한국가정과교육학회지 (Journal of Korean Home Economics Education Association)

한국가정과교육학회 (Korea Home Economics Education Association)
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중학생 대상 지구환경을 위한 지속가능한 식생활교육 프로그램

Sustainable Education Program for Middle School Students for the Global Environment

  • 이영은 (고려대학교 교육대학원) ;
  • 유세종 (고려대학교 교육대학원) ;
  • 이정우 (고려대학교 가정교육과) ;
  • 고지원 (식품의약품안전처 식생활영양안전정책과) ;
  • 김유경 (고려대학교 가정교육과)
  • Lee, Young Eun (Graduate School of Education, Korea University) ;
  • Yoo, Se Jong (Dept. of Home Economics Education, Korea University) ;
  • Lee, Jung Woo (Dept. of Home Economics Education, Korea University) ;
  • Koh, Jeewon (Dietary and Nutritional Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Kim, Yookyung (Dept. of Home Economics Education, Korea University)
  • 투고 : 2022.06.13
  • 심사 : 2022.06.28
  • 발행 : 2022.06.30
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초록

본 연구에서는 중 2015 개정 교육과정에 따라 집필된 10권의 교과서를 대상으로 지속가능한 식생활교육과 관련된 내용의 교과서 분석을 실시하였으며, 교과서 분석 결과와 학생들의 요구도 조사를 바탕으로 6차시의 지속가능한 식생활교육 프로그램을 개발하였다. 개발된 프로그램은 영양교육 DESIGN 6단계의 절차를 이용했으며 ADDIE 모형 중 실행단계를 제외한 분석-설계-개발-평가 및 수정 단계를 거쳤다. 교과서 분석은 중학교「기술·가정1」3권, 중학교「기술·가정2」3권, 고등학교 「기술·가정」3권, 고등학교 「가정과학」교과서1권 총 10권을 이용하였으며 2015 개정 기술·가정 교육과정의 각론을 참고해 내용요소 중 지속가능한 식생활에 해당하는 범위로 한정하였다. 지속가능한 식생활 6차시 프로그램은 DESIGN 6단계 절차에 따라 지속가능한 식생활교육 프로그램과 교수전략, 매체 및 평가도구를 개발하였다. 1차시는 학생들이 자신의 현재 식습관 문제를 탐색하고 건강한 식습관으로 개선하기 위한 내용을 구성하였으며, 2차시는 영양성분표시에 대해 학습하고 3차시는 식품교환표를 활용해 자신의 1일 식단 구성하기, 4차시는 계절별 대표 작물의 이해와 푸드마일리지, 텃밭 체험, 5차시는 조리 시 지켜야 하는 안전수칙과 레시피 작성, 6차시는 조리 시 지켜야하는 안전수칙과 조리 실습으로 구성하였다. 개발된 프로그램은 전문가 검증을 받아 지속가능한 식생활을 통한 개인의 건강, 지역사회 및 지구환경의 부합성을 갖추도록 수정 및 보완되었다. 본 연구인 지속가능한 식생활교육 프로그램이 학생들의 생활 속에서 지속가능한 식생활을 실천하며 개인 건강과 지역사회, 지구환경에 도움이 되도록 활용되기를 기대한다.

The purpose of this study is to develop a sustainable dietary education program using garden vegetables for middle school students. Textbook analysis and demand survey were conducted before developing the program. Ten textbooks of technology and home economics for middle and high school students were analyzed and the results showed that none of the textbooks covered food gardening. Two hundred and six middle school students participated in the demand survey and the results revealed that students lack an understanding of food gardening despite high interest. Therefore, six sessions of a sustainable dietary education program using garden vegetables were developed based on a six-step DESIGN procedure. Then, the content validity of the program was evaluated by three experts and the program was revised based on the results. This dietary education program will lead students to live a sustainable diet, eventually benefiting the health and wellness of individuals, communities and ecosystems.

키워드

참고문헌

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