• 공학교육연구
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• 제13권2호
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• pp.12-15
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• 2010

Learning community is one of the important pillars of the education in knowledge-based society. How to encourage students' spontaneous participation to the learning community is one of the actual problems to solve for the revolution of the education scheme. In this paper we introduce a strategy to boost the activity of the learning community, which works in the on-line space. The keys for the on-line supporting system for the learning community are to have communication space, trading space and connection with industry. To support activities of each space, we provide an on-line web site which includes a community module, a knowledge market module and an industrial commentary module. Students can start their self-leading study in the communication space, and they can also practice skills for the knowledge management in the knowledge trading space. Through the connection space, they can learn more from the real world critics with help of industry.

• 한국치위생학회지
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• 제15권1호
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• pp.137-146
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• 2015

Objectives: This study was obtained to identify current education status of the community dental hygiene practice. Methods: It was designed cross section and self-reported on-line questionnaire(Survey monkey). It was performed probability sampling by targeting 82 dental hygiene schools(each one faculty member) in charge of community dental hygiene curriculum and 254 community health centers's community dental hygienists whom was working at oral health section. The response rate was 60% and 53%, respectively. The questionnaire consisted of time, duration, practice group, evaluation method, and practice contents including 63 learning objectives of dental hygiene. Results: Nearly half of these schools conduct such community field work practice in the spring semester of the junior year. This practice was mainly progressed based on average 4 students as one team per each one school for 7-8 hours a day during the period of more than 5 weeks(p<0.05). However, in case of both school and community health center, almost half of feedback after practice was not achieved and there was a difference in needs for practice education between schools and community health center. Conclusions: We should be considered that a sufficient consultation for the practice environment and its contents between schools and community health centers. It was considered that development of a standardized practice manual reflecting such requirement.

• 한국IT서비스학회지
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• 제13권1호
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• pp.103-124
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• 2014

Prior studies on knowledge sharing have concentrated primarily on either organizational or individual characteristics. However, by focusing on the interaction between members in On-line communities of practice (CoPs), we seek to identify and analyze factors that affect knowledge sharing by members in CoPs. Therefore, we examine if the independent variables such as interactivity, followership, and trust have positive impacts on the dependent variables such as commitment to CoPs and intention to share knowledge. In addition, this study also investigates the relationship between commitment to CoP and intention to share knowledge. The empirical results show that interactivity has a positive impact on commitment, but an insignificant impact on intention to share knowledge. Besides, trust between members is significantly associated with intention to share knowledge, whereas it does not have a significant effect on commitment. Moreover, followership is significantly related to both commitment and intention to share knowledge. These empirical findings show that the relationship between members in CoPs play a significant, positive role in intention to share knowledge. In conclusion, this research contributes to shedding a light into both interactions between members in and commitment to CoPs that are critical to facilitate knowledge sharing.

• 한국콘텐츠학회논문지
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• 제10권8호
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• pp.360-369
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• 2010

본 연구는 온라인 커뮤니티에서 개인의 프라이버시 염려와 자아불일치 및 커뮤니티의 공동체 의식과의 관계를 고찰해 보고자 한 것이었다. 먼저, 개인의 프라이버시 염려가 자아불일치에 미치는 영향을 살펴보고, 인터넷 사용기간의 조절효과를 분석해 보기로 하였다. 기존 연구를 기반으로 하여 본 연구에서 사용된 개인의 프라이버시 염려 요인은 정보에 대한 수집, 통제, 인식을 고려하였으며, 커뮤니티에 대한 공동체 의식 요인은 소속감과 몰입감을 고려하였다. 온라인 커뮤니티 이용자를 대상으로 설문조사를 실시하였으며, 조절효과를 검정하기 위해 계층적 회귀분석을 이용하였다. 연구 결과, 프라이버시 염려 중 정보에 대한 수집, 통제, 인식의 요인 중 인식의 요인만이 자아불일치에 부(-)의 영향을 주는 것으로 조사되었다. 이때 인터넷 사용기간은 정보의 인식 및 통제가 자아불일치에 주는 영향력을 조절하는 요인인 것으로 조사되었다. 다음으로, 온라인과 오프라인에서의 자아불일치가 커뮤니티에 대한 소속감과 몰입감에 미치는 영향을 분석한 결과, 자아불일치가 소속감에는 부(-)의 영향을 주지만, 몰입감에는 영향을 주지 않는 것으로 나타났다.

