• Journal of Korean society of Dental Hygiene
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• v.4 no.2
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• pp.193-207
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• 2004

The aims of the study are as following : First, define and clarify the role and function of the dental hygienist. Second, based on thai definition, present an improved dental hygienist curriculum, improving their special competence. This study seeks to present a way for promoting role of dental hygienists as independent specialists, rather than as auxiliaries, contributing to better dental service in the process. The research was pursued by surveying by questionnaire those directly related to dental hygiene. They are 58 professors of dental hygiene, 164 dentists, 253 dental hygienists and 496 dental hygiene students, selected by the method of simple random sampling. Due to the small size of the sample, professors' group was analysed only through frequency and probabilities. For groups with larger samples(dentists, dental hygienists, dental hygiene students), methods of chi square(${\chi}^2$) tests, frequency analysis and one-way ANOVA were used in their analysis. Conclusions of the study are as following : First, role and function of the dental hygienist was defined and clarified. According to the analysis of the survey, main role of the dental hygienists as perceived by 62.9% of dentists was supporting treatments and managing patients and facility. This perception by dentists differs significantly to perception of other groups, which saw main role of dental hygienists as preventive dental treatment and dental hygiene education. Also, only 20.2% of dental hygienists perceived patients and facility management as their main role. This divergence of perception between groups weakens speciality competence of dental hygienists. To strengthen dental hygienists' speciality competence, preventive dental treatment and dental hygiene education must be defined as main role of dental hygienists. Furthermore, role of dental hygienists can be categorized into cooperative and auxiliary role. Second, in order to strengthen speciality competence of dental hygienists, their education must be augmented with curriculum emphasizing cooperative role. Specifically, courses on preventive dental treatment, dental hygiene education and dental X-ray photography must become compulsory, as well as becoming more comprehensive and organized. Also, training in schools and hospitals must be focused on those subjects. In addition, courses concerning auxiliary role must be incorporated into optional courses and more pedagogical courses are needed to widen students' career choices. Third, practical relevance of national dental hygienist certification examination must be heightened. In the survey, all groups gave negative response to questions concerning practical relevance of national dental hygienist certification test. Specifically, contents of the tests must be changed to test participants' competence in the cooperative area. Also, the test itself must be strengthened by adding practical examination to the certification scheme, as well as having more difficult examinations.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.525-536
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• 2020

The study data used for the analysis of this study were obtained from the raw data during the 1st survey of the 2nd wave of the 2019 Panel Survey on the Employment of Persons with Disabilities conducted by the Korea Employment Agency for Persons with Disabilities. The results showed that, for regular workers, when there was a fixed term of employment contract, it was more likely that the job was retained for 12 months or longer. For the day laborers, workers without a fixed-term employment contract were more likely to retain their jobs for 12 months longer. This suggests that owing to the types of jobs that did not consider disabilities, people with disabilities were facing difficulties in terms of the options available in their job choices and their self-decisions. Therefore, the state would have to develop more job types and skills for these individuals to expand their career options. The growth in the employment of people with disabilities by small businesses that hire day laborers will depend on the diversification of the employment subsidy, which is again dependent on the size of the businesses.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.4 no.4
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• pp.43-61
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• 1981

