• 한국도서관정보학회지
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• 제39권3호
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• pp.161-186
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• 2008

우리나라 사서교사의 양성현황과 수요전망을 통해서 사서교사 양성체제와 수급의 문제점을 지적하고 대안을 제시하였다. 특히 사서교사의 교육체제, 양성기관 현황 및 양성인원을 바탕으로 사서교사의 양성능력을 전망하고, 사서교사 선발현황과, 한국도서관협회 기준, 학교도서관진흥법의 기준을 적용하여 필요한 사서교사의 수요를 분석하였다. 그 결과 사서교사 수급불균형의 문제점을 지적하였고, 미래의 수요에 필요한 적정 인원을 양성하기 위한 방법으로 일반대학 문헌정보학과 교직과정 승인인원의 재조정과 사범대학의 문헌정보교육과의 신설을 제안하였다.

• 한국지역사회생활과학회지
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• 제11권1호
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• 한국임상보건과학회지
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• 제2권2호
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• pp.79-89
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• 2014

Purpose. This study was conducted to provide basic data on the subjective happiness index and identify factors influencing college professor and staff by describing their perception of general characteristics, health behavior, suicidal ideation, and subjective happiness index. Methods. A survey was conducted with 198 professor and staff who were working University on K city. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson correlation coefficients and multiple regression with SPSS window 18.0 program. Result. The Mean scores of Subjective happiness in college professor and staff was 4.66 on a scale of 7. There were significant differences on the subjective happiness Index for the followings: age, breakfast for 2 day, blood pressure (Lt systolic), health status index (EQ-VAS). There was a negative correlation between the subjective happiness Index and suicidal ideation. Factors influencing of subjective happiness in college professor and staff were identified as age (${\beta}=.201$), breakfast for 2 day (${\beta}=-.180$), blood pressure (Lt systolic) (${\beta}=-.244$), health status index (EQ-VAS) (${\beta}=.408$). These factors explained 35.1% of variance in subjective happiness in college professor and staff. Conclusion. Results indicate that factors influencing subjective happiness are suggesting the need to establish policies of health behavior. health behavior program for a life of happiness among college professor and staff.

• 컴퓨터교육학회논문지
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• 제16권5호
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• pp.49-58
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• 2013

본 논문에서는 선행연구자료 분석을 통해 사이버대학의 질에 영향을 미치는 요인을 도출하고자 하였다. 그동안의 연구는 사이버대학의 질에 영향을 미치는 요인을 대학중심으로만 파악하고자 하였으나, 대학 외에 국가, 사회적, 개인적 요인들도 중요한 변인이며, 상호 유기적이고 시스템적으로 묶여 작용하고 있었다. 따라서 본 연구에서는 시스템적 구조하에서 투입요인이 중요하며, 그 요인에는 양질의 교육을 제공하기 위해 갖추어야 하는 기본적인 교육여건(교사 교직원 시스템)과 관련규정, 관리시스템, 학생의 학습참여 의욕 및 동기, 정부의 사이버대학에 대한 인식 및 정책적 지원, 사회적인 인식 또는 평가가질에 영향을 미치는 요인임을 제시하였다.

• 대한영양사협회학술지
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• 교육녹색환경연구
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• 제18권4호
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• pp.7-20
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• 2019

본 연구는 유치원 편의시설에 유니버설디자인 원리 적용을 위한 교직원의 인식과 공간구성의 방향성을 제시하는데 있다. 본 연구에서는 '유치원 공간', '유치원 편의시설', 'UD'를 주제로 한 선행연구와 문헌고찰을 바탕으로 유치원 편의시설 구성에 적용하는 UD 원리로 '기능적 지원성', '수용성', '접근성', '안전성' 4가지 유형을 도출하였다. 이와 같은 분석준거를 중심으로 단설 및 병설유치원의 관리자와 유치원교사를 대상으로 설문조사한 결과 '유치원 편의시설에 대한 인식', 'UD에 대한 인식의 정도', '유치원 편의시설에 UD 원리 적용의 필요성'을 파악하였다.

