• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.4
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• pp.211-221
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• 2020

The typical biomechanical properties of an internal conical connection (ICC) are axial displacement and loss of preload. The axial displacement of an ICC without a vertical stop can cause the loss of preload and a lowered occlusion. The stress of an ICC is concentrated on the contact interface of the abutment and not on the screw, and during placement, it is important to choose a wider coronal wall thickness as much as possible. The ICC should also be placed below the level of the bone crest. During the restoration of an ICC, care should be taken to ensure an appropriate abutment shape and an accurate connection. To get the best clinical results, it is important to select its wall thickness and place it in the appropriate position to restore it adequately.

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.4
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• pp.222-231
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• 2020

To use the external connection implant (EXT) appropriately, the inter-implant distance should be carefully considered during placement, and the bones raised above the implants should be trimmed during the second surgery. The hex abutment is more useful than the non-hex abutment. EXT is particularly useful when the inter-arch space is limited. The tissue level (TL, internal butt connection) implant has a biomechanical advantage of coronal wall thickness and a biological advantage of an inherent transmucosal smooth surface. During TL implant restoration, an abutment can be selected using the abutment and fixture margins with considerations for the inter-arch space. Since no single type of implant can satisfy all the cases, it is necessary to select the appropriate type, considering the occlusal force and the bone condition.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.1-25
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• 2021

The purpose of this paper is to explore ways to prepare for the high school credit system in the home economics educational community through the case of high school credit system research school operation. To this end, the operation process of H high school in Gangwon-do, which operated a high school credit system in 2019, was monitored for 5 months, and surveys and interviews were conducted with students, parents, and teachers to determine the operation of the curriculum. Suggestions based on the case of H high school's operation of the high school credit system for home economics educational community are as follows. Home economics teachers should make active efforts to provide attractive and meaningful home economics lessons to their students by improving instruction and assessment, and implementing a variety of elective courses within the subject of home economics, including collaborative online curricula. Home economics teacher communities and related associations should build a solid network that connects local home economics subject research groups, share information related to curriculum operation, and use it as a channel for disseminating class research results. Home economics teacher training institutions should innovate the curriculum to help prospective teachers develop the ability to guide multiple classes in line with the changing teacher training policy, and develop and provide high-quality online and offline programs for field teacher re-education.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.286-294
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• 2003

The purpose of this study was to analyze the food service management practices and productivity in 49 elementary schools in the Daegu and Gyeongsangbuk-do areas. Survey questionnaires were used to obtain a variety of quantitative and qualitative information, including general food service management and productivity, on elementary school food service systems. Descriptive analysis, $\div$2-test, t-test and one-way ANOVA analysis were used as the statistical methods in this study. Eighteen elementary schools were located in urban areas, 13 in provincial areas and 18 in isolated areas. The average number of meals was 565.1, with a significant difference (p＝0.001) between the areas. The average cost per a meal was 1151.0 Won, with a significant difference (p＝0.001) between the areas. The productivity Index (meal/hour) was 13.5, with a significant difference (p＝0.001) between the areas. There was a significant positive correlation of the productivity Index between the total number of meal, the number of employees, the total food cost, meals per employee and the employee's working period. There was a significant negative correlation between the productivity Index and the number of side dishes, the lost per meal, the labor cost per meal and the employee's job satisfaction degree index (JDI).

• Journal of The Korean Association For Science Education
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• v.36 no.2
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• pp.317-324
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• 2016

This study aims to investigate the motivation for science learning of 3rd year high school students who choose different majors from their track. A total of 2,012 high school 3rd year students participated in this study. We used Science Motivation Questionnaire II (Glynn et al., 2011) to measure the students' science motivation and performed Rasch analysis, MANOVA and logistic regression analysis. First, results showed that 11.5% of students in the science track switched their pathway to a non-STEM major and 14.3% of students in the humanities track switched to a STEM major. In addition, there were gender differences in switching majors. Second, we found a significant difference in science motivation between two groups of students switching their major only in career motivation. Third, science motivation was the significant predictor of STEM major choice; in particular, career motivation was the most influential variable. Based on these results, we proposed that prediction of and paying close attention to students' career motivation are required before making decisions on which track to take.

