• Journal of the Korean earth science society
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• v.25 no.3
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• pp.119-128
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• 2004

This project was carried out under the assumption that applying a science history program to a teaching-learning process would lead to students' increased interest in science and increase the development of their scientific process skills. The project aimed at designing an effective science history program which would help to improve students' scientific process skills, to enhance their interest in learning science, and to maintain their inquiry learning abilities. The survey for the activity objectives was produced by the authors. The test items used for testing students' scientific attitude and scientific process skills were created by Korea National University of Education. The survey about scientific perception indicated that there was a meaningful difference of p=0.005 before and after implementing this program. The survey about scientific interest shows that students became interested in science, science-learning and science-related activities after participating in the science history program. Students' scientific process sills increased by 9% after the program was implemented in the subjects' classes. This indicates that the science history program was effective in improving students' science scientific process skills. Since this project, which targeted 8th grade science education activities, has proven to be effective, developing other programs suitable for younger and older students seems promising, too.

• Journal of Advanced Technology Convergence
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• v.2 no.2
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• pp.23-30
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• 2023

This study is a descriptive research study conducted to find out the level of perception of the good death among nursing students and compare sub-factors among the perceptions of a good death. As for the research method, 102 people who explained the purpose of the study and agreed to participate were conveniently recruited. As a research tool, 'Measure of concept of a Good Death' by Schwartz et al. (2003) was translated by Lee (2017), and the research was conducted through online. For data analysis, statistical techniques such as descriptive statistics, frequency analysis, t-test, and one-way ANOVA of the IBM SPSS Statistics 26 program were used. Factors showing average differences in scores for each of the three sub-factors of good death awareness were derived from the experience of clinical practice. The mean of good death (3.13±0.36 points) of nursing students who experienced clinical practice was statistically significantly higher than that of students without clinical practice experience (2.90±0.31 points) (t=3.156, p=.002). In particular, the mean of good death for 'closure' was statistically significantly higher for those with experience in clinical practice (3.46±0.39 points) than those without experience (3.16±0.37 points) (t=3.476, p=.001). Through this study, it was confirmed that nursing students' perception of a good death differed depending on whether or not they were in clinical practice. The results of this study are expected to provide basic data for the establishment of effective educational strategies for the perception of good death in nursing students.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.107-115
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• 2006

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.

• Journal of The Korean Association For Science Education
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• v.37 no.1
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• pp.77-85
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• 2017

The goal of the study was to examine undergraduate students' perception of the importance of the concept of system in science. The participants are six undergraduate students in the department of science education. Data sources included interviews and interview notes. Results showed that students understood the concept of system as a group of objects, space, and boundaries, which differed from a previous research study about its details. The students also were able to explain the concept of system related with the process of problem solving. The students recognized as well the selection of system for analysis of natural phenomenon, explaining that the selection of system was determined by purpose of the observer. Lastly, the students explained that the concept of system was useful for science learning because it was strongly related with other science concepts, understanding of interactions, and learner's cognitive development.

• Asia-Pacific Journal of Business
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• v.14 no.1
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• pp.93-112
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• 2023

Purpose - Due to the outbreak and spread of COVID-19, companies have reduced their hiring needs in the short term, reducing employment opportunities for most university students and putting pressure on their employment since 2019. This study aims to improve university students' employment options and increase the possibility of entrepreneurship. Design/methodology/approach - In this study, a research survey is conducted on 4-year Chinese university students who have received entrepreneurship education courses, and statistical tests are conducted using SPSS 26.0 and PROCESS 3.3 model 1. The main focus of the study is on the effects of risk perception and five personality factors on entrepreneurial intentions of Chinese university students and the effect of entrepreneurship education on the moderation of entrepreneurial intentions. Findings - The results of the study show that the risk perception of Chinese university students have a significant effect on the will to start a business. Five personality factors have a significant effect on entrepreneurial intentions. Entrepreneurship education has a moderating role in the relationship between risk perception and entrepreneurial intention, and the entrepreneurship education support has a moderating role in the relationship between the influence of five personality factors and entrepreneurial intentions. Research implications or Originality - The results of the study reveal that Chinese university students' exposure to entrepreneurship education support positively influenced entrepreneurial intentions. Such results imply that university students gain information and knowledge related to entrepreneurship through the entrepreneurship education support, which leads to positive perceptions and motivation towards entrepreneurship.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Korean Journal of Human Ecology
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• v.21 no.1
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• pp.71-82
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• 2012