• 산업경영시스템학회지
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• 제32권1호
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• pp.52-60
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• 2009

This study analyzed the main effect on organizational commitment of organizational justice factors and the moderating effects of appraisal instrumentality on the relationship of three justice factors(distributive Justice, procedural justice, and interactional justice) and organizational commitment. Hypotheses were tested by surveying 468 employees of four universities. This results suggest following important implications. First, all three justice factors are essential to enhance the level of organizational commitment in appraisal about employee of university. Second, especially, the moderating effect of appraisal instrument has been found only between distributive justice and organization commitment.

• 동의생리병리학회지
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• 제31권3호
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• pp.194-199
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• 2017

This study aimed to identify the effects of lifestyle on Mibyeong, and provide basic data for health promotion activities for management of Mibyeong. A total of 405 data were analyzed for Daejeon University employees from July, 2015 to Jan, 2016. In this study, we collected the data about sex, age, BMI, dietary habit, physical activity, smoking, drinking, and Mibyeong index. There was a difference between Mibyeong groups according to irregular eating, eating of night snack, and smoking for men, while overeating, irregular eating, and physical activity for women. Logistics regression analysis, adjusting for sex and age, was used to estimate related factors of Mibyeong. Compared to the healthy group, Mibyeong 2 group tended to overeat 4 times a week with odds ratio of 3.52, eat irregularly with odds ratio of 2.67, lack of physical activity with odds ratio of 3.30, and to smoke with odds ratio of 3.07. This study suggests that lifestyle, particularly dietary habit, physical activities, and smoking, might be significantly associated with Mibyeong. Good lifestyle could help prevent Mibyeong.

• 동아시아식생활학회지
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• 제10권1호
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• pp.89-97
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• 2000

The goal of this study was to fine the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria , and if illustrate the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows ; 32.0 % of the total users use the university cafeteria everyday, also 56.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preffered dish. But they disliked Sunjiguk , Ginger, Jellyfish and Mackerel pike. The preception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

• 대한간호학회지
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• 제3권2호
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• pp.67-80
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• 1973

발전이란 말은 한 국가나 사회가 교육적, 경제적, 사회문화적 및 정치적으로 안정된 기조를 확립하여 국민 전체가 생을 영위함에 있어서 경제적으로 부족함이 없이 윤택하고 각종 사회적 제도가 참 삶을 추구할 수 있는 방향으로 변천되어 가는 과정을 뜻한다. 본 연구는 발전과 번영을 위해 약진하고 있는 대한민국의 최근 20년간의 발전과정 (1950년부터 1970년까지)을 경제적측면과 교육적 측면에서 미국의 것과를 비교하기 위하여 유네스코 통계 연감에 의하여 그 자료를 분석 검토하였다. 본 연구에서 한국은 경제성장율이 늘어남에 따라서 교육비 투자가 증가되었고 따라서 초등교육과정은 1965년도에서부터 취학율이 100%를 상회하게 되었으나 중등교육은 1968년도에 취학율이 겨우 36%로 아직도 저조하며 여학생 취학율은 초등교육에서 는 남녀 의 차이 가 없으나 중등교육에서는 1/3선으로 떨어지고 있으며 특히 여선생님의 남선생님에 대한 비율은 중등교육과정에서 걱우 14%밖에 안되고 인구 10만당 대학졸업생수는 1968년을 기준으로 볼 때 계속 증가되어 왔으나 미국이 3,735명(그중 40%는 여학생임)인데 비하여 한국은 566명 (여학생은 26%)으로 고등교육의 혜택을 받는 율이 아직도 미국에 비해서 낮고 초등교육과정에서 학생과 선생님의 비율을 보면은 한국은 60 : 1 인데 비하여 미국은 26 : 1로써 미국보다 높고 따라서 한국은 교직원 부족과 시설미비, 농촌과 도시간의 차이 및 고등교육 혜택의 불균형 및 여성교육의 기회가 남성에 비해 낮고 해외 유학의 경우 본국 귀환율이 적어서 지도자 양성이 문제되고 있다. 그러나 한국은 1960년대에 급격한 경제성장과 함께 교육투자도 증가되었고 따라서 발전을 거듭하여 계속하고 있다.