• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.479-494
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• 2020

The purpose of this study is to systematically analyze through structural relationship analysis the relationship between excessive smartphone use by adolescents and school adaption. A questionnaire was administered to 866 elementary, middle and high school students who are using smartphones SEM was applied to the analysis with the following results. First, the relationship between excessive smartphone use and school adaptation was not significant. Second, the relationship between social support and excessive smartphone use had significant influence. Third, there is a significant influence in the relationship between self-control and excessive smartphone use. Fourth, social support and self-control of adolescents had a direct influence on school adaptation. Fifth, social support and self-control mediate the relationship between smartphone overuse and school adaptation. Therefore, increasing the adaptability of adolescents requires efforts to firm social support system by expanding autonomous sense or self-control personally and mutual support in the family.

• Hwankyungkyoyuk
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• v.23 no.3
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• pp.62-81
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• 2010

We are easily supposed to think that outdoor EE can help make Eco-Sense, furthermore 'Eco' means nature and natural resource itself. Relatively we are likely to think indoor EE is something theoretical or knowledge-oriented. It comes from our strong beliefs going into nature would be best choice for feeling Eco-mind. But every place in our daily life could be space for finding Eco-feeling(mind), as far as the relation to life in there. No life without ecological relation, so firstly we need to be rethink Eco-feeling could be enough trained in daily life, our EE trends that have distinguished between indoor and outdoor should be rearranged, going there is just for when we unavoidably need to go for outdoor experience. So I focus on two special causes bringing out these biases, 1st Environmental management-thinking, which has been passed over this trend under the name of training environmentally responsible citizen through Awareness, Knowledge, Skill and Attitudes. 2nd important cause is cultural metaphors, which means our thinking is fixed into some patterns, losing cultural thinking diversity, although eco-culture in our daily life has been figured our daily life out as ecological phenomenon hermeneutically. To illustrate this problematic trends, this paper will introduce theories of Bateson G. and Bowers C.A. mainly, who insist fixed pattern-thinking bound for environmental management could be obstacles to make students see and have Ecological intelligence in their mind throughout daily life. This paper will focus on how to feel Eco-mind in our daily life through cultural experience. Representative way for this is to research on rice paddy eco-system and rice culture.

• Journal of the Korean Society of Costume
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• v.56 no.3 s.102
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• pp.143-155
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• 2006

This study aims to examine the difference of body image and psychological well-being of men and women according to appearance management. The subjects of the study were 673 college students who lived in Seoul and metropolitan areas. Statistical analyses used in the study were factor analysis, Cronbach's a, cluster analysis, ANOVA, Duncan test and $\chi^2-test$. The results of this study were as follows; 1. The body image was categorized into the three factors of personal interest innce, anxiety about weight and physical attraction. Appearance management was categorized into the appearance management through clothing, strict diet therapy and daily appearance management. The psychological well-being was classified as seven factors which include the life goal, self-acceptance, positive personal relations, self-regulation, personal development, environment control and responsibility. 2. The appearance management was classified by 4 groups as below: Daily appearance management group, strict diet therapy group, appearance management through clothing group and no interest in appearance group. 3. There were significant differences among the four groups regarding body image, psychological well-being and life satisfaction. First, appearance management through clothing group had more interest in appearance than other groups. In the case of weight awareness, strict diet therapy group and the appearance management through clothing group intended to have more concerns over their weight. The strict diet therapy group seemed to have an overall lower level of psychological well-being than other groups. Lastly, the appearance management through clothing group had a higher level of life satisfaction.

• Journal of Nutrition and Health
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• v.39 no.1
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• pp.74-83
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• 2006

The purposes of this study were to (1) identify the evaluation categories, areas, attributes, and criteria of the school food service program using both a qualitative and a quantitative analyses, (2) define the relative importance of the evaluation categories, areas, attributes, and criteria of the school food service program using analytic hierarchy process, (3) organize the evaluation system to improve quality of the school food service in Korea. A survey was conducted from August to October 2004 to collect data from 172 dietitians, 15 school food service officials at the educational board, 10 professionals of school food service. Statistical analyses were performed on the data utilizing the SPSS 12.0 for Windows and Excel, such as Descriptive statistics and analytic hierarchy process was performed. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.4319 (food service manage ment), 0.2369 (nutrition education), 0.1455 (satisfaction) and 0.0912 (parent involvement program). 'Sanitation, safety and facility (0.1739)' was the most important area among the subcategories of food service management, followed by nutrition management (0.1581), procurement (0.1375), production (0.1345), organization and personnel management (0.0662), planning (0.0644), food service evaluation (0.0585), financial accountability (0.0555), and information management (0.0554). There existed a relative importance on the three areas of the nutrition program and satisfaction evaluation category: students (0.5281, 0.6221), parents (0.1812, 0.1491), and teachers (0.1838, 0.1618). In the parent involvement program evaluation category, relative importance of committee and monitoring management was 0.4658 and information communication was 0.3724. The quality of food and service to school children can be improved by the appropriate application of the developed evaluation tool for the school food service program.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.789-794
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• 2014

