• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.13-23
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• 2016

This research studies the discrepancy between the perception and reality of the early childhood educators regarding the creative competency of the early childhood education institutions, and the differences stemming from the background characteristics of the educators. Subjects were 114 early childhood educators drawn from kindergartens in Daegu and Gyeongbuk province. 180 questionnaires were delivered through physical visit or mail to the institutions. The collected data were analyzed using t-tests, one-way ANOVA and the Scheffe post hoc test, and the result is as thus. Firstly, the discrepancy between the perception and the reality of the educators was significantly different in all sub-domains. Secondly, The discrepancy between the perception and reality, according to the background characteristics, showed significantly different in the following domains: according to the position of the educators, in some sub-domains of autonomy; according to the academic background, in some sub-domains of the leadership; according to the career of the educators, in some sub-domains of diversity; and according to the age of the educators, in some sub-domains of diversity and leadership.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1439-1446
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• 2014

The purposes of this study were to analyze recognition and preference of native local foods in elementary school students in Gyeongsang-do and Jeolla-do, as well as compare regional differences in recognition and preference of native local foods between students in Gyeongsang-do and Jeolla-do. A survey was conducted on 300 elementary school students located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, there was no significant difference in terms of recognition score of overall native local food between students in Gyeongsang (9.43 out of 20 dishes for 254 students) and students in Jeolla (9.13 out of 20 dishes for 261 students). The recognition levels (4.88 out of 10 dishes) of native local foods in students in Gyeongsang-do were significantly higher than those (4.40 out of 10 dishes) in Jeolla-do (P<0.001). Second, the preference level (2.91 points) for native local food in students in Gyeongsang-do was significantly higher than that (2.72 points) in students Jeolla-do (P<0.001) based on a 5-point Likert scale. The preference level (3.03 points) of students in Gyeongsang-do for native local food was significantly higher than that (2.80 points) of students in Jeolla-do (P<0.001) based on a 5-point Likert scale. In conclusion, students in Jeolla-do perceived native local foods in Jeolla-do and Gyeongsang-do impartially, whereas students in Gyeongsang-do perceived native local foods better. The overall sample of elementary school students preferred native local food in Gyeongsang-do to native local food in Jeolla-do. Thus, there were regional differences in terms of recognition and preference of native local foods in elementary school students. To enhance the recognition and preference of native local foods in Jeolla-do, food culture and dietary education should be carried out.

• Journal of the Korean Society for Library and Information Science
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• v.51 no.3
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• pp.189-213
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• 2017

Conducted within the framework of the Information Use Environments, this study analyzed the characteristics of students in high schools, identified the typical problems of the students and their information sources to resolve the problems, and analyzed the settings the students use daily. The survey questionnaires were distributed to 220 students in 3 different high schools located in the affluent community area of K-Ku in Seoul particularly known for high academic interests. 188 questionnaires were collected and analyzed using SPSS 24. The findings indicate that the students's attitudes toward education, going to college, and changes and innovations were positive. that they chose the internet as their most favorite information sources for problems, and that 21 problems in 7 self-categories were identified as the students' typical problems, and that the problems within emotional and cognitive self were considered the most important. It was interesting that the students use parents and siblings as information sources to resolve the problems within emotional and cognitive self, although they chose the internet as their favorite information sources in general. The settings that students use daily during weekdays were homes, schools, smart devices. academic tutoring centers, PC or laptop in order. The students' daily settings for weekends were homes, academic tutoring centers, restaurants, PC or laptop in order. These setting was statistically different according to gender and grades. The implications of this study were to suggest the further research questions and to show the application of the IUEs for understanding high school students in a specific setting. Further studies are needed to understand high school students in different contexts.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.512-529
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• 2013

The purpose of this study was to exam the Influence of a disability-awareness program at creativity innovation development activities and early morning classes on elementary school students' perception and attitudes toward students with disabilities in Kyunggi-do and Inchon. A total of 28 3rd grade students and 32 5rd without disabilities in the one classrooms of elementary school were selected. Differences in results were analyzed by t-test. There was a statistically significant difference between pre-test and post-test in the disability awareness and acceptance attitude. Based on theses results, the researcher suggested some ideas about how improve students' disability-awareness and acceptance attitude toward disabilities and develop the better inclusive environment.

• Journal of The Korean Association For Science Education
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• v.22 no.4
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• pp.740-749
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• 2002

The purpose of this study was to survey junior high school teachers' and students' perceptions on the science textbooks. Subjects of this study were 113 science teachers and 715 students from junior high schools in Daegu and Kyungpook area. As statistical method, one-way ANOVA and t-test were used to check differences of the perceptions between teachers and students. Teachers had different perceptions by school location and class size, while students had different perceptions by school location, co-ed, class size, and grade level. Both teachers and students having the relativistic viewpoint on textbook knowledge regarded the knowledge as relativistic one, and preferred the student-centered textbooks. Teachers liked textbooks written by the student-centered view more than students did. Teachers had the more absolutistic viewpoint on textbook knowledge and on teaching, while students liked the electronic textbooks more than teachers did.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.433-448
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• 2011

In this study, an empirical analysis was made with intent to establish an appropriate marketing business strategy for customers by inquiring into the effect of service education of 250 Korean restaurant employees, who provide services for foreign tourists in Seoul area as professional customers, on service orientation and organizational effectiveness. The result is summarized as follows. The effect of service education of Korean restaurants' employees on service orientation showed that the typicality, reliability, confidence and empathy have a positive effect on the service orientation. For the effect of service orientation on organizational effectiveness, the service orientation had a positive effect on the job satisfaction and organizational effectiveness. In other words, it was proven that the typicality, reliability, confidence and empathy of employees education are key mechanisms in improving their behaviors and attitudes to aim for important customer-centered services. Consequently, the backup of these attitudes and customer-oriented behaviors can be connected to the increase of productivity, which enhances the organizational effectiveness.

