• Journal of Korean Home Economics Education Association
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• v.24 no.2
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• pp.135-154
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• 2012

The purpose of this study was to investigate the trends of HE exam questions through analyzing the examination items for secondary Home Economics(HE) teaching certification from 2002 to 2011. The results of the study were as follows: First, regarding the analysis on pedagogy of HE course, it accounted for 30.9% of the total questions, and recently, it increased to 35%. Regarding the ratio of questions by each evaluation element, 'practice of teaching and learning methods for HE course'(33.2%) had the highest ratio, and 'essence of the education of HE'(3.2%) had the lowest ratio. Second, regarding the analysis on eating habits, it amounted to 17.5% of the total questions, and recently reached 15%. With regard to the ratio of each evaluation element, 'cooking theory and practice'(26.1%) had the highest ratio, and 'culture of eating habits'(3.7%) had the lowest ratio. Third, regarding the analysis on clothing habits, it accounted 15% of the total questions, and recently reached 12.5%. With regard to the ratio of each evaluation element, 'clothing management'(25.1%) and 'production of clothing and living necessaries'(25.1%) had the highest ratio, and 'selection of clothing and self-expression'(3.0%) had the lowest ratio. Fourth, regarding the analysis on housing life, it accounted for 11% of the total questions, and recently reaches 12.5%. With regard to each evaluation element, 'the understanding of housing life culture'(22.5%) had the highest ratio, and 'the understanding of housing interior design'(10.7%) had the lowest ratio. Fifth, regarding the analysis on daily life as a consumer, it accounted for 12.4%, and recently reaches 12.5%. With regard to the ratio of each evaluation element 'management of domestic resources'(34%) had the highest ratio, and 'planning of entire life and domestic welfare'(0%) had the zero ratio. Sixth, regarding the analysis on family life, it accounted for 13.3% of the total questions, and recently reaches 12.5%. With regard to the ratio of each evaluation element, 'the understanding of family and the changes in family'(23.8%) had the highest ratio, and 'marriage and the development of family'(2%) had the lowest ratio.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.957-967
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• 2012

The purpose of this study is to offer youth with the basic materials for developing nutrition education programs and to help domestic science teachers in schools implement effective dietary education by examining their awareness of food additives. In the source of acquiring knowledges on food additives, the results were through mass media, technology and home economics teachers, and family members in order. The majority of students thought that they don't need the education about food additives. As effective teaching methods, they first selected the use of visual media, followed by experimental cooking classes, field trip, and inquiry lessons using processed foods. As a result of analyzing the education on food additives in accordance with demographic factors, more number of female students, compared to male students depicted the need for education on food additives. Further, the lower the cost students spend on purchasing processed foods per day, the higher the necessity of the education they indicate. The necessity of education content on food additives showed significant difference depending on the cost of buying processed foods, and the degree of interest and help real-life according to gender indicated significant differences. The satisfaction with education on food additives, which was implemented in home economics education revealed significant differences according to gender. This study aims to provide the basic data for the development and research of educational programs regarding good eating habits among the general youth. However, there are limitations to the presentation of the practical training program. For this reason, based on the results of this study, further studies should follow this study in order to develop and study educational programs related to food additives for teaching and learning purposes.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.16 no.2
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• pp.180-189
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• 2017

Some people who take a driver's license test retake it again because of license cancellation, but most of them take the test for the first time to drive the car. Driving a car is directly linked to life, and the initial correct driving habits are more important than anything else. In particular, it is very important to obtain a license by evaluating the correct driving ability based on objective and fair standards when learning the first driving, because many people acquire a driving license while entering the society for the first time. In this paper, we propose the S / W design and its main functions that can emit high quality drivers through efficient, fair and accurate automated scoring. Through this, it is proposed to improve the automatic grading driver's license system, to prevent traffic accidents, and to reduce traffic accidents through proper driving.

• The Journal of Information Systems
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• v.26 no.4
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• pp.17-37
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• 2017

Purpose Customer Loyalty is the most important factor of customer relationship management (CRM). Especially in retailing industry, where customers have many options of where to spend their money. Classifying loyal customers through customers' data can help retailing companies build more efficient marketing strategies and gain competitive advantages. This study aims to construct classification models of distinguishing the loyal customers within a Korean retailing company using data mining techniques with R language. Design/methodology/approach In order to classify retailing customers, we used combination of support vector machines (SVMs) and other classification algorithms of machine learning (ML) with the support of recursive feature elimination (RFE). In particular, we first clean the dataset to remove outlier and impute the missing value. Then we used a RFE framework for electing most significant predictors. Finally, we construct models with classification algorithms, tune the best parameters and compare the performances among them. Findings The results reveal that ML classification techniques can work well with CRM data in Korean retailing industry. Moreover, customer loyalty is impacted by not only unique factor such as net promoter score but also other purchase habits such as expensive goods preferring or multi-branch visiting and so on. We also prove that with retailing customer's dataset the model constructed by SVMs algorithm has given better performance than others. We expect that the models in this study can be used by other retailing companies to classify their customers, then they can focus on giving services to these potential vip group. We also hope that the results of this ML algorithm using R language could be useful to other researchers for selecting appropriate ML algorithms.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.49-59
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• 1991