The increasing cross-border mobility of dental school or dental hygiene students, educators, practitioners, programs and providers takes challenges for existing national quality assurance and accreditation frameworks and bodies, as well as for the systems for recognizing foreign qualifications. The new dental hygiene accreditation system was introduced to encourage the improvement of dental hygiene programs, to ensure the quality of education and, most of all, to establish an internationally compatible system of evaluation and accreditation. The accreditation procedure takes 1 year to complete. The result of the accreditation is released after evaluation via self-study report, site visit, preliminary draft report, responses from the institution and the results from the conciliation and review committees. The result from the accreditation procedure is either 'accreditation' or 'no accreditation'. Accredited schools receive one of several statuses following the evaluation. These are next general review, interim report and interim visit or suspension. Dental healthcare quality is not improved instantaneously, but instead gradually through continuous communication within the dental field. For this accreditation system to be successful, the following are essential: the accreditation agency should adopt hygiene education accreditation; it needs to become financially independent and managed efficiently; the autonomy and regulations surrounding the system need to be balanced; the professionalism of the system is ensured; and the dental field which includes not only dental program, but also hygiene program, needs to play an active role in the operation of the system.

• The Journal of Korean Academic Society of Nursing Education
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• v.17 no.1
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• pp.14-24
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• 2011

Purpose: The purpose of this study was to investigate the learning effect of a standardized patient managed instruction program for a clinical maternity nursing course. Methods: The SP managed instruction was made for clinical cases in intrapartum and postpartum nursing care. The SP managed instruction was evaluated by using a quasi-experimental, nonequivalent control group post-test design with separate classes of students attending clinical maternity nursing classes at a nursing school in Incheon. Control groups were taught by traditional lecture/model method and experimental groups were taught by SP managed instruction. Data was collected from September 2009 to February 2010. Results: 1. There was no significant difference between the experimental group and control group in identifying relevant data (z=-1.418, p=.156) and necessary nursing skills performance (z=-.643, p=.520) for intrapartum nursing care. In addition, there was no significant difference between the two groups in identifying relevant data (z=-.264, p=.782) and necessary nursing skill (z=-.342, p=.732) for postpartum nursing care. 2. In clinical nursing skill performances the total score was statistically significantly higher in the experimental group than the control group (intrapartum care z=-4.181, p=.000, postpartum care z=-4.279, p=.000). 3. There was a statistically significant difference between the two groups (intrapartum care z=-3.731, p=.000, postpartum care z=-4.066, p=.000). Conclusion: In conclusion, the SP methodis effective in teaching clinical maternity nursing for student nurses and it is necessary to develop SP instruction courses for many areas in the clinical nursing education field.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of Distribution Science
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• v.14 no.9
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• pp.111-120
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• 2016

Purpose - This study aimed to investigate the effects of customer relationship quality and perceived power on complaint behaviors in a context of service failures in a restaurant. Two different types of complaint behaviors were employed: personal complaining that disappointed customers directly approach to a service manager and public complaining that customers ask for related institutions, like consumer protection organization, for help. This study also examined the moderation effects of brand reputation on the relationships between customer perceived power and two types of complaint behaviors. Research design, data, and methodology - The author developed a structural model in which customer relationship quality is proposed to affect customer perceived power, thus influencing personal and public complaint behaviors. The model also includes the moderating role of brand reputation; the effect of customer perceived power on two types of complaint behaviors becomes stronger when brand reputation is high. To analyze the research model, a survey based on a scenario regarding the contexts of service failures in a restaurant was conducted toward 126 female college students. SPSS 22.0 and AMOS 21.0 were utilized to test the hypotheses. Results - The findings are as follows. First, customers who had positive relationships with a restaurant are more likely to perceive that they have strong power to influence the service provider. Second, customer perceived power had a significant and positive effect on both personal and public complaint behaviors. Finally, when the brand reputation for a restaurant is high, dissatisfied customers who think they can exercise influence to the restaurant complain more actively toward the service provider. Conclusions - The findings of this study are against the traditional viewpoint on customer loyalty that loyal customers compared respond more generously to the mistakes of a company, but consistent with the 'love becomes hate' effect proposed by Grégoire, Tripp, and Legoux(2009). In complaining contexts, companies should manage customers with positive and strong relationship more carefully and strategically to prevent the expansion of economic and social risks from customers' complaining behaviors. This is more significant for companies with strong brand reputations.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• Journal of the Korean Society of Physical Medicine
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• v.17 no.4
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• pp.37-43
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• 2022

PURPOSE: To find out how wearing a mask due to COVID-19 affects cardiovascular function as the pace of walking changes. METHODS: Forty-nine college students (27 men, 22 women) were subjected to treadmill exercises without masks (Group I) and wearing masks (Group II). The body temperature, heart rate, oxygen saturation, and blood pressure were measured to determine the changes in cardiovascular function. These parameters were measured at rest (Control I), low-intensity (Control II), medium-intensity (Control III), and high-intensity (Control IV) before and after exercise. RESULTS: Significant differences in heart rate were observed between Control III and Control IV, and a significant difference in oxygen saturation was noted in Control IV. Significant differences in the exercise intensity change in Group II were as follows: Body temperature was Control IV compared to Control I and Control II, heart rate was Control III and Control IV compared to Control I and Control II, and Control IV compared to Control III. The heart rate was Control III and Control IV compared to Control I and Control II, Control IV for Control III, oxygen saturation was Control IV compared to Control I, blood pressure was Control II and Control III and Control IV compared to Control I, and Control IV compared to Control II. CONCLUSION: Exercising when wearing a mask affects the cardiovascular system. Therapists should consider the patient's condition when setting the exercise intensity. In particular, therapists should be more careful when setting the exercise intensity of patients with cardiovascular disease.