• Journal of Community Nutrition
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• v.3 no.1
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• pp.30-35
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• 2001

The purpose of this study was to determine the effect of nutrition instruction using a curriculum guide on nutrition knowledge attitudes and food behaviors of students in a junior high school home economics course. We used three instruments co collect data: a nutrition knowledge test, a food and attitude instrument containing four scales, and a two-part food behavior assessment form A quasi-Solomon four -groups experimental design was used One experimental group was pretested taught nutrition via the curriculum, and posttested A Second experimental group which was not pretested was taught nutrition via the curriculum and posttested One control group was pretested and posttested and a second control group was only posttested Neither control group receive food and nutrition instruction until after the study was complete The results indicate that the experimental group had significantly improved knowledge scores and improved attitude scores on the scale entitled Eating New Foods Nutriton Affects Health Caring about Nutrition Significant changes were observe in posttest scores on the food behavior assessment form Key findings useful in understanding the impact of education on adolescent food choices were that 1) study participants nutrition knowledge improved 2) their attitudes toward nutrition became more positive 3) their intention to include more high-nutrient foods in their diet increased significantly.

• Journal of Korean Public Health Nursing
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• v.33 no.2
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• pp.200-213
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• 2019

Purpose: This study was conducted to examine the effect of a fall prevention education on the fall related knowledge and fall prevention behavior of the elderly patients in comprehensive nursing care service wards. Method: A quasi experimental study with control group and experimental group was used. A total 62 elderly patients in comprehensive nursing care service wards were randomly divided into the experimental group(n=30) and the control group(n=32). The data collection period was from August to December, 2017. Data were analyzed with $X^2-test$, paired t-test, independent t-test and Pearson's correlation coefficient by using SPSS 25.0. Results: Experimental group reported higher score in fall related knowledge than the control group(t=-10.28, p<.001). Participants who viewed DVD and received the leaflet education reported higher score than those with routine admission education(t=-6.51, p<.001). The experimental group showed significant improvement in fall related knowledge and fall prevention behavior(r=.21, p=.015). Conclusion: The fall prevention program was effective in improving fall-related knowledge and fall prevention behavior among elderly patients. Since the DVD plus leaflet education was effective in improving prevention behaviors, it might be included in routine orientation on admission for the elderly patient in comprehensive nursing care service wards.

• Journal of East-West Nursing Research
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• v.29 no.2
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• pp.141-149
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• 2023

Purpose: The purpose of this study was to verify the effects of virtual reality (VR) based anatomy education program on nursing students' learning presence, technology acceptance, learning motivation, and knowledge. Methods: A nonequivalent control group pre-test and post-test design was employed. The study participants included 113 nursing students (56 in the experimental group and 57 in the control group) from Ansan City. Data collection was conducted from June 1 through 23. Data were analyzed using χ²-test, Fisher's exact test, and t-test using SPSS 23.0 program. Results: The experimental group had a significant increase in learning presence, technology acceptance, and knowledge before and after the intervention compared to the control group. Conclusion: Virtual reality based anatomy education is an effective learner-centered educational program. From an educational perspective, VR anatomy education programs can improve anatomy knowledge by increasing students' acceptance of VR technology and increase their motivation to learn by increasing their sense of presence.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.477-484
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• 2003

This study was conducted to investigate nutrient intakes and obesity-related factors of obese children by interviewing the subjects aged from 11 to 13 in Daegu. The collected data were consisted of items on general characteristics, dietary behavior, nutrition knowledge and daily nutrient intakes of subjects. The subjects were classified into obese and non-obese control groups according to their relative weights. Frequency of skipping breakfast and eating rate of obese group were significantly higher than those of control group. There was no significant difference between obese and control group in the nutrition knowledge score. Except vitamins $B_1$, $B_2$ and iron, the average daily intakes of other nutrients in obese were greater than control group. The most contributing factor to BMI turned out to be cholesterol intake. After the nutrition education targeting obese children, their nutrition knowledge scores improved, but the dietary behavior score was not significantly changed. Therefore, childhood obesity may be prevented by continuous education programs including the behavior modification of obese children. (Korean J Community Nutrition 8(4) : 477-484, 2003)

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1997.11a
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• pp.145-150
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• 1997

In this paper is studied a method of fuzzy logic control based on possibly inconsistent if-then rules representing uncertain knowledge or imprecise data. In most cases of practical applications adopting fuzzy if-then rule bases, inconsistent rules have been considered as ill-defined rules and, thus, not allowed to be in the same rule base. Note, however, that, in representing uncertain knowledge by using fuzzy if-then rules, the knowledge sometimes can not be represented in literally consistent if-then rules. In this regard, when it is hard to obtain consistent rule base, we propose the weighted rule base fuzzy logic control depending on output performance using neural network and we will derive the weight update algorithm. Computer simulations show the proposed method has good performance to deal with the inconsistent rule base fuzzy logic control. And we discuss the real application problems.

