• 가족자원경영과 정책
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• 제2권2호
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• pp.21-37
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• 1998

The purpose of this study was to investigate the hypothesijed a causal model of sujective perception of contribution to the family economy utilijing system theory. The major findings of this study were as follows. 1) The mean score of respondent’s personal subsystems were 3.62 out of 5. And the family solidarity was affected by the following variables in order : housewives’ age, income, type of occupation, degree of resourcefulness recognition, job satisfaction, control orientation, and information utilization. 2) The mean score of managerial subsystems were 3.68 out of 5. And The financial management of housewives was affected by the following variables. in order: housewives’ type of occupation, degree of resourcefulness recognition, control orientation, information utilization. 3) The mean score of housewives’subjective perception of Economic Contribution to the Family was 3.36 out of 5. The sujective perception of contribution to the family economy of the employed housewives were greater than unemployed housewives. 4) It was found that managerial subsystems had mostly effected on sujective perception of economic contribution to the family.

• Journal of Information Technology Applications and Management
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• 제22권4호
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• pp.205-224
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• 2015

Information System is a critical success factor for overcoming the limitations of asset and capacity of Small and Medium Enterprises (SME), and for acquiring competitiveness. Although, the rate of adopting information system by SME has grown, the rate of its utilization has been stagnant. The purpose of this study is to identify the influencing factors that increase SME's information system utilization. We identify perception of strategic value, supplier's support capacity, and organizational characteristic by examining previous researches on information system utilization by SMEs, and verify their the influencing relationship with the information system utilization. This study verifies the research model and hypothesis using structural model. A date-set of 1209 samples from a survey on employees in charge of information system of SME was applied in verifying the research hypothesis. The result of this study shows that the information system utilization influences perception of strategic value and support of supply company, and partly, the structural characteristics. This study presents directions to establish strategy and policy making, and theoretically presents core factors of SME's information system utilization.

• 재활간호학회지
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• 제9권1호
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• pp.56-63
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• 2006

Purpose: The objectives of this study were to investigate perception of touch therapies among nurses who looking after cancer patients, ultimately to probe possibility of utilization of touch therapies as nursing interventions. Method: A descriptive study conducted from Dec. 2005 to Jan. 2006. 270 nurses taking care of cancer patients in 2 urban hospital were completed self-report questionnaire about general characteristics, utilization of touch therapies, willingness to adopt touch therapies in their practice, and perception of safety and effectiveness of touch therapies. Result: The participants were average 27.97 year-old, 60% of them had bachelor's degree, most of them were staff nurses(83.0%), and 34.6% of them were 3-5 years experienced in oncology nursing. Among 5 touch therapies(therapeutic touch, massage, reflexology, acupressure, and acupuncture), massage was the most positively perceived therapy not only the aspects of safety(67.1%) and effectiveness(65.9%), but also willingness to utilize in their practice(71.2%). There was no significant difference in willingness to utilize in their practice per age and years of working in oncology nursing. Older and more experienced groups perceived more positively to massage and reflexology. Conclusion: Massage might be readily adopted as a nursing intervention in oncology nursing practice. Strategies to encourage the utilization of touch therapies as nursing intervention should be established.

• 대한한의진단학회지
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• 제18권3호
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• pp.187-204
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• 2014

Objectives This study examined the perception and current utilization of Korean medical clinics in South Korea, focusing on university students in their 20s who live in Seoul. In addition, this study investigated methods for improving positive perception on korean medical clinics. Methods The questionnaire consisted of preference, reliability, professionalism, and modernity of korean medical clinics based on previous researches. The data was collected from 203 students of 6 different universities in Seoul through a direct survey from 4th September to 7th September 2013. The collected data were analyzed by the frequency analysis. Results According to the survey, the university students in Seoul have few chances to visit korean medical clinics, and they do not have enough information about korean medical treatment. Also, only few of them have recognized existence of research on korean medical treatment, and most of them request that korean medical care need to be scientifically proven. Conclusion The study implied that if the perception of preference, reliability, professionalism, and modernity regarding korean medical clinics develops by promoting research achievements, an increasing number of university students in their 20s will take korean medical care.

• 한국지역사회생활과학회지
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• 제20권1호
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• pp.51-59
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• 2009

This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

• 한국유기농업학회지
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• 제26권3호
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• pp.369-379
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• 2018

This study examines consumers' perception of agricultural products using nuclear power plants waste heat. This study surveyed 348 consumers and found that presenting information about safety of waste heat utilization increased appropriacy of waste heat; after providing the information, the percentage of respondents in favor of using waste heat increased 27.5% point from 38.3% to 65.8%. The most important reason against using waste heat was because it threatened the safety of agricultural products, and the most important reason for its support was to reduce farm production costs. The purchase intention for agricultural products using waste heat had risen by at least 10% point after providing the information about safety of waste heat. Those means that it important provision of accurate and reliable information on the safety of waste heat to encourage the utilization of waste heat from nuclear power plants. Purchase intention for flowers using waste heat was most, followed by vegetables, fruits (including fruits and vegetables).

• 디지털융복합연구
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• 제18권9호
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• pp.39-47
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• 2020

본 연구는 교육청 공무원들의 데이터 활용 실태와 빅데이터 활용에 대한 인식을 조사하여 광역시·도교육청 차원에서의 빅데이터 활용을 위한 시사점을 도출하고자 하였다. 이를 위하여 A도교육청 공무원 440명을 대상으로 온라인 설문을 진행하였다. 조사결과 교육청 공무원들이 업무에 활용하는 데이터 유형과 출처는 다양하였으며, 데이터 활용에 있어 데이터 수집 및 정제가 가장 어려운 부분으로 인식하고 있었다. 그러나 데이터 활용을 위한 소속 교육청의 인프라는 부족한 실정으로, 빅데이터 인프라 구축이 가장 필요한 요소인 것으로 나타났다. 빅데이터에 대한 지식수준은 낮지만 빅데이터 활용의 관심과 필요성을 높게 인식하고 있었다. 빅데이터 활용 목적은 현재의 교육 문제점과 해결 대안, 미래 예측에 대한 전망과 해결, 교육 수요자들의 요구 파악 등 교육정책 의제 설정과 관련되어 있었다.

• 한국농촌간호학회지
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• 제12권2호
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• pp.29-44
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• 2017

Purpose: The purpose of this study was to identify community health practitioners' (CHP) perception of barriers to research utilization, current status and competence in evidence-based practice (EBP). Methods: From all over the country, 126 CHP completed an e-mail survey. Results: The items with the highest barrier scores were that it is difficult to understand articles written in English and physicians will not cooperate with implementation. There were statistically significant differences in the scores for attitude toward EBP and knowledge in EBP by education level and nursing academic society membership status. When faced with a problem, the nurses usually use related regulations or asked a colleague for advice. Conclusion: Results indicate an awareness of the necessity of applying EBP, need to improve readiness to use EBP voluntarily and actively, and need to search for various factors that are barriers to research utilization. There is a need to develop and apply EBP training/education programs to find new evidence that might actually support previous practice for which nurses lack confidence. Guidelines that consider CHP task characteristics and barrier factors to research utilization should be developed.

• 대한가정학회지
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• 제39권2호
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• pp.85-95
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• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.

• 대한가정학회지
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• 제47권6호
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• pp.11-20
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• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.