• Proceedings of the PSK Conference
• /
• 2003.10a
• /
• pp.17-17
• /
• 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
• /
• v.33 no.1
• /
• pp.67-91
• /
• 2008

The purpose of this research is to find the identity through the inductive analysis on the curriculum of the industrial high schools in Gyeonggi province. The departments of electricity, electron, and correspondence of the 22 industrial high schools in Gyeonggi province are selected as the subject school of this research. The result of this research is as follows. First, 11 out of 18 industrial schools currently arrange larger completion unit of special curriculum than common one, and 2 out of 4 general high schools do. Second, industrial schools reduced 2-4 units of required subjects of the departments, general high schools did 2 units. 11 out of 18 industrial schools arranged larger student's elective subjects than school's in the completion unit of common curriculum, and 3 out of 4 general high schools did. 31 out of 32 departments of 18 industrial schools arranged larger student's elective subjects than school's in the completion unit of common curriculum. Third, 4 out of 18 industrial schools used the certified textbooks for newly organized subjects. But 25 departments of 15 schools out of 36 departments of 22 schools changed the industrial departments into high-tech ones. Fourth, in the classification of the school curriculum by 3-type curriculum, 12 out of 18 industrial schools adopted employment-centered curriculum, 7 out of 18 schools did foundation-centered curriculum. 2 out of 4 general schools adopted employment-centered curriculum, 2 out of 4 schools did college preparation-centered curriculum. Therefore, Schools are estimated to have much effort to find their identities through the arrangement of school curriculum.

• The Journal of Sustainable Design and Educational Environment Research
• /
• v.17 no.1
• /
• pp.23-32
• /
• 2018

The results of the survey on the number of students enrolled in 1,337 elementary schools in the 29 provinces nationwide are as follows. First, in the first Newtowns, the number of enrolled students is 601~750. In particular, 4 small schools (4.2%) showed 300 small sized schools. Second, the number of schools in the metropolitan area is 451~750, and the number of schools under 300 students is 16, accounting for 5.6% of the total. Third, the Chungcheong Province is the largest in the 751~900 people, but relatively fewer than 150 students account for more than 13% of the total. Fourth, Yeongnam region has the largest number of enrolled students in the 301 ~ 450 classrooms, and the number of schools with 150 under 50 schools is 300 and the number of under schools is 118 with 24.3%. Fifth, Honam area is the most in 601 ~ 750 people, but the number of schools under 150 students is 27 and the number of under 300 schools is 23.5%. In particular, small schools in Yeongnam region and Honam area are more than twice as high as other areas. Additional follow-up studies are needed for other cities.

• 대한공업교육학회지
• /
• v.32 no.2
• /
• pp.47-68
• /
• 2007

The purpose of this research was on the operation activation for specialized high schools in Chungcheongbuk-do, and conducted a survey of chief teachers of Practical Art Subject and heads of each subjects in 32 specialized high schools in district about the system reform of vocational high school, promotion of characterization for each subject, modification of curriculum, reinforcement of direction guide, of which results were analyzed. Also, another survey of small and middle businesses was conducted to investigate the demand for human resources for industrial businesses in Chungcheongbuk-do and specialized abilities required by companies. Through the study, the reform of operation activation for specialized high schools in Chungcheongbuk-do were suggested as follows. First, Specialized high schools should more focus on educating application of a computer and the basic abilities in foreign language at the request of industry. Second, If more than 80% of vocational high school graduates go to junior colleges or universities, specialized high schools should reform their operation like general high schools. Third, Specialized high schools should expand the operation of customized curriculum for neighboring industry to raise employment rate. Fourth, Specialized high schools in Chungcheongbuk-do should reform their courses which can provide students with fundamental knowledge to work in industry related to BT and IT, as Osong medical complex and Ochang IT industrial complex are expanding gradually. Fifth, Employees in companies should be applied as guest teachers, and the principal should have a right to autonomy to operate their own curriculum. Sixth, 5 years rotation system for public schools should be revised to more than 10 years rotation system for special subjects in specialized high schools. Therefore, teachers will have ownership of the school by the revised system.

• Journal of Korean Academy of Fundamentals of Nursing
• /
• v.2 no.2
• /
• pp.199-211
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.1
• /
• pp.36-50
• /
• 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.

• Korean Journal of Community Nutrition
• /
• v.19 no.2
• /
• pp.198-211
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.2
• /
• pp.253-263
• /
• 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.

• Journal of the Korean Society of School Health
• /
• v.26 no.3
• /
• pp.169-183
• /
• 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.

• Korean Journal of Health Education and Promotion
• /
• v.16 no.1
• /
• pp.1-29
• /
• 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.