• 가족자원경영과 정책
• /
• 제18권1호
• /
• pp.141-162
• /
• 2014

The purpose of this research is to suggest some measures to improve policy issues by analyzing policy related to a child care service program in the community. Gilbert and Terrell's social policy analysis framework is used to analyze an after-school care service program for elementary school children. Furthermore, the Elementary Care Class(including the After-school Program), Youth After-school Academy, and Community Child Center, referred to as public care services, are employed to analyze community care service programs for children. The Elementary Care Class, Youth After-school Academy and Community Child Center are very similar in terms of the contents and application of the care service program for children, and mainly serve children in low-income groups. In addition, although user overlapping is an inevitable problem because the operating time of the Elementary Care Class and After-school Program coincides with that of the Youth After-school Academy and Community Child Center, it is structurally very hard to adjust the content of service, operating time, and so on because of differences in the delivery system for each program. Therefore, it is necessary to generate a unified delivery system to manage after-school care service programs for children and create a new special control tower to solve these problems. Furthermore, it is needed to extend the services to children from general double-income family, which is a blind spot of the care service.

• 가정과삶의질연구
• /
• 제33권6호
• /
• pp.51-63
• /
• 2015

This study explored the effects of after-school services on whether they reduced the possibility of self-care of children. In terms of characteristics of the use of after-school services, it focused on the 1) types, 2) diversity, and 3) use patterns of the after-school services. For the analysis, it used data of the cohort of elementary-school children from the Korean Children and Youth Panel Survey. The main findings are as follows. First, private mentoring and after-school services provided by welfare centers reduced the possibility of self-care. Second, when the total amount of educational time was controlled, the diversity of participating after-school services did not explain the possibility of self-care. Third, when the total amount of educational time was controlled, the use patterns of after-school services did not explain the possibility of self-care. Based on these findings, it suggested policy implications and future research.

• 대한지구과학교육학회지
• /
• 제8권3호
• /
• pp.378-386
• /
• 2015

This study is to find out that pre-service elementary teacher's the effects of a ecology mentor club activities to the environmental sensitivity and the effects on the environment friendly attitude of elementary school students. This study has been aimed at 25 students of 5th grade in B metropolitan city S elementary school in 2015, B educational University of elementary pre-service teachers 10 people, Elementary School Teachers10 people to apply a ecology club mentor activities to investigate a comment participated in environmental mentor club activities of elementary pre-service teachers and the environmental sensitivity and the effects on the environment friendly attitude of elementary school students. Procedures for this research was the topic for setting ecology club mentor activities of elementary school students, pre-service elementary school teachers receive consultation from field teachers and guide to ecology club mentor activities of elementary school students. Before the ecology club mentor activities, pre-test environmental sensitivity and the environment-friendly attitude of were carried out. After the experiment, post-test of environmental sensitivity and environmental friendly attitude check was carried out. Also, investigate a comment of pre-service elementary teachers participate and guide to ecology club mentor activities of elementary school students. After the experiment results are as follows. First, the ecology club mentor activities of pre-service elementary school teachers are effective to cultivate environmental sensitivity of the elementary school students. Second, the ecology club mentor activities of pre-service elementary school teachers are effective to cultivate eco-friendly attitude of the elementary school students. Third, after ecology club mentor activities of elementary school students, pre-service elementary school teachers now have a very good feeling. Based on these results, suggestions for further research are as follows. First, the variety of ecological club programs target to elementary school students are needed. Second, there is a need for continuing research on the ecology club activities.

• 한국초등과학교육학회지:초등과학교육
• /
• 제29권3호
• /
• pp.316-325
• /
• 2010

The purpose of this study was to analyze elementary school teacher' expectation and reality before and after science experiment in-service training program. The surveys for before and after in-service training were conducted among 231 elementary school teachers who participated for science experiment in-service training. 5 elementary school teachers who took part in surveys were interviewed after training. The results of this study are as follows: First, teachers' interest for science increased regardless of willingness to training participation through science experiment training. Second, discussion for science teaching strategies were not enough while the training recognized with experiments and lecture of instructors mainly. Third, teachers prefered alternative experiments and practical experience of experiments to lecture and basic experiments based on textbook. Forth, assessment of teachers in training must be improved.

