• Journal of the Korean School Mathematics Society
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• v.16 no.1
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• pp.1-29
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• 2013

The main goal of the research is to develop instructional consulting manual to help math teachers improve classroom teaching. Improving the quality of teaching in schools is stressed as a central focus of meaningful classroom instruction and high quality education. In this research, teaching consulting was defined as an activity that covers reflection process oriented towards formative assessment and continuing professional development. Within this context, subject-specific teaching consulting and teaching professionalism with focus on PCK was reviewed. Further, the questionnaire survey was conducted to investigate the current situation of teaching consulting and teachers' needs for consulting. And also, specific examples of subject-specific consulting based on our previous consulting experiences in math classes were shown. Alternative ways to improve subject teaching were derived through the conferences where consultants and consultees analyze video-taped lessons conducted by the consultees. By those results, a manual for invigorating teaching consulting was developed. The contents of the manual consists of setting conditions of teaching consulting and its implementation in the classroom teaching. The first part of the manual contains steps to establish teaching consulting system, the qualification and role of the consultant, system evaluation, etc. The second part of the manual presents the pre-preparation, prescription and implementation and follow-up management steps. Each part of the manual provides consultants with specific guidelines for each step. Finally, recommendations for making policy related to ways to invigorate teaching consulting was suggested. It is expected that specific examples and cases of subject-specific teaching consulting presented in this research will be used to narrow the gap between theory and practice of teaching consulting, and to help math, science and English teachers develop teaching professionalism.

• Journal of Cadastre & Land InformatiX
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• v.49 no.2
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• pp.83-92
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• 2019

The particulate matters show high values in winter and spring season, it has a bad influence on the outdoor people. That's why government needs to come up with countermeasures for social weak people like elementary school students. In this paper, new particulate matter stations select ed about elementary schools using spatial analysis. Seoul city areas were divided with 608 hexagon grids(500m), and then implement spatial analysis such as kernel analysis. Finally, new particulate matter stations select through the results of kernel density analysis and point displacement. The results show that, 10 hexagon grids about new particulate matter stations were selected and listed 15 elementary schools including 10 hexagon grids. The 15 elementary schools were including Gangbuk gu, Eunpyeong gu, Guro gu, Dong gu, Geumcheon gu, Dongdaemun gu, Gangdong gu, Songpa gu, Gwangjin gu and Gangnam gu. The results suggests a new management plan direction according to the spatial analysis, result in the process of selecting the measures for the '2018 School Fine Dust Comprehensive Management Measures' announced by the Ministry of Education. Also, this study can be expanded by adding specific buildings as well as the school.

• Journal of the Korean association of regional geographers
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• v.9 no.3
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• pp.233-247
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• 2003

The purpose of this study focuses on the spatial evolution and characteristics of cultural tourism festivals in Chonnam province of Korea. More than 58 community festivals functioned with hallmark events are held annually in the Chonnam province. Most of community festivals were mainly established since 1995, and more than 48 percents of festivals are held in October and May. Spatial diffusion process of festival are divided into three phases: a primary stage before 1995, a diffusion stage from 1995 to 1999, and a condensing stage since 2000 Cultural tourism festivals began at some areas such as Mokpo, Yesu, and Gurye in 1960's, and spread all over the counties of Chonnam province. During diffusion stage, 51.7 percent of all festivals were newly held. The themes and purposes of festival, and the typology of community festivals were transformed with diffusion stage. In festival purpose, community reconciliation and unity festivals were held in primary stage, tourism oriented festivals were held in diffusion and condensing stage. In the festival themes, community culture and folk arts festival were held in primary stage, however, community history and environment & ecological festivals are held in condensing stage. In addition, the typology of community festivals was transformed according to diffusion stage. Thus it was transformed from indigenous festivals of primary stage to commercialized indigenous festivals of condensing stage.

