• The Korean Journal of Emergency Medical Services
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• v.18 no.2
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• pp.73-94
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• 2014

Purpose: This study aims to provide suggestions for improving the liberal arts curriculum for the 3-year emergency medical technology course by conducting a comparative research on the liberal arts curricula across 10 colleges. Methods: Various aspects of liberal arts subjects, such as basic directions set out by the curriculum, credit scores, and distribution, were studied. Results: Of the 10 colleges, 9 did not stated purpose of liberal arts education. All 10 offered courses including foreign language, computer, and self-management, however each subjects did not have reflections of course visions. Findings revealed the credit score ratio of liberal arts subjects to be relatively lower than the major subjects. Students had limited opportunity to choose liberal arts subjects, with only a small proportion of the course available for elective subjects. Most liberal arts subjects were completed in the first year. Subjects' experience was not expanded and deepened gradually. Subject choices often overlapped, with limited variety of available subjects. Conclusion: For competent emergency medical technicians, the 3-year emergency medical technology course should improve the quality of its liberal arts offerings. The study of liberal arts provides the opportunity to develop broad perspectives and mature attitudes.

• Journal of the Korea Convergence Society
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• v.7 no.5
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• pp.97-106
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• 2016

This study is to find the converging effects of the Complete Sciences Subjects(CSS) in high school before entrance to University on the scores of Basic Nursing Sciences(BNS) and Major Nursing Subjects(MNS) of 111 senior nursing students of one university. Using the SPSS 19.0, t-test, Pearson's correlation coefficient, multiple and simple linear regression were carried out. The mean scores of the groups that have completed the subjects of Biology I & II, Chemistry I & II were high on Anatomy, Physiology and Pathology. There was a significant difference between the group of completed Biology II and incompleted Biology II on the mean scores of MNS(p<.05). There were positive correlations between the CSS and the scores of BNS and MNS, a moderate correlation between Chemistry II and BNS(r=.303) and a strong correlation between BNS and MNS(r=.796). Explanation rate of CSS on the scores of BNS, and MNS were 18.2%, 8.2% respectively, and on the scores of BNS on MNS was 63.8%. The result of this study can be used in assessing university entrance procedure after repeated study, extended location and more participants, and to use for making pre-school program for the freshmen who didn't CSS.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.151-162
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• 2014

This study conducted a survey to analyze awareness, preferences, and the current state of consuming environmentally friendly organic food while eating-out in 435 adults aged 20 and above in Daegu, Korea. Most subjects (95%) showed awareness of environmentally friendly organic food, and 88.5% of subjects answered environmentally friendly organic food is 'needed'. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when eating out, and they mostly favored Korean restaurants when ordering environmentally friendly organic food. Analysis of awareness of environmentally friendly organic food showed that among 'health' factors, 'environmental' factors, 'social' factors, and 'dietary essential' factors, 'health' factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes (p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most.

• Journal of Nutrition and Health
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• v.14 no.3
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• pp.117-123
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• 1981

The lipid composition of total serum lipids were investigated by latroscan TH-10 TLC analyzer in 69 healthy subjects and 62 patients with hypercholesterolemia. Total serum lipids level in healthy subjects was higher in females than males. There was a increase in total serum lipids level with increasing total serum cholesterol level in patients with hypercholesterolemia, regardless sex. Total serum lipids obtained from healthy subjects and patients with hypercholesterolemia were separated into phospholipids, free cholesterol, free fatty acids, triglycerides and cholesterol esters. Increasing the level of total serum cholesterol in the patients resulted in a decrease in the level of phospholipids, which was a major lipid fraction, indicating that HDL level in the patients was also decreased. However, cholesterol esters, triglycerides and free cholesterol levels in the patients were higher than those found in healthy subjects. The FC/CE ratio for male patients was lower than for healthy males, while in female patients, this ratio was similar to that observed in healthy females.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.970-978
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• 2015

