• 한국간호교육학회지
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• 제23권4호
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• pp.474-485
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• 2017

Purpose: The purpose of this study was to identify a causal relationship among major satisfaction, career decision autonomy, and career search behavior of nursing college students in clinical practice experience. Methods: Data were collected using a self-reported questionnaires from 197 nursing students in S city from December 1 to 23, 2016. These were then analyzed by descriptive statistics, ANOVA, t-test, Pearson correlation coefficient, and multiple regression using SPSS/PC+ program. Results: The results suggest that major satisfaction was correlated with career decision autonomy; likewise, major satisfaction was correlated with career search behavior. The factors influencing career search behavior were grades and major satisfaction. Conclusion: It is necessary to develop a learning method considering interest and aptitude to increase the satisfaction of the major and to apply the various programs to understand the self and the work environment so as to determine how desirable the course will be.

• 한국어류학회지
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• 제18권3호
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• pp.216-222
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• 2006

2004년 1월부터 12월까지 부산 주변해역에서 채집된 참돔의 식성을 조사하였다. 참돔의 체장분포는 8.5~44.6 cm SL의 범위였다. 참돔의 주요 먹이생물은 집게류 (Anomura), 단각류 (Amphipoda), 게류 (Brachyura), 새우류 (Caridea), 갯지렁이류 (Polychaeta), 극피동물 (Echinodermata), 어류(Pisces) 등 매우 다양했다. 그 외, 복족류(Gastropoda), 이매패류(Bivalvia), 갯가재류(Stomatopoda), 두족류(Cephalopoda) 자포동물(Cnidaria), 등각류(Isopoda) 등도 소량 섭이하였다. 참돔은 성장함에 따라 먹이생물 조성에 있어 변화를 보였는데, 체장 8~15 cm SL에서 새우류의 점유율이 높았으며, 15~25 cm SL에서는 집게류와 갯지렁이류의 점유율이 높았다. 그리고 25 cm SL 이상에서는 극피동물류와 어류의 점유율이 높게 나타났다.

• 산경연구논집
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• 제12권8호
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• pp.21-32
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• 2021

Purpose: With the advent of the era of the 4th industrial revolution, called a new technological revolution, the necessity of fostering future talents equipped with AI utilization capabilities is emerging. However, there is a lack of research on AI education design and competency-based education curriculum as education for business major. The purpose of this study is to design AI education to cultivate competency-oriented AI literacy for business major in universities. Research design, data and methodology: For the design of AI basic education in business major, three expert Delphi surveys were conducted, and a demand analysis and specialization strategy were established, and the reliability of the derived design contents was verified by reflecting the results. Results: As a result, the main competencies for cultivating AI literacy were data literacy, AI understanding and utilization, and the main detailed areas derived from this were data structure understanding and processing, visualization, web scraping, web crawling, public data utilization, and concept of machine learning and application. Conclusions: The educational design content derived through this study is expected to help establish the direction of competency-centered AI education in the future and increase the necessity and value of AI education by utilizing it based on the major field.

• 한국임상보건과학회지
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• 제10권1호
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• pp.1569-1577
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• 2022

Purpose: This study was conducted to investigate academic self-efficacy, metacognition and major satisfaction which influence learning flow in nursing students. Method: The subjects of this study were 239 nursing students in D college. Structured questionnaire was self-administered from May 3 to 30, 2021. The date was analyzed by t-test, ANOVA, Pearson'correlation coefficients, stepwise and multiple regression using SPSS/WIN 22.0. program. Results: In academic self-efficacy, there were significant differences in age. In metacognition, there were significant differences in age, school record. There was a statistically positive correlation between learning flow and academic self-efficacy(r=.211, p=.001), metacognition(r=.357, p<.001), major satisfaction(r=.281, p<.001). The factors influencing learning flow were metacognition(t=.682, p<.001), major satisfaction(t=2.147, p=.023)Multiple regression analysis description is 61.2%. Conclusion: To improve the learning outcomes for nursing students, it is necessary to develop teaching program and curriculum for increasing, metacognition and major satisfaction.

• 대한물리치료과학회지
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• 제3권3호
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• pp.71-85
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• 1996

The Quality of physical therapy school system has conflicts between physical therpist, and reduces the opportunity of seguential education. So this study was investigated in order to made concrete the problems of educational duality, set up the direction of the school system's improvement, as like the four-year system and recognized the necessity. The curriculums of 13 colleges and 5 universities was analyzed. The curriculum analysis was made up the comparison and the analysis by a liberal arts point, a major point, a clinical practice point, total opening subjects, and so on. The analyzing results were as follows. 1. The average rates of a liberal arts vs. a major opening point are 17:83 in college, and are 27:73 in university. 2. It is a serious problem that college are lower than university in a liberal arts. The best method that can solve it is lengthen the number of school years. 3. There is no difference between college and university in a major subject. Rather college has the more subject's numbers than university. 4. There is no difference between college and university in a clinical practice. Above results suggests that there is not different between college and university in a major subject except for a liberal arts point. It is proper that one should be unificate the curriculum according to the sameness between a state examination and a license. Therefore, it is necessary for graduates from college that provides the opportunity of proceeding to a higher school, demands the seguential system of study cultivating and producing a bachelor, and requires the continual education in a clinical field, a bachelor admitting system of continual education, and clinical therapist's qualification. The present physical therapy educational systems should be unificated because of many right reasons. On the other hand, the follw-up study that improving the school system about the four-years and the more physical therapy should be continue from the viewpoint of education.

