본 연구는 장애인 고용을 희망하거나 현재 장애인을 고용하고 있는 사업주를 대상으로 설문을 통해 보조 공학기기 이용실태 및 수요를 알아보았다. 연구방법 : 본 연구는 2008년 10월부터 12월까지 실시되었으며, ‘고용정보 시스템ʼ에 구인 등록한 사업체중 정보 공개를 한 1,054개 업체를 표집 대상으로 하였다. 설문회수방법은 우편발송과 이메일이었고, 우편발송 회수율은 13%, 전자메일 회수율은 10.7%였으며 최종적으로 121개 업체의 설문을 분석하였다. 결과 : 보조공학기기를 지원받은 경험이 있는 사업주는 36.3%(44개 업체)이었으며, 이들이 보유하고 있는 보조공 학기기는 사무보조 품목 17건, 정보접근 품목 25건, 작업기구 품목 80건, 의사소통 품목 2건이었다. 보조공학기 기를 지원받은 경험이 없는 사업주 77명(63.6%)중 보조공학기기 서비스 제도를 인식하고 있는 경우는 35.1%뿐 이었고, 향후 서비스 이용의사가 있는 경우는 58.4%에 불과하였다. 사업주가 보조공학기기를 선택할 때 가장 중요하게 고려하는 사항은 효과성, 편안한 사용과 안전성이었다. 보조공학서비스 제공 시 가장 중요하게 생각 하는 사항은 지원예산확대, 기기품목 및 종류 확대, 직장 내 환경의 종합적 평가 및 지원 등이었다. 결론 : 본 연구를 통하여 사업주들의 장애인고용촉진공단의 보조공학기기 서비스 이용률이 저조하다는 것을 알 수 있었으며, 보조공학기기 제도에 대한 인식이 부족할 뿐 아니라, 향후 이용의사도 낮다는 것을 알 수 있었다. 사업주가 가장 원하는 보조공학서비스 내용은 지원예산 확대와 기기품목 및 종류확대였다. 따라서 장애인고용 촉진공단은 사업주를 대상으로 장애인고용촉진공단의 보조공학서비스에 대한 인식을 높여 그 활용을 장려해야 할 것이며, 좀 더 다양한 품목을 지원해야 할 것이다. 작업치료사 역시 보조공학서비스에 대한 지식을 토대로 장애인의 직업재활에 보다 많은 관심과 책임을 가지고 작업치료를 제공해야할 것이다.

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

기존의 전문성 연구들은 참가자들에게 일상적인 과제를 수행하게 함으로써 전문가와 초보자들의 차이를 알아보고자 하였다. 하지만, 본 연구는 일상적 비행 상황에 익숙해진 조종사들이 이전에 경험해보지 못한 새로운 비행 상황에서도 유연하게 대처할 수 있는지 알아보고자 하였다. 즉, 조종사의 숙련정도에 따라 정상적 및 비정상적 상황에서의 상황인식 능력이 차이가 나는지 관찰하였고 추가적으로, 전문성이 자극 제시 시간에 따른 수행변화에 영향을 주는지 알아보았다. 이를 위해 42명의 조종사들을 전문성의 정도에 따라 초보자와 전문가 집단으로 나누고 이들의 수행이 상황의 특수성 및 자극 제시 시간에 따라 어떻게 달라지는지 알아보았다. 연구를 위하여 조종실 계기판을 모방한 동영상이 제작되었는데, 동영상에 보여지는 계기판들이 모두 정상으로 움직이는 정상적 상황과 이들 중 하나의 계기가 오작동을 일으키는 비정상 상황이 연출되었다. 또한 상황을 지각하기 위한 시간의 차이가 전문성에 따라 다른 효과를 가져오는지 살펴보기 위해서 계기판 상황이 오랫동안 제시되는 긴 제시 조건과 상대적으로 짧게 제시되는 조건으로 조작되었다. 실험 결과, 정상적인 상황에서는 초보자와 전문가 집단 사이의 상황 인식이 유의한 차이가 없었으나, 비정상적인 상황에서는 전문가 집단의 상황인식이 초보자 집단보다 유의하게 높은 것으로 나타났다. 또한, 비행 상황의 제시 시간이 짧아졌을 때 조종사들의 전반적인 상황인식 정확도가 떨어졌지만, 전문가와 초보자의 수행차이는 변함없이 초보자 집단에 비해 전문가 집단의 높은 수행이 유지되었다. 비행 상황의 특수성과 제시 시간의 상호작용에 따라 초보자와 전문가의 상황인식은 어떻게 달라지는지 보았을 때, 비행 상황의 제시 시간이 길고 짧음에 관계없이 정상적 상황에서는 초보자와 전문가 집단의 상황인식 차이가 나타나지 않았으나, 비정상적 상황에서는 전문가 집단의 상황인식 정확도가 초보자 집단 보다 유의하게 높은 것으로 나타났다. 전반적으로 볼 때, 비정상적 상황은 전문가 집단의 수행에 미치는 영향에는 큰 영향을 미치니 못하나 초보자 집단의 수행에는 현저한 영향을 미치는 것으로 나타났다.

