• Journal of Korean Home Economics Education Association
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• v.30 no.3
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• pp.215-231
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• 2018

Attitudes to the health and dietary life of teachers affect their students. The purpose of this study was to investigate dietary and education awareness, eating habits and dietary management competency of the preliminary teachers and teachers. Data was collected from 812 pre-service teachers and teachers in South Korea using a 5-Likert self-administrated questionnaire in October to December of 2017. Data was analyzed using factor analysis, reliability, one-way analysis of variance, and correlation. The results of this study are as follows. Dietary and education awareness was classified into dietary concern and dietary management stress. Eating habits composed of healthy eating habit and bad eating habit. Dietary management competency was sub-grouped into dietary knowledge, cooking, dietary sanitation and safety, and environment. The all factors of pre - service teachers and teachers showed a significant difference except for the environmental ability factor (p <0.01). All factors were significantly different according to the age and the number of meal preparation (p <0.05). The eating habits were not significantly differences from sex. The major and health condition showed significant differences except dietary management stress and cooking factors (p <0.01). The obesity index showed significant difference in the dietary concern, bad eating habits, and cooking factors (p <0.01). In conclusion, it was required to education and develop education materials that can help the STEAM education using the dietary area. The dietary education program for the pre - service teachers and the teachers should increase the number of participating in the meal preparation considering the difference according to the general characteristics, so that the dietary management competency and the healthy eating habits should be formed.

• Journal of vocational education research
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• v.36 no.1
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• pp.47-75
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• 2017

The purpose of this study was to provide basic data for policy making for secondary vocational education in each region and transformation in vocational high schools. To achieve this, the regional strategic industries in Daejeon and Jeonnam were selected, new demand for vocational high school graduates was forecasted in each industry and occupation. The results of the study are as follows. First, locational quotient analysis and regional shift-share analysis revealed that Daejon and Jeonnam have different strategic industries. Daejon, unlike Jeonnam strategically develops 'manufacturing food, beverage and tobacco', 'manufacturing timber and paper, printing and copying', 'public service and administration of national defense and social security' and 'manufacturing electrical devices, electronics and precision devices'. Jeonnam has specialized industries distinguished from Daejon's, which are 'manufacturing of machinery transportation equipments and etc', 'manufacturing of non-metallic minerals and metal products', 'electric, gas, steam and water supply systems/industries', 'manufacturing coal and chemical products, refining petroleum', 'mining' and 'agriculture, forestry and fishery'. Second, new demand for vocational high school graduates by occupations and industries showed regional differences(in Daejon and Jeonnam). According the forecast, Daejon will have many workforce demands based on manufacturing industries, on the other hand Jeonnam's focused on service industries. Analysis by occupations was also different, Daejon showed high demands on professional and related workers, while Jeonnam requested many new office and service workers. Third, new workforce demand by occupations in regional strategic industries is big part of overall new workforce demand both in Daejon and Jeonnam. Forth, according to the results of analyzing the new demand for vocational high school graduates in Daejeon and Jeonnam in terms of industry location quotient and change effect, there was high demand in industries with positive total change effects. In terms of location quotient, Daejeon and Jeonnam showed different results.

• Korean Journal of Ecology and Environment
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• v.52 no.3
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• pp.245-265
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• 2019

Biotope, which represents the characteristic habitats of living organisms, need to be identified as essential for the efficient creation and sustainable management of urban ecosystems. This study was carried out to provide the basic information for ecological urban planning by analyzing types and attributes of the biotop established throughout the whole area of the Pohang city, a representative industrial city in Korea. The biotop established in Pohang city is composed of 12 types including forests (coniferous, deciduous, and mixed forests), agricultural fields (rice paddy and upland field), green facilities, river, reservoir, bare ground, residential area, public facilities, commercial area, industrial area, roads, and schools. As a result of analyzing the properties according to biotop types, industrial, commercial and residential areas, which represent urban areas, was dominated by introduced vegetation. Moreover the introduced vegetation is usually composed of exotic plants or modified forms for landscape architecture and horticulture rather than native plants, which reflects ecological property of both region and site. As the distance from the urban center increases, the agricultural field showed a form of typical farmland, whereas the closer it is, the more form of greenhouse farming. Natural green spaces were divided into riparian vegetation established along the stream and forest vegetation. Forest vegetation is consisted of secondary forests (seven communities) and plantations (three communities). The urban landscape of Pohang city is dominated by the industrial area. Among them, the steel industry, which occurs large amounts of heat pollution and carbon dioxide, occupies a large proportion. On the other hand, green space is very insufficient in quantity and inferior in quality. This study proposed several restoration plans and further, a green network, which ties the existing green spaces and the green space to be restored as a strategy to improve the environmental quality in this area.

