• Korean Journal of Childcare and Education
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• v.10 no.2
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• pp.319-335
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• 2014

The purpose of this study was to examine the effects of variables of interest on mothers' choices of infant care. The variables of interest in this study were categorized into the following three areas: 1) demographic characteristics of mothers and infants, 2) structural and procedual dimensions of infant care facilities, and 3) maternal beliefs on child-rearing. The subjects of this study were mothers whose infants were currently cared by at infant care facilities(n=185) and those who were on the waiting list to use non-maternal infant care(n=53). The main results of this study were as follows. First, mothers of this study preferred to select a type of center-based subsidized infant care over other types of care(family day care) due to quality of the program. Second, the mothers who were not using infant care and cared for their infants at homes reported that there were limitations in their choices of types of infant care due to accessibility and availability of public subsidized infant care facilities, and their child rearing goals were more likely to emphasize learning achievement and maturity than character education or personality. The mothers were more likely to choose a family home care over center-based public subsidized care when they were employed, had younger infants, had longer period of time on waiting lists, and emphasized structural dimensions of infant care than center-based care users. Implications for research and practices were discussed along with the main results of this study.

• The Journal of the Korea Contents Association
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• v.17 no.9
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• pp.192-202
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• 2017

This study analyzed the influence relations of the subjectivity of satisfaction with curriculum in food cooking area based on NCS by applying Q methodology, targeting graduates of hotel cooking department in college. This paper largely suggests two research questions like following. Research Question 1: What are the acceptance types of satisfaction with curriculum in food cooking area based on NCS? Research Question 2: What are the homogeneous characteristics and implications of each type? In the results of typological analysis based on such research questions, total four types were drawn like following: Type1(N=7): Basic Practical Classes Pursuit-type, Type2(N=5): Domestic Employment Preference-type, Type3(N=5): Famous Chef Inviting Class Pursuit-type, and Type4(N=3): Tailor-Made Lessons Pursuit-type. Each type showed its own distinctive characteristics. In this study, the graduates' perception in a specific cooking department would be used as a basis for follow-up researches. In the future, it would be necessary to have researches to establish the customized-curriculum system such as planning/operating student-centered teaching/learning guidelines and also conducting mentoring programs. Also, it is expected to have continuous follow-up researches to complement the limitations of this study.

• Journal of Practical Engineering Education
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• v.13 no.3
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• pp.461-471
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• 2021

This study investigated the application and satisfaction of the global industrial technology curriculum for foreign students at J University in Korea. In order to derive the global industrial technology curriculum, industry needs were analyzed, and the appropriateness of the curriculum was identified through the current status of the root industry. In order to investigate the satisfaction with the application of the global industrial technology curriculum, a questionnaire survey was conducted in the form of an in-person interview for two months from August to September 2021 for foreign students. The questionnaire surveys included general information of the subjects, the status of completion of the curriculum, questions about class satisfaction, the process of obtaining certifications, and whether or not they were employed. As a result of the study, the reasons for choosing the curriculum of the respondents were their interest in subjects related to the root industry (welding, machining, etc.) and the issuance of Korean employment and visas (E-7). The most preferred subject was welding practice at 36.8%, and in terms of subjects considered necessary, the subject of basic major terminology was the most at 29.2%. The difference in satisfaction between graduates and current students who applied the same curriculum was tested, and as a result of the analysis, it was confirmed that there was no difference in satisfaction between current students and graduates through the t test (significance level p=0.05). We believe that this study is meaningful in that it provides basic data for the domestic industrial technology curriculum for foreign students and suggests the direction of related research in a time when the existence of universities is threatened due to the decrease in the school-age population.

