• 수산해양교육연구
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• 제14권2호
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• pp.129-148
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• 2002

The purpose of this study was to investigate of fishery consciousness for fisheries high school teachers. The data was collected from 61 fisheries high school teachers in Kyungbuk Province. The treatment of materials are classified by level of academic careers, teaching careers. This research evaluated percentage to the frequency of reponses to each question and carried out $\chi^2$ - test, etc. The statistically significant level accounted for p<.05 and made use of SPSS10.0. The conclusion of the study were as follows: Strategic development of fisheries high school on fishery consciousness need to program with fishery characteristic, to promote maritime affairs had better systematic publicity activities. On educational system policy need to keep consistency of occupational education policy, change of titles of school and reconstruction of department, expand of carrier guidance direction. On high self-conceit of Hsheries high school teachers need to many discussion be based program of school itself and academic society. And director and vice-principle station region of islands, etc.

• 수산해양교육연구
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• 제14권2호
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• pp.213-228
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• 2002

This study is aimed to analysis the fishery consciousness of the fishermen in Kyungbuk province. an issue for the study may be used on activating device of fisheries high school. So, the data were collected from a fishermen living at the city of Pohang in Kyungbuk province. The treatment of materials are classified by age, level of a school career and by working career. This research evaluated percentage to the frequency of responses to each question and carried out $\chi^2$. The statistically signigicant level account for p<.05 and made use of SPSS 10.0. The conclusion of study were as follows; First, fishermen have little understanding for fishery consciousness, therefore there was needed public activities and life long education. Second, in order to solve the difficulties of fisheries villages, governmental financial support have to be presented, It is showed that economically, culturally, and financially, govermental policy should be devised for the purpose of emerging from backwardness of fisheries villages. Third, large portions of economic value should be allocated to fisheries villages by improving fisheries structure. Actually, lower incomes haves have burdened fisheries villagers with more debts. More years of being engaged in fisheries have resulted in more debts. People in fisheries villages regarded incomes as the most important among factors in their selecting fisheries as a job. If they earned more money in fisheries village than in metropolises, people on fisheries villages would choose the fisheries an their jobs. Naturally, there will prove to be an increase of number of persons engaged in fisheries. Also, thinking of fisheries as dangerous and heavy should be corrected into the new image by improving work environments and mechanization.

• 수산해양교육연구
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• 제14권1호
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• pp.1-26
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• 2002

In this paper, we studied the consciousness of Fisheries high school students Through these kinds of works, this paper will focus on how to activate the Fisheries high school in Kyungbuk province. Primarily, research of the consciousness of people living in the fisheries community of the Kyungbuk coast has been engaged in fisheries. Secondly, research is done the consciousness of Fisheries high school students. Thirdly, research of consciousness of neighboring middle school teachers. Finally, searching for reform measures toward activating Fisheries high schools in the whole country. The conclusions of the study were as follows: First, the proper view of fisheries should be settled again. The understandings of basic knowledge about maritime affairs and fisheries in the stages of elementary schools and middle schools are needed. Secondly, in order to find a way out of the difficulties in fishering villages, governmental financial support has to be presente. from the view of fisher folks who are engaged in the fisheries. Thirdly, larger portions of economic value should be allocated to fisheries villages by improving fisheries structure of the fishery. Actually, lower incomes have burdened fisheries villagers with more debts. Fourthly, academic and care counseling must concentrate on the diversification of courses after graduation from fisheries high schools. Realistically, students of fisheries high schools are longing to enter into universities. Fifthly, reorganization of specialized highschool systems, changes of titles of schools and reconstruction of departments should be steadily carried out. Finally, high morale of fisheries highschool teachers should be revised using various steps. They didn't appear to be proud of their teaching jobs. Supervisors ought to exchange their opinions with teachers for the purpose of development of fisheries high schools.

• 수산해양교육연구
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• 제15권2호
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• pp.154-165
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• 2003

Fisheries and shipping industry as national basic industry need continuous growth and basic human resource development for international competition. This study was carried out through investigating of the related literature and reports. The purpose of study for developing direction and subject matter of curriculum in the fisheries marine science high school was as follows. Recently, reforms of vocational high school will expand professionalization and specialization. Therefore systematic curriculum of basic knowledge, basic skill and technical is required more and more in field work of fishery and merchant marine. The other important factors of curriculum improvement were cooperative role between school and local industry, adaptation of basic ability, job analysis, various curriculum opening. Above all, teachers of fisheries and merchant marine high school require advanced consciousness and must participate in revising curriculum. And the textbook of fisheries and merchant marine high school is useful to improve the level of learning ability degree and must be written by the related teacher, and the textbook contents must be studied by the expert group under professors leading to advanced discipline and skill of field work.

