• Journal of dental hygiene science
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• v.14 no.3
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• pp.287-294
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• 2014

The purpose of this study is to use basic data of dental hygiene curriculum with a new technique called motivational interviewing of communication skill to demonstrate the effectiveness of the method of oral health care. In this study, we performed oral health care program that has been made in dental hygiene department to university students. It was assigned to the control group and 66 and 32 experimental group based on the date of the first visit time. It conducted motivational interviewing of a total of three times in the experimental group. The analytical results of the measurements obtained in the oral examination and questionnaires. The results were as follows: The experimental group measured value was reduced after the intervention compared to before the PSR to evaluate the state of periodontal, gingival index, calculus index, plaque control record (PCR; O'Leary plaque index), simple plaque scor of Quantitative Light Induced Fluorescnece Digital measurement value (p<0.05). Experimental group decreased more and more the result of changes in the reduction of the average of the PCR. But control group was reduced to 3 weeks and increased back to the middle 16 weeks. There was also support interaction between the measurement point and the groups (p<0.05). Re-visit adherence of fit, 12.1% in the control group, the experimental group was 43.7% in the period of participation in the oral health care program. Thus, visit adherence of the experimental group was higher. In this study, a group that has motivational interviewing, It was able to confirm the improvement of oral health state. Discussion of the motivational interviewing can be applied to oral health care program.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.835-848
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• 2016

The purpose of this study was to find efficient and customized tools for delivering the benefit of health functional foods (HFFs). Delivery tools which could influence the impact of advertising were images, explanations of ingredients, diagrams of health benefit, patents, and comments from authority. Six advertisements were developed using these tools: "A": relevant image + explanation of ingredients + scientific diagram of efficacy; "B": relevant image + explanation of ingredients; "C": relevant image; "D": irrelevant image; "E": irrelevant image + explanation of ingredient + patent; "F": irrelevant image + explanation of ingredient + comments from authority. To analyze the consumer perceptions on HFFs and advertisement effects, 300 respondents were requested to answer a questionnaire comprising of the following questions: 5 questions of attitudes (necessity of HFFs, trust in HFFs, gathering information, watching advertisements and trust in advertisement claims) and 6 questions on the 6 developed advertisements (attention, understanding, sufficiency of information, sympathy, trust, and purchase). Scoring was done as per the 5 Likert scale. There was a higher proportion of females and the elderly, as compared to males and youngsters. The overall consumer attitudes were positive. Explanation of ingredients, scientific diagram of health benefit, patents and expert comments were helpful factors in increasing the advertisement evaluation by consumer, but the images were not. Advertisement evaluation of consumer did not differ with gender and age. However, differences were observed between some of the consumer attitudes (necessity of HFFs, trust in HFFs, gathering information and trust in advertisements claim) and advertisement evaluations (attention, understanding, sympathy and purchase). Our results indicate that for consumers utilizing the HFFs, advertisements with concrete tools such as diagrams, patent, and expert comments are more helpful. However, for consumers who do not have interest in HFFs, the scientific information was irrelevant. We believe that to maximize the effect of health information in advertisements, consumers should be segmented, and customized tools for each segment needs to be developed.

• CRM연구
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• v.2 no.2
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• pp.1-19
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• 2009

In an attempt to explore the consumption behaviors of customers regarding ethnic food restaurants the present study examined the effects of consumer characteristics, accessibility of ethnic food restaurants, product characteristics, and social factors on the customer behavior towards ethnic food restaurants, and further investigated the causal relationship between the customer behavior and his or her intent to reuse. A questionnaire survey was conducted approximately for a month with domestic consumers who had tried foreign cuisines. A total of 230 questionnaires were distributed and 215 questionnaires were collected, of which 210 were used in the final analysis excluding five due to inadequate responses. The finding of the study were as follows. First, of the consumers' lifestyles category the gourmet oriented did not yield significant effect on subjective norm or other consumption behavior, whereas the trend oriented had noticeable influence on both factors. Second, while consumers' diversity-seeking characteristic did not affect subjective norm, it affected consumption behavior of ethic food restaurants. The results seem to indicate that the diversity-seeking characteristic is more to one's individual attributes, rather than being influenced by others. Third, ethnic food restaurant's consumption accessibilities strongly influenced the subjective norm, suggesting that in using the ethnic food restaurants, the more convenient the accessibility is, the higher the possibility of use from influenced reference group. However, when consumers previously had not been exposed to ethnic cuisines, convenient accessibility was not able to overcome the barriers of consumer reluctance, nor directly shape positive behaviors. Fourth, while national uniqueness of ethnic food did not affect subjective norm, the uniqueness did have positive impact on consumption behavior of foreign ethnic food restaurants. Fifth, consumer's subjective norm positively influenced both consumption behavior of ethnic food restaurants and their intent for future use. Lastly, consumption behavior toward foreign ethnic food restaurants positively influenced consumer's intent for future use, indicating that it would be most imperative and effective to first help reinforce positive attitude in oder to encourage a more use of ethnic food restaurants.

