• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1813-1822
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• 2012

The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour ($X_1$), and olive oil ($X_2$) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical properties were affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.

• Journal of Fashion Business
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• v.14 no.4
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• pp.91-101
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• 2010

This paper has the purpose of suggesting a development-method on the fashion products that would secure the competitiveness in the global markets through creating supersensitive practical products on the basis of developing originative fashion-goods being made of jacquard that is fine quality of couture. This paper has collected data through the cases of the developed nations in fashion, precedent studies and all the related literature on the subject. The results of this researching are as following: The first, it is expected that the necessity of developing new fashion products would be appealed toward the prestige group of consumers who are seeking for the fine quality and super-sensitivity in female fashion in Korea, and it is the current situation that the products made of jacquard are gradually expanding not only in the area of apparel, fashion goods and interior but also another areas. The current situation of the global market suggests the necessary strategy of survival, that is, the development of supersensitive materials and creative products which would be able to keep the high quality and lower the selling price through cost reduction. The second, the suggestion of the direction in developing the products of the female fashion made of jacquard has two points - the development of the texture that would realize a unique form and the development of the material that would be able to realize planar pattern and three dimensional pattern which are woven with thin and light materials with various solidity and delicacy through various techniques of mixing and three dimensional expression. The third, the expected ripple effect and utilization generated from the development of fashion products are as followings: As material characteristics of jacquard, It needs the specialization of various techniques and specialized production system in using jacquard, and the specialized technique and system would make it possible to produce not only the higher value-added products through expressing affluent colors and delicate design but also competitive products through cutting the process and cost, eventually, it would lead to the expansion of the jacquard market of super-sensitive prestige. Therefore, it is remarkable that various development of products toward the global market and the prestige female fashion market can suggest the vision that make the national fashion industry develop into the higher value-added knowledge industry integrating technology and culture.

• 대한공업교육학회지
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• v.39 no.1
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• pp.247-261
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• 2014

Education about invention in elementary schools has thus far be conducted mostly through special activities and talented activities rather than through normal curricula. However, with the implementation of the 2007 amended curricula, invention education was reflected as a normal subject unit in the practical subject (technology and home economics) curricula, thereby laying groundwork for invention education being able to be provided through normal subject classes. Thus, at the time when invention education has been reflected as a normal subject unit, it is meaningful to research the effects of elementary school students' experience in invention education on their invention attitudes. This study sought to research the effects of elementary school students' experience or non-experience in invention education on their invention attitudes, targeting those in regional talent private schools who did not take invention talent classes, those who received invention education, and those who did not receive invention education at all. The conclusion of this study is outlined as follows. First, students' experience in invention education proved to be positive in boosting their invention attitude, and continued invention education experience like with students in regional talent invention schools significantly boosted their invention attitudes. Second, considering that students' actual experience in invention education had positive effects on their invention attitudes, the reflection of invention education in the amended curricula was found to be very desirable in improving elementary students' attitudes about invention. Third, according to gender, male students' invention attitude level was found to be higher than that of female students, suggesting that male students more worked on computers, electronic (smart) devices and machines in daily life, leading them to further develop invention attitudes.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.499-509
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• 2008

This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about 'Table etiquette', 'Reasons for eating fruits and vegetables'(78.7%), 'Food waste and environment'(72.3%), 'Healthy snacks'(55.7%), 'Food sanitation'(52.3%), 'Food culture of foreign countries'(48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about 'basic food preperation'(p<0.01). They had learned 'Nutrients for body' and 'Food waste and environment' in school, 'Healthy weight loss', 'Food culture of foreign countries', 'Food circulation' on television, Most content('Table etiquette', 'Simple cooking', 'Food sanitation', 'Eating behaviors for health', 'Reasons for eating fruits and vegetables', 'Healthy snacks') was learned from parents. The practice after nutrition education was higher in 'Table etiquette'(2.14), 'Eating fruits and vegetables'(2.07) than others compared with education experience. The most reason of non-practice on nutrition information was 'Troublesome'. In 'Nutrients for body', a boy answered 'Difficult for practice' 20.0%, a girl answered 'Difficult to understand' 32.6%, showing a significant difference between the gender groups(p<0.001). They remembered the 'Nutrients for body'(49.6%), 'Food sanitation'(44.5%) because of 'important content', 'Basic food preparation'(40.6%), 'Food culture of foreign countries'(36.3%) because of 'interesting content', 'Healthy weight loss'(52.0%), 'Eating behavior for health'(44.5%) and 'Healthy snacks'(33.7%) because of 'need for my health'.

• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.92-100
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• 2019

The purpose of this study is to analyze the 2019 Revised Nuri Curriculum and the 2015 Revised Curriculum for the comparative analysis of disaster safety education contents in the national level curriculum. The main results of this study are as follows: First, the content of disaster safety education for preschoolers in the 2019 Revised Nuri Curriculum was clarified as 'Knowing how to react in case of accident, fire, disaster, abuse, kidnap etc.' in 'Living safety' category of physical exercise and health sections. Second, in the 2015 Revised Curriculum, disaster safety education contents for elementary school students were found to have the difference between school year in same elementary school curriculum. For first and second graders, 'Disaster safety' was cleary presented in one of major categories of 'Living safety', which was newly created at the creative activity in the Revised 2015 Curriculum. On the other hand, for third to sixth graders, safety education is dispersed in the related subjects such as physical education, science, practical courses or in the creativity activity. Third, the safety contents in the Revised 2015 Curriculum for middle school and high school were also found to be dispersed in social studies, physical education, science, technology-home economics and creativity activity. The results of this study showed that the contents of disaster safety education in the national curriculum did not have continuity and systemicity from kindergarten to high school. Therefore, efforts should be made to ensure continuity and systemicity of disaster safety education contents when the national curriculum is revised in the future.

• Journal of the Korea Society of Computer and Information
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• v.28 no.1
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• pp.189-199
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• 2023

This study aimed to identify the development direction of Arduino-based boards relating to artificial intelligence based on social awareness identified using big data analytical methods. For the purpose, big data were extracted through the Textom website, focusing on keywords that included 'Arduino + artificial intelligence' and 'Arduino + AI', and these data were refined and analyzed using the Textom website and the UNICET program. In this study, big data analyses, including frequency analysis, TF-IDF analysis, Degree Centrality analysis, N-gram analysis, and CONCOR analysis, were performed. The analyses' results confirmed that keywords relating to education and coding education, keywords relating to making and experience based on Arduino, and keywords relating to programs were the main keywords used in Arduino- and artificial intelligence-related Internet documents, and clusters were formed based on these keywords confirmed. The social awareness of Arduino and artificial intelligence was evaluated, and the direction of board development was identified based on this social awareness. This study is meaningful in that it identified various factors of board development based on the general public's social awareness, which was evaluated using a big data analysis method. This study may serve as a point of reference for future researchers or developers wishing to understand user needs using big data analysis methods.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.419-429
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• 2022

Water accounts for the largest proportion of body weight and is an essential element for the physiological functioning of the human body. According to 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) data, the average water intake of Koreans was 2,167.3 mL/day and 62% of them did not meet the Dietary Reference Intakes for Koreans (KDRIs) for water. However, the consumption of beverages is continuously increasing. KDRIs sets the adequate intake (AI) for water, but tolerable upper intake level (UL) and chronic disease risk reduction intake (CDRR) are not provided. Compared to 2015, the AI of total water from both food and fluids in the 2020 KDRIs slightly increased or decreased according to age. The AI for children 1-2 years old, boys 6-8 years and 9-11 years old, and girls 6-8 years old decreased by 100 mL/day, while that of boys 12-14 years old increased by 100 mL/day. The AI of total water was the sum of the water intake from food and fluids reported by the KNHANES, with an extra milk intake of 200 mL/day. Therefore, it is not appropriate to use the AI of total water intakes for the reference of beverage intakes. It is preferable to consume water or milk rather than beverages containing sugar and others including caffeine, sodium, etc. when drinking fluid water. We suggest the following improvements in the future KDRIs for water: improving the adequacy of the water content ratio of Korean conventional foods, supplementing the fluid water intake survey, reflecting the current water intake status by life cycle, setting KDRIs for water for the elderly considering the physiological changes, health status and dietary habits, and promotion of research on the relationship between water intake and health for Koreans.

