• 복식
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• 제59권3호
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• pp.145-156
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• 2009

This study proposes the product development through an organic link with multi-faceted analysis on the archetype of traditional costumes culture. In order to find ways to develop cultural products, Jogakbo was selected, and the research result is as following. 1. Analysis on the types of Jogakbo products sold in the market shows that there are not only living, stationary, and fashion items, but also DIY packages. In terms of materials used, most of these Jogakbo products were made of fabric or mixture of different materials. These products displayed similar tendency by reflecting formative characteristics of Jogakbo. 2. This study analyzed the color, surface composition, material, manufacturing, and usage of Jogakbo. The rotor of Jogakbo is mostly composed of mono tone colors or Obangsac(five-element colors). The mono tone colors carries environmentally friendly meaning as it is using the natural color and Obangsac means harmony. Moreover, the surface composition of Jogakbo represents the expansion through connection and its material is also meaningful in that it is recycling. Manufacturing of Jogakbo has educational significance, fortune-wishing characteristics, decorative function, it also gives a gratification of handcraft. The usage of Jogakbo is a multi-(unctional article whose form is determined by an item that is held inside it. 3. Through the analysis on Jogakbo, this study presents the baby wear in relation to the ere-friendliness of colors, brooch sets using the surface composition, dresses using recycling fabric, children's educational instruments with educational significance, as well as multi-functional packages in regards to usage of Jogakbo.

• 한국환경교육학회지:환경교육
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• 제7권1호
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• pp.30-45
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• 1994

This study was conducted to investigate the concern of the primary school teachers and the teaching situation about the environmental education through questionnaire survey on the effective environmental education. The results of questionnaire were analysed and discussed to provide the effective teaching method for the environmental education. The result of this study is as follows. 1. It was found that teachers want to teach environmental lessons as a special subject, and the content of the environmental lessons in textbook was not enough in quantity, the living waste was the most serious ploblem. Owing to the lacking in materials for the lectures on environmental education, most teachers collect the material depending on the mass communication. Also they were more interested in the environmental lessons rather than the other lessons in textbook. But because of the lacking in administrative assistance, they have difficulty in conducting the effective environmental education. 2. The teaching method of the environmental education in most primary schools was a all together-type lecture in classroom. Owing to conducting the environmental education for the knowledge than the action through the extra activity, it was difficult to expect the effect of the environmental education. Also the rate of using the reflection materials which can be improved the studying effect was very low. 3. For the effective environmental education most teachers wanted the spot learnings and the case studies and teacher education and training to get an special knowledge for environmental education. The effective evaluation method for children's environmental education is to present the results by environmental experiences and practices and to formulate a system education is organized for the effective management and activation of environmental education. 4. By practising the seasonal spot learnings, students need to change of learning method and to realize the importance of environment through own self-experiences. 5. In the future, it is desirable that researching of an environmental education is offered the effective practising teaching method which is improving the development of customs and functions, cultivation of the sense of value, ability to solve the problem, to determine the intention as well as the survey on the real situation and the consciousness about environmental education.

• 한국지역사회생활과학회지
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• 제21권3호
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• pp.285-298
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• 2010

This study aims to analyze teachers job satisfaction according to the working environment of teachers working in child-care centers and to investigate which variables of the working environment relate to job satisfaction of child-care teachers. The main results of this study were as follows. First, married teachers are more satisfied with the job itself, supervision, and colleague relations compared to teachers who are not married. Teachers with certificates are more satisfied with the job itself compared to teachers without certificates. Second, teachers's job satisfaction is significantly correlated with their salary, welfare, and colleague relations. Also teachers' job satisfaction is correlated with responsibility in the case that teachers have a good relation with their principal and child-care parents. Third, the results of this study show that teachers consider substitute teachers, vacation systems, day care systems, compliant with the ratio of teacher and children, job security, order of legal status as important. With regard to external compensation, teachers want salary increase, payment on overtime labor, flexible work-time, use of both full-time and part-time teachers, expansion of educational materials, increase on purchasing cost for textbooks and materials. To improve the quality of child-care teachers' working environment as well as their satisfaction, practical policies need to be implemented.

