Journal of the Korean Dietetic Association最新文献_第5页

Job Satisfaction of Children Foodservice Employees at Daycare Centers 日托中心儿童餐饮服务人员工作满意度研究

Journal of the Korean Dietetic Association Pub Date : 2015-08-02 DOI: 10.14373/JKDA.2015.21.3.241

Hyewon Shin, Ju-Hee Choi, Younghwa Lee, Wookyoun Cho

{"title":"Job Satisfaction of Children Foodservice Employees at Daycare Centers","authors":"Hyewon Shin, Ju-Hee Choi, Younghwa Lee, Wookyoun Cho","doi":"10.14373/JKDA.2015.21.3.241","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.241","url":null,"abstract":"The research was conducted by center for children’s foodservice management in Hanam-si. In order to improve job satisfaction, a survey was carried out by working conditions and job satisfaction in children foodservice employees working at child daycare centers registered from January to April. Ninety-five surveys out of 120 were collected, and 76 surveys were analyzed. Job satisfaction consisted of four elements, working environment, welfare, human relationships, and job-itself, analyzed by general characteristics. Pearson’s correlation was carried out between job satisfaction and intention to change job by Likert 5 scales using SPSS sta-tistic program. The percentages of child daycare centers owned by civilians was 52.6%, high school education level was 65.8%, permanent workers was 68.4%, and less than 1 year of foodservice was 34.2%. Average scores of job satisfaction were as follows: working environment scored 20.6 out of 25 points, welfare scored 10.3 out of 15 points, human relationships scored 17.5 out of 20 points, and job-itself scored 13.2 out of 15 points. The lowest job satisfaction average was ‘I get paid fairly regarding the working hours and the amount of work’ with a score of 3.6 points. Job satisfaction based on facility type, age, education level, and working period did not show significant differences, whereas hired status, numbers of foodservice children, and intention to change jobs showed significant differences. Hired status showed significant differences with welfare satisfaction (P ＜ 0.05). Numbers of children showed a significant difference with welfare and human relationship satisfaction (P ＜ 0.01, P ＜ 0.05). Intention to change job showed a significant difference with four ele-ments of job satisfaction (P ＜ 0.05, P ＜ 0.01, P ＜ 0.01). In conclusion, to improve job satisfaction of children foodservice employees, working conditions and welfare satisfaction should be increased.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128915070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effects of Customized Nutritional Education 'Change 10 Habits' Program According to Stage of Behavior Change in Mildly Obese Adults 根据轻度肥胖成人行为改变阶段定制营养教育“改变10个习惯”计划的效果

Journal of the Korean Dietetic Association Pub Date : 2015-08-01 DOI: 10.14373/JKDA.2015.21.3.215

B. Kim, Hyunjung Lim

{"title":"Effects of Customized Nutritional Education 'Change 10 Habits' Program According to Stage of Behavior Change in Mildly Obese Adults","authors":"B. Kim, Hyunjung Lim","doi":"10.14373/JKDA.2015.21.3.215","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.215","url":null,"abstract":"ABSTRACT The prevalence of obesity is increasing worldwide and has become a serious epidemic health problem. We developed the ‘Change 10 Habits’ educational program based on obesity treatment and dietary guidelines and examined its effects on customized nutrition education in mildly obese adults. The study was approved by the Institutional Review Board. Study subjects were excluded if they had several major diseases, if had consumed an anti-obesity drug, or if they practiced an obesity-related program within 30 days. The subjects (n=87, 25≤BMI＜30) were each exposed to the customized nutrition education program with four lessons according to the stage of the transtheoretical model (TTM). The stage-matched program was administered for 12 weeks and was run by a clinical dietitian. Overall, subjects who were in the precontemplation/contemplation stage at baseline made progress in the preparation and action/maintenance stage after 12 weeks (P＜0.05). For ‘Alcohol is consumed, up to 2 drinks per day’, the proportion of subjects who belonged in the action/main-tenance stage increased from 34.5% to 49.4% at 12 weeks. In addition, scores of all items significantly in-creased after the program (P＜0.05). ‘Chew more than 10 times and eat slowly’ score significantly increased from 3.9±2.4 to 5.8±2.3 (P＜0.05). In conclusion, behavioral stage-matched nutrition education using the ‘Change 10 Habits’ program was effective in improving eating behaviors and enhancing healthy lifestyles in mildly obese adults.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128708682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Relationship between Food Behavior and Level of Attention Deficit Hyperactivity Disorder in Elementary School Students in Suwon-si, Korea 韩国水原市小学生饮食行为与注意缺陷多动障碍水平的关系

