• 대한공업교육학회지
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• v.43 no.1
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• pp.158-176
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• 2018

The purpose of this study is to analyze the satisfaction of the manufacturing process and the satisfaction of manufacturing lesson in the lesson of model product manufacturing based on IoT(Internet of Things) for pre-service technology teachers. and we also analyzed 'smart farm' model production manufacturing among various products. The survey questionnaires with 8 questions to investigate satisfaction level of model manufacturing process, difficulties in manufacturing, and the satisfaction level of manufacturing lesson were collected from the 15 pre-service technology teachers and analyzed by using SPSS program. and The results of this study were as follows: First, the lesson satisfaction average level of pre-service technology teachers was high(M=4.22) in model product manufacturing process for the 'smart farm' model making based on the IoT. Second, the average satisfaction level of 'patent search and prior art search report writing education' was as high as 4.07. Therefore, the application of 'prior art search report writing education' showed that it helped to make the product. Third, the best high satisfaction level in the model production manufacturing procedure was 'education of inventive thinking method'(M=4.40). Therefore, the pre-service technology teachers showed that the 'education of inventive thinking methods' was very helpful from the idea design to the optimal selection of idea. The next order of satisfaction level was high(M=4.33) in 'design education and counseling' and 'guidance through selection of professor who guide the production manufacturing in addition to professors who are in charge of lesson'. Because they were helpful in solving the lack of knowledge of pre-service technology teachers. Fourth, satisfaction level with 'the presentation of model making results and exhibitions', 'presentations and participations of external event' was high (M = 4.13). Although the results of interviews with pre-service technology teachers showed that they suffered from lack of knowledge in various technologies, but it was an opportunity to learn things and felt a sense of accomplishment.

• Journal of Dairy Science and Biotechnology
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• v.33 no.2
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• pp.129-137
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• 2015

Diabetes mellitus type 2 is a metabolic disorder that is characterized by hyperglycemia (high blood sugar level) in the context of insulin resistance and relative lack of insulin. Recently, much scientific evidence has shown that the risk of diabetes mellitus type 2 could be reduced by dairy intake. A significantly strong relationship has been noted between this disease and dairy intake. In particular, from the different types of fat in dairy foods that were reported to have a beneficial impact, low-fat dairy foods have been found to have the best effect with respect to reducing the risk of diabetes mellitus type 2. Therefore, the role of specific components of dairy foods, such as calcium, vitamin D, dairy fat, and trans-palmitoleic acid, which could be responsible for this effect and for the positive effect of dairy foods in obesity and metabolic syndrome, needs to be identified. There is a strong and relatively consistent body of accumulating evidence indicating that dairy foods may significantly reduce the risk of diabetes mellitus type 2, likely in a dose-response manner. Dairy recommendations should be an essential part of public health guidance, and identifying strategies to increase dairy food consumption to optimal levels is of utmost importance. Hence, this review summarizes various positive effects of dairy foods with respect to reducing the risk of diabetes mellitus type 2, based on available evidence, and discusses the need for further research on preventing or decreasing the risk of diabetes mellitus type 2.

• Journal of Korean Home Economics Education Association
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• v.20 no.2
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• pp.75-94
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• 2008

The purposes of this paper are to describe the newly established reference values of nutrient intakes: to apply the changed dietary reference intakes to the new text book based on the revised curriculum: and to contrive substantial contents in the domain of dietary life(foods & nutrition) of new text book. Dietary Reference Intakes for Koreans(KDRIs) is newly established reference values of nutrient intakes that are considered necessary to maintain the health of Koreans at the optimal state and to prevent chronic diseases and overnutrition. Unlike previously used Recommended Dietary Allowances for Koreas(KRDA), which presented a single reference value for intake of each nutrient, multiple values are set at levels for nutrients to reduce risk of chronic diseases and toxicity as well as prevention of nutrient deficiency. The new KDRIs include the Estimated Average Requirement(EAR), Recommended Intake(RI), Adequate Intake(AI), and Tolerable Upper Intake Level(UL). The EAR is the daily nutrient intake estimated to meet the requirement of the half of the apparently healthy individuals in a target group and thus is set at the median of the distribution of requirements. The RI is set at two standard deviations above the EAR. The AI is established for nutrients for which existing body of knowledge are inadequate to establish the EAR and RI. The UL is the highest level of daily nutrient intake which is not likely to cause adverse effects for the human health. Age and gender subgroups are established in consideration of physiological characteristics and developmental stages: infancy, toddler, childhood, adolescence, adulthood and old age. Pregnancy and lactation periods were considered separately and gender is divided after early childhood. Reference heights and weights are from the Korean Agency for Technology and Standards, Ministry of Commerce, Industry and Energy. The practical application of DRIs to the new books based on the revision in the 7th curriculum is to assess the dietary and nutrient intake as well as to plan a meal. It can be utilized to set an appropriate nutrient goal for the diet as usually eaten and to develop a plan that the individual will consume using a nutrient based food guidance system in the new books based on the revision in the 7th curriculum.