• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.4
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• pp.600-612
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• 2022

This study analyzed the learning effect, through a satisfaction survey and NVivo qualitative analysis, of fashion design classes using humanities self-reflection writing. The results are as follows. First, with regard to learning satisfaction, learners perceived the class as efficient and showed overall satisfaction. Second, learners' opinions were classified into self-reflection writing, design process, new experience of expression, and the understanding of class activities. Third, in self-reflection writing, learners discovered their tendencies and values while exploring their identity through deep thinking. Fourth, in the design process, learners set the design concept consistently through writing. Fifth, in the new experience of expression, learners recognized the idea produced through writing as the result of thought and considered it a new expression method for design. Sixth, in the understanding of class activities, learners were interested in the process and considered it an activity through which to build their own style in design expression. Design class activities using self-reflection writing drew a positive response and presented the possibility of educational use. The teaching method of this study is expected to be used as a humanistic method for expressions in various design fields.

• Journal of the Korean Society of Safety
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• v.39 no.2
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• pp.54-64
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• 2024

This study investigated the impact of a safety coaching program on the safety behavior and safety climate among expressway safety patrols. Four to seven patrols from each of the three branches participated in this study. The safety coaching program was developed based on the GROW model, with main contents including recognizing individual differences, exploring safety values, communicating near-misses, providing effective and efficient feedback, employing non-violent communication, and fostering commitment toward safety behaviors. Additionally, each session included self-monitoring and peer review of each item based on a critical behavior checklist developed for this study, with challenging goals set based on the monitoring and review. The safety coaching program comprised six sessions in three branches, while three other branches were assigned as a control group. A non-equivalent control group experimental design was applied. Dependent variables included observed and perceived safety behavior, safety climate, psychological safety, and feedback. The results indicated that the safety coaching program effectively increased patrols' safety behavior and safety climate. Furthermore, psychological safety and feedback improved. These findings suggest that the developed safety coaching program could serve as an alternative method to enhance safety management for expressway safety patrols. Finally, the implications, limitations, and directions for future research are discussed.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.134-145
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• 2011

The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.269-279
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• 2002

To investigate the change of perception after weight management education in elementary, middle and high school students, a survey was conducted. Same questionnaire was administered twice, before and after weight management education, to 426 students at 9 schools in Seoul area. The mean height, weight and body mass index were 145.5$\pm$8.0cm, 40.0$\pm$8.3kg, 18.6$\pm$3.0 for elementary school students, 160.1$\pm$5.2cm, 50.2$\pm$7.3kg, 19.5$\pm$2.4 for middle school students, and 162.2$\pm$5.0cm, 52.2$\pm$6.4kg, 19.8$\pm$2.3 for high school students, respectively. Before education, their preferred weight and perceived healthy weight was 35.4kg and 37.0kg among elementary school students, 44.8kg and 46.5kg among middle school students, and 47.3kg and 48.9kg among high school students, respectively. Differences between their present body weight and their preferred weight and/or perceived healthy weight appeared to be 4.5kg and 2.9kg in elementary school students, 5.6kg and 4.0kg in middle school students, and 5.1kg and 3.3kg in high school students, respectively. After administering education, the differences decreased to 2.5kg and -0.2kg in elementary school students, 4.2kg and 2.7kg in middle school students, and 4.3kg and 2.0kg in high school students, respectively (p<0.01). And their perception on own body shape was investigated using 5 point scale ('too lean' to 'too fat', 1 to 5) before and after education. The mean values changed from 3.1 to 2.8 in elementary school students, from 3.3 to 3.0 in middle school students, and from 3.4 to 3.2 in high school students (p<0.01). Their satisfaction with own body weight was monitored using 5 point scale ('very satisfied' to 'very unsatisfied', 1 to 5), also. The mean values changed from 3.0 to 2.7 in elementary school students, from 3.6 to 3.2, in middle school students, and from 3.8 to 3.4 in high school students (p<0.01). In the evaluation of their nutrition knowledge about weight control using 10 item quiz, before and after education, the mean quiz score was changed from 6.3 to 7.0 in elementary school students, from 7.0 to 7.9 in middle school students, and from 7.5 to 8.1 in high school students (p<0.01). In summary, nutrition education on weight management improved the subject's perception on perceived healthy weight and own body shape, and satisfaction with present body weight. This result suggests that nutrition education program should incorporate strategies to change incorrect beliefs and knowledge regarding weight control. Onto this, weight control education for students should start from their early age, be repeated periodically and consistently, and focus on the harmful effects of excessive weight loss and information on the practical and scientific ways of weight management.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.240-253
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• 2016