The purpose of this study is to find out the influence of Home Economics learning on the recognition and attitude of middle school boy’s home life and to suggest the basic materials for the development of the Home Economics education through students’opinion of Home Economics. For this purpose, a survey was conducted in Cheong-ju area using questionaire. The subjects were 487 boys who studied Home Economics (HE group)and 480 boys who studied Technique (T group) in middle school. The statistics used for data analysis were t-test and x$^2$-test. The results of this study were as follows： 1. The recognition and attitude to home life on the general characteristics of home life； In urban area, the interests in bealth and the role of the consumers were higher than those of rural areas-on the bases of the standard of life, the middle class students had a higher interest in nutrition and food habits, the students whose father were engaged in special job had a higher interest in health and nutrition. 2. The difference of the recognition and attitude between HE & groups； In the field of food life, HE’s knowledge about the six nutrients and the basic food groups and attitude toward buying food were higher than T’s. In the field of family life and resources, HE and T accepted the importance of family life and the role of home as important, hoped to get psychological relax from home and to take the right sexual education. In the field of clothes life, HE and T had the general tendency to have their clothes in proper manner and to select their clothes for themselves, but HE took a higher interest in clothes mending and the role of clothes. 3. The opinions on Home Economics； HE answered that Home Economics was useful to them (more than 90% of HE) and that 57.1% of HE were interested in Home Economics. The order of interest among three fields were as follows： food life, clothes life, family life and resources. 71.9% of T hoped to take Home Economics course.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.390-405
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• 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 Digital Convergence
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• v.12 no.3
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• pp.377-382
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• 2014

Culture of Latin cultura culture derived from a translation of the original meaning of words was farming and cultivation, culture, art and later became the will of. British anthropologist E. B. Tyler book "primitive cultures, Primitive Culture" (1871) Culture in the "knowledge. Beliefs Arts. Morality. Law. Practices, including as a member of human society acquired the totality of skills or habits," he gave the definition. Culture can be seen in the human reason, of the form of action, not genetic thing by playing by learning to learn from the community and received the whole thing says. Thus, the prevalence of active cultural power of vigorous training is possible can. In this sense, our ceramic culture also reaffirming the importance of education and the reorganization is needed. Culture and what it takes to become a force larger than the act of teaching. Who supply the consumer with the culture and the sharing of feelings that can be read properly considering the skater to the consumer unless the formation of culture is impossible. In this regard, this study realized the importance of education and culture, as the current situation in our country and the activation of ceramic craft education is to provide.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.74-83
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• 2017

Objectives: This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan. Methods: The contents of textbooks and teacher's guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum. Results: A total of 12 different dietary education textbooks named 'Good Dietary Life Guide' and the teachers' guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students' participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers. Conclusions: The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.

• Journal of Korean society of Dental Hygiene
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• v.17 no.5
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• pp.757-767
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• 2017

Objectives: The purpose of this study is to identify the associated factors with subjective oral symptoms experience of obesity adolescents. Methods: The study subjects were targeting 8,139 obesity adolescents and 55,601 non-Obesity adolescents who completed 2016 Korean Youth Risk Behavior Web-based survey. Dependent variables were subjective oral symptoms experiences of fracture teeth, pain, throbbing pain, periodontal pain & bleeding, mucosal disease and bad breath. Independent variables were demographic characteristics of the subjects, oral health behaviors, health behaviors and eating habits. Results: Obesity adolescents were 12.8% with 61.9% subjective oral symptoms experience. Regarding the related factors of subjective oral symptoms experience of obesity adolescents, the factors were identified to be significantly higher in high school (OR=1.72) compared to middle school, learning achievement was higher in middle (OR=1.09) and lower (OR=1.31) compared to high, economic status was higher in lower (OR=1.09) compared to high, sealant experience (OR=1.10) and scaling experiences (OR=1.12) responded no were higher compared to responded yes, smoking experiences responded yes(OR=1.08) were higher compared to responded no, sweet drink (OR=1.14) and fastfood (OR=1.13) consumption were higher in consumption compared to non-consumption and females (OR=0.46) were higher than males. Oral symptoms experience were lower that father and mother's level of education were under high school graduation (OR=0.86) compared to unknown, economic status was in case of middle (OR=0.93) compared to high, tooth brushing was lower in under 1 time (OR=0.76), 2 times (OR=0.61) compared to more than 3 times, vigorous physical activities responded no (OR=0.75) were lower, compared to yes, vegetable consumption was lower in non-consumption (OR=0.68) compared to consumption. Conclusions: Subjective oral symptoms experiences were identified higher in obesity adolescents than non-obesity adolescents. It would be useful to use the results of this study to reduce oral symptoms and necessary to develop a program system considering characteristics of obesity adolescents.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.104-107
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• 2019

Modern people have abundant food and various forms of life compared to the past, but they have come to form an unhealthy diet, such as skipping breakfast and not eating in time in a busy life. When these eating habits are maintained for a long time, it leads to digestive trouble. The most easily occurring symptoms are called reflux esophagitis and dysphagia. Among them, dysphagia requires quick and accurate diagnosis as they develop into various forms of complications or are also identified as presymptoms of gastric and laryngeal cancers. The result of the diagnosis is still passively judged by the doctor and each of results are different depending on the doctor. The result of the diagnosis here means the severity. When they identify treatment or complications following the results of the diagnosis, the wrong diagnosis may lead to excessive or insufficient treatment. In this paper, to figure out the severity of dysphagia in the diagnosis of dysphagia, we studied the development of a program using the K-means algorithm in the processing of X-ray images for identifying residual food in epiglottic vallecula and pyriform sinus in the section leading to esophagus.