• Cartoon and Animation Studies
• /
• s.51
• /
• pp.35-58
• /
• 2018

The purpose of this study is to suggest the plans of educationally using animation literacy on the basis of a media literacy approach. For this study, animation literacy class as a liberal arts was conducted, which students studying animation at university attended. In order to explore the plans of using animation literacy, students' perception of using animation literacy was examined after completing animation literacy class. Also, in-depth interview with experts participating in animation literacy class was performed. Results showed that all students taking animation literacy class acknowledged the educational value of animation literacy and could think over cultural and social implications of animation through class. Also, they could have various perspectives as an acceptor and analytical mind-set as a creator. Findings from in-depth interview with specialists indicated that education on animation literacy was indispensably necessary, and systemicity and objective criteria needed to be established. On top of that, experts proposed the way that through expansion of topics, and diverse animation works, students voluntarily and actively could participate in class. In addition, it suggests that because of participants in this study who were students majoring in animation, class to foster a perspective and ability as not only a viewer and an acceptor but also a producer and a creator should be added. It is expected that this study will be used as fundamental data for education on animation literacy, and future studies on education of animation literacy will be continuously conducted.

• The Journal of the Korea Contents Association
• /
• v.15 no.4
• /
• pp.316-329
• /
• 2015

The purpose of this study was to investigate the actual situation of nursing students' exposure to blood and body fluids, and their knowledge, awareness and performance of standard precautions in an attempt to offer basic data for education of nursing students concerning infection control. The participants of this study were 309 juniors and seniors enrolled in the nursing colleges in J province. Of the participants, 71.5% turned out to have experienced exposure to the blood and body fluids of patients. The mean score of the knowledge about standard precautions was $20.59{\pm}2.05$, whereas grade, infection control education were statistically significant. The average awareness of standard precautions scored $4.67{\pm}.36$, and age, no follow-up measures were statistically significant. The mean sore for the performance of standard precautions was $4.25{\pm}.70$, while exposure to blood and body fluids was found to be statistically significant. There was positive correlation between the participants' knowledge, awareness and performance. The awareness(${\beta}=.274$) of standard precautions only stood out significantly among the factors affecting the performance of standard precautions, accounting for 8.6% in the performance variance of standard precautions. The study found it necessary to develop the infection control program in diverse ways by complementing especially the areas which used to show low awareness and performance of standard precautions. It is thus suggested to intensify education for students about infection control prior to starting clinical training.

• The Journal of the Korea Contents Association
• /
• v.19 no.11
• /
• pp.80-91
• /
• 2019

This study investigated the factors affecting the satisfaction and the continuous behavior intention of university students on MOOC. Adopting a questionnaire, the study collected data from 177 students enrolled in K-MOOC classes as an extracurriculum in the university in metropolitan area. Results indicated the following. First, the university students' satisfaction and continuous use intention on K-MOOC are higher during the semester than in vacation. Second, the perceived ease of use, usefulness, and task-technology fit influence the users'satisfaction on K-MOOC. Meanwhile, the perceived ease of use, task-technology, and user satisfaction likewise influence the users'continuous behavior intention. Hence, the study proposes that the subject matter on K-MOOC and the amount of educational content be made diversified, and the period of K-MOOC be made similar with that of the regular semester. The platform should also be stabilized, and the adequacy in mobile environment be improved. To further activate K-MOOC utilization in the university, the depth of contents and interaction between professors and students also need to be considered.

• 대한공업교육학회지
• /
• v.40 no.2
• /
• pp.216-238
• /
• 2015

The purpose of this study was to identify the improvement plan of Korea Network for Occupations and Workers(KNOW) in terms of the information quality and usefulness for undergraduate students.'Homework of occupational information exploration'as research instrument was assigned to the engineering students taking career courses at KoreaTech in Chungnam province, Korea. Data was collected from two-hundred sixty six college students. The main results were as follows: The percentage of awareness of KNOW was very low(7.5%), but the mean of preference(73.5) and usefulness of career readiness(70.6) of KNOW were likely to be high. The information quality of KNOW was analysed in terms of both menu bar and evaluative components. In menu bar, the highest mean of information quality was'wage, job satisfaction, and job outlook'menu bar(71.7). On the other hand'task information on the job'had the lowest mean. In evaluative component, the highest mean of information quality was understandability(73.4), whereas the completeness was at the bottom(63.7). These results implied that the KNOW has the usefulness for engineering students to explore the occupational information and to make ready for career. Nevertheless, it is needed to publicize KNOW and to redeem menu bar and contents for the improvement of this online system.

