• Journal of the Korean Dietetic Association
• /
• v.18 no.1
• /
• pp.30-42
• /
• 2012

The purpose of this study was to provide basic materials and assistance for developing a nutritional education program targeting marriage immigrant women, and it was carried out on 86 female marriage immigrants living in the Gyeongbuk region. An average age of the female marriage immigrants who participated in this survey were 28.6 years, and their home countries were the Philippines (32.6%), Vietnam (29.1%), and so on. Exactly 59.3% of subjects had been married for 1~5 years, and 40.7% of the subjects had an education status of less than middle school graduation. The majority of them (65.1%) had one more children, and 51.2% of subjects were a part of a nuclear-family, with the husband's age between 40~49 years old (58.1%). Concern for nutrition label was significantly different according to number of children (P<0.01), period of marriage (P<0.001), and education level (P<0.05). It was demonstrated that a higher level of education was associated with a higher need to learn about nutritional information. Understanding nutritional facts and knowledge was significantly higher among the women with two children than no child (P<0.05), period of marriage >10 years than <1 year (P<0.01), and education level of college & university graduation than less than middle school (P<0.05). Sixty percent of the women surveyed participated in the education program of 'Korean language' as they were in their country, and the most preferred education program was 'Korean dietary life and culture' (39.5%). Regarding participation and educational method, the majority of subjects responded that they wanted to learn nutritional education in a cooking academy or school (52.9%) and public health center (34.1%).

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.204-212
• /
• 2021

Ethical sensitivity is a basic competency required for nursing students to work as professionals who will care patients in the clinical field after graduation. Therefore, efforts are needed to improve the knowledge on ethical sensitivity in undergraduate education. This study aimed to identify the demographic characteristics that influence ethical sensitivity among nursing students. This study was a secondary analysis that referred to a previous work measuring ethical sensitivity in nursing students. The participants were 128 nursing students, who had experienced clinical practicums. Among the participants, those who were third-year (t=2.345, 95% CI=[1.24, 14.64], p=0.021), female (t=2.635, 95% CI=[3.65, 25.69], p=0.009) and were satisfaction with major (t=-2.389, 95% CI=[-16.54, -1.50], p=0.019) consistently reported significantly higher mean scores on ethical sensitivity. The explanatory power of the model was 13.3%. Gender (Exp (B)=0.875, 95% CI=[0.804, 0.952], p=0.002) and year at universtiy were the strongest predictors of ethical sensitivity (Exp (B)=0.921, 95% CI=[0.873, 0.971], p=0.002). Based on the results, an appropriate ethics education that considers the following issues should be provided for undergraduate nursing students: both genders' perspectives, seniors' further development, and students experiencing low satisfaction with their major. Future nursing education should consider these individual demographic characteristics to develop nursing students' ethical sensitivity that will further affect their ethical behavior and ultimately improve the quality of nursing.

• The Journal of the Convergence on Culture Technology
• /
• v.9 no.2
• /
• pp.57-65
• /
• 2023

This study examined the obstacles of important factors involved in the start-up decision process for prospective entrepreneurs and plans after graduation while attending hair and beauty colleges and analyzed them in a phenomenological way to establish countermeasures. The subjects of the study agreed to collect data from 10 prospective entrepreneur doctors and plans after graduation while attending hair and beauty college located in G, and were in-depth from December 15 to December 30, 2022. The collected data were analyzed using the Colaizzi method. The results of this study were extracted with 13 topics and two subject collections that represent the characteristics of the experience in the preliminary start-up process of the participants. Based on the results of this study, it is meaningful to examine the obstacles of the factors that are importantly involved in the start-up decision process and establish countermeasures accordingly. In conclusion, at a time when the market for start-ups is expanding and government support is increasing, the factors affecting the will of college students, who are potential professional managers in the future, and effective implications for enhancing the university's start-up infrastructure, start-up difficulties, and start-up motivation were obtained. Therefore, it is urgent to develop efficient performance counseling research or program counseling that can promote and support mental and environmental growth through career development required for the difficulties of the decision process of prospective entrepreneur hair college students and the situations they face. It is necessary to develop various measurement tools in consideration of the level of career development and development of a start-up decision-making process model that can fully grasp the status of start-ups of prospective start-ups.

