• Journal of Practical Engineering Education
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• v.16 no.2
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• pp.251-257
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• 2024

After the pandemic, the world has brought about a society that connects to digital content faster. In the performing arts world, technology is also changing the production environment, content, and format of works. In addition, theatre and performances linked to digital media and virtual reality continue to be actively developed and increased. This paper first diagnoses how theater and acting education are meeting consumers(students) in a time when these changes progress rapidly. In the post-COVID-19 era, a crack began in the traditional method of education. We look at the existing problems of traditional education of theatre and acting in detail and look at the points of change from the changes in the virtual world and digital media environment. In conclusion, post-pandemic theater and acting education needs to shift to a consumer-centered paradigm.

• Journal of Fashion Business
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• v.18 no.5
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• pp.56-68
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• 2014

The study is about developing of armor design for the children's experience with Gaya armor in museums. The aim of this paper is to combine the culture of Korean traditional armor with the development of cultural products through the research about the relic of Gaya and the analysis of the problem about the status of the operation for children's experience. The current problems of Gaya armor for the children's experience are discrepancies in the material, structure and configuration of the traditional Gaya armor in regards to the aspects of the education and; unsuitability for safety and operation of the outfit in regards to the aspects of the function. Therefore, this paper presents 10 different styles of armor design in consideration of the educational aspects and functional aspects, and this paper confirms the value of the traditional Korean armor by reaffirmation to artistic possibilities and merchantability of Gaya armor.

• Journal of Nutrition and Health
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• v.35 no.8
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• pp.886-895
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• 2002

Introduction and application of virtual education has been rapidly increased in these days. A variation of information communication technology has an effect on education in interconnect with network as internet in the world that exceed the limit of time and regional. Computer and network communication technology through the medium of internet make an entrance cyber education as a new education paradigm. It must be affective on learner who have various educational characteristics and requirements. It begins to appear quality, quantity improvements of knowledge and the development of information technology that web based cyber education. This study was conducted to develop the web based education program and to evaluate the effectiveness of learning satisfaction and accomplishment and to compare the cyber lecture system with the traditional lecture system During the second semester of 2001, this study was investigated 317 registered students in a "Food and Culture" class at Kyungwon University. The data were obtained from pre and post-study with self-administered questionnaire. The evaluation and satisfaction score of students who were registered in cyberclass was negative tendency to compare pre with post-test scores, because of insuffciency of computer-aided lecture system. The major problem was inconvenient in checking system for connecting times in cyberclass which was one of evaluation point in final score. Another problem was frequently disconnection during cyber studying and not to concentrate each time in the cyber lecture because of eye fatigue, boring due to less interesting contents than other newly developed web-site. The students was prefer to mix type of the cyber and traditional lecture type class. The result of final score an each class, the score of cyber class (71.36 $\pm$ 22.44) was significantly lower than other groups (mixed type : 76.66 $\pm$ 19.99, traditional type :79.17 $\pm$ 15.72) (p < 0.05). Cyber class was attempted to present a useful and interesting teaching and learning tool which can be applied successfully in a longer term. The result suggest that various teaching and learning strategies should be developed considering the fact that the student learn alone most in time.t in time.

• Women's Health Nursing
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• v.17 no.5
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• pp.491-498
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• 2011

Purpose: Recently as couples have only one or two children, they concern about their children's optimal health. Furthermore, as the basic principles of Korean traditional prenatal education (Taegyo) are supported by scientific evidence, and as increasing numbers of pregnant women are recognizing Taegyo refresh, the practice of Taegyo is growing. The purpose of this study was to identify the factors associated with the practice of Taegyo among pregnant Korean women. Methods: This was a cross-sectional, survey study of 228 pregnant women recruited at a health center in South Korea using a convenience sampling method. The instruments included the perception of Taegyo scale, the spouse's support scale, the self-confidence for infant care scale, and the practice of Taegyo scale. The data were analyzed using descriptive statistics and multiple regression analyses. Results: The results of the stepwise multiple regression analysis indicated that the following factors accounted for 26.5% of the variance in the practice of Taegyo: the perception of Taegyo, family income. Conclusion: Consequently, this result showed that the pregnant women were influenced by family income, spouses' support as requisite factors, and also they developed the level of self-confidence for infant care and the perception of Taegyo as self-care agency for the practice of Taegyo. The present study findings will add to the accumulated knowledge of health care professionals about the cultural factors involved in the practice of Taegyo and the traditional cultural beliefs and culture-specific health promoting behaviors of ethnic minority pregnant women to provide culturally competent care for them.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• Korean Journal of Adult Nursing
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• v.14 no.1
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• pp.5-14
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• 2002

