• 대한치과기공학회지
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• 제35권1호
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• pp.67-76
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• 2013

Purpose: The purpose of this study is to compare and analyze the difference in chewing ability according to the malocclusion and orthodontic treatment for the university students who are adults and consider the effect of the malocclusion and orthodontic treatment on chewing ability. Methods: This study conducted the survey for 400 students of the two universities located in Daegu, Gyeongsangbuk-do, and except for the poor or erroneous surveys among 400 survey copies of the participants, total 363(90.75%) survey copies were used for the study analysis. Results: The total result of chewing ability for the food showed that middle-class students had higher chewing ability than high-class students and the students who didn't get orthodontic treatment had higher chewing ability than the students who are getting orthodontic treatment now. In the chewing ability for various kinds foods, in case of young radish kimchi, the result showed that the students who have a little crowding or normal level of teeth or normal teeth has higher chewing ability than the students who have severe crowding level of teeth, and in case of the foods including kkakdugi or galbi, the result showed that the students who have normal teeth location or the 3rd level malocclusion have higher chewing ability statistically significantly than the students who have the 2nd malocclusion. Conclusion: For the chewing ability, the middle-class students in the home economic power showed significantly higher chewing ability than the high-class students in the home economic power, and the students who didn't get any orthodontic treatment showed higher chewing ability statistically significantly than the students who are getting orthodontic treatment now.

• 한국지역사회생활과학회지
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• 제18권3호
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• pp.469-480
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• 2007

The purpose of this study is to find out the effect of nutrition education on dietaty behavior, nutrition knowledge and weight control of middle school students. The study is based on the assumption that students' dietary behavior, nutrition knowledge and weight-control are considerably influenced by whether they get nutrition education or not. A total of 495 students aged between $14{\sim}16$ (249 boys and 246 girls) were surveyed one middle school located Siheungsi, Gyeonggido. The survey reveals that 55.4% of the boy students and 63.0% of the girl students have been provided nutrition education in curriculum related to nutrition, for instance home economics, technology class, and/or some other classes. The results showed that the students who have been provided nutrition education don't skip breakfast and have three meals regularly(p<0.05). The score of dietary behavior is based on Mini-Dietary Assessment. The average score of the students who have been provided nutrition education is higher than the students who have never been provided nutrition education(p<0.01), meaning the nutrition education are affected positively on dietary behavior. The average score of students' knowledge of nutrition is as follows. The average score of the students who have been provided nutrition education is 5.0/10, while the average score of the students who have never been provided nutrition education is 3.9/10. The gap of the average score does come up to an inevitable conclusion that the students who have been provided nutrition education are supposed to get higher score than those who have never been provided nutrition education(p<0.0001). And the students who have been provided nutrition education are more satisfied with their body shape than those who have never been provided nutrition education(p<0.05).

• 의료커뮤니케이션
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• 제13권2호
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• pp.217-221
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• 2018

Background: There are practical difficulties to show exact clinical symptoms such as seizure to medical students at Clinical Performance Examination (CPX). We developed a new CPX case of child's seizure on video using smartphone. Methods: A total of 356 $4^{th}-year$ students of five universities in Daegue-Gyeongbuk and Gyeongnam area took the clinical skill examination from June $13^{th}$ to $17^{th}$ in 2016. Among them, 72 students took the new CPX case in June $15^{th}$ and 71 students filled out the questionnaire on whether the new CPX with smartphone video is helpful, authentic, difficult, and necessary for other CPX. All the questions were measured on 5-Likert scale. Results: Mean score of the new CPX was 57.1, lower than the mean scores of the other 11 CPX cases, 62.8. For the question "Smartphone videos helped to solve the problem", 45 students (63.4%) answered 'Very much'. For the question "Is it realistic compared to other questions?" 30 students (42.3%) and 25 students (35.2%) answered 'Very much' and 'Much'. For the question "Is it difficult compared with other questions?" 18 students (25.4%) and 26 students (36.6%) answered 'Very much' and 'Much'. As for the question "I would like to have more tests using smartphone video", 26 students (36.6%) answered 'So and so'. Conclusion: A majority of students responded that video presentation was helpful and authentic to figure out the CPX, whereas they assessed smartphone video was more difficult compared with other CPXs. Further, students were negative toward using smartphone video for the other CPXs.