Interest in the Quality of working life is spreading rapidly and the phrase has entered the popular vocabulary. That this should be so is probably due in large measure to changes in the values of society, nowadays accelerated as never before by the concerns and demands of younger people. But however topical the concept has become, there is very little agreement on its definition. Rather, the term appears to have become a kind of depository for a variety of sometimes contradictory meanings attributed to it by different groups. A list of all the elements it if held to cover would include availability and security of employment, adaquate income, safe and pleasant physical working conditions, reasonable hours of work, equitable treatment and democracy in the workplace, the possibility of self-development, control over one's work, a sense of pride in craftsmanship or product, wider career choices, and flexibility in matters such as the time of starting work, the number of working days in the week, Job sharing and so on altogether an array that encompasses a variety of traditional aspirations and many new ones reflecting the entry into the post industrial era. The term "quality of working life" was introduced by professor Louis E. Davis and his colleagues in the late 1960s to call attention to the prevailing and needlessly poor quality of life at the workplace. In their usage it referred to the quality of the relationship between the worker and his working environment as a whole, and was intended to emphasize the human dimension so often forgotten among the technical and economic factors in job design. Treating workers as if they were elements or cogs in the production process is not only an affront to the dignity of human life, but is also a serious underestimation of the human capabilities needed to operate more advanced technologies. When tasks demand high levels of vigilence, technical problem-solving skills, self initiated behavior, and social and communication skills. it is imperative that our concepts of man be of requisite complexity. Our aim is not just to protect the worker's life and health but to give them an informal interest in their job and opportunity to express their views and exercise control over everything that affects their working life. Certainly, so far as his work is concerned, a man must feel better protected but he must also have a greater feeling of freedom and responsibility. Something parallel but wholly different if happening in Europe, industrial democracy. What has happened in Europe has been discrete, fixed, finalized, and legalized. Those developing centuries driving toward industrialization like R.O.K, shall have to bear in mind the human complexity in processing and designing the work and its environment. Increasing attention is needed to the contradiction between autocratic rule at the workplace and democratic rights in society.n society.

• 대한공업교육학회지
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• v.42 no.1
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• pp.68-86
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• 2017

The study aims to find the strategies to support the successful settlement of "Introduction to Intellectual Property" which was established as a new subject based on the 2015 Revised National Curriculum in order to assist high school students to explore career choices. For the research purpose accomplished, the study was performed to compare high school administrators' perception with teachers' regarding how they differently perceive the introduction and utilization of "Introduction to Intellectual Property" in the educational environment of high schools. The survey tool was developed through the content investigation of two experts in the field of invention education. Questionnaires were administered to 115 participants in a training course run by KIPA(Korea Invention Promotion Association) for high school administrators and teachers, which lasted for one month, December in the year of 2016. However, 95 questionnaires were analyzed for the research. SPSS 22.K was utilized for data analysis with the 5% significance level. The study findings are as follow: First, both administrators' group and teachers' showed the moderate level of perception according to the necessity of the subject as well as the curriculum content of "Introduction to Intellectual Property". Second, the two groups presented the above-average of preception according to the utilization of the subject, and the high level of perception regarding the necessity of strategies for the successful settlement in high schools. Third, teachers' perception on the curriculum of "Introduction to Intellectual Property" was higher than administrators' within the statistically significant level. Moreover, the two groups showed the significant difference only in the effort to facilitate intramural activities based on the subject regarding perceiving the necessity of the subject.

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.336-344
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• 2020

The purpose of this study was to investigate the PAI profile of the beauty major students. They were used through the PAI inspection result of 298 university students located in the chungcheong province in 2019. The results are summerized as follows; First, when comparing the average scale of college students majoring in beauty with those of college students majoring in general, college students majoring in beauty displayed a higher profile type in clinical scale than those of university students in general, with significant differences in SOM and ALC. Second, SOM, PAR, AGG, SUI that were significant when comparing beauty majors and general majors to navigate the PAI scale that significantly predicts beauty majors. As a result of conducting stepwise regression analysis on the four factors as a search factor, the scale of SOM is extracted, and it becomes a diversion that can predict college students in the beauty major. Therefore, beauty majors are more obsessed with physical problems than the ordinary students, and have an impulse-oriented behavior. These results will be used as materials for selecting, managing, educating or consulting a student majoring in beauty and will provide many implications for career choices after graduation.