Journal of the Korean Dietetic Association Pub Date : 2015-05-02 DOI: 10.14373/JKDA.2015.21.2.110

Hyewon Lee, Hyung-sook Kim

{"title":"Relationship between Food Behavior and Level of Attention Deficit Hyperactivity Disorder in Elementary School Students in Suwon-si, Korea","authors":"Hyewon Lee, Hyung-sook Kim","doi":"10.14373/JKDA.2015.21.2.110","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.2.110","url":null,"abstract":"ABSTRACT The purpose of this study was to investigate the correlation between food behavior and Attention Deficit Hyperactivity Disorder (ADHD) score in elementary students in Suwon-si, Gyeonggi-do. Two hundreds and thirty two students (113 male and 119 female) in grades 4∼6 participated. We assessed food behavior by us-ing Nutrition Quotient (NQ). NQ was examined by an NQ questionnaire, which consisted of 19 food behavior checklist items. Their items were grouped into five categories: balance, diversity, moderation, regularity, and practice. All data were statistically analyzed by SPSS 18.0. Among the five factors, NQ for food behavior and balance factor showed the lowest score, whereas that of diversity factor showed the highest score. The final Nutrition Quotient (NQ) score weighted on such five factors was 62.59 points. The average level of ADHD by Conners-Wells Adolescent Self-Report Scale (Short Form) [CASS(S)] was 17.02 points out of a to-tal of 81 points. Six students (2.2%) who scored more than 41 points were classified as ADHD risk. By gen-der, male students (19.76 points) showed a higher CASS(S) score than female students (14.41 points) did. There was a significant negative correlation between NQ and CASS(S) score (r=−0.445, P＜0.001). Multiple regression determined the effects of moderation (Exp(β)=−0.193, P＜0.01) and practice (Exp(β)=−0.345, P＜0.001) on CASS(S) score. In conclusion, distinctive nutritional education is needed for students with a high level of ADHD to help their understanding considering their different levels of attention.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131015272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

암 환자의 임상영양치료를 위한 임상영양사의 직무분석과 직무표준 개발 为癌症患者临床营养治疗开发临床营养师职务分析与职务标准

Journal of the Korean Dietetic Association Pub Date : 2015-05-02 DOI: 10.14373/JKDA.2015.21.2.91

Soonwon Choi, Gyung-Ah Wie, Song-Mi Lee, Eun Mi Kim, Mi Sun Park, Cheongmin Sohn, Miyeong Woo, Dal Lae Ju, Jin-A Cha, Jung-Sook Seo

