• Journal of The Korean Association For Science Education
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• v.30 no.5
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• pp.594-608
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• 2010

This research attempts to extract the factors that generate scientific interest, and verify the effect of extracted factors on the generation of scientific interest in middle school students' observation activity on life phenomenon. In order to analyze interest-generating factors, observation programs were applied four times in the science class of 3rd grade middle school students. And an interview was conducted towards students who had strong scientific interest among students who participated in the observation activity. After classifying the interview results according to the types, and 21 interest-generating factors were extracted. Interest-generating factors were classified into 5 categories; the characteristics of the observation object, the characteristics of the observation activity, the characteristics of the observation result, the characteristics of the observer, and the characteristics of the extrinsic factor. It was verified that interest-generating factors have an effect on the generation of scientific interest in the observation activity. First of all, in order to confirm whether the extracted generation factors would have an effect on the generation of interest in observation activity, as survey of interest-generating factors was drawn up. The observation activity program of 4 times' volume was applied towards third grade middle school students, and survey paper on interest-generating factor was input. Analysis result showed that factors have effect on the generation of interest. That is, it was confirmed that extracted interest-generating factor has a significant effect on the generation of scientific interest. The cause analysis on the uninteresting observation activity was possible, and it would play an essential role in developing an interesting observation activity.

• Journal of Korean Elementary Science Education
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• v.31 no.4
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• pp.436-449
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• 2012

This study aimed to investigate primary students' science-related attitudes through the literature review. Ninety-four papers published in domestic science education journals, since 1990, were collected and were followed by content analysis. In this study, science-related attitude was conceptualized as attitude toward science, scientist, science-related occupations, and school science, which is composed of cognitive, affective and behavioral domains. Based on the conceptualization, the instruments used for measuring students' attitudes were analyzed. The analysis of definition of science-related attitude in the articles showed different foci on cognitive, affective and behavioral domains. To suggest the effective instruction for enhancing students' science-related attitudes, this study identified students' attitude with gender, grade, residence and achievement level. The result showed that male, urban, higher-grade and better performed students had more positive attitude than female, rural, lower-grade and less performed students. As for the factors in science-related attitude, I categorized the factors into personal, environmental and pedagogical aspects, and found that psychological elements in all domains were most influential to students' change of science-related attitudes. It is interesting to note that students showed dichotomous views about experiment and that task-oriented instruction failed to enhance students' attitude. Based on the research findings, this study suggests effective instruction for improving students' attitudes and future research for science education.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.612-617
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• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.

• The Journal of Korean Medicine
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• v.33 no.1
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• pp.1-11
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• 2012

Objectives: This study evaluated students' satisfaction with education in traditional Korean medicine. We included analysis of the factors affecting students' satisfaction. Methods: The questionnaires were developed and distributed to Korean medicine students asking students' satisfaction in seven categories of education: overall satisfaction, curriculum, professors, lecture and practical sessions, grades and evaluation, student activities, and facilities and environment. The responses were analyzed statistically. Results: The score of overall satisfaction of students was 2.69 on average. There was significant correlation between overall satisfaction level and individual factors of the students such as academic year, the timing and the motive of deciding to enter the Colleges of Korean Medicine. Generally, students' satisfaction increases as the number of students per professor decreases. Conclusions: To increase students' satisfaction, the educational environment and the curriculum should be improved. Also, regular assessment of students' satisfaction is demanded.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.715-722
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• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.

• Journal of Engineering Education Research
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• v.22 no.3
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• pp.18-31
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• 2019

In addition to technical skills and competencies, communication competence has been identified to be important to engineering students who will be drivers of innovation in a rapidly changing society. Drawing on the previous studies, this research examines the results of an empirical exploration of engineering students' perception of speaking ability and their communicative competence. To date, there has been most of the research conducted on 'writing' (e.g., its educational process, class designs, ability, etc.) for engineering students. However, relatively little attention has been paid to engineering students' speaking ability perception and their competence diagnosis. This study relies on quantitative data obtained from one survey questionnaire and one test conducted respectively. The sample consists of 386 engineering students as well as 481 non-engineering students for the 1st survey. And to measure communicative competence, 150 engineering students as well as 136 non-engineering students participated in the test. Our findings show that firstly, there were significant differences in perception of speaking ability by majors and gender. Whereas there was no difference in the same survey by grade. Secondly, there was a close and significant relationship between sub-factors of speaking ability. Thirdly, there were significant differences in communicative competence by majors. Whereas there was no difference by gender and grade. Fourthly, there was a close and significant relationship between sub-factors of communicative competence. These findings are expected to provide an explanation for the improvement on engineering students' speaking ability and to encourage the participation in extra-curricular activities and programs in engineering school.

