• Culinary science and hospitality research
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• v.22 no.4
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• pp.81-94
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• 2016

The purpose of this study is to measure the relative importance of the factors that affect school to work transition that food service-related majors and workers recognize. To this end, this study composed such factors into a second hierarchy level of individual background, educational background, and preparation effort to enter labor market. The study made us of the analytic hierarchy process(AHP), which calculates the importance of each factor through the relative evaluation of each factor in the hierarchy. The results of analysis are as follows. First, in the second hierarchy level, effort to enter the labor market exhibited the highest relative importance. In the case of four-year college students, educational background had the highest relative importance. Second, in case of third hierarchy level factors relating to personal background, gender had the highest relative importance. As for educational background, the type of college had the highest relative importance. As to the effort to enter labor market, overseas working experience while in college and job searching channels had high relative importance, while vocational training experience had the lowest relative importance. Third, the analysis result of complex weighted value showed that the type of college had the highest complex weighted value. In future studies, the type of businesses and business conditions in the food service industry should be subdivided for an analysis of influential factors, and, based on this, customized career guidance should be made for specific career paths of each student.

• The Journal of Korean Academy of Prosthodontics
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• v.30 no.2
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• pp.259-271
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• 1992

This study was designed to investigate the criteria of the perfect smile that was necessary to improve the esthetic problem in oral and maxillo-facial region and treating the anterior tooth region. The author took the facial straight photograph of 240 university students(male : 129, female : 111) in a resting and a smiling position, measured and analized the lip pattern and the relation between the lip and the teeth when they were smiling. Besides, 10 members of committee for appraisal (dentist : 5 persons, professor of the college of fine arts : 5 persons) estimated the smiling pattern. After that the author have compared and analyzed the obtained results. The results obtained were as follows : 1. In the shape of the upper lip, when the upper lip curved downward, it was 42.92% , straight was 45.00% and curved upward was 12.08%. The group in which the upper lip curved upward was the most esthetic. 2. In the relation between the upper lip and the teeth, high smile was 29.17%, average smile was 55.83% and low smile was 15.00%. The group of average smile was the most esthetic. 3. In the parallel relation between the lower lip and maxillary anterior incisal curvature, the group of paralled was 60.42%, the group of straight was 34.17% and the group of reverse was 5.41%. The group of parallel was the most esthetic. 4. In the relationship between maxillary anterior incisor and lower lip, the group of the maxillary anterior incisor were slightly covered by the lower lip was 10.42%, the group of the maxillary anterior teeth touched to the lower lip was 35.83%, and the no-touching was 53.75%. The group of the maxillary anterior teeth touched to the lower lip was the most esthetic. 5. In the teeth displayed in a smile, displayed to the canine was 0.84%, displayed to the first premolar was 19.17%, displayed to the second premolar was 57.92%, displayed to the first molar was 20.00% and displayed to the second molar was 2.08%. The group of displayed to the first molar was the most esthetic. 6. At smiles, the width of the mouth corner was 0.46 times of the full face width, 0.95 times of the interpupillary distance, and 1.23 times of the resting position. 7. At smiles, the lengh of the upper lip was 0.71 times and lower lip was 0.93 times of the length in the resting position.

• Journal of The Korean Association For Science Education
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• v.33 no.4
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• pp.708-717
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• 2013

The new paradigm of the 21st Century science education explores a wide range of possibilities that can foster students' interest toward science and creative convergence thinking. In this study, through the analysis of programs that were developed in 'STEAM leader school' and 'STEAM teacher association for research' supported by the 'Ministry of Education, Science, and Technology,' we analyzed the linking frequency with each of STEAM education's fields and teachers' perception for the convergence strategy of technology and engineering. The results of this study show that linking frequency of technology and engineering is lower than the field of arts and mathematics in elementary school, but higher in middle and high school. 'Introduction technology contents in lives' in technology and 'crafts activity' in engineering are the most used teaching and learning strategy in STEAM education. But, although 'crafts activity' is engineering's major way of learning, many teachers understand and use it as a technological teaching learning strategy. It is important to understand that each of STEAM education's field has a unique nature and educational implications, for the effective settlement of STEAM education, we need to consider teaching and learning strategy in various way.