• 대한지역사회영양학회지
• /
• 제14권3호
• /
• pp.277-285
• /
• 2009

This study was conducted to analyze the effect of male middle school students' eating school breakfast on their attitudes toward breakfast and school breakfast. In addition, the effect of school breakfast on breakfast-related eating behaviors and academic achievement was investigated. The study subjects were selected from a male middle school located in Gyeonggi-do, Republic of Korea. Breakfast was provided at the school for 7 weeks during the 2nd semester of the year 2006. Two sophomore classes were selected for the experimental study. All the students from one class (n = 34; School Breakfast Eaters) have eaten school breakfast while none of the students from the other class (n = 33; School Breakfast Non-eaters) have done so. About two weeks after the school breakfast service was terminated, questionnaires were distributed to the two classes and the responses were analyzed. The results showed that School Breakfast Eaters had more positive attitudes toward breakfast and school breakfast than School Breakfast Non-eaters. In addition, School Breakfast Eaters perceived the positive effect of eating breakfast on their school life more highly than School Breakfast Non-eaters. However there was no significant difference between the two groups in their breakfast eating behaviors in terms of breakfast skipping when the breakfast service was not available. No significant difference was found between the two groups with regards to math score variation before and after school breakfast service. In conclusion, school breakfast for 7 weeks had positive effects on male middle school students' attitudes toward breakfast and school breakfast, although the effect was not confirmed in their breakfast-related eating behaviors after the school breakfast service was terminated

• 산업경영시스템학회지
• /
• 제40권4호
• /
• pp.87-95
• /
• 2017

This study aims to configure what dimensions make up for smart phone after service quality, and how this service quality affects customer satisfaction and customer loyalty. Smart phone market is a market of the device leading the digital convergence as well as positioning itself as one of the national growth driving industry. To survive in this matured market, companies should have to respond actively to radical changes and customers needs in the so-called Smart Revolution environment. Lately, however, the smart phone market is prospected to move from growth phase to mature phase by the scholars. In order to proactively respond to the change in such market condition, companies need to provide absolute advantage in customer loyalty over their competitors by revolutionizing the after-sales service quality. Qualified A/S will lead to service satisfaction and achieve customer loyalty. The empirical analysis results obtained through A/S quality are as follows : First, human quality (attitude, expertise, problem-solvability), environment quality (handling agility, convenience, comfort), service policy quality (quality guarantee, additional service operation) are dimensions that make up for A/S quality. Second, A/S quality dimension showed a significant positive influence on service satisfaction and A/S satisfaction showed a positive influence on customer loyalty as well. Based on this empirical study, we propose some implications for A/S quality improvement. First, human quality dimension has relatively higher influence on A/S satisfaction in case of free A/S, so companies need to solve the product problem completely when consumer's first visit by continual employee education. Second, in case of paid A/S, the service policy quality-especially A/S Warranty period- has higher influence on A/S satisfaction.

• 한국생활과학회지
• /
• 제18권2호
• /
• pp.477-489
• /
• 2009

In this study, elementary school students' satisfaction in school food service and their dietary behaviors were investigated, based on survey performed on 453 elementary school students (233 boy and 221 girl students) in the range of 4th grade to 6th grade. 85.7% of the students had agreed to the necessity of school food service. The point of overall satisfaction in school food service was $3.53{\pm}0.83$. The highest satisfactory factor was menu of school food service$(3.64{\pm}0.77)$, while the lowest satisfactory was service$(3.41{\pm}0.85)$. The point of boy students' satisfaction in menu(p<0.05), sanitation & facility(p<0.001), and service(p<0.05) of school food service was higher than girl students'. The students' responses indicate that: 36.9% of the students wash their hands before meal; 19.9% of the students brush their teeth after meal; 36.1% of the students arrange their table after meal; 22.1% of the students do not disturb others during their meal. 46.5% of the students always have meals pleasantly, while 22.8% of the students have meals without any particular feelings. 74.6% of the students always eat proper amount. 51.3% of the students turned out to eat snacks between meals out of hunger (50.7%) once a day with their friends(59.8%). 61.8% of the students believe that their tastes are affected by their parents and 57.8% of the students are aware of their unbalanced diet to be corrected. In summary, to provide satisfactory school food service for students, the improvements in the facilities and hygienic standard and the taste and nutrition have to be preceded, and the students have to be advised about the healthy dietary habits and the hazard of biased diet.

• 아동학회지
• /
• 제16권1호
• /
• pp.3-20
• /
• 1995

This study assessed the needs and aspirations for after-school programs for 421 employed mothers with a school-age child. Furthermore, 20 cases of after-school programs presently opened in Seoul and Kyungkido were analyzed and evaluated in terms of the factors related to quality of child care programs. A tentative after-school program model was developed on the basis of data from the assesment of parental requests and the evaluation of the present programs. The objectives of after-school programs, program activities, caregiver's role, group constellation, supervision of the programs, and care service time were discussed in the model.

• 한국환경보건학회지
• /
• 제41권6호
• /
• pp.397-404
• /
• 2015

Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.

• 대한영양사협회학술지
• /
• 제18권4호
• /
• pp.372-384
• /
• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.