• Korean Journal of Human Ecology
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• v.15 no.1
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• pp.157-168
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• 2006

This research is to investigate the perception and satisfaction of high school students for Saenghwal Hanbok school uniforms. With this study we will be able to provide useful information for clothing companies as well as schools which are planning to introduce Saenghwal Hanbok as a uniform. The research subjects included 446 high school students of Chungcheong and Gyeonggi areas. The results of this study are as follows: 1. Male students evaluated Saenghwal Hanbok affirmatively in terms of its activity convenience. Female students, on the other hand, thought highly of it in such aspects as modern beauty, aesthetic color, distinction, symmetry, wearability, tidiness, color harmony, color unity, decoration details, and suitability for special occasions as well as modem daily life. 2. The satisfaction with Saenghwal Hanbok as a school uniform stayed, on an average, below a mid-level. It appeared that high schools with long history showed more interest than comparatively newly-established schools. Also, students with obesity liked Saenghwal Hanbok more than normal students. 3. The students' demand for price cut was highest among other demands of Saenghwal Hanbok school uniform. In addition, almost all items including wearability, material, color, activity convenience, and patterns appeared to need more improving.

• International Journal of Computer Science & Network Security
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• v.21 no.8
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• pp.308-316
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• 2021

During the past two years, the education systems in the world witnessed unprecedented turmoil due to the coronavirus (Covid-19) pandemic, as most schools and universities in the world closed their doors to more than 1.5 billion students, or more than 90% of the total learners, according to recent figures issued by the UNESCO Institute for Statistics. Education experts have agreed that post- coronavirus education will not be the same as before, especially with the increasing use of modern technology in education. One of the most important new patterns with a structure digital in education is distance education, this style has been used, in many countries of the world, as an alternative to traditional education, since the beginning of the pandemic. In Saudi Arabia, this type of education has been used in all educational institutions, starting from kindergarten until the postgraduate level, as an alternative to face-to-face education to preserve the health and safety of students and workers in educational institutions. This study aimed to explore the level of satisfaction of preparatory year students on distance learning in their first year of study at Umm Al-Qura University. The findings of this study showed that students in the preparatory year were satisfied with their online learning experience. In addition, the results revealed that there was no effect for gender and location of study on students' level of satisfaction. Saudi universities should continue to work to create a suitable learning environment for students at the e-learning level.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.391-402
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• 2013

The purpose of this study is to understand the characteristics and improvements of Korean foods by using the ISA (Importance Satisfaction Analysis) targeting Korean students in international schools in the Seoul Metropolitan area. It also analyzes the difference in the importance and satisfaction of Korean foods, and to provide basic data for developing various healthy diets which are suitable for target students. Target groups are 7 to 12 graders which consist of 62 male students and 42 female students, and most of them had lived in the United States with duration of staying abroad from 1 year to less than 3 years and duration of attending schools from 1 year to less than 2 years. Most of their family structures are the nuclear family, and most of their fathers work in management positions and mothers are mostly full-time housewives. The most favored and consumed food is fruits and the least favored is seaweeds. Perceptions regarding Korean foods are mainly positive and more female students than male students consider Korean foods as well-being foods. The important factor for choosing Korean food is the flavor, and the highest satisfaction lies in the cleanliness of food and tableware, and food temperatures appear to be less important than other factors regarding both importance and satisfaction aspects. The flavor turns out to be the most influential when consuming Korean foods, and information on Korean foods is mostly acquired from advices of those around and through words-of-mouth, and many comments point out that the levels of sanitation should be improved. The result of ISA regarding determinant factors in choosing Korean foods by Korean students in international schools shows that efforts for aggressive improvements should be made in areas for 'the amount of food', 'the price of food', and 'the curiosity on food'.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.403-415
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• 2014

This study explored three types of educational participatory motivations among 196 adult social work students at one of Cyber University in Seoul, Korea. and examined the relationship of educational participatory motivations and educational satisfaction, aiming to provide suggestions for increasing adult social work students' educational satisfaction. Results revealed that students had goal-oriented motivation the most, followed by learning-oriented motivation and activity-oriented motivation. Results showed that age and three types of educational participatory motivations, in order of goal-oriented, learning-oriented, and activity-oriented motivations, influenced educational satisfaction. In conclusion, this study suggested that cyber universities should improve educational environments including educational curriculum, in order to meet adult social work students' goal-oriented motivation, and provide methods to satisfy adult social work students' activity-oriented motivation, reflecting their altruism. In addition, young social work students' educational participatory motivations should be explored to increase their educational satisfaction.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.83-99
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• 2010