• Korean Journal of Applied Biomechanics
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• v.26 no.4
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• pp.343-351
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• 2016

Objective: The purpose of this study was to help improve game performance and provide preliminary data to enhance the efficiency of the kick and stability of the support foot by comparing the kinematic characteristics of the repeated side kick (geodeupyeopchagi) in poomsaeKoryo between expert and non-expert groups. Method: The subjects were divided into 2 groups according to proficiency in Taekwondo, an expert group and a non-expert group (n = 7 in each group), to observe the repeated side-kick technique. Four video cameras were set at a speed of 60 frames/sec and exposure time of 1/500 sec to measure the kinematic factors of the 2 groups. The Kwon3D XPprogramas used to collect and analyze three-dimensional spatial coordinates. Ground reaction force data were obtained through a force plate with a 1.200-Hz frequency. An independent samplesttest was performed, and statistical significance was defined as .05. The SPSS 18.0 software was used to calculate the mean and standard deviation of the kinematic factors and to identify the difference between the experts and non-experts. Results: The angular displacement of the hip joint in both the expert and non-expert groups showed statistical significance on E1 and E4 of the left support foot and E5 of the right foot (p<.05). The angle displacement of the knee joint in both groups showed statistical significance on E4 of the left support foot, and E1 and E2 of the right foot (p<.05). The angular velocity of the lower leg in both groups showed no statistical significance on the left support foot but showed statistical significance on E2 and E6 of the right foot (p<.05). The angular velocity of the foot in both groups showed no statistical significance on the left support foot but showed statistical significance on E2 of the right foot (p<.05). The vertical ground reaction force in both groups showed statistical significance on E2 (p<.05). The center of pressure in all directions in both groups showed statistical significance (p<.5). Conclusion: While performing the repeated side kick (geodeupyeopchagi), the experts maintainedconsistency and stability of the angle of the support leg while the kick foot moved high and fast. On the other hand, the angle of the support foot of non-experts appeared inconsistent, and the kick foot was raised, relying on the support leg, resulting in unstable and inaccurate movement.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.1-13
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• 2023

The widespread adoption of smartphones and advancements in internet technology have notably shifted content consumption habits toward video. This research aims to dissect the nature of videos posted on YouTube, the global video-sharing platform, to understand the characteristics of both produced and preferred content. For this study, dance was chosen as a specific subject from a variety of video categories. Data on YouTube videos associated with the term "dance" was compiled over three years, from 2019 to 2021. The investigation revealed a clear distinction between the types of dance videos frequently uploaded to YouTube and those that receive a high number of views. The empirical analysis of this study indicates a viewer preference for vlogs that provide insights into the daily lives of dance students, as well as for purpose-driven videos, such as those highlighting dance exam preparations or school dance events. Notably, the vlogs that attract the most attention are typically created by dance students at the college or secondary school level, rather than by professionals. Although the study was focused on dance, its methodologies can be applied to different subjects. These insights are expected to contribute to the development of a recommendation system that aids content creators in effectively targeting their productions.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.86-97
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• 2013

This study investigated the eating habits of elementary school children and their perceptions related to traditional Korean foods, based on the health belief model. The subjects were fifth grade elementary school children (274 boys and 274 girls) in eight Korean cities. The results were as follows: The children ate almost three meals per day and were grateful for their meals. However, they irregularly consumed meals and snacks. They tended to eat heartily and did not eat foods that they had not yet eaten. Their meals were based on rice and they have eaten kimchi and vegetables at almost every meal. However, they had undesirable habits in eating other foods, such as fruits, fish, soybeans, and sweet foods. They did not sensitively or seriously perceive their eating habits in relation to their health. They perceived that it was very good for their nutrition, health, and tastes to eat traditional Korean foods, and they had pride in traditional Korean foods and eating style. Although they expressed some difficulty regarding availability and preparation of traditional Korean foods, they hardly felt difficulty in eating them. They had high dietary self-efficacy with regard to eating these foods, except for two items of self-regulation. Their eating habits showed positive correlation with dietary self-efficacy, perceived susceptibility, and perceived benefit. In conclusion, eating habits of elementary school children in relation to traditional Korean foods are not desirable, but not serious. They did not sensitively or seriously perceive their eating habits in relation to their health. However, they perceived that it was very good for their nutrition and health to eat traditional Korean foods, did not have a high level of difficulty in eating them, and had high dietary self-efficacy with regard to eating them. Therefore, we suggest that children should be exposed to various traditional Korean foods, along with education about them, in order to enhance their concern and motivation to eat them.

