• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• Clinical and Experimental Pediatrics
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• v.52 no.4
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• pp.403-409
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• 2009

Due to recent upsurge in international marriages, the socio-cultural adaptation, the reinforcement of family stability, and the social integration support of marriage-based immigrant family have been the major social issues. This paper tries to show the current status of marriage-based immigrants and their children nation-wide. Specifically, it analyzes the statistical trends in international marriages, traits of marriage-based immigrants and their children, their attitudes towards child raising and education, and presents policy measures to enhance their life quality.

• Journal of Elementary Mathematics Education in Korea
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• v.1 no.1
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• pp.123-140
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• 1997

Researchers have insisted that mathematics should be learned not as a product but as a process. Nevertheless school mathematics has chosen ‘top-down’ method and has usually instilled into the mind of students the mathematical concepts in the form of product. Consequently school mathematics has been teamed by students without the process of inquiring and mathematical thinking. According to Freudenthal, it is a major source of all problems of mathematics education. He suggested mathematising as the method for 'teaching to think mathematically' 'Teaching to think mathematically' through the process of mathematization, interpreting and analysing mathematics as an activity, is a means to embody the purpose of mathematics education.

• Journal of Convergence for Information Technology
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• v.9 no.10
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• pp.176-186
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• 2019

In this study, we tried to understand the effect and satisfaction of education perception on beauty education and its effect on Intention to Retrain, and to understand the correlation between each intention among students participating in after-school beauty education programs of beauty specialized high schools. According to the survey, those surveyed chose after-school beauty programs because they were likely to have the right interest and aptitude, and confirmed positive responses that after-school beauty education reduced the burden of private education. In addition, the correlation between the recognition and effectiveness of beauty education, satisfaction level and retraining level of those surveyed was confirmed. Based on this data in the future, it is believed that effective operation of the after-school beauty education program will be needed to enhance the quality and satisfaction of beauty education.

• The Journal of the Convergence on Culture Technology
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• v.10 no.1
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• pp.271-279
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• 2024

This study was conducted to examine the policies and current status of career education at universities and to compile foundational data for improving career education through an analysis of undergraduate's career awareness and career education programs. The data was collected by restructuring career education-related items from a career awareness survey conducted on 1,322 enrolled students at G University. Analyzing students' career awareness based on their year and major, a cross-analysis was conducted, while the preference for career education programs was analyzed using descriptive statistics. Based on the research findings, the proposal was made to strengthen career exploration programs through self-understanding, expedite the timing of career decision-making, and highlight the necessity of developing career education programs tailored to individual career readiness levels.

• Journal of the Korean Society of School Health
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• v.29 no.3
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• pp.140-148
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• 2016

Purpose: This review aims to provide an understanding of the UN recommendations regarding school disaster safety in the context of Korea's school safety system. Methods: Relevant literature and reports on the UN's school disaster safety were investigated. On basis of the analysis, this review closely examined how the UN school disaster safety had been developed and what it had proposed. Results: Major findings from this review regarding the UN school disaster safety were to: 1) utilize "all-hazards approach"; 2) focus on "community-based approach"; 3) explore "education for sustainable development"; and 4) emphasize "informal disaster safety education." Conclusion: This review on the UN school disaster safety may give a critical implication to Korea's school safety education.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.186-191
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• 2020

Artificial Intelligence (AI) technology is used in a variety of fields because it can make inferences and plans through learning processes. In the field of coding technologies, AI has been introduced as a tool for personalized and customized education to provide new educational environments. Also, it can be used as a virtual assistant in coding operations for easier and more efficient coding. Currently, as coding education becomes mandatory around the world, students' interest in programming is heightened. The purpose of coding education is to develop the ability to solve problems and fuse different academic fields through computational thinking and creative thinking to cultivate talented persons who can adapt well to the Fourth Industrial Revolution era. However, new non-computer science major students who take software-related subjects as compulsory liberal arts subjects at university came to experience many difficulties in these subjects, which they are experiencing for the first time. AI based coding technologies can be used to solve their difficulties and to increase the learning effect of non-computer majors who come across software for the first time. Therefore, this study examines the current state of AI based coding technologies and suggests the direction of future coding education.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.273-280
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• 2022

Based on the MOU between Chosun University and Daegu University, this study was conducted with the aim of exploring the operation strategy of a extracurricular education program on the theme of lifelong education for the disabled in community connection. In front-line university sites, extracurricular education programs are often recognized as forms and procedures to assist in subject learning at the major or liberal arts level, but they have a very important status and identity considering that they are classified as "learning competency reinforcement support", "career psychological counseling support", "employment and start-up support", "subject-linked extracurricular education". Accordingly, the extracurricular education programs has the nature and advantage of covering not only the level of the one-time trend program itself, but also various community -linked problem-solving learning, including students' major learning and employment linkage. As part of the above, this study aims to present a strategy for the operation of a extracurricular education programs with the main theme and content of "lifelong education for the disabled" by viewing Chosun University and Daegu University. The contents of the study were largely presented as "organizational operation strategy between two universities," "operation strategy of curriculum between two universities," and "comprehensive system for extracurricular education programs operation of lifelong education for the disabled between the two universities". First, the first research content, "Organized Operation Strategy between Two Universities," was schematized in detail the process of collaborating and communicating with Chosun University's center of extracurricular activities, Daegu University Lifelong Education Center, and other committees and departments. The second research content, "The Curriculum Operation Strategy between Two Universities", is a detailed schematic diagram of the learning contents, methods, and procedures to be organized in the extracurricular education program. The third study, "Comprehensive System of extracurricular education program Operation for Lifelong Education for the Disabled between Two Universities," presents the results of synthesizing the basis elements essential for operating the extracurricular education program at the level of a roadmap. As a result of the study, it was possible to see the project tasks that could be promoted in-depth through the operation of a extracurricular education program on lifelong education for the disabled through the MOU between the two universities.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.