• Journal of Gifted/Talented Education
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• v.24 no.3
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• pp.359-377
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• 2014

The purpose of this study is to investigate the problems and conditions of educational guidance and counselling of teachers in the gifted classes. For the study, 267 teachers were sampled from the Gifted Education Institutes of metropolitan and provincial offices of education and Gifted Classes of the school across Korea, and the questionnaire developed by the researchers were administered to them. The results of this study are as follows : First, the 82% of respondents reported that the guidance and counselling in the gifted education is needed. So it demands the active responsive strategies on it. Second, the respondents reported that the selfish or self-centered traits of the gifted students are the most problematic in the gifted classes. It shows the emphasis should be put on the basic life habits and moral education in the guidance and counselling of the gifted education. Third, they pointed out the case-based education is needed for the parents of the gifted to correct their misconceptions about their children. Fourth, to support the teachers of the gifted program, the administrative measures have to be taken, like operation of character education program, forming a consultative group with the experienced teachers, developing the case-based guideline for the guidance and counselling for the gifted education, etc. Fifth, we should develop the Korean model of the gifted education to promote social capital for our future society.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Journal of Korean society of Dental Hygiene
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• v.13 no.1
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• pp.89-97
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• 2013

Objectives : For investigating relationship between oral condition and body mass of adolescent period and helping to make basic data which make oral care systematically while performing health care for adolescent. Methods : This research was carried out by performing oral and physical test of 273 high school students in some reasons from July 2nd to 16th in 2012. Results : There were significant differences, since the more subjects had irregular occlusion, the more they had loosing tooth(p<0.05). There was a significant difference, since when subjects had more numbers of regular occlusion, they had higher BMI and heavier weight.(p<0.001). There are significant different, since when the subjects had worse peridontal condition, they had more numbers of DT(p<0.001). There was a significant difference in occlusion and body mass group, since when subjects had regular occlusion, 46.4% of subjects were standard body weight, 41.0% of subjects were overweight and when subjects needed orthodontics, 52.7% of subjects were standard body weight, 33.8% of subjects were low-weight, and 13.5% of subjects were overweight(p<0.001). In the correlation between oral condition and BMI, DT index showed negative interrelation with FT index(r=-0.179) and positive interrelation with periodontal condition(r=0.221), MT index showed positive interrelation with occlusion(r=0.137) and FT index showed positive interrelation with height(r=0.136). BMI showed highly positive interrelation with weight(r=0.940), and when occlusion was worse, it shows negative interrelation with BMI(r=-0.293). Height showed highly positive interrelation with weight(r=0.447), and when the more subjects had malocclusion, it showed low negative interrelation with weight (r=-0.257). Conclusions : It was considered that an adolescent period forms health habits, so it was important to increase health action through education for growing healthy adult and not only guiding improvement of dietary life for keeping normal weight, but also conducting oral health education for treating regular occlusion of oral condition and prosthetic procedures for loosing tooth right time.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.25-38
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• 2006

The purpose of this study was to investigate the education effect of eating habit unit in 'technology home economics' upon nutrition knowledge eating befavour of students. The eating habit unit in 'technology home economics' was taught with respect to 509 middle school 1st grade students, and preference acknowledgement were examined. Education effect was also examined by analyzing the changes in nutrition knowledge and eating befavour due to the education. Study results revealed that the level of acknowledgement for eating habit unit was positive while majority of the students thought that education contents were emphasized on the theory mainly because of insufficient class hours. Therefore, in order to let students know them better and make the best use of them, it is required to increase the class hours and research opportunity for practice class related with daily life. Through the middle school 'technology home economics' eating habit unit education, positive effect in part of eating habit area was observed and nutrition knowledge was enhanced after the education in both male and female students group. Judging from the results, less enhancement was observed in eating habit compared to the nutrition knowledge increase. Therefore, it can be concluded that continuous and a long range nutrition education is needed to transform the acquired nutrition knowledge into eating habit.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.887-899
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• 2008