{"title":"암 환자의 임상영양치료를 위한 임상영양사의 직무분석과 직무표준 개발","authors":"Soonwon Choi, Gyung-Ah Wie, Song-Mi Lee, Eun Mi Kim, Mi Sun Park, Cheongmin Sohn, Miyeong Woo, Dal Lae Ju, Jin-A Cha, Jung-Sook Seo","doi":"10.14373/JKDA.2015.21.2.91","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.2.91","url":null,"abstract":"The present study was conducted to provide the basis for improvement of clinical nutrition services through development of job standards of clinical dietitian for the clinical nutrition therapy to cancer patients in hospitals. Developing A Curriculum (DACUM) method was used for job analysis and development of job standards for clinical dietitians for cancer care. Based on DACUM analysis, information about duties, tasks, and task elements of clinical dietitians for cancer care was collected. Developed job standards were applied to clinical nutrition care for cancer patients in hospitals for evaluation. Based on DACUM analysis, consultations from professionals, and field application tests, the final job standards were composed of four duties, 18 tasks, and 56 task elements. The duties consisted of nutritional assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoringㆍevaluation. For cancer nutrition care, 109 work activities were developed. They were composed of 75 basic and 34 recommended work activities. The application of developed job standards for clinical dietitians for cancer care at 10 hospitals showed a performance rate of 72.3%. In conclusion, job standards for clinical dietitians for cancer care developed in this study might be effectively used as guidelines for providing clinical nutrition services for cancer patients in hospitals.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117142786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Time Measurement Study of Certified Clinical Dietitians from Tertiary Hospital in Seoul and Gyeonggi-do 首尔和京畿道三级医院注册临床营养师时间计量研究

Journal of the Korean Dietetic Association Pub Date : 2015-05-02 DOI: 10.14373/JKDA.2015.21.2.123

M. Um, Y. Park, S. Lee, J. Cha, E. Lee, E. Lyu

{"title":"Time Measurement Study of Certified Clinical Dietitians from Tertiary Hospital in Seoul and Gyeonggi-do","authors":"M. Um, Y. Park, S. Lee, J. Cha, E. Lee, E. Lyu","doi":"10.14373/JKDA.2015.21.2.123","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.2.123","url":null,"abstract":"The objective of this study was to document how clinical dietitians working at tertiary hospitals spend their time based on several categories of activities using a time measurement study. The questionnaires were distributed to 14 tertiary hospitals, and dietitians answered by classifying their work activities into several categories such as general care, indirect care, direct care, outpatient care, and food service management. A total of 129 clinical dietitians replied and their answers were analyzed according to the categories of activities. The times spent on the categories are as follows: general care (76.7 mins/day, 14%), indirect care (228.4 mins/day, 35%), direct care (120.1 mins/day, 22%), outpatient care (61.5 mins/day, 11%), and food service management (99.0 mins/day, 18%). The total working hours for dietitians was 590.0 mins, which exceeds the standard working hours of 540.0 mins (9 hrs) a day. From this study, we found that clinical dietitians spent very limited time on direct care. Times spent on activities were different according to type of employment and food service. Internship dietitians spent their more time on general care (P<0.001) while irregular dietitians spent more time on outpatient care (P<0.05). In contracted managed food service hospitals, clinical dietitians spent significantly less time on food service management (P<0.001). Regardless of doctors’ order and consultation fees, clinical dietitians performed more than 95 percent of free consultation to patients. Entry-level knowledge and skills of dietitians working at hospitals are very important for quality service, but it is equally important to create an administrative and social environment that encourages clinical dietitian to spend more time on direct patient care.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125601984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Major Foods and Nutrient Intake Quality According to Body Image Perception among Korean Women: Based on the 2010 Korea National Health and Nutrition Examination Survey Data 韩国女性身体形象感知的主要食物和营养摄入质量:基于2010年韩国国家健康和营养检查调查数据

Journal of the Korean Dietetic Association Pub Date : 2015-05-02 DOI: 10.14373/JKDA.2015.21.2.154

