• Journal of the Korean BIBLIA Society for library and Information Science
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• v.22 no.3
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• pp.25-55
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• 2011

These results of surveying public librarians can contribute to clearly identifying the status of CHI(consumer health information) services in Korea and to exploring future developments in CHI services. In this study, we investigated whether or not currently Korean public libraries are offering CHI services, whether or not they provide CHI reference services and the frequency of their use, and analyzed librarians' recognition of the need for Korean public libraries to provide the CHI services. The findings are as follows: 1) 70% of Korean public libraries are equipped with health-related books and medical journals, but the rate of libraries that are building CHI-related websites was very low at 5%. 2) The rate of providing the CHI reference services was only 30% of the surveyed public libraries. 3) 82.1% of public libraries did not provide educational programs related to CHI. 4) 82.1% of public libraries did not provide CHI-related services for vulnerable groups. 5) The rate of providing the CHI-related outreach programs and collaborating with CHI-related institutions was no more than about 20% each. These research findings can induce public librarians to provide CHI services in public libraries, and will contribute to activate the CHI-related research in Korea.

• Journal of Satellite, Information and Communications
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• v.9 no.3
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• pp.5-8
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• 2014

Recently, smart devices can be used with a variety of programs. Because of these characteristics, suitable lectures are provided to mobile device in Korea educational facilities. However, it is possible to reduce the learning efficiency from taking courses. because of many smart devices are using in a small display. Therefore, we need effectively in a small display content layout for overcome these problems. In this paper, we proposed content layer format for smart devices by Illustrated Programs based on Golden Ratio.

• School Mathematics
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• v.4 no.4
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• pp.633-642
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• 2002

This paper focuses on the concepts of a value of ratio and a rate in elementary school mathematics. Although the concept of a value of ratio can be distinguished meaningfully from that of a rate by phenomenological analyses, this distinction is impossible at the elementary school level. Two concepts tend to be treated as identical, therefore they need to be classified by the other methods. By analyzing the series of mathematics textbooks from the first curriculum to the present 7th curriculum, this paper investigated how two concepts have been transposed into the products of school mathematics. In addition, we discussed how the difference of two concepts in the changing process of definitions have been presented clearly to the students. As a result, this paper concluded that the difference of two concepts has not been developed clearly for elementary students in general, except the textbook by the 7th curriculum. The definitions of two concepts were described obscurely so that the students may confuse the concept of a value of ratio with that of a rate. The role of a value of ratio needs to be reconsidered when it is applied to set proportional expressions. Therefore, this paper suggests not adhering to the terminology ‘value of ratio’ to present the ratio as a quotient or the rate as a fractional representation in school mathematics.

• Journal of Elementary Mathematics Education in Korea
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• v.17 no.3
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• pp.431-455
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• 2013

In this thesis, I classified various meanings of fraction into two categories, i.e concept(rate, operator, division) and model(whole-part, measurement, allotment), and surveyed appearances which is shown in Korea elementary mathematics textbook. Based on this results, I derived several implications on learning-teaching of fraction in elementary education. Firstly, we have to pursuit a unified formation of fraction concept through a complementary advantage of various concepts and models Secondly, by clarifying the time which concepts and models of fraction are imported, we have to overcome a ambiguity or tacit usage of that. Thirdly, the present Korea's textbook need to be improved in usage of measurement model. It must be defined more explicitly and must be used in explanation of multiplication and division algorithm of fraction.

• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.658-669
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• 2017

While online shopping has been increased expeditiously, a significant portion of purchasing intention has not been converted into actual purchasing behavior without delay in online space. This study investigates the factors causing a delay in online purchasing decision even after purchasing intention has been formed. It identifies the uncertainty variables (information, psychological, and preference uncertainties) related to consumer needs and the situational variables (time pressure and past purchase experience) surrounding the purchasing transaction. Furthermore, the need for cognitive closure is proposed to moderate the relationships between uncertainty/situational variables and the purchasing behavior. The results show that the uncertainties and situational factors significantly influence purchasing delay. Also, the need for cognitive closure indeed works as a moderator between the uncertainty variables and the purchasing behavior. Practical and academic implications of these findings are also discussed.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.607-619
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• 2010

