• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

• Child Health Nursing Research
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• v.9 no.2
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• pp.162-172
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• 2003

Purpose: The purpose of this study is to develop safety education program to prevent child accident and to improve the health of children by providing a safe environment. This program provide parents and children with information on how to prevent children from accident. Children especially can learn specific methods to avoid accident both at home, school and outside the home through safety education, which is based on problem solving. Method: This program was developed based on literature reviews, surveys and negotiation process. School aged children, parents, and teachers were interviewed to identify their educational needs based on their experiences related to child accident. During the 7th Annual Conference of Educational Courses in 1999, the Korean Educational Ministry examined the feasibility and compatibility of integrating the program into the current educational curriculum. Result: This program includes useful subjects such as safety education, preventive strategies, crisis management, guide for parent and teacher, resource persons, internet site and phone numbers of available hospital. Counseling is provided by researcher if needed. Conclusion: This program could be adequately utilized for prevention of child accident and creation of preventive strategies. It will also suggest an intervention strategy for injured children.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• Journal of Engineering Education Research
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• v.25 no.2
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• pp.42-56
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• 2022

This study aimed to investigate the views of STEM college students on the social responsibility of scientists and engineers. A total of 660 students in STEM majors at several Korean universities participated in the study. We assessed social responsibility among college students in STEM majors using the VSRoSE scale, which taps into eight different domains of social responsibility: Concern for human welfare and safety (HUMAN), Concern for environmental sustainability (ENVIR), Consideration of societal risks and consequences (CONSEQ), Consideration of societal risks and consequences (CONSEQ), Consideration of societal needs and demands (NEEDS), Pursuit of the common good (COMGOOD), Civic engagement and services (CIVIC), Communication with the public (COMMU), and Participation in policy decision-making (POLICY). Group differences in social responsibility by gender, majors, and years in school were examined. Mean scores in HUMAN, ENVIR, and CONSEQ were relatively higher than those in NEEDS, COMGOOD, CIVIC, COMMU, and POLICY. Cluster analysis identified five different groups with similar patterns of social responsibility scores. In addition to two groups with overall high and low scores across all eight factors of VSRoSE, three additional groups with different combinations of high and low scores in different factors were identified. The results indicated that students with low social responsibility are not homogeneous and these heterogeneous sub-groups of students will need tailored interventions highlighting different factors of social responsibility that they lack. Pedagogical implications of social responsibility for education were discussed.

• The Journal of Korean Society for School & Community Health Education
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• v.7
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• pp.1-17
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• 2006

Background: School is a primary health education setting for adolescents and the continuous support should be provided to renew school health education curriculum correspondent to cultural changes in Korean society. Objectives: This study was conducted to identify the principals and teachers' health education needs for their students and to analyze their conceptual map for health education curriculum at school. Methods: The sample size of the preliminary study was 321 of the teachers in elementary, middle, and high school, and that of the main study was 355 middle school principals and teachers over the country. The self-administered mailing survey was conducted to collect the available health education topics in the preliminary study, to identify the factor structure of the health education topics and to analyze the conceptual properties on health education with exploratory factor analysis and multidimensional scaling analysis in SPSS 12.0. Results: A total of 21 health education topics were collected from the preliminary survey and 31 topics were, comprehensively, generated for the main survey. In exploratory factor analysis, seven factors were generated in 1.0 or greater Eigen value standard. The seven factors were 'life health promotion,' 'disease prevention and drug control,' 'bulling and aggression prevention,' 'injury and sexual harassment prevention,' human-efficacy and regulation,' 'health protection for adolescence,' and 'alcohol and tobacco control.' The educational need scores were the highest in 'human-efficacy and regulation' and 'injury and sexual harassment prevention.' The two-dimensional cooperates were generated for the 31 health education topics and the two dimensional properties which divided the conceptual space were 'health-safety' for one and 'public/environmental-individual/personal' for the other. That is, middle school principals and teachers primarily, understand the health education curriculum in the sense of 'health vs. safety' and 'public/environmental vs individual/personal.' Conclusions: Health education curriculum and textbook should be developed based on teachers' needs and conditions for health education in school fields. The field-based health education programs or textbook would make more possible problem-solving health education for youth in real school fields.

• Journal of the Korea Safety Management & Science
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• v.15 no.1
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• pp.231-239
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• 2013

This intensity is now on a global scale with countless universities across the globe competing for better services, programs and diplomas. For to counteract such a considerable change, in this paper CTQ(Critical to Quality) is extracted for the improvement of the education quality using QFD(Quality Function Development) in college. QFD is a structured approach to seek out voice of customers, understanding their needs, and ensure that their needs are met. First of all, the requirements of the customer are surveyed and analyzed, and then with these results the strategic alternatives are decided. In sequence, the importance and assessment ratings on the requirement of customers are surveyed. Finally, from the relation between the requirement of customers and the strategic alternatives the CTQ is extracted. The derived CTQ is reviewed and analyzed in detail. It'll have major positive effects on the competitiveness of college as well as the education quality of departments.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Journal of the Korean housing association
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• v.17 no.4
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• pp.1-13
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• 2006

The purpose of the study was to identify the level of housing choice behavior by using the factors of residential satisfaction level, mobility motivation, and housing needs of potential purchasers in Bukgu New Housing Area, Ulsan. The survey used questionnaire from 326 households living in Bukgu and nearby area and analyzed using descriptive statistics. The research results showed low degree of residential satisfaction in storage space and neighborhood. The mobility motivations were improvement of physical environment improvement, education environment, walking road, view and lighting. The housing needs for indoor spaces showed to want more functional arrangement than the room size. The housing needs for outdoor spaces showed to want neighborhood environment in connection with the education or hospital facilities, the welfare facilities for pre-kindergarten children and elders and the leisure facilities. And the housing needs for facilities were floor furnishing for health, crime prevention system for safety needs, housekeeping appliance against environmental pollution, additional function for energy saving. The housing needs for common spaces showed that the residents preferred playing facilities by age group, exercise facilities, the community hall and the rest room which can do games or meetings.

• Journal of the Korean Home Economics Association
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• v.44 no.4 s.218
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• pp.75-86
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• 2006

The purpose of this study was to develop and evaluate the educational program of life safety for low grade elementary school students. The objectives of the life safety education were established, and the contents and instructions of the educational program were organized according to the needs of the 560 children and their mothers. Both experimental and control groups were evaluated before, immediately after and 3 weeks after the education in terms of knowledge about safety, attitudes and behaviors. The results of this study were as follows: 1. Twelve contents for safety education consisted of safety for electronic games, playing facility, mobile exercise machines, elevator/escalators, traffic and prevention for injury, pricking/cutting, collision/fall/slippery, drowning, burning, electric shock, food toxicity and child missing/sexual harassment/kidnapping. 2. The score of knowledge for safety, attitude, and behavior of the experimental group was improved after the post-tests. Thus, the educational effects were demonstrated to be significant in all evaluation sections.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.