• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.159-168
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• 2010

This study was done to come up with a solution to effectively increase nutrition knowledge and education among nursery school teachers in the Gwang-ju metropolitan city area. The scores of teacher's nutrition knowledge were around the average of 9.4 points on a 15-point scale, which is about 63.1 points on a 100-point scale. When the types of subjects were compared, we recognized that the nursery school teachers with a college degree or those who have any training/education in nutrition had the highest scores in nutrition knowledge. Also, the nursery schools who have more than 101 children or public nursery schools had the highest scores in nutrition knowledge (p < 0.05). We can conclude that the knowledge of nutrition of nursery teachers is very lacking and it is not as high as it should be. In addition, we can also see that the dietary guidance and nutrition education time spent towards the children was very short. The lack of professional knowledge and education seems to be due to shortage of educational materials and because the teachers themselves lack the knowledge to pass on to their predecessors. In fact, even the teachers themselves feel the need to set up more nutrition-related education programs, obtain more guides and materials to teach them, as well as implement more organized and systemized teaching methods.

• Korean Journal of Applied Biomechanics
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• v.22 no.1
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• pp.105-111
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• 2012

The purpose of this study was to investigate the effect that difference in forefoot of shoe flexibility during the quick lunge from a jump smashing on the lower limbs and the plantar pressure distribution. For this 10 elite badminton players with over 10 years experience and right handed participated. Two kinds of badminton shoes were selected and tested mechanical testing for the forefoot flexibility. Motion analysis, ground reaction forces and plantar pressure distribution were recorded. It was required to conduct lunge movement after jumping smashing as possible as high. Photo sensor was located in 3 meter away from standing position and its height was 40 cm. Subjects were conducted to return original position after touching the sensor as under clear movement as possible as fast. Forefoot stiffness had an effect on shoe peak bending degree and peak bending angular velocity in propulsion phase. Forefoot flexibility had an effect on ankle plantar flexion and knee flexion moment. It appears that joint power on lower limb and peak plantar pressure were not influenced by the flexibility of shoes.

• Journal of Practical Engineering Education
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• v.12 no.2
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• pp.353-361
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• 2020

The purpose of this study is to investigate the demands for supplementary training for the heads of vocational training institutions and vocational training teachers and instructors, and to suggest the direction of supplementary training. To this end, a survey was conducted with 130 heads of vocational training institutions and 535 vocational training teachers and instructors. As a result of the survey, most respondents were sympathized with the need for supplementary training in both group, and their training needs were high to acquire new skills and improve their skills as teachers. In addition, opinions were gathered on measures to encourage participation in supplementary training and factors that hinder participation in supplementary training. Based on this, suggestions were made for the direction of supplementary training.

• Journal of Korean society of Dental Hygiene
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• v.20 no.6
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• pp.899-911
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• 2020

Objectives: This study aimed to analyze the educational needs for geriatric dental hygiene and provide basic data for developing standard curricula for geriatric hygiene. Methods: To investigate the educational needs for geriatric dental hygiene, 212 students from dental hygiene departments and 205 dental hygienists engaged in clinical practice were enrolled. Results: Among the educational needs for geriatric dental hygiene, Geriatric oral health issues category was the highest with 4.06 points for students and 4.05 points for dental hygienists. Students who completed a geriatric dental hygiene course had higher scores for the following sub-domains compared to those who did not: need for geriatric dental hygiene-related theoretical education (p=0.002), needs for practice education with elderly people (p=0.001), and confidence in performing oral healthcare for elderly people after graduation (p<0.001). Meanwhile, clinical dental hygienists who not completed geriatric-related courses had higher scores for, need for geriatric dental hygiene-related theoretical education, need for practice education with elderly people, and confidence in performing oral healthcare for elderly people. but, there was no significant difference (p>0.05). Conclusions: The results of this study showed that students and dental hygienists had high educational needs for geriatric dental hygiene. In particular, there was a high demand for education related to Geriatric oral health issues as well as Geriatric dental hygiene care and skills.

• Korean journal of food and cookery science
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• v.31 no.4
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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.

• The Mathematical Education
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• v.56 no.4
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• pp.365-385
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• 2017

This study aims to explore mathematics teachers' pedagogical design capacity. For this purpose, we googled and collected 327 lesson plans for middle-school mathematics and investigated how mathematics teachers plan and design their mathematics lessons through the format and structures, objectives and mathematical tasks, anticipation for students' thinking, and assessment and technology use. The findings from the data analysis suggest as follows: a) all the lesson plans are structured in a very similar way; b) the lesson plans seem to be based on the textbooks exclusively, that is, the mathematical tasks and flow is strictly followed and kept in the lesson plans in the way the textbooks suggested; c) the lesson plans do not include any evidence of what teachers anticipate for students' thinking and would do to resolve the students' issues; and d) the lesson plans do not contain any specific plans to assess students' thinking processes and reasoning qualitatively, and not intend to use technology in order to promote effective teaching and meaningful understanding.

