• Journal of the Korean Society of Safety
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• v.32 no.1
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• pp.98-107
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• 2017

This study is aimed to design for qualification structure and develop the subjects for examination of the school safety manager qualifications. For the study purpose, job analysis and meetings with experts were performed for extract contents such as task range, criteria of examination, subjects of examination and examination methods, etc. The first step, duties and tasks of the school safety manager were figured out through revised job analysis data of the school safety manager developed before. On the second step, job model was established and developed job specification including importance, difficulty and frequency of each task. On the third step, task specification was developed, and Knowledge-Skill Matrix was the most important thing on examination were completed. The fourth step was the selection of examination subject using task-subject matrix and 6 subjects such as The Principles of Safety, Understanding of the School Safety Manual, Law Related on the School Safety, Introduction to Education, Understanding and Dealing with Type of the School Safety, Establishment of the School Safety Plan were derived from previous procedure. The fifth step was development of guidelines for design examination of each subject. The last step was development for skills education program.

• Korean Journal of Child Studies
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• v.15 no.1
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• pp.23-35
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• 1994

This paper investigated children's learning process concerning age and gender, two of the most apparent social roles. The subjects of the study were 72 Korean preschool children between three to five years of age. The Study was designed to examine problems of developmental sequence and horizontal decalage in understanding of these social roles. Two five-step knowledge sequences of age growth and sex constancy were administered utilizing skill theory (Fischer, 1980). Each step in a sequence had different stories of age or sex role with increasing cognitive complexity, but the two sequences were equivalent in complexity. The children were tested under two different assessment conditions:high support condition of elicited imitation and low support condition of free play and the best story. The findings show that, the understanding of age and sex roles develops through the predicted five-step sequences. The understanding of age role seems to develop earlier than that of sex role although the developmental patterns of the two roles are similar. Variations in the children's performances under different conditions were dramatic, especially for the older children.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.4
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• pp.14-23
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• 2008

Information Technology (IT) managers play an important role as a bridge between technology and business, and it is therefore important to determine what skills are required for this position. Although many previous studies have investigated the skills necessary for IT managers to perform their roles, most of these studies are based on the data collected from companies in the US. However, given the increased labor mobility in the IT industry, it is important to determine whether IT manager positions elsewhere require the same skills as the positions in the US. This study is a first step in this direction and attempts to determine whether there are any differences in skill requirements between Korean IT managers and American IT managers, and, if so, what they are.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• Physical Therapy Korea
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• v.31 no.1
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• pp.29-39
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• 2024

Background: Landing from a step or stairs is a basic motor skill but high incidence of lateral ankle sprain has been reported during landing with inverted foot. Objects: This study aimed to investigate the effect of landing height and visual feedback on the kinematics of landing and supporting lower limbs before and after the touch down and the ground reaction force(GRF)s. Methods: Eighteen healthy females were voluntarily participated in landing from the lower (20 cm) and the higher (40 cm) steps with and without visual feedback. To minimize the time to plan the movement, the landing side was randomly announced as a starting signal. Effects of the step height, the visual feedback, or the interaction on the landing duration, the kinematic variables and the GRFs at each landing event point were analyzed. Results: With eyes blindfolded, the knee flexion and ankle dorsiflexion on landing side significantly decreased before and after the touch down. However, there was no significant effect of landing height on the anticipatory kinematics on the landing side. After the touch down, the landings from the higher step increased the knee flexion and ankle dorsiflexion on both landing and supporting sides. From the higher steps, the vertical GRF, anterior GRF, and lateral GRF increased. No interaction between step height and visual feedback was significant. Conclusion: Step height and visual feedback affected the landing limb kinematics independently. Visual feedback affected on the landing side while step height altered the supporting side prior to the touch down. After the touch down, the step height had greater influence on the lower limb kinematics and the GRFs than the visual feedback. Findings of this study can contribute to understanding of the injury mechanisms and preventing the lateral ankle sprain.

• Proceedings of the KIEE Conference
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• 2005.10b
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• pp.481-483
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• 2005

There is change of signal control system for train control worldwide current. This is train control system that use radio communication and step practical use Tuesday. Research for diversified application, examination and enforcement is achieved in internal railroad industry by this. Therefore, do examination of universal train radio control way for internal application. Studied train control way that use suitable radio communication to internal railroad.

• Journal of the Korean Professional Engineers Association
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• v.42 no.6
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• pp.53-57
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• 2009

Antenna Tracking System has been required core technology with special tracking algorithm, and it can be achieved by program tracking, step tracking, optracking, and monopulse tracking as well. Depend on tracking requirement we might be able to apply eligible tracking method in accordance with Geostationary and Inclined Orbit Satellite. Further, we should deeply consider two important factors in order to act up to customer expectation in quality and system performance including competitive price therefore we need maximized endeavor to upgrade not only tracking system performance, but reduction of product through engineering skill and R&D investment.

• Atmosphere
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• v.25 no.1
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• pp.179-183
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• 2015

Even though state-of-the-art general circulation models is improved step by step, the seasonal predictability of the East Asian summer monsoon still remains poor. In contrast, the seasonal predictability of western North Pacific and Indian monsoon region using dynamic models is relatively high. This study builds canonical correlation analysis model for seasonal prediction using wind fields over western North Pacific and Indian Ocean from the Global Seasonal Forecasting System version 5 (GloSea5), and then assesses the predictability of so-called hybrid model. In addition, we suggest improvement method for forecast skill by introducing the lagged ensemble technique.

• Proceedings of the KACD Conference
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• 2002.11a
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• pp.719-719
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• 2002

Aesthetic and cosmetic dentistry is becoming a major source of the dentists practice and source of income. Patients are demanding dentists to improve and enhance their appearance and function by means of aesthetic contouring and orthodontics and are willing to pay for such services. This creates a challenge for the dental profession to gain more knowledge and skill in this important area of their practice. Ceramic and composite veneers provide a comprehensive solution to the dentition that are severely hypoplastic or deeply stained by the ingestion of tetracycline during tooth development. A large number of dental materials and new techniques are now available that will render extremely satisfactory and beautiful solutions to these previously unsightly dentitions. This presentation will present the most commonly used dental materials and techniques of fabrication of composite and porcelain veneers. Using clinical cases, the step by step cavity preparations.Impression taking, laboratory fabrication, clinical try-in and cementation materials and techniques and repairs of broken veneers as well as long term follow up will be presentedesented

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.62-65
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• 2003

VLM-ST process requires an additional human interaction due to the manual stacking and bonding. Hence, building time, building cost and the part quality are dependent on the skill of labor. In this present work, a novel rapid prototyping (RP) process, as an automatic VLM-ST (VLM-STA), has been proposed to improve building efficiency of VLM-ST process and reliability of products. The apparatus of VLM-STA is designed to embody the process. Several characteristics of the proposed process and the apparatus are discussed. In order to examine the efficiency and the applicability of the proposed process, various three-dimensional shapes, such as a piston and a human head shape, are fabricated on the apparatus.