• Journal of the Korean association of regional geographers
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• v.23 no.1
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• pp.1-22
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• 2017

This paper is to consider conceptually a formation of food-networks and border-crossing of transnational marriage migrant households on the basis of actor-network theory, and to analyze empirical data on the issues collected by interview with marriage migrant women living around Daegu, S.Korea. Some research results can be argued as follows: First, food can be seen, not as a single material object, but as a multiple and hybrid network of human and nonhuman (material and institutional) actors, in which activities of food cooking and eating are regulated by and (re)construct social relations and placeness of households. Secondly, food-networks in marriage migrant households implement relationships of micro-power (and attachment) in the process of its (re)formation, and hence the food-network, it can be argued, is a field of power in which conflicts and compromising around food cooking and eating are intersecting each others. Thirdly, food-networks in marriage migrant households in both their origin country and in the Korean home are not only affected by macro natural and social environments but also by micro placeness of the households, both of which constitute the food-networks and operate in relations with other actors in the netwroks. Finally, food-networks in marriage migrant households reflect multiple and multi-scalar spatial mobility and placeness of transnational food culture, through which they express topologically 'fluid space' and 'absent presence', in which marriage migrant women can (or cannot) conduct social and cultural border-crossing.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.

• Journal of Educational Research in Mathematics
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• v.24 no.2
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• pp.181-204
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• 2014

This research aims to have some implications for revision of curriculum and textbooks by analysing connections between the 2009 revised national curriculum and its textbooks in elementary school mathematics. The results of analyses for 3~4 grades can be summarized in four aspects: Firstly, we noticed that the reconstructed achievement criteria were reflected properly in the textbooks except for use of calculators in 'Numbers and Operations'. Secondly, the analysis of connections between unit objectives of textbooks and the reconstructed achievement criteria suggests that 10 units must receive attention. Especially, the range of decimal numbers for adding and subtracting needs to be corrected. Thirdly, mathematical terms and symbols excluding 'unit fraction' were found in the textbooks. Finally, mathematical processes were also fully reflected in the textbooks. However 'simplifying' as a strategy for problem solving was only missing. This result shows good or poor connections between the curriculum and its textbooks, therefore it is expected to be used effectively to revise the national curriculum for mathematics and its textbooks.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• Journal of Life Science
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• v.30 no.7
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• pp.634-639
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• 2020

Starfish are a potential source of marine materials, but their unique odor can limit application. Our previous work suggested that brittle star Ophioplocus japonicus extract could be more effective as a cosmetic material by reducing its odor through a roasting process. However, the biological properties of heat-treated Ophioplocus japonicus extract (HOJE) remain poorly understood. We here examined the anti-inflammatory potential of HOJE in lipopolysaccharide (LPS)-induced RAW 264.7 cells. HOJE significantly inhibits LPS-stimulated nitric oxide (NO) production without affecting cell viability in a dose-dependent manner and suppresses LPS-induced expression of inducible nitric oxide synthases (iNOS) and pro-inflammatory cytokines such as interleukin-6 and -1β. Furthermore, treatment of pyrrolidine dithiocarbamate to inhibit nuclear factor kappa B (NF-κB) signaling accelerated the inhibitory effect of HOJE on NO production, and the translocation of NF-κB p65 from the cytosol to the nucleus was attenuated by HOJE. These results show that HOJE ameliorates inflammation partly through NF-κB signaling which consequently suggests that it has anti-inflammatory potential.

• Journal of the Economic Geographical Society of Korea
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• v.20 no.4
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• pp.503-521
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• 2017

Demands in a sustainable coffee certification program have increased steadily in the global coffee market. Along with this trend, recently the introduction of sustainable coffee certification programs in Vietnam has increased significantly. However, Vietnam's the coffee certification programs led by a single state-owned company, which is called Vinacafe, shows some differentiations from other sustainable coffee programs certified in other countries. The structure of exclusive decision-making in Vinacafe has been interfered with economic impacts in accordance with the introduction of sustainable coffee certification programs in Vietnam. Therefore, the purpose of this paper is to identify changes in and limits of the value chain of the coffee industry with the introduction of Vietnam's sustainable coffee certification program by investigating the case of Vinacafe. To this end, the research has attempted 1) to concern with the role of Vinacafe in the process of growth in the coffee industry in central highland of Vietnam, 2) to analyze changes stemmed from the introduction of Vinacafe's sustainable coffee certification programs, and 3) to examine the limits to the introduction of sustainable coffee certification programs in Vietnam. As a result, it found out that Vinacafe subsidiaries shifted the losses resulted in the payment of additional environmental costs to produce sustainable certification coffee onto coffee farmers depended on Vinacafe subsidiaries, because the price of premium emerged from supports for certificated coffee production has not been guaranteed by Vinacafe mother firm.