Recently the Ministry of Health and Welfare, Republic of Korea, announced the “Dietary Guidelines for Korean Adults (DGKA)”, which includes ten Dietary Goals, six Dietary Guidelines, and twenty-three Action Guidelines. DGKA are developed as the revision of the 2003 Dietary Guidelines for Koreans, targeting adult population. Dietary Guidelines are developed for general purpose as well as for different age groups. They are revised periodically to accommodate changes in diet and health problems of the population. The process of developing new DGKA can be summarized as 1) selection of focus areas, 2) analysis and review of available data for each area selected, and 3) derivation of guidelines based on the analyzed data, and 4) finalizing the guidelines after open discussions among the experts and general public. Five focus areas were selected by examining the Nutrition Goals of the Health Plan 2010 of Korea, soliciting proposals from the experts in the related fields, and reviewing existing and international guidelines. Five areas selected were 1) adequate intake of nutrients and foods, 2) balance of energy intake and physical activities, 3) alcohol intake, 4) food security and nutrition service, and 5) food safety. Adequacy of nutrient and food intakes of the Korean adult population was assessed using 2005 Korea National Health and Nutrition Examination Survey (KNHANES) data. Newly developed Dietary Reference Intakes for Koreans were used as reference values to assess the prevalence of inadequacies and excesses in nutrient intakes. Energy balance was examined with energy intake of 2005 KNHANES survey and results of physical activity questionnaire in the survey. Alcohol intake was also examined using 2005 KNHANES results of dietary intakes as well as the results of questionnaire survey on alcohol intakes. Food security, nutrition services, and food safety were analyzed using various government data and published results on the issues. Ten Dietary Goals and six Dietary Guidelines were developed after data analysis and were subjected to reviews of experts and general public. The final DGKA are: 1) Eat a variety of foods from each food group, 2) Increase physical activity and maintain healthy weight, 3) Eat proper amount of clean foods, 4) Avoid salty foods and try to eat foods with bland taste, 5) Avoid foods with high fat contents and deep-fried foods, and 6) When you drink alcohol, limit the amount. Twenty-three action guidelines are developed in order to achieve these guidelines in actual diet and life among the population. The government is disseminating the guidelines with “337” slogan and emblem. “337” indicates everyone should practice “3” guidelines of promoting good eating practice, “3” guidelines to limit or decrease in your diet, and you should practice them for “7” days a week. The guidelines will be useful in promoting healthy food habits and good nutritional status which will result in decrease nutrition related health problems in Korea.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.418-425
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• 2013

This study was investigated in order to provide basic data for prevention of periodontal disease and maintenance through proper lifestyle by finding the relevance of periodontal health with lifestyle habits. Data were collected from total of 326 subjects in their forties and fifties by using questionnaire and examination of periodontal health status. Results were analyzed by using IBM SPSS Statistics 19.0. The smoking status were statistically significant to gingival index (p<0.01), pocket depth (p<0.001), and clinical attachment loss (p<0.001). Smoking amount per day were statistically significant to gingival index (p<0.05), pocket depth (p<0.01), and clinical attachment loss (p<0.001). Duration of smoking were statistically significant to gingival index (p<0.05), pocket depth (p<0.01), and clinical attachment loss (p<0.001). Drinking cycle were statistically significant to gingival index (p<0.05), and clinical attachment loss (p<0.05). It is investigated that smoking (p<0.05) influence on clinical attachment loss. Dental care institute needs to make patients be aware of the fact that excessive smoking and drinking affect the periodontal health status for prevention of periodontal disease and maintenance of oral health. Therefore systematic educational programs to stop smoking and drinking should be prepared.

