• Journal of the Korean Society of Earth Science Education
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• v.10 no.1
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• pp.76-89
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• 2017

The purpose of this study is to develop a science field study area using Geumgang(Geum River), fossil origins and various geological resources in Youngdong area of Chungcheongbuk-do as educational resources; and utilize them to develop an education program to cultivate earth science and topophilia. The Youngdong sedimentary basin (Cretaceous period) has a well-developed outcrop along the Geumgang and it is therefore easy to find various geological structures, plant fossils, and dinosaur fossils. Also, it has a distinct sedimentary structure, such as mud cracks, ripple marks and cross-bedding. Science field study area(6 observation sites) were developed based on school curriculum, textbook analysis, and professional earth science education panel discussion to create a convergence education program. The result of validating the developed program showed that all the items were satisfactory ($CVR{\geq}0.88$) in the test categories. The science field study teaching-learning model was applied to actual classes. The evaluation result for class satisfaction was positive, scoring Rickert scale 4.18. The result of observation about the outdoor classroom process in the science field study area revealed that students were able to form a new image of the beautiful scenery of the Geumgang. Also, the students could gain a new understanding, concept and value of various geological objects (sandy beach, stepping-stones, dinosaur footprint fossils, sedimentary formation), which naturally allowed them to form topophilia.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.49-58
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• 2022

The purpose of this study is to find out how on-line counseling modalities (phone, video, and video counseling using digital mask) differ from face-to-face counseling in terms of clients' perception of working alliance, depth and smoothness of each session, satisfaction, and their qualitative counseling experience. 40 university students participated in the experiment, divided into 4 groups, received 3 personal counseling sessions per person. The quantitative data revealed no significant difference among the four counseling groups in working alliance. Also, the "depth" of the session was similar in the four groups, but phone and video with mask counseling group who did not expose their faces showed higher "smoothness" in the first and second sessions than face-to-face counseling group, indicating that anonymity was helping the clients' inhibition overcome. Through the post-interview data, subtle differences in experience of each counseling method were identified by the participants. The results are expected to provide primary information for developing and implementing various online counseling modalities in the future.

• Information Systems Review
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• v.20 no.3
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• pp.17-31
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• 2018

In recent years, success of information system projects to possess competitive advantage in business has become very important for stakeholders. Stakeholders who are interested in the success of information system projects typically consist of users who need the system, developers who build it, and project managers who are responsible for project success. However, recently, there has been increasing in the number of business analysts engaged in bridging relationships among these stakeholders in information system projects. So far, there have been many researches on the competence of users, developers or project managers. But, the research on the competencies of business analysts has not been done much. So, in this study, what competencies are needed for business analysts who are engaged in information system projects are researched, and the level and difference of stakeholders' expectations and satisfaction with them are identified, using IPA techniques. The results of this study are expected to contribute greatly to providing basic information on the development of competency models or training programs needed for recruitment, evaluation and training of business analysts who are or will be engaged in information system projects.

• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.101-113
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• 2010

The purpose of this study is to develop and evaluate the practical problem-based lesson plan for high school home economics class focusing on consumer choice of genetically modified(GM) food. The ADDIE instructional design model was applied. The first analysis step, practical problems were chosen based on the previous studies and the educational goal suggested in the 2007 revised curriculum. The next design and development steps, 4 hours of lesson plans were developed by reconstitution a chapter of Food Safety. Additional learning materials(17 student activity papers, 17 student reading materials, 3 teacher reading materials) were also developed. The implementation step, the lesson plans developed were applied to the S high school students in Bundang, Geyonggi-do. The last evaluation step, the perception change about GM food and the adequacy of teaching method were evaluated. As results, the studens' attitudes and minds towards the GM food were changed. The level of concern on GM food increased, and the ratio of students who would check whether GM food or not was increased. Also students showed high level of satisfaction on teaching method and materials.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.5
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• pp.892-902
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• 2015

Agri-food ICT(Information and Communications Technologies) convergence has been raised as an important issue for agricultural industry competence. In this situation, this study is to enhance agricultural competitiveness and seek to development plan for agricultural corporation by diagnosing informatization level. For this purpose, this study conducted survey on informatization level of 3,019 agricultural corporations and calculated level score. And result is compared with SMEs(Small and Medium Enterprise) informatization survey, including manufacturing and service industries, conducted by Korea Technology & Information Promotion Agency for SMEs in recent agricultural corporations' growing with automation of agricultural production and improving service to customer satisfaction. Evaluation system is established to calculate informatization level score and AHP(Analytic Hierarchy Process) method was used by the experts to investigate weighting of assessment area, assessment indicators, assessment items. As a result, agricultural corporation informatization level score was 40.16 points which is lower than the benefitted organization of agri-food IT convergence modeling(43.44 points). By assessment area, the informatization level of promotional environment area was low and investment and training items were analyzed low especially so need to improve urgently. In the analysis result by organization type, agricultural company corporation's informatization level was higher than the agricultural association corporation and 'Processing and distribution' was higher than others by business type. Informatization level of agricultural corporation is 80 percent of 2013 SMEs' level(50.18 points) and 59.4 percent of a large corporation(67.64 points). In particular, big difference is occurred in investment feasibility analysis, informatization investment and education which will be need to improve.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3353-3360
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• 2015