• The Journal of Information Technology
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• v.2 no.2
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• pp.217-233
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• 1999

I have tried to find a concept among different perspectives on knowledge management. A practical framework of the enhancement of firm's competence through knowledge accumulations was developed as follows: First, All human factors should be armed with information based knowledge and leaded by chief knowledge officer. Second, Learning organization is necessary to develope knowledge creation. Third, Organization has to be controlled by information based control system for the effective linkage of several sort of information. Fourth, Shared culture of knowledge internalized by all members must help organization generate and articulate a new form of knowledge. Finally, Several information technologies and instrumental system may faster creation of knowledge. Especially, in this paper, focused on role of knowledge-based people. It is new view of knowledge-based management studies.

• Journal of Internet Computing and Services
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• v.13 no.2
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• pp.109-118
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• 2012

This paper theoretically derives an algorithm to discover a new type of workflow-based knowledge from workflow models, which is termed workflow-based affiliation network knowledge. In general, workflow intelligence (or business process intelligence) technology consists of four types of techniques that discover, analyze, monitor and control, and predict a series of workflow-based knowledge from workflow models and their execution histories. So, this paper proposes a knowledge discovery algorithm which is able to discover workflow-based affiliation networks that represent the association and participation relationships between activities and performers defined in ICN-based workflow models. In order particularly to prove the correctness and feasibility of the proposed algorithm, this paper tries to apply the algorithm to a specific workflow model and to show that it is able to derive its corresponding workflow-based affiliation network knowledge.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.76-87
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• 1998

The purpose of this study was to examine the nutrition knowledge and attitude of the elderly for developing nutrition education program. The nutrition knowledge test was consisted of nutrition, nutrients, weight control, food safety, and shopping tips by developing the table of specifications. The nutrition attitude test was comprised of seventeen questions for invention, self-efficacy, control, and outcome expectation. A total of 140 elderly living at home responded to both nutrition knowledge and attitude test. According to the results of nutrition knowledge test, the mean was 13.3 at the maximum 18 points and 51.4% respondents got more than 14 points. Significant differences were found with age (p<0.05, $x^2$=21.46), charge of income (p<0.05, $x^2$=8.86) and monthly expenses(p<0.05, $x^2$=22.95). The results of nutrition attitude test showed that the mean value of 40.89 points at the maximum 51 points and 58.6% of respondents rated more than 40.89 points. In exploring the relationship between the demographic variables(sex, age, educational level, and monthly expenses) and for attitude concepts, a significant correlation was found. Correlation among the knowledge for nutrition, nutrients, and the attitudes for nutrition was significant(p<0.05).

• Nutritional Sciences
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• v.6 no.2
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• pp.118-126
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• 2003

To prevent food-borne diseases and ensure food safety, foodservice operators have been implementing the HACCP system in their facilities. Employees' knowledge of food safety can be improved through training and, as a result, their food safety behavior can be positively changed. A nonequivalent pretest and posttest control group model was designed to investigate the effectiveness of HACCP-based training on hospital foodservice employees' food safety knowledge and behavior, and to determine relationships between food safety knowledge and food safety behavior. The subjects used in this study were 84 hospital foodservice employees, assigned either to the intervention group (n=44) or the control group (n=40). Data were analyzed using the Statistical Package for the Social Sciences (SPSS). Descriptive statistics were computed, while the Student's t-test and ANCOVA (Analysis of Covariance) were used to investigate significant differences between groups, and the Pearson correlation was used to determine significant correlations. There were significant gains in both food safety knowledge and behavior, after the HACCP-based training. However, no significant correlation was found between food safety knowledge and food safety behavior. Based on this study we conclude that HACCP-based training is effective in improving both the food safety knowledge and food safety behavior of hospital foodservice employees.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.17 no.1
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• pp.73-81
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• 2010

Purpose: This study was done to identify the intensive care unit nurses' knowledge of and compliance with the standard precautions (universal precaution) as stated in infection control guidelines. Method: From September 14 to September 28, 2006, data were collected via a questionnaire survey from 189 Intensive Care Unit nurses working at three university branch hospitals and one general hospital in Gyeonggi province. Results: The mean knowledge score was 18.8/20.0 (93.9%). The mean compliance score was 3.4/4.0 (85.8%). Two factors influencing compliance were perception of the standard precautions and experience of needle stick injuries over the past year (p<.05). Two factors influencing knowledge were support of co-workers in the use of protective devices and the availability of hand-washing device or waterless alcohol gel (p<.05). Conclusion: In order to improve knowledge and compliance with standard precautions, all factors of importance for knowledge and compliance must be taken into consideration in the clinical work place and in education.