• Journal of Engineering Education Research
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• v.13 no.2
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• pp.12-15
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• 2010

Learning community is one of the important pillars of the education in knowledge-based society. How to encourage students' spontaneous participation to the learning community is one of the actual problems to solve for the revolution of the education scheme. In this paper we introduce a strategy to boost the activity of the learning community, which works in the on-line space. The keys for the on-line supporting system for the learning community are to have communication space, trading space and connection with industry. To support activities of each space, we provide an on-line web site which includes a community module, a knowledge market module and an industrial commentary module. Students can start their self-leading study in the communication space, and they can also practice skills for the knowledge management in the knowledge trading space. Through the connection space, they can learn more from the real world critics with help of industry.

• Journal of Korean society of Dental Hygiene
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• v.15 no.1
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• pp.137-146
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• 2015

Objectives: This study was obtained to identify current education status of the community dental hygiene practice. Methods: It was designed cross section and self-reported on-line questionnaire(Survey monkey). It was performed probability sampling by targeting 82 dental hygiene schools(each one faculty member) in charge of community dental hygiene curriculum and 254 community health centers's community dental hygienists whom was working at oral health section. The response rate was 60% and 53%, respectively. The questionnaire consisted of time, duration, practice group, evaluation method, and practice contents including 63 learning objectives of dental hygiene. Results: Nearly half of these schools conduct such community field work practice in the spring semester of the junior year. This practice was mainly progressed based on average 4 students as one team per each one school for 7-8 hours a day during the period of more than 5 weeks(p<0.05). However, in case of both school and community health center, almost half of feedback after practice was not achieved and there was a difference in needs for practice education between schools and community health center. Conclusions: We should be considered that a sufficient consultation for the practice environment and its contents between schools and community health centers. It was considered that development of a standardized practice manual reflecting such requirement.

• Journal of Information Technology Services
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• v.13 no.1
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• pp.103-124
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• 2014

Prior studies on knowledge sharing have concentrated primarily on either organizational or individual characteristics. However, by focusing on the interaction between members in On-line communities of practice (CoPs), we seek to identify and analyze factors that affect knowledge sharing by members in CoPs. Therefore, we examine if the independent variables such as interactivity, followership, and trust have positive impacts on the dependent variables such as commitment to CoPs and intention to share knowledge. In addition, this study also investigates the relationship between commitment to CoP and intention to share knowledge. The empirical results show that interactivity has a positive impact on commitment, but an insignificant impact on intention to share knowledge. Besides, trust between members is significantly associated with intention to share knowledge, whereas it does not have a significant effect on commitment. Moreover, followership is significantly related to both commitment and intention to share knowledge. These empirical findings show that the relationship between members in CoPs play a significant, positive role in intention to share knowledge. In conclusion, this research contributes to shedding a light into both interactions between members in and commitment to CoPs that are critical to facilitate knowledge sharing.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.360-369
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• 2010

The objective of this research examines the relationships among privacy concerns, self discrepancy, and sense of virtual communities. According to the relevant literature review, we considered information privacy concerns factor as information collection, control, and awareness of privacy practice, and sense of community factor as membership and immersion on virtual communities. This research surveyed for the online community user and employed hierarchical regression model for the moderating effect test. The results of empirical analysis turns out that awareness of privacy concerns practice has negative impact on the self discrepancy, on the other hand, information collection and control factors do not affect. The next finding is internet use duration has moderating effect on the self discrepancy with information control and awareness of privacy concerns practice. The last findings are self discrepancy affect on the community membership and does not affect on the community immersion. It could be a good guide line for the operational direction on virtual community.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• The Journal of Industrial Distribution & Business
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• v.13 no.4
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• pp.35-49
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• 2022

Purpose - According to the recently changing consumer smart environment and consumer decision-making process, this study investigates the structural relationship between electronic(online) WOM information characteristics and brand community experience value types on specific brand reliability and brand transformation. In particular, the characteristics of word of mouth information and the experience value of brand community users were divided into detailed fac tors and approached. Methodology - In order to proceed with this study, we review previous studies and setting hypotheses. The hypothesis was verified through a survey that was conducted for the consumers with online consumption activities in less than six months. With reference to previous studies, operational definition was made for the questionnaire design. In order to verify the hypothesis, 282 people were statistically analyzed through the survey This data were used for AMOS for confirm hypothesis established. Results - eWOM information characteristics were classified into usefulness, timeliness and un-bias, and online community experience values were classified into interaction, playfulness, and virtuality. In addition, it is to investigate the relationship between the brand reliability and user's experience value in brad community. The main results are as follows. The first result was that usefulness and un-bias, which are the eWOM information characteristics had a positive effect on forming brand reliability. However, the factor of timeliness did not affect brand reliability. Second, in terms of user experience value and brand reliability in the brand community. It was fo und that experience values such as interaction, playfulness, and vituality all had a positive influence on brand reliability. Third, it was found that brand reliability has a positive influence on the on-line conversion activity of users. Conclusions - Through this study, the field of online consumer behavior research is expanding, and this study suggested that careful management is necessary according to the type or characteristics of eWOM information. Additionally, it presents the importance of the user's empirical value in the brand community influencing brand attitude and reliability. In practice, the implementation of the marketing communication mix in digital marketing has recently been underway to enhance the conversion behavior of users. At this level, it also reveals the preceding factors that increase user conversion behavior.

