• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• International Journal of Advanced Culture Technology
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• 제12권1호
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• pp.182-189
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• 2024

Many South Korean universities highly value and place much investment on the development of students' characteristics as their core competency, offering corresponding educational initiatives and programs. The present study specifically evaluated the level of characteristic competency among freshmen at C University, in which characteristic development is at the central to the institution's core competency. The researchers conducted the study to utilize the findings to inform the design of liberal arts courses and extracurricular programs. The study recruited 210 freshmen at C University in Changwon, South Korea. To ensure anonymity of the respondents, an online questionnaire was administered during the data collection period (i.e., between December 5th and 7th, 2022) with a total of 201 faithful responses finally analyzed. The results showed an average characteristic competency level of 4.21 out of 5 among the freshman participants. Notably, the highest score was ranked in the 'righteous domain' (4.27±0.66), whereas the 'behavioral domain' scored the lowest (4.08±0.77). These findings provide valuable insights for the development of educational programs that aim to promote characteristic competency among university students. The implications of the findings are further discussed.

• 한국조리학회지
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• 제12권1호
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• pp.111-125
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• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• 수산해양교육연구
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• 제27권5호
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• pp.1236-1251
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• 2015

This study examined understanding and attitude of sustainable development(SD) of 38 college students in a nuclear power plant construction after education for sustainable development(ESD) through panel discussion. The results were as follows: First, after lesson 66% of students were expected that SD is possible if scientific technology is developed and a frugal life for the protection of environment is carried out. However, the remaining students regarded SD as an ideal concept, because they thought it is not possible to pursue environmental sustainability and socio-economic development simultaneously. Second, students' opinions in the evaluation of constructing a nuclear power plant in three aspects(environment, society and economy) before and after panel discussion were changed as follows; 1) After panel discussion, the objectors increased to 21% in economic evaluation, while the supporters increased to 11% in environmental evaluation. 2) Students majoring in engineering or natural sciences changed their opinions to agree in environmental evaluation because they considered a nuclear power plant safe and eco-energy. However students majoring in social science/business or liberal arts/arts changed their opinions to disagree in economic evaluation because they considered a nuclear power plant as high-cost energy when assessing danger-accidents cost, public consensus cost, operation and maintenance cost, and waste disposal cost. 3) This change of decision-making in students majoring in social science/business or liberal arts/arts after panel discussion was statistically significant(p<0.05). Implications of panel discussion as a teaching and learning method in ESD are also discussed.

• 한국식생활문화학회지
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• 제17권5호
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• pp.594-604
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• 2002

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

• 한국멀티미디어학회논문지
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• 제24권4호
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• pp.569-582
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• 2021

Education emphasizes problem-solving skills based on convergent thinking power in an era of rising uncertainty and rapid progress. This paper proactively designed e-Learning team teaching convergence liberal arts courses for prospective teachers by these social needs. It analyzed the empirical effects on the operation of the subjects to foster future talent who can converge and apply knowledge in various fields. The curriculum consisted of professors of mathematics, practical Arts, computer, and education, and was operated to convey convergent knowledge of information technology and humanities, and consisted of 15 liberal arts courses at J University. Besides, textbooks and teaching materials were also developed by the faculty. As a result of the primary research, prospective teachers who took the course generally showed high satisfaction with the class, especially for the faculty. The students' overall convergent thinking ability has increased to a statistically significant level (p<.01), and the students' major has been found to be irrelevant. On the other hand, it can be seen that communication, content convergence, and caring factors, excluding creativity factor, have all risen to a significant level.

• 디지털융복합연구
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• 제19권12호
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• pp.103-113
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• 2021

본 연구는 Q방법을 활용하여 대학생이 지각하는 교양교육에 대한 인식 유형을 알아보고 유형별 특성을 알아보기 위해 실시되었다. 문헌연구와 개방형 질문지, 심층 면접을 통해 수집한 Q 모집단에서 Q표본 33개를 추출하였다. Q분류는 B시에 소재한 A대학교 재학생 27명을 대상으로 실시하였으며, QUANL 프로그램을 사용하여 자료를 분석하였다. 연구 결과, 교양교육에 대한 인식 유형은 '다양한 경험 추구형', '실용학문 추구형', '사고확장 추구형', '사회변화 추구형' 등 4가지 유형으로 추출되었다. 본 연구 결과는 대학교육에서 교양교육의 의미를 재정립하고 다양한 교육 내용과 교수-학습 방법에 대한 고려가 필요함을 시사한다.

• 한국조리학회지
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• 제7권3호
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• 산업융합연구
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• 제21권4호
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• pp.73-80
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• 2023

본 연구의 목적은 코로나 팬데믹기간에 온라인 학습 도구 패들랫(Padlet)을 활용하여 대면으로 수업한 교양 과목에 대한 학습자의 인식을 조사하는데 있다. 연구방법은 B대학 재학생 37명을 대상으로 패들렛 활용 수업에 대한 만족도, 참여도, 학습 효과와 동기에 대해 양적 조사와 질적 조사를 실시하였다. 수집된 설문 자료는 SPSS 19.0 프로그램으로 통계 처리하였고, 개방형 질문은 중심어 위주로 분류하여 데이터를 분석하였다. 연구결과는 다음과 같다. 첫째, 패들렛을 활용한 대면 수업에 대해 학습자의 인식은 통계적으로 유의하였다(p< .001). 수업만족도가 제일 높았고, 이어서 학습 효과와 동기 순으로 높았고 반면, 수업 참여도는 제일 낮았다. 둘째, 성별비교에서는 여학생이 참여도를 제외한 만족도, 학습 효과, 동기에서 통계적으로 유의하게 높았다(p< .001). 셋째, 학년 간 비교에서는 1학년과 4학년이 통계적으로 유의하였고(p< .001), 만족도, 참여도, 학습 효과, 동기에서 모두 1학년이 4학년 보다 높았다. 넷째, 개방형 질문에서 패들렛 활용 학습에 대한 만족도, 참여도, 학습 효과, 동기에 대해 학습자들은 긍정적인 데이터를 보였다. 연구결과를 토대로 제언 및 교육적 함의가 논의되었다.

• 한국응용과학기술학회지
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• 제38권4호
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• pp.1165-1175
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• 2021

본 연구의 목적은 한국 대학생들의 기초체력과 신체활동량이 폐기능과 상관관계가 있는지를 분석하고, 성별에 따른 차이를 검증하는데 있다. 건강한 참여자 312명(남성 150명[평균연령: 19.29±1.72세], 여성 160명[평균연령: 19.05±1.17세])은 신체조성, 기초체력, 신체활동량 설문지, 그리고 노력성폐활량(FVC)과 1초간 강제호기량(FEV1)의 폐기능 검사를 수행하였다. 연구결과, 남학생의 폐기능은 우악력과 좌악력, 그리고 배근력과 관련이 있었고, 여학생의 폐기능은 모든 기초체력 하위 요인과 관련이 있었다. 또한 여성의 폐기능은 중강도 신체활동량과 관련이 있는 반면 남성의 폐기능은 신체활동량의 모든 하위 요인과 관련이 있었다. 본 연구의 주요 발견은 폐기능을 개선하기 위해서 남학생은 신체활동량을 증가시키고, 여학생은 기초체력을 향상시킬 필요가 있음을 제안한다. 대학생들의 폐기능을 유지하고 개선시키기 위해서는 폐기능 관련 인자에 대한 성별의 차이를 이해하고, 성별에 맞는 교육적 노력이 필요할 것이다.