• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-1
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• pp.17-17
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• 2003

It is imperative that Schools of Pharmacy push the frontiers of their science. Those professions that do not do their own research are technical fields and not professions. With that imperative it is important to develop a perspective on the historic evolution of research in Schools of Pharmacy, that was in concert with the subject matter of the professional curriculum, and has changed somewhat in modem times to reflect not only our professional program but also our mandate to graduate student education and training and to elevate the status of schools of pharmacy in research intensive universities. (omitted)

• 대한공업교육학회지
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• 제33권1호
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• pp.67-91
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• 2008

이 연구 목적은 경기도 공업계열 고등학교의 학교교육과정 편성운영에 관한 내용을 귀납적으로 분석하여 학교의 정체성을 파악해 보는 데 있다. 연구 대상은 경기도 남부지역 공업계열 고등학교 22개교의 전기전자통신 분야 학과로 한정하였으며, 2008학년도 학교교육과정을 중심으로 하였다. 연구방법은 귀납적 내용 분석으로 실시하였다. 이 연구에 대한 결과는 다음과 같다. 첫째, 보통교과와 전문교과의 이수 단위 편성 결과는 순수공업고등학교의 경우는 현재는 전문교과 이수 단위를 높게 편성하는 학교가 18개교 중 11개교로 많게 나타났으며, 종합고등학교는 전문교과 이수 단위가 높은 학교 4개교 중2개교로 나타났다. 둘째, 선택중심 교과 과목의 이수 단위 편성 결과로는 계열 필수 과목 이수 단위에서 순수공업고등학교는 기준 8단위에서 2~4단위를 감축하였고, 종합고등학교는 2단위를 감축 편성하였다. 보통교과의 선택 과목 이수 단위에서 순수공업고등학교는 18개교 중 11개교가 학생선택보다 학교선택 이수 단위가 높았으며, 종합고등학교는 4개교 중 3개교가 학교선택의 이수 단위가 높게 나타났다. 전문교과의 선택 과목 이수 단위 편성 결과는 순수공업고등학교 18개교의 32학과 중 31학과가 학생선택보다 학교선택이 높게 편성되었다. 셋째, 과목 신설에 따른 인정도서 사용은 공업고등학교 18개교 중 4개교가 편성하였다. 그러나 경기도 남부 지역 22개교 36개 학과 중 15개교의 25개 학과에서 첨단학과 개편 사업의 일환으로 학과를 변경한 바가 있다. 넷째, '3-type' 교육과정 유형에 따른 학교교육과정 분류 결과는 공업고등학교 18개교 중 12개교가 취업중심형 교육과정으로 편성, 7개교가 진학중심형 교육과정으로 편성하였다. 종합고등학교는 4개교 중 2개교는 취업중심형 교육과정으로 편성, 2개교는 진학중심형 교육과정으로 편성하였다. 학교교육과정을 통해서 단위학교별로 정체성을 찾기 위한 많은 노력을 하고 있는 것으로 판단된다.

• 교육녹색환경연구
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• 제17권1호
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• pp.23-32
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• 2018

전국 29개시 총 1,337개 초등학교 재학생수 구간분포 현황을 조사 분석한 결과는 연구 결과는 다음과 같다. 전국 29개시 총 1,337개 초등학교를 대상으로 재학생수 조사 분석한 주요 연구 결과는 다음과 같다. 1기 신도시의 적정학교(301~750명) 규모의 학교수가 총 96개교중 52개교(54.2%)로 가장 많고, 대규모 학교는 40개교로 전체의 41.7%를 차지하고 있다. 특히 1200명이상의 초대규모 학교가 5개교가 있다. 또한 300명이하의 소규모학교가 4개교(4.2%)로 150명이하의 학교수가 1개교로 여타지역에 비하여 미미한 편이다. 수도권에서는 적정규모 학교가 148개교로 전체의 51.7%를 차지하고, 과대학교는 122개교로 전체의 42.7%를 차지하고 있다. 재학생수 300명이하의 소규모 학교수는 16개교로 전체의 5.6%를 차지하고 있다. 충청권은 총 243개교중 39개교가 적정규모 학교수는 108개교로 전체의 44.4%로 가장 많으나, 대규모 학교는 99개교로 전체의 40.7%를 차지하고 있다. 소규모 학교는 36개교로 전체의 14.8%이상을 차지하고 있다. 영남권은 전체 486개교중 적정규모 학교는 234개교로 전체의 48.1%를 차지하고 있으며, 대규모 학교는 134개교롤 전체의 27.6%를 차지하고 있다. 전국 학교 규모를 분류해 보면, 적정규모 학교는 656개교로 전체의 49.0%를 차지하고 있고, 과대학교는 34.0%, 소규모학교는 17.0%를 차지하고 있다. 따라서, 적정규모 학교 육성뿐만 아니라 과대학교와 소규모 학교에 대한 종합적인 중장기 학생수용계획 수립이 절실한 상황이다. 이는 학교 신설뿐만 아니라 학교 통폐합, 이전, 통학구역 조정 등과 연동된 유기적인 학교재구조화 정책 수립이 되어야 할 것이다. 본 연구에서 적정학교 규모를 학업성취도측면이나 생활지도측면에 경제적 효율성측면을 모두 고려하여 301~750명으로 하였으나, 다소 논란의 소지가 있어, 이에 대한 향후 추가적인 연구를 통하여 보완하고자 한다.

