본 연구에서는 사범대학의 현행 지구과학 교사 양성 교육 과정을 크게 교직 이론, 교육 실습, 교과 교육학, 교과 내용학으로 나누어 분석하여 그 개선 방안을 탐색해 보았다. 교직이론의 경우는 교육학 이론 학습에 치중하고 있어 실제성이 떨어지며, 교과 교육학 선수 학습 교과로서 이수 시기에 문제가 있는 것으로 분석되었다. 그러므로 과목간 연계성 유지를 위해 교직 이론을 교과 교육학 이전에 이수하도록 하며, 되도록이면 현장성이 강한 교직 이론 과목을 이수하도록 권장하여야 할 것이다. 교육 실습의 경우는 교육실습 기간이 외국에 비해 짧으며, 신규 교사를 위한 별도의 업무 외 연수과정이 없고 인턴제도나 직무 연수 프로그램이 미흡한 현재의 교사 양성 교육과정 체제에서는 교육 실습이 이런 역할을 대신할 수밖에 없을 것으로 판단된다. 그러므로 학교 시스템의 전반적인 흐름을 이해하기 위해서 교육 실습 기간을 최소3∼6개월 이상으로 늘려야 할 필요가 있다. 교과 교육학의 경우는 우선 교과 내용학에 비해 할당된 과목의 비율이 매우 낮았다. 그러므로 교과 교육학 과목의 양적인 증가가 우선되어야 할 것이며, 지구과학 교과 교육 전공 교수의 확보가 필요하다. 교과 내용학의 경우, 다루는 내용이 중등학교 교육 과정과 동떨어진 면이 있으며 대학별로 개설 강좌의 영역별비율에서 상당한 차이가 있는 것으로 나타났다. 이런 문제를 해소하기 위해서는 교과 교육학 강좌와 교과 내용학 강좌를 연계시켜 개설하고, 각 영역별 기본 이수 학점을 적정 비율로 할당하는 방법을 고려해 보아야 할 것이다.

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

Modern management considers customer satisfaction as a baseline standard of performance and a possible standard of excellence for any business organization including the college. Quality function deployment(QFD) is a structured approach to seek out voice of customers, understanding their needs, and ensure that their needs are met. The strategy value proposed by Chien et al. combines importance, satisfaction, performance, and ability to enhance decision making effectiveness. But in their model, the correlation among the strategic alternatives isn't considered the decision chain and is therefore eliminated. This paper proposes how to calculate the new weight of columns to consider various strength levels of correlations matrix, representing the correlation among the strategic alternatives, using normalization procedure. The aim of this paper is to present and original customer satisfaction survey conducted in the college. Thus, this paper presents an original customer satisfaction survey in the college and provides to demonstrate the practical usage of the design model to compare this model with Chien's model.

This paper presents the rationale behind a newly-developed and implemented college freshman program designed to improve writing skills and the outcomes after one year running. In line with the current teaching trend of colleges in Korea, this program has several features such as placing the freshmen into different levels based on their writing skills, running class focusing on writing skills and giving a S/U grade. Comparisons between a pre-writing test and two post-writing tests show that this program has contributed to increasing the students’ writing skills. The students’ responses to the questionnaire of the program also endorse the test results. A couple of pedagogical implications concerning EFL writing education are suggested.

The present study aims to design a web-based syllabus for teaching college English. The theoretical premises underlying the study are drawn from recent developments in relevant fields including web-based instruction, classroom observation and supervision, in-service teacher development, and program evaluation. The model is characterized by its learner-centeredness, teacher observation and supervision for professional development, and process-oriented program evaluation. Data for the program evaluation are gathered from various sources such as questionnaire responses, observation records, supervisory notes, teacher diary entries, and assessment. The information from the evaluation is then fed back to improve the course in a cyclical process. Through a small-scale application of the model some suggestions for its effective implementation are made in terms of institutional support, copyright, student autonomy, teacher roles, and e-learning course evaluation.

The purposes of this paper are to report the English proficiency of Korean university students through TOEIC test, and to suggest feasible ways to improve their communicative competence. A total of one thousand and forty-two sophomore students who took the Practical English course participated in this study. The data based on TOEIC scores were analyzed and the major findings revealed that: (1) Although students had slightly higher scores on the written language sections than on the spoken language parts, they had the lowest scores in the grammar section; (2) The total listening comprehension scores were significantly correlated with the total reading scores; (3) There was a high positive correlation between students’ proficiency level and their scores; (4) Multiple regression analysis showed that part 3 (short conversations) influenced significantly on the total listening part, while part 6 (grammar) had a significant effect on the total reading part. In conclusion, these findings contribute to the emerging picture of what constitutes a successful language learner by proposing a more refined model based on Willis’. In conclusion, the results of this study offer several suggestions for language teaching professionals as providers of effective instruction of communication strategies for enhancing the development of communicative competence.

Indoor air quality tends to be the dominant contributor to personal exposure, because most people spend over 80% of their time indoors. In this study, indoor and outdoor NO2 concentrations were measured simultaneously with personal exposures of 30 university students in weekday and weekend in Daegu, Korea. House characteristics and subject's activity pattern were used to determine the effects on personal exposure. Since university students spent most of their times indoor, their NO2 exposure was associated with indoor NO2 level during both weekday and weekend in spite of different time activity. Using a time-weighted average model, NO2 exposures of university students were estimated by NO2 measurements in indoor home, indoor school, and outdoor home. In conclusion, major personal exposure to NO2 resulted from air quality of indoor environment at house.