Y. Lim, S. Jeon, Heeyoung Kim, So-Yeon Jeong, Jae-Young Ahn, Haeryun Park

{"title":"Major Foods and Nutrient Intake Quality According to Body Image Perception among Korean Women: Based on the 2010 Korea National Health and Nutrition Examination Survey Data","authors":"Y. Lim, S. Jeon, Heeyoung Kim, So-Yeon Jeong, Jae-Young Ahn, Haeryun Park","doi":"10.14373/JKDA.2015.21.2.154","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.2.154","url":null,"abstract":"The prevalence of obesity is continuing to increase. Self-perceived body image among women has drawn a lot of attention in Korea due to unhealthy weight control trials. This study was conducted to determine the relationship between self-perceived body image and dietary intakes among Korean women. For the analysis, 1,747 subjects were selected after eliminating those who were likely to have recently altered their diet based on the 2010 Korea National Health and Nutrition Examination Survey (KNHANES) data. The subjects were divided into three groups: underweight, normal, and obese groups according to their perception of body image. Daily nutrient intakes, NAR (Nutrient Adequacy Ratio), and food intake frequency were assessed according to age group and body image perception. Only energy intake showed differences among the three body image perception groups across all age groups, but not statistical differences. Analysis of NAR and the order of most frequently consumed food items confirmed these findings. The ratio of underweight women that perceived their body size as normal or overweight was higher with younger age. Incorrect body image perception and unhealthy weight control behaviors can cause nutritional problems. This study confirmed that nutritional knowledge is important for healthy weight control trials. Nutritional education for healthy dieting should be emphasized among Korean women.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120964660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A Mixed-Methodological Study of Dietitians’ Perception and Behavioral Intention towards Sustainable Institutional Foodservice: Focus on Contract Business-and-Industry Foodservice 营养学家对可持续机构餐饮服务的认知和行为意向的混合方法研究:以合同工商餐饮服务为重点

Journal of the Korean Dietetic Association Pub Date : 2015-05-01 DOI: 10.14373/JKDA.2015.21.2.140

Soyoung Kim, Jihyun Yoon

{"title":"A Mixed-Methodological Study of Dietitians’ Perception and Behavioral Intention towards Sustainable Institutional Foodservice: Focus on Contract Business-and-Industry Foodservice","authors":"Soyoung Kim, Jihyun Yoon","doi":"10.14373/JKDA.2015.21.2.140","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.2.140","url":null,"abstract":"ABSTRACT Considering the importance of institutional foodservice in modern dietary life and its influence on the envi-ronment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians’ perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 re-sponses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms “sustainability” or “sustainable development,” whereas they understood related con-tents and practices. Dietitians’ awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were consid-ered as main obstacles hampering dietitians’ intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122358947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Exploratory Study on Customer-Oriented Service Contact Elements in Foodservice Industry 餐饮服务业顾客导向服务接触要素的探索性研究

Journal of the Korean Dietetic Association Pub Date : 2015-02-02 DOI: 10.14373/JKDA.2015.21.1.72

Myungro Han, Y. Chong

{"title":"Exploratory Study on Customer-Oriented Service Contact Elements in Foodservice Industry","authors":"Myungro Han, Y. Chong","doi":"10.14373/JKDA.2015.21.1.72","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.1.72","url":null,"abstract":"The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133744031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Case Study on Improvement of Hospital Foodservice by Introduction of FMEA Techniques - Focus on Food Delivery Service Quality and Customer Satisfaction - 引入FMEA技术改善医院餐饮服务的案例研究——关注送餐服务质量和客户满意度

Journal of the Korean Dietetic Association Pub Date : 2015-02-02 DOI: 10.14373/JKDA.2015.21.1.25

Hye-Jin Kim, Jeong-Im Hong, G. Heo

引用次数: 0

Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice 加了红辣椒汁的腰果酱的品质及感官特性

Journal of the Korean Dietetic Association Pub Date : 2015-02-02 DOI: 10.14373/JKDA.2015.21.1.1

Soon-Nam Choi, Nam-Yong Chung

{"title":"Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice","authors":"Soon-Nam Choi, Nam-Yong Chung","doi":"10.14373/JKDA.2015.21.1.1","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.1.1","url":null,"abstract":"ABSTRACT The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61∼4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5∼36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45∼72.23), and a value of dressing added with red paprika juice (9.81∼10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cash-ew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew add-ed with paprika juice will be utilized as a healthy dressing.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"143 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125622939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2