• 한국식생활문화학회지
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• 제14권1호
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• pp.29-42
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• 1999

This study was performed with 482 subjects(278 boys and 204 girls in Seoul and Kyunggido area) to find out the attitude and eating behaviors about Kimchi on Korean young generation. General characteristics about subject and attitude and eating behavior were surveyed by self-developed questionnaires. 85.9% of the subjects were nuclear family type and 49.9% of respondent's mother had full-time job and 96.1% of subjects were middle or upper economic status. The preference for Kimchi, 60.4% of respondents answered that they liked Kimchi. According to grade, the rate of preference about Kimchi was significantly different, higher grade students were found higher preference on Kimchi : 64.4% of middle and 70.4% of high school students liked Kimchi. The eating patterns of Kimchi, up to 60% of respondents answered they ate Kimchi in every meal time, which suggested that it was still an important side dish in Korean meal among teenagers. The eating behaviors on Kimchi, $85{\sim}90%$ of respondents answered that they preferred Kimchi in meal time. Baechu Kimchi(chinese cabbage Kimchi) and Gakdugi(radish cube Kimchi) was highly preferred. And their preference of food which made from Kimchi (such as Kimchi fried rice, Kimchi stew, Kimchi pancake) was highly evaluated. 65.6% of residents pointed out that 'Kimchi is very nutritious food'. The respondent's structure of value on Kimchi were not significantly difference between sex and age. But it was significantly difference(p<0.01) between the groups with preference and familiarity on Kimchi. The group had higher preference and familiarity on Kimchi agreed to the positive values about Kimchi. These result suggested that various kinds of Kimchi should be developed for young generation to meet their taste and also continuous nutrition education about traditional food especially Kimchi should be promoted at home and school.

• 대한화학회지
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• 제54권4호
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• pp.465-470
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• 2010

시각적 표상을 선호하는 현대의 학생들에게 수업 내용과 일치도가 높은 흥미로운 동영상을 이용하는 것은 과학 수업에의 선호도를 높일 수 있는 좋은 방법 중의 하나이다. 최근 인터넷을 통해 쉽게 접근할 수 있는 동영상 사이트로 여러 가지가 있는데, 그 중 가장 대규모의 사이트가 유튜브이다. 본 연구에서는 고등학교 2학년의 화학1 수업에서 학생들로 하여금 매 수업마다 수업 내용 관련 동영상을 조사하여 한 개씩 발표하도록 하는 수행 평가를 실시한 다음 학기 말에 학생 설문 조사를 통해 유튜브 동영상 활용 수업에 대한 반응을 조사하였다. 연구 결과, 학생들은 교과서 위주의 수업에 비해 유튜브 사용 수업에 대한 선호도와 흥미도가 높았고, 교과 내용과의 연결도가 높으면서 신기한 실험 동영상에 대한 선호도가 높았다. 또한, 동영상의 흥미 요소로 실험을, 학습 도움 요소로 실제 현상을 보는 것을 들었으며, 어려운 점으로는 동영상의 영어 해석을 들었다.

• 한국문헌정보학회지
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• 제44권3호
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• pp.81-102
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• 2010

본 연구의 목적은 우리나라 대학생들의 웹 기반 OPAC 검색기법에 대한 선호도를 분석하고 더불어 ABO식 혈액형에 따른 검색기법 선호도의 차이가 있는지를 실험적 연구를 통하여 분석하는 것이다. 데이터 수집은 자체개발한 설문지를 통하여 이루어졌고, K대학교 사회과학대학 재학생 101명으로부터 응답을 받았다. 수집된 데이터는 SPSS Windows Ver. 17.0을 사용하여 검색기법 선호도를 분석하기 위해서는 기술통계를, 혈액형에 따른 검색기법의 선호도를 분석을 위해서는 일원배치 분산분석을 각각 사용하였다. 데이터분석 결과 대학생들은 접근점으로 자료명을, 블리언 연산자로는 AND를, 제한검색으로는 발행연도와 주제분류를, 결과출력으로는 페이지당 출력건수 제한검색을 선호하는 것으로 나타났다. 검색기법 선호도와 서로 다른 ABO 혈액형 유형간의 차이에 대한 가설검정결과 전체 22가지 항목 중 3가지 항목이 채택되었다.

