rd grade students of high school) in the items of balance that needed specific content knowledge. But, in the Newton's 2nd law items that needed specific content knowledge, there was significant difference be ween3rd grade students of middle school and high school students(2nd, 3rd). According to increase of mental demand, middle school students' achievement score appeared to decrease linearly. However high school students' achievement score didn't change untill they faced the items of critical mental demand. When mental demand was beyond critical mental demand,their score was decreased rapidly. (2) According to hierchical analysis of items, the more mental demand an item needed, the higher or at least the same hierachical item was. These results showed that mental demand was the main factor which decided diffculties of problem solving (3) It was possible for students to solve the newton's 2nd law item that had one or two more mental demand relative to balance beam item. Although the item needed the same mental demand.students recognized that the Newton's 2nd law items were easier than the balance beam items.

• The Journal of the Korean life insurance medical association
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• v.25
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• pp.63-77
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• 2006

The definition of 'critical cancer' in critical insurance(CI) is more insurance meanings than medical meanings. The difference between critical cancer of insurance and critical cancer of medical cancer is made difficult problem to the underwriting of insurer, contractor and medical doctor. The limited factors of underwriting in critical cancer of critical insurance as follows: (1) the limitation factors in the definition of 1st item critical cancer in CI 1) the definition differences of meanings in insurer, contractor, and medical doctor 2) the meanings of "the table of malignance" 3) the definition difference between 'critical cancer' and 'a large of medical expense cancer' (2) the limitation factors in the definition of second item critical cancer in CI 1) The limitation in the change of cancer character 2) The missing malignancy in pathological result due to localized cancer 3) The differences in the test result of hospital (3) the limitation factors in the definition of third item critical cancer in CI. 1) the lower items disobey the higher items 2) clinical malignancy of benign cancer pathologically 3) others: (1) low grade of malignant melanoma (2) early prostate cancer. (3) malignancy related HIV (4) all skin cancer excepted malignant melanoma (5) accepted clinically and a medical certificate by medical doctor as critical cancer of premalignant lesion, carcinoma-in-situ, and borderline cancer.

• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.133-145
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservice inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than of factors which relate to aesthetics. Contributing factors for foodborne diseases from food service establishments reported in USA, Candada, and England were analyzed to identify potential hazards during practical foodservice operations. Hazards were classified at critical control points by risk ranking, Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical control points, The weights for each inspection item were ranked as 1, 2, 3, 4, or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures were suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Journal of Korean Academy of Nursing
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• v.44 no.2
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• pp.129-138
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• 2014

Purpose: To develop a Critical Thinking Skill Test for Nursing Students. Methods: The construct concepts were drawn from a literature review and in-depth interviews with hospital nurses and surveys were conducted among students (n=607) from nursing colleges. The data were collected from September 13 to November 23, 2012 and analyzed using the SAS program, 9.2 version. The KR 20 coefficient for reliability, difficulty index, discrimination index, item-total correlation and known group technique for validity were performed. Results: Four domains and 27 skills were identified and 35 multiple choice items were developed. Thirty multiple choice items which had scores higher than .80 on the content validity index were selected for the pre test. From the analysis of the pre test data, a modified 30 items were selected for the main test. In the main test, the KR 20 coefficient was .70 and Corrected Item-Total Correlations range was .11-.38. There was a statistically significant difference between two academic systems (p=.001). Conclusion: The developed instrument is the first critical thinking skill test reflecting nursing perspectives in hospital settings and is expected to be utilized as a tool which contributes to improvement of the critical thinking ability of nursing students.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.35C no.11
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• pp.11-20
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• 1998

Testability analysis computes controllabilities and observabilities of all lines of a circuit and then evaluates fault coverage. The values of controllability and observability as well as fault coverage produced by testability analysis are used for applications of testability analysis. ITEM was evaluated as a fault coverage tool. But the values of controllability and observability at all lines of circuits must be estimated as a performance measure of testability tools for another application such as partial scan. In this paper, partial scan method based on sensitivity analysis which estimates relative improvement of detectability of circuits after scanning a flip-flop is used for performance evaluation of ITEM. Performance of ITEM, with respect to testability values on each net, has been measured by comparing ITEM and STAFAN. Partial scan performance achieved by ITEM is very similar to that of STAFAN, but ITEM takes less CPU time. Therefore ITEM is very efficient for partial scan application because ITEM runs faster for very large circuits in which execution time is critical.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.