• Journal of Korean Elementary Science Education
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• v.28 no.4
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• pp.361-372
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• 2009

This study aimed to analyze the degree of concern and satisfaction of elementary students about school science lesson. For this study, the survey was carried out on 660 primary school students in the 4th, 5th and 6th grades. The results of this study are as follows; The degree of concern and satisfaction of primary school students about school science lesson was higher than usual label. And the degree of satisfaction was higher than the degree of concern. This means that school science lessons are sufficient to the expectations of the students and are desirable. The correlation of the degree of concern about school science lesson and the degree of satisfaction about school science lessons was an affirmative interrelation. This means that the more the degree of concern about school science lesson is higher, the more the degree of satisfaction about school science lesson is higher. The students who were younger, had higher interest in science showed a higher degree of concern and satisfaction about school science lessons, but there were no differences when it came to sex. This means that students are provided the experience in which they are able to do the various scientific activities and they are able to study science joyfully. Consequently, teachers should teach students well by grasping the degree of concern and satisfaction of primary school students about school science lessons.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• Journal of the Korean Society of Earth Science Education
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• v.7 no.1
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• pp.91-98
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• 2014

The purpose of this study is to compare scientific attitude and degree of satisfaction for school science lessons between science-gifted and general elementary school students. The results of analysis are as follows : 1. Scientific attitude of both groups appeared to be above average and especially science-gifted students demonstrated higher level of scientific attitude in all area. The characteristics of science-gifted tenacity, high motivation, and creativity are demonstrated in their scientific attitudes. 2. Degree of satisfaction about school science lesson for both groups was above average while science-gifted students showed higher degree of satisfaction than general students. 3. Correlation of scientific attitude and science lessons between science-gifted and general students were relatively low. Scientific attitude of science-gifted students are more dependent on other variables than those of science lessons.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.579-585
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• 2002

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangiu and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

• Journal of Korea Multimedia Society
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• v.20 no.4
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• pp.686-695
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• 2017

The purpose of the study is to analyze the impact of storytelling factor, technical factor and exhibition environment factor on the degree of satisfaction, degree of immersion and immersion types in and . Our findings show that the degree of satisfaction not only has a significant correlation with the degree of immersion, but also influences on the holding power and behavioral intention. According to the results of correlation analyses, three factors have an impact on the degree of satisfaction and immersion. Immersion factors influence negatively on Focused Attention and Heightened Enjoyment, however, the factors effect positively on Temporal Dissociation and Curiosity. As the influence of immersiveness on the degree of satisfaction and immersion, and immersion types have been verified, this study offers a fresh understanding of the importance of immersion factors as evaluation criteria for digital exhibitions.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.315-326
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• 2001

This study is to suggest data for setting school uniform size with the size satisfaction degree through finding out the physical body change and uniform size problems following an increase in age during middle school girl days. For this purpose, by analyzing the physical body size data of 13~15 age of girls among $\ulcorner$human body size data of the youth for product design$\lrcorner$publicized under sponsorship of National Technology Quality Institute in 1999 the physical body size change by part following an increase in age during middle school girl days was found out and the most frequent physical body size by grade was suggested. Questionnaire about uniform production status and product size at the object of uniform makers were measured directly, a school uniform wearing status and size satisfaction degree by part were at the abject of middle school girls were examined by means of questionnaire and unsatisfactory factors in uniform size were found out. Based on collected data the most optimum product size in each part by item were suggested. The method of suggesting the most optimum size suitability by item was decided based on the result of survey into corresponding title and product size by maker and that of survey into the size satisfaction degree of middle school girls by maker, and the product size of maker showing the highest size satisfaction degree was selected as the most optimum product size.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.175-191
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• 2005

This study carried out a survey of students in Gangwon province's general opinion and satisfaction with the school food-service programs implemented in Gangwon province. The method involved a survey of 1,500 elementary, middle, and high school students from 30 schools. The main results of this study can be summarized as follows: With regards to their general opinion of the school food-service programs, $70\%$ of the students answered that the size of the portions was appropriate. Moreover, the survey students answered that they were satisfied with the current method in which the food services. The elementary school students were found to be the best at maintaining public order when the food services were being conducted. The largest complaint which the students had towards these food service programs was the taste of the food itself. With regard to the students' degree of satisfaction with the school food service programs, the highest level of satisfaction with the atmosphere during meal times(3.88), followed by the degree of satisfaction with the food(3.27), and the school cafeteria environment(3.20), and the sanitary conditions of the food service facilities(3.14). The overall opinion and degree of satisfaction with school food service programs demonstrated significant differences, depending on the school level and type of food service.

• Journal of the Korean Society of School Health
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• v.23 no.2
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• pp.295-307
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• 2010

Purpose: This study was conducted to find ways to improve foodservice quality and satisfaction of middle school students in school lunch service. Recognition of concerns about school lunch and quality attributes was evaluated by gender. And we tried to investigate quality attributes which could affect degree of foodservice satisfaction by gender. Methods: Two hundred students from each of 6 middle schools (3 schools in urban and 3 schools in rural) in Gyeonggi Province were surveyed using self-developed questionnaires. Total of 1,103 questionnaires (male 556 and female 547) were collected and data were analyzed using descriptive analysis, t-test, cross table and stepwise multiple regression by SPSS 11.0. Results: There were not significant differences in average importance scores (male 4.09, female 4.06) and average performance scores (male 3.36, female 3.30) of quality attributes between middle school boys and girls. But there were significant differences in 7 and 6 of 25 quality attributes in evaluating importance and performance respectively by gender. There was not a significant difference (male 3.13, female 3.24) in degree of foodservice satisfaction by gender. But there were significant differences in the distribution of satisfaction. Stepwise multiple regression analysis showed that degree of satisfaction was influenced by a taste of food, quick complaint handling, providing favorite foods, and food hygiene in male students (F=$51.1^{***}$, adjusted $R^2$=.265). Degree of satisfaction was influenced by a taste of food, providing favorite food, proper meal prices, providing a wide variety of food in female students (F=$91.4^{***}$, adjusted $R^2$=.399). Conclusion: We found out that there were significant differences in quality attributes when evaluating importance and performance and in quality attributes which could affect foodservice satisfaction by gender.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.2
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• pp.245-256
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• 2000

The purpose of this study was to examine the influence of stress, body satisfaction, academic record, and demographic variables on the normative conformity toward clothing and clothing satisfaction of high school students. The subjects were 389 high school students(boys: 169, girls: 220) in Seoul, Korea. The normative conformity toward clothing measured by the degree of wearing of unsuitable clothes for school clothing and private clothing norm of students. The school clothing was influenced by allowance, gender, stress of home life, academic record(-), mother's education(R2=.270). The private clothes was influenced by allowance, gender, stress of home life, body satisfaction, and geographical region(R2=.200). The clothing satisfaction was influenced by body satisfaction, gender, allowance, geographical region, and stress of home life(-)(R2=.325). The present findings provide that stress of home life, gender, and allowance had effect on the normative conformity toward clothing, and the higher the stress of home life, the lower the degree of clothing satisfaction.