The purpose of this study was to provide basic data needed for the efficient enhancement of teaching competency by investigating the relations between the importance and performance level of elementary school teachers in terms of teaching competency of ph

본 연구는 선행연구1)를 토대로 사회복지사의 인구학적 요인, 개인의 경험적 요인, 기관의 환경적 요인, 기술적 요인에 따른 지역사회조직화의 개념, 이론 및 실천모델의 이론적 준거틀에 대한 사회복지사의 인식과 연구자가 제시한 단계별 실천과정의 필요성에 대해 조사 및 분석을 실시하였다. 분석결과를 살펴보면 첫째, 지역사회조직화의 이론적 준거틀에 관한 조사결과 개념의 경우 지역사회욕구를 발견하여 지역주민의 자발적인 참여를 통해 지역사회의 문제를 효과적으로 해결할 수 있도록 하는 전문적 지역사회복지실천과정’과 ‘지역사회 내에서 자원을 동원하여 문제를 해결하고 주체적․자발적 참여 및 참여 촉진 활동 등을 통한 주민조직화’로 인식하고 있었고, 관련이론으로는 ‘생태이론’, ‘체계이론’, 실천모델로는 ‘로스만(Rothman)의 지역사회개발모델’, ‘로스만(Rothman)의 사회계획모델’을 기반으로 하면서, 문제나 지역의 특성에 따른 다양한 이론과 실천모델의 인식을 통한 적용 및 접근이 필요하다는 인식결과가 나타났다. 둘째, 지역사회조직화 실천의 단계별 실천과정의 필요성에 관한 조사결과 전체평균 4.26점(최대값 5)으로 매우 높은 것으로 나타났다. 이러한 연구결과를 토대로 지역사회조직화의 이론적 기반 형성과 실천현장에서 적용 가능한 실천과정을 정립하기 위한 연구방향을 제시함과 동시에 향후 한국형 지역사회조직화의 실천모형을 개발하는데 기초 자료로써 활용되어지길 기대한다.

The purpose of this research was to investigate whether the perception of KPIs by restaurant managers from financial and non-financial perspectives was affected by BSC implementation. The perceptions that were examined were importance, adoption, performance, and utilization of KPIs. We surveyed managers from multinational restaurant chains that were adopting BSC and those that were not. From a non-financial perspective, the difference in perceived importance between BSC adopted firms and firms that did not adopt BSC was significant. The managers of BSC adopted firms perceived KPIs more seriously than the others. Secondly, according to the managers' working experiences, the difference of perceived utilization in the internal business process perspective was significant between BSC adopted firms and firms that did not adopt BSC. In addition, from the learning and growth perspective, the difference in perceived adoption and utilization between the two groups was significant. Finally, in the BSC adopted firms, the perceived importance of the managers affected the other perceptions like adoption and utilization from both the financial and non-financial perspectives.

The purpose of this study was to identify and compare the dimensions and patterns of the perception of traditional food for Koreans living in Yanbian, Mongolia and Uzbekistan. Items representing the perception of traditional food were combined into a dimension and a pattern based on underlying perception of the Koreans living in the area. Any difference in the perception of the Koreans living in these areas likely reflects their different dimensions and patterns. Thus, it is important to determine if Koreans living in Yanbian, Mongolia and Uzbekistan should be treated as a homogeneous group when defining their perceptional structure of traditional food. Factor and cluster analysis of the data generated in this study revealed two different dimensions and patterns for each group of Koreans living in Yanbian, Mongolia and Uzbekistan. However, the structure of the dimensions and patterns of the perception of traditional food differed, indicating that Koreans within and between the countries are not a homogeneous group. Similarities and differences in perceptional dimensions and patterns among Yanbian, Mongolian and Uzbekistan-Koreans are also discussed. Moreover, future implications for food and nutrition specialists, especially for those who have an interest in Korean traditional food in Asia and those who have an interest in globalization of Korean traditional food are provided.

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in Växjo, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

This study investigated the relationship between phonemic awareness ability and performance in English listening comprehension. For the purpose of this research, two tests―a specially designed phonemic awareness test and an English L/C test―were used and a total of 268 high school students (132 males and 136 females) participated in this experiment. The statistical result clearly demonstrated that the ability to identify English phonemes was highly correlated with the English listening ability. It was also shown that there was a significant correlation between the two factors in a group of students showing a high level of L/C ability, whereas no significant correlation for the students with a low level of L/C ability. In addition, no major difference in the correlation was found between the male and female students.

This paper has attempted to analyze asbestos dismantlement and removal companies' licensing procedure and their work satisfaction and observance of laws and regulations and discover problems for improvement of the current system. In terms of the number of asbestos dismantlement and removal companies by region, Seoul and Gyeonggi (32, 43.2%) were the highest, followed by Jeonnam, Jeonbuk and Jeju (19, 25.7%), Gyeongnam and Gyeongbuk / Chungnam and Chungbuk (8 apiece, 10.8%) and Gangwon (7, 9.5%). In terms of the number of asbestos dismantlement and removal works, it has rapidly increased from 33 cases (1.4%) in 2005 to 598 (25.1%) in 2007 and 1,599 (67.2%) in 2008. In terms of preliminary investigation on asbestos, asbestos-related education and work environment by region, a significant statistical difference has been observed. According to analysis on the asbestos dismantlement and removal companies' satisfaction (in terms of the appropriateness of dismantlement and removal cost), 'unsatisfied (35 companies, 47.3%)' was the highest, followed by 'not bad (20, 27.0%)' and 'satisfied (19, 25.7%),' showing high dissatisfaction on the cost. In terms of the asbestos dismantlement and removal companies' satisfaction at work, Factor 1 accounted for 39.3% while Factor 2 was 16.8%, which showed 56.2% in total.

