• 한국식품영양학회지
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• 제28권6호
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• pp.1045-1055
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• 2015

The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.

• 성인간호학회지
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• 제22권2호
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• pp.130-142
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• 2010

Purpose: The purpose of this study was to analyze attitude toward dignified dying of Korean students majoring in human service area. Methods: The Q-methodology which provides a method of analyzing the subjectivity of each item was used. The 34 selected Q-statements from each of 38 subjects were classified into a shape of normal distribution using a 9 point scale. The collected data was analyzed using a QUANL PC program. Results: Four types of attitude toward dignified dying from the subjects were identified. Type I is an expression type for happy emotion, Type II is a dislike type for life prolongation, Type III is a pursuit type for relationship improvement, and Type IV is a perception type for family presence. Conclusion: The results of the study indicate that integrating multi-disciplinary curriculum development related to dignified dying and death education for students majoring in human service area are needed.

• 한국항공운항학회지
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• 제31권1호
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• pp.118-132
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• 2023

This study aimed to analyze the relationship between the learning perception of aviation service subjects using role play on the interpersonal competence, learning satisfaction, and learning outcomes of college students majoring in aviation service. A survey was conducted targeting 217 university students majoring in aviation service who are enrolled in universities in the metropolitan area and Chungcheong area and have experience in class using role play. In addition, the hypothesis is verified using the structural equation model. Among the perceptions of role play classes experienced by university students majoring in aviation service, 'inter-dependency' was found to have a positive (+) effect on all sub-factors of interpersonal competence. And 'usefulness' confirmed the positive (+) influence relationship with 'temperament for others' and 'communication' except for 'relationship promotion' of interpersonal ability. Among sub-factor of interpersonal competence, it is confirmed that only the factors of 'temperament for others' and 'communication' had an effect on learning satisfaction. And it is proved that learning satisfaction is an important determinant of learning outcomes. Therefore, this study is expected to serve as a basis for deriving an efficient and optimal learning method for practical subjects in aviation service majors.

• International Journal of Contents
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• 제6권4호
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• pp.101-107
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• 2010

I aim to discover that how greatly the curriculum of Life Dance department has had an effect on the career of students majoring in dance, with research objects being Life Dance department of two universities, located on the metropolitan area. The study method, called qualitative, includes some suggestions on the curriculum of the two and comparison, analysis of job-related materials; further, it involves discussion on the influence the curriculum has had on the career as dance trainers. The results from it are as follows; first, the curriculum of the department mostly consists of pure art such as Korean dance, modern dance, ballet, but has few creative life dance programs. Second, the employment into the art area has been more often than to the counterpart. Finally, it shows that a title of a department does not make a big difference and affect the employment rate. In conclusion, as the completion of the curriculum does not always guarantee a success, it is recommended that college students get some competent certificates related to dance.

• 동아시아식생활학회지
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• 제24권5호
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• pp.564-571
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• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.

• 한국콘텐츠학회논문지
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• 제18권3호
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• pp.486-498
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• 2018

본 연구는 일 지역 대학생의 성격유형을 분석하여 선호경향에 따른 학습법을 통한 자기주도학습에 도움이 되는 기초자료를 제공하고자 시행된 서술적 조사연구이다. 본 연구는 2017년 9월 18일부터 22일까지 K대학교 10개 학과 695명을 대상으로 MBTI form $M^{(R)}$ 을 자기 기입식으로 작성하여 자동채점하였다. 수집된 자료는 SPSS Win 22.0 Program을 이용하여 대상자의 16가지 성격유형, 성격별 심리기능 및 기질에 대해 기술통계, Chi-square test로 분석하였다. 성별에 따른 성격유형의 선호경향의 차이는 판단기능에서는 남학생은 T유형(사고형)이, 여학생은 F유형(감정형)이 높은 선호도로 나타났으며 행동양식 및 생활양식의 차이에서는 여학생은 J유형(판단형)이, 남학생은 P유형(인식형)이 높은 선호도로 나타났다. 또한 학과별 및 계열별에 따라 성격유형, 심리기능 및 기질에서 유의한 차이가 있었다. 따라서 성격유형이 성별, 학과 및 계열별에 따라 차이가 있는 것으로 나타나 개인의 선호경향을 반영한 학습법에 관한 매뉴얼 개발이 필요하리라 사료된다.

• 대한수학교육학회지:학교수학
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• 제15권4호
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• pp.847-866
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• 2013

본 연구는 평면도형의 넓이 구하기 수업에서 드러나는 학생들의 다양한 해결 방법을 분석하고, 이 다양한 방법으로부터 의미 있는 형식화가 이루어지기 위한 교수-학습 상의 시사점을 알아보고자 하였다. 수업에서 교사는 학생들이 찾은 여러 해결 방법 중 형식화를 도출하기 쉽거나 학생들이 이해하기에 용이하다고 판단되는 것을 선택하여 몇가지 방법에서 형식화 과정을 드러내려고 하였다. 해결 방법 및 형식화 과정을 분석한 결과 의미 있는 형식화가 되기 위해서는 우선 평면도형의 넓이를 구하기 위해 어떤 조건을 알아야하는지를 살펴보고 밑변, 높이, 대각선에 대한 명확한 개념의 형성과 관계 이해가 이루어져야 한다는 것을 알 수 있었다. 또한 많은 학생들이 찾은 해결 방법 중에서 변형된 도형이나 보존 방법 등이 가능하면 다양하면서도 최대한 간결한 식으로 표현이 가능한 것을 선택하여 형식화를 유도하는 것이 효율적임을 알 수 있었다. 이와 같은 연구 결과를 토대로 학생들의 다양한 해결 방법 중에서 합리성과 간결성을 고려한 형식화 과정이 의미 있게 드러나게 하기 위한 교수-학습 상의 시사점을 제시하였다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.114-122
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• 2009

The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' ($4.86{\pm}1.25$) and 'clean facilities' ($4.79{\pm}1.26$), while the degree of satisfaction with 'convenient facilities' ($4.50{\pm}1.20$) showed the highest score with female students. Ranking analysis using Spearman's ${\rho}$ revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.

• 한국식생활문화학회지
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• 제27권5호
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• pp.415-421
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• 2012

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.

• 영어어문교육
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• 제17권3호
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• pp.237-254
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• 2011

This study investigated Korean university students' perceptions of NESTs (Native English Speaking Teachers) and NNESTs (Non-native English Speaking Teachers) in TEE (Teaching English through English) courses to examine strengths and weaknesses of NESTs and NNESTs. 100 university students who had an experience in taking TEE courses with both NESTs and NNESTs answered the questionnaire in which they were asked to answer questions of general area, language skills, affective areas, and teaching behaviors. 20 students out of them were also interviewed to consolidate the data. The results revealed that except for speaking ability, students did not express a strong preference for NESTs and they did have a preference in learning some specific skills. In terms of affective areas, students had a preference for NNESTs. In addition, there were differences in teaching behaviors of NESTs and NNESTs. These findings have valuable implications for NNESTs to improve their speaking proficiency: analyzing and participating in discourses, and monitoring teaching practice through videotaping.