• 공학교육연구
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• 제20권5호
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• pp.14-22
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• 2017

This research aims to explore characteristics of engineering students' thinking styles compared with those of undergraduate students in Korea. For this, we investigated whether there were differences of thinking styles in undergraduates according to majors and gender. 'Thinking styles', one individual-difference variable, has received particular attention in recent years. Styles are not abilities but rather refer to individuals' preferred way of applying their abilities in cognitive tasks(Sternberg, 1988). There has been much research(domestic and foreign) about thinking styles and their related factors. However, to date, little attention has been paid to engineering students' thinking styles, and few studies have dealt with them together with undergraduate students' of various majors. This study was conducted with a total of 865 students from 3 universities, and thinking styles have been measured online. Our findings show that firstly, there were significant differences in undergraduate students' thinking styles by majors. Engineering students scored significantly higher in external style, students majoring in humanities scored higher in executive, hierarchical and conservative styles, and students majoring in arts scored higher in legislative, internal and liberal styles. Second, there was a significant difference in students' thinking styles by gender. Male students scored significantly higher than females in judicial, global and external styles. Whereas female students scored higher than males in hierarchical and internal styles. Third, there was a significant difference in engineering students' thinking styles by gender. Male engineering students scored significantly higher than females in judicial and monarchic styles. Whereas female engineering students scored significantly higher in hierarchical styles. Based on these findings, it is expected to apply thinking styles to develop related courses as well as programs for engineering students.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.333-343
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• 2007

The purposes of this study were to evaluate students' performance by student self-evaluation and by educators in the field respectively after an internship program, to analyze the gap between the two groups, to identify students, satisfaction and behavior intention and to suggest the direction of an internship program in the Food and Nutrition Department. The results of the survey of 133 students and 129 educators as follows: a majority of the program periods was two weeks and most students experienced an internship program once. Both students and educators evaluated highly in 'I (Students) worked faithfully as a trainee.', 'I (Students) observed the rules and cooperated with other colleagues.', 'I (Students) behaved with clear and polite words.'. Educators estimated higher than students in all items, especially in 'I (Students) prepared and planned needs for internship in advance.' (p<0.00l), 'I (Students) got on close terms with the staff and enjoyed their confidence.' (p<0.001). For details of the internship program, students were satisfied with 'professors' roles' (3.95), 'educator's abilities' (3.85), 'treatment of students' (3.84) but dissatisfied with 'pay to students' (1.94). Students perceived that an internship program was helpful to understand their major (4.37) and to decide upon their job (4.17). They had an intention to participate in another internship program (4.63) and to recommend to their juniors to participate in a program (4.73). Students had a diversity of opinions for program periods and most wanted to participate two times in summer or winter vacation of junior. Therefore an internship program needs curriculum in the food and nutrition department and the continuous and active cooperation between university and institutions would lead to an effective and efficient internship program.

• 대한예방한의학회지
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• 제19권1호
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• pp.11-22
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• 2015

Objective : This study aims to figure out what the medical students' attitudes toward traditional Korean medicine (TKM) are and how TKM education affects them. Method : We performed content analysis on 283 assignments submitted by senior students who took a 'TKM and complementary alternative medicine (CAM)' course in a medical school in 2010 and 2011. The assignment was to write an report after reviewing a research article about 'TKM or CAM' or interviewing a person engaging in a related field. Results : 193(68.2%) students chose a article review and 90(31.8%) students chose an interview. Significantly more students chose TKM topic in interview group than in article review group(p=0.021). Most frequent questions in interview are as follows; 'comparison of TKM and western medicine'(15.7%), 'education in TKM school'(8.8%), and 'TKM and evidence based medicine'(8.8%). Among students who expressed their attitudes toward TKM, 52.4% of them showed positive attitudes before entering medical school, however, 54.6% of them showed negative attitudes in medical school years. Among students who indicated attitude change before and after the TKM course, 35.9% of them changed positively. Conclusion : TKM education might have positive effects on medical students' attitude toward TKM. It is necessary to expand TKM education and introduce effective education stategy in order to alleviate medical students' misunderstanding and prejudice against TKM.