본 연구의 목적은 야외지질학습 환경에서 과학 영재학생들이 학습의 성취를 가능하게 하는 요인들을 분석하는 데 있으며, 이를 위해 2007년도 한국지구과학올림피아드 겨울학교에 참가한 19명의 참가 학생들을 대상으로 야외지질학습에 관한 인식과 태도의 유형을 분석하였다. 야외지질학습에 관한 인식과 태도의 유형을 분석한 결과 인식의 유형은 탐구적 관점에서 경험적 탐구로 이해하고 있으며, 과학철학의 관점에서 인간 중심적 견해와 실증주의적 관점, 그리고 도구주의적 관점으로 이해하고 있었다. 태도의 유형으로 학생들의 겨울학교 참여 목적은 주로 지구과학에 관한 지식 습득에 있었으며, 과학자를 희망 진로로 선택하는 경향은 부모들 보다 학생들에게서 더 높은 경향이 나타났다. 야외지질학습에 관한 학업적 자아개념은 대체로 긍정적으로 나타나며, 긍정적 정서와 부정적 정서를 모두 경험하는 것으로 나타났다.

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

This study was conducted to investigate the perception and understanding parents had regarding environment friendly agricultural products being used for school foodservice. A trained practitioner surveyed 221 parents of children at elementary schools in Daejeon using a questionnaire, after which the resulting data were analyzed by a Chi-square test. Overall, the parent's responses regarding the foodservice were positive. However, most of the parents do not participate (65%) in the school foodservice if they work, and those that do participate primarily work as meal service aides (58.1%). Parents indicated that the work of urgent field of inspection on food materials (69.9%), and the reason of an agreement (98.2%) for them were the students' health (68.4%). In addition, most parents were positive about the possibility of replacing foods used in the school with environment friendly products (51.6%) and felt that the government should pay the additional expense associated with their replacement. Furthermore, the majority of the parent's surveyed felt that children should be supplied with vegetables (54.9%) purchased directly from farms. The parents' satisfaction with the meal service (25.1%) was lower than that of the students (54.1%). The reason for the satisfaction reported by the parents was concern regarding the health of their children (53.3%). In addition, the majority of the parents (47.3%) responded that environment friendly agricultural products differ from general agricultural products because insecticides and fertilizer were not used. The main objection parents had to using environment friendly products was their cost (59.1%), and most parents felt that a realistic solution to this problem was unified purchase (41.4%). Besides, a problem when replacing with them was the expensive price (38.1%) and true or false (37.7%), and the students' satisfaction (59.5%) was selected the most in an effect of using them, diversity of the product (39.1%) and price reduction (32.6%) for a solution of the increase of using them.

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

감성을 인식하고 반응하는 감성컴퓨터를 개발하기 위한 감성인식에 대한 연구가 활발하다. 본 연구는 2차원으로 정의한 감성을 측정하기 위해서 시간에 따른 생리신호의 반응 변수를 정의하고 그 변수로 인한 감성을 구분하고자 하였다. 10명의 대학생에게 16장의 감성을 유발시킬 수 있는 이미지를 제시하였다. 그리고 자율신경계 반응으로 ECG(electrocardiogram), PPG(photoplethysmogram), GSR(Galvanic skin response), RSP (respiration), 그리고 SKT(skin temperature)를 측정하였다. 본 연구는 자율신경계 반응에 대해 Delay, Activation, Half recovery 그리고 Full recovery로 이루어진 TDP(Time Dependent Parameters)를 정의하고 감성을 구분할 수 있는지에 대한 통계적 유의성을 검증하였다. 그 결과, TDP가 감성을 구분할 수 있는 유의미한 변수로 확인하였고 특징적 경향을 보임을 알 수 있었다. 그러므로 본 연구는 TDP가 감성 인식을 위한 유효한 변수일 가능성을 보였다.