• Journal of dental hygiene science
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• v.16 no.2
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• pp.165-175
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• 2016

Health behavior is one component of life style and is defined as behaviors performed by a person to protect, promote, or maintain the their health. General health behavior habits include not smoking, weight management, moderate drinking, regular exercise. The aim of this study was to analyze the relationship between toothbrushing and general health behaviors in 1,013 adults using data from the 2008 Daejeon Health Promotion Survey. Results showed no significant difference by region in general health behavior and toothbrushing. Smoking, alcohol consumption and toothbrushing frequency were related to sex, age, monthly income, occupation, and the degree of obesity. The predictoers of toothbrushing more than a day by losistic regression were female sex (vs. male, OR 1.88, 95% CI 1.20~2.95), age ${\geq}65$ years (vs. twenties, OR 0.51, 95% CI 0.26~0.99), monthly income 2 miillions Korean Won (KRW) to 3 millions KRW (vs. <2 million won, OR 1.58, 95% CI 1.04~2.42), white collar (vs. self-employment, OR 2.74, 95% CI 1.62~4.64), and regular exercise (vs. never, OR 1.60, 95% CI 1.21~2.11). We recommend the independent administration of oral health promotion programs focusing on aged and vulnerable social group because general health behaviors except regular exercise were not related to toothbrushing frequency.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.15 no.6
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• pp.187-193
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• 2015

The ICT healing platform sets a couple of goals including preventing chronic diseases and sending out early disease warnings based on personal information such as bio-signals and life habits. The 2-step open system(TOS) had a relay designed between the healing platform and the storage of personal health data. It also took into account a publish/subscribe(pub/sub) service based on large-scale connections to transmit(monitor) the data processing process in real time. In the early design of TOS pub/sub, however, the same buffers were allocated regardless of connection idling and type of message in order to encode connection messages into a deflate algorithm. Proposed in this study, the dynamic buffer allocation was performed as follows: the message transmission type of each connection was first put to queuing; each queue was extracted for its feature, computed, and converted into vector through tf-idf, then being entered into a k-means cluster and forming a cluster; connections categorized under a certain cluster would re-allocate the resources according to the resource table of the cluster; the centroid of each cluster would select a queuing pattern to represent the cluster in advance and present it as a resource reference table(encoding efficiency by the buffer sizes); and the proposed design would perform trade-off between the calculation resources and the network bandwidth for cluster and feature calculations to efficiently allocate the encoding buffer resources of TOS to the network connections, thus contributing to the increased tps(number of real-time data processing and monitoring connections per unit hour) of TOS.

• Korean Journal of Childcare and Education
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• v.9 no.5
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• pp.157-179
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• 2013

The purpose of this study was to examine psychological and behavioral characteristics of parents from low income families and to figure out the influence of these parents' characteristics upon children's problematic behaviors by comparing two-parent families and single-parent families. The subjects in this study were 193 parents who participated in a dream- start program geared toward low-income families. Their psychological and behavioral characteristics were tested, and their children's problem behaviors were investigated. As a result, the children from intact families in the low-income classes showed more problem behaviors when their parents faced heavier parental stress, and they showed less problem behaviors when their parents were more satisfied with their relationship with them. In contrast, the children from single-parent families in the low-income brackets showed less problem behaviors when their parents had better dietary habits and were more satisfied with their daily routine life, and they showed more problem behaviors when their parents were under heavier parental stress. The findings of the study seem to suggest that the development of parental and parent education programs is required to relieve the problem behaviors of children from the low-income classes and improve the parental behavior of their parents, and that a wide variety of assistance should be provided in consideration of the current marital status of parents as well.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.183-191
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• 2002

The Mongolian milk processing technology has a specific characteristic as a result of the living habits of Central Asian nomads. There are many kinds of milk products in Mongolia due to their processing activity used milk from various dairy animal species. Mongolia has over 30 kinds of dairy products and fermented milk products which are occupied more than 36% of the Mongolian dairy products. Herdsmen who engaged extensive livestock production have specific methods to conserve and prepare the starter culture of fermented milk products in nomadic condition. Specifically, Mongolian lactic starter cultures were prepared from keeping milk products and specific wild plants. Nowadays, over 5 kinds of wild plants such as Rheum undulatum L. Rheum ribes L, Rumex acetosa L. Artemisa sibersena L, Artemisa vulgare are used for lactic starter preparing. Traditional processing methods of the Mongolian fermented milk products are based on the scientific basis and there are easy to learn and operate.