• 대한지역사회영양학회지
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• 제14권4호
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• 한국식품조리과학회지
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• 제15권4호
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• 기본간호학회지
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• 제4권1호
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• pp.31-42
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• 1997

The factors that affect the nurse-patient interaction were identified. Sixty-six nurses participated in the cross-sectional survey. Based upon the literature, the factors were classified into 4 categories : the patient, the nurse, the family caregiver, and the situational factors. The data were collected with the open-and closed-ended questionnaire developed by researchers. In the closed-ended questionnaire, the significant factors differentiating the best-liked from the least-liked caring situation were found in all factors except the nurse factors. None of the nurse factors was found to be significant. In patient factors, the physically attractive stereotype was found to affect patient-nurse interaction. As expected, family caregiver factors were found to affect the nurse-patient interaction. The content analysis was done to identify the specific factors affecting nurse-patient interaction. In both of the best-liked and the least-liked caring situations, the patient factors were the most contributing causes as likely as 68.51% and 66.45%, respectively. Some factors that nurses perceived as causes for the best-liked and the least-liked to care were presented. In conclusion, these results show that nurses are influenced by stereotypes in caring patients. So, some programs to increase awareness of the biases of nurses are included in in-service education. Also the incentives to encourage nurses are needed.

• 한국식품영양학회지
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• 제27권2호
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• 디지털융복합연구
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• 제19권8호
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• pp.311-317
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• 2021

본 연구는 비대면 시대에 따른 미술관과 초등학교 연계 온라인 교육프로그램을 중심으로 디지털 기술기반의 더 나은 교육 환경 조성을 위한 사용자 경험 유도 방안을 제안하고자 한다. 이에 국내외 실시하고 있는 미술관 온라인 교육프로그램 현황을 분석하고 사용자 경험을 측정하기 위해 참여한 어린이와 학급 교사를 대상으로 1차 온라인 설문을 진행하였으며, 2차로는 전문가를 대상으로 심층 인터뷰를 시행하였다. 연구 결과, 디지털 미디어를 활용한 학교 연계 교육프로그램의 장단점이 존재했다. 이에 부정적인 의견을 토대로 사용자의 만족도를 높이려는 방안을 제시하였다. 본 연구는 디지털 기술기반의 온라인 교육을 활성화하는 데 의의가 있다. 이 연구가 향후 초등학교에서 진행되는 비대면 온라인 미술 교육프로그램 사용자 경험에 대한 자료로 활용되고 나아가 실질적 활성화 방안을 논의하는 데 도움이 되기를 기대한다.

• 대한영양사협회학술지
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• 제8권3호
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• pp.289-300
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• 2002

The purpose of this study was to investigate the intake and preference of Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male and 278 female students in Masan and Changwon City. The main results of this study are as follows. Fifty-nine point seven percent of the subjects liked Kimchi, whereas 3.7% of them disliked it, and the main reason liking Kimchi was 'hot taste' of Kimchi. Korean cabbage Kimchi and cubed radish Kimchi were highly preferred. And the preferred dishes made with Kimchi were stir-fried rice with Kimchi, Kimchi stew, pan-fried Kimch, seaweed rice with Kimch, Kimch pancake, Mandu with Kimchi, pork stew with Kimch. More than 90% of the subjects had eaten 6 kinds of Kimchi : Korean cabbage Kimchi, cubed radish Kimchi, radish leaves Kimchi, radish root & leaves Kimchi, watery radish Kimchi, white Kimchi. The frequency of Kimchi intake was 55.1% of the subjects ate Kimchi in every meal time, and 21.9% ate 2 times in a day. They preferred 'well fermented' and 'freshly prepared' Kimchi, and it was significantly difference between gender, male students more liked 'freshly prepared', whereas female students more liked 'well fermented' Kimchi(p<0.01).

