• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.162-171
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• 2020

The purpose of this study is to examine the social perception of disaster safety education for young children based on Textom big data and to explore the direction of young children's disaster safety education. Researchers collected and analyzed online text data using the keywords 'young children+disaster+safety education' from portal websites from 2014 to 2017. The raw data were then subjected to first and second data refinement process. Based on the frequency analysis results, 50 keywords were selected, and the selected keywords were converted into matrix data for network analysis. The results of the study are: first, the most frequently appeared keyword together with young children's disaster safety education was 'education', followed by 'experience', 'kindergarten', 'prevention', and 'school.' Second, keywords with high centrality in the analysis of centrality also were 'education', 'experience', and 'prevention'. In addition, keywords like 'prevention', 'life', and 'evacuation' appear higher in connection-centricity than frequency ranking, which means that the degree of connection between the words is high. These results suggest that young children need education in during early childhood in order to improve their disaster safety skills, and disaster safety education should be accomplished through 'prevention' and 'experience' in early childhood education institutions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.440-447
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• 2006

The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.

• The Journal of the Korea institute of electronic communication sciences
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• v.12 no.3
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• pp.507-514
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• 2017

Objectives: The purpose of this study was to determine if self-rated oral health differed according to self-reported oral health behaviors in Korean adolescents. Methods: The raw data of 'The 6th Youth Health Behavior Online Survey' carried out by the Korea Center for Disease Control and Prevention were analysed. Independent t-test, one-way ANOVA, and Logistic regression analysis were used to assess the relationships between oral health behaviors and self-rated oral health (n=73,238). Results:Oral health behaviors had stronger influence on daily toothbrushing habits. In particular, participants who brushed their teeth in the morning and participants who brushed their teeth more than 3 times a day were more likely to have good self-rated oral (P<0.001). Conclusions: Korean adolescents with high self-rated oral health reported practicing good oral health behaviors. These results highlight the need for the further practicable oral health education programs.

• Journal of Korean Academy of Nursing Administration
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• v.1 no.1
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• pp.35-45
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• 1995

This study was designed and carried out to identify the methodologies of the staff evaluation used by the headnurses and their perception on the purpose of the evaluations, and to measure the degree and type of perceived purpose and the degree of implementation of staff evaluation principles into preactice. A hundred and eleven from four general hospitals with 600 beds and over were conveniently sampled. Data were gathered from August 20, through September 10, 1994 ; demographic data of respondents and 'methodologies used for staff evaluation' by questionaires, level of 'perceived purposes of staff evaluation' and level of implementation of the 'principles of staff evaluation into practice' by Likert-type rating scales developed by the researcher. Raw and percentile scores and means were calculated and data were processed further by t-tests and ANOVA. Results are as follows ; 1. Traditional methodlogies : checklists(90.1%) and ranking methods(45.9%) revealed to be the two mostly prefered and used methods. 2. Of the 20 item-descriptions of the 'purpose of staff evaluation': 10 'control, evaluative' and 10 'non-control, developmental' the first(mean=3.19) to the ninth(mean=2.74) in rank order revealed to be the 'control, evaluative purpose', while the tenth in rank order revealed to be the first among the 'non-control, evaluative' item(mean-1.57). 3. Level of purpose of staff evaluation perceived as 'control ; evaluative'(mean=43.76, S.D.=5.01) revealed to be significantly(t=-3.86, p<.05) highter than 'non-control ; developmental'(mean=40.65, S.D.=3.41). 4. Level of implementation of 'staff evaluation principle into practice' revealed to be moderately high(mean=2.40).

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.47-57
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• 2011

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.517-530
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• 2016