• Journal of the Korea Convergence Society
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• v.13 no.1
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• pp.71-80
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• 2022

The purpose of this study is to analyze the social perception of invention education center using big data analysis method. For this purpose, data from January 2014 to September 2021 were collected using the Textom website as a keyword searched for 'invention+education+center' in blogs, cafes, and news channels of NAVER and DAUM website. The collected data was refined using the Textom website, and text mining analysis and semantic network analysis were performed by the Textom website, Ucinet 6, and Netdraw programs. The collected data were subjected to a primary and secondary refinement process and 60 keywords were selected based on the word frequency. The selected key words were converted into matrix data and analyzed by semantic network analysis. As a result of text mining analysis, it was confirmed that 'student', 'operation', 'Korea Invention Promotion Association', and 'Korean Intellectual Property Office' were the meaningful keywords. As a result of semantic network analysis, five clusters could be identified: 'educational operation', 'invention contest', 'education process and progress', 'recruitment and support for business', and 'supervision and selection institution'. Through this study, it was possible to confirm various meaningful social perceptions of the general public in relation to invention education center on the internet. The results of this study will be used as basic data that provides meaningful implications for researchers and policy makers studying for invention education.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.6 no.2
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• pp.197-208
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• 2016

The purpose of this study was to verify the construct validity of self-evaluated writing scale for students with disabilities who had difficulties in writing. After interpreting the Here's How I Write scale developed by Goldstand et al. (2013), we administered Delphi survey to 40 special education professionals, calculated the content validity ratio and decided the final scale of 21 questions applicable to Korea. Additionally, we carried out the scale to 350 disabled and normal students for testing construct validity. The main results are as follows: For both students with disabilities and without disabilities, the overall internal consistency of scale are higher than .89 and the internal consistency of factors of scale are higher than .66. The confirmative factor analysis using AMOS 21.0 and SPSS 21.0 to verify construct validity showed fit index at relatively satisfactory level for students with disabilities and without disabilities. Furthermore, while there were relatively strong convergent validity and discriminant validity in the sub-factors of scale for students without disabilities, the level of convergent validity and discriminant validity were relatively lower for students with disabilities.

• Journal of Practical Engineering Education
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• v.14 no.3
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• pp.505-512
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• 2022

The purpose of this study is to synthesize effects of the living lab-based education through meta-analysis. Seven primary studies reporting the effect of living lab-based education were carefully selected for data analysis. Research questions are as follows. First, what is the overall effect size of the living lab-based education? The overall effect size refers to the effect on the cognitive and affective domains. Second, what is the effect size of the living lab-based education according to categorical variables? Categorical variables are outcome characteristics, study characteristics, and design characteristics. Results are summarized as follows. First, the overall effect size of living lab-based education was 0.347. Second, the effect size according to the cognitive domain was 1.244 for information process, 0.593 for communication, 0.261 for problem solving, and 0.26 for creativity. Third, the effect size according to subject area was shown in the order of electrical and electronic engineering 1.146, technology and home economics 0.489, artificial intelligence 0.379, and practical arts 0.168. Fourth, the effect size according to school level was 1.058 for high school, 0.312 for middle school, and 0.217 for elementary school. Fifth, the effect size by grade level was 0.295 when two or more grades were integrated and 0.294 for a single grade.