• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.901-911
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• 2011

Objectives : This study was conducted during the period from August 30 to September 9, 2011 in order to survey difference in the general perception of medical market opening and factors related to the choice of foreign hospitals among dental hygiene and nursing students at universities in Seoul. Methods : For this purpose, 438 students were surveyed using a questionnaire and collected data were analyzed using SPSSWIN 18.0. Conclusions drawn from this study are as follows. Results : 1. With regard to dental hygiene and nursing students' perception of medical market opening according to general characteristics, significant difference was not observed according to gender, experience in working at a hospital, medical institution used, and the frequency of using medical institutions, but significant difference was observed according to department, and interest in healthcare-related news. 2. There was significant difference in dental hygiene and nursing students'pro/con attitude toward medical market opening, but not in gender, experience in working at a hospital, medical institution used, and the frequency of using medical institutions. 3. With regard to intention to visit and revisit foreign hospitals, there was significant difference between dental hygiene and nursing students in intention to visit but not in intention to revisit. Conclusions : The results of this study suggest that more research on the medical market opening portion dental hygiene and nursing students' perception and attitude did not differ significantly, so the more accurate and open markets for a variety of medical education and school education and a variety of materials through hands-on experience be grasped should allow. Furthermore, students' acquisition of accurate prior knowledge about medical market opening is expected to be helpful to activate their employment in overseas.

• Journal of the Korea Convergence Society
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• v.11 no.7
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• pp.137-144
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• 2020

Based on the basic concepts and roles of the Science Museum, the research and development of the "Sound Light" interaction exhibition contents and experience exhibition space aimed at providing the exhibition, education and experience of scientific principle directly related to daily life will be implemented in the "Sound Light" exhibition space of the Gwangju National Science Museum. The scope of the research is to define the conditions and elements of the museum's hands-on exhibition by examining the case and status of the existing science museum's experience-type content prior research, and research and development of experience-type exhibition scenarios and contents for children based on them. The results of this research and development content are firstly developed with the theme of light and sound as interactive hologram experience content. Second, by multi-faceted media facade through projection mapping by multiple projectors, visual wide and spectacular screen composition and animation are realized. Third, visitors-oriented exhibitions and experiences that can interact with visitors by moving various colors and sounds together. Finally, interactive content is provided through hologram interfaces through hologram screens to encourage active participation of many visitors in viewing rather than simply delivering exhibition information and to promote revisiting the exhibition. Through a series of studies, it was possible to research and develop contents and experience exhibition spaces with theme park characteristics, which are the trend of science museums.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Proceedings of the IEEK Conference
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• 2008.06a
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• pp.147-148
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• 2008

A MultiSIM software is very friendly tool that analysis of electronic circuits. The integrated capture and simulation is much easier to use and provides features that currently meet or exceed those of another capture and simulation tools. And actual hardware use the NI ELVIS to easily and quickly measure circuits and comparison and analysis of simulated actual data. In this paper, we introduce a combination of MultiSIM, the NI ELVIS, and NI LabVIEW and this combination gives to college and university a comprehensive, hands-on experience throughout the entire educational cycle.

• Transactions of Materials Processing
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• v.20 no.8
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• pp.534-539
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• 2011

The production technology is the basic of manufacturing for various materials and components. This technology can influence the quality and productivity of leading export products such as automobile, ship, and electronic device. Besides, the production technology is very useful to apply to other manufacturing fields and has a great ripple effect. However, it is very difficult to make the production technology into standardization and knowledge-based database because the production technology is dependent in hands-on experience. In this study, the knowledge-sharing platform for the molding & forming technology which is a branch of the production technology is introduced. This platform is web-based system and has the knowledge authoring tool technologies storage, semantic database, and web portal service. Therefore, the molding & forming technology can be shared and spread easily by the knowledge-sharing platform.

