• Journal of The Korean Association For Science Education
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• v.37 no.1
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• pp.87-101
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• 2017

The analysis was carried out with meta-analysis on master's and doctoral dissertations, and academic journals that analyzed the effects of STEAM education between 2012 and 2015. From the total number of 75 dissertations and articles analyzed, 183 different effect sizes were calculated. The analysis was done to find out the kinds of differences that would be created according to the effect size of creativity, problem-solving ability, and researcher, target area, student division research design type, and level of schools. The total effect size of creativity scored 0.776, and demonstrated satisfaction in symmetry of funnel plot, with no publication biases. The fail-safe N scored 780, and since the number is smaller than 8,945, the results of this research has credibility. Furthermore, problem-solving ability shows intermediate level of effect size with a score of 0.584. It also showed satisfaction in symmetry with funnel plot, with no publication bias. With the different research methods of the sub-factors of creativity, fluency scored the highest with 0.929, flexibility with 0.881, originality with 0.838, sophistication with 0.653, abstractness with title 0.705, and resistance to termination, 0.527. This study finds its significance in the demonstration of average effect size of STEAM education through meta-analysis. According to research results, the effects of inclusive education could be determined, yet the specific effect cause or learning principles were difficult to find. It was found that the effects of STEAM education do not rise or fall depending on school age, and demonstrated differences in creativity according to the research methods or the researchers.

• Journal of The Korean Association For Science Education
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• v.34 no.8
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• pp.703-718
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• 2014

This study sought to investigate learning progressions for astronomical systems which synthesized the motion and structure of Earth, Earth-Moon system, solar system, and the universe. For this purpose we developed ordered multiple-choice items, applied them to elementary and middle school students, and provided validity evidence based on the consequence of assessment for interpretation of learning progressions. The study was conducted according to construct modeling approach. The results showed that the OMCs were appropriate for investigating learning progressions on astronomical systems, i.e., based on item fit analysis, students' responses to items were consistent with the measurement of Rasch model. Wright map analysis also represented that the assessment items were very effective in examining students' hypothetical pathways of development of understanding astronomical systems. At the lower anchor of the learning progression, while students perceived the change of location and direction of celestial bodies with only two-dimensional earth-based view, they failed to connect the locations of celestial bodies with Earth-Moon system model, and they could recognized simple patterns of planets in the solar system and milky way. At the intermediate levels, students interpreted celestial motion using the model of Earth rotation and revolution, Earth-Moon system, and solar system with space-based view, and they could also relate the elements of astronomical structures with the models. At the upper anchor, students showed the perspective change between space-based view and earth-based view, and applied it to celestial motion of astronomical systems, and they understood the correlation among sub-elements of astronomical systems and applied it to the system model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.183-195
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• 2011

This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1210-1218
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• 2005

This study was to investigate the sanitary knowledge and its practice level of school foodservice employees in Jeonju area. A total of 508 questionnaires were usable; resulting in 79.0$\%$ response rate. Statistics data analysis was completed using the SPSS 10.0 program. The results of this study were summarized as follow : About 62$\%$ of school foodservice employees were 41 $\∼$50 years old and 84$\%$ of them had a irregular job and they had a sanitation training at least once a month. The school foodservice employees had more knowledge about 'personal hygiene' than that about 'equipment and facilities sanitation', 'foodborn disease and food microorganism' Their hygiene practice level were high for 'equipment and facilities sanitation' (4.90$\pm$0.25) and were lesser in the order from 'foodborn disease and food microorganism'(4.86$\pm$0.30), 'personal sanitation'(4.79$\pm$0.34) and the least for food processing hygiene (4.70$\pm$0.37). As a result of relationship between knowledge and hygiene practice level, knowledge of school foodservice employees was not influenced on tile hygiene practice level during their working.

