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A Study on Nutrition Education and Behavior of college students (대학생의 영양교육과 식행동에 관한 연구)

  • 유정순
    • Journal of the Korean Home Economics Association
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    • v.33 no.6
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    • pp.61-72
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    • 1995
  • This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

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A Study on the Effect of Students' Pre-motivation and Class Related Factors on Class Evaluation in e-Learning (e-러닝에서 학습자의 사전동기와 수강관련 요인이 강의평가에 미치는 영향에 관한 연구)

  • Hwang, In-Soo
    • Journal of Information Technology Applications and Management
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    • v.15 no.2
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    • pp.33-49
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    • 2008
  • The purpose of this study is to find student factors associated with the students' evaluation of university teaching, and to provide a meaningful reference to policy-making of teaching evaluation. Based on the surveyed questionnaires from 232 students who participated in e-learning course. in combination with applying descriptive statistics, this study analyzes (1) the influences of students' pre-motivation level of student based-on ARCS theory on class satisfaction, (2) the influences of students' grade, attendance, and class involvement on class satisfaction, and (3) the influences of e-learning experience on students' pre-motivation level and class satisfaction. Result of this study shows that: (1) students' pre-motivation level including Attention(A), Relevance(R), Confidence(C), and Satisfaction(S) is positively correlated to students' evaluation for teaching, (2) students' grade, attendance. and class involvement are positively correlated to students' evaluation for teaching, and (3) students' e-learning experience is not related with students' pre-motivation level, whereas it is related with class satisfaction.

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A Relationship Analysis between Admission Type and Dropout of Engineering University Students (공학전공대학생의 입학전형과 중도탈락의 상관관계 분석)

  • Park, Seung-Chul
    • Journal of Engineering Education Research
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    • v.15 no.5
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    • pp.98-107
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    • 2012
  • As the dropout rate of university students is gradually increasing, the studies on exploring the status, characteristics, reasons, and countermeasures of dropout of university students are currently grabbing high attention. This paper analyzes the relationship between the admission types and dropout of university students, mainly focused on engineering students. The analysis shows that the dropout rate of engineering students admitted through the scheduled-time admission procedures is quite higher than that of students admitted through non-scheduled-time admission procedures, the dropout rate of engineering students admitted from the vocational high schools is higher than that of students from the academic high schools, and the dropout rate of engineering students admitted from the liberal art high school tracks is higher than that of students from the natural science high school tracks. From the results, we could find out that student-support programs need to be carefully provided for the engineering university students according to their admission types and underlying backgrounds.

Exploration on Interpersonal Problems, Emotional Clarity, and Empathic Ability in Engineering Students (공과대학생의 대인관계문제, 정서인식명확성, 공감능력 탐색)

  • Choi, Jung Ah
    • Journal of Engineering Education Research
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    • v.22 no.6
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    • pp.64-73
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    • 2019
  • The purpose of this study is to explore characteristics of engineering students' Interpersonal Problems, Emotional Clarity, and Empathic Ability compared with humanities and social sciences students. A total of 739 college students participated in the study (459 enginerring students and 280 humanities and social sciences students). We tested research question by employing the t-test. The result showed that engineering students have higher level of clarity of feelings, perspective taking, empathic concern and lower level of attention to feelings, personal distress than humanities and social sciences students. Moreover, engineering students showed lower level of cold, socially avoidant, exploitable problems than humanities and social sciences students. We dicussed that programs aiming at developing engineering students' emotional awareness and improving their interpersonal relationships should be provided.

