• The Journal of Korean Academic Society of Nursing Education
• /
• v.25 no.1
• /
• pp.69-82
• /
• 2019

Purpose: The purpose of the study is to understand the experiences of career exploration among nursing students during their clinical practice and to develop a theoretical framework for the career exploration process. Methods: From February 2 to 28, 2015, data were collected through focus group interviews from 24 participating fourth-year nursing students. The data were analyzed using grounded theory. Results: The central phenomenon of 'confusion between the ideal and the reality of nursing' occurred in contexts for various reasons of choosing one's major, nurses in the ideal, a vague fear of the field, arduous nursing assignments in the field, and severe adversity in the nursing field. Nursing students tried to deal with their confusion by using interaction strategies such as pursuing the intrinsic value of nursing, finding role models, trying to project oneself, and preparing for adapting to reality. The career exploration process in clinical practice was a voyage to discover the authentic nurse of the pre-registration nurse. Conclusion: This result shows that nursing students were to gain confidence in their career choices by finding the value of nursing and interacting with patients. Therefore, opportunities for learning experiences about interaction with patients and various positive experiences in clinical practice should be provided for nursing students.

• Korean Journal of Community Nutrition
• /
• v.14 no.5
• /
• pp.556-564
• /
• 2009

The purpose of this study is to analyze the school dietitian's cognition, practical use of environment-friendly agricultural products to provide fundamental information for the qualitative improvement in the school food service. The results of the study are as follows: 1. It was clearly recognized that the subsidy for the school food service is generally insufficient, the amount of additional appropriate subsidy for the school food service was different according to type of school and roughly 300~600 won in each of foods needs to be supported. 2. The environment-friendly agricultural products that were often used in the school food service were vegetables and grains. 3. In the analysis of cognition and problems toward using environment-friendly agricultural products, the dietitians recognized that environment-friendly agricultural products should be appropriately used. A reason that environment-friendly agricultural products were better than general agricultural products was composed of a use of less additive, good ingredient, and good outer condition. 4. In the analysis of countermeasure on increasing environment-friendly agricultural products in the school meal service, the response to that more additional subsidy was necessary for the school food service. The highest and the most positive effects after using environment-friendly agricultural products were students' health improvement and improvement in parents' satisfaction with the school food service.

• Journal of Fisheries and Marine Sciences Education
• /
• v.21 no.3
• /
• pp.451-458
• /
• 2009

The purpose of this study is to analyze the nutrition composition and physiological changes, and to evaluate the food quality of live fish in cultured and wild fishes which have been kept in an aquarium tank. The moisture and lipid content of wild and cultured fishes when kept in an aquarium tank for seven-days storage was found to be lower than those of the initial stage storage(zero day). The breaking strength was also rapidly decreased in all of live fishes tested in this study as the periods of storage extended. The protein content did not differ significantly. However, the content of cortisol, which is a indicator indicating a stress reaction in tissues, was apt to increasing as the periods of storage extended. The cortisol content of wild fishes were higher than those of cultured fishes. On the other hand, the activity of activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST), which is also a indicator indicating a stress reaction, were not changed in the serum of wild and cultured fish, suggesting the ALT and AST activity dose not directly related with a healthy loss originated from stress. The death ratio of wild fishes were higher than cultured ones due to limited activity and stress during the storage in a aquarium tank.

• Journal of Science Education
• /
• v.34 no.1
• /
• pp.164-174
• /
• 2010

The purpose of this study was to find out taxonomic characteristics of objectives infered from questions of summative evaluation by analyzing those objectives with Bloom's revised taxonomy of educational objectives. 1,711 questions of midterm and final examinations collected from 25 middle schools were analyzed to classify objective of each question. The major findings of the study were as follows: first, from the analysis of objectives in the knowledge dimension, the assessment of factual knowledge was most prevailing(67.6%) in the biology summative evaluation. In the cognitive process dimension, memory assessment was most dominant(76.1%). Thus, the main objectives of evaluation leaned toward particular classes in the Bloom's revised taxonomy, which was different from the findings of earlier studies on the weights of evaluation areas. Second, the level of the objectives should be determined in consideration of the grade of middle schoolers, as their cognitive level improves with grade. In fact, however, there was no difference among three grades in characteristics of objective taxonomy.

