• 한국초등과학교육학회지:초등과학교육
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• 제36권1호
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• pp.1-15
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• 2017

The purpose of this study is to analyze the problems of land and sea breeze model experiment that has presented in $5^{th}$ grade curriculum in chapter "Weather and our lives" and makes better model simulation so that learners can have better and more effective way to study it. To survey the opinions from dedicated teachers about land and sea breeze model experiment, we produced the survey through interview with science exclusive teacher from M elementary school. An elementary science education expert, 3 men of science EdD modified and complemented survey and started Delphi survey to 12 science teachers who have career teaching more than 3 years. The problems found in this survey were 'one heat bulb, short heating time, small temperature difference of water and sand, lack of class time, empty space between sand and water, back of transparent boxes, little amount of scent and the location of the it' etc. But the most of all, it is hard to see the successful result of the experiment. Based on these kinds of investigations, and lots of trial and error, redesigned the new model experiment that has the most similarity to the real one and high probability of success. According to this, it was able to see the smoke forms horizontal movement along the sand and the smoke goes in one circulation cycle. through this experiment, we made a conclusion that although those scientific experiments in textbook were developed through lots of considerations of expert, to consider the aspect of consumer, it needs to reach the educational agreement about simulation experiment so that It can lead to successful experiment and high quality education.

• 한국콘텐츠학회논문지
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• 제15권10호
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• pp.138-149
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• 2015

UHD 방송 상용화에 따른 효율적 시스템에 대한 방안을 위해서는 정부의 UHD 보급 확대에 필요한 지원과 정책이 필요하다. 물론 UHD TV의 보급과 콘텐츠 개발도 시급하다 할 것이다. 방송통신위원회는 이미 지난 2010년 5월 국내 방송통신 시장 활성화를 위해 10대 방송통신 미래 서비스를 선정해 발표하는 자리에서 'UHD 방송의 도입'을 약속한 바 있다. 하지만 아직까지는 만족스러운 지원책과 정책들이 나오지 않고 있다. 이러한 부분에서는 정부, 기업, 소비자 모두의 의견이 조율되어 있어야 해결 방안이 나올 수 있다고 본다. 하지만 모두 한자리에서 의견을 나누는 것이 어려운 일이기에 이번 연구로 정부와 기업, 소비자들의 의견을 모아 좀 더 효율적이고 많은 활용법을 확산할 수 있도록 다방면으로 방법을 찾아보려고 한다. 따라서 본 연구는 위 내용의 해결책을 제시하기 위한 연구로 세계의 UHD 보급 현황을 구체적인 방안과 객관적인 자료를 토대로 UHD 방송 상용화에 따른 효율적인 시스템에 대한 방안 연구를 진행할 것이며 UHD 보급 확대에 필요한 소비자들의 반응과 콘텐츠 제작에 필요한 제작자와 정부의 지원책에 대한 적극적인 방안에 대하여 연구하게 될 것이다. 정부와 기업, 그리고 UHD 방송 콘텐츠를 개발할 제작자들에게 이번 연구결과가 조금이나마 보탬이 될 수 있는 지침서가 되길 바란다.

• 한국주거학회논문집
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• 제26권6호
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• pp.191-198
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• 2015

The domestic housing paradigm has changed from quantitative growth to qualitative growth, and demands for pleasant living environment and meeting basic living conditions have increased due to increased living standards of the people. In a related move, the Ministry of land, Infrastructure and Transport introduced "long-life housing construction standards" in the Article 21 paragraph 6 of the Housing Act through a revision of the Housing Act in December 2014, devised detailed criteria and enforced the Ministry of Land, Infrastructure and Transport, titled "long-life housing construction certification standards" which require long-life housing certification in construction of apartment houses that accommodate more than 1,000 households. In this regard, A survey of consumers was conducted to collect opinions about consumers' perception and requirements regarding long-life housing, and thus to promote long-life housing and improve certification system criteria. The general public who wish to purchase housing were selected as the subjects for the present study, and the survey was conducted at the site of apartment house PR hall in Seoul and Gyeonggi-do as of January 2015. The result of this study is an opinion survey of long-life housing consumers. For future work, additional research is needed to establish legal standards and devise support systems, along with technology development for long-life housing.

• 한국식품영양학회지
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• 제27권4호
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• 한국가금학회지
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• 제25권3호
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• pp.119-128
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• 1998

On account of the recent improvement in performance of brown layers, the market share taken by brown layers has increased to about 50% in the world and to almost 100% in Korea. There are several other reasons why the industry has moved from white to brown, such as : brown layers are used to be more robust, more docile and easier to manage ; e brown layers are easier to sex at the hatchery ; brown layers lay less second grade eggs, due to a better shell Quality ; brown eggs seem to be more attractive than white ; and a clear consumer preference, thus a better price per egg. More recently, however, the trend towards brown eggs has been slowing down. The main reasons for this lie in that white layers can still produce an egg at a lower cost and that white eggs have better de-shelling properties, easier candling and higher yolk and solid content of the liquid egg which are benefits for egg processing industry. Although the performance of the brown layers is still improving, there are increasing opinions in the poultry industry that the market portion of white layers should be increased based on the following reasons, such as : shell color has no effect on the nutritive value of eggs ; . brown layers consume more feed ; the percentage of meat spots is significantly higher in brown eggs than in white eggs ; . brown layers are less efficient in the second cycle of production than in the first ; white layers are more resistant to the disease of fowl typhoid. In order to increase the market share of white layers in Korea, it may be needed to enlighten the consumers not to prefer the brown and large eggs and to inform the excellencies of white eggs widely.

