The purpose of this study was to examine the perception of middle school physical education teachers, who gave lessons about the history of physical education, about the unit construction of that section from diverse angles by looking into their relevant

본 논문은 기계 학습 기법 중에서 메모리 기반 학습을 사용하여 범용의 학습 가능한 한국어 문장 경계 인식기를 제안한다. 제안한 방법은 메모리 기반 학습 알고리즘 중 최 근린 이웃(kNN) 알고리즘을 사용하였으며, 이웃들을 이용한 문장 경계 결정을 위한 스 코어 값 계산을 위한 다양한 가중치 방법을 적용하여 이들을 비교 분석하였다. 문장 경 계 구분을 위한 자질로는 특정 언어나 장르에 제한적이지 않고 범용으로 적용될 수 있 는 자질만을 사용하였다. 성능 실험을 위하여 ETRI 코퍼스와 KAIST 코퍼스를 사용하 였으며, 성능 척도로는 정확도와 재현율이 사용되었다. 실험 결과 제안한 방법은 적은 학습 코퍼스만으로도 98.82%의 문장 정확률과 99.09%의 문장 재현율을 보였다.

Reducing the logistic cost may be accomplished by numbers of logistic management methods, but the most fundamental and essential one is the accomplishment of the consistent reverse logistics system that is the core of worker performance system, and the purpose of consistent reverse system is the treatment of logistic functions such as transportation, storage and unloading with consistent logistics, and increasing the turnover ratio is required for the improvement of the system. As the turnover ratios is increased, this paper make reverse worker performance evaluation system with lifetime value include of weight variables.

This study investigates elementary school parents’ perception concerning the starting age for early English education. Four hundred and eighty-four parents located in Seoul and Kyonggi province areas participated in this study. The questionnaire for exploring parents’ perception was used and the major findings revealed that: (1) the children who started to learn English before the official school year tend to learn English from native speakers of English; (2) about 90.9 percent of children learned English before the third grade of elementary school; (3) most parents reported that the proper starting age for learning English is 5 or 6 years although they perceived that it was not an important factor in enhancing their children’s English proficiency. These results indicate that the current status of early English education should be restructured to meet the parents’ perception and needs. Major implications will then be discussed.

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.

본 연구에서는 인천항의 인식에 관해 퍼지이론을 이용하여 분석하였다. 분석결과 인천항만개발에 대해서 긍정적 이미지의 경우는 절충이 0.73, 찬성이 0.27로 나타났고, 부정적 이미지에서도 절충이 0.69, 반대가 0.31로 나타나 항만개발은 절충적으로 고려되어야 하는 것으로 나타났다. 항만의 이미지에 대해 연령별로 살펴보면 20대와 30대 사이에 긍정적 이미지는 급격히 낮아지는 것으로 나타났고, 부정적 이미지에서는 10대에서 20대 사이에 이미지가 높아지는 것으로 나타났다. 따라서 긍정적 이미지는 레져활동, 휴식공간의 확보 등을 통해 높이고, 종합항만공간, 친환경적 항만개발 전략 등을 통해 부정적 이미지는 낮출 수 있는 항만개발이 요구된다.

본 연구에서는 교양지구과학과목을 수강하는 36명의 예비과학교사를 대상으로 가상현실(VR)의 사용을 한 차시에 걸쳐 시도하였다. 수업을 하기 전과 후에 구성주의 학습환경 조사(CLES)를 실시하였다. CLES의 주된 초점은 수업이 학생중심 수업환경을 얼마나 잘 보조하고 지원하는가다. 학생의 자신의 수업환경에 대한 사전 및 사후검사는 여섯가지 하위 영역으로 나뉜다.: 학생적절성, 비판적 시각, 교실통제의 나눔, 학생 간의 타협, 과학적 불확정성, 태도이다. 아울러 가상현실에 대한 미래교사의 인식에 대한 설문지도 실시하였다. 미래의 과학교사들이 가상현실 자료를 교실에서 사용하는 것에 대하여 어떻게 생각하는가를 본 연구를 통해 알아보고자 했다. 이들 결과를 바탕으로 교사 주도의 수업환경을 학생의 적극적 참여를 유도하는 수업에로의 변화를 도모하는 것과 같은 기존에 연구되지 않은 측면을 제안하여가상현실의 잠재력에 대한 보다 완벽한 이해를 꾀하려 하였다.