• 한국의류산업학회지
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• 제21권4호
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• pp.488-496
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• 2019

This study investigated if the proper pressure level on the wrist tendon area and muscle area of the lower arm are within the same range by examining the responses of blood flow and subjective evaluation. Subjects consisted of 18 males in their 20s, and the experimental bands were custom-made by applying size measurements of each subject. In the experiment, a total of 5 steps were selected by reducing 10 (Step 1) to 50 (Step 5)% from the original body size in the circumferential direction. Blood flow was measured with a sensor attached to the tip of the finger inside the right hand while sitting in a chair for 15 minutes. Blood velocity began to increase (0.82 kPa) when the wrist circumference around tendon area was reduced by 20% (Step 2) and reached its maximum (1.72 kPa) at Step 4. However, the preferred subjective pressure was 1.36 kPa, which was less than the maximum pressure value of 1.72 kPa for Step 4. Blood velocity began to increase when pressure on the muscle area was 1.38 kPa and reached its maximum at 2.16 kPa; however, the most preferred clothing pressure was 1.71 kPa. The results of this study showed that the appropriate pressure level was higher in the muscle area than in the wrist tendon of the lower arm and indicated that graduated compression is favorable.

• 한국산학기술학회논문지
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• 제20권4호
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• pp.345-352
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• 2019

2015 개정 정보 교과에서는 컴퓨터 과학의 기본 개념과 원리 및 기술을 바탕으로 실생활과 다양한 학문 분야의 문제를 창의적이고 효율적으로 해결할 수 있는 능력을 강조하고 있다. 교과서의 내용이 어떻게 설계되어 있는지는 이러한 교육 목표 달성 여부와 교육 내용을 쉽고 명확하게 전달할 수 있느냐에 있어 중요한 문제이다. 본 연구는 중학교 정보 교과서에 제시된 개념 제시 방법을 텍스트 중심 유형, 그림 중심 유형, 사례 중심 유형의 3가지로 분석하여 학생의 개인 변인(성별, 선호 과목)에 따라 이해도에 어떤 차이가 있는지 분석해보고자 수행되었다. 서울 소재 중학교 1학년 학생 75명을 대상으로 개념 제시 방법을 제시하기에 앞서 사전 진단평가를 실시하고 개념 제시 방법을 제시한 후 학생들의 이해도를 평가하는 사후 평가지와 선호도를 묻는 설문지를 제시하였다. 분석 결과 그림 중심 유형이 가장 높은 이해도를 보였으며 개념 제시 방법의 선호도와 성별에 따른 이해도 차이는 유의미하게 나타나지 않았다. 선호하는 과목에 따라 개념 제시 방법의 이해도 차이는 선호하는 과목에 따라 유의미한 차이가 있는 것으로 나타났다.

• 한국산업보건학회지
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• 제30권4호
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• pp.364-375
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• 2020

Objectives: The purpose of this study is to suggest a direction for consumer-oriented curriculum development by analyzing the priorities of subjects and their preference for educational methods. Methods: The participants included 773 management supervisors and education practitioners in the workplace, and a survey was conducted from April 17 to August 30, 2019. Frequency analysis, t-test, Borich's Needs Analysis, and Locus for Focus Model analysis were performed using Microsoft Excel 2019 and IBM SPSS 21.0. Results: The highest perceived priorities for education subjects were as follows: ① 'CPR and First Aid Practice' and 'Occupational Disaster Prevention and First Aid Basics' in the manufacturing industry; and ② 'Emotional Labor and Job Stress Prevention', 'Occupational Disaster Prevention and First Aid basics, and 'Musculoskeletal Disorder Prevention' in the service industry. 'Collective education' was the most preferred method of education. 'School-type' was preferred for the seating arrangement, and the proper number of trainees was considered to be about 30. Respondents said the contents of the education was a top priority when they applied for education, and curriculum and appropriate textbooks should be considered in calculating the cost of education. Conclusions: Practical subjects and subjects related to major hazards by industry were required for management supervisor education. It was proposed in this study that the contents and operating methods of education be changed so that workers can easily comprehend essential subjects such as the Occupational Safety and Health Act. In conclusion, it is necessary to design the curriculum and apply educational methods suitable for each subject's characteristics in consideration of the priorities for subjects reflected in the needs of trainees.