• Journal of the Korea Furniture Society
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• v.23 no.4
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• pp.388-394
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• 2012

Korean elementary school facilities are a lot of changes since the mid-1990s. Creative learning ability to become more important. Interior space environment and the hardware changes needed improvement. In this study, depending on the teaching methods and curriculum characteristics to suggest design guidelines for a more effective lesson plan by changing the terran out. Open education free to enhance the development and creativity of the human spirit, the human, and realize the value of education is to increase the relevance of education for self-realization and social. Space for open educational practices through advanced layout is proposed. There is a need for the development of new school furniture for a variety of lay-out. It is important to develop a spatial variability in new school furniture.

• Journal of the Korean Dietetic Association
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• v.27 no.4
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• pp.263-275
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• 2021

The COVID-19 pandemic has led to the curtailing of school meal services. This study aimed to compare the diets of students attending online classes who prepared their own lunch under these circumstances, with those of their counterparts who had their lunch prepared for them. In December 2020, a survey was conducted on 204 students (75 male and 129 female) at a high school in Gyeonggi-do. The results showed that more girls prepared their own lunch than boys (53.5% vs. 36.0%, respectively, P<0.05). Further, more participants with working mothers prepared their own lunch compared to those with unemployed mothers (60.8% vs. 23.0%, respectively, P<0.001). Lunch was prepared either by parents (47.5%), themselves (47.1%), or others (5.4%). A comparison of the Nutrition Quotient (NQ) was carried out between the subjects who prepared their own lunch and those who ate lunch prepared by their parents. The students who prepared their own lunch had significantly lower total (P<0.05), balance (P<0.01), and environment (P<0.01) sectors of NQ-A than their counterparts. Especially, subjects whose parents prepared their lunch had bean·tofu·soy milk more frequently (P<0.01), tended to eat vegetables more frequently (P=0.059), and skipped breakfast less frequently (P<0.01). In conclusion, this study suggested that high school students who have to prepare their own lunch at home during the COVID-19 pandemic are the newly emerging nutritionally vulnerable group. This study may provide the basic information necessary for preparing measures to maintain the diet quality of high school students during the COVID-19 pandemic and similar situations in the future when school meal services may not be available.

• Journal of agricultural medicine and community health
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• v.31 no.3
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• pp.255-262
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• 2006

Objectives: To evaluate the effect on education for child rearing using child-growth developmental screening program that hat had been developed by the maternal-child health services team in a public health center, Busan area, the rates of practicing proper child rearing between educated group and non-educated group were compared. Methods: Subjects were 596 mothers whose children were between 2 and 15 months old and who had visited two public health centers in Busan area for vaccination. Subjects checked the items that they are practicing for child rearing, the rates of items properly be practiced were compared between educated group and non-educated group by chi-square test. The effect of education in 2, 4, 6, 12 months old were observed in 4, 6, 12, 15 months old, respectively. Results: The percentages of the items that practice rate of proper child rearing was over 50% were not different by monthly age. In 4 months age, the proper practice rates of three items among eleven items were significantly higher in the educated group than in non-educated group. In 6 and 12 months age, those of two items and one item among fourteen items were higher respectively in the educated group than in non-educated group. In 15 months age, there was no item among thirteen that is different between two groups. Conclusions: As monthly ages are increasing, the practice rates of proper child rearing were decreased. In a few items, the practice rates of proper child rearing were higher in the educated group than in non-educated group. It suggests that the program that increase the effect on education of child rearing was developed and performed in public health centers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1732-1739
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• 2009

The purpose of this study was to analyze factors that influence consumption pattern of snacks of middle school students. The subjects of study were 607 middle school students (male: 316, female: 291) in Ilsan area. The subjects were surveyed by a self-administered questionnaire about anthropometrics, mother's employed status, parents' education level, and snack consumption pattern. Male students showed higher consumption in 'milk and milk products' (p<0.05), 'instant noodles' (p<0.01), and 'cereal' (p<0.05). In the other hand, female students showed higher consumption in 'biscuits, cookies' (p<0.01) and 'candy and chocolates' (p<0.01). Subjects in underweight group showed higher frequency in the consumption of 'biscuits, cookies' (p<0.05) and 'candy and chocolates' (p<0.001) compared with normal weight or overweight subjects. The subjects with mother not having a job showed higher consumption of snacks under controlling parents (p<0.001), and higher consumption in 'fruit and fruit juice' (p<0.05) and 'milk and milk products' (p<0.01) compared to the subjects with mother having a job. The subjects with parents having higher education level showed higher of consumption in 'fast food'. These results suggest that general characteristics of the subjects and characteristics of family environment may affect consumption pattern of snacks in middle school students.