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        검색결과 30

        1.
        2022.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was carried out the estimation on consumption patterns and consciousness of domestic forage for improvement of the quality of domestic forage. Although the cultivated area in South Korea of forage has increased significantly compared to the past, the self-sufficiency rate of domestic forage has increased to around 80% since 2010. Also, livestock farmers prefer to use import forage than domestic due to convenience of use. In Korean beef farms, the ratio of import to domestic forage was higher in domestic forage (import forage 3 : domestic forage 7). In the method of securing domestic forage, purchase of forage (55.6%) was higher than self-cultivation of forage (44.4%). The ratio of use by bailing type was shown in the order of rice staw rice straw (50.5%), domestic hay (15%), imported hay (12.5%), and total mixed ratio (10.7%). The preference of forage was in the order of amount of foreign matter, moisture content, price, feed value in Korean native cattle farm. The result of satisfaction with domestic and import forage showed that the satisfaction of domestic forage price was higher than import forage, while the moisture content and foreign matter of forage were lower than import forage. In addition, in the results of the satisfaction and importance of domestic roughage compared to imported roughage, satisfaction with imported roughage was generally high in all items except for price. As a result, in order to improve the satisfaction of domestic forage in Korean native cattle farm, it is necessary to minimize foreign matter in forage and increase hay production for moisture content uniform in forage.
        4,000원
        2.
        2021.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        2000년대 중반부터 본격적으로 북한에 유입된 남한 미디어는 북한 사회변화의 주요한 지표가 된다. 국내 언론 보도 및 탈북민들의 증언을 통해 폐쇄된 북한 사회에서도 남한 영상물을 시청한다는 사실이 확인되면서 이 분야에 관한 연구가 활발히 이루어지고 있다. 문제는 북한 내외 부정보 확산 현상을 어떻게 해석하느냐의 여부다. 북한에서 외부정보를 접한 북한 주민의 의식과 사회현상 더 나아가 북한체제 변화에 어떠한 영향을 미치는가의 문제이다. 본 연구는 김정은 시대에 한국에 입국한 탈북민을 대상으로 설문조사를 통해 북한 내 외부정보 실태를 파악하고, 이들의 인식변화 과정을 분석한다. 의식변화 추이는 남한과 남한 사람, 북한 정권에 대한 인식, 민주주의와 인권 등의 세부항목별로 조사가 이루어졌다. 북한에서의 남한 미디어 이용실태를 바탕으로 향후 남북한 통일과정에서 북한주민의 ‘마음 얻기’를 위한 미디어 활용방안을 모색한다.
        8,300원
        3.
        2020.11 KCI 등재 구독 인증기관 무료, 개인회원 유료
        선원은 해양관련분야의 핵심 인적자원으로서 해상운송의 중심이었으나, 선원의 가치에 대한 인식저하 등으로 자발적 비정규직이 등장함에 따라 고용안정에 심각한 영향을 미칠 것으로 판단된다. 이에 이 논문은 선원에 대한 직업의식과 법제적 차이를 검토하고 선원의 비정규직화 현상을 개선하기 위하여 선원법령 상 정규직과 비정규직의 차이를 분석하고, 산업계의 실태를 파악하였다. 선원의 공급과 선사의 수요가 같거나 수요가 큰 경우에는 고용형태의 차이 가 없지만 선원의 공급이 선사의 수요보다 큰 경우에는 고용형태에 따른 차이 가 발생할 것으로 판단된다. 선원의 고용형태에 따른 선호도와 인식도 조사를 시행하였다. 고용형태에 대한 정보가 불충분하고 장기승선 기피 등의 이유로 자발적 비정규직은 일정부분 존재할 것이다. 또한 장기승선 기피, 외국인 선원 고용이 한국선원의 일자리 위협요소로 작용함에 따라 정책적인 지원과 선원의 자질향상 및 인권보호, 계층 간 완충역할을 위한 시스템적 접근이 필요할 것이다. 이에 이 논문은 선원의 고용안정화를 위해 일자리 인식도 개선, 직업안정제 도 마련, 퇴직금 중간정산 제한문제에 대한 인식개선 및 선원고용연계를 위한 정책의 필요성을 제안하였다.
        7,800원
        4.