• Journal of Gifted/Talented Education
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• v.21 no.3
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• pp.631-658
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• 2011

The impact of the academic achievements of science high school graduates during the science high school period on their creative productivity, higher education, occupation, and income were investigated with 244 science high school graduates who belonged either to top 30% or bottom 30% in terms of their high school GPA. The factors contributed to the choice of current occupations and life were also investigated through retrospective approach. Survey questionnaire was administered to 244 adults who graduated from 18 science high schools before 2001. Thirteen graduates who completed questionnaire were interviewed face-to-face. Their ages ranged from 28.00 to 42.84. The high achievers were belonged to top 30% and the low achievers were belonged to the bottom 30% and the two groups demonstrated significant differences in their higher education and creative productivity. More doctoral degree holders and more number of creative products were found in the high achievers than the low achievers. 58.1% of the high achievers and 42.7% of the low achievers were working as professional scientists. Significantly more high achievers were working on tasks which require creative problem solving abilities and their income was significantly higher than the low achievers. For both groups, parents were the most significant individuals and then teachers were the second most important persons who impacted to their life and the choice of their occupation. Interviews with 13 graduates confirmed the survey results especially in their choice of life style and occupation. They were also influenced the most by parents, then teachers, and their friends who were more interacting with the socioeconomic environment when they selected university, major, and occupation. The results implies that high school achievement has significant influence on their future achievement to some extent and schools need to provide guide on the career choice not only to the students but also to their parents, since students' career choices are much influenced by their parents.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.889-900
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• 2003

This study was carried out to obtain information regarding eating habits, including health related behavior and health food consumption patterns. The subjects of this study were 149 men and 152 women residing in the Ulsan area. We obtained results by means of a questionnaire and an interview, and these were analyzed using the SPSS package program. The results of this study are summarized as follows The average age of the men was 47.6 $\pm$ 7.3 years and of the women was 47.3 $\pm$ 7.6 years old. The average height and weight of the men were 169.4 $\pm$ 5.5 cm and 67.7 $\pm$ 8.2 kg, respectively. Those of the women were 157.6 $\pm$ 5.0 cm and 58.2 $\pm$ 7.5 kg, respectively. The BMI values of all the subjects ranged from 20.0 to 25.0, all within the normal levels. In the case of dietary patterns, 24.3% of the total population always skipped a meal. In particular, 15.9% of the total population skipped breakfast. No time to eat, no appetite, having no taste, and having poor health were themain reasons for skipping meals. With regard to health care, there was a significant difference between the men and the women with respect to smoking and drinking (p<0.001). Of the total population, 40.5% hardly exercised (less than once a week), 26.2% exercised occasionally, 13.6% frequently exercised, and 19.6% exercised almost every day. A total of 60.7% responded that they were not interested in their health. The mean eating habit score of the subjects was 65.6 $\pm$ 9.9. The women had a higher eating habit score than the men (64.0 $\pm$ 9.6 for the men and 67.2 $\pm$ 9.9 for the women). Except for one group above 60 years, the older group had a higher eating habit score than the younger one. The group having a higher income and a more specialized career had a higher eating habit score than the one having a lower income and a less specialized career. There was also a marital difference. The group of single subjects showed a lower eating habit score than the married group. The group having a higher eating habit score drank, smoked and went out for meals less, and exercised more than the group having lower scores. They also were more concerned about their health. In the older group, there were more diabetic and hypertensive individuals. The subjects who had a higher BMI index were more likely to be patients with hypertension, especially in the men's group. Those who had a higher BMI index and hypertension simultaneously took a variety of medicines and foods for promoting health. Those who worried a lot about their health and had health problems tended to take special foods for their health. Patients usually took tonics. Special foods for health included Chinese medicines, tonic foods, vitamin or mineral supplements and manufactured health food supplements. Preferences for them depended on the sex and age of the subject. In the case of tonic foods, the men liked them more than the women. Foods other than tonic foods were favorites with the women. This study may provide basic information on the eating habits and health related behaviors of middle-aged people. However, further studies are needed to improve the eating habits and to change the nutritional attitudes, so that people can make better choices of health foods.

