• Journal of Korean Academy of Nursing
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• v.28 no.2
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• pp.270-279
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• 1998

Since death is an extremely subjective and unique experience, if we take into account the lack of understanding about death due to the difficulty in methodology, it is very important to try to understand the subjectivity of death. In this respect, Q-methodology that explains and shows the respondent's subjectivity by objectifying his subjectivity is employed as a solution to the questions in this study. Therefore, the purpose of this study was to provide data on how medical personnel should treat their patients, when it comes to death : by finding out the opinions of those who are being treated, namely the patients, and those who are providing the treatment, namely the medical personnel. It also by examined the characteristics and relationships between these two groups on attitudes to death. The results of this study show that medical per sonnel have two(fate-receipient, reality-oriented) types of response and patients have three (religion-dependent, science-adherent, sardonist) types. Medical personnel saw patients as having three (life-attached. traditionalist, death-rejector) types of response and to patients saw medical personnel as having two (rationalist, humanist)types. The relationship between the above-mentioned types will be examined in a coorientation model, the subjectivity of the medical personnel and the patient toward death indicates a relatively high understanding between the two groups under the great proposition of 'death'. Therefore, in their relationship with people who are facing death, the provider of care, namely the medical personnel, should identify the subjectivity of the patient before approaching them. By doing this, they can minimize the conflicts they might experience in establishing a therapeutic relationship, reduce suffering, and help the patient in greeting a more comfortable death. Throughout the study, Q-methodology expands our understanding of coorientation model that has only been approached with R-methodology. This study confirmed Q's potentiality and its validity in human subjective matters.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.407-417
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• 2018

The purpose of this study was to investigate the motives for using emoticons on mobile messengers and determine whether an individual's character (extrovert/introvert) played a moderating role in the relationship between the motives and purchase intention. To achieve that, this study had 198 users in their 10s to 60s fill in a questionnaire and analysed the answers. The analysis first showed that the motives of using emoticons on mobile messengers were enjoyment, utility, simplicity, and general utility. It was also found that only enjoyment among all the motives had a significant effect on purchase intention. Finally, the analysis showed that the extrovert character of the individual using emoticons on mobile messengers played a moderating role in the effect on purchasing intention.

• The Korean Journal of Community Living Science
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• v.25 no.2
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• pp.233-246
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• 2014

This study investigates the level of satisfaction with quality attributes of meal services for low-income children in Wonju, Korea. Based on interviews with 287 subjects (users of meal boxes: 17.4%, card users: 82.6%; boys: 48.4%, girls: 51.6%; elementary school students: 44.4%, middle school students: 33.0%, high school students: 22.6%; two parents household: 29.8%, single- or no- parent household: 70.2%) through consent from their guardians, some key characteristics of the subjects and the relationships between their characteristics and the level of their satisfaction with meal services were examined. According to the results, the level of satisfaction ranged from 54.7% to 66.0% (those respondents indicating "very good" and "good") indicated that the meals were generally acceptable. The highest level of satisfaction was for sanitation (66.0%), followed by taste (64.0%), ease of choosing preferred menu items (61.9%), a proper temperature (61.9%), a sufficient amount (60.8%), diversity (56.3%), the comfortableness of the dining area (54.7%), and sufficient nutrition (41.0%). For these eight quality aspects of meal services, users of meal boxes were more likely to be satisfied with the comfortableness of the dining area, whereas card users, with the taste and temperature of the food. The type of meal service, the attitudes toward talking to friends about supporting meals, and subjectively perceived health status had significant effects on the level of satisfaction with meal services.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.3
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• pp.245-251
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• 2020

This study aims to investigate whether financial literacy, parental socialization, peer influence and self-control have a significant impact on money management among students of a Malaysian public university. In most settings, the studies on the determinants of personal saving behavior among university students focus on personality factors, attitudes toward money and possessions, and financial knowledge as predictors of money management behavior. Primary data are collected using a self-administered questionnaire with the samples comprised 186 students. The findings show that all the financial literacy and parent socialization have a positive relationship with money management; meanwhile, peer influences and self-control have a negative relationship with money management. This is because the majority of students admit they cannot control their self in managing their money. In this study, parent socialization has a significant relationship with money management which signifies that parents are playing essential roles in ensuring their children to establish money management. In practical, this study can contribute to the parents in providing their children to foster sound money management. Besides, Perbadanan Tabung Pendidikan Tinggi Nasional (National Higher Education Fund Corporation) PTPTN should monitor the loan, and management process and arrange motivational program so that students can more focus on the educational expense.