• Clinical and Experimental Pediatrics
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• v.52 no.3
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• pp.283-288
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• 2009

Pneumonia remains the leading cause of mortality in children. Diagnosis depends on a combination of factors, including clinical assessment, radiological and laboratory findings. Although Streptococcus pneumoniae remains the most important cause of childhood bacterial pneumonia, the great majority of cases of community-acquired pneumonia (CAP) are of viral etiology. A new, rapid, and inexpensive test that differentiates viral from bacterial pneumonia is needed to decide empiric antibiotic treatment. Antibiotics effective against the expected bacterial pathogens should be instituted where necessary. The role of emerging pathogens and the effect of pneumococcal resistance and heptavalent conjugate pneumococcal vaccines are to be considered in practice. There are reports supporting the valid and highly efficacious use of penicillin as a first-line drug for treating CAP. This review raises the issue of the overuse of unnecessary antibiotics in viral CAPs and the use of second or third-line antibiotics for non-complicated pneumonias in most clinical settings.

• Journal of The Korean Association of Information Education
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• v.9 no.3
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• pp.473-482
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• 2005

We think that the class homepage can be solution for the problems in the cyber space or on-line community because students can practice activities in the on-line community, communicate with teachers or colleague, exchange opinions with parents and use it for learning. However, students would lose interest easily in the existing class homepage for lack of its immersion elements as compared with the commercial on-line communities. The class homepage needs to have immersion elements to reach its purpose. It is one of the solutions to use the avatars. Therefore, we studied on the influence of the avatars as the immersion of the elementary class homepage and the students cyber-self. As a result, we knew that the avatars can act enough as immersion element to achieve construction purpose of the class homepage and that use avatar helps in affirmative cyber self formation of elementary students.

• Korean Journal of Community Nutrition
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• v.18 no.2
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• pp.112-124
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• 2013

This study was conducted to investigate how child-care teachers participate, practice mealtime instruction, and perceive difficulties in food service, focusing on comparison between the teachers caring two different age groups: children younger than three years (Younger Group) and those three years or older (Older Group). Questionnaires were distributed to 151 child-care centers in Kwanak-gu, Seoul, Korea during December, 2011. Only the data from 25 child-care centers, where two respective teachers in charge of Younger Group and Older Group completed the questionnaires, were analyzed. The results showed that there was no difference in terms of child-care teachers' participation in food service practice between the two groups, except for serving method; 'Pre-plated' serving was used significantly more often in Younger Group, whereas 'Line-up' serving was used in Older Group. Approximately, three quarters of the child-care centers had policies or guidelines on mealtime instruction. During mealtime, child-care teachers tended to use frequently verbal instructions such as "sit up straight when you eat" about eating manner, "don't be picky with your food" about eating habit, and "wash your hands before eating" about eating procedure in both the groups. There was no statistically significant difference regarding child-care teachers' perceived difficulties in food service between the two groups. These results indicated that child-care teachers' participation and mealtime instruction in food service did not differ between the two age groups, although children's development of digestion and eating skill differed by age. Therefore, training should be provided to child-care teachers about food service practices and mealtime instruction appropriate to children's age.

• Archives of design research
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• v.15 no.1
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• pp.289-298
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• 2002

Under the circumstances of general use of Internet, the construction of on-line system has been made in various fields. We can use and share the informations will other people through the cyber communities and find many ways to promote communication tools. Project Room is a sort of Cyber Space which carry out design project using On-fine system. Users(Designers and Clients) will be able to develop their design project using Internet. The project content may be opened and will be critically contributed the construction of Knowledge-based industry. At the same time, the development of user-friendly tutorial should be fellowed. Tutorial is one of the most important factors to promote Project Room. This study presents the possibility of execution of Cyber community under the construction of Project Room and User-friendly tutorial in the On-line system.