• Journal of Korean Ophthalmic Optics Society
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• v.7 no.1
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• pp.15-20
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• 2002

The Hydroxyethyl methacrylate(HEMA) was developped in 1960's and later the use of contact lenses increased. At present more and more people use RGP contact lenses. Due to the wide range of optical corrections available and due to their high oxygen transmission Japanese and Korean people like them. Nevertheless one of nine CL users(beginners) stopped wearing the CL within the first year. We conducted a survey to evaluate the level of patient compliance in lens care and maintenance and to assess practitioner knowledge of contact lens information. Generally 6% of contact lens wearers drop out per year. The aim of this research was to find out what opticians can do to reduce the drop-out rate by getting information on handling, on general data of the patient and on optical prescription. Lens wearer were asked to complete a 10 question survey that focused on lens care-wear modality, lens replacement, storage, symptoms and case disinfection. There were total 180 participants in the study. Most of contact lens wearers have an inadequate understanding of contact lens care system. Therefore, it is important that contact lens specialists place more emphasis on practitioner education about general contact lens fields and reinforce patient education during the dispensing visit.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.103-126
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• 2006

This study was to develope and applicate the consumer education program with appropriate level for middle school students so that they could take systematic consumer education by using creative-discretionary activity. The procedure of this study was researching and analyzing the degree of learner's need and choosing the contents of education involved with the characteristics of adolescent consumers. This education program was performed at creative-discretionary activity class with the 3th grade of middle school. To evaluate the effect of education program, we compared with the difference of student's knowledge and attitude before and after this program was performed. Although there was no significant difference, student's knowledge and attitude was improved much better. And there marked a high satisfaction rate of 3.87 about the overall method of consumer education.

• Safe Food
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• v.3 no.1
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• pp.13-21
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• 2008

우리나라 학교급식의 현재 성적표를 "양적 성공, 질적 실패"로 평가할 수 있다. 2003년 학교급식이 국가적 교육사업이 되어서 초 중 고 특수학교에서 전면급식이 이루어지고 10,343개교에서 704만명의 학생에게 급식을 제공하고 있다. 현재는 양질의 학교급식을 안전하고 저렴하게 공급하고, 국가식량정책과 연계하여 효율적으로 관리하여야 할 시기이다. 그러나 학교급식 소요경비 연 2조3천억원, 영양사 7,196명 등 63,145명이 종사하는 거대한 산업군이라는 규모에도 불구하고 전체 학교의 70%만이 식당시설을 갖추고 있고 급식 만족도가 학생이나 학부모의 기대에 미치지 못하고 있으며, 식중독 발생의 원흉이 되어 국민적 질책의 대상이 되고 있는 것이 현실이다. 이 문제는 1) 영양사 업무과중에 따른 시간부족, 영양사 지식정보 부족 등에 따른 식재료 및 위생관리 소홀, 2) 냉장, 냉동, 오염/비 오염 구획 등에 필요한 시설과 설비 부족, 3) 교육인적자원부의 급식위생관리의 전문성 부족과 담당 인력 및 정책적, 재정적 지원 부족을 원인으로 볼 수 있다. 학교급식 안전대책은 아래 20대 과제를 추진하여 확보하여야 할 것이다. 전략 1은 "우수한 식재료 위생관리"로서 "급식비 인상 및 현실화, 철저한 수입 농수축산물관리, 식재료 공급 및 전처리업 자유업에서 신고제, 허가제로 전환, GAP(우수농산물관리) 제도 도입, 생산이력제도(traceability) 도입, 급식원료 "품질인증 제도" 도입, 식품원료 전처리 시 세척, 소독프로그램 보급, 학교급식 식자재기준, 규격 설정, 과학적이고 쉬운 검수지침 개발 및 보급, 신속검사키트를 활용한 주기적인 미생물 검사 의무화, 위생 전문가에 의한 검수, 식재료별로 분산된 법령과 관리제도 정비(식품안전기본법), 급식식자재 공급 유통 과정의 감시 감독 강화" 등 13개 과제를 제안한다. 전략 2는 "급식위생 확보 인프라구측"으로서 "급식종사자 전문성 확보(조리/영양/위생), 급식전담기구(학교급식진흥원 /학교급식센터 등) 설치, 급식형태 다양화(위탁/직영 균형 발전), 학교급식법 재개정, 학교급식 HACCF제도 확대" 등 4개 과제를 제안한다. 전략 3은 "급식소 시설 설비 현대화 및 환경개선"으로서 "급식시설 설비 현대화 (전처리실, 냉장고, 온장고 구비 등), 급식소 환경 개선 (상수 사용 확대 및 안전강화, 지하수 소독 강화, 정화된 공기 공급 등)" 등 2개 과제를 제안한다. 전략4는 "급식위생제도 및 관리체계 개선"으로서 "전문적 단일기관 안전관리 (식품안전처)" 과제를 제안한다.