• 융합경영연구
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• 제11권4호
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• pp.19-30
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• 2023

Purpose: This study examines the factors that the Millennials and Gen Z prefers to invest in assets. We look at the asset structure they want now and in the future and the idea of designing the future. This can be expected that the center of Korea's asset market will change to the structure they want in the future. Research design, data and methodology: The spatial extent of the study is all over Korea including Seoul, the metropolitan area, and local cities. The survey was conducted for about 16 days from May 7 to May 22, 2023. The survey was conducted by the surveyor visiting the subject in person, distributing the questionnaire, explaining it, and filling it out in person. For the analysis, descriptive statistics and logistic regression analysis were conducted using the SPSS 25.0 statistical package. Results: It was confirmed that the preferred assets of the Millennials and Gen Z were different by period. There was also a difference in the influencing factors between Millennial Generation and Generation Z in asset preference. Conclusions: The Millennials and Gen Z's preferred assets were different by period. The reason is interpreted as the current process of collecting assets during the asset formation period. In the future, they intend to purchase real estate assets by using financial assets as a lump sum of money. We learned the characteristics of the entire Millennials and Gen Z, in addition, the difference between income and assets is believed to have affected the difference in preference factors of Millennial Generation and Generation Z, respectively.

• 한국식생활문화학회지
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• 제25권5호
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• 한국실내디자인학회논문집
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• 제23권5호
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• pp.122-130
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• 2014

The objective of this paper is to investigate problems associated with Rural Housing Standard Plans for the Elderly based on the current status of 12 houses belonging to elderly people (60's and over) living in rural areas and engaged in farming activities, and to suggest improvements. The methods employed were a field survey with interviews and literature review. The results are as follows. First, the Plans were deemed inappropriate to prevent the possible accidents in entrance area such as slippiness and falls because the eaves are not long enough. Second, the area of foyer and the volume of foyer storage in the Plans are not enough to accommodate the subject's behaviors and their rural life. Third, rather than using the sink, many subjects preferred to wash simply in the shower while sitting, so the planning of a bathroom can't meet the subject's needs and behaviors. Fourth, the subjects prefer L + DK to LDK but the Plans were designed in the manner of LDK only. Fifth, the subjects have needs for bathrooms belong to the master bedrooms, but only one case of Plans satisfied their needs. Six, bedrooms with the exception of the master bedroom are used as storage in order to make up for a lack of storage space, but many storage space such as dressing rooms and pantries was not taken into consideration in the Plans. Lastly, the planning of storehouses does not meet the subjects' using behaviors for storehouses and the level of desirable capacity of goods.

• Nutrition Research and Practice
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• 제1권2호
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• pp.150-157
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• 2007

This study analyzed Kimchi eating culture in 178 households with female middle school children located in Incheon and Seosan areas, investigated the Kimchi eating patterns of female middle school students, and also analyzed the differences in value recognition for Kimchi between mothers and their female middle school students. Results showed that 23.0% of subject households answered eat Kimchi at every meal and the main reason for eating Kimchi in most households was good for taste. Most households made their own Kimchi, and only 12.3% of households bought Kimchi. Subject households preferred hot and spicy taste (34.8%) and pleasing taste (20.2%), and 44.4% of middle school children answered as eating Kimchi at every meal, and the source for information on Kimchi was home in 51.6% and mass media in 33.7%, suggesting the lack of school education. Both mothers and their female middle school students placed high value on Kimchi for its nutritional aspect and on Kimchi from the market for its convenience. Mothers showed significantly higher value (p<0.05) on the storage aspect of Kimchi compared to their middle school students, and female middle school students showed significantly higher value (p<0.05) on the value recognition for Kimchi as an international food compared to their mothers. Also, the value for hot pepper powder was high among other additional ingredients, and both mothers and middle school students had high values for Kimchi stew among other food dishes using Kimchi, and middle school students showed higher values (p<0.001) on foreign dishes using Kimchi such as Kimchi pizza and Kimchi spaghetti compared to the mothers group. Therefore, based on these results, the development of educational programs on Kimchi is needed not only at home but also at schools, by re-emphasizing the importance of value recognition for Klmchi in our food culture.