• Journal of Information Technology Applications and Management
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• v.15 no.2
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• pp.33-49
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• 2008

The purpose of this study is to find student factors associated with the students' evaluation of university teaching, and to provide a meaningful reference to policy-making of teaching evaluation. Based on the surveyed questionnaires from 232 students who participated in e-learning course. in combination with applying descriptive statistics, this study analyzes (1) the influences of students' pre-motivation level of student based-on ARCS theory on class satisfaction, (2) the influences of students' grade, attendance, and class involvement on class satisfaction, and (3) the influences of e-learning experience on students' pre-motivation level and class satisfaction. Result of this study shows that: (1) students' pre-motivation level including Attention(A), Relevance(R), Confidence(C), and Satisfaction(S) is positively correlated to students' evaluation for teaching, (2) students' grade, attendance. and class involvement are positively correlated to students' evaluation for teaching, and (3) students' e-learning experience is not related with students' pre-motivation level, whereas it is related with class satisfaction.

• Journal of Engineering Education Research
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• v.15 no.5
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• pp.98-107
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• 2012

As the dropout rate of university students is gradually increasing, the studies on exploring the status, characteristics, reasons, and countermeasures of dropout of university students are currently grabbing high attention. This paper analyzes the relationship between the admission types and dropout of university students, mainly focused on engineering students. The analysis shows that the dropout rate of engineering students admitted through the scheduled-time admission procedures is quite higher than that of students admitted through non-scheduled-time admission procedures, the dropout rate of engineering students admitted from the vocational high schools is higher than that of students from the academic high schools, and the dropout rate of engineering students admitted from the liberal art high school tracks is higher than that of students from the natural science high school tracks. From the results, we could find out that student-support programs need to be carefully provided for the engineering university students according to their admission types and underlying backgrounds.

• Journal of Korean Home Economics Education Association
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• v.11 no.1
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• pp.59-72
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• 1999

The objectives of this study were to survey stress, eating behavior, and the influences of stress on eating behavior of high school boys and girls. The subjects of this study were 510 high school students(boys 240, girls 270) in Cheongju area. The questionaires were distributed to 510 students, self-evaluated and collected from Mar. 23 to Apr. 4, 1998. The results of this study were as follows： First, the third grade students of high school were suffering from many stress. The rate of such students was 33.9% of total students. Second, eating problems of students were unbalanced diet, irregular diet, omitting a meal. The most irregular meal was breakfast, especially girl students ate breakfast more irregular than boy students. Third, the higher the level of stress of stress of the students, the more eating problem existed. The more students met with stress, the more eating behavior was irregular in eating quantity. In conclusion, stress influences eating behavior of high school students negatively. Therefore, to improve eating behavior of students who are suffering from stress, the program on stress release and nutrition education should be developed and supplied to them.

• Journal of the Korean Home Economics Association
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• v.27 no.2
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• pp.65-74
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• 1989

The purpose of this study was to investigate the state of eating out and the food preference of college students in Seoul. This survey was carried out through questionaires, and the subjects were 158 male and 159 female students. The result obtained were summarized as follows; 1) Female students had more regular breakfast than male students, and male students had more regular dinner than female students. 2) Male and higher grade students brought home-made lunches more frequently than female students, and others ate out in campus dinning room and off campus dinning room. 3) Most of subjects (77.3%) ate out more than once a day, they ate out in lunch time more frequently than other times. 4) Male and female students used different type of restaurant. 5) The most favorite food of male students in eating out was a Dongas, and that of female students was Nangmyun.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Journal of Engineering Education Research
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• v.22 no.6
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• pp.64-73
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• 2019

The purpose of this study is to explore characteristics of engineering students' Interpersonal Problems, Emotional Clarity, and Empathic Ability compared with humanities and social sciences students. A total of 739 college students participated in the study (459 enginerring students and 280 humanities and social sciences students). We tested research question by employing the t-test. The result showed that engineering students have higher level of clarity of feelings, perspective taking, empathic concern and lower level of attention to feelings, personal distress than humanities and social sciences students. Moreover, engineering students showed lower level of cold, socially avoidant, exploitable problems than humanities and social sciences students. We dicussed that programs aiming at developing engineering students' emotional awareness and improving their interpersonal relationships should be provided.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.87-98
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• 2014