Effects of students' satisfaction with school meal programs on school happiness in South Korea

  • Kwon, Sooyoun;Kim, Oksun;Lee, Youngmi
    • Nutrition Research and Practice
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    • v.12 no.4
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    • pp.342-347
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    • 2018
  • BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

Comparisons of Dietary, Living Habits and Blood Parameters in Underweight and Overweight University Students (일부 저체중과 과체중 대학생의 식습관, 생활습관과 혈액 지표의 비교 분석 연구)

  • Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.21 no.4
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    • pp.366-374
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    • 2006
  • This study was carried out to compared the characteristics of the underweight university students with those of overweight university students. The surey was carried out by self-questionnaires with 97 underweight and 156 overweight university students. The results are summarized as fellows. Breakfast was skipped in 37.1% of underweight and 46.2% of overweight students and it appeared overweight students eat faster than underweight students. The 16.5% of underweight and 75.0% of overweight students have correct perception about their body image. The percentage of weight control experience were 25.8and 55.8 in the underweight and overweight students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of underweight students were 96.41, 143.75, 97.53 and 56.27 mg/dl, and those of overweight students were 107.99, 164.31, 100.08 and 53.64 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels o( overweight students were higher than those of underweight students. On the other hand, plasma HDL cholesterol levels of overweight students were lower than those of underweight students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of overweight students were higher than that of underweight students. Therefore they should have a nutritional education program to improve their dietary and living habits for overweight students' health. And nutritional education program should be organized practically and systematically

Exploration on Thinking Styles in Engineering Students (공과대학생의 사고양식 탐색)

  • Yun, Kyung-Mi;Hwang, Soonhee
    • Journal of Engineering Education Research
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    • v.20 no.5
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    • pp.14-22
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    • 2017
  • This research aims to explore characteristics of engineering students' thinking styles compared with those of undergraduate students in Korea. For this, we investigated whether there were differences of thinking styles in undergraduates according to majors and gender. 'Thinking styles', one individual-difference variable, has received particular attention in recent years. Styles are not abilities but rather refer to individuals' preferred way of applying their abilities in cognitive tasks(Sternberg, 1988). There has been much research(domestic and foreign) about thinking styles and their related factors. However, to date, little attention has been paid to engineering students' thinking styles, and few studies have dealt with them together with undergraduate students' of various majors. This study was conducted with a total of 865 students from 3 universities, and thinking styles have been measured online. Our findings show that firstly, there were significant differences in undergraduate students' thinking styles by majors. Engineering students scored significantly higher in external style, students majoring in humanities scored higher in executive, hierarchical and conservative styles, and students majoring in arts scored higher in legislative, internal and liberal styles. Second, there was a significant difference in students' thinking styles by gender. Male students scored significantly higher than females in judicial, global and external styles. Whereas female students scored higher than males in hierarchical and internal styles. Third, there was a significant difference in engineering students' thinking styles by gender. Male engineering students scored significantly higher than females in judicial and monarchic styles. Whereas female engineering students scored significantly higher in hierarchical styles. Based on these findings, it is expected to apply thinking styles to develop related courses as well as programs for engineering students.

Measuring Students' Performances and Evaluating the Internship Program for Students Majoring in Food and Nutrition (현장실습 프로그램에 참여한 식품영양학 대학생의 수행도 및 프로그램 평가)

  • Lee, Hae-Young
    • Korean Journal of Community Nutrition
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    • v.12 no.3
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    • pp.333-343
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    • 2007
  • The purposes of this study were to evaluate students' performance by student self-evaluation and by educators in the field respectively after an internship program, to analyze the gap between the two groups, to identify students, satisfaction and behavior intention and to suggest the direction of an internship program in the Food and Nutrition Department. The results of the survey of 133 students and 129 educators as follows: a majority of the program periods was two weeks and most students experienced an internship program once. Both students and educators evaluated highly in 'I (Students) worked faithfully as a trainee.', 'I (Students) observed the rules and cooperated with other colleagues.', 'I (Students) behaved with clear and polite words.'. Educators estimated higher than students in all items, especially in 'I (Students) prepared and planned needs for internship in advance.' (p<0.00l), 'I (Students) got on close terms with the staff and enjoyed their confidence.' (p<0.001). For details of the internship program, students were satisfied with 'professors' roles' (3.95), 'educator's abilities' (3.85), 'treatment of students' (3.84) but dissatisfied with 'pay to students' (1.94). Students perceived that an internship program was helpful to understand their major (4.37) and to decide upon their job (4.17). They had an intention to participate in another internship program (4.63) and to recommend to their juniors to participate in a program (4.73). Students had a diversity of opinions for program periods and most wanted to participate two times in summer or winter vacation of junior. Therefore an internship program needs curriculum in the food and nutrition department and the continuous and active cooperation between university and institutions would lead to an effective and efficient internship program.