Purpose: This study investigated the effect of an AIDS education program of nursing junior students on knowledge, attitudes, fear of contagion, and nursing intentions about AIDS. Method: The study was conducted in a university in Chungnam province from March, 2000 to May, 2001. Research design of this study was a nonequivalent control group, non-synchronized design. A traditional lecture education was given to the control group. The experimental group received a multi-media education using video tape and group discussion as well as traditional lecture education. Data were collected 1 month before and after education. The SPSS program was used to analyze the data. Results: The results of this study were as follows: There were significant differences in the mean of knowledge (t=4.227, p=.000), prejudice (t=-2.281, p=.025), social interaction (t= 4.144, p=.000) between experimental group and the control group. But, there were no significant differences in the mean of fear of contagion (t=-7.320, p=.467) and nursing intention (t=.800, p=.427) between the two groups. Conclusion: The findings of this study showed the benefits of providing educational interventions for improving knowledge and attitudes, but didn't show any significant changes on fear of contagion and nursing intention. Therefore, to reduce fear of contagion and increase nursing intention, various teaching strategies need to be further studied and evaluated.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.359-365
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• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

• Journal of East-West Nursing Research
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• v.28 no.2
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• pp.83-90
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• 2022

Purpose: The purpose of this study was to investigate the educational needs and knowledge level of traditional Korean nursing among nurses in Korean medicine hospitals. Methods: A survey design was used. A total of 180 nurses working for more than six months at 10 Korean medicine participated in this study. Data were collected in September of 2019. All data were analyzed by t-test, ANOVA, Scheffé, and paired t-test using SPSS Statistics 25.0 program. Results: The six sub-areas of educational needs for traditional Korean nursing were knowledge of treatments, direct nursing care, types of acupuncture, manipulative therapy, diagnosis, and herbal medicine in order. Average score of the educational needs for nurses in Korean medicine hospitals was 3.77 points out of 5 points. All six sub-areas of the knowledge level were statistically significant. Average score of knowledge level about Korean medicine among nurses was 3.03 out of 5. Conclusion: As a result of this study, it was found that a high level of knowledge is required or Korean medicine education. Knowledge of Korean medicine should be improved through education on thetypes of acupuncture, manipulative therapy, diagnosis, and treatment with relatively low scores. The results of this study can be used as basic data for preparing an educational system to improve the knowledge level of nurses in Korean medicine hospitals.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.400-409
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• 2010

This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, 'understanding of food and nutrition' was most abundant in primary school textbooks while 'well balanced nutrition and health' accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school 'home economics' contents need to emphasize comprehensive food and dietary education and adjust to 'science & technology for life'.

• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.105-117
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• 2001

The purpose of this study is to figure out the actual situation of possession and use of traditional living appliances in the rural area, so as to provide plans for preservation and succession of traditional living appliances. The data were collected from 200 households in 8 rural areas classified by geographical zone. Traditional living appliances were divided into clothing.food.housing living appliances, play tools, and the others. As a result, the degree of using the traditional living appliances is 46.5%(in respect of "often use"). The need for preserving and using the traditional living appliances in modern society was 68.5%(in respect of "a little need"). The level of preservation and use of the traditional living appliances was relatively low except for food living appliances. In conclusion, the suggested directions for developing traditional goods to preserve and succeed traditional living appliances are as follows; ${\circled1}$ Developing traditional living goods peculiar to a certain locality ${\circled2}$ Developing goods with various uses; display, ornament, living appliances, memorial, etc. ${\circled3}$ Developing goods on the process and technique of making traditional living appliances. ${\circled4}$ Providing information and education on excellance of traditional living appliances.