• 한국간호교육학회지
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• 제19권3호
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• pp.396-404
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• 2013

Purpose: The purpose of this study was to compare professional self-concept, clinical nursing competence, and practicum satisfaction between nursing students with and without pediatric nursing clinical preceptorship. Methods: This study used a comparative research design. A total of 85 junior nursing students participated in the study, and data from 76 students were analyzed using SPSS WIN 20.0. Among them, 44 students experienced pediatric nursing clinical preceptorship. Results: The students with clinical preceptorship showed a significantly higher score in nursing skill related items of professional self-concept and the confidence in knowledge of injection preparation and administration compared to the counterpart students. Practicum satisfaction was also significantly higher in the students with clinical preceptorship than in the other students. There were significant positive correlations among professional self-concept, performance confidence, and practicum satisfaction. Conclusion: The study findings suggest that clinical preceptorship is an effective educational method to teach clinical practicum of pediatric nursing. The use of clinical preceptorship needs to be considered to motivate nursing students actively involved into the clinical practicum. The roles of clinical preceptors should be clearly identified in clinical education.

• 동의신경정신과학회지
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• 제23권3호
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• pp.77-88
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• 2012

Objectives : This study was founded to identify the differences of stress responses, according to Sasang Constitutions (the Taeyangin, Taeumin, Soyangin and Soumin) of highly stressed oriental medicine college students. Methods : The subjects were 76 students who majored in oriental medicine. We processed 'University students Stress Scale', and 'Medical Stress Scale'. We selected 30 students who stressed higher than average. We then processed 'QSCC II (Questionnare for the Sasang Constitution Classification II)' and 'Scale for the Stress Response'. Collected data was analyzed with the SPSS 19.0 for windows statistical program. Results : The university students stress score of oriental medicine students was 1.97 that was higher than the other college students. The medical stress score was 2.77, which was similar with other medical college students. The symptoms of stress score was 2.53, which was higher than the others. Particularly, the depressive syndrome and rage syndrome were highly ranked. The frequently appearing symptoms of each type of Sasang Constitutions (the Taeyangin, Taeumin, Soyangin and Soumin) showed as follows. The Soyangin's symptoms of stress showed in order of Anxiety, Depression, and Emotional irritability. The Soumin's symptoms of stress showed in order of Depression, Emotional irritability, and cognitive disorganization. The Taeumin's symptoms of stress showed in order of Anxiety, Depression, and Emotional irritability. However, there was were no significant differences among the results of each constitution. Conclusions : The results show that oriental medicine students have as much stress as other medical college students and there was tendency of showing different patterns of stress response, according to Sasang Constitution, but it's not significantly different.

• 한국수학교육학회지시리즈A:수학교육
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• 제48권2호
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• pp.191-206
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• 2009

In this study, we investigate the effects of the methods of time allocation in lecturing on the mathematical academic achievement of freshmen in institute of technologies. The subjects are 392 freshmen from three universities participated in ABEEK(Accreditation Board for Engineering Education of Korea). They belong to three groups in accordance with the methods of time allocation in lecturing; 75 minutes twice a week(79 students) and 150 minutes continuously once a week(77 students) (university 1 of 156 students), 100 minutes twice a week(56 students) and 200 minutes continuously once a week(60 students) (university 2 of 116 students) and 50 minutes and 100 minutes separately once a week(62 students) and 150 minutes continuously once a week(58 students) (university 3 of 120 students). The results of this paper are summarized as follows: Firstly, the achievement of separate time-allocation groups is higher than that of continuous time-allocation groups. Secondly, the achievement of middle class students and low class students has higher effects when they are taught by using the methods of separate time-allocation in lecturing. Finally, the achievement of groups using 75 minutes twice a week is higher than that of using 50 minutes and 100 minutes separately once a week. In conclusion, this study suggests that the method of separate time allocation in lecturing using 75 minutes twice a week could be an advisable means to help those who achieve middle and low scores in the first college mathematics.

• 한국식생활문화학회지
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• 제31권4호
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.