• East Asian mathematical journal
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• 제34권2호
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• pp.103-125
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• 2018

This study was conducted as a part of the project to evaluate the quality of mathematics instruction in the national curriculum system. The purpose of this study is to measure the consistency between teaching goals of mathematics curriculum, contents presentation of textbooks, and testing including adequacy of each element in mathematics instruction for 8th grade. To do this, we used MIQP (instructional quality profile for Mathematics) developed basing on the instructional quality profile (IQP) in the previous research of the project. First, the quality of textbooks' content presentation for 8th grade was found that the desirable levels in number and operation area and geometric area was relatively less compared to other areas, but it was generally good. Second, it was found that the quality of mathematics testing for 8th grade was good in terms of consistency with the curriculum's teaching goals, consistency with the content presentation of textbooks, and adequacy of testing. However, regional differences in the quality of testing showed that there were some deficiencies in regions outside the metropolitan.

• 대한영양사협회학술지
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• 제29권2호
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• pp.73-85
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• 2023

This study examined the nutritional information using the nutrition labels of gimbap sold at convenience stores and evaluated nutritional adequacy compared to dietary reference intakes for Korean adolescents. Thirty gimbaps (triangular gimbaps and regular gimbaps according to the main ingredients of vegetables, fish, and meat) were purchased at five convenience stores of different brands with many stores in Korea. The food and nutrition labels of the gimbaps were investigated, and nine minerals were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS). The average price of gimbap was 1,906.7 won, and average energy was 292.0 kcal, and the protein content was 15.5% of the recommended intake for Korean male adolescents aged 15~18 years. The mineral content ranged from 6.9% for zinc to 39.0% for selenium. Except for sodium and selenium, the energy, protein, and mineral content did not meet 1/3 of dietary reference intakes for adolescents. For the index of nutritional quality (INQ), calcium and zinc were the lowest in the triangular and regular gimbap, respectively. The INQ of potassium was significantly higher in triangular gimbap with vegetables. The content and INQ of selenium were in regular gimbap with fish, and the zinc INQ was in regular gimbap with meat. Overall, gimbap sold in convenience stores has a high sodium content, and the contents of energy, protein, and minerals, except selenium, are insufficient for a single meal.

• 논리연구
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• 제5권2호
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• pp.1-21
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• 2002

A semantics for logical necessity, based on Carnap's criterion of adequacy, is given with respect to the ontology of logical atomism. A calculus for sentential (propositional) modal logic is described and shown to be complete with respect to this semantics. The semantics is then modified in terms of a restricted notion of 'all possible worlds' in the interpretation of necessity and shown to yield a completeness theorem for the modal logic S5. Such a restricted notion introduces material content into the meaning of necessity so that, in addition to atomic facts, there are "modal facts" that distinguish one world from another.

• 한국수학교육학회지시리즈A:수학교육
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• 제55권3호
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• pp.281-297
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• 2016

There has being developed elementary mathematics textbooks currently based on the 2015 revised mathematics curriculum. Vocabularies used in mathematics textbooks are mainly determined by the authors to develop textbooks. The purpose of this study was to investigate the adequacy of elementary school mathematics textbooks based on the unit structure and vocabulary, and to provide implications for elementary mathematics textbooks which is currently in development, in accordance with the 2015 revised curriculum. As a result, there were found some problems in the unit structure and vocabulary of elementary mathematics textbooks.

• Journal of Nutrition and Health
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• 제30권7호
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• 중환자간호학회지
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• 제14권3호
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• pp.99-112
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• 2021

Purpose : This study aimed to comprehensively understand the work experience of the person in charge of the adequacy evaluation of small-and medium-sized hospitals and explore its meaning and essence in-depth. Methods : This was a descriptive qualitative study. The study participants were 10 nurses who understood the purpose of this study and participated voluntarily. Data collection was conducted via in-depth interviews in January 2021. The interviews were conducted 1-2 times per participant and lasted approximately 40-50 minutes per session. Data analysis was performed using a qualitative content analysis. Results : The work experience of the person in charge of the adequacy evaluation of small-and medium-sized hospitals included four themes: "difficulty in preparing for evaluation," "negative views on evaluation," "lack of a support system," and "positive improvements and changes due to an evaluation." Conclusion : Based on the above results, an education program and support system should be developed to strengthen the competence of nurses in charge of the adequacy evaluation of small- and medium-sized hospitals.

• 한국식품영양학회지
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• 제26권3호
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• pp.459-469
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• 2013

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

• 한국주거학회논문집
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• 제24권2호
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• pp.11-24
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• 2013

Sustainable development has been praised as important new planning paradigm. The concept is being increasingly used in planning processes to address environmental, social and economic sustainable development. The social sustainability is important as community in modern life. The purpose of this study is to find out the community elements of sustainable housing to make it better life in residential environment. The Methods are content analysis and experts survey. We execute the literature for method to find the importance and indicator of social sustainability. We execute the experts survey to find the adequacy of the classification criteria, the adequacy of the indicators and the adequacy of the classification system. The findings of this study are as following; the social sustainability is important to support the sustainable housing planning. The indicator of the social sustainability is deduced; 'Locality' are deduced 'Native support', 'History and culture' and 'Reflected the local characteristics'. 'Communality' are deduced 'Citizen participation', 'Social integration', 'Community space and facilities' and 'community activities and programs'. 'Organic' are deduced 'Employment', 'Self-sufficiency', 'Safety and convenience', 'Infrastructure and service' and 'Housing condition'.

• 대한지역사회영양학회지
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• 제4권1호
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• 대한지역사회영양학회지
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• 제20권2호
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• pp.87-95
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• 2015

Objectives: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. Methods: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. Results: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. Conclusions: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.