• Proceedings of the KAIS Fall Conference
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• 2001.05a
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• pp.165-168
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• 2001

본 논문은 인터넷의 발달로 가능해진 가상 현실 속의 학습자료들을 Web 상에서 음향, 동영상, 에니메이션 등을 함께 정리하여 인터넷을 통한 멀티미디어학습자료를 개발함으로써 학습자의 편의를 도모함과 동시에 사용자들이 자발적인 학습에 몰입할 수 있게 연구하였다. 컨텐츠는 우리의 전통의상인 한복으로 시작하였고 한복과 함께 기본적으로 갖추어야할 예절을 학습할 수 있도록 연구하였다. 이 사이버 한복 학습시스템은 한복에 대한 컨텐츠로서 현 초, 중 고등학교의 교육정보 시스템에 적용하여 사이버 학습을 가능하게 하고 다른 컨텐츠로 확장을 함으로써 사이버교육을 가능하게 하고 교육 현장에서 역동적인 교육을 지원하기 위한 시스템으로 사용할 수 있도록 연구하였다.

• Journal of Families and Better Life
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• v.27 no.5
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• pp.43-57
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• 2009

This study analyzes the tendency for studies of children's manners in Korea. This research provides basic information for future research on the study of children's manners. I reviewed previous research during Mar.10~Apr. 30., 2009, and published articles that used terms such as 'ye-jul', 'yua ye-jul', 'jun-tong ye-jul', and 'yua-dare kyo yuk' as key-words provided by the National Assembly Library and Academic Information Center, and the terms were used for contents analysis. In the past, parents usually taught manners to their children at home, but now, most children learn etiquette at kindergarten and day care centers. A greater portion of the studies dealing with children's manners has been published since 2001. The experimental method was used for most of this research. Based on the results, I have made suggestion regarding the direction of future studies of children's manners. Research should investigate the value of children's manners and philosophy in future research. Based on the personal characteristics of each child and their understanding of the ecological environment, studies of children's manners require an interdisciplinary research approach or ecological research approach. These studies should continue to research in cooperation with kindergartens and day care centers. In addition, further research should focus on an effective teaching method or instructional media research of children's manners.

• 소프트웨어공모대전
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• s.4
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• pp.249-254
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• 1999

• Journal of Korean Home Economics Education Association
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• v.16 no.1
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• pp.1-17
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• 2004

The purpose of this study was to find the contribution of Dado education to personality development among female high school students in Korea. The personality development was measured with the change in emotional stability. consideration. politeness. and temperance before and after a series of Dado education program to 16 female high school students for ten times (20 hours). A significant improvement in the students personality was found. Students perceived their positive internal and external changes through this program and their mothers were favorable to the personality development of their children after the Dado education. This study implies that Dado education can be a valuable means for personality development in youth. A suggestion was made for teachers and curriculum developers to apply Dado education into school curriculum and extracurricular activities.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.157-172
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• 2006

This study was designed to make an analysis of the content related with Korean traditional food culture covered in the section of Food and Nutrition of Home Economics textbooks based on the current 7th curriculum and to investigate the recognition and needs for education on Korean traditional food culture among high school students. Through this, we tried to present basic data contributing to the construction of practical educational content and educational method in relation to Korean traditional food culture. The results of this study are as follows. The content of Korean traditional food culture in the section of Food and Nutrition covered by Home Economics textbooks consisted of 'Setting the Table and Table Manners' for the third graders of middle school, 'Planning and Preparing Invitation and Events' for the freshman of high school, and 'Food Culture and Preparation of Food' for the second and third graders of high school. High school students were proud of themselves on Korean traditional food culture, but fail to apply their knowledge to real household life. In particular, it was proved they didn't understand' Korean Festival Holidays and Annual Customs: The need on the content of Korean traditional food culture showed significant difference in accordance with pride on traditional food culture, its succession in the families and one's recognition. And it was highly correlated with the subordinate variables such as demands, interest, utilization. These results showed that the education of Korean traditional food culture is an area that is demanded and how to cook Korean traditional food should be included in the content for education and practice of cooking and experience of food culture should be dealt with as the educational methods.

• The Journal of the Korea Contents Association
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• v.15 no.3
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• pp.352-361
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• 2015

Tea is one of the three most consumed drinks in the world along with coffee and cocoa, and it represents culture and tradition. There are more than 1,000 tea-related smartphone applications registered in the Apple App Store and Google Play. This study examined, for the consumers of the 20's, if there are differences in consumer preferences for tea-related applications based on gender, age, tea consumption amount and tea drinking duration. Based on surveys of 169 tea consumers, this study found that there were significant differences in consumer preferences for tea-related applications based on age and tea drinking amount. The applications of 'tea places,' 'entertainment,' and 'tea timer' were preferred by the consumers of 20's and 'etiquette,' 'tea ceremony,' 'teaware,'and 'tea information recording' were favored by the consumers of 30's and older. The consumers with higher drinking amount showed higher preferences for tea etiquette related applications. There were no significant differences for tea-related applications based on gender and tea drinking duration. The result of the study is expected to contribute to the development of tea related applications with higher appeals to consumers as well as traditional Korean drinks.