• Journal of The Korean Association For Science Education
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• v.41 no.5
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• pp.391-400
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• 2021

This study investigated science education experts' perception of remote laboratory sessions (RLS) provoked by the COVID-19 pandemic. We conducted a total of 10 semi-structured interviews with experts in physics, chemistry, biology, and earth science education. As a result, science education experts primarily understood the RLS concerning pre-service teacher education and reconsidered the aim and goal of conventional laboratory education. On practices of RLS provoked by the COVID-19, they pointed out the learning loss due to deficiency of hands-on experience, decreased interactions between instructor and students, and instructors' increased burden. Meanwhile, they contemplated upon their adaptive implementation of RLS to suggest ways to improve RLS instruction and directions of post-COVID-19 science education. We recommend that RLS should be understood as a complemented version of minds-on teaching rather than a degraded version of hands-on teaching to elicit its full potentials. This study has its own significance providing an in-depth science educational perspective interpreting the RLS phenomena.

• Journal of Korean Public Health Nursing
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• v.11 no.2
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• pp.73-82
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• 1997

This study was done to analyze the health behavior of 5.166 elementary students from a urban city. They were students in grades 4. 5 and 6 attending five elementary schools which were selected from a city close to the capital city of Seoul. Health behaviors were measured using a questionnaire which was developed by WHO and was used by European countries. The data was managed and analysed using DBASE and SAS computer programs. The results of this study were as follows: 1. Eating behavior $\cdot$ Having Breakfast : Male students who were older had a higher number reporting having no breakfast(p< .05) $\cdot$ Taking Supplements : Older students had a higher number reporting taking nutrition supplements(p<.05) $\cdot$ Drinking milk: Female students had a lower number reporting drinking milk (p<.05). $\cdot$ Taking snacks : Female students who were older had a higher number reporting taking snacks(p< .05). $\cdot$ Drinking boiled water Male students had a lower number reporting drinking boiled water(p<.05). 2. Using seat belt Female students who were older had a lower number reporting using seat belt(p<.05). 3. Smoking : Male students who were younger had a higher number reporting experience with smoking(p <.05). 4. Personal hygiene $\cdot$ Washing hands before meals : Male students who were younger had a lower number reporting washing hands before meals(p<.05). $\cdot$ Brushing teeth: Male students had a lower number reporting brushing teeth(p<.05). 5. Reading distance : Younger students had a higher number reporting near reading distance(p<.05). 6. Exercise: Female students who were younger reported less exercise(p<.05). 7. Sewage Managing : Male students had a lower number reporting separating of garbage according to recyclability(p<.05).

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.699-708
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• 2022

Purpose: Adequate nutrition is to be provided for normal growth and development during early childhood. Currently, childcare teachers provide lunch to most children in Korea. The purpose of this study was to investigate the portion size provided by teachers and examine the effect of education on food serving size. Methods: The subjects were childcare teachers (n = 120) in charge of children aged 3-5 years at a daycare center in Hanam-si. The survey was conducted through questionnaires which included questions on the general characteristics of the teachers, their nutritional education status, and the source of nutrition information. In addition, the portion sizes of items on the menu currently provided to children were measured and the data were analyzed. To assess the effectiveness of education in determining serving size, the subjects were randomly equally divided into two groups. In the first group (n = 60) theoretical education on nutrition and serving sizes was given, whereas in the second (n = 60), practical education on these topics was provided. Results: The difference between the actual portion size of rice and the serving size announced on the menu was observed to decrease along with the increase in the experience of the teacher, although the differences in the main dish and kimchi were higher. The gap between the serving size mentioned in the menu and the portion size distributed widened as the age of the teachers increased. Notably, the difference between the portion size and the serving size of food decreased after both practical and theoretical education. Furthermore, the effect of education on the serving size of the main dishes (p < 0.001), side dishes (p < 0.01), and kimchi (p < 0.01) was observed to be greater in the practical education group than in the theoretical education group. Conclusion: Regular education should be provided to teachers on the serving sizes mentioned in the menu, as the quantity of food served depends on the experience and age of teachers. In the case of rice, theoretical education alone sufficed to ensure a proper serving size. However, hands-on training on the main and side dishes, and kimchi would be much more helpful.

