• 한국산학기술학회논문지
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• 제11권11호
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• pp.4354-4359
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• 2010

본 연구는 임플란트 시술선택에 따른 환자만족도에 영향을 미치는 요인을 연구하기위해, 2009년7월 1일부터 2009년 9월 12일까지 대구지역 치과 병. 의원에 (병원2곳, 의원5곳)내원하는 임플란트 시술환자를 대상으로 설문조사 한 145부를 SPSS12.0 프로그램으로 분석하였다. 그 결과 발치원인에 따른 임플란트 시술에 대한 만족도는 치아우식증, 치주질환의 원인으로 발치 후 임플란트 식립 시에는 보통이 많았고, 외상은 만족이 가장 많았다(P<0.05). 발치 원인 별로 발음 기능 만족은 보통이 가장 많았고(P<0.001), 이물감등의 기능적인 부분의 만족도는 치주질환이 원인인 경우 불만족이 가장 많았다(P<0.01). 병원선택 이유에 따른 병원환경 만족도는 의사명성을 보고 선택했을 때 만족이 많았고, 집근처로 가까워서 선택한 경우 불만족이 많았다(P<0.001). 임플란트 식립 개수에 따른 치과 내원 횟수 만족도는 식립 개수가 많을수록 불만족을 나타냈으며 (P<0.01), 치아 모양 및 색상 만족도 분석에서는 '1~2개'와 '6개 이상'에서 만족이 높게 나타났다(P<0.05). 따라서 환자의 임플란트 만족도를 높이기위해서는 각 개인의 구강상태, 요구도를 정확히 인지한 후 개인에 따른 시술기간, 내원횟수, 기능, 심미작인 예상만족도를 제시해 주는 것이 진료자와 환자 상호간의 신뢰도를 높이고 시술 후 만족도의 향상에 기여할 것으로 사료 된다.

• Nutrition Research and Practice
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• 제12권4호
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• 지식경영연구
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• 제21권2호
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• pp.119-135
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• 2020

Owing to pandemic (COVID-19), the traditional face-to-face education method has been changed to the non-face-to-face real-time online education methods. Using a real time-based video conference system, synchronous education can be adopted by face-to-face class easily. Specially, it is very important to minimize the difference in learning effects between face-to-face and non-face-to-face in Entrepreneurship education. In this study, in order to derive the factors that affect the satisfaction of learners in synchronous online education, authors collected data from learners taking a synchronous entrepreneurship course. Through previous research, learned the reality of education and the composition of lessons. Spatiotemporal effectiveness, mentor ability, and educational environment influence learning satisfaction. PLS-SEM results revealed that it was confirmed that only spatiotemporal effects affect learner satisfaction. However, the education environment (fluent operation and convenience of function use of real-time based online conference system) effect teaching presence, class structure, and spatiotemporal effects. Through this research, we hope to provide theoretical and practical support for developing effective teacher activities, proper lesson structure, convenient function of the conference system, and learner-centered online learning environment when developing synchronous online classes.

• 대한영양사협회학술지
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• 제9권1호
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• pp.13-21
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• 2003

Dietitians' satisfaction between elementary school and high school in KangWon Do region were surveys with questionnaires. 61 elementary school dietitians and 30 high school dietitians participated. The dietitians in elementary schools had higher scores in age, marital status, years at work, types of employment, average annual income and had lesser hours of work. In overall, elementary schools had higher percentage on self operation and on the period of their food distribution to students. High schools had higher percentage on conventional systems, freedom in the amount of food distribution, number of meals per day and the meal charge. It was clear that dietitians in high schools showed more interests in changing their careers due to the poor working environment and salary. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in both types of schools are not satisfied with their career, especially with the working environment and salary.

• 대한교통학회지
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• 제27권2호
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• pp.117-131
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• 2009

고속도로이용자가 주행할 때 도로기하구조를 정확하게 파악하지 못하면, 도로이용자는 자신의 감각과 인식에 의존해 판단을 내리게 되기 때문에 고속도로의 주행성을 평가할 때 설계자와는 다른 판단을 내리게 될 수도 있다. 따라서 도로이용자의 기대심리를 만족시키면서 안전성, 쾌적성 등을 확보하기 위해서는 정확한 주행속도를 예측할 필요가 있다. 또한, 고속도로의 기하구조적인 주행성뿐만 아니라 도로이용자가 이러한 구성요소의 조화에 의해 느끼는 감성적 측면에서의 주행환경만족도에 대한 인식의 변화를 파악할 필요가 있다. 이에 본 연구에서는 주행속도 예측모형 구축하기 위해 6개 고속도로(경부, 서해안, 영동, 남해, 중앙, 호남)를 대상으로 주행속도에 영향을 미치는 요인을 크게 선형요소, 교통운영특성 요소로 분류하였다. 주행속도에 영향을 미치는 요인을 대상으로 다중회귀를 이용한 주행속도예측모형 구축 및 검증 결과, 통계적으로 모두 적합한 것으로 나타났다. 또한, 본 연구에서는 고속도로 이용자를 대상으로 개별면접 설문조사를 통해 수집된 주행환경만족도 이미지 데이터를 바탕으로 수량화 제II류 및 주성분분석을 실시하여 고속도로 주행환경만족도에 대한 영향 요인을 규명하였다. 또한 수량화 제I류 및 구조방정식을 이용하여 사회인식 및 고속도로 이용자의 실제인식의 변화가 고려된 고속도로의 주행환경만족도 모형을 구축하였다. 본 연구에서 구축된 모형을 통해 주행속도와 같은 정량적인 요인뿐만 아니라 도로이용자가 느끼는 고속도로의 주행환경만족도와 같은 정성적인 요인에 대한 결과도 제시할 수 있어서 도로이용자가 느끼는 변화된 교통 환경과 인식여부가 반영된 고속도로의 주행성을 평가할 수 있다는 데에 그 의의가 있다.

