• Journal of Korean Home Economics Education Association
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• v.35 no.2
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• pp.133-144
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• 2023

The goal of this study was to improve environmental awareness by systematically developing a hands-on online lesson for adults on making drink bags by upcycling discarded umbrella cloth. The lesson was developed using an ADDIE model. During the analysis stage, the instructional design direction was established based on the findings of previous studies. In the design stage, the operation of practical classes in the online environment was specifically planned. The contents of education and the training time were also determined. The materials developed during the development stage included a kit and theoretical information containing images to raise awareness of environmental pollution and the significance of upcycling, as well as videos and photos. During the implementation stage, two sessions were held three months apart. A total of 36 adults participated, with 18 participants in each session. In the evaluation stage, the first session participants provided feedback on class satisfaction, which led to improvements. Positive feedbacks were received from the second session participants, who expressed satisfaction with the smooth communication and easy approaches to the learning materials. In both instances, the surveys on environmental consciousness and attitudes yielded an overall average score of 4.27, indicating a generally positive evaluation.

• Journal of Practical Engineering Education
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• v.15 no.3
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• pp.605-614
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• 2023

In In the era of digital transition, AI-based personalized services are emerging in the field of education. This research aims to examine the development strategies for implementing AI-based learning services in school. Focusing on AI-based math learning service "Math Cell" developed by i-Scream Edu, this study surveyed the functional requirements from the perspective of an educator. The results were analyzed for importance and suitability using IPA, and expert opinions were surveyed to explore specific development directions for the service. Consequently, importance in all areas such as diagnosis, learning, evaluation, and management averaged 4.82 and performance averaged 4.56, showing excellent results in most questions, and in particular, importance was higher than performance. Among certain detailed functions, concept learning, customized task presentation, evaluation result analysis function, dashboard-related functions, and learning materials in the dashboard were not intuitive for students to understand and had to be supplemented. This study provides meaningful insights by summarizing expert opinions on AI-based personalized mathematics learning services, thereby contributing to the exploration of the development strategies for "Math Cell".

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.746-756
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• 2016

The purpose of this study was to investigate food safety knowledge, food safety attitudes, and handling behavior in the elderly. The survey was conducted on 358 individuals over 65 years old in urban and rural areas. Data were analyzed with descriptive analysis and ${\chi}^2$ test analysis of variance using SPSS. From the results on elderly's food safety knowledge, the item 'tangerines should be washed before eating' was correctly answered by urban subjects (75.4%) than rural subjects (49.7%). 'Is it okay to cook meat left on the sink since afternoon in the evening' showed the lowest correct answer rate in both urban (23.1%) and rural (31.9%) subjects. For the item related to food keeping, 'Bacterial cells do not multiply in Samgyetang when it is kept in a refrigerator right after boiling thoroughly', 58.5% of urban and 54.6% of rural elderly answered correctly. Most elderly people showed a tendency to think that boiled foods might be safe to eat. Secondly, for food safety attitudes, urban elderly had more proper attitude regarding the item, 'Namul is very tasty only when mixed with bare hands' (disagree rate 34.9%) than rural elderly (P<0.05)'. On the other hand, rural elderly had more positive attitudes regarding the store principle "first in, first out" compared to urban elderly (P<0.001). Thirdly, regarding food safety behaviors, only 67.9% of urban and 58.7% of rural elderly responded that they washed their hands right after answering the telephone while cooking. Exactly 33.8% of urban and 39.6% of rural older people replied 'defrost meat on top of sink or table' as the defrost method for frozen foods, showing that elderly did not recognize the risk of foodborne illness during improper defrosting at room temperature.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.77-87
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• 2020

This study aims to suggest basic data for developing forest product in Jeongeup City by surveying and analyzing consumer awareness and purchasing behavior. A survey was conducted focusing on local tourist attractions in Jeongeup City, and the analysis was conducted on 234 people. Among the local specialty processed products that the survey participants had experience in purchasing, food was mainly tea, concentrate solution, liquor, snacks and fruit syrup/enzyme. The therapy was shown in order of soap, aroma oil, and lotion. It was found that the purchase cost was more than 10,000 won and less than 30,000 won. Major purchase uses were for direct use and gifts, and 56.8% of the customers were satisfied with the satisfaction of the products, which were found to be purchased because of their good quality, good gift, and good health functions. In the question of 11 kinds of forest products, the subjects were aware of bokbunja, balloon flower, wild flower, deodeok, bracken, durum, and mal, among which bokbunja and wild flower were recognized as the representative forest products of Jeongeup. A cluster of food and therapy product selection attributes was analyzed to find target consumers. As the group that is interested in forest products and values the safety and quality of products is highly recognized, the value of forest products should be increased in consideration of the quality and safety of forest products when developing products in the future.

• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.693-705
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• 2016

The purposes of this study were to develop work-life balance supportive organizational culture scale(WLB supportive organizational culture) and to verify it's validity. We reviewed comprehensive studies about work-life balance and organizational culture as well as scales related to them. We theoretically extracted some important factors of WLB organizational culture from reviews and then made 38 preliminary questions. 773 married workers in their 30s to 50s were responded to a questionnaire consisted of 38 preliminary questions and 9 variables(work-life balance, quality of life, job satisfaction, turnover etc) for criterion related validity verification. As the results of factor analysis such as EFA and CFA, we could confirm five factors including WLB organizational management, WLB supportive supervisors, empathetic communication with coworkers, coworkers' material support to WLB and accessibility to WLB programs. Second, correlation analyses were performed to investigate the validation of this scale. In result, it was revealed that the WLB supportive organizational culture scale was highly correlated with other family supportive organizational culture measures as well as dependent variables such as work-life balance, quality of life, job satisfaction, turnover. We expect this study contribute to improve the quality of studies about work-life balance and organizational culture.

• Journal of Elementary Mathematics Education in Korea
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• v.19 no.3
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• pp.289-304
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• 2015

In this study, connections between the NURI curriculum for 5 years old children and the contents of teacher's manual books according to it and the contents of elementary 1st grade mathematics curriculum and textbooks was analyzed to find the implications that can help to link the two curricula in the development of kindergarten and elementary school mathematics curriculum. The five following implications could be obtained from the analysis. First, it is necessary to connect the contents of the NURI curriculum for 5 years old children which were completed in that curriculum like 'spatial relation'in geometric figure domain and 'data collection'in probability and statistics domain to the contents of the 1st grade curriculum. Second, in the case of the contents not connected between the NURI curriculum for 5 years old children and the contents of elementary 1st grade mathematics curriculum but connected between the NURI curriculum for 5 years old children and the contents of elementary 2nd ~6th grade mathematics curriculum, it is necessary to re-adjust the hierarchy based on one of the curricula. Third, it is necessary to check whether $\ll$K-teacher's manual book$\gg$ obey the NURI curriculum for 5 years old children or not. Fourth, it is necessary to review the related elements of the NURI curriculum for 5 years old children and elementary 2nd ~6th grade mathematics curriculum in [activity] in $\ll$K-teacher's manual book$\gg$. Fifth, it is necessary to handle the mathematics contents explicitly and systematically in [activity] in $\ll$K-teacher's manual book$\gg$.

• Journal of The Korean Association of Information Education
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• v.19 no.3
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• pp.311-322
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• 2015

This study analyzed the trend and problems in the design of contents developed by teachers, and suggested strategies for improvement. It analyzed the contents ranked as the first level in the Research Competition on Educational Informatization for the last 3 years. Concerning the 8 types of instructional activities and the 6 types of knowledge acquisition, most contents took limited types(i.e., the individual tutoring type, the concept learning type and the principle learning type). In addition, when the contents were evaluated according to the quality certification criteria for educational software, it was found that the quality level of the design was low in many criteria. When the content analysis was applied for the in-depth analysis of design characteristics, various problems were found in the areas such as evaluation, feedback and learning objectives. Also other common problems were found in the design areas such as level-based differentiated learning, interaction between students and contents, presentation of text and narration, utilization of information on a student, screen design, the content level appropriate for students. In relation to the problems found from the analysis, some strategies for improvement were suggested concerning the following topics: question selection and guidance for evaluation, content and types of feedback, statement of learning objectives, selection of content, interaction, and screen design.

• Journal of The Korean Association of Information Education
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• v.24 no.4
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• pp.279-289
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• 2020

The purpose of this study is to apply the training program for teachers to strengthen the competence of artificial intelligence education in primary and secondary school teachers and to analyze its effectiveness and analyze teachers' demands for artificial intelligence education to provide basic research data. The referenced training program was designed based on the ADDIE model by selecting the educational contents based on the five core elements of AI, and teachers from the G Metropolitan Office of Education and the AI Education Research Association collaborated to develop the program. The effectiveness of the developed program and questionnaire of teacher needs analysis for AI teaching were examined for content validity. As a result of the training conducted by applying the developed program, satisfaction with each curriculum of the training and the possibility of application to the field were highly evaluated. It was found that teachers consider the need of teaching unplugged activities for AI education and basic AI experiences in elementary school level, and AI education contents including block programming languages and physical computing activities are needed to teach in middle school level.