• Journal of The Korean Association For Science Education
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• v.41 no.4
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• pp.339-358
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• 2021

This study explores the agency of a student leader, expressed through efforts to distribute power and encourage participation in elementary scientific modeling classes. The study also analyzes the context in which the leader's agency was expressed and the context in which the development of a collective agency was constrained. The participants were 22 fifth-grade students. The leader's agency was analyzed by examining his words and actions. As a result, at the outset of the study, the leader had the most power, performing all the activities as the sole authority in a non-cooperative participation pattern. However, with reflection and help from the researcher, the leader recognized the problem and facilitated the participation of other students. He developed an identity as a teacher and demonstrated the agency. The leader's agentic behaviors can be categorized into three aspects. First, regarding the cognitive aspect, the leader helped other students participate in modeling by sharing his knowledge. Second, regarding the normative aspect, he made rules to give all students an equal voice. Third, regarding the emotional aspect, the leader acknowledged the contribution of the students, increasing their confidence. The leader's agency temporarily helped the group to overcome the student hierarchy, facilitating a cooperative participation pattern. However, the development of a collective agency was constrained. The power of the leader was partially redistributed, and the other students did not position themselves as equal to the leader. To support the leader's agency to develop into a collective agency, it is necessary to redistribute the power of the leader more equally and to change the recognition of students.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.285-296
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• 2019

Purpose: This study was conducted to identify the factors affecting vegetable preferences of children based on the social cognitive theory to reduce imbalances in vegetable consumption. Methods: The survey investigated 177 elementary school students in Yangsan, Gyeongsangnam-do, in June of 2018. The subjects consisted of 44 fifth graders (27.7%) and 128 (72.3%) sixth graders. Results: Among personal factors of the Social Cognitive Theory, positive outcome expectation and self-efficacy of the vegetable preference group were significantly higher than those of the non-preference group. Negative barrier scores of the non-preference group were significantly higher than those of the preference group, and the biggest barrier was that vegetables were tasteless. Among behavioral factors, the nutritional knowledge of vegetables was high, but the degree of practice was low. Practice score of the vegetable preference group was significantly higher than that of the non-preference group. Among environmental factors, the vegetable preference group was more likely to accept advice from people around them than the non-preference group and the most influential people were doctors and parents. In the vegetable intake environment, children in the vegetable preference group had high accessibility to vegetables. Correlation analysis and regression analysis of the social cognitive factors and vegetable preferences revealed all factors except nutritional knowledge showed significant correlation with vegetable preference. And surrounding people (p < 0.01), practice (p < 0.01), and self-efficacy (p < 0.05) had positive effects on vegetable preference. Conclusion: These results suggest that providing the health benefits from eating vegetables and educating children for improving their self-confidence are necessary for increasing the preference for vegetables and their intake by children.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.449-457
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• 2016

This study was aimed at exploring the meaning and essence of the conflict experiences of clinical dental hygienists. In-depth interviews with 13 dental hygienists working in a dental clinic were conducted. Giorgi's method was used for qualitative analysis of the data. Conflict experiences of clinical dental hygienists were categorized into four central meaning as task conflicts, interpersonal conflicts, organizational environment conflicts, and conflict management style. Participants felt more sensitive towards the attitudes of people than treatment itself. Further studies on the multifaceted approach to conflict experiences of dental hygienists should be made. Additional research is necessary to develop effective measures and program to prevent and reduce conflict and stress in the work environment of dental hygienists.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.12
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• pp.1939-1949
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• 2008

The purpose of this study was to identify differences or similarities across the ensembles of 2006 F/W fashion trends in the big fashion centers such as Paris, London, New York, and Seoul, by street fashion research. The study focuses on understanding of localized fashion trend in the marketplace. We used photograph observation and analyzed data by SPSS program. We found there is a significant difference in winter outfits at these different global fashion mega cities. Most Korean women were wearing light colored outer jackets and blue jeans were dominant style for pants. The majority of Paris/London, New York and Seoul people on the street were wearing wool/wool like coat. Padded coats were worn more by New Yorkers than by people in Seoul. For the bottom, there is a similarity between Paris/London, and New York City, in that skinny pants were popular. Koreans were wearing skinny pants mostly, but the percentage of mini skirts/shorts was also higher than any other cities. We found that the cross-cultural fashion mega trend is similar in clusters, but there is a slight difference of trend in clothing color, style and design details, and accessories by localized fashion cities. Not only direct observation but also identification of cultural characteristics and consumer behavior through the years will bring much more contributions to apparel industries.