• 한국의상디자인학회지
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• 제15권4호
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• pp.195-207
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• 2013

The purpose of this study is to observe the rapidly changing men's fashion style in the contemporary society and to analyze the features related to the major-subject groups, male university students. This information could be used for clothing companies to plan commodities, divide markets, and develop designs. The results are as follows. First, several opinions were varied among students' majors. For the opinion about the male students focusing on their external appearance, the students from all majors said that it depends on individual preference. For 4 reasons of external appearances, students from all majors frequently said that they should adjust their external appearance for employment. For the opinion about what is considered the most in the purchase of clothing, most of the students considered about the design of the cloth. For the opinion about influences on the purchase of clothing, major of the students were influenced by their friend or colleague. on the other hand, the students from artistic talent and physical education mentioned other opinion that it depends that it depends on situation and own intention is most important. Second, for the question about clothing behavior, with regard to monthly average shopping control expense, the students from all majors mentioned the amount less than KRW 50,000. For the opinion about the number of shopping, most student mentioned once a season. For the opinion about the store to purchase dress, most students mentioned the use of large shopping mall but the students from business administration and economy mentioned the use of discount store. Third, for the question about preferred style and preferred brand, with regard to the opinion about usual style, the students from all majors have worn casual style. For the opinion about the preferred style, most students mentioned casual style. For the opinion about man's accessory wearing, the students from all majors mentioned that it is good and for the opinion about coordination item, most students mentioned bag.

• The Plant Pathology Journal
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• 제34권3호
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• pp.191-198
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• 2018

Fast and accurate diagnosis is needed to eradicate and manage economically important and invasive diseases like fire blight. Loop-mediated isothermal amplification (LAMP) is known as the best on-site diagnostic, because it is fast, highly specific to a target, and less sensitive to inhibitors in samples. In this study, LAMP assay that gives more consistent results for on-site diagnosis of fire blight than the previous developed LAMP assays was developed. Primers for new LAMP assay (named as DS-LAMP) were designed from a histidine-tRNA ligase gene (EAMY_RS32025) of E. amylovora CFBP1430 genome. The DS-LAMP amplified DNA (positive detection) only from genomic DNA of E. amylovora strains, not from either E. pyrifoliae (causing black shoot blight) or from Pseudomonas syringae pv. syringae (causing shoot blight on apple trees). The detection limit of DS-LAMP was 10 cells per LAMP reaction, equivalent to $10^4$ cells per ml of the sample extract. DS-LAMP successfully diagnosed the pathogens on four fire-blight infected apple and pear orchards. In addition, it could distinguish black shoot blight from fire blight. The $B{\ddot{u}}hlmann$-LAMP, developed previously for on-site diagnosis of fire blight, did not give consistent results for specificity to E. amylovora and on-site diagnosis; it gave positive reactions to three strains of E. pyrifoliae and two strains of P. syringae pv. syringae. It also, gave positive reactions to some healthy sample extracts. DS-LAMP, developed in this study, would give more accurate on-site diagnosis of fire blight, especially in the Republic of Korea, where fire blight and black shoot blight coexist.

• 한국치위생학회지
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• 제9권4호
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• pp.808-823
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• 2009

Objectives : This study was to suggest the basic data to develop the national exam contents for dental hygiene by comparing with those of other country. Methods : Several dental hygiene education course results were reviewed, and analyzed the culture subjects, basic major subjects, educational subjects, national exam contents in 3 or 4 years dental hygiene curriculum. Results : In Korea, grades of culture subjects in dental hygiene curriculum were different between 3 and 4 years education course, mean grades were 10.4, and 34.5 respectively. While there were few different between 3 and 4 years education course, mean grades were 36, and 36.5 respectively in foreign country. In Korea, grades of major subjects in dental hygiene curriculum were similar between 3 and 4 years education course as mean grades of 110, while there were different between 3 and 4 years education course, mean grades were 60 and 80 respectively in foreign country. In Korea, number of major subject was higher in 4 years(n=61) than 3 years(n=54). However, it was lower in 4 years(n=27) than in 3 years(n=33) in foreign country. Total grade number was 129 in 3 years, and 145 in 4 years in Korea, while it was 97 in 3 years, and 116 in 4 years in foreign country. By analyzing 3 years education course, culture subject was 9.5%, basic health was 11.2%, oral biology was 11.2%, clinical dentistry was 20.7%, public oral health was 10.4%, oral hygiene care was 35.9%, management of dental clinic was 9.4%, education was 2.8% in Korea. In USA, dental hygiene examination contains practice work as major part, while theory was thought of as most important things in korea. Conclusions : It is necessary to improve learning course of dental hygiene curriculum on the basis of other country's system, and then it could be possible to development of good quality's national examination contents, thus good quality of dental hygiene personnel would be turned out in Korea.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).