• Hwankyungkyoyuk
• /
• v.10 no.2
• /
• pp.157-174
• /
• 1997

The purpose of this thesis is to study recognition and attitude between teachers and students about school environmental education. The data for this study were collected by administering interviews with seven hundred sixty three teachers and one thousand six hundred fifty six students, and make comparison between these teachers and students recognition and attitude for the environmental education by use of research are as follows. The conclusion of this research are as follows. First, In the study of teachers and students recognition and attitudes about environmental education, though they are interested in it, they lack in knowledge and ability to solve real environmental problems. Also, environmental education tends to be dealt with indifferently and formally because of the burden of entrance examination and lack of material concerned. Second, the recognition and attitude of the teacher-student group about the school environmental education have meaningful difference in each region. The suggestions for the improvement of the environmental education based on these conclusions are as follows. First, the more efficient methods and materials of the school environmental education must be developed in order that students may understand the complex property of the environment and at the same time have the ability to improve the environmental quality. Second, the cooperating system of environmental education including the teacher- student- student's parents' should be established in order to develop the recognition and attitudes for the environment. And also for teachers group to get the more professional leadership about environmental education, government' support is needed.

• Journal of Korean society of Dental Hygiene
• /
• v.12 no.3
• /
• pp.453-463
• /
• 2012

Objectives : The oral health education for interaction between snack and oral health is made more in detail, it seems to contribute to improvement of oral health by reducing occurrence of dental caries. Methods : This study performed the survey for 530 high school and college students living in Y City, Chungbuk for 10 days from June 14, 2011 to understand the difference by the level of snack recognition. 530 copies of questionnaire were collected, the final 502 copies were analyzed and the results are as followings. Results : 1. As for the snack intake frequency, 'sometimes' and '2~3 times a day' was found to be largest with 32.0% respectively in female and 'sometimes' was largest with 34.9% in male. As for the '2~3 times a day' was most in high school students with 31.5% and 'sometimes' was most in college students with 39.0%. 2. As for snack characteristics, 'crispy' was most preferred in female and male with 43.7% and 39.4% respectively and, by school year, high school students and college students preferred 'crispy' most with 39.1% and 46.0% respectively. 3. As for the item of meal, 'sometimes skip' was most in female with 46.1% and 'all three meals a day' was most im male with 51.4%. 'All three meals a day' was proved to be most with 48.3%in high school students and 'sometime skip' was most in college students with 48.0%. 4. As for the difference of oral health management by school year, college students ($3.37{\pm}0.70$) proved to be higher in the oral health management (p<.01) than high school students ($2.98{\pm}0.81$) and the Negative snack recognition group ($3.24{\pm}0.73$) was found to be higher in the oral health management (p<.01) than the Positive snack recognition group ($3.06{\pm}0.82$). Although the interaction between school year and snack recognition level was not different in case of college students, the Negative snack recognition($3.17{\pm}0.77$) proved to manage higher oral health (p<.05) than the high snack recognition gathering ($2.81{\pm}0.80$) in case of high school students. 5. As for the difference of the oral health most im male wex and). Although the innteractifemale ($3.39{\pm}0.72$) proved to most the oral health (2.(p<.01) than male ($2.81{\pm}0.75$) and the group with Negative snack recognition terac ($3.24{\pm}0.73$) most d the oral health (2.(p<.01) than the group with Positive snack recognition level ($3.06{\pm}0.82$). As for effects of interaction between sex and snack recognition level, while there was not much difference in the oral health management by the snack recognition level in case of female, the cluster of low snack recognition level ($3.03{\pm}0.69$) proved to manage the oral health more (p<.01) than the gathering of high snack recognition level ($2.59{\pm}0.75$). Conclusions : To see the results as above, it can be seen the oral health management is higher as the snack recognition level is higher by sex and school year.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.328-338
• /
• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.369-377
• /
• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• Journal of the Korean Society of School Health
• /
• v.4 no.1
• /
• pp.100-115
• /
• 1991

