한국 약선 교육 수강생들의 교육 만족도 및 요구도
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 조수경 | - |
dc.contributor.author | 심기현 | - |
dc.date.available | 2021-02-22T13:31:16Z | - |
dc.date.issued | 2011-10 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12826 | - |
dc.description.abstract | The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person’s dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the“taste-seeking type”, group 2 was the “quality-seeking type”, group 3 was the“economy-seeking type”, group 4 was the“convenience and economy-seeking type”, and group 5 was the“convenience and health-seeking type”. A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low. | - |
dc.format.extent | 13 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 한국 약선 교육 수강생들의 교육 만족도 및 요구도 | - |
dc.title.alternative | A Study on the Needs and Educational Satisfaction of Korean Herbal Food Educators | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.27, no.5, pp 611 - 623 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 27 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 611 | - |
dc.citation.endPage | 623 | - |
dc.identifier.kciid | ART001601863 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | taste-seeking type | - |
dc.subject.keywordAuthor | quality-seeking type | - |
dc.subject.keywordAuthor | economy-seeking type | - |
dc.subject.keywordAuthor | convenience and economy-seeking type | - |
dc.subject.keywordAuthor | convenience and health-seeking type | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2956351 | - |
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