공중구강보건학 분야 : 원저 ; 대도시 수돗물불소농도조정사업의 유치우식증 예방효과-울산광역시와 부산광역시 비교

진익준 ( Ik Jun Chin ),김동현 ( Dong Hyun Kim ),이선미 ( Sun Mi Lee ),이승욱 ( Seung Wook Lee ),배광학 ( Kwang Hak Bae ),김진범 ( Jin Bom Kim ) 대한구강보건학회 2007 大韓口腔保健學會誌 Vol.31 No.2

태권도 수련에 따른 초등학교 1학년의 학교생활적응의 차이

진익준(Ik-Jun Jin),정재영(Jae-Young Jung) 한국발육발달학회 2023 한국발육발달학회지 Vol.31 No.2

The purpose of this study is that first-year elementary school students who enter school for the first time start socially and physically adapting to the environment and psychological adaptation to changes based on admission. The most important thing is to end with a successful adaptation to school life. Children are using Taekwondo to adapt to school life before entering school, but there is no accurate s tudy on the results, so this s tudy will confirm. The subjects of this study were 143 parents of Gwangju and Jeonnam regions who had children in the first grade of elementary school, and a random sample was conducted. A survey was conducted on 73 parents who had registered at a Taekwondo school before entering school, and a survey was conducted on 70 parents who had not registered at a Taekwondo school. Among the surveys collected from parents registered at Taekwondo school, 71 questionnaires were used for the study, excluding 2 inappropriate ones, and 69 parents excluding 1 parent who did not register at Taekwondo school received responses from a total of 140 parents as a result of the study. was derived. SPSS 27.0 program was used, and independent-t test and one-way ANOVA were used for group differences. The criterion for statistical processing was α=.05. Taekwondo training was found to be statistically significant in the factors of adaptation to homeroom teacher, adaptation to school friends, adaptation to learning activities, and adaptation to rule compliance in the first grade of elementary school. Based on this study, the need for various follow-up studies was recognized. The purpose of this study is to study the individual characteristics of Taekwondo practitioners, to develop a questionnaire that first graders of elementary school can directly participate in, to derive various detailed factors of school life adaptation, and to receive surveys from more subjects.

소비가치에 따른 밀레니얼세대 카페 소비자 세분화에 관한 연구

조춘봉,진익준 한국외식경영학회 2022 외식경영연구 Vol.25 No.1

카페는 이제 단순히 사람들이 만나거나 음식을 파는 공간의 기능을 넘어서고 있다. 카페가 디지털 원주민(digital native)이라고 알려진 밀레니얼세대의 변화된 ‘필요’와 ‘욕구’를 충족시키기는 공간 마케팅을 위해서는 먼저 그들의 ‘내면적 소비가치’를 포착할 필요가 있고 그에 따라 카페시장을 세분화 할 필요가 있다. 시장세분화는 기업들이 다양한 마케팅 전략을 전개하기 전에 선행되어야할 기본적이고도 필수적인 활동이다. 그러나 선행연구들을 살펴보면 연구자 관점에서 선정한 속성에 대한 객관적 측정을 주로 하는 R 방법에 기반을 둔 연구가 대부분이다. 하지만 R 방법 연구로는 소비자의 주관성에 기초한 선택행동을 심층적으로 파악하는 데는 한계가 있을 수밖에 없다. 이에 본 연구는 소비가치에 관한 선행 연구들의 검증된 심리적 가치척도와 주관성 연구에 적합한 Q 방법론을 적용하여 최근 카페시장에 대한 밀레니얼 세대 소비자들의 내면적 주관성의 차이를 분석하였다. 연구 결과 밀레니얼 세대 카페 시장은 4가지 유형으로 나뉘는 것이 발견되었다. 첫 번째 유형은 ‘개인 지향적 상품경험 가치‘와 함께 ’상품속성 가치‘지향적인 소비자들이다. 두 번째 유형은 ’개인 지향적 상품경험 가치‘와 ’상품속성 가치‘ 그리고 ’소비자 주체적 가치‘지향성을 복합적으로 갖고 있는 소비자들이다. 세 번째 유형은 ’개인 지향적 상품경험 가치‘와 ’소비자 주체적 가치‘지향적인 소비자들이다. 네 번째 유형은 ’타인 지향적 상품경험 가치‘와 ’소비자 주체적 가치‘지향적인 소비자들이다. 이처럼 밀레니얼 세대 카페 소비자들이라도 개인의 심리적 가치척도와 주관성에 따라서 선호하는 소비가치는 크게 다른 것이 확인되었다. 따라서 카페들은 목표고객에 따라서 그들이 선호하는 소비가치를 극대화하는 방향으로 공간 마케팅 전략을 수립할 필요가 있을 것이다. 본 연구의 결과와 시사점을 통해 외식산업 종사자들이 공간마케팅 전략을 수립하는데 작으나마 도움이 될 수 있기를 기대한다. Market segmentation is an essential activity of food service companies. Therefore, this study analyzed the difference in internal subjectivity of millennial cafe consumers, who have emerged as the leader of consumption, using the Q methodology suitable for subjectivity research. As a result of the study, it was found that the millennial cafe market was largely divided into four types. The first types are 'personal-oriented product experience value' and 'product attribute value' oriented consumers. The second type is consumers who aim for a combination of 'personal-oriented product experience value', 'product attribute value', and 'consumer-independent value'. The third type is consumers who are oriented to 'personal-oriented product experience value' and 'consumer-centered value'. The fourth type is 'other-oriented product experience value' and 'consumer-centered value' oriented consumers. Therefore, cafes will need to establish and implement spatial marketing strategies to strengthen the consumption value preferred by their target customers.