• 대한공업교육학회지
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• 제32권2호
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• pp.47-68
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• 2007

이 연구는 충청북도 내 전문계 고등학교의 제반 문제점을 파악하고 도내 기업체의 요구 사항을 반영하여 전문계 고등학교 운영 활성화 방안을 제시하는 데 목적이 있다. 도내 32개 전문계 고등학교 실과부장과 학과장을 대상으로 전문계 고등학교 학과 특성화 추진, 교사 교육, 교육과정 개편, 진로 지도 강화 방안 등에 대하여 설문지 조사를 실시하여 분석하였다. 또한, 충청북도 내 산업체의 인력 수요, 산업체에서 요구하는 직업 능력 조사를 위하여 중소기업을 대상으로 설문 조사를 하여 분석하였다.이 연구를 통하여 충청북도 전문계 고등학교 운영 활성화 방안을 다음과 같이 제시한다. 첫째, 산업체의 요구에 따라 전문계 고등학교 교육은 외국어 기초 능력과 컴퓨터 활용 능력에 더욱 치중하여 교육해야 한다. 둘째, 인근 산업체와 맞춤형 교육과정 운영을 더욱 확대 실시하여 취업률을 향상시켜야한다. 셋째, 전문계 고등학교 졸업생 중 80% 이상이 2년제와 4년제 대학에 진학할 경우 전문계 고등학교를 일반계 고등학교로 개편 운영하는 방안을 고려해야 한다. 네째, 오송 의료 단지와 오창 IT 공업 단지의 확장에 대비하여 BT, IT 관련 산업체에서 일할 수 있는 기초 지식을 갖출 수 있는 학과로 개편 운영해야 한다. 다섯째, 산업체 직원을 초빙 교사로 활용하고 학교장에게 교육과정 운영의 자율권을 주어야 한다. 여섯째, 공립학교 5년제 교사 순환 근무제를 전문계 고등학교 특성화학과에서는 10년 이상 근무로 바꾸어 그 학교의 주인 의식을 갖도록 해야 한다.

• 기본간호학회지
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• 제2권2호
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• pp.199-211
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• 1995

This study analyzed the practical education in fundamentals of nursing, for the 36 nursing schools including 12 4-year nursing schools and 24 junior college nursing schools. This survey was done from september 5th to october 5th in 1995. The results of this study were as follows : 1. Required credit in fundamentals of nursing. 1) The highest incidence of the total required credit was 7 in 4-year nursing school and 9 in junior college. 2) For the lecture course credit, the large number of 4-year nursing school gave 5 credit lessons and 6 credits provided in junior nursing colleges. 3) For the credit of practical education the major portion of 4-year nursing school gave 2 credits instruction, however junior nursing school provided 3 credits. 2. Laboratory practice in fundamentals of nursing. In laboratory practice, the ratio of instructor and student was 1 : 20 in 83.4% of the 4-year nursing school and in 66.7% of the junior nursing school. 3. Contents and hours of fundamental nursing practice. 1) In the area of health assessment and nursing process, the large number of schools allocated following hours : 6 hours for vital signs, 4 hours for nursing process, 2 hours for recording but practice for physical examination and communication was done in few schools. 2) In the area of functional health pattern, the large number of schools allocated practice hours like followings : 2 hours for I/O, 2 hours for gavage feeding, 2 hours for elimination, 6 hours for catheterization, 6 hours for bed making, 2 hours for positioning, 6 hours for personal hygiene, 2 hours for R.O.M, 4 hours for moving turning lifting, 2 hours for inhalation and suction. But C.P.R and terminally ill patient care were taught in smaller number of schools. 3) In the area of special nursing measures, the major portion of nursing schools allocated hours like followings. It consisted of 6 hours for asepsis, 16-18 hours for medication, 2 hours for heat and cold application, 2 hours for wound care. 4) 22.2% of the nursing schools had total review practice time and 36.1% of the nursing schools had the students clinical practice. Based on above mentioned results, 4-year nursing school had faithful practical education of fundamental nursing than junior nursing school. But for the contents and allocated hours for practice education, junior nursing schools were much more contents and hours than 4 year school.

