• Journal of Fisheries and Marine Sciences Education
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• v.25 no.4
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• pp.757-765
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• 2013

The purpose of this study is to examine the effects of peer tutoring on students' achievement and learning satisfaction in a liberal computer class at university level. Traditional teaching method was applied for the control group consisting 55 students for 8 weeks. The experimental group containing 44 students was instructed using both traditional teaching method and peer tutoring. According to the results of diagnosed test, the experimental group was divided into heterogeneous ability group of 3 or 4. The tutor training was provided a week in advance of the class and the students played a role of a tutor and tutee by taking turns. The results showed no significant differences between the two groups on academic achievement; however, in terms of students' learning satisfaction, it displayed a wider range of results. The learning satisfaction data from the experimental group showed a much higher level than that of the control group. It is predicted that the amount of class hours of a week, the quality of the lecture and the application of peer tutoring affect the students' academic achievement. It is suggested that subsequent research on peer tutoring will allow for more in-depth study in this field.

• International Journal of Computer Science & Network Security
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• v.22 no.5
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• pp.220-224
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• 2022

The teacher is considered the cornerstone of the educational process; the quality of education is linked mainly to teachers who perform such a necessary process. The shift in pedagogical thinking has led to progress in looking at the teacher's roles; he is no longer transferring knowledge to learners, but instead, he has become a mentor, a mediator, a planner, an intellect, and a leader. If we analyze these missions from the perspective of mental habits, we will see that they require the teacher to develop the skills of perseverance, listening comprehension, thinking flexibly, controlling emotions, self-confidence, communication skills, and other essential skills. The current research verifies the effectiveness of an instructional program based on web quests in developing habits of the mind of English language students. The study employed a quasi-experimental design. The sample consisted of 46 male students representing two classes. They were assigned randomly into an experimental group (n=24) and a control group (n=22). They were undergraduate students majoring in the English language. The findings showed a statistically significant difference in the mean scores of the experimental and control groups favoring the experimental group. The study concludes with some recommendations to differentiate teaching techniques in EFL classrooms.

• Journal of Fashion Business
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• v.18 no.5
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• pp.144-158
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• 2014

National Competency Standards(NCS) is to systemize the competency that is necessary for performing duties in industrial fields and to utilize synthetically duty, vocational education training, and qualification at the national level. The purpose of this study is to analyze the process of NCS development and verification, which systemizes competency units and competency unit elements through the analysis of duty in pattern field. It is to cultivate competent people to be able to promote the development of pattern industry ultimately through being a complementary to educational circles and industry then to give them practical knowledge that is demanded in the field. Furthermore, it is to be utilized as a fundamental data for reforming the system of duty competency evaluation so as to manage personnel career systematically and to improve their competency. Focus Group Interview(FGI) was adapted as the method of this study, which was proceeded 3 times, and validity of the drawn result is verified through expert questionnaire survey. Research result, which is competency units, is 10 as follows; Fit trend analysis, Analysis of sample garment Specification sheet, Pattern making for sample garment, Pattern making for manufacturing garment, Creation of sewing specification, Instruction of manufacturing technique, Sample garment Inspection for quality control, Grading, Calculation of the required material quantities, Quality control.

• Journal of agricultural medicine and community health
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• v.21 no.1
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• pp.47-60
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• 1996

Home health care is one of the important components of health care services. Today, the need and demand for the home health care is increasing. To assess the effects of home visit health services by public health nurses in health center on the stat of health, use of medical services and quality of life by elderly people living at home, a randomized controlled trial was implemented for 65 years or more old people randomly allocated to intervention(93) and control(118) group. Intervention group received 2 visits a month over 6 months. Control group received no home visits. The data was collected in a one-year follow-up survey conducted at Kyongju before and after the intervention which composed of health risk assessment, risk factor education and health related behavior counseling. The prevalence rate of chronic illness was more decreased in intervention group than control group after intervention. The intervention group visited medical facilities less frequently than control group. And the home visit health services encouraged the elderly to practice regular exercise. After the intervention, the score of ADL(activities of daily living), LSI(life satisfaction index) and SSI(social support index) in intervention group were more increased than control group. And the increase of scores was more prominent in 70 years or more old people, female, non-smoker and non-chronic illed elderly rather than others. In conclusion, the regular home visit health services provided by public health nurses were beneficial for the elderly in terms of health promotion and quality of life.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.182-191
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• 2016