The purpose of this study is to examine perceptive change in attitude toward infancy and early childhood among university students' who were exposed to a human development lecture on infancy and early childhood. This study aims to investigate the significance of education in shaping attitudes related to child development and the importance of infancy and early childhood as developmental stages. This study also seeks to provide basic data for expanding and systematizing relevant educational programs. Fifteen university students who attended a lecture on human development were divided into four groups with three groups containing 4 members and one group containing 3 members. The following results were obtained: 1) Before attending the lecture on human development, students perceived infancy as a period dominated by feelings of helpless, indifference, and a general lack of knowledge or ability to interact with their environment; 2) Before attending the lecture on human development, students perceived early childhood as an initial period of transition that can potentially influence one's future; 3) After attending the lecture, students were better able to rationalize the developmental importance of infancy and early childhood. 4) After attending the lecture, students displayed broader understanding of the importance of early childhood on human development. This study also discusses the necessity for continuous and systematic provision of programs to help adults develop a positive perception of infancy and early childhood as a developmental process related to parenting skills.

• Journal of The Korean Association of Information Education
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• v.23 no.5
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• pp.395-413
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• 2019

The purpose of this study is to explore non-major students' perception and experiences in college software education. For this, we analyzed the reflection journals of 36 non-major students in D University based on the Consensual Qualitative Research(CQR). As a result, there was not general core concept to all students nor a typical core concept that appeared to more than 50% students. However, various variable core concepts could be derived. Overall, 57 variable concepts were derived from experience in SW education and 7 variable concepts for perception of SW education. Based on this result, we found many of non-major students feel difficulty from unfamiliarity to SW education. Also, many students have satisfaction in their perception to SW education about personalized learning that their professor provided in the class. Lastly, we conclude that a methodology for SW education needs to have a careful operation strategy and interactive design. Although this study has not been able to elucidate general core concepts that appear to all learners, it has significant implication in terms of providing various implicit core concepts and suggestions for effective software education for non-major students.

• Perspectives in Nursing Science
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• v.14 no.1
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• pp.1-9
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• 2017

Purpose: To study the internal psychological conflicts among nursing students during an infection control protocol carried out in the hospital by measuring their observation skills and performance during clinical training. Methods: Investigation of both pre- and post- infection control was conducted using questionnaires for clinical infection practices. We identified and evaluated the students' observation skills, clinical performance, clinical perception, and internal conflict regarding clinical infection control. We also interviewed the students as part of our study. Results: Among parameters such as clinical performance, observation skills, clinical perception, and internal conflict, the average observation skills (t=5.49, p<.001) were significantly lower, while internal conflict among students (t=-7.23, p<.001) was significantly higher than expected prior to clinical training. Generally, there was a negative correlation between observation skills and internal conflict in every aspect of infection control practice (r=-.281, p=.031). Internal conflict was significantly higher than expected in the context of hand hygiene (t=-2.135, p=.037), personal hygiene (t=-3.48, p=.002), and ventilator management (t=-3.69, p<.001). Clinical performance of students in the context of hand hygiene (t=4.69, p<.001), personal hygiene (t=2.06, p=.044), and ventilator management (t=2.68, p<.001) was significantly lower than expected prior to clinical training. Conclusion: Our findings showed that internal psychological conflict is higher when infection control practices are observed or performed to a lesser degree. Therefore, reinforcing education regarding infection control among students, such as developing a systematic program, or consecutive training and monitoring, is suggested.