• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.348-356
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• 2019

This study is was to suggest improvement of assistive device for the elderly according to investigate the satisfaction and the needs of assistive device for elderly. The subjects were 184 beneficiary older adults in long-term health insurance who used home care service in I city and D city. Data were analyzed using SPSS 20.0. With the exception of cognitive assistance grade, subjects were showed from 'normal' to ' satisfied' on a types of assistive device and services related to assistive device. I, II grade subjects needed assistive device for self-care. III, IV and V grade subjects needed assistive device for safety and health maintenance. In the service related assistive device, All subjects needed service on 'periodic follow-up service', 'expert on assistive device' and 'comprehensive evaluation'. This results is significant in that it suggest to needed assistive device in accordance with grade unlike previous studies. Results of this study will expected to utilize as a basic evidence for improvement of assistive device, service related to assistive device for elderly.

• Journal of Advanced Navigation Technology
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• v.13 no.1
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• pp.113-119
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• 2009

In this study we analyzed and gauged the information security needs for the new IT service which will be proceeding. Then we designed Information Security Rank Authentication System to raise the level of information security. To achieve this study, we analyzed rank authentication system of the inside and outside of the country and developed the practical propulsive system and the evaluation model which reflects IT service's own feature differing from the general evaluation of IS information security. The result of this study can be utilized to assess the level of domestic IT service information security objectively, and it can be applied as the means of rational decisionmaking for establishing a policy to raise degree of information security of corporations providing IT service.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.59-66
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• 2014

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.608-617
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• 2006

This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in Seocheon, Chungnam. The independently managed school students were better than jointly managed school students in food habits (p<0.05). In skipping school meals, upper grade students were skipped more than lower grade students (p<0.05). In rate of eating school meals, boys were faster than girls (p<0.001). The independently managed school students and the jointly managed school students were different on distasteful food. Boys disliked vegetables and girls disliked cereals and beans (p<0.05). Upper grade students ate more well-balanced meals than lower grade students (p<0.05). As for the question 'what you will do if the distasteful foods are provided through school meals', they responded. the highest percent of students, 'I will try once or twice'. And the response 'I have them for health' was higher independently in managed school students than the jointly managed school students (p<0.05), girls than boy (p<0.05), and the lower grades than the upper grades (p<0.05). As for the question 'what you will do if the distasteful foods are provided, after the guide for school meals was performed', the response, 'I will make an effort to have it' accounted for the highest percents, and there were differences in lower grade students who were high percents than upper grade students (p<0.01). As for the recognition for unbalanced diets, most of the students recognized that it is a 'bad habit'; the girl students accounted for more percentage than boys (p<0.05). The criterion of food choice were different in gender and grade (p<0.01). As for the factor of influences for the food habits formation, lower grade students were 'school education' and upper grade students were 'parents' (p<0.05). Thus, the systematic guide for proper intakes of nutrition should be performed. Also, the time when students can be educated by an expert of nutritional education, which is connected with school meals and students can grow healthily.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.477-489
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• 2009

In this study, elementary school students' satisfaction in school food service and their dietary behaviors were investigated, based on survey performed on 453 elementary school students (233 boy and 221 girl students) in the range of 4th grade to 6th grade. 85.7% of the students had agreed to the necessity of school food service. The point of overall satisfaction in school food service was $3.53{\pm}0.83$. The highest satisfactory factor was menu of school food service$(3.64{\pm}0.77)$, while the lowest satisfactory was service$(3.41{\pm}0.85)$. The point of boy students' satisfaction in menu(p<0.05), sanitation & facility(p<0.001), and service(p<0.05) of school food service was higher than girl students'. The students' responses indicate that: 36.9% of the students wash their hands before meal; 19.9% of the students brush their teeth after meal; 36.1% of the students arrange their table after meal; 22.1% of the students do not disturb others during their meal. 46.5% of the students always have meals pleasantly, while 22.8% of the students have meals without any particular feelings. 74.6% of the students always eat proper amount. 51.3% of the students turned out to eat snacks between meals out of hunger (50.7%) once a day with their friends(59.8%). 61.8% of the students believe that their tastes are affected by their parents and 57.8% of the students are aware of their unbalanced diet to be corrected. In summary, to provide satisfactory school food service for students, the improvements in the facilities and hygienic standard and the taste and nutrition have to be preceded, and the students have to be advised about the healthy dietary habits and the hazard of biased diet.

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 1991.10a
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• pp.155-158
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• 1991

In this paper, we investigate key issues and the CCITT activities related to the quality of service in the B-ISDN based on the ATM. We first clarify the relationships between the QOS(Quality of Service). NP(Network Performance), and GOS(Grade of Service). Using the GOS, network design and tuning method is suggested. Also, we examine the performance impairments and key NP parameters in ATM networks.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• Journal of The Korean Association For Science Education
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• v.28 no.1
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• pp.15-23
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• 2008

This study analyzed the thinking types of pre-service chemical cell chemistry teachers according to grade and tried to find out how the education for pre-service teachers had influenced their thinking types. This study found that the pre-service education had failed to form scientific conceptions. Some pre-service teachers thought that college education couldn't help them understand the knowledge about chemical cell. In addition, they are lacking in scientific conception. Even some of them who thought college education was helpful had wrong conceptions. Most of the pre-service teachers' thoughts could not exceed the level of the high school chemistry textbooks. But, Juniors had more scientific conception than other grades through the group discussions about chemistry textbooks' contents in the course of "Theory of Science Teaching Materials". So, Pre-service education should include the pedagogical knowledge with content knowledge treated in secondary school science textbooks for educational effects.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.3
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• pp.149-156
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• 2019

This study investigated the effects of academic self-efficacy and resilience on perception of professionalism. The survey questionnaire was completed by 313 pre-service early childhood teachers. SPSS Win program was used to perform MANOVA and Multiple Regression Analysis. (1)The self-regulatory efficacy was significantly different according to grade and experience of child care practice. (2)The control and sociality, positivity were significantly different according to grade and experience of child care practice. (3)The perception of professionalism was significantly different according to grade and experience of child care practice. (4)The self-regulatory efficacy and the difficulty preference affected perception of professionalism. (5)The positivity and control affected perception of professionalism. This study indicated that it is necessary to make efforts for increasing perception of professionalism in pre-service early childhood teachers.

• Health Policy and Management
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• v.21 no.2
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• pp.195-212
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• 2011

Objectives: This study investigates the relationship between nurse staffing levels and differences in patient outcomes in terms of average length of stay, in-hospital mortality rate and 30-day death rate in order to evaluate the effectiveness of a policy that differentiates fees for inpatients on the basis of nurse-to-bed ratios. Methods: We obtained information on inpatients from health insurance claims data published by the Health Insurance Review and Assessment Service(HIRA) in 2008, organizational factors(type of hospital, ownership) from the records of the hospital report system in 2008, and nurse staffing levels, which were graded on a scale of 1 to 7, from data compiled between December 15, 2007, and September 20, 2008. The data were segregated according to type of hospital and quarter and finally 3,517 records of 1,182 hospitals were analyzed using multi-level analysis. Results: The average length of stay in grade 1~6 hospitals was lower than that in grade 7 ones, but the difference was much below one day. No significant difference was found among different grades in tertiary hospitals. Further, variations in staffing levels did not result in any significant difference in the in-hospital mortality rate and 30-day death rate. Conclusions: High nurse staffing levels did not result in better patient outcomes compared with low staffing levels. We therefore recommend modifying the above nurse staffing policy so as to make it more effective in improving patient outcomes.