• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.189-199
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• 2021

This study aimed to explore the factors affecting the innovation capacity of students at the National Economics University, Vietnam. Researchers used the innovation capacity model based on six factors, including personality traits, future orientation, creative skills, social interaction, content knowledge, and management skills. The empirical analysis used data from the survey of 303 students at National Economics University, Vietnam, with reliable tools (SPSS 26.0 software). The data were analyzed by testing the reliability of the scales, correlation analysis, and Pearson' Linear Correlation Coefficient, exploratory factor analysis, as well as regression model based on the survey data. The research results identified the following factors affecting innovation capacity of students: management skills, social interaction, and personality traits have the strongest impact on innovation capacity of students; content knowledge has the following strongest effects on innovation capacity of students; and finally the creative skills that affects on innovation capacity of students. There is also a positive relationship between all the factors and innovation capacity of students. The result can serve as useful reference sources for scholars who are interested in the innovation field. It also helps university's managers and policymakers build the appropriate environment to improve innovation capacity of students.

• 공학교육연구
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• 제13권2호
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• pp.78-82
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• 2010

This paper introduces the Tokushima Robot Programming Club. This is a robot manufacturing class for elementary and junior-high school students. This club is planned and managed by university students. First, we show the organization of our club. And, robot kits and software development systems we use are introduced. And then, we describe the activities of this club and show its educational effectiveness for both the children and the university students.

• 한국식품영양학회지
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• 제34권4호
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• pp.365-371
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• 2021

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

• 한국콘텐츠학회논문지
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• 제21권5호
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• pp.276-284
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• 2021

본 연구에서는 코로나19로 시행된 원격수업에 대한 2년제 대학생과 4년제 대학생의 만족도 차이를 분석하였다. 분석결과, 원격수업 유형별 만족도 차이에서는 첫째, 남학생이 여학생보다 대면과 비대면의 혼합형 강의에 대한 만족도가 높게 나타났다. 둘째, 모든 유형의 원격수업에 대한 만족도는 2년제 학생이 4년제 학생보다 높은 것으로 나타났다. 셋째, 학년에 따른 원격수업 유형별 만족도에서는 4년제에서 학년에 따른 원격수업 유형별 만족도 중 대면과 비대면의 혼합형 강의에서 유의미한 차이가 있는 것으로 나타났다. 다음으로 원격수업의 운영·내용·교수와의 상호작용·시험 등에 대한 만족도 차이를 분석한 결과, 2년제 학생이 4년제 학생보다 만족도가 높게 나타났다. 그리고 학년에 따른 원격수업의 만족도에서는 2년제와 4년제 모두 유의미한 차이가 나타나지 않았다. 결과적으로 본 연구를 통해 대학유형에 따라 전반적으로 원격수업의 만족도는 유의미한 차이가 있는 것이 확인되었다. 즉 2년제 학생이 4년제 학생보다 원격수업에 대한 만족도가 높게 나타났다. 분석결과를 토대로 앞으로 원격수업의 효과를 높이기 위해서는 대학유형별 학습자의 특성을 반드시 고려하여 개발되어야 한다.

• 대한지역사회영양학회지
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• 제14권4호
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• pp.363-373
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• 2009

This study was performed to investigate the nutrition knowledge, attitudes, and dietary habits of physical education (PE) major and non-majors of male college students. The subjects were 253 students residing in Gyeonggi area. Nutrition knowledge scores of PE major students were lower than that of non-major students. Both PE major and non-major students reported TV, radio, and internet as their primary sources of nutrition information. Overall dietary attitude scores of two groups did not differ significantly, but PE major students showed more positive attitudes than non-major students for 'Enjoy eating foods that are good for health'. PE major students took more number of meals a day and took more irregularly than non-major students. Also they used more nutrient supplements than non-major students. PE major students drank more amounts of alcohol and drank more frequently than non-major students. But the smoking status of the two groups was not significantly different. PE major students scored higher than non-major students in dietary habits on balance of meals in spite of their low nutrition knowledge scores. Therefore, it is suggested that nutritional programs for PE major and non-major college students should be developed. (Korean J Community Nutrition 14(4) : $363{\sim}373$, 2009)

• Nutritional Sciences
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• 제3권2호
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• pp.89-97
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• 2000

The purpose of this study was to investigate the nutrient intake, eating behaviors and health-related lifestyles of Korean non-nutrition major college students after they took a nutrition course. The subjects were 40 male and 147 female students at a university in Inchon. The results are summarized as follows: Average height of male and female students was 176.2 and 162.0 cm, respectively. Average weight was 66.2 and 52.3 kg, respectively. Average intake of calories, protein, vitamin A, vitamin C, vitamin $B_1$, vitamin $B_2$, niacin, and Ca was lower than Korean RDA. Fe intake of female students was lower than Korean RDA. Most students have had dietary problems such as overeating, eating unbalanced meals, and skipping meals. More than 60% of the students skipped breakfast. The main reason for skipping meals was lack of time. Most students didnt exercise regularly. About 40% of the students took vitamin or mineral supplements. As for smoking and alcohol use, 11.3% of the students drank alcohol and smoked, and 74.2% of them only drank alcohol. More than 30% of the students drank alcohol once a week. Most students ate out twice a week, and chose their based on taste rather than nutritional value. The main reason for eating out was simply to enjoy a meal. More than 60% of the students ate at places in or around campus. After taking the nutrition course, intake of milk and other dairy products, vegetables, fruits and protein-rich foods increased in female students. For both male and female students, intake of fat, sugar, processed foods, soft drinks, fried foods and spices decreased. Therefore, nutrition education had effect on non-nutrition major students, suggesting that proper nutrition education encouraged healthy eating habits on the part of college students.