An artist, Oh Yun(1946~86)’s theory of people’s art during his final period issummed up in his essay ‘Expansion of Artistic Imagination and World’(1985).Emphasizingthe mystic and traditional characteristics of Oh Yun’s artistic oeuvre during his final period,some critics focus on Oh Yun’s experience of medical treatment and shamanistic custom atJin Do island, and his belief in Jeung San Do, the dao of Jeung-san, the Ruler of theUniverse. However, they forget the practical intention and implication of his theory of artduring his final period, which aimed to overcome the contradiction of revelation itself. Oh Yun’s essay criticized the loss of artistic imagination and the ignorance oftraditional culture that resulted from the elevation of science to a religion, and insisted thatthe stereotyped idealism, scientism and elitism in art should be overcome in order torecover the full reality in realism and to continue traditional cultures. The essay iscomprised of 18 paragraphs. Oh Yun criticized monochromatic art, conceptual art, hyper-realistic art, objet d’art,and neo-dadaist art, saying that they were simply mechanical forms of modern art derivedfrom scientism and a fetishistic lens culture. In addition, he criticized naturalism in art,which had continued as a tendency in the development of western art, for the samereason. He pointed out that even the world of realism had been diminished by elitestereotypes and diagrams. He declared the need to overcome the imitation of shells orstereotyped propaganda, and recover full realism, which seems to have started with areflective examination of current problems in ‘Reality and Utterance’, in which heparticipated. Especially, he thought that universality and the extension of full realism could be achieved by building on the views of traditional cultures, which is meaningful. This logic issame as the theory of epic theatre that Bertolt Brecht(1898~1956)has developed under theancient Greek masque and Pieter Bruegel the Elder(1525~69)’s story-like picture style. Theuniversality of realism and the extension of acquisition to include incantation art,rather thanmove toward incantation art, is what Oh Yun intended to propose in ‘Artistic Imagination’.This attitude is same as Bertolt Brecht’s aesthetic viewpoint in the 1930s. But regrettably,Oh Yun’s style wording, which seems covert and far-sighted, is often misunderstood as‘mysticism’. In the flow of people’s art in the 1980s, Oh Yun was a traditionalist in a narrowsense, and an realist in a broad sense. However, his critical mind, which comprehendstradition and reality, was attempting to expand universality and extend full realism, and thisattempt found many sympathizers and had an influence on the next generation of people’sartists, such as 「Levee」which is field-centered, to which we should pay attention. Thismeans that while their works thought about ‘tradition’, we should be careful not to connectthem with‘aesthetic conservatism’or ‘classical art’. This is the why the meaning of Oh Yun’stheory of art during his final period should be closely examined again.

Despite the advantages of the shadowing method in language learning, there has been little research on the use of the method in Japanese language education. Therefore, the current study investigated the effectiveness of shadowing for the pronunciation and listening skills of Korean learners of Japanese. The study was conducted with the beginner and intermediate learners of Japanese in a college in the second half of the academic year (September to November, 2007). The results indicate an　improvement of the listening skills for 80% of the students (20 students). Furthermore, the false using of the pronunciation in 7 categories disappeared. The study suggests implications for the adequate application for Japanese education in Korean universities.

The objective of this study is to evaluate the mechanical behaviors and structural integrity of the weldment of high strength steel by using an acoustic emission (AE) techniques. Monotonic simple tension and AE tests were conducted against the 3 kinds of welded specimen. In order to analysis the effectiveness of weldability, joinability and structural integrity, we used K-means clustering method as a unsupervised learning pattern recognition algorithm for obtained multi-variate AE main data sets, such as AE counts, energy, amplitude, hits, risetime, duration, counts to peak and rms signals. Through the experimental results, the effectiveness of the proposed method is discussed.

The purpose of this study was to survey physical education teachers’ understanding and the actual condition of operation on the teaching of the history of physical education in school, to grasp a view of physical education teachers on problems and ways to

This study explored differences between parents and their children in the evaluation of utilization and effects of electronic games. The study also examined conflicts that could be occurred between parents and their children because of the games, and potential predictors of the conflicts. A total of 210 5th and 6th grade students of elementary schools and their 210 mothers were participated in the survey. The results showed that, compared to children, mothers evaluated that games were not beneficial to children and contained lots of violent content. Mothers concerned the potential negative effects of games on school performance among other variables. The results also indicated that the children who highly utilized games, and enjoyed violent games more experienced negative behaviors during game-playing. In addition, children's experiences of aggressive behaviors during game-playing moderately correlated with 'fighting with friends/ brothers/sisters'(mothers' evaluation), 'unbalanced game-playing' (mothers' evaluation), 'the amount of game utilization'(mothers and children's evaluations), 'the degree of violence of favorite games' (mothers' and children's evaluations). Conflicts between children and mothers due to game-playing could be predicted by unbalanced and excessive game-playing, the degree of violence of favorite games, and potential harmful effects on children and school performances.