• Journal of The Korean Association For Science Education
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• v.17 no.4
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• pp.451-460
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• 1997

Various modern social problems are also related with science and technology. Thorough understanding about Technology-Society(STS) interactions is required to take informed action about how to deal effectively with these problems. In this case, there is a need for STS education. The purpose of this study was to examine the perceptions of high -school students and science teachers about Technology-Society interactions and differences of their perceptions. It is my hope that this thesis will contribute to future "General Science" class in Korea. We obtained the data by a survey of 414 high school students who took "General Science" courses in Seoul and 54 of their science teachers. The survey was made using 10 multiple-choice items selected from the VOSTS (Views On Science-Technology-Society) item pool. The results of this study are as follow: 1. More than half of the students and teachers thought that science is exploring the unknown and discovering new things. Their perceptions about the science are somewhat stable, but about the technology various. 2. Most students and teachers thought that science and technology interact and complement each other. They also thought that the improvement in the quality of life needs investments in both science and technology 3. Most students and teachers thought social facts as community, government, and politics influenced scientists and scientific research. They also had a good understanding about the effects of science and technology on society. We can conclude from this that they had a Science-Technology-Society oriented viewpoint. 4. There are significant differences between the perceptions of boys and girls in following categories (p<.05): Influence of Community or Government Agencies on Scientists Influence of Politics on Scientists Role of Scieoce/Technology in Resolving Social Problems 5. There are significant differences between the perceptions of students and teachers in following categories (p<.05): Definition of Science Influence of Politics on Scientists

• Journal of the Korean School Mathematics Society
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• v.18 no.1
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• pp.83-102
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• 2015

This study would suggest to analyze the perceptions of good mathematics teaching in high school and offer the resolutions for the conflicts caused by differences in perception between teachers and students in math class through previous studies and comparative implications. To this end, Students are classified by their courses, grades, gender awarenesses and they were analyzed and compared by the survey results. Although the preference for the math class that fixs the misconception of students is highest, regardless of the kinds of students groups. Academic students, middle-ranked students, female students have high affinity for the class to evaluate the material covered in class and take into account their level of assessment and instruction, low-ranked student's preference is higher for the class that has focused on understanding communicating their thinking processes than students. From this, it is suggested that academic students, low-ranked students are needed to be taught in a way that increases their confidence, interests, values and also in atmosphere that make math class a positive experience.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.118-129
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• 2011

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.

• The Mathematical Education
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• v.57 no.2
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• pp.75-92
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• 2018

Based on Perceptions about Mathematics Teachers (PMT) perceived by high school students, measured by 2189 students from Seoul Educational Longitudinal Study 2014 (SELS 2014), latent profile analysis (LPA) identified five distinct types of student groups (positive, partial positive, middle, negative, extreme negative). These student of positive, middle, and negative groups are positive, moderate and negative perceptions about math teachers. Partial positive group generally had a positive perception about mathematics teachers, extremely negative group was very negative about mathematics teachers. Both of these groups had peculiarly inconsistent trends and several anomalies. The Multinomial logistic regression analyses also indicated that individual factors (gender, major, self-concept, resilience, self-assessment, career maturity), school factors (friendship, relationship with school teachers) and parental factors (academic-relationship, emotional-relationship) were significant predictors of PMT profile groups. The Analysis of variance also indicated that mathematics class (attitude, satisfaction and atmosphere), Mathematics achievement were significant predictors of PMT profile groups. The profiling of perceptions about mathematics teachers resulted in enhanced understanding of the complex range of processes students employed. During mathematics class, implementation of smooth interactions and communications between students and teachers added in the teaching and learning of mathematics.

• International Journal of Advanced Culture Technology
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• v.11 no.4
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• pp.263-272
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• 2023

We investigated and analyzed students' perceptions of their choice of science subjects in the high school credit system and the reasons for their choice. To achieve this, the selection of science subjects was investigated for the second year of S high school over the past three years. Students selected an average of 1.54 science subjects, and it was found that the rate of selection of science subjects was gradually increasing by year. Students chose high in the order of life science I, earth science I, chemistry I, physics I, etc. in the science subject group. Students who wish to enter the natural and engineering fields chose life science I, chemistry I, physics I, etc., while, students who wish to enter the humanities society chose society and culture, life science I, ethics and thought, etc. On the other hand, the reason for choosing science subjects was 'related to college admission', followed by 'aptitude and interest', 'career and real life help', etc. physics I, chemistry I, etc., were high in the subjects selected according to the 'related to college admission'. The subjects selected according to 'aptitude and interest' were high in life science I, earth science I, etc. Physics I, chemistry I, etc. are recognized as subjects necessary for college entrance, and life science I, earth science I, etc., are found to be related to their interests and aptitudes.

• Journal of the Korean Chemical Society
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• v.55 no.1
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• pp.104-111
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• 2011

In this study, high school students' perceptions and attitudes toward nanotechnology are examined through questionnaires gathered from 1704 high school students (five general high schools and two science high schools). As a result, the study shows that high school students have generally high perceptions and positive attitudes toward nanotechnology. Science high school students show more positive attitudes and correct knowledge toward nanotechnology rather than general high school students do. High school students get information on nanotechnology via various sources such as TV and internet, whereas they have rarely perceived to get information on nanotechnology in textbooks and science class. They think that newspaper and TV programs are proper methods to introduce new science technology and get information on the advanced science and technology through the internet and science teachers. High school students show positive attitudes toward the application of nanotechnology, whereas they show negative attitudes toward personal information chips and nano-taste enhancer. And they trust nanotechnology researchers and science teachers, whereas they rarely trust about government, public organizations, and internet.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.63-74
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• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• Journal of the Korean Society for information Management
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• v.32 no.1
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• pp.245-264
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• 2015

This study aims to identify the characteristics of Korean secondary school students in perceptions on and needs to school libraries, and suggest an effective library management directions based on the characteristics. To achieve this purpose, we compare the perceptions on and needs for library elements, such as facilities, collections, programs, etc., between middle school students and high school students, and analyze the differences. Based on the results from the analysis, we suggest to establish an orientation of school library management. We also suggest a need of further study in which differences in the perception and needs among grades in a level of the secondary school for more detailed customization of library services.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.372-377
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• 2005

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.