• MALSORI
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• no.57
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• pp.1-14
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• 2006

This study examines personal factors that affect Korean speakers' English pronunciation. Personal factors which are examined here are as follows: personality type, cognitive system, motivational orientation type, interest in English, how often they listen to tapes, and academic achievements. Data were collected through MBTI (Myers Briggs Type Indicator) Test, Group Embedded Figural Test, and a Questionnaire. The participants consisted of 65 college students. All the results were statistically analyzed: Korean students' personality type and cognitive system are not related with their pronunciation, but motivational orientation type, how often they listen to tapes, academic achievements, and interest in English study are correlated with their pronunciation.

• Korean Journal of Community Nutrition
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• v.23 no.4
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• pp.289-301
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• 2018

Objectives: The aim of this study was to examine the current status of consumption of energy drinks among college students and investigate the effects of general environmental factors, health behavior factors, caffeine knowledge levels, and perceived stress levels on consumption of energy drinks. Methods: A survey was conducted among a total of 479 college students in Gwangju, using self-administered questionnaires. The questionnaire consisted of items about general environmental factors, health behavior, caffeine knowledge, perceived stress, and energy drink consumption behaviors. Results: 69.1% of participants experienced consumption of energy drinks, and specifically 82.8% of male students and 54.1% of female students experienced consumption of energy drinks (p<0.001). The reasons for drinking energy drinks were found to be recovery from fatigue, curiosity, taste, habit, thirst relief, and stress relief. In addition, 40.7% of participants experienced drinking energy drinks mixed with alcohol, and specifically 48.6% of male students and 27.4% of female students reported drinking energy drinks with alcohol (p<0.001). Moreover, 51.5% of participants responded that they experienced the effects of energy drinks, 31.9% reported experiencing adverse effects, and 41.1% were found to perceive the health risks. As a result of the assessment of caffeine knowledge, the participants showed a high level of knowledge of the arousal effect (77.7%) and the concentration increasing effect (70.8%) of caffeine, whereas they exhibited a low level of understanding of the health problems due to caffeine (32.6%) and adequate caffeine intake levels (24.4%). The higher levels of consumption experience of energy drinks was associated with higher body mass indexes (BMI) (p<0.01), higher academic years (p<0.01), lower levels of interest in health (p<0.05), smoking (p<0.001), alcohol consumption (p<0.05), and higher levels of perceived stress (p<0.05). Conclusions: The risk groups related to consumption of energy drinks among college students were identified as male students rather than female students, students in the third or fourth year of study associated with increased stress levels, and students with negative health behaviors. Therefore, support for diverse health and nutrition education for college students is required along with the improvement of internal and external environments of schools in order for college students to manage increased stress levels due to the schoolwork and preparation for employment and maintain positive health behaviors.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.18
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• pp.7875-7878
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• 2014

Background: The aim of this study was to investigate the awareness of breast cancer risk factors among female university students in 24 low, middle income and emerging economy countries. A cross-sectional survey was conducted with 10,242 undergraduate university students (mean age 20.7, SD=2.9) from 25 universities in 24 countries across Asia, Africa and the Americas. Using anonymous questionnaires the awareness of links between breast cancer and heredity, diet, overweight, exercise, alcohol use, smoking and stress was assessed. Results indicated that 35.4% of the women were not aware that any of these risk factors could influence breast cancer, 43.8% were aware of a genetic link, and only 12.5%, 10.9% and 10.6% correctly identified alcohol use, overweight and physical inactivity, respectively, as factors causing breast cancer. Moreover, 13.3% rated dietary fat and 11.5% fibre as influencing breast cancer; both low-fat and high-fibre diets may be weakly protective against breast cancer, and smoking (19.4%) and stress (13.5%), the most commonly chosen breast cancer lifestyle risk factors, have less clear impact on breast cancer. There were marked country differences, e.g., in regards of being aware of genetic causes of breast cancer risk in female students from Ivory Coast, India, Madagascar, Nigeria and Laos below 30% and female students from Pakistan, Singapore, Turkey, Grenada and Philippines 60 or more percent. This study provides insight in the breast cancer risk perception of young women, which can be utilized in breast cancer awareness and prevention programmes.