• 한국식생활문화학회지
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• 제32권4호
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• 한국산림과학회지
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• 제99권4호
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• pp.603-610
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• 2010

본 연구는 산림경관에 대한 관심과 중요도가 증가함에 따라 체계적인 보존 형성 관리를 위한 정책적 시사점을 찾기 위하여 현장에서 관리주체가 되는 지자체 관리자를 대상으로 산림경관에 대한 인식, 경관관리 현황, 경관관리를 위한 중요도-만족도 분석을 실시하였다. 조사결과 응답한 105명의 지자체 관리자들은 산림경관의 중요성을 인식하고 체계적인 관리를 위한 산림경관계획 수립의 필요성을 인지하고 있었지만 이를 뒷받침할 수 있는 경관관련 각종 정보 및 제도적 장치가 미흡한 것으로 나타났다. 또한 중요도-성취도 분석을 통해 '지속유지' 속성 4개, '노력 집중화 지향' 속성 4개, '낮은 우선순위' 속성 3개, '과잉노력 지양' 속성 4개가 도출되었다. 이러한 연구결과를 바탕으로 체계적인 경관관리 방향이 설정되어야 할 것으로 판단되었다.

• 한국융합학회논문지
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• 제13권4호
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• pp.349-358
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• 2022

본 연구는 디지털 환경에서 점진적으로 필요하게 된 디지털 정보보호 개선 전략에 관한 연구적 배경에서 비롯되었고, 연구 목적은 개인적 요소 영역의 자의성과 상황적 요소 영역의 수평성이 디지털 개인 정보보호의 주요 요인에 미치는 유효성을 확인하고, 궁극적으로 정보보호 행동에 미치는 영향력을 검증하는 것이다. 연구방법은 자의성과 수평성의 요인설계 바탕이며, 측정 변수는 디지털 개인 보안 인식, 디지털 시민 참여의식, 디지털 개인 정보보호 행동이다. 연구 결과, 자의성 영역이 디지털 개인 정보보호에 미치는 영향력은 의미가 있는 것으로 나타났다. 즉, 디지털 개인 정보보호 행동에 영향력을 미치고 있었으며, 고-자의성 조건의 효과성이 저-자의성 조건보다 더 큰 것으로 나타났다. 아울러, 분석결과 수평성 영역이 디지털 개인 정보보호에 미치는 영향력은 의미가 있는 것으로 나타났다. 즉, 디지털 개인 보안 인식, 디지털 시민 참여의식에 영향력을 미치고 있었으며, 고-수평성 조건의 효과성이 저-수평성 조건보다 더 큰 것으로 나타났다. 끝으로, 이제까지의 성과들을 중심으로 디지털 개인 정보보호의 적절한 내용들을 기반으로 학술적 활용방안을 논의하였다.

• 한국안전학회지
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• 제24권2호
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• pp.13-16
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• 2009

A ski lifter for winter sports is one of the necessary and familiar facilities. But recently safety concern about ski lifter has been built. The ski lifter crash in Pocheon happened recently showed an example of safety concern and frigidity for safety awareness. In this report, the cause of the ski lifter crash in Pocheon was reviewed, and some suggestions were made to prevent a similar accident base on this review.

• 한국과학교육학회지
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• 제14권1호
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• pp.12-23
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• 1994

This study was conducted to investigate the status and the problem of environmental education in schools. For this investigation, sub-goals to the general goal for environmental education such as knowledge, awareness, attitude, skill, participation, and evaluation were classified. The contents and objects of the environment-related chapters in elementary and secondary school science texts and of the materials for environmental education were analyzed. Resultingly, the content and objects focused on the cognitive domain such as knowledge and skill category in science texts($85{\sim}92\;%$) and in the materials for environmental education($70{\sim}84\;%$). The result indicated that the objects of the cognitive domain were heavily emphasized in the present environmental education.