• Nutrition Research and Practice
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• 제1권4호
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• pp.341-348
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• 2007

This study was to investigate utilization status of internet, health/nutrition websites among children, and to assess the needs for developing nutrition websites and education programs for children. The survey questionnaire was administered to 5-6th grade students (n=434) at two elementary schools. About 32% used the internet every day while 19.5% used it whenever they needed, showing significant differences in internet usage by gender (p<0.01). Although the subjects used the internet frequently, those who used health/nutrition websites were 23.3%. The purpose of using these sites were mainly 'to obtain health/nutrition information' (55%), 'to get information regarding weight control' (17%). Fifty-six percent of the users were satisfied with the nutrition websites, but only 30% said that they were helpful. The preferred topics in developing nutrition websites were assessment of obesity, exercise methods, weight control methods, nutrition information (e.g., diet for stature growth), dietary assessment and food hygiene. Girls showed more interest in these topics than boys (p<0.05). For school nutrition education, girls showed more interest than boys in topics for cooking snacks (p<0.001) and selecting snacks (p<0.05). In nutrition websites, subjects wanted to have information and game/quiz, as well as getting information using Flash animation. The favorite colors for screen and text were slightly different by gender (p<0.01). In school nutrition education, 89.5% of subjects liked to have activities (e.g., cooking, exercise, game). They also liked materials using computers, video and internet than printed materials. If nutrition education was done at schools, subjects wanted to receive 5.7 times of education per semester on average (mean length: 42.6 min/session). This study suggests that nutrition websites and education programs for children should include the topics such as assessment of obesity or diet, weight control and special information (e.g., diet for growth) as well as general information. In designing nutrition websites and programs, methods including game, quiz, Flash animation and activities (cooking, exercise) could be appropriately used to induce the interest and involvement of children.

• 한국과학교육학회지
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• 제24권5호
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• pp.946-958
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• 2004

본 연구에서는 학생들이 과학에 대하여 긍정적인 태도를 갖게 하는 요인을 조사하고, 그 결과를 바탕으로 과학에 대한 긍정적인 태도를 신장시키기 위한 방안을 탐색하였다. 과학에 대한 태도, 과학을 좋아하는 이유, 과학을 싫어하는 이유 등에 관한 초등학교 5학년, 중학교 1학년, 고등 학교 1학년 학생 총 1,000명의 응답 결과를 분석하였다. 과학에 대한 태도 조사 결과, 학생들의 과학에 대한 태도가 긍정적인 것으로 나타났는데, 초등학생이나 중학생보다는 고등학생이, 남학생보다는 여학생이 과학에 대하여 상대적으로 덜 긍정적인 태도를 가지고 있었다. 학생들이 과학을 좋아하는 주된 이유는 실험 때문인 것으로 나타났고, 과학을 싫어하는 주된 이유는 과학 수업 방법 때문인 것으로 나타났다. 즉, 학생들은 실험하는 것과 실험 기구를 직접 다루는 것이 재미있기 때문에 과학을 좋아하는 반면에, 수업 시간의 활동, 수업 매체, 교과서, 과학 교사 등이 원인이 되어 과학을 싫어하는 경향이 있었다. 과학에 대한 태도에 영향을 미치는 요인의 상대적인 영향력을 조사한 결과, 과학 과목의 내용 및 특성은 과학을 좋아하게 하는 주된 요인인 반면에 과학 수업 방법은 과학을 싫어하게 하는 주된 요인인 것으로 나타났다. 한편, 실험은 과학을 좋아하게 하는 요인이 되기도 하고 싫어하는 요인이 되기도 하는 것으로 나타났다. 본 연구의 결과는 과학에 대한 학생의 흥미도에 따라 차별화된 방안을 적용하는 것이 과학에 대한 긍정적인 태도를 신장시키는 효과적인 방법임을 시사한다.

• 한국식생활문화학회지
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• 제34권4호
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• 한국식품조리과학회지
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• 제13권2호
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• pp.99-105
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• 1997

The housewives living in the rural area of Chunnam, Yosu were asked by using the questionaires about Korean traditional food habits. The results are obtained as follows: 43. l％ of the respondents were 50 to 59 years old, 38.1％ of them had primary school education and 57.5％ of them lived with husbands and children. 40.6% of them had 3∼4 family members. 30% of them earned 5 to 8 million won yearly; 99% of them liked boiled rice, especially plain boiled rice (63.1%) and mixed boiled rice (36.9%). The most liked food was Doenjangkuk (59.4%), Doenjangchigae (61.9%), Kimgui (30.1％), Pugochim (15.6％), Hobakchon (26.2%), Kongiaban (25.6%), Kongnamul (50.6%), Raw fish (23.7%); and They enjoyed Shirudock (16.9%) and Sickhae (60.6%) as dessert.