Safety-awareness and Accident Occurrence of Elementary-school Students in Gyeonggi province (경기지역 일부 초등학생의 안전의식과 안전사고 발생 실태)

  • Choi, Hye-Jung;So, Mi-Hyun
    • The Journal of Korean Society for School & Community Health Education
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    • v.14 no.1
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    • pp.61-70
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    • 2013
  • Objectives: The purpose of this study analyzes the characteristics of safety education in schools, experience of accidents, and safety awareness level of elementary school students. It also presents realistic guidelines for safety education, which can effectively lead to the safety behavior of students. Methods: We carried out questionnaire survey by convenient sampling method to 6th grade students of 3 elementary schools in Gyeonggi-do area that can understand the questionnaire and express their own opinion for safety awareness from February 15, 2013 to February 1, 2013. We used a self-administered questionnaire and analyzed 266 questionnaires except dishonestly answered 34 questionnaires. Results: 1. For accident occurrence by gender, male students was higher than female students. Male students was also higher than female students among students having an accident(${\chi}^2$=5.142, p=0.029). There was statistical significance in accident occurrence by how they go to school. Students going to school on foot have higher accident rate(${\chi}^2$=11.447, p=0.010). 2. In terms of safety awareness level, students having no accident was higher than students having an accident(F=3.828, p=0.005) and students usually keeping safety rules have higher safety awareness(F=14.285, p=0.000). 3. When parents give safety education to their children as often as possible, the safety awareness level of students was high(F=5.257, p=.006). 4. Students having an accident have no safety education experience than students having no accident(p<0.05). They have never had safety education from a health teacher. There was statistical significance(p<0.01). Conclusions: Accordingly, we need to make students have safety attitude to prevent safety accidents. To achieve it, safety awareness has to be inspired. Systematic and various education programs that can give connected education with local community network to the students and parents is required.

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Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam (충남 일부지역 남자 중학생의 무상급식에 대한 인식 및 만족도)

  • Kim, Yu-Rin;Kim, Eun-Jin;Choi, Mi-Kyeong
    • Journal of the Korean Dietetic Association
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    • v.20 no.2
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    • pp.87-98
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    • 2014
  • The purpose of this research was to investigate perception, necessity, and satisfaction of a free foodservice in male middle school students. This study was conducted at male middle schools with paid foodservice (PFS group, 250 students) and with free foodservice (FFS group, 250 students) in Chungnam. Average age of students in the PFS group was 13.1 while that of FFS students was 12.8 years. Exactly 88% of PFS students and 94% of FFS students responded that school foodservice is necessary, which was a significant difference (P<0.05). As the reason for participating in foodservice, about 32% of the PFS students answered the school's request while 33.6% of FFS students answered nutrition, showing a significant difference (P<0.001). Exactly 72.8% of PFS and 96.4% of FFS knew about FFS (P<0.001). More PFS students (86.4%) than FFS students (66%) answered they would not participate in foodservice if the FFS would be introduced and the quality of meal service would deteriorate. After initiation to FFS, there were significant differences in assessment of foodservice: 77.6% of PFS students answered expected that the quality of foodservice would degrade, whereas 74.4% of FFS students answered that quality would not degrade (P<0.001). Satisfaction of foodservice was 2.3 points for FFS students, which was significantly lower than the 2.5 points for PFS students (P<0.001). To sum up assessment of foodservice was positive, whereas satisfaction was not significantly different between PFS and FFS. Based on this research, households, schools, and governments should promote FFS in order to diminish financial pressure for students.