• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of the Korea Society of Computer and Information
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• v.28 no.8
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• pp.49-58
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• 2023

Dropouts of students not only cause financial loss to the university, but also have negative impacts on individual students and society together. To resolve this issue, various studies have been conducted to predict student dropout using machine learning. This paper presents a model implemented using DNN (Deep Neural Network) and LGBM (Light Gradient Boosting Machine) to predict dropout of university students and compares their performance. The academic record and grade data collected from 20,050 students at A University, a small and medium-sized 4-year university in Seoul, were used for learning. Among the 140 attributes of the collected data, only the attributes with a correlation coefficient of 0.1 or higher with the attribute indicating dropout were extracted and used for learning. As learning algorithms, DNN (Deep Neural Network) and LightGBM (Light Gradient Boosting Machine) were used. Our experimental results showed that the F1-scores of DNN and LGBM were 0.798 and 0.826, respectively, indicating that LGBM provided 2.5% better prediction performance than DNN.

• Journal of The Korean Association For Science Education
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• v.30 no.5
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• pp.668-680
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• 2010

In this study, we investigated the characteristics, the mapping understanding, the mapping errors, and the perceptions of student-generated analogies on the separation of mixtures using the sizes of particles by elementary school students' approaches to learning. Fourth graders (N=92) were selected and administered with the tests on the approaches to learning, self-generating analogies, and perception of self-generating analogies. The results revealed that the meaningful learners made more analogies, especially structural/functional, enriched, and higher systematic ones than the rote learners. However, there were little difference in students' approaches to learning in the subcategories of representation (verbal, pictorial, and verbal/pictorial), artificiality (artificial and everyday), and abstraction (abstract and concrete). The meaningful learners had deeper understanding of the analogy and fewer mapping errors than the rote learners. In addition, the numbers of the shared attributes included in student-generated analogies and the scores of the mapping understanding of the meaningful learners were significantly higher than those of the rote learners. Many students, regardless of students' approaches to learning, had positive perceptions of the self-generating analogies in various cognitive and motivational aspects. However, they also point out the various difficulties in the self-generating analogies as their disadvantages. Educational implications of these findings are discussed.

• Korean Medical Education Review
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• v.17 no.1
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• pp.39-48
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• 2015

The purpose of this study was to propose a theoretical model for an integrated medical humanities curriculum based on a STEAM (science, technology, engineering, arts, and mathematics) education framework and to provide a guideline for curriculum integration. Three dimensions of integrated curriculum development are competencies, core contents, and elements of integration. Competencies imply the purpose of the medical humanities of a medical school and the exit outcomes of the curriculum. Core contents imply the goals and objectives of the curriculum. We compared the goals and themes of the medical humanities with core attributes of professionalism. Four elements of integration were proposed: units (cases, problem activities, core contents, disciplines/subjects), types (multidisciplinary, interdisciplinary, transdisciplinary), contexts of integration (life cycle of patients, scope of society), and stages of student development (from student to doctor). It is expected that this theoretical model for an integrated medical humanities curriculum can be used as a guideline for curriculum development and an evaluation criterion for instructional designers and subject matter experts.

• Journal of The Korean Association For Science Education
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• v.32 no.8
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• pp.1356-1366
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• 2012

As the recent demand for human resources in science, technology, engineering, and mathematics (STEM), the development of professional STEM teacher is called worldwide. It is becoming a critical need in teacher education in order to educate student teachers, and prepare pre-service and beginning teachers for high quality of teaching competency. To promote the competency for $21^{st}$ century STEM teachers, the epistemology of technological pedagogical content knowledge (TPACK) is currently considered as the essential qualities of knowledge for highly qualified teachers. The aim of this study is explore the effect of case-based learning approach on TPACK competency of pre-service STEM teachers. In order to develop the pre-service teachers' competency regarding effective integration of technologies into teaching specific content areas, a series of innovative case study teaching in science and mathematics was presented to 43 participants of pre-service physics, chemistry, biology, mathematics, and computer teachers during a course of information and communication technology (ICT) in Education at Khon Kaen University, Thailand. After finishing a case presentation, the pre-service teachers were encouraged into a forum of critical open discussion by considering the potential impact of the case and the TPACK framework. They were investigated instructional design competency of using ICT tools into student learning process and their personal beliefs about ICT in educational process both before and after. The participant's reactions and learning was evaluated by using a self-reported questionnaire and an implementation log of content-specific learning process design, respectively. Results showed a change of their beliefs and the transformation of their TPACK competency in STEM teaching. In an effort to better serve the needs of high quality STEM teachers, the results of this study illustrated that the competency of TPACK could be particularly considered as a core attributes for future STEM teachers. By the way, case-based learning approach can play an effective part in preparing and professing the TPACK competency for STEM teachers.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.357-369
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• 2018

