• Title/Summary/Keyword: representative items

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Elementary school learning characteristic of each proficiency level that appears in 2010-2012 Nation Assessment of Educational Achievement (2010-2012년 국가수준 학업성취도 평가에서 나타난 초등학교 성취수준별 학업 특성)

  • Jo, Yun Dong;Lee, Kwang Sang
    • The Mathematical Education
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    • v.53 no.2
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    • pp.219-237
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    • 2014
  • In this study we desire to deduce implications for mathematics curriculum, teaching- learning, and evaluation from the data of Nation Assessment of Educational Achievement. For this, first we extracted the items written by the same achievement standard over two years from 2010 to 2012. Next we investigated whether the items are the representative items of a certain proficiency level and classified into the case of the items of the same proficiency level and the case of the items of different proficiency levels. Based on these we analysed learning characteristic of the each proficiency level. From the results of the above, we proposed what should be changed in mathematics curriculum, what should be considered in teaching-learning, and what should be paid attention to test item development.

A Method Finding Representative Questionare for Mutual Information and Entropy (상호정보와 엔트로피를 활용한 대표문항 선택방법)

  • Choi, Byong-Su;Kim, Hyun-Ji
    • Communications for Statistical Applications and Methods
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    • v.17 no.4
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    • pp.591-598
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    • 2010
  • A questionnaire may consist of duplicated or similar items. This study finds the duplicated or similar items by using the MDS and the cluster analysis of response patterns. By identifying the characteristics of the cluster, those items are combined into a representative item. The similarity of items is measured by the mutual information.

Studies on Representative Body Sizes and 3D Body Scan Data of Korean Adolescents (한국 청소년의 대표 인체치수 및 3D 인체형상자료에 관한 연구)

  • Choi, Seung-il
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.2
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    • pp.227-232
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    • 2016
  • 3D body scan data are used widely in various fields to make products and living spaces for superior human body fitness. Based on the 3D measurements of human bodies for teens in Size Korea 2013, this research provides a way of finding the representative body sizes and 3D body scan data. First, a multi-dimensional vector space consisting of many measurement items was projected onto a 2D vector space with circumference and length components via factor analysis. The representative body sizes and 3D scan data close to these values were obtained via the Mahalanobis distance in 2D space. Considering the adolescent growth pattern shown on this 2D space, males were divided into 4 age groups and females were divided into 3 age groups. Using the eigenbodies corresponding to the column vectors of the component score coefficient matrix, the representative body sizes of 13 measurement items (male) and 14 measurement items (female) for each age group were calculated. The representative body sizes and 3D scan data are very useful for modeling representative 3D human figures.

Selection of Representative Menu and Development of Standard Recipes in Middle & High School Meals (중.고등학교 급식의 대표메뉴 선정 및 표준조리법 개발)

  • Lee, Seon-Mi;Jeong, Hyeon-A;Park, Sang-Hyeon;Ju, Na-Mi
    • Journal of the Korean Dietetic Association
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    • v.11 no.1
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    • pp.28-43
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    • 2005
  • This study was conducted to illustrate standard menu items available in the school foodservice industry, and to establish higher nutritional standards in this industry. We reviewed menu items from 125 middle and high schools from the Seoul area for three months. These menus were then classified into 12 representative menu items, as follows: beef seeweed soup, egg soup, sliced rice rod soup, spaghetti, sauted squid with hot sauce, fish cutlet, simmered pork-egg in soy sauce, sweet and sour meat, sauted pork, acorn starch jelly salad, cucumber salad. And standard recipes of these 12 representative menu items were established, based on a survey from 150 dietitians who completed a questionnaire of 97 questions. According to the survey results, 89% of the dietitians answered positively('yes') about the necessity of establishing standard recipes for the school foodservice industry. 69% of the dietitians were educated standard recipes for the school foodservice, 91% will use standard recipes for the school foodservice Moreover, we discovered there was a consensus on what type of menu items should be included on the menus; demographic factors only affected a small range of recommended items. In order to confirm real application of resulted standard recipe, it is required to conduct quantity food production at real foodservice and study on more suitable standard recipe.

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Analysis on Foot Measurements of Elderly Women for Ergonomic Shoes Design (인간공학적 신발설계를 위한 노년여성 발측정치 분석)

  • Park, Soon-Jee;Chae, Hye-Seon
    • Fashion & Textile Research Journal
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    • v.10 no.1
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    • pp.83-91
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    • 2008
  • This study was designed to figure out the changes in elderly women's foot size and shape by aging, to propose size specification for elderly women's shoes, and to produce regression equations using representative measurements items to estimate other measurements usually hard to get. Subjects were 118 women of 30-59 years and the 227 elderly women over 60 years. Martin's anthropometry was done on the right foot of each subject for 25 items. And 11 indirect measurement items were measured on both foot printing sole outline and picture in profile taken by digital camera. For statistical analysis on the anthropometric measurements by SPSS program, analysis of variance, post-hoc test(SNK-test), crosstabulation, multiple correlation analysis, regression analysis were performed. The results of the study are as follows. Firstly, it was found that the foot figures of elderly women over 60 years were smaller in girth and width than those of below 60 years. In addition, it was revealed that a big toe and a little toe of elderly women showed a tendency concentrating to the central axis of feet. The foot index of elderly was smaller in width and girth. Secondly, foot size distribution table of elderly group showed wider size ranges and covered smaller sizes than the below the age of 60, meaning wide variation in foot size of elderly women. Thirdly, the multiple correlation analysis showed high correlation of foot length/girth to other measurements, suggesting these two items could be used as representative items for elderly women's shoe size specification as other age groups. Regression equations were produced using foot length/girth to estimate other measurements, suggesting such items could be estimated effectively and utilized in on/off-line shoe manufacturing shop as heel to big toe length, heel to little toe length, exterior malleouls width, instep girth, ankle girth, etc. These results imply prudent features of elderly women's foot as diversity of foot shape and wide size specification range should be applied for ergonomic shoe design for them.