본 연구에서는 채식, 비채식 남녀대학생을 대상으로 골밀도를 측정하고 신체계측, 식습관, 운동 등의 요인이 골밀도에 미치는 영향을 조사하였으며 결과는 다음과 같다. 1. 채식남학생은 33명(44.0%), 여학생은 34명(25.2%), 비채식군남학생 42명(56.0%), 여학생 101명(74.8%)이었으며 평균신장과 체중은 채식남학생 172.61cm, 62.42kg, 비채식남학생은175.38cm, 72.52kg, 채식여학생은 160.47cm, 55.76kg, 비채식여학생은 161.77cm, 56.34kg이었다. 2. 평균 BQI은 남학생군에서 채식군과 비채식군 각각 101.73, 107.43이었고, 여학생군에서는 각각 84.15, 89.64이었다. Z-score는 채식남학생 -0.16, 비채식남학생 0.15, 채식여학생은 -1.07, 비채식여학생은 -0.73이었고, T-score는 채식남학생 -0.28, 비채식남학생 0.03, 채식여학생 -1.07, 비채식여학생은 -0.77이었다. 3. 조사대상자의 골밀도 상태를 정상, 골감소증, 골다공증 3군으로 분류하였을 때 골밀도가 정상인 경우는 채식남학생 75.8%, 비채식남학생 83.3%, 채식여학생은 44.1%, 비채식여학생은 60.4%이었다. 골감소증은 채식남학생 24.2%, 비채식남학생 16.7%이었고, 여학생의 경우 각각 55.9, 37.6%로 채식군의 골감소증 비율이 높았다. 조사대상자에서 골다공증은 비채식여학생군에서 2명(2.0%)이었다. 4. 식습관을 조사한 결과 영양보충제를 섭취하지 않는 비율은 채식남학생 66.7%, 비채식남학생 54.8%, 채식여학생 58.8%, 비채식여학생 44.6%이었고, 규칙적으로 식사를 하는 경우는 채식남학생 75.8%, 비채식남학생 50.0%이었고, 채식여학생은 44.1%, 비채식여학생 34.7%으로 채식군의 비율이 높았다. 육식과 채식을 혼합하여 섭취하는 비율은 비채식남학생 83.3%, 비채식여학생 87.1%이었으며, 아침을 매일 먹는 채식남학생은 78.8%, 비채식남학생은 33.3%, 채식여학생 47.1%, 비채식여학생 39.6%이었다. 또한 식사의 양은 과식한다는 응답이 채식남학생 24.2%, 비채식남학생 38.1%, 채식여학생은 29.4%, 비채식여학생 40.6%으로 비책식군의 과식율이 높았다. 5. 식품 섭취빈도는 두부 및 콩제품을 매일 섭취하는 경우는 채식남학생 54.6%, 비채식남학생 16.7%, 채식여학생은 38.2%, 비채식여학생이 16.8%이었다. 우유 및 유제품을 매일 섭취하는 경우는 채식남학생 6.1%, 비채식남학생 33.3%, 채식여학생 14.7%, 비채식여학생은 21.8%이었으며, 녹차, 커피 등 차를 마시지 않는다는 비율은 채식남학생 69.7%, 비채식남학생 28.6%, 채식여학생 29.4%, 비채식여학생 25.7%이었다. 인스턴트 식품을 매일 섭취한다는 응답율이 채식남학생 9.1%, 비채식남학생 21.4%, 채식여학생은 17.7%, 비채식여학생은 14.9%이었다. 6. 운동, 체중 조절 등에 대한 조사 결과 항상 운동을 하는 경우는 채식남학생 30.3%, 비채식남학생 28.6%, 채식여학생 14.7%, 비채식여학생 18.8%이었으며 운동시간은 1~2시간 하는 경우는 채식남학생 30.3%, 비채식남학생 38.1%, 채식여학생은 8.8%, 비채식여학생은 17.8%이었다. 체중에 만족하는 정도를 보면 채식남학생 57.6%, 비채식남학생 23.8%, 채식여학생은 23.5%, 비채식여학생은 15.8%가 만족한다고 하였다. 체중 조절 경험에서 경험이 있는 경우가 채식남학생 3.0%, 비채식남학생 31.0%, 채식여학생은 23.5%, 비채식여학생 31.7%이었다. 7. 골밀도 BQI값과와 몇가지 요인의 상관관계를 살펴보았을때, 채식남학생은 영양보충제의 섭취와 유의적인 양의 상관관계를, 해조류의 섭취정도와 유의적인 음의 상관관계를 나타내었다. 비채식대학생의 경우 골밀도와 여러 요인과는 유의적 상관관계를 보이지 않았다. 채식여학생은 식사규칙성에서 유의적 음의 상관관계를, 식사량과 양의 상관관계를 보였다. 비채식여학생군에서도 비채식남학생군과 같이 전반적으로 유의적 상관관계를 보이지 않았다.

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, 2, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p〈0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.