• Nutrition Research and Practice
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• v.12 no.4
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.3
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• pp.1071-1078
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• 2010

This paper measures the effects of the quality of the technology entrepreneurship educating program over participants' satisfaction and referring will. The paper focus on developing the best techno-entrepreneurship educating program alternative at the national level through evaluating and improving the quality of TEC Program (developed in NC State University in U.S. and applied in Korea). This paper applies SERVQUAL model to evaluate the quality of TEC program in affecting the participant's satisfaction and referring will, with collecting questionnaire sheets from participants of TEC program since 2007. The result of research show and confirm the high level of satisfaction and referring will existing among TEC program participants basing upon strong (+) correlation result between core components of SERVQUAL; tangibles, assurance, reliability and participants' satisfaction with referring will.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.155-160
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• 2005

The purpose of this study is to provide basic informations for satisfaction degree for school lunch program of elementary school students in Yongin city. The questionnaire for the 646 subjects of the investigation included degree of satisfaction in school lunch program, sufficiency of the amount of foods provided, time of supplied milk intake, the greatest effects on food habits after receiving school lunch program, and primary factors of effects on food preferences and food habits. More than $70\%$ of the subjects were satisfied about the school lunch program(p<0.05). Female subjects felt more sufficient about the foods provided. Categories for the sufficiency of the food amount had higher ratios in lower grade subjects indicating some necessities of adjustments for the amount of food between the higher and lower grade subjects(p.0.05). About $68\%$ of the subjects drank milk after the 1 st class. The greatest effect of school lunch program was to provide subjects various new foods, well-balanced diets and finishing the supplied foods up. The school lunch had good effects on the food preferences of the elementary school students indicating the importance of the program.

• Journal of Distribution Science
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• v.19 no.1
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• pp.115-124
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• 2021

Purpose: This study examines the effects of several brand variables on customer satisfaction and brand loyalty. Research design, data, and methodology: The survey was conducted on a community with 302 city residents in Greater Jakarta as consumers of lighting products. The constructs were arranged based on several independent variables such as brand experience, brand relationships, and brand trust on customer satisfaction and brand loyalty. Customer satisfaction was positioned as an intervening variable to examine the effects on brand loyalty. Results: The consumer's experience determines the attitude and satisfaction at the next action. Brand experience significantly influences customer satisfaction and brand loyalty. Meanwhile, a brand association related to the benefits of the product concerned so that the relationship also affects customer satisfaction and brand loyalty. However, the brand relationship does not affect brand trust. Consumers do not readily believe without experience. Conclusion: The consumer's experience significantly influences satisfaction and brand loyalty, both direct and indirect. Brand relationships affected customer satisfaction and had a direct effect on brand loyalty. Likewise, brand trust has a direct effect on brand loyalty. The findings' implications emphasize the importance of brand owners to provide positive, memorable experiences to the consumers.

• Child Health Nursing Research
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• v.11 no.4
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• pp.381-389
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• 2005

Purpose: This study was done to investigate the effects of a massage program on the growth of premature infants and on the mothers' confidence and satisfaction in the mothering role. Methods: The participants were 29 mothers of premature infants hospitalized in a neonatal intensive care unit at CNU Hospital (14 in the massage program group and 15 in control group). Massage was done for 10-15 minutes, 2-3 times a day for 4 weeks. The data were using the SAS PC+ program. Result: Significant differences were found in the ratios of weight gain (Z=2.24, p=.013), grow in length (Z=2.50, p=.006) and increase in head circumference (Z=1.91, p=.028) between the massage program group and the control group. Confidence in the mothering role was significantly higher for mothers in the massage program group compared to those in the control group (Z=2.69, p=.004), but there was no significant difference in satisfaction with the mothering role between the two groups (Z=.88, p=.191). Conclusion: These results suggest that the massage program enhances growth of premature infants as well as enhancing the mother's confidence in her role as mother. Therefore, the massage program for premature infants can be use as an effective nursing intervention.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.26-34
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• 2021

