• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• Journal of Korean Society of Forest Science
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• v.99 no.4
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• pp.603-610
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• 2010

The purpose of this study is to survey the current awareness of local officials and to give a proposal that can establish the meaningful directions for the forest landscape policy. The data for this study was collected with questionnaires. Total 232 questionnaires were launched and valid 105 questionnaires were used for analysis. As a result of these data analysis, we found out that their awareness of the importance of forest landscape was high and they thought forest landscape plan was needed. However supply of the information and data such as guidelines to improve forest landscape condition was not enough. Through the IPA method, we had 15 properties of forest landscape policy were settled. It show us what needs to be kept up the good work, what needs to be concentrated here, what the low priority are, or what the possible overkill are. We finally suggest that direction of forest landscape management should be established based on above investigation.

• Journal of the Korea Convergence Society
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• v.13 no.4
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• pp.349-358
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• 2022

The aim of this study to analyze the effect of person and situation on digital privacy protection behaviors. The research method design is a factorial design of volition and horizontality. The measurement variables used in the investigation are digital privacy security awareness, digital civic engagement, and digital privacy protection behavior. As a result, the volition had a significant effect on digital privacy protection behavior, and it was found that influence of the high-volition-based condition was greater than the low-volition-based condition. The horizontality had a significant effect on digital privacy security awareness, digital civic engagement, and it was found that influence of the high-horizontality-based condition was greater than the low-horizontality-based condition. In addition, the discussion explains the suitable contents of information security usability based on these research results.

• Journal of the Korean Society of Safety
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• v.24 no.2
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• pp.13-16
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• 2009

A ski lifter for winter sports is one of the necessary and familiar facilities. But recently safety concern about ski lifter has been built. The ski lifter crash in Pocheon happened recently showed an example of safety concern and frigidity for safety awareness. In this report, the cause of the ski lifter crash in Pocheon was reviewed, and some suggestions were made to prevent a similar accident base on this review.

• Journal of The Korean Association For Science Education
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• v.14 no.1
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• pp.12-23
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• 1994

This study was conducted to investigate the status and the problem of environmental education in schools. For this investigation, sub-goals to the general goal for environmental education such as knowledge, awareness, attitude, skill, participation, and evaluation were classified. The contents and objects of the environment-related chapters in elementary and secondary school science texts and of the materials for environmental education were analyzed. Resultingly, the content and objects focused on the cognitive domain such as knowledge and skill category in science texts($85{\sim}92\;%$) and in the materials for environmental education($70{\sim}84\;%$). The result indicated that the objects of the cognitive domain were heavily emphasized in the present environmental education.

• Journal of the Korean Home Economics Association
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• v.38 no.12
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• Journal of the Korean Society of Radiology
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• v.10 no.3
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• pp.207-214
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• 2016

In this study, it was an investigation of the degree of awareness and consciousness of the radiology technicians about radiation protection working in the computed tomography room in Busan when the pediatric underwent brain CT scan. It was sorted by university hospital, general hospital and hospital and compared the scores of awareness and consciousness. As a result of awareness, university hospital had the highest point of 42.29 followed by general hospital and hospital of 38.43 and 34.06 respectively. On the other hand, the average score of consciousness was the highest in hospital of 29.19 followed by general hospital and university hospital of 24.68 and 21.37 respectively. It is considered to need assistance to cultivate an awareness of the radiation through refresher training and conferences, etc in order to increase the awareness of the general hospitals and hospitals for CT workers. In addition, it is also expected to pay for efforts to increase the consciousness of CT workers in university hospitals seeking the optimization of radiation protection and dose reduction of radiation exposure for the pediatric.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.6
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• pp.1089-1094
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• 2011

We examined the decision-making capacity of seniors of consent to oriental clinical research. This study was performed in order to improve the quality of ethical aspects before obtaining informed consent. Oriental investigators interviewed 251 seniors who participated in Sasang clinical research. The questionnaire was about the capacity of consent and the subjective awareness of informed consent. Two hundred fifteen out of 250 questionnaires were collected. One hundred thirty four(62.3%) seniors had the capacity of consent to research and 81(37.7%) seniors did not pass. The subjective awareness of informed consent in having the capacity group is $78.02{\pm}12.92$ and not having group is $72.17{\pm}9.17$. The investigation of senior capacity of consent was aimed at protecting seniors' interests and completing investigators' ethical responsibilities. This study found that only 62.3% of senior participants had the capacity of consent. This investigation will be expected to raise the importance of seniors' capacity of consent. Also we expect methods and procedures for capacity assessment of informed consent to be followed for increasing quality of clinical research.

• Journal of Korean Elementary Science Education
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• v.24 no.2
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• pp.174-182
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• 2005

The purpose of this study was to analyze the professionalism of elementary school teachers and to draw out factors which elementary teachers should try to improve their professionalism for environmental education. For the study, both Quantitative analysis and qualitative methodologies were applied: First, randomly selected 483 elementary teachers from Seoul and Gyeonggi self responded to 5 evaluation areas by Hungerford et al. (1994) to evaluate their environmental education professionalism through the use of five point Likert scale. Second, 2 elementary teachers' environmental classes were observed for the purpose of analyzing strengths and weaknesses in classroom instruction, and then the results of self-evaluation on environmental education professionalism and teacher professionalism as shown in the classes were compared. It was found that 483 elementary teachers including 2 teachers fer analyzing classroom instruction who performed a self-evaluation gave themselves mid-scores on the Hungerford et al.'s 5 evaluation areas. However, the result of self-evaluation did not correspond with the result of actual class observation and teacher interview. That is, the actual environmental classes conducted by 2 teachers did not seemed to reflect the evaluation areas which were the foundation of the study: the conceptual awareness, the investigation & evaluation, environmental action skills, and educational application. The results of this study can be used as the basis reference to develop teaching-learning program and in-service programs for professional development of teachers for successful application of environmental education in elementary school classes.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.