This study was conducted to identify the BMI of enlisted soldiers, to understand the difference between their BMI and that of other men in their age group, and to identify the influence factors of enlisted soldiers' BMI change. The survey has been conducted self-evaluation questionnaire from 23 Feb. 2009 to 31 Mar. 2009 from 4 different forces as methods. Independent-sample T-test, chi-square test and multiple linear regression analysis were used for statistical analysis from 301 collected data. As a result of surveying enlisted soldiers' BMI, their obesity rate 18.6% was lower than 22.1% of other men in their age group. In terms of health behavior, the underweight&normal weight group(2.39) showed higher diet score than the overweight group(2.13), showing that the underweight&normal weight group ate relatively slowly, less spicy and less sweet food compared to the overweight group. The overweight group(2.25) showed lower satisfaction with their body type than the underweight&normal weight group(2.98), while the overweight group(4.01) showed a significantly higher score than the underweight&normal weight group(3.37) for weight control activity. The influence factors of BMI change were diet habit, subjective perception of body type, and weight control activity. In order to improve of enlisted soldiers' BMI, it would be necessary to improve the food service and the snack bars for interventional control of food that influence obesity, rather than personal effort, in addition, education for right body-shape perception and encouraging on weight control activity.

• Journal of Korean Home Economics Education Association
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• v.35 no.3
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• pp.135-149
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• 2023

The purpose of this study is to develop and implement an integrated course model that centers around the subject of Home Economics Education Curriculum and Teaching Methods and its pedagogical approaches, as well as the subject of Chinese Language and Literature Curriculum and Teaching Methods and its pedagogical methods. This study aims to provide a framework to prepare pre-service teachers to effectively address a variety of educational issues in future educational settings. To achieve these objectives, the study utilizes Fogarty's connected model as a guiding framework to explore the impact of the integrated curriculum on fostering collaborative and divergent thinking among students. The findings of this research confirm that this model not only cultivates interdisciplinary competencies among course participants but also goes beyond the mere transmission of knowledge to build the capacities needed for forming an educational community, thereby increasing course satisfaction. Additionally, the study substantiates the importance of learner-centered strategies, cooperative learning, and diverse evaluation mechanisms. Such an integrated course model has the potential to revolutionize not only pre-service teacher education but also to be applicable in in-service teacher training, thus contributing to solving a broader range of educational issues.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.9
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• pp.5716-5725
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• 2014

This study examined the effects of a prenatal education program of labor and delivery experience for primigravidas in mid-pregnancy. This investigation was designed as a one group pre-post quasi-experimental study, aiming to determine the effects of prenatal education on anxiety, confidence and knowledge in delivery by demonstrating knowledge and actual situations including understanding labor, breast-feeding, baby care and others, and experiencing the education program. Subjects were collected randomly from an on-line club in D city. The simulation education proceeded for 2 hours a week from April to June, 2014, and there were 6 sessions each in the first and second periods. We included 35 primigravidas who attended all 6 sessions. The data was analyzed using descriptive statistics, exploratory factor analysis and a paired t-test. According to the study results, the subjects showed a significant difference in knowledge in delivery (t=-9.07, p<001), confidence in delivery (t=-9.00, p<001) and anxiety (t=14.39, p<001) after participating in the prenatal education program. An evaluation of satisfaction revealed experience to be the most differentiating factor, and the simulation experience was identified as most effective. The desired appropriate number of class sessions was 4 times, and 88.6% of the pregnant women intended to attend the program at their next birth, indicating a high response rate.

• Science of Emotion and Sensibility
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• v.23 no.1
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• pp.41-56
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• 2020

This study suggests multisensory interaction techniques to help visually impaired people appreciate and understand artworks through non-visual senses such as tactile, auditory, and olfactory senses. A user study was conducted on the basis of a qualitative interview about the experience of appreciating artwork through the multisensory interaction system to visually impaired people so as to verify the development of the interaction techniques. The user test shows that the multisensory interactions in artwork generally not only help them appreciate and understand it but also give them satisfaction through artwork appreciation. However, it also indicates that some multisensory interactions caused the visually impaired people confusion and could not be perceived during the appreciation. On the basis of these outcomes, implications in this study are as follows. This study has contributed to providing specific development guidelines and indicators of non-visual multisensory interactions as a technical alternative to improve accessibility to cultural and artistic activities for the visually impaired. Furthermore, this study is expected to contribute to building a technical background, which can provide comprehensive sensory experiences with not only blind people but also non-blind people such as children and the elderly through universal interaction techniques beyond existing visual-oriented fragmentary experience.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.