• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• 한국환경과학회지
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• 제11권7호
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• pp.611-620
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• 2002

The purpose of this study was to analyze the elementary school teachers＇perception toward the environment-related subjects in science education and to investigate their instructional methods in delivering the subjects in the classroom. The participants of this study were 300 elementary school teachers sampled from elementary schools in Kyung Nam Province. The findings of this study were as follows; First, more than half of the teachers surveyed showed that the environment-related units and contents in the science textbook were insufficient to the existing issues. Second, the large portion of teachers responded that the teaching materials in the textbook were insufficient to deliver the contents. Third, the largest portion of respondents replied that their preferred instructional method was a teacher-directed instruction followed by a case study approach. Fourth, in terms of the effectiveness of environmental education, both male and female teachers showed negative responses. Furthermore, male teachers were more negative than female teachers. Fifth, total means of their preference of the environment-related units was 3.13. The unit for sixth graders titled｀Environmental Pollution and Protecting Nature＇showed the highest preference, whereas the unit for fifth graders titled｀Structure and Functions of Plants＇showed the lowest preference. Sixth, there was no statistically significance in gender and their working areas. Seventh, there was statistically significant differences between male and female teachers in terms of teaching experience. In detail, the teachers with 5 to 9 teaching experience showed the lowest scores, while the teacher with more than 15 years teaching experience showed the highest scores in their perception of the units. Eighth, there was a significant difference between two groups in terms of their educational background. For example, two-year college graduates showed higher preference than four-year college graduates.

• 대한지역사회영양학회지
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• 제26권2호
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• pp.111-121
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• 2021

Objectives: This study examined ways to promote desirable eating habits by choosing foods with low sugar contents and provide nutrition education in adolescents. Methods: This study was a cross-sectional survey. The sugar reduction perception and knowledge, sugary food preference, and intake frequency of 487 male and female high school students in Incheon were analyzed comparatively. Results: Approximately 94.9% and 94.5% of the subjects were unaware of the promotion of a sugar reduction policy and the sugar reduction in the basic guidelines for school meals, respectively. Approximately 95% of them had not received any sugar reduction nutrition education, and 90% were not interested in sugar reduction. The perception for sugar reduction was significantly higher in girls (3.43 out of 5 points) than in boys (3.16 out of 5 points) (P < 0.001). Knowledge about sugar was 3.65 out of 6 points in girls and 3.04 points in boys (P < 0.001). The preference and intake frequency for fruits of the total students were 4.24 out of 5 points and 2.56, respectively. For beverages, the preference was significantly higher in boys (3.97 points) than in girls (3.70 points) (P < 0.001), and the intake frequency was significantly higher in boys (2.26 points) than in girls (2.08 points) (P < 0.001). The preference for snacks was significantly higher for girls (4.19 points) than boys (4.02 points) (P < 0.01), and the intake frequency was 2.22 points in boys and 2.17 in girls, showing no significant difference. Sugar reduction perception and knowledge about sugar showed significant negative correlations with the snack intake frequency (r = -0.11, P < 0.05; -0.13, P < 0.05) after adjusting for gender, grade, and body mass index. Conclusions: The high school students' perception of sugar reduction was very low, and there was a significant correlation with sugary food intake, suggesting that the sugary food intake will decrease as the sugar reduction perception and knowledge about sugar increase.

• Journal of applied mathematics & informatics
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• 제7권1호
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• pp.247-255
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• 2000

The purpose of this paper is to give new existence theorems of equilibrium in abstract economies with uncountable number of agents and general preference correspondences.