• 복식문화연구
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• 제13권1호
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• pp.34-46
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• 2005

The purpose of this study was to research buying behavior and home fashion preferences based on housing size. The target consumers were Korean women, aged 20~40s who reside in the Seoul & Kyunggido areas. We distributed questionnaires to 650 women. However, only 600 questionnaires were used for the statistical analysis. Data analyses were conducted with SPSS program on the frequency, Chi-square test, cluster analysis, t-test and ANOVA. The results of this study are as follows: 1. The considering factors for purchasing such as brand, trends coordinating existing furnishings with new products and functionality were significantly associated with housing size. The buyers who reside in bigger size homes. over 40 pyung place higher value on brand name, trends. or coordinating existing furnishing with new products than residents in smaller units. However, women who live in smaller units place higher value on functionality when purchasing home fashion products. Considering factors such as brand, trend, and materials were also significantly associated with segmented age group; 40~49 age group considered brand, trend, and materials more than 20~29 age group. The group who are highly interested in home fashion considered design/color, rand, coordination, and functionality than the group who are low interested in home fashion. 2. Residents in over 40 pyung homes buy home fashion products at department stores, while residents in less than 39 pyung homes buy them at discounted store. 3. Respondents preferred solid colors more than patterns. However, they favored character pattern for textile bedding products for their children. 4. there is also a statistical difference in preferences for types of window treatments between large ad small housing sizes. Residents living in over 40 pyung preferred tie-back/cottage curtain, while residents living in less than 29 pyung preferred Roman shade style.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.152-164
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• 2016

Objectives: This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools. Methods: Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups. Results: Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activities extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools. Conclusions: Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers.

• 대한지역사회영양학회지
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• 제19권4호
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.540-554
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• 2008

The purpose of this study was to analyze task performance and importance level of the dietitian who is working in the public health nutrition area. Work oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. The results of this study can be summarized as follows; 1) The tasks with high performance and importance level among 20 tasks are developing nutrition education material (B1), nutrition services for adults and the elderly (C3), writing the proposal for nutrition services (A2), evaluating service effect (A4), improving professionalism (E1), and self management (E2). 2) The task elements with high performance and importance level among weekly task elements are nutrition education for diabetes (C56), nutrition counseling for adults (C47), nutrition for hypertension (C53), managing and keeping records (C80), nutrition education for kindergarten and nursery school children (C42), searching for nutrition education materials (B26), and searching for media (B27). 3) The number of task elements with high performance and importance level among monthly task elements are 13 in the planning and evaluation of public health nutrition service, and 5 in developing nutrition education materials. The tasks of a dietitian in the public health center show a very wide spectrum. However dietitians recognize most of the tasks are important even though they cannot perform those tasks adequately.

• 한국식생활문화학회지
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• 제18권4호
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Asian Pacific Journal of Cancer Prevention
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• 제14권11호
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• pp.6845-6850
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• 2013

Background: This study was performed to gather data on second-hand smoke (SHS) concentrations in a range of public venues following the implementation of partial Smoke-Free Legislation in Malaysia in 2004. Materials and Methods: $PM_{2.5}$ was measured as a marker of SHS levels in a total of 61 restaurants, entertainment centres, internet caf$\acute{e}$s and pubs in Kuala Lumpur, Malaysia. Results: Under the current smoke-free laws smoking was prohibited in 42 of the 61 premises. Active smoking was observed in nearly one-third (n=12) of these. For premises where smoking was prohibited and no active smoking observed, the mean (standard deviation) indoor $PM_{2.5}$ concentration was 33.4 (23.8) ${\mu}g/m^3$ compared to 187.1 (135.1) ${\mu}g/m^3$ in premises where smoking was observed The highest mean $PM_{2.5}$ was observed in pubs [361.5 (199.3) ${\mu}g/m^3$]. Conclusions: This study provides evidence of high levels of SHS across a range of hospitality venues, including about one-third of those where smoking is prohibited, despite 8 years of smoke-free legislation. Compliance with the legislation appeared to be particularly poor in entertainment centres and internet caf$\acute{e}$s. Workers and non-smoking patrons continue to be exposed to high concentrations of SHS within the hospitality industry in Malaysia and there is an urgent need for increased enforcement of existing legislation and consideration of more comprehensive laws to protect health.

• 한국학교ㆍ지역보건교육학회지
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• 제12권1호
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• pp.117-129
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• 2011

Objectives: The purpose of this study was to introduce of the Urbani School Health Kit (USHK) and to investigate the adaptability to Korean situation. Methods: The authors analyzed the contents of USHK developed by the health promotion team at the Western Pacific Regional Office of World Health Organization (WHO WPRO) in collaboration with health promotion experts at University of the Philippine Open University, and by observing health classes using the USHK in Angono elementary school in Manila, Philippines. Results: The following are the characteristics of USHK: 1) The USHK was composed of a teacher's guide and six books targeted to two groups of children: ages 5~6 years and 10~12, and an integrated package containing materials that can be used to support health education and health promotion activities in elementary schools. 2) The USHK could be integrated in the curriculum to reduce the burden of teacher's class preparation time and help teachers conveying clear and accurate health messages in their classes. 3) Several evaluation tools such as pre-test post-test quizzes, self-evaluation tools, observer checklists, and evaluation interview protocols were developed to monitor and evaluate whether USHK was useful, helpful, and appropriate. Conclusions: We found that USHK was a practical tool for supporting health promotion in elementary schools and could be applicable to health promoting schools in Korea if it were modified to address Korean school health problems.