• Journal of the Korean Society of Food Culture
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• 제26권1호
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• pp.17-29
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• 2011

As the public is already aware, baby food has a significant effect on a baby's physical and mental health. It is also very important because choice of baby food forms proper eating habits, which will affect health in the future. In particular, recognition of appropriate baby food by the mother or the primary care provider is even more important. Although many studies have been conducted on this matter for domestic housewives, no studies have been conducted on married immigrant housewives whose numbers are increasing every year. A survey was conducted on the recognition and current situation of baby food preparation by mothers living in Gangwon Province with children 6 to 36-months-old. The purpose of the study was to research the level of understanding of baby food by immigrant housewives given that they were raised in different environments with different eating habits and child raising norms. And additional purpose was to provide proper educational material and direction for choosing appropriate baby food. The results showed significant differences depending on the nationality and age of the mother. Moreover, the results showed an insufficient understanding of baby food but a high desire for education, as mothers did not receive enough support from society. Therefore, necessary education should be provided systematically after mothers fully learn to communicate in Korean. These mothers need continuous attention and support, so they can settle in this country as wives, daughters-in-law, and mothers. Moreover, the needed professional education should be provided so that the mothers can learn traditional Korean eating habits and understand differences in the culture and environment between countries. As the selection of baby food forms the basis of future eating habits and the foundation for good health, proper education should be available to establish healthy intercultural families.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국정보통신학회 2012년도 춘계학술대회
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• pp.413-416
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• 2012

The information technology such as personal computers and the internet has become a critical factor in forming a common and popular culture over the last few decades. Those technical inventions have transformed the educational environment. In the past, the only way to get an education was for students to attend schools or private institutions by themselves. In contrast, the internet enables people to learn from a distance by using cyber-education courses and many e-learning contents are provided. Based on those infrastructures, students can be educated in a convenient and flexible way without totally depending on attending school. The purpose of this paper is to examine what the effect of cyber-learning at home is, and to analyse what the problem is? Lastly, this paper also suggests measures to alleviate the adverse effects of it.

• International Journal of Computer Science & Network Security
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• 제22권11호
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• pp.260-264
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• 2022

The article considers innovative teaching methods used in the system of modern education process. Characteristic features of means, forms and methods of innovative training are defined, it is revealed the specifics of their use in the interactive educational environment of Ukrainian universities. The article is devoted to topical issues of modernization and improving the quality of higher legal education in Ukraine in the context of its European integration. Particular attention is paid to innovative technologies of legal education faculties.

• Journal of the Korean Home Economics Association
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• 제50권8호
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• pp.79-95
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• 2012

The purpose of this study is to seek improvement in clothing life education through a development and application of the clothing life education program for middle schools based on the education and experience in arts & culture. On the basis of art & culture education as well as, Dewey's experience, the clothing life area education program was designed and developed for the 2nd year students in the middle school. This program was applied to 350 students of 9 2nd year classes in M middle school during the 17 periods of clothing life area classes, beginning from May 23rd, 2011 and lasting to September 30th, 2011. The leaner-evaluation was performed in terms of the level of learning interest and academic achievement. To measure the level of academic achievement, a mind-map evaluation was performed and a learning effect survey, which evaluates the level of achievement of learning objectives, was carried out. For the purpose of class observation, classes were filmed and analyzed. Characteristics of a class were recorded on a teacher's diary and was used to support the qualitative evaluation. According to the results, the education program is analyzed as being helpful and useful in student understanding of fiber, textile and, clothes, which are materials and outcomes of culture and art; moreover, they have a historical, cultural and artistic value in themselves. It is also analyzed as being helpful for the development of student aesthetic sensibility and emotion, for the construction of meaningful experience through a learning process, for the improvement of learning interest and the level of academic achievement, and for the positive recognition of the learning effect.

• Journal of Digital Convergence
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• 제14권12호
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• pp.397-403
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• 2016

This research reviews the concept of Visual Literacy which is the critical base for performing convergence-style educational program of fine arts. The Visual Literacy means the ability to understand and properly deal with the visual information given to the agent such as the literacy to the written language. It is beyond doubt that the necessity of the Visual Literacy is raised because there is different visual information through new media for the entire life of young generation. Therefore, the Visual Literacy is the base for performing convergence-style education when it comes to performing convergence-style educational programs. It covers the communication abilities to utilize new media and exchange visual information one another.

• Culinary science and hospitality research
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• 제14권4호
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• pp.14-26
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• 2008

The purpose of this study is to develop a communication model of teaching-learning at culinary practical learning class in school. Statistically, the organizational culture of culinary schools was influenced by the nature of hierarchical culture, task outcomes, and the conservative culture of organizations in companies. First, in basic skill class, teaching and learning methods are based on a teacher who leads students according to his plans and decisions. Second, in a higher skill course, teaching and learning methods are based on students who take an active part by injecting some fresh ideas into their class. Third, the model of three courses for culinary skill development has an effect on processing into a modeling-scaffolding-fading method by teaching and learning in school. It was ascertained that organizational culture directly or indirectly influenced organizational effectiveness and organizational culture in culinary schools. Moreover, it was found that organizational culture was the biggest influencing concept for communication effectiveness between teachers and students.

• (The) Research of the performance art and culture
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• 제36호
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• pp.531-551
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• 2018

The educational trait that the arts and cultural education and dance strive for at a time when the ethical tasks of life is the experience for insight of life. The awareness of time entrusted with the intensity [depth] of artistic and aesthetic experience is to contain its implication with policy and system. In the policy territory, broad perception and strategy are combined and practiced to produce new implication. Therefore, on the basis of characteristics and spectrum persuaded at a time when the arts and cultural education and dance education are broadly expanded, the result of this study after taking a look at the role of dance education within the arts and cultural education is shown as follows. The value striving for by the culture and arts education and dance education is to structure the life form with the artistic experience through the art as the ultimate life description. This is attributable to the fact that the artistic trait structured with self-understanding and self-expression contains the directivity of life that is recorded and depicted in the process of life. The dance education in the culture and arts education has the trait to view the world with the dance structure as the comprehensive study as in other textbook or art genre under the awareness of time and education system category within the school system and it has diverse social issues combined as related to the frame of social growth and advancement outside of school. When taking a look at the practical characteristics (method) of dance based on the arts and cultural education business, it facilitates the practice strategy through dance, in dance, about dance, between dance with the artist for art [dance]. At this time, the approachability of dance is deployed in a program based on diverse artistry for technology, expression, understanding, symbolism and others and it has the participation of enjoyment and preference. In the policy project of the culture and arts education, the dance education works as the function of education project as an alternative model on the education system and it also sometimes works as the function for social improvement and development to promote the community awareness and cultural transformation through the involvement and intervention of social issues.

• Smart Media Journal
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• 제12권3호
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• pp.85-92
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• 2023

This study was conducted to investigate the motives and effects of artists and teachers who participated in the ' Explore Life through Art' support project for school education by theme of culture and arts. As a result of research analysis using online survey and in-depth interview research method, it was found that both intrinsic and extrinsic motives have a complex effect on artists and teachers' motivation to participate in the project. As for the effectiveness of participating in the project, the trust between artists and teachers and the contribution of education were positive, but the trust and satisfaction with the institution were negative. In order to increase the effectiveness of the project, it is required to improve the operation and management of the operating institution. Motivation and effectiveness of project participation are important factors in improving the quality of a project, and it is hoped that this study will serve as a basis for practical discussions on the role of operating institutions and projects.

• Journal of the Korean Society of Food Culture
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• 제38권5호
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

• The Korean Journal of Community Living Science
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• 제21권4호
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.