• The Korean Journal of Coaching Psychology
• /
• v.7 no.2
• /
• pp.47-74
• /
• 2023

The purpose of this study was to test the effectiveness of a group coaching program to promote metacognitive learning ability in an academic context for adult learners enrolled at a distance university. The topics and objectives of the group coaching program focused on understanding and applying the elements of 'metacognitive knowledge', and each session was conducted online by integrating 'planing-monitoring-regulating', an element of 'metacognitive regulation', into the REGROW model of coaching. To verify the effectiveness of the program, research participants were recruited from adult university students enrolled in A Cyber University and assigned to the experimental and control groups. The experimental group was given the program, while the control group was given the program after the completion of the study. Metacognitive learning ability level and academic self-efficacy were tested before and after the program for both groups, and a satisfaction survey was conducted for the experimental group. Analyses of the data revealed that the experimental group showed higher scores on both the overall and sub-scales of perceived metacognitive learning ability and academic self-efficacy compared to the control group. Participants in the experimental group also reported high satisfaction with the program, increased knowledge of metacognition, awareness and application of metacognitive strategies, and found the group coaching approach beneficial. Based on these findings, implications, and suggestions for future research are presented.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.11
• /
• pp.1435-1442
• /
• 2008

The purpose of this study was to identify the influence of consumption value on healthy functional food choice. Also, this study explored the role of health motivation, health concern, and food involvement as a moderating variable in the relationship between consumption value and healthy functional food choice. A total of 281 responses were collected using on-site survey (response rate 96.0%) from college students in Daegu, Gyeoungbuk Province. The questionnaire contained questions on consumption value, health motivation, health concern, food involvement, and purchasing intention of healthy functional food. The respondents rated the items using a 5-point scale from 1 (strongly disagree) to 5 (strongly agree). According to the confirmatory factor analysis, item evaluating using factor loading resulted in the retention of 25 consumption value items loading on seven factors, four health motivation items loading one factor, six health concern items loading on one factor, and four food involvement items loading on one factor with an internal consistency. Results of stepwise regression found that social value-I, emotional, functional, epistemic, and conditional values among consumption value determined the purchasing intention of healthy functional food. Results of hierarchical regression showed that health concern had a positive effect on the relationship between social value-I and purchasing intention of healthy functional food.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.608-614
• /
• 2005

The object of this research is to analyze and classify the dining-out behavior and preference on Korean food by age groups and to make counter proposals for better marketing and planning strategies. Major dining out motives were lack of time, the easiness of preparation, and schedule. For lunch, the schedule was the major dining-out motive. For dinner, the respondents in their 30s and below answered social gathering was their major dining-out motive (40.7% and 31.3% respectively). On the other hand, for the respondents in their 40s and 50s, the family gathering was the major dining motive (50.4% and 55.3% respectively) (${\chi}^{2}=68.081,\;p<0.001$). For dining out frequency, 1-2 dining out per a week had the highest percentage, among which the respondents in their 30s was 42.9% (the highest) and the respondents in their 50s was 18% (the lowest). For the dining-out cost, the respondents in their 30s and below spent more on dinner rather than breakfast or lunch. For the menu preference of Korean foods, Doenjangjigae had the highest percentage. In case of Kimchi, the respondents in their 40s showed higher preference than the respondents in their 30s. Interestingly, the preference for Kimchi was higher in the respondents younger than 30 rather than in the respondents in their 30s. and the respondents older than 40 (p<0.05). Preference for Jangachi was considerably low in the respondents younger than 40, which implies that younger people don't incline to traditional Korean Mitbanchan. The dining-out motive was different in each age group. Now, the dining out motive is not restricted to home meal replacement. Social gatherings are increasing and the consumers of dining-out industry are being diversified. These suggest the increased need for classifying and analyzing the consumers by age groups to get more information on consumer behavior and tastes.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.144-153
• /
• 2006