        2016.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 어린이 기호식품에 대한 초등학생들의 인식과 섭취 실태/행동을 알아보고, 또 성별 및 학년과의 연관성을 알아보고자 수행되었다. 일개 도시의 13개 초등학교 주변에서 무작위 추출된 초등학생 306명(남 188명, 여 118명)에 대하여 직접면담법에 의한 설문조사를 수행하였다. 전체적으로 20% 이상의 학생이 어린이 기호식품에 대한 지식이 없었으며 또 어린이 기호식품에 대한 정보원이 없었다. 또한 60% 이상의 학생이 1주일에 1~2회 이상 학교주변 어린이 기호식품 판매업소를 이용하는 것으로 나타났다. 어린이 기호식품에 대한 정보 습득 경로로는 학교가 37%로 가장 많고, 다음으로 가정 16%이었다. 어린이 기호식품에 대한 의식 및 행동을 나타내는 요인들 중에서 지식과 정보 습득 경로는 성별과 유의한 연관성이 있었다(p < 0.05). 또 지식, 정보 습득 경로, 태도, 섭취 이유에 있어 학년과 유의한 연관성이 있었다(p < 0.05). 남자 어린이가 여자 어린이보다 지식 수준은 높았으나(p < 0.05), 태도는 낮고 또 섭취 빈도가 높았다. 학년이 높을수록 어린이 기호식품에 대한 지식과 태도 수준이 높아지고 다양한 정보 습득 경로를 가졌으나(p < 0.05), 또한 섭취 빈도가 높았다. 이러한 결과는 조사대상자의 지식과 태도/행동의 불일치를 나타낸다. 그러므로 학생들의 주요 정보 습득 경로인 학교급식 프로그램과 학교 및 가정에서의 식품위생/안전교육이 더욱 향상되어야 함을 나타낸다. 더불어 학교주변에서 불량식품에 대한 규제도 강화되어야 할 것이다.
        4,000원
        5.
        2013.05 구독 인증기관 무료, 개인회원 유료
        The purpose of this study is to figure out current situation of safety education to improve safety awareness and practice in Korean school students. In order to do this, it is necessary to identify the current level of safety awareness and practice with the actual status of accident occurrence. Furthermore it is try to figure out the most influencing factors on the safety education for Korean middle and high school students.The 412 students were taken from a random sample. The samples were one class of 2nd grade students in five different middle schools and four different high schools in Seoul, Korea. The survey was conducted from 29 September 2010 through 15 October 2010. An additional samples for the questionnaires posted in web were collected. The 305 respondents from school students and 80 respondents from web survey were used to analyze for this study out of 800 respondents. SPSS was used to analyze the questionnaires. The overall safety-awareness score was relatively high at 4.56/5 for fire safety and 4.32/5 for traffic safety. Safety awareness was higher for girls than boys and also for high school students than middle school students. Safety education by parents at home gives a good impact on high safety practices. Safety awareness was improved by feeling of necessity for safety training. The safety prevention training provided during the class by teacher and home training by parents improved safety practice.
        4,000원
        6.
        2012.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted in order to assist with infusing safety consciousness and resolving insensitivity towards safety for industrial accident in workers, managers and executives of chemical companies. Among many industrial accident prevention methods, Korea has been mostly taking an engineering approach of preventing industrial accidents by replacing old machines with risks of an accident and through new facilities and equipments. Through an attitude survey of workers in large scale chemical companies, this study wished to examine the fact that the biggest reason why the accident rate for the past 10 years has not decreased is because safety consciousness has not been established yet.
        4,200원
        7.
        2012.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The statistics of the safety accidents in labs show that the biggest reason for them is researchers' carelessness and insecure actions. In this way, the safety accidents in labs are affected a lot by researchers' safety consciousness. Therefore, in order to prevent the safety accidents in labs, this study aims at measuring the degree of researchers' safety consciousness, grasping the elements affecting their safety consciousness and suggesting the measures to improve the lacking safety consciousness. To accomplish this goal, a survey was conducted and analyzed on the safety consciousness of 1,226 researchers working at 10 government- supported research institutes in Daedeok R&D Complex. As a results, the measures to improve researchers' safety consciousness will be suggested as follows. First, in an environmental aspect, improvement of labs' environment exposed to danger, interest and participation of CEO, regular discussion on the safety in labs, installment of safety equipments in labs, and enlargement of individual labs are necessary. Second, in an educational aspect, the safety education offered by institutes need to be enhanced, experiential safety education fit for the characteristics of research should be applied, the time for safety education must be observed, and the communication among team members through the collective education in department units and safe culture through the campaigns to enhance safety consciousness have to be established. Third, in a systematic aspect, sanctions have to be imposed on the researchers who do not attend safety education, the number of safety supervisors and safety budget of labs should be increased, a safety certification system need to be introduced when a lab is built, the problems in safety have to be open to all departments and rewards for the persons of merit in labs should be extended.
        4,000원
        8.
        2011.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study is to find out how much elementary school members have their consciousness against safety in their school. Simple questionnaire 1206 sheets have been distributed to the members and additional interview with teachers to take care of them. Statistically, frequency, and correlation analysis have been made and chi-test has also been made for data reliability. The results of these have been summarized as running on corridor with 53.4% in school safety, warming up exercise 45.2% in leisure safety, evacuation form classroom with 2.4% in fire safety, crossing around just in fromt or rear of vehicle with 61.2% in transportation safety. It is thought that safety training should be provided to more for man than for girl pupils and also, safety consciousness should be improved than all the other area.