• Journal of The Korean Association For Science Education
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• v.36 no.4
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• pp.669-679
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• 2016

The purpose of this study is to investigate the current status of STEAM (Science, Technology, Engineering, Arts, and Mathematics) education in schools by asking a variety of questions including "why and how often they implement STEAM education." This study conducted an online survey on 11,526 elementary, middle, and high schools in South Korea, with the response rate being 56.8% (N = 6,473). To highlight key findings, first, our descriptive analyses suggested that if those that did not respond to the survey were assumed not to have implemented STEAM education, approximately 27.1% (N = 3,127) of all schools in South Korea were believed to have implemented STEAM at best. The highest rate of implementation of STEAM education was found in elementary schools (30.8%), followed by middle (27.4%) and high (17.5%) schools. Second, in contrast with the result for the rate of implementation of STEAM education, high schools showed the highest level of satisfaction. Third, the most important reason for implementing STEAM education within a school was found to be teachers' voluntary efforts or intrinsic motives, followed by support from the provincial office of education. Fourth, the most important reason for not implementing STEAM education was found to be the lack of consensus among teachers. Together, findings highlight the importance of the role of teachers in implementing STEAM education. Offered are policy implications for the better implementation of STEAM education.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.87-92
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• 1976

Comparing the amount of Hb, the nutriture of the deaf-mutes are better than that of the amentias and the nursery school children. The former, however, shows less condition than that of the boys and girls in the junior physical education school (Hb : 12.7) and the normal family children (Hb : 10.8). In the group of six to eleven years old that is a class a elementary school, the physical condition such as stature, chest circumference, and weight of the deaf -mute is respectively almost the same degree, which is above standard in our country. On the contrary the degree of the amentias and the nursery school children has an inferiority approaching to the standard. In the group of twelve to fifteen years old that is a class of junior high school, the nursery school children have the lowest physical condition and the boys and girls of the physical training school the highest. The order of the growth of physical condition is as follows : Nursery school children

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.20
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• pp.8607-8612
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• 2014

Background: Breast cancer patients experience a variety of altered appearance - such as loss or disfigurement of breasts, discolored skin, and hair loss - which result in psychological distress that affect their quality of life. This study aims to evaluate the impact of socioeconomic status on the altered appearance distress, body image, and quality of life among Korean breast cancer patients. Materials and Methods: A cross-sectional survey was conducted at advocacy events held at 16 different hospitals in Korea. Subjects were eligible to participate if they were 18 years of age or older, had a histologically confirmed diagnosis of breast cancer, had no evidence of recurrence or metastasis, and had no psychological problems at the time of the survey. Employment status, marital status, education, and income were assessed for patient socioeconomic status. Altered appearance distress was measured using the NCI's cancer treatment side effects scale; body image and quality of life were measured by the EORTC QLC-C30 and BR23. Means and standard deviations of each outcome were compared by socioeconomic status and multivariate linear regression models for evaluating the association between socioeconomic status and altered appearance distress, body image, and quality of life. Results: A total of 126 breast cancer patients participated in the study; the mean age of participants was 47.7 (SD=8.4). Of the total, 83.2% were married, 85.6% received more than high school education, 35.2% were employed, and 41% had more than $3000 in monthly household income. About 46% had mastectomy, and over 30% were receiving either chemotherapy or radiation therapy at the time of the survey. With fully adjusted models, the employed patients had significantly higher altered appearance distress (1.80 vs 1.48; p<0.05) and poorer body image (36.63 vs 51.69; p<0.05) compared to the patients who were unemployed. Higher education (10.58, standard error (SE)=7.63) and family income (12.88, SE=5.08) was positively associated with better body image after adjusting for age, disease stage at diagnosis, current treatment status, and breast surgery type. Similarly, patients who were married and who had higher education had better quality of life were statistically significant in the multivariate models. Conclusions: Socioeconomic status is significantly associated with altered appearance distress, body image, and quality of life in Korean women with breast cancer. Patients who suffer from altered appearance distress or lower body image are much more likely to experience psychosocial, physical, and functional problems than women who do not, therefore health care providers should be aware of the changes and distresses that these breast cancer patients go through and provide specific information and psychosocial support to socioeconomically more vulnerable patients.