이 연구의 목적은 예비 중등 교사를 대상으로 지구 환경에 대한 환경 인식, 지구 환경의 하위 영역에 따른 환경 인식, 그리고 전공에 따른 환경 인식에 차이가 있는지를 조사하는 것이다. 이를 위해 '성장과 기술의 부정적 결과', '인류와 자연의 관계', '삶의 질', '생물권의 한계'의 4가지 하위 영역으로 구성된 NEP 검사 도구를 사용하였다. 연구 결과, 대부분의 예비 중등 교사들은 생태학적 환경 인식을 지니고 있었으며, 전공에 따라서도 유사한 환경 인식을 지니고 있었다. 그러나, 환경 관련 교육의 경험 유무에 따라서는 유의한 차이를 나타내었다.

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

This study was to investigate the consumer recognition of commercial Sunsik & Saengsik. The data was collected from the 395 married women residing in Seoul and Kyungki area by the self-administered questionnaire. A related purpose was to analyze the nutrient composition and the hygienic safety of commercial Sunsik and Saengsik. The results from this study were as follows. The purchasing and using behaviors were significantly different between two user groups. Sunsik users have generally purchased the products at a discount store(41.0%) as a between-meal snack(36.4%). The products were usually the ones made on the spot(55.0%). However, Saengsik users have purchased the manufactured products-serving size package-(84.0%) at a health foods store(50.7%) as a health food(38.7%). Many of Sunsik users have had Sunsik in water or milk with sugar(40.7%) and 1-2 times a week(40.0%). But Saengsik users have usually had Saengsik in water or milk with honey(38.6%) and everyday(34.7%). According to the analysis on nutrition composition, crude proteins were significantly more rich in Sunsik samples, and crude ashes were more rich in Saengsik samples(p〈0.01). Sunsik E and all the Saengsik samples showed the high total viable plate counts of 4.8~7.0 log cfu/g. Coliform groups were detected in all the Saengsik and two Sunsik(A, E) samples.

Objectives : To investigate recognition toward elderly’s lifestyle among university students, college students, specific department students of physical therapy, nursing, home economics educated elderly health and welfare program Method : The survey is performed by 1290 university students, 2399 college students, 192 students of specific departments. The instruments in this study consisted of a 13-items related to elderly’s lifestyle using nominal scale. We sent questionnaire by mail and received from chair of each department. Analysis of the data was done by using frequency statistics. Results : The opinion of specific three departments related to health care was higher than university and college in government’s policy, medical health for elderly. Conclusions : The recognition of students toward elderly’s lifestyle was impacted by characteristics of department.

The Purpose of this study is to carry out comparative analysis of the differences between the trend of biometrics-related software standardization in the world and that of Korea, and to suggest ideal directions and building plans for domestic biometrics industry. Its purpose also includes constructing promptly a standardization of domestic biometrics industry based on the suggested standards.

The purpose of this study is to carry out comparative analysis of the differences between the trend of biometrics-related test St evaluation standardization in the world and that of Korea, and to suggest ideal directions and building plans for domestic biometrics industry. Its purpose also includes constructing promptly a standardization of domestics biometrics industry based on the suggested standards.

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

이 연구는 중학교 1학년 과학의 '지각의 물질과 변화' 단원을 공부한 중학생들이 학습한 지질개념을 자연환경과 생활주변에 얼마나 연계시켜 인식하고 있는가를 조사하여 학교교육과 생활환경과의 연계성을 논의하고 주변 자연환경의 차이가 개념 이해와 과학적 태도에 얼마나 영향을 주는지 연구하였다. 연구 대상은 전라북도 전주시, 부안군, 진안군 소재 중학교 2학년 학생 330명을 대상으로 조사했다. 광물과 암석의 경우, 학교학습에서 그 표본관찰 등으로 개념은 정립되어 있는 것으로 분석되었으나, 생활주변의 암석을 관심있게 관찰한 학생은 16%에 불과하며 대부분은 관심이 없다. 전라북도 내 소읍지역 부안과 진안지역에는 주변에 특별한 지층과 지질구조를 가진 채석강과 마이산 등이 있어 암석 및 지질구조의 야외관찰 학습에 연계 지도가 용이한 지역이나 전주지역 학생보다 관찰경험이 조금 많을 뿐, 전 지역 학생들 모두 야외관찰 학습을 거의 하지 않고 있다. '지각의 물질과 변화' 단원의 학습 시, 주변의 야외 관찰 학습장을 찾아서 광물과 암석을 채집해 관찰하고 크고 작은 지질구조를 입체적으로 관찰함으로써 학습의 효과를 높이도록 해야 한다.

본 연구는 강원도 소재의 치악산국립공원, 오대산국립공원, 그리고 설악산국립공원을 방문한 탐방객들과 공원사무소에서 근무하는 관리자들의 공원 이용 및 관리 관련 속성에 대한 인식을 파악하고 비교함으로써 효율적인 공원관리방안 수립에 필요한 기초 정보의 제공에 그 목적을 두고 수행되었다. 응답자 직접기입 방식의 설문조사가 각 국립공원 주 진입부에서 공원방문을 마치고 귀가하는 401명의 탐방객들과 세 곳의 국립공원에 근무하고 있는 공원관리자 67명 대상으로 실시되었다. 연구결과, 탐방객에 의한 부정적인 영향으로서 공원내 환경훼손의 심각성, 환경훼손의 유형, 훼손원인에 대해 집단간 인식의 차이가 나타났다. 또한 제시된 18개 공원관리 및 이용 관련 항목에 걸친 집단별 인식비교 결과 쓰레기 문제 자연 및 문화자원의 훼손문제, 호객행위, 위생 및 안내시설의 청결과 부족, 등산로 훼손 등 10개 속성에 대해 탐방객과 관리자 집단간 인식의 차이가 있는 것으로 나타났다.

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

The purpose of this study was to identify the pattern and perception of food consumption, mass restaurant use, drinking style, and food purchasing factors by cohort groups i. e., World Cup(W) generation, baby boom, and silent generation. Data were collected from 412 respondents including three generations by questionnaire method in April through May 2002. Analysis of variance and chi-square results indicate that there were significant differences among three generation groups for the pattern and perception of food consumption, the use of mass restaurant, preferred drinking style, and influencing factors for food purchasing. W generation are more likely to be influenced by sensibility factor than baby boom and silent generation. Considering food preference pattern, baby boom as well as silent generation prefer green vegetables than meats, and they must have Kimche when having meals. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.