This study investigates the problems and possibilities of introducing immersion in public elementary schools in Korea through the opinions of the elementary teachers, students, and parents. The participants of this study were 1,082 elementary school students, 484 elementary school teachers, and 731 parents. The data were collected through questionnaires. Through the analysis of data the followings were revealed. First, there were some misunderstandings and misconceptions about the definition and the meaning of immersion education, which seem to be strongly related to the negative attitudes toward the introduction of English immersion programs in Korea. Second, respondents, however, tended to be positive with the immersion program with about 10% higher agreement with its introduction than disagreement. Third, if they have opportunities to participate in an immersion program, the respondents tended to be a bit hesitative or reserved but mostly agreed to be involved with it as immersion teachers, students, and parents allowing their children, respectively with one to three years of preparation for it in terms of the English competence. Fourth, as for immersion teachers, they preferred co-teaching between Korean and English native teachers to individual teaching, and they also liked Korean immersion teachers more as immersion specialized teachers than as class teachers. Based on these findings several suggestions were made to implement English immersion programs in public elementary schools in Korea, particularly for teachers, schools, local governmental education offices interested in immersion education.

The purposes of study were to survey the status of nutrition education in school and investigate the perception of nutrition teacher candidates concerning the direction and ideal method for nutrition education. A questionnaire was distributed to 554 nutrition teacher candidates from August to October, 2006. A total of 468 usable data were collected (84.5% response rate). The statistical data analysis was completed by using SPSS for Windows (ver. 10.0) for descriptive analysis, ANOVA and 2-test. About 52% of respondents had nutrition education teaching experience. Half of the respondents indicated that the necessity for nutrition education stemmed from their own need for such education. The main problem in students' dietary life was 'the increasing intake of processed foods, instant foods and fast foods (4.23 out of Likert 5 point scale)' and the major nutritional problem was 'high calorie intake with low essential nutrients (3.96 out of Likert 5 point scale)'. Over half the respondents (53.4%) recommended that nutrition education be oriented towards behavioral change rather than knowledge delivery. Social learning theory was preferred mostly as an theory apt to nutrition education (60.3%) and the most effective means of education was referred to organizing the regular class for nutrition education (50.5%). The 'playing such as songs or game' was reported as both effective and realizable method in nutrition education.

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

The purpose of this study was to determine whether foodservice brand language localization affects consumer attitudes in terms of similar brand image recognition with an original brand. Many global foodservice companies have tried to modify their own brand identity according to local situations in order to attract more consumers. According to this study's results, consumers who similarly recognized both the original brand image and localization brand image tended to have greater purchase intention than those who did not recognize them similarly. In addition, when the original brand identity was changed to the local language, consumers more similarly conceived the original brand image and localization. And for local store marketing, foodservice companies should have a thorough marketing research plan since there can be difference results according to brand name recognition gaps or demographic characteristics. Original brand image similarity recognition by consumers affected their attitudes. In other words, the group that similarly recognized both the original brand company image and the localization brand company image tended to have greater purchase intention. Because brand language plays an important role in consumer attitudes with respect to recognizing a brand and distinguishing another brand, this study suggests that franchise foodservice companies have a local store marketing plan.

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0±0.4% and that of the soup/stew samples was 1.0±0.3%. The average salinity of the soup samples was 0.9±0.2% and that of the stew samples was 1.1±0.3%, and the average salinity of the stews was significantly higher than that of the soups (p〈0.001). The average salinity of bean-paste soups was 0.9±0.2% and that of clear soups was 0.8±0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p〈0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p〈0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

민통선이북지역은 주민들의 열악한 생활환경 개선을 위한 지역개발이냐 자연환경보전이냐의 상반되는 의견으로 끊임없는 논란을 야기시켰다. 이에 본 연구는 민통선이북지역에 거주하고 있는 주민들과 공무원들의 민통선 일원의 자연환경에 대한 인식과 자연환경보전 및 개발에 대한 태도를 알아보기 위해 파주시와 연천군 민통선지역 주민 265명과 시 군공무원 285명을 대상으로 설문조사를 실시하였다. 주민과 공무원들은 민통선 일원의 우수한 자연경관과 자연환경 및 다양한 생물종 보유에 대해 긍정적으로 인식하며 이에 대한 자부심과 긍지가 높은 것으로 나타났고, 자연환경은 많이 훼손되어 잘 보전되지 못한 것으로 인식하고 있으며 특히 연천지역 주민은 더 그렇다고 응답했다. 전체적으로 주민들이 자연환경보전을 우선시하거나 최소한 보전과 조화를 이룬 개발을 원하는 것으로 파악되었고, 지역 공무원들 또한 지역의 발전을 위한 희생적인 태도가 강한 것으로 파악되어 민통선지역에 대한 지속가능발전의 인식 토대는 긍정적인 것으로 평가되었다. 지역별로 처한 상황에 따라 주민과 공무원간의 의견차이가 유의미하게 나타났는데 파주지역의 경우 주민들이 지역개발을 더 원하는 데 비하여 공무원들은 환경훼손에 대한 우려와 자연환경보전 의지가 상대적으로 더 높아 갈등이 예상되었다. 향후 지역개발과 자연환경보전의 목표를 동시에 달성하기 위하여 자연환경에 대한 학술조사와함페 주민의 의사를 충분히 반영하고 조화롭게 진행되도록 지역주민의 생활환경에 대한 심층적이고 지속적인 연구가 요구된다.