This study was undertaken to better understand the professional recognition of the food service industry of college students in food service realted majors based on characteristics of the respondents In order to achieve the purpose of the study, 211 questionnaire surveys were colelcted in the period from May 19 to May 30, 2014. The study conducted regression analysis by using SPSS Win18.0 package, for frequency analysis, exploratory factor analysis, analysis of reliability, correlation analysis tests, t-test, andone way ANOVA. Measure of occupation self-esteem, positive values, social reputation, negatively handled, relatively effectively configuration, each construct was to ensure reliable and statistically significant relevance. The results were analyzed by the difference factor of occupation self-esteem according to demographic characteristics, depending on gender, has confirmed that the perceived social reputation in a different way, depending on the differences in grade, to verify that you are aware of the positive values in a different way. Also Department has been analyzed with the degree of cognitive differ for positive values and negative treatment in accordance with, understand that it perceives the relative effects and negative treatment in accordance with the future desired profession in a different way. This suggests that there is a need to find ways to satisfaction and career decision level of major occupational self-esteem is high is to raise the occupational self-esteem major of food service industry college students based on the results of previous research get higher. In particular, I would like to emphasize that there is a need provide a substantial improvement on the negative treatment and the most negative recognize and social reputation is for the work of the food service industry.

• The Korean Journal of Pain
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• v.29 no.4
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• pp.239-248
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• 2016

Background: The present study was undertaken to evaluate the incidence of chronic persistent post-surgical pain (CPPP) and the role of signal transduction genes in patients undergoing staging laparotomy for carcinoma ovary. Methods: The present observational study was undertaken following institutional ethical committee approval and informed consent from all the participants. A total 21 patients of ASA grade I to III with age 20-70 years, scheduled for elective staging laparotomy for carcinoma ovary were included. Patients were excluded if had other causes of pain, cognitive dysfunction or chronic neurological disorders. Statistical analysis of pool data was done using SPSS version-17. For various scales like GPE, PDQ, NPSI, the visual analogue scale (VAS), global perceived effect (GPE), the pain DETECT questionnaire (PDQ), and neuropathic pain symptoms inventory (NPSI), one factor repaeted measure ANOVA applied with simple contrast with baseline as on post-operative day 1 (considered as reference and compared with subsequent time-interval), and the P values were adjusted according to "Bonferroni adjustments". In patients with CPPP, the ${\Delta}ct$ values of mRNA expressions of genes at the end of postoperative day 90 were compared with the baseline control values by one factor repeated ANOVA. P value < 0.005 significant. Results: The present study demonstrates 38.1% (8 out of 21 patients) incidence of CPPP. The functional status and quality of life as were observed to be significantly diminished in all patients with chronic pain. An up-regulation in the mRNA expression of signal transduction and a positive correlation was noted between the mRNA expression of signal transduction genes and VAS score in all patients with CPPP at the end of postoperative day 90. Conclusions: The reported incidence of CPPP in patients with carcinoma ovary was 38.1%. An up-regulation and positive correlation between mRNA expression of signal transduction genes and VAS score depicts its potential role in the pathogenesis of CPPP.