• 한국식품조리과학회지
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• 제31권4호
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• pp.441-447
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• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• 한국식생활문화학회지
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• 제37권6호
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• pp.495-502
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• 2022

This study aimed to investigate the need for dietary education and programs for young Koreans belonging to single-person households in the metropolitan area. A total of 500 young adults aged 19-34 participated in the study through an online survey. Participants responded to questions on general characteristics, dietary problems, and the need for dietary education and programs. The subjects were divided into three groups as follows: Undergraduate students, employed workers, and others. Among the subjects from single-person households, 20.2, 67, and 12.8% were undergraduate students, employed workers, and others, respectively. When asked for their estimation of an appropriate self-pay when participating in a cooking class, 39.8% of total subjects responded '5,000-10,000 won'. The most preferred program for young adults in single-person households was the 'support food package'. For the preferred method of dietary education, undergraduate students showed a greater preference for classes 'at campuses'. However, employed workers and others had a higher preference for 'non-face-to-face online classes'. Undergraduate students tended to generally have a higher preference for dietary education and support programs compared to employed workers and others. This study provides data that will be useful for establishing healthy dietary policies and education programs for young single-person households in Korea.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2020년도 제61차 동계학술대회논문집 28권1호
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• pp.133-134
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• 2020

본 논문에서는 낙후된 운전면허 학원 시스템 개선을 위한 운전면허 수험생 맞춤관리 어플리케이션을 제안한다. 제안하는 어플리케이션은 수강생 맞춤 가이드, 후기 서비스, 스케줄 조정, 채점표 제공 등의 다양하고 체계적인 서비스를 도입하여 기존의 시스템을 효과적으로 개선한다. 또한 기존에 개발되어 있는 운전면허 관련 어플리케이션과 달리 오프라인에서만 가능했던 부분까지 온라인 맞춤 관리로 포함하여 개발함으로서 사용자의 만족도를 향상시키도록 한다.

• 대한치위생과학회지
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• 제1권1호
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• pp.11-21
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• 2018

This research is intended to develop oral health education program that can improve quality of oral health of infants by investigating the actual condition of oral health education provided to students major in early childhood education and contents and method of oral health education that they needed. A questionnaire survey was conducted for 427 students enrolled in related departments such as the Early Childhood Education Division and the Early Childhood Education Department at five universities in Gyeongsangnam-do. Questionnaires consisted of general characteristics, awareness of oral health, presence of experience in oral health education, necessity of oral health education, preference for oral health education method, oral health education contents. The collected data were analyzed by SPSS(Statistical Package for the Social Science) Ver 20.0. 1. Presence of experience in oral health education based on the general characteristics showed statistically significant differences only concerning the 'school system' and the 'school year' (p<0.05), and subjective awareness of oral health based on the presence of oral health education experiences showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 2. Necessity of oral health education based on the subjective awareness of oral health showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 3. Necessity of oral health education based on the preference for oral health education method showed statistically significant differences concerning the 'intention to participate in oral health education' and the 'oral health education cycle' (p<0.05). 4. The most necessary information for oral health education is proper toothbrushing method 4.24, cause of tooth decay and prevention method 4.13, helpful food and poor food for tooth 3.97, toothbrush selection and storage method 3.85. Fluoride application and fissure sealant were lowest 3.38. As a result of this research, necessity of oral health education was large regardless of general characteristics, experience in oral health education, subjective awareness of oral health, and preference for oral health education. Also the more the 'interest in oral health' in 'subjective awareness of oral health', the more the 'necessity of oral health education' and 'intention to participate in oral health education'. Therefore it is necessary to develop systematic and repetitive oral health education for students major in early childhood education.

• 대한가정학회지
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• 제38권5호
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• pp.25-41
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• 2000

This study examined the relationships of store preference with perceived store attributes and consumers' individual characteristics and the impacts of shopping situations on actual store choice. Data were obtained from an on-site questionnaire survey to a convenience sample of young consumers. A total of 456 responses was analyzed. Based on store preference and store choice, respondents were divided into four preference(or choice) groups of: Independent fashion specialty store; Independent general fashion store; Department store and Brand-franchised store. MANOVA, ANOVA and $\chi$$^2$ analyses revealed that there were significant differences among 4 store preference groups on 3 store attribute factors(price, promotion, and merchandise & displays), fashion involvement, perceived financial risk and 5 demographic characteristics(age, gender, marital status, education and spending). Also, there were significant differences among 4 store choice groups on 3 shopping situations the respondents had experienced. Based on the results, the study provided a profile of each store preference group and marketing implications.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.