The purpose of this study was to identify the concepts of body image, weight control and food behavior in 520 Korean high school seniors from Seoul and Gyeonggi Province. A questionnaire survey was conducted to investigate body image, concern of weight control, experience of weight control, the first time to try weight control, plan for weight control, reasons of weight control and food behaviors related with weight control. Anthropometric parameters such as weight and height were measured. Finally, data from 497 high school seniors were used for statistical analysis. The results were as follows. Many subjects had misperceptions. Among the subjects who perceived themselves as 'fat', 57.8% were normal weight and 0.5% underweight. Among the subjects who perceived themselves as 'thin', 59.5% were normal weight, 0.9% overweight and 0.9% obese. Girls were more concerned about weight control than boys (4.20 vs. 3.66). Weight loss had been experienced by 61.5% of the subjects and weight gain by 12.8%. First weight control was attempted by 71.3% of the subject at high school and by 28.7% at middle school. The majority of subjects planned for weight control before their freshman year. The boys choose 'health' as the primary reason for weight control, whereas the girls chose 'good appearance'. The total score of food behaviors varied significantly according to BMI. Overweight and obese subjects had more desirable food behaviors than normal weight and underweight subjects (24.00, 24.06 vs. 21.92, 21.52). However, total scores of food behaviors showed no variation according to sex, weight control attempt and body image. In conclusion, the high school seniors had misconceptions about body image and weight control. They were exposed to a high risk of inappropriate weight control and food behaviors. Therefore, proper nutritional education programs need to be developed for high school seniors to prevent nutrition problems related to weight control and to maintain desirable food behaviors.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Sleep Medicine and Psychophysiology
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• v.13 no.2
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• pp.45-51
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• 2006

Obstructive sleep apnea (OSA) syndrome disrupts normal sleep. However, there were few studies to evaluate the asymmetric distribution, the one of the important factors of normal sleep in OSA subjects. We hypothesized that asymmetry would be broken in OSA patients. 49 male subjects with the complaint of heavy snoring were studied with polysomnography. We divided them into two groups based on the apnea-hypopnea index (AHI) fifteen: 13 simple snoring group (SSN, average AHI $5.9{\pm}4.4$) and 32 OSA group (average AHI $47.3{\pm}23.9$). We compared split sleep variables between the first half and the second half of sleep within each group with paired t-test for the evaluation of asymmetry. Changes of sleep architecture of OSA were higher stage 1 sleep% (S1), total arousal index (TAI), AHI, and mean heart rate (HR) and lower stage 2 sleep% (S2), REM sleep%, and mean arterial O2 saturation (SaO2) than SSN subjects. SWS and wake time after sleep onset (WASO) were not different between two groups. In split-night analysis, OSA subjects showed higher S2, slow wave sleep% (SWS), spontaneous arousal index (SAI), and mean HR in the first half, and higher REM sleep% and mean SaO2 in the second half. Those were same pattern as in SSN subjects. Mean apnea duration and longest apnea duration were higher in the second half only in the OSA. No differences of AHI, ODI, WASO, and S1 were found between the first and the second half of sleep in both groups. TAI was higher in the first half only in the SSN. SWS and WASO seemed to be influenced sensitively by simple snoring as well as OSA. Unlike our hypothesis, asymmetric distributions of major sleep architecture variables were preserved in OSA group. Losing asymmetry of TAI might be related to pathophysiology of OSA. We need more studies that include large number of subjects in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.978-985
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• 2001

The purpose of this study was to investigate the effect of alcohol drinking on dietary behaviors and nutrient intakes among the university male students. The subjects were divided three group; no-alcohol group(n=83), alcohol group(n=78), and high-alcohol group(n=78).And they were observed general characteristics, life style, eating pattern, food frequency and nutrient intake using questionnaires. The mean age, height, weight and BMI of the subjects were 25.8$\pm$6.1 years old 171.5$\pm$5.4 cm, 63.4$\pm$9.7 kg and 2.3$\pm$2.8/kg/$m^2$, respectively. The types of residence and person who prepares meals were significantly different among the groups: the frequency of self-boarding and preparing meals oneself in high-alcohol group were higher than in other two groups. The frequency of physical exercise and cigarette smoking in high-alcohol group were higher than in other two groups. There were no significant differences in skipping meals among three groups. However, the most common reson why high-alcohol group skipped meals was due to a eating habit, while a lack of time in other two groups. The results show that the high-alcohol group tended to eat more often instant ramien, soybean sprout, anchovy, and coffee compared to the other two groups. The energy intakes in alcohol and high-alcohol groups were lower than those in no-alcohol group. In conclusion, high-alcohol students have unhealthy dietary behaviors in the light of high frequency of cigarette smoking, eating habit of skipping meals and instant foods, and therefore showing a strong need of proper education in alcohol withdrawal and meal management for them.

• Journal of Elementary Mathematics Education in Korea
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• v.15 no.2
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• pp.417-435
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• 2011

Mathematical justification is essential to assert with reason and to communicate. Students learn mathematical justification in 8th grade in Korea. Recently, However, many researchers point out that justification be taught from young age. Lots of studies say that students can deduct and justify mathematically from in the lower grades in elementary school. I conduct questionnaire to know awareness and steps of elementary school students and middle school students. In the case of 9th grades, the rate of students to deduct is highest compared with the other grades. The rease is why 9th grades are taught how to deductive justification. In spite of, however, the other grades are also high of rate to do simple deductive justification. I want to focus on the 6th and 5th grades. They are also high of rate to deduct. It means we don't need to just focus on inducing in elementary school. Most of student needs lots of various experience to mathematical justification.