• Journal of Korean Home Economics Education Association
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• v.32 no.1
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• pp.15-34
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• 2020

The purpose of this study was to examine the secondary school technology and home economics teachers' perception of the school curriculum organization and high school credit system. For this purpose, the questionnaire data of 345 secondary technology and home economics teachers nationwide were analyzed through descriptive statistics, t-test, and F-test with SPSS 24. The research results were as follows. First, technology and home economics teachers recognized that current schools lacked the time to organize technology and home economics curriculum (61.1%) and the number of teachers (53%). Most of them have participated (62.0%) and were very willing to participate in the school curriculum organization (4.47, 89.9%). Second, technology and home economics teachers were aware of the high school credit system more than the average (3.34), and more negative (52.8%) than positive (37.7%). As a positive influence, students recognized career choices (3.88) and deepened professional content in their major fields (3.81). On the other hand, the negative impact was the decrease in choice due to non-entry subjects (3.90) and the difficulty in moving teachers to school (3.57). Third, in order to stably respond to the introduction of high school credit system, technology and home economics teachers recognized the importance of coordinating career elective courses (4.51), developing and disseminating teaching and learning materials for elective courses (4.46), separating technology and home economics (4.45), and providing training on evaluation methods and applications (4.44). This study would be useful to provide the basic information and data for the future development of technology and home economics curriculum at the national level based on high school credit system.

• Journal of Intelligence and Information Systems
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• v.27 no.3
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• pp.95-112
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• 2021

In university education, the choice of major class plays an important role in students' careers. However, in line with the changes in the industry, the fields of major subjects by department are diversifying and increasing in number in university education. As a result, students have difficulty to choose and take classes according to their career paths. In general, students choose classes based on experiences such as choices of peers or advice from seniors. This has the advantage of being able to take into account the general situation, but it does not reflect individual tendencies and considerations of existing courses, and has a problem that leads to information inequality that is shared only among specific students. In addition, as non-face-to-face classes have recently been conducted and exchanges between students have decreased, even experience-based decisions have not been made as well. Therefore, this study proposes a recommendation system model that can recommend college major classes suitable for individual characteristics based on data rather than experience. The recommendation system recommends information and content (music, movies, books, images, etc.) that a specific user may be interested in. It is already widely used in services where it is important to consider individual tendencies such as YouTube and Facebook, and you can experience it familiarly in providing personalized services in content services such as over-the-top media services (OTT). Classes are also a kind of content consumption in terms of selecting classes suitable for individuals from a set content list. However, unlike other content consumption, it is characterized by a large influence of selection results. For example, in the case of music and movies, it is usually consumed once and the time required to consume content is short. Therefore, the importance of each item is relatively low, and there is no deep concern in selecting. Major classes usually have a long consumption time because they have to be taken for one semester, and each item has a high importance and requires greater caution in choice because it affects many things such as career and graduation requirements depending on the composition of the selected classes. Depending on the unique characteristics of these major classes, the recommendation system in the education field supports decision-making that reflects individual characteristics that are meaningful and cannot be reflected in experience-based decision-making, even though it has a relatively small number of item ranges. This study aims to realize personalized education and enhance students' educational satisfaction by presenting a recommendation model for university major class. In the model study, class history data of undergraduate students at University from 2015 to 2017 were used, and students and their major names were used as metadata. The class history data is implicit feedback data that only indicates whether content is consumed, not reflecting preferences for classes. Therefore, when we derive embedding vectors that characterize students and classes, their expressive power is low. With these issues in mind, this study proposes a Net-NeuMF model that generates vectors of students, classes through network analysis and utilizes them as input values of the model. The model was based on the structure of NeuMF using one-hot vectors, a representative model using data with implicit feedback. The input vectors of the model are generated to represent the characteristic of students and classes through network analysis. To generate a vector representing a student, each student is set to a node and the edge is designed to connect with a weight if the two students take the same class. Similarly, to generate a vector representing the class, each class was set as a node, and the edge connected if any students had taken the classes in common. Thus, we utilize Node2Vec, a representation learning methodology that quantifies the characteristics of each node. For the evaluation of the model, we used four indicators that are mainly utilized by recommendation systems, and experiments were conducted on three different dimensions to analyze the impact of embedding dimensions on the model. The results show better performance on evaluation metrics regardless of dimension than when using one-hot vectors in existing NeuMF structures. Thus, this work contributes to a network of students (users) and classes (items) to increase expressiveness over existing one-hot embeddings, to match the characteristics of each structure that constitutes the model, and to show better performance on various kinds of evaluation metrics compared to existing methodologies.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.134-145
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• 2011

The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.