This research was conducted on Seoul region elementary, middle, and high school nutritionists to analyze execution conditions of HACCP control standards, focusing on PHF and CCP 3~CCP 7, in order to determine more efficient methods for school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and 300 school results were analyzed. The following percentage of nutritionists perceived the following foods as potentially hazardous foods(PHF): raw or cooked animal foods (94.7%), blossomed seed products (93.7%), packed pickled radish (36.7%), unopened mayonnaise (30.2%), and unopened snails & corn cans 54.8%. Exactly 51.2% of nutritionists believed that foods were properly supplied via CCP 3's food quality standard. Exactly 33.9% of nutritionists answered that they had never corrected the digital thermometer since there were no issues with the CCP 4's digital thermometer correction frequency level. As for CCP 5's chroline disinfection of green vegetables, 57.1% of nutritionists answered that vegetables were slightly softened while 36.2% said there were no changes at all. According to the nutritionists, the most difficult execution level of CCP levels (excluding CCP 3, CCP 4) was CCP 7 (37.1%), CCP 6 (16.4%), and CCP 2 (16.4%). For the above results, proper training/education must be enforced so that nutritionists can have a clear notion of the PHF. A solution must be developed enhancing the execution of CCP 4's digital thermometer correction frequency level. For CP 5's chroline disinfection of green vegetables, food characteristics must be considered to suggest an appropriate number and method of cleansing. Furthermore, cooking employees are needed that properly use and manage cooling & heating equipments to maintain heated foods above $57^{\circ}C$ under the CCP 7 standard.

• Journal of Engineering Education Research
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• v.12 no.3
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• pp.73-78
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• 2009

The purpose of the study was to analyze the career decision level and career preparation behavior of 2-3 and 4 year college students majoring in science and engineering. We used the raw data of KEEP(Korean Education & Employment Panel) survey. In the results, we found that the career decision level of the subjects had no relationship with gender, high school type, university level, and study fields. On the other hand, in terms of the career preparation behavior, male students had more concrete perception regarding future jobs and tasks in labor market than female counterparts. In addition, 4 year college students were more positive and directed to pursue the career search planning and activities than 2 or 3 year college students. Finally, the students who had high career decision level could identify future job-related tasks, direction, rewards, and skill matches. We suggested that early career education and counselling should be provided for freshman or sophomore level students majoring in science and engineering at colleges and universities.

• Journal of Korea Port Economic Association
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• v.25 no.3
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• pp.303-320
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• 2009

Korea has achieved a remarkable growth by pursuing externally-oriented growth policy since 1960s. That is, we imported raw materials and spare parts, manufactured them into products and exported them, which led to successful economic development. Therefore, our marine business has played an important roles as one of key industries. The development of marine business has contributed to efficient distribution and cost reduction in addition to production of added value and creation of employment creation, which improved external competitive power. In spite of economic importance of marine business, national perception on it is in general low and its developmental conditions are considerably poor. Therefore, this study aims to speculate the effect of Port-related business on regional economy using regional input-output tables.

• Journal of the Korea Convergence Society
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• v.12 no.10
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• pp.121-128
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• 2021

To investigate the relationship between mental health and oral health problems in the elderly, this study was conducted using raw data from the 7th 3rd(2018) National Health and Nutrition Examination Survey, targeting 753 elderly people aged 65 and over. For data analysis, complex sample analysis was performed using IBM SPSS 22.0 program. In the case of chewing problem, the odds ratio increased in the group with high stress perception and depression(p<0.05). In the case of speaking problem, the odds ratio increased in the group that received mental health counseling(p<0.05). As a result of this study, it was found that there is a relationship between mental health and oral health problems in the elderly. Therefore, it is thought that it is necessary to improve the quality of life through the development of programs to improve the mental health of the elderly and oral health problems.

• Journal of Industrial Convergence
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• v.21 no.11
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• pp.147-154
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• 2023

This study aimed to investigate the relationship between the general characteristics of adolescents and their mental health in relation to experiences of heavy drinking. The research utilized raw data from the 18th Youth Health Behavior Online Survey (2022), focusing on 530 participants who reported experiencing heavy drinking in the past 30 days. The study applied weighted composite sample analysis, incorporating frequency, chi-square test, and logistic regression to examine the data. According to the research findings, experiences of heavy drinking showed statistically significant differences across variables such as gender, academic achievement, economic status, sexual experience, and smoking. Additionally, among the mental health characteristics, stress perception, depression, loneliness, suicidal thoughts, suicide planning, and suicide attempts were identified as influencing factors on heavy drinking experiences. These results underscore the need for prevention programs addressing alcohol consumption habits, considering the mental and physical health of adolescents. Developing programs that take into account the relationship between mental health and drinking habits can contribute to forming healthy lifestyle habits during adolescence.