• The Journal of Korean society of community based occupational therapy
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• v.2 no.1
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• pp.1-11
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• 2012

Objective : The purpose of this study was to investigate recognition and activation plan of community-based rehabilitation(CBR) by occupational therapists(OTs) in community rehabilitation center(CRC) and hospitals/clinics(HC) in Busan, Ulsan, and Gyeongnam province. Method : Frequency analysis, independent t-test and chi-squared test were performed with the SPSS 12.0 statistics package program. Result : CRC-OTs and HC-OTs were not significantly different in recognition was not significantly different in both groups. The need for involvement of OTs in CBR was very high in both groups. The suggested field for OTs in CBR were counseling for rehabilitation & information-providing, home-visiting rehabilitation, vocational rehabilitation, assistive device rental, education for disability prevention. It is required to establish CBR networking consisting of educational institutions for rehabilitation experts, local rehabilitation hospitals and clinics, and local government agencies as well as CRC and public health centers. Conclusion : CBR is recognized well by OTs in both CRC and HC and the involvement of OTs in CBR is highly needed by them. Activation plan for occupational therapy in CBR requires systemic and legal improvements.

• Journal of Science Education
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• v.38 no.1
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• pp.41-56
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• 2014

This study has developed STEAM educational program designed to cultivate topophilia using Jeonbuk educational resources and applied the program to a science camp. Topophilia is a sense of attachment and nostalgia towards one's birth place and specific objects, which can create positive affection and act as motivations for learning to the students. We developed a 32-hour STEAM program which consisted of 8 experiential activities and 2 travel programs including Gochujang, Hanok Village, a reverse ice spikes in Mai Mountain, and art works by Choi Book. In particular, we emphasized the fun of class, voluntary learning, and process of attaching significance by providing aesthetic and emotional experience of synesthesia. As a result of application, the students' level of confidence(Likert scale level 4, 2.5 points) in science and the level of interests(3.3 points) have improved. The pleasant experience of voluntary learning and active participation in class provided meaningful memories through value recognition and significance ascription. 93.3% of the students participated said they would recommend the Topophilia science camp to their peers. The level of satisfaction overall was 3.8 points(Likert scale level 5) and the program received positive evaluations that the class was fun and interesting(4.1 points).

• Journal of agricultural medicine and community health
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• v.36 no.1
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• pp.13-24
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• 2011

Objectives: The purpose of this study is to compare educational effects between traditional classroom instruction and video self-instruction (VSI) for cardiopulmonary resuscitation (CPR) in boy's high school students. Methods: This study was carried out targeting totally 96 boy students(47 people for experimental group, 49 people for control group) in the second grade of high school where is located in G city of G province from July 9-10, 2009. The experimental group and control group were arbitrarily selected two classes in the second grade. One class was assigned to the experimental group. another class was assigned to the control group. The experimental group was educated with VSI for CPR. The control group was educated with traditional classroom instructions for CPR. The analysis was performed with SPSS WIN (version 12.0) program using frequency chi-square($x^2$) test, independent samples t-test, and paired t-test. Results: After instructions, the knowledge, attitude, self-confidence, and skill performance accuracy scores on CPR increased statistically in both group. The increases of self-confidence ($2.40{\pm}0.73$) and skill performance accuracy score ($2.67{\pm}0.29$) in the experiment group were significantly higher than those ($2.01{\pm}0.96$ and $2.54{\pm}0.31$) in the control group, respectively. Conclusion: This study suggested that VSI was more effective than traditional classroom education for self-confidence and skill-performance accuracy in CPR. To confirm it, more studies are warranted.

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.21-40
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• 2022

This study was conducted to survey students' current eating behavior and nutritional knowledge to provide researchers with basic data that can help students with positive, practical, and healthy eating habits. For this purpose, a self-administered questionnaire was distributed to students of a vocational high school located in Gyeongsangnam-do. A total of 270 questionnaires were collected from a convenience sample and the data were analyzed using SPSS Version 25.0. The results are as follows. First, 57.40% of students lived with "parents," and 55.56% of students' household monthly income levels were "Low." Second, as for the eating behavior of the subjects, the students who ate 'two meals' a day showed the highest at 64.81%, 'one meal' occupied 17.41%, and those who ate one meal a day, 'School cafeteria' was the eating place most frequently mentioned (65.96%). Third, when students were classified based on their nutritional knowledge levels, "High" group comprised 37.78%, "Moderate" group 37.41%, and "Low" group 24.81% of the total students. Regarding the experience of nutrition education, 64.44% answered 'no experience of nutrition education' in the last 12 months, and among the 35.56% of students who had received nutrition education, 72.92% received the education from school teachers. Based on these results, to prevent problems with the eating habits that can occur to vocational high school students, organic cooperation between families, schools, and local communities is required. Furthermore, full support from the government is needed. In addition, more efforts are needed for practice-oriented dietary education so that nutritional knowledge can be converted into correct eating behavior.