The purpose of this research was to investigate perception, necessity, and satisfaction of a free foodservice in male middle school students. This study was conducted at male middle schools with paid foodservice (PFS group, 250 students) and with free foodservice (FFS group, 250 students) in Chungnam. Average age of students in the PFS group was 13.1 while that of FFS students was 12.8 years. Exactly 88% of PFS students and 94% of FFS students responded that school foodservice is necessary, which was a significant difference (P<0.05). As the reason for participating in foodservice, about 32% of the PFS students answered the school's request while 33.6% of FFS students answered nutrition, showing a significant difference (P<0.001). Exactly 72.8% of PFS and 96.4% of FFS knew about FFS (P<0.001). More PFS students (86.4%) than FFS students (66%) answered they would not participate in foodservice if the FFS would be introduced and the quality of meal service would deteriorate. After initiation to FFS, there were significant differences in assessment of foodservice: 77.6% of PFS students answered expected that the quality of foodservice would degrade, whereas 74.4% of FFS students answered that quality would not degrade (P<0.001). Satisfaction of foodservice was 2.3 points for FFS students, which was significantly lower than the 2.5 points for PFS students (P<0.001). To sum up assessment of foodservice was positive, whereas satisfaction was not significantly different between PFS and FFS. Based on this research, households, schools, and governments should promote FFS in order to diminish financial pressure for students.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• The Journal of Korean Society for School & Community Health Education
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• v.14 no.1
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• pp.61-70
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• 2013

Objectives: The purpose of this study analyzes the characteristics of safety education in schools, experience of accidents, and safety awareness level of elementary school students. It also presents realistic guidelines for safety education, which can effectively lead to the safety behavior of students. Methods: We carried out questionnaire survey by convenient sampling method to 6th grade students of 3 elementary schools in Gyeonggi-do area that can understand the questionnaire and express their own opinion for safety awareness from February 15, 2013 to February 1, 2013. We used a self-administered questionnaire and analyzed 266 questionnaires except dishonestly answered 34 questionnaires. Results: 1. For accident occurrence by gender, male students was higher than female students. Male students was also higher than female students among students having an accident(${\chi}^2$=5.142, p=0.029). There was statistical significance in accident occurrence by how they go to school. Students going to school on foot have higher accident rate(${\chi}^2$=11.447, p=0.010). 2. In terms of safety awareness level, students having no accident was higher than students having an accident(F=3.828, p=0.005) and students usually keeping safety rules have higher safety awareness(F=14.285, p=0.000). 3. When parents give safety education to their children as often as possible, the safety awareness level of students was high(F=5.257, p=.006). 4. Students having an accident have no safety education experience than students having no accident(p<0.05). They have never had safety education from a health teacher. There was statistical significance(p<0.01). Conclusions: Accordingly, we need to make students have safety attitude to prevent safety accidents. To achieve it, safety awareness has to be inspired. Systematic and various education programs that can give connected education with local community network to the students and parents is required.

• Journal of Engineering Education Research
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• v.20 no.5
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• pp.14-22
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• 2017

This research aims to explore characteristics of engineering students' thinking styles compared with those of undergraduate students in Korea. For this, we investigated whether there were differences of thinking styles in undergraduates according to majors and gender. 'Thinking styles', one individual-difference variable, has received particular attention in recent years. Styles are not abilities but rather refer to individuals' preferred way of applying their abilities in cognitive tasks(Sternberg, 1988). There has been much research(domestic and foreign) about thinking styles and their related factors. However, to date, little attention has been paid to engineering students' thinking styles, and few studies have dealt with them together with undergraduate students' of various majors. This study was conducted with a total of 865 students from 3 universities, and thinking styles have been measured online. Our findings show that firstly, there were significant differences in undergraduate students' thinking styles by majors. Engineering students scored significantly higher in external style, students majoring in humanities scored higher in executive, hierarchical and conservative styles, and students majoring in arts scored higher in legislative, internal and liberal styles. Second, there was a significant difference in students' thinking styles by gender. Male students scored significantly higher than females in judicial, global and external styles. Whereas female students scored higher than males in hierarchical and internal styles. Third, there was a significant difference in engineering students' thinking styles by gender. Male engineering students scored significantly higher than females in judicial and monarchic styles. Whereas female engineering students scored significantly higher in hierarchical styles. Based on these findings, it is expected to apply thinking styles to develop related courses as well as programs for engineering students.