The purposes of this study were to analyze the quality attributes and customer satisfaction in school foodservice by distribution place and to suggest an improvement plan. The survey was distributed to different respondents (students, parents, and faculty) at different types of schools (elementary school, middle school, and high school) on September 2008 in 16 cities and provinces. The statistics were analyzed using descriptive analysis, t-test, and ANOVA by SPSS 12.0. All foodservice quality attributes were significant different by school type and the students in elementary schools had higher scores than students in middle and high school. A comparison of scores by school type and distribution place demonstrated that elementary schools had a higher score for quality attributes and in middle and high school dining halls had a higher score for quality attributes. The overall customer satisfaction with school foodservice was higher for dining halls than classrooms for all respondents (students, parents, and faculty). For students, the overall customer satisfaction score was 69.1 for schools using dining halls and 66.4 for schools using classrooms. The overall customer satisfaction for classrooms was higher in elementary school but, this score for middle and high school was higher for dining halls. Therefore, students prefer dining halls to classrooms. Especially, as the students grow, they have an increased preference for dining halls.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• Journal of the Korea Society of Computer and Information
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• v.27 no.9
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• pp.287-294
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• 2022

This study aims to investigate the effect of self-directed learning ability and cooperative ability on educational satisfaction through learning attitude in SW education for middle and high school students. For this purpose, a survey was conducted on middle and high school students residing in A metropolitan city, and the responses of 321 students were analyzed. The main research results are as follows. First, male students' self-directed learning ability and learning attitude were statistically significantly higher than female students. High school students were statistically significantly higher in all variables than middle school students. Second, learning attitude was found to partially mediate the effect of self-directed learning ability on educational satisfaction. Third, learning attitude partially mediated the effect of cooperative ability on educational satisfaction. The results of this study suggest that to increase satisfaction with SW education, SW education strategies must be differentiated according to gender and school level, and instructional design that can promote the above three variables is required.

• Journal of Engineering Education Research
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• v.26 no.5
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• pp.3-16
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• 2023

This study was to investigate the operation status and the students' perception for both theory-focused and practice-focused online class in engineering college that were implemented in responses to COVID-19. For this purpose of the study, the survey including the open-ended questions were conducted to the 147 students in college of engineering in 2021 at one of the universities located in the metropolitan area. The survey were analyzed by SPSS 26.0 and then findings were as follows. First, while the most students were satisfied with the operation of online classes that were implemented in response to COVID-19, many students were unsatisfied with the practice-focused online class. Also, there were some differences in the level of students' satisfaction for some factors of online class operation in terms of the students' background. Second, there were significant differences in some parts of students' satisfaction in terms of the background of students. specifically, males students were more satisfied with the supports of teaching assistant in online classes than female students and the junior and senior levels of students are more satisfied with the teaching strategies of online classes than freshman and sophomore year students. Third, the level of students' satisfaction was different in terms of the types of online platforms as well as the methods of communication between students and professors. Finally, even though the students in the college of engineering understand the benefits in the online classes, they indicated the limitations and difficulties for participating in practice-focused online class and demanded the improvement of the operation for the online lab classes. The further research needs to be conducted to investigate the status of operation for online lab and practice classes in college of engineering.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.28 no.3
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• pp.61-73
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• 2020

This study is an empirical analysis of the cultural competencies of college students majoring in aviation services on their major satisfaction and professionalism. In order to focus on the cultural competencies of aviation service college students, who are rarely addressed in the preceding study and to see how cultural competencies have significant effects on their major satisfaction and professionalism, we divid them into six sub factors: willingness to participate, cognitive openness/flexibility, emotional control, patience with uncertainty, self-efficacy, and cultural empathy. And the mediated effects of major satisfaction on cultural competency and professionalism are analyzed to provide educational implications for cultural competency. Based on the results of this study, it is expected to apply to the education of aviation service-related departments, it will be a basic data to promote students' adaptation to the department and satisfaction of the department and to train global professional service personnel who can improve their post-employment work adaptability, job satisfaction, and service productivity.

• Research in Community and Public Health Nursing
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• v.22 no.2
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• pp.131-140
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• 2011

Purpose: This study was to identify the correlation between leisure activities and smoking/drinking of middle school students. Methods: Data were collected through a questionnaire survey of 298 middle school students from the $2^{nd}$ to $30^{th}$ of September, 2009. Collected data were analyzed statistically using frequency, $x^2$ test, t-test, ANOVA, Duncan test, Pearson's correlation coefficient, and hierarchical multiple regression analysis using the SPSS/WIN 17.0 program. The study used the Adolescent Leisure Time Activities Scale (ALTAS) developed by Yin et al. (1999) for types of leisure activities and the Leisure Satisfaction Scale (LSS) developed by Beard & Ragheb (1980). Results: First, smoking/drinking caused significant differences in 'Socialization with friends', and drinking also caused significant differences in 'Sport activities'. Second, leisure satisfaction was positively correlated with 'currently drinking' (r=.126, p<.05). Third, significant factors influencing leisure satisfaction were grades, school life satisfaction, subjective health status, average daily leisure time, participation in leisure health program, and current drinking. These variables explained 23.4% of leisure satisfaction. Conclusion: School nurses should develop and run programs, which promote healthy ways for middle school students with wrong ways such as drinking to get leisure satisfaction. Also family, school and community should be cooperatively connected with one another.