The purpose of this study was to investigate the lifestyle, food habits, image, perception of beauty and nutrition knowledge between beauty major and non-major college female students. A total of 392 women aged 20s in the survey. SPSS version 21.0 was used for analysis of data. The BMI was high in non-major students (p<0.05), proportion of underweight (p<0.001) and non-drinker (p<0.01) were significantly higher in beauty major students than non-major students. Proportion of total subjects skipped meal by the lack of time. Importance of appearance was significantly higher (p<0.05) in beauty major students. Nutrition knowledge score was significantly higher in beauty major students compared to non-major students (p<0.001).In beauty major students, food intake of meats (p<0.001) and cooked food with oil (p<0.01) were lower white vegetables (p<0.05) and fruits (p<0.01) were higher than non-major students. In conclusion, these results suggest that non-major students need to systematic education program about nutrition and diet.

• Journal of Engineering Education Research
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• v.13 no.6
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• pp.188-194
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• 2010

This paper deals with a teaching method in EMI(English Medium Instructor) Education for engineering major subjects which is accomplished between non-native english speaking professors and students. Goals of EMI in non-english speaking countries will be both a improvement of communication ability and understanding of the major subjects. However, when students who have a low level-english ability participate in english class, it is necessary to analyze whether they can obtain above goals or not and to study on a teaching method for them. The english classes were aimed at students at the college of engineering who have 200-420 TOEIC average score. The research was proceeded by course evaluations to three direct EMI and surveys that were performed targeting all students participated in english class. The proposed research results may lead to development of EMI for students who have a low level- english ability and give them a better understanding and interest of major subjects.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.639-647
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• 2001

The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major. ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents teamed how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.

• Research in Community and Public Health Nursing
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• v.16 no.2
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• pp.186-195
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• 2005

Purpose: This study aims to understand andropause symptoms and life satisfaction among middle-aged Korean men. Method: The subjects were selected among men in their middle age who visited one of two university hospitals or a convalescent center in Seoul. Korea. Eight items were used to measure their andropause symptoms. Life Satisfaction Index-Z was used to measure life satisfaction. Results: Major symptoms related andropause. in the order of frequency, include memory loss, muscle weakness. powerlessness and impotence. Among the subjects. 62.5% smoked and 70% drank alcohol. and life satisfaction was generally moderate in the participants. Current smokers and alcohol drinkers reported a low level of life satisfaction. Diabetic patients and subjects who had powerlessness and hot flashes of andropause symptoms experienced a low level of life satisfaction. Muscle weakness was more frequent in current smokers, and powerlessness more in alcohol drinkers. Conclusion: This study's findings indicate that and ropause is one of major health concerns among middle-aged men. It reminds us of the smoking and alcohol drinking issues among middle-aged men. These findings show the necessity to improve strategies for nursing intervention in andropause symptoms and health risk behaviors.

• Journal of the Korean Home Economics Association
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• v.11 no.1
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• pp.92-106
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• 1973

Brief history of home economics education after modern period (GAEWHA-KI) (1900~1945). Education of home economics in our country is known to have been developed mainly through school education by need of women education. The first period is construed "from 1890's until before the conclusion of ULSABOHO treaty, which can be referred to as an inception of the education for home economics by including subjects of sewing and manual arts in the curriculum of EWHA-hakang. The second period is "from the conclusion of ULSABOHO treaty in 1905 until the act of higher education for women was decreed, transition of the education for home economics and major curriculum thereof and the text books of home economics are handled. The third period is "from the promulgation of CHOSUN education act in 1911 until the fall of Japan education of home economics in this period is described in terms of national education under the Japanese colonial rule. The education was first renewed by women missionaries with the onset of "blooming period (GAEWHA-KI)" and school education of home economics far educating women was initiated at EWHA-hakdang in 1896, in 1908, with the pronulgation of the act of higher education for women, major curriculum and subjects were set up and text books of home economics were also compiled. In accordance with CHOSUN education act in 1911, housekeeping and sewing subjects at secondary school were taught 10 hours a week with the emphasis on general education and practical subject oriented training. Home economics under the Japanese rule was so educated as to imbue, students with the sense of nationality by teaching Korean custom and family habits.