• 디지털산업정보학회논문지
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• 제13권3호
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• pp.105-113
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• 2017

Considered as the "new normal" mode of learning, BL has become popular in recent years especially in University education. BL is defined as a learning approach that combines e-learning and face-to-face classroom learning. BL allows for more interactive and reflective learning environment resulting in enhancing learner-directed learning. The adoption of BL in university has made it significant to probe the crucial determinants that would entice instructors and learners to use BL and enhance learning satisfaction. The primary purpose of this study is to investigate the affecting factors of the satisfaction of BL in universities in terms of leaner's aspects. Learner's role is very important in BL, because learner should self-directed study for effective performance and satisfaction in BL environment. Based on prior studies motivation, self-efficacy, and educational expectancy were identified as affecting factors of satisfaction in BL. According to the result of multiple regression, all factors(motivation, self-efficacy, and educational expectancy) were found to be significantly related to the learner's satisfaction in BL. It can provide practical guideline on effective operation strategy for BL in universities.

• 동아시아식생활학회지
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• 제21권1호
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• pp.108-117
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• 2011

The purpose of this study was to analyze the association between educational environment (physical environment of cooking institutes and curriculum) and satisfaction with learning of students at local cooking institutes. Self-administered questionnaires were distributed to 300 student enrolled at cooking institutes located in Pohang and Gyeongju, and a total of 265 were usable. Collected data were statistically analyzed using SPSS 12.0 by frequency, factor, reliability, t-test and Duncan's multiple range test. The results can be summarized as follows. Most of the subjects were enrolled at cooking institutes to learn Korean and Western cuisine. There were significant differences in learning according to institution, facility, method and instructor. There were also significant differences in learning according to gender, age, education, and attended classes. Based on the results, the physical environment of cooking institutes contributed to learning in the students, but the operation system also needs to be improved. However, study was limited in sample size and area, the results can-not be generalized.

• 한국비블리아학회지
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• 제30권3호
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• pp.93-110
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• 2019

이 연구에서는 공공도서관 사서의 업무 및 환경적 요인이 근골격계에 부담이 되며 직무만족도에도 영향을 미칠 것이라는 가정 하에 유해요인을 밝히고자 서울시 서북권역 공공도서관 사서를 대상으로 조사하여 129명으로부터 응답받았다. 조사결과 첫째, 일반사항의 특성에 따라서 보면 성별에 있어 어깨의 경우 근골격계 증상은 남자보다 여자가 높은 것으로 나타났다. 둘째, 근무환경의 특성 가운데 팔과 팔꿈치는 근무 기간에 따라 1년~3년 미만의 경우 높은 증상을 보였다. 허리는 운영방식에 따라 교육청과 지자체 위탁의 경우 높은 증상을 보였으며, 목은 근무 시간에 따라 주간이 야간 보다 높은 증상을 보였다. 셋째, 업무환경의 특성에 따라서는 손과 손목 그리고 손가락은 모든 업무환경 특성, 허리는 업무만족을 제외한 업무환경 특성 그리고 다리와 발은 숙련도 업무강도 육체적 부담에 따라 높은 증상을 보였다. 넷째, 개인의 업무만족도에 따른 근골격계 증상 차이를 보면 모든 부위가 업무만족도가 높을수록 근골격계 증상이 낮아지는 것으로 나타났다. 따라서 공공도서관 사서의 건강을 위하여 업무강도의 조정을 통한 육체적 부담을 줄일 수 있도록 하여 근무 및 업무환경을 개선하고 개인의 업무만족도를 향상 시킬 수 있도록 공공도서관 운영주체의 노력이 필요하다.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.263-274
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• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

• 한국융합학회논문지
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• 제8권2호
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• pp.227-233
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• 2017

본 연구의 목적은 미용관련학과에 재학 중인 학생들을 대상으로 교과과정과 운영방법에 대한 만족도를 분석하여 교과과정의 기본방향과 개선방안을 모색해 보고자 한다. 연구 방법은 전남지역에 있는 4년제 대학 미용관련학과 재학 중인 학생들을 대상으로 무작위 표본을 추출하여 설문조사를 실시한 후 156부를 선정하여 분석하였다. 본 연구 결과 미용관련학과 재학생들의 전공에 대한 자부심이 매우 강하고 실기교과목에 대한 만족도가 높았으며, 학과 운영방법에 있어 교수강의 능력은 매우 만족할 수준이나 실습기자재에 대해 낮은 만족도를 보였다. 본 연구를 통해 미용관련학과 학습 환경이 개선되어 지길 바라며, 미용관련학과 재학생들의 교과과정 만족도 및 운영방법에 대한 만족도를 높일 수 있는 융합적 교육 방안이 지속적으로 연구되어지기를 바란다.