        4,000원
        10.
        2005.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        It has been reported that illegal drug abuse is one of the emerging problems and continuously increasing in recent years. This study examines the extent of illegal drug-abuse and comprehend citizen's attitudes toward various drug-abuse issues for developing new strategies to reduce or prevent illegal drug abuse. Using data from 2,500 male an female adults in 7 major metropolitan cities, results show that 4.6% of respondents has experienced a broad sense of drug abuse. It is revealed that 61.9% of drug abusers reply curiosity as a motive of drug abuse. In addition, drug abusers have a favorable attitude toward drug abuse, and they feel curiosity and perceive it less harmful. Almost respondents reply to need a rigid enforcement of regulation and emphasize a severe punishment. However, 55.3% of the respondents reply a need of both punishment an medical/psychical treatment. In addition, research findings show that respondents emphasize prevention and education as a primary policy.
        5,400원
        11.
        2003.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..
        4,500원
        12.
        2001.07 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.
        4,000원
        14.
        2000.05 KCI 등재 구독 인증기관 무료, 개인회원 유료
        A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10~20 age groups did.(p〈0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p〈0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p〈0.05) They prefered 200~500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p〈0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p〈0.001)
        4,000원
        17.
        1998.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        부산시내 7개 대학에 재학중인 여대생 267명을 대상으로 김치 선호도 및 섭취 실태 등을 조사한 결과는 다음과 같다. 75.2%가 김치를 선호하고, 적당히 숙성된 김치(54.0%)와 젓갈류중 멸치젓(42.1%)을 선호하였다. 김치의 맛은 시원한 맛(50.2%), 아삭한 맛(47.6%), 적당한 짠맛(43.8%)을 선호하며 짭짭한 맛(58.1%), 단맛 또는 젓갈맛(55.8%)을 가장 싫어하였다. 선호하는 김치는 통배추김치(22.2%), 총각김치(17.5%), 깍두기(11.5%), 물김치(9.9%), 오이소박이(8.5%), 겉절이(5.1%), 열무김치(4.9%), 동치미(4.4%)였고 파김치(3.9%), 고들빼기김치(3.6%), 깻잎김치(3.5%), 부추김치(2.5%), 갓김치(1.5%), 봄배추김치(0.9%)는 선호도가 낮았다. 가정에서 담는 김치는 통배추김치(24.1%), 깍두기(15.4%), 물김치(14.8%), 총각김치(14.2%), 파김치(6.4%), 열무김치(5.4%), 겉절이(4.5%), 오이소박이(3.6%), 동치미(3.3%), 부추김치(2.9%), 깻잎김치(2.8%), 갓김치(0.9%), 고들빼기김치(0.8%)였다. 김치이용 음식은 김치찌개(92.9%) 김치볶음밥(90.3%), 김치전(68.2%), 김치볶음김치(42.7%), 김치라면(31.8%)이었다. 62.6%의 대학생이 한 끼에 김치를 5∼6조각 이상 섭취하여 약 93g의 낮은 섭취량을 보였다. 가정에서 김치는 대부분이 어머니가 담으며(94.7%), 가정 김치 맛에 만족하였다. 70.3%가 김치를 담아 본 경험이 없고, 김치는 담아본 29.7%의 학생들은 부모님의 김장때(71.7%), 중.고등학교조리실습시간(14.1%), 대학조리실습시간(10.9%), 조리강습때(3.3%) 담아보았다고 하였다. 95.1%가 김치 담는 방법을 배우길 원했으며, 그 이유로는 일상적인 반찬이니까(66.1%), 전통음식이기 때문에(16.3%), 김치를 좋아하니까(15.9%)였다. 결혼한 후는 88.8%가 김치를 직접 담겠다고 하였다. 김치 구입처는 농협(48.5%), 대규모 김치공장(32.7%), 부식가계(11.2%), 백화점(7.7%)의 순서로 선택하였으며, 상업용 김치의 문제점으로는 정성, 맛, 조미료 첨가, 위생, 가격 등의 불량을 들었다.
        4,000원
        19.
        1996.05 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study was designed to assess to current status of lactation and to investigate mothers' perspectives on human milk and formular milk. As random samples for this study, a total of 352 mothers having infant under the age of 4 were surveyed. 27.3% of mother surveyed were breast-feeding, 38.0% were formula-feeding and 34.7% were mixed-feeding. According to the result of this study, the percentage of breast feeding was on the decrease, while the dependence on formular milk was on the rise. The main reason of formula-feeding was insufficient secretion of human milk on mothers part. The major factors that affect to select feeding method were employment status, degree of education, family income and age. Also, the interviewees desired the product fortified with special ingredients that are hot contained in formular milk currently available in the market. The most concerned problem of formula milk was indigestion and the interviewees wanted the formular milk to be improved digestibility.
        4,300원
        20.
        1996.05 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for 8~9 hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.
        4,000원
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