This paper aims at understanding the conceptual definition and the characteristics of happiness of korean university students. We analyzed the data using Hybrid model introduced by Schwartz-Barcott and Kim. The data was conducted from June, 2018 to July 2018. The participants in this study were 13 and an another part of the data was obtained from literatures regarding happiness of university students. We categorized Happiness of korean university students into eight attributes in four dimensions. In other words, The concept of happiness on korean university students is as follows: (i) Satisfaction of Individual's subjective, (ii) Satisfaction of Individual's objective, (iii) Achievement of goal, (iv) A positive cognition for the future, and (v) Relationship satisfaction from meaningful person, (vi) Physical and mental well-being of oneself and meaningful person, (vii) Satisfaction of everyday life, (viii) Satisfaction of college life. The major contribution from this paper is that we provide a guideline for establishing a strategy to reduce negative emotions and increase happiness of university students in korea by identifying the concept of Happiness on Korean university students. Based on this study, we recommend to develop an educational program to increase happiness of university students in korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• Korean Journal of Environment and Ecology
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• v.29 no.4
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• pp.615-625
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• 2015

This study examined the effects of wildlife or wildlife species on national park visitors' perception of place attributes and recreational experiences. Data were collected from 502 users of Seongsamjae Rest area and Nogodan Shelter area in Jirisan National Park and 173 college students during May-June 2014 using survey questionnaire. Some simulated photographs of water deer and Asiatic black bears were used for the college student survey. Overall, awareness about wildlife inhabiting in Jirisan National Park (AW) was not related with one's perception of place attributes (PPA) (i.e., crowdedness, naturalness, safety) and types of visitors' recreational experiences. Respondents with higher awareness about the presence of Asiatic black bear (AABB), however, tended to perceive Jirisan National Park as a place that provides 'wild' or 'natural' recreational opportunities compared to those with lower AABB. Differences in PPA (i.e., crowdedness, naturalness, safety) and types of recreational experiences were also found to be influenced by wildlife species. Respondents exposed to bear or water deer tended to perceive their recreational experiences as more 'wild'. Existence of wildlife in Jirisan National Park had a positive effect on the quality of visitors' recreational experiences. Different wildlife species showed different levels of effectiveness to quality enhancement of recreational experience. Some practical implications of the study were discussed from a managerial point of view.

• Journal of Internet Computing and Services
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• v.19 no.5
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• pp.77-87
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• 2018

Since the inception of the platform business in educational contents, the prominence of the online educational video has flipped the educational environment. Educational contents have been produced on the internet and allowed learners to access more flexible and student-centered. In fact, the number of people watching the educational content online, such as TED talks and YouTube, has increased during the past decade. The ways of delivering the lecture and the course information in online educational videos are totally different from the traditional lectures. In this paper, we aimed to examine and categorize the online educational videos based on the user's engagement and interest in the course contents. For the study, a negative binomial regression analysis was applied to estimate the effects of the attributes of the traditional lectures by comparatively analyzing the educational videos online. Several values are determined as engaging factors in the online educational videos; hybrid production of education and entertainment, shorter duration, and the number of presenters. From the study, we suggests how to produce engaging educational contents which will appeal the attentions from the users. Moreover, the result of the study may use as a guide to the providers making the productive educational videos.