The purpose of this study is to provide the necessary data for the effective performance of school nurse's work by comparing with the recognition and expectation on school nurse's work by the students and their teachers in school settings. The sample of this study was consisted of the 441 students and 535 teachers in Suwon. The data were collected by means of a structured questionnaire from 24th, Sept, to 29th, Sept. 1990. The collected data were analyzed utilizing SAS/PC program for percentage, frequency, mean, standard deviation and chisquare test. The major findings of this study were as follows: 1. The result of analysis in recognition on school nurse's work. There is no statistically significant difference 'depending on teachers' school level, sex, age and career with school nurse(P>0.05). The students show significant difference on their school level and sex(P>0.05). Also, in the areas of school nurse's work, school clinic management has the highest recognition and school environment management has the lowest recognition. 2. The result of analysis in expectation on school nurse's work. There is statistically significant difference depending on teachers' and students' school level: the order of expectation is elementary, middle, and high school(P<0.05). In the result of comparison with students' and teachers' expectation in the same school level, there is significant difference only in elementary school(P<0.05). However, there is no statistically significant difference depending on teachers' sex, age, career with school nurse and students' sex(P>0.05). Also, in the areas of school nurse's work, school clinic management has the highest expectation and school environment management has the lowest expectation. Synthesizing the result of the study, we can have the conclusion like following. First, students' recognition on school nurse's work is lower than teachers' because most of school nurse's work is performed through their homeroom teachers or other teachers. That can be the limitation for students to recognize school nurse's work. So, there must be a chance of regular meeting between school nurse and students to perform school nurse's work effectively. For this. we must change our educational system and make school nurse charge regular lesson. Second, in each area of school nurse's work, both students' and teachers' recognition and expectation about the area of school environment management has much lower score than the other areas. This indirectly shows the school nurse don't do the work of the area actively. So, school nurses must make an effort to do the work of the area actively. And we must enforce the education of this area in education for new school nurses or re-education for school nurses.

• Journal of Fashion Business
• /
• v.4 no.4
• /
• pp.17-28
• /
• 2000

The purpose of this study is to analyze the recognition of and the preference for a fashion specialist among students from 4-year and 2-year colleges in Taegu, in order to provide basic data for the effective management methods for the students. The objects of the survey were students in Taegu and Kyungbuk province; 287 students from 4-year colleges and 430 students from 2-year colleges, making the total of 717 students. The survey tool was a questionnaire, which consists of 7 general questions, 7 major curriculum related questions, and 6 questions regarding the information about a fashion specialist, and students career plan. It also contains 3-level Licurt type questionnaire on the recognition of and the preference for a fashion specialist from 20 professional fields. SPSS is used for frequency, percentage, average, standard deviation, $x^2$-test and ANOVA. The results of this study are as follows: 1. The students' motivation in choosing their major as clothing and fashion design was out of independent career plan (86.7%). They were quite content with their major but were unsatisfactory with the current curriculum. 2. The subjects students thought necessary in preparing to be a fashion specialist were pattern, clothing construction (40.1%), clothing design (33.7%), and fashion marketing (18.9%). The answer to the question about the most important subject in the future was fashion marketing (57.2%). 3. What students consider most in choosing a job was aptitude and ability (70.8%). The most preferable clothing types that students want to work with after graduation were womens clothing (52.1%) and wedding dress (18.1%). 4. The means of getting information on a fashion specialist were magazines or broadcasting (72%) and school lectures (20.6%), and there was a significant deference among colleges. 5. Fashion coordinator was the highest recognized specialist (2.64) and the lowest was fashion converter (1.23) among other fashion specialists. 4-year college students had higher recognition in all areas (20 areas) than 2-year college students, and there was a significant deference among colleges in 20 areas.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.5
• /
• pp.594-604
• /
• 2002

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

• Journal of Digital Convergence
• /
• v.15 no.6
• /
• pp.525-533
• /
• 2017

The purpose of this study is to identify the factors influencing male university students' Dating Sexual Assault Recognition. Data were collected from 200 male university students in A city from February 1 to 14, 2017. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson's correlation coefficients, and stepwise multiple regression. It was found that significant correlations with Dating Sexual Assault Recognition are Self-Esteem, Family Violence, Sexual Assertiveness, Permissive Levels of Dating Violence. Meaningful variables that influenced Dating Sexual Assault Recognition are Self-Esteem, Family Violence, Sexual Assertiveness, Permissive Levels of Dating Violence, and Sex. The total explanation power indicating Dating Sexual Assault Recognition was 54%. The results of this study based on the factors influencing male university students' Dating Sexual Assault Recognition will be fundamental material for the related study regarding good attitude in recognition of it to decrease Dating Violence.

• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.639-647
• /
• 2001

The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major. ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents teamed how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.

• Journal of the Korean Society of Earth Science Education
• /
• v.7 no.3
• /
• pp.313-326
• /
• 2014

The purpose of this study is to explore the applying possibility of the Earth Systems Education(ESE) in elementary school science education through the improving of students' recognition with the earth systematic nature by systems thinking education - for this was the recognizing as earth systematic nature was the key element of ESE, and the systems thinking skill is accredited very effective tool for the understanding with earth systematic nature. For this, the systems thinking's teaching-learning programs were developed and applied to the 6th students (21s) for 10hours' classes. The results of this study are as follows; In most of the 6th students didn't recognize with earth systematic nature from a lack of understanding of the vapor being in every nature environments. In systems teaching-learning classes, most of students participated positively in learning activities and achieved the aim of a lesson. In the testing results for students' recognition improving to earth systematic nature after the systems thinking education, about 24% students were showed the improving results of the recognition with earth systematic nature. Consequently, It is suggested that just as the achieving of the points of ESE in elementary school science education, the approaching method of the systems thinking education is worth attempting to applying of the ESE.