• Journal of Dental Rehabilitation and Applied Science
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• v.24 no.1
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• pp.29-40
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• 2008

The purpose of this study was to evaluate the prevalence of symptoms and signs of temporomandibular joint dysfunction (TMD) and malocclusion in 10-12 year old children and to determine if a relationship exists between symptoms and signs of TMD and malocclusion. The subjects were composed of 465 school children (233 boys and 232 girls). Each subject was evaluated with simplified questionnaire and clinical examination to measure symptoms and signs of TMD and malocclusion. The results showed an elevated prevalence of headache (34.6%), which were more frequent in girls than boys. The most common cardinal sign of TMD was clicking (32.9%), which increased with age. TMJ lateral tenderness was present in 18.1% of the subjects and had a tendency to increase with age. Masseter muscle tenderness was found to be sensitive in 15.1%of the subjects and had a tendency to increase with age. Restriction of mandibular mobilitywas present in 30.3% of the subjects and had a tendency to increase with age. There was no significant difference in the prevalence of TMD signs between sex. The occlusal status showed Class I malocclusion in 73.3%, Class III in 12.9%,Class II division 1 in 11%, Class II division 2 in 2.8%. There was no significant difference in malocclusion traits between sex. There was statistically significant relationship between TMD signs and symptoms and class II division 1 and Class III malocclusion(p<0.05). The results indicate that the prevalence of TMD symptoms and signs in children is high, and the evaluation of TMD in children seems to be important.

• Journal of dental hygiene science
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• v.6 no.3
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• pp.207-212
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• 2006

In parallel with social and economic progress, motives of patients to consult dentists have increased and diversified. An increasing number of people visit dental clinics to improve their facial appearance and masticating functions deteriorated largely due to malocclusion. There is also greater interest in and concern as well as demand for teeth alignment treatment among people. Under this situation, it is required to find and suggest ways to enhance quality and profitability of dental care in view of managerial needs for dentists to cope with changing circumstances. This study, thus, aims to measure satisfactions of orthodontics patients and to determine the elements influencing their satisfactions. For this aim, a survey was performed for 20 days from March 7th to 26th, 2005 by means of questionnaires distributed to randomly selected samples, resulting in following conclusions: 1. From comparison of satisfactions with dental service by their elements, higher satisfaction was reported from orthodontics patients in the element of dental hygienists(4.21). Least satisfaction, however, was found in the procedure for treatment and waiting hours(3.73). 2. By gender, male orthodontics patients turned out to be more satisfactory with dental service than females. In terms of intention for return visits, both male and female orthodontics patients showed higher satisfaction than non-orthodontics ones. 3. As for satisfaction with dental service by age of orthodontics and non-orthodontics patients, with regard to intention for return visit, orthodontics patients of all ages showed to have higher grade of satisfaction. 4. Regarding satisfaction with dental treatment by orthodontics and non-orthodontics patients by monthly income, Dental hygienist with intention for return visit, the higher the satisfaction of orthodontics patients. 5. In regard to satisfaction with dental treatment by education, higher satisfaction was expressed by orthodontics patients with elementary school education kept dentist, dental hygienist and internal and external environments. As a result from this study, we knew that dental service of the orthodontics patients is higher satisfaction than that of the non-orthodontics patients.

• Journal of dental hygiene science
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• v.8 no.3
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• pp.147-153
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• 2008

The purpose of this study was to attempt to lay the foundation for the development of oral health programs geared toward promoting the oral health of low socioeconomic class children. The subjects in this study were 257 school children who used local children's centers. The findings of the study were as follows: 1. The children mean scored 5.74 on oral health knowledge. 2. In terms of oral health awareness, 47.1% viewed the right toothbrushing as the best way to stay away from dental caries. 3. 45% of the subjects reported toothbrushing at least three times daily. 21.4% visited dental institutions three or more times in the past year. 33.1% had never undergone application of fluoride. 30.4% had never received oral health education. 4. The mean level of caries was 4.61 dft index in 1-2th grade, 3.27 DMFT index in 5-6th grade, 1.47 DMFT index in the 3-4th grad and 1.19 DMFT index in the 1-2th grade. 5. The mean level of Patient Hygiene Performance (PHP index) was 3.59, and there was no significant association was pound between PHP index and grade. 6. Oral health behavior wasn't affected by their oral health awareness, and knowledge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.66-74
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• 2005