• Journal of Korean Library and Information Science Society
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• v.47 no.1
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• pp.305-337
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• 2016

The purpose of this study is to obtain basic information and suggestions needed to measure reading attitude by obtaining the tacit knowledge. For this, a semi-structured interviews were carried out with teacher librarians and elementary school teachers and elementary students in five elementary schools. The results were as follows: Students and Teachers divided standard and attribute for assessing reading attitudes as student's ability, personality and behavioral aspects towards reading. Students were aware of the necessity of reading and accepted a pleasant feeling of reading. However, group of students with low reading skill recognized reading as an academic purpose as compared to other student groups and expressed a negative feeling on reading. Peers, teachers and family members were recognized as figures who make an impact on reading by students and further considered the subject, content and physical attribute of book as important factors. Teachers recognized reading attitude as a concept on attitude about book and book reading. Further they mentioned reading environment, interests, habits, books, and experience as factors affect reading attitude.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.307-323
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• 2009

This study aims to redefine people's attitudes about well-being trend LOHAS(Lifestyles Of Health And Sustainability) by a systematic research on diners' perspectives about LOHAS and menu-selecting behavior since well-being trend has been a main interest of the media and the food service industry. Also, this study has focused on understanding customers' menu-selecting behavior through a customer interest survey and on customers' interests and verifying factors for healthy food inclination and satisfaction level to give basic information and marketing suggestions for healthful menu. SPSS 12.0 was used for the data analysis, and $x^$-test was carried to make clear the different perspectives about well-being trend LOHAS according to the general characteristics of those polled. Factor analysis was done to menu-selecting behavior. Differences between sampling menu-selecting factors and general characteristics(t-test & ANOVA) were inspected and multiple regression analysis between health inclination and satisfaction level was also conducted. According to the survey, customers' well-being menu selecting behavior showed highly in married women, relatively older people, those with higher general income and higher education. Regression analysis showed that menu-selecting behavior influenced customers' inclination toward health and satisfaction level. Therefore, the food service industry should target those groups and improve its promotional communication strategy with proper menu development and an improved concept.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.919-930
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• 2008

This study was conducted to survey the attitudes of oyster consumers and to analyze their purchase behaviors based on demographic variables. To accomplish this, a questionnaire that was developed based on content analysis and panel discussion was distributed to 467 general consumers. The majority of the respondents ate oysters (90.6%), although the proportion of oyster consumers increased with age. The primary reasons for not-eating oysters were odor (33.3%), flavor (16.7%) and concern for safety (11.9%). Most respondents consumed raw oysters (96.1%) during winter (70.0%) at discount stores (51.3%). Fishery wholesale markets were the most common places to purchase oysters for respondents in their 60 s, while the other groups reported that discount stores were the most common place to purchase oysters. Most respondents ate oysters the day of purchased (53.2%). Furthermore, most respondents (39.2%) reported that they consumed the oysters only after evaluating the appearance and odor and that they avoided oysters during summer for safety. Women were more likely to check the expiration date than men, while housewives were the most likely to check the expiration and usually kept the oysters at refrigerator. Overall, the results of this study suggest that the various types of oyster products must be targeted toward different demographic markets. Moreover, this study will be useful for promoting the safer and more effective consumption of oysters.

• Korean Journal of Adult Nursing
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• v.19 no.1
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• pp.144-154
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• 2007

Purpose: This descriptive study was conducted to identify the use of complementary and alternative therapies, and the perception and attitudes toward CAT in Korean adults. Methods: The 1,010 study subjects were recruited from ten regions in South Korea. Data were collected from July to September, 2004. Results: The 43.2% of the sample(n=436) had an experience of using CAT. The subjects using CAT was more likely to have high score in the CAT perception compared to the subjects with no experience of CAT(p=.001). The primary source of information about CAT was mass media(59.7%). The 52.4% of the sample answered that CAT was supplementary and the 27.7% answered CAT was applicable to chronic pain or musculoskeletal disorders. Subjects(34.8%) pointed out that the greatest problem was no scientific informant in the use of CAT. The primary reason of using CAT was to maintain their health or to prevent disease(44.0%), and the 59.0% of the subjects responded that CAT was effective. Majority of subjects were satisfied with CAT(63.3%) and experienced no side effects of CAT(90.6%). Conclusion: This study suggests that professional counseling and education for CAT is needed for Korean public as well as the research approach to test the effects of CAT.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.4
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• pp.937-957
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• 2013

This study was conducted for the purpose of developing the UCC project teaching and learning model based on the rationale which are applicable effectively in the field of university education. Firstly, we have designed the rationale based on the research of documents and preceding researches about teaching method models. Secondly, we have developed the UCC project teaching and learning model. the UCC project teaching and learning model based on the rationale was assessed by the professional formative evaluation group and tested in the field of university education in advance and thereafter. It was finally rectified and supplemented. Particularly, any corrections were to be made repeatedly in the stage of developing of the UCC project. And also, during the assessment and arrangement process, it was designed for the study participants to feel a sense of achievement as learners who combine knowledge and attitudes toward participants'subjects of the curriculum and professional vocational skills by performing the nursing science training scene which could happen in the field. Thirdly, the final version of the UCC project teaching and learning model was verified in its effectiveness by being applied in the field of the nursing science education in the $2^{nd}$ step. As a result, we noticed that learners diverse abilities were improved through systemic process and performing elements such as teaching plan which was needed for designing the UCC project in the field, making storyboard and skills for making video contents. We hope that the UCC project teaching and learning model in this study will be used by the students for designing, developing and utilizing educational UCCs which are necessary in industrial fields and it will contribute for training university students as professionals having the practical skills in the field.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.