• Korean Institute of Interior Design Journal
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• v.26 no.3
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• pp.91-100
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• 2017

The rapid growth of Korean-style buffet in recent years has increased the size of corporate investment. Under this circumstance, businesses make various marketing efforts while highlighting the features and advantages of their brands. Against this backdrop, this study aims to understand which space branding has been applied to the Korean-style buffet through case studies and to propose a method of application of space branding to increase sales in an effective manner in the future. First, the research is theoretical examination and case studies with focus on the characteristics of expressions of Korean-style buffet space branding. Basically, upon completion of examining the concept and the characteristics of expressions of the Korean-style buffet and analyzing the concept of space branding, the components of space branding have been reconstructed based on preceding studies on space branding and then have been applied to each brand space. Also, the hands-on experience of the characteristics of expression of the Korean-style buffet with space branding incorporated in it and prepared a checklist via visual inspections. And then, the field surveys based on these examinations and took approach of drawing a conclusion based on the results analysis conducted by using the SPSS statistical program. Through preceding studies, the three components of space branding, that is, sensory element, emotional element, and cognitive element have been reconstructed before proceeding with this study, which has obtained five major findings as a conclusion. First, the sensory element should be given elements differentiated enough to attract consumers' attention along with a sustainable effort to have brand image imprinted in their mind. Second, in terms of emotional element, the study has found that the brand experience oriented toward interest and participation results in higher utility frequency. Third, the study has found that the cognitive element should seek consistency in communicating with consumers with focus on face-to-face contact on the display in space. Fourth, it has been found that arranging independent spaces is necessary to attract consumers' participation. Finally, the study has identified in which location area of buffet the sensory, emotional, and cognitive elements have placed a significant weight.

• Journal of Korean society of Dental Hygiene
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• v.11 no.3
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• pp.301-311
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• 2011

Objectives : In order to identify the awareness of influenza A (H1N1) having currently high frequency and risk as an infectious disease, to find problems and to reflect them on curriculum improvements from students before/after clinical practices. Methods : The data was collected from 279 dental hygiene students of 1st and 2nd years at G health college university from December 6th 2010 to December 10th 2010. The questionnaire were consisted of awareness of influenza A (H1N1), preventive attitude, sociodemographic characteristics. Results : 1. 1st year was 51.6%, the case having dental experience was 51.2%, in the infection control training experience 'had' was 46.6%. In the route acquiring the information, the mass media was 70.6%, in obtained information, personal hygiene was 82.1%. In the impact on human body, 'great impact' was 58.1%. In terms of the most need for response and preparedness, vaccination was the highest, 67.4%. People who experienced influenza A (H1N1) were 10.7%. 2. Awareness of influenza A (H1N1) was 0.71 points, and treatment and spreading mechanism was 0.78 points, prevention was 0.63 points, causes and definition was 0.53 points. 3. In the attitude for infection prevention of influenza A (H1N1), 'washing hands before practice' was the highest, 0.99 points and 'wear the mask only in case of contact with patient within 1~2 meters upon occurrence of no aerosol' was the lowest, 0.72 points. 4. Awareness of influenza A (H1N1) according to sociodemographic characteristics showed the significant differences upon the impacts on systemic health (p<0.05). Preventive attitude didn't show a significant difference in grade, clinical experience, experience in infection control training, acquiring rmation routes, the possibility for occurrence, impact on systemic health, the most need for prevention, experience in influenza A (H1N1) (p>0.05). 5. The significantly correlated between awareness of influenza A (H1N1) and preventive attitude(p<0.01). Conclusions : Information and preventive attitude for influenza A (H1N1) as well as systematic training programs to identify actual affecting factors and to improve the practice are needed. Also government's institutional support is needed.