목적 : 본 연구는 노인의 가정 내 불편한 공간 및 요소와 위험한 공간에 대해 알아보고, 노인이 두려워하는 사고와 사고 시 연락방법 선호도에 대하여 조사하였다. 연구방법 : 연구대상은 김해시에 거주하는 65세 이상의 노인 49명이었다. 설문내용은 가정 내 공간 실태와 불편한 공간 및 요소, 위험한 공간, 사고 관련 항목을 포함하였다. 자료수집 방법은 구조화된 설문지를 사용하여 1대1 면접방법을 사용하였다. 결과 : 노인들의 가정 내 공간 중 불편한 공간은 없음 20명(47.6%), 화장실/욕실 11명(26.2%), 부엌 4명(9.5%), 다용도실 4명(9.5%), 침실 2명(4.8%), 현관 1명(2.4%)으로 나타났다. 가정 내 공간별 가장 불편한 요소는 화장실/욕실의 바닥 미끄러움(2.67±1.43점), 침실의 리모콘 사용(1.90±1.43점), 부엌의 싱크대 높이(1.82±1.22점), 거실의 가전제품 사용(1.65±1.25점), 다용도실의 세탁물 넣고 빼기(2.16±1.53점), 현관의 공간협소(1.63±1.07점)로 나타났다. 위험한 공간은 화장실/욕실 13명(34.2%), 부엌 12명(31.6%), 없음 6명(15.8%), 현관 3명(7.9%). 거실 2명(5.3%), 다용도실 2명(5.3%) 순으로 나타났다. 두려워하는 사고별로는 가스사고가 21명(42.9%), 외부인 침입이 11명(22.4%), 화재로 인한 질식이 9명(18.3%), 낙상이 4명(8.2%), 기타가 3명(6.2%), 화상이 1명(2.0%) 순으로 나타났다. 사고 시 연락방법 선호도는 119구조대가 27명(55.1%), 자녀가 10명(20.4%), 기타가 6명(12.3%), 경찰서가 4명(8.2%), 배우자와 병원이 각각 1명(2%) 순으로 나타났다. 결론 : 본 연구결과를 통해 김해시 지역 노인들은 없음을 제외하고 화장실/욕실을 가장 불편한 공간으로 여겼으며, 가장 위험한 공간 역시 화장실/욕실임을 알 수 있었다. 그리고 가정 내 공간별 가장 불편한 요소에 대해 알 수 있었다. 노인들이 가장 두려워하는 사고는 가스 사고였으며, 사고 시 연락방법 선호도는 119구조대가 가장 많음을 알 수 있었다. 향후 시대의 흐름에 맞게 노인을 위한 건축설계와 가정용품개발에 유용한 정보를 제공하고, 주택 내 안전성과 기능성 향상을 위한 자료를 제시하여 노인의 삶의 질 향상에도 기여할 것이다. 또한 주거 변경을 위한 작업치료접근 시 고려해야할 요소들은 노인들을 위한 주거 환경 개선에 도움을 줄 것이라 생각된다.

This study had carried out to investigate the usage status of customer, the positive effects and problems, and the most important items of the nutrition labeling at purchasing the food etc. on the current nutrition labeling system in order to establish the customer-centric nutrition labeling system. Survey was carried out by questionnaire method that is targeted on adult female above 20 years old in Seoul and Kyeongnam area from May to June, 2004. For the experience of checking the nutrition label of the processed domestic and imported processed food, 82% and 75.4% of the respondents were replied 'have checked' respectively. For the positive effects due to enforcement of the nutrition labeling system, the respondents agreed highly with 'easy to compare with other products' and 'improve the products quality'. For the problems of the nutrition labeling system, the respondents agreed highly with 'different criteria for each product' and 'incendiary purchasing due to false or exaggerated labeling', and gave the higher scale for the positive effects than the problems relatively. For the necessity of the nutrition labeling system, 96.2% of the respondents were replied 'necessary', and it was indicated a significant difference on age and marital status(p<.01). For the price rising due to enforcement of the nutrition labeling system, 55.2% of respondents agreed, and it was indicated a very significant difference on age and monthly income(p<.001). For the most important nutrition labeling items at purchasing the food, the respondents were replied 'total calorie' on most of the food, and in addition, they checked carefully the lipid, cholesterol, protein, Ca, and Fe.

This study was planned to investigate the current using status of agricultural products in school food service both produced in Korea and imported from other countries and the dieticians' perception on using those. A total of 723 dieticians of 442 elementary schools and 381 middle high schools were surveyed in July, 2003 to perform the purposes of the study. A high using rate (93.4%) for Korean agricultural products was investigated. As for meat such as pork and chicken except beef and eggs, the using rate of Korean agricultural products was high. Almost 100% of vegetables and fruits, except tropical fruits such as banana, kiwi, orange and pineapple supplied for school food service were also Korean products. As for nuts and edible oil, the rate of using for Korean agricultural products was comparatively lower than those of other food items due to the price gap. Most dieticians rated the quality of the products produced in Korea higher than that of the imported products in the aspects of their freshness, taste, and safety. But they found no difference in the package condition of the products produced in Korea and of those imported from other countries. This result suggests that the package system should be improved for the agricultural products produced in Korea.

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.