• Journal of the Korean Chemical Society
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• v.61 no.6
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• pp.369-377
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• 2017

The purpose of this study was to investigate high school students' perceptions on chemistry subjects: reasons for choosing chemistry, learning volume and content difficulty, interests, teaching/learning methods, preferable classes etc. A total of 1,087 students who took chemistry subjects at 126 high schools by proportional stratified sampling were voluntarily participated in the survey. The main reasons the students chose chemistry subjects were interests and interests in chemistry, foundation to science, relevance to college majors, and so on. Students recognized that the learning volume and content difficulty as normal level was about 60%. Reasons why chemistry was difficult was that, although there was a difference in degree, chemistry was difficult in itself and had too much things to memorize. In the case of interests in chemistry subjects, students of 43.9% of Chemistry I and 52.0% of Chemistry II recognized the level as normal. The reason why not interested in chemistry subjects was that it was the nature of chemistry contents, or students had neither interests and enjoyment of chemistry nor foundation for chemistry. Classes were mostly lectures but the students preferred mainly experimental activities, or explanation with real-life examples or science stories. The frequency of experimental activities was found to be 1 to 5 times per semester, or not experimented. Research and efforts will be necessary to improve classes and environments for students' experimental activities.

• The Journal of the Korea Contents Association
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• v.9 no.6
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• pp.444-455
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• 2009

The selective central curriculum, which has been applied to the grades eleven and twelve in the 7th curriculum, has not operated well due to lack of teacher supply. This study analyzes the needs for the contents which are necessary to operate the minority optional curriculum through cyber education. Based on the developed contents, pilot program was performed. As a result of the program, the learning progress ratio of students was high but their satisfaction was very low. It is suggested that the quantity of the content should be reduced and the degree of difficulty lowered in order to address the problems. Another suggestion is to provide students with on-line teachers such as learning planners, tutors, and consultations to systematically manage students' learning. In addition, various elective-courses should be developed to allow students to take the courses of their choice, which in turn requires the establishment of the national operation system for the minority optional curriculum.

• Journal of Convergence for Information Technology
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• v.9 no.8
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• pp.214-220
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• 2019

The purpose of this study was to identify the relationship between self-identity, Career choice factors and employment preparation activities of college students. The research subjects were the group of 2091 college students who participated in Korean Children Youth Panel Survey(KCYPS) as 7th graders. Their 7th year data in 2016 were analyzed by using SPSS 21.0, descriptive statistics, correlation analysis and regression analysis. Self identity was found significant and positive correlations between career choice factors and not employment preparation activities. and It was found that their self-identity of college students exerts a statistically significant effect on their career choice factors but not on their employment preparation activities. The research result is expected to help arrange detailed educational programs and/or self-identifying programs to help college students choose a career choice and prepare for employment-seeking activities.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.1-16
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• 2009

The purpose of the study of the book is aimed for basic document security to show necessity for the outside restaurant accommodation to the university meal service and I grasp the university meal service use action of the university student and a desire with this purpose and show it and am going to fine an article and the basics document which are necessary for the market for rationalization of the management of the university meal service. As for the reason why students like fast food to be able to choose outside dining room introduction at the part of an innovative image strategy of the university meal service. Food is serve of early and low price. The big problems of the university meal service is bad taste, high price, low service. Price satisfaction is low in the quality of the university meal service in comparison with the outside dining room. The university students who liked Korea food and Hamburger at time of the outside dining room introduction evaluated the quality of the university meal service. Therefore the outside dining room accommodation is necessary for the university meal service development also the image improvement of the university meal service and improvement of the quality and suitable price rage.

• The Mathematical Education
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• v.60 no.4
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• pp.451-466
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• 2021

The interaction between student and school levels should be considered to understand and examine equity in education. For this reason, we included the socioeconomic composition of schools to scrutinize the equity related to students' socioeconomic status and mathematical literacy in Korea. We applied the hierarchical linear modeling approach to the Programme for International Student Assessment (PISA) 2015 data for binational comparison between Korea (5,548 students from 168 schools) and the U.S. (5,217 students from 161 schools). The findings show that school-level achievement and the socioeconomic composition of schools cannot be ignored to understand Korean students' achievement gap between high and low socioeconomic status. In addition, U.S. students from low socioeconomic status were likely to have similar mathematics literacy scores. These findings indicated that inequity in Korean mathematics education could be intertwined with the characteristics of Korean students like high demands for supplementary private education and school characteristics like curriculum selection. This research also reminds mathematics educators that people should not simply mimic other education systems to resolve education issues in their own system.