• 한국식품조리과학회지
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• 제29권5호
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• pp.563-571
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• 2013

This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10~20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.

• 대한예방한의학회지
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• 제14권1호
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• pp.25-35
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• 2010

Objectives : This study was aimed to investigate attitude of western medicine(WM), Korean medicine (KM), and nursing school students toward the east-west collaborative medical practices(EWCMP). Methods : The participants were 185 WM students, 123 KM students, and 230 nursing students belonging to two universities (P and D) in Busan metropolitan city, Korea. Data were collected with self-administered questionnaires and analyzed with descriptive statistics, $X^2$ test, t-test and ANOVA with SPSS win 14.0. Results : Of 538 participants, overall 87.1% has heard EWCMP. Preferred type of EWCMP was significantly different by participants' backgrounds. WM students preferred (western) medical treatment with minor supportive Korean medical care(85.5%). However, KM students emphasized EWCMP with the same weight in both medical and Korean medical treatment(59.0%), and nursing students were in between two schools. Intention to recommend EWCMP for the consumer was 67.4%, and also showed very different between WM students and others, 37.3% of WM students, 89.4% of KM students, and 83.9% of nursing students. WM students showed more negative opinion on the EWCMP than KM and nursing students, Conclusions : The attitude of WM, KM, and nursing school students toward EWCMP was very similar to that of WM doctors, KM doctors, and nurses, respectively. WM students showed big difference in the overall attitude toward EWCMP from that of KM and nursing students. It is recommended to introduce the joint curriculum or exchange programs between WM and KM schools.

• 한국생활과학회지
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• 제19권2호
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• pp.409-416
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• 2010

This study was carried out to investigate the eating habits and preference of snacks for students in Chungnam province. Questionnaires were collected from 333 students, which were divided into male and female, food nutrition majors and non-majors, and weight groups according to BMI. The results obtained were as follows; 1. 62.8% of students responded that they were healthy. A significant difference on the health question was found between male and female students (p<.05). Male students responded more positively to the question related to health than the females, saying they felt healthy (71.1%). There was no significance between the different majors, but a significant difference was found in weight groups compared to normal groups (p<.05). 2. 72.1% of respondents enjoyed omnivorous meals. The significant differences were not found in gender groups and major groups. However, there was a significant difference between the weights of the students (p<.01). 3. Most of the students liked sweet foods (42.3%). The significant difference was found in gender groups for food tastes. The male students preferred spicy foods (37.0%), but the females preferred sweet foods (49.5%). Taste for the major and weight groups was not significantly different. 4. 50.5% of respondents answered that they frequently ate snacks. The significance was found in gender groups (p<.01). The females had a higher intake of snacks than the males. The significant difference for taste was not shown in the major group, but was found in the weight groups (p<.05). 5. Students preferred snacks and candy (16.8%). The males liked dairy products (19.3%), while the females preferred snacks and candy (23.7%). Students majoring in food nutrition have a tendency to prefer snacks (32.1%). Appropriate calorie intake and desirable eating habits should be recommended for healthy control and maintenance of students through eating nutritionally balanced foods.

• 한국과학교육학회지
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• 제34권4호
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• pp.367-373
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• 2014

The purpose of this study was to survey secondary school science teachers' teaching styles and to recognize students' science anxiety about science teachers' different teaching styles. One hundred seventy-four science teachers and 2,122 students participated. The teaching style questionnaire and the science anxiety measurement scale (SAMS) with teaching style were administered to teachers and students, respectively. Teaching styles were analyzed in terms of teacher's individual variables, such as gender and school level. The science anxiety related to each teaching style was analyzed and compared in terms of students' gender and school level. The results were as follows. First, the secondary school science teachers were classified into four types based on their teaching styles: expert, provider, facilitator and enabler. Most teachers fell under the expert style category and the least under enabler style. This indicated that numerous science teachers in secondary school employ a teacher-directed style rather than a student-centered style in class. Second, students felt the highest science anxiety with experts and the lowest science anxiety with enablers. The students' science anxiety showed statistically significant differences with different teaching styles (p<.05). Even though female students felt higher science anxiety than male students towards all four teaching styles, no statistically significant gender differences were found. Middle school students were more influenced by teaching style than high school students. Some suggestions were made for teachers to reduce students' science anxiety in classes based on results.