• Archives of design research
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• v.19 no.5 s.67
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• pp.43-54
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• 2006

Creativity is an essential ability for a successful design task, mainly because design is an activity creating something new. As the sphere of design has expanded and become complex, the design task goes beyond an individual designer's capability. Therefore, it is necessary to organize a design team consisting of various team members with diverse expertises. The aim of this study is to find out the impact of fundamental attributes of members on the group creativity in order to establish a guideline for building a creative design team. Heterogeneous teams and homeogenous teams were created according to three main factors of group creativity namely, personality, field and experience. The group creativity of each team were evaluated through protocol analysis of design activities as well as the comparison of problem solving processes and outputs. It was identified that the impact of design teams on the group creativity was distinctively different in four phases of the design process (preparation, divergence, convergence, and execution) regarding creativity properties such as fluency, elaboration, originality, usefulness. Based on these findings, a schematic model for building a design team in order to enhance the group creativity by composing the most appropriate team members for each phases of the design process was developed.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.166-182
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• 2012

The purpose of this study is to examine the influence of LOHAS images of Japanese restaurants on customers' menu selection and satisfaction to provide useful information on proposing detailed marketing directions by deriving the importance and satisfaction factors of LOHAS images and to suggest practical and effective measures for using LOHAS images to improve menus at Japanese restaurants. The results of the study are as follows. First, as a result of examining hypothesis 1, "LOHAS images will influence essential factors," it was found that healthy ingredient, family-oriented, eco-friendly, sustainability, and energy-saving factors were influential. With greater family-oriented, sustainability, healthy ingredient, and eco-friendly factors in LOHAS image, interests in essential factors increased. Second, family-oriented, energy-saving, social-oriented, and sustainability factors in LOHAS image had a significantly positive impact on the environmental factors of menu. Third, eco-friendly, sustainability, family-oriented, energy-saving, healthy preparation, and healthy ingredient factors in LOHAS image had a significantly positive impact on customer satisfaction. Fourth, essential factors in the selection attributes of Japanese restaurant menu had a significantly positive impact on customer satisfaction. Fifth, environmental factors in Japanese restaurants had a significantly positive impact on customer satisfaction. The significance and limitation of this study are: first, Japanese restaurants would be able to build a better image with customers by providing menu items that are family-oriented, sustainable, and energy-saving. Second, it would be necessary to study how LOHAS factors influence customers' general purchase decisions and psychological factors.

• Journal of dental hygiene science
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• v.12 no.3
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• pp.227-233
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• 2012

The purpose of this study was to examine the relationship of the oral health beliefs of male high school students to their oral health Practices and behavior of male high school students to promote their oral health beliefs and oral health. The subjects in this study were the boys 1, 2 grade who were selected by convenience sampling from three different high schools located in North Jeolla Province. A self-administered survey was conducted from May 20 to June 20, 2010. The collected data were analyzed by SPSS 12.0. The findings of the study were as follows: 1. Regarding oral health beliefs, the most common oral health belief among the students was to consider it necessary to receive dental treatment as early as possible in case of having any dental disease(4.44), and the least dominant oral health belief was to spend a lot of time talking with others about dental treatment(2.73). 2. As a result of analyzing their oral health beliefs according to general characteristics, religion and experiences of visiting dental clinics made statistically significant differences to oral health beliefs(p<0.05). The students who were in the upper grades outdid their counterparts in oral health practices(p<0.01), and those who were religious excelled the others who weren't in that aspect(p<0.001). 3. As for the links between oral health beliefs and oral health practices, the students scored highest in toothbrushing(3.65), and the students whose oral health beliefs were better were statistically significant different from the others whose oral health beliefs were worse in all the toothbrushing, use of oral hygiene supplies, regular dental clinic visit, dietary control and education/interest(p<0.05, p<0.001).