• Journal of the Korean Society of Radiology
• /
• v.17 no.5
• /
• pp.791-800
• /
• 2023

This study was conducted to lay the foundation for creating a society safe from radiation by investigating the establishment of a radiation social safety net and the establishment of safety awareness and safety culture among citizens living in Busan. Data was collected through an online survey, and 200 copies of the survey were analyzed. Data were analyzed using SPSS Window Ver 28.0. To verify differences between groups, t-test and one way ANOVA were performed, and correlation analysis was performed to confirm the relationship between variables. In addition, multiple linear regression analysis was conducted to confirm the influence between variables. As a result, first, in terms of building a social safety net, citizens' safety awareness, and establishing a safety culture, the scores of the group with male gender, age in 20s, and high school graduation were found to be high. Among them, there was a statistical difference in gender at the significance level of .01 for building a social safety network and at the significance level of .05 for establishing a safety culture. In terms of occupation, there was a statistical difference between professionals and service workers at the significance level of .05 regarding the building of a radiation social safety network. Second, as a result of multiple regression analysis, it was found that 'local government radiation safety education', a subordinate factor in building a radiation social safety network, had a positive effect on citizens' safety awareness and establishment of a safety culture. Third, the results of the correlation analysis between the building of a social safety network, citizens' safety awareness, and establishment of a safety culture showed a positive correlation. Therefore, it is believed that a good radiation social safety network will have a positive impact on citizens' safety awareness and the establishment of a safety culture.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.3
• /
• pp.344-354
• /
• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Journal of the Korea Convergence Society
• /
• v.12 no.4
• /
• pp.179-190
• /
• 2021

This study tried to provide the way of development in sport-climbing base on the history and present of Korean sport climbing. In terms of the policy, single sport climbing association needs to be formed and separated from Korean Alpine Federation. School teams and athletes are required to expand, college teams in particular. These athletes could be sport instructors and professional athletes vitalizing competition and sport climbing after graduation. Public sport climbing facilities need to be counted accurately. Ministry of Culture, Sports and Tourism needs to administrate the public sport blimbing facilities by counting and checking the facilities with the responsibility.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.4
• /
• pp.371-381
• /
• 2020

This study was conducted to evaluate the overall dietary habits and nutritional status of 294 elementary school students located in Gwangju using the NUTRILITE nutrition quotient (NQ). The NQ score of the subjects was 59.5 out of 100, which corresponds to the level requiring "monitoring". Compared to the 64.4 score of students in the 5^th and 6^th grades of six metropolitan cities, the scores of the present subjects were lower. The NQ components were 57.4 for balance factors, 52.4 for moderation factors, 55.0 for diversification factors, 57.6 for practice factors, and 80.1 for environmental factors. Regarding the characteristics according to the NQ level, the score (61.5 in 7 times/wk vs. 55.3 in 1-2 or none times/wk) tended to be higher in subjects who frequently eat with their families (p<0.001). In conclusion, nutrition education should be provided to students to increase the frequency of meals with their families, to develop a habit of exercising regularly, and reduce the consumption of ramen, cookies, and processed drinks that are frequently consumed. These results can be used as basic data to develop nutrition education programs to improve the dietary habits and nutritional status of students in Gwangju.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.3
• /
• pp.345-361
• /
• 2015

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.390-405
• /
• 2014

The aim of this study was to investigate the actual conditions underlying frequency of eating breakfast and nutritional attitudes in elementary school students in Chungnam area. Students had the highest ratio for eating breakfast everyday and spent 10-20 minutes eating breakfast. Students went to bed at 10-11 PM and woke up at 7-7:30 AM in the morning on average. The biggest reason for skipping breakfast was insufficient time in the morning. Additionally, favorite breakfast menu of subjects was a Korean style meal. The number of elementary students that recognized necessity of nutritional education was highest among subjects. Favorite educational method of subjects was education by teachers. Additionally, number of female students that recognized effect of breakfast on health status was significantly higher than boy students. Ratio of eating breakfast everyday was dependent on BMI value. Most subjects preferred video learning materials as the main nutritional education method. Overweight subjects showed the highest ratio for eating with loss of willpower compared to other students when they skipped the breakfast. Female subjects ate a greater variety of foods compared to male students, and showed better nutritional attitudes towards a desirable dietary life than male subjects. To prevent undesirable food habits and improve intake of various nutrients, systematic nutrition education is required to regulate breakfast of elementary students.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.486-494
• /
• 2019

There are an increasing number of reports that job related factors are associated with hypertension, sleep deprivation, obesity and diabetes. This study analyzed the relationship of working type, working hours and the prevalence of metabolic syndrome. The study's subjects were 2,777 employees (1,446 males and 1,331 females) over 19 years old and their data was from the Korea National Health and Nutrition Survey (2015). The type of work was divided into day work and shift work. The working hours were divided into less than 40 hours, 40 to 49 hours, 50 to 59 hours and 60 hours or more per week. As a result of this study, the prevalence of metabolic syndrome was 26.4% of the males and 19.1% of the females. Generally there was no relationship between metabolic syndrome and type of work (day work and shift work). As a result of analysis of working hours and metabolic syndrome, the workers who worked 40-49 hr were associated with a decreased prevalence of metabolic syndrome as compared to that of workers who worked less than 40 hr (odds ratio: 0.47, 95% confidence interval: 0.24-0.95, p<0.05). Further, positive relationships were found between the number of work hours and the prevalence metabolic syndrome for specific females who worked over 40 hr/wk. It can be concluded from the results that it is important to help workers avoid metabolic syndrome through setting appropriate work hours.