• Journal of the Korean Professional Engineers Association
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• v.30 no.5
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• pp.96-104
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• 1997

This study analyze industrial safety and health planning report for manufacture. The purpose of accident analysis is to obtain accurate and objective information about the causes of accidents in order to prevent accidents from reoccurring. This study investigated the causes and conditions of occupational accidents in Korean industry. As the most accidents are occurred in lifting material, the questionnaire analyses about injuries are operated for occur to deal with the Manual Materials Handing. The results show that there are some characteristics in the accidents of Korean industry since 1986: (1) accidents rates tend to have lower since 1983(1994-1.18%, 1995-0.99%, 1996-0.88%), (2) larger companies tend to have lower accident rates than the smaller ones, (3) inexperience is related to high accident rates(1995-51.26%, 1996-48.82%1, because of the careless education for freshman such as OJT which in order to prevent accident, and (4) the body sites most vulnerable to injury are the hands and fingers and increased the back(caused of Back pain). The results of questionnaire analysis show that operator(n= 104) interested in reinforce the back & belly(42.86%). These finding identified in this study can be used to prevent the industrial accidents, and used to improving directions based on analyzed result.

• Journal of the Korea Society of Computer and Information
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• v.24 no.6
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• pp.135-140
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• 2019

The purpose of this study was to find the ethical values of dental hygiene students, to establish the right ethical values of the students, and to provide a fundamental material for the ethical education direction and curriculum of the students. In order to examine the general characteristics and ethical job behavior level among dental hygiene students, a research was conducted from 1st April 2017 to $30^{th}$ June 2017 through selecting freshman, sophomore, junior and senior students currently enrolled in the department of dental hygiene at 5 different colleges as the subjects. Statistical analysis was performed using IBM SPSS 22. The frequency analysis was used to examine their general characteristics. The independent t-test was used to examine their ethical job behavior according to their religion, hospital practice experience and code of ethics as a dental hygienist, and the one-way ANOVA was used to examine their ethical job behavior according to grade-specific characteristics. Lastly, the Scheffe's post hoc test was conducted. The significance level was 0.05. Given the results, ethical job behavior was significantly different between the group of students with religion, the group of students with hospital practice experience, different school year students, and the group of students aware of code of ethics as a dental hygienist.

• Journal of Korea Entertainment Industry Association
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• v.14 no.7
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• pp.397-408
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• 2020

This study conducted a focus group interview with 15 college freshman from J college to find out their experiences in non-face-to-face lectures with COVID-19. The contents of the interview were recorded and conducted, and the meaning was analyzed according to the focus group interview procedure through repeated listening. Components were 'Operation of non-face-to-face lectures in unprepared situations', 'Loss of orientation in lectures and departure from learning', 'One way listening', 'The convenience of taking a lectures'. The experience of 'Operating non-face-to-face lectures in unprepared situations' included the start of mixed non-face-to-face lectures, cumbersome and inconvenient online systems, and the demand for tuition refunds. The experience of 'Loss of orientation in lectures and departure from learning' has experienced difficulty in concentrating on lectures, Deficiency in the degree of recognition of learning content, and burden of assignments and exams. The experience of 'One way listening' has experienced lack of interaction between professors and learners and non reflection of liveliness in the field. Finally, participants experienced satisfaction with being able to lectures and repeat lectures at anytime and anywhere they wanted with the convenience of taking lectures. Based on this study, participants called for improvements in the quality lecture contents and interaction between professors and learners, and it is thought that universities will need administrative and financial support and education design and system construction to construct high-quality lecture contents.

• Journal of Korean Home Economics Education Association
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• v.23 no.4
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• pp.1-17
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• 2011

We investigated youth's awareness of traditional clothing culture in order to promote it, and we developed and applied the Teaching-Learning process related to clothing life chapters. We analyzed 12 types of high school freshman textbooks under the revised $7^{th}$ national curriculum and selected 5 major subjects of learning 'traditional culture', 'History of Han-bok', 'colors of Han-bok', 'pattern & material of Han-bok', 'globalization of Han-bok' related to 'change of home life & culture' chapter. Also we developed 5-period Teaching-Learning Lesson Plan and 48-teaching materials(22 for students, 22 - for classes, 4 for teachers) and applied it to usual classes. The mean score of youth's awareness of traditional clothing culture in the post-test was significantly higher than in the pre-test. We concluded it was highly efficient in the youth's awareness of traditional clothing culture as right awareness about traditional clothing life culture, acceptance of foreign culture, positive attitude in traditional culture. Awareness about traditional clothing culture education was improved significantly, so we recognized importance of traditional culture education through it. We suggest that various themes on traditional culture should be developed and more reinforced. Also we need various traditional culture succession research as field of food life, house life and study Korea's cultural heritage.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.157-172
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• 2006

