• Journal of the Korean Society of Radiology
• /
• v.14 no.2
• /
• pp.121-127
• /
• 2020

The era of the Fourth Industrial Revolution is increasingly demanding mathematical competencies for virtual reality (VR), artificial intelligence (AI) and the like. In this context, this study intended to identify the basic mathematical competency levels of university freshman students in radiology department and to provide basic data thereon. For this, the diagnostic assessment of basic learning competencies for the domain of mathematics was conducted from June 17, 2019 to June 28, 2019 among 78 freshman students of radiology department at S university and D university. As a result, the university students' overall basic mathematical competency levels were diagnosed to be excellent. However, their levels in the sectors of the geometry and vector and the probability and statistics were diagnosed to be moderate, with the mean scores of 2.61 points and 2.64 points, respectively, which were found to be lower than those of the other sections. As for basic mathematical competency levels according to genders, the levels of male students and female students were diagnosed to be excellent, with the mean scores of 17.48 points and 16.29 points, respectively, showing no statistically significant difference (p>0.05). Given the small number of subjects and regional restriction, there might be some limitations in the generalization of the findings of the present study to all university freshman students and all departments. The above results suggest that it is necessary to implement various programs such as student level-based special lectures for enhancing basic mathematical competencies relating to major in order to improve the basic mathematical competencies of freshman students in radiology department, and that it is necessary to increase the students' mathematical competencies by offering major math courses in the curriculum and applying teaching-learning methods matching students' levels.

• Journal of the Korean Society of Radiology
• /
• v.14 no.4
• /
• pp.397-403
• /
• 2020

This survey was willing to suggest the basic data required for strategic planning to improve the recognition rate on radiation by investigating the difference between the college students who major in radiology and who don't about using radiation. As the results of questionnaire survey on 'knowledge, degree of self-consciousness, danger, convenience and management' targeting 441 students who belonged to D college, 75% of them answered that radiation exists in their daily lives and 54% of them answered they did not know about radiation well. It showed that radiation is dangerous no matter how much the amount is (56%) and it is not dangerous if it is managed well (81%). They answered that they enjoy the convenience of radiation (82%) and the use for medical purpose took the highest percentage among them (58%). It showed that it is important to manage the radiation and should be controlled by the government in institutional way than the individual (64%). The negative answer to the question of 'do you trust the government?' was dominant (75% below average). As the results of this survey, it was recognized that both of them who major in radiology or not were aware of positive aspect of radiation (especially medical technology field) well and the improving the perception of radiation led by the government and definite restriction on its safety should be preceded for safe use.

• Journal of radiological science and technology
• /
• v.38 no.3
• /
• pp.287-294
• /
• 2015

As employment changes quickly in structure, enterprises put more and more stress on basic vocational competency skills. This study aimed to grasp the basic vocational competency skills of S College Department of Radiological Technology students and present the basic data. The gathered data was analyzed using T-Test and Oneway ANOVA. The analysis showed that the students mostly had average or higher levels in the seven areas of basic vocational competency skills. Reading and writing skills among communication skills were the lowest, followed by the skills of understanding global culture and using foreign languages among organization understanding skills, and then by numeracy skills. On the contrary, interpersonal relationship skills were the highest in level. This indicates that the students will establish good interpersonal relationships with hospital patients and members. There were also statistically significant differences in reading and writing skills among communication skills, numeracy skills, and the skills of understanding global culture and using foreign languages among organization understanding skills. This study measured the basic vocational competency skills of S College Department of Radiological Technology students, which might somewhat restrict the application of its results to the students of all universities. The results show that students should be instructed to improve the skills of communication, numeracy, organization understanding, self-management skills, etc. Therefore, it seems necessary using various programs customized to school years and student levels and performing education properly connected to industrial establishments to foster the workforce with excellent basic vocational competency skills.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.4
• /
• pp.269-277
• /
• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.4
• /
• pp.279-285
• /
• 2000

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.

• Journal of Food Hygiene and Safety
• /
• v.33 no.6
• /
• pp.438-446
• /
• 2018

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives (2.35), followed by heavy metal (2.38) and endocrine disrupters (2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue (r = 0.674), than with endocrine disrupters (r = 0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced pro-actively engaging in food safety education. Meanwhile, 63.5% of subjects correctly responded to food safety knowledge items. The item 'the heavy metals are contaminated the most, in the roots of vegetables' revealed the lowest correct answer rate (38.1%). In food safety behavior, the item 'always wash hands before handling food and meal's revealed 3.85, and subjects with awareness and concern about food safety education, responded in significantly higher numbers than subject without awareness and concern about food safety. The most neglected concern was relative to frozen food thawed at room temperature. Together, students recognize that distributed foods are unsafe, and students with awareness and concern about food safety education showed higher knowledge compared to without awareness and concern experience about food safety eduction. So, systematic education using accurate and objective data is required to reduce anxiety and raise the level of awareness and concern about food safety.