Testing the Representativeness of a Multimode Survey in South Korea: Results from KAMOS

  • Cho, Sung Kyum;LoCascio, Sarah Prusoff;Lee, Kay-O;Jang, Deok-Hyun;Lee, Jong Min
    • Asian Journal for Public Opinion Research
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    • v.4 no.2
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    • pp.73-87
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    • 2017
  • The Korean Academic Multimode Open Survey (KAMOS) is a national survey first conducted in 2016. Stratified cluster random sampling was used in an initial face-to-face survey during which panel members were recruited. The second survey allowed invited panel members to answer online or by phone. KAMOS includes both longitudinal items and omnibus items, i.e., researchers can propose questions to include on KAMOS. This paper seeks to establish that KAMOS is representative of the South Korean adult population. The demographic variables from the first survey were comparable to demographic variables from two well-respected surveys in South Korea: the KOSTAT Social Survey and the Gallup Korea Omnibus Survey. To ensure that there was no substantial difference between those who answered the first survey and those who answered the second survey, we compared the results of 22 items from the first survey. The 2,000 panel members who were invited to participate in the second survey had similar responses to the 1,008 of those who responded to the second survey. Based on our findings, KAMOS can be considered a representative sample.

Time-aware Item-based Collaborative Filtering with Similarity Integration

  • Lee, Soojung
    • Journal of the Korea Society of Computer and Information
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    • v.27 no.7
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    • pp.93-100
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    • 2022
  • In the era of information overload on the Internet, the recommendation system, which is an indispensable function, is a service that recommends products that a user may prefer, and has been successfully provided in various commercial sites. Recently, studies to reflect the rating time of items to improve the performance of collaborative filtering, a representative recommendation technique, are active. The core idea of these studies is to generate the recommendation list by giving an exponentially lower weight to the items rated in the past. However, this has a disadvantage in that a time function is uniformly applied to all items without considering changes in users' preferences according to the characteristics of the items. In this study, we propose a time-aware collaborative filtering technique from a completely different point of view by developing a new similarity measure that integrates the change in similarity values between items over time into a weighted sum. As a result of the experiment, the prediction performance and recommendation performance of the proposed method were significantly superior to the existing representative time aware methods and traditional methods.

Representative items for each achievement level in the National Assessment of Educational Achievement of Mathematics : the Concept and Use for Individualized Education (성취수준별 대표문항의 개념 및 수준별 수업에의 활용 방안)

  • Do, Jong-Hoon;Ko, Jung-Hwa
    • Communications of Mathematical Education
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    • v.22 no.2
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    • pp.109-124
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    • 2008
  • A characteristic of the national mathematics curriculum revised in 2007 is to repeal the level-oriented individualized curriculum and choose substance of individualized teaching and learning based on the student's achievement level and quality. To do this we first have to think through how to compare students' achievement and differentiate classes. In this paper, we introduce the (modified) Angoff method as a method for comparing students' achievement and the concept of representative items for each achievement level in the National Assessment of Educational Achievement of Mathematics, and discuss how to use them in individualized teaching and learning, especially comparing students' achievement.

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The Research on Development of Road Cost Index Using Each Representative Item of Expenditure (비목별 주요 항목을 활용한 도로 공사비지수 산정에 관한 연구)

  • Chun, Jin Yong;Woo, Sungkwon
    • KSCE Journal of Civil and Environmental Engineering Research
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    • v.26 no.1D
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    • pp.105-113
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    • 2006
  • Construction cost index is generally used to estimate the new project cost based on past construction data and to adjust the contract cost when the price change of various articles and items of expenditure composing the contract occurs. In Korea, it is mostly used for modulation of construction contract cost due to fluctuation of prices. However the method for making cost index had some problems in calculating cost index of each expenditure item that could not properly reflect the change of construction cost. To supplement these problems, the research of developing construction cost index has been executed. Through the precedent research, these problems were partially resolved but still remain. Therefore this research proposes the method for making cost index that utilizes representative items of labor, material, equipment by analyzing bill of quantity of road construction, through analysis and comparison of precedent studies. By using this method, it is expected to solve the problems which were not reflected in preceeding studies.

제과제빵과 계란의 역할

  • 채영철
    • Culinary science and hospitality research
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    • v.3
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    • pp.367-383
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    • 1997
  • 1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

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