• 한국가정과교육학회지
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• 제1권1호
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• 산경연구논집
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• 제13권4호
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• pp.35-49
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• 2022

Purpose - According to the recently changing consumer smart environment and consumer decision-making process, this study investigates the structural relationship between electronic(online) WOM information characteristics and brand community experience value types on specific brand reliability and brand transformation. In particular, the characteristics of word of mouth information and the experience value of brand community users were divided into detailed fac tors and approached. Methodology - In order to proceed with this study, we review previous studies and setting hypotheses. The hypothesis was verified through a survey that was conducted for the consumers with online consumption activities in less than six months. With reference to previous studies, operational definition was made for the questionnaire design. In order to verify the hypothesis, 282 people were statistically analyzed through the survey This data were used for AMOS for confirm hypothesis established. Results - eWOM information characteristics were classified into usefulness, timeliness and un-bias, and online community experience values were classified into interaction, playfulness, and virtuality. In addition, it is to investigate the relationship between the brand reliability and user's experience value in brad community. The main results are as follows. The first result was that usefulness and un-bias, which are the eWOM information characteristics had a positive effect on forming brand reliability. However, the factor of timeliness did not affect brand reliability. Second, in terms of user experience value and brand reliability in the brand community. It was fo und that experience values such as interaction, playfulness, and vituality all had a positive influence on brand reliability. Third, it was found that brand reliability has a positive influence on the on-line conversion activity of users. Conclusions - Through this study, the field of online consumer behavior research is expanding, and this study suggested that careful management is necessary according to the type or characteristics of eWOM information. Additionally, it presents the importance of the user's empirical value in the brand community influencing brand attitude and reliability. In practice, the implementation of the marketing communication mix in digital marketing has recently been underway to enhance the conversion behavior of users. At this level, it also reveals the preceding factors that increase user conversion behavior.

• Clinical and Experimental Pediatrics
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• 제52권3호
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• pp.283-288
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• 2009

Pneumonia remains the leading cause of mortality in children. Diagnosis depends on a combination of factors, including clinical assessment, radiological and laboratory findings. Although Streptococcus pneumoniae remains the most important cause of childhood bacterial pneumonia, the great majority of cases of community-acquired pneumonia (CAP) are of viral etiology. A new, rapid, and inexpensive test that differentiates viral from bacterial pneumonia is needed to decide empiric antibiotic treatment. Antibiotics effective against the expected bacterial pathogens should be instituted where necessary. The role of emerging pathogens and the effect of pneumococcal resistance and heptavalent conjugate pneumococcal vaccines are to be considered in practice. There are reports supporting the valid and highly efficacious use of penicillin as a first-line drug for treating CAP. This review raises the issue of the overuse of unnecessary antibiotics in viral CAPs and the use of second or third-line antibiotics for non-complicated pneumonias in most clinical settings.

• 정보교육학회논문지
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• 제9권3호
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• pp.473-482
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• 2005

학급 홈페이지는 온라인 커뮤니티와 사이버 공간의 부정적 측면을 어느 정도 자연스럽게 해소할 수 있으며, 학생들에게 온라인 커뮤니티에 대한 연습의 장으로, 교사와 동료 학생, 부모님과의 의사교환의 장으로, 학습의 장으로 활용될 수 있다. 그러나 상업적 온라인 커뮤니티에 비해 몰입 요소가 부족하여 쉽게 식상해 하곤 한다. 따라서 학급 홈페이지의 구축 목적을 충분히 도달하기 위해서는 몰입 요소가 필요하며, 이러한 몰입 요소로 아바타를 활용하는 것도 한 가지 방법이다. 따라서 본 연구에서는 아바타가 학급 홈페이지 몰입 및 초등학생의 사이버 자아에 미치는 영향에 관하여 연구하였으며, 학급 홈페이지의 구축 목적을 달성하기 위한 몰입 요소로서 아바타가 충분히 작용할 수 있다는 것과 아바타의 활용이 초등학생들의 긍정적 사이버 자아 형성에 도움을 줄 수 있다는 것을 발견할 수 있었다.

• 대한지역사회영양학회지
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• 제18권2호
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• pp.112-124
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• 2013

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

• 디자인학연구
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• 제15권1호
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• pp.289-298
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• 2002

오늘날 인터넷의 사용이 보편화되면서 온라인환경의 구축이 여러 분야에서 활발하게 이루어짐에 따라 필요한 정보를 신속하게 이용하고 공유할 수 있게 피었다. 우리가 일반적으로 인터넷상에서 볼 수 있는 동호회 등은 이러한 정보이용 및 공유 등을 위한 가상커뮤미티(Cyber Community)의 흔한 예라 할 수 있다. 시간적, 공간적인 물리적 환경에 제약을 받지 않는 온라인환경 하에서 이러한 커뮤니티의 구축을 통해 그 구성원들은 다양한 활용방법을 모색할 수 있다. 프로젝트룸이란 이러한 온라인환경의 장점을 이용하여 이용자들(Designers & Clients)이 인터넷을 통하여 디자인프로젝트를 수행할 수 있는 가상의 공간을 일컫는다. 이용자들은 프로젝트의 개설에서 종료까지의 디자인프로세스를 인터넷을 통해 참여하고 발전시킨다. 또한 온라인을 통하여 진행되거나 완료된 정보의 내용은 자료화하여, 공개함으로써 디자인DB를 활성화하여 디자인 지식기반 구축에 큰 기여를 하리라 기대된다. 이와 함께 사용자가 프로젝트룸을 쉽게 사용할 수 있도록 하기 위한 사용자중심의 튜토리얼의 개발은 프로젝트룸의 활성화에 필수적 요소라 할 수 있다. 따라서 튜토리얼은 프로젝트룸의 개발과 병행하여 진행되어야 할 것이다.