• Journal of the Korean Society for Library and Information Science
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• v.58 no.1
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• pp.395-415
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• 2024

In the development of a university library's collection, the concept of patron-driven acquisition refers to a collection strategy that addresses users' direct information needs. In this study, an analysis of ten years' worth of book requests by user types was conducted to understand the topic preferences for efficient collection devleopment in the university library. In collection development, identifying subject areas of users' requested books is necessary for librarians to identify key areas of collection development and establish balanced collection development policies. To identify the major subject areas for each user group, KDC (Korean Decimal Classification) subject classifications were used, and network analysis techniques were applied to investigate the relationships between book topics in detail. The analysis revealed that "social sciences" emerged as the major topic across all user groups. However, in the analysis of sub-topics, "medicine" and "psychology" were distinctively identified as the major subject areas for graduate students, setting them apart from other user groups. The result of the network analysis further indicated that undergraduate students showed unique topics such as civil service, job placement, and career, which were not observed as major topic clusters in other user groups. On the other hand, graduate students tended to concentrate on a few specialized subjects, forming distinct topic clusters in the analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.569-577
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• 2002

This study was carried out to survey the degree of the recognition and necessity of wedding food to include $Ph{\grave{a}}ebak$ and Ibaji foods prepared by bride's parents and sent to the bridgroom's. The participants of the survey were 293 housewives of 20 years old or more residing in Seoul area. The questionnaires used in this research consisted of 10 questions. The findings could be summarized as follows: 1. As to the degree of the recognition of $Ph{\grave{a}}ebak$ food, 55.2 percent of the participants perceive it as 'the food sent to the bridegroomvs house to be used when the newly-weds greet groom's relatives, whereas 35.8 percent regarded the practice as 'a traditional custom from the ancient times,' which is, in fact, correct and exact. As to its importance, 10.2 percent regarded $Ph{\grave{a}}ebak$ food very important, while 48.5 percent, 'important,' and 11.9 percent, 'not important.' 2. As for the items for $Ph{\grave{a}}ebak$ dishes, 77.5 percent answered their preferences for 'jujube prop-nut,' followed by 'ricecake,' 'liquor' and 'Korean cookies,' in descending order. 3. As for the meaning of Ibaji dishes, 48.2% understand them as 'a set of dishes prepared by the bride's parents to be sent to the bridegroom's'; and as for their willingness or necessity of sending the Ibaji dishes, 15.5 percent indicated that they might prepare them, whereas 78.7 percent said that they would prepare them if the situation required. On the other hand 5.8 percent did not feel the necessity. The overall result is that most females surveyed recognized the two types of food important and were inclined to prepare them when the occasion demanded.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.547-559
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• 2021

Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools in Gyeonggi. Based on the most frequently eaten snacks, the subjects were divided into 3 groups: fruits and milk/dairy products for natural snacks (NS, n = 114); noodles, snack foods and fast foods for meal-like snacks (MS, n = 74); cookies, beverages and bread as sweet snacks (SS, n = 247). Results: Compared to the MS group, preferences of the NS group were significantly higher for jabgokbap (cooked rice with multi-grains, p < 0.05) and saengchae (seasoned raw vegetables, p < 0.01), and significantly lower for gogitwigim (deep-fried meat, p < 0.05). Taste preference of the NS group was considered to be more desirable; the taste preference of more subjects was 'sweet taste' in the SS group, 'spicy taste' in the MS group, 'salty taste' in the MS and SS groups, and 'sour taste' and 'bland taste' in the NS group than the other groups. Compared to the MS and SS groups, the NS group was determined to exercise more frequently; exercising for more than 30 minutes/day was determined to be 76.3% in the NS group and 58.1% and 57.9% in the other groups (p < 0.01). Moreover, a higher proportion of subjects in the MS group tended to answer 'not hungry' as the reason for leaving school meals, as compared to other groups (p = 0.055), thereby suggesting that inappropriate snacking habits interfere with regular meals. Conclusion: This study provides evidence that healthy snacking habits, which include natural snacks such as milk/dairy products and fruits, are important for children during the elementary school years, since these habits are associated with healthier diet, lifestyle, and food and taste preferences. These results provide basic information for developing nutritional education materials for elementary school children.