• The Journal of the Korea Contents Association
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• v.14 no.7
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• pp.115-124
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• 2014

In order to satisfy consumers' various desires for music performance, as it is important how to form sympathy with consumers, it is significant for music performance planners to find out which values the audiences think important when it comes to music performance art. The purpose of this study is to examine a relationship among worth to watch, performance satisfaction and desire of respectating that the audience recognizes. A questionnaire survey was carried out on 182 participants who have gone to musical performances. As a result of the study, 'educational value', 'economical value', 'emotional value' and 'social value' of spectating music performance had positive effects on both 'watching satisfaction' and 'desire of respectating', and especially when it comes to spectating satisfaction, emotional value and economical value were the significant effects, and for desire of respectating, economical value and social value were significant. Also, it was found that spectating satisfaction had a positive relationship with a desire of respectating. As implications according to the result of the study, firstly, it is necessary for music performance planner or performing artist to inspire emotional value of audience in order to increase spectating satisfaction of the audience, and performances needs to be planned considering economical values. Secondly, in order to improve desire of respectating, it is important to analyze which elements can increase economical and social values of the audience.

• Management & Information Systems Review
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• v.31 no.2
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• pp.253-272
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• 2012

One of the fastest growing sectors in tourism industry is the use of applications from the MICE industry in various parts including business, politics, and cultural exchange due to globalization among the countries. The means-end chain theory suggests that convention participants perceive and judge convention destination as the means to achieving a desired end-state in a given destination selection situation. This study aims at establishing a convention destination's attributes, the benefits of consequences of using it, and the personal values it satisfies. A laddering interview was conducting in order to provide in-depth probing and to elicit responses from 96 visitors. This study presents the unique pyramid-structure of the means-end chain; a model linking perceived convention destination attributes to values. Understanding these concepts provides opportunities for convention destinations to target market segmentation and advertising based on the participants' desired end-states. In conclusion, the major correlations of attributions of the visitors, consequences, and the values are; informativeness(A), activity(A), tourist attraction(A) - sympathy(C), human relations(C) - self-development(V), and fellowship(V).

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.473-483
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• 2020

This paper proposes a tourism recommendation system in intelligent cloud environment using information of tourist behavior applied with perceived value. This proposed system applied tourist information and empirical analysis information that reflected the perceptual value of tourists in their behavior to the tourism recommendation system using wide and deep learning technology. This proposal system was applied to the tourism recommendation system by collecting and analyzing various tourist information that can be collected and analyzing the values that tourists were usually aware of and the intentions of people's behavior. It provides empirical information by analyzing and mapping the association of tourism information, perceived value and behavior to tourism platforms in various fields that have been used. In addition, the tourism recommendation system using wide and deep learning technology, which can achieve both memorization and generalization in one model by learning linear model components and neural only components together, and the method of pipeline operation was presented. As a result of applying wide and deep learning model, the recommendation system presented in this paper showed that the app subscription rate on the visiting page of the tourism-related app store increased by 3.9% compared to the control group, and the other 1% group applied a model using only the same variables and only the deep side of the neural network structure, resulting in a 1% increase in subscription rate compared to the model using only the deep side. In addition, by measuring the area (AUC) below the receiver operating characteristic curve for the dataset, offline AUC was also derived that the wide-and-deep learning model was somewhat higher, but more influential in online traffic.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.431-438
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• 2010

This study was designed to identify the relationship between emotional labor and reaction factor(job satisfaction, fatigue), buffer factor(social support) among dental hygienist. The number of respondents was 50 who work in dental clinic and period of investigation was march 2010 through April 2010. A structured questionnaire was employed to evaluate the level of participants' sociodemographics, job-related factors, health-related behaviors, emotional labor and self-perceived fatigue, job satisfaction, social support. While the mean values of emotional labor were higher than thosewho work in hospital and lower than those who work in service employees. These results suggest that emotional labor was related to an increase in fatigue and strong correlation between involuntary emotional expression, self-perceived fatigue, job satisfaction, social support in dental hygienist. Multiple regression analysis has found that social support and no. of personnel were main factors that influence to the level of emotional labor in dental hygienist. The results of this study suggest that emotional labor was a determinant predictor of self perceived fatigue. Thus, a management program for emotional labor is strongly recommended for promotion of quality of life in dental hygienist and to improve dental service and competitiveness.