• Journal of the Korean earth science society
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• v.23 no.8
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• pp.649-658
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• 2002

The purpose of this study is to develop geological field sites for open ended education and inquiry learning, and to find the influence of field study on the affective domain in science and the achievement. As for the field sites, we used the areas ranging from Chaeseokgang- of Kyeokpo, in Buan, to around Bangsanje from Naejang-dong in Jeongeup to Ssangchi-myun in Sunchang-kun, Jeolla North Province. The affective domain in science is composed of three parts-cognition of science, interests toward science, and the scientific attitudes. to evaluate the stage of the achievement, we used questionnaire composed by 25 items. While the control group does not show any change in three parts of the affective domain, the experimental group shows positive changes, from 2.44 to 2.37 (cognition of science), from 3.15 to 3.08 (interests toward science), and from 2.91 to 2.74 (scientific attitudes) on Likert Scale. Also the score arranged by the analysis of covariate shows that the experimental group is more positive than the control group by 0.12 point in cognition of science, by 0.15 point in interests toward science, and by 0.23 point in scientific attitudes. In terms of the stage of achievement, the score of the experimental group, which is arranged by analysis of covariate, is 7.68 higher than that of the control group, on maximum of 100.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1155-1161
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• 2000

본 연구는 환경친화적 음식문화를 개발하고 보급하기 위한 프로그램을 개발하는데 필요한 기초자료를 제공하고, 음식물 쓰레기 감소를 통한 환경정책과 프로그램을 개발하는데 필요한 기초자료를 제공하기 위하여 이루어졌다. 울산광역시에 거주하고 있는 주부와 조리사를 대상으로 하여 식단작성부터 식품구매, 조리 음식먹기 및 남은 음식물 처분에 이르기까지 음식소비의 전과정에서 음식물쓰레기를 감소시키기 위한 구체적 실천 전략인 환경 친화적 음식소비행동을 비교해 보았다. 이는 연구결과를 요약하면 다음과 같다. 환경친화적 식품소비행동을 총체적으로 보면 조리사는 주부에 비하여 더 환경친화적으로 식품을 소비하고 있었다. 조리사는 먹는 사람의 의견을 고려하고, 제철 식품위주로 식단을 작성하고, 계획적으로 식품을 구매하고, 사온 식품을 바로 손질하고, 저울과 계량컵을 사용하여 정확한 양의 음식을 만들고, 가족 행상 음식을 뷔폐식으로 준비하고, 남은 음식을 필요한 사람에게 즉 시 준다는 면에서는 더 환경친화적이라고 할 수 있다. 그러나 세부문항별로 볼 때 주부는 식품포장 단위가 큰 경우 이웃과 공동구매하고, 남은 음식은 1회 정도 먹을 분량씩 포장하면 냉동보관하고, 음식재료가 싸더라도 많이 사지 않는다는 면에서 조리사에 비하여 더 환경친화적이라고 할 수 있다. 먹는 사람의 수 보다 넉넉하게 식품 구입, 가능한 적은 포장단위로 구입, 채소를 다듬을 때 버리는 양이 많음, 각종 행상 음식을 먹고 남을 정도로 넉넉하게 준비, 야채 자투리, 배추 우거지, 파뿌리, 멸치머리, 북어머리, 닭뼈 등은 국물을 만드는데 이용, 국이나 찌개를 함께 준비, 국이나 찌재의 국물의 양은 넉넉하게 주문, 여러 가지의 반찬 준비, 덜어 먹는 상차림 준비, 외식할 때 남을 정도로 넉넉하게 주문, 외식할 때 남은 음식 싸옴, 냉장고에 보관하다 버리는 음식 및 재료가 많음, 음식은 부족하지않고 남을 정도 준비등은 조리사와 주부간에 의미 있는 차이가 보이지 않았다. 환경친화적 음식소비행동은 성별, 결혼여부 및 교육수준에 따라서는 의미 있는 차이를 보이지 않았다. 남자와 미혼 은 모두 조리사이므로 주부를 제외한 조리사만을 선택하여 성별과 결혼여부에 따라 환경친화적 음식소비 행동의 차이를 알아보기 위한 결과 역시 차이를 보이지 않았다. 환경친화적 음식소비행동은 연령, 월평균소득 및 엥겔계수와 의미 있는 상관관계를 보이지 않았다. 조리사와 주부는 음식을 소비하는 전 과정에서 가장 많이 관여하고 있는 집단이다. 그런데 조리사와주부 모두 전반적으로 환경친화적 음식소비행동의 수준이 높지 않음으로 합리적인 식생활문화를 생활화 할 수 있도록 교육과 홍보가 필요하다고 본다. 주부의 경우 유치원이나 어린이집, 초중고둥학교에서 하는 부모교육과 반상회의 홍보자료에 반상회의 홍보자료에 반드시환경친화적 음식소비행동에 관한 교육이 포함되어야 한다. 조리사의 경우 정기교육과정에 환경친화적 음식소비행동에 관한 홍보를 함께 함으로써 외식이나 단체급식에서 발행하는 음식물 쓰레기의 양을 줄 일 수 있을 것이다.