• 한국비블리아학회지
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• 제27권4호
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• pp.21-62
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• 2016

인재상 및 핵심역량 기반 교육이 요구되고 있는 가운데, 본 연구에서는 K대학 문헌정보학과의 인재상 및 전공역량을 개발하고, 이에 적합한 교과목을 제안하고자 하였다. 이를 위해 관련 문헌분석, 전문가 의견수렴, 그리고 수요자 설문조사를 수행하였으며, 그 결과는 다음과 같다. 첫째, 문헌정보학과에 요구되는 인재상은 큐레이션 인재, 지능 인재, 서비스 인재, 기술 인재, 전문 인재인 것으로 파악되었다. 둘째, 인재상별 요구역량은 문헌정보 수집능력, 조직능력, 보존능력 등 15개의 전공역량이 요구되는 것으로 나타났다. 셋째, K대학의 교과목은 이러한 인재상 및 전공역량을 실현하기 위해서 교과목의 추가가 요구되는 것으로 분석되었다. 이후에는 국가차원에서 사서의 인재상 및 전공역량 개발이 요구되며, 더불어 NCS 기반 교육과정의 개발과 도입이 이루어져야 할 것으로 보인다.

• 유통과학연구
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• 제16권7호
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• pp.57-65
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• 2018

Purpose - Recently, internet access and social network utilization using smart phone are increasing. In such a smart environment, interactive activities such as information generation, information searching and information sending are increasing rapidly on-line environment. Therefore, consumers tend to purchase something according to eWOM and also meet the social consensus online environment. In connectivity society, consumers became accessible and engaged in the opinions of others easily. Many decisions that seem like personal decisions are actually social decisions on online connectivity. This paper seeks to explore factors that can help generate a social decision on purchasing of new products in an online environment. Research design, data, and methodology - The process of collecting a lot of wisdom and making an agreement online is called social decision. The purpose of this paper is to examine empirically the influence of factors such as online ties, online eWOM expectancy and online information behavior on online social decision. In addition, We studied online social decision by analyzing the moderating effect of new product innovation. To understand this structural relationship, research hypotheses and research models were set up and empirical analysis was conducted. In order to verify the hypothesis, 208 questionnaires were collected from the residents of Seoul city/Gyeonggi province. The answered questionnaire verifies reliability and validity using SPSS/AMOS and test hypotheses through path analysis and multiple regression analysis. Results - According to the research results, First, online ties don't have a positive impact on online social decision, Second, online eWOM expectancy have a positive impact on online social decision. Third, online information behaviors have a positive impact on online social decision. The degree of innovation of new products have a moderating effect between Independent variables of three factors and dependent variable of social decision. Conclusions - Social decisions have a positive impact on purchasing decisions about new product. There is a great significance in the fact that the online social influence and online social decision have been studied academically. It is meaningful that we have studied in depth the changing phenomenon of consumer purchase decision process in smart environment. The results of these studies provide academic and practical implications.

• 한국산학기술학회논문지
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• 제12권10호
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• pp.4385-4393
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• 2011

최근 의사에게 진단을 받았음에도 불구하고 다른 의사를 방문하여 견해를 듣고자 하는 환자의 경향인 의사선택(doctor shopping)이 증가하고 있다. 본 연구의 목적은 인터넷 정보에 대한 사람들의 인식을 조사하고 닥터쇼핑에 영향을 주는 변수가 무엇인지 실증분석을 통해 제시하는 것이다. 2009년 10월 16일부터 11월 6일까지 설문조사를 실시하여 질병 치료를 위해 의료서비스를 이용한 223명의 유효 데이터를 수집했다. 연구결과 닥터쇼핑에 영향을 주는 변수는 의사의 치료에 대한 신뢰와 인터넷 정보에 대한 신뢰인 것으로 나타났다. 소비자로서의 환자는 자신이 가지고 있는 정보를 기반으로 상품을 쇼핑하듯 의료서비스를 선택하며 인터넷은 닥터쇼핑 행동의 촉매제 역할을 일부 하고 있는 것으로 파악되었다.

• 공학교육연구
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• 제22권6호
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• pp.28-39
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• 2019

In order to improve this, Korean universities should reorganize their curriculum such as job system research and job - based program development according to the demand of industry in order to improve their working ability due to the decrease of the school - age population and the youth unemployment rate. In this study, first, conceptualization of friendly education and definition of industry - university cooperation and analysis of cases related to friendly - educational cooperation between industry and academia, second, analysis of fusion healing majors in Healing Bio - I want to conduct research. Konkuk University Healing Bioresource College conducted a survey based on demand such as experts and industry for the development of industry - academic cooperation - friendly curriculum. As a result of this process, I developed a curriculum development committee to study the internal and external environment through the literature survey, focus group interviews, and Delphi research. The purpose of this study is to develop competitiveness curriculum reflecting competitiveness of human resource development in Korea, to develop competitiveness curriculum that reflects customized opinions of societal demand, to organize systematic curriculum to have practical ability, to strengthen the employment link through development of curriculum in accordance with the direction of human resources development, We will make contribution to build the system of operation from the center to the consumer center, evaluation of the practical ability through the curriculum and the feedback system.

• 동아시아식생활학회지
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• 제24권5호
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• pp.544-551
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• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.