The effects on deacidification of citrus fruits produced at early harvesting season for juice products were examined by heating treatment of raw fruits and electrodialysis of juice. Weight and total acidities were decreased by heating treatment for 40 hr at $25^{\circ}C,\;30^{\circ}C,\;35^{\circ}C\;and\;40^{\circ}C$, but $^{\circ}Brix$ and pH increased Sugar to acid ratio also increased. Total acidities were decreased from 1.25 (Oct30, 2004), 1.24 (Nov.5, 2004), 0.99 (Nov.13, 2004) and 0.98% (Nov.19, 2004) to 0.48 (Oct30, 2004), 0.51 (Nov.05, 2004), 0.37 (Nov.13, 2004) and 0.42% (Nov.19, 2004) by electrodialysis for 100 min respectively, and $^{\circ}Brix$ also slightly decreased, but solid to acid ratio was increased as a result. However pH and color remained almost unchanged by electodialysis. Also, free sugar contents of citrus juice little were changed, but organic acid content were decreased fairly. Narirutin and hesperidin content among flavonoids were slightly decreased by electrodialysis, but they were not significantly different. $K^+,\;PO_4^{2-},\;SO_4^{2-}\;and\;Cl^-$ content were decreased by electrodialysis, and $K^+$ contents decreased by more than 80% However, $Na^+$ consent was increased by about 2 times. Total polyphenol contents and electron donating abilities were decreased a little by electrodialysis but nitrite scavenging abilities were little changed. By acceptability test citrus juice prepared by electrodialysis for 100 min was superior to original citrus juice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1388-1397
• /
• 2005

This study has been carried out to obtain information regarding to the food habits including health-related behaviors, the nutrition knowledge and the satisfaction on the dormitory food service. The subjects of this study were 758 college students (580 male and 178 female) residing in the dormitory in Ulsan. The data were obtained through questionnaire and interview, and were analyzed using the SPSS package program. the results of this study are as follows: The average age of the subjects was $20.7\pm2.3$ years old. The average height and weight of male were $175.2\pm5.0\;cm\;and\;69.4\pm9.6\;kg$, respectively. Those of female were $162.6\pm4.1\;cm\;and\;51.8\pm5.9\;kg$, respectively. The BMI value of male was $22.6\pm0.1$ which ranged within normal level, but that of female was $19.6\pm0.2$ which ranged underweight level. In the case of food habits, $26.0\%$ of total subjects always skipped a meal (especially breakfast). The main reasons for skipping meals were no time to eat, no appetite, and weight control. Most of subjects ($69.3\%$) have usually eaten snack after dinner, their most favorite food was noodle (ramen), and the next was pizza. With regard to the health care, there was a significant difference between male and female respect to smoking (p<0.001), drinking (p<0.01) and exercise level (p< 0.001). The mean food habit score of the subjects was $59.9\pm11.1$. Male students had a higher food habit score than female students (male: $60.6\pm10.9$, female: $57.7\pm11.4$), and the group residing longer period had a higher food habit score than the one residing shorter period. Average nutrition knowledge score of subjects was $7.8\pm1.8$. Gender, residing periods, monthly pocket money influenced on the nutrition knowledge score. Female had a higher score than that of male (P<0.001), and the group residing longer period had a higher score than the one residing shorter period (p<0.01), and the group who had more monthly pocket money had a higher score than the one who had less. No significant correlation was found between food habit score and nutrition knowledge score. In the case of dormitory food service, the total subjects showed high satisfaction scores for the sanitation and the atmosphere, while low scores for the menu and the quality of food service. This study may provide basic information on the eating habits and health-related behaviors of college students in dormitory. However, further studies and nutrition counseling are needed to improve food habits and nutrition knowledge.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.17 no.3
• /
• pp.33-50
• /
• 2022

While the number of female entrepreneurs has been increasing, and female entrepreneurship has been increasingly perceived as a driving force of sustainable economic development, there is a lack of studies of female entrepreneurship, particularly in the non-Western regions. This study aims to explore current levels of entrepreneurial competences of female college students in four Asian countries (i.e., Indonesia, Korea, Philippines, and Vietnam), differences in the competences between countries, and factors affecting their entrepreneurial competences. Using online surveys, the present study collected data from 516 female Asian college students and examined their entrepreneurial competences in six dimensions-entrepreneurship, sensibility, business management, relationship management, strategic management, and multi-tasking. This study also investigated effects of four variables (i.e., entrepreneurship course taking experiences, on-campus entrepreneurship experiences, off-campus entrepreneurship experiences, and entrepreneurial intentions) on the six aspects of entrepreneurial competences. Data analysis reveals that female Asian college students as a whole group possess quite high levels of entrepreneurial competences while the Filipino students show the biggest competence in all the six dimensions measured. As regards affecting factors, this study finds that, in the total sample, regression equations are significant in all the six dimensions of entrepreneurial competences. On-campus experiences have significantly positive effects on those six dimensions while course taking experiences and entrepreneurial intentions positively affect three different dimensions each. However, out-of-campus experiences turn out to be negative though their effects are insignificant. Meanwhile, in individual samples, different factors affect different dimensions of entrepreneurial competences. Based on these findings, the present study suggests some actions for promoting female entrepreneurship and for conducting future studies.