• Proceedings of the Korean Association for Survey Research Conference
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• 2007.11a
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• pp.73-99
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• 2007

리더의 리더십이 팀 또는 조직의 효과성에 기여하기 위해서는 리더의 영향력을 구성원들이 수용하고 목표달성을 위해 노력하도록 구성원들을 동기부여시켜야 한다. 그런데, 리더의 영향력을 수용하고 추종하는데 구성원들간에 공유되어 있는 리더에 대한 표상에 리더가 일치하여야 한다. 이상적 리더에 대한 공유된 표상에는 그 사회문화에서 지배적인 가치규범이 중요한 역할을 하게 된다. 본 연구는 이러한 가치의 역할이 중요하다는 인식에 착안하여 한국인의 사고와 행동방식에 지대한 영향을 미쳐온 전통적인 유교적 가치에서 가정하고 있는 이상적인 인간상으로서의 군자를 현대 경영조직상황하에서 리더십의 관점에서 살펴볼 것을 제안한다. 이를 위해 사서(四書)-논어, 맹자, 중용, 대학에서 제시된 군자의 성격 또는 행동적 특징들을 내용분석하여 리더십 구조를 정의내리고 이를 측정할 수 있는 설문문장을 개발하였다. 그 결과, 군자리더십은 자기계발(思學), 인간존중(忠恕), 예절중시(禮), 공정함(義), 사람 관리의 5개 요인구조를 가지고 있음을 발견하였다. 추후 연구에서는 개발된 설문문항의 신뢰성과 타당성을 검증하고, 본 연구에서 개발한 군자리더십이 실제 경영조직에서 경영자의 리더십효과성을 잘 설명해주는 변별력 있는 개념인지 검증하는 노력이 필요하다. 이는 서양의 보편적으로 효과적인 리더십 유형, 예를 들면, 변혁적 리더십 유형과 같은 경쟁모형의 도입을 통해 보다 더욱 생동감 있는 측정이 가능할 것이다. 아울러 유교적 가치와 현대적 가치로 대변되는 합리성에 기반한 서구의 가치가 군자리더십과 어떤 관계를 가지고 있는 지 살펴 볼 필요가 있다.

• Journal of the Korea Society of Computer and Information
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• v.20 no.2
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• pp.157-167
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• 2015

There is literature addressing to cultural aspects of alcohol and alcoholism. However, scholars have paid little attention to study what will happen to alcohol consumption behavior and alcoholism if there is a national government cultural intervention, so that the alcohol drinking culture would change in association with the change of internal institution in a society. This work attempted to study this research question. For this purpose, I selected Mongolia as a research case and examined survey data, statistical data, and data from research-based resources, referring to the last 70 years profile of Mongolian alcohol per capital consumption and alcoholism as well as studying Mongolian historical sources for measuring Mongolian traditional alcohol drinking customs. The data I gathered and observed during this research proved that there is a huge difference between the current drinking culture among younger generation and Mongolian traditional cultural context that was respected and strictly followed by their ancestors. Findings suggest that there has been a parallel increase between the change of alcohol drinking culture and alcohol consumption in connection with the modernization.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.459-467
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• 2005

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.1-10
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• 2004

This study was conducted to investigate the dietary behavior and image and preference of Japanese foods. The Subjects were consisted of 570 university students(243 males and 327 females) in Daegu and Kyungbuk area, Korea. The students responses to the 10 questions about image of Japanese foods were also measured on 5 point Likert scale. Data were presented by using frequency, percentage, chi-square test and T-test. The results of this study were as follows: (1) On the eating habits, 'the whole family has breakfast together with same foods everyday'scored high as 42.3％ and 'foods put in a big platter by gathering everyday'as 35.8％. (2) About the eating customs, 53.5％ of the subjects responded that the seat was fixed at meal time, 56.4％ didn't start to eat before the patriarch started a meal and 30.9％ responded that the head of a family had more foods in number and quantity. (3) On the table manners, 13.4％ of the subjects were scolded about 'watching TV on eating', 11.5％ about 'making left-over foods', 8.0％ about 'misuse of spoon and chopsticks'. (4) The preferred ethnic foods by University students was in other of Korean, Chinese, Italian, Japanese and French foods. (5) Among subjects, 93.8％ had no experience of visiting Japan and 92.6％ wanted to visit Japan. Images on the Japanese foods were 'the price is too expensive' (mean 4.15) and 'the decoration is wonderful'(mean 4.05). But the subjects did not think Japanese foods as 'hot'(mean 2.21) and 'greasy'(mean 2.51). (6) The favorite Japanese food of subjects was Udon(mean 3.98), Sushi(mean 3.85) and Tempura(mean 3.69). So Udon turned out to be the most popular Japanese foods by university students in Daegu and Kyungbuk area, Korea. But they did not prefer Natto(mean 2.68), Ochazuke(mean 2.76), Okonomiyaki(mean 2.87) and Misosiru and did not eat. From the above results, Korean university students preferred Udon to Natto among Japanese traditional foods, and they estimated Japanese foods as 'too expensive'. Therefore, lowering the price and developing the cooking method for Korean taste were needed to increase the intake of Japanese traditional foods by Korean university students and.