• 한국식생활문화학회지
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• 제18권4호
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• 수산해양기술연구
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• 제54권2호
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• pp.173-180
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• 2018

Marine casualties of small fishing vessels (SFV) of less than 20 tons are frequent in Korea. The analysis was conducted to identify the cause and then prepared reduction plan using the marine casualty statistics of fishing vessels for the last five years from 2012 to 2016 by the Korean Maritime Safety Tribunal to reduce the marine casualties of SFV. According to the analysis of the type of whole vessels occurring marine casualty, fishing vessels accounted for an average 68.0 %; moreover, except for 2014 when M/V SEWOL ferry capsizing occurred, the rate of death and missing due to marine casualties occurred from 68.3 % to 91.2 % in fishing vessels, and an average 79.5 % was found to be urgent need of a measure. Marine casualties occurrence depending on the gross tonnage of fishing vessel was found that the most occurred at less than 5 tons, followed by the order of 5 to 10 tons or less. However, crews who boarded on SFV do not have any training program for them, except for the fishing safety training of fisher who carry out fishing for shipowners and crew of the coastal and offshore fishing vessel in accordance with the safety regulations for fishing vessels in the Fisheries Cooperative Association. Therefore, it is necessary to revise the training program so as to improve the preventive action and then emergency response including the fishing safety compliance with each fishery, safe navigation, machinery inspection and emergency response. Also, an SFV of less than 5 tons of 56,000 vessels is boarded by unqualified fishers. It would also be possible to consider subdividing small boat operator's certificate to enhance their qualifications. It is expected that marine casualties of SFV will be reduced if active efforts are made to improve the safety consciousness of fisher and shipowners as well as the reorganization of fishing safety training and the small boat operator's certificate system.

• 한국해양환경ㆍ에너지학회지
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• 제15권1호
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• pp.30-37
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• 2012

본 연구는 우리나라 서해안에서의 조력발전소 건설에 따른 환경영향에 대해 분석하고 현재 중점평가항목(스코핑) 및 제도의 문제점을 진단한 후, 환경영향평가 스코핑 방안에 대해 제시하고자 하였다. 해역이용의 적정성 측면에서 명확한 사업목적과 당위성에 대한 폭넓은 공감대 형성이 중요하고 이해당사자 및 기관의 적극적인 의견수렴이 반드시 이루어져야 할 것이다. 또한 조력발전소 건설에 따른 해양생태계의 부정적인 영향과 어업인과의 갈등을 최소화하기 위하여 스코핑 방안을 다음과 같이 제시하였다. 1) 해수교환율 변화와 유속 변화에 따른 침퇴적 양상 변화, 2) 갯벌 감소로 인한 어류의 산란서식지 파괴, 3) 수산자원 및 어장의 영향과 부유사 확산 등이 중점평가사항(스코핑)으로 적용되어야 할 것이다. 또한, 국민 모두가 환경보전에 대한 의식전환을 통해 자원개발과 환경보전의 조화와 균형을 이루는 능동적 계획 수립과 정책 실현이 될 수 있도록 노력해야 할 것이다.

• 한국가정과교육학회지
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• 제19권3호
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• pp.119-131
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• 2007

본 연구는 춘천 지역에 소재한 고등학교 1학년 540명(남학생 264명, 여학생 276명)을 대상으로 식품 안전성에 대한 기본 인식을 알아본 것이다. 식품안전 상태에 대해서 49.4%의 학생들이 우려하고 있었으나 40.0%는 식품안전성에 대해 관심이 없는 것으로 나타났다. 식품안전에 대한 정보는 대부분이 대중매체를 통해서 접했고, 식품안전 사고의 발생이유는 식품을 생산하거나 유통시키고 판매하는 관련자들의 책임의식이 부족하기 때문이라고 인식했다. 또한 식품의 안전을 위협하는 가장 큰 요인으로는 중금속(24.8%)이 가장 높았고, 다음으로는 환경호르몬(24.4%), 식품첨가물(17.0%)이라고 하였다. 잔류농약이 가장 우려되는 식품은 채소 및 과일류이고, 농산물은 잔류농약 때문에 안전하지 못하며 92.4%의 학생들은 잔류농약이 인체에 해롭다고 인식하였다. 중금속에 의한 식품의 오염 인식도에서는 87.4%가 안전하지 못하다고 했으며 중금속에 의해 가장 우려되는 식품은 생선류로 나타났다. 또한 가공식품에 대해 가장 불안하게 여기는 요인은 식품첨가물이었고 대부분의 학생들이 식품의 포장재료나 용기에 대해 유독하다고 생각했다. 식품구입시 식품안전성을 확인하는 학생은 25.0%뿐이고, 식품을 구입할 때 식품안전성 여부를 확인한다는 학생이 식품의 안전성을 중요시하는 비율이 높았으며 식품안전성 여부를 확인하지 않는 학생은 비교적 맛을 중요시하는 것으로 나타났다.