• 동아시아식생활학회지
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• 제8권1호
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 동아시아식생활학회지
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• 제18권2호
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• pp.253-263
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• 2008

This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1${\sim}$2 weeks. The frequency of using convenience foods was significantly different between the elementary schools and middle and high schools(p<0.001). Approximately 45% of the dietitians responded that the most important details for menu planning were menu variety and consumer preference. However, 66.8% of the dietitians responded that a key problem for menu planning was limited and worn-out kitchen equipment. Although the cost of purchasing cooking equipment is high, most dietitians responded they have high needs for equipment in order to meet of the quantity demands of food production. In terms of utilized cooking equipment, most schools had mixers, vegetable cutters, choppers, dish washers, etc. Yet the amenities most often lacking were meat slicers, composting machines, ovens, and griddles. In utilizing the cooking equipment, there was no significant difference between the dietitians in the elementary(3.67) schools and those in the middle and high school foodservice systems(3.70); however, the utilization level was poor. Therefore, governmental regulatory agencies should review and finance support for purchasing cooking equipment. Finally, purchasing analysis was conducted regarding the dietitians' opinions on menu recipes and useful equipment.

• 한국학교보건학회지
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• 제26권3호
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• pp.169-183
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• 2013

Purpose: The purpose of this study was to develop a safety education system and its contents for technical high schools including textbooks and instruction manuals for teachers. Methods: Reference materials and surveys were both employed in the study. Basic theory and relevant contents were estimated. The contents of safety education included in the current curriculum in technical high schools were evaluated and the laws and regulations related to safety education in such schools were analyzed by researching references. In addition, the status of safety education in technical high schools and the demand for safety education were reviewed. Results: The goal of safety education has been established based on the status and theory of the estimated safety education, The goal was classified into an overall goal and sub-goals, setting five areas of safety education. Furthermore, the contents of safety education, total 17 hours per year for each grade, were organized into 20 content goals and 47 activity elements. These activity factors of safety education has been systemized by grade. Conclusion: All technical high-schools need to carry out safety education based on the contents related to safety education. The operation of this systematic safety education will be more efficient and effective than the current system and the knowledge, attitude, and behavior regarding safety at technical high schools are expected to undergo positive changes. Moreover, the result from this study will contribute to the establishment of various policies for safety education in technical high schools.

• 보건교육건강증진학회지
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• 제16권1호
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• pp.1-29
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• 1999

Safety and health education in technical high schools is especially important because the great majority of the students engage in the industrial field after graduation. But there are few reports on the state. of safety and health education in technical high schools in Korea. The aims of this study were to identify the problems of the present safety and health education in technical high schools in Korea and to propose the ways of improving health and safety education. To conduct this study, the textbooks for health and safety related courses, i.e., Introduction to Industry, Gyoryun(dril), and Physical Education, were reviewed. A questionnaire was mailed to the teachers of Introduction to Industry, Gyoryun, Physical Education, and school nurses in 188 technical high schools and the teachers of Gyoryun, Physical Education, and school nurses in 376 general high schools in November 1997. The final response rates were 42.0% for teachers of Introduction to Industry, 62.9% for teachers of Gyoryun, 47.9% for teachers of Physical Education, and 33.0% for school nurses. Also, a survey by self-administered questionnaire on the knowledge, attitude, and practice about safety and health was conducted from May through July 1998 among 44 employees graduated from technical high schools and 44 employees graduated from general high schools since 1995. The analysis of the textbooks showed that the contents of the ‘Industrial Safety and Environment’ section in Introduction to Industry were rather for safety managers than industrial workers and the contents about occupational hygiene and health were scanty. The majority of ‘Accident and Disaster’ and ‘Hazardous Substances’ section in Gyoryun overlapped with those in Introduction to Industry and several mistakes about health related descriptions were found. Some contents of Physical Education. ‘Mental Health’. ‘Emergency Care’. ‘Communicable Disease’, ‘Noncommunicable Disease’, and ‘Food Hygiene’ overlapped with those of Gyoryun. The teachers lectured safety and health related sections of textbook completely in 84.8% for Introduction to Industry, 62.1% for Gyoryun, 20.8% for Physical Education and the most frequent reason for the incomplete education was shortage of time.