• The Journal of the Korea Contents Association
• /
• v.12 no.12
• /
• pp.111-118
• /
• 2012

Capstone design is silk engineering in the field of education, the program requires contractors, not the industrial ability to adapt with the creative overall design training programmes in design education in terms of the applicability of that remains to be seen. In this study, the University of art and industrial design major, konkuk University School of design of the Capstone design 2011 and take advantage of the performance, and the curriculum is mainly applied for the technology. Design and development should be followed for experimental studies and a wealth of knowledge for the creation of advanced technology and professional support for institutions and industries to improve practical skills and lessons based on the Convention. This course through the patent, utility model, design, intellectual property, such as money to improve the practical skills of students to gauge the capacity of enterprises through the design, companies will come up with a gauge, and enhancing the competitiveness of SMEs in the community support instrument.

• Korea Journal of Hospital Management
• /
• v.15 no.3
• /
• pp.69-96
• /
• 2010

The aims of this study were to analyze affecting factors on labor union commitment among university hospital employees and provide basic data in two general hospitals. The subjects of this study were 357 hospital employees in one university hospital in Seoul and the other university hospital in Gyeong-Gi province from May 21 to June 10, 2010 through survey questionnaires. The main results of this study were as follow : First, labor union commitment level among subjects was increased as 40 years old, lower educational level, lower job position and union leader. Second, organization conflict level among subjects did not statistical differ significantly regarding age, education level, wedding, and job position, but job year. Third, correlation between labor union commitment level and organizational conflict increased. Finally, from the results of multiple regression analysis to identify major affecting factors of labor union commitment level, it depends on lower educational level, high conflict, and union leader between individual and group but not significantly. Therefore, it was necessary to continued to be supported for labor union. New research was required regarding organization culture and commitment.

• Journal of the Korean Dietetic Association
• /
• v.21 no.4
• /
• pp.280-290
• /
• 2015

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire consisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake frequency of processed foods. All subjects were classified based on monthly allowance: less than \300,000 (n=149), \300,000~400,000 (n=177), and more than \400,000 (n=124). All survey results were comparatively analyzed among the spending money groups. As the level of spending money of the subjects increased, the rate of skipping meals, eating out, and unbalanced diet increased (P<0.05). The reason for consuming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allowance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spending money level in college students, as an economic indicator, is relevant to intake of processed foods.

• Journal of the Korean Dietetic Association
• /
• v.17 no.3
• /
• pp.302-312
• /
• 2011

The purpose of this study was to investigate the equipment ratio of sanitary facility/equipment as well as the sanitary management performance level at foodservice of correctional institutions in Korea. For this purpose, a total of 47 questionnaires were distributed to dietitians working at correctional institutions during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) was analyzed using SPSS (windows ver. 14.0). The majority of the respondents were females (65.8%), 35 years or older (55.3%), with 7 years or longer experiences (65.8%), and with education level of university or higher (60.5%). Among the institutions, 39.5% had less than 500, 28.9% had 501 or more but less than 1,200, and 31.6% had 1,201 or more inmates. The equipment ratio of the sanitary facilities/equipment was 49.7%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. On the other hand, perceived sanitary management performance was rated by the respondents as being between 2.55 to 4.50 (5-point Likert scale)-'Cleaning hands properly as specified' showed the lowest performance, whereas 'Sampling preserved meals by standard methodology' showed the highest. The results of this study suggest that a sanitary education program designed for inmate food handlers is needed for successful sanitary management.

• Nutrition Research and Practice
• /
• v.15 no.3
• /
• pp.396-410
• /
• 2021

BACKGROUND/OBJECTIVES: High-quality meal intake, including snacks, is necessary for optimal development during adolescence. The purpose of this study was to evaluate the nutritional intake of adolescents and the quality of their diet according to snack type, eating location, and sleep hours. SUBJECTS/METHODS: A survey of middle school students living in Seoul and Gyeonggi province was conducted using questionnaires and the 24-h recall method to collect data on the 1-day dietary intake of the students from March to May, 2018. The data were analyzed using SPSS 23.0 and the CAN program. RESULTS: The average nutritional intake status among the respondents showed that the energy intake was lower than the recommended, showing 1,914.8 kcal for middle school boys and 1,752.7 kcal for girls. In terms of the nutritional intake status by gender, only the consumption of protein and niacin were significantly higher in boys than girls (P < 0.05). According to the sleep amounts, vitamin C intake was significantly higher in the sleep-deprived group than in the sleep-moderate or sleep-recommended group (P < 0.05), but the intake did not meet the recommendation in any group. The lower density nutrients found in the index of nutritional quality according to eating places were vitamin C, calcium, iron, and folic acid. School meals showed a higher nutritional density in protein, vitamin B₁, and niacin compared to convenience store meals (P < 0.05). CONCLUSIONS: This study suggested that sleep amount, and eating place affected the dietary quality of adolescents.

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