목적: 코로나19 상황에서 일부 안경사를 대상으로 콘택트렌즈 관리 지식 및 관리 교육의 실천 수준을 알아보고, 코로나19 감염예방을 위한 기초 자료를 제공하고자 하였다. 방법 : 2021년 3월부터 6월까지 국내 안경원에서 1년 이상의 근무 경력을 가지고 있는 122명의 안경사를 대 상으로 온라인 설문지를 이용하여 진행하였다. 대상자의 성별은 남자가 75명, 여자가 47명이었으며 평균 연령은 29.80±6.92세였다. 연구 도구는 대상자의 일반적 특성과 코로나19에 대한 지식(0~2점) 및 코로나19 상황에서 콘택트렌즈의 관리에 관한 지식(0~2점), 그리고 감염예방을 위한 관리 교육의 실천(0~3점)에 대한 항목으로 총 27문항의 설문지를 이용하였다. 결과 : 대상자들의 코로나19 지식의 평균 점수는 1.61±0.30점, 콘택트렌즈 관리에 대한 지식의 평균 점수는 1.69±0.29점, 관리 교육의 실천은 2.45±0.45점이었다. 코로나19의 지식에서 ‘코로나19의 증상’(1.93±0.34점) 문항이 가장 높은 지식수준을 보였고, ‘코로나19의 병원체는 SARS-CoV-2’(1.18±0.70점)에서는 가장 낮은 점 수를 보였다. 콘택트렌즈 관리에 관한 지식 문항에서는 ‘코로나19 상황에서 콘택트렌즈 세척과 헹굼은 필수적인 관리지침’(1.98±0.13점)에서 가장 높은 점수를 보였다. 실천 문항에서는 일반적인 콘택트렌즈의 관리 수칙은 잘 지키고 있었지만 ‘독감, 발열, 기침 등의 증상이 있으면 렌즈 착용을 중단하도록 교육한다’(1.71±1.10점)에서는 낮은 수준을 보였다. 결론 : 코로나19 상황에서 일부 안경사들의 일반적인 콘택트렌즈 관리 수칙은 높은 지식 및 실천 점수를 보였 으나, 일부 항목은 낮은 점수를 보여 감염예방을 위한 전문적인 항목의 개발과 교육이 필요하다고 생각된다.

This study investigated the current status of foodservice management and the importance and performance of foodservice management according to the level of knowledge of workers. A survey was conducted between February 2015 and March 2015 for 329 foodservice workers at Community Child Centers in Chungbuk Area. Of these respondents, the majority (78.4%) of them were females. Most of them were in their 40s (40.4%) or 50s (33.4%). If the respondent's correct answer rate of knowledge was 0~50% or 51~100%, the respondent was classified into a ‘Low Group (LG, n=175)’ or a ‘High Group (HG, n=154)’. Among a total of 14 foodservice management questions, 6 items (personal hygiene: 1 item; food material: 2 items; and food processing: 3 items) had relatively higher performance scores for workers in HG than for workers in LG. As a result of Importance-Performance analysis, ‘Use different knives and cutting boards for fish, meat, and vegetables’ was a variable of high importance but low performance. It was found that improvement was most urgently needed. Results of this study can be used to derive important items for improving foodservice management and policy development for foodservice workers at Community Child Centers.

본 연구는 조직사회화가 구성원들의 개인-조직 적합성과 지식공유에 미치는 영향을 분석하였다. 조직 사회화에 따라 구성원들은 조직 맥락을 다르게 인식하고 이는 구성원들의 태도와 행동의 차이를 유발할 것이다. 그리고 본 연구는 조직수준의 조직사회화와 개인수준의 지식공유 사이에서 개인수준의 개인-조 직 적합성의 매개효과를 분석하였다. 조직사회화는 주로 개인수준에서 연구가 진행되었고 조직수준에서 진행된 연구는 드문 편이다. 53개 조직에 속한 260명의 관리자로부터 자료를 얻어 조직사회화 변수를 측정하였다. 조직당 관리자의 수는 평균 4.9명이었다. 또한 53개 조직 404명의 직원으로부터는 개인-조직 적합성과 지식공유를 측정하 였다. HLM 7.01을 사용하여 분석한 결과 조직사회화는 개인-조직 적합성에 정의영향을 미쳤다. 그리고 개인-조직 적합성이 조직사회화와 지식공유 사이에서 완전 매개효과가 있음을 확인하였다. 본 연구는 조 직사회화와 개인-조직 적합성, 지식공유 사이의 교차수준 분석을 통해 이들 개념 사이의 관계에 대한 이 해를 높일 수 있었다.

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to foodrelated lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenienceoriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working (8.43±2.29) and non-working students (8.60±2.19). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p〈0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p〈0.001). Working students were found to drink alcoholic beverages more often than non-working students (p〈0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest (51.33±0.63 in working students, 53.40±0.51 in non-working students), but reached statistical significance (p〈0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.

Purpose - In this research, we investigate the relationship between the level of information technology utilization, social capital and knowledge management, organization performance. For information and knowledge management, participants’ certain level of information technology utilization is required and connections among participants are necessary for performing and for synergy effects. Research design, data, and methodology - Reflecting on these, we empirically analyze the effects of participant’s information technology utilization level and social capital on knowledge management and organization achievement for the case of Incheon International Airport. Questionnaire is distributed to the airport employees and collected 221 samples for analyzing. SPSS and AMOS statistic programs are used for analysis. Factor analysis, Credibility adaptability, path analysis, hypotheses are verified. Results - The study research shows as follow. First, the level of IT utilization does affect social capital but does not affect knowledge management. Second, social capital affects both knowledge management and organization achievement. To investigate more about the relationship between the level of IT utilization and knowledge management, we analyzed the control effects of personal characteristics, and findings are, first, employees with longer time service recognize the importance that the level of IT use and knowledge management affect organization achievement more seriously than employees with shorter time service do. Second, employees with shorter time service and younger employees have relatively lesser social capital and participate in knowledge management passively. Third, higher position employees think that the level of IT utilization affects knowledge management while lower position employees do not. Conclusions – The level of IT utilization affects social capital, and social capital affects knowledge management and organization achievement. These results suggest that the level of IT utilization is very important to both organization and each employee. So providing related training and education opportunities or incentives to induce employees to make efforts for higher level of IT utilization and thus to participate in knowledge management more actively is necessary. The level of IT utilization affects social capital which airport employees lack. The one of study results indicates the importance of social capital and for higher competitiveness of the airport social capital should be increased.

본 연구는 새로운 교육적 패러다임의 변화를 주고 있는 게임의 교육적인 활용방안을 목적으로 진행되었다. 이와 관련하여 현 시대의 학습개념에 부합되는 자기조절학습과 지식구성과정(Knowledge Construction Process)에 관한 연구가 함께 병행되었다. 구체적으로 살펴보면, 학습자가 자기조절학습 수준에 따라 교육용 온라인 게임 활동 속에서 어떻게 지식을 구성하는지 그 유형을 분석하고, 자기조절 학습 하위영역은 각 수준별 지식구성과정 유형과 어떠한 관련성이 있는가를 알아봄으로써 교육용 온라인 게임의 설계 방향과 활용 방안에 대한 이론적 제안을 하고자 하는 것이었다. 그 결과, 교육용 온라인 게임에서의 지식구성과정 유형은 오프라인 상태에서의 지식구성과정과는 다소 다른 유형을 보였다. 전반적으로 정보의 습득과 변형, 새로운 지식의 창출이라는 커다란 틀에는 변함이 없었으나, 자기조절학습의 수준에 따라 지식구성과정 유형이 다름을 알 수 있었다.