This study was designed to make an analysis of the content related with Korean traditional food culture covered in the section of Food and Nutrition of Home Economics textbooks based on the current 7th curriculum and to investigate the recognition and needs for education on Korean traditional food culture among high school students. Through this, we tried to present basic data contributing to the construction of practical educational content and educational method in relation to Korean traditional food culture. The results of this study are as follows. The content of Korean traditional food culture in the section of Food and Nutrition covered by Home Economics textbooks consisted of 'Setting the Table and Table Manners' for the third graders of middle school, 'Planning and Preparing Invitation and Events' for the freshman of high school, and 'Food Culture and Preparation of Food' for the second and third graders of high school. High school students were proud of themselves on Korean traditional food culture, but fail to apply their knowledge to real household life. In particular, it was proved they didn't understand' Korean Festival Holidays and Annual Customs: The need on the content of Korean traditional food culture showed significant difference in accordance with pride on traditional food culture, its succession in the families and one's recognition. And it was highly correlated with the subordinate variables such as demands, interest, utilization. These results showed that the education of Korean traditional food culture is an area that is demanded and how to cook Korean traditional food should be included in the content for education and practice of cooking and experience of food culture should be dealt with as the educational methods.

• The Journal of Korean Academic Society of Nursing Education
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• v.14 no.2
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• pp.252-261
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• 2008

Purpose: The purpose of this study was to explore how an educator can empower students by fostering communication, problem-solving, and self-directed learning ability. Method: In order to accomplish this purpose, 136 students who were attending J University and 105 students attending M University participated in the questionnaire. The students were freshman in the nursing or social welfare departments, There were 136 in the control group and 105 in the experimental group. The control group was given an applicable class of project learning. On the other hand, the experimental group was given traditional lessons once a week for 15 weeks. The research instrument used the measuring instruments developed by KEDI for communication and problem-solving and self-directed learning ability. Data was analysed by ANCOVA with SPSS/PC. Result: The results of analysis show that communication, problem-solving, and self-directed learning ability significantly increased in the experimental group. Conclusion: Based on the research finding, project learning has an educational value. Interdisciplinary cooperation project learning is effective for communication, problem-solving, and self-directed learning ability.

• The Journal of Korean Academic Society of Nursing Education
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• v.24 no.2
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• pp.127-136
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• 2018

Purpose: The purpose of this study was to examine the effects of self-regulated learning ability of freshmen in nursing college on the learning persistence intention, and to determine if their learning motivation meditates the relationship between them. Methods: The study design was based on descriptive research. Data were collected from 146 nursing freshmen studying at a university in D city from June 5, 2017 to June 7, 2017. Results: There was a positive correlation among learning persistence intention, self-regulated learning ability (r=.57, p<.001) and learning motivation (r=.60, p<.001). Also, it was found that learning motivation was positively correlated with self-regulated learning ability (r=.79, p<.001). According to the Sobel test results, the learning motivation had a complete mediating effect (${\beta}=.39$, p<.001) between self-regulated learning ability and learning persistence intention (Z=3.63, p<.001). Conclusion: Therefore, this study suggests developing a learning motivation program to improve self-regulated learning ability and learning persistence intention of nursing students during their freshman year.

• Journal of Korean Academy of Nursing
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• v.5 no.1
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• pp.41-47
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• 1975

This study was conducted to investigate the influence of nursing education and clinical experience on the fear of death among nursing students and nurses. The fear responses were measured by the Collett-Lester Fear of Death Scale'which is composed of 4 subsale to measure fear of death of self, fear of death of others, fear of dying of self and fear of dying of others. To investigate the influence of nursing education on the fear of death, tile freshmen and the senior class of the nursing students were compared. The senior students were again compared with graduate nurses to investigate the influence of clinical experience on the fear of death. To investigate the possible intuitional difference in the fear response to death among different group of nurses and nursing students, students and nurses from Seoul National University and Korea University were selected to participate in the study. The three hypotheses formulated for this study are as follows: 1, Fear of death will decrease with increased educational level 2. Fear of death will decrease with increased clinical experience. 3. There wi]1 be institutional difference in the fear of death. The results obtained are as follows : 1. There was no significant differences in the fear of death between freshman and senior students. 2. There was no significant differences in the fear of death between senior students and graduate nurses. 3. There was significant difference between nurses and senior students in the subsale of fear of dying of others in which the nurses were found to be more fearful. 4. There wert significant differences in the subsale of fear of dying of self and fear of dying of others between two institutions.

• Journal of Korea Society of Industrial Information Systems
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• v.20 no.5
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• pp.71-80
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• 2015

In this paper, we propose an efficient method for a university mentor-mentee system to assist the completion of a student's major study in a university. The proposed system connects undergraduate students from a freshman through a senior by the cascade type, and a mentor student in a sophomore or a junior year acts as a mentee at the same time. A mentee can get help not only from his direct senior mentor but also from all his senior mentors. Based on this, all students can be organically connected to each other, and then the students in the department can establish intimate relationships among themselves, which will in turn induce a good learning environment in the major education. The proposed mentoring system has been actually applied to the department students of computer engineering. The questionnaire surveys have been conducted targeting the participated student mentors and mentees, and then the operation results of the proposed system are analyzed in this paper.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.