• The Journal of Korean Society for School & Community Health Education
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• v.25 no.2
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• pp.27-44
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• 2024

Objectives: This study aimed to provide foundational data for preventing adolescents smoking by analyzing the relationship between adolescents' lifestyles and smoking experiences and identifying influencing factors. Methods: Secondary data analysis was conducted using the 17th (2021) Youth Health Behavior Survey data, encompassing 54,848 students from 796 schools. Variables included general characteristics, smoking status, lifestyle habits, physical activity, sleep patterns, and stress perception. Frequency analysis was used to examine general characteristics, while further analysis employed frequency analysis and the Pearson Chi-square test to compare lifestyle differences based on smoking presence. Multinomial logistic regression analysis was employed to determine factors influencing smoking experience, with IBM SPSS Statistics 28 used for all analyses at a significance level of p<.05. Results: Analysis revealed with general characteristics that the group with smoking experience exhibited a higher proportion of male students (67.4%) compared to the non-smoking group (50.1%) (p<.001). Analysis revealed that the smoking group was more likely to skip breakfast (27.7%), not consume fruit (17.8%), and consume fast food more than three times daily (0.9%). Furthermore, a higher percentage of smokers engaged in 60 minutes or more of breathless physical activity (8.4%) seven times a week, reported insufficient fatigue recovery through sleep (21.6%), and experienced very severe normal stress (17.2%) (p<.001). Analysis of the relationship between lifestyle and smoking indicated increased likelihood of smoking with zero breakfast consumption (OR=1.759, p<.001) and increased fruit consumption (OR=1.921, p<.001), while zero fast food consumption decreased smoking likelihood (OR=0.206, p<.001). Adequate sleep-related fatigue recovery reduced smoking likelihood (OR=0.458, p<.001), whereas increased stress elevated it (OR=1.260, p<.05). Conclusion: Adolescents' lifestyle habits significantly correlated with their smoking experiences, highlighting the necessity of considering lifestyle factors in smoking prevention strategies. This study provides crucial insights for promoting healthy lifestyle changes to prevent smoking among youth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1594-1606
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• 2014

The purpose of this study was to examine safety accidents related to school foodservice, working and operating environments of school foodservice, status and awareness of safety education, educational needs, and information on qualitative improvement of school foodservice. The subjects in this study were 234 cooks in charge of cooking at elementary and secondary schools in Chungbuk. A survey was conducted from July 30 to August 8, 2012, and among 202 questionnaires gathered, 194 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS version 19.0. The main results of this study were as follows: 44.3% of workers experienced safety accidents. The most frequent safety accident was 'once' (60.5%), and most safety accidents took place between June and August (31.4%). The time at which most safety accidents happened was between 8 and 11 am. Most safety accidents happened during cooking (52.3%) and while using a soup pot or frying pot (52.4%). The most common accidents were 'burns', 'wrist and arm pain', and 'slips and falls'. Respondents who experienced safety accidents replied that 57.6% of employees dealt with injuries at their own expense, and only 35.3% utilized industrial accident insurance. In terms of the operating environment, the score for 'offering information and application' was highest (3.76 points), whereas that for 'security of budget' was lowest (1.77 points). As for accident education, employees received safety education approximately 3.45 times and 5.10 hours per year. Improving the working environment of school foodservice cooks requires administrative and financial support. Furthermore, educational materials and guidelines based on the working environment and safety accident status of school foodservice cooks are required in order to minimize potential risk factors and control safety accidents in school foodservice.