• The Journal of Fisheries Business Administration
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• v.44 no.1
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• pp.91-103
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• 2013

When it comes to the development of a retail market, it has not only influenced the supply and sales of seafood, but it has also led to considerable changes in consumers' purchasing behavior and purchasing purposes. As consumers' incomes and lifestyles have improved, the tendency to purchase seafood has rapidly changed. In addition, the increase in two-income family incomes that resulted from women's active participation in society has increased the number of consumers purchasing home meal replacements (HMR) or convenience food rather than original food. With these changes in social-economic background and in consumers' needs, the purchase of seafood is gradually changing. As a result, companies are constructing diverse marketing strategies to satisfy their needs. Companies' marketing strategies have an immediate and vital effect on consumers' purchases of seafood. The most important and fundamental role is providing an opportunity for consumers to choose what to buy by being giving information and knowledge. In this paper, the purchasing behavior of consumers buying seafood will be examined with respect to their knowledge. First, which factors among a diverse range of marketing strategies exerted a significant impact on consumers' objectives and subjective knowledge was examined. Second, the study investigated which knowledge factors were important in influencing attitudes and purchasing purposes based on knowledge level. By comparing and analyzing factors related to consumers' knowledge with respect to seafood purchases, information is provided to inform companies about efficient strategies for marketing tactics.

• Journal of Korean society of Dental Hygiene
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• v.18 no.4
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• pp.585-595
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• 2018

Objectives: The purposes of this study were to comprehend the subjective dental health status and the level of dental health knowledge in some middle school students and to analyze the correlation with dental health behaviors. Methods: A survey was conducted in some middle school students and the final 637 survey data were analysed. As the statistical analysis methods, the subjective dental health status, dental health knowledge and dental health behaviors according to the general characteristics were analyzed by independent t-test, one way ANOVA and Scheffe. The correlations among the subjective dental health status, dental health knowledge and dental health behavior were found by Pearson's correlation and multiple regression analysis. Results: Through correlation analysis of the subjective dental health status, dental health knowledge and dental health behavior, all showed a significant correlation. As a result of the factor analysis affecting dental behaviors, subjective dental health status was the highest (${\beta}=0.304$, p<0.001). Conclusions: The results of this study suggest that the improvement of subjective dental health status and dental health knowledge related to dental behaviors health in the middle school students should be considered. In addition, dental health education should focus on improving subjective dental health status through motivation rather than knowledge transfer training. Moreover, development programs appropriate for the middle school students whose behavioral changes are hard to obtain are needed.

• Journal of Digital Convergence
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• v.12 no.12
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• pp.285-292
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• 2014

Intelligent systems are systems that mainly use knowledge rather than data or information. Therefore, knowledge representation is an important factor for intelligent system construction. Conceptual graph is a logical knowledge representation language which has graphical form and it can represent knowledge efficiently. It is, however, cumbersome to use conceptual graphs directly for programming. Various tools were developed to overcome this difficulties. In this paper, we survey on functions and characteristics of conceptual graph tools that can be utilized for constructing intelligent systems by using conceptual graphs. The result of this survey will be very helpful to use conceptual graphs for development of intelligent systems.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.430-434
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• 2015

Safety education at the tertiary level prepares students to enter construction industry with adequate safety knowledge; then accidents can be prevented proactively. However, safety subject has not been paid adequate attention in universities and most institutional safety programs consider safety matters in isolation. Meanwhile, anatomical theory in the medicine field has been successfully adopted and proved potential advantageous in various scientific disciplines. With this regard, this study proposes a visualization based Building Anatomy Model (BAM) for construction safety education, which utilizes the anatomical theory in order to improve student's safety knowledge and practical skill. This BAM consists of two modules: 1) Knowledge Acquisition Module (KAM) aims to deliver safety knowledge to students through building anatomy models; 2) Practical Experience Module (PEM) where students safely perform construction activities by using the system to improve safety skill. The system trial is validated with virtual scenarios derived from real accidents cases. This study emphasizes the visualization based building anatomy model would be a powerful pedagogical method to provide effectively safety knowledge and practical skill for students, as a result, safety competence of students would be enhanced.

• Proceedings of the IEEK Conference
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• 2001.06c
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• pp.229-232
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• 2001

Wireless Internet based in WAP(Wireless Application Protocol) has been a very useful and attractive means picking up information through service irrelavant to time and space. And more the request of user has been diverse. In this paper, we implemented a Diet Menu System using expert knowledge-based rules on the WAP environment. This enables the moving man interested in diet to get information through wireless mobil hand phone. There are only connection-oriented system for this type of service till now. This paper has designed basic expert knowledge rules for result display, verified and implemented for WAP environment.