This study investigates perception of the free school meal program, satisfaction of school meal, and eating habits of free and paid school meal program students in the Busan area. Between 20 to May 2020, a total of 350 students were researched, of which 177 belonged to the second grade of high school (free school meal program), and 173 were from the third grade of high school (paid school meal program). 96.0% free school meal program students and 89.0% paid school meal program students responded to the necessity of a free school meal program, which was significantly different between the two groups (P<0.05). All questions regarding the perception of the free school meal program, which were responded to by more than 3 points, were considered positive. 'Decline of the school meal's quality' had the maximum response, from 64.4% and 76.4% free and paid school meal program students, respectively, and was significantly different between groups (P<0.05). Paid school meal program students wasted significantly more school food than the free school meal program students (P<0.001). 'Not delicious' was responded by 56.0% free school meal program students and 50.0% paid school meal program students. Evaluating satisfaction of the food quality and service categories was determined to be higher amongst free school meal program students than the paid school meal program students (P<0.05). Considering our study data, we propose that with the gradual expension of free school meal programs, inclusion as part of the education system will serve as a foundation for proper eating habits, and compulsory education will help improve students' health and quality of life.

• Journal of People, Plants, and Environment
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• v.22 no.3
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• pp.289-298
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• 2019

As part of the free semester program, the 'Gardener for a day' program in the Korea National Arboretum was newly developed in 2018. The program was developed as a free semester program reflecting the works of a 'gardener' who performs the planning, preparation, maintenance and management of exhibition gardens. This 'Gardener for a day' program was applied to a total of 106 middle school students in October 2018. Educational elements were extracted from Korea National Arboretum exhibition gardens and career exploration of gardeners. The program was designed to provide education on theory and practices, including watching the gardener video, visiting the gardener booth, meeting with actual gardeners at Korea National Arboretum, visiting two exhibition gardens, and participating in three types of practical training as a gardener. A survey about program satisfaction and education was conducted after the program to analyze the students' satisfaction with the program (contents, management, instructor), free semester program (career planning, occupational attitude, independence), and education (awareness of forest biospecies, preservation will). The analysis showed that the following results: satisfaction with the program (score 4.0), free semester program (score 3.8), and education (score 4.0). Comparative analysis of the pretest-posttest questionnaires showed that there were significant educational effects in career planning, occupational attitude, and awareness of forest biospecies.

• Journal of Internet of Things and Convergence
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• v.3 no.2
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• pp.7-13
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• 2017

The purpose of this study was to develop and apply the convergence program to improve the marital satisfaction of the elderly couples. The purpose of this study was to overcome the divorce crisis of elderly couples and to provide a basic plan for divorce prevention through rapid aging and increase of divorce rate. The subjects of this study were 9 elderly women's welfare centers located in P city. The convergence program for improving the marital satisfaction of elderly couples in this study shows that marital satisfaction is improved by 52.1% from pre - test (cumulative complaint of marriage) to 32.1 (post - test). The results of a qualitative evaluation of the observational records show that it is very helpful to improve the relationship by acquiring the skill of sharing experience and communication between the elderly couple through the program, Marital satisfaction was improved. The results of this study show that the convergence program developed in this study is effective in improving marital satisfaction for elderly couples.

• Journal of Navigation and Port Research
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• v.36 no.3
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• pp.149-155
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• 2012

This study primarily analyzed the use of shipping companies' welfare program by the characteristics of crew's demography and working condition on board, and next examined the effect of the satisfaction to the program on the organizational commitment and job satisfaction to the companies, in order to survey the shipping companies' welfare reality which has performed an influential role to meet the various welfare needs of personal crew. According to the findings in the recent survey of 459 seamen on board, there are differences among the use of the program by crew's the tolerance to work on board and personal characteristics, for example, age, marriage, position, period on board, and years of service. Moreover, the study verified the fact that the higher satisfaction to the use of those program, the higher organizational commitment and job satisfaction of crew.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.91-104
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• 2007

The purpose of the study is to examine culinary students' perception of the quality of an OJT(on the job training) program and to investigate their satisfaction levels clustered by the differences in it. Through the survey, the data were obtained from 348 culinary students who had experiences of an OJT program. They were analyzed by SPSS 13.0 and divided into four groups based on the differences of perception. As a result, this study showed that the more the students had a positive perception of OJT program, the more they were satisfied with the program. Therefore, this study will be of great use to seek for alternatives for the promotion of OJT program in the future.