The objective of this study was to asses the quality characteristics of yanggaeng prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the control yanggaeng was higher than that of any other chestnut powder added groups. In terms of color, The lightness (L) and yellowness (b) decreased significantly, but redness (a) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activities increased as the amount of chestnut powder. Texture profile analysis showed that the hardness, adhesiveness, cohesiveness, and chewiness were higher than the control group. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10~15% added group while the color and softness were identified no significant different group. Based on these results, it is suggested that yanggaeng with up 10~15% added chestnut powder can be developed as products.

• Journal of Korean Academy of Nursing
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• v.47 no.3
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• pp.380-391
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• 2017

Purpose: This study was designed to determine the effects of health coaching and mediating variables on quantitative aspect of health in low-income hypertensive people. Methods: The experimental group for the current study consisted of 21 clients who received health coaching services, and the control group consisted of 22 clients who received home-visiting nursing services. Two groups received health coaching or home-visiting nursing services once a week for 8 weeks. The evaluation variables were self-efficacy, nutrition management, health behaviors, self-rated health, and quality of life. Results: The results revealed that the level of nutrition management was significantly higher in the experimental group than the control group (F=10.33, p=.005). Conclusion: These results confirm that health coaching is a useful strategy that encourages clients to continuously maintain their own health behaviors. Thus, the findings of the current study provide useful data for establishing measures for the health management of those afflicted with chronic disease, such as hypertension. Furthermore, health coaching may be developed into useful intervention strategies for dealing with chronic diseases and improving home-visiting nursing.

• Journal of the Korean Society of School Health
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• v.18 no.2
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• pp.93-104
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• 2005

Purpose： This study compared lifestyles of middle school students with and without atopic dermatitis in order to obtain the baseline information for health education. Methods： This study involved 256 students from 20 middle schools in Busan who suffered from atopic dermatitis and 231 students from 2 middle schools in Busan who did not have atopic dermatitis. Results： Students with atopic dermatitis had a lower family income (탑=16.99, p<.001) and were more likely to come from a nuclear family (탑=10.28, p<.001) than control students. 98% of the students with atopic dermatitis had several skin symptoms. 78.5% of students with atopic dermatitis reported experiencing difficulties in their daily because of their condition. Students with atopic dermatitis took shorter baths and used soap less frequently than the students in the control group. The students with atopic dermatitis cleaned their houses and bedclothes more often than normal students in an attempt to remove cockroaches and house-dust mites. Students with atopic dermatitis also ate fast and instant foods more often than normal students. Conclusions： Some lifestyle differences exist between students with and without atopic dermatitis. Therefore, education and guidance may be important to promote good health and improve lifestyle quality.

• Journal of the Korean Home Economics Association
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• v.48 no.2
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• pp.113-120
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• 2010

Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

• Journal of Nutrition and Health
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• v.37 no.3
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• pp.202-209
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• 2004

A case-control study was conducted in order to examine dietary behavioral factors associated with colorectal cancer risks. Data were collected from 128 cases with either colorectal cancer or large bowl adenomatous polyps and 129 controls regarding stages of dietary behavioral change, perceived barrier, self efficacy, nutrition knowledge, social support and food availability as well as body mass index and overall dietary quality. Cases showed less desirable behaviors with respect to fat reduction and vegetable intake compared with controls based on the analyses of the stages of dietary change. After adjustment of relevant covariates (age, gender and smoking), significant trends of increasing risk with higher level emerged for perceived barriers resulted from environmental conditions (OR = 1.6 - 2.0) and self-efficacy (OR = 2.2-2.3). No such relationships were found for nutrition knowledge and social support. The risk of colorectal cancer was associated with the kinds of foods available at home showing a borderline protective relation with milk (OR = 0.6) and respective significant and borderline direct associations for fresh meat (OR = 2.1) and soft drinks (OR = 0.6 when reversely scored). Within-group analyses presented best predictors of overall dietary quality as food availability for the case and self-efficacy and social support for the control. The findings of this study suggested a need for focusing on motivational and reinforcing factors in the development of nutrition education programs for colorectal cancer prevention.