• Knowledge Management Research
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• v.9 no.1
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• pp.61-76
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• 2008

The purpose of this study is to examine the effects of lifelong learners' learned helplessness and failure tolerance on academic achievement and job performance. The result of this empirical study exhibits that learned helplessness has negative effects on their academic achievement and job performance. Failure tolerance, however, has positive effects on their academic achievement and job performance. In addition, their academic achievement has mediated between learned helplessness and/or failure tolerance, and job performance. This study suggests that lifelong learners' positive response to failures is helpful for both learning and working performances.

• Journal of Science Education
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• v.44 no.1
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• pp.84-91
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• 2020

In this study, we investigated the elements of knowledge and information processing competence of science inquiry activities in grades 3-6 science textbooks. For this purpose, the elements of knowledge and information processing competence were extracted and a framework for analysis was created. Analysis of eight science textbooks for grades 3-6 in elementary school was carried out using the analysis framework. The following results were obtained by the analysis framework: First, we divided the knowledge and information processing competence into five elements: 'collection,' 'analysis,' 'expression,' 'selection,' and 'evaluation.' Second, the elements of knowledge and information processing competence of science inquiry activity of elementary science textbooks were not evenly composed. The science inquiry activities of elementary science textbooks focused on 'collection' and 'analysis' among the five elements of the knowledge and information processing competence, followed by 'expression,' 'selection,' and 'evaluation.' As a result, we found that a science inquiry model or a science instruction model is needed to develop the knowledge and information processing competence in elementary school science curriculum.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.222-230
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• 2014

This study was conducted to investigate the effects of 10-week dietary education on elementary students in an after-school program in Seoul. Participants were 20 1-2 grade students and 283-6 grade students, and the dietary program consisted of dietary education and activities focused on children's levels of understanding. The results were as follows: Total participant's food habit scores and nutrition knowledge significantly increased (p<0.05) after dietary education. Food habit and nutrition knowledge scores of lower grade participants (grade) increased desirably (p<0.05). Meanwhile higher grade participants' (grade) food habit scores also changed (p<0.05), but their nutrition knowledge scores were changed. Boy's food habit scores significantly changed (p<0.05), whereas girl's food habit scores did not change significantly. Further, female participants' nutrition knowledge scores did not changesignificantly after education. Participants' obesity knowledge scores significantly changed after the education (p<0.05), but their attitudes on obesity increased insignificantly. Lower grade participants' attitudes on obesity significantly and desirably changed (p<0.05), whereas higher grade participants' attitudes on obesity changed insignificantly. Girl's knowledge and attitudes on obesity significantly and desirably changed (p<0.05-0.01). This study revealed the correlation between food habit scores and attitudes on obesity (p<0.01), demonstrating that participants with high food habit scores have advisable attitudes on obesity. The result of this study shows that lower grade participants' food habit scores, nutrition knowledge, and attitudes on obesity changed desirably after dietary education. Therefore, this study promote the development of adequate nutrition education and materials focused on lower grade students and the need for systematic and continuous dietary education programs based on elementary school.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.389-396
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• 2004

With the increase of elderly people, educators have begun designing experiences to prepare students to work with elderly group. The purpose of this study is to evaluate the knowledge and attitude of students majoring in food and nutrition for the elderly and their intentions to provide services for the elderly. The knowledge level of the students was in a medium range, and no relationship was found between knowledge and attitudes using Pearson correlation. The knowledge did not significantly differ across gender and academic level when compared using t-test and ANOVA, but knowledge level was significantly different based on residential experiences with elderly over 65 years of age (p < 0.05). Students had neutral attitudes toward working with elderly employees and working for elderly. Students had positive intentions to work with elderly employees, seek employment in an organization for elderly clients/customers, and seek opportunities for positive social interaction with the elderly. However, students do not have positive work preference with elderly employees. As a result of multiple regression analysis, it was found that knowledge was not a predictor of intentions to provide services to the elderly. However, attitudes toward working with elderly employees, attitudes toward elderly, residential experiences with elderly > 65 years have been predicted the intentions to work with elderly employees. Attitudes working with elderly employees and attitudes toward elderly influenced the intentions to work in the organizations to provide services to elderly. This study can be identified the need for additional didactic preparation and experiences to prepare students to work with elder aging population.

• Korean Management Science Review
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• v.19 no.2
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• pp.1-23
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• 2002

It has been considered as a means for sustaining a competitive advantage for companies to build and maintain long-term relationships with customers. It is without any doubt that many companies have tried to initiate Customer Relationship Management (CRM). For the effective management of customer relationships, it is critical that they acquire. share and use customer information and knowledge. In this paper, we deduced 9 important factors affecting the qualify of customer information and knowledge from the literature reviews on CRM, and developed the questionnaire to measure these factors. The factors are again categorized into organizational system, employees and IT. We analyzed data collected from 30 companies in service industries such as the finance. distribution and communication industries. The result of data analysis demonstrates that the employees' analytical shills and appraisal and reward systems are closely related to the quality of customer information, and analytical skills and IT support for communications with customers are associated with the quality of customer knowledge. implications of findings and future research directions are discussed.