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• 한국방사선학회논문지
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• 제10권3호
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• pp.207-214
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• 2016

본 연구에서는 부산지역의 컴퓨터단층촬영검사실의 근무자를 대상으로 소아 두부 CT 검사를 시행함에 있어 방사선방어에 대한 지식정도와 행위에 대한 인식도 및 의식도를 설문조사하여 기관별로 분류하여 상급종합병원, 종합병원, 병원간의 인식도와 의식도 점수를 비교하여 영향을 미치는 요인이 무엇인지 알아보고자 하였다. 연구결과 기관별 인식도 평균점수는 상급종합병원이 42.29, 종합병원 38.43, 병원 34.06으로 상급종합병원이 가장 높게 나타났으며 종합병원, 병원 순으로 나타났다. 기관별 의식도 평균점수는 상급종합병원이 21.37, 종합병원 24.68, 병원 29.19로 병원이 가장 높은 것으로 나타났으며 종합병원, 상급종합병원 순으로 나타났다. 따라서 종합병원이나 병원의 CT 근무자들의 인식도를 높이기 위해서는 보수교육 및 학회 등을 통해 방사선에 대한 인식을 함양시키려는 노력이 필요할 것으로 사료되며 또한 상급종합병원의 CT 근무자들의 의식도를 높이기 위해서 방사선 방어의 최적화를 모색하고 환자에 대한 방사선 피폭선량 감소에 대해 노력을 기울여야 할 것으로 판단된다.

• 동의생리병리학회지
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• 제25권6호
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• pp.1089-1094
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• 2011

We examined the decision-making capacity of seniors of consent to oriental clinical research. This study was performed in order to improve the quality of ethical aspects before obtaining informed consent. Oriental investigators interviewed 251 seniors who participated in Sasang clinical research. The questionnaire was about the capacity of consent and the subjective awareness of informed consent. Two hundred fifteen out of 250 questionnaires were collected. One hundred thirty four(62.3%) seniors had the capacity of consent to research and 81(37.7%) seniors did not pass. The subjective awareness of informed consent in having the capacity group is $78.02{\pm}12.92$ and not having group is $72.17{\pm}9.17$. The investigation of senior capacity of consent was aimed at protecting seniors' interests and completing investigators' ethical responsibilities. This study found that only 62.3% of senior participants had the capacity of consent. This investigation will be expected to raise the importance of seniors' capacity of consent. Also we expect methods and procedures for capacity assessment of informed consent to be followed for increasing quality of clinical research.

• 한국초등과학교육학회지:초등과학교육
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• 제24권2호
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• pp.174-182
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• 2005

The purpose of this study was to analyze the professionalism of elementary school teachers and to draw out factors which elementary teachers should try to improve their professionalism for environmental education. For the study, both Quantitative analysis and qualitative methodologies were applied: First, randomly selected 483 elementary teachers from Seoul and Gyeonggi self responded to 5 evaluation areas by Hungerford et al. (1994) to evaluate their environmental education professionalism through the use of five point Likert scale. Second, 2 elementary teachers' environmental classes were observed for the purpose of analyzing strengths and weaknesses in classroom instruction, and then the results of self-evaluation on environmental education professionalism and teacher professionalism as shown in the classes were compared. It was found that 483 elementary teachers including 2 teachers fer analyzing classroom instruction who performed a self-evaluation gave themselves mid-scores on the Hungerford et al.'s 5 evaluation areas. However, the result of self-evaluation did not correspond with the result of actual class observation and teacher interview. That is, the actual environmental classes conducted by 2 teachers did not seemed to reflect the evaluation areas which were the foundation of the study: the conceptual awareness, the investigation & evaluation, environmental action skills, and educational application. The results of this study can be used as the basis reference to develop teaching-learning program and in-service programs for professional development of teachers for successful application of environmental education in elementary school classes.

• 동아시아식생활학회지
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• 제25권5호
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.