This survey was conducted to assess the consumer perceptions of food-related hazard in 500 housewives from all over Korea. The subjects were selected by stratified random sampling method. The survey was performed using structured questionnaire through telephone interview by skilled interviewers. The results showed that 34.6% of the respondents felt secure and were not concerned about food safety, and 65.4% were concerned about food safety. Logistic regression analysis showed that the increasing concern on food brands, food additives (such as food preservatives and artificial color), and imported foodstuffs indicated the current increasing concern on food safety. Other related factors indicating the increasing concern on food safety were education level and care for children's health. The respondents who cared about food safety expressed a high degree of concern on processed foodstuffs such as commercial boxed lunch (93.3%), imported foods (92.7%), fastfoods (89.9%), processed meat products (88.7%), dining out (85.6%), cannery and frozen foods (83.5%), and instant foods (82.0%). The lowest degree of concern was on rice. All the respondents perceived that residues of chemical substances such as pesticides and food additives, and endocrine disrupters were the most potential food risk factors, followed by food-borne pathogens, and GMOs (Genetically Modified Organisms). However, these results were not consistent with scientific judgment. Therefore, more education and information were needed for consumers' awareness of facts and myths about food safety. In addition, the results showed that consumers put lower trust in food products information such as food labels, cultivation methods (organic or not), quality labels, and the place of origin. Nevertheless, the respondents expressed their desire to overcome alienation, and recognized the importance of knowing of the origin or the producers of food. They identified that people who need to take extreme precautions on food contamination were the producers, government officials, food companies, consumers, the consumer's association, and marketers, arranged in the order of highest to lowest. They also believed that the production stage of agriculture was the most important step for improving the level of food safety Therefore, the results indicated that there is a need to introduce safety systems in the production of agricultural products, as follows: Good Agricultural Practice (GAP), Hazard Analysis and Critical Control Point (HACCP), and Traceability System (75).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1399-1408
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• 2007

This study was conducted to compare health and nutritional status of 45 home-living elderly people receiving free Meals on Wheels (MOW) (13 men, 32 women) and 81 low income class elderly people receiving free congregate meals (CM) (10 men, 71 women) served in Seoul. Data were obtained from questionnaires, anthropometry and interviews for the 24-hour dietary recall methods. There were no significant differences between the two groups in age and body mass index. Education level, type of housing, family type and income of the two groups also were not significantly different. In MOW, frequencies of exercise were lower while the prevalence of stroke, respiratory disease and loneliness were higher, compared with the CM. The scores of ADL, IADL and food habit of MOW were lower than those of CM. The average daily nutritional intake of both MOW and CM were as a whole under the DRI for Koreans. Energy and macro-nutrient intakes of MOW were tended to be lower than CM (except protein intakes for female). Ca, K, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin C and folate intakes of MOW were less than 50% of DRI. Percentages of subjects consuming energy less than 75% of EER and 4 nutrients intakes less than EAR were higher in MOW (42.2%) than in CM (1.2%). Our results indicated that dietary nutritional status of MOW was very poor, especially in the case of female elderly groups. For the welfare of the home-living elderly people receiving free MOW, meal service programs should be improved in quality of diet by national supports.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.862-869
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• 2009

This research was performed to acquire fundamental data to be used in developing school foodservice monitoring programs by investigating the actual operational conditions and views of dietitians and students' parents on foodservice monitoring. A questionnaire was provided to the parents and the dietitians of 100 school foodservice establishments in Ulsan area for one month (June, 2007). The questionnaires of 51 foodservice establishments from dietitians and parents were collected (response rate 51%). The collected data from the questionnaires were statistically analyzed using the SAS package program. In terms of the study subjects, 98.0% of the school foodservices were direct managed. The knowledge of HACCP of the students' parents included 'know well' (52.6%), 'know a little bit' (8.8%), and 'do not know' (38.6%). 90.2% of the subjects were monitoring school foodservice regularly. The performance rates of school foodservice monitoring by the students' parents were in the order of: inspecting food materials (95.4%), food preparation (92.7%), and cleaning and facilities sanitation (88.1%). Of the students' parent respondents, 64.1% received preliminary monitoring education regularly, in the order of inspecting food materials (70.9%), food preparation (67.5%), and cleaning and facilities sanitation (60.9%); menu planning (45.5%) was the most highly required item for preliminary education. The understanding degree, in terms of the foodservice preliminary education, was 3.10 points, and the effects evaluation scores of the preliminary education by the dietitians was 3.18 points out of 5 points. The evaluation results for both the importance and performance about the foodservice monitoring items, as evaluated by the students' parents, indicating that importance was higher than performance in 7 of the foodservice monitoring items. The highest item for both importance and performance was 'food preparation'. There were no differences between the importance and performance of the foodservice monitoring items, regardless of whether or not the students' parents had preliminary education, suggesting that the preliminary education of the students' parents was not effective so far. In conclusion, in order to maximize the effectiveness of students' parent foodservice monitoring programs, it is necessary that students' parents participate voluntarily and perform foodservice monitoring regularly. Also, the preliminary education should be offered prior to performing monitoring, considering the demands and the characteristic of the students' parents.