Q방법론에 의한 레스토랑이용자의 실내디자인 선호유형에 관한 연구

조춘봉,김영갑,진익준 한국외식경영학회 2014 외식경영연구 Vol.17 No.1

The purpose of this work is to use Q Methodology based on heuristic reasoning of hypotheses, not deduction of them, to investigate customers' emotional preference types of interior designs that are one of customers' restaurant choice attributes and to suggest the directions of interior designs in restaurants. To achieve the purpose, this work surveyed domestic restaurants reflecting the latest trend, and Q samplings. Based on the previous studies, this work chose representative 14 kinds of emotional language, and with the help of design experts, selected highly representative 26 Q samples and P sample (24 persons) who experienced restaurants in order to perform self-reference classification of Q samples. The classification results were analyzed by QUANL program for PC that is used for Q-factor-analysis. This work found that there were four types of preference for interior designs in restaurants. The results are summarized as follows: The first type is the 'traditionalist who prefers an antique atmosphere.' The second type is the 'pacifist who prefers an elegant atmosphere'. The third type is the 'naturalist who prefers a pure and natural atmosphere'. The fourth type is the 'progressive' who prefers a clean and fresh atmosphere.' 본 연구는 Q방법을 사용하여 소비자들의 레스토랑 선택속성 중 실내디자인에 대한 이용자들의 감성적 선호형태에 대한 유형화와 레스토랑 실내디자인 방향에 대한 시사점을 제공하는데 목적이 있다. 연구를 위해 최근의 트렌드가 반영된 국내 레스토랑을 대상으로 조사하여 Q모집단을 추출했으며, 선행연구 등을 고찰하여 14가지 대표 감성언어를 선정하였고, 디자인전문가들의 도움을 얻어 대표성이 높은 26개의 Q표본을 선정하여 레스토랑 이용경험이 있는 P표본(24명)을 선정하여 Q표본에 대한 자아참조적 소팅을 실시하였다. 소팅결과는 Q요인분석에 이용되는 PC용 QUANL 프로그램을 사용하여 분석하였다. 이와 같이 분석된 자료는 연구자가 직접 설문지의 선호와 비 선호에 대한 이유 및 이론적 고찰, Q표본별 사전조사결과를 고찰하여 결과를 해석하였다. 본 연구 결과 레스토랑 실내디자인에 대하여 4가지 선호유형이 발견되었다.

창녕군 수돗물 불소농도조정사업 도입을 위한 기초치아건강실태조사

김지영,김진범,진익준 대한구강보건학회 2002 大韓口腔保健學會誌 Vol.26 No.1

The aim of this study is to survey a baseline dental health status of school children in Changnyong-gun for the introduction of water fluoridation program. The baseline dental health survey was carried out by a dentist at primary and middle schools in Changnyong-gun, Korea in 2000. The total subjects were 3,854 of age 6-14 years. The prevalence of dental caries, fissure sealants and dental fluorosis on permanent teeth of children was assessed. The obtained results were as follows: 1. The dental caries prevalence showed a tendency to increase according to age and it exceeded 50% in aged 10 or more years. 2. The DMFr index showed a tendency to increase according to age. 3. The percentage of FT among DMFr scores were below 50% at every age. 4. The percentage of caries experienced permanent teeth by tooth type and the percentage contribution to total DMFT index of age by tooth type were highest in upper and lower first and second molars 5. The prevalence of fissure sealants and the average number of permanent teeth with sealants among children were evaluated to be low compared with the data of oral health developed countries like United Kingdom. 6. The percentage of children without dental fluorosis were 97.2% among age 6-14 years. 7. Changnyong-gun was evaluated to be a proper community for the introduction and development of water fluoridation program because of high prevalence and low treatment rate of dental caries.

외식창업자의 지식이 외식업종(태) 선택 및 공간디자인 결정에 미치는 영향

박현옥(Park, Hyun-ok),조춘봉(Cho, Chun-Bong),채규진(Chae, Gyu-jin),진익준(Jin, Ik-joon) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.2

This study was designed to see how the restaurant business starters decide when choosing the types or / and the categories of restaurants based on the restaurants’ interior design. Thus the null hypothesis have been proposed as following. The decision making in choosing the types and categories of restaurants will differ depending on the demographic variables of restaurant entrepreneurs such as the age, gender, occupation, education and start-up capital, and the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability. The study shows that the first preferences for the founders in choosing the categories of restaurant is the normal(ordinary) restaurants followed by the highway restaurants and the bakeries. With the types of restaurants for the founders to choose in very beginning, the absolute preferences was Korean restaurant scoring 32.7%, and followed by coffee house(10.8%), pasta house(6.8%), family restaurant(6.7%), bakery(6.5%), Western restaurant(4.8%), Japanese restaurant (4.6%), chicken and beer bar(4.6%), Chinese restaurant(4.4%), take-out services(3.0%), wine bar(2.5%), fast food(2.3%), folklore public bar(2.1%), Soju bar(2.1%), out-side catering(1.6%). The last finding was that the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability has a significant influence with the selection of restaurants’ interior design.