• Journal of the Korea Institute of Building Construction
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• v.22 no.1
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• pp.91-102
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• 2022

Many industries are being severely damaged by COVID-19, a respiratory infection that has recently been prevalent around the world. In particular, for workers in the construction industry, it is impossible to work from home, and if an outbreak on a construction site is confirmed, it can lead to great damage. Accordingly, the government has drafted 「Guidelines for Response to Construction Sites for Prevention and Spread of COVID-19」. In addition, domestic and foreign research about COVID-19 in the field of construction sites is being actively conducted. However, Korea has lacked studies on the effectiveness of the countermeasures in place at construction sites, or that reflect the opinions of construction site workers. Therefore, this study conducted a survey of construction site workers by dividing the construction of the COVID-19 quarantine management system and response plan into on-site management and social management. Through the AHP/IPA analysis, it was found that among social management, 'infectious disease management system and cooperation system with related institutions' and 'reduction of working hours' are areas with high importance but low satisfaction. After that, the causes of the two items were analyzed and related countermeasures were suggested. The results of this study will be able to contribute to the improvement of the quarantine management system and response plan at construction sites, and to minimize the damage to the construction industry related to COVID-19.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.

• Journal of Korean Home Economics Education Association
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• v.24 no.1
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• pp.21-36
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• 2012

The purpose of this study was to determine the direction of dietary education in school. A questionnaire that identified nutrition knowledge, dietary behavior, help degree to real-life of dietary education, and dietary education satisfaction were developed based on a review of the literature. The subjects consisted of 409 high school female students in Daegu and Gyeongbuk area. The total mean score of nutrition knowledge was 9.2/15.0. The score of nutrition knowledge was correlated with school type, grade, number of brothers and sisters, and school record(p<0.05). The dietary behavior was 3.30/5.00, showing difference from school type, father's occupation, and economic level(p<0.05). It was also found that the higher the score in nutrition knowledge, the higher the score in dietary behavior(p<0.001). The total mean score of the dietary education satisfaction and help degree to real-life of dietary education for high school female students were same as 3.39/5.00. The biggest reason of unsatisfaction on dietary education was lack of class time. The form of instruction they want to get was the class for experiment and practice. The score of the dietary education satisfaction was correlated with help degree to real-life of dietary education, nutrition knowledge, and dietary behavior(p<0.01). Therefore, more active dietary education should be give to high school female students to meet the intellectual need and successful dietary behavior. Also dietary education would be needed to relate with their home.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.440-447
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• 2006

The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.

• Journal of The Korean Association of Information Education
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• v.15 no.3
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• pp.505-515
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• 2011

Since MEST accredited web-based training institutes for teacher training in December 2000, although there have been growth quantitatively, due to the issues such as difficulty in securing time for training, in communications infrastructure, in interactions between instructors and learners, in fair online evaluation, in contents renewal, in management of learners, web-based training could not reach the potential we expected. This study was conducted to provide the directions for development of teachers' web-based training along with teacher evaluation for professional development. A survey and interview research was conducted to investigate and anaylze the satisfaction research and suggestions, levels of training system use of trainees who had participated in the pilot test of web-based training.

• Proceedings of the KAIS Fall Conference
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• 2009.12a
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• pp.118-121
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• 2009

제주지역의 대표적인 공립예술단이라고 할 수 있는 제주특별자치도립예술단 소속 교향악단과 합창단을 중심으로, 지역 공립예술단을 활성화하기 위한 체계적인 마케팅 기법 도입방안을 제시하고자 한다. 더 나아가서 향후 다른 장르의 공연예술 분야에도 적용할 수 있는 마케팅 전략의 이론적 틀을 제공하는데 연구의 목적이 있다. 본 연구에서는 공연 관람객을 대상으로 설문조사와 면접을 실시하고 공연 마케팅의 5대 요인(제품전략, 가격전략, 장소전략, 촉진전략, 고객전략)과 공연 관람객이 인식하는 공연 활성화 요인(공연 만족도, 타인 추천의향, 재관람 의향)과의 상관관계를 살펴봄으로써 마케팅 전략적 측면에서 제주공연예술단의 활성활 방안을 모색하기 위한 이론적 근거를 제시해보고자 하였다. 본 연구의 가설검증 결과를 요약하면 공연 활성화에 영향을 끼치는 마케팅 전략 요인은 제품전략과 가격전략, 그리고 고객전략이었다. 제품전략과 관련해서는 '공연작품 및 작가', '공연단체 및 출연진의 유명도' 그리고 '공연의 예술성과 흥행성'을 고려해야 하는 것으로 나타났다. 가격전략에서는 관객들이 입장료 '할인혜택'과 '적정한 가격이라는 느낌'을 갖도록 하는 것이 중요하며, 고객전략에서는 공연 이외에도 꾸준한 '고객관리'와 '공연정보 제공' 그리고 '공연체험', '공연시간 준수' 등이 주요 고려사항이었다.

• Journal of Information Management
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• v.41 no.1
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• pp.1-22
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• 2010

The Korean government is pursuing the policy of broadening easy access to information by local residents and the range of public services provided to them. One of the most recent prominent examples is the evening circulation service offered by public libraries. In a sense of addressing issues facing the newly implemented service, this study aimed to present an improvement scheme on the basis of the results from analyzing the data such as background motivation, ways of publicity, service open time, service content, the present status of use of materials, satisfaction of users, and operating difficulties experienced, which were attained from the public libraries implementing the service as of June 2009 and the service users.